Sunday, December 11, 2011
1 pkg. (12 oz.) fettuccine
8 strips bacon, cut into 1 inch pieces
1 lb. boneless skinless chicken breasts, cubed
2 c. sliced fresh mushrooms
6 green onions, thinly sliced
1 garlic clove, minced
1 1/2 c. half-and-half cream
1/2 c. shredded Parmesan cheese
1 tsp. paprika
1/2 tsp. coarsely ground pepper
Additional shredded Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. Saute chicken in drippings until no longer pink. Add the mushrooms, green onions, and garlic; saute until mushrooms are tender. Stir in the cream, cheese, paprika, and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon. Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese. Makes 6 servings.
Notes: I goofed - the recipe for Alfredo sauce that I originally had up in this post didn't match what was in the picture. As of 1/1/12 it now does. I have left the recipe that I originally posted below for reference. We had it and liked it, but don't have a photo of it. Also, as can be seen in the photo, we didn't have fettuccine and used spaghetti instead. Source: Prairie 4th Ward cook book.
1 pkg. cream cheese
1 c. milk
1 stick butter (can be halved)
3/4 c. Parmesan cheese
Garlic salt to taste, or salt and white pepper
Optional: cooked chicken, broccoli, bacon, etc.
1. On low-medium heat, warm up the ingredients in a medium-sized pan. Do not allow this to boil.
2. Whisk periodically as it is heating to blend everything together.
3. Serve over pasta.
Notes: Great served with steamed broccoli and garlic chicken over angel hair pasta. Add different cheeses for different flavors. Source: Brittany's family cookbook (contributed by Kimberly).
1 1/4 c. grated Monterey Jack Cheese
3/4 c. grated mild cheddar cheese
1 9-inch deep-dish frozen pie shell
1 4-oz. can diced green chilies
1 c. half and half
3 eggs, beaten lightly
1/2 tsp. salt
1/8 tsp. ground cumin
Spread Monterey Jack Cheese and half of cheddar over bottom of pie shell. Sprinkle diced chilies over cheeses. Stir together in bowl the half-and-half, eggs, and seasonings. Pour carefully into pie shell. Sprinkle with remaining cheddar. Bake uncovered in a preheated 325 degree oven for 50-55 minutes. Makes 6 to 8 servings.
Notes: Brittany made her own pie crust. You can find her recipe here. I really like this.
Source: Notebook full of freezer meals that we received for our wedding.
2 (6.25 oz.) cans tuna fish
1/2 c. diced green pepper
1/2 c. diced celery
1/4 c. diced green onion
2 Tbsp. margarine
Salt to taste
1/2 c. mayonnaise
1 pkg. flour tortillas
1 (8 oz.) container sour cream
Onion salt to taste
1 cup grated cheese
Saute peppers, celery, and onions in melted margarine until tender. Remove from heat. Add salt. Stir in tuna and mayonnaise. Spread filling on tortillas. Roll up and place seam side down in 9x13" baking dish. Spread sour cream over tortillas and sprinkle with onion salt and cheese. Bake at 350 degrees for 30 minutes or until heated through.
Notes: This is another recipe we had a while ago. I remember thinking that it was good and that this picture doesn't make it look as good as it tasted.
Source: A binder full of freezer meal recipes that we received for our wedding.
2/3 c. ranch dressing
1/3 c. yellow mustard
3 Tbsp. brown sugar
4-6 boneless skinless chicken breasts
Mix dressing, mustard and sugar; reserve. Heat 1 teaspoon oil in nonstick skillet. saute chicken until browned, about 10 minutes. Stir in reserved sauce. Cook, stirring, 3 minutes until chicken is glazed.
Notes: We had this back in August when we were still living in the hotel. I remember liking it. The sauce reminded me of the sauce in Aussie Chicken.
Source: Prairie 4th Ward Recipes and Remembrances Cook Book 2nd Edition.