Fiesta Shells and Cheese

Fiesta Shells and Cheese 
Thanks: Just Another Day in Paradise.

Ingredients:

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth 
1 cup shell pasta

Cheese Sauce:

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

While this is simmering, start making your from-scratch-cheese-sauce.

Melt the butter in a saucepan on med heat. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.

Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

It was so good, i forgot to take pictures. So this picture is also from Just Another Day in Paradise 

It was seriously so good. I loved it. I think next time i'll use turkey, but man was this good. I seriously can not rave about this recipe enough.

Go Make it... NOW! you can thank me with starbucks later. :)

Cheesy Turkeyburger Casserole

This was part of my weekly menu. I forgot to take pictures, but it was so good!


Ingredients
18oz 93% Lean Ground Turkey
2 cups Whole Wheat Elbow Macaroni (or any pasta)
2 cups Reduced Fat Shredded Mozzarella
2 cans Diced Tomatoes
1 tbsp Oregano
1 tbsp Basil
1 tbsp Ground Cumin
2 cloves minced Garlic
1/2 cup Newman's Own Tomato Basil Tomato Sauce
Salt and Pepper to taste

Preheat oven to 375*F.

Cook macaroni according to package and drain.

Brown turkey.

Add meat, tomatoes, garlic, sauce, oregano, basil, cumin, salt, and pepper. Mix together.

Add mixture to macaroni and pour in a baking dish coated with cooking spray.

Heat in oven for 7 minutes.

Add cheese to the top and bake until cheese melts and dish is bubbly (5-10 min)

Let set for about 5 minutes before cutting.

Servings Per Recipe: 6 Amount Per Serving: Calories: 304.4, Total Fat: 12.7 g, Cholesterol: 80.0 mg, Sodium: 436.3 mg, Total Carbs: 19.5g, Dietary Fiber: 2.5 g, Protein: 32.2 g

Buffalo Chicken Macaroni and Blue Cheese

Buffalo Chicken Macaroni and Blue Cheese
(serves 4)
1 cup 1 % milk
1 tablespoon cornstarch
1 tablespoon butter
¾ cup extra sharp cheddar cheese (3 oz)
½ cup crumbled blue cheese (2 oz)
4 cups cooked elbow shaped pasta
1 lb chicken breast, cooked and chopped into bite sized pieces
1/2-2/3 cup hot buffalo wing sauce (recommended: Frank’s Red Hot)

Stir the milk and cornstarch in a small saucepan.
Bring to a boil, reduce the heat to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well blended.

Place your cooked, drained pasta in a large bowl. Pour the hot sauce over it and stir to combine.
In a separate bowl, toss the cooked chicken with the hot sauce, evenly coating and moistening the meat evenly. Use more or less hot sauce depending on your spice preference.

Gently stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.
Nutrition information for ¼ of the recipe:


Calories: 513, Fat: 16.6g, Cholesterol: 128.1mg, Sodium 450.9mg, Carb: 45.7g, Fiber: 1g, Sugars: 3.2g, Protein: 43.6g

Rotty's Everything-but -the-kitchen-sink Pasta Salad

hahahaha! I basically lived off this in the summer time back home. We were super broke and didn't have AC in out 2nd story apartment. In the peak heat of the season it was hard to function let alone cook. So I took a recipe my mom used to make and a salad my husband made once to make this recipe!

Everything-But-The-Kitchen-Sink Pasta Salad Ingredients:
1 box of your choice of pasta - my go to pasta is bow-tie, but what ever you have on hand is just spiffy.
2 sweet peppers
1/2 red onion
2 cucumbers
cherry tomatoes or 2 roma tomatoes (or whatever floats your boat tomatoes)
some turkey-peperoni
mozzarella
1 jar olives
1 bottle fat free Italian dressing
Parmesan cheese.

1) chop the ingredients and toss in a bowl

(I normally do the peppers first. No, the colors don't matter. I just like to switch it up for color)
(next I add the cucumbers, you can leave the skin on if you want. tomatoes, and onion. Bri prefers red onion.)
(Next I add the peperoni, I quarter them, makes for easier bites)

(next I cube the mozzarella. I use non fat part skim mozzarella to take the calories down)
(next add the olives)

2) meanwhile, boil the pasta till tender. drain, and rinse with cold water till cool to the touch.
place in bowl with veggies
3) Poor in Italian Dressing

4) add a fair amount of parmesian cheese.
5) Toss


Now you have the best pasta salad ever!!! It makes for good left overs the next day. but day 2 is a little soggy.
ENJOY!!!

