Chicken Alfredo Stuffed Spaghetti Squash

 

Time to snuggle up with some comfort food that you won't feel too guilty about!

Ingredients-Serves 4

2 spaghetti squash (small)

1 1/2 tablespoons butter

1 clove garlic (minced)

2 tablespoons flour

1 1/4 cups milk (half and half or chicken broth depending on level of richness/health)

1/2 teaspoon salt optional

1 teaspoon Italian Seasoning

black pepper or cayenne (to taste)

1/2 C each of onion, bell pepper, zucchini and mushrooms

1/2 cup shredded Parmesan cheese (or 1/3 cup grated Parmesan cheese)

2 cups chicken breast (cooked, 8 oz., chopped into 1/2-inch pieces)

1/4 cup shredded Italian cheese (mozzarella, provolone, or a blend optional)

1 tablespoon fresh parsley (minced, optional)

Directions

Preheat oven to 400°F.

Line a baking sheet with parchment paper. Cut the ends from each spaghetti squash. With a sharp knife, slice each squash in half lengthwise. Spoon out seeds from each squash half. Arrange halves, cut side down, on prepared baking sheet.

Roast the squash for 50-55 minutes on the middle rack of oven, until it is fork tender. While squash bakes, prepare the chicken Alfredo filling.

Set a medium saucepan over medium-high heat and add butter. Once butter is melted, add minced garlic and sauté for 30 seconds, until fragrant. Sprinkle flour into the pan and whisk to form a paste. Cook for 30 seconds to 1 minute, then slowly pour milk into the pan, whisking to dissolve flour.

Cook sauce, whisking constantly, until it begins to bubble and thicken. Once thickened, turn off the heat. Add salt, black pepper, and Parmesan. Stir until cheese is melted. Fold in chopped cooked chicken and chopped veggies.

Remove baking sheet from oven and flip squash halves so they are cut side up. Use a fork to toss the strands in each half. Divide chicken Alfredo mixture evenly among squash halves, gently packing it into cavity. Sprinkle shredded cheese evenly over each mound of filling.

Return baking sheet to the middle rack of oven. Bake for 10-15 minutes, until cheese is melted and lightly golden, and filling is gently bubbling.

Check to see that squash is done. Remove from oven or add time as needed.

Transfer squash halves to serving plates and sprinkle with minced parsley, if desired. Serve immediately.

Based on this website with my changes:  https://www.yummly.com/recipe/Chicken-Alfredo-Stuffed-Spaghetti-Squash-9083665?makeMode=true&step=2

Garlic Parmesan Rolls

8 tablespoons butter softened

1/4 cup fresh parsley finely chopped (or 4 teaspoons dried)

2 Tablespoon fresh oregano (or 1 teaspoon dried oregano)

4 cloves garlic minced (or 1 Tablespoon minced from a jar)

2 teaspoons salt (or less)

1/4 cup shredded cheese optional

2 frozen loafs of bread (someday, I'll make bread from scratch)

INSTRUCTIONS

Combine all ingredients in a small bowl.

Frozen bread dough can be thawed out in refrigerator as directed on package.

Cut dough into 1-in. pieces, I use scissors.  Smear pieces with butter mixture (it's messy using hands). Place pieces on 2 thick cookie sheets or cooking stones that are buttered if you have them.  Or layer the buttery pieces into 4 – buttered 8-in. x 4-in. loaf pans. Loosely cover rolls or loaves with plastic wrap and let rise until doubled, about 1 hour.  Refrigerator will slow the rise if you are hoping to cook closer to dinner and you want to do this ahead of time.  Watch they don't rise too much though.

Meanwhile preheat oven to 350 degrees 15 minutes prior to the full rise.  Sprinkle with shredded parmesan cheese or cheese of your choice optional.

Bake at 350° for 30 minutes or until golden brown. The temperature of the baked loaves should read 200 degrees.

