Three Cheese Chicken Alfredo Bake

This is why I love cooking...
I adapted this recipe from Plain Chicken.com and Plain Chicken adapted it from Southern Living! I love that recipes are living things that grow and change over time. I also love recipes that are versatile because I often change my mind regarding dinner at the last minute and I'm a fan of recipes that just require throwing ingredients together and calling it a day, especially when I can change up those ingredients according to what I have on hand.

This recipe has been halved. If you double it, you can bake it in a 9x13. I cut it in half because there are only 2.5 of us and even still, I'll be bringing lunch for my co-workers tomorrow!

Three Cheese Chicken Alfredo Bake
adapted from Plain Chicken

Ingredients
1/2 box (8-ounce) penne macaroni (or whatever shape you have on hand)
1 (15-ounce) containers refrigerated Alfredo sauce
1 cup sour cream
1 cup container cottage cheese (you could use ricotta too, I just prefer cottage cheese)

1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (fresh adds a lot more flavor than dried)

2 Tbsp olive oil
2 garlic cloves, minced

1/2 cup chopped mushrooms
1.5 cups cooked chicken, chopped (I used a rotisserie chicken)
5 oz (1/2 of a 10 oz package) frozen, chopped spinach (defrosted and drained - you literally have to wring it out)
1 cup mozzarella cheese

Directions:

1. Prepare pasta according to package directions; drain and return to pot.

2. Add to noodles: Alfredo sauce, sour cream, cottage cheese, egg, Parmesan and chopped parsley. Stir to combine.

3. Add oil and minced garlic to a skillet and heat on medium until garlic just begins to cook.  Add mushrooms and continue cooking a few more minutes until mushrooms begin to soften.  Add chicken and spinach and heat through (another couple minutes).

4. Add chicken mixture to pasta mixture and stir to combine. I added a little pepper too because the hubs loves peppery Alfredo sauce.

5. Transfer mixture to a lightly greased casserole dish, top with mozzarella, and bake at 350 degrees for 30-40 minutes (depending on the depth of your casserole dish) until browning and bubbly.

6. Serve with soft, buttery breadsticks or garlic bread (and maybe a salad if you're the healthy type).

*Other veggies that would be be good? Broccoli, bell peppers, onions, asparagus, or chopped tomatoes (probably not all at the same time though!)

*This would also be delicious with the addition of cooked, chopped bacon... but then again... what wouldn't?

Hummus

I've had a hummus recipe for a couple years now that I accumulated from somewhere or someone.  I don't know why I've never made it, but yesterday, my mom (who is currently vacationing near Key West) was sending me texts  (including pictures) of this veggie and hummus plate they had made after visiting a local farmers market. This kind of got me thinking about hummus and veggie trays, so I decided to give it a go. It's really as simple as dumping all the ingredients into a food processor and giving it a-whirl.  I thought this turned out so delicious, that I will probably never buy it from the store again!

Hummus

Ingredients:
2 cans garbanzo beans, drained (I used salt-free)
1/2 c tahini
1/3 c warm water
1/3 c olive oil* (see below)
Juice of 2-3 lemons (I used 6 Tbsp of bottled lemon juice)
4 (or more) garlic cloves (I used 4 large ones)
1.5 tsp salt
2 tsp cumin

Directions:

Combine all ingredients into a food processor and blend.

*I only have a 6 cup food processor (because I'm STILL waiting for Santa to bring me a 12-cup) so I had to process in batches.  Therefore, I combined all the ingredients except the oil in a mixing bowl, then poured half into the processor. I then added oil while it was blending until it was the consistency I liked. I scooped it out, then added the other half and did the same thing again.  What I'm saying is, use the oil to adjust the hummus to your desired smoothness.

*Also, I added a roasted red pepper (the jarred kind) to half of the batch because that's my favorite flavor of hummus. So I ended up with half plain and half red pepper flavored.

Today for lunch I brought an "adult lunchable" which consisted of some thin sliced salami, a few cubes of good sharp cheddar, some grapes, a glob of hummus, some cucumbers and cut up naan bread.  It's only 8:30 and I'm already looking forward to it!

Best of luck!

Mom's Tallarines

I'm not entirely sure where this recipe originally came from, but my mom has been making it for quite a while.  I'm not even sure of its original ethnicity. When I run a google search I find Italian translations and recipes, as well as a Peruvian dish.  All I know, is this makes one big pot of hearty, comfort food goodness.  Tallarines provide the heartiness of a good beef stew, but the tomato sauce adds a different, tangier twist. It does make a large quantity so it's a great dish for company. It also simmers in a pot or crock pot all day, which is another factor that makes it perfect for entertaining - little work, lots of glory! Serve it over egg noodles and with some crusty bread on the side and there won't be a rainy day you can't handle!

