8 ounces cooked elbow macaroni
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.
AKA Lazy Lasagne
AKA non-Italian Lasagne
Not my photo. Obviously. Because 1) its good food photography, and 2) her dishes are prettier than mine.
Everyone really liked this a lot – it’s going into permanent rotation. It made a lot (a full 9×13 pan) so we’ll have leftovers for later this week. I also loved that it was easy to throw together. I shouldn’t say this is Pioneer Woman’s, in case you don’t love it, because I altered it a tad. Her original is here.
1 lb ground beef
8 oz uncooked wide egg noodles
2 – 8 oz cans tomato sauce
1/2 t salt
1/2 cup sour cream
1 1/4 cups cottage cheese
1/2 cup sliced green onions
1+ cup grated sharp cheddar
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
We had mixed reviews on this one – Joshua and I really liked it; Nathan and Jacob didn’t. I got the inspiration here.
I cooked 1 small acorn squash, and after it was cool, chopped the flesh fine. While I was cooking about 1 lb of dry ziti pasta, I combined in a large skillet: 4 T refrigerated, minced garlic and 4 T olive oil. After heating it thoroughly, I added 3/4 cup pasta water and boiled for 2 minutes. Then I added the squash flesh and boiled another 3 minutes. I tossed in the drained pasta, and after dishing into bowls, added a good amount of shaved parmsean cheese to the top of each serving. Add salt to taste.
A 2nd new recipe for us to try this week. Again, it came together really fast and was full of veggies. Yeah!
12 ounces Chinese Lo Mein noodles or linguine pasta (I used linguine cooked until barely al dente)
2 skinless, boneless chicken breasts
Stir-fry Sauce (recipe follows)
1 tablespoon vegetable oil
1 large onion
1 1/2 cups shredded carrots
1 cup sliced fresh mushrooms
1 cup broccoli florets, steamed until just barely tender
Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.
Make the stir-fry sauce and set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat (yes, you really will need an extra deep skillet or a wok!). Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.
While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink. Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly.
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon minced garlic
1 tablespoon rice wine vinegar or distilled white vinegar
1 tablespoon ketchup
2 teaspoons chopped ginger
1 teaspoon dark sesame oil
Whisk all of the ingredients together in a small bowl.
From Mel’s Kitchen Cafe, who adapted it from Desperation Dinners cookbook
I loved this, Nathan thought it was “good, not great”. I hope he just said that because he was sick and his taste buds might not be fully functioning, because I took a huge pan of this to a friends house, and I don’t want to have dropped off something just fair! I think my taste buds are a darn good judge of flavor, and they gave this dish a 4/5 stars.
This makes a large, full 9X13 pan. We’ll have left overs for a few days (which makes me happy). It would be easy to halve this recipe and put it in an 11×7 or 9×9 pan.
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16 oz box of penne or ziti pasta
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.
Recipe from My Kitchen Cafe
Oh heavens this is so yummy. Thank you, Sisters Cafe, for the idea. It is a perfect way to use the tomatoes on my extremely overactive cherry tomato plant. Good chance we’ll be eating this once a week until the tomatoes are done.
2 cups, firm tomatoes, diced
1 Tb fresh chopped basil or 1 tsp dried basil
1-2 cloves fresh garlic, minced
½ tsp kosher salt
1/8 tsp fresh ground pepper
Shredded Parmesan cheese
6-8 oz angel hair pasta
Mix together the diced tomatoes, chopped basil, minced garlic, salt, and pepper. Let “marinate” on counter for 30 minutes. Cook the pasta al dente. Drain and toss with the tomato mixture. Serve with freshly grated Parmesan. Mmmmmm
I tried this recipe mostly because 1) I was curious, but didn’t think it could be good (who puts noodles in Mexican food?), and 2) if it turned out half way decent, it was going to be a great food storage recipe. The flavor turned out to be really good, the kids loved it, but Nathan was hung up on the “who puts noodles in Mexican food?” thing. He still liked it enough, and the kids loved it, so I’ll be making it again.
2 pkgs chicken ramen noodles, with 1 seasoning packet
1-2 cups diced chicken breast/leftover turkey
1 c shredded Monterey Jack cheese
1/2 cup diced green chiles
1/4 cup sliced black olives
1 cup sour cream
1 cup shredded cheddar
1/2 cup crushed corn chips
Preheat oven to 400. Grease in 8″ square baking dish. Cook noodles in water according to package – rinse with cold water and drain. Run through them with a fork and knife unless you want a seriously slurpy mess. Combine noodles with seasoning packet, Monterey Jack cheese, chiles and olives. Stir in sour cream. Spoon mixture into baking dish and sprinkle with Cheddar and top with corn chips. Bake 20 minutes or until brown and bubbly. Serves 4.