TUSCAN GARLIC CHICKEN & PASTA

FOR THE CHICKEN:
4 boneless/skinless chicken breast, filleted in half {or 6 boneless/skinless chicken tenders}
1/2 bottle Fat Free Italian Dressing
1 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
.
Put chicken into a gallon sized ziploc bag.
In a small bowl, mix dressing and seasonings and pour over chicken.
Massage dressing mixture into chicken and put in fridge for 1-4 hours.
Grill until chicken is no longer pink, about 7 minutes on each side.

FOR THE PASTA:
3 Tbsp olive oil
1 lrg red bell pepper, washed, de-seeded and diced small
3-4 Tbsp BELLA SUN LUCI SUN DRIED TOMATO HALVES WITH EXTRA VIRGIN OLIVE OIL AND ITALIAN HERBS, chopped small
3-4 garlic cloves, minced
4 stalks of green onion, washed and diced
2 cups fresh spinach, washed, de-stemmed and roughly chopped
4 lrg fresh basil leaves, washed & chopped
4 Tbsp all purpose flour
1.5 cups low sodium chicken broth
1/2 cup plain non-fat Greek yogurt
1 cup low fat milk
1/2 cup Parmesan cheese
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 lb Fettuccine, cooked according to directions on package
.
In a large saute pan, saute diced peppers, BELLA SUN LUCI SUN DRIED TOMATO HALVES, garlic and green onion 5 minutes on Medium heat., or until red pepper is tender.

Add chopped spinach and basil leaves and cook 1-2 minutes longer.
Turn heat down to Medium-Low and stir in flour.
Slowly stir in chicken broth.
Whisk in yogurt and then milk
Bring heat back up to Medium and stir in Parmesan cheese, garlic salt, dried basil, dried oregano, and salt & pepper.
Simmer 3-4 minutes.

Add cooked noodles and stir to coat. {You might not add the whole pound of noodles}
To serve, top with sliced grilled chicken.

Skinny Beef Casserole

1-2 tbsp olive oil

1 lb ground sirloin {or the leanest ground beef you can get}

Salt and pepper to taste

3 garlic cloves, minced

1 tbsp taco seasoning

1/4 tsp basil

1/4 tsp oregano

1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced 

1-15 oz can tomato sauce

1 small bag mixed veggies {the kind with corn, green beans, peas and carrots}

1/2 lb whole wheat egg noodles, cooked 

.

Brown hamburger with garlic, seasonings and veggies in oil. 

When hamburger is browned and veggies are tender, add tomato sauce and cooked noodles. 

Zucchini & Sausage Skillet

2 tbsp EVOO {or whatever oil you like}

1 lb mild Italian sausage {I use jimmy deans}

1 medium yellow onion, diced

2 garlic cloves, minced

Salt and pepper to taste

1 cup mushrooms, diced 

1-2 handfuls of spinach {rip stems off, stack and chop small}

4-5 smallish sized zucchini, diced small

12 oz spaghetti sauce {1/2 normal size jar. I like prego traditional}

Cooked brown rice {or egg noodles if you prefer}

.

Brown sausage, onions and garlic, in oil, in a large skillet. 

Add salt and pepper to taste. 

Add mushrooms, spinach, zucchini, and spaghetti sauce. 

Stir to mix and cover with a lid. 

Cook for 5-10 mins or just until zucchini is cooked to your liking. 

Serve on top or brown rice or egg noodles. 

{I like to eat mine by itself with a big green salad!}

One Pot Tomato Basil Pasta

My sister in law found this recipe and tweaked it to her liking and it is SOOOOOO good!
And SOOOOOOO easy!

16 oz linguine pasta

1- 15 oz can fire roasted diced tomatoes

1/2 jar roasted red peppers

1 large onion, cut in julienne strips

4 garlic cloves, minced {or 1 Tbsp prepared minced garlic}

1 bay leaf

1 tsp dried sweet basil

1 tsp dried oregano

Salt and pepper to taste

4 cups chicken broth {32 oz} 

Extra virgin olive oil

.

Layer everything in a large pot and drizzle with the olive oil. 

.

Cover pot and bring to a boil. 

Reduce heat to a low simmer and cook for 10-15 minutes, {until noodles are done} stirring occasionally. {keep covered between stirring}

.

Garnish with parmasean cheese if desired. 

Minestrone

1 lb hamburger

3 cans diced tomatoes {or 2 qts bottled tomatoes}

1 can green beans, drained 

2 cans of corn, NOT drained

2 cups diced up zucchini 

2 cups {dry} small shells

1 tsp basil

1/2 tsp oregano

Salt, pepper, and garlic salt to taste

1 pkg onion soup mix 
1-2 tsp beef bullion {or 1-2 cubes} 

1 tbsp Worcestershire sauce 

4-6 cups of water {depending on desired thickness of soup}

.

