White Cheese Chicken Lasagna

• 9 lasagna noodles (no bake variety!)
  
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth (I use water)
  
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of two 8x8 baking dishes. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese

Bake 35 to 40 minutes in the preheated oven.

IF FREEZING: Layer lasagna as directed. Do not bake. Wrap tightly in several layers of foil, label and freeze!

Sloppy Joe Casserole

16 oz macaroni or shell pasta

2 small sloppy joe mix envelopes

2 ½ C ground beef/turkey, cooked

16 oz tomato sauce

12 oz tomato paste

2 C water

32 oz cottage cheese

2 C cheddar cheese



Cook macaroni half of the recommended time, drain. Combine mix w/ meat, tomato paste and sauce, and 1 C of water (add more water to your liking). In sprayed casserole dish layer half of macaroni (make two of these dishes, so you’re starting w/ ¼ of the macaroni), half of cottage cheese and half of meat sauce. Repeat. Top with cheese. Wrap with foil and freeze.



To serve: thaw – bake uncovered at 350 for 40-50- minutes.

Peanut Butter Thai Noodles

1 pound linguini, angel hair pasta, or soba noodles
1/2 cup creamy peanut butter
5 tablespoons rice wine vinegar
5 tablespoons sesame oil
4 tablespoons soy sauce
2 teaspoons peeled and grated fresh ginger root
1 small garlic clove, crushed
4 scallions, trimmed and cut

Optional toppings: grated carrot, scallion (sliced into rounds), cucumber (peeled, seeded, and thinly sliced), toasted sesame seeds, and chopped peanuts

Cook the noodles according to the package directions, then drain and rinse with cold water.

In a large bowl, blend together the peanut butter, vinegar, sesame oil, soy sauce, ginger, and garlic.

Add the noodles or pasta, toss well, then garnish with the toppings. Serve at room temperature. Serves 4 to 6.

White Ranch Macaroni

3 cups uncooked gemelli noodles or cellentani noodles
1 can (5 ounces) evaporated milk
1 cup Hidden Valley® The Original Ranch® with Garlic
2 eggs, slightly beaten
3 cups finely shredded fresh Parmesan

1/2 cup unseasoned dry breadcrumbs
2 tablespoons butter, melted

Preheat oven to 350°Fahrenheit.

Cook pasta according to package directions; rinse and drain. Combine evaporated milk, Hidden Valley Garlic Ranch and eggs in medium bowl.

Stir in shredded cheese. Add cooked pasta; mix well. Spoon pasta mixture into sprayed 1 1/2 quart casserole.

Combine breadcrumbs and melted butter. Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated through.

Mimi's Artichoke 'n' Chicken Alfredo

2 lbs chicken tenders
1/4 tsp pepper
1/2 of 16 oz jar sun-dried tomato Alfredo Sauce
2 Tbsp dry white wine
12 oz jar quartered marinated artichoke hearts, drained
1/2 cup grated Parmesan

Sprinkle chicken tenders with pepper and place in a lightly greased 13 x 9 inch baking dish

Stir together Alfredo sauce and white wine and spoon evenly over chicken

Cut artichoke quarters in half and arrange over chicken

Sprinkle with 1/4 cup cheese (You know I don't actually measure cheese - the more the better)

Bake at 350 for 35 to 40 minutes or until sauce is bubbly and chicken is done

RECIPE CALLS FOR THIS TO BE SERVED OVER SPINACH (as follows)

2 (6 oz) bags fresh baby spinach
2 tsp fresh lemon juice
2 Tbsp parsley

Thoroughly wash spinach - Cook spinach in a lightly greased skillet over medium-high heat 2 to 3 minutes or just until wilted. Sprinkle with lemon juice. Place spinach on a serving platter and top with chicken tenders. Spoon artichoke mixture over chicken and sprinkle with parsley and remaining cheese.

I ALSO DO THE FOLLOWING:

Use remaining 1/2 jar alfredo sauce over Penne Pasta

Mozarella Basil Pasta

1 lb bow tie pasta
1 pint cherry tomatoes - halved
8 oz fresh mozarella - cut
1/4 C olive oil
salt & pepper
1/2 C torn fresh basil
1/4 C grated parmesan

Prepare pasta. Combine rest of ingredients (not basil). Cover and set aside, off of heat until cheese is melted. Stir in basil and serve.

