This pumpkin mac and cheese is perfect for fall dinners, holidays, or anytime you’re craving a twist on classic mac and cheese.

Why You’ll Love This Pumpkin Mac and Cheese

• Extra creamy: Pumpkin puree blends seamlessly with the cheese sauce.
• Crowd-pleasing: Familiar enough to satisfy picky eaters, yet unique enough to impress guests.
• Quick & easy: Ready in under 30 minutes.

FAQ: Pumpkin Mac and Cheese

Q: Does pumpkin make mac and cheese taste sweet?
A: No—pumpkin adds creaminess and mild flavor without overpowering the cheese. It’s savory, not dessert-like.

Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta and a gluten-free flour blend for the roux.

Q: Can I use fresh pumpkin instead of canned?
A: Absolutely. Roast and puree fresh pumpkin for a homemade touch. Just make sure it’s smooth and well-drained.

Q: What can I serve with Pumpkin Mac and Cheese?
A: It pairs beautifully with roasted vegetables, a crisp green salad, or grilled chicken.

Pumpkin Mac and Cheese is the ultimate cozy fall dinner—warm, hearty, and full of flavor. Whether you serve it as a main dish or a side, it’s sure to become a seasonal favorite.

I love walnut bowls they give fall foods a warm cozy feel. No need to save them for salad!

More Delicious Savory Pumpkin Recipes:

• Pumpkin Deviled Eggs
• Garlic Pumpkin Mashed Potatoes
• Pumpkin Sausage Soup

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Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is the ultimate cozy fall dinner—warm, hearty, and full of flavor. Whether you serve it as a main dish or a side, it’s sure to become a seasonal favorite.

Course Main Dish

Cuisine American

Keyword pasta,, pumpkin

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb large elbow pasta
• 2 tablespoons butter
• 2 cloves minced garlic
• 1/2 cup onion, diced
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt, coarse kosher
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dry sage
• 1/4 teaspoon dry ginger
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1 tablespoon brown sugar
• 3-4 cups whole milk
• 3 cups shredded cheddar cheese (12 oz cheese)
• 1/4 cup crisped cooked bacon, diced fine adding 1/2 in and topping with remaining bacon
• fresh oregano garnish

The post Pumpkin Mac and Cheese first appeared on Created by Diane.

Bright, Fresh, and Full of Flavor: The Ultimate Jar Salads You’ll Crave All Year Long!

If you’re looking for a healthy, easy salad recipes that pack a little more punch than plain salad, these jar salads are a real winner!

These high-protein mason jar salads are always a delight to see in the fridge. I sometimes wrap a plastic fork around the top with some twine and share them.

I love using 16 oz wide-mouth jars for making jar salads, storing leftovers like SOUP, making pickled vegetables, and so many more uses.

And these leakproof lids work well when we go camping, you don’t want any liquids leaking as things get rattled around on the road.

Ingredients

• Pearl couscous (another small pasta to use orzo, ditalini, or elbows)
• quinoa (I used red quinoa)
• chickpeas (also called garbanzo beans)
• cooked diced chicken
• olives (black olives or kalamata olives)
• cucumbers (sliced and cut into quarters)
• tomatoes (small tomatoes or larger tomatoes, diced)
• feta cheese, cubed
• Add mint, chopped greens, and diced red onion if desired

Green Goddess Dressing is so yummy and just about the prettiest green ever!

And I’m listing the yummiest Greek Dressing below.

Using an immersion blender to combine salad dressing will emulsify it, creating a silky smooth and creamy salad dressing.

*Add an egg into the salad dressing to make it extra thick and creamy.

Greek Salad Dressing

• 3/4 cup oil (I use avocado oil)
• 1/3 cup red wine vinegar
• 1 egg
• 1 teaspoon oregano
• pinch coarse kosher salt and black pepper

Add in some falafel for a fun Greek version. Another option is to add this couscous.

These salads look so appetizing!

All layered and pretty, grab-and-go meals are the secret to eating healthy when life gets busy. Whether you’re headed to the office, wrangling kids at home, heading to the beach, or just trying to keep your week on track, mason jar salads make eating simple, satisfying, and seriously delicious.

All the ingredients will be packed into glass jars or the container of your choice.

Don’t forget the salad dressing. I place the dressing in 2-oz containers.

I use 2-cup glass jars, go ahead and use a 3-cup jars if you want more room to shake them.

I use this mini tart shaper to press down items in the jar to level the ingredients.

You can eat them out of the jar or pour them out into a bowl.

The flavor possibilities are endless!

Greek recipes are some of my all-time favorites.

If I see the word KABOB, I have no self-control and must give it a try.

Greek Pasta Salad recipe here, mix it in a bowl or layer it up in these jars for the best meal prep!

More Greek Inspired Recipes:

• Pickled Turnips
• Mediterranean Marinated Chicken
• Whipped Feta Dip
• Greek Chicken Breasts
• Greek Spiral Cucumber Salad
• Quinoa Tabbouleh
• Greek Pasta Salad
• Greek No-Mayo Potato Salad
• Greek Chicken Meatballs
• Greek Chicken Salad + Tomato Dressing
• Sour Cream Chicken Thighs

When will you be making these mason jar salads? If you have leftover cooked pearl couscous or quinoa, go right ahead and freeze it for next time.

Why You’ll Love This Recipe:

• Make-ahead friendly – stays crisp for 4-5 days in the fridge.

• Protein-packed thanks to quinoa and couscous.

• Customizable – switch up the veggies or grains to match your mood.

• Perfect for lunch on the go or a quick dinner.

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Jar Salads

Say goodbye to lunch stress and hello to your new favorite meal prep hack, salads in a jar. Make these Green Goddess and Greek Jar Salads with quinoa and pearl couscous or other tiny pasta.

