Creamy Taco Mac

Source: Annie's Eats

Ingredients:

1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (See note below)
3 oz. cream cheese
½ cup sour cream
1 cup shredded cheddar cheese
Salt and pepper

Directions:

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Stir in cheddar cheese just until melted. Remove from the heat and top with extra shredded cheddar cheese, if desired.

Note: I used homemade taco seasoning, found here. I’m sure store-bought taco seasoning would be fine, but I recommend trying the version on Annie’s Eats!

Marvelous Shells and Cheese

16 oz pasta shells
8 oz Velveeta cheese, cubed
2 c. fat-free cottage cheese
1/3 c. skim milk
1 can cream of onion soup
3 c. shredded Mexican cheese
1/4 c. margarine, melted
2/3 c. dry bread crumbs

1. Cook pasta. Meanwhile, in large saucepan, combine Velveeta and milk. Cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.

2. Drain pasta and add cheese sauce. Stir until coated. Transfer to 9x13 greased baking dish. Sprinkle with Mexican cheese. Toss bread crumbs with melted butter/margarine; sprinkle over top.

3. Bake uncovered at 350 for 30-35 min. or until heated through.

Alfredo Sauce, Kristie

8 oz. cream cheese
3/4 shredded Parmesan cheese
1/2 c. margarine or butter
1/2 c. milk

I double this recipe and add more milk(I think double amount) because it can get pretty thick.

Pour ingredients in pan on medium heat until dissolved. Great with grilled chicken breasts or shrimp.

Lasagna, Kim

1 lb (16oz) ground beef
2 jars tomato basil spaghetti sauce
1 pkg. lasagna noodles
2 (12 oz) cartons cottage cheese (I use more like 1.5)
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese sliced

Brown meat slowly. Spoon excess fat. Add spaghetti sauce. Simmer uncovered for 30 min. Stir occasionally. Cook noodles in boiling water until tender. Drain, rinse in cool water.
Combine cottage cheese with next five ingredients. Place noodles, meat mixture, sliced cheese, and cottage cheese mixture in a 13x9x2 in. pan in layers. Cook at 375 degrees for 30 min.

Red Beans and Rice, Kim

1 package link sausage cut into bite size pieces

1 can diced tomatoes w/ garlic & basil seasoning, undrained

2 cans light red kidney beans, undrained

3 T ketchup

2 cloves garlic, minced

1 medium onion diced

splash of tabasco sauce

Throw it all in slow cooker on low for at least 6 hours. Serve over white rice.

Note- I have already cooked this for about 5.5 hours so you can thaw it and throw it back in crockpot for a little bit or just reheat in a pot on low would work too.

Cheesy Chicken Broccoli and Rice

lb. cubed chicken
1 c. uncooked rice
2 c. broccoli
1 jar cheese whiz
1 can cream of chicken
1 can 6 oz. French Fried Onions

Preheat oven to 350. All you do is cook up the chicken with salt and pepper with a little onion(not the fried onions) if you want. Cook the rice and broccoli, but don't cook the broccoli too long cause it will mush up when you go to mix it up. While the rice is hot mix in the cheese and cream of chicken. Once all the ingredients are mixed together; except the fried onions put it in the oven and heat for about 20 min. then add the fried onions and let them brown for maybe 3 min.

Beef Stroganoff

1 1/2 lbs sirloin steak (I used stew meat instead)

1 large onion

1 clove garlic
1 T butter
1 T Worcestire sauce
1 can tomato soup
1 small can sliced mushrooms (or fresh)
1 cup sour cream

Cut meat into bite size pieces. Brown with chopped garlic, onion and 1 T butter. When brown add 1 T Worchestire sauce, tomato soup, mushrooms, and sour cream. Simmer 1 hour stirring occasionally. Don't let it get too hot as the sour cream will get too thin.

I hope y'all like it as much as I did growing up!