Cheesy Chicken Pasta

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How many of you have been to the $5 dollar dinners website?  I follow them on Facebook and saw that they were going to be doing 20 meals for $150.  As soon as it posted I had to see what I could make for at least for this week!  I typically don’t shop at once for that many meals but if you do then you’re in luck.  You need to head on over and get those meals!!  This is one of them that I found for this week.

I plan my meals not only on a budget but also on what my schedule for the week will be.  Since I didn’t have anything going on this day, I knew I’d have time to spend on making something new.  I had most of the ingredients on hand so if I had to guess on the cost, I’d say that this was pretty close to the $5.  I had the spices, sour cream, butter, and cheese in my kitchen.  Some little mouths aren’t a fan of tuna in the house so I substituted chicken instead.  I got the rotisserie chicken instead of the can chicken and I just cut it up.

IMG_7973As you can see, little Miss Khali isn’t very interested in eating her dinner.  Her little mind is preoccupied!!!

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Mr. Caleb appears to be more interested in getting his loose tooth out than eating his dinner!!!!

IMG_7972First of all, excuse my after dinner mess!  But here’s Miss Brooklyn going up for seconds!  So she liked it.  And she’s the picky eater of the bunch!!!!

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Super easy to make.  Super easy on your wallet.  Super tasty too!

I’ve looked over the other 19 recipes from the $5 dinner website but I haven’t put them down for any days this week.

Taco Tuesday for us here and then on Wednesday hopping to make the Whole Wheat Banana Pancakes.  You can’t go wrong with breakfast for dinner.

In fact, the other girl came over with Sam last night to have dinner with us.  We had some breakfast quesadillas.  Unfortunately neither of us took any pictures of what we made.  Jodi made a nummy dessert with some crescent rolls, brown sugar, and some cinnamon chocolate chips!  Not that often that we get to cooking together any more so I’m sorry we didn’t take the time to show you our fun.  Trust me, we ate really well yesterday!

I hope you have a great week.

Cheesy Chicken Pasta
Author: Patricia
Ingredients
  • 1 lb. spaghetti noodles or other pasta
  • 4 Tbsp butter
  • 4 Tbsp flour (I used whole wheat)
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded cheese
  • 2 containers of Oscar Meyer chicken
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • about 1 lb. frozen Green Beans or corn
  • Parmesan cheese
  • Chives
Instructions
  1. Boil the pasta noodles as directed. Drain well and return to saucepan.
  2. In a large skillet, melt the butter and whisk in the flour. Whisk in the milk and whisk vigorously until flour “melts” into the milk. Whisk in the chicken broth. Bring to bubbling and then stir in the sour cream and cheese. Cook over medium-low heat until sauce bubbles and begins to thicken. Stir in the chicken, garlic powder and salt and pepper to taste.
  3. Add the sauce to the cooked noodles and toss well.
  4. Prepare frozen corn or green beans.
  5. Serve Cheesy Chicken Noodles with vegetable.
  6. I topped ours with some chives and some shredded Parmesan cheese.

Patricia – Two Girls Cooking 😉

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$5 Dollar Dinners

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Buffalo Chicken Pasta

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When I was doing the blog posting for the Love My Cub sweepstakes, I stumbled on this recipe on the cub.com site.  I even posted the recipe and said that I was going to make it.  Well, I made it.   We actually made this for dinner a couple of weeks ago, I’ve just been that busy!

This was really good.  It was not only super simple to make but it was really good!

I’m not a fan of buying pre-cooked much of anything.  I’d rather make it myself.  However, when life calls for chicken tenders already in a bag, sometimes you just have to go with it.  And I have to say these are some pretty good chicken tenders.  Better than homemade?  Maybe not, but when in a hurry why not.

Since making this recipe, we’ve had the chicken tenders quite a few times I have to say.  It’s easy.  It’s simple on busy sports nights.

Buffalo Chicken Pasta
Recipe Type: Italian
Author: Patricia
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 28 frozen popcorn chicken bites or chicken nuggets (I used Tyson’s)
  • 1/2 (16 ounce) package Penne Rigate
  • 2 tablespoons Butter
  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 cup Essential Everyday Half & Half
  • 1/2 cup Feta Cheese
  • 1/4 cup Essential Everyday Louisiana Hot Sauce
Instructions
  1. Prepare chicken and pasta according to package directions. Drain pasta.
  2. Meanwhile, in large skillet, melt butter over medium-high heat. Add celery, onions and garlic; salt and pepper to taste. Sauté until celery is softened (about 5-7 minutes).
  3. Stir in half & half, feta cheese and hot sauce. Bring to a boil; reduce heat and simmer 2-3 minutes. Add pasta and chicken; toss to coat. Continue simmering until heated through and sauce has thickened.