Goulash

 

Goulash

Ingredients

• 1 pounds ground beef
• 3 teaspoons minced garlic
• 1 cup chopped onion (1 large)
• 1/2 cup chopped celery
• 1/2 cup green pepper (1 large)
• 14 ounces tomato sauce
• 14 ounces tomatoes (for heat, use Rotel tomatoes)
• 1 teaspoon oregano
• 1 tablespoon Adobo sauce or smoked tabasco sauce-optional
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon red pepper flakes
• 1 14 oz. cans drained kidney beans
• 1 cups uncooked pasta (cooked and drained)
• 1/2 cup cheddar (optional)

Instructions

• In a large pan, sauté your ground beef, garlic, and veggies over medium-high heat until fully cooked. Drain if there's too much fat.
• Add all but pasta and cheese. Mix well.
• Lower heat, cover, and simmer for about 20 minutes, stirring occasionally.
• Add the cooked pasta and stir. Cover and simmer 30 minutes.
• Add only the cheddar cheese then cover and allow to sit until the cheese melts. Serve.
• This recipe stores well in the refrigerator for 5 days in an airtight container. I think it gets better the second day so may ahead if you want.

based on following link with changes that I grew up with:  https://www.callmepmc.com/old-fashioned-goulash-recipe/?fbclid=IwAR11DmVrumM3ehidgHe6X97CiB49hSqgvANjzYphDkRwB8R5-3fzLotEjZ8

Chili

• 1 lbs ground beef
• 14 ounces canned tomato sauce
• 28 ounces canned kidney beans, black beans or pinto beans
• 28 ounces canned tomatoes
• 1 can Rotel tomatoes
• 1 onion chopped
• 2 stalks celery sliced
• 1 green bell pepper chopped
• 1 large garlic clove
• 1 tablespoon cumin powder
• 1/4 cup chili powder or more to taste
• 1 teaspoon black pepper
• 1/4 teaspoon cinnamon
• salt to taste

Instructions

1. In a heavy bottomed stockpot brown the ground beef.
2. Drain the fat.
3. Add in the rest of the ingredients and bring to a boil.
4. Lower to a simmer and cook uncovered (keep at a simmer level) for 2 hours stirring occasionally.
5. Serve.

Baked Beans

1 (48 ounce) jar Great Northern beans*
½ pound or more- cooked bacon, sausage or smoked brisket

1/2 cup packed brown sugar, honey or maple syrup

2 small onions, chopped
1 C ketchup
1 tablespoon vinegar
1 tablespoon mustard or a teaspoon mustard powder
1/8 teaspoon cinnamon
1 teaspoon garlic powder optional
2 teaspoons Tabasco sauce optional


Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.

Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled.

Mix all together in the prepared baking dish. Cover dish with aluminum foil.

Bake in preheated oven until bubbling, 45 minutes.

*Instant-pot dried beans

1 pound dried beans rinsed and sorted (this is equal to 2 measuring cups full of dried beans)
8 cups water
1 bay leaf optional
1 onion, sliced optional
2 teaspoons kosher salt
1 teaspoon baking soda
1/2 teaspoon apple cider vinegar optional

Instructions

Place beans, water and onion and bay leaf if using in pressure cooker.
Place lid on Instant Pot and close valve to "seal."

Cook on High Pressure for Following Times:

• Black Beans--30 Minutes on High Pressure
• Chickpeas--35 Minutes on High Pressure
• Kidney Beans--35 Minutes on High Pressure
• Pinto Beans--25 Minutes on High Pressure
• Navy Beans--30 Minutes on High Pressure
• Butter Beans--40 Minutes on High Pressure
• Great Northern Beans-- on 35 Minutes High Pressure

Allow to naturally release until pressure subsides, or at least 20 minutes before doing a quick release.
Once beans have finished cooking, stir in salt and vinegar if using. Store cooked beans in a bit of the cooking liquid to keep them moist and tender while they sit in fridge, this is not necessary, but suggested.

Notes

For incredibly soft beans without much structure left, and 10 minutes to cook time.
For pre-soaked beans, decrease cook time by 10 minutes.

Black Bean Salad with Mango, Cilantro and Lime

Ingredients

1/2 cup apple cider vinegar

1/4 C lime juice

2 tablespoon honey

2 teaspoon ground cumin

2/3 cup olive oil

a bit of salt and pepper to taste

2 small ripe mango, peeled and diced into 1/4-inch pieces

1 or 2 bell pepper, cut into small dice

1 C corn (or zucchini for corn free salad)

3 (14.5-ounce) can black beans, drained and rinsed

1 small jalapeno, seeds and ribs removed, minced (or 3 chipotle pepper in adobe sauce chopped)

1 C onion, cut into small dice

1/2 cup fresh cilantro leaves, chopped

Combine and let marinade for 30 minutes, enjoy.

