Pizza Casserole.

I have casually mentioned this recipe to my husband several times over the past month, but never had the right opportunity to make it.  I finally got around to making it recently.  His response: "I don't know why you waited so long."  And he's right!  You'll want to get this on your menu for the coming week.  In fact, you may even want to put it together today so that tomorrow when you get home from work or school you can toss it in the oven and have a hearty and delicious meal ready in less than an hour.

Really, what's not to love about italian sausage, canadian bacon, pepperoni, lots of cheese, tomato sauce and pasta?  I promise you will not be disappointed.

Pizza Casserole.
(Recipe Adapted from Cully's Kitchen)
1 pound italian sausage
1 pound canadian bacon
1/2 package turkey pepperoni
1 medium onion (diced)
1 small can mushrooms
2 teaspoons dried garlic
1 teaspoon dried oregano
2 26-ounce cans of spaghetti sauce
2 15-ounce cans of pizza sauce
6 cups shredded mozzarella cheese (equally divided)
3 cups shredded parmesan cheese (equally divided)
1 pound medium sized pasta of your choice

Cook sausage, onion, mushrooms, garlic, and oregano until onions turn soft and sausage is cooked through.  Prepare pasta according to package directions.  Mix spaghetti sauce and pizza sauce together - placing a thin layer on the bottom of a deep 9x13 baking dish.  Add ingredients in the following order: 1/3 pasta, 1/3 sauce, sausage/onion/mushroom mixture, 1/3 cheeses, 1/3 pasta, 1/3 sauce, canadian bacon, 1/3 cheeses, remaining pasta, remaining sauce, remaining cheeses, pepperoni.  Bake in a 375 degree oven for 40 minutes.  Allow to set for 10-15 minutes before serving.

I'm fairly certain that this recipe will replace traditional pizza in our house many times in the future.  Not completely, but it is a great substitute for those days we want pizza, but don't want to wait an hour and a half to make dough for the crust!!  And as with "real pizza" you can use your favorite pizza toppings within the casserole.  Green peppers - add 'em!  All pepperoni - it'll work!  Vegetarian - no problem!!

Two Cheese & Butternut Squash Pasta.

There are few foods as comforting as macaroni and cheese. There's just something about cheese and pasta baked together that warms the heart. 

And for those of us me who have has an abundance of winter squash this classic dish offers the opportunity to mix the two creating a dish that tastes like fall and comfort in one.  I originally planned on serving this dish sans meat, buuut the hubby won and I added some ground pork sausage.  Next time I make this I'll add some grilled chicken breast instead.

Two Cheese & Butternut Squash Pasta.
Recipe by Me.
1 regular sized box of pasta
2 cups roasted butternut squash (peeled and seeded)
1 pint half & half
1 cup parmesan cheese (shredded)
1 cup cheddar cheese (shredded)
1/2 lb ground pork sausage (prepared) or grilled chicken breast (cut into bite-sized pieces) or no meat
1 tablespoon dried basil
1 teaspoon garlic
1/2 teaspoon pepper
1/2 teaspoon salt

Prepare pasta according to package directions.  Place squash in a food processor or blender and slowly add half & half until squash is smooth and blended with half & half.  In a large bowl, mix together prepared pasta, squash mixture, cheeses, meat, basil, garlic, pepper, and salt.  Place in a baking dish and bake in a 350 degree oven for 30 minutes.

Enjoy.  Especially on a cold fall or winter day.

Italian Delight.

I've had this recipe for some time now and finally made it a priority to make it.  And make it I did.  I went to work browning the meat, combining the ingredients, topping with cheese, and covering with foil so that I could bake the dish while away at church.  As I slide my deep dish 9x13 cast iron pan toward me...the next thing I know my knee is throbbing and my casserole is all over the floor.  Fail.

After ensuring that I was OK my husband proceeded to scoop the casserole back in the dish...five second rule, right?  I was disgusted...  Fortunately (or unfortunately) my floor was clean and our only dinner guest was there when the accident happen and was fine with the hubby's save.

I'm glad he saved it.  Aside from having to re-fill the casserole and the extra cleaning this recipe comes together quick and tastes great!

