Crab Pasta Salad

by Taste of Home




This does not look good to me at all but Dustin really wants to try it so Ill give it a whirl!

Ingredients

2 cups uncooked tricolor spiral pasta
2 cups imitation crabmeat, chopped
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/4 teaspoon salt
Pepper to taste
1 cup fresh broccoli florets
1 cup fresh cauliflowerets

Directions:

Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine the crab, sour cream, mayonnaise, celery seed, garlic powder, salt and pepper. Stir in the pasta, broccoli and cauliflower. Cover and refrigerate for at least 2 hours before serving. Yield: 6-8 servings.

Spaghetti Casserole

by Taste of Home




Ingredients

1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.

Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).

Honey Orange Chicken

by Taste of Home



Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons butter, divided
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium onion, sliced
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup orange juice
1/4 cup honey
1/2 cup pitted ripe olives, halved
Hot cooked linguine

Directions

In a large skillet, saute chicken in 2 tablespoons butter until chicken is no longer pink. Sprinkle with the salt, paprika and pepper. Remove and keep warm. In the same pan, saute the onion in remaining butter until tender.

In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine. Yield: 4 servings.

Menu Plan: 1st-7th

Monday: Taco Casserole



Tuesday: BLT's

Wednesday: Smothered Chicken or Sweet n Spicy Bacon Chicken

Thursday: Fend For Yourself night since Dustin plays basketball Thurs nights.

Friday: Pizza or Salsa Chicken

Saturday: Out to dinner w/ friends

Sunday: Appetizers for Superbowl

Sweet & Spicy Bacon Chicken

by http://fullbellies.blogspot.com

4 chicken breasts cut in thirds (12 pieces)

Ingredients

Bacon slices
salt and pepper to taste
garlic powder
chili powder
brown sugar

Directions

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.

She served hers with mashed potatoes and spooned some of the gravy from the chicken on top.

Deconstructed Brocolli & Cheese Stuffed Chicken Breasts

by http://stolenmomentscooking.com

1 lb. boneless, skinless chicken breasts
Salt & pepper, to taste
2 T. butter or margarine
2 T. flour
1 1/4 c. milk
1 1/2 c. cheddar cheese, cubed or shredded
2 c. frozen broccoli
1/2 t. thyme
2 T. butter or margarine
1 c. breadcrumbs

1. Season chicken with salt and pepper. Place in small casserole dish (8×8 or 9×9).

2. In a small saucepan, melt 2 T. butter or margarine over medium heat. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and cook until thickened to gravy consistency. Remove from heat. Stir in cheese until melted. Add the broccoli. Season with salt, pepper and thyme. Pour over chicken.

3. Bake at 350 degrees for 30 minutes.

4. Melt 2 T. butter or margarine and combine with breadcrumbs. Sprinkle over chicken and return to the oven. Bake for 5-10 minutes, or until browned and chicken is fully cooked.

Buffalo Chicken Spaghetti

by http://stolenmomentscooking.com

1 lb. spaghetti, fully cooked and drained
1 – 1 1/2 lbs. boneless, skinless chicken breasts (or thighs)
salt & pepper, to taste
2 c. chicken stock
8 oz. cream cheese
1/4 c. hot sauce (more or less, depending on desired intensity. 1/4 c. will be mild to medium in flavor.)
1 c. Ranch or Bleu cheese dressing

1. Season chicken breasts with salt and pepper to taste. Place in a skillet with chicken stock, bring to a boil, cover and simmer for 15 – 20 minutes, or until the chicken is fully cooked. Remove chicken and reserve 1/2 c. cooking liquid.

2. In a saucepan, combine the cream cheese, hot sauce and reserved cooking liquid. Cook over medium-low heat until the cream cheese is completely melted. While the sauce is cooking, shred or cube the cooked chicken.

3. Add the dressing and chicken to the saucepan, stir to combine, and then toss with the cooked spaghetti.

I tasted this right after I made it and noticed that the heat increased a little after it had been sitting in the refrigerator for a few hours. So if you are making this ahead of time, you might want to keep that in mind.