Lindsay's Recipes

  Ingredients: 2 cups chicken broth 1 cup heavy cream 1 jar pesto 16 oz. orzo 2 chicken breasts, cooked and shredded 1/2 bag spinach parmesan Directions: Spray a 9x13 dish with cooking spray. Pour the broth, cream, and pesto into the dish. Stir to combine. Pour the orzo into the pesto. Mix gently and spread evenly across the dish. Spread the chicken evenly across the dish. Top with spinach and parmesan. Cover with foil and bake at 350 for 30 minutes. Remove the foil and stir in the wilted spinach. Top with additional parmesan if desired.

Ingredients: olive oil 1/2 onion, diced 1 pound ground beef garlic 4 oz. tomato paste Worcestershire sauce dried thyme 32 oz. beef broth 10 oz. milk 1 pound short pasta 1/2 cup shredded cheddar Directions: Heat the olive oil in a large skillet. Add the onion and cook until it begins to brown. Add the ground beef and cook until browned. Add the garlic and tomato paste and cook a few more minutes. Add the Worcestershire sauce and dried thyme. Stir to combine. Add the beef broth and milk. Cover and bring to a boil. Stir in the pasta and simmer for 14-16 minutes or until the pasta is done. Remove from the heat and stir in the cheddar until melted.

  Ingredients: 16 oz. macaroni 4 cups whole milk 1/2 cup butter, melted 16 oz. Velveeta 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon pepper 1/2 teaspoon dry mustard 1/2 teaspoon paprika Directions: Spray slow cooker with baking spray. Add all ingredients to slow cooker and stir to combine. Press down gently so the macaroni is covered with liquid. Cook on low heat for 2-2.5 hours, stirring every 30 minutes.

  Source:  Pinch of Yum  (adapted) Ingredients: 3 tablespoons soy sauce 3/4 tablespoon gochujang sauce (more if you want more spice) 2 tablespoons tomato paste 1/4 cup peanut butter 2 tablespoons water 1/4 cup brown sugar 1 tablespoon sesame oil 1 clove minced garlic 1 pound ground chicken 1/2 teaspoon salt black pepper 2 packets ramen (just the noodles, not the seasoning) 1-2 cups fresh spinach sesame seeds Directions: In a small bowl, whisk together the soy sauce, gochujang sauce, tomato paste, peanut butter, water, sugar, sesame oil, and garlic. Set aside. Cook the chicken in a large skillet over medium heat. Season with salt and pepper. Boil the noodles according to package directions. Drain and set aside. When the chicken is done, add the spinach, cooked noodles, and sauce to the pan. Continue heating over medium heat, tossing to combine, until the spinach is wilted. Serve with sesame seeds.

  Source:  Julie's Eats and Treats Ingredients: 16 oz. cooked rotini or other short pasta 4 cups cooked chicken, chopped 2 cups grapes, halved 5 oz. dried cranberries 1 cup ranch dressing 3/4 cup mayonnaise 2 cups salted cashews Directions: In a large bowl, combine the pasta, chicken, grapes and cranberries. In a small bowl, whisk the dressing and mayonnaise. Pour over the pasta mixture and stir to combine. Mix in the cashews right before serving.

 Source: Linda Kahler Ingredients: 1 lb. ground beef 3 1/2 tablespoons dried parsley flakes, divided 1 tablespoon dried basil 2 teaspoons minced garlic salt and pepper to taste 1 can petite diced tomatoes 12 oz. tomato paste 3 cups small curd cottage cheese 3 eggs 1 1/2 cups grated parmesan cheese 1/2 tablespoon black pepper lasagna noodles 2-3 cups grated mozzarella Directions: Brown and drain the ground beef. Add it back to the pan, then add 1 1/2 tablespoons parsley, basil, garlic, salt and pepper, tomatoes and tomato paste. Simmer over low heat for 30 minutes, stirring occasionally. In a bowl, combine the cottage cheese, 2 tablespoons parsley, eggs, parmesan and black pepper. Stir until well combined. Cook the lasagna noodles, drain and rinse in cool water. Grease a 9x13 baking dish. Layer lasagna noodles, half the cottage cheese mixture, half the meat mixture, half of the mozzarella. Repeat layers. Bake at 375 for 30 minutes. Cool for 10 minutes before serving.

