I love pasta. It is the ultimate comfort food. It’s “curl up on the couch in your sweat pants and watch a good movie” food. It’s “invite the people you love, and serve a big pot of happiness” food. True fact: nothing says, “I love you,” like pasta and cheese.
Homemade Chicken and Fettucini Alfredo
- Half a box fettucini pasta
- 2 chicken breasts
- 1/4 cup butter
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 1/2 cups grated Parmesan cheese
- Dried parsley
1. Get your chicken cooking. We did ours on our George Foreman grill, and it worked pretty well. You could also bake it in the oven or pan fry it in a skillet.
2. Prepare the pasta according to the directions on the box.
3. To make the sauce, melt butter in a sauce pan over medium heat. Add cream, and simmer for 5 minutes. Add garlic powder, stir. Mix in Parmesan cheese–keep mixing until there are no more lumps. Keep pan on low heat until ready to serve. Sauce is based on this recipe.
4. When pasta is done, plate each serving. Slice the chicken breasts, and layer over pasta. Drizzle with sauce, and sprinkle parsley on top.
Double or triple as needed. Enjoy!
When I was a kid, lasagna was my favorite meal. It was a rare treat when it showed up on the table, because it’s more time consuming than the average week night allowed. However, there was one day a year that I could count on it. My birthday. Each of us kids got to choose our birthday celebration dinner, and Mom would make us whatever we wanted. Within reason, of course. My pick, year in and year out: lasagna.
As I’ve mentioned before, you can freeze pretty much any pasta dish. All you have to do is under-cook the noodles slightly, and you’re golden. Lasagna is no exception!
Step #1: prepare your favorite lasagna. Don’t have a recipe? Check out this one, or head over to allrecipes.com for some suggestions. You need three basic ingredients:
- hamburger, ground and browned. 1 lb per lasagna
- ricotta cheese or cottage cheese
- noodles, prepared.
Step #2: assemble your lasagna in a freezer safe, oven safe pan.
Step#3: cover with tin foil, and allow it to cool. Slide it in to a level spot in your freezer. Done and done!
Lasagnas are very easy to make in multiples. Making 1 lasagna for dinner? Might as well make two and freeze one of them.
On the day that you want to eat, take the lasagna out of the freezer in the morning and move it to the fridge for the rest of the day. When it’s time to cook, preheat the oven to 350 degrees, and bake covered for 45 minutes. Remove the foil and bake for another 10 or 15 minutes.
The bottom line: this takes almost NO hands on effort on the day you make it for dinner. Preheat oven. Cook. Serve. That’s all there is to it!
Interested in more freezer friendly meals? I found this post yesterday!
Happy weekend, all!
I have a confession to make: I love hands on food. Anything that involves assembly, I’m all over it. So, when I saw these heavenly things on Iowa Girl Eats last Friday, I knew that I had to make them. Stat. I had never seen (noticed) such huge pasta shells before, and I immediately fell in love. Love, I tell you. Giant pasta love.
The gist of it is this:
- Cook your pasta.
- Cook your meat.
- Stuff your pasta. (After this step, you could put them in a freezer safe container and save them for up to a month. When you want to eat them, take the container out of the freezer, leave it in the fridge to thaw, and then continue with step 4.)
- Pour marinara sauce all over the stuffed shells, and grate more cheese on top of it all.
Easy peasy. And oh-so-tasty.
Friday night dinner, anyone?
I wanna know: Do you have weekend dinner traditions?
I remember when I was younger, we would get take out pizza and a movie every other week on pay day. No matter what.