Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Cheesy Hamburger Skillet and Meatloaf. Enjoy!
CHICKEN FETTUCCINE ALFREDO
This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."
Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1-1/2 cups freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Cook’s Note
Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
MEATLOAF
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed."
Total Time: 1-1/2 hours; Yield: 6 to 8 servings (2 loaves)
To view this online, go to https://cooking.nytimes.com/recipes/1020853-meatloaf. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Meatloaf
2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt (such as Diamond Crystal) or 1 tablespoon coarse kosher salt or fine salt
1 teaspoon black pepper
1 teaspoon dried thyme
3 pounds meatloaf mix (or any combination of ground beef, pork and/or veal)
For the Tomato Glaze
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Chopped fresh parsley, for serving (optional)
Preparation
Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.
Stir in tomato paste until well combined; let cool.
In a large bowl, combine bread and milk, and mash with a spoon until a paste forms.
Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.
Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat.
Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet. (If you like, use an 8-inch loaf pan to shape each meatloaf before unmolding for baking.)
Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf.
Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before sprinkling the top with fresh parsley, if using, and slicing.
MEXICAN-INSPIRED CASSEROLE
This is from Lisa Blake at allrecipes. For this yummy recipe, Lisa wrote, "My busy weeknight dinner go-to consists of chicken cutlets and a can each of green chiles, black beans, cream of mushroom soup, and enchilada sauce. I cook the chicken, stir in all of the other ingredients, simmer it, top it with Colby or pepper jack cheese, and call it a day.
"When we’re tired of tacos or quesadillas, this is an excellent throw-together alternative. It’s creamy, easy, full of flavor, and everyone loves it. The bubbling cast-iron skillet meal can be served with warmed tortillas for a DIY enchilada-style dinner or served with chips, salsa, and guacamole as a scoopable nacho-inspired meal."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/simple-family-dinner-11825144.
Ingredients
Extra virgin olive oil
2 cups cooked and diced chicken cutlets or shredded rotisserie chicken
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper
1 (4.5-ounce) can diced green chiles, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can cream of mushroom soup
1 (10-ounce) can red or green enchilada sauce
2 cups shredded Mexican-blend cheese or Colby Jack cheese
Optional toppings: chopped fresh cilantro, sour cream, diced white onion, salsa, sliced avocado, chopped green onions
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a cast iron skillet over medium heat, heat olive oil and add chicken and spices. Cook until chicken is cooked through, approximately 5 minutes.
Add chiles, beans and cream of mushroom to the skillet. Stir until well combined. Bring to a simmer over medium-low heat, stirring occasionally. Top with enchilada sauce and cheese.
Transfer cast iron skillet to preheated oven and bake for 20 minutes or until cheese is bubbling and starting to brown.
Serve hot with toppings of choice.
HAMBURGER STROGANOFF SKILLET
This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."
Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.
Ingredients
1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves
Directions
Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.
Showing posts with label Chicken Fettuccine Alfredo. Show all posts
Showing posts with label Chicken Fettuccine Alfredo. Show all posts
Tuesday, July 7, 2026
Wednesday, June 17, 2026
Pasta
I've loved Pasta since I can remember. There's just something about the stuff.
If you love pasta, too, today's post is sure to please. Check out the One-Post Cajun Chicken Pasta, the Pepperoni Pizza Pasta, and the rest of today's yummy recipes. Enjoy!
MILLION DOLLAR PASTA SALAD
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.
"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."
Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14
To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.
Ingredients
1 (16 oz.) uncooked mini penne or penne pasta
1 cup mayonnaise
1/4 cup whole buttermilk
1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)
1/2 tsp. garlic powder
1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided
2 cups cherry tomatoes, halved (from 1 pt.)
10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)
1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)
1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)
1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)
1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish
6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)
Directions
Gather all ingredients.
Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.
Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.
Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.
Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.
RESTAURANT-STYLE SPINACH MANICOTTI
This is from
Cook Time: 50 minutes; Serves: 7
To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.