Course Main Course, Salad

Cuisine American, Greek

Keyword chicken, pasta salad, vegetables

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt - createdbydiane.com

Ingredients

• 1 1/2 cups Pearl couscous or small pasta to use orzo, ditalini, or elbows
• 1 cup quinoa any color
• 1 16 oz can chickpeas/garbanzo beans)
• 1 1/2 lbs cooked diced chicken
• 1 cup sliced olives, black or Kalamata olives
• 2 cucumbers, sliced and cut into quarters
• 1 cup tomatoes, small tomatoes sliced or larger tomatoes diced if desired
• 4 oz feta cheese, diced/cubed, or crumbled
• OPTIONAL: chopped fresh mint, chopped greens/lettuce, and diced red onion

Instructions

• Gather your jars (or container of choice), lids and forks if needed
• Cook couscous according to directions.
• Cook quinoa according to directions.
• Drain and rinse chickpeas
• All other items should be ready to add (cut any other items you'll be adding)
• Start adding items to each jar and press down with a long spoon or tart shaper, creating the layers.
• Place dressing in small containers and place them on top for easy transport.
• Add the lids, tie on the forks if desired with twine or ribbon.
• Place in the fridge until ready to serve. Enjoy!

The post Make-Ahead Magic: Jar Salads and Pasta Salads for Stress-Free Meals first appeared on Created by Diane.

If you ever need a reicpes that will have everyone running to the kitchen, this is it.

Full of flavor this chicken zucchini pasta brings me back to our newlywed days, we’re celebrating our anniversary soon and this recipe just had to be shared…when we were first married I made it every week without fail.

It’s quick, flavorful, and filled with sweet memories from the early years. Chicken, pasta and zucchini are the foundation, with sun dried tomatos being the star of the show!

Simple ingredients, big flavor. This recipe is sure to impress wether you’re sharing it with that someone special or making it for the family or company, it’s sure to get rave reviews.

This dish is full of chicken, pasta, and vegetables…

It falls into the one dish meal category, that phrase always makes me laugh, as both my husband and my dad would say over and over how much they love “one-dish meals.”

Here are a few of their favorites.

Other popular one dish meals they love are:

• Green Chicken Chili
• Sausage Rice and Beans
• One Pot Chicken Soup
• Italian Wedding Soup
• Creamy Buffalo Chicken Pasta
• Jalapeno Bacon Mac and Cheese
• Fried Rice
• Baked Ziti
• Chili

Well, there you have it… meals easy enough to make everynight of the week and oh… you’ll have some happy bellies!

This chicken recipe has truly stood the test of time!

It’s one of those dishes that quietly made its way into regular rotation and never left.

Over the years ( three decades) It’s become a go-to favorite, not just for how simple and satisfying it is, but for the way it always seems to hit the spot. Whether it’s been a weeknight dinner, a comforting weekend meal, or something shared with friends and family, this recipe has earned its place at the table time and time again.

Newlywed Chicken Pasta – A Simple Zucchini Chicken Dinner You’ll Love

What goes into this meal:

Sun-dried tomatoes– dry or in oil… cut into bite sized pieces. If they aren’t in oil, place them in a small dish. Add a couple of tablespoons of oil and a pinch of salt, stir to combine. It’ss help flavor the sauce as the tany sweetness flavors will flavor the oil.

mushrooms– I love mushrooms, and was all set to make this dish and photograph it… the mushrooms were in the fridge, the phone rang, someone was at the front door, the dog was barking to go out, and well, as you can imagine, I got distracted.

Wow, things were much simpler when we first got married. I could make dinner without all the interruptions. Don’t laugh too loud, it can happen to anyone!

zucchini– fill this dish up with this high fiber veggie, slice evenly, cut in half as well if needed to so the pieces aren’t too large.

Pasta– I prefer bow ties in this dish as they hold the sauce and are a great size with the other items. Plus, I think they are the cutest! Barilla is my favorite brand to use. Another great option is penne.

Now onto the sauce:

It’s a lightly creamy sauce with garlic and chicken flavor, and a touch of Romano/Parmesan Cheese.

Easy Chicken Zucchini Pasta – A Weeknight Favorite from My Newlywed Days

This cozy Chicken Zucchini Pasta was the first recipe I made over and over as a newlywed. Simple, comforting, and filled with love—it’s still a favorite at our table today.

A fun backstory of my early cooking days and this recipe:

We lived in a two story house that was separated into two “apartments.” We each had a front door and a back door. The back of the house had stairs up to the second floor, and the neighbor upstairs would always comment on how she could always smell what I was cooking and how hungry she got. At first, I’d say… Oh, thanks, we’d run into each other often. As we got to know each other a little better, she’d mention she didn’t cook much…. We lived there for a year. Every week, she would see me and say OMG, what are you cooking now? I can smell the yumminess from upstairs! This is the one meal she commented on the most. I would bring her some, she seemed to really appreciate it, and she would tell me what she was planning on making for dinner. She’d open her freezer, and it was filled with frozen meals, and lots of fish sticks (I never saw a freezer filled with so many frozen meals. My mom always cooked dinner, and I learned by watching) … back to the fish sticks, which is what she said she was making that night. I remember us talking about how she grew up without someone making home-cooked meals, so frozen dinners were the norm. I offered to help her learn to cook anytime. Later that night, I recall thinking that if my husband came home to that, we’d be divorced! I knew how much he looked forward to a nice home-cooked meal. I knew how important good food was to me and how dinner was and still is my favorite meal of the day. And I loved cooking and realized how important it was to me to eat well, show others I cared by doing something I liked and was good at, so you can see how my creating this blog was a long time coming!

We’re celebrating our 30th Anniversary this week, and it seemed fitting to share the recipe we remember enjoying from the beginning

And if you like reading stories… this is a fun post on Advice and Recipes!

