From leftovers, you can make a great dinner!

I don’t like to dump food in the trash, and most of the time I just keep it for a few days in the fridge until I figure out what I can use it for.

I tent to make always too much pasta, so this kind of dinners often find a place on my dining room table.

During the week I made pasta twice. Then, surprisingly we bought two rotisserie chickens that we didn’t finish.

My slow cooker sure makes a grand entry back to the kitchen when I have a whole chicken. I can make the most amazing bone broth after 16-18 hours of slow cooking.

Anyhow, this lunch or dinner is done in no time. My family absolutely loved it. 

I am lucky that all my kids love peas, cheese, chicken and pasta. Put everything together, bake and there you go, dinner on the table that no kid would refuse to eat. You can switch and/or add any veggie of your choice.

What I love about this is that it’s nice and creamy, a perfect combination of flavor. I did use Ragu Double Cheddar Cheese from the Jar, but I also made a base sauce which was perfect.

It is really optional so you may use one or the other. Also, like I said on my notes, you may use other veggies or no veggies at all, chicken or no chicken.

You can design this meal to please your own preferences. Cooking is about enjoying the process and experimenting what works the best.

One of my favorite pasta dishes CHICKEN FETTUCCINE ALFREDO

I know what you gonna say, but my son loves Ragu cheese as much as he loves ketchup. So, if that will make him eat more veggies I am all for it.

Those are two products “must have” in my fridge. So here what we made with things that we found in my fridge.

That beautiful ceramic bakeware is from Xtrema.

If you make them, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations

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Yield: Serves 6

Baked Pasta with Chicken Casserole

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Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 1 lb Macaroni type of pasta Any smaller pasta could do
• 1 1/2 cup Rotisserie Chicken, pull apart white and dark meat, skinless
• 1 cup Frozen Peas or any vegetables; broccoli or similar
• 1 cup Ragu Cheese Double Sauce optional
• Cheese Sauce
• 2 tablespoons unsalted Butter
• 1/4 tablespoon Guar Gum or similar you may use flour, Xanthan gum, etc.
• 6 oz Half & Half
• 1/2 cup Milk more if needed
• 8 oz Shredded Cheese I used Tillamook Mexican Blend
• 3 slices Fontina Cheese or any cheese that melts well, like mozzarella
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Ground Black Pepper
• 1/4 teaspoon Paprika
• 1 Dash Salt or to TASTE
• Garnish:
• 1 cup Fried Onion Rings optional
• 1 tablespoon Chopped Parsley optional
• 2 slices Bacon, crispy and chopped optional

Instructions

1. Preheat the oven on 375 F

Cheese Sauce

1. Heat a skillet or a frying pan and add butter. When butter melts add a thickener like flour. I had Guar Gum so I used that.
2. As you add a thickener, mix it with a wooden spoon until the texture is smooth. At the same time start adding liquid – half and half/heavy whipped cream and milk. 
3. Keep mixing into circular motion until smooth. 
4. Add cheese and mix until the sauce is formed. If you need more milk or cream just add to make it more liquidy.
5. In a separate large bowl combine pasta, chicken, peas. Mix well. 
6. Pour cheese sauce and ragu double cheese over the pasta mixture. You do not have to add ragu cheese but it tastes really good if you can find it in your store. 
7. Now, add everything to the baking dish. Pack it very well, then add a handful of shredded cheese on top. 
8. Bake for about 20 minutes in preheated oven, then add fried onions and bake for an additional 10 minutes. It is optional so you do not have to add fried onions.
9. **Cook some bacon and chop it and sprinkle on the top. A great addition to this casserole.
10. **Sprinkle some chopped Italian Parsley.

Notes

You can use any types of pasta for this dish as long as it’s precooked.

Chicken can be grilled, sauteed or baked before combining it with pasta.

You may use any vegetables that you desire. Peas are a great addition to this dish.

You DO NOT have to add any vegetables. If you don’t like it, then you do not have to add any additional vegetables. You can serve it on the side.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This Arugula Salad with Fresh Figs and Feta Cheese is the perfect combination of flavors and textures.

With the sweetness of fresh figs and the creaminess as well as the saltiness of feta cheese, it’s a dish that will impress your family and friends.

Not only is it incredibly tasty, but it’s also simple and easy to make. It’s the ideal side dish to serve alongside grilled meats or fish.

Arugula salad is not only visually appealing with its vibrant colors, but it also offers a delightful combination of flavors.

Tap here for more delicious Salad Recipes

The peppery arugula pairs perfectly with the sweetness of the fresh figs, while the tangy feta cheese adds a creamy and savory element.

Whether you’re grilling up some juicy steaks or enjoying a light fish dish, this salad will complement your meal perfectly.

Its refreshing and crisp nature is the ideal contrast to rich and flavorful main courses. If you are not a fan of figs, arugula goes great with strawberries too. Just keep that in mind.

I am a huge lover of figs so I get them as soon as Trader Joe’s or similar grocery stores have them. That being said, we also grow in the backyard so that is a plus when I want a quick snack or a salad like this.

So why not treat your family to this delicious arugula salad with fresh figs and feta cheese?

It’s a simple, easy, and super tasty dish that will elevate any mealtime experience. Try it out today and savor the delightful flavors this salad has to offer.

If you are inspired by me to make Arugula Salad with Figs and Feta Cheese, please tag me on social media.

Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

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TikTok Carrot Salad

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Yield: Serves 2

Arugula Salad with Fresh Figs and Feta Cheese

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Easy and delicious Arugula Salad with Fresh Figs and Feta Cheese recipe

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 4 cups of fresh arugula
• 6-8 fresh figs, sliced
• ½ cup of crumbled feta cheese

For the dressing, you'll need:

• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of lemon juice, or to please your taste buds
• 1 generous pinch of sea salt, or to taste
• 1 generous pinch of black pepper, or to taste
• 1/4 teaspoon of cayenne pepper, optional
• 1 drizzle of Balsamic vinegar, optional

Instructions

1. Start by washing the arugula thoroughly and patting it dry with a clean kitchen towel.
2. In a large salad bowl, add the arugula and top it with the sliced figs and crumbled feta cheese.
3. In a small bowl, whisk together all the ingredients for dressing until well combined.
4. Drizzle the dressing over the salad, gently tossing to coat all the ingredients.
5. Serve immediately and enjoy!

Notes

I'm not too fond of balsamic vinegar so I never use it in my salads. If you like it feel free to add one more layer of flavor.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 386Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 427mgCarbohydrates: 43gFiber: 7gSugar: 36gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest