Tortellini and Garden Vegetable Bake

Ingredients

- 1 package frozen tortellini
- sugar snap peas
- 2 carrots, thinly sliced
- sliced mushrooms
- cherry tomatoes, quartered
- 1 red pepper, chopped
- 3 chicken breasts, cut up

- oil
- butter
- salt/pepper
- onion powder
- garlic powder
- celery salt
- crushed red pepper
- thyme
- oregano
- Emeril's Essence
- 1/2 cup plus a little more of chicken broth
- 2 tsp. flour
- 1 cup milk
- 1 8 oz. pkg cream cheese

Directions

1.  Boil water and cook tortellini according to package directions.  In the last few minutes of cooking,
     add carrots ans peas.  Drain, set aside in pot.  Stir a little oil in to keep from sticking together.
2.  Melt butter in a frying pan, and add chicken and mushrooms.  Season with salt/papper, garlic and
     onion powder, celery salt, essence, and crushed red pepper.  Cook until Chicken in cooked
     thoroughly.  Remove and put in pot with pasta, along with some of the juices.  Keep remaining
     juices in pan.
3.  In a container with a sealed lid, mix 1/2 c. chicken broth, flour, salt/pepper, onion and garlic
     powder, celery salt, oregano and thyme.  Shake until mixed thoroughly.
4.  Add milk to pan with juices, heat, and then add chicken broth mixture.  Stir until slightly thicker and
     bubbly.  Add cream cheese.  Melt.  Add more chicken broth and milk if you want more sauce.
5.  Add tomatoes and red pepper to pot, pour sauce over it and mix.
6.  Bake in an ungreased casserole dish at 350 for 30 minutes.  Or, if preparing ahead, bake for 55
     minutes.  Sprinkle with Parmesan cheese, if desired.

Broccoli, Chicken, Cheddar Bake

Ingredients
1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
3 cups cooked chicken breasts  – Break up in small pieces
1 1/2 cups Grated Cheddar Cheese
2 tubes Ritz Crackers
1 tbsp melted butter
1 tablespoon poppy seeds

SAUCE
3 tbsp. Butter melted
1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
1/3 C. Chicken Broth
1/4 tsp. Salt
1/4 tsp Pepper
2 Cups Milk
1 1/2 cups of Cheddar Cheese

Directions
In greased 13×9 pan, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese.
Stir until melted.
Pour over the chicken and broccoli.
Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well.
Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small.
Add crumbs to the melted butter.
Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

*This can be made with different meat and/or different veggies.

Oven Baked Mac'n'Cheese

Ingredients

• 1 16oz. box of elbow macaroni
• 2 16 oz. blocks of cheese (your choice, I prefer sharp cheddar and colby jack)
• 1 15oz. can diced tomatoes (drained)
• 1/4 lb. prosciutto
• 1/3 c. milk
• 2 tbsps. butter

Preparation

1. Preheat oven to 375
2. Put on water to boil for macaroni. Boil macaroni until half way done. drain and set aside.
3. Cut cheese into cubes. Combine cheese cubes, milk, butter on medium to high heat until melted.
4. Broil prosciutto until crispy.
5. Add diced tomatoes (undrained) and crispy prosciutto into cheese. Keep on medium heat, stirring constantly, until everything is combined.
6. Dump drained pasta into pot that contains the cheese. Keeping the heat on, mix until thoroughly combined. Pour into oven safe, greased casserole dish.
7. Place in oven for 15-20 minutes uncovered until top is browned and crunchy to your liking.

This meal can be made ahead, be it earlier in the day or the day before.  Cooking time will change.  If made ahead and casserole is chilled thoroughly, bake for 30-40 minutes covered, then another 10-15 uncovered to get it brown and crunchy.

Green Bean Casserole

Ingredients
1 can (10 3/4 ounces) condensed cream of mushroom soup
4 cups cooked french style green beans
1/8 teaspoon pepper
1/2 cup milk
1 1/2 cups French fried onions

Preparation:
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Yields 6 servings.

Squash Casserole

Ingredients
6 cups large diced yellow squash and zucchini
2 tablespoons vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
3/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of garlic powder
1 cup grated cheddar cheese
1/2 can 10 oz cream of chicken soup
1 cup crushed butter crackers (recommended: Ritz)

*3 green and 3 yellow squash makes a good amount for a smaller side.  it's a bit creamier, but still good.

Directions

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes or until bubbly and cracker crumbs have browned.