Taco Twist Casserole

Ingredients:
1 lb ground beef (I used ground turkey)
1 package taco seasoning mix
1 15 oz (425 g) tomato sauce
¼ cup green pepper, chopped
3 cups corkscrew macaroni, cooked and drained
1 cup cheese, shredded
½ cup sour cream

Directions:
1. Brown beef and drain. Stir in seasoning mix, tomato sauce, and green pepper. Bring to a boil and remove from heat.
2. Combine cooked noodles (undercook these a bit), 1/2 cup cheese and sour cream. Place on bottom of 6x10 baking dish.
3. Top with meat mixture and remaining cheese.
4. Bake at 350°F for 30 minutes.

I'll admit that we all were a bit skeptical at first, but this was super quick and easy to make. And it was surprisingly good...with lots of leftovers for lunches, which is what makes my hubby happy!

Mac 'N' Cheese

This recipe was given to me doubled, and it makes A LOT, so I would half it or make even less depending on how much you need.

2 cups cooked elbow noodles (or whatever noodles you want)
3 cups milk
1 teaspoon salt
Pepper, Paprika
4 Tablespoons flour
1 pound Trapista cheese ( you could always put in half spicy cheese, I did this and it was great!)

Put all the ingredients into a blender and blend
Pour over noodles in a pan
crush cornflakes mixed with butter and spread over top generously

Bake 40 minutes at 350/180

Italian Pasta Bake

Ingredients:
1 lb. extra lean ground beef
3 cups whole wheat penne pasta, cooked, drained
1 jar (about 400 g) spaghetti sauce
1/3 cup grated parmesan cheese, divided
1½ cups shredded mozzarella cheese

1. Heat oven to 375°F. Brown meat in large skillet; drain. Add pasta, sauce and ½ the Parmesan; mix well.
2. Spoon into 9"x13" dish; top with remaining cheeses.
3. Bake 20 min. or until heated through.

*Taken from Kraft Foods

Chicken Pasta with Peanut Sauce

Ingredients:
6 oz. dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed (or one 6 oz. package frozen pea pods, cooked)
1 cup cooked chicken strips (or turkey!)
1 cup chopped fresh pineapple or one 8 oz. can pineapple chunks, drained
¼ cup chicken broth
2 Tbl creamy peanut butter
1 Tbl soy sauce
1 Tbl lime juice or lemon juice
¼ tsp. crushed red pepper
1 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return the pasta, pea pods, and chicken to the hot pan. Add pineapple.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.

*Taken from Better Homes and Gardens

Honey Mustard Chicken Pasta

Ingredients:
2 cups uncooked bow tie pasta (I use almost an entire 500 g bag to make it go further)
4 bacon strips, diced
¼ cup chopped onion
2 garlic clove, minced
2 cups diced cooked chicken
1 cup condensed cream of chicken soup (2 packets of soup mix with total of 200 ml water)
2/3 cup milk
2 tablespoons prepared mustard
1 tablespoon and 1 teaspoon honey
1 teaspoon dried parsley flakes
1 tablespoon and 1 teaspoon grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
2. Using a slotted spoon,remove to paper towels. Drain, reserving 1 tablespoon drippings.
3. In the drippings, saute onion until tender. Add garlic; saute for 1 minute.
4. Stir in the chicken, soup, milk, mustard, honey, parsley, bacon, and salt/pepper if desired. Cook and stir over medium heat until heated through.
5. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.