Italian Delight.
(Recipe Adapted from Michelle)
2 cups noodles (cooked according to package directions)
3/4 pound ground beef (browned and drained)
3/4 pound ground pork (browned and drained)
1 small onion (diced and cooked with the meat)
2 cups frozen sweet corn
3 small cans of tomato soup
1 tablespoon sugar
1 teaspoon italian herbs
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/2 large package velvetta cheese (cut into thin slices)

In a large bowl, combine noodles, beef/pork/onion mixture, sweet corn, tomato soup, sugar, garlic, pepper, and salt.  Transfer mixture into a deep 9x13 or larger baking dish.  Top evenly with slices of velvetta cheese.  Bake in a 350 degree oven for 45-60 minutes.  Remove from the oven and use a spatula to spread cheese over entire surface area.  Serve!

My husband has already asked that I make this again. If you've been reading the blog for any time now you know that it's a good recipe when he requests it again.  :) Thank you, Michelle, for sharing!

2nd Annual: 30 Days with 30 Ways.

You may remember last year's plug for the Wisconsin Milk Marketing Board's 30 Days with 30 Ways of Macaroni & Cheese...and guess what...they've done it again!  And this time long-time food blogger and inspiration Emily from Sugar Plum was one of the contributors!

Help support Wisconsin dairy farmers.  Eat more cheese!

Chicken Tertrazzini.

Now that February is well under way I figured it was time to get out a cookbook and find a new recipe so that I can keep up on my New Year's Resolution.  This time I went right to my Church Cookbook.  You know the one: church forms committee, committee requests recipes from parishioners, parishioners share beloved recipes, church publishes cookbook, church raises money, parishioners enjoy each other's recipes.  And enjoy we did!

Over the weekend I cooked up some chicken breasts - knowing that I had more chicken than what I needed for planned meals and superbowl snacks.  That being said, when I went to the cookbook I immediately searched for recipes that involved chunked or shredded chicken.  That's when I found chicken tetrazzini!

Chicken Tertrazzini.
(Recipe Adapted from Local Church Cookbook)
1 tablespoon butter
3 cups fresh mushrooms (sliced)
1 small onion (chopped)
1/2 cup flour
2 cups chicken broth
2 cups milk
4 ounces cream cheese
1 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
7 ounces spaghetti
2 cups shredded chicken breast

Melt butter in a large saucepan over medium heat.  Add mushrooms and onions.  Saute for about 7 minutes or until liquid evaporates.  Stir in flour.  Gradually add chicken broth, milk, and cream cheese.  Bring to a boil and cook for 5 minutes, stirring constantly.  Remove from heat.  Stir in half of the parmesan cheese, salt, garlic powder, and pepper.  Set aside.  Break spaghetti in half.  Cook and drain according to package directions.  Stir spaghetti and chicken into the mushroom mixture.  Spoon into a deep 3-quart casserole.  Sprinkle will remaining parmesan cheese.  Cover and bake for 20 minutes in a 350 degree oven.  Uncover and cook for an additional 10 minutes.

We were extremely happy with this recipe.  I am usually not a creamy sauce type of person, but this simple sauce had great taste and worked well with the fresh mushrooms and chopped onion.  It does require a little stove time, but it's time well spent.  Enjoy!

Pastitsio.

Wonder how to say pastitsio?  Try pah-STEET-see-oh.  Wonder what pastitsio is?  Think Greek and think lasagna.  Thanks to Better Homes & Gardens I am now 1/18 of the way to meeting my new year's resolution!

Pastitsio
(adapted from Better Homes & Gardens "One-Pan Recipes)
1 pound ground beef
1 cup onion (chopped)
2 8-ounce cans of tomato sauce
2 tablespoons sugar
1.5 cups chopped tomatoes
1/4 cup white wine
1/8 teaspoon ground cinnamon
1 pound pasta
3/4 cup milk
4 eggs (lightly beaten, divided)
4 tablespoons butter (divided)
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups Parmesan cheese

Prepare meat sauce by cooking beef and onion over medium heat.  Drain fat.  Stir in tomato sauce, sugar, chopped tomatoes, wine, and cinnamon.  Bring to a boil and then reduce heat.  Cover and allow to simmer for 20 minutes.

Prepare pasta according to package directions.  Once cooked, drain well and toss with 3/4 cup milk, 2 beaten eggs, and 2 tablespoons butter.  Ensure noodles are slightly cooled to avoid cooking the egg mixture.

Create cream sauce by melting remaining butter in a saucepan over medium heat.  Once melted stir in flour, salt, and pepper until smooth.  Slowly add milk (thickening in between pours).  Cook and stir until mixture is bubbly and thickened.  Slowly add mixture to remaining eggs.  (Again adding slowly to avoid cooking the egg mixture).