Meal Prep to eat good all week:

I would meal prep out usually two meals for leftovers on my days off, so we’d have food all week and my husband could take a nice hot lunch to work each day. We worked crazy hours. I worked until 8pm, and he often worked nights. But there were a few meals I recall making often, this is the one that comes to mind for both of us.

In the winter, I’d make lots of soup…

• Potato Soup
• Chicken and Dumplings
• Baked Ziti

And I still make all of those today. I would try to replicate meals we’d enjoy when we’d go out to eat.

There were many favorites and still are today…

• Chicken Francasie
• Angel Hair and Garlic
• Szechuan Chicken
• Feta Basil Balsamic Pasta Salad

Now bake to the “Newlywed Chicken Pasta” there is one step to this recipe that gives it a ton of flavor….

How can I add that great browning to my chicken?

• First, preheat your pan to about 350°
• Make sure the chicken is dry, and pat it dry with a paper towel.
• Add a small amount of oil (neutral oil, with a high smoke point) to the pan (I use this cast iron skillet), but any pan will work… and allow it to preheat well.
• Place the chicken in the heated pan, without crowding it (or with too much moisture it’ll steam as there won’t be enough air flow between teh chicken to allow it to cook and brown, creating the Maillard reaction (the golden brown that tastes delicious)
• Move the chicken as little as possible, cook until you see all white around the edges and up on the sides of each piece of chicken a bit, then turn it over, turn the temperature down just a little, still keeping it hot though.
• If the chicken is thick and the center is struggling to get to 165° internal temperature with a thermometer, cover the pan a bit with a lid or foil, without covering it completely, so steam releases and doesn’t get trapped.
  As soon as the chicken reaches 165°, remove the chicken and set it aside for 5 minutes, then slice it into strips. Then you’ll return it to the pan when you’re ready.

What is the browning of chicken called?

The Maillard reaction, it makes meat turn brown when it cooks by changing the structure of amino acids and sugars. These changes form rings that reflect light and give the meat its brown color. And salt promotes a drier surface for better browning.

Oh, how I wish I had learned photography all those years ago. I’ve always loved taking photos, I’ve had a camera since I was young. And now with cell phones it’s so easy to capture memories, but I really love finding old printed photos, they really is something special about them!

This really is my go to newlywed recipe, and 30+ years later, it’s still a winner! Some may call it marry me chicken, yep… make this for the one you love, and they’ll be compelled to marry you. The way to someone’s heart is through their stomach. Make something special, and they’ll never forget it!

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Chicken Zucchini Pasta

This will always be known as my newlywed pasta recipe. I've been making it for over 3 decades, and it never fails to impress.

Course Main Dish

Cuisine American

Keyword chicken, pasta,, zucchini

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb bow tie pasta or penne
• 1 1/2-2 lbs boneless skinless chicken breast , cut to 4" pieces for easier cooking
• 2 medium zucchini
• 8 oz mushrooms or asparagus
• 1/3 cup sun dried tomatoes in oil or dry
• 2 cloves garlic sliced or 1 tablespoon minced
• 1.3 cup Parmesan or Romano Cheese grated
• 2 cups milk
• pinch coarse kosher salt to taste
• pinch coarse black pepper to taste
• 1 tablespoon chicken bouillon This is what will give the sauce more rich delicious chicken flavor
• 2 teaspoons cornstarch up to a tablespoon of cornstarch
• 1/2 cup heavy cream if desired for additional creaminess

Instructions

• Cook the pasta according to the directions and drain.
• Cut the chicken, pat it dry with a paper towel. Heat the skillet until it's hot. Then add in a little oil, and place the chicken in the pan. Don't move the chicken until it's golden and brown. Then turn once to cook the other side. (more details in the post)
• Once chicken is cooked to 165° remove from the pan and set aside.
• Add a small amount of oil to the pan and cook the vegetables until aldente, about 3 minutes. Then remove them and set aside.
• Now for the sauce, in a measuring cup, add the milk, cornstarch, chicken bouillon, sundried tomatoes, and other seasonings. Whisk well, then pour into the heated pan, keep whisking/stirring until it bubbles, turn to medium temperature. Add in the cheese, reserving a pinch for the top. Add in a 1/2 cup milk so the sauce stays creamy!
• Add in the chicken, and coat well, then add in the pasta and vegetables and stir everything together. Top with some cheese and fresh herbs. Be sure to give it a taste and add salt and pepper if needed.
• Additional items to add if desired. Pinch of crushed red pepper, squeeze of lemon, fresh basil or oregano.

Notes

Add more milk or heavy cream to create the sauciness you desire. The pasta will absorb some sauce as it sits. Add additional chicken bouillon is needed as well.

The post They’ll want to marry you again and again recipe! first appeared on Created by Diane.

Why add veggies to your mac and cheese?
Because it’s a sneaky, smart upgrade! Veggies add fiber to help you feel full longer and eat less overall—plus, they blend right in. Even the pickiest eaters won’t notice how many hidden vegetables are packed into this creamy, cheesy comfort dish.

There are also jalapenos and onions, and it’s not overly spicy. The jalapenos and onions get sauteed until softened, then added. They really add great flavor to this fun mac and cheese version.

One key ingredient in this recipe is the zucchini. I grate the zucchini, then squeeze out the excess moisture. Use as much or as little zucchini as you’d like.

For every 1 pound of pasta use…

• 1 medium zucchini, grated
• 2 jalapenos, diced
• 1/3 medium onion, diced

This recipe can be easily multiplied. I often make a double batch when meal prepping or serving a crowd.

I use these vegetables for a double batch.

Since the jalapenos are green, the shredded zucchini blends right in, my non-veggie eater, who can detect them in anything, says they like the onions and jalapenos in this.

Yes, while onions and jalapenos are vegetables, I could not get them to eat a slice of zucchini, no matter how I prepared it.

So creamy and cheesy, a great combination is undeniably delicious.

I typically use cheddar cheese. Other great options to add in are Monterey Jack, Gruyere, or Gouda.

