Chicken Parmesan Casserole

Chicken parmesan has always been a favorite of mine. For years, it was the only thing I'd order at an Italian restaurant. I loved the crunchy chicken paired with pasta and marinara sauce, then covered with ooey, gooey melted cheese.

So when I first got married, I found a recipe for chicken parm and made it at home. My husband ate it, but he wasn't very fond of it. He said chicken parm wasn't one of this favorites and let it go at that. I never thought to ask why he didn't like it, but I never made it again. I just went back to ordering it whenever we went out.

But I found this recipe recently and thought it looked easy and delicious. So I asked hubby what he didn't like about chicken parmesan. I could tell he was taken off guard by my question. It had come out of left field and had nothing to do with anything we were discussing at the time.

It wasn't the combination of chicken and sauce he didn't like. It wasn't the cheese. It was the fact that he had to cut up his chicken while worrying about what to do with the pasta.

Ahhhh, now that problem I could solve! If only I'd asked 15 years ago!

I used the above recipe and simply cut the chicken into bite sized pieces. I also doubled the amount of sauce used because we like things saucy around here. Oh yeah! The croutons (which you could make yourself if you wanted to) on top added the crunch chicken parmesan needs without having to fry the chicken. Easy peasy!

I served this over whole wheat linguine, but any kind of pasta would work. Hubby loved it! Loved! The kids did, too. I was happy!

Here's what you need:

3 chicken breasts, cut into bite-sized chunks
1 teas salt
1/2 teas garlic powder
1/4 teas black pepper
3-4 cups spaghetti or marinara sauce, your favorite (depends on how saucy you want it)
2 cups shredded mozzarella cheese
1/2 cup grated or shredded parmesan cheese
1 1/2 cups garlic croutons

Place the chicken pieces in a greased 9x13 pan. Sprinkle with the salt, garlic powder and pepper. Stir to make sure all the chicken is seasoned.

Pour the spaghetti sauce over the chicken. Mix the mozzarella and parmesan cheeses together. Sprinkle about half over the sauce. Spread the croutons in an even layer over the cheese. Top with the remaining cheese.

Bake at 350 degrees for 30-40 minutes, or until the chicken is cooked through. I took a fork and dragged a piece of chicken out of the middle of the pan to test it. At 35 minutes, it was perfect!

Serve over pasta and enjoy!

For a printable copy of this recipe, click here.

One Pot Sausage and Tortellini

Recently I've been experimenting with one pot meals. Usually they consist of a meat/protein along with a starch like pasta, rice or potatoes. Only one pan is used in cooking the dish, hence the one pot name.

I have to say, I resisted this idea for awhile. I've always cooked pasta separately, then added it to the dish I'm making. It's just the way it was done. At least, in my house. But I decided to give this new method a try. I'm glad I did. Clean up is a breeze, and the pasta had a very rich flavor from simmering in the sauce.

Here's what you need:

1 lb Italian sausage links, casings removed
2 teas minced garlic
1 cup chicken broth
1 can (15 oz) tomato sauce
1/2 cup heavy cream
1 (19 oz) pkg frozen tortellini

In a large saucepan, heat a little olive oil. Cook the sausages, breaking them up into smaller chunks. Add the minced garlic and cook for another minute. Drain any excess grease from the pan.

Stir in the broth, tomato sauce and heavy cream. Bring to a low boil, stirring often. Add the frozen tortellini and stir to make sure all of it is coated with the liquid. Cover and simmer for 12 minutes, or until the tortellini is tender.

Comforting Chicken and Noodles

Chicken is one of my favorite things to eat. And mixing it with noodles and gravy for a lovely, comforting dish is one of my favorite ways to eat it. I used to grab a can of cream of chicken soup for this dish and call it good. Now I make my own homemade gravy - way better for you and so much flavor! Sure, it takes a little more effort but knowing I control the ingredients that go into the food I prepare for my family makes it well worth it.

I like that I can make this on the stove top, or if I want to get fancy, I can mix it all up and pop it into the oven with a breadcrumb topping for some crunch. Either way is delicious!

