Broccoli Bacon Linguine

Broccoli Bacon Linguine


10 oz cooked linguine
6 green onions, sliced
1 small red pepper, diced
1 tsp salt
1 large head of broccoli, cut into flowerets
1 lb bacon, cooked and crumbled
2 cloves garlic, minced
1 C chicken broth
2 Tbsp olive oil
1/2 tsp oregano


Bring water to a boil and add linguine.  Cook according to package instructions and preference. Put olive oil in pan over medium heat. Add green onions and garlic and saute lightly. Stir in broccoli, chicken broth and oregano; cook covered on high about 3 minutes. Stir in red pepper and salt; cook covered on high about 1 minute. Taste test. Top with bacon and toss with cooked linguine.

Minestrone Soup

Minestrone Soup

1/2 lb. ground Italian sausage
1 cloves garlic, minced
1 large onion, diced
2 carrots, chopped
1 large celery stalk, chopped
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 C beef broth
1/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 tsp parsley flakes
1 (15 oz) can cut green beans
3/4 C noodles (macaroni, rotini, or egg noodles, etc.)
Shredded parmesan cheese for topping

Brown sausage in a saucepan. Drain grease and combine with all ingredients in a slow cooker EXCEPT canned beans, noodles and parmesan. Let simmer 3 hours on Low. About an hour before serving, add half the can green beans and the noodles. Stir occasionally. When noodles are ready, serve topped with parmesan.

Serves 5 to 7.

Sharlyn's Chicken Croissants

Sharlyn's Chicken Croissants



2 tubes of dinner croissants
1 can cream of chicken soup
chicken, either boiled and shredded or 2 cans (recommend rinsing thoroughly and further shredding with a fork to reduce the canned-ness)
green onions, diced
cream cheese



Preheat oven to 375 degrees. Lay out croissants in rectangles (formed by two croissants). Spread a layer of softened cream cheese over each. Sprinkle with diced green onions. Place a small heap of chicken on one side of each rectangle, then fold over into a square and pinch edges shut. Bake for 11 to 13 minutes. Meanwhile, heat cream of chicken soup over the stove (dilute with water as desired). Serve (amount to taste) over baked croissants. Makes 8 croissants.

Parmesan Chicken

Parmesan Chicken

2 C Ritz cracker crumbs

2 Tbsp Parmesan cheese

1 tsp garlic salt

1 tsp seasoned salt

1-2 cups plain yogurt or sour cream

¼ C butter, melted

8 boneless, skinless chicken breasts (or tenders)

Preheat oven to 350º. Combine cracker crumbs, cheese, garlic salt and seasoned salt; set aside. Dip each chicken breast in yogurt/sour cream, then coat with crumb mixture. Arrange in a buttered 9X13 pan. Drizzle with melted butter and bake for 45 minutes.

Chicken and Artichoke Casserole

Chicken and Artichoke Casserole

2 cans artichoke hearts (unmarinated)
2 garlic cloves crushed
2 ⅔ cups cooked chicken, cubed
1 cans cream of chicken soup
1 cup mayonnaise
1 tsp lemon juice
½ tsp curry powder
1 ¼ cup cheddar cheese, shredded
1 cup soft bread, cubed
3 T. butter
olive oil


Cut artichoke hearts into quarters, sauté with garlic and chicken in small amount olive oil. Combine mayo, soup, lemon juice, and curry powder. Add in chicken and artichokes. Sprinkle with cheese. Toss bread cubes in melted butter and sprinkle on top. Bake at 350 degrees for 25 minutes or until bubbly.