pesto chicken stuff shells with alfredo

prep time:  tbd
cook time:  30 minutes
servings:  tbd

ingredients:
12-16 jumbo pasta shells

4-ounces cream cheese - softened
1 cup freshly grated parmesan or asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto
2 cups shredded cooked chicken
2 cloves garlic - minced
1 jar of alfredo sauce
salt and pepper to taste

steps:
1.  boil water and prepare pasta according to package.

2.  in a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. fill the pasta shells with the filling and place in a baking dish.

3.  sprinkle the remaining 1/4 cup of cheese over filled shells as well as the jar of alfredo.
4.  preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

- sadly, i have forgotten which great blog i found this on

ravioli with chipotle cream sauce

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
1 packet viva garlic! alfredo sauce mix
1 1/2 cups heavy cream
1 teaspoon dried chipotle pepper or 1/2 teaspoon fiesta party dip mix
1 14.5-ounce can diced fire roasted tomatoes
18 - 20 ounces refrigerated or frozen cheese ravioli
3 tablespoons parmesan cheese

steps:
1.  combine viva garlic! alfredo sacue mix and heavy cream in medium saucepan.  once simmering, add chipotle pepper or fiesta party dip mix and diced tomatoes.  continue to stir and simmer.

2.  prepare ravioli as directed on packages.  pour te sauce over ravioli.  garnish with parmesan cheese.

- tastefully simple

chicken scaloppini with garlic sauce

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
6 boneless, skinless chicken breasts
1 tablespoon butter
1 packet viva garlic alfredo sauce mix
1 cup water
1 teaspoon finely minced lemon zest
1 1/2 tablespoon fresh lemon juice
3 tablespoons capers - drained

steps:
1.  pound chicken breast with a meat mallet until about 1/2-inch thick.  saute chicken in butter in a large skillet until browned on both sides and cooked through, about 10-minutes.

2.  meanwhile, combine sauce mix, water, lemon zest and lemon juice in a small sauce pan.  stir over medium-high heat until thickened and just starting to simmer. 

3.  place chicken breasts on plates, pour sauce over chicken.  garnish with capers.

- tastefully simple

second breakfast-in-a-pot

prep time:  tbd
cook time:  tbd
servings:  4-6

ingredients:
1 1/2 pounds breakfast sausage
1 tablespoon oil
1 medium onion - chopped
32 ounce bag frozen hash browns - thawed
1/2 teaspoon salt
1/2 teaspoon garlic salt
16 ounce jar classico alfredo sauce
8 eggs
4 cups grated mozzarella cheese
1/2 cup grated parmesan cheese

steps:
1.  preheat the oven to 300 degrees.  brown the sausage in oil over medium-high heat in a 3-quart dutch oven.

2.  add the onion and brown it in the sausage and drippings until all the juices are absorbed.

3.  add the hash browns, salt, garlic salt, and alfredo sauce.  toss gently.

4.  cover the dutch over, and place in the oven.  bake 25 minutes, uncovered.

5.  break the eggs (in a single layer) across the top of the dish. cover and bake another 10 minutes until the eggs are done.  sprinkle both grated cheese on top and serve.

- slice of the wild, 2009