Spaghetti Pie

My girls favorite thing for dinner lately....so easy and yummy! Plus it makes great leftovers!

Ingredients:
1 (6 ounce) package spaghetti (about half of a regular box)
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
2 eggs, beaten
1/2 - 2/3 jar pasta sauce
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees  
Cook and drain spaghetti. Stir in butter, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.

 

Spread cottage cheese over the spaghetti crust then sprinkle dried oregano over.

 

Pour pasta sauce over cottage cheese until covered.



 

Bake at 350 degrees for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

 

Crockpot Italian Chicken

3-4 boneless skinless chicken breast
1 can of chicken broth
1 pkt of Italian or Zesty Italian salad dressing seasoning
1- 8oz pkg of cream cream cheese
1 can cream of chicken soup
Egg Noodles OR White Rice

In the morning place 3-4 uncooked, thawed or frozen chicken breasts in your crockpot with chicken broth and Italian seasoning pkt. Let this cook all day on LOW. About 45 minutes or so before serving (after it has cooked for about 7-8 hours), add in SOFTENED cream cheese and soup. Let this cook on HIGH in the crockpot until well blended (cream cheese will have completely melted). Or I do this by taking everything out of the crockpot and placing it in a big pot on the stove....it's quicker because you can turn the heat up high and stir. This is great on top of Egg Noodles or White Rice! Enjoy

Chicken & Wild Rice Casserole

(recipe from Sherri Schmidt)

4 chicken breast (cut in half or stripes depending on chicken size)
1/2 cup regular long grain rice
1/2 cup wild rice
1 pkg Lipton onion soup mix
1 can cream of chicken soup
2 cans of water using the soup can

Butter a 13x9 glass dish. In bowl mix soup, water, onion soup mix, rice and wild rice. Pour a little of the mixture in dish to cover bottom. Place chicken breast in dish and then cover with the rest of the soup and rice mixture. Cover with foil. Bake in a preheated 350 oven for 1 hour. Uncover and stir to help the rice not stick to the bottom of the dish. Bake uncovered for another 15 minutes.

Karlene's Note: Wild rice has a little crunchy texture to it unlike white rice. Therefore, don't over cook.

Monkey Munch from Jon & Kate plus 8

Happy 4th of July!!!

This is a treat that was mentioned on TLC Show "Jon and Kate plus 8". Another popular name for this favorite mix is puppy food/chow...

9 cups Chex cereal (any variety)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1.5 cups powdered sugar

1. Into large bowl, measure cereal; set aside.

2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator

Chicken Broccoli Divan

Chicken Broccoli Divan (from Campbell's Kitchen)

4 cups cooked broccoli flowerets
1.5 cups cubed cooked chicken
1 can cream of chicken
1/3 milk
1/2 cup shredded cheddar cheese
4 tbsp. dry bread crumbs (increased from original - like the dish with more)
2 tbsp. butter, melted (increased from original recipe)

Place broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.
Mix soup and milk and pour over. Stir until broccoli and chicken are well covered. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. Bake at 450 for 20 min. or until hot.

Chicken & Rice Casserole

(recipe from Adrianne Glauser)

1 cup rice
1 can cream of mushroom or cream of chicken
1 can evaporated milk
1 pkg of dry onion soup
4-6 chicken breasts halved

Mix the soup and milk together and half of the onion soup mix. Take half of mixture and all of the rice and mix them together. Pour on the bottom of a 9 X13 pan. Lay chicken breasts on top of mix. Pour remaining half of the mixture on top of the chicken and sprinkle with onion soup on top. Cover with foil. Cook at 350 for 1 hour or until done.

Karlene's Note:
Our family absoutley loved this dish. The only thing I would add is a 1/2 cup water. After an hour not all the rice was done and most of the liquid was gone.

Paprika Chicken with Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy (from Campbell's Kitchen)


1/2 cup flour
2 tsp. paprika
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground red pepper (did not have on hand - used chili powder instead and only used 1/2 tsp so it wouldn't be to spicy for my daughter. Worked out well - she loved the chicken)
4 boneless chicken breast
1/4 cup butter
1 can cream of chicken soup - regular or 98% fat free
1/4 cup sliced green onions
1 carton (8 oz) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.
Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.
Serve with mashed potatoes or rice if desired.

Parmesan Chicken

Recipe from Sherri Schmidt

6 boneless chicken breast
4 Tbsp. butter melted
1 cup parmesan cheese
1/4 cup bread crumbs
1 tsp. oregano
1 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

Mix all ingredients in bowl except for the chicken and butter. Dip chicken in butter and then in to mixture. Bake in a greased 9x13 pan at 400 degrees for 20-25 minutes, uncovered.

