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.

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. 

Beef Stroganoff

https://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe-1940482

Ingredients

1 1/2 pounds cubed round steak, cut into thin strips (I actually just used some stew meat)

House Seasoning, recipe follows

All-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced (I only had minced onions and just shook a few in)

8 ounces fresh mushrooms, sliced (I didn’t have mushrooms so I left these out #stayhome)

1 (10 3/4-ounce) can beef broth

1 (10 3/4-ounce) can cream of mushroom soup

Salt and black pepper

1 cup sour cream

Cooked egg noodles

House Seasoning: 

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

1. Sprinkle the steak strips with House Seasoning, and then dust with flour (I JUST PUT MY BEEF IN THE MELTED OLIVE OIL/BUTTER AND THEN SEASONED WITH GARLIC POWDER/SALT/PEPPER). In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles. OR YUMMY OVER LEFTOVER MASHED POTATOES! 

Creamy Penne Pasta

1 pound penne pasta
3 T butter
2 tsp minced garlic
3 T flour
1 C chicken broth
1 C milk or half-n-half
2 tsp dried parsley
1/2 C grated parmesan
salt and pepper to taste

1) Saute garlic in butter for one minute
2) Add flour and cook another minute stirring constantly
3) Add milk and broth stirring constantly.  Cook until sauce boils and thickens.
4) Add parsley and parmesan, salt and pepper.  Keep stirring until cheese melts
5) Pour over pasta and enjoy!!!

INSTANT POT MAC & CHEESE

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!

Rice and orzo

2T butter
1/2 cup orzo
1/2 cup rice
1 cube bouillon
2 cups water

In large saucepan over medium heat melt butter then add orzo. Brown until golden. (I also add 1 tsp of minced garlic from a jar here). Add rice, bouillon, and water. Turn to low, cover and simmer for 20 to 25 minutes. I also add some parsley flakes at the end.  To make as a main course add grilled chicken.

Crockpot Macaroni and Cheese

This is the recipe that I made for Max's birthday party many years ago.  It tastes best when made in the crockpot, but I usually just combine these ingredients on the stove for my kids for a quick lunch.

2 C macaroni
2 tsp olive oil (I don't use this for the stovetop version)
1 C evaporated milk
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
2 C shredded cheddar cheese
4 T butter melted (I don't usually put this in)

Cook the macaroni following package directions. Drain and rinse with hot water.  Generously butter the sides and bottom of crock pot.  Combine the macaroni with the remaining ingredients in the crock pot and blend well. Cover the slow cooker and cook on low for 2.5 to 3.5 hours, stirring a few times.  If you want too, you can put it in a baking dish and top with a little more cheese, and put it under the broiler for a minute or two until the cheese it melted.  Or just serve it from the crock pot.

Pesto Pasta Salad

• 3/4 pound fusilli pasta
• 3/4 pound bow tie pasta
• 1/4 cup good olive oil
• 1 1/2 cups pesto (packaged or see recipe below)
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1 1/4 cups good mayonnaise
• 1/2 cup freshly grated Parmesan
• 1 1/2 cups frozen peas, defrosted
• 1/3 cup pignoli (pine nuts)
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper

Directions:

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Cheddar Bacon Ranch Chicken Pasta

1 pound pasta (penne)
6 strips of bacon, diced
1 tablespoon butter
2 boneless skinless chicken breast halves, cut into bite-sized pieces**
2 tablespoons all-purpose flour
1 packet ranch dressing mix
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp.  Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the bacon pieces; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top.

**I just used one can of chicken breasts from Sam's club.  It was much easier and still really good.  This is definitely not a healthy recipe, but tastes good.

Linguine with Shrimp Scampi

Vegetable oil

Kosher salt

¾ lb. linguine

3 T butter

2 ½ T olive oil

1 ½ T minced garlic (6 cloves)

1 lb. large shrimp, peeled and deveined (about 16)

1 tsp kosher salt

¼ tsp fresh ground black pepper

1/3 cup chopped fresh parsley leaves

½ lemon, zest of, grated

3 T fresh lemon juice

1/8 tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling walted water, add the linguine, and cook for 7 – 10 minutes (according to package directions).

Meanwhile, in another large heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic, sauté for 1 minute.  Be careful, the garlic burns easily.

Add the shrimp, 1 tsp of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often.

Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and then put back in the pot.  Immediately add the shrimp and sauce, toss well, and serve.

Alfredo Sauce with Greek Yogurt!

This recipe is very yummy and not as fattening as regular Alfredo sauce.  We love it!

1 T butter
2 tsp cornstarch
3/4 C low-fat chicken broth
3/4 C grated Parmesan Cheese
3/4 C Greek yogurt
Salt, pepper, basil to taste

Melt butter in a large nonstick saute pan over medium heat.  Whisk chicken broth and corn starch in a small bowl until smooth.  Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.  Whisk in the cheese until melted.  After removing the pan from heat, whisk in yogurt until smooth.  Toss with whatever pasta you want and season with salt, pepper, and basil.

Skinny Chicken and Broccoli Alfredo

I found this recipe on Pinterest and I made it for dinner tonight. It was a big hit with everyone!

