Tuscan Macaroni and Cheese Bake

Tuscan Macaroni and Cheese Bake

*Serves 4 (I doubled the recipe and it easily served three adults and three children)

12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick
2 cups uncooked elbow macaroni
8 ounces cream cheese, cubed and softened
1 cup sliced olives
1 cup shredded mozzarella cheese
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 teaspoon dried sage
¼ teaspoon dried thyme
½ teaspoon salt
1/8 teaspoon cayenne pepper (don't be afraid of this! It won't make it spicy, I promise)
1 ½ cups milk
1 tomatoe, sliced thinly
½ cup freshly grated parmesan cheese

Cook elbow macaroni according to package directions but undercook the pasta by 1-2 minutes since it will continue baking in the oven. In a large bowl, combine the sausage, cooked pasta, cream cheese, olives, and mozzarella cheese. In a small bowl, mix flour and spices together.

In a medium saucepan melt the butter, then whisk in flour and spices. Allow the flour/butter mixture to cook without browning for about 30 seconds while whisking/stirring. Slowly add the milk and stir until slightly thickened, this may take about 5-6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour the milk mixture over pasta mixture and mix well.

Pour into an 11X7-inch (or circular) lightly greased casserole dish. Bake covered at 350 degrees for 35 minutes. Remove cover and add tomato slices on top then sprinkle parmesan cheese over and bake uncovered for 10 minutes more. Let sit for 5-10 minutes before serving.

Recipe Source: From My Kitchen Cafe (www.mykitchencafe.blogspot.com)/adapted from my friend Dixie
by:Chelsey Lindsay

Slow Cooker Thai Peanut Chicken

12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 TBS lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish

*Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or high for 2-3 hours. A half hour before you serve, add lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.

Creamy Tomato-Broccoli Sauce with Pasta

2 14 oz cans diced tomatoes with basil, oregano and garlic
2 10 oz cans cream of mushroom soup
1.3 oz envelope parma rosa pasta sauce mix
1 cup water
16 oz package frozen, cut broccoli
16 oz penne pasta cooked

Combine tomatoes, soup, sauce mix and water. Pour into crock pot. Cover and cook on low for 8 hours or high for 4 hours. Stir in broccoli and cook for addition 15-30 minutes on high. Pour over pasta and serve.