Hawaiian Macaroni Salad

This is a tasty side-dish to those yummy Hawaiian lunch-boxes of teriyaki chicken and coconut rice!
This recipe makes about twenty-five 1/4-cup servings...so make half-recipe, if needed.

1 lb. macaroni (3-1/3 cups uncooked)
2 Tbl. apple cider vinegar
1 cup finely grated carrot
2-1/2 cups Best Foods Mayo
1/4 cup whole milk
2 tsp. sugar
Salt to taste

Boil pasta in a large pot of water for 12-13 minutes, or until desired tenderness.  Drain and put in large bowl.  While it is still hot, toss in cider vinegar and grated carrots.  Allow to cool.  
In separate bowl whisk together mayo, milk, and sugar.
When pasta has cooled, fold in mayo-mixture and add salt to taste.
Allow to set and chill in refrigerator for a few hours or overnight.
Before serving, stir again and add a bit of milk to re-moisten, if needed.

Creamy Honey Lemon Chicken Penne Pasta

8 oz. penne pasta
3 cups shredded or cubed cooked chicken
1/2 cup honey
Zest of one lemon
1/4 cup lemon juice
2 Tbl. oil
2 tsp. apple cider vinegar
1 Tbl. lemon pepper
1/4 tsp. salt
<1/8 tsp. thyme
3/4 cup heavy cream

In large pot of boiling water, cook pasta 13-15 min. until desired tenderness.  Drain and set aside.
Meanwhile, in medium-sized saucepan, combine honey, lemon zest, lemon juice, oil, vinegar, lemon pepper, salt, and thyme.  Bring to a boil and then reduce heat and simmer, uncovered for 3 min.  After it has simmered, turn off heat and gently fold shredded, cooked chicken into sauce.
After pasta has been drained, return it to the empty pot.  Gently combine chicken and sauce with pasta and fold together.  Right before serving, add cream and gently stir.

Spinach and Artichoke Chicken Alfredo Pasta

3/4-1 lb. penne (could use part white, part wheat)
3 cups cubed, partially-cooked chicken (it will finish cooking while baking)(...this is a little less than 2 lbs. raw)
1 cup finely sliced fresh spinach
1 cup diced artichoke hearts (about 1/2 of a 14 oz. can)
1-1/2 cups homemade alfredo, divided
1 jar purchased Alfredo sauce
1/2 tsp. salt
3 oz. provolone slices
1 cup shredded mozzarella cheese
2 Tbl. grated Parmesan (bottled is fine)

Cook pasta until el dente, about 10 min. (It's ok if it's not totally soft yet, as it will soften more while it bakes.)  Drain and set aside.  Combine partially cooked diced chicken with diced artichoke hearts, sliced spinach, salt, 1/2 cup homemade Alfredo, and the whole jar of purchased Alfredo sauce.  (Add more Alfredo to desired sauciness.)    

Pre-heat oven to 350 degrees and spray oval baking dish.
Layer as follows:
Half the pasta
Provolone slices
1 cup homemade Alfredo
Half the chicken mixture
Remaining pasta
Mozzarella cheese
Remaining chicken mixture
Top with grated parmesan cheese

Cover with foil and bake about 30 min. or until cheeses are melted and it is bubbly.  Allow to set and cool a bit before serving.

Alfredo Sauce

This recipe makes quite a bit of rich and yummy homemade Alfredo sauce.  I like to keep any left-overs in the fridge in a jar for use in another recipe later!  Keeps nicely for a few weeks.  It's great on more than just pasta!  ...Use it on chicken, vegetables, and as a dip for breadsticks!

1 cube butter
2 cups heavy cream
4 oz. cream cheese
1/4 tsp. salt
1/8 tsp. pepper
1 cup grated Parmesan cheese (not the bottled stuff)

In medium saucepan, melt butter, cream, and cream cheese together.  Cook over medium heat until melted.  Add seasonings and Parmesan cheese.  Bring to a gentle simmer and continue to cook and stir for 3 min. until it begins to thicken.

