Lemon Basil Orzotto

 Source:  Kelsey Nixon

2 Tbsp. Olive oil

1 C. diced onion

1 1/2 C. Orzo

1/2 C.  Chicken broth + 1/2 tsp. white wine vinegar or lemon juice (white wine sub)

2 1/2 C. chicken stock

1/2 C. frozen peas

1/3 C. Parmesan cheese

1/4 C. heavy cream

2 Tbsp. fresh basil

1/2 tsp. lemon zest

Juice of 1/2 lemon

salt and pepper to taste

1. In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. 
2. Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat. 
3. Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

Shells

There is this dinner that my mom makes called shells. I love it A LOT!!! Here is the recipe:

Shells (serves 8-10 servings)

1 package (12 oz.) Jumbo shells, uncooked

4 cups (2 lb.) ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 eggs

1 T chopped fresh parsley

1/2 teaspoon of salt

1/4 teaspoon of ground black pepper

1/8 teaspoon ground nutmeg

3 cups (about 28 oz. jar) spaghetti sauce

Heat oven to 375 degrees. Cook pasta according package directions. In medium bowl, stir together cheeses, eggs, parsley, salt, pepper, and nutmeg. In 13x9 baking dish, spread 1/2 cup spaghetti sauce. Fill each coked pasta with about 1-1/2 level tablespoons cheese mixture; layer one-half filled pasta in prepared dish. spread one-half remaining sauce over past; sprinkle with additional Parmesan cheese, if desired. cover with foil; bake 35 min. or until hot and bubbly.

Crispy Southwest Chicken Wraps

Source:  Mel's kitchen cafe

Yields: 6 wraps.  I increase the rice and chicken and it goes plenty far.  

Note: This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless.

INGREDIENTS

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

DIRECTIONS

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Could serve without chicken to be a vegetarian dish.  Would still be plenty hearty with extra cheese.

Bean Salsa

Source:  Maaike



15 oz can black beans
15 oz can black-eyed peas
15 oz can diced tomatoes
Drain all really well
Add:
1 bunch green onions, chopped
1/2 bunch cilantro, chopped
1/2 pkg frozen corn
3-4 fresh tomatoes, diced
2-3 avocados, diced
1 C. Wishbone Italian dressing

Serve with tortilla chips

Tomato-Basil Parmesan Soup

Source:  365daysofcrockpot.com

2 (14 oz) cans diced tomatoes, with juice

1 C finely diced celery

1 C finely diced carrots

4 C chicken broth

1 C finely diced onions

1/2 bay leaf

1 tsp dried oregano (or 1 Tbsp fresh)

1 Tbsp dried basil (or 1/4 C fresh)

1/2 C butter

1/2 C flour

1 C Parmesan cheese

2 C half and half, warmed

1 tsp salt

1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh herbs.  If using dried, add during the last hour of cooking.)  Cover and cook on low 5-7 hours, until flavors are blended and vegetables are soft.  

About an hour before serving, prepare a roux:  melt butter over low heat in a skillet and add flour;  stir constantly with a whisk for 5-7 minutes.  Slowly stir in 1 C hot soup from the crockpot.  Add aother 3 C. soup and stir until smooth.

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half and half, salt, and pepper and any dried herbs.  Cover and cook another hour on low until ready to serve.

Homemade Tomato Soup

Source:  Roslyn Graham



4-5 garden fresh tomatoes

Put in a pot and heat till mushy  Blend.  Add salt to taste.  Add cream (1:4 cream to tomato puree ratio.)

Simple and Creamy Tortellini Alfredo

Source:  Kraft Foods

time

prep:

25 min

total:

25 min

servings

total:

6 servings, 1 cup each

what you need

1

can  (14-1/2 oz.) fat-free reduced-sodium chicken broth

1

cup  water

2

pkg.  (9 oz. each) refrigerated cheese tortellini

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1

cup  frozen peas

3/4

cup  KRAFT Finely Shredded Italian* Five Cheese Blend

6

slices  OSCAR MAYER Bacon, cooked, crumbled (or leave out for a vegetarian meal)

make it

BRING broth and water to boil in large saucepan on medium-high heat. Add pasta; stir. Cover; simmer on medium-low heat 8 to 9 min. or until pasta is tender. (Do not drain.)

STIR in cream cheese and peas; cook, uncovered, 2 to 3 min. or until cream cheese is completely melted, stirring occasionally.

STIR in shredded cheese and bacon.

