Loaded Baked Potato & Chicken Casserole

Ingredients 3 - 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups) 1 lb. boneless, skinless chicken breasts, diced 4 slices bacon, cooked crisp, cooled and crumbled 1 1/2 cups shredded cheddar cheese 4 green onions, sliced (green parts only for low-FODMAP/low-fructose) 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into small pieces Instructions Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve. http://inspiredreamer.com/

BACON, CORN AND MASCARPONE TAGLIATELLE

INGREDIENTS 2 tablespoons olive oil 1/3 pound lean, thick cut bacon or pancetta, diced 1 small onion, chopped 4 cloves garlic, chopped 4-6 ears fresh, sweet corn on the cob, kernels scraped 2 tablespoons thyme, chopped 1 cup chicken stock 1/2 cup mascarpone cheese Black pepper, espelette or cayenne pepper, to taste 1 pound egg tagliatelle or fettuccine Flat leaf parsley and chives, chopped Grated Parmigiano Reggiano cheese, for serving PREPARATION Bring a large pot of water to a boil. Heat the olive oil (two turns of the pan) over medium-high heat in large skillet; add the bacon and crisp. Remove to a plate; add the onion to the drippings and reduce the heat a bit. Cook to soften, then add the garlic, corn and thyme; cook until the corn just begins to lightly brown. Add the stock, bring to a bubble and reduce a minute or so. Stir in the mascarpone cheese and reduce the heat to low. Salt the boiling water and cook the pasta to al dente. Add a ladle of the starchy cooking water to the sauce, drain the pasta and add it to the pan. Toss vigorously with the corn sauce, bacon and a handful of cheese to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at the table. Serves 4 Rachael Ray

Spinach Artichoke Mac and Cheese

Yield: 6 Prep Time: 30 Minutes Cook Time: 30 Minutes Total Time: 1 Hour Ingredients: 1 tablespoon olive oil 1 6-ounce bag fresh spinach 1 14-ounce can quartered artichoke hearts, drained, rinsed, roughly chopped, and divided 4 ounces (1/2 cup) cream cheese, softened 1 cup (4 ounces) Wisconsin Parmesan Cheese, shredded and divided 2 tablespoons shallots, minced 2 tablespoons garlic, minced and divided 1 12-ounce box whole wheat penne pasta 3 tablespoons butter 3 tablespoons flour 2 1/2 cups milk 1 teaspoon dry mustard 1/4 teaspoon pepper 1 cup (4 ounces) medium Wisconsin Cheddar Cheese, shredded 1 cup (4 ounces) Wisconsin Havarti Cheese, shredded 1 tablespoon sriacha sauce Directions: Preheat oven to 400°F. If using fresh spinach, heat olive oil in large sauté pan over medium heat, add spinach and wilt. Remove to plate to cool. Squeeze excess water from spinach. Set aside. In small bowl, combine half of drained spinach and half of chopped artichoke hearts. Stir in softened cream cheese and ½ cup Parmesan Cheese. Stir in shallots and 1 tablespoon garlic. Pour mixture into oven- safe baking dish and bake for 15 minutes or until the mixture is toasted on top and heated through. Remove from oven; cover to keep warm and set aside. Meanwhile, cook pasta according to package directions; drain and set aside. In medium pot, melt butter and whisk in flour. Continue whisking vigorously over medium high heat until roux becomes golden brown. Add milk slowly, 1/2 cup at a time, whisking during each addition. Bring mixture to boil. Add mustard, pepper, 1 tablespoon garlic, remaining cheeses and sriacha sauce. Stir in reserved spinach and artichokes, mixing until evenly incorporated. Pour pasta into cheese mixture; mix to ensure all pasta is coated evenly. Plate and top with a generous spoonful of warm spinach and artichoke mixture. Serve and devour. countrycleaver.com

Taco Stuffed Shells

Ingredients 1 lb. ground beef or turkey 1/4 cup taco seasoning, 1 envelope 4 oz. cream cheese, cubed 12 Jumbo Pasta shells, cooked according to package instructions 1 cup salsa 1 cup taco sauce 1 cup shredded cheddar cheese 1 cup shredded Jack cheese Optional Toppings: 1 1/2 cup crushed tortilla chips 1 cup sour cream 3 green onions, chopped sliced olives guacamole sliced avocados tomatoes Directions 1. In a skillet brown meat over medium heat. Add taco seasoning and mix to combine. Add cubed cream cheese, cover and simmer so cream cheese can melt. Remove from heat and cool. 2. Fill cooked shells with about 1-2 T. of meat mixture. In a 9×13 glass baking dish pour salsa to coat the bottom of dish. Place filled taco shells on top then add taco sauce. Cover and bake @ 350 for 30 minutes. Remove from oven, uncover, and sprinkle cheese on top, return to oven for another 15 minutes or until cheese is melted and bubbly. Serve with sour cream, and toppings of your choice. 3. Enjoy! Note: This is a recipe you may want to double because as long as you’re going to the effort of stuffing the shells you might as well double it and freeze half…..besides you will realize how amazingly delicious it is and you’ll regret not doubling it… http://saorganics.com/