Swedish Meatballs

1 lb. lean ground beef
1/2 lb. ground pork (not sausage)
1-1/2 c. breadcrumbs
1 tsp. salt
1/8 tsp. pepper
2 tsp. dried onion
1 egg
1/4 cup sour cream

With hands, squish together meats.  Add bread crumbs, salt, pepper, and onion.  In separate small bowl, whisk together egg and sour cream.  Add egg mixture to meat mixture and squish together.  Form into balls.

In large skillet (NOT non-stick), heat about 1/3 cup oil.  Add meat balls in batches.  As you add them to the oil, shake frying pan gently so they don't stick.  Continue to brown meatballs, moving frying pan as needed to brown on all sides without sticking.  Don't worry about cooking them all the way through, as they will continue to cook in the oven later.  Remove meatballs from pan when they're nicely browned and drain on paper towel.  

When all meatballs have been browned, pour remaining oil into a heat-proof dish, allowing browning to stay in pan.  Add 3 Tbl. of the oil back to the pan with the browned bits.  Add 1 Tbl. butter and 1/4 cup flour, whisking to make a roux.  Add 1 cup of beef broth and continue to whisk, allowing browned bits to stir into gravy.  Add 1/2 cup cream and whisk some more.  Gently place meatballs back into pan with gravy.  1 cup of fresh, sliced mushrooms can also be folded in, if desired.  Drizzle 1/2 cup additional beef broth over mixture--don't stir at this point.  Cover skillet with lid and put in 350-degree oven for 20-30 min. until meatballs are completely cooked.  Gently fold mixture again before serving over noodles or mashed potatoes.

Macaroni and Cheese

This is lots better than the boxed version!
It is best when eaten immediately after stirring together.  
Could be served at a pot-luck in a mini crock-pot.
If there are left-overs, add some milk (more than you'd think) and heat covered in the microwave. Then stir until creamy again before serving.

1/2 lb. uncooked elbow macaroni (a tad over 2 cups)
4 Tbl. butter
2 eggs
6 oz. heavy cream (3/4 cup)
1/2 tsp. salt, or to taste
pepper to taste
8 oz. sharp cheddar cheese, shredded (about 2 cups)
2 oz. colby jack cheese, shredded (about 1/2 cup)

In large pot of boiling water, cook the pasta until desired tenderness. Drain.
Return pasta to the pot and add butter to melt.  Toss to coat.
In separate bowl, whisk together the eggs, cream, salt and pepper.
Stir mixture into the pasta and add the grated cheese.
Over low heat, continue to stir for a few minutes until creamy.
Serve immediately.

Marinara Chicken Alfredo

3 large chicken breast-halves, cut in 3-4 pieces each--Pound with mallet until they flatten slightly to tenderize

Put 1 cup flour in a plastic sack.  Add chicken pieces to coat.  Fry each piece 'til nicely browned on both sides in a non-stick fry pan with shallow oil.  (Don't worry about cooking it completely, as it will bake more in the oven.)  Remove to serving dish.  

After frying all pieces, pour 1 pint marinara over chicken.
Bake at 350 degrees for 20 min or so until bubbly and chicken is done.

Meanwhile, while chicken is baking, make 
Alfredo Sauce:
1/4 cup (1/2 cube) butter
1 cup heavy cream
2 oz. cream cheese
1/8 tsp. salt
1/8 tsp. pepper
1/2 cup grated parmesan cheese

In a small saucepan, melt butter, cream, and cream cheese.  Cook over med-heat until melted.  Add seasonings and parmesan cheese.  Bring to a gently simmer and continue to cook for 3 min. or until it starts to thicken.  

Boil whatever type noodles you desire.  Drain.  Pour desired amount of sauce over noodles and stir.  Serve chicken over alfredo noodles.  

Cheesy Penne Bake

1/2 - 3/4 lb. dry pasta (penne rigate or similar tube-style)
3/4 lb. - 1 lb. ground beef
Sprinkle of dried onion
1  26-oz. jar spaghetti sauce
3 oz. provolone slices
3/4 cup sour cream
3 oz. mozzarella cheese, shredded (about 1 cup)
2 Tbl. grated parmesan

Cook pasta until el dente, about 10 min.  (It's ok if it's not totally soft yet, as it will soften more while it bakes.)  Drain and set aside.  In large skillet (not non-stick), brown ground beef and dried onion plenty.  Add spaghetti sauce to meat and stir.  Preheat oven to 350 degrees and spray oval baking dish.  
Layer as follows:
Half the pasta
Provolone slices
Sour cream
1/2 spaghetti sauce mixture
Remaining pasta
Mozzarella cheese
Remaining sauce mixture
Top with grated parmesan.

