Chicken spaghetti is a southern favorite down here in Houston, Texas. Let us know what you think of the meal on Facebook, and enjoy the cooking process!
- 2 pounds frozen boneless skinless chicken breasts
- 1 (16-ounce) package spaghetti
- 1 (10-ounce) can Ro*Tel Tomatoes
- 2 (10.5-ounce) cans cream of mushroom soup
- 1 (16-ounce) package Velveeta cheese
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
- Preheat the oven to 350°F. Lightly grease a 13×9-inch baking dish with nonstick cooking spray.
- Cook the pasta according to the package directions. Drain and set aside.
- In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
- Bake for 20 to 30 minutes or until heated through and the cheese has melted.
Let us know what you think! You can find more recipes by this same author here.
The beginning of spring leaves often leaves us caught beneath a massive yellow wake of disgusting outdoor poison from hell. While it may not be THAT bad to you personally, many of us dread allergy season due to the horrible allergy symptoms. So how can we equip our body to fight the allergies away? Try these vitamins and meal supplements to help out your bodies immune system capabilities.
Chances are you already know about the miracle that can be added vitamin C. Whether you want to take it in the wildly popular “Emergen-C” packets or just some over the counter pills, the big C can enhance your immune system AND fight some of those awful allergy symptoms. Research shows that Vitamin C supplements help to prevent the formation of histamine, which is largely responsible for things like excess mucus and that dreadful runny nose! Try taking 1,500 – 6,000 mg every day to help power your immune system.
EPA Fish Oils
Taking the right oils is necessary for your internal cells to build in the body. Eicosapentaenoic acid or EPA is a great year-round supplement as well as an allergen season helper. These oils are naturally anti-inflammatory agents, making them useful for clearing up those swollen sinuses and throat. It is also used in the practice of treating heart disease as well as helping your blood to clot. Try taking 2,000 to 6,000 mg every day.
This common supplement is used to help ease your tired lungs and throat. It is used to help your body breathe naturally despite the sickness. Coughing is one of the most annoying parts during the allergy season. It can be painful AND embarrassing. It also is found to fight that histamine we discussed earlier. Try taking 200 mg a day and do not exceed 350mg a day.
Let us know how you’re doing this allergy season! Do you have a favorite supplement or oil? How long have you been taking it? Let us know on Facebook.
Check out this southern home-style steak recipe! Let us know what you think on Facebook!
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 1 stick plus 2 tablespoons butter, room temperature, divided butter
- 4 large thinly sliced Vidalia onions
- 3 tablespoons crumbled Gorgonzola
- 4 (8 oz) beef fillets
Preheat grill to medium-high heat. Spray grill with nonstick nonflammable cooking spray.
In a large saucepan, melt 2 tablespoons butter over medium-low heat. Add onions, and cook, stirring frequently, for 20 minutes, or until onions are caramelized. Remove from heat, and set aside.
In a small bowl, combine 1 stick of butter and Gorgonzola; cover, and refrigerate until ready to use.
Sprinkle fillets evenly with salt and pepper. Grill fillets, covered with grill lid, for 4 to 6 minutes per side, or until your desired degree of doneness. *Cook’s Note: For a rare doneness, cook steaks on each side for 3 to 4 minutes. Transfer to serving plates and let sit for 5 minutes. Serve fillets with caramelized onions and Gorgonzola butter.
- 2 Hass avocados—halved, pitted and peeled
- 1/4 cup low-fat sour cream or Greek yogurt
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of napa cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
How to Make It
Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through about 10 minutes. Transfer the fish to a platter and pull off the skin.
To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges!
Let us know what you think! To check out other recipes by the same “Chef” check out the website below…