Cheesy Fiesta Pasta Bake
1/2 cup milk
1/2 pound (8oz) Velveeta, cut into 1/2 inch cubes
2 cups medium-sized pasta, cooked, drained
1 cup EACH chopped tomatoes, green peppers ( I use what ever color I happen to have...red, yellow, green)
1/4 tsp EACH ground cumin, garlic powder
1/2 cup Mexican style finely shredded four cheese
1 tbsp butter, melted
6 saltine crackers, crushed (about 1/4 cup)
Cook milk & velveeta in medium sauce pan on low heat until velveeta is completely melted & mixture is well blended, stirring occassionally. Stir in pasta, tomatoes, peppers & seasonings.
Spoon into 1 1/2 qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Mix butter & cracker crumbs; sprinkle over pasta mixture.
Bake 20 minutes or until heated through.
Hashbrown Casserole
(I almost missed the photo 'cause everyone dug in so fast!)
1 can cream of potato soup
1 cup sour cream
1 tbsp flour
1/2 tsp garlic powder
1 package (24 oz) frozen shredded has brown potatoes
2 cups shredded cheese
1/3 cup parmesan cheese
paprika
1. In large skillet combine soup, sour cream, flour, & garlic. Stir in potatoes & shredded cheese.
2. Pour into 13x9 baking dish that has been coated with cooking spray. Sprinkle with parmesan cheese & paprika.
3. bake uncovered in 350 degree oven for 50-60 minutes or until potatoes are tender.
Feeds 8
Rigatoni with Peas & Carrots
1 box rigatoni
2 tbsp cooking oil
1 cup chopped onion
1 cup frozen peas
1 cup frozen carrots
salt & pepper to taste
1/3 cup parmesan cheese
Heat oil & onion in skillet over medium heat. Saute for 3 mins or until onion is slightly translucent.
Add peas & carrots & saute for 3-5 mins.
Meanwhile, cook pasta according to package.
Season veggies with salt & pepper.
Drain pasta reserving 1/4 cup water. Toss pasta with the sauce. Add 1/4 cup water to skillet & saute for an additional minute or so.
Remove pan from heat. Top the pasta with parmesan cheese.
Saucy Breaded Pork Chop, Creamy Mushroom Bow Tie
(side of green beans & peaches)Creamy Mushroom Bow Ties1 box of bow tie pasta2 cans mushrooms pieces, drained ¼ tsp salt
½ tsp pepper
1 tbsp butter
1 package (4.4 oz) garlic-herb cheese spread. (I made my own. If you want that recipe please just ask! Will gladly give it)
¼ cup chicken broth
Cook pasta according to package. Drain.
Meanwhile, in a large skillet, saute the mushrooms, salt & pepper in butter until well combined.
Add cheese spread & broth. Cook & stir until blended.
Add pasta to skillet & toss to coat.
Saucy Breaded Pork Chops
6 tbsp flour
½ tsp salt
½ tsp pepper
4 pork chops (boneless)
2 eggs
4 tbsp water
½ cup crushed saltines (about 15 crackers)
½ cup herb bread crumbs
6 tsp butter, divided
3 tsp canola oil, divided
½ cup ketchup
4 tbsp brown sugar
1 tbsp cider vinegar
½ tsp prepared mustard
½ cup chopped onion
Combine crackers & bread crumbs in large bowl.
In a resealable plastic bag, combine flour, salt & pepper. Add pork chops, one at a time, & shake to coat.
In a shallow bowl, beat egg & water. Dip chops in egg mixture, then coat w/ cracker/bread crumb mixture.
In a nonstick skillet, cook pork chop in 3 tsp butter & 3 tsp oil over medium heat for 10 minutes.
Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar & mustard in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Set aside & keep warm.
Remove chops from skillet. Saute onion in remaining butter & oil for 1 minute. Return pork to pan; top with sauce. Reduce heat; cover & cook for 8-10 minutes or until meat thermometer reads 160 degrees.
Parmesan Veggie Pasta
16 oz egg noodles1 green pepper, diced1 red pepper, diced1 large onion, diced
1 tbsp cooking oil
1/4 cup parmesan cheese
1-2 tbsp garlic powder
1/4 cup butter
Cook noodles according to package. Drain
Saute peppers & onions in the cooking oil.
Add butter, parmesan, garlic, & sauted veggies to noodles & stir until evenly mixed.
Can be a side dish or a main dish.
Red's Mac n Cheese
In honor of my husbands Grandpa Red. Red's Mac n CheeseJust a box of mac n cheese (made according to box directions) with cut up cooked hot dogs in it. My kids love it. Makes for a quick great lunch:)
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