Here's what you need:

Gravy (makes 2 cups)
1/4 cup butter
1/4 cup flour
2 cups chicken stock or broth (stock is usually a little richer)
1 teas parsley
1 teas garlic powder
1 teas salt
1/2 teas poultry seasoning
1/4 teas black pepper

The rest
8 oz wide noodles, cooked according to the package directions and drained
1 1/2 cups cooked, shredded chicken
1/2 cup shredded Parmesan cheese

In a skillet, melt the butter over medium heat. Whisk in the flour, making sure there are no lumps. When the mixture starts to bubble, slowly pour in the chicken stock/broth, whisking the entire time. Cook until the mixture boils, allowing it to thicken to your desired consistency. Stir in the seasonings.

Stir in the cheese and chicken, allowing the cheese to melt.

Turn off the heat and carefully add the cooked noodles. Make sure all the noodles are coated with the yummy gravy!

Now serve and enjoy this simple, tasty dish!

Oh wait, you want the fancier version? Okay, just transfer the chicken and noodles to a baking dish. Melt 2 TBSP of butter and mix with 1/2 cup dry Italian bread crumbs. Sprinkle the topping over the noodles. Bake at 375 degrees for 15 minutes, or until the topping is a little crunchy.

You can't go wrong whichever way you serve it!

Garlic Sesame Noodles

My daughter's favorite Asian side dish is this one - garlic sesame noodles. She likes it even more than rice. It's a snap to throw together, so I like preparing it.

Here's what you need:

1/4 cup soy sauce
2 TBSP rice vinegar
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP honey
2 teas minced garlic
2 teas sesame seeds
8 oz. thin spaghetti noodles, cooked and drained

In a small sauce pan, combine the ingredients except the spaghetti noodles. Heat over low, stirring until the honey is melted. Pour over the noodles and toss to coat.

The Princess likes to eat hers with chopsticks!

Summertime Pasta Salad

Pasta salad is a classic summertime dish. I can't remember a family reunion during my childhood that didn't include pasta salad as one of the potluck offerings. This particular recipe is my favorite, passed on to me by my Aunt Joyce. It's so wonderful, my husband begs for it, even when it's not summertime!

This recipe allows for a great deal of tweaking. You can use whatever fresh veggies you have on hand. I've included my family's favorites - tomatoes, cucumber and broccoli. But you can substitute or add onions, green peppers, olives, whatever floats your boat.

But whatever you do, DO NOT skip the Salad Supreme. That seasoning blend takes this pasta salad completely over the top! I guess you could say it's the secret ingredient that makes the dish. Trust me on this one.

Here's what you need:

6 cups dry pasta - I use 2 cups each of bowtie, penne and tricolor rotini for variety and color
4 Roma tomatoes, seeded and diced
1 cucumber, peeled, seeded and diced
1 cup chopped broccoli florets
1 bottle (16 oz) zesty Italian dressing
1 1/2 -2 TBSP Salad Supreme, divided
8 oz. cheese, cubed - I use sharp cheddar and sometimes a little Colby Jack

Cook the pasta al dente. You don't want it mushy because it will absorb the salad dressing and get mushier. Here's how I do it. I bring a large pot of salted water to a boil. I add the pasta and return the water to a boil, making sure all the pasta is covered with water.Then I turn the burner off and cover the pot. After 10 minutes, I check to see if the pasta is tender and give it a stir. If it's not al dente, I leave it in the pot for another 5 minutes but no longer.

When the pasta is cooked al dente, drain it in a large colander and rinse with cool water. This stops the pasta from cooking any further. Allow to cool.

In a large bowl, combine the pasta and veggies. Stir in about half the bottle of salad dressing and 1 TBSP of the Salad Supreme. If the pasta appears too dry, add a little more dressing. Cover the bowl and refrigerate for at least four hours. Overnight is even better.

