Chicken Spaghetti

A recipe given to me via my Grandma, given to her via my Aunt. I actually made it yesterday but it was softball night and we never got around to eating it so I put in the fridge for tonight. Tonight was labeled Left Over night anyway so it worked out perfectly. I popped it back in the oven tonight on the warm setting and it was so good; probably better after all the ingredients sitting together a whole day. Another thing, since it called for half a stick of butter I cut other corners to make it a little healthier; see below.

Ingredients:
-1/2 lb to 1 lb of chicken
-1/2 stick butter
-1/2 cup chix bouillon water
-1 tsp Worcestershire sauce
-1/4 c Parmesan cheese (I didn't have this. I had mozz. on hand so I threw a little in)
-1/2 tsp garlic powder (I ran out of this so I added garlic salt; not the whole 1/2 tsp though)
-1 can cream of mushroom soup (I used fat free)
-8 oz sour cream (again, I used fat free)
-10 oz spaghetti, cooked

Directions:
-Cut chicken into small pieces and cook; fry in pan with a little salt and pepper. Remove from pan and set aside.
-Melt together first 3 ingredients
-Add parmesan cheese, garlic powder and soup; bring to a boil.
-Put cooked chicken back in along with the sour cream. Mix well.
-Poor over cooked spaghetti in a 9x13pan. Sprinkle lightly with Parmesan cheese.
-Bake @ 350 for 30 minutes

Serve with a salad and enjoy.

Spaghetti Twice Removed

I think "Frugal" is the word of the day for most of us as of late, and I'm kind of proud of myself these days as I strive to feed my family on a dime.

Last night I made spruced-up spaghetti. I boiled the pasta I had in the pantry, and used a jar of cheap-o spaghetti sauce, but I added in ground beef and some extra seasonings. It was a normal night of spaghetti from a jar. The next night I took the leftovers and dumped them in a casserole dish. I sprinkled the top with grated parmesan cheese. Then I sauteed a little bit of onion and tomato (I cut up some canned whole tomatoes, saving the juice in the can) in olive oil with salt then spread those over the cold leftovers in the dish. I mixed a little water in with the leftover tomato juice in the can and dumped that in as well, then tore up some basil leaves from my garden and sprinkled them over the top of everything. Finally, I topped it all with mozzerella cheese that we had on hand, then I baked it. And it was delicious!!

I wanted to make all the ingredients in this post BOLD, but I don't have time to do that now, as the one baby is too wiggly on my lap and the other baby is standing at the gate yelling for me and has been since I came back here.