Spicy Veggie Pasta

This is another one that I just ignore the chicken bits on, too. I hate dealing with meat. Plus when I made this specific recipe, the chicken was all gross anyway. The sauce was not too spicy for the kids, and I added a couple extra sprinkles of red pepper flakes on my bowl and it was excellent.

Source: bakecakery.com via craftyashley on Pinterest

Veggies & Pasta

16 oz. of Whole Wheat Penne Pasta (cooked) 
2 tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1″ cubes (optional)
¼ tsp. salt
¼ tsp. pepper
½ c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices 
1 c. Broccoli florets
1 c. Asparagus, chopped in 1″ pieces
1 c. Grape tomatoes

Cook your pasta and let it drain.  (tip: I always add a bit of olive oil to my pasta water during cooking so the noodles don’t stick together). Sprinkle the chicken breast with salt and pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and golden on all sides. Remove and let rest in a large bowl.

Add the remaining olive oil and begin sauteing the onions for 2 min. Add in the garlic and bell pepper and saute another 2 mins. Then toss in any other woody veggies  (broccoli, asparagus) saving the tomatoes until the very end.

When everything is cooked, combine the veggies with the chicken in your big bowl. 

Spicy Cream Sauce

2 tbsp. butter
2 tbsp. flour 
2 c. half & half
1/4 tsp. of red pepper flakes
1 c. Parmesan cheese- shredded

In the same pan you cooked the chicken and veggies in, melt the butter over medium heat. Toss in the flour and stir, cooking 1-2 minutes.  

Slowly add in the half and half while stirring to prevent any clumps from forming.  Sprinkle in the red pepper flakes and allow to simmer until you see boiling action.  Stir periodically.

When your sauce begins to thicken and bubble, turn off the heat and add in your cheese. Stir until melty

To assemble everything I like to add the pasta first so it gets nice and coated with sauce and then pour the rest of the veggies in. 

Creamy Orzo with Chicken & Red Peppers

Perfect summer dish. Light and airy, yet filling! The kids seem to tolerate it too!

1 tbl. olive oil
2 chicken breasts- in chunks
2 red bell peppers- 1/2 in. pieces
1 tea. dried thyme
3 cloves minced garlic
1 lb. orzo pasta
8 oz. cream cheese (softened)
1 c. reserved pasta water
1/2 tea. salt
1/2 tea. pepper
1/2 c. shredded parmesan cheese
3 tbl. chopped fresh parsley
The juice of 1 lemon

First, take out the cream cheese to soften. In a large pot of boiling, salted water, cook orzo and reserve 1 c. of the water. While orzo cooks, heat olive oil in a skillet and season the chicken with a pinch of salt & pepper. Cook chicken in the oil; brown on all sides, but not fully cooked through. Add red peppers and thyme. Stir and cook for about 5 mins. until peppers are soft and liquid has evaporated. Add garlic and cook until fragrant. On med. heat, cut in cream cheese in bite size pieces and stir to coat. Add pasta water (1 c.) bring to a simmer, and add 1/2 tea. salt & 1/2 tea. pepper, stir well. Let it cook down for a bit then remove from heat. Add orzo, parmesan cheese, lemon juice, and parsley stir to combine and serve.

Skillet Mac & Cheese

Because you can never have enough mac & cheese recipes

2	tablespoons unsalted butter
2	cups fresh bread crumbs (see note)
	Salt and pepper
3 3/4	cups water , plus more as needed
1	(12-ounce) can evaporated milk
3	cups elbow macaroni
1	teaspoon cornstarch
2	teaspoons hot sauce
3	cups shredded sharp cheddar cheese
2	cups shredded Monterey Jack cheese

1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.

2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.

3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.

Note: To make homemade breadcrumbs, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

Beefy Chili Mac

No- Chili Mac is not a box of Kraft mixed with some canned chili. Ewww...

1 1/2 c. uncooked elbow macaroni (about 6 oz.)
1 lb. ground beef
1 can spicy chili beans- undrained
1 can diced zesty style tomatoes- undrained
1/4 tea. salt
1/4 tea. pepper
1 c. shredded cheese

Cook macaroni as directed. Drain & put aside in saucepan. In a skillet, cook ground beef over med-high heat for 5-7 mins. Drain. Reduce heat to med. Stir in macaroni, beans, tomatoes, salt, and pepper. Cook 3-5 mins. Sprinkle with cheese and serve.

Country Skillet Supper

1 lb. ground beef
1/2 c. chopped onion
1/8 tea. garlic powder
1 can cream of mushroom soup
1 can condensed beef broth
1 can diced tomatoes
1 c. sliced zucchini
1/2 tea. Italian seasoning
1 1/2 c. uncooked corkscrew pasta

In large skillet, cook beef, onion, & garlic powder until brown. Drain off fat, add soup, broth, tomatoes, zucchini, & italian seasoning. Heat to boil, then add pasta. Reduce to a simmer- cook 15 minutes stirring often until pasta is done.

Note: Optional sliced black olives to top.

Italian Burger Melt

1 lb. ground beef (or frozen beef patties for the lazies- like me)
1 can condensed tomato soup
1 tea. Italian seasoning (or more to taste)
1/4 c. water
1 slices mozzarella cheese
4 buns, toasted

Shape beef into 4 patties (skip this if you do frozen patties). In skillet on medium-high heat, cook patties until browned. Set aside and pour off the fat. Add soup, water, & italian seasoning. Add patties, cover & cook 10 minutes. Melt cheese on top and serve on toasted buns.

Makes 4 burgers

Kielbasa Potato Skillet

We had this for dinner last night, so we have a picture! Although I made a double batch, so it's huge!

1 tbl. butter
1 c. chopped onion
1 c. sliced bell pepper
1 lb. diced red potatoes
1/4 tea. pepper
6 oz. lean turkey kielbasa, sliced
1 1/2 c. frozen broccoli
1/2 c. shredded cheese

Melt butter in skillet on medium heat. Add potatoes & pepper. Cook 10 mins. Add kielbasa, broccoli, onion, & bell pepper. Cover & cook for 8-10 mins. stirring frequently. Remove from heat and sprinkle with cheese. Let cheese melt for a minute and serve.

Makes 3 servings