Chicken Bacon Ranch Alfredo Pasta

1/2 lb. bacon, cooked and chopped
1 lb. boneless, skinless chicken breasts, diced
1 tbsp. olive oil
1 packet dry Ranch dressing mix
8 oz. pasta (I used Shells)
1 cup Mozzarella cheese, shredded
1/2 cup Cheddar cheese, shredded
Salt/Pepper to taste
1 jar Alfredo sauce (14.5 oz)

Preheat oven to 375 and grease a 9 x 9 baking dish.

Heat a large skillet over medium heat. Cook bacon until brown and crispy, about 7 minutes.

Drain fat and place bacon on a paper towel to absorb the grease.

In a gallon size Ziploc bag, add in the olive oil, diced chicken (raw at this point), and Ranch mix.  Shake around in bag until chicken is evenly coated.

Add chicken to skillet and cook until no longer pink. Set aside.

In a pot of boiling water, cook pasta until al dente.  Drain water and add pasta to greased baking dish.

Add cooked chicken and Alfredo sauce to the pasta.  Sprinkle both cheeses, bacon, and salt/pepper to the top of the Alfredo and place pan in oven.

Bake until bubbly and cheese is melted, about 15 minutes.  Remove from oven and serve!!

Beef, Tomato, and Macaroni Soup

• 1 lb lean ground beef (or ground venison)
• 1 tsp onion powder
• 2 tsp minced garlic
• 4 c. beef broth
• 1 - 28 oz. can Diced Tomatoes
• ¼ c. ketchup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp brown sugar
• 2 tsp Italian seasoning
• 1 c. dry macaroni
• Parmesan Cheese (if desired)

Instructions:

1. In a large stock pot, add ground beef, garlic and onion powder.  Cook until beef is no longer pink. Drain the grease.
2. Add broth, cans of chopped tomatoes, Worcestershire, brown sugar (optional), ketchup and Italian seasoning. Bring to a boil and simmer for 8-10 minutes
3. Add the dry macaroni and let cook for 15 minutes. Top with cheese, if desired, and enjoy!

*Broccoli Casserole

Broccoli Casserole

Cook broccoli as directed on the package, then drain and place in a very large casserole dish or a large Crockpot. 

Cook Béchamel Sauce as follows:

·       6 Tbsp Unsalted Butter

·       4 Tbsp Flour

·       1 ½ c. Milk

·       salt & pepper, to taste

Melt butter and add flour.  Cook roux a little and begin adding milk until fully incorporated.  Mix together and cook until slightly thick.

·        4 (12 oz.) Packages frozen chopped broccoli

·        1 can cream of mushroom soup

·        1 jar (4 oz) sliced mushrooms

·        6 tsp minced garlic, from jar

·        16 oz Velveeta

·        8 oz sharp cheddar, grated for topping

·        2 sleeves Ritz crackers, crushed for topping

·        4 oz unsalted butter, for topping

·        Paprika, for topping

Add sliced mushrooms, garlic, and cream of mushroom soup.  Stir well.  Lower heat and slowly add chunks of Velveeta.  Stir almost constantly keeping heat low until cheese is fully melted.  Pour sauce of broccoli and stir gently until combined.

In a small sauce pan, melt butter.  Stir in crushed crackers over medium to medium-high heat to lightly toast.  Stir in a dash of paprika.  Sprinkle grated cheddar over the casserole.  Sprinkle toasted crackers on top of casserole.  Sprinkle a little more paprika on top.  Place in 350 degree oven until hot, bubbly and brown on top.

*May also put in a Crockpot and heat on low for 2 hours.

Alfredo - Olive Garden Copycat

Olive Garden Alfredo

1 pkg Pasta (penne or fettuccine)

1 stick of butter

1 clove of minced garlic

1 pint of heavy cream

1 cup of fresh Parmesan cheese

2 tbsp cream cheese

1/4 tsp salt

1/2 tsp white pepper

Cook the Pasta al dente.

