Spaghetti

I love spaghetti.  My dad has made it for years and everyone that eats it, loves it.  I even remember picking it for my birthday dinner once when I was in high school.  My girl friends came over and had spaghetti and cake.  Mine isn't exactly like his, but it is pretty good.

You need:
2 pounds of ground beef, browned and drained
8 ounces of fresh mushrooms, sliced
1 large onion, chopped
2 chopped bell peppers
2 28 ounce cans of diced tomatoes
6 ounce can of tomato paste
1 cup of water
salt
pepper
Olive oil
2 packages of McCormick brand Thick and Zesty Spaghetti Sauce Mix


In a large sauce pain, add about 2 tablespoons of olive oil, the chopped onion, peppers, and the sliced mushrooms.  Saute over medium heat.  While the onions and mushrooms are cooking, I start the meat.  Just brown and scramble, salt and pepper to taste, and drain the oil.
Once the onions are clear, add one cup of water, the caned tomatoes (with juice), tomato paste, and sauce mix.  Add the drained meat.  Stir well, cover and let simmer.  It really is better the longer it simmers.  We let our cook at least one and half hours.
Serve over pasta.

Today I am linking up with Tempt My Tummy Tuesdays at Blessed With Grace.

Cheesy Chicken Spaghetti

I found this recipe here via Pinterest.

This is WONDERFUL!!  I have to say that there is nothing low fat about it.  It is pure comfort food.  So good.

Cheesy Chicken  Spaghetti

5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Fill a big stock pot with water. Clean and rinse whole fryer or chicken pieces. Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken. Let chicken come to a boil, then reduce heat and simmer chicken until done. Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes. Remove chicken from pot and place on a plate to cool. Drain the broth through a strainer and reserve. Cook the spaghetti per package directions. Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. ( I did the same.  I didn't have enough stock left over to make the noodles completely, so I added water to it)

Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente. While spaghetti noodles are cooking start de boning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces. Chop up all the vegetables and set aside. Melt margarine in a small skillet and add the vegetables. Sauté’ vegetables until they are tender and translucent in color. When noodles are done drain and set aside.

If you are not using canned chicken broth, reserve 2 cups of the cooked broth. In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup. Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).

To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces. Stir to combine. Spray a 9x 13 inch baking dish with cooking spray and add combined mixture. Top finished casserole with 8oz of shredded cheddar cheese. Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly. Remove from oven let cool and serve.

NEW RECIPE 1:52 FOR 2012