Ingredients
1 (8-ounce) package manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 (32-ounce) container fat-free ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 egg
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1-1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons freshly grated Parmesan cheese
Directions
Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.
Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.
Note
To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?
CHICKEN FETTUCCINE ALFREDO
This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."
Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
\1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1-1/2 cups freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Cook’s Note
Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
PEPPERONI PIZZA PASTA
This is from the long-since-forgotten email list. Serves 4
Ingredients
8oz (2 c) uncooked ziti
1 (14oz) jar pizza sauce
2 oz sliced pepperoni, halved (about 3/4 c)
1/4 c finely chopped bell pepper
1/4 c grated parmesan
1/2 tsp dried oregano leaves
1 clove garlic, minced
4oz (1c) shredded mozzarella cheese
Directions
Heat oven to 375. Spray 8" sq. baking pan with nonstick spray. Cook ziti according to pkg directions. In a large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan, oregano and garlic; mix well. Spoon into baking pan; sprinkle with mozzarella. Cover with foil and bake at 375 for 30-35 min. or throughly heated and cheese is melted.
If you love pasta, too, today's post is sure to please. Check out the One-Post Cajun Chicken Pasta, the Pepperoni Pizza Pasta, and the rest of today's yummy recipes. Enjoy!
MILLION DOLLAR PASTA SALAD
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "Million dollar pasta salad is inspired by a dip of a similar tax bracket. Zesty, ranchy, and tangy, each bite feels like a combination of a classic BLT with fresh, well-balanced ranch dressing. The tomatoes, bell peppers, scallions, red onions, and fresh herbs add lots of texture in flavor. Mini penne pasta is the perfect size for each bite, allowing you to get a little bit of everything, but you can use another shape. Finishing it off, the bacon is crispy and adds a nice smokiness to the dish while the cheese rounds out the umami notes.
"This would be the perfect addition to a potluck, or serve with grilled chicken thighs, barbecue, or grilled burgers for the ultimate backyard cookout."
Active Time: 35 minutes; Total Time: 1 hour 35 minutes; Servings: 14
To view this online, go to https://www.southernliving.com/million-dollar-pasta-salad-11771238.
Ingredients
1 (16 oz.) uncooked mini penne or penne pasta
1 cup mayonnaise
1/4 cup whole buttermilk
1/4 cup dry ranch seasoning mix (from 2 [1 oz.] envelopes)
1/2 tsp. garlic powder
1/2 tsp., plus 1/8 tsp. freshly ground black pepper, divided
2 cups cherry tomatoes, halved (from 1 pt.)
10 slices thick-cut bacon, cooked and chopped (about 1-1/4 cups)
1 cup finely chopped red bell pepper (from 1 medium [9-oz.] pepper)
1/2 cup finely chopped red onion (from 1 small [4-oz.] onion)
1/2 cup chopped mixed fresh herbs (such as parsley, chives, and dill)
1/2 cup thinly sliced scallions (from 2 scallions), plus more for garnish
6 oz. sharp Cheddar cheese, shredded, divided (about 1-1/2 cups)
Directions
Gather all ingredients.
Bring a large pot of salted water to boil over high. Cook pasta according to package directions until tender. Drain and rinse in a colander under cool running water; set aside.
Whisk together mayonnaise, buttermilk, ranch seasoning, garlic powder, and 1/2 teaspoon of the black pepper in a large bowl until smooth.
Stir in cooled pasta, tomatoes, bacon, bell pepper, onion, herbs, scallions, and 1 cup of the Cheddar until well coated. Cover with plastic wrap and refrigerate until well chilled, at least 1 hour or up to 8 hours.
Transfer pasta salad to a large bowl. Top with remaining 1/2 cup Cheddar and 1/8 teaspoon black pepper; garnish with additional scallions.