Grease a 9x13 baking dish.  Spread half of the pasta mixture onto the bottom of the pan.  Top with meat sauce.  Sprinkle with a cup of cheese.  Top with remaining pasta and sprinkle with another cup of cheese.  Finally, pour cream sauce over the top and sprinkle with remaining cheese.

Cover the pan and bake in a preheated 350 degree oven for 20 minutes.  Remove cover and bake for an additional 15 minutes.  Remove from the oven and let stand for 15 minutes before serving.  Sprinkle each serving with ground cinnamon.

I know I can trust my husband's "this tastes good" if he takes more than one serving or if takes bite after bite out of the pan - saying he doesn't want another serving...just another bite.  And...he ate more.  Success!  I was worried the about the cinnamon, but you need not be.  It's a very mild flavor and not at all overwhelming.  We'll make this again!

It feels great to get back to cooking!  After all my holiday baking I doubt I'll want to bake until Valentine's Day!  Ok, who am I kidding I'll probably be baking again by week's end!

The Schooley's Easy Lasagna Rollups

This recipe is so easy and fun! My kids love helping me roll up the noodles! The first time we tried this recipe we didn't use meat. We have found we like it much better with meat.

You will need:
1 egg, beaten
1 15 oz container Ricotta Cheese
2 cups shredded Italian Three Cheese Blend
4 green onions, chopped
1 Tbsp Italian seasoning
1 pd hamburger, browned
1 26 oz jar of spaghetti sauce
16 lasagna noodles, cooked
1/4 cup grated Parmesan Cheese

Preheat oven to 375 degrees. Mix first 6 ingrediants until well blended. Spread 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp of cheese/meat mixture; roll up.

Place seam-side down in dish. Top with remaining sauce and Parmesan; cover. Bake 45 minutes or until heated, uncovering the last 10 minutes.
I like to make this ahead of time and put it in the fridge to make the next day. If you do that just add 20 minutes to the baking time.

Yum!!!

Cheeseburger Pasta.

This evening I bring you a quick and easy dinner.  It's also tasty and went well with seasoned tater tots.  I'm guessing this could easily go on my huband's favorite meal list based on ingredients and taste.  I'd be willing to add it to mine for ease of preparation.  This recipe is perfect for a week night dinner.  There is minimal prep.  You can make dinner from start to finish in less than 30 minutes!

Cheeseburger Pasta

(adapted from Campbells)
1 lb ground beef
1/4 cup chopped onion
1 small can cheddar cheese soup
1 1/4 cup beef broth
1 1/2 cups water
1/2 cup ketchup
2 cups uncooked small pasta
salt, pepper, garlic to taste


Brown ground beef and onion in a large skillet.  Add cheddar cheese soup, beef broth, water, ketchup, and pasta.  Over medium heat, bring to a boil and then cook while stirring frequently for 10 minutes or until noodles are cooked.  Remove from heat and allow to cool/thicken for 5-10 minutes.  Serve alone or with french fries or tater tots.

Again, this is super simple and tastes good.  It's sure to be a hit with kids and adults alike.  You could easily add mushrooms for added flavor and texture or omit the onions if you have a non-onion eater in your household. Either way - enjoy!

 

Supreme Pasta Salad.

I first had this pasta salad about five years ago when a co-worker brought it to a pot luck. See, I told you in my last post that pot lucks are THE BEST for new recipes! The best part of this recipe - it's perfect every time no matter which vegetables are in season or you have on hand. The magic ingredient - McCormick's Salad Supreme.

Supreme Pasta Salad

(adapted from McCormick)

1 box of your favorite pasta (about 12 ounces) (cooked according to package directions)

4 cups of fresh chopped vegetables (think broccoli, pepper, carrot, cauliflower, zucchini, tomato, cucumber, radish, onion - anything!)

1/2 package mini pepperoni

1.5 cups of italian salad dressing

4 teaspoons McCormick Salad Supreme seasoning

Toss all ingredients together. Store in the refrigerator.

This dish can double as a side dish or main dish. All those vegetables make it more than filling. And it can be made vegetarian by eliminating the pepperoni without losing any deliciousness. It comes together quick and is the perfect way to use of the bits of vegetables you have sitting around.

Crab & Rotini Salad.

Let me start by saying that you need to make this. It. Is. So. Delicious. I have been making it on a pretty regular basis for the last 6 months and I can't get enough!

If you are like me, you are enjoying a beautiful spring day! The perfect day to grill out. And this, pasta salad - the perfect addition to any cookout.

