Meatball Strogonoff

1/2 bag Frozen Italian style meatballs (1/2 oz each) 

olive oil  just enough to brown up the meatballs.  
2 cups beef broth 

kosher salt and black pepper to taste 

1/4 tsp oregano

1 tsp basil

1 tsp parsley

1 cup sour cream

4 oz reduced fat cream cheese 
1 cup heavy whipping creamWide egg noodles

1.Add oil to large pan and add the meatballs when the oil and pan are hot.

2.When the meatballs are browned on all sides add 2 cups beef broth to pan.

3. Add the salt,pepper,oregano,parsley and basil

4. Let simmer 5-10 min

5.Boil your egg noodles while the meatballs are simmering.

6. Add the heavy cream to your meatballs and bring to a boil so until it starts to thicken up.

7. Add in the sour cream and cream cheese. Simmer until all melted thru and combined.

8. Add the cooked drained egg noodles and mix well with the sauce.

* This was super easy to make and tasted great everyone liked it. I dont think that it really needed the cream cheese with it so I would probably leave that out next time. But I give it a 4 1/2

Fast and Easy Cheese Ravioli

1 bag (25 Oz. Bag) Frozen Cheese Ravioli
1 jar (26 Oz. Jar) Marinara Sauce
2 cups Shredded Mozzarella Cheese
Parmesan Cheese, For Sprinkling
   

1.Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.  
2.Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese.
3.Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

4.Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. 
5.Let stand for 10 minutes before serving.    

* I browned 1/2 lb of sausage with onion and garlic and added it to the layers of the ravioli to make it a more filling meal and it was great. It was so fast to put together maybe 10 min and everyone loved it. Would make again I give it a 4 1/2

30 min Chicken Cordon Bleu Skillet Pasta

1 (12 ounce) package bowtie pasta
2 T butter
1 C chicken broth
2 C half and half
2 (10 ounce) cans cream of chicken soup
2 tsp honey mustard
1/4 tsp onion powder
salt and pepper
3 Tb sour cream
2 C cooked rotisserie chicken, chopped
2 C deli ham, chopped
8 slices Swiss cheese
1 1/4 C Italian Panko bread crumbs

1.Pour hot water into a medium-sized sauce pan. Bring it to a boil and cook  noodles according to the package directions.
2. Grab a deep skillet  Heat it up over medium high heat.
3. Add 2 tablespoons butter and allow it to melt completely.
4. Add 1 cup chicken broth, 2 cups half and half and 2 cans cream of chicken soup. Whisk it all together to combine.
5. Add 2 teaspoon honey mustard 1/4 teaspoon onion powder and some salt and pepper. Stir and bring the sauce to a simmer, stirring occasionally. Allow it to simmer for 4-5  minutes or until slightly thickened.

5. Chop 2 cups of cooked rotisserie chicken 2 cups of ham. Add the chicken, ham and 3 tablespoons sour cream to the skillet.
6. Add the cooked and drained noodles and stir everything together. Taste it and add more salt and pepper according to your own personal taste.

7. Lay 8 slices of swiss cheese over the top of the saucy noodles.

8. Grab some Italian Herb Panko Bread Crumbs. Sprinkle 1 cup of the Breadcrumbs over the top of the cheese.
9. Turn your oven to broil and put pan in the oven. Allow the cheese to melt and the breadcrumbs to get golden brown. This will only take a couple of minutes in the oven.


* I got this recipe from jamiecooksitup It was really easy to put together and tasted great I needed to add a little more salt and im not sure if I would use the panko next time but that was just personal preference I give it a 4

Creamy Chicken Casserole

2 cups uncooked egg noodles
2 cups cooked cubed chicken
1/2 pk frozen 16oz peas and carrots
1 cup milk
1 can 10oz cream of celery soup
1 can 10 oz cream of chicken soup
1/2 cup chopped onion
1 T butter
1/4 tsp salt
1/4 tsp pepper



1 Preheat oven to 350. Cook noodles according to package. Meanwhile in a large bowl combine all remaining ingredients. Drain noodles and add to chicken/soup mixture.
2. Transfer to a greased pan. Cover and bake 30 min then uncover and bake 10-15 min longer until heated through.

* I thought that this was super easy to make and tasted great. Its just like a pot pie without the crust. Would make again.

Pasta with Tomato Cream Sauce

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
•  Salt And Pepper, to taste
•  Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
•  Grated Parmesan Or Romano Cheese, To Taste
•  Fresh Basil, Chopped
• 1-1/2 pound Fettuccine

• Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
• Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
• Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

* I got this recipe from thepioneerwoman I loved this I used a bottle of ragu basil and tomato pasta sauce in place of the tomato sauce and also used 1tsp salt 3/4 tsp pepper and 1 tsp sugar.