Cover with foil and bake about 30 minutes or until cheeses are melted. Allow to set and cool a bit before serving.

Hamburger Stroganoff

1 lb. ground beef
sprinkle of dried onion
thinly sliced celery
3 Tbl. flour
1/2 tsp. salt
dash of pepper
1 can mushrooms, not drained
Milk
3/4 cup sour cream

In large skillet (not non-stick), brown ground beef with onion and celery.  When browned (with bits stuck to bottom of pan), turn heat lower and sprinkle in flour and salt & pepper.  Use large spoon to coat meat with flour.  When flour has been absorbed, add 1/2 cup milk and stir 'til thickened.  Add undrained mushrooms, stirring again to thicken.  Add sour cream and stir.  Add more milk as needed to thin to desired consistency.  Serve over egg noodles, rice, or potatoes.

Pasta Tuna Salad

4 cups cooked Pasta Shells or Salad Macaroni, drained, and chilled (measurement after cooking)
1 or 2 cans tuna, drained
2/3 cup diced tomato or quartered cherry tomatoes
2/3 cup tiny cheese cubes
1 cup diced cucumber or finely diced celery
Salt & Pepper, to taste
1/2 cup Mayonnaise

Stir together, chill, and enjoy!

Pasta Salad

Desired amounts of the following ingredients:
Colored Curly Pasta or Colored Tortellini --Cook 8 min. and then rinse in cold water

Broccoli & Cauliflower florettes--Blanch 1-1/2 to 2 min.

Cheese cubes

Olives

Diced Tomato or halved grape-tomatoes

Cooked chicken, diced

Cucumber

Avocado

Dressing Options:

Casper's Salad Dressing
Hendrickson's Dressing

Good Season's Italian Dressing or other preferred bottled dressing

Ham Fried Rice or Noodles

Bring 2 cups water to a boil.  Add 1 cup long-grain, white rice and 1/8 tsp. salt.  Turn heat to low, cover, and simmer for 22 min.

OR...

For noodle option: Bring pot of water to boil and add desired amount of pasta.  Boil as directed.

Meanwhile, dice/prepare desired amount of the following ingredients (choose what you like!):

Carrots

Celery

Onion

Peas or Snow peas

Zucchini

Scrambled eggs

Cabbage

Bean Sprouts

Mushrooms

Stir-fry whatever veggies you like in a large fry pan with a little oil (sesame oil gives an Asian taste).  When rice/pasta is done, add it to large fry pan with veggies.  Combine all together with lots of shakes of soy sauce.

Beef Stroganoff

1-1/2 - 2 lbs. petite sirloin--thinly sliced while partially frozen

thinly sliced onion (optional)

2 stalks celery, diced (optional)

2 Tbl. vegetable oil, or as needed

Fresh sliced mushrooms OR 1 can mushrooms, drained

1/3 cup flour

1 cup milk, in 1/3-cup increments as needed

1/2 cup sour cream (or more, as desired)

1/2 tsp. salt, or as desired

pepper as desired

1/2 tsp. paprika

In skillet (NOT non-stick) brown sirloin, onion, and celery in oil 'til browned and little bits of frying are on bottom of pan.  Stir in flour until there is no white showing.  GRADUALLY add milk, stirring until thickened...don't add too much to make it too runny.  Stir in sour cream and seasonings as desired.  Serve over rice or egg noodles.

Creamy Chicken Stroganoff

4-6 boneless chicken breast-halves (could be frozen or thawed)
1/4 cup water
1 packet Italian Dressing Mix
3/4 bar cream cheese (about 6 oz), softened
1 can cream of mushroom soup
1 can mushrooms, drained

Spray crock pot with non-stick spray.  Put chicken in. Dissolve packet of dressing mix in water and pour it over the chicken.  Cover and cook on low 4 hours (if frozen, 6 hours).  Don't overcook, as chicken will be dry.  After chicken has cooked, lift it out of pot and shred a bit.  Strain liquid from crock pot into separate container.  In small saucepan, melt together cream cheese, soup, and mushrooms.  Add 1/4-1/2 cup strained liquid from pot (to desired sauciness).  Pour sauce over shredded chicken.  Return chicken to crock pot or put in small casserole dish sprayed with non-stick spray and heat/bake 'til bubbly and ready to serve. Serve over rice, potatoes or noodles.