Garlic Asparagus & Pasta

8 oz mafalda or rotini
2 C asparagus
1 summer squash
2 cloves garlic
1 T butter
1/2 C whipping cream
2 t lemon peel

Cook pasta. Cook veggies in butter and add to pasta. Cream and lemon in skillet, boil for 2-3 minutes. Toss to coat.

Pizza Pasta Salad

3 C penne pasta, cooked and drained
4 medium tomatoes, chopped
12 slices pepperoni
1 C mozzarella cheese crumbles
1/2 C chopped fresh basil
1/2 C grated parmesan cheese
1/2 C roasted red pepper italian dressing


Toss all ingredients in large bowl. Cover and refrigerate at least 1 hour.

Quickie Homemade Spaghetti

Main Dish: Quickie Homemade Spaghetti
By using jarred spaghetti sauce and adding protein and veggies, you lop off prep time while upping the nutritional value.
2 teaspoons olive oil
1 cup chopped onions
1 red or green bell pepper, chopped
1 (6-ounce) package sliced mushrooms
1 carrot, finely grated
4 cloves garlic, minced
1 pound turkey sausage
2 (26-ounce) jars marinara sauce
1 (15-ounce) can diced tomatoes
12 ounces spaghetti
» Lightly spray a 4-quart saucepan or Dutch oven with nonstick spray. Add olive oil, onions, pepper, mushrooms, carrot and garlic. Cook and stir until the vegetables are tender, approximately 5 minutes. Add the turkey sausage; cook and stir until cooked through. Add the marinara sauce and tomatoes. Bring to a gentle boil. Reduce heat, cover, and cook 15 minutes.
» Cook spaghetti according to package directions. Drain and top with sauce.

Supporting Meals of the Week
1. Light cheese ravioli: Purchase frozen ravioli and top with your homemade sauce.
2. Pita pizza: Top pita bread with homemade sauce and mozzarella cheese. Microwave until cheese is melted.
3. Ziti bake: Combine cooked ziti or penne pasta with homemade sauce, mozzarella cheese, Parmesan cheese and low-fat ricotta cheese. Bake until bubbly and cheese is melted.
4. Minestrone soup: Combine homemade sauce, chicken broth, garbanzo beans, sliced carrots and leftover pasta in a large pot and simmer.

Baked Pasta e Faglioli

8 ounce(s)(about 2 cups) mini penne or elbow pasta
1 can(s)(28 ounces) whole tomatoes in puree
1 tablespoon(s)olive oil
1 medium onion, chopped
1 stalk(s)celery, chopped
2 clove(s)garlic, crushed with press
2 can(s)(15 to 19 ounces) navy or other small white beans, rinsed and drained
1 cup(s)reduced-sodium chicken broth
Ground black pepper
1 package(s)(10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup(s)freshly grated Romano cheese



DIRECTIONS
Preheat oven to 400 degrees F. Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta, reserving 1/4 cup cooking water. Return pasta to saucepot.
Meanwhile, drain tomatoes, reserving puree. Coarsely chop tomatoes.
In 4-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 9 to 10 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute.
Stir in tomatoes with their puree, beans, broth, and 1/4 teaspoon pepper; heat to boiling over high heat. Reduce heat to medium; stir in spinach.
Add bean mixture, reserved pasta cooking water, and 1/4 cup Romano to pasta in saucepot and toss until well mixed. Transfer pasta mixture to 3-quart glass or ceramic baking dish. Sprinkle with remaining Romano. Bake 15 minutes or until center is hot and top is golden

Greek Lasagna

1 package(s)(16 ounces) lasagna noodles
2 teaspoon(s)olive oil
1 medium onion, chopped
1 can(s)(28 ounces) plum tomatoes in juice
1/4 teaspoon(s)crushed red pepper
1/4 teaspoon(s)dried oregano
1 pound(s)large shrimp, shelled and deveined, with tail part of shell left on if you like
1/4 cup(s)(loosely packed) fresh parsley leaves, chopped
2 ounce(s)feta cheese, crumbled (about 1/2 cup), plus additional for sprinkling on top



