Olive Garden Alfredo

OLIVE GARDEN ALFREDO
Found this one at www.momscrazycooking.blogspot.com, thank you!

Ingredients:
1 pkg penne pasta

1 stick of butter 

1 clove of minced garlic

1 pint of heavy cream

1 cup of fresh Parmesan cheese

2 tbsp cream cheese  (I use 2 wedges laughing cow)

1/4 tsp salt

1/2 tsp white pepper

Cook pasta as directed.   In a skillet over medium heat melt butter and add garlic and cook for two minutes.  Add in heavy cream and cream cheese and heat until bubbling, but not boiling. Add in parmesan cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste. Mix the pasta into the sauce. 

 

This was served with a salad and strawberries.

 

Our Review:  This is one of my favorite recipes.  So tasty.  Add a little milk to heat up the next day for lunch! 

Guiltless Alfredo Sauce

Guiltless Alfredo Sauce

Ingredients:
2 c. low fat milk
1/3 c. (3 oz) low fat cream cheese
2 T. flour
1 t. salt
1 T. butter
3 garlic cloves (I used minced garlic)
1 c. grated parmesan cheese

Toss milk, cream cheese, flour & salt in blender.  Process until smooth & set aside.

In non-stick pan, melt butter on med.-high & add garlic.  Saute garlic for about 30 sec. until nice & bubbly.

Add milk mixture.  Stir constantly for about 3 or 4 min. until it just comes to a simmer.  Keep stirring & let cook for a few more min., it should be much thicker.

Remove pan from heat, add cheese, stir it up and cover immediately - mixture will continue to thicken.  Let stand at least 10 min.

Can be used over pasta, dip for breadsticks or sauce on pizza.

To reheat just add a little milk.

Our Review:  OMG this is SO good!!  I could eat it everyday :)

Crockpot Italian Chicken Alfredo

Found this one at allrecipes.com

Crockpot Italian Chicken Alfredo

Ingredients:

4 (4oz) skinless, boneless chicken breast halves

1/4 cup water

1 pkg dry italian-style salad dressing mix

1 clove garlic, pressed (I just used minced garlic)

1 (8 oz.) pkg cream cheese, softened

1 can condensed cream of chicken soup

1 can chopped canned mushrooms (optional, I did not use)

1 (8 oz) package spaghetti or fettucine noodles

1 T chopped fresh parsley (optional)

Spray crockpot with non-stick spray. Place chicken breasts in (I put mine in frozen). Combine Italian dressing mix and water in a small bowl and pour over chicken. Sprinkle with garlic, cover and cook on low for 4 hours.

After 4 hours, shred chicken Whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken, add mushrooms (optional) and stir. Cover and cook on low for 1 additional hour.

Cook noodles according to package directions and drain.

To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley (optional).

We served this with garlic bread sticks and a salad.

Our Review: This was great. I've tried a few different alfredo recipes and have been disappointed in each, this one is SO yummy! Definately will make this one again!

Pork Chop Casserole

I made this one up.

Pork Chop Casserole

Ingredients:

1 1/2 cups uncooked rotini pasta
5 boneless pork chops
1 t. seasoned salt
1 t. minced garlic
1 t. minced onion
2 cans condensed cream of mushroom soup
2 cups shredded cheddar cheese
2 boxes stovetop stuffing, chicken or pork flavor

Place pork chops into crockpot and top with seasoned salt, garlic and onion. Cook on low 6-8 hours or hight 3-4 hours until pork is done. Remove and cut or pull into bite size pieces.

Preheat oven to 350.

Boil pasta as directed on box and drain. Make stuffing as directed on boxes.

Combine pasta, pork, soups and cheese and place in 9x13 pan. Cover with prepared stuffing.

Bake at 350 for about 30 minutes.

Our Review: This one is good, especially for stuffing lovers like Brooke and I!

Fettuccine Alfredo with Chicken

This one came from the Kraft Food & Family magazine.

Fettuccine Alfredo with Chicken

Ingredients:
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips/chunks
1 1/4 cups fat-free reduced-sodium chicken broth
4 t. flour
4 oz. Cream Cheese, cubed (can use reg. or less fat)
3 T Parmesan Cheese
1/4 t. garlic powder
1/4 t. pepper

Cook pasta as directed on package.

Meanwhile, cook chicken in skillet or put in crock pot in the morning with about 4 cups water and let cook on low for 6 hours or hight for 3.

In skillet, mix broth, flour, cream cheese, 2 T. parmesan, garlic powder and pepper. Cook for 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken.

Drain pasta, place in a large bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle wit remaining parmesal cheese.

Our Review: This was good but kind of bland tasting. I think I will investigate seasoning that could be added for next time.

Baked Ziti

This one comes from the back of the Hunts Four Cheese Sauce, with a couple of changes.

Baked Ziti

Ingredients:
1 lb. ground beef or mild pork sausage
16 oz. ziti noodles
8 oz. shedded mozzerella cheese
2 cans Hunts Four Cheese Spaghetti Sauce

Cook and drain beef or sausage. Cook ziti noodles according to package directions. Mix cooked ziti, beef/sausage and sauce and pour into 9x13 pan. Top with mozzerella.

Bake at 350 for 20-30 minutes to heat through and cheese melts.

Our Review: We have had this one a couple of times and we really like it. We have tried both beef and sausage and both are equally yummy.

We serve this with salad, garlic bread and fruit.

Pasta Medley Salad

This is one of our family favorites during the warm weather months!