Hearty Chicken Noodle Soup

4 cups cooked homestyle soup noodles--(I use "Country Pasta" brand)
2 cans chicken broth
1 Tbl. chicken bullion
1-1/2 - 2 cups chopped or sliced carrots
1 - 1-1/2 cups chopped celery
1 tsp dried parsley flakes
2 cans cream of chicken soup
2-3 cups cooked, diced chicken
Milk or more broth, as needed
Salt & Pepper to taste

While noodles are cooking separately in a pot of boiling water, get another pot going--Simmer celery and carrots in broth and bullion until tender.  Then whisk in cream of chicken soup and parsley flakes.  (Drain noodles when they are done.)  Stir in chicken and noodles.  Add milk or more broth as desired.  Salt & Pepper to taste.

Stuffed Mexi-Chicken Shells

20 jumbo pasta shells
3 cups cooked, finely diced chicken breast (2-3 breast halves)
1 can black beans, rinsed and drained
1/3 tsp. cumin
1 pkg. cream cheese, softened
1 can diced tomatoes
1 small can diced chilies
1 cup salsa, divided
3/4 cup shredded cheese

Cook pasta shells in big pot of boiling water until almost al dente (they need to be a little firm in order to stuff them).  Drain the pasta and set aside while preparing filling.

With mixer, combine softened cream cheese with diced tomatoes, diced chilies and cumin.  (It's ok if the cream cheese has little lumps left.)  With spoon, stir in finely diced chicken and black beans.

In greased casserole dish, pour 3/4 cup salsa.  Fill pasta shells with filling and place in dish.  Drizzle shells with the remaining 1/4 cup salsa.  Sprinkle with cheese.  Cover tightly with foil and bake at 350 degrees for 30-45 min. until hot and bubbly.  Allow to set for 10 min. before serving.

Orange Beef

1-1/2 - 2 lbs. petite sirloin, sliced thinly while still partially frozen.  Marinate in sauce for a while and then stir fry in a bit of oil (save sauce)

Sauce:
2-3 tsp. grated orange zest
1/2 cup fresh orange juice
1/4 cup brown sugar
2 Tbl. rice vinegar
2 Tbl. soy sauce
2 tsp. fresh-pressed or grated ginger

While frying marinated meat, combine 2 tsp. cornstarch with a 3 Tbl. water. And cornstarch mixture to remaining marinade.  Whisk together.  Add sauce to meat in pan.  Stir to combine and thicken. Sprinkle with sesame seeds, if desired.  Serve over rice or noodles.

Cowboy Delight

In large pot, boil some water and cook 12 oz. pasta (white & wheat) until done.  Drain.  Set aside.
Possible pasta types to use:
Penne
Rotini
Rigatoni
Curly Egg Noodles

Meanwhile...

1 lb. ground beef
Sprinkle of dried onion
1 pint marinara or about 9 oz. store-bought spaghetti sauce
1/2 packet spaghetti seasoning
1 can diced tomatoes
1 can mushrooms
1 cup frozen corn, rinsed and drained

In separate pan, brown ground beef with dried onion.  When it has browned, add rest of ingredients.  Simmer.  Pour over drained pasta and stir.  Enjoy with a sprinkle of parmesan and slice of  French bread!

Spaghetti Sauce

3-1/2 - 4 lbs. ground beef
1 packet Spaghetti Seasoning
1 large jar (about 24 oz.) purchased Spaghetti Sauce
1-1/2 cups water
2 can mushrooms with liquid
1 can tomato paste
1 can diced tomatoes
1 Tbl. Italian Seasoning
1 pint homemade marinara (optional...if available)

In large pot, brown ground beef plenty.  Add rest of ingredients and simmer.  Serve over pasta with a sprinkle of parmesan cheese.  Can be frozen in smaller portions in freezer bags for a quick meal later!