Before serving, add the cheese cubes. Pour on some more dressing, if needed. I always need more, but I rarely use the entire bottle. Sprinkle on more Salad Supreme, about half a tablespoon. Taste and see if you need to add any more.

This pasta salad will keep in the fridge for a couple of days. You might have to add a little more dressing if it becomes too dry. I rarely have to do this because my husband eats it for breakfast, lunch and dinner until it's gone!

Italian Sausage Rigatoni

Pasta is one of the easiest dishes to fix. I make a lot of it around here. But I do like to venture away from preparing it the same way every time.

This recipe uses Italian sausage for the meaty sauce and hearty rigatoni as the noodle. But any kind of pasta would do. I prefer bigger noddles for the chunky meat, that's all.

Here's the recipe:

1 lb ground Italian sausage - you could also use links, just break them up as they cook
1 can (29 oz) tomato puree
1 small green pepper, diced
1/2 small onion, diced
1 TBSP Italian seasoning
1/2 TBSP dried basil
1/2 TBSP dried oregano
2 teas garlic powder
1 teas sea salt
1/2 teas black pepper
1 box (16 oz) rigatoni, cooked according to package directions

In a large skillet, brown the Italian sausage with the green pepper and onion. Drain any excess grease.

Add the tomato puree and seasonings. Simmer for 20 minutes to allow the flavors to blend.

Serve the sauce over the rigatoni.

Homemade Chili Mac

Back in the day, I bought a lot of Hamburger Helper. I figured it was quick, cheap and easy. Then I started taking an interest in what we were really eating - all the processed stuff. And the list of ingredients on a box of HH was as long as my arm, it seemed. So out went the boxed dinners.

This version of Chili Mac - one of our favorite HH varieties - is just as quick and easy as the boxed stuff. It's pretty inexpensive, too. Since I almost always have the ingredients on hand, it's a go-to meal for lunch or dinner.

Here's what you need:

2 cups dry elbow macaroni
1 lb ground beef
1/2 small onion, chopped
1 can (15 oz.) tomato sauce
1/2 cup sour cream or plain yogurt
1 TBSP taco seasoning
1-2 cups shredded Cheddar cheese

Cook the macaroni according to the directions on the package and drain. Meanwhile, cook the ground beef and onion together until the meat is no longer pink. Drain.

Stir in the cooked macaroni into the skillet with the beef. Then add the tomato sauce, sour cream, taco seasoning and half the shredded cheese. Stir until well blended. Heat on low until warmed through.

Top the chili mac with the remaining cheese and allow to melt a little.

Homemade chili mac beats the boxed stuff all to pieces!

Baked Ravioli

We love Italian food around here, and this dish is a cheap, easy way to recreate the flavors of lasagna without most of the work. It's quick, too! In just 30 minutes, I can have a warm, filling dinner on the table for my family.

Let me show you how easy this is.

Here's what you need:

1 jar (26 oz) spaghetti sauce - I use homemade
1 bag (25 oz) frozen beef ravioli
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese

Spread half the sauce on the bottom of a 9x13 pan. Arrange one single layer of frozen ravioli in the sauce. (You will have some ravioli left.)

Drop the ricotta cheese by spoonfuls over the ravioli.

Sprinkle with half the mozzarella cheese.

Now toss in any additional ravioli. Pour the rest of the sauce over all, then cover with the remaining mozzarella. Cover the pan with foil and bake at 400 degrees for 15 minutes. Remove the foil and bake an additional 10 minutes.

Enjoy!

Pasta Fagioli

 Last week was wet and dreary, but this soup seemed to perk us right up. It's a satisfying blend of veggies, beans and pasta in a flavorful tomato-based broth. It's so easy, too. I had this simmering away in less than 10 minutes, and in just 20 minutes more, it was on the table.

This is excellent the next day, too, but the pasta will absorb a great deal of liquid. You will need to add more broth or some water to thin it out. Also, this makes a great freezer meal, but don't add the pasta until the day you serve it. It will get mushy when you reheat it if you freeze it in the soup.

