Chili Cheddar Penne

Sorry for no post last week, we were on vacation! My plans of having a post or two prepared before we left went out the window with prep for vacation, so I'll try to make it up this week. :) (On the plus side, we thoroughly enjoyed spending a week in the sunshine state!)

This entree/side dish is something that has been one of my favorites for a LONG time. The boys love it too! When I made it last, Gabriel had 4ish helpings... Nate, however, just isn't very fond of it; I've never figured out why. I try not to make it too often, knowing that he's not a fan, but I can't resist sometimes! I tone the spice down a little while making it for my family, but you could definitely add as much seasoning as you wanted!

To make this into more of a one-dish meal, add some grilled chicken!

Remember, comments are loved! What's your favorite one-dish meal?

Printable Recipe

Chili Cheddar Penne

Ingredients

• 2 ⅔ cups uncooked penne pasta
• ⅔ cup frozen corn, thawed
• 1 ½ tablespoons butter
• ½ green pepper, diced very small
• 1 tablespoon all-purpose flour
• 1 cup milk
• 2 cups shredded cheddar cheese
• 2 roma or 1 regular tomatoes, diced (or 1 can, drained)
• ½-¾ tablespoon taco seasoning
• Sliced avocado, optional

Directions

1. Cook pasta according to package directions, adding corn approximately 4 minutes before done. 
2. Meanwhile, in a large saucepan, saute green pepper until crisp-tender in butter. Set aside. 
3. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat to medium. Stir in cheese, tomatoes, and taco seasoning. Cook and stir for 2-3 minutes or until cheese is melted. 
5. Drain pasta; stir into cheese sauce. Garnish with avocado if desired.

Yield/Time

6 Servings

Prep/Total Time: 25 min.

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

179 per ½ cup.

Source (for original): Taste of Home

Sausage Wontons

This recipe is amazing! It's great as a party appetizer, or to make a small batch as a snack/addition to dinner. Nate & I love these! While pregnant, I could probably eat the whole plate... ;) 

These are definitely a only-once-in-awhile thing, though... the calories may not be that high, but between the cheese, sausage, and ranch: these little wontons are NOT good for you! Delicious, but a little less than healthy!

Also, note: they do not reheat well, so try not to make more than you think you'll need! This recipe is easy to cut in half or quarters. 

Remember, comments are loved! What's your favorite appetizer recipe?

Printable Recipe

Sausage Wontons

Ingredients

• 16 ounces wonton wrappers
• 1 pound sausage
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 1 cup Ranch dressing

Directions

1. Preheat oven to 350°. 
2. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
3. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, and Ranch dressing. Fill the baked wonton wrapper cups with the mixture. 
4. Bake the filled wonton wrappers 7 to 12 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Yield/Time

Servings: 48

Prep Time: 15 Minutes Cook Time: 20 Minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

73/wrap

Source (for original): All Recipes