Saturday, April 25, 2009

Chicken Pasta with Tomato Cream Sauce

This is a huge favorite of mine! Fresh herbs and a tomato cream sauce just make this dish scream YUM! Oh, and a side note, in case I haven't already mentioned it, I am not a huge tomato fan. I can do spaghetti sauce and things like that but if the idea of this tomato sauce turns you off, just try it and then judge. It's SO good!

3/4 lb of pasta ***
2 Tbsp butter
2 Tbsp olive oil
1/2 onion, chopped
3 cloves garlic I crush it in the garlic press
2-3 chicken breasts, diced (or more if you like a lot of meat)
1/2 cup dry white wine (can substitute chicken broth)
1 small can tomato sauce
1 cup heavy cream
1 cup shredded Italian Cheese
FRESH Italian Parsley
FRESH Chives
(Or any combination of the three)

Start your pasta water. When the water is boiling, salt the water. Then chop your onion and get your garlic ready. Put butter and oil in a large pan and heat. Add onion and garlic and cook until soft. Salt and pepper diced chicken and add to pan, let the chicken sit for a few minutes to get a nice brown color on them. When chicken is cooked through add white wine and cook for a few minutes. Then stir in tomato sauce and then the cream. Let simmer for about 5 minutes and whisk in the cheese. Just before serving, add the herbs. Garnish with fresh herbs and Italian cheese and enjoy!

***I like plenty of sauce with my pasta. I always cook the whole box and then use the rest for something else but trust me, only use 3/4 of the lb. :)

Thursday, April 23, 2009

Meat Muffins

This is a favorite of my husbands, his mom has been making them for years. They have a wonderful gravy from the soup and are definitely a comfort food.

1lb ground beef
1 small onion, minced
1 clove garlic, minced
A few shakes worcestershire sauce
Half a package of Saltine or Ritz crackers, crushed
1 egg
2 cans Campbell's Golden Mushroom Soup

Mix all ingredients except soup and make into 4 individual meatloaves. Pour undiluted soup over each meatloaf. Bake for 50-60 min at 350*

Serve with rice or potatoes and a green salad or broccoli.

Wednesday, April 8, 2009

Pork and Potato Crockpot

This recipe is from my friend Tara. It's easy and kid friendly! Best of all, at the end of a long day, dinner is already done! :)

2 Thick pork chops
One package of frozen hash browns (shredded)
1 can cream of chicken soup
1 cup sour cream
A handful or so of shredded cheddar cheese

Spray your crockpot and turn it to low. Combine soup, sour cream and hash browns and put in crockpot. Season both sides of the pork chops with s/p and put them on top of the potato stuff. Cook on low for 6-8 hours or until the chops are done/tender.
What I did then was kind of fold the pork chops into the middle of the potatoes and put a little more cheddar on top and let it go for about 15 more minutes until it was melted. Yummy!