I hope you enjoy this.  We had some crusty french bread with this and a side salad.  Great dinner.

Patricia – Two Girls Cooking 😉

Source

Cub Foods

Peanut Noodles – Women’s Shoe Blow Out!

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Oh my goodness.  This was another awesome dinner.  It may not look like much but it packs a bunch of flavor in this one!  There I have nothing more to say.  Just make this for dinner and you’ll love it!!

Ok, well, that’s not all I have to say, but this was pretty good.  I had to go back for seconds and I’m not one to really do that much.  We had some Italian bread on this side with this.  Raked in the carbs for sure on this one but we don’t do that often here, so it was all good!!!!

Another super easy dinner to put together when you’re on the go or in a hurry.  Craig said he wouldn’t have eaten it, but I bet had he been here he would have at least tried it!  I wouldn’t have put the green onions on his.  There are some left overs in the fridge and I may just have that with dinner tonight.  Tonight we’re having the Chicken Bundles that my friend, Carrie made!!  She asked me today what they were called with and I just happened to find it.  So her and I may be having the same thing for dinner tonight.

I tell ya, there’s nothing better than having great friends.  Bad when they live so far away!

Back to the Noodles.  Sorry, I tend to get carried away in my typing and it the mind just goes.  So I type when I think!!  This was put together pretty quick.  With school coming up and football, we’re busy pretty much every day during the week.  So this is something to keep in mind when you’re thinking of something fast.

If you’re like me and you make your menu for the week and you’re on Pinterest or searching online and find something good, I put it on iCal for whatever day.  I had this weeks menu planned last week.  And that’s saying a lot for me.

Ok, let me be quiet and share some of the pictures I have for you!!

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I was tempted to put some salt and these and eat them before the kids saw, but didn’t!!

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Pasta boiling away!

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What would dinner time be in the kitchen if the girls didn’t come in to see what’s going on!!  These two girls are connected at the hip.  Good thing…hope it stays that way!

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Peanut sauce cooking…Smells amazing.

Try something new for dinner.  You can always get take out.  But when you make your dinner from scratch, you know what’s going in your food.  And that’s  a good feeling.  Especially when you’re trying to avoid certain foods and eat healthy.

Have a great week.  Peanut Noodles are a must try.

Peanut Noodles
Recipe Type: Peanut Noodles
Author: Patricia
Ingredients
  • 8 ounces spaghetti
  • 1 bunch green onions, sliced (white parts only)
  • 2 tablespoons sesame oil
  • 1 teaspoon minced fresh ginger root
  • 1/3 cup peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup hot water
  • 1 tablespoon cider vinegar
  • 1 teaspoon white sugar
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • I used the green onion for the top of my noodles
  • Pine nuts
Instructions
  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
  3. Toss noodles with sauce, and serve.
  4. I topped my noodles with Pine Nuts.

Oh and if you’re looking on a great deal for Women’s Shoes…  Check This out.  It ends Thursday, September 5th.  Hurry before you miss out!!!

zulily_wshoes

Patricia – Two Girls Cooking 😉

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All Recipes

Chicken Cordon Bleu Pasta

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This may seem like a pretty hearty meal for the end of April.  But as I said in one of my last posts, it’s been fall/winter here still (with the exception of last weekend).  So when you see something coming from the kitchen that would normally be made in fall or winter, well we’re still sort of stuck in that season here in MN!!

When I find new things to make and it looks good, I am willing to give it a try.  Within my picky people pallet eaters here in the house!  This didn’t have anything that was green or orange or too spicy, so it was a go.  But I do love hearing the question:  “Is this something new you’re trying here?  And what’s the back up plan if it doesn’t turn out?”  Which really means, what if I don’t like it!!!

Well I don’t usually have a back up plan.  Not that I haven’t messed up a meal or two, but I just don’t usually have a back up plan.  And this was a meal the picky people eaters happened to like.

I loved the way the chicken turned out with the panko crust.  One of my favorite ways to bread chicken!!!  I get nervous frying chicken in a pan because I always feel like I’m going to under cook it, but it turned out great!!!   This was easy to make and had tons of great flavor!!!

Enjoy the rest of your week.

Two Girls Cooking – Patricia 😉

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Chef in Training

Chicken Cordon Bleu Pasta
Cuisine: Italian
Author: Patricia
Ingredients
  • 10-12 oz. penne or ziti pasta
  • 2 cups heavy cream
  • 1 (8 oz) block cream cheese
  • 1/2 tsp. onion powder more or less to taste
  • 1/2 tsp. garlic salt more or less to taste
  • 1 1/2 cup shredded swiss cheese separated
  • 2 chicken breasts cooked and cut into strips
  • 3/4 cup bacon cooked and chopped
  • 3/4 cup diced ham
  • bread crumbs
Instructions
  1. Cook pasta according to its package’s directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don’t stick together or the pot.
  2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
  3. In a 9×13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
  4. Bake at 350 degrees F for 15 minutes or until heated through.