RESTAURANT-STYLE SPINACH MANICOTTI
This is from
Cook Time: 50 minutes; Serves: 7
To view this online, go to https://www.everydaydiabeticrecipes.com/Pastas/Restaurant-Style-Spinach-Manicotti.
Ingredients
1 (8-ounce) package manicotti shells (14 shells)
1 small onion, diced
2 garlic cloves, minced
1/4 pound fresh mushrooms, diced
1 (32-ounce) container fat-free ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 egg
1 (10-ounce) package frozen spinach, thawed and squeezed dry
1-1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons freshly grated Parmesan cheese
Directions
Cook the manicotti shells according to the package directions, omitting the salt; drain, rinse, drain again, and place in a large baking dish. Preheat the oven to 400 degrees F.
Coat a small saucepan with nonstick cooking spray. Add the onion and garlic and saute over medium heat until tender. Add the mushrooms and saute until brown.
Meanwhile, in a large bowl, combine the ricotta and mozzarella cheeses, the egg, spinach, Italian seasoning, and pepper. Add the onion mixture; mix well.
Spoon the mixture into the manicotti shells (see Note), top with the spaghetti sauce, and sprinkle with the Parmesan cheese. Cover with aluminum foil and bake for 30 to 35 minutes, or until heated through.
Note
To fill the shells, carefully place the cheese mixture in a large resealable plastic storage bag with a corner snipped off. Then you can just squeeze the filling into the manicotti shells, using the storage bag like a pastry bag. Simple, right?
CHICKEN FETTUCCINE ALFREDO
This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."
Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
\1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1-1/2 cups freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Cook’s Note
Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
ONE-POT CAJUN CHICKEN PASTA
This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
2-1/2 teaspoons Cajun seasoning
2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips
1 small yellow onion, thinly sliced
2 cloves garlic, chopped
12 ounces smooth penne (see Cook's Note)
4 cups low-sodium chicken broth
One 14.5-ounce can diced tomatoes
6 ounces cream cheese, cubed, at room temperature
Kosher salt
4 scallions, sliced, for serving
Directions
Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
Cook’s Note
The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.
BAKED ZITI
This is from Alison Roman in The New York Times cooking newsletter. Alison wrote, "This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its success comes from undercooking the pasta during the initial boil so it stays perfectly al dente, even after a trip to the oven. Heavy cream is added to prevent the ricotta from becoming grainy or dry during baking, letting it be its most luscious self. While this baked ziti is meatless (there’s plenty of richness from the cheese — three types, to be exact), you could always incorporate a bit of sausage, ground meat or pancetta, if you like. Simply add 1/2 pound to the onions while sautéeing and proceed with the recipe."
Yield: 6 to 8 servings; Time: 1 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1018954-baked-ziti.
Ingredients
1/4 cup olive oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole peeled tomatoes, packed in juice
1 (28-ounce) can tomato purée or sauce
3/4 teaspoon red pepper flakes (optional)
16 ounces/1 pound ricotta
1/2 cup heavy cream
1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
1 pound fresh mozzarella, cut into 1/2-inch pieces
Preparation
Make the tomato sauce: Heat oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until it has turned a deeper brick-red color, tinting the oil and onions a fiery orange color, about 2 minutes. Crush the whole tomatoes by hand and add them (including the juice) and the tomato purée to the pot, stirring to scrape up any bits from the bottom of the pot. Season with salt and pepper and add red pepper flakes, if using. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
Prepare the filling: In a medium bowl, combine ricotta, heavy cream and 1/2 cup Parmesan. Season with salt and pepper and set aside.
Prepare the pasta: As the sauce cooks, heat oven to 425 degrees, and place a large pot of salted water to boil on the stove.
Cook pasta until it’s nearly al dente. (You want to undercook the pasta slightly, as it will continue to cook in the oven. A good way to do this is cook it 2 minutes less than you normally would if preparing it al dente.) Reserving 1 cup of the pasta cooking liquid, drain pasta and rinse with cool water; set aside while the tomato sauce finishes cooking.