Crab & Rotini Salad

(Adapted from a recipe from my Aunt Janet)

1 pound rotini - cooked according to package directions

2 1/2 cups bottled light hidden valley ranch dressing

2/3 cup light miracle whip

1 teaspoon italian seasoning

1 package imitation crabmeat - cut into bite-sized chunks

1 small package of grape tomatoes - cut into half

1/4 cup chopped onions

Combine dressing, miracle whip, italian seasoning. Mix well. Stir in cooked rotini, crabmeat, tomatoes, and onion. Cover and chill.

Seriously. It's that simple!! And, if you want to add another flavor and some additional color you could add chunks of cheddar cheese. Tastes great either way!

Spinach & Artichoke Ravioli Lasagna.

Last week Gary created a homemade version of Applebee's Veggie Patch Pizza. When making it he did not realize that if you follow the recipe you end up with a bunch of extra spinach and artichoke dip. Don't get me wrong - the dip is amazing but we just couldn't sit and eat chips and dip for the rest of the week.

As I dreamed about what to do with this leftover spinach and artichoke dip my mind wandered to lasagna. After reviewing some different recipes I opted to trust my instinct and go with what I had been thinking about.

Spinach & Artichoke Dip

(Recipe from "Recipe Gold Mine")

1 (10 ounce) box of frozen spinach (thawed and chopped)

1 (14 ounce) can of artichoke hearts (drained & chopped)

1 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

10 ounces prepared alfredo sauce

1 teaspoon minced garlic

4 ounces cream cheese (softened)

Combine all ingredients and set aside for use in lasagna.

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Spinach & Artichoke Ravioli Lasagna

(Recipe by Me)

Spinach & Artichoke Dip

2 packages frozen spinach stuffed ravioli (prepared according to package directions)

1 tomato (chopped)

2 cups sliced baby portabella mushrooms

1 cup mozzarella

Italian Seasoning

Spread a thin layer of spinach & artichoke dip on the bottom of a 9x13 pan. Next place a layer of ravioli. Top with a layer of spinach & artichoke dip, half the tomatoes, and about 1/3 of the mushrooms. Repeat with another layer of ravioli, dip, the rest of the tomatoes, and another 1/3 of mushrooms. Place a final layer of ravioli. Top with the remaining mushrooms and mozzarella cheese. Sprinkle with italian seasoning.

Bake in a 350 degree oven for about an hour or until heated through and the cheese begins to brown. Allow to sit for about 15 minutes before cutting and serving.

30 Days - 30 Ways with Mac & Cheese.

Gotta support our industry!

Check out: Thirty Days Thirty Ways with Mac & Cheese

Italian Wedding Soup.

I am on some strange soup kick. This is not like me! Buuuut...here is another delicious soup recipe!

Italian Wedding Soup.

(adapted from The Cooking Photographer)

Meatballs:

1 pound ground pork sausage
1/4 cup Italian dry bread crumbs
2 teaspoons dried parsley leaves
¼ cup freshly grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
¼ teaspoon freshly ground pepper

Combine all ingredients. Form into 1-inch balls, place on cookie sheet, and bake for 30 minutes or until cooked through and lightly browned.

Soup:

3 tablespoon olive oil
1 cup diced carrots, cut into ¼ inch pieces
1/2 cup diced celery, cut into ¼ inch pieces
¼ teaspoon red pepper flakes

1 teaspoon dried onion
1 teaspoon dried garlic
5 cups chicken broth
4 cups water
½ cup dry white wine
1/2 small pasta
2 teaspoons dried
1 cup dried spinach

Heat olive oil over medium heat in a large heavy-bottomed soup pot. Add carrots, celery, red pepper flakes, dried onion, and dried garlic. Sauté until softened – 5 to 6 minutes.

Add wine and bring to a boil. Add broth and water. Bring back to a boil. Add pasta and cook for 9 minutes.

Add the dill and meatballs to the soup and simmer for 20 minutes. Add spinach and cook until hydrated. Season with salt and pepper if desired.

This comes together fairly quickly and taste delicious! Phenomenal with a side of fresh bread. I would definitely make this again, but the next time I think I would make chicken meatballs - the same ones I made back in August.

Lasagna Soup.

First, I must tell you that I did NOT take this delicious-looking picture, BUT my soup did look and taste this good. The picture is from here.

Back to the soup...I tore this recipe out of a magazine quite awhile ago and finally got around to trying it. Very tasty and probably less calories than lasagna in its true form.