* Made with quality cheeses crafted in the USA.

kraft kitchens tips

SUBSTITUTE

Prepare using PHILADELPHIA Neufchatel Cheese.

VARIATION

Substitute 4 cups firmly packed fresh baby spinach leaves for the peas, and stir in 1/4 cup drained oil-packed sun-dried tomatoes with the shredded cheese.

HOW TO WARM THE PASTA SERVING BOWL

Few things lose heat faster than hot cooked pasta served in a cold bowl. To help keep cooked pasta hot, preheat the serving bowl by pouring hot water into the empty bowl and letting it stand for a minute to warm up. Drain water and fill with cooked pasta just before serving.

servings

total:
6 servings, 1 cup each

nutritional info per serving 

per serving

Calories

 430

Total fat

 19 g

Saturated fat

 11 g

Cholesterol

 80 mg

Sodium

 800 mg

Carbohydrate

 44 g

Dietary fiber

 3 g

Sugars

 4 g

Protein

 20 g

Vitamin A

 20 %DV

Vitamin C

 8 %DV

Calcium

 30 %DV

Iron

 10 %DV

K:54311v0:108643

Chicken Taco Soup

Source:  Stephanie Hammer



2 chicken breasts, shredded
1 family size can of chicken with rice soup
3 C. chicken broth (use the water you boiled the chicken in)
1 can of corn, untrained
1 can Rotel diced tomatoes with lime and cilantro
1 can Texas style ranch beans

Heat all together in sauce pan or crockpot.
Top with cheese, sour cream, green onions, and Fritos or tortilla chips

Note:  double it and put half in the freezer for a busy day. :)
Also, you could make it without the chicken for a quasi-vegetarian meal.

Better Baked Ziti

Source;  Mr. Food Cooks Pasta



1/2 lb ziti
15 oz ricotta cheese
3 c (12 oz) shredded mozzarella cheese, divided
3 c.  marinara sauce, divided
1/2 C. grated Parmesan cheese

Preheat oven to 350.  In large pot of boiling salted water, cook the ziti until just barely tender; drain and place in a large bowl.  Mix the ricotta cheese and half of the mozzarella cheese with the ziti.  Grease a 9x13 pan; cover the bottom of pan with half the sauce.  Spoon the ziti mixture into the pan; cover with the remaining sauce.  Sprinkle with the Parmesan cheese and top with the remaining mozzarella cheese.  Bake for 20-30 mins or until cheese melts and is lightly golden.

Great freezer meal

Fannie Farmer Homemade Macaroni and Cheese

Source:  food.com; courtesy of Fannie Farmer 1946 cookbook




Servings:  16

Recipe doubled!  Freeze half for later. 
Ingredients:
1 (16 ounce) package macaroni
8 tablespoons butter
8 tablespoons flour
2 cup milk
2 cup cream
1 teaspoon salt
fresh ground black pepper, to taste
4 cups shredded cheddar cheese,  good quality--Tillamook is good
1 cup breadcrumbs, buttered

Follow Directions in Order:

1.  Preheat oven to 400°F.  Grate cheese.
2.  In a large saucepan melt butter.  
2.5  Put water on to boil for pasta.  Get milk and cream ready.
3.  Add flour mixed with salt and pepper, using a whisk to stir until well blended. 
4.  Pour milk and cream in gradually; stirring constantly.
5.  Bring sauce to boiling point and boil 2 minutes (stirring constantly).
6.  Cook and drain macaroni according to package directions.
7.  Reduce heat and cook (stirring constantly) 10 minutes
8.  Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
9.  Turn off flame.
10.  Add macaroni to the saucepan and toss to coat with the cheese sauce.
11.  Transfer macaroni to a buttered 7x11" pan.
12.  Sprinkle with breadcrumbs and some melted butter.
13.  Bake 20 minutes until the top is golden brown.
14.  (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
  

Hannah and I decided we needed a really yummy homemade mac and cheese recipe--I had never really had a homemade version.  We tried several different recipes to somewhat sad results.  Not the creamy, deliciousness we had dreamed of.  We began searching the internet for a good recipe with some basic tenants--it had to be easy to make (I can't deal with 4 different kinds of cheese that are expensive or hard to prounounce), but still tasty.  When I saw this one online, it had me at "Fannie Farmer"  How could a recipe from that source not be delicious??  Add in that it came from a 1946 cookbook and we knew we had a winner on our hands!