Momma Herzing's Cajun Chicken Pasta

Here it is, as promised! And oh so simple!!

Ingredients:

1 box penne pasta, cooked and drained (al dente)

8 chicken tenderloins or 4 chicken breasts

2 jars Ragu alfredo sauce

1 can Rotel tomatoes, drained

Emeril's Southwest Essence*

*I've had a hard time finding this seasoning in TX and usually have to just stock up when I go to IL. Anyhow - I think that any southwest-type seasoning would do the trick.

1. Season chicken on both sides with Southwest Essence and grill on Foreman grill until cooked completely. Cut into chunky pieces or slices - whatever you prefer.
2. Mix cooked pasta, chicken pieces, Rotel tomatoes, and one jar of the Alfredo sauce. Add about half of the second jar at this point. I sometimes just throw in a couple more shakes of the Emeril Southwest Essence, too. (Note: it's important to fully embrace the Emeril spice by yelling "BAM!!" as you throw the spice from behind your back. It makes a difference - you'll be surprised.)
3. Pour into casserole dish and pour the rest of the Alfredo sauce over the top.
4. Sprinkle top with Southwest Essence.
5. Bake and 350 degree for 30 minutes or until heated through.

This is super easy to make the night before and heat up for dinner the next day. Just adjust the cooking time if the pasta is going into the oven directly from the refrigerator.

Chicken and Spinach Pasta Toss

Here is the recipe, straight from the Kraft Food and Family Recipe Website:
(Click HERE for link)

Spinach Pasta Toss

Prep Time: 5 min

Total Time: 25 min

Makes: 6 servings, 1 cup each

What You Need!

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 2 cups multi-grain penne pasta, uncooked
• 1 cup water1 pkg. (9 oz.) baby spinach leaves (7 cups)
• 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

Make It!

1. BRING tomatoes, pasta and water to boil in large saucepan; stir. Cover; simmer on medium-low heat 10 min. or just until pasta is tender.
2. ADD 1/2 of spinach; simmer, covered, 2 min. or until wilted. Stir. Repeat with remaining spinach.
3. SERVE topped with cheese.

Kraft Kitchens Tips:

For a spicier dish, add 1/4 tsp. crushed red pepper flakes or hot pepper sauce along with the tomatoes.

Aunt Edith's Lasagna Recipe

Better late than never? Sorry this took so long...

I know everyone has a favorite lasagna recipe, but this one is famous in my family. It’s not the quickest lasagna recipe, but oh so yummy. Aunt Edith is my Papaw’s youngest sister.

1 lb hamburger meat, browned
1 lb sausage, browned
1 large can tomatoes
1 can tomato paste
1 Tbsp parsley flakes
1 clove garlic, minced
1 tsp onion salt
10 oz wide lasagna noodles
16 oz cottage cheese
1 tsp salt
2 eggs, beaten
½ cup cheddar cheese
2 Tbsp parsley flakes
2-3 cups shredded Mozzarella

Mix first 7 ingredients together and cook, uncovered, in a large pot or Dutch oven for 1 hour. Cook the noodles and drain. Mix cottage cheese, salt, eggs, cheddar, and parsley flakes in a medium bowl. In a large baking dish, layer 1) half of noodles; 2) half of cheese mixtures; 3) half of meat sauce; 4) layer of Mozzarella cheese. Repeat layers and bake for 30-40 minutes at 325 degrees.

This can also be frozen if you use all fresh ingredients. Just freeze after layering all ingredients, then thaw and bake when you're ready.

Chicken Fettuccini Alfredo

1 package fettuccine noodles
Chicken (either you can get one of those already cooked chickens, shred and de-bone or boil about 3 or 4 boneless breasts)
2 cups heavy cream
1 stick real butter
1 1/2 cups Parmesan Cheese
1 teaspoon nutmeg
2 teaspoons garlic powder
salt and pepper

Cook noodles according to package. Shred the chicken. In a saucepan, melt the butter on medium heat. Add the cream and stir around until the cream gets hot too. Add all the spices. Then, GRADUALLY add the Parmesan cheese and stir constantly until it is melted. *Wait until cheese is melted before adding more. It will be clumpy and stick together if you do not.* You may add more cheese to make it thicker. Mix all together and eat!