Wednesday, May 5, 2010

Pioneer Woman's Chicken Spaghetti

Trying to make things Evan would love, and this seems like a hit! I actually made it ahead for tomorrow night, but it sure did smell good when I took it out of the oven. Even Nate was eyeballing this as I was making it. Made it more diet-friendly by using reduced-fat versions of ingredients. Haven't tried a Pioneer Woman recipe I haven't is the recipe link.


* 2 cups Cooked Chicken
* 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
* 2 cans Cream Of Mushroom Soup (reduced-fat)
* 2 cups Grated Sharp Cheddar Cheese (reduced-fat)
* ¼ cups Finely Diced Green Pepper
* ¼ cups Finely Diced Onion
* 1 jar (4 Ounce) Diced Pimentos, Drained
* 2 cups Reserved Chicken Broth From Pot
* 1 teaspoon Lawry's Seasoned Salt
* ⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper (omitted)
* Salt And Pepper, to taste
* 1 cup Additional Grated Sharp Cheddar Cheese (reduced-fat)

1. Preheat oven to 350 degrees.
2. Cook 1 cut up fryer and pick out the meat to make two cups (we used skinless/boneless chicken breasts). Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
3. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Creamy Taco Mac

This is the gourmet version of Hamburger Helper! So yummy! And a hit with Nate and Evan...who both had 2nd helpings! So easy to make! Found this on Annie's Eats---a great recipe blog you should check out!

We used lean ground beef instead of ground turkey, and reduced-fat cream cheese and sour cream.

Link to recipe...

Baked Ziti

I found this on what a tasty recipe!

* 1 pound dry ziti pasta
* 1 onion, chopped
* 1 pound lean ground beef
* 2 (26 ounce) jars spaghetti sauce
* 6 ounces provolone cheese, sliced
* 1 1/2 cups sour cream (used reduced-fat)
* 6 ounces mozzarella cheese, shredded (used whole 8oz bag)
* 2 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees.

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Spray 13x9 baking dish with Pam. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.