Creamy White Chicken & Artichoke Lasagna

Ingredients 2 cups boneless skinless chicken breast, cooked and shredded 1 can (14 oz.) artichoke hearts, chopped 1/2 cup chopped sun-dried tomatoes 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided 1/2 cup KRAFT Grated Parmesan Cheese 2 packages (8 ounces each) cream cheese, softened 1 cup milk 1/2 tsp. garlic powder 1/4 cup basil, chopped 12 lasagna noodles, cooked Directions Heat oven to 350°F. Combine chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. Spread half of the remaining cream cheese sauce onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover. Bake 25 min. or until heated through. Sprinkle with remaining basil

Chicken, Spinach, and Noodle Casserole

Hands-On Time: 20m Total Time: 40m Ingredients • 6 tablespoons unsalted butter • 1/4 cup all-purpose flour • 4 cups whole milk • 1 cup sour cream • kosher salt and black pepper • 12 ounces egg noodles • 4 slices sandwich bread • 2 cups shredded cooked chicken or rotisserie chicken • 5 ounces baby spinach, chopped • 2 teaspoons dried thyme

Directions 1. Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper. 2. Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl. 3. Add the milk mixture, chicken, spinach, and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter. 4. Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving. Tip The casserole may be assembled (except for the bread crumbs and melted butter) and refrigerated up to 1 day in advance. Sprinkle with the bread crumbs and drizzle with the melted butter just before baking. Cover with foil and bake for 20 minutes, then uncover and bake for 8 to 10 minutes more.

Baked Penne with Cauliflower and Cheese

4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head) 1 medium onion, sliced 2 cloves garlic, peeled Fine sea salt or table salt 12 oz. dried penne 2 cups 1% milk 1 tsp. dry mustard Freshly ground black pepper 2 tsp. chopped fresh thyme 2 oz. coarsely grated sharp white Cheddar (about 1/2 cup) 1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater) ________________________________________

Position a rack in the center of the oven and heat the oven to 375°F. Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender. Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot. While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes. In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes by Ellie Krieger

Macaroni and Cheese Spring Rolls

Ingredients • For the Macaroni and Cheese: • 16 ounces pipette or small elbow pasta, cooked al dente • 4 tablespoons butter, unsalted • 1/3 cup all-purpose flour • 2 1/2 cups half-and-half or milk • 4 ounces Jack cheese, shredded • 8 ounces extra-sharp white cheddar cheese, shredded • 2 teaspoons Dijon mustard (adjust to taste) • 1 teaspoon kosher salt • 1/2 teaspoon white pepper • • 1 12-ounce package 8-inch square frozen spring roll wrappers (25 pieces), defrosted • 1 egg, beaten with 1 tablespoon water • Wondra flour, for sprinkling • Canola oil, for frying • Sriracha hot pepper sauce, to taste Yields: 25 springrolls

Preparation For the mac, melt the butter in a large saucepan over medium heat. When the butter has melted and started to bubble, whisk in the flour. Cook for 1 1/2 minutes, whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking constantly, until it thickens and bubbles, 5-7 minutes. Remove 1/3 of sauce and save to make dipping sauce. Remove saucepan from heat and stir in the cheese by the handful, stirring each addition until blended. Stir in the mustard, salt and pepper. Return the sauce to low heat and mix in the pasta until well-coated. Spread the mixture in a single layer on a baking sheet and let cool. Place a spring roll wrapper on a flat work surface. Brush the edges with egg mixture. Using a small ice cream scoop, scoop about 2 tablespoons of the mac and cheese onto the bottom third of the wrapper and in the middle of the wrapper. Fold the two edges until they meet in the middle. Roll tight and pull as you roll. Place on a baking sheet dusted with Wondra flour to keep from sticking. (The spring rolls can be frozen at this point. Partially defrost before frying. 10-15 minutes.) Frying: Deep fry spring rolls in three inches of oil (deep enough to cover the spring roll) at 350ºF for 4-5 minutes until the shell is golden brown. Baking: Preheat oven to 350ºF. Place rack on a baking sheet and spray with non-stick spray. Bake spring rolls on the rack for 5-7 minutes, turning once. For the dipping sauce, mix the reserved béchamel with sriracha to taste. Serve alongside the spring rolls. Ryan Scott

