Chicken Enchilada Pasta

This recipe and picture came from the recipe collection at the Better Homes and Gardens web site.  It is very good and again the family said this is a keeper.

Ingredients

1 12 ounce package dried jumbo shell macaroni
3 large green and/or red sweet peppers, chopped
1 1/2 cups chopped red onion
1 fresh jalapeno chile pepper, seeded and chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 16 ounce can refried beans
1/2 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
2 10 ounce can enchilada sauce
1 8 ounce shredded Mexican-style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
Avocado dip and/or sour cream

 
Directions
 
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

Chili Dog Casserole

This recipe and picture come from a blog called Peace, Love & Understanding.  Check it out here:
http://thatchbo.blogspot.com/2010/06/chili-dog-casserole.html

I was in a hurry the other night and found this recipe on Pinterest, and thought why not.  I had everything on hand and that made it real easy.  The family seemed to enjoy it, especially my grandson since he loves hot dogs.  It is just a twist on a chili dog.  It is amazing what my wife, daughter and son-in-law will eat when someone else does the cooking.


Ingredients

2 (15 oz) cans chili with beans (I like Hormel Hot & Spicy)
1 (16 oz) package beef frankfurters (I prefer Ball Park)
10 (8 inch) flour tortillas (the fajita sized ones)
1 (8 oz) package Cheddar cheese, shredded


Directions

Preheat oven to 425 degrees

Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and beans. Top with remaining can of chili and beans, and sprinkle with cheese.

Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Skillet Creamy Macaroni and Cheese

This recipe and picture came from Mel's Kitchen Cafe.  Here is her Internet address:

http://www.melskitchencafe.com/2009/03/skillet-creamy-macaroni-and-cheese.html

Check it out.  It is a great site with a lot of good recipes.

My grandson's favorite food is macaroni, peas and cheese.  His idea of mac and cheese comes from a blue box, so this wasn't mac and cheese to him, but when we called it something else he ate it.  My daughter loved it because she said it tasted like it was made from Velveeta Cheese and she loves that stuff.  My wife prefers baked mac and cheese.  I cann't win for losing sometimes.

INGREDIENTS:

3 1/2 cups water, plus extra if needed

1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste


DIRECTIONS:

Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.

Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.

Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Crockpot Chicken and Noodle Soup

The recipe for this soup and the picture come from the following site:
http://www.creativelydomestic.com/2010/10/guest-post-crockpot-chicken-and-noodle.html
It is well worth checking out.

I made this soup for my family tonight.  They are surfing from colds and nothing is better than Chicken Noodle Soup.  They all loved it.  My wife said next time she would like to have rice instead of noodles though.  And I did add frozen peas.  This one is on the keep list.


Ingredients

5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken

Directions

Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken. Remember, if you do this in the morning, and don’t have a timer on your crock pot, use a lamp timer, they work wonderful.

Red Hot Applesauce Jello

Ingredients:

1/2 c. Red hots
1  water
3 oz. package of Cherry Jello
2 c. applesauce


Directions:

In a pan on the stove, dissolve Red Hots in water. Simmer. Add jello. Stir till dissolved. Don't boil. Remove from heat. Add applesauce. Mix well. Put in serving bowl. Refridgerate until set.