CAMPBELL'S CHICKEN-AND-CHEESE FETTUCCINE

An old recipe from Campbell's Soup.  Good way to use up leftover chicken.

1 tbsp margarine* or butter
1 clove garlic, minced
1 1/2 cups cooked chicken, cut in strips
1 can (10 3/4-oz) Campbell's condensed broccoli cheese soup
1 cup milk
1/4 cup grated Parmesan cheese
3 cups hot cooked fettuccine (about 8-oz dry)
Chopped fresh parsley and kale leaves for garnish, if desired

Cook fettuccine according to package directions.

In a 10-inch skillet, over medium heat, in hot margarine* or butter, cook garlic 2 minutes, stirring occasionally.

Stir in the chicken, soup, milk, and cheese.  Heat to boiling.  Reduce heat to low.  Cook 5 minutes, stirring occasionally.

To serve, pour over the fettuccine; toss to coat.  Sprinkle with parsley and garnish with kale leaves, if desired.

Yield: 4 main dish servings or about 5 cups.

*I suggest butter. It is healthier than margarine.

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SO-EASY SALMON PATTIES

3 (5-oz) cans or packets salmon, drained

1/4 cup onion, finely chopped

1/4 cup red and yellow bell peppers, finely chopped

1 large egg

1/2 cup breadcrumbs

1 tsp Worcestershire sauce

1 tbsp olive oil

Place all ingredients but oil in a large bowl and stir until well blended.

For the mixture into 5 patties.

Heat olive oil in a frying pan and place patties in the pan over medium heat. Brown on each side, turning gently.

Serve with lemon wedges, if desired.

Yield: 5 patties

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ROSEMARY-BLACK PEPPER BACON

This bacon is great for a blt sandwich.

6 slices thick-cut bacon

2 tbsp sugar

1 tsp water

1 tsp minced rosemary

1/4 tsp black pepper

Heat oven to 375-degrees.

Line a rimmed baking sheet with aluminum foil. Set a rack in the baking sheet.

Lay bacon on the rack and bake 12 to 14 minutes.

Mix the sugar and water; brush on the bacon after flipping. Sprinkle with the rosemary and pepper.

Bake another 12 to 16 minutes or until done to your liking.

file photo for reference only

DILL PICLE POTATO SALAD

3 lbs potatoes (about 8 medium)

6 large hard-boiled eggs, chopped

3 celery ribs, chopped

6 green onions

2 medium dill pickles, finely chopped

1 1/2 cups mayonnaise

1/4 cup dill pickle juice

4 1/2 tsp prepared mustard

1 tsp celery seed

1 tsp salt

1/2 tsp pepper

Leaf lettuce, optional

Dill pickle slices for garnish, optional

Place potatoes in a Dutch oven or large kettle and cover with water. Bring potatoes to a boil, reduce heat, cover. and simmer until tender, 20-30 minutes. Drain and cool.

Peel and cube potatoes, place in a large bowl. Add eggs, celery, onions and pickles.

In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over the potato mixture, gently mix well. Cover and refrigerate at least 4 hours.

If desired, serve in a lettuce-lined bowl and garnish with the pickle slices.

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ARTICHOKE & SPINACH CHICKEN CASSEROLE

3 cups uncooked bow tie pasta

2 tbsp butter

1/2 lb sliced fresh mushrooms

1 medium onion, chopped

2 large eggs

1 1/2 cups milk

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

1/4 - 1/2 tsp crushed red pepper flakes

3 cups cubed rotisserie chicken

1 can (14-oz) water-packed quartered artichoke hearts, rinsed and drained

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

2 cups shredded Monterey Jack cheese

2 tbsp grated Parmesan cheese

Topping:

1/3 cup seasoned breadcrumbs

2 tbsp grated Parmesan cheese

1 tbsp butter, melted

11/2 tsp paprika 

Preheat oven to 350-degrees. Cook pasta according to package directions, drain.

In a large skillet, heat the butter over medium-high heat; sauté mushrooms and onion until tender. Remove from heat.

In a large bowl, whisk together eggs, milk and seasonings.  Stir in chicken, artichoke hearts. spinach, cheeses, and mushroom mixture. Stir in pasta.

Transfer mixture to a greased 13x9-inch baking dish. Bake, uncovered, 40 minutes.

