Chicken and Cheese Casserole

Original Recipe from Living A Changed Life


Ingredients

6 oz uncooked Penne
1 lb chicken breasts, chopped
1 can Cream of Mushroom soup
1 can Cream of Chicken soup

2 cups fat free 1/2 & 1/2
8 ounces low-fat cheddar cheese

1 head (or 1 bag frozen) broccoli, barely steamed

Directions

1. Preheat oven to 350 degrees.
2. In a large casserole, combine all ingredients, mixing well.
3. Bake with cover or foil on for 40-50 minutes.
4. Remove cover; bake 15-20 minutes longer.
5. Serve immediately.

Servings 8.

Skillet Lasagna

Ingredients

1 jar (24-26 oz) marinara sauce

3 cups water

8 oz lasagna noodles

1 lb bulk hot Italian turkey sausage or sausage links, casings removed

2 garlic cloves, pressed

2 oz Parmesan cheese

Directions

1. Place sausage into (12") Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix ‘N Chop. Add pressed garlic; cook 1 minute. Remove sausage, drain and set aside. Wipe out skillet with paper towels. 
2. Combine sauce and water in Skillet. Cover; bring to a boil. 
3. Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally. Stir sausage into noodles and sauce.
4. Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
5. To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired. 

Yield: 6 servings

Cook’s Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

© 2011 The Pampered Chef used under license.

Creamy One-Pot Pasta

Ingredients

4 large garlic cloves, peeled

1 jar (7 oz) sun-dried tomatoes in oil, undrained

3 cans (14.5 oz each) chicken broth (5¼ cups)

1 lb uncooked penne pasta

1 head broccoli (2 cups small florets)

2 medium carrots, peeled

4 oz reduced-fat cream cheese (Neufchâtel)

¼ tsp salt

½ tsp coarsely ground black pepper

Grated fresh Parmesan cheese and snipped fresh basil (optional)

Directions

1. Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
2. Meanwhile, cut broccoli into small florets; place intoClassic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
3. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Serve immediately in Simple Additions® Dots Large Round Bowl. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Yield: 6 servings

Cook’s Tips: For an interesting flavor twist, omit salt, black pepper, Parmesan cheese and basil. Add 1 tbsp Moroccan Rub or Greek Rub.

For a heartier version of this recipe, add grilled turkey Italian sausage or sliced grilled chicken breasts to pasta.

If desired, 2 cups halved cherry tomatoes can be substituted for the sun-dried tomatoes.

©The Pampered Chef, Ltd., 2008

Lobster Mac & Cheese

Original Recipe Found HERE

• Ingredients

• 1 (16 oz) package elbow macaroni

• 1 (2 pound) lobster, split

• 2 tablespoons butter

• 1 small onion, diced

• 1 clove garlic, minced

• 1 shallot, chopped

• 10 black peppercorns

• 2 cups milk

• 5 tablespoons butter

• 5 tablespoons all-purpose flour

• 1 pound shredded Gruyere cheese

• 3 cups shredded Cheddar cheese

• 1 cup grated Romano cheese

• kosher salt and pepper to taste

• 3 tablespoons Panko bread crumbs

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
2. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
3. Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
4. Preheat oven to 350F.
5. Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth.
6. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
7. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

CHEF'S NOTE: I got 2 - 1 pounds lobsters and had them steamed at the store rather than do it myself. It was quick and cost no extra money.

I had to add more milk before I added the cheese because there was no liquid at all - it was just a paste of flour, butter and milk. I probably added somewhere between 1-2 cups.