Creamy Rigatoni Bake

As I have mentioned before, my little one does not tolerate milk well.  However, yogurt and sour cream are a go!  I am starting to get creative in making delicious cream sauces without milk.  I must say that I am really not missing it at all.  He can have cheese so I usually just substitute the milk for chicken broth mixed with sour cream or Greek yogurt.  I don't even think my husband has noticed.

Ingredients:

• 1 box Rigatoni
• 2 cooked chicken breasts, shredded or diced
• 1 12 oz frozen bag of green beans
• 1/2 onion, diced
• 4 garlic cloves, minced
• 2 cups chicken broth
• 4 oz cream cheese
• 1/2 cup sour cream
• 1 cup Parmesan cheese
• mozzarella cheese for garnish
• 8 slices provolone cheese
• 1 egg, whisked
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt, pepper, and red pepper flakes to taste

Directions:

1. Boil Rigatoni according to package directions and return to pot with one tablespoon olive oil and chicken.
2. Heat butter and 1 tablespoon olive oil in a medium saute pan.
3. Cook onions and garlic in butter until translucent.  Add to pot with noodles.
4. In the same skillet melt cream cheese over low heat and whisk in sour cream and chicken broth.
5. When sauce is smooth add all seasonings and whisk in Parmesan cheese until smooth.
6. Pour sauce over noodles and stir.
7. Slowly stirl in whisked egg and green beans.
8. In a grease 9by13 baking dish add 1/2 of the pasta mixture and top with provolone cheese.
9. Add the remaining pasta and top with mozzarella cheese.
10. Bake at 350 degrees covered for 20 minutes and uncovered for 10 minutes.

 

Cookers Note:  This also makes for a fantastic freezer meal.  You can freeze in a large 9by13 or in two 8by8 dishes.  Freeze after step 9 and thaw completely before cooking and follow step 10 above.

Crockpot Chicken Chili

I rarely go shopping without a meal plan however, this week I did.  I randomly went shopping on a Sunday and was no way prepared for it. Shopping is always reserved for Monday mornings, no LINES!  Without a list I really just picked up some of my basic items.  I came home with chicken and really had no idea what to make with it.  I then realized I had bought a can of Cannellini beans for my lunch salads and decided to make a chicken chili.  This was so good and you don't have to cook anything before hand.  Definitely a keeper and I will double the batch next time for a freezer meal.  I also think corn and a can of green chilies would be AMAZING!

Ingredients:

• 2 chicken breasts, uncooked
• 1 can black beans, drained and rinsed
• 1 can Cannellini beans, drained and rinsed
• 1 can diced tomatoes, drained and rinsed
• 2 cups chicken broth
• 1/2 yellow onion, diced
• 1/2 cup sour cream, you can always substitute for plain Greek yogurt!
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoon chili powder, more to taste
• salt and pepper, to taste
• Cholula, to taste
• Avocado, sour cream and green onions for garnish

Directions:

1. Place chicken in a lightly oiled crockpot.
2. Cover chicken with all remaining ingredients, except the sour cream and garnish toppings.
3. Cook chicken on low for 6 hours or high for 3 hours.
4. Remove chicken and shred.
5. Add shredded chicken back to crock with sour cream and stir.
6. Cook on low for an additional 1/2 hour and serve!

To Freeze:
 Leftovers: Freeze cooled leftovers in a ziploc bag.  Thaw when ready to serve and heat in pan. 
Freezer Meal:  Add all ingredients except sour cream and garnish toppings in a large freezer ziploc bag.  When ready to make thaw and empty bag into crockpot and cook with directions above.

Baked Sausage Ziti

Hands down my favorite pasta dinner dish!  It's filled with cheese, what's not to love?  This is also my favorite freezer meal to prepare, here is the link to my previous post on freezer meals.  For about $12 I have 4 dinners with bread freezer pans, 2 if I use 8x8 freezer pans. 

Ingredients:

• 1 lb ground Italian sausage
• 1 box ziti
• 2 jars favorite pasta sauce
• 1 can diced tomatoes, drained
• 8 slices provolone cheese
• 1 cup sour cream
• 1 bag Italian style cheese
• 1/2 small sweet onion, finely diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon Olive oil

Directions:  Bring large pot of water to boil.  Add pasta and cook for 7-8 minutes until al dente. Drain and add back to pot with olive oil. In a large skillet brown onion and sausage over medium heat.  Stir in spaghetti sauce, tomatoes, seasonings, and add sauce to noodles.  Spray casserole dish or freezer tins with cooking spray. Layer as directed:  1/4 Pasta mixture, 4 slices provolone cheese, 1/2 sour cream, Italian cheese, 1/4 noodle mixture, and top with itialian cheese. (These instructions are for 2 8x8 pans)  If cooking the same day bake covered for 20 minutes and uncovered for 5-10 minutes.

 

To freeze:  Cover with tin foil, label and freeze. Defrost completely before baking and bake as directed above.

Rigatoni Bake

Last week I was going through a freezer meal phase.  My supply was getting low so I was on a mission and this meal was fantastic and extremely easy. 

Ingredients:

• 1 box rigatoni
• 1 lb Ground Italian Sausage or Chicken
• 1 jar favorite pasta sauce
• 1 cup heavy cream or half and half
• 1 cup mozzarella cheese
• 1 small onion, diced
• 2 8x8 disposable tin pans

Directions:  Brown sausage/chicken over medium/high heat with onions.  In a large pot cook rigatoni about 2 minutes less than package instructions.  Drain pasta and return to pot and set aside.  Add pasta sauce, cream, and cheese to pot and stir until cheese is melted.  Add sausage/chicken to sauce then stir in pasta.  Spray tin pans with non stick spray and divide pasta between the two.  Top with tin foil, label, cool, and freeze.  To Cook freezer meal:  Defrost completely and bake covered at 350 degrees for 30-40 minutes.