Beefy Nacky-Cheese

I started with Paula Deen's recipe, but tweaked it. Its super flexible, so you can leave out/substitute whatever you want. I snuck in 7 different vegetables, and everyone loved it. The Slap Chop made it really easy, and the veggies were small enough that even Dean couldn't pick them out! Haha PS this makes a TON, like an 11 x 15 pan.



Beefy Mac and Cheese
1 lb elbow macaroni
1 lb ground beef
1/2 lb ground turkey
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1/2 bell pepper, chopped
1/2 bag frozen zucchini and summer squash (or use fresh), chopped
2 tsp garlic, diced
3 cans diced tomatoes (you could use Rotel, if you want it a little zestier)
salt & pepper
dash of Italian seasoning
1/3 packet Taco Seasoning
1 lb cheddar cheese, shredded

Cook macaroni to al dente, like 5 minutes. Drain and set aside. Start browning the meat, and then halfway through, add all the veggies (except the tomatoes). Cook til meat is all browned, and veggies are tender. Add salt and pepper to taste, Italian seasonings, and part of the taco packet, and the tomatoes. Simmer for a few minutes. Pour macaroni into baking dish, and then pour meat mixture on top. Carefully stir together. Sprinkle half of the cheese on top, and carefully mix it into the pasta/meat. The top it with the remaining cheese.

Cook at 350 for 30 mins or until bubbly and melty.

tomato tortellini soup & bacon grilled cheese

time: 30 mins
ingredients:
1 9oz pkg of refrigerated cheese tortellini
2 cans 10 3/4 oz each of reduced sodium condensed tomato soup
2 cups veg or chicken broth
2 cups of milk (i used skim)
2 cups of half & half
1/2 cup of chopped sun dried tomatoes
1 tsp of onion powder
1 tsp of garlic salt
1 tsp of dried basil
1/2 tsp of salt
1/2 cup of parmesan cheese

cook tortellini as directed. in a big pot combine soup, broth, milk, half & half, sun dried tomatoes and seasoning. heat through. drain tortellini, add to soup and stir in cheese. serve with bacon grilled cheese...delicious!

Pesto Ravioli with Chicken

Soooo yummy and easy to make!!

4 servings

2 tsp olive or vegetable oil

1 pkg (15 oz) chicken tenders

3/4 c. chicken broth

1 pkg (9 oz) refrigerated cheese filled ravioli

3 small zucchini, cut into 1/4 in. slices

1 large red bell pepper, thinly sliced

1/4 refrigerated pesto

Freshly grated Parmesan cheese

1. Heat oil in 12 in. skillet over med-high heat. Cook chicken in oil about 4 minutes turning occasionally, until brown. Remove chicken from skillet.

2. Add broth and ravioli to same skillet. Heat to boiling; then reduce heat. Cover and simmer about 4 minutes or until ravioli is tender.

3. Stir in zucchini, bell pepper and chicken. Cook over med-high heat about 3 minutes stirring occasionally, until veggies are crisp-tender and chicken is no longer pink in center.

4. Toss with pesto. Sprinkle cheese.

5. And enjoy!!

I usally cut the chicken in bitesize pieces either before or after cooking it. But you probably already would know that. ha ha I just wanted to sound very cook savy :)