White Chicken Chili Spaghetti with Cheese

My kids made this dish up and gave it a name!

It started out as warmed-up leftovers dressed up with a bit of shredded cheese. I guess if you put shredded cheese on pretty much anything they'll love it.

It was actually parts of two dishes -- white chicken chili and chicken noodle soup with the noodles separated from the broth. I served the chili and the noodles in two parts on their plates, sprinkled all of it with cheese, and was very doubtful that they would eat any of it when I served it. They mixed it all up together, loved it, and dubbed it White Chicken Chili Spaghetti with Cheese.

Here's how you make this interesting dish.

White Chicken Chili Spaghetti with Cheese

4-6 chicken thighs (or whatever kind of chicken you like)
1 can white beans
1 can diced tomatoes
1 pkg. spaghetti noodles
Salt and pepper to taste
Shredded cheese

Put the chicken in a pan with water and set it to boiling. After it gets about three-fourths done, get another pan and start the spaghetti to cooking. I used regular spaghetti and broke the sticks into thirds.

When it's all almost done, get another pan and mix the beans and tomatoes (I didn't drain anything) and start them cooking.

When the chicken gets done mix it up in the beans and tomatoes.

Put the spaghetti on a plate and top it with the chili. Sprinkle with cheese.

Shrimp and Veggie Pasta

My husband has been planning this special shrimp dish for me for a few weeks now and he finally got a chance to make it for me today. It was absolutely delicious!

I hope I got all the ingredients right so I can make it again!

Shrimp and Veggie Pasta

1 pkg. shrimp
1 pkg. stir fry vegetables
1 pkg. farfalle (bow tie) pasta
1 jar alfredo sauce
Onions and garlic to taste
Olive or safflower oil

Put the onions and garlic in a skillet with a little bit of oil to brown. Cook the pasta until it is halfway done. When it is halfway done and the onions and garlic have cooked a little, put everything in the skillet with the onions and garlic and cook until done.

You can change this recipe up by using sausage or beef instead of shrimp and marinara sauce instead of alfredo sauce, my husband says. I'd love to try it with turkey link sausage and marinara sauce!

Shrimp Linguine

Oh how I love shrimp and pasta! From All Recipes:

Shrimp Linguine

• 1 (12 ounce) package linguine pasta
• 1/4 pound bacon
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 3 roma (plum) tomatoes, seeded and chopped
• 1/2 cup chopped green onions
• 1 cup half-and-half cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup shredded Monterey Jack cheese
• 1 pound cooked shrimp
• 1/4 cup toasted pine nuts (optional)

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
4. Serve sauce over pasta, and sprinkle with pine nuts.

Here's an easier version:

Fettucine Carbonara

• 1 pound dry fettuccini noodles
• 8 slices bacon
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 1/4 cups heavy cream
• ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

Famous Pork Chops

That last pork I cooked would have tasted a lot better had I cooked it like this!

Famous Pork Chops

• 1 cup crushed butter crackers
• garlic salt to taste
• ground black pepper to taste
• 3 eggs, beaten
• 4 pork chops
• 1/2 cup butter

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.

The recipe comes from All Recipes. I get a daily recipe from them via email!

Forkworthy Chicken Noodle Soup

It's unbelievable how easy it is to make chicken noodle soup and how delicious it is. I suddenly decided last night around 10 p.m. that I wanted some so I used my super easy Chicken Noodle Soup recipe. It was delicious last night and even better today.

It turned out to be Forkworthy Chicken Noodle Soup because I only broke the angel hair pasta in half and you had to eat it like spaghetti!

Here's my son and I finishing up the pot today. He and I were the only ones impressed with the soup, as usual. More for me!

Taco Pie

This taco pie sounds yummy! A friend of ours makes something similar (without the crust) and the kids just love it.

Taco Pie

• 1 (8 ounce) package refrigerated crescent rolls
• 1 pound ground beef
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) container sour cream
• 8 ounces shredded Mexican-style cheese blend
• 1 (14.5 ounce) package crushed tortilla chips

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Turkey Pot Pie

This looks like a pretty simple recipe for turkey pot pie from All Recipes. I haven't ever made a pot pie, but I sure do love to eat them. I'll have to give this one a try!

Turkey Pot Pie

• 1 recipe pastry for a (10 inch) double crust pie
• 4 tablespoons butter, divided
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cubed cooked turkey
• 3 tablespoons all-purpose flour
• 1/2 cup milk

1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.