I love easy pasta dinners that taste great. Here is one your family will love. Serve with hot bread and salad.

Three-Cheese Chicken Penne Florentine

Ingredients

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preparation

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Note: You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

Chicken and Black Bean Quesadillas

1 (10.75 ounce) can Campbell’s Condensed Cheddar Cheese Soup
1/2 cup Pace® Chunky Salsa or Pace Picante Sauce
1 cup rinsed and drained canned black beans
2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained or freezer chicken10 (8 inch) flour tortillas

Directions:
1. Heat the oven to 425 degrees F.

2. Heat the soup, salsa, beans and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling.

3. Place the tortillas onto 2 baking sheets. Spread about 1/3 cup soup mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.

4. Bake for 5 minutes or until the filling is hot. Cut the quesadillas in half, making 20 pieces.

TIP:  I usually use chicken that I have cooked and shredded and is in the freezer.  If there is a good sale on canned chicken, I will use that also.

Be sure to check out the Coupon Database to find coupons to make this recipe.

Crockpot Cheesy Chicken Spaghetti

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can
1 can Rotel
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

Jimmy Dean Breakfast Casserole

1 pkg.Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)

1/2 cup thin-sliced green onions (optional)Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9? x 13? x 2? baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Note:

May be assembled ahead and refrigerated up to 12 hours before baking.

MY VERSION: I always make it the night before and put it in the fridge. It seems to cook better the next day. I don’t put all the optional items on the top.

Be sure to check out the Coupon Database to find coupons to make this recipe.

So when the good people of Foodbuzz Tastemaker’s program sent me Newman’s Own pasta sauce and salad dressings, I knew I would have to think really hard to make a recipe that he would like, still be tasty, quick and not cost much. Here is the recipe I came up with.

Meaty Ziti

1 pound ziti (can sub penne) pasta
1 pound of ground beef
1 pound of Italian flavored sausage
1 jar of Newman’s Own Pasta Sauce
Chopped Onion to taste
1/2 pound of mozzarella cheese, grated
1 cup grated parmesan cheese

Directions:
1 Cook pasta according to directions until the pasta is al dente—edible but still a little firm. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

2 Brown well sausage and ground meat. Add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Then add the tomato sauce and stir well. Bring to a simmer.

3 Preheat the oven to 350°F. Spread pasta on the bottom of a 9×13-inch casserole pan, then layer half of the mozzarella cheese. Layer on the pasta and then the rest of the mozzarella cheese. Last, layer the parmesan cheese.

4 Cover with foil and bake for 30 minutes. I have found if I cover this it keeps the cheese from burning and drying out the casserole since the meat sauce is so thick.

NOTES: You could use ground turkey meat and ground Italian turkey sausage and use different types of cheese

I also served a simple green salad with Newman’s Own Ceasar Lite Dressing and some Easy Italian Breadsticks in the Bread Machine which are out of this world good.

I didn’t tell Mr. G what I was making for supper and when I brought it out of the oven, he gave it a quick glance and asked, “How much tomato sauce did you use?”

Here is Mr. G’s taste test reaction:

He really did love this recipe and said it was “A Keeper”. When I hear those 2 words, I know I will be making this recipe again. The sauce was perfect and I know I will be using Newman’s Own pasta sauce for now on.

Coupons:

Right now you can get $1.00 off of Newmans Own Pizza
$1/1 Newman’s Own Thin & Crispy Pizza 10/23/2011 RP Insert
$0.50/1 Newman’s Own Salad Dressing 10/23/2011 RP Insert
$0.50/1 Newman’s Own Products 10/23/2011 RP Insert

This was a very economical meal with plenty left overs for another meal and I also put another serving in the freezer for later. We will eat the rest of the bread sticks when I make soup in a few days.

Thanks Newman’s Own for a great product!!

Oh this is such a bad thing for me. I love chip and dips of virtually any kind. When I go to parties, I literally start drooling over all the varieties. It’s like a candy store for a child!

I guess my favorite chip and dip choice is Neiman Marcus Dip. It is super easy to make and is extremely good. I have requests for this often.

Neiman Marcus Dip

1 pound of fried bacon, crumbled
4 oz. shredded cheddar cheese
4 green onion tops, chopped
1 cup real Mayonnaise (Not Miracle Whip)

Mix all ingredients and serve chilled.

I serve this with Triscuits or Wheat Thins or any other thick crackers.

Enjoy your chip and dips this week,

Blog Prompt: Blog Prompt: January is National Soup Month. What is your favorite soup and why?

What a great prompt for today when its been in the 20′s all this week in Central Florida!! So cold and I so could use some really good soup. I have been racking my brain this week to find a great recipe for some good soup and thought I would share this really good chili recipe. I have made it many times and is the best chili recipe I have come across. It comes from the Neely’s in Memphis.