Karlene's Note:
I cut the chicken breast in half so more of the mixture gets on the chicken and more of the favors get all the way through. On the parmesan cheese, I usually on have the grated on hand but when I have it I like to use half grated and the other shredded. We serve this over pasta and with or without pasta sauce. The chicken itself is so tasty that sometimes the pasta sauce takes away from the flavor of the chicken. I would recommend server the sauce on the side.

Diet Coke Chicken

4 - 5 boneless chicken breasts (20 oz.)
1 cup ketchup
1 - 12 oz. Diet Coke (any diet cola will work)

Put chicken in a non-stick skillet. Pour well-blended ketchup and diet cola over the chicken. Bring to a boil. Cover, reduce heat cook for 45 minutes, stirring occasionally. Remove lid, increase heat a little, cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender. Serve with rice. Serves 4

Weight Watchers: 4 points per serving – add for rice.

You can also make shredded BBQ chicken sandwiches with this. Simply use 2 forks and pull the chicken apart about 15 minutes before it's finished cooking.

Karlene's Note:
I've heard that you can place all ingredients in baking dish and cook in the oven at 375 for 30 minutes. As well as in the crock-pot on low until done. I have not tried cooking it these different ways. I will try the next time and post how it turns out.

Speedy Beef Stroganoff

1 lb. ground beef
1 can cream of mushroom or 98% fat free cream of mushroom soup
1/2 cup sour cream
1 tbsp. worcestershire sauce
1/3 milk
1/2 chopped onion
optional : fresh mushrooms or can of sliced mushrooms
egg noodles

Brown meat and onion together, drain. Add soup, sour cream, worcestershire, milk and fresh or canned mushrooms. Heat through. Serve on noodles. Serves 4

Fiesta Chicken & Rice Bake

1 can (10.75 oz.) cream of chicken or 98% fat free cream of chicken soup (we use the 98% fat free to cut down on calories)
1 cup salsa (any brand, we typically use Pace mild - for some reason the heat of the salsa increases when cooked - stick with mild if you want your kids to eat it)
1/2 cup water
1 cup frozen corn
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
paprika
1/2 cup shredded cheddar cheese

Mix soup, salsa, water, corn and rice in a 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
Bake at 375 degrees for 55-60 minutes or until done. Sprinkle with cheese. Serves 4

No Boil Baked Mostaccioli

1 jar pasta sauce
1-1/2 cups water
1 (15 oz.) carton ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
8 oz. uncooked mostaccioli

Combine sauce, water ricotta cheese, 1 cup mozzarella and parmesan cheese in a bowl. Stir in the uncooked pasta. Spoon into 9x13 inch pan. Cover tightly with foil. Bake at 400 degrees for 55 minutes. Remove foil and sprinkle with remaining 1 cup of mozzarella cheese. Bake uncovered for 5 minutes. Let stand 10 minutes to cool. Makes 8 servings.

Quick & Easy Chicken Pot Pie

1 tbsp. butter or margarine
1 cup chopped celery (I would bring this down to 1/2 cup - it was too much celery for our liking)
1 can cream of chicken or 98% fat free cream of chicken soup
1/2 cup milk
1/2 tsp. onion powder
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 bag frozen vegetables (broccoli, cauliflower, carrots)
1-1/2 cup cooked, cubed chicken
1 (10 oz) can Hungry Jack refrigerated flaky biscuits

Preheat oven to 375 degrees. In a large skillet, melt the butter. Add celery and stir over med-high heat until crisp tender. Stir in soup,milk, onion powder, thyme, and pepper. Mix well. Stir in thawed vegetables and chicken. Heat through. Spoon into 12 x 8 baking dish. Top with biscuits, cut into quarters. Place in preheated oven for 20-25 minutes or until biscuits are golden brown and filing is bubbly.

Quick Turkey Chop Suey

1 lb. ground turkey
1 can (16 oz.) bean sprout, drained
1 cup cropped celery
1/2 cup chopped onion
1 can (8 oz.) water chestnuts, sliced & drained
1 can (5 oz.) mushrooms, sliced
1/4 tsp. ginger
1 can (10.5 oz.) chicken or beef broth
2 tbsp. soy sauce
2 tbsp. corn starch
3 cups cooked rice or however much you need.

In large skillet, brown ground turkey. Drain off any fat. Add the vegetables, ginger and all but 1/4 cup of broth. Bring to a boil over medium - high heat. Reduce heat, cover, and simmer 20 minutes. Combine 1/4 cup reserved broth with the soy sauce and corn starch, mix well. Add to the meat and vegetable mixture, stirring until thickened and bubbly. Serve over rice