Copy Cat - Good Seasons Italian dressing mix

 1 T garlic powder

1 T onion powder

2 T oregano

1 T parsley

1 tsp basil

1/4 tsp thyme

1 tsp black pepper

1/4 tsp celery seed

2 T Kosher or sea salt

2 tsp sugar

Mix together.  It makes 1/2 Cup of dry mix.  Use 2 Tablespoons in place of a packet.  This works very well in the Creamy Italian Chicken recipe!

SHRIMP SCAMPI in the Crockpot

1 pound of shrimp, shelled

1/3 Cup chicken broth

2 T. minced garlic

Juice of 1/2 Lemon

1/2 tsp lemon zest

3 T. Olive Oil

3 T. Butter

2 T. Parsley

Salt and Pepper to taste

6-8 ounces of pasta, (your choice, I used bowtie)

Parmesan cheese

Place shrimp in crockpot.  Mix broth, garlic, lemon juice and zest, olive oil, butter and parsley in bowl.  Poor over the shrimp.  Cook on low for 2-1/2 hours.  (Mine actually cooked in 2).  Boil the pasta according to package directions.  Add to the crockpot and toss.  Add desired amount of salt and pepper.  Add parmesan cheese.  Stir and serve.

Note:  I actually used 1/2 this much shrimp and it was perfect.

Easy Olive Garden Zuppa Toscana Soup

Ingredients

• ▢ 1 pound spicy Italian ground sausage - use mild for kid-friendly
• ▢ 4 tablespoons butter
• ▢ ½ white onion - diced
• ▢ 1 tablespoon minced garlic
• ▢ 6 cups chicken broth
• ▢ 2 cups water
• ▢ 4-5 yellow potatoes - cut into 1-inch pieces
• ▢ 3 teaspoons salt - or to taste
• ▢ 1 teaspoon black pepper
• ▢ 2 cups heavy cream
• ▢ 4 cups chopped kale
• ▢ chopped bacon or bacon bits and grated parmesan cheese for topping - optional

• In a large pot saute sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside. 
• In the same pot, add butter and saute onions over medium heat until translucent. Add garlic and saute for another minute until fragrant. 
• Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale, and heavy cream. Add sausage. Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese and/or bacon if desired. 

 

Balsamic Bruschetta

1 loaf of French bread or 1 baguette cut into 1/2" to 3/4" slices 
1 Tbls extra-virgin olive oil (EVOO) {or more as needed}

8 roma tomatoes, diced

1/3 cup chopped fresh basil

1 ounce grated Parmesan cheese

2 cloves garlic, minced 

1 Tbls balsamic vinegar

2 tsp EVOO

1/2 tsp Kosher salt

1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees

Brush bread slices on both sides lightly with olive oil and place on large baking sheet.  Toast for 5-10 minutes, turning half way through.

Meanwhile, toss all other ingredients in a bowl.

Spoon tomato mixture onto bread slice and enjoy!

Copycat Carrabba’s Bread Dipping Oil

 

We love the bread dipping oil at Carrabbas, and this seems very close.  You could half it though.  It makes a lot!

Ingredients

• 1 tablespoon crushed red pepper
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon onion powder
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoon coarse sea salt
• 3 cloves garlic , freshly crushed or minced
• extra virgin olive oil

Instructions

• Combine the crushed red pepper, black pepper, oregano, basil, parsley, garlic powder, onion powder, rosemary, sea salt and crush garlic. Mix well.
• If serving immediately, place the spice mixture in a shallow plate. Drizzle the desired amount of extra virgin olive oil over, serve. Wait to combine extra virgin olive oil and dry spices until right before serving.

Spaghetti Sauce Seasoning Mix Recipe

 I have had trouble finding spaghetti sauce mix here.  So I found this recipe and it tastes very close!  We like it just as good as a packet.

Ingredients:

• 1 tsp. beef boullion granules (or 1 beef boullion cube)
• 2 tsp. cornstarch
• 1 tsp. sugar
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• dash of black pepper

Creamy Italian Chicken

Add 1 cube butter, 1 pkg Good Seasons Italian Seasoning and 4 chicken breasts

Cook 4 hours high on crock pot

Add 1 can cream of chicken soup and 4 oz cream cheese cubed

Cook another 1-2  hours. Stir and serve over noodles. 

If you want to cook this in the instant pot:

Add Good Seasons, Chicken, Butter, Cream of chicken soup and add one can chicken broth. 

Cook for 10 minutes and natural release, then stir in Cream cheese. 

Olive Garden Chicken Gnocchi Soup

 I have made this delicious soup twice now, so I guess I better put it here!  A big hit with every one in the family.

Ingredients

1 pound boneless skinless chicken breasts cooked and shredded

1 Tbs olive oil
4 Tbs butter
1/4 cup all-purpose flour
1 small onion chopped
2 garlic cloves minced
6 cups chicken broth
2 cups milk
1 cup carrots shredded
2 tsp parsley flakes
Salt and pepper for seasoning
1 package 16 ounces mini potato gnocchi
1 cup fresh spinach chopped

Instructions

In large dutch oven or stock pot, melt butter and olive oil together.
Add your onions, carrots and garlic and cook until onions become translucent.
Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

Chicken and Sausage Pasta Da Vinci

Ingredients:
Pasta of your choice (country noodles or penne?)
1 Chicken Breast, cubed
1/2 of Polski Kielbasa, sliced
Olive oil
1 Cup broccoli flowerets
1/2 Red Onion, chopped or sliced
8-10 mushrooms, sliced
1/2 red pepper, sliced
1 tsp garlic
1 Cup chicken broth
1/2 cup heavy cream
1/2  to 3/4 cup grated Italian cheeses

Cook pasta according to package directions.
Fry chicken and sausage in oil for around 5 minutes.  Add broccoli, onion, mushrooms, and red peppers.  Continue cooking and stirring until meat is done and veggies are tender.  Add garlic.  Add chicken broth, then cream and heat through.  Add cheeses and stir until melted and thicker.  Serve over pasta.  Add a touch of parmesan if you want to each serving.