Mix the topping ingredients together and sprinkle over the casserole. Bake, uncovered, until bubbly and topping is a golden brown. 5 to 10 minutes.

Yield: 8 servings of 1 1/2 cups Per serving: 455 calories, 21g fat (11g sat), 136 mg cholesterol, 713mg sodium, 34g carbs, 34g protein

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CHICKEN BACON RANCH CASSEREOLE

16-oz spiral pasta, uncooked

1 1/2 cups milk

1/2 cup Ranch salad dressing

1 envelope ranch salad dressing mix

1 pkg (8-oz) cream cheese, cubed

2 cups cubed rotisserie chicken

8 bacon strips, cooked and crumbled

2 cups shredded Colby cheese, divided

Sliced green onions for garnish, optional

Preheat oven to 400-degrees.

Cook pasta according to the package directions. Drain and transfer to a large bowl.

In the same pan, combine milk, ranch dressing and salad dressing mix until smooth. Stir in the cream cheese. Cook, stirring, over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup of the Colby cheese. Transfer to a greased 13x9-inch baking dish. Top with the remaining 1 cup of Colby cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. Sprinkle with the green onions, if using.

Yield: 10 cups

basic recipe and photo TOH 2025

BACON CHEDDAR PULL-APART BREAD

I got this recipe from a friend in Oklahoma several years ago.

Cheddar Pull-Apart Bread

8 oz of your favorite shredded cheddar cheese blend.

1 large round loaf of soft bread (like a French or Italian round)
8 oz. diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry Ranch dressing mix from packet

Cut bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Place cheese in between all cuts: sprinkle with bacon. Blend melted butter and Ranch mix and drizzle over top of bread evenly. Wrap in foil and bake at 350 degrees for 15 minutes; uncover and bake 10 minutes more. Serve hot and pull apart pieces from loaf to eat!

GREEK LEMON CHICKEN-ORZO SOUP

6 cups low-sodium chicken broth

1/2 cup orzo

1 large egg + 2 egg yolks

Kosher salt and freshly ground black pepper

5 tbsp fresh lemon juice (about 1 1/2 lemons)

1 3/4 cups shredded rotisserie chicken (skin removed)

1 1/4 cups frozen peas and carrots

Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.

Meanwhile, whisk together the whole egg, egg yolks, 3/4 teaspoon salt and 1/4 tsp pepper in a medium bowl; whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it gradually into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.

Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

Yield: 4 servings

recipe and photo copied from Food Network Magazine 2025

HONEY-VANILLA FROZEN YOGURT

2 cups plain whole-milk Greek yogurt

1 cup heavy cream

2/3 cup sweetened condensed milk 

1 tbsp honey

1 vanilla bean, seeded

honey and pistachios for topping

Blend yogurt, cream, milk, honey and vanilla bean seeds in a food processor until thick and fluffy, 4 minutes. Transfer to a 9x5-inch loaf pan and freeze, stirring halfway through, until firm, about 5 hours. To serve top each serving with some honey and pistachios.

recipe and photo Food Network Magazine 2025

CHILI PASTA SKILLET MEAL

1 lb lean ground beef
3/4 cup chopped onion
1 can (15-oz) kidney beans, rinsed and drained
1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain
1 can (8-oz) tomato sauce
1/2 cup elbow macaroni, uncooked
1 can (4-oz) diced green chilies, drained
1 tbsp chili powder
1/2 tsp garlic powder
1/2 cup shredded Mexican-blend cheese

In a large skillet cook the ground beef and onion over medium-high heat until the meat is browned.  Stir, using a large spoon to break up the meat as it cooks.  Drain well in a colander.

Return meat/onion mixture to the skillet after it has been wiped out with a paper towel.  Stir in the beans, tomatoes, tomato sauce, macaroni, chilies, chili powder, and garlic powder.  Bring to a boil and reduce the heat to low.  Cover and simmer 20 minutes or until the macaroni is tender.  Stir often during the cooking time.

Remove skillet from the heat and sprinkle the cheese overall.  Let stand a couple of minutes for the cheese to melt.

Serves 4 to 6.

Note: This is also a good recipe for diabetics as the carbs and protein grams are almost equal per serving.

 

file photo for reference