Mushroom Lasagna

Ingredients o kosher salt o 12 dried lasagna noodles o For the white sauce: o 4 cups whole milk o 2 bay leaves o dash freshly grated nutmeg o 4 tablespoons unsalted butter o 1/4 cup all-purpose flour o freshly ground black pepper o For the mushrooms: o 2 tablespoons unsalted butter o 2 tablespoons extra-virgin olive oil, plus more for drizzling o 6 cups sliced mushrooms o 1 teaspoon dried thyme leaves o 1 cup white wine o For the lasagna: o 2 cups (packed) fresh baby spinach, washed, dried and stems removed o 3 cups freshly grated Parmesan

Instructions 1. Preheat the oven to 375 degrees. Bring a large pot of water seasoned with 1 tablespoon of kosher salt to a boil. Add the lasagna noodles and cook until al dente, about 8 minutes, stirring occasionally. Drain and set aside. 2. In a glass measure, add the milk, bay leaves and nutmeg. Microwave for several minutes until warmed through – don’t boil (or you can do this in a saucepan, too). Discard the bay leaves. 3. In a large saucepan, melt the butter over low heat. Add in the flour; whisk until smooth. Cook for 1 minute, stirring constantly. Gradually add in the hot milk, whisking until blended. Bring to a boil; cook for 8 to 10 minutes, or until the sauce is thickened, stirring constantly. Remove from the heat. Season to taste with salt and pepper. 4. In a large sauté pan over medium heat, melt the butter with the olive oil. Add the mushrooms and toss to coat all pieces with the butter and olive oil. Cook until the mushrooms start to turn golden. Add in the thyme and wine; cook until the liquid has completely evaporated (this could take up to 10 minutes or so, depending on how much liquid the mushrooms express. But don’t worry – it will boil down). Remove the pan from the heat, stir in the white sauce and check for seasoning. 5. Assemble the lasagna: spread a little of the sauce in the bottom of an 8 x 12 x-2 inch baking dish (I use my trusty Pyrex glass one). Place a layer of noodles on top (I “shingle” or overlap 4 noodles) followed by 1/3 of the sauce, 1 cup of the spinach and topped with 1 cup of cheese. Repeat another layer. Place the last 4 noodles on top; spread the remaining sauce over the noodles and sprinkle over the remaining 1 cup of cheese. Drizzle the top with some olive oil and bake, uncovered, until the lasagna is golden brown and bubbling, about 40 minutes. Let the lasagna rest for at least 10 minutes before slicing. Notes from the Picture-Perfect kitchen: Planning: This elegant lasagna is a perfect dish for entertaining. You can assemble the dish in the morning and refrigerate until about an hour before you want to serve it. You’ll need to tack on a few more minutes in the oven if it’s right out of the fridge. Product Purity: I use baby bella mushrooms. Remember, always cook with a wine that you would drink and buy good Parmesan that you grate yourself. Presentation: This is a definite “family-style” serving casserole. However, if you’re feeling lofty and ambitious, you can make individual gratins for a very special presentation. You’ll need small gratin dishes and a little patience to cut the noodles to size, but if you really want to amp up the wow factor, this will do it in spades Author: Cheryl Beverage Barnes

Chicken Noodle Casserole

1 package of egg noodles (I used medium) 6 tablespoons butter ½ small onion, chopped 1-10 oz package of mushrooms, sliced (I used baby bellas) ¼ cup flour 2 garlic cloves, minced 3 cups low sodium chicken broth 1 - 16 ounce container of sour cream 4 cups chicken, cubed (1 rotisserie chicken, meat picked off the bone, shredded) 1 teaspoon chopped parsley 1 teaspoon fresh chopped thyme salt pepper Topping 2 tablespoons butter, melted 1 cup breadcrumbs (I used Panko) ½ cup Parmesan cheese, grated 1 teaspoon fresh chopped parsley Preheat the oven to 350. Bring water to a boil in a Dutch oven. Add salt and cook noodles until al dente. Drain and set aside in colander.