So here's what you need (and you probably already have most of it in your pantry!):

1/2 onion, diced
2 cloves garlic, minced - about 2 teas.
2 carrots, shredded or finely chopped
2 stalk celery, finely chopped
1 can red beans, rinsed and drained
1 can cannellini or other white beans, rinsed and drained
1 (29 oz. can) tomato sauce or puree
1 carton (4 cups) beef broth
1 TBSP Italian seasoning
1 TBSP dried parsley
1/2 TBSP dried basil
1/2 TBSP dried oregano
salt and pepper, to taste
1 1/2 cups small pasta - I used shells but anything small will work

In a large saucepan, heat a little olive oil. Add the onions, garlic, carrots, and celery. Cook until slightly soft. Stir in the remaining ingredients, except the pasta. Simmer for 10 minutes - or as long as you like to let the flavors blend.

Bring the soup to a boil, then add the pasta. Cook until the pasta is tender. Garnish with some Parmesan cheese if desired.

Creamy Mac 'n Cheese

I adore macaroni and cheese. But only if it's homemade. I used to make a version that called for canned cheese soup. I've revised it to make it a little healthier - although it does contain a lot of cheese! But you can't have mac 'n cheese without a whole lot of cheese, can you?

 Here's what you need:

8 oz. dry macaroni
1/4 cup butter
1/4 cup flour
1 teas salt
1/4 teas pepper
1/2 teas dry mustard
2 cups milk
3 cups shredded sharp cheddar cheese
paprika, optional

Cook the macaroni according to package directions for al dente. The macaroni is going to soak up some of the cheese sauce you're about to make. So if it's overcooked, the mac will be mushy.

Melt the butter in a medium saucepan. Stir in the flour, salt, pepper and dry mustard and whisk until blended. Slowly whisk in the milk until smooth. Over medium heat, stir constantly until boiling. Reduce heat to low and cook for one more minute.

Remove the pan from the heat and stir in 2 cups of the shredded cheese. Stir in the macaroni and make sure all the pasta is covered with sauce. Pour into a greased 2-quart baking dish. Sprinkle the remaining cheese over the top. If desired, sprinkle a little paprika over the cheese for some extra color.

Bake at 375 degrees for 20 minutes or until the cheese is golden brown and the whole casserole is bubbly.

Please note that you can substitute other cheeses for the cheddar. I have replaced half the cheddar with shredded pepper jack cheese for a zesty twist, and it's amazing!

Mexican Pasta

If you're looking for a quick meal you can have on the table in 30 minutes or less, look no further. This ground beef and pasta dish is simple, hearty and flavorful. Think of it as a healthier alternative to Hamburger Helper.

Even my pickiest eater, the Princess, will gobble this up. Usually she prefers her pasta with no sauce. That's right, no sauce. Nada. Nothing. Except maybe a sprinkling of Parmesan cheese, if she's in the mood. But this stuff - she devours it! Try it and you'll see why.

Here's what you need:

2 cups small pasta, uncooked - I use shell pasta
1 lb ground beef
1 can (15 oz) tomato sauce
1 cup salsa
2 TBSP taco seasoning
1/2 teas black pepper
shredded cheese, optional

Cook the pasta according to the package directions and drain. While the pasta is cooking, brown the ground beef in a large skillet, then drain.

To the ground beef, add the tomato sauce, salsa, taco seasoning and pepper. The kind of salsa you use allows you to control the heat and spiciness of the dish. I generally use homemade if I have it on hand. Allow this to simmer for 10 minutes.

Stir in the drained pasta. This is why I like to use the shell pasta. The yummy sauce gets into the shell shape and all that flavor seems to linger there. Silly, I know.

Top individual servings with shredded cheese, if desired.

I'm linking this recipe up to Full Plate Thursday over at Miz Helen's Country Cottage.

Skillet Lasagna

We love lasagna around here. It's one of Mr. Lego's favorite meals. This skillet version has all the wonderful Italian flavors but gets on the table faster than traditionally prepared lasagna.

