Shrimp and Velveeta Fettuccine Bake

Just saw this on facebook and thought that I really need to try it!!  If you try it first, let me know how it is!.

 

SHRIMP AND VELVEETA FETTUCCINE BAKE
1 package of fettuccine noodles, 16oz
1 cup diced onion
1/4 cup celery
1/2 cup diced green bell pepper
... 3 tablespoons flour
1 tablespoon minced garlic
1 to 2 tablespoons dried parsley flakes
1/2 teaspoon Cajun seasoning
1 pound peeled shrimp
3/4 cups half and half
1 pound Velveeta Mexican style cheese, cubed
2 tablespoons parmesan cheese

Cook fettuccine as directed. Drain and rinse well. Set aside. Butter or spray a 2 quart casserole dish and set aside. Meanwhile, in a large skillet over medium heat, melt the butter, add the chopped onion, celery and bell pepper and cook until softened. Stir in the flour and cook for about 3 minutes. Add the garlic and cook another 2 minutes. Add the parsley, Cajun seasoning and shrimp and cook on low for about 30 minutes. Add the half and half and cubed Velveeta and continue to cook over low until the cheese is melted. Add the fettuccine and stir well to combine. Transfer to the prepared casserole dish and sprinkle with a light covering of parmesan cheese. Bake uncovered at 350 degrees for about 20 to 30 minutes, or until bubbly.

New Potatoes and Onions

Some friends of ours from church have a garden and they gave my dad a lot of vegetables last week.  Well, he went out of town over the weekend and "forced" :) me to go get some of the new potatoes.  He also "forced" some grilled Slovacek sausage so that was dinner tonight along with the potatoes!  It was a goooood meal.

New Potatoes and Onions

new potatoes - how ever many you want (I peeled because my hubs will not eat the peel) cut in to equal sized cubes
I boiled the potatoes for about 6 minutes just to get the process moving.

1/2 onion cut into rings

Put potatoes into a dish and put the onions on top then season with your choice of seasonings - I used Kroger's tableblend pepper, Mrs. Dash Southwest Chipotle and some garlic. 
Cut into cubes 2/3 stick of butter and place on top of potatoes.
Cover with foil and bake in the oven until the potatoes are tender. 
Take out of the oven and cover with cheese of your choice - I used parmesan.
Return to oven until cheese is melted.

EAT!!!

For the sausage I cut up into bite sized pieces, put in a dish, covered with BBQ sauce and put in the oven until warmed (the sausage was already cooked on the grill).

Cracker Barrel Chicken n' Dumplins

I will probably never make these because it requires rolling out the dough and I do not have room in my kitchen for that!  They sounded good and the recipe has been floating around facebook so I thought I would share.  I hope you enjoy!

 

Cracker Barrel chicken n' dumplins
 http://tastykitchen.com/blog/2011/11/homemade-chicken-and-dumplings/

Ingredients
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
... 2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

Chicken Spaghetti or Something Like It!!

I love chicken spaghetti but my hubster isn't a big fan.  I have been hungry for it for a while so I decided  to make it with one main change.  I used hamburger instead of chicken.  I combined a couple of recipes so here is what I did. 

1 lb ground beef
small onion
1 large jar mushrooms
1/2 cup sour cream
2 cans cream of mushroom soup
6 oz Velveeta
1/2 can water
1 can Rotel (I used the one with habanero)
1 lb pasta

Brown meat with chopped onion and mushrooms.  Cook pasta.  Drain pasta and add the rest of the ingredients and mix well.  Transfer into a baking dish.  I sprinkled some shredded cheese on top.  Cook at 350 until cheese is melted and warmed through.

Not very healthy but it sure did taste good!!!

YUM. . . .

I am finally getting around to telling you about two of these recipes I hadn't tried but finally got around to it.  For Thanksgiving and Christmas I made the Creamy Parmesan Corn Casserole.  Oh my stars it was good.  Out of the two times I have made it, I had leftovers (not many) once.  The hubs loved it so now it will be in the corn casserole rotation (there are now three in that rotation!).  If you like corn and cheese you will love this.  
The second thing I made was the Creamy Chicken and Broccoli Casserole.  It was a hit!  The hubs loved it almost as much as the Chicken and Swiss Casserole that I make.  If the hubs liked rice, the next time I would put rice in it.  Since he doesn't I will definitely make rice as a side dish. 
If you try either one, please let me know how you liked it and if you made any changes!

Creamy Chicken and Broccoli Casserole

I ran across this recipe a couple of months ago but haven't had time to try it out.  Since I am tied to one place for 7 or so hours a day, I am working on my grocery shopping list and my menu for next week.  The hubs requested taco salad so we will have that two nights and I needed something for the other night with leftovers and I remembered this recipe.  It is from Pearls, Handcuffs, Happy Hour.  My mouth is watering just thinking about it.  Thank you PHH and pinterest!!

CREAMY CHICKEN & BROCCOLI CASSEROLE

3 chicken breasts, cooked & shredded

2 cans of cream of chicken soup

1 cup of mayo

1 cup shredded cheddar cheese

1 cup colby & monterrey jack cheese

1 bag frozen broccoli,thawed and chopped

salt & pepper to taste

Cook chicken & shred

Mix all ingredients together

Transfer mixture to a lightly greased 2 qt. casserole dish & heat oven to 375

Cook for 30 minutes or until bubbly

Serve with rice

Tomato and Tortellini Soup

As I have cruised around on Pinterest looking for yummy food (because I have had a lot of time to do that) I ran across this recipe from Taste of Home and thought it sounded really good (and pretty easy).  It may be a few weeks before I have time to try it but it is on our "To Try" list.

Prep/Total Time: 25 min.

Yield: 10 Servings

10 15 25
Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).