Posts Tagged ‘pasta’

Chicken, Pasta and Vegetable Stew

In Entrees, Leftovers on February 17, 2011 at 6:52 pm

Nothing says winter afternoon quite like something cooking in my slow-cooker. I found this recipe for Slow Cooker Chicken and Pasta Soup on, and based my stew off of it. Keep in mind I’m calling it a stew, because it is a very chunky soup. This is going to make for some very nice, hearty leftovers. Here are the ingredients I used:

  • 3  cans (14.5 ounce) of chicken broth
  • 1 pound diced cooked chicken
  • 1 can (14.5 ounces) diced tomatoes with jalapenos with juice
  • 1 chopped onion
  • 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1 cup (dry) small shells pasta
  • 2 cups frozen mixed vegetables


I started by pouring the chicken broth, the can of diced tomatoes with jalapenos, basil, parsley and garlic powder into my slow cooker. I then chopped up the onion and added that to the slow cooker. Then I set to work cubing the chicken into bite-size pieces, that I then cooked on the stove before adding them to the slow cooker.


Once all the ingredients were in the slow cooker I set it on low and let it cook for 5 hours, stirring about every two hours.

Cook on Low

When all the ingredients had been cooking for about 5 hours, I cooked the pasta and frozen vegetables on the as directed on their packaging and then added them to the slow cooker for an additional hour.

Pasta and Vegetables

Once everything had been cooking in the slow cooker for an hour, I served it in a soup bowl and topped it with a little cheese.

Ready to Serve

This turned out to be an easy and delicious, hearty stew, that will be leaving me with a few days of leftovers. This is definitely something I would love to come back to and play with adding some different spices to in the future. It’s basic enough that it is an easy go to, and will be even better with some soft warm bread tomorrow night, if I remember to pick some up. This recipe is a definate must, and an even bigger…

Bon Appetit!


Spaghetti Squash Casserole

In Entrees on October 18, 2010 at 12:13 am

Don’t let the name fool you! This is one yummy meal. Special shout out to my mother and her friend that sent me this recipe, nothing like homemade recipes. Let’s start with the ingredients:

  • 1 spaghetti squash (approximately 8 inches)
  • 1 cup diced onion
  • 3 medium garlic cloves (diced)
  • 3 medium tomatoes (diced)
  • 1 cup sliced mushrooms
  • 1/2 tsp. oregano
  • 1 cup cottage cheese
  • 1 cup grated mozzarella
  • 1/4 cup parsley
  • 1 tsp. basil
  • 1 cup Italian bread crumbs
  • 1/2 cup of butter (1 stick)
  • 1 cup Parmesan cheese
  • 14.5 ounces of Angel Hair (1 box)

Now let’s look at how it is all put together.

  1. Preheat the oven to 375°
  2. Melt stick of butter completely
  3. Cover baking sheet with tin foil
  4. Cut ends off squash and then slice in half lengthwise
  5. Scoop out all of the seeds from the squash
  6. Place squash face down on buttered tin foil and bake in oven for 30 minutes, or until easily pierced with a fork 

    Squash Ready for the Oven

  7. While the squash bakes, saute onions, garlic, mushrooms, oregano, parsley, and basil
  8. Add tomatoes once the onion is soft
  9. Continue to cook until most of the liquid evaporates 

    Saute-ing Veggies



    Pasta Cooking

  10. Cook angel hair pasta as indicated on box
  11. Combine bread crumbs vegetable mixture, and cottage cheese in a large bowl
  12. Once the squash is done, allow it to cool till you can handle it 

    Squash in the Oven

  13. Scoop out inside of squash and add to bowl
  14. Layer angel hair in the bottom of a casserole dish
  15. Layer mixture from bowl on top of angel hair
  16. Layer mozzarella and parmesan cheese on top
  17. Bake for 30-40 minutes or until cheese is completely melted 

    We Couldn't Wait for a Picture!

A lot of good things happened here, which was a huge relief after the biscuit disappointment. There are a few things I plan on changing for next time though. First, I will not be baking the entire casserole for 40 minutes next time, instead I’ll be checking it after 25-20 minutes. In my defense I was caught up in this past week’s episode of Project Runway on my DVR…oops. But let’s start at the beginning,  I made a lot of little herb tweaks, so what I have up if what I think works really well, is up here. Though next time I think I’ll use more cheese, for me casserole=cheese, and this just wasn’t cheesey enough.

There are a few things I would like to try next time as well. The vegetable mixture was a little thick, which is why I layered it on top of the angel hair, next time I would like to add some vegetable stock to make the mixture a little easier to mix with the angel hair. I think this would also be really tasty with some bit size chicken pieces mixed in, in which case I would use chicken stock instead of vegetable stock.

Lots of things to consider and try for the next round, but in the end it was super yummy!