This can be baked with buttered bread crumbs on top for added texture, if desired. If you want it spicy, add some raw diced jalapenos to the breadcrumbs, and you’re bound to taste some heat!

If you have trouble making mac and cheese creamy and delicious take a look at my video for tips on making the sauce silky smooth.

More tips on making mac and cheese can be found here.

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Zucchini Mac and Cheese

creamy cheesy mac and cheese loaded with shredded zuccchini, jalapenos, and onions, it's full of flavor and teh zucchini is hidden for fussy eaters

Course Main Dish, Side Dish

Cuisine American

Keyword cheese, jalapeno, pasta,, vegetarian, zucchini

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb large elbow pasta
• 3 jalapenos, diced add more if desired
• 1 medium onion, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups whole milk
• 2 cups cheddar cheese, grated
• 2 medium zucchini, grated place in paper towels and sweeze excess liquid out
• 2 teaspoons chicken bouillon, Knorr
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon black pepper

Instructions

• In a large pot cook pasta according to package directions and drain in a colander.
• In that pot saute the jalapeno and onion in butter for 1-2 minutes longer if you like it less spicy.
• Add the flour and stir well.
• Slowly stir in the milk and keep stirring, the sauce will thicken.
• Add the cheese and whisk to combine until the cheese sauce is smooth.
• Add in the zucchini, stir to combine, and cook for 1-2 minutes on a simmer (small bubbles).
• Add the chicken bouillon, salt and pepper (to taste)
• Add in the cooked noodles and stir well.
• This recipe can be easily multiplied, making it a great recipe for meal prep, it freezes well too.

The post Zucchini Mac and Cheese first appeared on Created by Diane.

As delicious as pasta and meat sauce with a yummy Asian twist!

Making this a new way to serve up a pound of pasta and ground beef.

I add plenty of chili oil, chili pasta, and crushed red pepper, reduce some if you do not like it so spicy.

The sauce is a collection of Asian items easily found in the grocery store.

A balanced mix of flavors this recipe checks all the boxes, under 30 minutes to make, full of flavor, and can be adjusted to your liking.

Sauce Ingredients

• chicken broth
• cornstarch
• minced garlic
• chili paste, Sambal Oelek
• chili onion crunch
• soy sauce
• sesame oil
• chicken bouillon, knorr
• hot chili oil
• dry crushed red pepper flakes

Mixing all the sauce ingredients in a measuring cup makes it easy to pour into the pan.

For a gluten-free recipe

Use gluten-free noodles or rice noodles. The sauce can easily be made gluten-free as long as the soy sauce and other items are gluten-free.  

I added mini red peppers and bok choy.

What other vegetables go well in this dish?

Green beans, broccoli, mushrooms, celery, carrots, and asparagus are all great options.

Choose the noodles style you prefer and let’s get cooking I like spaghetti and rotini best.

I’m all about spicy ground beef noodle recipes, I often order pad sew ewe when ordering out. 

My top 4 Asian recipes:

• Pork Lo Mein
• Beef with Snow Peas
• Szechuan Chicken and Vegetables
• Pork wontons 

So grab a pound of ground beef, pork, turkey, or chicken,n and let’s get cooking!

Looking for more recipes that use a pound of ground, this post is great for easy meals!

More Asian Recipes:

• sesame eggplant
• Simple chicken curry
• Saucy pork fried rice
• Szechuan chicken and vegetables
• Polynesian meatballs with egg noodles
• Bacon and egg fried rice
• Crab Rangoon DIP
• Vermicelli bowls

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Asian Beef Noodles

An Asian twist on the classic Italian pasta and meat sauce, a new meal to your table in minutes.

Course Main Dish

Cuisine American, Asian

Keyword Asian, beef, ground beef, pasta,, vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $16

Ingredients

• 1 lb pasta, spaghetti, rotini or your favorite shape
• 1 lb ground beef
• 4-6 mini bok choy
• 6-8 mini red peppers
• 1/2 cup chopped fresh cilantro
• optional vegetables, broccoli, celery, carrots, water chestnuts

Asian Sauce

• 1 1/2 cups chicken broth
• 1 1/2 tablespoons cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon chili paste, Sambal Oelek
• 1 tablespoon chili onion crunch
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons chicken bouillon, knorr
• 1 teaspoon hot chili oil
• 1/2 teaspoon dry crushed red pepper flakes
• other flavor options, dehydrated garlic slices, Asian hot mustard

Instructions

• Cook pasta according to package directions.
• Prepare sauce in a 2-cup measuring cup for easy pouring
• In a 4 qt deep fry pan, saute the ground beef until it reaches 135°.
• Add the vegetables and saute until half tender (you'll want the vegetables to not be mushy, have a bite)
• Add the cooked pasta.
• On medium-high heat, pour on the sauce and stir until all the ingredients are well coated.
• Garnish with black sesame seeds, additional cilantro, and a squeeze of fresh lime juice.

The post Asian Beef Noodles first appeared on Created by Diane.

This spinach pesto is full of flavor with basil, garlic, cheese, and nuts. It’s creamy and delicious and this recipe is special enough to serve to company.

Make a double batch, it’s great for large dinners, makes for perfect meal prep, and freezes well too.

This spinach pesto pasta has all the great taste of traditional pesto, but it’s much lighter while using less oil. This creamy version has a great punch of flavor with the addition of fresh lemon juice.

Ingredients:

• pasta
• cooked chicken
• chicken broth
• heavy cream
• fresh baby spinach
• chicken bouillon
• garlic
• green onions
• capers
• toasted pine nuts or walnuts
• basil
• Romano/Parmesan Cheese
• fresh lemon

For quick weeknight meals, I typically cook chicken ahead of time, or chopped rotisserie chicken is another option.

If I’m making the meal for company, I add garlic seasoning to the chicken and grill the chicken or cook it on the Blackstone, it can also be baked.

