Hearty Penne Beef Recipe

Ingredients

• 1-3/4 cups uncooked penne pasta
• 1 pound ground beef
• 1 teaspoon minced garlic
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) beef broth
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chopped fresh spinach
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.
3. Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. 
   Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Yield: 5-6 servings.

Hawaiian Chicken Bake

INGREDIENTS

• 3-4 boneless, skinless chicken breasts
• 6-12 Tbsp barbecue sauce
• 1 can pineapple slices, drained
• 6 -8 slices provolone cheese

INSTRUCTIONS

1. Lay the chicken breast flat in a baking dish.
2. Spread 1-2 Tbsp of BBQ sauce on each chicken breast.
3. Place 2 pineapple rings on each chicken breast.
4. Layer 2 slices of cheese on top of the pineapple on each chicken breast.
5. Place in an oven preheated to 375˚F for 20 minutes, lightly covered with foil. Then remove the foil and continue to bake for 15-25 minutes or until the chicken is no longer pink and the juices run clear.
6. Serve with rice, greens, or potatoes and ENJOY!

Chicken Broccoli Shells

Ingredients

• 16 oz Alfredo sauce
• 2 cups blanced chopped broccoli
• 2 cups diced cooked chicken
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 21 jumbo pasta shells, cooked and drained

Directions

1. In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish.
2. Cover and bake at 350° for 30-35 minutes or until heated through.
   Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 7 servings.

Loaded Pulled Pork Cups

Ingredients

• 1 package (20 ounces) refrigerated shredded hash brown potatoes
• 3/4 cup shredded Parmesan cheese
• 2 large egg whites, beaten
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
• 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
• 1/2 cup sour cream
• 5 bacon strips, cooked and crumbled
• Minced chives

Directions

1. Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potatoes among 18 well-greased muffin cups; press onto bottoms and up sides to form cups.
2. Bake 22-25 minutes or until edges are dark golden brown. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions.
3. Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm. Yield: 1-1/2 dozen.

TOTAL TIME: Prep: 40 min. Bake: 25 min.

MAKES: 18 servings

Chicken Tetrazzini

Ingredients
8 oz. dry linguine
2 boneless, skinless chicken breast, diced & seasoned with lemon pepper & Smokehouse maple seasoning
4 Tbsp. olive oil, divided
16 oz. button mushrooms, sliced
2 cup diced carrots
2 cup julienned green bell peppers
1/2 cup diced onion
2 Tbsp. minced fresh garlic
4 Tbsp. all-purpose flour
2 cups half and half
1 cup chicken broth
6 oz. grated Parmesan (1 1/2 cups)
1 tsp. kosher salt
1 tsp black pepper
4 Tbsp. dry sherry
1/2 cup chopped fresh parsley, divided
Minced lemon zest

Directions:
Preheat oven to 375°.  Coat a 11/2-qt. baking dish with nonstick spray; set aside. Cook pasta in boiling unsalted water until it’s nearly al dente, about 6 minutes; drain. Sauté chicken in 2 Tbsp. oil in a sauté pan over medium-high heat, 5 minutes; transfer to a paper-towel-lined plate. Add mushrooms; sauté until liquid evaporates, about 5 minutes. Add remaining 2 Tbsp. oil to pan; sauté carrots, bell peppers, onion, and garlic until carrots soften, 4 minutes. Stir in flour; cook 1 minute. Add milk and chicken broth, stirring constantly, until sauce thickens, about 2 minutes. Reduce heat to low. Stir Parmesan, pepper flakes, salt, and black pepper into sauce until Parmesan melts. Stir in sherry, chicken, pasta, and 4 Tbsp. parsley; transfer to prepared dish. Bake tetrazzini until bubbly, 15 minutes; let cool 5 minutes. Garnish tetrazzini with remaining 4 Tbsp. parsley and zest.

Meat & Potato Casserole with Cheddar Sauce

Directions:

BROWN:
1 lb ground sirloin
1 1/2 Tbsp. olive oil
1.5 lbs. russet potatoes, peeled and diced
1/4 cup diced onion
1/4 cup sliced scallion whites
1 1/2 Tbsp. minced fresh garlic
1 1/2 tsp. each dried oregano
1 1/2 tsp chili powder
1 1/2 tsp kosher salt,
1 tsp black pepper
1/2 tsp lemon pepper
1/4 tsp. ground cinnamon
1 1/2 cups no-salt-added crushed tomatoes

MELT:
1 1/2 Tbsp. unsalted butter
1 1/2 Tbsp. all-purpose flour
1 1/2 cups skim milk
1 cup shredded Cheddar
1/4 cup bias-sliced scallion greens
1/2 cup diced Roma tomato

Preheat oven to 350°. Coat a 9x13 inch baking dish with nonstick spray.

