Mmmm Mmmm Monday: Spinach Chicken Pasta

This is another winner of a recipe that I found on Pinterest. I made it for dinner last week and it was so good...I can't wait to make it again!

Here's what you need:
8 oz uncooked Rigatoni
1 Tbsp olive oil
1 cup chopped onion
1 (10 oz) pkg frozen spinach, thawed
1 (14 oz) can diced tomatoes, drained
1 (8 oz) container chive & onion cream cheese
3 cups cooked, cubed chicken breast
1/2 tsp salt
1/2 tsp pepper
1 and 1/2 cups shredded mozzerella

Prepare pasta according to box directions.
Spread oil in bottom of large baking dish. Add onion. Bake at 375* for 15 minutes. Transfer onions to a large bowl and set aside.
Drain spinach well. Stir pasta, chicken, spinach, tomatoes, cream cheese, salt & pepper into bowl with onions. Mix well.
Spoon mixture into baking dish and sprinkle with shredded cheese.
Bake, covered, for 30 minutes. Uncover and bake another 15 minutes or until bubbly.
Serve hot.

Next time I make this I PROMISE to take pictures...we were so hungry the night I made it that we just dug right in!

Mmmm Mmmm Monday: Meatball Bake

Sick of just using frozen meatballs for subs or appetizers? Try this recipe on for size...it's so good!

Meatball Bake
1 jar (1lb 10.oz) chunky pasta sauce
2 cups water
2 cups uncooked instant rice
1 cup frozen green peas, thawed
1.5 cups shredded mozzarella cheese
1 package (12 oz) frozen fully cooked meatballs, thawed

Preheat oven to 375*. Spray 9x13 baking dish with nonstick cooking spray and set aside.

In a large bowl, combine pasta sauce, water rice, peas , 1 cup cheese, and meatballs. Spoon into prepared baking dish.

Bake, uncovered, for 25 minutes. Sprinkle with remaining half cup of cheese and bake for another 5 minutes or until cheese is melted. Let stand for 5 minutes before serving. Enjoy!

Mmmm Mmmm Monday: Texas Tater Casserole

This recipe comes from Betty Crocker. It was really yummy- even my 19-month-old, picky eater ate it all!


Texas Tater Casserole
Makes 6 servings.



1 lb lean ground beef
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (10.75 oz each) condensed Cheddar cheese soup
1 can (11 oz) Mexicorn or Fiestacorn (whole kernel corn, red & green peppers), drained
1/2 cup picante sauce
2 tsp chili powder
1/4 tsp pepper
1 bag (16 oz) frozen tater tots (I used a 2 lb bag for extra tots)
1/2 cup shredded taco blend cheese (2 oz)


Heat oven to 375*. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8-10 minutes, stirring occasionally until beef is brown; drain.


Stir soup, corn picante sauce, chili powder and pepper into beef mixture. Spoon into ungreased 2.5 qt. casserole dish. Top with frozen tater tots.


Bate uncovered 40 minutes. Sprinkle with cheese. Bake 5-10 minutes more or until bubbly and cheese is melted.