Cheesy Chicken, Vegetables & Noodles

I've made this twice recently, that's saying alot because I like to try new things, but it has a great flavor!

3 cups egg noodles, uncooked
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg. (16 oz.) frozen stir-fry vegetables (sugar snap pea mixture)
1/4 lb. (4 oz.) Velvetta Cheese , cut into 1/2-inch cubes
2 Tbsp. Grated Parmesan Cheese

COOK noodles as directed on package.
MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 4 min. or until no longer pink. Add vegetables; cook 5 min. or until chicken is cooked through, stirring occasionally. Stir in VELVEETA; cook and stir 1 to 2 min. or until melted.
DRAIN noodles; place on platter. Top with chicken mixture and Parmesan.

Cheesy Stuffed Shells

Again, most the recipies come from Kraft foods.. this one is yummy and low fat!


1 container (16 oz.) 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.
MIX sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.
BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted

Easy Baked Manicotti

This was SO yummy! I couldn't find that brand of pesto sauce, so I just got a packet that you make yourself and it was the secret ingredient that made this so good!

2 cups spaghetti sauce
1 egg, slightly beaten
1¾ cups Ricotta cheese
1½ cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
¼ cup Digiorno Basil Pesto Sauce (optional)
12 manicotti shells, cooked, rinsed in cold water

PREHEAT oven to 350°. Spread ¾ cup of the spaghetti sauce on bottom of a 13x9-inch baking dish. Mix egg, cheeses and pesto sauce until well blended. Spoon cheese mixture into a large resealable plastic bag. Using scissors, cut off a small hole from one of the bottom corners of bag.
FILL manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1¼ cups spaghetti sauce over manicotti. Cover with foil.
BAKE 40 min. or until heated through.
Makes 6 servings.

I got this from the Kraft Food & Family magazine

Lemon & Mint Ravioli

1/4 c. butter
juice of 1 lemon
1/2 lb. large size ravioli
2 tbsp. fresh mint, finely shopped
fresh ground pepper
parmesan cheese, grated

Cook ravioli according to package instructions. While it cooks, melt butter in small pot with lemon juice and stir. Drain ravioli and add to pot with butter and lemon. Stir well. Put on serving plates, sprinkle with mint,pepper and parmesan.

Bruschetta Pasta

1/2 lb pasta (whole wheat fettucine)
2 medium sized ripe tomatoes, seeds removed and roughly chopped
3 cloves garlic, chopped fine
6-8 large basil leave, cut into thin ribbons
2 tbsp. olive oil
kosher salt and fresh ground pepper, to taste
parmesan cheese, shredded

Cook pasta according to package instructions. Put tomatoes in bowl w/garlic, basil and olive oil. Season with salt and pepper. Drain pasta, add to bowl and toss well with tomato mixture. Top withshredded parmesan cheese and a few grinds of pepper

Southwest Pasta

4 oz rotini, cooked and drained
1¾ cups chunky salsa
1 tsp. olive oil
½ tsp. ground cumin
1 clove garlic, minced
1 cup frozen whole-kernel corn, thawed
1 (15 oz) can black beans, rinsed and drained
¼ cup fresh chopped cilantro
2 TBL grated parmesan
1 TBL lime juice
¼ cup sour cream

Place cooked pasta in serving bowl; add salsa and toss gently; cover to keep warm. Coat a medium skillet with cooking spray; add oil. Bring to medium heat; add cumin and garlic. Sauté 30 seconds. Stir in corn and beans. Cook, stirring constantly, until thoroughly heated. Add corn mixture, cilantro, cheese and lime juice to pasta. Toss and serve immediately; garnish with sour cream.

Parmesan Pasta

1 lb pasta of choice, cooked and drained
½ cup butter
1½ cups fresh grated parmesan cheese
2-3 TBL of cream

After cooking pasta according to package directions and drained, return to pan. Keep heat on medium-low and add butter, stir until butter has melted. Add cream a tablespoon at a time to help distribute cheese evenly. Sprinkle with salt and pepper.

Great with garlic cheese bread!

Cheesy Manicotti

1 pkg. (8 oz) sliced mushrooms
2 cloves garlic, minced
3 egg whites
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1 container (15 oz ricotta cheese
1 cup shredded mozzarella cheese, divided
1/3 cup grated parmesan cheese divided
1 pkg. (8 oz) manicotti shells (14 shells) cooked, drained
2 cups spaghetti sauce

Preheat oven to 350°. Spray large nonstick skillet with cooking spray. Add mushrooms and garlic; cook 5 min. on medium heat, stirring frequently. Remove from heat. Beat egg whites lightly in medium bowl. Add mushrooms mixture, spinach, ricotta cheese and half of each of the mozzarella and parmesan cheese; mix well. Spoon evenly into manicotti shells. Place in 9x13-inch baking dish, sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 min. or until heated through. Top with remaining mozzarella and parmesan cheese; continue baking 5 min. or until mozzarella is melted.

Down-Home Macaroni & Cheese

¼ cup butter or margarine, divided
¼ cup flour
1 cup milk
8 oz Velveeta Cheese, cut into ½-inch pieces
2 cups elbow macaroni, cooked, drained
½ cup shredded cheddar cheese
6 RITZ crackers, crushed

Heat oven to 350°. Melt 3 TBSP. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add Velveeta; cook 3 min. or until melted, stirring frequently. Stir in macaroni. Spoon into 2qt casserole dish – sprayed with cooking spray; sprinkle with shredded cheese. Melt remaining butter toss with cracker crumbs. Sprinkle over casserole. Bake 20 min. or until heated through.

YUM!