Creamy Ham Fettuccine Recipe

Jennifer S.

This is good with leftover roasted chicken. Or with a shredded "deli roasted" chicken in place of the ham.

1 package (12 ounces) fettuccine
3 cups cubed fully cooked ham
2 cups frozen peas, thawed
2 cups grated Parmesan cheese
1 cup heavy whipping cream

In a large saucepan, cook fettuccine according to package directions; drain. In the same pan, add the ham, peas,cheese, cream and fettuccine.
Cook and stir until heated through. Yield: 6-8 servings.

Fried Rice

Summer S.

Serves 6

Ingredients
1 T vegetable oil
½ frozen peas
1 large rib of celery, diced
1 large carrot (12 baby) coarsely shredded
I can sliced water chestnuts
1 t minced garlic
2 t grated fresh ginger
¼ t crushed red pepper flakes
1 egg

2 ½ c cold cooked rice
3 T soy sauce
1 T rice vinegar
1 t sugar
1/3 c green onions, sliced

Directions
1. Combine the soy sauce, vinegar and sugar in a small bowl. Set aside.
2. Heat a large nonstick skillet over high heat; swirl in the oil and add peas, celery, carrots, water chestnuts, garlic, ginger and red pepper. Stir-fry 2 minutes; make a well in the center and crack egg into pan. Scramble into the veggies (2 more minutes). Add rice, stirring well to remove any clumps, and stir-fry until hot, 3- 4 minutes.
3. Sprinkle sauce over the rice, along with the green onions, and stir-fry just to heat through, 2 minutes more. Serve immediately.

Tomato Tortellini Soup

Jennifer S.

* 2 (10 oz.) cans condensed tomato soup
* 2 cans of water
* 9 oz. pkg. refrigerated cheese tortellini
* 1 cup frozen peas
* 1/2 cup grated Parmesan or Cheddar cheese

Place all, except cheese, in crock pot. Stir well. Set on LOW for 3 hours.
Serve topped with cheese.

Slow-Cooker BBQ Beef Stew

Jennifer S.

1 Tbsp. oil
2 lb. beef stew meat (1-1/2-inch cubes)
5 carrots (3/4 lb.), peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes (2-1/2 lb.), quartered
3/4 cup Barbecue Sauce, divided
1 tsp Worcestershire sauce
1 pkg. (10 oz.) frozen peas OR Substitute your favorite frozen vegetable, such as green beans, for the peas.

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned, stirring occasionally. Layer carrots, onions and potatoes in bottom of 5-qt. slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with Worcestershire sauce. Cover with lid.
COOK on LOW 7 to 8 hours (or on HIGH 5 hours).
STIR in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.

Chicken a la King

Jennifer S.

1/3 cup Light Miracle Whip Dressing
2 Tbsp. flour
1 cup fat-free milk
12 oz. Oven Roasted Chicken Breast, cut into strips
1 cup each: sliced mushrooms and frozen peas
1/2 of a medium red bell pepper, chopped
Dash black pepper
2 cups uncooked instant white rice, prepared as directed on package

MIX dressing, flour and milk in medium microwaveable bowl. Microwave on HIGH 3 to 4 min. or until sauce is thickened, stirring after 2 min.
STIR in all remaining ingredients except rice. Microwave on MEDIUM (50% power) 10 min. (or cook in saucepan on medium heat on stove top) until heated through, stirring every 4 min.
SERVE over hot cooked rice.

Hay and Straw

Jessica S.

16 oz linguini
2 cups julienned fully cooked ham
1 TBS butter or margarine
3 cups frozen peas
1 1/2 cups shredded Parmesan cheese
1/3 cup heavy whipping cream

Cook linguini according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas and heat through. Drain linguini; toss with ham mixture Parmesan cheese and cream. Serve immediately. Serves 8

Mac 'n Cheese Shells with Sausage

Jennifer S.

3 cups chicken broth
2 cups uncooked small pasta shells (8 oz)
1 1/2 cups frozen baby sweet peas
1/2 lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
2 cups shredded American-Cheddar cheese blend (8 oz)
3 tablespoons grated Parmesan cheese, if desired

1. In 3-quart saucepan, heat broth to boiling over medium-high heat. Add pasta shells; heat to boiling. Boil 6 minutes; do not drain. Reduce heat. Stir in peas and sausage. Cover; simmer 3 to 5 minutes or until shells are tender. Remove from heat.
2. Add shredded cheese; toss gently until cheese is melted. Sprinkle with Parmesan cheese.