Getting Results for Dinner-- Week of 5/3/21

This week’s recipes from MamaLovesFood.com.

MONDAY

Broccoli Mac & Cheese

Ingredients

• 2 pounds raw chicken small cubed (about 3 chicken breasts)
• 16 ounces mini shells 1 pound
• 4 cups broccoli florets
• 1 pound finely shredded mild cheddar cheese
• 2 cups heavy cream
• 2 cups chicken broth or water
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground paprika
• ¼ teaspoon ground black pepper
• ½ teaspoon salt

Optional topping

• 1 - 2 cups seasoned bread crumbs
• 2 tablespoons melted butter

Instructions

1. Mix everything together in a large bowl.
2. Pour everything into a 9x13 casserole dish, scraping the sides well to get all the casserole ingredients out.
3. Using a large spoon or spatula, press casserole into dish so everything is tightly packed.
4. Cover securely with foil (first lengthwise, then widthwise) and bake on the center oven rack at 350 degrees for 60 - 70 minutes until the internal temperature of the casserole is at least 165 degrees Fahrenheit.
5. (Optional/not pictured) - mix together breadcrumbs and melted butter. Remove foil and sprinkle mixture over casserole. Broil 2 - 3 minutes until bread crumbs are browned (make sure you’re using a broiler safe dish and watch closely!).
6. Allow to rest about 5 - 10 minutes before serving.

TUESDAY

Hash Brown Waffles

Ingredients

• 4 cups shredded hash browns frozen or refrigerated
• ¼ cup shredded cheese
• 1 teaspoon seasoned salt

Instructions

1. Preheat waffle iron. (If your waffle maker has a heat setting, choose medium high heat).
2. In a large bowl, mix together shredded hash browns (thawed), shredded cheese, and seasoned salt.
3. Spray or brush waffle iron with pan release.
4. Place hash brown mixture on waffle iron. We typically use about 1 cup per waffle (our iron makes 4 waffles at once). It will look like a lot!
5. Carefully close waffle maker completely and cook until waffle cycle is complete and/or waffles are browned and crisped to your liking. (FYI - cooking will create lots and lots of steam!)
6. Enjoy ASAP or cool on a wire rack until ready to eat.

WEDNESDAY

Banana Honey Blue Cheese Crescents

Ingredients

• Crescent rolls
• Banana slices
• Honey
• Crumbled blue cheese
• Pecans or walnuts, chopped

Instructions

1. Unroll crescents onto a large cookie sheet.
2. Drop 2-3 banana slices on the wide end of each crescent, then top with nuts, blue cheese, and a drizzle of honey
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with some honey for extra drizzling and enjoy!

THURSDAY

Italian Pasta Salad

Ingredients

• 1 pound tri color rotini
• 1 small can sliced black olives 2.25 ounces
• 1 cup fresh mozzarella pearls
• 1/2 cup chopped genoa salami
• 1/2 cup artichoke hearts
• 1/4 cup chopped roasted red peppers
• 1/2 red onion thinly sliced
• 1 cup halved cherry tomatoes
• 1/2 cup creamy Italian dressing
• garnish pepperoncinis, Italian parsley

Instructions

1. Cook pasta al dente, according to package directions. Drain, and rinse with cold water.
2. Add all remaining ingredients and stir until well mixed.

FRIDAY

Sprinkle Cookies

Ingredients

• ½ cup unsalted butter softened
• ¾ cup light brown sugar
• ¼ cup granulated white sugar
• 1 large egg
• 1 teaspoon real vanilla extract
• 2 cups flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 ½ cups white chocolate chips (we used funfetti white chocolate chips!)
• colorful sprinkles we used a combination of nonpareils and jimmies

Instructions

1. In a large bowl cream together butter, white sugar, and brown sugar until fluffy. Beat in the egg and vanilla.
2. Add in the flour, baking powder & salt. Mix until just combined. (Dough will be very crumbly). Stir in white chocolate chips.
3. Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together.
4. Roll dough balls in sprinkles on all sides. Press in gently. Chill in the refrigerator at least 30 minutes.
5. Bake at 375F for 18 minutes. (Bake until slightly undercooked, don’t let them brown). Remove from oven and place on a cooling rack after 5 minutes.