Cooking - for a new lifestyle (Our Test Kitchen)

When it becomes summer I start over cooking the amounts of items I am making, so prep for another meal is only half the work. We made homemade mac and cheese this week AND a macaronni salad AND this recipe out of 1 900g bag of elbows. Pre cooking the macaronni was a great help. Ingredients 3-4 cups cooked elbow macaronni 2 tablespoons olive oil 1 1/2 cups diced chicken (I used leftover frozen shredded turkey) 1/2 cup diced green onion 2 stalks of celery diced small 1 clove garlic, minced 3 diced tomatoes and 1 cup tomato juice or 1 can of diced tomato with juice 1 cup shredded marble cheese 1 tsp italian seasoning 1 crown broccoli cut into small pieces 1/2 teaspoon black pepper 1 cup chicken boullion 1 tub of shredded asiago cheese or whatever you prefer 1 cup bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoon butter melted Directions Preheat the oven to 350 degrees. Put the olive oil in a medium saute pan over medium heat. Add ...

1 250ml container of cottage cheese (or ricotta if that is your preference) 1 jar of alfredo sauce (I used a no name version) 1/2 jar of 1/2 and 1/2 cream (I use the jar for measurement and get all the sauce that way) 1/2 cup of parmesan cheese 1 crown of broccolli cut small 3 green onions diced 1 tub of cherry tomatoes each sliced in half 1 tsp italian seasoning 1/2 tsp minced garlic Optional: green peppers, mushrooms Mix and heat on low in a crockpot. We added 1 bag of cleaned and peeled shrimp (mine were precooked). But diced chicken would work too. Pan fry to heat up and throw into sauce. I NEVER trust fish or chicken raw in a sauce. I left my sauce to heat for 1 hour in the crock pot on low. I served it over tri color spiral pasta with warm bread. A salad of spring greens or spinach would be very nice, with a light dressing to counter how heavy this sauce was. "Bon Appetit!"