Saturday, April 30, 2011

Egg salad

I swear I have so many hard boiled eggs left from Easter that I think they are coming out of my ears.. LOL just kidding on the ear joke but seriously... does anyone need 8 dozen eggs???? I have made macaroni salad, deviled eggs and now onto egg salad.... this is a basic recipe but has a little "zip" to it... I add a little green olive juice & dill pickle juice to it to "zip" it up.  I do this with deviled eggs as well.  I got this from a lady that I know named Carol who made the best deviled eggs ever... You can mix in chopped olives or pickles, sometimes I add also a little hot pepper juice too... I think that egg salad is sometimes a little boring and needs just a little something....use what you like.... I also like mine with Miracle Whip (salad dressing) instead of mayo...just my own personal preference... again use what you like.....Enjoy

12 hard boiled eggs, peeled and mashed (I use a potato masher and a fork)
3/4 cup mayo
2 tsp. mustard
2 T. dill pickle juice
1 T. green olive juice
pinch of salt & pepper
Bread or crackers of your choice

Mix all ingredients together.  serve on bread or with crackers

Wednesday, April 27, 2011

Ham salad

Since Easter was just here I have tons of ham leftover... been thinking of new ways to use it.. got a few more ideas up my sleeve.. but for now I have been wanting ham salad... It has been awhile since I have made this.. I love sweet & salty together which I think is the perfect compliment to each other.... I used chopped sweet pickles in this recipe, but in the past I have used drained crushed pineapple which is equally delicious also have used chopped dill pickles which is yummy..... can use drained mandarin oranges, diced apple use whatever you like... lots of varieties and all equally yummy.... I serve this sometimes in sandwiches, but have served with crackers or smeared on toasted french bread as an appetizer...YUM
**NOTE...I grind the ham in my food processor, but you can finely chop it by hand too...

Ham Salad

2 cups ham (**see note above)
2-3 T. finely chopped onion
2-3 T. finely chopped sweet pickles
1 T. sweet pickle juice
1 T. prepared mustard
1/2 cup salad dressing/mayo (use more or less depending on your own tastes)
Crackers or bread for serving.

In bowl combine all ingredients mixing well.  Cover & place in fridge to set about an hour to blend flavors.  Serve with either crackers, or bread of your choice.

Monday, April 25, 2011

Leftover candy bundt cake

I invented this recipe to use up all the leftover candy that I had at Halloween.  I swear I used to have all this candy that went from one holiday to the next, and I would throw it away at the next holiday that came along.... I was thinking one day.. why don't you come up with something that will use all that candy... (well not all of it we still eat our share :) LOL.. so this has been my go to since then... use whatever chocolate based candy that you have, snickers, valentines hearts, chocolate whoppers, milky way, kit kat bars, easter bunnies :)  you get the point... use what you have... just make sure that you mix a couple of tablespoonfuls of flour with the candy or when the cake bakes all of the candy will sink to the bottom of the cake... (can you tell I have learned that from experience....)  enjoy.. this is delicious...

2 cups flour + more for dusting the pan and 2 T. to mix with the chopped up candy
1/3 cup applesauce
1/4 cup sour cream
2 t. baking powder
1/4 t. salt
1/2 cup butter
2 eggs
3/4 cup milk
1 tsp. vanilla
1 cup sugar
2 cups chopped candy mixed with 2 T. flour

Optional powdered sugar glaze:
2 cup powdered sugar
1 T. water
1/4 tsp vanilla
(mix together and drizzle over top of cake... if too thick add more water, if too thin add more powdered sugar.. you want this drizzling off of the spoon.)

Preheat oven to 350.
Spray bundt pan with non stick spray dust with flour. In small bowl whisk together flour, baking powder & salt.  In large bowl cream butter & sugar with mixer, beating until fluffy.  Add eggs, mixing well.  Add vanilla, sour cream & applesauce mix well.  Blend in milk.  Mix in dry ingredients adding about 1/3 at a time until mixed, don't over work mixture, scrape down sides of bowl just until combined. Add chopped candy stirring with a wooden spoon just until incorporated.  Spoon mixture into bundt pan, smoothing out until even in pan.  Bake at 350 for 45-50 minutes or until toothpick inserted in pan comes out clean. Remove from oven and let cool 5 minutes, then invert onto serving platter.   Cool completely.  If using powdered sugar drizzle mix together powdered sugar ,vanilla & water, drizzle over top.   Enjoy

