Bolognese Sauce {Slow-cooker}

This is delicious!  It is perfect for a cool January day.  This recipe as a little more prep work than most of my other slow-cooker recipes.  So, I did all of the prep at night and let it cook all night.  The next morning, I put it in the fridge.  At dinner time, I cooked up some pasta and just reheated the sauce at dinner time.  So good!

Slow-Cooked Bolognese Sauce - Click to link to recipe.

Gluten-free notes:  Make sure the tomato paste you use is gluten-free.

Fettuccine Alfredo

This is a recipe my Mom's friend gave her years ago.  It is a great basic Alfredo sauce.  Because it uses milk rather than cream, I like to think I can feel a little less guilty eating it.

My friend loves Fettuccine Alfredo.  Recently, we had them over for dinner and I made this for her.  We served it with Easy Grilled Chicken (EF, DF, GF) and a tossed salad.  It was a big hit with the adults and kids.

Fettuccine Alfredo

1 stick butter

3 T flour

2 c whole milk

½ c Parmesan cheese

In a saucepan, melt butter.  Stir in flour with wire whisk, until fully incorporated and starting to bubble.  Gradually, add milk, stirring constantly.  Simmer until sauce starts to thicken.  Add cheese and stir until fully incorporated and thickened.

Cook 1 package of fettuccine, as directed.  Place pasta on a plate top with chicken and sauce.  Sprinkle with additional Parmesan cheese. 

In the picture, I mixed the pasta into the sauce for easier serving, especially for the kids.

Pesto Pasta with Roasted Veggies

My sister-in-law made this wonderful dish for us when we were visiting, recently.  A friend had made it for them.  So, I am not sure who to give credit for the original recipe.  But here I did document the qualities and cooking methods that worked for me when I prepared it.  In my next post, I will share an easy way to have cooked chicken ready just in time for to use in this recipe and others.  

When I made this recipe, as pictured below, I used one zucchini, one squash and one pepper.  I think next time, I will use two zucchini and two squash.  I also may try it with grilled chicken and maybe even grilled veggies.  Yum!  I also think this would be great served chilled for a picnic!  So many possibilities...

If you like this recipe, you may like Chicken Pesto Pasta (EF, GF).

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Pesto Pasta with Roasted Veggies  

2 lbs chicken, cooked and cubed

1-2 yellow squash, sliced

1-2 zucchini, sliced

1 bell pepper, sliced and halved (I used orange)

1-2 T olive oil

½ t seasoned salt 

½ t freshly ground black pepper

1 c pesto (I used Classico Basil Pesto)

1 16 oz box pasta (I used bow tie)

Grated Parmesan Cheese, for topping (optional)

Preheat oven to 425^o.  Spread veggies in a single layer on rimmed baking sheet(s) covered with foil.  Drizzle with oil and sprinkle with salt and pepper.  Mix to coat.  Cook in preheated oven for 10 minutes.  Stir.  Cook for an additional 10 minutes.  Stir once more.  Then cook for 5 more minutes or until desired tenderness. 

Meanwhile cook pasta according to package instructions.  Once pasta is cooked and drained, stir in pesto until evenly coats pasta.  Toss in chicken and roasted veggies.  Sprinkle with additional Parmesan cheese, if using.  Serves 8

Gluten-free notes:  This dish can easily be made gluten-free.  Just replace the pasta with your favorite gluten-free variety.  According to the Heinz website (Heinz owns Classico), Classico Basil Pesto sold in the United States is gluten-free!

Dairy-free notes:  This dish can also easily be made dairy-free.  Just be sure to use a dairy-free pesto and omit the parmesan cheese.  The Classico brand I used, is not dairy-free. 

Smokey Garlic Chicken Pasta

Another great Pinterest find!  My family really enjoyed this recipe for Smokey Garlic Chicken Pasta.  My husband especially liked the slightly smokey flavor!  The kids also really enjoyed it.

Recipe Notes:  The link below is slightly lighter version of a post of another food blogger.  I lighted mine up a little more by using half of the suggested butter and by using even less bacon by trimming off most of the fat.  I also cooked my chicken in the slow-cooker (from frozen)!  I also used half of the dressing and barbeque sauce as recommended.  I thought the qualities mentioned seemed like too much, especially for the slow-cooker.  It still tasted great and I can feel a little less guilty about eating it.

Gluten-free notes:  If you use a gluten-free pasta, dressing and barbeque sauce, I think this dish could work for a gluten free diet.  Let me know if you try it gluten-free!

Smokey Garlic Chicken Pasta - click to link to recipe.

Shrimp and Broccoli Scampi Pasta

I have made this recipe twice now.  My kids love it!!  They both actually really like shrimp, broccoli and pasta so this recipe combines some of their favorites.  It also has a nice light sauce which is perfect for kiddos, especially my oldest who isn't a big fan of any sauces with tomato 'chunks'.

