oven-grilled chicken and vegetables

Ingredients

• Servings: 4
• 1 (14 ounce) bag birds eye® recipe ready grilling blend
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon balsamic or red vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons shredded parmesan cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven broiler.
• combine all ingredients, except parmesan cheese, in large bowl; toss to coat.
• transfer vegetables and chicken to broiler pan. broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* sprinkle with parmesan cheese.

Snow On The Mountain Ii

Ingredients

• Servings: 8
• 2 cups uncooked long-grain rice
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 3 cups chicken broth
• 2 (5 ounce) cans chow mein noodles
• 3 tomatoes, sliced
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped green onions
• 1 (20 ounce) can pineapple chunks, drained
• 1 cup shredded cheddar cheese
• 1/2 cup slivered almonds
• 1/2 cup shredded coconut
• 1/2 (4 ounce) jar diced pimento peppers, drained

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• in a saucepan bring 4 cups water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• in a medium saucepan over medium heat, combine chicken soup and broth. stir and simmer for 8 to 10 minutes, or until heated through.
• on 8 plates layer cooked rice, chow mein noodles, chicken soup mixture, tomatoes, celery, green pepper, green onion, pineapple, cheese and more chicken soup mixture. top with almonds, coconut and pimentos.

beef taco quinoa bowl

Ingredients

• Servings: 4
• 1 cup quinoa, uncooked
• 1/4 teaspoon garlic salt
• 3/4 pound ground round beef (85% lean)
• 1/2 cup chopped yellow onion
• 1 (14.5 ounce) can hunt's® diced tomatoes, undrained
• 1 (1.25 ounce) package taco seasoning mix
• 1/4 cup water
• 1/2 cup shredded mexican cheese blend
• shredded lettuce (optional)
• sour cream (optional)

Recipe

Preparation Time: 20 mins Ready Time: 25 mins


• cook quinoa according to package directions, adding the garlic salt.
• meanwhile, cook beef and onion in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. stir in undrained tomatoes, seasoning mix and water. bring to a boil. reduce heat and simmer 5 minutes, stirring occasionally.
• divide quinoa evenly between 4 bowls. spoon meat mixture evenly over quinoa. sprinkle each serving with cheese. top with lettuce and sour cream, if desired.

tony's summer pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguini pasta
• 7 tomatoes, diced
• 1 pound shredded mozzarella cheese
• 1/3 cup chopped fresh basil
• 6 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 teaspoon garlic salt
• ground black pepper to taste

Recipe

• in a large pot with boiling salted water cook linguini pasta until al dente. drain.
• meanwhile, in large bowl combine the chopped tomatoes, grated mozzarella cheese, fresh basil, garlic, olive oil, garlic salt, and ground black pepper. allow to stand at room temperature until pasta has finished cooking.
• toss drained and slightly warm pasta with tomato mixture. serve cool.

Baked Spaghetti Iii

Ingredients

• Servings: 8
• 1 pound spaghetti
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 3 onions, chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 4 tomatoes, juiced
• 1 cup water
• 1/4 cup ketchup
• 1 pinch salt
• 2 cups shredded mozzarella cheese, divided
• 1 (2 ounce) can black olives, drained
• 1 green bell pepper, sliced in rings

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium heat, heat olive oil. saute garlic and onions in oil until tender. stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt. reduce heat to low, and simmer 15 minutes.
• while sauce is simmering, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• stir the cooked pasta into the sauce. stir in 1 cup of the shredded mozzarella. pour all into a 9x13 inch baking dish. top with the remaining mozzarella, sliced olives and bell pepper.
• bake in preheated oven 20 to 30 minutes, until hot and bubbly.

spinach gnocchi with gorgonzola cream sauce

Ingredients

• Servings: 4
• 2 eggs
• 1/2 teaspoon salt
• 1/8 tablespoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 (16 ounce) container ricotta cheese
• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
• 1 1/4 cups all-purpose flour
• 2 cups heavy cream
• 3 tablespoons dry white
• 1 teaspoon extract
• 1 pinch ground nutmeg to taste
• 2 ounces crumbled gorgonzola cheese
• salt and pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 50 mins


• beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg in a large bowl. mix in ricotta cheese and spinach until evenly blended. continue mixing in the flour, 1/4 cup at a time until a soft dough forms. if the dough is still sticky, add an additional 1/4 cup of flour. cover, and place into refrigerator.
• bring a large pot of lightly salted water to a boil over high heat. divide the gnocchi dough into 4 pieces, and roll into 1/2 inch thick ropes on a floured surface. slice each rope into 1/2 inch pieces. gently boil the gnocchi until they float in the water, 3 to 4 minutes. drain in a colander, and set aside.
• meanwhile, pour cream, , extract, and 1 pinch of nutmeg into a saucepan. bring to a simmer, then remove from heat and whisk in the gorgonzola cheese; season to taste with salt and pepper. toss the gnocchi with the gorgonzola sauce, and serve immediately.

