Tuscan Chicken

2 Chicken Breasts, cooked and shredded
1 - 2 jars Alfredo Sauce (Bertolli)
Sun-dried Tomatoes, chopped
Artichoke Hearts, quartered

Mix together over medium heat. Serve hot over pasta of choice. I use angel hair pasta.

Enjoy! 🥰

Parmesan Orzo

Serves 2-3

Ingredients:

• 2/3 cup (4 oz) orzo
• 1 Tblsp butter
• 2 Tblsp cream or milk
• 1/4 cup shredded parmesan
• salt & pepper to taste

Instructions:

• Cook orzo according to directions.
• Drain and add butter.
• Stir butter into past until melted
• Add cream and parmesan.
• Add salt & pepper.
• Garnish with parsley, if desired.

Macaroni & Cheese

2 Tblsp butter
2 Tblsp flour
1/2 tsp salt
1/8 tsp pepper
2 cups hot milk
1 1/2 cups diced cheddar cheese
8 oz elbow macaroni, cooked & rinsed
1/2 cup fine fresh bread crumbs

Into blender, put butter, flour, salt, pepper and hot milk. Cover and whip. As soon as blades reach full speed, blend for 40 seconds. After 20 seconds remove cover and gradually add cheese. Mix with macaroni and empty into a 2-qt baking dish. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes. Let sit for a few minutes before serving.

Creamy Shrimp Linguine

1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
4 tbsp. butter
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes, plus more for garnish
2 1/2 c. grape tomatoes, halved
1/4 c. white wine
1 c. heavy cream
Juice of 1 lemon
5 oz. baby kale (about 6 c.)
1/2 c. freshly grated Parmesan, plus more for garnish

1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
2. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, 4 minutes. Remove from skillet and reserve on a plate.
3. Add butter to skillet then add garlic and red pepper flakes and cook until fragrant, 1 minute.
4. Add tomatoes to skillet and cook until beginning to soften, 3 minutes. Season with salt and pepper.
5. Add wine and cook until mostly reduced, 5 minutes.
6. Add heavy cream, lemon juice, and Parmesan.
7. Let simmer until sauce is thickened, 5 minutes.
8. Add pasta, shrimp, and kale and toss to coat. If sauce is too thick, add additional pasta water.

Skinny Alfredo Sauce

From the kitchen of Julie Stoner via Clarks Condensed

(Serve with Parmesan crusted chicken strips or add shrimp if desired.)

Ingredients:
1/4 cup butter
3/4 cup coconut milk cream
1 tablespoon corn starch
1 cup Parmesan cheese, shredded or shaved
1/4 teaspoon salt
1 tablespoon parsley
2 teaspoons minced garlic

Instructions:

1. Place butter and coconut milk cream into a pan. Heat over medium head until it starts to boil lightly (do not let it get to a heavy boil.)
2. Add remaining ingredients and whisk until corn starch is dissolved. Once thickened, reduce to low simmer until ready to eat.
3. Toss with pasta of choice.
4. Add sauteed onions, mushrooms and broccoli, if desired.

Beef Stroganoff

½ lb. round steak or stew meat
¼ c. flour
1/8 tsp. pepper
¼ c. butter
3 cups cooked noodles
1 can mushroom or ½ lb. fresh
½ c. onion chopped
1 clove of garlic
1 ½ c. beef broth
1 c. sour cream

Dust meat with flour and pepper in a baggy (optional). Brown meat in a skillet. Saute butter, onion, mushroom, garlic. Stir in beef broth and add meat. Cover and cook for 1 hour. Add sour cream before serving.

Tuxedo Salad

16oz. bowtie pasta
The Dressing:
1 cup oil
2/3 cup Teriyaki Sauce
6 Tbl. sugar
2/3 cup apple cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

Mix the ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.

10 oz. baby spinach
6 oz. craisins
2 11oz. cans mandarin oranges, drained
3 green onions, chopped
1/4 cup toasted sesame seeds
6 oz. honey roasted peanuts
2 8oz. cans water chestnuts, drained
Teriyaki chicken, cooked and cubed

Note: Many people can find pre-cooked teriyaki flavored chicken breasts at Sam's Club or Costco in the freezer section. Warm them the night before, chop them up, store in fridge overnight, and add to salad before serving. If you do not find those pre-cooked teriyaki chicken breats, you can do this:

2.5 lbs. chicken for marinating.
3/4 cups sugar
2/3 cups soy sauce
1 clove garlic, minced.
1/4 tsp. gingerroot, grated (or ground)
2 lemon slices or 2 Tbls. lemon juice
Marinate at least one hour. Bake at 325 in sauce turning three times until for tender. Assemble in large, large bowl and enjoy.

This recipe makes a TON!! This recipe is great for lunch-ins and parties! It is sooo yummy! I love it!!

Love, Cami