Saturday, April 23, 2011

Spaghetti & Meat Sauce

I so love good Meat sauce... I call it spaghetti sauce, or marinara with meat... It is super easy and yummy... I make two versions both are similiar... one uses store bought sauce that I doctor up and the other uses canned tomatoes..both are yummy.... one is just a little easier than the other... just like any sauce it always, always tastes better cooled, and placed in the fridge overnight to let the flavors blend together.... also I always use some brown sugar & a little cinnamon in my sauce.. it just gives it a little sweetness that is awesome... you can add whatever veggies you like... I usually always happen to have these on hand... I am giving you both recipes... make whatever you have time for.... the "semi-homemade" one you can have on the table in about 20 minutes.... about the time it takes to boil the water and cook pasta... serve with a salad, and bread and you have a really yummy meal.  I serve this with shredded parmesan.. it is just optional but it tastes so very good this way... you can also put a little drizzle of olive oil on top also.. just for added flavor... enjoy

Meat Sauce -Homemade
1 lb. ground beef
1 T. olive oil
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 clove garlic, minced
1 large can crushed tomatoes in sauce
1 small can tomato paste
1/4 cup red wine
1/3 cup brown sugar
1 T. worchester sauce
seasonings of your choice ( I use seasoned salt, pepper bay leaf, pinch of cinnamon & crushed red pepper flakes, Italian seasoning, dried parsley and dried thyme)
Cooked pasta
Parmesan Cheese, shredded

In large pan place olive oil adding celery, carrots,onion, & green pepper, season with salt & pepper sauting for 2-3 minutes.  Add ground beef & seasoned salt & pepper cook until meat is almost done add garlic cooking until fragrant and meat & veggies are done.  Add remaining ingredients stirring well.  Bring to a boil turn heat down to low and simmer for about 1-2 hours stirring often .  Taste sauce and adjust seasonings if necessary.  Add cooked pasta to sauce and mixing well with tongs coat pasta with sauce.  Sprinkle with parmesan cheese and serve with addtional cheese on the side.  Enjoy

Meat Sauce-" Semi- homemade"

1 lb ground beef
1 T. olive oil
1 onion, chopped
1 rib celery, chopped
1 carrot, peeled & chopped (or can use preshredded carrots about a 1/2 cup)
1/4 green pepper, finely chopped
1 jar spaghetti sauce, ( use the one with vegetables in it, always trying to sneak in veggies to the kids :)
1 small can tomato paste
1/2 cup water
1 T. worchester sauce
2-3 T. red wine
1 clove garlic, minced
1/4 cup brown sugar
seasonings of your choice ( I use seasoned salt, pepper bay leaf, pinch of cinnamon & crushed red pepper flakes, Italian seasoning, dried parsley and dried thyme)
Cooked pasta,
Shredded parmesan cheese

In large pan, place olive oil in a pan over medium high heat.  Add onion, carrot, green pepper, & celery sprinkle with salt & pepper.  Cook for about 2-3 minutes or until slightly softened.  Add garlic clove and meat breaking meat up with spoon.  Cook until meat is done and vegetables are soft.  Drain if necessary.  Place meat mixture back into pan (if drained) and de-glaze pan with the worchester sauce & red wine stirring well.  Add remaining ingredients and stir well.  Bring to a boil and turn down heat to low and simmer for 10 minutes until heated through and bubbly.  Taste sauce and adjust seasonings if necessary.  Add cooked pasta to pan and mix well with tongs coating pasta with sauce.  Sprinkle with shredded parmesan and serve with additional.   Enjoy

Thursday, April 21, 2011

Blue Ribbon Award winning Hawaiian Pie

I am so excited!!! I received my Blue Ribbon and award certificate in the mail yesterday.  I won an Blue Ribbon from the cooking/recipe website Just a Pinch,  .  You should check them out.  They have tons of different recipes. 

This Hawaiian Pie recipe is super easy, fast and very yummy.  In the summer when it is hot outside I even freeze this pie and serve it frozen...YUMMY

Hawaiian Pie

1 graham cracker pie crust
1 8oz container crushed pineapple, in juice
1 container cool whip, thawed(save a couple of tablespoonfuls for pie top)
1 cup shredded coconut (save a couple of tablespoonfuls or use additional to sprinkle on top)
1 tsp. vanilla
1/3 cup sour cream
1 package instant vanilla pie filling, (4 serving size, I use sugar free)

In large bowl, mix together the pineapple, dry pudding mix, sour cream and vanilla.  Fold in coconut and cool whip.  Pour into pie shell smoothing out.  Place remaining couple of tablespoonfuls of cool whip in small circle on top, and sprinkle with remaining coconut.  Place covered in fridge for a couple of hours, or in freezer.  Serve and enjoy...

