Need a new spin on the traditional spaghetti meal?

*In large spaghetti pot or dutch oven, cook your spaghetti according to package 'al dente' directions. Drain.
*As the spaghetti is cooking - cook hamburger and onion together in a skillet until hamburger is browned/no longer pink. Drain as needed.

*Add spaghetti sauce to meat/onion mixture and simmer for a couple of minutes. (may add a little water if needed).

*Pour meat mixture into the cooked spaghetti in your spaghetti pot/dutch oven. Set aside, keeping warm.

*Preheat oven to about 375.

*Melt butter in a saucepan over low-medium heat. Whisk in flour, stirring constantly, cook for about 1-1/2 -2 minutes. Gradually whisk in milk while stirring constantly; cook 3-5 minutes or until thickened. Remove from heat.

*Add Parmesan cheese, salt, and pepper.

*Place half of the spaghetti hamburger mixture into a lightly greased 7 x 11 baking pan.

*Spread milk-cheese sauce over this layer. Sprinkle 1 cup of the shredded sharp cheddar cheese Add a little bit of extra parmesan, if desired.

*Place remaining half of spaghetti hamburger mixture on this layer.

*Finish off with a sprinkle of parmesan cheese (if desired) and the remaining cheddar cheese on top of this layer.

*Bake until cheese melts and middle is warm.

*Baking times will vary depending how warm or cool the spaghetti mixture is at the time of placing in oven, but usually 15-20 minutes is enough.

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***Please note that all images are mine and may not be copied and used elsewhere unless you have written permission from me!!  Many of the images have my old wordpress website of GrandmaMadeThis on them; however, I am the original creator and owner of these images!!  The cost of maintaining a paid domain and website was just becoming too much to juggle - so, I closed that website down and came to a free blogger account with a new name! 😸

2 med boneless skinless chicken breasts (or chicken tenders)
2 tsp homemade taco seasoning
⅔ cup Fresh Cut salsa, divided (Aldi's brand, Sam's brand - we just used 'fresh' with cilantro!)
½ – 3/4 cup shredded cheddar or moz. cheese
sour cream for topping, if desired.

Instructions ...

*Preheat oven to 375 degrees.
*Line a small edged baking pan/cookie sheet with parchment paper. Lightly spray parchment, spray with non-stick spray.
*Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast..
*Bake, uncovered, about 30-35 minutes.
*Lower oven temp to 150° – Sprinkle cheese atop chicken breasts; bake for another 10 minutes or until cheese is melted through.
*Top with addition salsa and/or cheese, as desired. Top with sour cream and onion as desired.

4 chicken thighs, skin on and bone-in
1 Tbsp olive oil
2 tbsp coconut oil
2 tbsp bacon grease fat
¼ cup chopped onion
¼ cup chopped onion
1 tsp minced garlic
1/8 tsp dried thyme
¼ tsp dried rosemary
Salt and pepper to taste
½ cup homemade chicken bone stock
1 tbsp coarse ground mustard, prepared (from bottle, not dried)
¼ cup heavy cream) 

 *Rinse and pat dry the chicken
*Season both sides of the chicken with salt & pepper – set aside.
 *Heat the oils in a skillet.
 *Carefully place the chicken thighs, skin side down, into the heated oil.
 *Brown/cook for approx. 10 minutes.
*Turn chicken, continue cooking for approx. 20-25 min. You want your chicken to an internal temp of about 165°.
 *Set aside – cover to keep warm.
 *Discard all but about 1-1/2 tbsp. oil.
 *Add onion and garlic (if using the kind that is jarred in water) and cook on medium low heat until onions are translucent.
 *Add the thyme and rosemary (and salt & pepper, if desired.)
 *Add chicken stock, stir. Gently simmer for a few minutes.
 *Add heavy cream and course ground mustard, stir

 *Serve the chicken with the sauce atop each piece or serve the sauce as a side for dipping