Creamy Spinach Noodle Toss

From Simple and Delicious Magazine

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp finely chopped onion
6 1/2 tbsp all-purpose flour
3/4 tsp salt-free seasoning blend
1/8 tsp salt
Dash pepper
1 1/4 cups 2% milk
1 pkg (9 oz) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese, toss to combine. Sprinkle with bacon mixture. Yield: 4 servings

Hazelnut Crescent Rolls

From Simple and Delicious Magazine

1 tube refrigerated crescent rolls
1/2 cup chocolate hazelnut spread, warmed
1/3 cup chocolate covered English toffee bits
Confectioners sugar

Unroll crescent roll dough; separate into triangles. Spread each with 1 tbsp hazelnut spread; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.

Bake at 375 degrees for 11-13 minutes or until lightly browned. Dust with confectioners sugar. Yield: 8 servings

Portabello Chicken Lo Mein

From Simple and Delicious Magazine

4 oz. uncooked linguine
1 tbsp cornstarch
1 cup chicken broth
1 tbsp rice vinegar
1 tbsp honey
3/4 tsp salt
1/2 tsp ground ginger
1 lb boneless skinless chicken breasts, cut into strips
2 tbsp sesame oil, divided
2 medium carrots, sliced
1 medium onion, chopped
1 3/4 cups sliced baby portabello mushrooms
2 cups fresh baby spinach

Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt, and ginger until smooth. Set aside.

In a large skillet or wok, stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.

Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp tender and spinach is wilted.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir-fry for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.

Chicken Portabello with Mashed Red Potatoes

From Simple and Delicious Magazine

1 1/2 lbs. red potatoes, cubed
1/4 cup all-purpose flour
1 1/4 tsp salt, divided
1 1/4 tsp rubbed sage, divided
1/2 tsp dried thyme
1/2 tsp pepper
4 boneless skinless chicken breast halves
2 tbsp olive oil
3/4 lb sliced baby portabello mushrooms
1 pkg (8 oz) cream cheese, softened and divided
1 1/4 cups chicken broth, divided

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in a large resealable plastic bag, combine the flour, 1 tsp salt, 1 tsp sage, thyme, and pepper. Add chicken, one piece at at time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170 degrees. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 cup broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture. Yield: 4 servings.

Barbequed Meatballs

From a ground beef cookbook

1 lb. ground beef
1 tsp. salt
Dash of pepper
1/3 cup quick cooking oatmeal
2/3 cup milk
2 tbsp. brown sugar
2 tsp. dry mustard
2 tbsp. vinegar
1 tbsp. Worchestershire sauce
3/4 cup ketchup

Mix first 5 ingredients in bowl. Shape into balls. Brown in skillet. Place in baking dish. Blend brown sugar and dry mustard in a bowl. Stir in remaining 3 ingredients, mixing well. Pour sauce over meatballs. Bake at 350 degrees for 40 minutes. Yields 4 servings.

Gondola Sandwich

From a ground beef cookbook

1 lb. ground beef
1 cup chopped onion (I eyeball this, or use some dried minced onions if I don't have fresh)
1/2 cup green pepper, chopped
1 2 1/2 oz. jar sliced mushrooms, drained
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 cup grated Parmesan cheese
1/4 tsp. each oregano, garlic salt, rosemary
1 loaf French bread, split
1 6 oz. package mozzarella cheese slices (I use shredded cheese)

Brown ground beef in skillet, stirring until crumbly; drain. Add onion, green pepper and mushrooms. Cook for 5 minutes, stirring occasionally. Mix in next 6 ingredients and 1/4 cup water. Simmer for 10 minutes, stirring occasionally.

Scoop bread from bottom half of loaf, forming a shell. Spoon in ground beef mixture. Top with cheese. Replace the top of loaf, Bake wrapped in foil at 400 degrees for 6 to 8 minutes or until heated through. Cut into sandwiches. Yields 8 servings.

My notes: For a smaller crowd, I make the beef mixture as directed, but buy a small loaf of French bread. I only use half the mixture and freeze the rest for a quick meal another day.

Chicken Crust Pizza

From my friend Angie's blog.

1 boneless chicken breast, pounded flat - about 1/4 in thick
cover with garlic salt and Italian seasoning
1 tablespoon pizza sauce
4 slices pepperoni
A couple slices of green pepper, diced
1 ounce mozzarella cheese, shredded


Season the chicken.
Spread the sauce over the chicken, then top with the pepperoni and pepper.

Bake at 400º about 10-15 minutes
Add the cheese over the top.
Bake an additional 5 minutes or until the cheese is bubbly and browned.