I have also used a couple of different kinds of multigrain pastas with this recipe.  This recipe is a delicious, well balanced recipe you can feel good about feeding to your family.  It would be easy to kick this recipe up a notch with a little added spice, if you prefer spicier dishes.

Shrimp and Broccoli Scampi Pasta - I made this recipe as published in the January 2014 issue of Cooking Light magazine.  Click here for the recipe.

Gluten-free notes:  This recipe could easily be made gluten-free if you substituted your favorite gluten free pasta and made sure the chicken broth was also gluten free.

Chicken Tetrazzini

I tried another recipe from Cooking Light magazine.  This time I made one of their recipe makeovers for Chicken Tetrazzini.  It was featured in their January issue.  It is so good and creamy! 
 

Chicken Tetrazzini - Click here to link to the recipe. 

Chicken Sausage Pasta

We tried this recipe for lunch today.  It is pretty quick to make and it was really good.  The kids even enjoyed it!  I tossed my veggies in with the cooking pasta a little sooner than the recipe recommended.  This was also our first experience cooking with orecchiette pasta.  It is a little denser than some of the smaller pastas and the bowl shape does a good job of holding in some of the flavors you mix in! 

This recipe could easily be made gluten-free by substituting your favorite gluten-free pasta.  If you like this recipe, try Chicken Pesto Pasta (EF, GF) or Turkey Sausage and Spinach Pasta (EF, GF).

Chicken Sausage Pasta - Click to link to recipe.

Goulash

Goulash is not really a recipe that I would seek out.  But I came across this one on Pinterest and thought I would give it a try.  I think the fresh zucchini and mushrooms give it a lot of healthy flavor.  Plus, it was pretty easy and cheap to make.  All the makings of a great busy weeknight meal!

I made the recipe as written so I will link to it below.  For those on a gluten-free diet, you can easily substitute gluten-free pasta.  But you may need to reduce the cooking time.  You may also want to double check the ingredients on the beef broth and tomato paste.

One Pan Goulash - Please click here for the recipe.

Pesto Chicken Stuffed Shells

I love recipes that use shredded chicken.  At least once a month, I cook up enough Shredded Chicken {Slow-cooker} (EF, DF, GF) for several meals and freeze.  I put it in the refrigerator the night before I plan to use it to thaw.  It sure does make dinner preparation faster!

I found this recipe for Pesto Chicken Stuffed Shells and decided to give it a try.  My family really enjoyed it.  I actually made a double recipe.  I used one of my packets of chicken (about two split breasts) and got 24 stuffed shells.  I even froze some for a quick lunch.

If you like this recipe, you may also like Chicken and Cheese Stuffed Shells (EF) or Chicken Pesto Pasta (EF, GF).

 Pesto Chicken Stuffed Shells - Please click to link to the recipe.

Mediterranean Chicken Couscous

I hope everyone is enjoying their last days of summer break.  Here is a quick, refreshing meal perfect for busy summer days full of fun in the sun. We ate this right after I prepared it at about room temperature.  Then we ate the leftovers cool straight out of the refrigerator.  I liked it both ways, but I very much preferred it cold.  That makes it a great meal to make ahead when you know you will be in a time crunch for dinner.  I also think it would pack well for lunches.  You can even omit the chicken and serve this as a side dish.  I am loving all of the possibilities!  

Dairy-free notes:  This could easily be made dairy free if you omit the feta cheese.  You could replace the feta with a non-dairy cheese or maybe even olives.  I used the Near East Toasted Pine Nut Couscous, which appears to be dairy-free.

If you like this recipe, you may also want to try Pasta Salad (EF, GF).

Mediterranean Chicken Couscous - I made this as described in the recipe.  Please click to link.

Chicken Carbonara {Egg-free}

Every so often, I take inventory of the food in my freezer and pantry to see what I may need to use up.  I really hate wasting food and plus it encourages me to maybe come up with something new.  This week, I had a box of spaghetti in the cabinet and some bacon and peas in the freezer.  What to make out of it?  I decided to try an egg-free version of Chicken Carbonara.  I researched various recipes and methods.  I am really happy with the results.  My husband especially enjoyed it!  There are so many foods that are off limits to him while dining out.  It is always a treat to have one of those made egg-free!

I have cayenne pepper listed as an ingredient.  I didn't use it on my first attempt but will for sure add it next time.  I am pretty confident on the amount needed, based on my experience making Spicy Shrimp Spaghetti (EF, DF, GF).  I have found I really like a little kick when a pasta dish isn't very saucy. 

Chicken Carbonara

Inspired by Loaded Chicken Carbonara from allrecipes.com and Asparagus and Chicken Carbonara from myrecipes.com.