Pasta Medley Salad

Ingredients:
1 (16 oz.) pkg. rotini (I use garden/tri color)
14 oz. Low fat turkey smoked sausage, cut into 1/2 in slices & halved
3-4 carrots shredded (~1 cup)
1 container cherry tomatoes, halved
1/2 cup sliced ripe black olives
1 bottle fat free Italian dressing

Prepare rotini according to package directions; drain and rinse in cold water. Combine rotini with remaining ingredients, toss. Chill overnight for best taste.

**This makes a large batch of pasta salad. It can be halved if only a small amount is needed.

We served this with crescent rolls and strawberries.

Baked Mac & Cheese

This recipe came from http://www.recipezaar.com/.

Baked Mac & Cheese

Ingredients:

1 (8 oz.) pkg macaroni noodles
4 T butter
4 T flour
1 cup milk
1 cup cream
1/2 t salt
pepper, to taste
2 cups good quality shredded cheddar cheese
1/2 cup buttered breadcrumbs

Preheat oven to 400. Cook and drain macaroni noodles, set aside.

In a large saucepan, melt butter. Add flour mixed with salt and pepper using a whisk until well blended.

Pour milk and cream in gradually; stirring constantly. Bring to a boiling point and boil 2 minutes (stirring constantly). Reduce heart and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. turn off flame.

Add macaroni to the saucpan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.

Bake 20 minutes until top is golden brown

(This can be frozen for later use in a zip lock bag. After mixing macaroni with cheese sauce, allow to cool to room temperature in bag and then add to freezer. Take out of the freezer the night before it is to be used and allow to reach room temp. Then put in buttered dish and sprinkle with crumbs. Bake for 20 to 30 min.)

We served this with ham steak, green beans and peaches.

Our Review: I was looking for a recipe that tasted like Golden Corral's mac & cheese that Brooke loves. Brooke said this one tasted a lot like it. This was very tasty to all of us! It is time consuming because of all the constant stirring. This will go into our recipe box and made again.

Bowtie Alfredo Bake

I got this recipe from my mom, thanks!

Bowtie Alfredo Bake

Ingredients:
8 oz. bowtie pasta
Chicken, cooked and cubed (you can use precooked chicken or boil your own)
1 1/2 jars Alfredo sauce
3/4 can peas
parmesan cheese

Cook pasta and drain. In bowl mix together pasta, chicken, alfredo sauce, peas. Put in a 13x9 pan and sprinkle with parmesan. Bake at 350 for ~15 minutes to heat through.

This was served with crescent rolls, pineapples

Our Review: We all liked this one (well the girls could've done without the peas). This will go into our recipe box and be made again!

Pepperoni Pizza Bake

This one came from http://www.tasteofhome.com/.

Pepperoni Pizza Bake

Ingredients:

1 pkg (16 oz) wide egg noodles

2 1/4 cups pizza sauce, divided (I used one jar and it wasn't enough)

1 cup sliced fresh mushrooms (I used canned)

1 can (2 1/4 oz) sliced ripe black olives, drained

1 pkg (3 1/2 oz.) sliced pepperoni

2 cups (8 oz.) shredded part-skim mozzarella cheese

Cook noodles according to package directions; drain. In a large bowl, combine noodles and 3/4 cup pizza sauce (I think I will double this next time). Transfer to a greased 13x9 pan. Top with remaining pizza sauce.

Layer with mushrooms, olives and pepperoni. Sprinkle with cheese. Bake uncovered at 375 for 15-18 min. or until heated through and cheese is melted. 8 servings

Our Review: This was VERY good. Before even baking it Lexy said "I smell pizza". All of really enjoyed this one, it will go into our recipe box and be made again!

Meatless Stuffed Shells

I got this recipe off of a blog but I changed some of the ingredients.


Meatless Stuffed Shells


Ingredients:
1 box jumbo pasta shells
12 oz. shredded mozzarella cheese
16 oz. cottage cheese
1 cup parmesan cheese
1 egg, beaten
1 t salt
26 oz. jar spaghetti sauce


Cook jumbo pasta shells according to package directions, drain. Pour half of spaghetti sauce in bottom of 13x9 pan. Mix together mozzarella, cottage cheese, parmesan, egg, salt. Place shells in pan and stuff each with about 1 T of cheese mixture. Pour remaining spaghetti sauce over stuffed shells and sprinkle with a little more parmesan. Bake at 350 for about 30 min.


We served this with salad, buttered toast and peaches.



Our Review: We ALL absolutely loved this one! Lexy even tried and like this. Brooke had eaten her first shell before I even got my first bite! This will definately be put in our recipe box and made again!

Chicken Manicotti

I found this recipe on another blog.

Chicken Manicotti

Ingredients:

1 can/jar spaghetti sauce
1 t garlic salt
4 chicken breasts, cooked and cut up or shredded
8 oz ricotta cheese
14 uncooked manicotti shells
2 cups shredded mozzarella cheese

Spread 1/3 of spaghetti sauce on bottom of 13x9 pan. Mix ricotta cheese with chicken and sprinkle on the garlic salt. Insert chicken mixture into uncooked manicotti shells, stuffing from both ends if necessary. Place filled shells on spaghetti sauce. Pour remaining spaghetti sauce over filled shells, covering completely. Sprinkle on shredded cheese. Bake covered at 350 for 1 hour. NOTE: Mine (below) is kinda crispy on the top because I forgot to cover when baking until it was about halfway thru the time.

We served this with a big fresh salad, buttered toast and peaches

Our Review: This was not one of the better recipes. Edible but not great. I think I prefer my manicotti meatless or with beef. To me the chicken just tasted funny in it.