Once tomato sauce is done, stir in reserved pasta water.
Place pasta in a large bowl and add 2 cups sauce. Stir to coat pasta evenly encouraging the sauce to go inside each tube.
Spoon a bit of remaining sauce on the bottom of a 3-quart baking dish and top with 1/3 of the pasta. Spoon 1/3 of the remaining sauce on top, dollop with half the ricotta mixture and scatter 1/3 of the mozzarella on top of that. Repeat, beginning with the pasta, one more time. For the final layer, add the last 1/3 of pasta and the last of the sauce. Dot remaining mozzarella on top and shave a bit more Parmesan on top of that. Place baking dish on top of a sheet pan lined with parchment paper to catch any drips. Place in the oven and bake until the edges are golden brown and bubbling and the top has browned nicely, 30 to 40 minutes.
Let cool slightly before eating with a big green leafy salad.
Tip
Baked ziti can be assembled 2 hours before baking. It can be baked 1 day ahead and rewarmed before serving.
PEPPERONI PIZZA PASTA
This is from the long-since-forgotten email list. Serves 4
Ingredients
8oz (2 c) uncooked ziti
1 (14oz) jar pizza sauce
2 oz sliced pepperoni, halved (about 3/4 c)
1/4 c finely chopped bell pepper
1/4 c grated parmesan
1/2 tsp dried oregano leaves
1 clove garlic, minced
4oz (1c) shredded mozzarella cheese
Directions
Heat oven to 375. Spray 8" sq. baking pan with nonstick spray. Cook ziti according to pkg directions. In a large bowl, combine cooked ziti, pizza sauce, pepperoni, bell pepper, Parmesan, oregano and garlic; mix well. Spoon into baking pan; sprinkle with mozzarella. Cover with foil and bake at 375 for 30-35 min. or throughly heated and cheese is melted.
Friday, February 20, 2026
Friday Recipes
It's finally Friday. Yay! Here's hoping for a good weekend.
Of course, we do need to eat. To that end, here are six recipes to help you through the weekend, including Spicy Baked Sweet Potato Fries and Freezer Bag Chicken Fajita Stir-Fry. Enjoy!
CHICKEN FETTUCCINE ALFREDO
This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."
Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
\1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1-1/2 cups freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Cook’s Note
Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
MEATLOAF
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed."
Total Time: 1-1/2 hours; Yield: 6 to 8 servings (2 loaves)
To view this online, go to https://cooking.nytimes.com/recipes/1020853-meatloaf. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Meatloaf
2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt (such as Diamond Crystal) or 1 tablespoon coarse kosher salt or fine salt
1 teaspoon black pepper
1 teaspoon dried thyme
3 pounds meatloaf mix (or any combination of ground beef, pork and/or veal)
For the Tomato Glaze
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Chopped fresh parsley, for serving (optional)
Preparation
Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.
Stir in tomato paste until well combined; let cool.
In a large bowl, combine bread and milk, and mash with a spoon until a paste forms.
Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.
Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat.
Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet. (If you like, use an 8-inch loaf pan to shape each meatloaf before unmolding for baking.)
Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf.
Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before sprinkling the top with fresh parsley, if using, and slicing.
FREEZER BAG CHICKEN FAJITA STIR-FRY
This yumminess is from the Food Network, and begins, "This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen."
Active Time: 30 minutes; Total Time: 30 minutes (plus freezing and defrosting time); Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/freezer-bag-chicken-fajita-stir-fry-3885886.
Ingredients
1/4 cup vegetable oil
2 tablespoons chili powder
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 small red onion, thinly sliced
1-1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
12 small flour tortillas, warmed
Guacamole, salsa, sour cream and lime wedges, for serving
Directions
Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.