6 slices bacon*, chopped

1 1/2 pounds skinless, boneless chicken breast halves, cubed

1 t salt

1 t ground black pepper

1/2 cup chopped onion

4 cloves garlic

1 pound spaghetti or gluten-free pasta

2 c frozen peas

1 c cream*

1 ½ c grated Parmesan cheese

3 T finely chopped fresh flat-leaf parsley

¼ t cayenne pepper

Bring a large pot of water to a boil, add salt if desired.  Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite.  While pasta is cooking, cook bacon and chicken (see below).  When the pasta is ready, put the peas in a large colander. Drain the pasta in the colander with the peas.

Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.

Season chicken with salt and pepper.  Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast in the bacon drippings until no longer pink.  Remove chicken from skillet and keep warm.

Heat remaining tablespoon bacon drippings in skillet over medium heat. Cook and stir onion in skillet until onion starts to soften.  Add garlic and cook until garlic starts to brown.   Stir in cream and parmesan cheese and cook to thicken slightly.  Stir in parsley, cayenne pepper and chicken.  Toss with spaghetti and peas. 

*If you are on a gluten-free diet, make sure the bacon is gluten-free.  If I were to make this on a regular basis, I may try to lighten it up by replacing the cream with evaporated fat-free milk or fat free half and half. 

Stovetop Cheddar Mac

I was having one of those moments when I didn't know what to cook and I needed to go to the store.  I looked in my kitchen trying to come up with something that wouldn't require going out.  I decided to try some quick macaroni and cheese.  We usually eat the box variety, as my husband prefers it, but my youngest doesn't really like it.  I thought trying homemade macaroni and cheese might be more appealing and we should give it a try.

I know most macaroni and cheese recipes are baked but I was looking for something a little quicker.  I found this Rachel Ray recipe for a quick stove top version.  I had the ingredients on hand.  We don't usually have half and half but I had it left over from when we made our Baggie Ice Cream.  I imagine you could also use milk but would just need to slightly adjust the milk.  I will try that the next time I make it.  I want to find a good recipe for baked macaroni and cheese but this one is a really good quick fix for your cheesy macaroni craving!
 

Stovetop Cheddar Mac - I made as described in this recipe.  Please click to link.   

Quick Pesto Pasta

Do you need a quick pasta side dish?  I used to buy this really good quick mix pasta side dish that they stopped selling at my local grocery stores.  After failing to find a suitable replacement, I came up with this quick side dish.  I am making the Parmesan cheese optional.  You can decide, if you want it in or not.  For me, if I am serving it with Baked Chicken Parmesan (EF) I will include the cheese.  But if I am serving with something like Chicken Marsala (posting soon), then I will leave it out.  The picture below does not have cheese in it.  But then my husband and kids added it to theirs.  So, maybe I should always just keep it in!

If you like this recipe, you may also like Chicken Pesto Pasta (EF, GF).

Quick Pesto Pasta  

1 16 oz box pasta (can use gluten-free)

1/4 c milk

1/4 c pesto (I used Classico Basil Pesto.)

1/4 c grated Parmesan cheese (optional)

Cook pasta according to the package instructions.  Drain well.  Return to warm cooking pot but off of the burner.  Stir milk and pesto into hot pasta, until fully incorporated and milk slightly absorbs.  Sprinkle with Parmesan cheese, stirring until the cheese is melted. 

Serves 8

Gluten-free notes:  This dish can easily be made gluten-free.  Just replace the pasta with your favorite gluten-free variety.  According to the Heinz website (Heinz owns Classico), Classico Basil Pesto sold in the United States is gluten-free!

Chicken and Cheese Stuffed Shells

Split chicken breasts were on special at my grocery store this past week.  So, I bought two large packages.  I cooked them according to my recipe for {Slow-cooker}Shredded Chicken (EF, DF, GF).  Then I had enough chicken in my freezer for four meals!  The next question . . . What do cook with all of this chicken?  The solution for one of the packages became this recipe.  It was inspired by my own recipe for Easy Cheesy Manicotti (EF).  I was excited when my family gobbled it up!  We will be having this recipe again!! 

Chicken and Cheese Stuffed Shells

12 oz package of jumbo shells

1 lb cooked shredded chicken

16 oz part-skim ricotta

½ c grated parmesan cheese

2 c part-skim Italian blend cheese, finely shredded

½ t freshly ground pepper

1 T dried parsley

1 24 oz jar pasta sauce

Preheat oven to 350^o.  Cook pasta according to package directions.  Once the pasta is cooked, rinse in cool water to stop the pasta from cooking further.  While pasta is boiling, mix chicken, pepper, parsley and all three cheeses.  Put one cup of the pasta sauce in the bottom of a large glass baking dish.  Fill cooked pasta shells with about two tablespoons of the chicken and cheese mixture and place in a glass baking dish.  Once all of the shells are filled, spoon remaining sauce over the top, cover with foil and bake for about 30 minutes. 

Serves 6-8