One Pan Cheesy Smoked Sausge and Pasta Skillet

1 Tbsp olive oil
1lb Hilshire Farm Smoked Turkey Sausage, sliced
1 cup diced onion
1 Tbsp miced garlic
2 cups chicken broth
1 can diced tomatoes
1/2 cup milk or heavy cream
8 oz dry pasta
1/2 tsp salt and pepper, each
1 cup shredded Cheddar Jack Cheese
1/3 cup chopped scallions, for garnish

Add olive oil to a quart saute pan over medium high heat.  Add onions and sausage and cook until lightly browned.  Add garlic and cook for about 30 seconds.  Add chicken broth, tomatoes, milk, pasta, and seasonings.  Bring the mixture to a boil, cover, and reduce heat to low.  Simmer for about 15 minutes or until pasta is tender.  Turn off heat and stir in 1/2 cup cheese.  Sprinkle remaining cheese on top and cover for about 5 minutes to allow cheese to melt.  Top with sliced scallions and serve.

Italian Taco Stuffed Shells

1 box jumbo pasta shells
1 lb ground beef
1 packet Taco seasoning
1 can corn
1 can sliced olives
1 8oz pkg cream cheese
1 can enchilada sauce
cheese
salsa
To make:

layer the bottom of a 9×13 baking dish with salsa.

Brown ground beef and with taco seasoning.

Add cream cheese, stirring until melted.

Drain liquid from olives and corn, add olives and corn to beef and cream cheese mixture.

Boil shells until al dente.

Fill shells with meat mixture and arrange in 9×13.

When full, evenly pour enchilada sauce over the shells.

Top with cheese.

Bake 350* for about 30 minutes.

These were so good.  I found the recipe here.

Tortellini-Alfredo Casserole

• 2 containers (10 ounces each) refrigerated Alfredo sauce
• 1/8 teaspoon black pepper
• 1 package (20 ounces) refrigerated green and white mixed cheese tortellini
• 1 package (10 ounces) frozen chopped broccoli, thawed, drained
• 1/2 cup garlic and herb-flavored or Parmesan-flavored bread crumbs
• 1 tablespoon olive oil

Directions

1. Heat oven to 375 degrees F.
2. In medium-size bowl, stir together Alfredo sauce, 2 cups water and pepper. Pour 1 cup sauce mixture into bottom of 2-1/2-quart shallow casserole. Arrange half the tortellini (uncooked) in a single layer over sauce; sprinkle with chopped broccoli. Pour 1-1/2 cups sauce over top. Repeat layering remaining tortellini and remaining sauce. Cover with foil.
3. Bake at 375 degrees F for 45 minutes. Remove from oven. Heat broiler.
4. In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top.
5. Place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. Let stand 10 minutes before serving. Makes 8 servings.

I found this recipe on pinterest.

Creamy Mushroom Chicken

I found this recipe here.

Ingredients

• 4 or 5 slices bacon
• 4 chicken breasts
• salt & pepper
• 2 Tbsp. butter
• 1 large onion, diced
• 8 oz mushrooms, sliced  (I used canned musrooms)
• 2 cans (10 3/4 oz) cream of mushroom soup
• 1/4 cup chicken broth
• 2/3 cup Monterrey jack cheese
• 8 oz spaghetti, fettuccine or linguine
• parsley, optional for garnish

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet, cook the bacon. Place bacon on a paper towel lined pate to drain and set aside. Leave bacon drippings in the pan.
3. Season chicken breasts with salt and pepper.
4. Add butter to the pan and cook chicken breast until brown on both sides. Remove from the pan and place in a 9 x 13 inch baking dish.
5. Add the onion to the pan and cook for 1 minute. Then add the mushrooms and cook until the mushrooms and onion are tender.
6. Add the soup, chicken broth and cheese.  Heat until the cheese is melted.
7. Spoon the sauce over the chicken in the 9 x 13 dish.
8. Bake at 350 degrees for 25 minutes.
9. While the chicken bakes, cook the pasta.
10. Crumble reserved bacon.
11. Serve chicken on top of the pasta with sauce and sprinkle with crumbled bacon and parsley if desired..