Here's what you need:

1/2 lb pasta, cooked and drained according to the package directions
  (I used bowtie pasta because the ruffly edges resemble lasagna noodles. Penne
     would work just fine, too.)
1 lb ground beef, cooked and drained
29 ounce can tomato puree or sauce
2 TBSP dried oregano
1 TBSP each Italian seasoning and dried basil
1 TBSP minced onion
1 teas garlic powder
salt and pepper to taste
1/2 cup ricotta cheese
1-2 cups shredded mozzarella cheese (I used mozzarella and Parmesan)

In a large skillet, combine the cooked ground beef with the tomato puree. Stir in the herbs and spices. Sprinkle with salt and pepper to taste. Allow to simmer for about 10 minutes. If the sauce mixture appears to be too saucy, don't worry. The pasta will soak up some of the moisture.

Stir the cooked pasta into the sauce, making sure all the pasta gets coated. Drop the ricotta cheese by spoonfuls over the entire skillet.

Sprinkle the shredded cheese over all. Remove from the heat and cover to allow the cheese to melt. Alternately, if you have an oven-proof skillet, you can pop the whole thing into the oven for a few minutes to let the cheese melt.

From start to finish, this dish took about 30 minutes. Considering that a traditional lasagna bakes at least 45 minutes in the oven after all the prep work, this is a huge time savings for me!

The entire family declared this quick, yummy dinner to be delicious. It will show up on our menus regularly.


I'm linking up this recipe to Tempt My Tummy Tuesday over at Blessed with Grace.

Parmesan Couscous

Here I am with another couscous recipe. I love how versatile this pasta is and how quick it is to prepare. My children request it often, so I know it's a winner with them.

And honestly, this version is about the simplest I've found. It's fantastic with chicken, steak or pork. You really can't go wrong with this.

Here's what you need:

2 cups chicken broth (most recipes use water as the liquid, but broth gives it so much flavor)
1 TBSP butter
1 1/2 cups dry couscous (you can use a 10 oz box of plain couscous for this)
2 TBSP lemon juice
1 TBSP olive oil
1/3 cup shredded Parmesan cheese
salt and pepper to taste

In a saucepan, combine the broth and butter. Bring to a boil. Stir in the couscous and remove from the heat. Cover and let stand for 5 minutes.

Stir in the remaining ingredients. Fluff with a fork to serve.

It just doesn't get any easier than that!

I'm linking up with Tempt My Tummy Tuesday over at Blessed with Grace. Click over there and check out some more yummy recipes.

Mediterranean Couscous

Couscous is a staple food in North African countries like Morocco and Tunisia and has been for centuries. It is a teeny, tiny little pasta made from semolina. Most couscous varieties sold here in the US are pre-steamed, then dried and packaged for easy preparation. It takes very little time to cook, usually 5 minutes or so.

The beauty of couscous, besides how quickly it's ready, is how many ways you can serve it. It can be used in place of rice in stews. Or you can flavor it with sauces or cheese. In North African countries, it's sweetened with honey and topped with cinnamon, raisins and cream.

This couscous takes on the flavor of the Mediterranean with cucumbers, mint, tomatoes and feta cheese. Lemon juice provides a nice tang. It is a fantastic accompaniment to steak and chicken.

Here's what you need:

1 box (10 oz) plain couscous (If you buy in bulk, this will be about 1 1/2 cups)
2 cups chicken broth
2 TBSP lemon juice
1 TBSP olive oil
2 Roma tomatoes, chopped
1 cucumber, peeled, seeded and diced
2 TBSP chopped fresh mint
1 TBSP chopped fresh basil
1/2 cup crumbled feta cheese

Bring the chicken broth to a boil in a medium saucepan. Add the couscous and stir well. Cover and remove from the heat. Let stand for 5 minutes.

When the couscous is tender, transfer to a bowl. Stir in the remaining ingredients. This can be served warm or chilled. Once it has been refrigerated, though, it might become a little dry. Just splash with a little more lemon juice and olive oil until it's a moist as you like.