Cook’s Note
Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
SPICY BAKED SWEET POTATO FRIES
This is from Everyday Diabetic Recipes, and begins, "Chili powder gives our Spicy Baked Sweet Potato Fries the perfect kick, sure to get your gang excited about their new favorite side! Plus, using sweet potatoes instead of regular baking potatoes provides an added nutritional boost!"
Cook Time: 25 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Potatoes-Rice/Spicy-Baked-Sweet-Potato-Fries--6743.
Ingredients
1 tablespoon canola oil
2 teaspoons chili powder*
1 teaspoon salt
1/8 teaspoon ground red pepper*
3 large sweet potatoes (about 2-1/2 pounds), peeled and cut lengthwise into thin wedges
Directions
Preheat the oven to 425 degrees. Coat rimmed baking sheets with nonstick cooking spray.
In a large bowl, toss the potatoes with oil. In a small bowl, combine the chili powder, salt, and ground red pepper. Sprinkle over the potato wedges and toss until evenly coated.
Spread the potato wedges in a single layer on the baking sheets.
Bake for 25 to 30 minutes, or until golden and tender, turning once halfway through cooking time. Serve immediately.
Notes
To make this a gluten-free recipe, use nonstick cooking spray with no flour added, and seasonings with no added starch from a gluten-containing source.
If you're a fan of crispy fries, simply combine the seasonings with 2 beaten egg whites in a shallow dish. Coat the potato wedges with this mixture and bake as above. They'll crisp up in no time!
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
HOMEMADE SLOPPY JOES
This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.
Ingredients
1-1/2 pounds extra-lean ground beef
1/2 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cups water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper, or to taste
Directions
Gather all ingredients.
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.
Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.
Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.
Add remaining 1 cup water and bring mixture to a boil.
Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.
Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!
Of course, we do need to eat. To that end, here are six recipes to help you through the weekend, including Spicy Baked Sweet Potato Fries and Freezer Bag Chicken Fajita Stir-Fry. Enjoy!
CHICKEN FETTUCCINE ALFREDO
This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."
Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
\1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1-1/2 cups freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Cook’s Note
Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
MEATLOAF
This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "Traditional meatloaf was created as a tasty way to use up leftover vegetables and to stretch meat further during lean times. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed."
Total Time: 1-1/2 hours; Yield: 6 to 8 servings (2 loaves)
To view this online, go to https://cooking.nytimes.com/recipes/1020853-meatloaf. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
For the Meatloaf
2 tablespoons extra-virgin olive oil, plus more for greasing
1 large yellow onion, finely chopped (about 2 cups)
5 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons tomato paste
3 (1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces
2/3 cup whole milk
3 large eggs
1/4 cup coarsely chopped fresh flat-leaf or curly parsley
2 tablespoons kosher salt (such as Diamond Crystal) or 1 tablespoon coarse kosher salt or fine salt
1 teaspoon black pepper
1 teaspoon dried thyme
3 pounds meatloaf mix (or any combination of ground beef, pork and/or veal)
For the Tomato Glaze
1/2 cup ketchup
1 tablespoon Worcestershire sauce
Chopped fresh parsley, for serving (optional)
Preparation
Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.
Stir in tomato paste until well combined; let cool.
In a large bowl, combine bread and milk, and mash with a spoon until a paste forms.
Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.
Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat.
Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet. (If you like, use an 8-inch loaf pan to shape each meatloaf before unmolding for baking.)
Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf.
Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before sprinkling the top with fresh parsley, if using, and slicing.
FREEZER BAG CHICKEN FAJITA STIR-FRY
This yumminess is from the Food Network, and begins, "This Mexican-inspired stir-fry is the perfect quick weekend project: peppers, onions and chicken are tossed with a chili-spiced oil and frozen."
Active Time: 30 minutes; Total Time: 30 minutes (plus freezing and defrosting time); Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/freezer-bag-chicken-fajita-stir-fry-3885886.
