Recipes! Menu Monday!!

October 10, 2011

Hi all!
I recently created two exciting new dinners! I received rave reviews on both, so I thought I would share them with you!

The first one:

Kate’s Cheesy Bacon Surprise

4 tbsp flour
1 tbsp garlic
4 tbsp butter
1 cup milk
16 oz grated Parmesan cheese
1 box of “twirly pasta” (can use bow ties or med shells as well), cooked til al dente
8- 12 oz of gouda and or cheddar cheese (I used leftover cheese from a party platter that I had frozen)
1 pack of bacon, baked and crumbled
1 bag of frozen peas, steamed
Pinch of salt
Pepper to taste

Use first 5 ingredients to make a white cheese sauce: melt butter in a pan, add and sauté garlic. Mix flour then milk until smooth consistentcy over low heat then add Parmesan cheese. Set aside.
Combine cheese sauce with pasta, peas, and bacon and mix.
Over low heat add and or other cheeses to the mixture (gouda is amazing! It will add little melted bites of cheese throughout!)
Salt and pepper to taste!
Note: on “leftover night’” this is even better than the first time!

Gosselin Rating: This received a perfect “10″ in my house which is rare!

Kate’s Last Minute Cheesy Chicken and Rice Casserole

2 cups baked chicken
2 cups cooked whole grain brown rice
1 1/2 cups mild shredded cheddar cheese
1 bag frozen broccoli, cauliflower, carrot- steamed and finely chopped in food processor or by hand (can also use a bag of frozen mixed veges)
2 cans of cream of chicken
8 oz low fat sour cream
2 cups finely crushed croutons

In a bowl, combine the cream of chicken soup, 3/4 cup cheddar cheese, and sour cream. Add
the baked chicken, rice, finely chopped cooked veges, and pour into a 9 X 13 pan.
Top with remaining cheddar cheese and croutons.
Bake for about 45 min on 350 degrees or until bubbly!

Time Saver: I made two casseroles and froze one without the croutons on top!

Gosselin Review: This scored an average of a “9″ which is wonderful!


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