Pasta salad

1 pkg macaroni or small shell pasta

1 1/2 c. mayonnaise
2 Tbsp. mustard
1/4 c. sour cream
2 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/2 tsp. kosher salt (or to taste)
ground black pepper (to taste)
1 c. ham steak, cut into small cubes
1 c. cheddar cheese, cut into small cubes
2/3 c. frozen peas, thawed
2-3 carrots, shredded

Optional mix-ins:
cucumber, peeled and diced
dill pickles, chopped
tomato, diced
red bell pepper, diced
celery, chopped


1.Prepare macaroni to al dente according to package directions. After macaroni is cooked, drain and rinse in cold water. Once macaroni has cooled down, drain well.
2.In a medium-sized mixing bowl, combine mayonnaise, mustard, sour cream, apple cider vinegar, sugar, salt, and pepper.
3.In a large bowl toss macaroni with ham, cheese, peas, carrots, and other mix-ins.

4.Fold in mayonnaise mixture until pasta is well coated.
5.Cover with plastic wrap and allow to sit overnight.
6.If the salad seems a little dry after setting up overnight, add some milk a little bit at a time until salad becomes nice and creamy again.

* I got this recipe from favfamilyrecipes it makes alot of salad so its great for get togethers. I love that you can add any veggies to it and anything goes.

Two Timin Pasta

1 box penne pasta (or any other shape pasta)

1 (15 oz.) jar Alfredo sauce (I used roasted Garlic)

1 (24oz.) jar Marinara sauce (I used basil and olive oil)

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

1.Cook pasta according to directions and drain. 

2. Mix the sauces together in a large bowl.

3.Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.

4.Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  5.Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes. 

* I thought that this was so yummy but it did taste best the day it was made so if you have a smaller family maybe only make a half batch. The leftovers were kinda dry and did not have the same flavor.

Creamy Taco Shells

• 1 Tbsp. olive oil
• 1 large red onion, diced
• 1 clove garlic, minced
• 1 pound lean ground beef
• 4 Tbsp. taco seasoning 
• 1 (28-oz) can petite-diced tomatoes, undrained
• 2 (14-oz) cans black beans, drained & rinsed
• 3 cups water
• 1 (13.25-oz) box  medium shells 
• ½ cup light sour cream
• 3 ounces light cream cheese
• salt and pepper

1. Heat olive oil over medium heat in large saucepan. Add diced onion and cook for 3-5 minutes, until softened. Add garlic and cook until fragrant, about 1 minute.
2. Add ground beef and cook until no longer pink. Add in taco seasoning and salt and pepper to taste.
3. Stir in tomatoes, black beans and water. Add in uncooked pasta. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until pasta is tender, about 20 minutes.

1. Once pasta is cooked, add in cream cheese and sour cream. Stir until combined and creamy. Season with salt and pepper.

* I thought that this was really good it was really quick to make but I would cut the recipe in half. It made a ton of pasta so you would be just fine cutting it in half. Other then that I stuck with the recipe.

Creamy Bacon Tomato Avocado Pasta Salad

• 
  
• 6 slices bacon, chopped into one inch pieces
• 1/2 pound dried rotini pasta
• 1/2 cup mayonnaise
• 1/2 cup Sour Cream
• 1/4 cup milk
• juice of 1 lemon about 1/4 cup
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 1 teaspoon dried dill
• 1 cup halved cherry tomatoes
• 1 avocado pitted and sliced

1. Cook bacon until crisp. Transfer to a paper towel lined plate.
2. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
3. While your bacon and pasta are cooking, whisk mayonnaise,sour cream,milk, lemon, salt, garlic powder, pepper and dill together in a bowl.
4. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for at least 30 minutes.

* We loved this it was such a quick salad to make and tasted great. I would wait until serving to add the avocado so that it doesnt go brown but it was super yummy

Chicken and Green Chili Pasta

1lb Penne Pasta
3 Chicken breasts cooked in cumin and onions shredded (2cups)
2 cups shredded monteray Jack Cheese
3T Butter
3T Flour
2 C Chicken Broth
1 C Sour Cream
4oz can green chilis



1. Cook pasta acoording to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9×13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

* I got this recipe from joyfulmommaskitchen I used a mix of pepper jack and cheddar cheese and thought that this was really good. I will say that it was best the day it was made. The leftovers didn't heat up as well. But you could always add some more sour cream to it after its reheated.