Ingredients
1/4 cup vegetable oil
2 tablespoons chili powder
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 small red onion, thinly sliced
1-1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
12 small flour tortillas, warmed
Guacamole, salsa, sour cream and lime wedges, for serving
Directions
Whisk together the oil, chili powder, cumin, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the garlic, peppers and onion and toss to coat. Cover with plastic wrap and microwave until the vegetables are crisp-tender, about 2 minutes. Remove the plastic wrap and let cool completely.
Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking.
Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper.
Divide the chicken and vegetables among 4 plates. Serve with 3 tortillas each and the guacamole, salsa, sour cream and lime wedges on the side.
Cook’s Note
Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings. Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
SPICY BAKED SWEET POTATO FRIES
This is from Everyday Diabetic Recipes, and begins, "Chili powder gives our Spicy Baked Sweet Potato Fries the perfect kick, sure to get your gang excited about their new favorite side! Plus, using sweet potatoes instead of regular baking potatoes provides an added nutritional boost!"
Cook Time: 25 minutes; Serves: 6
To view this online, go to https://www.everydaydiabeticrecipes.com/Potatoes-Rice/Spicy-Baked-Sweet-Potato-Fries--6743.
Ingredients
1 tablespoon canola oil
2 teaspoons chili powder*
1 teaspoon salt
1/8 teaspoon ground red pepper*
3 large sweet potatoes (about 2-1/2 pounds), peeled and cut lengthwise into thin wedges
Directions
Preheat the oven to 425 degrees. Coat rimmed baking sheets with nonstick cooking spray.
In a large bowl, toss the potatoes with oil. In a small bowl, combine the chili powder, salt, and ground red pepper. Sprinkle over the potato wedges and toss until evenly coated.
Spread the potato wedges in a single layer on the baking sheets.
Bake for 25 to 30 minutes, or until golden and tender, turning once halfway through cooking time. Serve immediately.
Notes
To make this a gluten-free recipe, use nonstick cooking spray with no flour added, and seasonings with no added starch from a gluten-containing source.
If you're a fan of crispy fries, simply combine the seasonings with 2 beaten egg whites in a shallow dish. Coat the potato wedges with this mixture and bake as above. They'll crisp up in no time!
CHEESY HAMBURGER SKILLET
This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.
"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."
Makes 4 to 6 servings
To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef
2 teaspoons seasoned salt, like Lawry’s
1-1/2 cups beef broth
8 ounces dried pasta shells
1 (14.5-ounce) can crushed tomatoes, not drained
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream or half-and-half
Directions
Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.
Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.
Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.
Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Simple Substitutions
Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:
Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.
Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.
Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.
Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.
HOMEMADE SLOPPY JOES
This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6
To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.
Ingredients
1-1/2 pounds extra-lean ground beef
1/2 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cups water, divided
3/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon Dijon mustard
1-1/2 teaspoons salt, or to taste
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
1 pinch cayenne pepper, or to taste
Directions
Gather all ingredients.
Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.
Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.
Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.
Add remaining 1 cup water and bring mixture to a boil.
Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.
Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!
Thursday, September 18, 2025
Chicken
Somehow, I seem to find an over-abundance of Chicken recipes. Could it be because chicken is popular? Could be.
Here are six chicken recipes to help you through the day, including a Lighter Chicken Pot Pie and Tuscan Chicken Skillet. Enjoy!
ENCHANTED SOUR CREAM CHICKEN ENCHILADAS
This is from allrecipes and submitted by "Kate", who wrote, "A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Servings: 6; Yield: 1 9X13-inch baking dish
To view this online, go to https://www.allrecipes.com/recipe/212451/enchanted-sour-cream-chicken-enchiladas/.
Ingredients
2 cups cubed cooked chicken
1 cup sour cream
1/8 teaspoon salt
1 pinch ground black pepper
1/2 cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.
Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish.
When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
TUSCAN CHICKEN SKILLET
This is from the Food Network, and begins, "Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home."