Bowtie pasta holds a nice amount of sauce in the crevices which I really like with this sauce.

This spinach pesto all starts with… lots of fresh baby spinach and is made delicious with garlic and basil. It’s made thick with a roux and has an added creaminess that is irresistible.

I just love the fresh lemon flavor added at the end, that gives this dish a fresh taste.

What else can be added to this pesto:

• Add toasted pine nuts, or chopped walnuts for added crunch.
• Add some crushed red pepper for a bit of spice.
• Another great protein option is sausage or meatballs.

More pasta recipes you might like:

• Pink Pasta Sauce
• Chicken Alfredo
• Pasta Blue Cheese and Walnut
• Screwdriver Spaghetti
• Creamy Buffalo Chicken Pasta
• Cheesesteak Mac and Cheese
• Jalapeno Bacon Mac and Cheese

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Spinach Pesto

Power packed with spinach to increase the vegetables in this delicious pasta recipe with chicken

Course Main Dish

Cuisine American, Italian

Keyword chicken, pasta,, sauce, vegetable

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 lb pasta, bow tie or desired shape
• 1 lb cooked chicken, cubed or shredded
• 1 cup chicken broth
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 2 teaspoons chicken bouillon
• 2 teaspoons minced garlic
• 3 green onions
• 1/3 cup capers
• 1/3 cup toasted pine nuts or walnuts
• 6 leaves fresh basil
• 1 oz Romano Cheese, grated additional cheese for topping dishes
• salt and pepper to taste
• 2 tablespoons flour
• 1 tablespoon oil (avocado)
• 1 tablespoon butter
• 1 fresh lemon, juiced

Instructions

• Cook pasta according to directions.
• Meanwhile, make the sauce, in a 4 cup measuring cup or similar add spinach, basil, chicken broth, chicken bouillon, garlic, onion, and cheese, blend with an immersion blender or place ingredients into a blender or food processor until smooth and well blended.
• In a saucepan (or the pot you cooked pasta in) add the oil and butter, saute over medium heat the garlic, add in the flour and combine. Slowly pour in the spinach sauce, and stir until thick. Add in the cream and stir.
• Heat chicken or allow it to heat in the sauce.
• Turn off the heat and add the lemon juice and stir well.
• Pour the sauce over the pasta with the chicken, top with nuts, capers, salt and pepper and add additional cheese.

The post Spinach Pesto first appeared on Created by Diane.

With all the delicious flavors of chicken alfredo made into this fun adaptation of chicken noodle soup.

I’m a soup lover, how about you?

This soup has become a new favorite. It’s creamy and delicious without being overly heavy.

Serve with some crusty toasted bread or a salad and be prepared to have seconds!

This recipe uses simple ingredients, you’ll be ladling it into bowls before you know it.

Ingredients

• 8 oz pasta (cellentani or your favorite shape)
• 3 cups cooked shredded chicken
• 3 carrots, diced
• 1 small to medium onion, diced
• 3 celery stalks, diced
• 3 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 cups milk/cream
• 2 tablespoons cornstarch
• 2 oz grated parmesan cheese
• 2 tablespoons butter
• 1-2 teaspoons garlic paste or minced garlic
• salt/pepper

Grab your favorite 5-6 quart pot (I like enameled coated cast iron)

Saute the vegetables for a few minutes in a tablespoon of oil or butter.

Next, you’ll add chicken broth,

Then, add in cooked shredded chicken (or cut raw chicken into pieces and add in, cook chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°)

Add in a half pound of pasta, (add a full pound if you want a less “soupy” meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).

Add in chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese.

Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness.

I like topping the soup with additional grated parmesan cheese, or Romano Cheese, some fresh herbs, and salt and pepper to taste.

Additional flavor options

• 1/4 teaspoon fresh or dry oregano
• fresh basil chopped, it adds a nice fresh flavor.
• pinch crushed red pepper flakes for some spice
• 1-2 tablespoons pesto for additional garlic and basil flavor.
• 3 cups fresh broccoli sliced into small florets, to increase the veggies.

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Chicken Alfredo Soup

Creamy and delicious chicken alfredo soup with noodles. Comfort food in a bowl, ready in minutes.

Course Main Course

Cuisine American

Keyword chicken, pasta,, soup

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $14

Equipment

• 5 quart pot

Ingredients

• 8 oz Cellentain pasta, or your favorite pasta shape
• 3 cups cooked shredded chicken
• 3 medium carrots, diced
• 1 small-medium onion, diced
• 3 stalks celery, diced
• 3 cups chicken broth
• 1 tablespoon chicken bouillon
• 2 cups heavy cream or milk
• 2 tablespoons cornstarch
• 2 oz grated parmesan cheese
• 2 tablespoons butter
• 1-2 teaspoons garlic paste, or minced garlic
• salt and pepper to taste

Instructions

• In a 5 quart pot over medium heat, saute carrot, onion, and celery in a tablespoon of butter or oil, stir and cook for 2-3 minutes.
• Next, add in the chicken broth.
• Then, add in the cooked shredded chicken or cut raw chicken into pieces, and add in, cook the chicken on low without boiling so the chicken will be tender. Chicken is fully cooked at 165°
• Add in the half pound of pasta, (add a full pound if you want a less "soupy" meal or to freeze with less liquid for easier travel and reheating, add a little water or milk when reheating for added broth).
• Add the chicken bouillon, garlic paste or minced garlic, heavy cream, butter, and parmesan cheese. Stir well to incorporate all ingredients.
• Mix cornstarch with a small amount of water or chicken broth and drizzle it into simmering soup to thicken the soup for desired thickness. Cook for an additional minute, then give it a taste and be sure the soup has all the great flavor you'd like. Add additional chicken bouillon, salt, and pepper to taste. For added richness, add more butter, cream, or cheese.
• I like topping the soup with additional grated parmesan cheese, or romano cheese, some fresh herbs, and add salt and pepper to taste.

