Chicken and Cheese Lasagna Roll ups

Have you been on Pinterest? I'm loving it. Finding LOTS of recipes to try. Feel free to follow me HERE

anywho here is the recipe. These were really yummy!

3 C. chopped cooked chicken

1 C. cottage cheese

1/4 C. feta cheese (i used goat cheese)

1/4 grated parmesan cheese

1/4 C. milk

1/8 tsp pepper

10 lasagna noodles

2 C. spaghetti sauce

In a medium bowl combine the chicken, cheeses, milk and pepper. Spread 1/2 mixture on each noodle; roll jelly roll fashion. In a 913 pan spread 1 C. spaghetti sauce. Arrange lasagna noodles seam side down in sauce in making dish. Top with remaining sauce. Cover with tin foil. Bake at 375 for 30 min or until hot. Serve if desired with additional parmesan cheese.

Penne alla Vokda

I saw this off of the Pioneer Womans Tv show on the Food Network and knew I had to try it. I've heard this is the best pasta. And I've also seen it off of Buddy's Kitchen Boss too. So I finally decided to do it. Had my husband pick me up a bottle of vodka and some cream and we were set!

Penne Alla Vodka

1 lb penne (you can use any pasta really)

3 cloves of garlic minced

1 whole med onion chopped finely

3 Tbsp butter

2 Tbsp olive oil

1 C. Vodka

14 oz tomato puree or tomato sauce (if using sauce you will need a small can of tomato paste as well)

1 C. heavy cream

1 generous pinch red pepper flakes, plus more if needed

1/2 tsp salt

freshly ground pepper

grated fresh parmesan cheese for serving on top

Cook the pasta according to package directions.

Saute the garlic and onions in 2 Tbsp butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka. Cook and reduce 2-3 minutes then pour in the tomato puree. Stir the mixture until its throughly combined then reduce to low heat. Pour in heavy cream. Stir to combine, then turn to the lowest simmer possible. Sprinkle in the red pepper flakes and salt and pepper to taste. Finally stir in the remaining 1 Tbsp butter. Pour in the drained pasta into the sauce and toss to combine. Sprinkle on the parmesan and more red pepper flakes if desired.

*I used tomato sauce and it was really RUNNY!!! SO I poured about 1/2 C. out and added 1 small can of tomato paste and then added about 1/4 C. more vodka and it turned out PERFECT! so yummy!!*

Zucchini Linguine Recipe

Zucchini Linguine Recipe

Ingredients:

1 One pound package Linguine

2 medium sized Zucchini, sliced thin

4 medium sized fresh Tomatoes, seeded and chopped

1 medium sized Onion, chopped

1/4 cup fresh Parsley, chopped

3 Tablespoons Olive oil

3 Garlic cloves, minced

1 Teaspoon dried basil

1 teaspoon dried oregano

Salt and Pepper to taste

Grated Parmesan to season

Directions:

Cook Linguine by following the directions on the package.

Heat Olive oil in large skillet over medium heat.

Add garlic and cook until slightly brown. (approximately 15 seconds)

Add Zucchini and Onion Stir-Fry until tender-crisp. (Approximately 5 minutes)

Add Tomatoes, Parsley, Basil, Oregano and salt and pepper and cook an additional 5 minutes.

Toss the Linguine with the Zucchini mixture in a large bowl, gently.

Top with grated Parmesan.

Serves 6 to 8.

Zucchini Linguine is delicious when served for dinner with Toasted Garlic Bread.

Spicy Romano Chicken Pasta

This is really similar to Carino's dish. Super yummy

Spicy Romano Chicken Pasta

2 T. butter

2 boneless, skinless chicken breasts (cooked, thinly sliced)

1/2 C. sliced mushrooms

1/4 C. diced green onions

1/8 C. sliced sundried tomatoes

Alfredo sauce (made from recipe below or from a jar)

1/4 cup Grated Romano cheese

1 can artichoke hearts, drained and chopped

Cayenne pepper to taste

Bowtie pasta, cooked

In pan melt butter, sauteé chicken, mushrooms, green onions, and sundried tomatoes until hot.

Add Alfredo sauce and Romano cheese. Simmer.

Add cayenne pepper to taste. Serve over bowtie pasta. ENJOY!

Alfredo Sauce

1/2 C. butter

2 oz. cream cheese

2 C. heavy cream

3/4 tsp. garlic powder

Salt

Pepper

1/2 - 3/4 C. Parmesan cheese

In saucepan, melt butter. Add cream cheese, heavy cream, garlic, salt, and pepper. Whisk constantly and bring to a boil. Simmer for 20 minutes, stir every few minutes. Remove from heat and stir in Parmesan cheese. Cover and let it sit for 5 minutes.

Herbed vegetable & artichoke pasta

Herbed vegetable & artichoke pasta

½ Lb dry conchiglie or penne

6 tbsp extra virgin olive oil

9 oz box frozen artichoke hearts thawed & quartered

2 C. green beans cut into 2 inch pieces

¼ C. sherry vinegar

2 tbsp honey

1 tsp kosher salt

½ tsp ground black pepper

¼ C. kalamata or black olives crushed or quartered

¼ red onion thinly sliced

1 tsp chopped oregano

1 tsp chopped thyme

¼ cup coarsely chopped flat leaf parsley

10 oz orange, yellow and variegated tomatoes cut into wedges

Cook pasta in lightly salted water and drain. Heat 1 ½ Tbsp olive oil in a skillet over med high heat. Add artichoke hearts and cook stirring occasionally until golden about 4 minutes.

Transfer artichokes to a large bowl then cook green beans in skillet for 2 min; add beans to artichokes and remove skillet from heat. To make vinaigrette, stir together vinegar, honey, salt and pepper in skillet gathering browned bits from bottom of pan. Whisk in remaining olive oil. Add pasta, olive, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, and then gently stir in tomatoes.

Chicken and Spinach Stuffed Shells

Chicken and Spinach Stuffed Shells


44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes)

2 c chopped cooked chicken

2 c fresh chopped spinach


1 onion, chopped


2 cloves garlic, minced
1

(15oz) Container ricotta cheese

2 (8oz) packages cream cheese, softened


1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)

1 large egg, lightly beaten


1 Tb dried parsley flakes


1 tsp Italian seasoning


1/2 tsp salt


1/2 tsp pepper


2 c shredded mozzarella cheese, divided


1 (26oz) jar prepared spaghetti sauce (any variety)



Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside. Preheat oven to 350°. Lightly grease 2 13x9x2inch-baking dishes. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1-cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1-cup mozzarella. Bake for 5 to 10 more minutes. Makes 8-10 servings.

*im sure you could leave the chicken out if you dont want meat*