Instant pot Chicken Spaghetti

1/2 cup chopped green pepper 

1/2 cup chopped red pepper (optional)

1 cup chopped onion 

16oz package thin spaghetti noodles (or any noodle but I love the thin spaghetti in this) 

6-8 chicken tenderloins (frozen or raw but I use frozen)

1 tsp season salt

1/2 tsp garlic powder 

/4-1/2 tap cayenne pepper 

4 cups chicken broth 

8oz cream cheese cut into pieces 

1 cup shredded cheddar cheese. 

Sauté peppers and onions in some oil in the instant pot. 

Turn off sauté and add the noodles. If using spaghetti noodles break them in half and layer them in opposite directions so they don’t stick together. 

Place chicken breasts on top of the noodles. 

Sprinkle the seasonings on top of the chicken.

Pour the broth over the chicken and noodles. 

Add pieces of cream cheese on top. 

Cook on high pressure for 12 minutes. 

Release. When done.

Remove chicken and shred or cut into bite size pieces. Stir back into noodles and add the shredded cheese. 

Serves 8

Instant Pot Spaghetti “Bake”

 

Serves 8 (Serves 4)

1 1/2 pounds ground turkey (1 pound)

1tsp salt (3/4tsp)

1/2 tsp garlic powder (1/4tsp)

16oz box whole wheat noodles (8oz)

32oz jar spaghetti sauce (24oz jar)

2 cups water (1 cup)

8oz cream cheese (4oz)

1 1/2 tsp Italian seasoning (1tsp)

Using sauté, cook the ground turkey with the salt and garlic powder. Remove excess grease. Dump the box of noodles on top of the meat, add the jar of sauce, plus the water. (I usually use the jar to measure the water and get all the spaghetti sauce out of the jar.) Cut the cream cheese into about 8 pieces and place them on top kind of pushing them down into the sauce. 

Close the lid and cook for 8 minutes on manual. Release pressure when done. Stir, and serve! Top with Parmesan if you want. Good either way.

Blendtec Healthy-ish Alfredo Sauce

1/2 cup greek yogurt/sour cream
1/2 cup cottage cheese
2 Tbsp milk
3/4 cup parmesan
1/2 tsp garlic powder
Pepper to taste

Add all ingredients for the sauce into blendtec blender.  Use soup button to blend.  Repeat, making sure sauce is nice and hot.

Serve over pasta, chicken, broccoli. (We do grilled chicken flavored with italian seasoning and steamed broccoli.)

Easy/Healthy BBQ Chicken Pasta

3 cups pasta

1 pound chicken breast, cubed
1 can tomato puree or sauce
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 tbsp honey
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp salt and pepper
1 tbsp sugar
1/2 tsp paprika
1/2 tsp chili powder

Cook pasta, set aside

In large skillet, heat some oil and cook the cubed chicken.  Once cooked set aside and return large skillet to stove.  Add the rest of the ingredients to the skillet, bring to a simmer over medium heat.  Continue to simmer for 5-10 minutes until sauce has thickened.
Add chicken and pasta to the sauce, serve.

Cajun Chicken Pasta

15oz pasta
1 lb raw chicken breast, cubed
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 cup milk
8oz cream cheese, cubed
1 Tbsp cajun seasoning
1/2 cup parmesan cheese

Boil pasta

In large skillet, combine cubed chicken with salt, pepper, and garlic.  Add some oil, cook chicken all the way on medium heat.  Set cooked chicken aside.

Using the same pan, add milk and cream cheese cubes over medium heat until melted, 1-2 minutes.  Stir in cajun seasoning and parmesan until thickened slightly about 1-2 more minutes.  Add in chicken and pasta, and serve.

Cheeseburger Casserole

12-16oz ounce whole wheat rotini pasta (dry)
2 teaspoons extra virgin olive oil
1 large onion, finely chopped (about 1 1/2 cups)
2 garlic cloves, minced or 1/2 tsp garlic powder
1 1/2 pounds ground turkey
1 1/2 teaspoon salt
3/4 teaspoon pepper
2-3 tablespoons tomato paste
3 cans 14 ounces diced tomatoes
3 tablespoons Dijon mustard or mix with regular 
1 1/4 cups cheese 

Preheat the oven to 350 degrees.  Spray a 2-quart casserole dish (or a 9×13 baking dish) with cooking spray.  In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

In a large skillet, heat the oil over medium-low heat.  Add the onions and cook until soft, about 5 minutes.  Stir in the garlic and cook for 30 seconds.  Stir in the ground turkey, season with salt and pepper, and cook until browned.  Stir in the tomato paste, then add the tomatoes and mustard.  Let the mixture bubble gently until it is slightly thickened, about 2-5 minutes.

