Chicken Noodle Spaghetti Bake

I didn't get to take a picture of this before we ate it, but I am sure you can picture it in your mind.  I was drawn to this recipe originally because it has all the ingredients I have in my pantry, food storage and freezer in it.  Which is the type of recipe I look for all the time.  It was good and is a recipe that can have many different variations.


Ingredients:

• 2 - 3 Chicken Breasts
• 1 Jar/Can of your favorite pasta sauce
• 2 Cups of shredded cheese
• 1 medium sized onion
• 1/2 a box of spiral pasta
• Salt & Pepper to taste.

Directions:

• Grille, Sautee or Poach the chicken then shred it.
• Sautee the onions until soft.
• Cook the noodles to package instructions, but drain and stop the cooking process right before they are fully cooked.
• Mix the jar of pasta sauce, 1 cup of the cheese, the noodles and the shredded chicken.
• Put it all in a greased 9 x 9 casserole dish and cover with the remaining cheese.
• Bake for 15 minutes on 350 degrees.
• Makes 4 good sized portions and great with garlic bread and a salad.

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Cheesecake

This. Is. So. Good!

Crust:
3 cups finely ground graham crackers (about 40 squares)
2 tablespoons sugar
1/2 cup butter, melted

Filling:
2 (8-ounce) blocks cream cheese, room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 pint sour cream

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.

To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.

Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife that has been dipped in hot water and wiped dry after each cut.

Enjoy!
*Taken from melskitchencafe.com (one of my most favorite cooking blogs.)

Burrito Casserole

This is a go-to in our house.  Super easy, 4 ingredients and cheap.

Ingredients for a 9 x 13 casserole:
1 family sized package of frozen burritos (bean and cheese are the best)
2 cans of cream of chicken soup
2 cans of Rotel Tomatoes or 2 small jars of your favorite salsa
Grated Cheddar Cheese

Directions:
Lay your frozen burritos out in the bottom of the casserole dish.
Mix the cream of chicken soup and tomatoes/salsa together.
Cover the burritos with the mixture.
Cover with cheese.
Bake at 350 for 30 minutes.

I only make a 9 x 9 for my small family which is half the recipe.

Delish!!

Mexican Lasagna

This is one of my favorite recipes that I remember my mom making when I was little. Childhood memories... how precious!

Ingredients:
1 pound hamburger
1/2 of an onion
1 can cream of chicken soup
1 can enchilada sauce
Milk
Cheddar cheese
Tortillas
1 can sliced black olives
Pam

1. Cook hamburger and onion in a skillet until hamburger is brown.
2. In a small bowl, mix soup, 1/2 can of enchilada sauce, and 1/2 can on milk.
3. Mix sauce and meat together.
4. Grease a casserole dish with Pam.
5. Layer: one tortilla, meat mix, shredded cheddar cheese, tortilla, meat mix, shredded cheese, etc until you have filled your casserole dish (about six tortillas).
6. Top with shredded cheese and black olives. (I usually have to cut my tortillas in order to fit in the pan. I always top with sauce, the extra tortilla pieces, then the cheese and olives. The tortillas usually crunch up a bit and are yum)
7. Bake at 350* for 30 minutes.



It is tradition to serve with Spanish rice and refried beans.

Enjoy!

Chicken Lasagna Roll-Ups

This is a YUMMY and FUN twist on Lasagna! ENJOY!

Ingredients:

*12oz can of chicken

*2 cups Ricotta Cheese

*1/2 cup Grated Parmesan Cheese

*2 eggs, beaten

*1/4 tsp Italian Seasoning

*12-15 lasagna noodles, cooked
*1 jar spaghetti sauce

*1 1/2-2 cups shredded Mozzarella Cheese

PREHEAT oven to 375*

SAUTE chicken in a little bit of oil with a dash of Italian Seasoning to give it some flavor; Cool before adding to the rest of the ingredients.

COMBINE first 5 ingredients after chicken has cooled. SPREAD onto cooked lasagna noodles. ROLL up tightly. ARRANGE filled-rolled noodles, seam-side down into a lightly greased 13x9 baking dish. COVER with spaghetti sauce. TOP with mozzarella cheese.

BAKE 30 minutes, or until heated through.

Cheese Enchiladas

These are THE best enchiladas.

It's one recipe of my mom's that we love and they are easy-peasy!

I'm ALWAYS craving them too.

::INGREDIENTS::

*1 Lb Hamburger

*1 Can Cream Of Mushroom Soup

*1 Can Green Chilies

*1/2 Can of Milk

*(1) 10oz Can Enchilada Sauce

*18-20 Corn Tortilla Shells

*Cheese

Brown hamburger. Add rest of sauce ingredients. Simmer.

While sauce is simmering, cook shells in hot oil. (this was so intimidating to me at first, but its not bad once you get the hang of it)

Roll each tortilla up with cheese and place in 9x13 ungreased pan.

Cover with sauce and top with cheese.

Bake @ 350 degrees for 15-20min

Sorry no pictures :( They were devoured before I found my camera :)

P.S.. I always make double for left overs. They are just as amazing the next day.