Heat large covered saucepot of water to boiling over high heat. Add pasta and cook until just tender, about 2 minutes longer than label directs.
Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and cook 5 to 7 minutes or until tender and lightly browned. Stir in tomatoes with their juice, crushed red pepper, and oregano; heat to boiling over high heat, breaking up tomatoes with side of spoon.
Reduce heat to medium and cook 7 minutes to thicken slightly. Stir in shrimp, and cook 3 to 4 minutes or until shrimp turn opaque throughout. Remove skillet from heat; stir in chopped parsley and 1/2 cup crumbled feta.
Drain pasta; return to saucepot. Add shrimp mixture to pasta in saucepot and toss to coat. Spoon pasta mixture into large serving bowl; sprinkle with additional feta if you like.

Pasta w/ Marinated Toatoes & Mozzarella

1 1/2 lbs beefsteak tomatoes (or any kind of tomatoes)
1/2 small sweet onion - roughly chopped
2 T olive oil (I used more)
8 oz fresh mozzarella
Sea Salt
Pepper
1 lb fettuccine
1/2 C fresh basil, torn

The recipe doesn't call for this, but I sauteed chicken breast, and cut it up to have with this meal - delic

Cut tomatoes and onions, combine in bowl w/ cheese, salt, pepper and oil. Let sit at room temp for at least 30 minutes.

Cook pasta.

Add everything and toss.

Top with parmesan cheese.(this is even more delic the next day, warmed up a bit for the mozz cheese to melt!)

Double Cheese Pasta Primavera

1 pkg Velveeta Shells & Cheese mix (12 oz)
2 T (I used way more) Italian dressing
Frozen broccoli (use as much as your family would eat)
Green pepper strips (1 or 2 peppers)
Parmesan Cheese

Make Shells & Cheese according to package. Heat dressing in a skillet and add broccoli and green pepper. COok until crisp-tender. Add everything together and dump LOADS of parmesan cheese on top!Delic and super easy!!

Shelly's families Spaghetti recipe

1 lb hamburger or turkey
1/4 cup minced onion
1/4 cup minced green pepper (key ingerdient)
1 16 oz can tomato sauce
1 can tomato paste
1/4 teaspoon minced garlic
a dash of sugar
a dash of italian seasoning if no italian seasoning a lil basil, oregano, and cilantro works (and here is a tip if fresh herbs aren't availble grind up the dried herbs it gives it more flavor)
2 bay leaves

in a large skillet brown your meat, alogn with the garlic,onion,and green pepper until veggies are nicely cooked to your desired texture drain off any excess greese add in tomato sauce and paste stir well bring to a boil, reduce heat to a simmer add the sugar (to cut the acidity) herbs and bay leaves stir n well cover and let simmer for 30 min stiring occationaly

this serves 4 in my family we typicaly double or triple it because the left overs are even better than the recipe my mum has been known to make the sauce night before and just reheat it for dinner the next night lol

Mama Mia Pasta

So this is a MJ type recipe . . . we make it all of the time and it turns out slightly different cuz I dont use a recipe.

Pasta - your choice, we like angel hair for this

Italian dressing

olive oil

lots of fresh veggies - mushrooms, bell peppers, squash, asparagus, snap peas - whatever floats your boat.

Boil pasta.

Preheat oven to 400. Spray baking pan w/ pam. Lay in a single layer, your veggies. Top with salt/pepper and a coating of olive oil. Roast for 15 minutes or until veggies are browned/cooked.

Dump pasta on a plate - top with veggies - douse with italian dressing (and then pour on the parmesan cheese)

Double Cheese Pasta Primavera

1 pkg mac n cheese (or velveeta shells & cheese)
2 T italiand ressing
1 C broccoli florets
1 C green pepper strips
1 C frozen baby peas
1/4 t dried basil leaves
2 T parmesan


prepare mac-n-cheese as directed. heat dressing in skillet on medium - saute veggies. Add everything together and top with Parmesan



Great summer dish