Toss the meat mixture with the pasta and spread it into the prepared baking dish. Top with the cheese and bake until the cheese is melted, about 15 minutes.  Sprinkle the chopped pickles over the top and serve.

Serves 8-10

Recipe from Mimi's Fit Foods

Baked Ziti

(recipe from Brette's neighbor)

Fit & Creamy Baked Spaghetti

Another FAVORITE from Mimi's Fit Foods.

Fit and Creamy Baked Spaghetti
6 ounces multi-grain angel hair pasta, dry

2 cups spaghetti sauce
 (I used Prego Heart Smart)
1 pound lean ground turkey
1 teaspoon garlic salt
salt and pepper, to taste
1 teaspoon Italian seasoning
4 ounces light cream cheese
(1/3 less fat), room temperature
1/2 cup parmesan cheese, grated

Cook pasta according to directions on package, only to al dente.

Meanwhile, heat a large skillet over medium heat. Add ground turkey, garlic salt, salt and pepper.  Brown the ground turkey until cooked through.  Stir in your spaghetti sauce.

Drain and place cooked pasta back into your pan. Add in the cream cheese and Italian seasoning. Stir until cream cheese is melted (this iseasier if your cream cheese is at room temperature, but it will still work if it isn’t).

Lightly grease a 2-quart casserole dish (a 9×13 baking dish would work too). Spread a small amount of meat sauce in the bottom of the dish.

Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top.

Bake for 30 minutes on 350 or until bubbly.

Serve and enjoy!

Serves 8.

Noodles & Co Pesto Cavatappi

Noodles & Company Pesto Cavatappi (Copycat Recipe)

Ingredients:

3/4 box cavatappi noodles (you can use any shapes you like but use a hearty noodle)

1/2 pint grape tomatoes, sliced in half lengthwise

1/2 pint sliced mushrooms

1/3 cup white wine

1/4 cup cream

7 oz. pesto 

EVOO 

shredded Parmesan cheese

Directions:
1. Cook pasta as directed on packaging.
2. While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of EVOO. 
3. When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.
4. Drain pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto. 
5. Plate and top with shredded Parmesan cheese!

Southwest Pasta Salad

Southwest Pasta Salad
Recipe by Our Best Bites

Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Chicken Pasta Salad

Next time I make this I'll have to try and remember to take a photo.  It's seriously SO GOOD and perfect for a baby shower or family gathering of some sort.

12oz Corkscrew Multicolored Pasta - Cooked & Drained
4 Cups Chicken - Cooked and Cubed
1/4 Cup Green Onion Chopped
2 Cups Apples Chopped
2 Cups Grapes Chopped
2 Cups Celery Chopped
1 Cup Crushed Pineapple (Drained from can)
1 Cup Mayo
1/2 Bottle premade Coleslaw Dressing (Kraft works great)
1/2-1 Cup Cashews

Serves 20

Pizza Sauce

Pizza Sauce
1 11 oz can tomato puree/sauce
1/4 c water
1 T sugar
1 t olive oil
1/4 t lemon juice, salt & oregano
1/8 t basil, thyme & garlic powder

Combine ingredients in a small saucepan over medium heat. Bring to a boil. Reduce heat and simmer 15-20 minutes.

We use this for pizza, spaghetti, etc.

Ramen Noodle Thai Coconut Curry Soup

Ramen Noodle Thai Coconut Curry Soup

2 Cans Coconut Milk
2 Cans Chicken Broth
2 Packages Ramen Noodles
2 Seasoning Packets from Ramen Noodles
1/2 Onion Sliced
Juice from 1 Lime
1 tsp Garlic Salt
3 tsp Curry
2 handfuls fresh spinach

Chicken
4 Chicken Tenders
1 tsp Cumin
1 tsp Garlic Salt
Juice from 1 lime

Sprinkle seasonings and lime juice on chicken. Pan fry, then slice thinly.

Add all ingredients except Noodles. Bring to a boil. Add noodles. Boil until noodles are tender. and DONE!

We wanted to spice up some Ramen Noodles so I just made this up. We thought it turned out pretty good. Give it a try and let me know what you think! :)

Olive Garden Alfredo

Olive Garden Alfredo
1 pint heavy cream
1/2 cup butter
2 tablespoons cream cheese
3/4 cup Parmesan cheese
1 teaspoon garlic powder

PREPARATION:

In a saucepan combine butter, heavy cream, and cream cheese.

Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder.

Simmer this for 15-20 minutes on low.

You may wish to season with a little salt and pepper.

Let the sauce simmer as long as you can! Please note the cream cheese is optional, we add it to aid in thickening the sauce. Olive Garden does not use cream cheese.

