Penne with Shrimp

Oooh I gotta make this! How I do love shrimp and pasta!

Penne with Shrimp

• 1 (16 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/4 cup chopped red onion
• 1 tablespoon chopped garlic
• 1/4 cup white wine
• 2 (14.5 ounce) cans diced tomatoes
• 1 pound shrimp, peeled and deveined
• 1 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
3. Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Sausage Potato Bake

How I do love sausage and potatoes together! Here's a great one from All Recipes today. You can even cook this one in the slow cooker!

Sausage and Potato Bake

• 8 cups cubed potatoes
• 1 pound smoked sausage, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed vegetable beef soup

1. For oven: Preheat oven to 350 degrees F (175 degrees C).
2. In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
4. For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
5. Cook on low setting for 6 to 8 hours.

Here's one for sausage and potato soup!

Creamy Kielbasa and Potato Soup

• 4 potatoes, cubed
• 1 onion, chopped
• 1 stalk celery, cut into 1/2 inch pieces
• 1 (14 ounce) can beef broth
• 1 (14.5 ounce) can chicken broth
• 1 cup water
• 3/4 pound kielbasa sausage, sliced into 1/2 inch pieces
• 1 (10.75 ounce) can condensed cream of chicken soup
• ground black pepper to taste

In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

Penne Primavera

This one sounds yummy! I believe I'll add chicken and use the broth from that instead of the vegetable broth this calls for, and I won't be adding any frozen peas. Well, maybe I might, the baby seems to love peas. We can pick ours out and give them to him!

Penne Primavera

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 2 cups vegetable broth
• 1 (8 ounce) package penne pasta
• 1/2 cup frozen peas
• 1/2 cup freshly grated Parmesan cheese

1. Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
2. In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
3. Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Chicken Broccoli Twist

I love chicken and broccoli pasta dishes!

I believe I'll make this one with cooked chicken thighs for the chicken and use the broth for the chicken stock.

Chicken and Broccoli Twist

3 cups uncooked corkscrew-shaped pasta

2 cups broccoli flowerets

2 medium carrots, sliced (about 1 cup)

1 can (10 3/4 ounces) condensed cream of broccoli soup

1 3/4 cups chicken stock

1 tsp. garlic powder

1/4 tsp. ground black pepper

2 cans (4.5 ounces each) chicken breast in water, drained

1/4 cup grated Parmesan cheese

Directions:
Prepare the pasta according to the package directions in a 3-quart saucepan, without salt. Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta and vegetables well in a colander. Return the pasta and vegetables to the saucepan.

Stir the soup, stock, garlic powder, black pepper and chicken in the saucepan. Cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.

Meat and potato casserole (a real man's dish!)

I made this dish I call a meat and potato casserole last night. It wasn't all that beautiful to look at but man is it delicious. I browned some ground beef, boiled some sliced/diced/cubed potatoes, stirred in a can of cream of mushroom soup, a little sour cream, and some of the potato broth, put it all in a casserole dish, topped with Parmesan cheese and baked briefly. It would have looked better if I'd added some vegetables and topped with yellow cheese, but I was using what I had available.

Well, that's pretty much the directions but here it is more precisely:

Beef and Potato Casserole

1 lb. ground beef
7-8 medium potatoes
Can of cream of mushroom soup
1/2 medium onion
1/2-3/4 cup sour cream
Parmesan cheese
Salt and pepper to taste

Peel and cut the potatoes up into small pieces and put in a pan of water to boil. Brown ground meat with onions.

When meat and potatoes are done, stir in the can of soup, sour cream, salt and pepper, and enough of the potato broth to make it moist but not watery. Spoon the mixture out into a casserole dish, sprinkle liberally with Parmesan cheese and bake about 15 minutes or so.

Seafood Chowder

Oh I do love a good seafood chowder. I can't wait to try this one from Campbell's Kitchen. It looks really easy and we have the ingredients on hand! Seafood Chowder 1 tbsp. vegetable oil

1 large onion, chopped

1/4 tsp. garlic powder OR 1 garlic, minced

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Potato Soup

1 1/2 soup cans milk

1/4 tsp. dried dill weed, crushed

1/2 lb. medium fresh or thawed frozen shrimp, shelled and deveined

1/2 lb. fresh or thawed frozen firm white fish fillet, cut into 1" pieces*

Chopped fresh parsley

Heat oil in saucepot. Add onion and garlic powder and cook until tender. Add soups, milk and dill. Heat to a boil. Add shrimp and fish. Cook 5 min. over low heat or until done. Garnish with parsley.

Bacon Chicken and Dumplings

My mouth is watering just thinking about this. I got this recipe today from All Recipes, and thanks to my husband's wonderful grocery shopping this past weekend, I have everything I need to make it. I could make the dough myself or to pick up some biscuit mix while I'm out tomorrow. Oh boy, we're having this for supper tomorrow night!

Bacon Chicken and Dumplings

• 3 slices bacon
• 3 large potatoes, peeled and diced
• 1 onion, diced
• 4 skinless, boneless chicken breast halves - diced
• 3 cups chicken broth
• 1 teaspoon poultry seasoning
• salt and pepper to taste
• 1 (15.25 ounce) can whole kernel corn, drained and rinsed
• 3 cups half-and-half
• 1 1/2 cups biscuit mix
• 1 cup milk

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
3. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.