Chicken Tetrazinni

This is a really easy meal made with stuff that I always have on hand. It's a comfort food for me, since this is a recipe that my mom would make when I was growing up and I still make it today. Here's my version of the recipe:

Chicken Tetrazinni

8 oz whole wheat spaghetti
1/4 c. chopped onion
2 T. butter
3 T. flour
1 chicken bouillon cube
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
1 - 12 oz can fat free evaporated milk
1 1/2 c. water or chicken broth (if using chicken broth omit the bouillon cube)
1/4 c. butternut squash puree (optional) **
1 1/2 c. cooked chicken, chopped or shredded
cheddar cheese, or cheese of your choice

1. Cook and drain spaghetti. Place in 8 c. shallow baking dish.

2. Saute 1/4 c. chopped onions in butter. Add flour, chicken bouillon cube, salt, dry mustard, and pepper. Slowly stir in evaporated milk and let thicken, stirring constantly. Add chicken broth or water and continue to cook, stirring constantly, until thick. (The sauce doesn't need to be super thick because it will thicken when you bake it.) Add butternut squash puree and chicken.

3. Pour sauce evenly over spaghetti. Shred cheese of your choice over the top of the spaghetti. Bake for 30 minutes on 350.

NOTES: This is a good freezer meal. Sometimes I'll separate this recipe into two smaller casserole dishes and bake one and freeze the other.

**I always have butternut squash puree in my freezer that I throw into soups, sauces, ramen noodles, etc. (much to my husband's dismay). You can't taste it and it adds a little extra nutrition to the meal.

To make the puree, cut butternut squash in half lengthwise. Scoop out seeds. Place squash halves flesh side down on a aluminum foil covered baking sheet. Bake for 45 to 50 minutes on 400. Scoop out the flesh and puree in a food processor or blender until smooth, adding water if too thick. Freeze in ice cube trays (each cube is equivalent to 1/8 c.).

One Hour Rolls

These rolls are amazing! I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me. The rolls are light, fluffy, easy to make and they only take one hour! And delicious too! I've made these rolls more times than I can count, so I've perfected the art of making them. Here are some step-by-step instructions with pictures for you. Here's what you'll need. I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers. You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast. Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this. Time to add the salt and beaten egg. Then mix in the flour. (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable. It will be a little sticky, b

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room. This is a pet peeve of mine and (also my husband's). Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage! I use my garage quite often to cook things in. I open the window and it airs out, especially when you open the garage door. I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage: my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight. I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench. Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage. I don't really want my house to smell like meat for hours

Week 394 Menu

Hi there! This week is flying by! So excited that we've been having blue skies and warmer weather. Our snow is almost all melted and little bulbs are sprouting in the flower beds. However, we had our 10th snow/ice day last week!!! Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday. Here's what we've eaten so far and what I'm planning: Monday: chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday: roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week. How about you? What's on your menu this week? Feel free to share. I love it when you do! More from Jenny:

What is on your menu this week?

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