Melt 2 tablespoons of better in a Dutch oven over medium heat. Add the onions and cook until lightly browned, about 5 minutes. Add the mushrooms, ½ teaspoons salt and some pepper. Cook until most of the water has evaporated out of the mushrooms. Stir in the remaining 4 tablespoons of butter and let it melt. Add the flour and stir until it becomes lightly browned, about 2 minutes. Add the garlic and cook about 30 seconds. Gradually whisk in broth and sour cream. Let it cook 5 to 7 minutes, but don’t let it boil, you just want it to thicken. Stir in the chicken, noodles, parsley & thyme. Season with salt and pepper if desired. Transfer the filling into a greased 3-quart baking dish while you prepare the topping. To make the topping: Mix all the topping ingredients in a bowl and sprinkle on top of the casserole. Bake until browned and bubbly, about 30 minutes. Let cool for about 5 minutes before serving. Recipe from Lisa @ The Cutting Edge of Ordinary

Old Spaghetti Factory Garlic Mizithra

1 gallon water 1 cup mushrooms 2 tbsp. chopped bacon 3 tsp. chopped garlic 4 oz. browned butter *recipe follows 8 oz. dry spaghetti 1/2 cup Mizithra Cheese Bring about one gallon of water to a boil in the sauce pan. Cook spaghetti in the boiling water for approximately nine minutes. While the spaghetti cooks, preheat a large skillet and sauté the bacon for approximately three minutes. When the bacon is done, add mushrooms and sauté for 45 seconds. Then add the garlic and sauté for 30 seconds. Add the Mizithra and browned butter and mix well. Drain the cooked spaghetti in the strainer and add the spaghetti to the large skillet with the ingredients, toss with tongs and serve immediately. Serves 2

*Browned Butter recipe: 1/2 cup butter (one stick - 1/4 lb) Cut butter into cubes and place in a small saucepan with a light-colored interior (this makes it easier to gauge the color of the butter as it browns). Cook butter over medium heat until it comes to a low boil, stirring frequently with a whisk for about three minutes. Cook while stirring constantly to prevent residue from sticking and overflowing, about four minutes or until foam subsides. Continue to cook until the liquid turns an amber color, one to two minutes longer. Remove from heat. Set aside for three to five minutes to let the sediment settle to the bottom of the pan. Pour the browned butter through a strainer into a small bowl and discard the sediment. Source: Old Spaghetti Factory

Toasted Ravioli

1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen) 2 eggs, beaten 1/4 cup water 1 teaspoon garlic salt 1 cup flour 1 cup bread crumbs plain 1 teaspoon Italian seasoning vegetable oil, for frying

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside. Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with marinara sauce for dipping Serves 4-6 Source: Recipe4Living

7-Layer Pasta Salad

Ingredients • Kosher salt • 8 ounces farfalle (about 4 cups) • 2 stalks broccoli, cut into florets • 1/2 cup mayonnaise • 1/2 cup buttermilk • 1/4 cup plus 1 tablespoon chopped fresh chives • 1/4 cup chopped fresh parsley • Juice of 1 lime • Freshly ground pepper • 2 avocados, diced • 1 12-ounce piece deli ham, diced (about 2 cups) • 8 ounces yellow cheddar cheese, shredded • 1 small head romaine lettuce, sliced • 2 tomatoes, diced

Directions Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry. Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl. Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

Fake-Out Mini Lasagnas

Ingredients • 8 vine-ripened tomatoes, sliced about 1/4-inch thick • 4 tablespoons EVOO – Extra Virgin Olive Oil, divided • 2 teaspoons Italian seasoning • Salt and ground black pepper • 24 ravioli, square or round depending on your muffin tin • 1/2 pound ball fresh mozzarella, grated • 1/2 cup grated Parmigiano-Reggiano • 1 bunch of basil leaves, about 24 Yields: 12 as a snack

Preparation Preheat oven to 325ºF. Arrange tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve. While tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook ravioli to package directions and drain. Raise oven temp to 375°F. Build mini lasagnas in the cups of a muffin tin - start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of parm, 1 basil leaf, and repeat once. Reserve remaining basil leaves. Bake in oven until cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish. Rachael Ray

BBQ Veggie Pasta Salad

Ingredients: 4 1/2 oz. (about 1 3/4 cups) uncooked high-fiber rotini pasta 1 red bell pepper, halved lengthwise, stem and seeds removed 1 red onion, ends removed, cut into 1/2-inch slices (rings intact) 1 zucchini, stem end removed, halved lengthwise 1 ear corn, husk removed 1/2 cup crumbled reduced-fat feta cheese 1/4 cup chopped scallions 1/4 cup fat-free ranch dressing 2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving

Directions: Cook pasta in a medium pot per package instructions, about 8 minutes. Drain and transfer to a large bowl. Bring a grill sprayed with nonstick spray to medium heat. Place pepper halves, onion slices (rings intact), zucchini halves, and ear of corn on the grill. Grill for 6 minutes with the grill cover down, rotating corn halfway through. Flip veggies. With the grill cover down, grill until fully cooked and blackened, about 6 more minutes, rotating corn halfway through. Chop veggies and remove corn kernels from the ear. Add to the large bowl. Add feta cheese and scallions, and lightly toss to mix. In a small bowl, mix ranch dressing with BBQ sauce. Add to the large bowl and toss to coat. Cover and refrigerate until chilled, about 1 hour. Enjoy! MAKES 6 SERVINGS HG Alternative! Cook your veggies on a grill pan, working in batches, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid.

