Category Archives: Tried and True Recipes

These are all recipes that I have tried, made some changes to, and find worth repeating!

Chik’n Broccoli Pasta Salad

Salad:

  • 3 cups dried short pasta, cooked, drained, and cooled
  • 2 cups diced chik’n
  • 3 cups small broccoli florets
  • ½ cup diced celery
  • 4 green onions, chopped
  • ¾ cup sliced almonds
  • ½ cup golden raisins

Dressing:

  • 1 cup mayonnaise
  • ¾ cup Greek yogurt
  • 2 tbsps. honey
  • 3 tsps. Dijon mustard
  • 1 ½ tsps. salt
  • 1 tsp. dried Italian seasoning
  • ½ tsp. pepper

Combine all salad ingredients in a lg. bowl.  Whisk together dressing ingredients in a separate bowl, and combine with salad.

Chik’n Alfredo Casserole

  • 2 dry cups small shells, macaroni, or rotini, cooked and drained
  • 1-2 cups chopped chik’n
  • 1 jar (15-16 oz.) alfredo sauce
  • ½ cup veg. broth
  • 5 oz. container shredded parmesan cheese
  • 1 ½ cups shredded mozzarella cheese
  • 1 ½ tsps. minced garlic
  • Pepper, to taste

Preheat oven to 350̊.  Combine all ingredients, except for the mozzarella.  Pour into a greased 9×13” baking dish, and sprinkle w/ mozzarella.  Bake for 30-35 min.

Chickpea Falafel Burgers

  • 2 green onions, chopped
  • ½ cup diced English cucumber
  • 1 can chickpeas, drained
  • 1 egg
  • 1/3 cup rolled oats
  • 3 cloves minced garlic
  • 2 tsps. chili powder
  • 1 tsp. oregano
  • ¼ tsp. salt

Grind oats up in food processor, and then blend in all other ingredients (except for the cucumber).  Stir in the cucumber, and shape into patties.  Fry in a greased skillet over med. heat until cooked though and golden on both sides.

Cheesy Chik’n Spaghetti

  • 8 oz. angel hair pasta, cooked and drained
  • 2 cups chopped chik’n
  • 1 family sized can cream of mushroom soup
  • 1 cup salsa
  • 1 cup Greek yogurt
  • 2 cups shredded cheese, divided
  • 1 pkg. taco seasoning
  • Dried parsley, for garnish

Preheat oven to 350̊.  Mix together pasta, chik’n, soup, salsa, yogurt, 1 cup cheese, and the seasoning, and place in a greased 9×13” baking dish.  Top w/ remaining cheese and parsley.  Cover and cook for 25 min., or until hot and bubbly.

Broiled Tilapia Parmesan

  • 1 ½ lbs. tilapia fillets
  • ½ stick melted butter
  • ½ cup shredded parmesan cheese
  • 3 tbsps. mayonnaise
  • 2 tbsps. lemon juice
  • ¼ tsp. dried basil
  • ½ tsp. pepper
  • 1/8 tsp. onion powder
  • 1/8 tsp. celery salt

Line a baking sheet with aluminum foil, and place fish on top.  Broil for 6-8 min.  Mix together all remaining ingredients, and spread on fish.  Broil for a few more min., or until the topping is beginning to brown.

Broccoli and Grape Pasta Salad

  • 8 oz. farfalle pasta, cooked, drained, and cooled
  • 6 slices cooked and crumbled “bacon”
  • 2 cups seedless red grapes, halved
  • 1 head finely chopped broccoli florets
  • ½ cup chopped pecans
  • ½-3/4 diced red onion
  • 2 cups mayonnaise
  • ½ cup sugar
  • ½ cup red wine vinegar
  • ½ tsp. salt

Combine pasta, grapes, broccoli, and onion in a lg. bowl.  In a separate bowl, whisk together mayonnaise, sugar, vinegar, and salt. Combine with salad, and refrigerate till ready to serve.  Just before serving, stir in bacon and pecans.