  Source:  Momfessionals  (adapted slightly) Ingredients: 1 lb. short cut pasta, cooked 2-3 cups chicken, cooked and chopped 6 slices bacon, cooked and crumbled 15 oz. jar alfredo sauce 1/2 cup ranch dressing 2 cups shredded mozzarella Directions: In a large bowl, stir all ingredients until well combined. Pour into a greased 9x13 dish. Bake at 350 for about 20 minutes or until hot and bubbly.

 Source:  Momfessionals Ingredients: 3 cups chicken, cooked and chopped 1/4 onion, diced 1 large can cream of mushroom soup 3 cups shredded cheddar, divided salt and pepper, to taste 1 lb. spaghetti noodles 2 cups water chicken bouillon Directions: In a large bowl, combine the chicken, onion, soup and 2 cups of cheddar. Season with salt and pepper and stir until well combined. Cook the spaghetti and then add it to the mixture. Stir the bouillon into the water, and then pour over the spaghetti mixture. Stir until well combined. Pour into a greased 9x13 dish. Sprinkle the remaining cheddar over the top. Bake at 350 for 30-45 minutes.

  Source:  Plain Chicken Ingredients: 2 cups uncooked pasta (about 1/2 a pound) 2 1/2 cups milk 1/2 teaspoon mustard powder 1 teaspoon salt 3/4 teaspoon garlic powder 1 cup grated cheese Directions: Rinse the pasta in a colander. Combine the pasta, milk, mustard powder, salt and garlic powder in a pot. Bring the mixture to a simmer, stirring frequently. Once simmering, reduce the heat to low. Cook for about 20 minutes, stirring often, until most of the milk is evaporated and the pasta is soft. Add additional milk or water if needed. Stir in the cheese until melted. Cover and allow to rest for about 5 minutes before serving.

Source:  Gimme Some Oven Ingredients: 2 tablespoons butter 2 tablespoons flour 3 cups water 4 cups milk 1 pound uncooked pasta 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/4 teaspoon ground mustard 4-5 cups shredded cheddar 1/2 cup shredded Parmesan Directions: Melt butter in a dutch oven over medium-high heat. Add flour and stir until combined. Cook for 1 minute, stirring occasionally. Add 1 cup water and stir until completely smooth and the mixture begins to thicken. Gradually add the remaining water and milk, stirring until evenly combined. Stir in the pasta, salt, garlic powder and mustard until combined. Continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain a low simmer. Continue cooking, stirring occasionally, for 9-10 minutes until the pasta is al dente. Remove from the heat and stir in the cheeses until melted. Season with additional salt and pepper as needed.

Baked Ham and Cheese Spaghetti Source:  Plain Chicken Ingredients: 16 oz. spaghetti 4 eggs 2 cups milk 1 teaspoon dry mustard 2-3 cups diced ham 4-5 cups grated cheddar Directions: Cook the pasta according to the directions on the package. Meanwhile, whisk together the eggs, milk and dry mustard. After draining the pasta and returning it to the pot, pour the egg mixture over the pasta. Add the ham and cheddar, reserving 1 cup of cheddar. Stir until combined. Pour into a greased 9"x13" dish. Bake at 375 for 30 minutes. Sprinkle the remaining cup of cheddar over the top and bake an additional 15 minutes.

Ezra, enjoying lasagna! Lasagna Source: Joanna Knox and Nancy Craddock Ingredients: 1 pound hot breakfast sausage 1 large onion, diced 1 teaspoon minced garlic 1 15 oz. can tomato sauce 1 can tomato paste 1 tablespoon sugar 1 tablespoon dried oregano 1 tablespoon dried basil salt water parmesan cheese lasagna noodles sour cream mozzarella, grated Directions: Brown the sausage with the onion. Add the garlic for the last minute. Drain the grease and return to the pot. Add the tomato sauce and paste, sugar, oregano, basil and salt to taste. Add water to make the sauce as thick or thin as you like. If you're trying to make the sauce go farther, like when using 3 layers of noodles instead of two, add more water. Add 1/3 cup parmesan cheese to the sauce. Allow the sauce to simmer while the lasagna noodles cook. After draining the noodles, return them to the pot and cover with cold water so they won't stick. Choose your pan size. Thi...

