Chicken Alfredo

Spaghetti

Salsa Pasta

1 lb ground beef or 1 jar ground beef
1 jar (16 oz) of salsa
1 can (8 oz) tomato sauce
1 1/2 cups water
2 cups uncooked pasta (elbow, small shells, etc.)
1 can corn, drained
1/2 cup shredded cheddar cheese

Cook meat until no longer pink. Stir in salsa, tomato sauce and water. Bring to a boil. Add in pasta and corn. Reduce heat and cover for 12-15 minutes or until pasta is tender.

Sprinkle with cheese.

Macaroni Coleslaw

1 package ditalini (ring macaroni)
1 package coleslaw mix
1 onion, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green bell pepper, finely chopped
1 small can of sliced olives
1 package (6 ounce or so) precooked chicken

Dressing:
1 1/2 cups Miracle Whip
1/3 cup sugar
1/4 cup cider vinegar
1/2 t. salt
1/4 t. pepper

Cook pasta according to package directions. Drain and rinse with cold water. Drain again well. Place pasta into large bowl and add the rest of the non-dressing ingredients. In small ball, whisk the dressing ingredients together and then toss into salad. Cover and refrigerate before serving.

Optional: add chicken

(Adapted from a Taste of Home magazine)

Ravioli Bake

1 jar (26 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained (I've found this to be optional)
2 pkg. (1 pound each) frozen ravioli
2 cups shredded Italian/mozzarella cheese
2 T grated Parmesan cheese

Heat oven to 400.

Mix spaghetti sauce, tomatoes and water. Spoon one cup into bottom of 13*9 inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over tomato mixture. Top with remaining sauce and then ravioli. Sprinkle with remaining cheese and cover.

Optional: diced zucchini and/or Italian sausage

Bake 30 minutes and then uncover. Bake 15 minutes more. Sprinkle with Parmesan cheese.

Thai Peanut Chicken

1 lb. boneless skinless chicken breasts, cut into pieces
1/2 cup Italian Dressing
3 T crunchy peanut butter
3 T honey
3 T soy sauce
1 bag (8 oz.) fresh sugar snap peas, rinsed, drained
8 oz. fettucine (or thin spaghetti), cooked, drained

Mix 1/2 cup dressing, peanut butter, honey and soy sauce until well blended; set aside.

Cook and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Add sauce and simmer for 3-5 minutes. Serve chicken mixture over pasta.

Homemade Macaroni & Cheese

1 pound macaroni or other small noodle
2 1/2 cups cheese
3 T. butter
3 T. flour
1 1/2 cup milk
2 t. salt
1/2 cup bread crumbs (italian style is good)
2 t. white pepper

Cook macaroni according to package directions. Drain noodles and leave in strainer until next step is done. In the same pot melt butter and then add flour until mixture is very thick. Pour in milk slowly and stir constantly. Add cheese and salt and stir until melted. Dump drained noodles in and stir until all noodles are coated. In a casserole dish (3 quarts or larger) sprinkle half of the bread crumbs and half of the pepper. Dump the cheese covered noodles in the dish and place the other half of the bread crumbs and pepper on top.

Bake for 30 minutes at 350.