Tuesday, April 19, 2011

Meatloaf with "doctored" up Kraft Mac & Cheese

My 6 year old is sick with strep throat...He requested meatloaf and Kraft mac and cheese for dinner.... sigh... I hate mac and cheese out of a box I had to "doctor" it up so that I could eat it... so bear with me.. this is my "doctored" up version. I so would of rather had mashed potatoes with this... so much better  This meatloaf is a new variation that I came up with out of boredom with my regular meatloaf.... it turned out great... you could really taste the tomato paste & red wine... yummy and moist...I also made carrot & raisin salad with mandarin oranges,  **note....see my previous blog for that recipe, but alas couldn't get the 6 year old to eat that... throat too sore... but hey now... I tried getting more veggies & fruit in him.. maybe next time.... Enjoy
Serves 4


1 lb. ground chuck
1 egg
3/4 cup oatmeal, raw not cooked
2 T. tomato paste
1 T. worchester sauce
1 clove garlic minced
2 T. red wine
1/3 cup milk
1/4 cup each ketchup, & BBQ sauce (extra for putting on top)
1T. mustard

seasonings of your choice ( I used garlic and herb no salt, seasoned salt & pepper, onion powder, dried onions ( a tablespoon of them)

Preheat oven to 350.
In large bowl combine all ingredients mixing well.  Place foil on baking sheet.  Spray with cooking spray.  Shape into oval flat loan about 1-2 inches thick, pat down with hands to an even thickness.  Drizzle top with ketchup and BBQ sauce.  Bake for about 50-60 minutes until done. 

"Doctored" up Kraft Mac & Cheese

1 package Kraft Mac & cheese
butter & milk called for on package directions
1/4 cup sour cream
1/4 cup shredded co-jack cheese
1/2 tsp each onion & garlic powder
sprinkle of seasoned salt & pepper

Make mac and cheese according to package direction.  Add remaining ingredients and stir well until cooking over low heat until cheese is melted and it is bubbly.... Serve...

Monday, April 18, 2011

BBQ rib tips and Loaded baked potatoes

I sent my husband to the store and told him to pick up some meat that looked good.  Well now.. he came home with the biggest package of pork rib tips that I have seen.. I was like whoa momma... that's alot of meat and he was like you know with our family we'll eat it... since I am dieting I told him that is what I am afraid of LOL.... so I made BBQ rib tips... love some BBQ ribs and cooked them in the oven since it has been snowing the last 2 days now so no standing outside grilling :(... on a side note.....yuck it's April in Michigan come on spring....NO MORE SNOW!!! 
Anyway I make homemade sauce but you can definately jazz up store bought, or just use store bought it's up to you... And the loaded baked potatoes.... can you say yummmmm... when the ribs are baking I just cook these right alongside no extra work who doesn't love that:)  Put what toppings you like.. this is just the start... enjoy

BBQ Rib tips

I large family size package of pork ribs (can use tips, or full ribs)
seasonings of your choice ( I used no salt garlic & herb, Mrs. Dash, garlic & onion powder, & seasoned salt & pepper)

BBQ sauce
2 cups ketchup
2 T. mustard
1/3 cup brown sugar
2 T. vinegar
1 T. worchester sauce
1 clove garlic, minced
seasonings ( cumin, chili powder, paprika, dash of cinnamon, dash of red pepper flakes, pinch of cayenne)
1 T. orange marmelade
1 T. honey
1 T. molasses
splash of hot sauce

(Whisk all ingredients together and let set after you get the ribs into the oven).  I save 2-3 tablespoonfuls to serve to add to the ribs at the table but this is just optional.

Turn oven to 350.  Place heavy duty foil on a big baking sheet.  Place ribs so they are not touching on the baking sheet.  Season all sides of the ribs and place into oven and bake for around 1 hour turning 1/2 way thru.  After an hour brush ribs on both sides with BBQ sauce. Turn oven down to 300. Cook for an additonal 15-30 minutes or until done and bubbly.  (**NOTE ...When you get ribs into the oven make potatoes and place into the oven immediately.