Cheesy Chicken Noodle Casserole Ingredients: 1 lb. chicken, cooked and chopped 9 oz. pasta, cooked and drained 1 can cream of chicken soup 1 cup grated cheddar cheese 1/2 cup milk 1/2 teaspoon salt Fritos Directions: Mix all ingredients except Fritos in a large bowl. Pour into a greased casserole dish. Bake at 350 for 20-25 minutes. Serve with crushed Fritos on top.

Carbonara Source: Classic Rachael Ray 30-Minute Meals  (Adapted) Ingredients: 1 package pasta 8 slices bacon, cut into small pieces red pepper flakes 2 teaspoons minced garlic 1/2 cup chicken broth 2 egg yolks fresh grate parmesan cheese Directions: Cook pasta according to package directions. Meanwhile, cook bacon in large skillet. Add garlic and red pepper flakes 1-2 minutes before bacon is fully cooked. Add broth and scrape up pan drippings. Turn off the heat. In a bowl, lightly beat the eggs. Slowly add about 1/2 cup of cooking water from the pasta to temper the eggs. Drain the pasta and then add it to the bacon mixture. Stir to coat the pasta. Add the eggs to the pasta, stirring quickly so the eggs do not cook. Add cheese, to taste, and stir to combine. Allow sauce to thicken for 1-2 minutes before serving.

Baked Mac & Cheese Source:  Num's the Word Ingredients: 1 tablespoon salt 2 1/2 cups macaroni, uncooked 1/4 cup butter 1/4 cup flour 4 cups milk 1/2 teaspoon salt 4 cups grated cheddar cheese 1/4 cup butter, melted 1 cup Ritz cracker crumbs Directions: Bring a large pot of water to boil, then add 1 tablespoon of salt. Add macaroni and cook 8 minutes. Drain macaroni. While the macaroni cooks, combine 1/4 cup butter and flour over medium to low heat, whisking constantly until a thick paste forms. Slowly add the milk to the flour mixture, adding 1/4 cup at a time and whisking between each addition. Continue until all milk is added. Add 1/2 teaspoon salt and cheddar to the milk mixture, adding a little cheddar at a time and whisking constantly. Continue until all cheddar is melted and sauce begins to thicken. Add the cooked macaroni to the sauce and stir to combine. Pour into a 9"x13" dish. Mix the melted butter and...

Cheesy Sausage Pasta Note: Next time try increasing pasta and liquid a little to make plenty for 2 meals Source:  Mommy's Fabulous Finds Ingredients: 1 tablespoon olive oil 1 package smoked sausage, cut into crescents 1 onion, diced 1 teaspoon minced garlic 2 cups uncooked pasta 1 cup vegetable or chicken broth 1 can Rotel (do not drain) 1/2 cup half and half salt, pepper and chipotle powder to taste 1 cup grated cheddar cheese Directions: Heat oil in large skillet. Add sausage and onion and cook for 5 minutes. Add garlic and cook for 30 seconds. Add pasta, broth, Rotel, half and half and seasonings. Bring to a boil and then cover and simmer for 15 minutes or until pasta is cooked. Add water if the sauce cooks down too much and the pasta isn't soft yet. Add cheese and stir until melted.

Spaghizza Source:  Money Saving Mom Ingredients: 8 oz. spaghetti noodles 3 eggs 1/4 cup milk 1/2 cup grated parmesan 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1 jar pasta sauce 2-3 cups shredded mozzarella pepperoni slices Directions: Preheat oven to 375. Lightly grease 9"x13" baking dish; set aside. Cook pasta and drain; set aside. Whisk together eggs and milk. Add parmesan cheese and seasonings. Toss in the spaghetti noodles. Pour into baking dish. Top with pasta sauce and a layer of pepperoni slices. Sprinkle with cheese and add another layer of pepperoni. Bake for 25-30 minutes until golden brown. Let sit for 5 minutes before serving.

Baked Cheese Tortellini Source:  Plain Chicken Ingredients: 1 jar pasta sauce 1 1/2 cups water 19 oz. package refrigerated cheese tortellini 2 cups shredded mozzarella, divided 1/4 cup parmesan cheese 1 lb. breakfast sausage, cooked and crumbled Directions: Preheat oven to 400. Lightly grease a 9"x13" baking dish; set aside. Combine all but 1 cup of mozzarella cheese in large bowl. Pour into baking dish and cover with foil. Bake for 35 minutes. Remove foil and top with remaining mozzarella. Bake until browned and bubbly, 5-10 minutes.