Chicken Alfredo Rollups

• 8 Lasagna noodles
• 2 cups cooked and shredded chicken (I used rotisserie)
• 2 cups shredded mozzarella cheese
• Garlic Alfredo Sauce:
• ¼ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese

 Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray and set aside.

Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.

Spread 2 Tbs of the alfredo sauce over each noodle. Take ⅛th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded cheese. Carefully roll up each lasagna noodle and place seam side down in your 9×13 prepared pan. Repeat.

Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

***I used the chicken from the protein chicken bowls recipe. I used manicotti noodles. I put the alfredo sauce down on the bottom of the pan and then saved some alfredo for the top. Then I combined the chicken and remaining alfredo together and crammed it in the manicottis. Then I placed only about 1 cup or less of mozerella on the very top and none inside. They turned out really good!

Chicken & Broccoli Alfredo Stuffed Shells

https://life-in-the-lofthouse.com/chicken-broccoli-alfredo-stuffed-shells/

Ingredients

1. 1 (12 oz.) box Jumbo Shells
2. 2 cups cooked, shredded chicken
3. 1/4 teaspoon garlic powder
4. Salt and pepper, to taste
5. 1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
6. 1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
7. 1 cup shredded Mozzarella cheese
8. 1/2 cup grated Parmesan cheese

ALFREDO SAUCE

1. 3 tablespoons unsalted butter
2. 3 cloves garlic, minced
3. 1 cup heavy cream
4. 1 1/4 cups whole milk
5. 2/3 cup freshly shredded Parmesan
6. 3/4 cup freshly shredded Mozzarella cheese
7. Salt and pepper, to taste

Instructions

1. Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.

FOR HOMEMADE ALFREDO SAUCE

1. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
2. FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
3. Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
4. Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!

Grilled Chicken Margherita

Author: Tiffany https://www.lecremedelacrumb.com/grilled-chicken-margherita/

Recipe type: Main Dish

Cuisine: American

Serves: 4

Ingredients

• 4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (OR ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)
• 4 slices mozzarella cheese
• ½ cup basil pesto
• ½ cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice
• ¼ cup packed basil leaves, very thinly sliced
• cracked black pepper

Instructions

• In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
• Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
• Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

Manicotti

1/2 pound ground beef
1 clove garlic, crushed
1 small onion, chopped
1 cup cottage cheese
3 oz. shredded mozzarella cheese
2 oz shredded cheddar cheese
1/2 tsp salt
1/2 C Mayonnaise
8 manicotti shells, cooked and drained

Lightly brown hamburger, garlic, and onion.  Combine with cheese and mayonnaise.  Stuff shells.  Cover with Spaghetti sauce made from 1 pkg. spaghetti sauce mix prepared as directed.  If desired put parmesan cheese on top.  Bake in 350 degree oven 15 minutes covered with foil.  Remove foil and bake 10 minutes longer.

Pasta Fagioli in the crockpot

1-1/2 pounds hamburger
3 - 4 T.  Minced dried onion
2 carrots, chopped small
2 celery, chopped small
2 cans (14 oz) diced tomatoes
1 can or jar Pasta sauce
1 can red kidney beans
1 can white kidney beans (I couldn't find these so I used Great Northern White Beans)
2 Cans Beef Broth
1/2 tsp Tobasco (optional)
1-1/2 tsp oregano
1 tsp pepper
1-1/2 T. parsley
6 oz. small pasta

Brown the hamburger (keep it kind of chunky), drain grease and put in crockpot.  Add all other ingredients except pasta.  Cook on low while you are at work.  Add the pasta 30 minutes prior to serving.  Top with grated cheese of your choice.  (I say parmesan, Dad says Gouda)

Note:  I browned the hamburger and chopped the carrots and celery the night before.  Then I just threw it all together before I went to work.

Tortellini Soup

1 pound sausage (regular)

1 pound sausage (hot)

1 cup chopped onions

2 cloves garlic

3 – 4 cans beef broth

2 - 3 cans chicken broth

1 can stewed tomatoes

1 can (16 oz) tomato paste

1 cup sliced carrots

1 chopped red bell pepper

1 or 2 slender zucchini, sliced

1 or 2 slender yellow squash, sliced

1 cup sliced fresh mushrooms

1 tsp basil

1 tsp oregano

2 Tbls. Parsley

1 bag of frozen 3-cheese tortellini

Brown the sausage in a frying pan, leaving it in coin-sized chunks.  Drain the grease and soak up as much grease as you can with a paper towel.  In a large stock pot add broth, tomatoes, tomato paste, carrots, red pepper, onion, garlic, and spices.  Bring to boil – then add the mushrooms.  Simmer until the carrots are tender.  Add the all the squash and the tortellini and simmer another 2 – 3 minutes or until all veggies are tender and pasta is done.  This makes a big pot of soup.  Serve with a spoonful of grated Parmesan cheese.

Note:  I hate chopping onions and garlic.  I use dried onions and chopped garlic from a jar.  This recipe is very flexible.  Add more or less according to your own taste.  Sometimes you may need to throw in more broth if it gets too crowded.  Enjoy!