One of my favorite ways to use the leftovers is to add grilled chicken then wrap in flatbread or a tortilla. Super yummy!

Garlic Butter Pasta Sauce

I love pasta dishes of all kinds. I like cream-based sauces, tomato-based sauces, you name it. This simple sauce for pasta is light and flavorful. It will nicely season about a pound of pasta. Best of all, it takes just minutes to prepare!

I like to serve this as an accompaniment to chicken or pork, but it's also great as a light main dish. I've added diced chicken and shrimp, too. Just a note, if you add meat to it, increase the butter and/or oil by a tablespoon or two. You don't want a pasta dish that is too dry!

Here's what you need for the sauce:

1/4 cup butter
1/4 cup olive oil
1 TBSP minced garlic
1 TBSP lemon juice
1-2 teas Italian seasoning, to taste
1/2 teas sea salt

In a saucepan, melt the butter and combine with the olive oil. Add the minced garlic and saute over medium heat until the garlic is really fragrant. Be careful not to burn the garlic.

Stir in the lemon juice and seasonings.

Pour over cooked pasta. I'm using whole wheat rotini this time. Pasta of any shape will do, though.

Garnish with shredded Parmesan cheese, if desired.

 How simple is that?

Mom's Lasagna

My mom is famous for her lasagna. We requested it for nearly every birthday dinner as we were growing up. She makes it for families in her church who are bereaved or who have just had a baby. And it's the first meal she ever prepared for my husband when I brought him home to meet my parents. Even now, when we head there for a visit, it's often on the menu.

And even though I asked for her recipe and try to stick to it as much as possible, I have to say, she makes it better. Still, I try. And now you can, too! Not only that, but you can prepare it in the crockpot if you've a mind to. Look for instructions at the bottom of this post.

Here's what you need:

9 lasagna noodles
1 lb ground beef, browned and drained
5-6 cups spaghetti sauce (she uses Ragu)
2 TBSP dried oregano
1 TBSP each dried basil and Italian seasoning
1 (15 oz.) container Ricotta cheese
1 (24 oz) cottage cheese
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

First, cook the lasagna noodles according to the package directions. I use whole wheat noodles, but any are fine. If you're planning to freeze it, only cook for half the recommended time. Also, I sometimes cook a few extra noodles, just in case.

In a large pan, combine the cooked ground beef with the spaghetti sauce. Add the seasonings and allow to simmer for 30 minutes or so to let the flavors blend.

In another bowl, mix the ricotta and cottage cheeses. Season with a little salt and pepper, if desired.

Now get ready to assemble your lasagna. I decided to make two at a time, one for dinner and one for the freezer.

Start by covering the bottom of the pan with a little sauce. This way the noodles don't stick to the bottom.

Place three noodles in the pan, trying to cover the whole thing. This is why I often cook a couple extra noodles, to cut them to fit in any leftover spaces. Then layer 1/3 of the meat sauce over the noodles.

Layer 1/3 of the cottage cheese mixture, then 1/3 of the mozzarella and Parmesan cheeses. Repeat layers two more times.

Bake at 350 degrees for 30- 40 minutes. The top should be bubbly and the cheese starting to brown.

Allow to rest for 15 minutes before cutting.

To freeze, skip the baking step. Cover the pan tightly with foil and freeze for up to three months. When ready to eat, thaw in the fridge for at least 24 hours. Bake as directed above.

If you want to prepare this in the crockpot, do all the prep work EXCEPT cooking the noodles. Believe it or not, you want raw, dry noodles because if they cook too long in the crockpot, you'll end up with mush. Not good. The moisture from the sauce will cook them, so don't worry about crunchy lasagna either.

Assemble as directed above - a little sauce in the bottom, then a layer of uncooked noodles. Break them gently to fit the shape of your crockpot. Then layer the meat and cheeses. Repeat until your crockpot is full.

Cover and cook on low for 3-4 hours. Much longer than four hours will result in mush, too. I love doing this on Sundays because it's ready when we get home from church right after noon.