Pat’s Famous Beef and Pork Chili

Ingredients

* 6 slices of bacon, chopped
* 4 cloves garlic, finely chopped
* 2 medium onions, finely chopped
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 3 tablespoons chili powder
* 1 tablespoon ground cumin
* 1 tablespoon chipotle chili powder (I use regular chili powder)
* 2 teaspoons dried oregano
* 1 tablespoon smoked paprika
* Salt and freshly ground black pepper
* 1 pound 85 percent lean ground beef
* 1 pound ground pork
* 1 cup beer (recommended: Budweiser)
* 1 (15-ounce) can black beans, drained and rinsed
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (24-ounce) can crushed tomatoes
* 1 (24-ounce) can diced tomatoes, with juice
* Lime wedges, for garnish
* Sour cream, for garnish
* Shredded Cheddar, for garnish
* Sliced scallions, for garnish

Directions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

I hope everyone shares a great soup recipe too.

Have a great day and stay warm,

Blog Prompt: National Brownie Day. What is your favorite brownie?

I haven’t met a brownie yet that I didn’t like!!

I mean, its chocolate and warm and better than any cake for sure.  What more could a woman ask for?  I make them all the time and my hips are proof of it.  My DH loves his brownies with pecans in them and I have to admit they are better with nuts.  I also love brownies with ice cream.

One of my favorite desserts is Hot Fudge Brownie Delight made by Dairy Queen and its easy to make for yourself.  I don’t even know if they make them anymore.

All you need are brownies, vanilla ice cream and hot fudge that comes in a jar.

Put a serving of brownie on the bottom, scope of ice cream and warm up the hot fudge to pour a bit on top.  Oh, and I guess you could add a cherry on top for presentation.  YUMMY!!  An easy dessert to whip up fast.

Everyone have a Brownie of a day,

I love homemade bread and my favorite is my mom’s Banana Nut Bread. The best time to eat it is right out of the oven with a little bit of butter on it. YUMMY!!

Banana Nut Bread

1 cup butter or margarine
2 cups sugar
4 eggs
1/4 teaspoon salt
2 teaspoons soda
4 cups flour
6 large bananas, very ripe, mashed
1 cup finely chopped pecans

Preparation:
Cream together butter and sugar. Add eggs, one at a time, beating after each addition. Sift dry ingredients together; add to creamed mixture. Stir in bananas and chopped pecans.

Pour banana nut bread batter into 2 well-greased loaf pans; bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 loaves.

This recipe makes 2 loaves and is great to keep one and pass another one on for a gift.  Great at Christmas time.

Enjoy some homemade bread today,

Blog Prompt – Today is the birthday of John Montague, the creator of the sandwich. Describe in great detail your favorite sandwich.

I love wraps of any kind.  Made with lean meat, lettuce, tomato and any other little crunchy veggie of some sort.  I also love wraps made with just crunchy veggies.

My favorite was at Wendy’s a few years back.   I loved the bread they used for the wrap, the sauce was perfect and there was plenty of crunchy veggies and loads of grilled chicken.   I almost cried when they stopped making that meal.  But, I did find a copy cat recipe that I have used since and is great.  I will pass it on.

Wendy’s Classic Greek Fresh Stuffed Pita

Dressing

* 1/2 cup water
* 1/8 teaspoon dry unflavored gelatin
* 1/3 cup white vinegar
* 1/2 cup olive oil
* 1/2 teaspoon finely minced red bell pepper
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon Worcestershire sauce
* 1/8 teaspoon fresh coarse ground black pepper
* 1 dash parsley
* 1 dash oregano
* 1 dash thyme
* 1 dash basil
* 1 tablespoon grated romano cheese
* 1 tablespoon grated parmesan cheese
* 2 tablespoons egg substitute
* 1 (4 ounce) package crumbled feta cheese
* 1/2 cup tomato, seeded and diced
* 1/4 cup cucumber, thinly sliced and chopped
* 1/4 cup red onion, diced
* 6 cups romaine lettuce, chopped
* 1/4 cup red cabbage, shredded
* 1/4 cup carrot, shredded
* 4 pita breads

1. Make the dressing by first dissolving the gelatin in the water.
2. Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly.
3. Add the vinegar, then whisk while adding the oil.
4. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil.
5. Let dressing cool for about 15 minutes before adding cheeses and egg substitute.
6. Whisk until slightly thicker, then chill.
7. Overnight refrigeration makes the dressing thicker.
8. Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
9. Prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
10. Prepare the sandwiches by first microwaving each pita for 20 seconds.
11. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
12. Add 1/2 to 1/3 cup of the Greek topping to each sandwich.
13. Pour about a tablespoon of dressing over each sandwich and serve.

I hope you enjoy,