Diana's Pasta

1 lb. chicken tenders, cut into cubes
Flour
1 lb. Mushrooms, sliced
3 bunches green onion, sliced
oil
1 pint Heavy Cream
1 pkg. Angel Hair Pasta

Put flour and salt & pepper into a bowl. Coat chicken cubes.

Brown chicken and remove from pan. Add little bit more oil into pan and saute onions and mushrooms. When onions and mushrooms are done, add chicken and heavy cream. Cook til thickened (can add flour if it's not to your desired thickness).
Cook angel hair. (Must follow directions on the box. It really only takes 2-3 minutes to be done). Pour chicken mixture over cooked angel hair pasta.

This is great with a side salad and breadsticks.

**Can add 1 tsp. orange juice or 1 tsp. vanilla extract to sauce for a little added flavor.

Yvonne Smitth

Freeze: Place cooked breaded chicken in a bag. Sauce in a bag. And a small carton of Heavy cream in a bag.
When ready to eat...thaw in fridge. Heat Sauce & chicken in a pan or in the oven until hot.
Then follow directions for pasta.

Enjoy

Hamburger Stroganoff

1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. salt
1/2 Onion, diced
1/8 c. butter
1 T. flour
1/2 lb. hamburger (I use 1 lb of hamburger because that is the package size I have)
Parsley
Cooked Noodles (I use elbow macaroni)

Fry ground beef, drain off fat.  Add all ingredients except noodles.  Stir.  Simmer 15 minutes.  Serve over cooked noodles or toast.  I mix the noodles and everything together.

Enjoy!

This is actually Karen Bingham's recipe. It is out of a box elder county fair book i got before we moved to Honeyville,  small world!

To freeze:
Place the noodle & sauce mixture in a 9X13 pan. Cover with tinfoil.

To use: Thaw in fridge, cook in 350* oven for 30 min. (or until hot).

Recipe submitted by: Sharon Lorimer

Becky Said, "My family loved this recipe. I have a couple kids that just love noodles. We actually spread grated cheese over top before we placed in the oven. At the end of the cooking process, take tinfoil off for a few minutes. It was yummy!"

Tortellini Soup

1 (26 oz) can Tomato Soup
1 sm. can mushroom pieces & juice (I use 1 C. fresh sauteed mushrooms)
1 med. can diced tomatoes w/ basil, garlic, & oregano (It comes like this in a can)
1 reg. can chicken broth
1-2 Tbsp. Mrs. Dash Tomato, basil, & garlic (red lid, you can find it at Wal-mart)
1 (8 oz.) fresh or dried tortellini
1 C. Half & Half
3 Tbsp. Real bacon pieces (optional)

Add first 5 ingredients in crock pot. Cook on high for 2 hrs. Add tortellini (if using fresh add 1 hr. before half & half), cook for another 2 hrs. on high. Add half & half and bacon bits for 1 more hr on high.

For freezer meal:
Freeze soup in a bag, Half & Half in a container or bag, & tortellini in a bag.
Thaw in fridge.

For Stovetop:
Cook soup for 20 minutes. Add tortellini. Cook for 15 minutes. Add Half & Half. Cook for another few minutes. Serve.

Not word per word, but very close.

Recipe by: Yvonne Smith

Acine Di Pepe Salad- Healthified

Ingredients:
6 C. water
3/4 C. Acine di pepe noodles
1 egg
1/8 C. sugar
1 Tbsp. flour
Dash of salt
1 20 oz. can pineapple tidbits, drained (reserve juice)
1 15 oz. can fruit cocktail, drained
1/2 c. strawberries, chopped
1 C. flavored yogurt (I used Raspberry)
1 C. coconut

In a pot on the stove add water & bring to a boil.
Add Noodles & boil for 10-12 minutes.
Drain water and place noodles in a large bowl.
In the same pot (now empty) add:
egg, (beat with a whisk), sugar, flour, salt, & reserved pineapple juice.
Whisk together on medium heat until thick.
Add to noodles.
Cool.
Then add:
Pineapple tidbits, fruit cocktail, strawberries, yogurt, & Coconut.
Stir together well.
Store in refrigerator.
Serve cold.

Recipe by: Becky

Pasta, chicken, and cheese

In a pot on the stove boil water and then add your favorite pasta. I used squiggly.
Drain when done.
Then add:
1 C. velveeta Cheese
1 lrg. can cooked chicken, chop up a little with back of spoon while in pot
Stir well and season with pepper and your favorite seasonings.

Recipe by: Becky

Jumbo Stuffed Shells

I wanted to make a few meals for the freezer. I doubled this recipe, froze some and we ate some. I had never made these before. My family loved them.

Boil water on the stove and add Jumbo shells. Make sure the shells are all covered in water. Boil for 15 minutes.

Drain.

Let cool for 5 minutes.

Then fill each shell with 2 Tbsp. of filling.

Place side by side in a greased 9X13 pan. Top with Spaghetti Sauce.

Cover pan with tin foil and bake at 375 for 25-30 minutes. Sprinkle shells with more cheese and serve.


Enjoy!

Filling:
In a bowl add:
3 C. cottage cheese
2 C. mozzarella cheese, shredded (You can also use cheddar)
1/4 C. Parmesan cheese
2 eggs
1/2 tsp. Italian Seasoning
1/2 C. fresh spinach, chopped
Dash of Black Pepper
Dash of Mrs. Dash, optional
Stir well.

Spaghetti sauce:
In a pot add:
1 can diced tomatoes
2 cans tomato sauce
Dash of Italian Seasoning
1/2 C. shredded cheese
 Cook for 10 minutes on the stove.

Recipe by: Becky

Macoroni and Cheese

In a pot on the stove add:
Your favorite bite sized noodles. Cook according to directions.
Then add:
6 oz. Velveeta cheese or cheddar (Velveeta is a bit smoother and melts better)
1 can diced tomatoes
1/2 C. cooked ham, diced
Black pepper to taste
Mrs. Dash Garlic and Herb seasoning, optional

This was a great lunch! Served with a salad or green beans.

Recipe by: Becky

Rotini Alfredo

The other night it was my husband's birthday and he wanted fettuccine Alfredo, but we didn't have any fettuccine noodles, so I used Rotini noodles instead and they were good. My kids love noodles.

Cook Rotinin noodles according to instructions on the back of box.

In a pan on the stove add:
5 bacon strips
Cook until crisp
Crumble and put back in pan
Then add:
4 oz. cream cheese
2 garlic cloves, crushed and diced
1/4 C. mushrooms, diced
2 C. milk
6 oz. Parmesan cheese
Mrs. Dash Seasoning, Garlic and Herb

Whisk together until thick and bubbly on Medium Low heat.

Pour over warm noodles.

Let cool a bit to thicken up.

Serve with your favorite vegetable of choice

Recipe by:
Becky