Lasagna Soup

Adapted from Rachel Ray

1 pound ground beef

1 tablespoon dried onion

1 carrot (peeled & grated)

3 teaspoons minced garlic

1 teaspoon italian seasoning

2 tablespoons sugar

1 quart italian seasoned tomatoes

1 pint italian seasoned tomato sauce

4 cups chicken broth

1 pound lasagna noodles (broken into jagged pieces)

1/2 cup dried whole basil leaves

shredded mozzarella

Cook ground beef. Place beef, onion, carrot, garlic, italian seasoning, sugar, tomatoes, tomato sauce, and chicken broth into a soup kettle. Stir in 2 cups of water. Cover kettle and bring to a boil. Add the pasta and cook until pasta is done (about 15 minutes). Stir in basil and season with salt and pepper as desired. Simmer for about 15 minutes. Service topped with shredded mozzarella.

I think that Gary and my parents enjoyed this soup. Really, aren't most soups perfect for a cold winter's eve?

Triple Cheese Bake.

After canning tomatoes with my friend Robyn on Saturday - and her looking through my recipe box and finding this recipe I have been thinking about comfort food.

With darkness falling upon us early and several cool nights I have been thinking about chili, hot dish, stew, and this - triple cheese bake. Comfort food at its finest. This "grown up" version of mac 'n' cheese is sure to please!

Triple Cheese Bake

1 package pasta

1/4 cup butter

1/4 cup flour

1 teaspoon basil

1 teaspoon salt

1/4 teaspoon pepper

4 1/2 cups milk

2 cups shredded sharp cheddar

1/2 cup grated parmesan cheese

1 cup shredded swiss cheese

Cook pasta according to package directions. Preheat oven to 350 degrees. In large saucepan melt butter. Stir in flour, basil, salt, and pepper. Gradually stir in milk over medium heat. Cook and stir until mixture thickens and bubbles. Remove from heat. Add 1 cup cheddar and all the parmesan cheese. Mix well. Stir in pasta. Spoon half of the pasta mixture into a 9x13 baking dish. Top with swiss cheese and then remaining pasta mixture. Cover. Bake for 25 minutes or until hot and bubbly. Uncover, top with remaining cheddar cheese, and return to oven until cheese is melted.

My pictures do not do this dish justice; you must try it to reveal in the goodness.

Happy Fall!

Cucumber Pasta Salad.

Made this for a dinner party at Robyn's. It was a good evening of visiting with two of my college buddies and their hubbies (and child). Great seeing you Robyn (and Ryan) and Gretchen (and Lance and Elsie).

Anyway, this is a simple pasta salad that gave me an opportunity to use of some of the cucumbers from my garden.

Cucumber Pasta Salad

1 box of noodles

1/2 teaspoon salt

3/4 teaspoon pepper

1 1/2 cups sugar

3/4 teaspoon garlic powder

1 cup white vinegar

2 tablespoons yellow mustard

2 cups of chopped cucumbers (I left the skins on)

Cook, drain and rinse noodles as package directs. Add 1/3 cup olive oil and let stand for 30

minutes. Combine the rest of the ingredients (minus the cucumbers). Pour over noodles. Mix in cucumbers. Chill 1 hour before serving.

It's nice and light - a hint of sweet and a hint of sour. Perfect for your end of summer celebrations.

Roasted Tomato and Feta Pasta

This pasta salad is absolutely amazing. It tastes equally delicious hot or cold and is very easy and relatively quick to toss together, but you do need an hour to roast the tomatoes. Trust me... it's definitely worth it! It went perfectly well with the pizza bites (recipe shared below) but could easily be the main entry. Enjoy!


Roasted Tomato and Feta Pasta

4-6 tomatoes, cut in bite size wedges
2-3 cloves of garlic, minced
2 Tablespoons minced onion
1/2 teasoon salt
1 teaspoon sugar
1 Tablespoon Oregano
2 Tablespoons Italian Seasoning (I used a McCormick Grinder)
2-4 Tablespoons Olive Oil
1 box penne noodles
1 container Tomato and Basil Feta cheese


Preheat oven to 400 degrees. Coat a 9x13 pan with cooking spray. Cut tomatoes in bite size wedges and place on a single layer in pan. Drizzle with olive oil. Create a spice mixture by combining the garlic, minced onion, salt, sugar, oregano and Italian Seasoning. Sprinkle all of mixture on the tomatoes. Place in oven uncovered for one hour. Meanwhile, boil water and cook noodles according to package. When tomatoes are done, toss them with pasta and add the Feta cheese.

