Seafood Pasta Casserole

8 ounces penne pasta

3 tablespoons butter

1 tablespoon olive oil

1 1/2 teaspoons garlic powder

12 ounces medium-sized shrimp peeled, deveined, tails removed

1 tablespoon dried parsley

2 tablespoons all-purpose flour

1 cup chicken broth (or 1 cup water plus 1 teaspoon chicken Better Than 

   Bouillon)

1 cup milk

1 tablespoon lemon juice (or 1 packet True Lemon)

¼ teaspoon pepper

3/4 cup grated Parmesan cheese (I use the green can stuff)

2 cups shredded Mozzarella cheese, divided

Preheat oven to 350 degrees F.

Cook penne in a large pot of lightly salted water. Cook according to package, drain and set aside.

Thaw and drain the shrimp and remove the tails if necessary.

In a skillet melt the butter and add the olive oil. Add flour and whisk until smooth. Add in chicken broth and milk, adding a little bit at a time, while continuing to whisk until smooth. Add in lemon juice and pepper and stir. Add salt to taste, if desired.

Add in parmesan cheese, along with 2 tablespoons of Mozzarella cheese and continue to mix until cheese is completely melted and sauce thickens.

Add 3/4 of the shrimp and cooked pasta into the cheese sauce and mix to fully coat the pasta.

Place mixture in a 13x9 inch baking dish.

Place the remaining 1/4 of the shrimp on top, followed by sprinkling the remaining Mozzarella on top.

Bake for 10 minutes, or until cheese melts and lightly browns. Serve and enjoy!

Adapted from BrooklynFarmerGirl.com

Mexican Meat & Potatoes

• 1 pound ground beef, cooked and drained
• 5 potatoes, peeled and sliced thin
• 1/2 onion, diced
• 8 ounces can tomato sauce
• Water to cover
• 1 1/2 teaspoons salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 2 teaspoons cumin
• Generous dash black pepper

Simmer, covered until potatoes are tender & most of the water has evaporated. Serve with toasted flour tortillas.

Melissa's Alfredo Sauce

• 2 chicken bouillon cubes
• 1/2 cup hot water
• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 3/4 cup Parmesan cheese (in the green can)
• 1 teaspoon garlic powder

Dissolve chicken bouillon cubes in 1/2 cup water.

Melt butter over low heat in saucepan.

Gradually stir in flour.

Continue stirring and gradually add milk.

Add chicken bouillon.

Increase heat to medium and continue stirring.

Cook until thickened.

Stir in parmesan cheese and garlic powder. Let the sauce sit for a few minutes so that the cheese can rehydrate and melt.

Serve over hot pasta and garnish with parsley.

Serve with grilled shrimp or chicken, steamed broccoli, 1 pound pasta of choice, garlic bread or biscuits.

Adapted from Food.com

Cheeseburger Pasta Casserole

• 2 cups (6 ounces) uncooked rotini pasta
• 2 teaspoons olive oil
• 1 1/2 cups onions, finely chopped 
• 1 garlic clove, finely chopped 
• 1 pound lean ground beef, 95% lean
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste
• 28 ounces diced tomatoes
• 2 tablespoons Dijon mustard
• 2 cups grated cheddar cheese 
• 1/4 cup chopped dill pickles

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray.

In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. 

Stir in the beef and cook until browned; season with salt and pepper.

Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.

Toss the meat mixture with the pasta and spread it into the prepared dish.

Top with the cheddar cheese and bake until the cheese is melted, about 15 minutes. 

Sprinkle the chopped pickles over the top and serve.

SkinnyTaste.com

Beef Ramen Stir Fry

3 (3 ounces) packages instant beef ramen noodles

1 pound ground beef

4 cloves garlic, minced

1 (20 ounces) package frozen broccoli stir fry

1 1/4 cups beef broth

1/2 cup less sodium soy sauce

1/4 cup packed brown sugar

2 tablespoons cornstarch

1 teaspoon ground ginger

Discard seasoning packet from noodles. Cook noodles according to package directions.

Meanwhile, cook beef and garlic in a large, deep skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Add stir-fry mix to skillet; cover and cook 3 minutes.

Meanwhile, whisk together broth, soy sauce, brown sugar, cornstarch, and ginger in a bowl. Add to skillet, and cook, stirring occasionally, until sauce is thickened and vegetables are thoroughly heated. Toss with hot cooked noodles.

Cook's notes: Add frozen broccoli & maybe double sauce?

Melissa's Potato Soup

• 6 medium baking potatoes, peeled & cubed
• 4 cups chicken broth
• 4 tablespoons bacon grease or butter
• 4 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• Salt & black pepper, to taste
• Toppings, such as bacon bits, shredded cheese & sour cream , green onions

In a large pot or Dutch oven, boil the peeled and cubed potatoes in the chicken broth.

Meanwhile, in a saucepan, melt bacon grease or butter. Stir in the flour and cook for a minute. Slowly add the milk to the flour mixture, whisking continuously. Add garlic powder, onion powder, and black pepper. Heat until roux is thick.

When potatoes have reached desired doneness, drain some of the potato broth into a measuring cup. Reserve this liquid. Add milk mixture to the potatoes. Add back in the potato broth  until desired consistency has been achieved. Adjust salt to taste.

Ladle servings into bowls and top with your desired toppings.

Baked Mexican-Style Rice

• 1 cup rice, rinsed
• 1 3/4 cups boiling water
• 4 tablespoons diced potato
• 4 tablespoons frozen mixed vegetables
• 1 teaspoon salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoons ground cumin
• 2 teaspoons tomato paste
• 2 teaspoons chicken bouillon paste

Combine all ingredients in 13x9 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

1/2 recipe:

• 1/2 cup rice, rinsed
• 7/8 cup boiling water
• 2 tablespoons diced potato
• 2 tablespoons frozen mixed vegetables
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 1 teaspoon tomato paste
• 1 teaspoon chicken bouillon paste

Combine all ingredients in 8x8 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.