Spaghetti Lovers Soup

Spaghetti Lovers Soup

1lb lean ground beef
½ cup chopped onion+
½ cup chopped sweet pepper
½ cup chopped celery (1 stalk)
½ cup chopped carrot (1 medium)
2 garlic cloves (minced
2 ½ cups water
2 14.5 oz. cans diced tomatoes
1 13-15 oz. jar spaghetti sauce
1 tablespoon sugar
1 teaspoon salt
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon ground black pepper
Dash crushed red pepper
2 oz. dried spaghetti (broken into 2 inch pieces)

1) In a large sauce pan or Dutch oven cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until meat is done and vegetables are tender, stirring to break up meat as it cooks, drain off fat

2) Add water, undrained tomatoes, spaghetti sauce, sugar, salt Italian seasoning, black pepper, and crushed red pepper to meat mixture. Bring to boiling.

Add broken spaghetti.

Return to boiling. Reduce heat. Boil gently uncovered 12-15 minutes till spaghetti is tender


Per serving: 264 calories, 11 g fat, 48 mg cholesterol, 882 mg sodium, 25 g carbs, 4g fiber, 17 g, protein.

Tomato-Tortellini Soup

Tomato-Tortellini Soup

2-3 chicken breasts cut up into small bite size peices

2 14 oz. cans reduced sodium chicken or vegetable broth

1 9oz package refrigerated tortellini

½ an 8 oz. tub cream cheese spread (chive and onion)

1 10.75 oz. can condensed tomato soup

Snipped fresh chives

Steps:

Cook chicken in frying pan with a little oil until no longer pink.

1) In a medium sauce pan, bring broth to boil. Add chicken & tortellini.

Reduce heat. Simmer uncovered for 5 minutes.

2) In a small bowl whisk 1/3 cup of hot broth into the cream cheese spread until smooth.

Return mixture to saucepan along with tomato soup.

Heath through, sprinkle each serving with chives

Per Serving: 400 calories, 14g fat, 57 mg cholesterol, 1264 mg sodium, 44g carbs, 1g fiber, 14 g protein.

Cincinnati Turkey Chili

Cincinnati Turkey Chili

4 oz. uncooked spaghetti
cooking spray
8 oz. lean ground turkey
1 1/2 cups pre-chopped onion - divided
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon chili powder
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 ground cinnamon ( DO NOT USE!!!)
1/8 teaspoon ground all spice
1/2 cup fat free lower sodium chicken broth
1 (15 oz.) kidney beans <- I forgot to get that on the list... oops 1

(14.5 oz.) can diced tomatoes undrained

2 1/2 tablespoons chopped semisweet chocolate (DO NOT USE!!!!)

1/4 teaspoon salt

3/4 cup shredded sharp cheddar cheese.

(1) Cook pasta according to package directions (omitting salt and oil) & drain.

(2) Heat a Dutch oven [I’m going to use a large sauce pan] coat pan with cooking spray. Add turkey. Cook for 3 minutes, stir to crumble.

'

Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes.

Add chili powder and next five ingredients (through allspice). Cook 1 minute.

Add broth, beans, and tomatoes; bring to boil.

Cover and reduce heat stir in chocolate and salt. Serve over pasta top with remaining 1/2 cup onion and cheese

Nutrition facts
1/2 cup pasta, 1 1/2 cup chili, 2 tablespoons onion, 3 tablespoons cheese =
408 calories

Tomato - Tortellini Soup

Sorry No pictures... I'll try and get some the next time I make it. Blame it on me being UBER sick

This soup is super simple & super yummy

Ingredients:
2 - 14oz reduced sodium chicken or vegetable broth
1 - 9oz package of refrigerated tortellini
1/2 of an 8oz tub of cream cheese spread with chive and onion (I use the whole tub)
1 - 10.75 or 11 oz can condensed tomato soup or tomato bisque
fresh chives

Directions:
1) In a medium saucepan, bring broth to boiling. Add Tortellini, reduce heat. Simmer uncovered for about 5 min

2) in a small bowl whisk 1/3 cup of broth with cream cheese until smooth.

3) return mixture to saucepan along with tomato soup. Heat through.

4) sprinkle each bowl with chives.

mmmmmmmmmmmmmmmmmm.

I made crescent rolls to go with it. So yummy.

My Lasagna

So Lasagna comes in all shapes, forms, and flavors. And to be honest my lasagna changes just about every time I make it depending on the mood i'm in, and what I have in the house.

Last Nights Version of Lasagna

Non-bake lasagna noodles
Jennie-O Turkey (Extra lean)

Mozzerella Cheese (shredded)

2 Jars Pasta sauce (you're choice)


1) Preheat oven to 375*

2) Cook turkey in pan until cooked through. I season mine with my old standards: onion powder, garlic powder, pepper, Italian seasoning.

3) spray pan with non stick cooking spray (trust me it helps).