Baked Bow Tie Pasta

Another wonderful dish made for our dinner group. :)

This one is SUPER easy and pretty quick! I came up with this one all on my own and I don't think I would change anything. If you prefer dishes with meat (like my dad and boyfriend...) you could easily add pork sausage, chicken or beef - but, it is definitely equally as delicious without!


Baked Bow Tie Pasta

1 1/2 boxes of Bow Tie Noodles
2 jars pasta sauce (I used two different kinds - 4 cheese and Super Chunky Mushroom)
4 cups of mozzarella cheese (approximately)
1 container Ricotta Cheese
Italian Seasoning (McCormick Grinder) - to taste

Preheat oven to 375. Coat glass 9x13 dish with cooking spray. Boil noodles according to box. Place half of noodles in dish, add one jar of pasta sauce. Top with 2 cups mozzarella cheese and then all of ricotta cheese. Sprinkle on some Italian Seasoning. Add remaining noodles and second jar of pasta sauce. Top with remaining mozzarella cheese. Be sure the top is completely covered. :) Sprinkle more Italian Seasoning on top. Cover with tin foil and allow to bake 20 - 30 minutes. After that time, remove tin foil and replace in oven for 10 - 15 minutes or until cheese is lightly browned and bubbly. Let stand for 15 minutes before serving. Enjoy! :)

I served this dish with corn, Caesar salad (made with Holly's fresh garden lettuce), bread sticks, snicker salad (recipe coming soon) and dessert(Better than Sex Cake -- recipe also coming soon!).

Spaghetti Pie.

"This is the best spaghetti I have ever had" Gary told me just moments ago. I think that says it all. Cook and enjoy!!

Spaghetti Pie

8 oz. dried spaghetti

1 tablespoon butter

1 beaten egg

1/4 cup freshley grated parmesan cheese

1 lb pork sausage

1 tablespoon garlic powder (or to taste)

1 quart of tomato sauce (or about that much - i used the second to last jar of sauce that i canned last summer)

1 teaspoon dried oregano

1 cup cottage cheese

1 cup mozzarella (and/or garlic mozzarella) cheese

Cook spaghetti according to package directions.

Return cooked spaghetti to warm saucepan. Stir in butter, egg, and parmesan cheese. Stir until butter is melted. Set aside.

Cook ground pork mixed with garlic. Stir in tomato sauce and oregano. Heat through.

Coat a 9 inch pie plate with nonstick cooking spray. Press spaghetti mixture on the bottom and up the sides of the pie plate to form a crust. Spread cottage cheese on the top and up the sides of the pasta crust. Spread meat mixture over that and sprinkle with mozzarella cheese.

Bake in a 350 degree over for 20-25 minutes or until bubbly and heated through. To serve, cut into wedges.

Alfredo Recipes

Wednesday night for our dinner group, I made two different alfredos. I cheated a little bit in the fact that I bought jars of alfredo sauce rather than making my own, but in my defense, I was cooking for 10 people, some of which are vegetarians and others of which are picky. :) Everyone told me it was very good, but they've said that about most everything I made so I'm beginning to wonder if they are just being polite. :) So, without further ado, here they are:

Chicken and Broccoli Alfredo

5 chicken breasts, cut into bite size pieces
2 Tablespoons olive oil
Freshly ground pepper (I use the McCormick Peppercorn Grinders)
Italian Seasoning (McCormick Grinder, again)
1 bag frozen broccoli (fresh would be even better)
1 box fettuccine noodles
1 1/2 jar alfredo sauce
a splash of milk (helped to rinse out alfredo jar)

Cook chicken in olive oil. Add pepper and italian seasoning. Once chicken is fully cooked, add broccoli. After broccoli is no longer frozen, stir in alfredo sauce. To clean out jar, add a little milk and shake and add to chicken also. Prepare noodles and toss the two together. Serve immediately.
Vegetable Alfredo

2 Tablespoons Olive Oil
1 red pepper, sliced
1/2 green pepper, sliced
1/2 red onion, sliced
5-10 mushrooms, sliced
1 - 2 handfuls of fresh spinach
Freshly ground pepper
Italian Seasoning
1 /2 jar alfredo sauce (1 jar was a mushroom alfredo)
splash of milk (to rinse jar)
1 box fettuccine noodles


Saute vegetables in olive oil with pepper and italian seasoning until tender. Add sauce and let simmer. Cook noodles according to box. Combine with sauce and serve immediately. Enjoy! :)