Feb 052016
 

Easier than regular Chicken Cordon Bleu with the added bonus of pasta! I really enjoyed this recipe.

I modified the recipe some. With our love of garlic, I added a bit more along with more ham, pepper and parsley. Due to the salt in ham, I took salt out of the ingredients, so you might want to salt to your taste.

If you don’t like swiss cheese, you can use a different cheese. I think it would taste pretty yummy with provolone.

One Pan Chicken Cordon Bleu Pasta
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Ingredients
  1. 2 Tablespoons olive oil
  2. 1 Tablespoon garlic, minced
  3. 2 chicken breasts, cut into 1" inch cubes
  4. 1/2 pound diced ham
  5. 3 cups rotini pasta
  6. 1 cup water
  7. 2 cups chicken broth
  8. 1 teaspoon onion powder
  9. 1/2 teaspoon pepper
  10. 8 ounces Swiss cheese, sliced or shredded
  11. 1/2 cup breadcrumbs
  12. 1 Tablespoon dried parsley
Instructions
  1. Heat olive oil over medium heat. Add garlic and cook for 1 minute.
  2. Add chicken and cook until lightly browned. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add ham, pasta, water, chicken broth, pepper and onion powder. Stir
  4. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  5. Remove pan from heat and add Swiss cheese. Stir until melted.
  6. Top with breadcrumbs and place under the broiler for 5 minutes.
Notes
  1. If you don't want to use the broiler, toast breadcrumbs in a skillet before sprinkling over pasta.
Adapted from I Heart Naptime
Adapted from I Heart Naptime
Kryson's Kreations http://krysonskreations.com/
one-pan-cordon-bleu-pasta

Nov 102015
 

Another dish that screams for modification. Use your own favorite pizza toppings. Make it vegetarian, Hawaiian or even change the sauce to Alfredo instead of pizza sauce. Just make sure you use the same amount of liquid so the pasta has enough to absorb.

I recently tried freezing it before cooking and it worked beautifully. It wasn’t fully thawed when I started cooking it, so I added an additional 10 minutes to the cooking time. Freezes well after cooking, too.

Pizza Pasta
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
10 hr
Ingredients
  1. 1 lb mild Italian pork sausage
  2. 1 small onion, diced
  3. 8 ounces fresh sliced mushrooms
  4. 2 cups beef broth
  5. 2 cups pizza sauce
  6. 1 (14.5 ounce) can diced tomatoes, undrained
  7. 4 cups uncooked rotini pasta
  8. 1 (2 1/4 ounce) can sliced ripe olives, drained (optional)
  9. 4 sliced crispy bacon, crumbled
  10. 1 1/2 cups shredded mozzarella or pizza cheese
  11. Sliced pepperoni for topping
Instructions
  1. In skillet cook sausage, onion and mushrooms over medium-high heat 8 to 10 minutes, until sausage is no longer pink. Drain.
  2. In ungreased 13x9-inch (3-quart) glass baking dish, mix beef broth, pizza sauce and tomatoes. Stir in cooked sausage mixture, uncooked pasta and olives (pasta should be completely covered with sauce). Cover tightly with foil; refrigerate at least 8 hours or overnight.
  3. When ready to bake, heat oven to 350°F. Stir casserole; cover with foil and bake 1 hour to 1 hour 15 minutes or until bubbly.
  4. Uncover baking dish and stir. Sprinkle with bacon, cheese and top with pepperoni. Bake uncovered 10 to 15 minutes longer or until cheese is melted.
Notes
  1. If freezing, add rotini pasta, broth, pizza sauce, tomatoes, cooled sausage mixture and olives to a plastic freezer bag, Food Saver bag or freezable casserole dish with a lid. Remove as much air as possible from bags and freeze. If using a casserole dish, cover with plastic wrap before covering with lid.
  2. Remove from freezer and allow to thaw for a day before cooking.
  3. Don't forget the bacon, mozzarella cheese and pepperoni!
  4. Don't like Italian sausage? Use hamburger!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

Oct 122015
 

Several years ago, our doctor placed us on a low GI (glycemic index) diet. Strangely enough, I had just been researching GI and GL (glycemic load) so I already knew what he was talking about. I felt like a smarty pants! Hur, hur!

One of my biggest hurdles was pasta. I didn’t think I could live a life without pasta. I didn’t know about Dreamfields Pasta in the beginning, so I started looking for alternatives. With all the cost of some of the alternative choices, I decided to give zucchini pasta a reluctant try.

While zucchini pasta doesn’t taste like pasta and isn’t exactly the same texture as pasta, I found it worked beautifully as replacement in some dishes. I just didn’t think if it as a pasta dish anymore, but a new concoction. Spaghetti made with zucchini pasta is really good. It’s especially good when you add plenty of veggies like fresh mushrooms, peppers and onions. I tried calling it Zughetti, but it didn’t catch on.

So, if you’re looking to eat low GI or just healthier, give zucchini pasta a try. We found it works well with some things and not others. I think we tended to like it better with tomato sauces and we use Dreamfields for everything else.

Zucchini Pasta
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Ingredients
  1. Zucchini (amount depends on size of zucchini)
  2. Salt
Instructions
  1. With a knife or vegetable peeler, cut or peel strips of zucchini. Make them as wide or as narrow as you need depending on what type of pasta you're replacing. Wider strips for fettuccine or linguine and thinner for spaghetti. Stop when you get to the seeds in the center.
  2. Place zucchini in a colander and sprinkle with 1/4 teaspoon of salt per 1 cup of zucchini strips. Toss to coat the zucchini with salt.
  3. Place a bowl under the colander and a small plate inside the colander on top of the zucchini strips to squeeze out the liquid. Place a weight on the plate. Several cans of canned goods work well as a weight.
  4. In 30 minutes, remove the weights, plate and stir the zucchini. Replace the plate and weights. Leave for another 30 minutes or longer if you want the strips to be more solid. I've never left them out for more than 12 hours, but you can leave them for up to 24 hours.
  5. Rinse off the salt and replace the plate. Press down to remove excess liquid.
  6. Do not cook the zucchini strips. They become mushy and do not resemble pasta anymore. You can heat them up a little, but I usually use the food I'm serving them with to eat up the strips.
Notes
  1. Zucchini pasta works well with low GI diets.
Kryson's Kreations http://krysonskreations.com/
zucchini

I didn’t take pictures last time I made zucchini pasta, but I took pictures of the zucchini before I made them into pasta. Not sure why. I’ll try to remember to take pictures next time.

Oct 202011
 

Serves 12

Ingredients

16 oz. Package Spiral Pasta 1 C Mayonnaise
1 1/2 C Kielbasa, Polish Sausage & Smoked Sausage 3 T Cider Vinegar
1 can (2-1/4 ounces) Ripe Olives, Sliced & Drained 1 Envelope Italian Salad Dressing Mix
1/4 C Parmesan Cheese, Shredded 1 C Salad Croutons

Instructions

1. Cook pasta according to package directions; drain and rinse in cold water.

2. Place pasta in a large bowl; add the sausage, olives and parmesan cheese.

3. In a small bowl, combine the mayonnaise, vinegar and salad dressing mix.

4. Stir into the pasta mixture.

5. Add croutons stir to coat.

6. Serve immediately.

Garlic & Herb Salad Dressing Mix is good also.

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