Bacon, Ranch, and Chicken Mac and Cheese

• Yield: 4 servings (serving size: about 2 cups) • Total:45 Minutes Ingredients • 8 ounces uncooked elbow macaroni • 1 slice applewood-smoked bacon • 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces • 1 tablespoon canola oil • 1 tablespoon all-purpose flour • 1 1/2 cups fat-free milk • 1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted • 3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento) • 1/2 teaspoon onion powder • 1/2 teaspoon garlic powder • 1/2 teaspoon chopped fresh dill • 1/8 teaspoon salt • Cooking spray • 1/2 cup (2 ounces) shredded colby-Jack cheese Preparation 1. Cook pasta according to package directions, omitting salt and fat; drain. 2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done. 3. Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken. 4. Preheat broiler. 5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts

Pasta Milan

INGREDIENTS: 8 ounces penne pasta 4 ounces frozen green peas 4 ounces asparagus tips 4 ounces Gorgonzola cheese 1/3 cup heavy whipping cream salt and pepper to taste DIRECTIONS: 1. Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain. 2. Meanwhile, crumble cheese with the cream and season with salt and pepper to taste. 3. In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.

SESAME PEANUT NOODLES

Easy Peanut Sauce ½ c Island Soylaki ½ c creamy peanut butter 3t tasted sesame oil ½ c water Whisk Soylaki in skillet, peanut butter and sesame oil until blended. Add water & mix well. Cook until warm Noodles 8oz spaghetti noodles, cooked 1c shredded carrots 1c peeled, sliced cucumber 2 green onions, chopped ½ c roasted peanuts, crushed Pour Peanut Sauce over cooked noodles & toss. Toss in carrots and cucumbers. Top with green onions and crushed peanuts. Trader Joe's

Crockin' Lasagna

Ingredients: 2 lbs. fully cooked ground hamburger meat 2 jars favorite marinara sauce (15oz) 1 box uncooked lasagna noodles 2 lb. tub ricotta cheese 1 cup mozzarella cheese 1 egg, beaten Italian seasoning to taste Fresh baby spinach

Directions: Brown hamburger meat and add marinara sauce. Let simmer for 20 minutes. (You can also make your own marinara sauce). While simmering, in a bowl combine your ricotta cheese, mozzarella cheese, and egg, Italian seasoning to taste and mix well. Spray the crock with cooking spray, and start your layers of 1) meat sauce 2) uncooked lasagna noodles 3) ricotta cheese mixture 4) spinach. Repeat layers one more time. Top with remaining meat sauce and cheese. Cook on low for three hours, any longer will overcook the noodles! To cut in half, use a smaller crock pot and check to see if it's done after 2 1/2 hours instead of 3 and make sure your pot is at least half to 3/4 full for best results. If you have any leftovers, this freezer really well

Garlic Shrimp and Spinach

Serves: 4 Cooking Time: 25 min Ingredients • 1 pound angel hair pasta • 1/2 cup (1 stick) butter • 1 pound medium shrimp, peeled, deveined and tails removed • 1 tablespoon chopped fresh garlic • 1/2 teaspoon salt • 1/2 teaspoon black pepper • 1 (6-ounce) bag fresh baby spinach • 1/2 pint cherry tomatoes, halved • 1/4 cup pine nuts • 1 tablespoon fresh lemon juice (juice of 1/2 lemon) Instructions

1. Cook pasta according to package directions; drain and keep warm in a serving bowl. 2. Meanwhile, in a large skillet, melt butter over medium-high heat; add shrimp, garlic, salt, and pepper, and sauté 2 to 3 minutes, stirring occasionally, until shrimp turn pink. Remove shrimp mixture to a bowl. 3. Add spinach, cherry tomatoes, and pine nuts to skillet and cook 2 to 3 minutes, or until spinach is wilted. Return shrimp mixture to skillet with vegetables, and simmer 1 to 2 minutes. Serve over pasta and drizzle with lemon juice.