Recipe: Weeknight Chicken Manicotti

Estimated Cost:  $10.00

Prep Time:  20 minutes

Baking Time:  1 hour

Serves:  7

Manicotti are very large pasta tubes usually ridged, that are intended to be stuffed, then baked and topped with a traditional Italian white béchamel that is usually made with Romano or Parmesan cheese, or red sauce, or both. Traditionally, the filling is ricotta cheese mixed with cooked chopped spinach which may or may not include ground meat such as veal.

This western adaptation streamlines the process and is super easy!  No precooked noodles, just five ingredients and only three very simple steps.  A perfect weeknight, one casserole dish that does not sacrifice flavor for ease of preparation.

1 jar (24 oz.) Marinara sauce
3/4 cup water
1 tsp. garlic powder
1/2 tsp. salt
1 1/2 lb. chicken breast tenders
14 uncooked manicotti shells
2 cups shredded Mozzarella cheese
chopped fresh basil leaves, if desired

1. Preheat oven to 350°F. In medium bowl, mix Marinara sauce and water. Spread about 1/3 of the Marinara sauce mixture in ungreased 13×9-inch glass baking dish.

2. Sprinkle garlic and salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.

3. Bake about 1 hour, at 350°F, or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered an additional 5 minutes, or until cheese is melted. Sprinkle with basil if desired.

Mike’s comments:

Personalize this recipe with your favorite Marinara or pasta sauce. Personally, I’ve always been a fan of the Newman’s Own line of pasta and Marinara sauces.

Recipe: Chicken Caesar Pasta Salad

Estimated Cost:  $10.00

Prep Time:  20 minutes

Pasta Cooking Time:  10 minutes

Serves:  6

An elegant salad that comes together in a jiffy.  I keep a few bags of diced oven roasted chicken breast in the fridge so I can whip this salad up on short notice.

6 oz. dry fettuccine pasta, uncooked
2 pkgs. (6 oz. each) refrigerated diced oven roasted chicken breast
1 can (14.5 oz.) diced tomatoes, drained
2/3 cup creamy Caesar salad dressing
1/4 cup red onion, chopped
1 pkg. (9 oz. each) chopped romaine salad
1/4 cup shredded Parmesan cheese

1. Break pasta strands in half. Cook according to pasta package directions. Rinse with cold water to cook quickly; set aside.

2. In a large-bowl, stir together chicken, drained tomatoes, dressing, and onion. Add cooked pasta.

3. Add lettuce to pasta mixture; toss to coat ingredients evenly with dressing. Sprinkle with cheese and serve immediately.

Mike’s comments:

This recipe is easily adaptable. Try substituting a different kind of pasta or lettuce.

Recipe: Quick and Easy Baked Mac and Cheese

Estimated Cost:  $6.50

Prep Time:  10 minutes

Cook Time:  30 minutes

Serves:  6

This inexpensive and time saving mac and cheese recipe is a guaranteed hit.  Kids of all ages will appreciate the crushed Cheez-It topping.

2 cups macaroni pasta
1 cup mayonnaise
1 can cream of chicken soup
1 lb. extra-sharp Cheddar cheese, shredded
1 cup crushed Cheez-It crackers
chopped chives for garnish (optional)

1. Preheat oven to 350°F.

2. Cook the macaroni pasta following the packaging instructions; drain well.

3. In a large mixing bowl combine the cooked pasta, mayonnaise, cream of chicken soup, and cheese; mix well. Pour mixture into a 13×9-inch casserole pan. Top with the crushed Cheez-It crackers.

4. Bake at 350°F for 30 minutes.

Mike’s comments:

When time is short this is one of my go-to recipes.