Active Time: 30 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/tuscan-chicken-skillet-5421728.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
4 slices bacon, chopped
1 pound chicken tenders, cut into 1-inch pieces
2 cloves garlic, minced
4 plum tomatoes, chopped
1 cup heavy cream
5 ounces baby spinach
3/4 cup grated Parmesan
3 tablespoons chopped fresh basil
Directions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.
CHICKEN FETTUCCINE ALFREDO
This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."
Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1-1/2 cups freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Cook’s Note
Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
EASY CHICKEN ENCHILADAS
This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."
Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.
Ingredients
1 pound skinless, boneless chicken breast halves
1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup
1/2 cup mild salsa (lower sodium such as Newman's Own)
1 (4 ounce) can diced green chiles
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 cups packaged baby lettuce mix
8 (6 inch) corn tortillas, warmed (see Tip)
1/2 cup shredded Mexican-style four-cheese blend
Directions
Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.
Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.
Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.
Tips
Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.
LIGHTER CHICKEN POT PIE
This is from Everyday Diabetic Recipes, and begins, "Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!"
Cook Time: 30 minutes; Serving Size: 3/4 cup; Serves: 8
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Lighter-Chicken-Pot-Pie.
Ingredients
1 tablespoon light margarine
1/2 cup chopped onion
8 ounces mushrooms, coarsely chopped
1-1/2 cup frozen mixed vegetables, thawed
3 cups cooked diced chicken
1/2 teaspoon dried thyme
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1 cup reduced sodium fat-free chicken broth
1/2 cup fat-free evaporated milk
2 tablespoons all-purpose flour
4 slices reduced-fat crescent rolls (from an 8-ounce package)
Directions
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.
In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.
Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.
Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.
CRACK CHICKEN
This is from Lindsay Funston at Delish. Lindsay wrote, “This is our most dangerously addictive sauce EVER. Once you start, you literally can't stop. We can almost guarantee you'll be hooked after making it once. (Beware: This is pretty much a gateway recipe to Crack Chicken Tacos and Crack Chicken Dip—which are even more insane.)”
Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 6
To view this online, click here.
Ingredients
1 c. all-purpose flour
2 lb. chicken tenders
2 c. panko bread crumbs
3 large eggs
Kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
Ranch dressing, for serving (optional)
Directions
Preheat oven to 425°. In a large resealable plastic bag, combine flour and chicken tenders and shake until fully coated.
Set up a dredging station: In one shallow bowl, put bread crumbs, and in another shallow bowl, whisk together eggs and 2 tablespoons water. Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer 5 minutes.
In a large bowl, toss baked chicken in sauce until coated. Serve with ranch, if desired.
Here are six chicken recipes to help you through the day, including a Lighter Chicken Pot Pie and Tuscan Chicken Skillet. Enjoy!
ENCHANTED SOUR CREAM CHICKEN ENCHILADAS
This is from allrecipes and submitted by "Kate", who wrote, "A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Servings: 6; Yield: 1 9X13-inch baking dish
To view this online, go to https://www.allrecipes.com/recipe/212451/enchanted-sour-cream-chicken-enchiladas/.
Ingredients
2 cups cubed cooked chicken
1 cup sour cream
1/8 teaspoon salt
1 pinch ground black pepper
1/2 cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.
Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish.
When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
TUSCAN CHICKEN SKILLET
This is from the Food Network, and begins, "Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home."
Active Time: 30 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/tuscan-chicken-skillet-5421728.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
4 slices bacon, chopped
1 pound chicken tenders, cut into 1-inch pieces
2 cloves garlic, minced
4 plum tomatoes, chopped
1 cup heavy cream
5 ounces baby spinach
3/4 cup grated Parmesan
3 tablespoons chopped fresh basil
Directions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.