Loaded Baked Potatoes

Idaho Potatoes  (use however many you will need to feed your family :)
Toppings of your choice ( I used)
Butter, sour cream, thinly sliced green onions, bacon bits, and shredded co-jack cheese
salt & pepper

Scrub clean the potatoes with a vegetable brush.  Poke potatoes with a fork on both sides.  Wrap each potato in foil. Place in oven with ribs and cook alongside until fork tender.  Take out and unwrap each potato.  Split open and fluff with fork.  Butter and season potato.  Top with cheese, green onion, bacon bits and with sour cream.  Enjoy

Friday, April 15, 2011

Pork Roast with Vegetables

I am so starting to love this Pressure Cooker that I got for Christmas. I had an entire roast dinner done in 45 minutes... who doesn't love that... I put everything in there, set the timer, went and took a nap with Jackson and awoke and hour and a half later and dinner was done, warming on the warm cycle and waiting for me :)  now who doesn't love that... it took me about 2 minutes to spoon some of the drippngs off and make gravy thickening the mixture with a little cornstarch and water.  I added a little salt & pepper to the drippings as well.  You can also put this in the oven covered on 300 degrees for 2-3 hours and get the same effect... Delicious and easy.  Put whatever vegetables you like.... enjoy

Pork Roast & Vegetables
1 Boneless Pork Roast (about 3 lbs)
4 Large potatoes, scrubbed clean and cut into wedges
1 package baby carrots
1 onion, sliced
3 ribs celery, washed and ends removed
1 cup beef stock
1/4 cup wine
seasonings of your choice ( I used no salt garlic & herb, pepper and a little seasoned salt)

If making gravy:
 1/2 cup of drippings
2 T. cornstarch
2 T. Water

In Pressure cooker or pan, place the 3 ribs of celery  in a row (to make a bed for the vegetables), place on the outsides of pan the carrots and potatoes cut side up making a hole in the center of the vegetables for the roast. Season all of the meat and vegetables with the seasonings making sure that you season under the roast and both sides of the roast.  Mix together the stock & wine and pour along the outside and all over the roast.  Pressure cook on 15 psi for 45-50 minutes until done.  Or cook alternatively in the oven at 300 for 2-3 hours.  Spoon drippings in a pan and heat to rolling boil (taste and adjust seasonings) , mix cornstarch and water together and pour into boiling mixture.  Cook until mixture thickens and comes back to a boil.  Serve over meat and vegetables.  Enjoy

Monday, April 11, 2011

Riverside Pasta Salad

There is a little grocery store by me that makes the best pasta salad with ham, cheese and other goodies in it.  The only problem is it is expensive...$4.99 a lb which in a family like mine you need about 2 lbs. of the salad for a dinner which is do the math $10 just for the salad??? I usually don't like purchased prepared salads (other than tossed salad) so I remember asking the manager along time ago what kind of dressing that is on there.  She said it was mixed Miracle Whip & prepared ranch dressing.... I was like hmmm so I tried it and liked it...and decided that I can make this much, much cheaper if I actually make the salad myself.  I do buy the american cheese from the deli (I tried using other types of cheese but the american from the deli is very creamy) and I do buy ham from the deli as well ( I usually tell them that I want 2 thick slices of both the ham & the cheese and I cube it up myself).  Alot of times I wait until the cheese and the ham are on sale and save myself some money :) 
Also there is a huge pasta debate in my house.  At the deli they use the ruffled pasta.  I usually use only Barilla pasta...Barilla doesn't make ruffled type pasta.  So I have made this with various other shapes and I think that it tastes fine but my husband thinks that every shape pasta tastes different.  I tried explaining that it's what you put with pasta that makes it taste different cause every pasta has the same dough it's the shape of the die (the thing that forms the pasta shape) that makes the pasta different... but he insists that this salad tastes better with ruffled pasta...LOL so to please him I broke down and bought ruffled pasta and made this salad.  Use what you have.  Add more vegetables if you like... It's up to you... enjoy

Riverside Pasta Salad

1 package, Ruffled Pasta
2 ribs, celery, chopped
1 small onion, finely chopped
2 thick slices each, American Cheese & Ham from the deli, cubed small
3/4 cup Miracle Whip
3/4 cup prepared ranch dressing
salt & pepper to taste
1 tsp sugar
2 T. milk

Cook pasta in salted water until al dente, drain and rinse well with cold water shaking colander to remove as much water as possible.  In small bowl whisk together Miracle Whip, Ranch, milk, salt & pepper and sugar.
In large salad bowl, mix together pasta, celery, onion, ham & cheese.  Pour over dressing and mix well.   Cover and let sit to chill in the fridge for a couple of hours until cold.  Keep leftovers in fridge.  Sometimes the next day I add a little more ranch dressing cause the pasta has a tendancy to soak up the dressing and the salad is a little dry.  It is up to you but I like a moist salad.