While the pasta is cooking, melt the butter in a saucepan over medium heat. Add the minced garlic and cook for two minutes stirring constantly, then add in heavy cream and cream cheese, stirring constantly. Heat until the mixture begins to bubble along the sides, but do not boil.

Add in Parmesan Cheese, and sprinkle liberally with salt and pepper. Continue stirring until the sauce is fully incorporated, but do not boil it as that will cause the cream to curdle.

Serve over hot (drained & rinsed) pasta of your choice and add a lovely side salad to complete the meal.

Eggo Buttermilk Waffles - Copycat

Eggo Buttermilk Waffles

3 cups flour

1 Tbs baking powder

1 1/4 tsp salt

4 eggs

2 1/2 Tbs tablespoons sugar

1/2 cup milk

3/4 cup buttermilk (or 3/4 c. Water and 3 TBS Buttermilk Powder)

3/4 cup water

1/4 c. vegetable oil

10-12 Drops Yellow food coloring (optional)

In a mixer, beat eggs and sugar with a mixer on high speed for 1 minute. Add water, milk, oil and buttermilk, mixing well until combined.

In a medium bowl combine flour, baking powder and salt mixing well.

Add the dry ingredients to the mixer bowl, mixing on medium/high for 1 minute.

Heat the Waffle Iron, Spritz it liberally with non-stick spray (we use an olive oil Misto!) Pour 1/2 cup of batter into the center of the waffle iron, allowing it to spread evenly and cook about 1 minute. Do not cook longer, the point is not to brown the waffle, this will be done in the toaster later!!

Cool, place in freezer or vacuum seal bags and freeze. 

To enjoy, pop a waffle or two into the toaster on the lowest setting and toast, top with butter, syrup, fresh berries, etc as desired.

The recipe makes about 9 large Round waffles, but we recommend using a square waffle maker because they seem to toast more evenly and fit in the toaster better!

* recipe courtesy budget101.com

*Decadent Roast with Pototoes, Carrots, and Gravy

• 1.8 lb London Broil
• 1 packet Ranch Dressing Dry Mix
• 1 packet Au Jus Dry Mix
• 1/2 stick unsalted butter
• 2 c. Yellow Tail Cabernet Sauvignon
• 2 c. low sodium beef broth
• 1 c. water
• 2 sticks celery, diced
• 8 oz. sliced mushrooms
• 3 lrg carrots
• 4 lrg Russet potatoes
• salt, a little as needed

Place meat in large crockpot.  Sprinkle about 2/3 of each seasoning packet on meat.  Slice butter and place evenly over meat.  Pour wine, beef broth, and water around meat.  Cut potatoes and carrots into large chunks and place around and on meat.  Sprinkle celery on top.  Sprinkle mushrooms on top.  Sprinkle the rest of the seasoning packets over mushrooms.  After simmering a couple hours, taste to see if salt is needed.  Add a little and allow to simmer a while before tasting again.  Cook on low for 8 hours.

*Easy French Dip Sandwiches

• 1½ lb Roast beef
• 1½ lb Baby Swiss cheese 
• 32 oz. beef stock
• 2 packets McCormick's Au Jus seasoning mix 
• 4 med yellow onions 
• 4 Tbsp unsalted butter
• 6 hoagie size sandwich buns, 6-7 inches

Slice the onions into thin slices.  Melt butter in a saucepan and add onions.  Saute until translucent, about 5 minutes.  Sprinkle the Au Jus seasoning mix onto the simmering onions and stir to coat.  Slowly add the beef stock and bring to a boil.  Reduce heat to medium and simmer for about 10 minutes uncovered.  Turn off heat.  

Using a slotted spoon, dip the onions out of the sauce and place in a bowl. These will be put on the sandwiches.

Lightly toast the buns under the broiler in the oven.

Place the roast beef, some onions, and Swiss cheese on the buns.  Put back under the broiler to warm and melt the cheese.  Serve immediately with the dipping sauce.  Enjoy!