Chicken And Brussels Sprouts Casserole

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• 1/2 cup water
• 20 brussels sprouts, halved
• 1 (4 ounce) package sliced fresh mushrooms
• 2 cups shredded swiss cheese
• 1 pint half-and-half
• 3/4 cup milk
• 3 cloves garlic, chopped
• freshly ground black pepper to taste
• garlic salt to taste
• 1/4 cup grated parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x13 inch baking dish.
• heat the olive oil in a skillet over medium heat, and cook the chicken 5 minutes on each side, until juices run clear. remove from heat, and slice into strips.
• bring the water to a boil in a saucepan. place sprouts in the pan, cover, and cook 10 minutes, until tender.
• arrange sprouts in the prepared baking dish. place mushrooms over the sprouts, and sprinkle with 1 cup swiss cheese. layer chicken over cheese. in a bowl, mix the half-and-half, milk, garlic, and remaining swiss cheese. pour over the chicken. season with pepper and garlic salt.
• cover, and bake 35 minutes in the preheated oven. reduce heat to 350 degrees f (175 degrees c). uncover casserole, and continue baking 20 minutes, until bubbly and lightly browned. sprinkle with parmesan cheese to serve.

blackened steak salad with berry vinaigrette

Ingredients

• Servings: 2
• 1 (8 ounce) beef skirt steak or flank steak
• 1 tablespoon olive oil
• 2 teaspoons dry blackening seasoning
• 1 (9 ounce) package dole® classic romaine
• 6 cherry tomatoes, cut in half
• 1/4 cup thinly sliced dole red onion
• 1/4 cup ripe olives
• 2 tablespoons thinly sliced roasted red pepper
• berry vinaigrette (recipe below)
• 2 tablespoons crumbled feta cheese

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• brush steak with olive oil and sprinkle with blackening seasoning. grill or broil to desired doneness. let stand 5 minutes before cutting into thin slices.
• combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
• divide salad mixture on 2 large plates. top each with sliced cooked steak. drizzle with berry vinaigrette, to taste, and sprinkle with feta cheese. refrigerate any remaining dressing.

Tara's Chicken

Ingredients

• Servings: 6
• 1 (14 ounce) jar chunky pasta sauce
• 1 (16 ounce) jar mild picante sauce
• 1 (10 ounce) can whole tomatoes
• 1 (6 ounce) can tomato paste
• 1/3 cup grated parmesan cheese
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon dried parsley
• cayenne pepper to taste
• salt and pepper to taste
• 6 skinless, boneless chicken breast halves
• 1 1/2 cups uncooked rice
• 3 cups water

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 40 mins


• in a large pot over medium-low heat, mix the pasta sauce, picante sauce, tomatoes, tomato paste, and parmesan cheese. season with oregano, thyme, parsley, cayenne pepper, salt, and black pepper.
• place the chicken in a separate pot with enough water to cover. bring to a boil, reduce heat to low, and simmer 25 minutes, until chicken juices run clear.
• transfer chicken to the pot with the sauce mixture. cover, and cook on low 1 hour.
• in a separate pot, bring the rice and water to a boil. reduce heat to low, cover, and simmer for 20 minutes. serve the chicken and sauce over the cooked rice.

bon appetit's braciole

Ingredients

• Servings: 16
• 2 (6 ounce) boneless lamb cutlets, about 1/2-inch thick
• 2 (6 ounce) top round beef cutlets
• 8 ounces genoa salami, thinly sliced
• 6 hard-cooked eggs, sliced
• italian flat leaf parsley, chopped
• 4 cloves garlic, minced
• 1 cup pecorino romano cheese (such as locatelli®), grated
• kitchen twine
• 1 tablespoon extra-virgin olive oil
• 6 cups spaghetti sauce, or as desired (see note for recipe link)