Notes

Additional options:

• 1/4 teaspoon fresh or dry oregano
• fresh basil chopped, it adds a nice fresh flavor.
• pinch crushed red pepper flakes for some spice
• 1-2 tablespoons pesto for additional garlic and basil flavor.
• 3 cups fresh broccoli sliced into small florets, to increase the veggies.

The post Chicken Alfredo Soup first appeared on Created by Diane.

There is no denying how wonderful homemade chicken noodle soup is. Prepping this out and having it in the freezer to have when you really need it is genius! So I’ve been told.

Let’s dive right in and get to what makes some soups better than others.

For chicken noodle soup, it’s all in the flavor, the chicken fat renders the best flavor.

And don’t miss my most used items to make soup and more delicious soup recieps after the recipe

Using chicken thighs is key!

While most people who want to make soup quickly might be tempted to grab chicken breast, don’t, it’ll become dry, chewy and won’t render the amazing flavor of chicken thighs.
But let’s keep is super simple (my favorite way to cook)

Use boneless skinless chicken thighs, they make for a delicious soup, without too much fat and no need to remove the skin or debone. This simple recipe will have you enjoying a bowl in no time flat!

Alternatively, you can use chicken thighs with the skin on and bone in, but I find it a lot of extra work, without exceptional benefits, boneless skinless chicken thighs offer delicious tender chicken with just enough chicken fat to create great tasting broth.

Good chicken soup..

will include carrots, onions, and celery (a mirepoix if you want to sound fancy). The magical trio is not to be missed. It can turn ordinary into fantastic since it adds so much flavor! It can enhance any soup. Chop the pieces into larger chunks or smaller dice. I often match the chopping size to the pasta shape. So the smaller the pasta shape, the smaller I chop the vegetables.

If you are not a fan of one of the items, don’t worry… either use the vegetable itself cut into really big pieces, so that after the soup is cooked you can remove that vegetable but the flavor will help make the soup taste well rounded. Another workaround to use an additional amount of chicken flavor or vegetable bouillon when making the soup so it doesn’t take like dishwater! Or check out my blended chicken soup it’s smooth if it’s the texture you don’t prefer.

• remember- chicken breasts cooking quickly and with high heat can be chewy, use chicken thighs for better texture and flavor.

Chicken thighs are really the star of the show here, dice them so they cook quickly and easily, boneless skinless chicken thighs remain juicy and tender and don’t give that dry chewy texture you can find when making soup with chicken breasts. The flavor of the chicken thighs gives the best flavoring for the chicken broth in this soup.

Veggies…

Now for the veggies… as I mentioned… the mirepoix carrot, onion, and celery.

Heat a 5 qt pot on medium heat, add butter then veggies, and saute for 1-2 minutes.

Add the diced chicken, and chicken broth and simmer on a medium-low temperature for 10 minutes or until the chicken reaches at least 165°. Don’t rapidly boil the soup, it’ll make the chicken firm and tough. Low and slower will help the chicken cook up tender and juicy. Alternatively, you can cook the chicken in an Instant Pot (pressure cooker).

This recipe makes 12- 2 cup servings…

16 oz is a nice size portion. Making this the perfect recipe to make and share, meal prep, freeze, or serve a crowd.

These 16oz wide-mouth jars are perfect for freezing, when freezing glass jars it’s suggested they do not indent before the top area. These are straight to the top, perfect for freezing. I also use these great leak-proof plastic lids for easy storage and freezing.

Can the pasta be cooked in the pot with the soup?

Yes, you can. I choose to cook them separately. Then rinse the noodles with cool water so they stop cooking and won’t absorb all the broth, preventing them from swelling up. I usually don’t mix the pasta into the soup as it gets too mushy, but I do add the pasta to the top of leftovers after the broth has cooled, to keep the soup all together avoiding the pasta getting too soft.

What noodles did you use?

I love using Al dente brand, bonnetti (which means little bonnets) golden egg noodles availabel on Amazon, or in stores as well, I just love taht they cook in 5 minutes and are adorably cute!

What other noodles are best for this soup?

I love these small crinkled-edge egg noodles. But any small pasta will work well. Egg noodles tend to be softer and less “chewy”. Ditalini, elbows, orzo, pastina, alphabets, broken spaghetti, and other small noodles are all great options.

What chicken broth should I use?

Use your favorite, I often buy cartons of chicken broth from Costco. Another option is to use chicken bouillon and water. I always have chicken bouillon on hand. Once you give the soup a taste, add chicken bouillon to reach the amount of chicken flavor you prefer. I typically add a tablespoon or two to a pot of soup this size.

When reheating the soup…

from the fridge, you can heat it in the microwave in the glass jars. I suggest heating it slowly and stirring at regular intervals.

If frozen, you can thaw it in the fridge, soak the jars in in cold water until thawed, or microwave at 30% power at 1-minute intervals and stirring at each interval. Or run a bit of water over the glass jar and slide out the frozen soup and place it into a pot and reheat slowly.

Add additional chicken broth or water and chicken bouillon if needed when reheating the soup, to ensure there is enough broth for the soup.

It’s so great to have a recipe that works well for gifting, meal prep, and freezing.

*I’ve linked more soups and items I use to make soup below after the recipe!

Making homemade soup– tips and tricks

and more soup recipes

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Chicken Noodle Soup

simple chicken noodle soup great anytime, meal prep, freezer meals, illness, comfort food days.