Saturday, April 9, 2011

Homemade granola

There is nothing like homemade granola...  It is super easy and so yummy to make.  You can change or delete the add in's to this granola.  You can use whatever nuts you like, and whatever fruit you like as well.  I have used dried cherries, blueberries and banana chips.  I have put salted cashews in for the nuts (after the mixture is cooled and skipped adding them to the mixture before it bakes) I have used just raisins, and dried apricots... anything goes... you can also skip the cinnamon but I really think it adds just the right touch... Also the sprinkle of a pinch of salt adds just the right touch as well... I hope you try this one... it is awesome... Enjoy

Homemade Granola

4 cups old fashioned oats
1/3 cup each honey, maple syrup & oil
1/2 cup sliced almonds
1/2 cup dried fruit
pinch of salt
1/2 tsp cinnamon
1 cup shredded coconut

Preheat oven to 325.  In large bowl mix together oats, almonds & coconut.  Sprinkle mixture with cinnamon.  In another bowl whisk together the honey, maple syrup & oil.  Pour over oat mixture mixing well with large spoon.  Dump mixture onto large baking sheet evening out to a even thin layer.  Sprinkle mixture with just a pinch of salt.  Bake stirring every 10-15 minutes until light golden brown (about 35 minutes).  Remove from oven and stir one last time, let cool completely.  Add dried fruit and mix together.  Place in covered container and enjoy.

Carrot Raisin Salad

I love spring... it makes me think of lighter fair to eat ... salads yummmm... and I am trying to lose some weight and those darn coconut bars keep calling my name... LOL 

For the canned fruit in this salad you can use mandarin oranges like I did or canned pineapple chunks... just drain both very well because if you don't it makes the salad watered down.  Also for the raisins, you can use regular, golden or any other kind of dried fruit (like cherries, blueberries etc.) for the raisins or you can just leave them out if you don't like them.  I think they add the perfect thing to this salad. I make this right before I serve it (letting sit only about 1/2 hour till serving time ) because I find if it sits for along time the salad tends to get mushy). Enjoy

Carrot Raisin Salad

1/2 bag shredded carrots (you can find these next to the baby carrots, or you can shred your own about 2 cups worth)
1/2 cup mayo
1 small can mandarin oranges, drained well
pinch of salt & pepper
3 T. sugar

In bowl place all ingredients except mandarin oranges and mix well.  Carefully fold in oranges being careful not to completely break them.  Refridgerate & let sit for around 1/2 hour for flavors to blend.  Stir salad well then serve.

Wednesday, April 6, 2011

Coconut Macaroon Bars

I love anything coconut.  Created these bars after wanting coconut macaroon cookies and being sick and not wanting to mess around scooping out cookies and baking batches etc.  I had to make up the recipe and hoped it would turn out.  It turned out incredible and incredibly easy.  5 ingredients and 30 minutes in the oven.  It literally takes around 3 minutes to whip them up... can you say DEFINATELY keeping these in the old cookie rotation.  Enjoy

Coconut Macaroon Bars

1 pkg shredded coconut
1 can sweetened condensed milk
1/2 tsp almond extract (can use vanilla extract instead)
2 egg whites
pinch of kosher salt

Preheat oven to 325.  In large bowl mix together coconut, sweetened condensed milk, and almond extract.  In other bowl place egg whites and salt.  Mix with electric mixer about 1 minute until stiff peaks form.  Fold egg whites into coconut mixture.  Spread in greased glass dish, can use rectangle or pyrex round making sure that you spread in a thin layer.  Bake for around 30 minutes (check after 25 minutes) baking until sides & top are golden brown.  Serve warm or cold, cut into squares.  Enjoy

