This week’s recipes from MamaLovesFood.com.
- 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
- 1 - 2 cups seasoned bread crumbs
- 2 tablespoons melted butter
- Mix everything together in a large bowl.
- Pour everything into a 9x13 casserole dish, scraping the sides well to get all the casserole ingredients out.
- Using a large spoon or spatula, press casserole into dish so everything is tightly packed.
- 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.
- (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!).
- Allow to rest about 5 - 10 minutes before serving.
- 4 cups shredded hash browns frozen or refrigerated
- ¼ cup shredded cheese
- 1 teaspoon seasoned salt
- Preheat waffle iron. (If your waffle maker has a heat setting, choose medium high heat).
- In a large bowl, mix together shredded hash browns (thawed), shredded cheese, and seasoned salt.
- Spray or brush waffle iron with pan release.
- 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!
- 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!)
- Enjoy ASAP or cool on a wire rack until ready to eat.
- Crescent rolls
- Banana slices
- Crumbled blue cheese
- Pecans or walnuts, chopped
- Unroll crescents onto a large cookie sheet.
- Drop 2-3 banana slices on the wide end of each crescent, then top with nuts, blue cheese, and a drizzle of honey
- Roll crescents starting from the wide end and ending at the narrow end.
- Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
- Serve with some honey for extra drizzling and enjoy!
- 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
- Cook pasta al dente, according to package directions. Drain, and rinse with cold water.
- Add all remaining ingredients and stir until well mixed.
- 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
- In a large bowl cream together butter, white sugar, and brown sugar until fluffy. Beat in the egg and vanilla.
- Add in the flour, baking powder & salt. Mix until just combined. (Dough will be very crumbly). Stir in white chocolate chips.
- Divide the dough into 6 equal portions and form each portion into a ball. Just until it comes together.
- Roll dough balls in sprinkles on all sides. Press in gently. Chill in the refrigerator at least 30 minutes.
- 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.