Apr 102015
 

We love alfredo, so I was super excited when I ran across this recipe. So much easier and faster! I love not having to boil the pasta separate and heat up the house even more during the summer months.

This recipe isn’t quite as rich as the old way I used to make alfredo, but it’s rich enough. I don’t think I’ll ever go back to the old way. I’m excited to try it with crab and see how it turns out.

One Pan Chicken Broccoli Alfredo
Serves 6
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 3 Tablespoons Olive Oil
  2. 2 pounds boneless, skinless chicken breasts
  3. pepper to taste
  4. 12 oz bag frozen broccoli
  5. 3 cloves garlic, minced
  6. 2 cups chicken broth (I make mine with Better Than Bouillon if I don’t have some premade)
  7. 1 1/2 cups heavy cream
  8. 8 oz penne or other small pasta
  9. 2 Tablespoons Italian seasoning
  10. 2 cups fresh shredded real parmesan cheese or 1 cup pre-grated parmesan cheese
Instructions
  1. Cut chicken into bite size pieces and season with pepper.
  2. Lightly brown chicken in olive oil over medium heat. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add broccoli and garlic. Cook for about a minute. Don’t worry about the broccoli still being frozen. It will cook while it simmers.
  4. Add chicken broth, heavy cream and uncooked pasta.
  5. Bring to a boil. Cover and simmer for 25 minutes or until pasta is tender.
  6. Remove from heat. Add parmesan cheese and Italian seasoning.
  7. Enjoy!
Notes
  1. Don’t like broccoli? Try a different vegetable or omit completely.
Adapted from Melissa’s recipe at No. 2 Pencil
Kryson's Kreations http://krysonskreations.com/
One-Pan-Alfredo

Feb 232015
 

I like making this recipe ahead and tossing it in the freezer for later. I even freeze the rolls if it’s going to be a short enough time before I make it.

Freezing instructions are at the end. I highly suggest a Foodsaver for freezing. It vacuums out the air and prevents frost and freezer burn.

Regular Ziplock freezer bags and a straw work well, too. I’ve had to use that method recently since my Foodsaver isn’t working correctly anymore.

Slow Cooker Italian Pork Sandwiches
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Ingredients
  1. 2 pounds ground pork
  2. 1 15-oz can tomato sauce
  3. 1 1/2 cup chopped onion
  4. 1 8-oz can pizza sauce
  5. 3 cloves garlic, minced
  6. 2 Tablespoons vinegar
  7. 1 Tablespoon Worcestershire sauce
  8. 1 teaspoon salt
  9. 1 teaspoon fennel seed
  10. 2 Tablespoons Italian seasoning
  11. 1 Tablespoon hot pepper sauce
  12. hard rolls
  13. 3 to 4 cups shredded mozzarella cheese
Instructions
  1. Brown ground pork and drain well. Transfer to slow cooker.
  2. Stir in tomato sauce, onion, pizza sauce, garlic, vinegar, Worcestershire sauce, salt, fennel, Italian seasoning and hot pepper sauce.
  3. Cover and cook on low for 8 to 10 hours.
  4. Fill hard rolls with pork mixture and sprinkle with shredded mozzarella.
Notes
  1. Freeze Ahead:
  2. You can have fresh Italian Pork Sandwiches anytime by freezing. Just cook the pork and cool. Mix the rest of the ingredients (not the rolls and cheese of course) and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  3. When you’re ready to make Italian Pork Sandwiches, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag. Cook on high for 1 hour, then turn it to low for 7-9 additional hours. I forgot to cook it on high for an hour the last time I made it, but it was fine after 9 hours cooking it straight from frozen.
  4. Make sure to taste the mixture as soon as it’s hot. If the spices have dulled in the freezer, try adding a pinch or two of additional spices until it tastes like it should.
  5. And don’t forget the hard rolls and mozzarella cheese!
Kryson's Kreations http://krysonskreations.com/

 

Nov 112013
 

The original recipe calls this Company Casserole because it “has things commonly found in your kitchen” so you can whip this up when company comes over. Sadly, I don’t commonly have all these ingredients in my kitchen, and I added a few more, so company casserole isn’t fitting. But, I couldn’t think of anything else to call it. I’m not very creative when it comes to dish names. Poor Man’s Lasagna has been suggested or Italian Casserole of the Thousand Calories, but I think I’ll try to figure something else out.

Company Casserole
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Cook Time
40 min
Cook Time
40 min
Ingredients
  1. 1 1/2 lbs Hamburger
  2. 12 oz Wide Egg Noodles
  3. 1 Tablespoon Butter or Margarine
  4. 2 cloves Garlic, crushed
  5. 8-16 oz Fresh Mushrooms, sliced
  6. 1 bunch Green Onions, chopped
  7. 2 Eggs, lightly beaten
  8. 8 oz Cream Cheese
  9. 1 cup Sour Cream
  10. 8 oz Cottage Cheese, small curd
  11. Pepper, to taste
  12. 16 oz can Tomato Sauce
  13. 2 Tablespoons Italian Seasoning
  14. 1 cup Mozzarella Cheese
Instructions
  1. Heat oven to 350 degrees.
  2. Boil egg noodles to slightly al dente. Drain well. Excess liquid will make this dish runny.
  3. Brown hamburger and drain well and set aside.
  4. Melt butter and sauté garlic, mushrooms and green onion to remove excess liquid. Drain well.
  5. In bowl combine eggs, cream cheese, sour cream and cottage cheese. Mix well. Add mushroom mixture and stir.
  6. Add half the noodles to a casserole dish or 9×13 pan. Add cheese mixture then the rest of the noodles. Top with hamburger and add pepper.
  7. Spread tomato sauce evenly over the top of hamburger and sprinkle with Italian seasoning.
  8. Cook for 30 minutes, add mozzarella cheese and cook 10 minutes or until cheese is melted. Cook slightly longer if you like your cheese nice and brown.
  9. Let sit for 10-15 minutes to allow noodles to absorb excess liquid.
Kryson's Kreations http://krysonskreations.com/

CompanyCasserole

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