THREE-CHEESE VEGETABLE PASTA TOSS

4-oz dried whole wheat elbow macaroni (about 1 cup)

1/3 cup part skim ricotta cheese

2 tbsp grated Parmesan cheese

1/2 tsp coarse or Pink Himalayan salt, optional

1/2 tsp dried Italian seasoning

1/8 to 1/4 tsp crushed red pepper (according to taste)

1/8 tsp fresh ground black pepper

1 tsp olive oil

1 pkg (8-oz) sliced fresh mushrooms

1 pkg (10-oz) fresh baby spinach

1 jar (23.5-oz) no-salt-added traditional pasta sauce

1/2 cup (2-oz) shredded part-skim mozzarella cheese

In a 4-qt Dutch oven bring 4 cups water to boiling. Add macaroni and cook according to the package directions (do not add salt). Meanwhile, in a small bowl stir together ricotta cheese, Parmesan cheese, salt, and seasonings. Set aside.

In a very large nonstick skillet heat oil over medium heat. Add mushrooms and cook about 5 minutes or until tender. Add spinach and cook, tossing until wilted and liquid is evaporated. Drain well, if needed.

Drain cooked pasta well. Stir cheese mixture into hot pasta. Stir in pasta sauce and cook until bubbly. Stir in the mushroom-spinach mixture. Sprinkle with mozzarella cheese.

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MEXICAN-STYLE CHICKEN SPAGHETTI

1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or Mexican
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste

1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

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BREAKFAST TATER TOT CASSEROLE

This recipe is on this blog because it goes together quickly. You can get this into the oven and go about your busy morning while it bakes. This is a repost of a very popular 2014 recipe.

1 lb breakfast sausage-browned, drained
2 cups shredded cheddar cheese
4 eggs beaten, add pepper if you like
2 cups milk, mix with eggs
2 lbs Tater Tots

Preheat oven to 350. In a 9x13 pan layer the sausage first, then cheese. Pour egg mixture over meat and cheese. Cover pan with Tater Tot layer.
Bake 45-50 minutes. Let it rest 5-10 minutes before serving. 

Yield: 8 servings

Variation: Add 3 to 6 strips of bacon to the sausage, if desired.

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OLD FASHION HOOSIER GERMAN CABBAGE

1 medium head cabbage, grated

1/2 cup boiling water
1/2 tsp salt
1 egg
1/3 cup white vinegar
3 tbsp sugar

In a large skillet or a saucepan, cook the cabbage in the boiling water with the salt for two minutes. Drain water from the cabbage. In a small bowl combine the egg, vinegar, and sugar. Pour the egg mixture over the cabbage, cooking while stirring, only until the egg congeals. Remove from heat and season with more salt and black pepper, if desired.

Often served with barbecued chicken and with ham.

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CHEESY BEEFY BOWTIE PASTA

This is a recipe I saw on another site I belong to. It looked so good I had to try it. Yum! To my diabetic readers, do not worry about the pasta as there is so much protein in this recipe. Use a whole grain or no carb pasts, if you need to. I always use whole-grain pastas. You could also use ground chicken or turkey, if you prefer.

1.5 lbs ground beef

12 oz bowtie (farfalle) pasta

4 tbsp butter, divided

1 small onion, finely diced

7 cloves garlic, minced

1 cup beef broth

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp red pepper flakes

1.5 cups heavy cream

4 oz cream cheese, softened

1.5 cups grated Parmesan

1.5 cups shredded mozzarella, divided

1 cup shredded cheddar

Salt and black pepper to taste

Fresh chopped parsley for garnish

Directions:

1. Cook the bowtie pasta in a large pot of salted boiling water until tender. Reserve a little pasta water, then drain and set aside.

2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the onion and cook until softened, then stir in the garlic.

3. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Season with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

4. Pour in the beef broth and let it simmer for a few minutes, stirring to combine all the flavors.

5. Reduce the heat to medium and add the remaining butter. Stir in the heavy cream and cream cheese until the sauce is smooth.

6. Gradually add the Parmesan, cheddar, and 1 cup of the mozzarella, stirring until the cheeses melt into a rich, creamy sauce. Add a splash of the reserved pasta water if needed.

7. Fold the cooked bowtie pasta into the skillet until every piece is coated with the cheese sauce.

8. Sprinkle the remaining mozzarella over the top and let it melt before finishing with fresh parsley and an extra sprinkle of Parmesan.

photo that was with the recipe

PEPPERCORN-SHALLOT MAYONNAISE

Looking for something new to spice up your burgers, BLTs, etc? Try this peppercorn-shallot mayo.

3/4 cup mayonnaise

1 shallot, minced

1 tbsp cracked mixed peppercorns

1 tbsp chopped tarragon

1/2 lemon, juiced

salt to taste, optional

In a small bowl combine all ingredients. Use to spread on buns, bread, etc for a refreshing taste on your sandwiches.

food network recipe and photo 2025

LEIGH'S CHICKEN SALAD FROM POINT OF GRACE

I am reposting this very popular post from 2014 for any who may not have seen it.

No rhyme, no reason, and barely a recipe, but it sure is yummy.

10.5 oz canned chicken drained
1/2 cup cream cheese softened
1/2 cup mayonnaise (Duke's is my favorite)
1/2 cup grapes, cut in half
1 Granny Smith apple, cut in small bites with skin left on
1/2 wedge of freshly squeezed lemon juice
1/2 cup of sliced almonds, toasted
salt and pepper to taste.

1. Mix ingredients together
2. Chill overnight (or at least 4 hours)

It's also delicious with your favorite crackers!
Serves 4

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CHICKEN WILD RICE SOUP

2 quarts chicken broth

1/2 lb fresh mushrooms, chopped
1 cup finely chopped celery
1 cup grated carrots
1/2 cup finely chopped onion
1 tsp chicken bouillon granules
1 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10 3/4-oz) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

In a large saucepan combine the first nine ingredients; bring to a boil. Reduce heat, cover and simmer for 30 minutes.

In a Dutch oven, melt the butter and stir in the flour; gradually whisk in the broth mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Whisk in the mushroom soup and wine or additional broth. Add the rice and chicken; heat through.

Yield: 3 1/2 quarts.

recipe and photo 2001 TOH.

ZERO CARB BISCUITS FROM AUTHOR KAREN KINGSBURY

I saw this recipe from popular Christian author Karen Kingsbury around a dozen years ago. It has proved to be quite popular so I am reposting for our newer followers.

SWEET POTATO FRIES

4 large sweet potatoes, peeled, cut into 1/2-inch thick fries 

3 tbsp olive oil

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

2 tsp lemon or lime zest

Flaky sea salt, optional

Heat oven to 400-degrees. Coat large rimmed baking sheet with cooking spray. 

In large bowl, toss potatoes with oil, garlic powder, cumin, paprika, salt and pepper. Transfer potatoes to baking sheet; spread out in single layer. Bake, turning occasionally, until tender and golden brown, about 25 minutes. Meanwhile, if desired, toss citrus zest with the sea salt. Transfer fries to napkin-lined serving bowl, sprinkling with citrus salt, if using.

Yield: 6 servings

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