Brown hamburger with seasonings. 

Add everything else and stir occasionally till boiling. 

Turn down to low and simmer with lid on for 10-12 minutes. 

Enjoy!
{you can also use one can of red beans}

Cajun Chicken Pasta

This was SO SO good and feeds A LOT of people! 

I will definitely cook this one again and again!

16 ounces penne pasta

2 lbs. boneless skinless chicken tenders
4 tsp. cajun seasoning

1/4 c. oil
6 tbsp. butter
4 c. half and half
1 tsp. lemon pepper seasoning
1 tsp. salt
1 tSP. black pepper
2 garlic cloves
2 tomatoes, diced
1 cup shredded parmesan cheese

.

Place chicken breasts, oil and Cajun seasoning in a resealable plastic bag.  

Reseal bag and massage thoroughly until chicken is evenly coated. 

Let sit in fridge for at least an hour. {the longer the better}

.

Cook pasta in salted water 7-8 minutes or until done. 

Drain and set aside. 

. 

In a large skillet, saute chicken breasts in 2 Tablespoons of butter, turning occasionally until cooked through.  

.

In a separate skillet, combine half and half, 4 Tablespoons butter, lemon pepper, salt, pepper, garlic, and cheese over medium heat, stirring occasionally until cheese is melted.  

.

While cheese is melting, dice chicken in pan, then add cheese sauce and diced tomatoes. 

.

Add in pasta and cover pot with lid.

Cook on low heat until noodles are finished cooking. 

If desired, sprinkle with remaining cheese before serving.

Stroganoff {poor mans stroganoff revamped.}

I have always used the same stroganoff recipe but have never loved it. It just lacked a little flavor. So the last few times I've made it I have played with the recipe. I came up with something I will definitely use from now on!

1 lb hamburger
1 onion, diced small
Salt and pepper to taste
1 tsp basil
2 garlic cloves
1 bag egg noodles
2 tsp Beef bouillon
1 can cream of mushroom soup
1 cup sour cream
1 cup reserved noodle water
.
Boil noodles according to directions along with 1 tsp beef bouillon added to water.
Brown hamburger with onion, salt and pepper, basil, and garlic.
Once hamburger is browned, add cream of mushroom soup and 1 tsp. beef bouillon, sour cream, and noodle water.
Stir in cooked noodles.

La-sghetti

The name of this is originally Baked Spaghetti, but I changed it!

La-sghetti seems more appropriate to me, since it is so creamy and delicious,

much like Lasagna. It is sooo yummy!

8 oz. cottage cheese
8 oz. Parmesan cheese
16 oz. cream cheese, room temp.
3 cups mozzarella cheese
1 lb. spaghetti noodles
24 oz jar of spaghetti sauce
.
Cook noodles.
While noodles are cooking, in a large bowl, mix the cottage cheese, Parmesan cheese, cream cheese and 2 cups of the mozzarella cheese.
When the noodles are done, add 3 Tbsp of the cooked spaghetti noodle water into the cheese mixture.
Add noodles and mix well.
Spread into a 9X13 baking dish, top with spaghetti sauce and sprinkle with remaining 1 cup mozzarella cheese.
.
Bake @ 350 for 35-40 minutes.
Delish!

Mini Lasagnas w/ Sweet Corn & Mascarpone

I have ramekins and hate to admit, I have never used them before... Now I have a great recipe to try!  I found this recipe on Giada at Home, and it looked so good!  Mascarpone is similar to cream cheese but it has a more mild flavor.  It is also similar to ricotta cheese but is smoother.  Can't wait to try it!

Butter, for ramekins

12 lasagna sheets

3 cups frozen corn kernels, thawed

1/2 cup whipping cream, at room temperature

3 cloves garlic, minced

1 cup {8 ounces} mascarpone cheese, at room temperature

1 cup {4 ounces} finely grated Romano, plus 1/2 cup {2 ounces}

1 large lemon, zested

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup packed chopped fresh basil leaves

1 1/2 cups {6 ounces} shredded sharp Provolone

Extra-virgin olive oil, for drizzling

*Special equipment: 6 {10-ounce} ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter.

.

Arrange an oven rack in the center of the oven.

Preheat the oven to 375 degrees F.

Butter 6 {10-ounce} ramekins.

Set aside.