Mom's Tallarines

Ingredients
2 lb. rump roast, lean; trim fat

3-6 cloves garlic, peeled and whole (really large cloves could be cut in half)

3 Tbsp oil (vegetable, canola, or olive - choose your poison)
2-3 medium sized chopped onions
3/4 cup fresh chopped parsley (or 2-3 Tbsp dried) I used 3 Tbsp Italian Seasoning mix

2-14 oz cans Italian tomatoes (diced or stewed), undrained
2-6 oz cans tomato paste

2-3 cups water
1 jar pimiento, chopped (I used diced red pepper because I had it on hand they are practically the same thing)
4 large carrots, peeled and sliced
3 bay leaves
salt and pepper, to taste
1 cup dry sherry (or leftover red wine that you might have on hand)

1/2 pound chopped mushrooms

1 lb egg noodles

Directions

1. Trim fat from roast. 

2. Make slivers in beef with a sharp knife and insert garlic cloves. I added three cloves to each side of the roast.

3. Heat oil until hot and brown roast on both sides.

4. In the same pot add onions, parsley, tomatoes, paste, pimento, carrots, bay leaves, sherry, and salt and pepper. Add 2 cups of water to start. As it cooks, you can add a little more if you want a soupier consistency. Stir to combine.

5. Cover and simmer 6-8 hours. I did this on the stove, but you could throw the whole thing in a crock pot as well.

6. Check for doneness by sticking a fork in the roast and twisting. If the meat breaks apart easily, then it's done. Use tongs to remove the roast from the pot and shred with a fork. You might be able to do this in the pot if your roast is very tender.

7. Add meat back to the pot and add the mushrooms.

8. Simmer another 20 minutes.

9. In the meantime, cook egg noodles according to package directions.

To Serve:

Dish up egg noodles and top with stew mixture. Garnish with shredded cheddar cheese, if desired. I recommend serving with crusty bread. I made a batch of my top secret beer bread. I'll probably post this recipe another time ;)

Gooey Patty Melts

These are not low fat, but man are they so, so good. This recipe is, quite literally, the path to my husband's heart. We were inspired to begin making our own patty melts after a bad Steak 'n Shake frisco melt experience. There are some secrets to the perfect patty melt: caramelized onions, Swiss AND American cheese, and some copycat version of frisco sauce.

Gooey Patty Melts
adapted from From Away.com


Ingredients (for 4 sandwiches)

4 slices of bread of your choice (rye is tradition, I used multigrain ciabatta rolls that I found at Meijer)
3 tablespoons butter
4 slices Swiss cheese
4 slices American cheese
1 pound ground beef
1 large white onion, thinly sliced

Frisco Sauce Ingredients
1/4 cup mayo (the real stuff)
1 Tbsp + 1 tsp ketchup
1 tsp sugar
1/2 tsp dill pickle relish

Directions
1. First caramelize the onions: melt the butter in a saute pan then add the sliced onions. Turn the heat to medium, cover, and stir every five minutes or so.  You want to cook the onions until they are a nice golden brown color. Like this:

Now, the correct way to do this is to let the onions slowly simmer on low heat for almost an hour. I generally keep the heat around low-med and med so that it happens in something closer to 15 minutes. You want to stir every so often to be sure they aren't sticking or burning. When they're done, drain the excess oil, if needed.

2. Separate the ground beef into four patties. Season with salt and pepper or seasonings of your choice and cook to desired doneness in a skillet (we like medium well).

3. Next, whip up the copycat frisco sauce. Simply stir together mayo, ketchup, sugar, and relish. Set aside.

4. Assemble the sandwiches in the following order: bottom slice of bread, Swiss cheese, burger patty, frisco sauce, onions, American cheese, top slice of bread.

5. Spray a skillet with cooking spray, heat it up, then through the sandwich on and brown each side (like you're making a grilled cheese). I sprayed an additional time in between flipping the sandwich.

6. Serve with french fries and a milkshake and you'll never need Steak 'n Shake again!

White Bean and Chicken Chili

Nothing says fall and football like chili. My husband loves chili and could probably eat it once a week, but I'm not a huge fan of kidney beans and that often ruins my excitement about chili. So, I decided to make us both happy by coming up with a chicken chili that satisfied his chili craving, but used white beans instead.

White Bean Chicken Chili

photo credit - I adapted this from a recipe in Prevention magazine.

Ingredients
1 Tbs. olive oil
1 rotisserie chicken, shredded
1/2 of a large onion, chopped
2 cans (14.5 oz each) chicken broth (I used homemade, but if you use store-bought I'd go for low-sodium)
1 can (15 oz) cannellini beans (you could use 2 cans if you're bean-crazy), drained
2 garlic cloves, chopped
1 can (4.5 ox) chopped green chilis
1 tsp ground cumin
1 tsp salt
3/4 tsp oregano
1 Tbsp chili powder
1/8 tsp cayenne

Garnishes: chopped cilantro, shredded cheese, sour cream, avocado, crushed tortilla chips

Directions
1. Heat the oil in a large pot over medium-high heat. Saute the onions, garlic, and green chilis about 5 minutes.