Instant Pot Shredded Chicken Taco Meat

INGREDIENTS

FOR THE CHICKEN:
1 tablespoon olive oil
2 pounds boneless skinless chicken thighs
1/2 teaspoons salt
1/2 teaspoon black pepper
1 large yellow onion, chopped
4 cloves garlic — minced
2 teaspoons chili powder
3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
1 can diced tomatoes in their juices — (14 ounces) For extra heat, use Rotelle with peppers
1/4 cup lime juice

FOR SERVING:
Corn tortillas, lightly brushed with olive oil and heated in skillet on both sides - can be a little charred.
Any other bonus toppings: fresh cilantro — diced onion, cheese, additional salsa verde, diced avocado (either in place of or in addition to avocado sauce above), plain greek yogurt

INSTRUCTIONS

With the Instant Pot on sauté, the olive oil, onion, garlic, chili powder, and salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.

Lock the lid in place. Cook on manual pressure for 15 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off. Turn the Instant Pot to SAUTE. Bring to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, breaking up the chicken, until the liquid reduces by about half. 

To serve: Fill the shells with the chicken and add any desired toppings. Enjoy immediately.

RECIPE NOTES

Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.

Based on https://www.wellplated.com/instant-pot-shredded-chicken-tacos/ with my changes

Pressure Cooker Lentil Soup

Soup is all ready for this weeks lunches.  This recipe made three and a half quarts.

Ingredients

2 cup lentils
1 onion (chopped)
3 cloves garlic (minced)
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon salt
2 carrots (sliced into 1/4 pieces)
2 celery stalks (diced (optional))

1 cup chopped meat optional - ham, sausage, chicken
1 bunch Rainbow Chard or similar greens (chopped, such as kale)
8 cups water or broth
Salt and pepper (to taste)

Instructions

Set to Saute function on Instant Pot.
Saute onions, garlic, spices, carrots, celery, and meat while adding ingredients.  Stir in the lentils to combine.  Add water/broth to cover.

Lock the lid into place and bring to high pressure. Once at pressure, reduce heat to maintain pressure and cook for 3 minutes.
Use the quick release method to release the pressure until it is safe to unlock the lid.
Stir in the chard/kale, season to taste with salt and pepper, and serve.  Top with green onion optional.  Keep instant pot on warm or saute to desired consistency. 

based on https://passtheplants.com/pressure-cooker-lentil-soup/

Lasagna with or without meat

Lasagna by memory

• 10 ounces, Lasagna Noodles- cooked al dente
  ************
• 1-1.5 pounds of ground beef or bulk Italian sausage (half of each) browned/drained
• 1 whole Onion Chopped ~ 1 cup
• 4 cloves Garlic (or 4 Tb minced garlic)
• 1/4 cup Italian Seasoning
• 1 whole Bell Pepper, Diced
• 8 ounces, White Mushrooms, Chopped (Optional)
• 1/2 cup chopped Celery
• 1/2 cup White Wine as needed to saute veggies 
• 1/2 teaspoon Salt (more To Taste)
• 1 teaspoon Ground Black Pepper
• 1 large can (28 Ounce) petite diced Tomatoes
• 1 quart favorite spaghetti sauce - or enough to make sauce right consistency
  *************
• 24 ounces, Small Curd Cottage Cheese
• 2 whole Eggs
• 1/2 cup Grated Parmesan
• 1/4 cup Fresh Parsley, Chopped (more To Taste
  ******************
• 12 slices Swiss Cheese
• 1 pound Shredded Mozzarella Cheese

(for veggie lasagna, replace meat with 8 cups of zucchini/summer squash/mushroom/carrots combination of your choice)

Preheat oven to 350 degrees.

Cook noodles according to package directions.

Brown the meat in a large skillet and drain. Add onions and garlic and cook for a minute. Add diced peppers and celery and saute for another minute or so. Add mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and seasoning and stir.  Pour in tomatoes and sauce. Stir to combine and let simmer for 20 minutes or so.

In a separate bowl, combine cottage cheese, eggs, Parmesan cheese, and  chopped parsley.  Stir well..

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the cottage cheese mixture on the noodles. Top the cottage cheese mixture with swiss slices and sprinkle with mozzarella. Spoon a little less than 1/3 of the meat sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of sauce and a sprinkling of Mozzarella.

Bake at 350 degrees, for 60 minutes?  When the sauce is bubbly and cheese is slightly brown (thermometer for above 185 degrees in the middle)  Cover with tinfoil if the top is getting too brown.  Remove from oven and allow to stand for 10-30 minutes before cutting into squares and serving.  It's actually better the next day....