.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender, stirring occasionally, about 8 minutes.
Drain.
Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.
In a food processor, blend the corn, cream and garlic until chunky.
Add the mascarpone, 1 cup of the Romano cheese, the lemon zest, salt, and pepper.
Blend until smooth.
Add the basil and pulse until just combined.
Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone.
Fold 2 overhanging pieces of pasta over the filling, {trim the ends of the pasta with scissors, if necessary}.
Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone.
Fold over the 2 remaining overhanging pieces of pasta.
Spoon any remaining filling on top of the pasta.
Sprinkle the tops with the remaining 1/2 cup Romano and drizzle with olive oil.
Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes.
Cool for 10 minutes.
*To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.

Grandma Belle's Spaghetti

I love this spaghetti.
My mother fixed it for her kids and her mother fixed it for her.
It has good memories attached to it but it is also VERY good!

1 lb. {16oz.} spaghetti, cooked and drained
1 lb. lean hamburger

1 green pepper, chopped
1 med. onion, chopped
1 can corn, drained
1 can cream of mushroom soup, undiluted
1 can tomato soup + 1 can water
1 quart tomatoes {or 2 cans diced tomatoes + 1 can of water}
1/4 C. sugar
1 T. chili powder
½ t. oregano
onion salt, salt and pepper to taste

.

Cook spaghetti according to directions.

.

While noodles are cooking, brown hamburger with green pepper and onion in a large pot or kettle.

.
Add all other ingredients and simmer together for 10 minutes on low.

Add in spaghetti noodles and mix well.

Tuna Noodle Casserole

1 can Cream of Mushroom or Chicken Soup

3/4 cup milk

1 1/2 cups frozen peas {you can also use peas and carrots}

3 cans {6 oz each} tuna, drained

3 cups cooked Egg Noodles

3/4 cup shredded Cheddar cheese
.

Heat the oven to 400°F.

.

Stir the soup, milk, peas, tuna and noodles in a 2-quart casserole dish.

.

Bake for 30 minutes or until the tuna mixture is hot and bubbling; stir

.

Top with the cheese.

Cheesy Italian Sauce Bake

2 cups penne pasta, uncooked
3/4 lb. Italian sausage, casings removed
2 cups halved zucchini slices
1 red pepper, chopped
3/4 cup pizza sauce
1/4 lb. Velveeta Cheese, cut into 1/2-inch cubes
1/4 cup Parmesan Cheese
.

HEAT oven to 350°F.

.
COOK pasta as directed on package, omitting salt.

Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage.

Drain; return sausage to skillet.

Stir in zucchini, peppers and pizza sauce.

Cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
.

DRAIN pasta.

Add to sausage mixture with Velveeta; mix lightly.

Spoon into 13x9-inch baking dish sprayed with cooking spray.

Top with Parmesan.

.
BAKE 15 to 20 min. or until heated through.

Stuffed Shells

1 package Jumbo shells
1-26 oz. favorite spaghetti sauce
1 egg
1-15 oz. ricotta cheese
2 cups shredded mozzarella cheese {divided}
¾ cup grated Parmesan cheese {divided}
1 tsp. basil
1 tsp. oregano
1/4 tsp. garlic salt

.
Cook shells according to package directions, drain.

Preheat oven to 350.

Spray bottom of a 9X13 glass baking dish with non-stick cooking spray.

In large bowl, beat egg.

Stir in ricotta, 1 ¾ cups mozzarella, ½ cup Parmesan and the seasonings.

Spread ¾ jar of sauce onto bottom of baking dish.

.

Fill cooked shells with ricotta mixture.
Arrange filled shells in baking dish.

Pour remaining ¼ jar of spaghetti sauce over shells.

Top with remaining mozzarella and Parmesan.

Bake covered with foil, til bubbly, about 45 min.

Uncover and continue cooking til cheese is melted- about five min.

Let stand 5 min. before serving.

Serve with garlic bread & green salad.

Chicken Linguine

This recipe comes from my sister Cindy.
If someone else was serving it, {meaning I didn't cook it}
I would rather have this than anything from The Olive Garden...
and I'd probably rather have this even if I was the one that cooked it.
Yes,
it's that good.


1 lb. boneless skinless chicken

2 cloves garlic, minced
1 tsp. Italian seasoning
½ cup sliced green onions

2 Tbsp. butter
1 med. tomato, chopped
8 oz. cooked linguine noodles

1 cup heavy cream
½ cup Swiss cheese
½ cup Parmesan cheese

.

Cook chicken, in a large pan, with a little bit of oil.

Remove chicken from pan and set aside on a plate.
In the same pan that you cooked the chicken, saute garlic, Italian Seasoning, and green onions in butter stirring frequently, for 1 minute.