Course Main Dish, Soup

Cuisine American

Keyword chicken, pasta,, soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Cost $17

Ingredients

• 1 tablespoon butter
• 4-6 large carrots, sliced
• 4 stalks celery, sliced
• 1 medium white onion, diced
• 4 lbs boneless skinless chicken thighs, diced into 1" pieces.
• 12 oz small egg noodles (Al Dente Golden Egg Bonnetti Noodles)
• 2 qts chicken broth (64 oz), which is 8 cups
• 1-2 tablespoons chicken bouillon

Instructions

• In a 5 quart pot, heat over medium temperature add butter, diced onion, carrot and celery and stir 1-2 minutes.
• Add in chicken stock, and diced chicken thighs and continue to heat over medium heat, avoid boiling so the chicken won't be tough.
• In a sepate pot boil the pasta according to package directions. Then drain and rinse with cold water to stop the noodles from cooking, this will also help them not stick together.
• Once chicken is cooked to 165° and tender, remove the soup from the stove.
• If eating all the soup, go ahead and add the pasta. Otherwise allow the soup to cool. Ladle soup into the jars leaving room for the noodles and allow an inch for the soup to expand when freezing in the 16 oz. jars and gift them, place them in the fridge for meal prep, or freeze them.

My list of must-have items to make soup

• Le Creuset Red Dutch Oven I use this pot all the time to cook soup, I love how it cooks everything and it cooks soup far better than my older, thin stainless pot.
• Thermometer I’m not quite sure how I cooked before having this super-fast digital thermometer, and it makes the perfect gift, I give it all the time and everyone loves it. Be sure you’re always bringing food to the proper temperature.
• Thermos If you leave the house and want hot soup to go with you to be able to enjoy any time you’d like this thermos keeps soup hot for many hours.
• a ladle is great to put soup into serving bowls and canning jars
• I’m always looking for a way to make less mess, this funnel I use every day to help me store leftovers in jars, like soup and I also use it to put the hot soup into the thermos a wide-mouth funnel
• Freezer tape I use this to write on the jars, and it removes so easily when you no longer need the label
• Immersion/hand Blender this is the immersion I use… every single day, really. I love it for soups, sauces, smoothies, and whipped cream
• Wide-mouth canning jars 16 oz the perfect 2 cup portion for soup and just about everything else, I not only use these for leftover soup, I use them for sauces, drinking glasses, and just about everything.
• Great plastic lids for glass jars if I don’t want to fuss with metal lids and bands on the canning jars I use these one-piece plastic lids!

• Zuppa Toscano a creamy potato soup with sausage and kale, an Olive Garden Copycat Soup Recipe!
• Tomato Bisque creamy and silky and full of great flavor, goes great over pasta for a fun dinner as well.
• Spaghetti Soup my family’s favorite, bring traditional pasta dinner over to the soup side!
• Mushroom Soup a hearty vegetarian soup that tastes like a meal!
• Black Bean Soup This is always a favorite with quesadillas
• Chicken Tortilla Soup you’ll never regret making this

Want MORE SOUP RECIPES check them out here.

The post How to make Chicken Soup, recipe, storing, reheating first appeared on Created by Diane.

SAUSAGE red peppers and onions… one whiff and you’ll think you’re walking along the boardwalk in summer. Ok, maybe that memory is just mine, maybe not!

I just had to make those delicious flavors into a quick and easy pasta dish, it holds up better for leftovers and freezing than sandwiches. I meal prep each week, to save time and money and help the week be less stressful. Having meals ready to eat helps everyone.

This has become one of my go-to dinners. I have a list of meals I make again and again and this one is not going to the top of the list. Its simple ingredients and minimal steps make it perfect for weeknight meals.

I like it SPICY, so I add crushed red pepper flakes but you can leave them out if you don’t like it spicy. I also use hot Italian Sausage (honestly I find it more flavorful but not really spicy, but if you never eat spice you might find it spicy) use mild Italian sausage if you don’t prefer any spice at all.

This is a large portion, using 2 pounds of pasta. Cut the entire recipe in half if only using 1 lb pasta.

I use a large 8.5 quart pot to cook the pasta

12 inch cast iron skillet to cook the vegetables

Then, heat the sauce in the large pot once the pasta is cooked and removed.

Mix in the 8 quart pot or similar size mixing bowl.

Pasta with sausage peppers and onions makes it to the top of the list to make when I get asked how to get a filling meal on the table fast!

Start by cooking the pasta. Be sure your pot is big enough to allow the pasta to absorb the water and swell without overflowing. Salt the water with great tasting salt and avoid iodized table salt. I prefer coarse kosher salt.

Saute the vegetables in some avocado oil.

As each item is cooked, I add it to a large bowl for mixing. I use an 8 quart bowl (alternatively you can use the pasta pot if it’s cooled down. Do not rinse the pasta, it will make the sauce slide off the pasta. If you think the pasta might stick together if you have a delay in cooking the remaining ingredients, add a few tablespoons of butter and stir well.

I really like red, orange, or yellow bell peppers. I don’t prefer green bell peppers, but go right ahead and use them if they’re your favorite.

Next, pile on the sauce. I either make homemade tomato sauce, or use Barilla Marinar, or Victoria White Linen Marinara sauce. I’ve tried many but those are my favorite. Sometimes I add half a cup of wine when heating the sauce, and add crushed red pepper flakes, a teaspoon of oregano, a pinch of coarse kosher salt, and coarse black pepper.

Give it a mix and you’ll be ready to serve.

I am a pasta girl through and through. If you like yummy comfort food like me check out these other pasta recipes.

This sausage onions and peppers pasta recipe is a crowd-pleaser, so invite some friends over and enjoy!

Some of my all time favorite pasta recipes to try:

• Chicken Alfredo
• Sausage Bolognese
• Turkey Tetrazzini (or use chicken)
• Seafood Mac and Cheese

More great sausage recipes

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Sausage Peppers and Onion Pasta

This easy meal is tasty and ready in minutes. Sausage, red peppers, and onions are the star of the show on this one! A boardwalk favorite made into a pasta meal.