Chicken Spaghetti

If your family likes chicken and pasta, they'll love this yummy, comforting casserole. I tweaked a few different recipes, finally coming up with something we all liked. I used healthier ingredients than you'd usually find in this kind of dish. For instance, I made a double batch of homemade cream of mushroom soup to replace the canned soup. While it took a little extra time, the difference in quality and taste were noticeable.

Here's what you'll need:

1 (8 oz) pkg whole wheat spaghetti, broken into 2-inch pieces
2 cups shredded cooked chicken
1 cup cooked broccoli florets, chopped
2 cans cream of mushroom soup (my homemade version can be found here)
1 cup chicken broth
1 TBSP dried minced onion
1 teas garlic powder
1 teas seasoned salt
1/2 teas pepper
3 cups shredded cheddar cheese, divided

Cook the spaghetti for half of the time listed on the package. Mine said 6-8 minutes, so I cooked mine for 4 minutes. The pasta will soak up the liquids, so you don't want it completely cooked.

Combine the soup and broth together. Stir in the chicken, broccoli and seasonings. Add 2 cups of the cheddar cheese and mix well.

Transfer to a greased 9x13 pan and smooth out. Sprinkle with the remaining cheese. Bake at 350 degrees for 40-45 minutes until bubbly and the cheese is melted.

If you want to freeze this for later, don't bake right now. Place plastic wrap flat onto the surface so it's completely covered. Then cover tightly with a layer of foil.

When you're ready to serve, allow the casserole to thaw in the fridge overnight. Bake at 350 degrees as directed.

Pepperoni Carbonara

When I found this recipe, I knew my family would like it. I've been trying to branch out from tomato-based pasta dishes to give them more variety. Even the Princess who prefers no sauce at all on her pasta really enjoyed this dish and went back for more. I left out the tomatoes because I knew the kids would be more likely to eat it. I also tweaked the seasonings a bit to suit our tastes.

I have to say that making your own sauce instead of using jarred alfredo sauce is definitely the way to go in these types of dishes. Nothing beats homemade.

Here's what you need:

8 oz penne pasta, cooked according to the package directions
1/4 cup butter
2 teas minced garlic
1 cup chopped turkey pepperoni
1 cup shredded Parmesan cheese
1 cup half and half
1 teas Italian seasoning
1 teas dried basil
1/4 teas salt
1/4 teas black pepper

In a saucepan, melt the butter. Add the garlic and cook for about 3 minutes. Be careful not to burn the garlic.

Stir in the remaining ingredients. Keep stirring until the cheese is completely melted. Add the cooked pasta to the pan and make sure everything is well coated with sauce.

Leftover Ham Recipe #2 - Cheesy Ham and Veggie Shells

This is the second recipe in the Leftover Ham series. Since Christmas dinner is coming and many people will have ham, I thought it would be a great idea to share some ways to use up leftovers.

I found this recipe over at Finding Joy in My Kitchen. SnoWhite is an excellent cook, and I always enjoy her recipes. I tweaked this one a bit using the veggies I had on hand. But broccoli is an excellent choice, as is zucchini. The beauty of this recipe is you can clean out the ham leftovers as well as your veggies!

Here's what you need:

1 lb shell pasta, cooked according to package directions
2 cups chopped veggies (I used red pepper, mushrooms and onions)
2 teas minced garlic
1/4 cup flour
1 1/2 cups milk
2 cups shredded cheddar cheese
1 cup chopped ham
salt and pepper, to taste

In a large saucepan, heat some olive oil. Add the chopped veggies and garlic and cook until soft.


Sprinkle the flour over the veggies and stir to coat well.


Slowly add the milk, stirring constantly. The mixture should start to thicken. If it gets too thick, add some more milk until the reaches the consistency you want.



Now stir in the cheese until is completely melted. Add the ham.


Finally, stir in the cooked pasta shells and make sure everything is covered with the cheesy sauce.


The sauce will thicken upon standing, so if you need to reheat this, add a bit more milk.