- 1 cup elbow macaroni
- 1 (16 oz) jar alfredo sauce (I used roasted garlic)
- 1 (9 oz) package frozen spinach, thawed and any excess liquid squeezed out
- 1 (6.5 oz) jar artichoke hearts, drained
- 12 Pillsbury™ refrigerated crescent rolls (from an 8 oz and 4 oz tube)
- 1/2 cup Rice Chex™ cereal
- 1/4 cup grated parmesan cheese
- In a small food processor, pulse the Rice Chex™ cereal and the parmesan cheese together, until you get a bread crumb consistency. Set aside.
- Pour the alfredo sauce into a small sauce pan. Add the thawed spinach and artichoke hearts. Stir to combine. Bring to a light simmer.
- Bring a small pot of salted water to a boil. Cook the macaroni until al dente (package instructions). Drain and add to sauce. Stir to combine.
- Arrange the crescent rolls in a muffin pan. Be sure and press the dough in the bottom of the tin to cover all of the space.
- Spoon the macaroni filling into each muffin cup. Sprinkle with the Rice Chex™/parmesan topping.
- Slide into a 400°F oven for about 15 minutes. Check at the 13-minute mark.
- Serve immediately.
Cheesy Chicken Bacon Broccoli Pasta Recipe
- 8 slices thick cut bacon, cut into bite-sized pieces
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups diced onion (about 1 onion)
- 3-4 cloves garlic, minced
- 4 cups broccoli florets, chopped into bite-sized pieces
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Ro-Tel tomatoes and green chiles
- 1 cup heavy cream
- 8 oz (about 3 cups) penne pasta
- 1 teaspoon salt and pepper, each
- 1 cup sharp cheddar cheese, shredded
- In a large pot with high sides, or a dutch oven, cook bacon over medium-high heat, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove to a plate with a slotted spoon.
- Season chicken with salt and pepper to taste. In the same pot with the bacon grease, arrange the chicken in a single layer. Cook for 5 minutes until golden and browned, flipping once halfway through. Remove with a slotted spoon to the plate with the bacon. If necessary, remove all but 2 tablespoons of the bacon grease from the pan. Increase heat to high, add the onions and broccoli, and cook until the onions are golden and brown, about 5-7 minutes. Decrease heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove all the veggies to the plate with the chicken and bacon.
- Add the broth, Rotel, cream, pasta, salt, and pepper to the pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
- Add the chicken, bacon, and veggies back into the pot and stir to combine until heated through, 1-2 minutes. Turn off the heat, add the cheese and stir until smooth and melted.
Peppers and Salad with Pine Nuts & Capers
for the magic peppers:
- 2 lbs bell peppers (or other)
- 2 tablespoons extra virgin olive oil
- salt to taste
- fresh ground black pepper to taste
for the salad:
- 1 to 2 cups diced magic peppers
- 1 cup (or more) halved cherry tomatoes
- 6 oz. fresh mozzarella, diced to yield about 1 cup
- 1 tablespoon capers
- 1/4 cup pine nuts, toasted*
- roughly chopped basil or cilantro or whatever herbs you have on hand
- 2 tablespoons olive oil
- 1 tablespoon vinegar such as white balsamic, balsamic, red wine, etc.
- kosher salt and pepper to taste
- olive oil fried bread**
- Preheat the oven to 450ºF. Cut each pepper in half through the core. Remove seeds and stem. Cut each half into three or four pieces. Place strips in a large bowl, season with salt and pepper to taste. Drizzle with oil and toss to coat.
- 2. Arrange peppers slices, cut-side up, on a large baking sheet. Roast for 25 to 30 minutes or until peppers are tender and slightly browned on the edges — thinner peppers will cook more quickly, so start checking at 25 minutes if not sooner.
- 3. Serve warm or at room temperature or continue on and make the salad:
- 4. Toss together the diced magic peppers, halved cherry tomatoes, mozzarella, capers, toasted pine nuts, herbs, olive oil, vinegar, salt and pepper to taste. Taste and adjust seasoning as necessary. Fold in bread. Toss again, taste, and adjust seasoning.
Crunchy Taco Cups
- 1 lb lean ground beef, browned and drained
- 1 envelope (3 tablespoons) taco seasoning
- 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
- 1½ cups sharp cheddar cheese, shredded (or Mexican blend)
- 24 wonton wrappers
- Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
- Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
- Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.