Cheesy Chicken Tortilla Soup

1/30/12

Looking for something yummy to try for dinner?  I highly recommend Cheesy Tortilla Soup, a recipe I found on TasteofHome.com.  Super easy to make and delicious.

My bowl before I devoured it! 

3 Meals

Here a 3 meals we've tried out in the last two weeks.  I made the pesto chicken mostaccioli as a side dish when my girlfriends came over for a bbq.  This dish is super easy and it makes 2 pans, which is great for leftovers! The second meal is a new spin on spaghetti, it was pretty good.  The last meal I tried out last night and it was to die for! 

 Pesto Chicken Mostaccioli

1 package mostaccioli
1 package frozen breaded chicken tenders
4 cups shredded cheddar cheese
1 container sour cream
1 container ricotta cheese
3/4 cups prepared pesto
2/3 cup heavy whipping cream
1/2 cup graded Parmesan cheese
1/2 cup dry bread crumbs
1/4 cup butter, melted

1. Cook mostaccioli and chicken according to package directions.  Meanwhile, in a large bowl, combine the cheddar cheese, sour cream, ricotta, pesto, cream and Parmesan cheese.
2. Chop the chicken tenders and train the mostaccioli; add to cheese mixture.  Toss to coat. Transfer to two greased 11x7 baking dishes.  Combine bread crumbs and butter; sprinkle over the top.
3. Bake, uncovered at 350 for 25-30 minutes. 

This is one of Owen's favorites!

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole
8 oz uncooked spaghetti
3 cups cubed cooked chicken
1 can cream of chicken soup
1 med. onion
1 cup milk
1 cup shredded sharp cheddar cheese, divided
1 cup shredded swiss cheese, divided
1/2 cup roasted sweet red peppers
3 tbsp mayo
1-1/2 tsp steak seasoning
1/2 tsp dried basil

1. Cook the spaghetti according to package directions.  In a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup swiss cheese, pepper, mayo, steak seasoning and basil.
2. Drain spaghetti.  Add to chicken mixture; toss to coat.  Transfer to a greased 13x9 baking dish. 
Cover and bake at 350 for 20 minutes.  Uncover; sprinkle with remaining cheese.  Bake 5-10 minutes longer. 

Finger licking good!

Pesto Chicken Italino

1 tbsp. oil
1 lb. boneless skinless chicken breast, sliced
1 clove garlic, minced
1 lg. red pepper cut into strips
1/4 cup pesto
1 lemon, cut in half divided
1 cup shredded Italian cheese blend
2 cups hot cooked angel hair pasta

1. Heat oil in large nonstick skillet on med. heat.  Add chicken and garlic; cook and stir until chicken is evenly browned.  Stir in peppers; cook 3-4 min or until chicken is done, stirring frequently.
2. Stir in pesto and juice from 1 lemon half.  Top with cheese.  Cover and cook on low heat for 2-3 minutes or until cheese is melted.  Spoon over angel hair pasta. 

Never serve angel hair pasta to a shirtless baby.... it gets stuck everywhere!

*** One of the best meals I've ever made!  Try it! 

Kielbasa tortellini alfredo

As you know, one of my goals for the summer is to try out new recipies that my family will love.  Here is a delicious, quick and easy recipe that we all loved: 

 1 pkg. refrigerated chesse tortellini
 1 pkg. smoked kielbasa or polish sausage sliced
 1 red pepper
 1 jar of alfredo sauce
 2 teaspoons olive oil

Boil water and cook tortellini. 
In a large skillet, saute the kielbasa and red pepper in oil for 3 minutes.  Drain extra oil, and cooked tortellini.Stir tortellini and alfredo sauce into skillet; heat through. 

Even Owen loves this recipe! 

Tasty Desserts

Over the weekend I tested out two new desserts.  Both were a success!  I'm hoping to try out lots of new recipes over the summer... I'll share any successful dishes.  :)

Peanut Butter Brownie Trifle
1 fudge brownie mix (13x9 pan size)
1 pkg. (10 oz.) peanut butter chips
2 pkg. (13 oz. each) miniature peanut butter cups
4 cups cold 2 % milk
2 pkg. (1.5 oz each) instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp. vanilla extract
3 cartons (8 oz. each) frozen whipped topping, thawed

• Cook brownies according to package.  Cool and cut into 3/4 in pieces.
• In a large bowl, whisk milk and pudding mixes for 2 min.  Let stand for 2 min.  Add peanut butter and vanilla; mix well.  Fold in 2 cartons of whipped topping.
• Place a third of the brownies in your trifle bowl, top with a third of the peanut butter cups (cut in 1/2).  Spoon a third of the pudding mixture over the top and repeat layers. 
• Refrigerate until chilled. 
• Recipe from Taste of Homes Magazine April/May 2010

I stumbled upon these Patriotic Parfaits last week.  I tried them out on Memorial day, where everyone seemed to enjoy them.  Super easy to make and a nice light dessert for HOT summer days.