Monday, April 4, 2011

Creamy Italian Chicken Primavera

I had a coupon for the new Philadelphia Cooking cream products and it was on sale at my local grocery store so I ended up after the coupon only paying a $1 for it :) I love trying new items with a coupon in case you don't like them you didn't have to pay full price.  I have to say it was a HUGE hit at my house and I will definately be making this dish again.  My very picky 5 year old loved it, the baby loved it they both ate all of it, and my oldest son ate 2 a winner at my house.  I cooked my Primavera veggies to the soft stage (cause I have 2 little ones and I don't want a choking hazzard) but you can cook them to the crisp/tender stage if you prefer them a little less done.   I added some additional seasonings to this dish and it is optional it would be great all on it's own but I am a flavor junkie.... love some zip.... enjoy

Creamy Italian Chicken Primavera
1 lb. boneless chicken breast, cut into cubes
1 container Philadelphia Italian Cooking Cream
1 package Primavera veggies ( I get these in the fresh vegetable section, it includes broccoli, onion, baby carrots, snow peas (WHICH I REMOVE)
1/3 cup chicken stock
2 T. water mixed with 1 T. cornstarch
1 T. oil
seasonings of your choice ( I used garlic & onion powder, a little seasoned salt & pepper on the chicken and veggies, and parsley flakes)
1T. Worchester sauce
1/2 cup shredded parmesan cheese
1/2 box Fettucini (cooked according to package directions, and drained)

In large skillet add oil and heat pan to medium high.  Add the veggies (I took the carrots out of the package & sliced them thin, and halved the big broccoli pieces and also I took OUT the snow peas and let the kids eat them didn't think they would work for this recipe) and the chicken and added seasoned salt & pepper to the mixture.  Stir coating with oil and saute for 2-3 minutes.  Pour chicken stock over mixture and continue to stir, and cover pan with lid and let mixture cook for 3-4 minutes until veggies are tender and the chicken is done.  Add remainer of seasonings, and worchester sauce and container of Cream mixture stirring well, bring to boil.  Add cooked Fettucini mixing well and coating all of the pasta with sauce.  If sauce is runny and thin, thicken it with the cornstarch mixture bring mixture back up to a boil and cooking for a minute or two until sauce is thickened.  Turn off heat  & add parmesan cheese to mixture stir well, place lid back on pan for about a minute or until the cheese melts slightly.  Stir again and serve with additonal parmesan.   Enjoy

Saturday, April 2, 2011

Pressure cooked Chicken Vegetable Soup

For Christmas I got a new Pressure Cooker... I remember my parents having one when I was growing up.  They had one with the spicket that rocked when it was cooking on the stovetop and seemed awful scary as a kid... I remember when it was cooking that my mom had us kids "out of the kitchen"....  I was flipping through channels and came across a cooking special on QVC so being a foodie I was kinda wondering what they were showing... I thought it was some kind of new slow cooker, but instead it was a pressure cooker... the stuff they were showing looked so yummy... so I got online and researched it and thought dinner in 20-30 minutes from start to finish... sounds awesome... I know my parents used to make soups, stews, corn beef & cabbage all kinds of stuff in theirs but they haven't used it in forever... so I thought what the heck I am going to buy it (sucker that I am) and when it came I was not very impressed.  The manual was very small so I really have no idea that much about it but I thought today was the day to try it out.... Well I was so wrong... it's not something that I am going to use daily but it was awesome that in a total of 30 minutes from start to finish I had the best chicken vegetable soup, tender falling apart meat and done vegetables and yummy broth.... definately gonna do this again!! Maybe next time with beef... yummmm  Put whatever vegetables and seasonings that you like... enjoy

Chicken Vegetable Soup

4 boneless, skinless chicken thighs, cut into pieces
1 package frozen stew vegetables
4 cups water
1 pkg dried onion soup  mix
1/2 bag shredded coleslaw mix (cabbage, carrots & red cabbage)
1 summer or zuchinni squash diced small
1 can petite diced tomatoes
2 cups wide noodles (cooked)
1 T. Worchester sauce
1/4 cup white wine
2 chicken bouillon cubes
seasonings I used (seasoned salt, pepper, celery seed, parsley flakes, Mrs. Dash, garlic and herb seasoning, pinch of sugar & red pepper flakes)

In pressure cooker container place everything (EXCEPT:  cooked noodles) and cook according to maker directions (mine cooked on 15 PSI) for 25 minutes.  Release steam and let sit for 5 minutes.  Undo lid and add noodles stir taste to adjust seasonings if desired and serve.

OPTIONAL DIRECTIONS:   You can also combine everything bring to boil and simmer for around 1-2 hours or until veggies are tender and meat is done.  Add noodles, stir, taste to adjust seasonings and serve.  Enjoy