4) spread a thin layer of pasta sauce on the bottom of the pan

5) layer the lasagna, cheese, meat, sauce. Lasagna, cheese, meat, sauce. Be careful not to overfill the dish.

6) Bake for 50-60 min.

Simple, easy, yummy

Penne Alla Vodka

I've made this one a bunch back home, but I really like it. So I thought I'd make it again.

Penne Alla Vodka & French bread
4 Tablespoons extra virgin olive oil
1 red onion (cut into 1/4 inch dices)
1/2 cup vokda
2 cups basic tomato sauce
1/2 cup heavy cream
1 pound barilla penne
1 cup Parmigiano cheese
1 container Simple Rustic french bread


Step 1 - bring about 6 quarts of water to a boil and add about 2 tablespoons of salt

Step 2 - in a large saute pan, heat oil over meadium heat, add onions and cook until light golden brown (about 6-7 min). Add vodka and cook until liquid is reduced by half (about 4-5 min).
add tomato sauce and the cream, cook until the sauce has reduced by a third (about 10 min).

Step 3 - Bake french bread according to package directions.

Step 4 - Meanwhile cook pasta in biling water for about 1 min less than the package directions indicated. Drain pasta and add it to the sauce pan. Stir together over very high heat for 1 minute. remove pan from heat, add parmigiano cheese and toss.

Step 5 - Remove bread, slice, serve with pasta. mmmmmm.

----------------------------------
I've mad this a bunch of times, and each time I try to improve on it.

This time I used 2 types of cheese, and added a little bit of spice to the sauce ( a couple of dashes of Italian seasoning) pepper.

The last time I added cubed chicken to the dish.

Also, you can tell I didn't use penne pasta, but we had whole wheat shells in the cabinet, so thats what I used.

Either workds.

So good!!

Taco's in Pasta Shells.

This is probably one of my new favorite recipes. My mom has been making stuffed shells for ever. And I love love love them. They're cheesy death.

So when I saw this recipe, I knew I had to try it.

Ingredients
12 ounces dried jumbo shell pasta
2 16 ounce jars salsa
2.5 lbs ground beef
6 ounces cream cheese, cute up
2 teaspoons chili powder
1.5 cups shredded cheddar cheese
chopped tomato (optional)

okay 2 things: 1) of course we used turkey instead 2) do NOT use 2.5 lbs of ground meat unless you're serving 15 people. we had WAY to much left over meat mixture. 1-1.5 lbs is def. enough.
trust me on this.

STEP 1)
Preheat oven to 350
Cook pasta according to package directions
Drain
Rinse with Cold water

(make sure they're cool enough to pick up and handle)

Step 2)

(This is what the recipe says)
Divide about 1 cup of the salsa between 2 un-greased 2 quart rectangular baking dishes. spreading evenly.
set aside

(This is what i did)
Pour some of the salsa in the bottom of my 9x13 glass baking dish. I don't like to measure.
I just made sure that the bottom was covered so the pasta wouldn't stick)

(This is what the recipe says)
In an extra large skilled, gook ground meat over medium heat until brown.
drain off fat
stir in cream cheese and chili powder
cool slightly.

(This is what I did)
Cook brown meat on high
Season with typical seasonings
Cook until done
Drain off fat
Stir in cream cheese
add Chili powder
Taste test.... does my mouth tingle? yes? stop seasoning... no? add more chili powder
Let cool.

This is what mine looked like when I was done seasoning. And again, I used ground turkey, so if you're using ground beef the colors will be different.

That's a lot of meat folks

Step 3)
Spoon meet mixture into pasta shells
Arrange filled shells on top of the salsa in the baking dish.

Once the dish is filled
Top with the remaining salsa

Step 4)
Bake uncovered for 15 minutes

Take dish out of oven
Sprinkle with cheese and tomato if desired

Return to oven for another 15 minutes.

If you like taco's... you'll love this dish
If you like pasta... you'll love this dish

Its really adaptable to what every you wish.

You could do ground beef
You could do shredded chicken
You can make it more spicy (by choosing a hotter version of salsa and adding more chili powder)
You can make it less spicy

There are so many different ways to do this one.
Have fun with it.

Turkey Pasta Bake

My go to dish is my turkey pasta bake. If I don't know what to make, and we're having people over, This is what I make. I don't remember where I found this recipe, but I've made it so many times now its second nature.

1 package pasta
1 package jenny-o Italian seasoned turkey
1 egg
1 package mozzarella cheese
1 jar spaghetti sauce

cook the pasta, drain, and rinse with cold water

cook the turkey through, add the sauce.

in a bowl mix the pasta, egg, and cheese

put into a baking dish (i use the 13x9 glass cake pan)

top with the sauce and turkey mixture

bake at 350 for 20-30 min.

SO GOOD!