Italian Grilled Chicken with Creamy Red Sauce

By: COOKING A'LA MODE

16 oz. pasta noodles
1/2 bottle of Italian salad dressing
2-3 chicken breasts, thawed
1 recipe of Alfredo Sauce
8 oz. marinara sauce (I used tomato basil sauce)
Parmesan cheese, grated

Alfredo Sauce:

1 8oz. block cream cheese (I use reduced fat)
1/2 c. butter
1/4 c. + milk
1/2 c. + fresh Parmesan cheese
salt
pepper
garlic salt

1. Marinate in a ziplock bag with bottled Italian dressing over night.

2. Preheat grill, boil salted water for pasta, and begin making alfredo sauce.

3. Alfredo: In a small saucepan, combine cream cheese and butter until melted. Don't be alarmed if the fat separates and makes the mixture look like curdled milk! Add milk and stir until mixture becomes smooth. Add Parmesan and seasonings and whisk until cheese melts and becomes combined. Add more milk and/or Parmesan until sauce reaches desired flavor and consistency (ie. thicker, thinner, more cheesy, etc.) You really can't go wrong! Season again, as needed.

4. Boil pasta and cook until al dente.

5. Heat marinara until warm and combine alfredo with as much marinara as desired.

6. Slice chicken into thin strips and serve over pasta and sauce. Top with fresh Parmesan.
Kara

Chicken Spaghetti

4 chicken breast, cooked and shredded

1 can rotel
1 can cream of chicken
1 can cream of mushroom
1 cup chicken broth (from cooked chicken)
1 lb velveeta
12 ounces spaghetti



Cook chicken (save a cup of broth) and cook spaghetti in broth. In pan on low heat mix soups, rotel, broth and cheese until cheese is melted. Add chicken and spaghetti. Pour into dish and bake for 30 minutes at 350. YUMMY!!
 
Stephanie Roades

Baked Ziti

16 oz (or 6 cups uncooked) penne pasta, cooked and cooled
3 jars pasta sauce of choice
15 oz ricotta
16 oz shredded mozzarella
5 oz shredded parmesan

Mix all ingredients together, saving 1/2 of the mozzarella and parmesan to sprinkle on top. Makes two 9x13 pans.

Bake at 350` for 40 minutes covered in foil. Remove foil and cook an additional 10 minutes.

Serve with salad and/or cooked vegetables; and garlic bread.

By. Jen Rich

Baked Ziti

1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce

To Freeze: Lightly grease a 9x13 inch baking dish and spoon in ziti mixture.  Include spaghetti sauce and Parmesan cheese (freeze separetely in freezer bag).
To Cook: Thaw. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Michelle

Chicken Salsa Skillet

1 lb. chicken breasts, cubed
1-1/4 cups Salsa
1 cup frozen corn,
1 large green pepper, sliced
pasta
cheese


Freezing: Cook chicken in skillet. Let cool. Combine all ingredients into gallon size freezer bag. Include package of pasta and cheese with each meal.
To Cook: Pour contents into skillet. Cover. Simmer on medium heat for 15 min (or until heated through). Stir occasionally. Cook Pasta as directed on package. Pour pasta into skillet. Mix and top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Crystal Howarth

Cheesy Manicotti

10 uncooked manicotti shells
1 (15 ounce) container ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 eggs, beaten
1 teaspoons dried basil
1 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 (26 ounce) jars spaghetti sauce

Freezing: Slightly undercook manicotti. Meanwhile, in a bowl, combine the ricotta cheese, 2 cups mozzarella cheese, parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in a disposable 13x9 pan. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce and cheese. Cover with plastic wrap and then foil.
 
To Cook: Remove plastic wrap and re-cover with foil bake at 375 degrees F for 35-40 minutes (if frozen 425 for 75-90 min.  Uncover and bake 10 minutes longer or until cheese is melted and manicotti is heated through.

Crystal Howarth

Beef Stroganoff

1/3 cup flour
2 cups milk
2 tsp beef bouillon granules
1-1 1/2 lbs lean stew meat
1/2 packet dry onion soup mix
1 bay leaf
1 small can sliced mushrooms
1/2 cup water
2 cups sour cream
1 pkg egg noodles (6-8 oz)

Freezing: Warm about 1 1/2 cups of the milk in saucepan. In separate bowl whisk flour, beef granules, and 1/2 cup milk until no lumps remain. Add it to the warm milk in the saucepan. Stirring constantly over medium heat, bring the sauce to a gentle boil for 1 min. Remove from heat. Add the rest of the ingredients except for sour cream and noodle. Cool and place in a freezer bag. Include a pint of sour cream and noodles with meal.
To Cook: Pour sauce in slow cooker and cook for 6 hours on low until meat is tender. Add sour cream just before serving. Serve over noodles.

Suzie Roberts