Brown ground sirloin in oil in a large nonstick skillet over medium high heat, breaking up chunks, about 5 minutes.

Add potatoes, onion, scallion whites, garlic, oregano, chili powder, salt, pepper, and cinnamon. Cover skillet, reduce heat to medium, and cook, stirring occasionally, until potatoes are fork-tender, 15 minutes.

Stir in crushed tomatoes and simmer to reduce juices, 3 minutes.

Melt butter in a saucepan over medium heat; whisk in flour and cook 1 minute.

Whisk in milk; bring to a boil and cook until thick. Off heat, stir in Cheddar.

Transfer sirloin mixture to prepared dish; top with cheese sauce.

Bake casserole until golden and bubbly, 30 minutes; let rest 5–10 minutes.

Garnish casserole with scallion greens and Roma tomato.

Barbecue Chicken Bake

Ingredients

• 3-4 boneless skinless chicken breasts
• 4-6 tablespoons barbecue sauce
• 1/2 large yellow onion sliced
• 4 oz sharp cheddar cheese

Instructions

1. Place the chicken breasts in a single layer across the bottom of a glass baking dish sprayed with non stick spray.
2. Spread barbecue sauce on the top of each chicken breast.
3. Sprinkle the onions evenly over the top of the chicken breasts then top with cheese.
4. Bake in an oven preheated to 350?F for 40-50 minutes or until the juices run clear and the center is no longer pink.
5. Serve hot over rice or greens.

Crumb Coated Ranch Chicken

Ingredients

• 2/3 cup ranch salad dressing
• 2 cups coarsely crushed cornflakes
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 4 boneless skinless chicken breast halves (6 ounces each)

Directions

1. Preheat oven to 400°. Place salad dressing in a shallow bowl. In a separate shallow bowl, mix cornflakes, Italian seasoning and garlic powder. Dip chicken in dressing, then in cornflake mixture, patting to help coating adhere.
2. Place on a greased baking sheet. Bake 30-35 minutes or until a thermometer reads 165°. Yield: 4 servings.

Slow Cooker Mongolian Beef

Serves 4-6
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes

2-½ lb. flank steak
¼ Cup cornstarch
2 tbs. olive oil
1 tbs. garlic, minced
1 tbs. ginger, grated
¼ tsp. chili flake
¾ Cup soy sauce
¾ Cup water
¾ Cup brown sugar, packed
1 Cup carrot, grated
green onions for garnish

Instructions:
Cut flank steak into thin strips, cutting across the grain. Put steak into a ziploc bag with the cornstarch and shake to coat.

Add the olive oil, garlic, ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2-3 hours, on low 4-5 hours, or until meat is cooked through and tender. About 30 minutes before done stir in the grated carrots. Can serve over rice, garnished with sesame seeds and green onions.

Flank Steak Fajitas with Chipotle Sour Cream

Ingredients

FOR THE FAJITAS,
1/2 cup each vegetable oil and fresh lime juice
1/3 cup minced fresh garlic
1/4 cup cider vinegar
3 Tbsp. Worcestershire sauce
1 Tbsp. each kosher salt, sugar, and ground cumin
2 tsp. each smoked paprika and ground coriander
11/2 lb. flank steak, trimmed and lightly scored
2 red onions, cut into 1/2-inch-thick slices
1 each red, yellow, and green bell pepper, quartered

FOR THE SAUCE:
1 cup sour cream
1 minced chipotle in adobo sauce
4 tsp. adobo sauce
1 Tbsp. minced lime zest
 Black pepper to taste

Flour tortillas

Directions:
For the fajitas, whisk together oil, lime juice, garlic, vinegar, Worcestershire, salt, sugar, cumin, paprika, and coriander. Pour 1 cup marinade into a resealable plastic bag and add steak. Pour remaining 2/3 cup marinade into a second bag and add onions and bell peppers; seal bags and toss all to coat. Marinate steak and vegetables in the refrigerator 8 hours, or overnight.

Remove bags from refrigerator 30 minutes prior to grilling, then remove steak and vegetables from marinade.

Preheat grill to high. Brush grill grate with oil. To keep the rings intact while they’re on the grill, skewer onions with long toothpicks before grilling. For the sauce, whisk together sour cream, chipotle, adobo sauce, and zest; season with salt and black pepper. Season steak, onions, and bell peppers with salt and black pepper; grill, covered, until steak is medium-rare, 4–6 minutes per side, and onions and bell peppers are charred, 4–6 minutes per sides. Transfer steak to a cutting board; tent with foil and let rest 5 minutes. Divide onions into rings and cut bell peppers into strips. Thinly slice steak against the grain; top with onions and bell peppers and serve with sauce and tortillas.