Add tomato, cook 3 minutes.

Dice or shred chicken and add back to pan.

Add remaining ingredients.

Mix well.

Cook over medium heat until cheese's melt.

{Serve with salad and Garlic bread.}

{you could also serve with sauteed mushrooms... if you like them.}

Itallian Rigatoni

1 ½ lb. ground beef
small can of sliced mushrooms, drained
½ c. onion, chopped
1 clove garlic, minced
1 T. parsley, chopped
1 t. pepper
½ t. oregano leaves, hand pulverized
1/4 t. sweet basil leaves, hand pulverized
1 qt. tomatoes
2/3 c. tomato paste
1 - 8 oz. pkg. Rigatoni (cook 14-16 minutes in salted, boiling water)
Parmesan cheese

Brown ground beef til almost done.

Add mushrooms, onion and garlic.

Cook til onion is tender.

Drain excess fat.

Stir in remaining ingredients except pasta.

Bring to boil and reduce heat.
Simmer 30 minutes.

Cook pasta in salted, boiling water 14-16 minutes, then add to meat sauce.
Sprinkle Parmesan cheese on each serving when served.

Best Ever Lasagne

by Norene Mackley
{this is the lasagna that my Mom made for us as kids. To this day, it is the best Lasagna I have ever tasted. It is definitely a must try!}


1 ½ lb. hamburger
1 onion, chopped
Brown together and drain grease then add:

1 qt. whole tomatoes
1 - 12 oz. can tomato paste
1 T. sugar
1 ½ t. salt
½ t. oregano leaves, pulverized
½ t. thyme, pulverized
1/4 t. garlic salt
1 bay leaf (discard at end of simmering time)
Simmer above ingredients 30 minutes.

10 oz. pkg. DeBoyles Jerusalem Artichoke Lasagna noodles (or other regular lasagna noodles)
While sauce simmers cook lasagna noodles in salted boiling water.

2 eggs
1 - 16 oz. carton ricotta or cottage cheese
1 - 16 oz. pkg. mozzarella cheese, grated
In small bowl beat eggs, stir in cottage cheese and Mozzarella cheese.

Put following layers in large rectangular baking dish:

½ of lasagna noodles
½ of cheese mixture
½ of tomato sauce mixture
Repeat layers.

Bake at 350 degrees for 45 minutes.

Remove from oven.

Let stand for 10 minutes before serving.

Italian Crockpot Chicken

4-5 boneless skinless chicken breasts
1 env. dry italian salad dressing mix or a bottle of dressing works as well
1/4 cup water
8-oz pkg. cream cheese softened
1 can cream of chicken or mushroom soup
noodles or rice
put everything in the crockpot and let cook 3-4 hours

Home Made Mac & Cheese

1- 16 oz. bag of pasta, the smaller the pasta the better.

1 large carton of cottage cheese

1 1/2 cups mozzarella cheese, grated

1 1/2 cups cheddar cheese, grated

1 cube butter, sliced

pepper to taste

HOT water

Put pasta in the bottom of a 9X13 baking dish.

Add all cheeses, butter and pepper.

Mix well.

Add enough HOT water so that it comes barely to the top of the pasta and cheese mixture.

Stir well so that the butter and cheeses start to melt.

Bake @ 350 degrees for about 45 mins, stirring every 15 mins.

Chicken Parmesan

2 pounds boneless skinless chicken breasts
2- 14.5 oz can diced tomatoes, undrained
1 cup sliced mushrooms
1 tsp thyme
1 tsp oregano
1 tsp parsley flakes
1 tsp basil
4 cloves minced garlic
1 tbsp minced onion
¾ cup white wine (water can be substituted)
1 8 ounce can tomato sauce
1 16 ounce package firm noodles
2 cups shredded Parmesan cheese

Spray crock pot with cooking spray.

Place chicken in crock pot.

Pour 2 cans of diced tomatoes over chicken.

Spread mushrooms evenly over all.

In a small bowl, combine remaining ingredients, pour over chicken and mushrooms.

Cover and cook on low 8 hours or high 4 hours.

Swiss Egg Noodles

2 eggs (farm fresh are best!)
½ t. salt
1 c. flour

With fork, beat eggs and salt. Mix in flour and knead on floured surface to make a soft
dough. Divide into egg sized portions and roll very thin. Let rounds dry on dish towel or table cloth
on a bed until leathery. Turn several times during the drying to dry evenly. Fold round in half then
in half again. Roll up tightly and cut very thin with a sharp knife. Lift strips gently and let fall
loosely. Dry thoroughly before putting in a clean jar. Add to any favorite soup.