2. Add the chicken, broth, beans, and seasonings. Depending on the size of your chicken, you may need to add 1/2-1 cup of water to your pot.

3. Bring to a boil then reduce heat and simmer 10-15 minutes.

4. Garnish with toppings of your choice!


And an idea for left overs!

We had company when we made this, so we had about two bowls-worth leftover. The second day I strained all the liquid then used the meat/veggie mixture as burrito filling! On a burrito-sized flour tortilla I spooned out about 3 tablespoons of brown rice, 1/2 cup of chicken mixture, and a sprinkle of shredded cheese. Then I rolled them up, placed them in a casserole dish, sprayed with cooking spray and baked at 425 for 15 minutes. They came out crispy on the outside and warm and gooey on the inside! I topped the burritos with shredded lettuce, chopped tomatoes, and a dollop of guacamole!  My husband, who is not a fan of leftovers, loved them.

You could also make naked burritos by just spooning the chicken mixture over some rice, then topping with with fixins of your choice.

Loaded Baked Potato Soup

I find a good potato soup to be a necessity in anyone's cooking repetoire.  I love broth-based soups, but I LOVE cream-based soups.  This is not a low fat recipe, but it could easily be adapted: low fat broth, low/no fat sour cream or greek yogurt, low fat cheese, reduced sodium bacon... see? Being on a diet does not mean you can't enjoy delicious fare.  I'm not going to lie to you, however, what follows is the full-flavor recipe (and by "full-flavor," I mean that it's not Weight Watchers friendly).

Loaded Baked Potato Soup
adapted from Serena Bakes Simply from Scratch


Ingredients

4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, peeled, cooked, and chopped.
6 whole Slices Bacon, diced and divided

4 tablespoons Butter
1/2 whole Onion, chopped
2 cloves Garlic, minced
1/3 cup All-Purpose Flour
4 cup Chicken Stock
1/2 teaspoon Sea Salt (or to taste)
2 teaspoons Ground Pepper (or to taste)
3 cups Cheddar Cheese, shredded and divided
4 whole Scallions (Green Onions), chopped
1 cup Sour Cream or Greek Yogurt

Directions

1. Peel potatoes, cook (boil, nuke, or bake), then dice. For a fun idea regarding the skins, see below.

2. In large stock pot brown the diced bacon over medium heat. Remove bacon and drain off the grease.

3. Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized. 

4.  Add minced garlic and flour. Stir flour until absorbed by the butter and cooked about 1-2 minutes.
While stirring slowly add chicken stock to the flour mixture to prevent lumps bring to a simmer and turn heat to low. 

5.  Add the insides of diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.

6.  Add 1/2 of the bacon, 2 cups cheddar cheese, 2/3 of scallions, and sour cream. Stir well and continue to cook over low heat until heated through and cheese is melted.

7.   Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins (see below).

Crispy Potato Skin Garnish (optional)
In a large saute pan add 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat and cook until butter is melted. Add potato skins and fry until crisp and heated through. 

Cheesy Sausage Skillet

This is a great meal for those nights when you just want to through everything into a skillet and be done with it. Start to finish I think it took about a half hour, but 15 of those minutes the skillet was sizzling on the stove top while I attending to other matters. It's quick, easy, delicious and versatile - all my requirements for a go-to recipe!

Cheesy Sausage Skillet

adapted from BS Recipes

Ingredients
1 tbsp olive oil
1 lb smoked sausage (I used turkey brats)
1 cups diced onion (half of a medium sized one)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatees (I like the petite diced. You could also use Rotel)
1/2 cup milk
8 oz penne pasta (or any shape that suits your fancy)
1/2 teaspoon salt and pepper, each

8 oz colby jack cheese, shredded (again, other types would work)
1/3 cup thinly sliced scallions
1 cup broccoli, chopped (more or less as desired)

Directions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, milk, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in about 2/3 of the cheese. Keep about 1/2 cup out to sprinkle over the top. Stir until cheese is melted. then top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Some Variations...
*You could change our the veggies as you like. Maybe replace the broccoli with corn? Or replace the tomatoes with Rotel and omit the broccoli.  I wish I would have added mushrooms, but the few in my fridge were already slimy.

*More broth would make this a creamy soup consistency, which would be good.

*You could add chicken or change out the meat entirely: cooked ground sausage, chicken, shrimp...

*You could make it jambalaya-style by keeping the tomatoes and sausage, adding chicken and swapping the broccoli for green pepper.

Oh the opportunities are endless!