Baked Tortellini

• 20 oz. of tortellini, cheese-filled, cooked
• 15 oz. of Alfredo sauce, prepared
• 4 oz. of prosciutto, minced  (I used ham, but I think bacon would also be good.)
• 8 oz. mozzarella cheese, shredded

Boil Tortellini according to package directions.  Spread 1/4 cup of Alfredo sauce in greased 9x13 pan.  Mix remaining sauce, ham, tortellini together, then place in the pan.  Top with mozzarella cheese.  Bake uncovered at 350 degrees for about 20 minutes.

Sausage Tortellini Soup

I found this recipe here.

3 links Italian sausage  (I just used crumbled sausage)
4 cloves pressed garlic
1 onion, diced
½ c. water
2 15-oz. cans chicken broth
½ c. apple cider (I used apple juice because that is what I had)
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
2 tablespoons dried parsley
8-10 oz. package cheese tortellini (check the freezer section of your grocery store; if you can find it there, it will almost always be way cheaper than fresh tortellini. Also, Barilla makes a great dry cheese tortellini)
2 Tbsp. dried parsley


Cook the sausage in large pot.
Chop onion and add to pot. Continue cooking until onions are translucent and your sausage is cooked.
Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.

Spicy Chicken Spaghetti

1/2 cup butter or margarine (I only used about a 1/4 cup and it turned out fine)
1 small onion, chopped
2-3 cloves of garlic, chopped
2-3 boneless, skinless chicken breast, cooked and chopped
1 can Cream of Chicken soup
10 oz. chicken broth
1 can Rotel
3 cups shredded cheese (cheddar, colby, mozzarella or a mix) (I only used about 1/2 cup cheese)
1 lb spaghetti

Melt butter in a large skillet and add chopped onion and garlic and cook for 10 minutes. Add cream of chicken soup and chicken broth; cook for 10 minutes. Add Rotel and cooked chicken to the mixture and cook for 10 more minutes. Cook spaghetti to desired tenderness and drain. Combine spaghetti and chicken mixture and stir until combines. Pour spaghetti mixture into 9x13 pan and cover with cheese. Bake at 350 degrees until cheese is melted and browned.

Anniversary Pasta

1 pkg bow tie pasta
1/2 c. (1 cube) butter - the real stuff
2-3 cloves garlic, minced
3/4 c. grated parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream ( I used milk, next time I think I may use half and half)
Salt and Pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT overcook.

In wok or heavy skillet, melt butter. Ad minced garlic and saute a minute or so.

Add parmesan cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream, salt and pepper.

Add cooked pasta to cream sauce and toss until pasta is well covered.

Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley and parmesan cheese. Toss together. Serve immediately.

Zesty Ravioli Skillet

This is a recipe I found on the pampered chef website. It was so good.

⅓ cup heavy whipping cream
4 cups loosely packed fresh baby spinach leaves
6 oz Provolone cheese, grated
1 tbsp olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans diced tomatoes with onions, undrained
½ tsp salt
½ tsp coarsely ground black pepper
1 pkg small frozen cheese ravioli (about 24 oz)
Halved grape tomatoes (optional)


Add oil to skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add chopped jalapeño; cook and stir 1 minute or until crisp-tender. Add garlic to skillet; cook and stir 15-20 seconds or untilfragrant.

Add tomatoes, salt and black pepper to skillet; cook and stir 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove skillet from heat. Top with cheese; cover skillet and let stand 1-2 minutes or until
cheese is melted. Garnish with grape tomatoes, if desired.

Chicken Tortellini Soup

I found this recipe here.

2 tbsp. olive oil
4 large chicken Breasts
1 large onion
2-3 stalks celery chopped
2-3 carrots chopped
1 clove garlic mined
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. thyme
1/4 tsp. sage ( I didn't have sage and didn't put it in. It was fine without it.)
2 cans diced tomatoes
1 can chicken broth
1 c. beef broth
1 8 oz. can tomato sauce
1 small pkg. tortellini
grated parmesan

Saute chicken pieces in olive oil and brown. Add celery, onions, and carrots. Cook till soft. Return chicken to pan; add garlic, spices, tomatoes, broths, and tomato sauce. Simmer 1 hour. Meanwhile, cook tortellini in boiling water. Rinse and drain. Add tortellini to soup. Cook 3-5 minutes. Salt and pepper to taste. Garnish with Parmesan cheese. Makes 6-8 large servings.

