fettucini alfredo is a quick and easy one i do often...gotta love grown up mac'n'cheese!

i use a box of penne noodles, but, traditionally fettucini

sauce:  

1 pkg of shredded parmesan (would probably be better with fresh grated parm...been meaning to do it this way

1 stick of butter

1 cup of heavy cream

1 tsp of nutmeg

little bit of lemon zest...

salt and pepper to taste

we will usually grill chicken breasts adn slice to top the noodles once plated, or, even easier, a can of chunk chicken breast added to the sauce.  

thanks for starting this robin...maybe, if we all "like" it..it'll stay at the top of the "most liked discussions."  

that meatloaf sounds great!  def gonna try it. meatloaf is one i can always get my kids to eat, too.  

I'm totally going to make that alfredo sauce. TRex only likes the creamy Italian sauces. He won't touch anything tomato based.

What I love about those meatloves is the perfect portion sizes. I usually use my mini muffin pan.

I have a cooking blog if anyone wants to check it out.  I post a lot of recipes--it is a good resource if you want to try something new.  I would also love to feature one of the recipes that gets listed here.  I am always looking for new things to make.

Some recipes: Southwest Lasagna, Tortilla Soup, Pizza Soup, Fish Tacos, Mahi Mahi, a few beef stews, Greek Chicken.  

Menu In Motion

This is the SB souffle stuffed chicken. It's really easy but really good and looks impressive. 

1 package Stouffer's frozen spinach souffle

4 boneless chicken breasts, pounded to 1/4" thickness

2 tbsp olive oil

2 garlic cloves sliced (I always do more than this)

1 cup chicken broth (or wine or water)

2 tbsp lemon juice (or half a lemon, I don't measure this)

2 tsp dijon mustard

salt & pepper

Preheat oven to 350

Cut the souffle into 4 equal pieces. Place each piece in the middle of a chicken breast and wrap the chicken around it, sealing with toothpicks.

Heat the oil in a skillet, saute garlic for 3 minutes, remove garlic. Season chicken and brown well on each side (about 7 minutes per side). Put the chicken into an oven-proof dish and bake for about 30 minutes or until done.

Meanwhile, deglaze the plan with the chicken broth, scraping up the brown bits. Add the rest of the ingredients, stirring, and bring to a boil. Simmer for 20 minutes or until sauce reduces by 1/2.

This is really good. Peanut loves it!

American Enchelada Casserole:
1 LB ground beef browned and seasoned w/ Mexican seasoning (I just mix in salsa)
Dorrito corn chips
1 can of each:
-cream of mushroom soup
-cream of chicken soup
-red enchilada sauce
-Ro Tel tomatoes
-milk (just pour into empty can)
Shredded cheddar cheese

Crush chips and cover the bottom of a cassere dish. Pour meat on top of chips. Mix all of the cans together and pour this on top of meat (i usually have enough to freeze in a baggie). Cover with cheese & bake on 350 (or in microwave) to heat through and brown top. Serve w/ extra chips & sour cream if desired.

I make this ALL of the time!!!

Best pork ever!

 

• 3 pounds pork roast
•  
• 1/4 cup honey
•  
• 2 tablespoons Dijon mustard
•  
• 2 tablespoons black pepper
•  
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  Reply by Morgan

  _{author of Living in that blonde moment 1/17/2011 12:23:55 AM}

  Mmm, I can't wait to try some of these recipes out. I just started to include recipes in my blog for foods that I love to cook, experimenting with and what not. Here's a link to an easy rack of lamb with honey mascarpone sauce. Soo good!

  http://livinginthatblondemoment.blogspot.com/2010/12/scrumptious-wednesday.html

   

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  Reply by Sam

  _{author of Our Family Journal 1/17/2011 8:56:04 AM}

  Seafood Fondue

  • 1 small block of Velveeta, cubed
  • 1/4 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup or miracle whip
  • 1/4 cup milk 
  • 1 tbsp of horseradish
  • 2 tbsp of old bay
  • 1 can lump crab meat, drained
  • 1 can baby shrimp, drained
  • 1 large loaf of French bread (or whatever bread you prefer...sourdough is also really good with this)

   

  Directions

  In crock pot add velveeta, sour cream, mayo, miracle whip, horseradish, old bay and milk...turn on low for at least an hour stirring every 10 minutes or so until completely melted/mixed.  

  Once cheese mix is all melted, fold crab meat and shrimp into cheese mixture.  Allow to cook on low for 30 minutes

  After adding the crab/shrimp to the crock pot, cut bread into bite size pieces...cook in oven on 400 for 5 minutes.  

  Use bread to dip into fondue OR do like I do and just pour the fondue over top of the bread and ENJOY!

  I love this recipe!  Yummmm!!!!

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  Reply by Terri

  _{author of Terri's View 1/17/2011 9:34:41 AM}

  Robin - I'm so going to make these little suckers the next time hubby comes up.  They sound so delicious.

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  Robin said ...
  Most of my recipes are simple things that don't take very long to prepare. I have gotten a lot from Kraft magazines over the years and family and friends but, I usually tweak them to create different meals. Here's the meatloaf I made last night. It's actually "Mini Meatloaves" and I love it because it's so easy to make and everyone enjoys it.

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  Reply by Robin

  _{author of Lolidots Blog 1/17/2011 1:19:59 PM}

  
  

  They really are! My hubby loves them!

  
  

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  Terri said ...
  Robin - I'm so going to make these little suckers the next time hubby comes up.  They sound so delicious.

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