Stacey's Chicken & Rice

Ingredients
4 frozen chicken breasts
1 can cream of chicken soup
1 small package cream cheese
1 package dry Italian dressing seasoning

Directions
Combine ingredients and pour over chicken in slow cooker.  Cook on high for 1 hour if frozen and then on low for 4-6 hours.  Serve with rice.

Penne alla Sicillana

Ingredients
6 roma tomatoes
3 clove crushed garlic
3 tsp fresh chopped oregano
3 T fresh chopped Italian parsley
1 1/2 C heavy cream
1/1 C sausage
1/2 C ground beef
2 T chopped onion
3 C penne pasta
Parmesan cheese

Directions
Please the halved tomatoes, skin side up in a saute pan with garlic, parsley and oregano and roast for 15 min at 350 in the oven.  Peel tomatoes.  Pour contents of pan into blender with cream and tomatoes and puree.

In skillet, cook sausage and beef over medium heat.  Drain fat and add onions.  Cook until transparent.  Add the tomato cream mixture.  Add hot pasta. Mix and serve with Parmesan cheese on top.

Creamy Ranch Chicken

Ingredients

• 6
  slices bacon

• 4
  skinless, boneless chicken breast halves, cut into bite-size pieces

• 2
  tablespoons all-purpose flour

• 1-2
  tablespoons ranch dry salad dressing mix

• 1 1/4
  cups milk or cream

• 3
  cups dried medium noodles

• 1
  tablespoon finely shredded Parmesan cheese

Directions

1. Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
2. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan. Makes: 4 servings

Barbecued Beef

Ingredients

1 3 lb boneless beef chuck roast
1 onion chopped
2 C chili sauce
1 C Ketchup
1/2 tsp Worcestershire sauce
2 C water
2 T chili powder
2 T cornstarch
1 tsp paprika
4 T vinegar
1/2 tsp allspice
1/2 C brown sugar
dash of pepper

Directions

1. Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine remaining ingredients and pour over beef.
2. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
3. Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. 
4. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary. Yield: 12 servings.

Pesto Italian Chicken Bake

Ingredients

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 Cup Mozzarella Cheese, grated

Instructions

1. Trim the chicken and lay them in a glass baking dish in a single layer.
2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
3. Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
4. Sprinkle the cheese over the top of the chicken breasts.
5. Bake at 400F for 30-40 minutes or until the chicken is done and the juices run clear.
6. Serve over a bed of rice or a plate of pasta.

Crispy Onion Chicken

Ingredients

• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 can (6 ounces) cheddar or original French-fried onions, crushed, divided
• 4 boneless skinless chicken breast halves (4 ounces each)

Directions

1. In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions.
2. Place in a greased 9-in.-square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Yield: 4 servings.

Monika's Cheesy Chicken

Ingredients

4 chicken breasts
1 can cream of chicken soup
1 can cream of celery or mushroom soup
1 cup sour cream
1-2 cups shredded cheddar cheese
Garlic salt, lemon pepper or pepper to taste
Paprika

Directions
Spray 13x9 inch pan with cooking spray.  Place chicken in pan, season with garlic salt and pepper.  In a separate bowl, combine soups, sour cream and cheese.  Pour over chicken.  Sprink paprika on top.  Bake uncovered in a 325 degree oven for 2 hours.  Serve with rice and crescent rolls.

Beef and Corn Casserole

Ingredients

• 1 package (10 ounces) fine egg noodles
• 1 pound ground beef
• 1 medium onion, chopped
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 cup water
• 1 cup diced process cheese (Velveeta)
• 1/2 medium green pepper, chopped
• 1 medium carrot, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper

• Directions

  1. Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly. Yield: 8-10 servings. 

Crescent Chicken Bundles

Ingredients

• 6 ounces cream cheese, softened
• 4 tablespoons butter, melted, divided
• 2 tablespoons minced chives
• 2 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups cubed cooked chicken
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 cup crushed seasoned stuffing

Directions

1. In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken. 
2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
3. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to 2 months. Bake remaining squares at 350° for 20-25 minutes or until golden brown. 
4. To use frozen squares: Thaw in the refrigerator and bake as directed. Yield: 8 servings. 

Baked Spaghetti

Ingredients

• 10-12 ounces spaghetti

• 1 pound ground beef

• 1 medium onion, chopped

• 1-2 jars (30 - 45 ounces) meatless spaghetti sauce

• 1/2 teaspoon seasoned salt

• 2 eggs

• 1/3 cup grated Parmesan cheese

• 5 tablespoons butter, melted

• 2 cups (16 ounces) ricotta cheese

• 4 cups (16 ounces) part-skim shredded mozzarella cheese

Directions

*** Cut in half for a family of five

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
4. Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.