Garlic Chicken & Spinach Pasta

The recipe that I found was for Rosemary and Chicken but I’m not a huge fan of that particular herb so I traded places with tons of fresh minced garlic instead!  Who doesn’t love the taste and smell of garlic?!!  I do.  Plus it’s good for you at the same time.  I try to add garlic to all of our home cooked meals.

As I’ve said many times, we have been super busy the month of September with sports and things so finding quick and easy meals is the top priority for me.  This was all of the above.  I didn’t think it would have as much flavor as it did.  But I added at least 6-7 cloves of garlic to this!!

Here’s what you need

1 box (16 oz) cavatappi pasta

3 tablespoons olive oil

4 sprigs fresh rosemary

2 to 3 cups chopped cooked chicken

3 cups fresh baby spinach leaves

6-7 fresh cloves of garlic minced

Salt and freshly ground pepper to taste

  • 1 Cook and drain pasta as directed on package.
  • 2 Meanwhile, in large skillet or Dutch oven, heat oil and garlic over low heat at least 15 minutes. Add chicken to skillet; cook over medium heat 2 to 3 minutes until warm.
  • 3 Add cooked pasta and spinach; toss. Cook 2 to 3 minutes or until spinach begins to wilt. Season with salt and pepper.

Power packed flavor with this pasta bowl.  I have been adding spinach to a few of our meals and haven’t gotten a complaint yet!!  Yay for the healthy green stuff!

Look no further for this simple dish.

Have a great week!

Patricia – Two Girls Cooking 😉

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Betty Crocker

Crock Pot Pizza Pasta

Pizza and Pasta mixed together?  Cooked in the crockpot?  Yum written all over this one.  I found this one on Pinterest.  I’ll admit that I haven’t had the time to Pin/Cook and blog/bake much at all.  But we do have to eat don’t we!!  The house smells really good with the pizza smells going on in here.  It’s a hot fall day and I know that this recipe is more for a cool fall day, but it’s fall and it’s time to bring on the slow cooker meals.

 

I wanted to do a pasta recipe, but wanted something other than the usual ziti or lasagna. Then I remembered a pizza casserole I did a few years ago and thought, why not try it in a crock pot? So, here it is. I’m really pleased with how it turned out! It’s delicious and hearty and it feeds a crowd. Hope you like it!

1 lb. rigatoni (uncooked)
2 jars tomato sauce (or your own marinara sauce)
1 tbs. dried oregano
1 lb. ground turkey (I used 1.5lbs)
1 onion, roughly chopped
4 cups shredded mozzarella cheese
sliced pepperoni

In a large skillet, brown the ground turkey. Remove from pan and set aside. Meanwhile, mix the sauce, uncooked pasta, and oregano in a large bowl until the pasta is well coated. Spray the inside of a large crock pot with cooking spray.

Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, turkey, onions, cheese, and pepperoni.  Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 4 hours (my crock pot cooks faster than the 6 hours required).

I would have loved to add more toppings but as we all know there are those that do not eat olives or mushrooms or any kind of peppers of any color!  Pepperoni and onions will do just fine (hoping the onions will blend in with the rest)!!

Quick, easy, super kid friendly.

Have a great week.

Patricia – Two Girls Cooking 😉

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Cooking with Joey

Slow Cooker Lasagna

I feel as though I haven’t done much “summer cooking” at all this year.  It’s too hot or it’s raining, or I’m just too busy and needed to get a meal prepared, such as this one, in a hurry so we could eat right away at dinner time.
I’ve made a lot of things in the slow cooker that I normally would see baked in the oven.  Love making the meatloaf, ribs, and now this lasagna.  This is a first for me with the pasta.  Super easy to make.  
Here’s what you need:
1 pound ground turkey lean
1 medium onion, chopped (1/2 cup)
1 jar marinara sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) cottage cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
  • 1 Cook ground turkey and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until meat is no longer pink; drain. Stir in marinara sauce, basil and salt.
  • 2 Mix 1 cup of the mozzarella cheese and the cottage cheese and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • 3 Spoon one-fourth of the ground turkey mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the ground turkey mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  • 4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  • 5 Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces
When you bake the lasagna in the oven you get the nice crisp outside pieces.  Same goes for this in the slow cooker.  I loved the flavor of this.  The meat stayed nice and moist.
A lot of people may shy away from making lasagna because it seems like it takes a lot of time.  But it really doesn’t.  I don’t think it does either way you make it, in the oven or the slow cooker.  I have a large size cooker, so I wasn’t sure if this would be too much and we’d have left overs.  But there was one piece left!!  Pretty good if I do say so myself!!
Patricia – Two Girls Cooking 😉
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