Course Main Dish

Cuisine American

Keyword dinner, pasta,, sausage

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Author Diane Schmidt – createdbydiane.com

Cost $15

Ingredients

• 2 lbs ground sausage (I use hot sausage) mild sausage is another option
• 4 red peppers, remove seeds and chop into 1" pieces
• 1 cup onion, diced I had half a white onion and half a red onion. Use any variety you have or prefer.
• 6 garlic cloves, chopped
• 48 oz pasta sauce, marinara Use your favorite or make homemade. I either make homemade, use Barilla Marinara, or Victoria White Linen Marinara Sauce.
• 2 lbs short rigatoni pasta, or similar I like large noodle pasta for this and Barilla make Mezzi Rigatoni Pasta (short rigatoni)
• Add crushed red pepper flakes, salt and pepper to taste. other options are half cup wine, and oregano.

Instructions

• This recipe makes a large amount at least 12 servings, using 2 lbs of pasta. Reduce the entire recipe in half if you want 6 servings.
• Boil pasta according to package directions. (don't overcook the pasts
• In a skillet brown the ground sausage, mixing well as it cooks so it's in small pieces, continue cooking until fully cooked at 160°. Remove sausage and set aside.
• In the skillet place a tablespoon of oil. Add in the chopped peppers, onions, and minced garlic. Saute over medium heat until the vegetables are tender, not overcooked or mushy. Remove vegetables and set aside.
• In a very large bowl start adding the items as they are cooked, the pasta, the sausage, the peppers and onions, and then the sauce.
• Heat the sauce in the skillet. Then add it to the remaining ingredients. Add any additional flavors to your liking, crushed red pepper, half cup wine, and/or oregano, the possibilties are endless.
• Add salt and pepper to taste.
• Mix all ingredients to combine and serve. Add grated Parmesan/Romano Cheese.
• Place any remaining servings into containers and refrigerate or freeze.

The post Sausage Peppers and Onions Pasta first appeared on Created by Diane.

And if you don’t want to use pumpkin, just make it without for a creamy, delicious vodka sauce.

A creamy delicious tomato sauce with vodka with a little spice and now with PUMPKIN. one more reason to stock up on canned pumpkin, this is comfort food at it’s best, who knew it could get better…

If you’re a Penne Alla vodka fan, this meal is sure to please on a cool fall or winter night. But honestly, why do we tend to enjoy pumpkin items for half of the year…

Fresh pumpkins are available for that season, but canned pumpkin is readily available and delicious. I say… enjoy pumpkin all year long and make this pumpkin penne alla vodka all year long!

It can…

add in some pumpkin and WHAMO a fantastic version we’ll be making again and again.

With the combination of chicken meatballs and pasta, dish me out a bowl full and call me happy!

Creamy rich and delicious with a hint of spice all saucy and delicious, poured over pasta and adding chicken meatballs make it a protein-packed meal.

This recipe is great with chicken meatballs. You can certainly add chicken breast is you prefer, shrimp is another great option, and sausage is a favorite as well.

This recipe is great served on its own, or add a side vegetable like broccoli or asparagus. Garlic bread and a Creamy Caesar Salad is another great item to add. YUM!

What other flavors can be added?

Top this dish with grated Romao Cheese my personal favorite or Parmesan.

Make this dish as spicy as you’d like by adding more crushed red pepper, the pumpkin and the cream give a nice balance to the acidity of the tomato sauce so spice it up as much as you’d like, the mild sweetness of the pumpkin and the cream can handle it!

I am a huge chicken meatball fan. They are easy to make, bake in about 15 minutes and are moist and delicious. A whole new version of spaghetti and meatballs to fall in love with!

Do I have to use penne?

No, any shape pasta will be great with this rich creamy vodka sauce, rigatoni, and bow ties are always a hit as well.

This recipe makes great meal prep, they are great in the fridge or freezer as they reheat well.

This Pumpkin Vodka Sauce is based off my traditional Vodka Sauce Recipe.

Looking for more delicious savory pumpkin recipe give some of these a try:

• Pumpkin Alfredo Sauce
• 2 ingredient pumpkin pasta recipe
• Pumpkin Sausage Soup
• Garlic Pumpkin Mashed Potatoes

Need a homemade tomato sauce recipe check this out!

Print out my chicken meatball recipe to add the meatballs to this meal.

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Pumpkin Vodka Sauce

A delicious and creamy vodka sauce with pumpkin added in for a tasty meal, piled high with chicken meatballs, and pour it over pasta and you have a real WINNER how ever you serve it.

Course Main Dish

Cuisine American, Italian

Keyword pasta,, pumpkin, sauce

Prep Time 20 minutes minutes

Total Time 15 minutes minutes

Servings 6 +servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup pumpkin puree
• 1/2 cup vodka
• 1/2 cup heavy cream
• 2 cups tomato/marinara sauce marinara, tomato sauce or any other well flavored jarred or homemade sauce. If using a plain tomato sauce be sure to saute 1/2 cup onion, and 1-2 teaspoons garlic in oil over medium-high heat for 1 minute.
• 1/2-1 teaspoon crushed red pepper flakes
• salt and pepper to taste
• garnish with fresh basil or oregano if desired

Instructions

• I linked my chicken meatball recipe in the post, you can serve this sauce over pasta, or chicken breasts, beef meatballs, and sausage is another great option. Using this pumpkin vodka sauce over chicken meatballs also makes a great appetizer.
• In a deep skillet or saucepan over medium heat stir in pumpkin puree. tomato sauce, and vodka, simmer for 10 minutes. Why 10 minutes? to ensure the alcohol of the vodka cooks off.
• Stir in heavy cream.
• Add in crushed red pepper flakes, salt, and pepper to taste.
• Toss the sauce over any protein you may be adding.
• Or simply serve this sauce over a plate of pasta.
• Top with grated Romano or Parmesan cheese, add some fresh basil or oregano.

The post Pumpkin Vodka Sauce first appeared on Created by Diane.