I found this recipe in Better Homes & Gardens and it's definately a keeper! With all the ingredients that we like... I know I'll be making it often.
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
We're big chili eaters here at our house! I usually make a big soup pot about every couple weeks in the winter and we never seem to tire of it. A few years ago, I came across the recipe for Wen*dy's fast- food chili...it's fast and easy!
Wendy's fast food Chili 2 pounds lean ground beef 29 ounces tomato sauce 29 ounces kidney beans 29 ounces pinto beans 1 cup diced onion 1/2 cup green chiles (I use a small can of diced chiles) 1/4 cup celery, diced 2 15 oz. cans of diced tomatoes with juice 2 teaspoons ground cumin 3 tablespoons chili powder 1 1/2 teaspoons black pepper 2 teaspoons salt 2 cups water
Brown beef and drain thoroughly. Combine remaining ingredients and simmer 2-3 hours.
3-4 lbs. spare ribs 1-2 sliced onions 2 tbsp. vinegar 2 tbsp. Worcestershire sauce 1 tbsp. salt 3/4 c. catsup and 3/4 c. water 1 tsp. paprika 1/2 tsp. red pepper 1/2 tsp. black pepper 1 tsp. chili powder
Place ribs in large baking dish. Combine all other ingredients and spread over ribs. Cover and bake in 350 degree oven for 1 1/2 to 2 hours. Baste and turn occasionally. Uncover for last 15-30 minutes. **This dish was very tasty without a heavy BBQ sauce. It's a keeper!
Complimentary Vegetable: GREEN BEANS AND CABBAGE: 4 slices bacon 1 pkg. frozen French style green beans 1/4 head cabbage, sliced 1 tbsp. minced onion Salt to taste
In large fry pan, crisp bacon. Remove and drain. To drippings, add green beans, cabbage, minced onion and salt. Cook on medium heat for 20 to 30 minutes. Crumble bacon over mix and serve.