Ingredients:
3 boneless, skinless chicken breasts, grilled and cut into chunks (I actually just used cooked shredded chicken))
2 cups roasted broccoli florets (I put some olive oil and kosher salt on the broccoli and baked it in the oven at 415 for 15 minutes)
8 ounces fettuccine (I just used spaghetti)
2 T olive oil
2 tsps minced garlic
2 T flour
1 cup fat-free chicken broth
1/4 cup plain Fage Total 0% Greek yogurt
1/4 cup skim milk
1/4 tsp pepper
1 pinch ground nutmeg
3/4 cup Parmesan cheese

Directions:
Cook noodles as directed. Drains nd set aside.
In a medium saucepan, heat The olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.
Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the broth, Greek yogurt, milk, pepper, and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in Parmesan.
Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan if desired.

Bacon Ranch Slowcooker Chicken

2 turkey bacon or bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 can cream of chicken soup (98% fat free)
1 cup fat free sour cream
16 oz chicken breasts, frozen or defrosted
8 oz pasta cooked

Combine the first five ingredients, Place chicken in slow cooker sprayed with nonstick cooking spray and pour sauce over the top. Cook on high for 3.5 hours. Shred chicken with two forks. Cook pasta and serve over pasta
456 calories, 61 carbs, 5 grams fat, 36 grams protein

Chicken Pasta Primavera (Carb Lovers Diet)

1/2 cup uncooked whole-grain rotini
2 teaspoons olive oil
1/2 cup cooked skinless, boneless chicken breast, sliced into 1/2-inch strips
1 onion, vertically sliced
3 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups chopped tomato
1 zucchini, sliced lengthwise into ribbons
2 tablespoons trated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain
2. Heat oil in a nonstick skillet over medium heat. Add chicken; cook 5 minutes.
3. Add onion, garlic, oregano, salt, pepper, and tomato to pan; cook 8-10 minutes
4. Combine chicken mixture, pasta, and zucchini ribbons; toss gently. Top with Parmesan cheese.

*Ashley's changes: I used minced onion, of course. I didn't have the garlic. I cooked the zucchini with it and cut them into chunks rather than ribbons. I really like this and so does Riley.

Chicken Mushroom Tortellini Bake

16 oz package of cheese tortellini

1 T oil

2 C chicken cut into bite size pieces

3 green onions finely chopped

2 T flour

1 C chicken broth

8 oz sliced fresh mushrooms

3/4 C reduced fat sour cream

2 C shredded Monterrey Jack cheese

Bring pot of water to a boil and cook your tortellini for a few minutes (it will continue cooking while you are baking, so just get the process started). Heat oil in large non stick skillet, and add chicken, cook for 2-3 minutes. Add mushrooms and onions and cook until chicken is cooked through and veggies are softened. Sprinkle the flour over the mixture and stir for a few minutes. Next add the chicken broth and stir until thickened. Add sour cream, and let it sit until warmed thoroughly, and is creamy. Spray 13x9 pan with Pam. Add the tortellini, half the cheese, and all of the chicken mixture, then put the rest of the cheese on top. Cover with foil, and bake at 350 for 30 minutes then uncover and bake another 15 minutes till it is bubbly, melty, and gooey.

My kids and I loved this! Very yummy :)

World's Best Lasagne

1 pound sweet italian sausage
3/4 lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 Tbls. sugar
1-1/2 tsps. dried basil leaves
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 Tbls. salt
1/4 tsp. ground black pepper
4 Tbls. chopped fresh parsley
12 lasagna noodles
16 oz. ricotta cheese
1 egg
1/2 tsp. salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T. salt, pepper, and 2 T. parsley. Simmer, covered, for about 1-1/2 hours, stirring occasionally.

2. Cook Lasagna noodles in boiling water for 8 - 10 minutes. Drain and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt.

3. Preheat oven to 375 degrees.

4. To assemble, spread 1-1/2 cups meat sauce in the bottom of a 9 x 13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta cheese. Top with a third of mozzarella cheese. Spoon 1-1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. Then, noodles, sauce, ricotta, mozzarella, sauce and top with remaining mozzarella and parmesan. Cover with foil sprayed with Pam.

5. Bake for 25 minutes, remove foil, bake another 25. Cool for 15 minutes before serving.

Pasta Carbonara

• 12 oz cooked spaghetti
• 1 lb. Bacon cooked and crumbled
• 1/4 cube butter or margarine melted
• 1 cup milk or half and half
• 1 egg
• 1/2 cup or more Parmesan

Put oven safe bowl in 250 degree oven. Put spaghetti in bowl. Toss spaghetti with butter. Heat the milk until just warm, add egg and stir with fork. Pour over spaghetti. Add bacon and parmesan cheese and a little salt if needed.

Lasagna

• 1 lb cooked hamburger
• 1 can tomato sauce
• ½ tsp oregano
• ½ tsp basil
• ½ tsp garlic salt
• Pepper
• Dried onions

Simmer 20 minutes

• 6 noodles
• 4 oz. cottage cheese
• ½ brick mozzarella cheese

Layer meat, noodles, cheese, etc. Bake at 350 degrees for ½ hour.