Peanut Sauce

2 T peanut butter
2 T soy sauce
1 T brown sugar
1 - 2 cloves garlic, minced
1/4 c water
Coconut milk to taste
Lemon juice to taste

Combine all ingredients in small saucepan. Heat and stir until smooth. Serve over rice and veggies or pasta.

Shrimp Pasta

1 pound of linguine
sea salt

1 pound of shrimp
1/4 cup of olive oil
6 cloves of garlic, minced
1/2 cup of white wine
3 tablespoons of butter
1 lemon, juiced
2 tablespoons of parsley
1/2 teaspoons of salt
1/4 teaspoon of black pepper

Begin by bringing a large pot of water to boil.

Prepare all of your ingredients before you add the pasta to the water - the sauteing will go very fast. Peel and devein the shrimp. Mince the garlic and parsley. Juice the lemon.

Add 1-2 tablespoons of salt to the boiling water, then add pasta. Stir the pasta as it cooks to make sure it doesn't stick together. It will cook for about 5 minutes. When you drain the pasta, reserve 1/2 cup of the cooking liquid in a separate bowl/cup to use if the sauce needs thinning.

Meanwhile, In a large saute pan heated on medium, add olive oil and garlic. Saute for just 30 seconds until the garlic begins to bubble. Add white wine, raise the temperature to high and let the mixture simmer for 2-3 minutes until it slightly reduces. Add butter. Add shrimp. Cook the shrimp for just a minute, then turn them to cook for 1 more minute*. *If you are using very large shrimp it may take a little longer.

Lower the heat to a low simmer. Add lemon juice, parsley, salt pepper and cooked pasta. Toss together and serve.

Drain pasta in a colander. Do not rinse with water this will remove the pastas natural starches. Mix pasta and shrimp sauce together. Add salt, pepper, and lemon to taste.

My visiting teacher brought me this after I had surgery. LOVE IT!
Recipe courtesy of Christa Sabebin

HOMEMADE LASAGNA

Homemade Lasagna

Sauce:
1 package Jimmy Deans Sausage (we like Hot)
1/4 c Onion
1/4 c Green Peppers
1 tsp Garlic Salt
1 tsp Italian Seasoning
Parsley Flakes
1 Bottle Favor Pasta Sauce
Brown Sausage with onions and. Add Green peppers and seasonings cook until the peppers are soft. Add Pasta Sauce bring to a boil then simmer.

Cheese Mix
2 c Cottage Cheese
2-3 eggs
2 Tbs Parmesan Cheese
Garlic Salt
Parsley Flakes
Combine all ingredients

Mozzarella cheese
No Boil Lasagna noodles

Layer:
Sauce
Noodles
Cheese Mixture
Mozzarella Cheese
REPEAT ... end with sauce, top with Mozarella

Bake 350 for 1 hour.
(once again I eye ball everything when I cook so amounts are an estimation, you might have to experiment a little, sorry!!)

Stuffed Pasta Shells

1 26oz Jar Ragu Old World pasta sauce
2 pounds part skim ricotta cheese
2 cups shredded part skim mozzarella cheese
1/4 cup grated Parmesan cheese
3 eggs
1 tbls fresh chopped parsley
1/8 tsp black pepper
1 12oz box Jumbo pasta shells cooked and drained

In 13x9 pan, spread 1 Cup Ragu evenly.
In large bowl combine cheese, eggs parsley and pepper. Fill shells with mixture then arrange in pan. Evenly top with remaining sauce.
Bake at 350 for 45 min.

Serves 8

CHICKEN SPAGHETTI

CHICKEN SPAGHETTI

2 c Cooked Shredded Chicken
2 cans Cream of Mushroom Soup
2 c Grated Sharp Cheddar Cheese
1/4 c Finely Diced Green Pepper
1/2 c Finely Diced Onion

1-4oz Jar Diced Pimentos, Drained
3 c Dry Spaghetti, broken into 2 inch pieces
2 c Chicken Broth
1 t Season Salt
1/8 - 1/4 t Cayenne Pepper (optional)
Salt and Pepper to taste
1 additional cup of grated Cheese

Boil and shred chicken. Cook spaghetti in the chicken broth water until al dente. Do not overcook. When spaghetti is cooked combine with remaining ingredients except additional cup of cheese.
Place mixture in a casserole dish and sprinkle with remaining cheese. Cover and store in the freezer for up to 6 months, in the fridge for up to 2 days or bake immediately: 350 for 45 minutes. If cheese on top starts to get to cooked cover with foil.

Courtesy of Pioneer Woman - if you want super duper step by step instructions go here.