CHICKEN FETTUCCINE ALFREDO
This is from the Food Network, and begins, "Homemade chicken fettuccine alfredo is a great dish to perfect at home and has the potential to be better than most restaurant versions. The sauce in this recipe magically comes together in the skillet, coating and clinging to the noodles just right and without the help of flour. Heavy cream is gently simmered, reducing and thickening it – and then it gets help from grated Parmesan. The sauce may seem too thin in the pan but once the chicken and cooked pasta are tossed with it the dish comes together nicely and the sauce finishes itself. Eat alfredo right away and be sure to save a little of the salted pasta water – you can stir splashes of it into the pasta if the sauce gets too thick as it sits."
Active Time: 25 minutes; Total Time: 25 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chicken-fettuccine-alfredo-3364118.
Ingredients
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1-1/2 cups freshly grated Parmigiano-Reggiano
Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
Cook’s Note
Don't worry if it seems like there is too much sauce. As soon as everything is tossed together, the sauce will start to cling to the pasta and thicken before your eyes!
EASY CHICKEN ENCHILADAS
This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."
Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings
To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.
Ingredients
1 pound skinless, boneless chicken breast halves
1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup
1/2 cup mild salsa (lower sodium such as Newman's Own)
1 (4 ounce) can diced green chiles
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 cups packaged baby lettuce mix
8 (6 inch) corn tortillas, warmed (see Tip)
1/2 cup shredded Mexican-style four-cheese blend
Directions
Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.
Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.
Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.
Tips
Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.
LIGHTER CHICKEN POT PIE
This is from Everyday Diabetic Recipes, and begins, "Got your plate ready? Good, 'cause you're going to want a bowl of this Lighter Chicken Pot Pie. It's got all the cozy mixed in, like veggies and chicken in a lightened-up cream sauce. Don't worry, we've even added a bit of crust to this diabetic-friendly chicken pot pie!"
Cook Time: 30 minutes; Serving Size: 3/4 cup; Serves: 8
To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Lighter-Chicken-Pot-Pie.
Ingredients
1 tablespoon light margarine
1/2 cup chopped onion
8 ounces mushrooms, coarsely chopped
1-1/2 cup frozen mixed vegetables, thawed
3 cups cooked diced chicken
1/2 teaspoon dried thyme
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
1 cup reduced sodium fat-free chicken broth
1/2 cup fat-free evaporated milk
2 tablespoons all-purpose flour
4 slices reduced-fat crescent rolls (from an 8-ounce package)
Directions
Preheat oven to 375 degrees F. Coat a 9-inch deep dish pie plate with cooking spray.
In a large skillet over medium-high heat, melt margarine. Add onions and mushrooms and cook 3 to 5 minutes, or until just softened. Add vegetables, chicken, thyme, salt, if desired, pepper, and broth; simmer 5 to 6 minutes.
In a small bowl, whisk evaporated milk and flour. Pour into skillet and continue to cook 3 to 5 minutes, or until sauce is thickened.
Pour chicken mixture into pie plate and arrange dough slices on top, placing the widest side of dough on outer edge of pie plate.
Bake 20 to 25 minutes, or until hot and bubbly and crust is golden.
CRACK CHICKEN
This is from Lindsay Funston at Delish. Lindsay wrote, “This is our most dangerously addictive sauce EVER. Once you start, you literally can't stop. We can almost guarantee you'll be hooked after making it once. (Beware: This is pretty much a gateway recipe to Crack Chicken Tacos and Crack Chicken Dip—which are even more insane.)”
Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 6
To view this online, click here.
Ingredients
1 c. all-purpose flour
2 lb. chicken tenders
2 c. panko bread crumbs
3 large eggs
Kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
Ranch dressing, for serving (optional)
Directions
Preheat oven to 425°. In a large resealable plastic bag, combine flour and chicken tenders and shake until fully coated.
Set up a dredging station: In one shallow bowl, put bread crumbs, and in another shallow bowl, whisk together eggs and 2 tablespoons water. Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, whisk together barbecue sauce, brown sugar, lime juice, and garlic powder. Simmer 5 minutes.
In a large bowl, toss baked chicken in sauce until coated. Serve with ranch, if desired.
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