Thursday, February 10, 2011

Angel Noodles

I got this recipe from a friend and we used it for a church dinner awhile back. It's yummy!! You can substitute regular spaghetti for the angel hair pasta - but the thinner noodles taste better!


1 - 1.5 lbs ground beef
26 oz jar/can spaghetti sauce
8 oz can tomato sauce
12 oz angel hair pasta
1.5 cups sour cream
1 can cream of mushroom soup
2 cups shredded cheese (CoJack, mozzarella, or both)


Meat sauce: Cook and crumble ground beef. I season mine with salt, onion powder and garlic powder. Stir in spaghetti sauce and tomato sauce; let simmer.

Cook and drain pasta.

Soup: Combine sour cream with cream soup.

In greased 9x13 pan, layer meat sauce, pasta, soup mix and cheese. There should be enough to do each layer twice, ending with the shredded cheese.

Bake at 350° for 45-55 minutes, till cheese is browned and bubbly. Enjoy!

Wednesday, February 9, 2011

White bean chicken chili

I got this recipe from one of my bffs and we love it!!! Here's my take on her recipe.  **If I'm in a Crockpot mood,  I put everything but the cheese and sour cream in the Crockpot until the chicken is done.   Shred chicken, then continue with recipe.


3-5 chicken breasts
2 Tbsp olive oil
1 onion, chopped
1-2 Tbsp garlic, minced
2 (4 oz) cans diced green chiles
2 tsp ground cumin
1 tsp oregano
3 (15 oz) cans white beans, drained and rinsed (I prefer canellini/white kidney)
4-6 cups chicken broth
3-4 cups shredded Monterrey Jack cheese
1/2 tsp cayenne pepper (optional)
Sour cream


Cook and shred chicken (I boil it with some bouillon in the water. Save that for your broth.)

In large pot, heat oil. Saute onion, garlic, chiles and seasonings till onions are soft.

Add shredded chicken, broth and beans. Simmer 30 minutes, till heated through.

Just before serving, stir in shredded cheese to melt.

Serve with sour cream, if desired.