Healthified Cheesy Pizza Pasta

This was from the eat better america website.

3 3/4 cups uncooked regular or multigrain rotini pasta (12 oz)
3/4 lb lean Italian turkey sausage, casings removed
1 large onion, chopped (1 cup)
1 lb fresh mushrooms, sliced (6 cups)
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
1/2 teaspoon dried basil leaves
1 package (6 oz) sliced turkey pepperoni
1 bag (8 oz) shredded reduced-fat Italian cheese blend (2 cups)

Heat oven to 350°F. Cook Pasta.
Cook crumbled sausage in a skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
Add onion and mushrooms to sausage in skillet; cook 7 to 8 minutes, stirring frequently, or until vegetables are tender. Stir in tomatoes; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until slightly thickened. Stir in pasta sauce and basil. Heat just to boiling.
Add sausage mixture, pepperoni and 1 1/2 cups of the cheese to pasta. Stir until well mixed. Spread in ungreased 13x9-inch (3-quart) glass baking dish. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake 30 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Healthy Hamburger Helper

I found this recipe on A Daily Dose of Dieting blog. It turned out so good I thought I would share.

1-1/2 cups uncooked whole wheat penne pasta
3/4 pound lean ground beef
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 teaspoon steak seasoning
1/4 teaspoon seasoned salt
3/4 cup shredded reduced-fat cheddar cheese
Chopped green onions, optional

1. Cook pasta according to package directions.

2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

3. Drain pasta; add to meat mixture.

4. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

5. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

This was so good. It was just like eating a cheeseburger but much better for you. The kids even liked it. You could even use ground turkey to make it even less fattening.

Chicken and Broccoli Alrfedo

This came from the Campbells Soup Website.

1/2 of a 16 oz pkg linguine
1 cup fresh or frozen broccoli
2 tbsp butter
1 lb chicken cut into pieces
1 can cream of mushroom soup
1/2 cup milk
1/2 cut grated parmesan cheese
1/4 tsp ground black pepper

Prepare linguine according to package directions in a saucepan. Add brocccoli during last 4 minutes of cooking time Drain linguine and broccoli well.

Heat butter in skillet over medium high heat. Add chicken ad cook until well browned, stirring often.

Stir soup, milk, cheese, black pepper, ad liguine mixture into skillet. Cook until mixture is hot and bubbly. Serve with additional paremesan cheese.

Healthy Garlic Shrimp Pasta

8 oz uncooked mulitgrain angel hair pasta
4 cups fresh baby spinach leaves
1 1/2 cup halved cherry tomatoes
3 tsps olive oil
1 medium onion finely chopped
1 1/2 lb fresh medium shrimp, peeled, deveined, and tail shells removed
3 cloves garlic
1/4 tsp crushed red pepper flakes
3/4 cup reduced sodium chicken broth
1/4 tsp salt
1/8 tsp pepper
3 tbsp parsley
2 tbsp butter

In 5 qt saucepan cook pasta as directed on package. Drain, retur to saucepan. Stir in spinach, tomatoes, and 2 tsp of oil. Cover to keep warm

Meanwhile, while pasta is cooking, in skillet heat remaining oil over med high heat. Add onion; cook and stir 1 miute. Add shrimp, garlic, and pepper flakes; cook and stir 2 minutes.

Stir in broth, salt, and pepper; cook 2 minutes or unitl shrimp are pink and firm. Remove from heat; stir in parsley, and butter until butter is melted Add shrimp mixture to pasta mixture in saucepan; toss to mix.

This recipe came from a Healthy Eating Flyer.

Asian Stir Fry

8 oz angel hair pasta
2 cups broccoli
1 lb chicken cut in chunks
1/2 cup Kraft Asian Toasted Sesame Dressing
2 btsp soy sauce
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp red pepper

Cook pasta. Add broccoli last 3 minutes. Cook Chicken. Stir in dressing, soy sauce, and spices. Cook 1 min stirring occasionally Simmer on low. Drain pasta/ broccoli. Mix all ingredients in bowl.