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 😉

Source

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.

Broccoli, Cheddar and Ham Bake

So how do you get kids to eat their broccoli?  You cover it in melted cheese, ham and pasta!  This works for those picky eaters you have in your house too.

I have an Rachael Ray’s “Tastyapp”  on my phone.  When I was going through my weekly routine, struggling to find  meals, I decided to try something from here.   It was actually the first meal I found under the budget friendly area.

We had a ham in the freezer so that covered two meals!  Monday night I put the ham in the slow cooker, poured some 7up and brown sugar over the top and cooked for about 3-4 hours on low.  I saved the rest for tonights meal.  Simple, tasty and covered the veggie area for the kids!  It worked!

Here’s what you need:

1lb bowtie pasta

1/4 cup slivered almonds, toasted

2tbs butter

2tbs flour

1tbsp spicy brown mustard

2 cups milk

1/4 tsp salt and pepper – I used more pepper!

1 cup shredded cheddar cheese

1 box (I used small bag of frozen) brocolli

1/2 pound thickly sliced ham

Here’s how:

Pre-heat oven to 350 degrees

In a pot of boiling water, cook the noodles to al dente.

While the pasta is cooking, spread the nuts in a single layer baking sheet.  Bake them until lightly toasted and aromatic, about 5 minutes (don’t forget about them).

Place the pot the pasta was cooked in over medium heat with the butter.  Sprinkle the flour over the butter and cook for about a minute.  Whisk the mustard and milk into the butter-flour mixture and bring to a bubble.  Season with salt and pepper, simmer until thickened for 2-3 minutes.  Turn the flame (heat) off and add the cheese, stirring until melted and combined.

Add the cooked pasta, broccoli and ham to the pan and stir everything to combine.  Transfer the mixture to a casserole dish and sprinkle the almonds over the top.  Bake until heated through and bubbly, 12-15 minutes, and serve.  We had some garlic, cheese bread with ours.

The best part of this, to me, was the flavor the toasted almonds added to it.  Happy the kids liked it…but happier I have leftovers for lunch tomorrow.

Happy cooking.

Patricia

Two Girls Cooking.

Ham Tortilla Roll-ups

Ham Tortilla Roll-ups

This is the third new recipe I found online for our dinner this week.  I’m sure I’ve made this in the past, but it’s new to our weekly meals.  And let me say this, if you’re in a rush to go to kids sports, or you just have somewhere to go that day, this is the easiest thing to throw together.

I’m sure this probably fits more under an appetizer than a meal, but the kids loved this.  In fact, Caleb said he is a fan!  And for a five year old to say he’s a fan of it, then I’m good to go!!!

There’s not much preparation for this at all.

Here’s what you need:

4-6 small flour tortilla shells

Onion and Chive cream cheese spread

sliced provolone cheese

chopped lettuce

shaved Ham (or whatever meat you like)

All you do is warm up the tortilla shells in the microwave so they are easier to fold (just a few seconds is all it takes).  Spread the cream cheese over entire tortilla.  Top with sliced cheese and ham.  Place the chopped lettuce over the bottom portion of shell and tightly roll it up.  Cut into 4 big pieces and totally enjoy.  I can eat two or three of these myself and so can the kids.  Again, it’s not a huge, fancy put together meal.  We are heading out for the night and it was the easiest thing to put together.

Have a great rest of the week and enjoy!

Patricia