Egg Noodle Pasta

8 oz. egg noodles
2 lb. ground beef
2 cups tomato sauce
2 Tablespoons flour
1/4 cup chopped black olives
1/2 cup chopped green onion
2Tablespoons chopped green pepper
1 cup sour cream
2 cups cottage cheese
1 tsp. salt
1/4 tsp. black pepper

1.Cook noodles according to package directions. Drain.
2.Brown meat. Drain excess fat. Stir in tomato sauce and flour. Simmer 10 minutes. Mix cottage cheese, sour cream, salt, pepper, onion, green pepper and olives.

3.Place 1/2 of noodles into a 9x13 baking dish, spread on all the cottage cheese mixture. Top with remaining noodles and cover with ground beef mixture.

4.Bake 30 minutes at 350 degrees. Let stand about 10 minutes before serving

* I got this recipe from oneshetwoshe its a great basic recipe that you have all the stuff on hand and can just throw together. Tasted great everyone liked it. Serve with a salad and bread.

Cheeseburger Pasta

2 cups (6 ounces) uncooked rotini pasta 
2 teaspoons canola oil
1 1/2 cups onions, finely chopped
1 garlic clove, minced
1 pound 95% lean ground beef
1 teaspoon seasoned salt
2 tablespoons ketchup
2 tablespoons Mayo
4-5 large Roma tomatoes, reseeded and diced
2 tablespoons Dijon mustard
2 cups low fat cheddar cheese, shredded
1/4 cup dill pickles, finely chopped

1.Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray. 
2.Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside. 
3.In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant. 
4.Stir in the ground beef and fully cook through until brown. Drain if needed. 
5.Stir in the seasoned salt, ketchup,mayo and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened. 

6.Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top.

 

7. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

* I got this recipe from bakerette I think that I used a little to many noodles so my pasta was a little dry but other then that we all loved the flavor. I also didnt add the pickles only because I didnt have any. But I would add them for sure if I made this again.

Fajita Chicken Pasta

Salt and pepper
1 pound pasta
2 tablespoons olive oil 
1 1-oz. packet fajita seasoning
3/4 pound boneless, skinless chicken tenders, cut into 2-inch pieces
3 small red, yellow or orange bell peppers, seeded and cut into 1/4-by-2-inch strips
1 1/2 cups half-and-half
1/4 cup grated Parmesan, plus more for serving
 
 
 1. In a large pot of boiling, salted water, cook farfalle until al dente, about 10 minutes. Drain, reserving 1/2 cup cooking water, and return pasta to pot.
2. In a large skillet, warm oil over medium heat. Rub seasoning on chicken. Add to skillet and cook 4 to 8 minutes, turning once, until cooked through. Remove to a plate; cover.

3. Cook bell peppers in skillet, stirring, until just tender, 8 minutes. Add chicken, pour in half-and-half and stir to scrape up browned bits. Cook 3 minutes, stirring, until thickened. Stir in Parmesan and cook 30 seconds. Season with salt and pepper.

4. Toss chicken mixture with pasta. Add some pasta water if mixture seems dry. Serve with Parmesan.

Macaroni Salad

2 pounds uncooked elbow macaroni
12 hard-cooked eggs, chopped
2-1/2 pounds fully cooked ham diced

1 package (16 ounces) frozen peas, thawed
3 cups sliced celery
1 large green pepper, chopped
1/2 cup chopped onion
2 cups mayonnaise
2 cups sour cream 
1T salad supreme  
  

1.Cook macaroni according to package directions. Rinse in cold water; drain and cool completely. 
2.Mix together the mayo,sour cream and salad supreme and set aside.

 3.Place pasta in a large bowl and stir in all remaining ingredients including the sauce. Cover and refrigerate for at least 3 hours.

                


Yield: 34 (1-cup) servings.


 

Olive Garden's Lasagna Rollata Al Forno copycat

sauce
2 cups marinara sauce (I used garlic and onion flavor)
2 cups alfredo sauce( I used paul newman original alfredo)
1/2 cup ricotta cheese
1 cup italian blend shredded cheese
1/4 cup chicken broth or water

filling
1 egg
15 ounces whole milk ricotta cheese
1 (8 ounce) mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup asiago cheese, grated
1/2 cup romano cheese, grated
1 tablespoon italian seasoning, blend
salt and pepper, to taste

12-14 lasagna noodles (depends on the size of your pan)
1/2 cup Italian breadcrumbs

1. Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.
   
    
2. Set aside 1/4 of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.
   
    
3. Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.
4. When ready to make, spread about 1/4 cup of marinara sauce in a large 9x13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style.
   
    
    
5. Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs. 
6. Bake in preheated oven at 350 degrees for about 35 minutes.
    
   
   
   
   
    
    
    
   * I got this recipe from adayinthelifeofnacole I thought that it was pretty good. Mine needed more time to cook to get it melted all the way thru.