[ Chicken Noodle Casserole ]

Prep Time20minutes mins

Cook Time30minutes mins

Total Time50minutes mins

I haven't tried this yet.

Servings: 12

Ingredients

• 12 ounces egg noodles , cooked al dente
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon dried basil
• 4 cups low-sodium chicken broth
• 24 ounces cottage cheese , small curd
• 1 large egg , beaten
• 2 cups shredded mozzarella cheese , divided
• 3/4 cup freshly grated parmesan cheese , divided
• 4 cups cooked chicken , chopped
• fresh chopped parsley for garnish, optional

Instructions

• Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook later, when baked). Drain, rinse with cold water and set aside. Preheat oven to 350 degrees F. 
• Sauce: Melt butter in an extra large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes. Remove from heat.
• Cheese layer: In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese. 
• Combine: Add chicken, noodles and cheese mixture to the saucepan and stir to combine. Taste and add additional salt, pepper or dried basil, if needed.
• Bake: Pour mixture into a 9x13’’ baking dish (or you can bake it right in an oven-safe saucepan it is in). Top with remaining mozzarella and parmesan cheese. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly. Cool for 10-15 minutes before serving.

Notes

Make Ahead Instructions: Prep the dish up to 24 hours in advance, just slightly undercook the egg noodles. Assemble then cover tightly with foil and store in the fridge. Let sit on the counter for 30 minutes before baking as instructed.

Freezing Instructions: Undercook the noodles and only boil them for 4 minutes then follow the recipe to assemble and bake. Allow it to cool completely then cover with a double layer of aluminum foil and keep in the freezer for up to 2 months. Bake from frozen for 1 1/2 hours (still covered with foil). Take the foil off and bake for an additional 20-40 minutes until hot and bubbly.

Gluten-Free Adaptations: Use gluten-free egg noodles, and all-purpose flour.

[ Bolognaise ]

                            

Made this for my parents and kids, and I had to make TWO batches of spaghetti because they loved it so much!  A total win, and the perfect meal for a fall evening.  Freezes well.  Not my pic.

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince

For the bolognese sauce
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half

To season and serve
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

• STEP 1

  Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• STEP 2

  Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• STEP 3

  Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• STEP 4

  Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• STEP 5

  Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• STEP 6

  Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• STEP 7

  Add the 75g grated parmesan, check the seasoning and stir.
• STEP 8

  When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• STEP 9

  Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

[Thai Peanut Noodles]

We have fussy eaters in this home - partly because I've made the mistake of catering to their palettes.  So, I'm branching out into other ethnicities, but with milder flavours so not to overwhelm the kids.  Yet *grin*.  This one went over super well ... they even ate their veggies.

Thai Peanut Noodles

4 chicken breasts, cut into bite sized pieces
1 cup light Thai dressing (it's a vinaigrette, at speciality stores.  You can use Lite Italian instead)
1/4cup crunchy peanut butter (I used Adam's smooth - less sugar)
1 tbsp soy sauce
3 tbsp honey
2 tsp ground ginger

carrots, peppers, green onions, zucchini, red onions ... chopped to stir-fry - as much as you want.

angel hair pasta for 4 (one 8oz package)

**optional  2/3 cup chopped peanuts
** use sesame oil to cook

Directions:

- coat chicken with 1/2 cup of salad dressing.  Refrigerate for 30min.
- whisk together remaining 1/2 cup of salad dressing, peanut butter, soy sauce, honey, and ginger until smooth.
- sautee chicken in sesame oil, until 2/3 cooked.
- boil water for pasta; cook pasta.
- add veggies, complete cooking.
- drain pasta and add to veggies and chicken.
- toss with peanut sauce until warmed through.
- sprinkle with peanuts, if desired.

Serves 4.

[Tracy's Minestrone Soup]

My friend, Tracy, invited me for lunch this week ... and served the most delicious soup ever.  I asked for the recipe, and she gave it to me.  Winning.

Minestrone Soup

2 tbsp olive oil
2 tbsp butter
1/2 pound of italian sausage, ground
1 large onion (chopped)
1 clove of garlic
1/2 cup chopped celery, carrot and green pepper
2 tbsp parsley
1/2 tsp dried basil
pinch of dried thyme
1 bay leaf
salt and pepper
2 cups of chopped tomatoes (19oz can)
4 cups chicken stock
2 cups of shredded cabbage
1 cup of kidney beans
1/2 cup of elbow macoroni
freshly grate parmesan (optional)

Directions:

- In a large heavy sauce pan, heat oil and butter.   Add sausage, brown lightly.
- add chopped onion, garlic, celery, carrot and green pepper.  Cook until softened.
- sir in parsley, basil , thyme, and bay leaf ... add salt and pepper.
- stir in the tomatoes and stock.
- bring to a boil.
- reduce heat and cover, simmer 10 minutes.
- add cabbage, beans and pasta.  Simmer for 30 minutes.
- serve with sprinkled parmesan on top.