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs


• place lamb between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the lamb with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). pound beef to the same thickness.
• lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and pecorino romano cheese.
• roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. roll them tightly to prevent the stuffing from escaping. refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
• heat olive oil in a skillet over medium-high heat. pan-fry the rolls on each side until brown, about 5 minutes per side. (cook the braciole in batches if they won't all fit in the skillet.)
• bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

Quesadillas On The Bbq

Ingredients

• Servings: 4
• 1/2 cup salsa, divided
• 4 (10 inch) flour tortillas
• 1/4 cup chopped sweet onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped tomato
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh chives
• 1/4 cup sliced black olives
• 1 cup cooked and peeled shrimp
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an outdoor grill for low heat.
• spread 1 tablespoon of salsa on half of each tortilla. distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives, and shrimp evenly among the tortillas. sprinkle each with cheese, and fold tortillas in half to cover the filling.
• lightly oil the grill grate. place the filled tortillas directly on the grill. cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. serve with remaining salsa and sour cream.

hearty spanish rice bake

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1/2 cup finely chopped onion
• 1/4 cup chopped green bell pepper
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 cup water
• 3/4 cup long-grain rice
• 1/2 cup chile sauce
• 1 (4 ounce) can sliced black olives, or to taste
• 2 tablespoons sliced jalapeno peppers, or to taste (optional)
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon cayenne pepper (optional)
• 1 pinch ground black pepper
• 2 cups shredded cheddar cheese, divided
• 2 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• heat a large skillet over medium-high heat. cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
• bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. stir in 1 cup cheddar cheese. transfer mixture to a 2 1/2 quart casserole dish and press down firmly. top with remaining 1 cup cheddar cheese.
• bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. top with chopped cilantro.

slow cooker baked ziti

Ingredients

• Servings: 20
• 1 pound ground beef
• 1 pound bulk sausage
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, chopped
• 1 (29 ounce) can tomato sauce
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) jar chopped roasted red peppers
• 2 cups shredded mozzarella cheese, divided
• 1 (15 ounce) container ricotta cheese
• 1 cup grated parmesan cheese
• 2 (16 ounce) packages ziti pasta

Recipe

Preparation Time: 25 mins Cook Time: 6 hrs 20 mins

Ready Time: 6 hrs 55 mins


• stir ground beef, sausage, basil, oregano, pepper, and salt together in a bowl.
• cook and stir beef mixture in a large skillet over medium-high heat until browned and crumbly, 7 to 10 minutes.
• heat olive oil in a skillet over medium-high heat. saute onions and garlic in hot oil until slightly golden and tender, 10 to 12 minutes.
• stir beef mixture, onion mixture, tomato sauce, crushed tomatoes, diced tomatoes, and red peppers together in a large bowl.
• stir 1 cup mozzarella cheese, ricotta cheese, and parmesan cheese together in a separate bowl.
• spoon 1/3 of meat mixture into the slow cooker; top with 1/2 the ziti pasta. drop 1/2 the cheese mixture by rounded tablespoons over the ziti; carefully spread cheese mixture over ziti using the back of the spoon. repeat layering process 1 more time. pour remaining meat sauce over the top and place the lid on the slow cooker.
• cook on low for until ziti is tender, 6 to 7 hours (or cook on high for 3 to 5 hours).
• sprinkle remaining 1 cup mozzarella over the top of the baked ziti and let stand until melted, about 10 minutes.

Rice With Olives And Green Chile Peppers

Ingredients

• Servings: 4
• 1 cup rice
• 2 cups water
• 1 (6 ounce) can sliced black olives
• 1 (4 ounce) can diced green chiles
• 1 (16 ounce) container sour cream
• 1 1/2 cups shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 1/4 teaspoon paprika

Recipe

• combine rice and water in a medium saucepan. cover. bring to a boil, and reduce heat to low. simmer for 20 minutes, or until done.
• preheat oven to 325 degrees f (165 degrees c). grease a deep, 2 quart baking dish.
• in a small bowl, mix together olives, chile peppers, and sour cream. set aside.
• spread 2/3's cooked rice in bottom of baking dish. place sour cream mixture on top of rice, and cover with monterey jack cheese. spread remaining rice on top of cheese.
• bake for 25 minutes. remove from oven, and cover with shredded cheddar cheese. sprinkle paprika over the top. continue baking until the cheese melts, about 5 minutes.

macaroni and cheese with chicken and broccoli

Ingredients

• Servings: 12
• 1 recipe creamy macaroni and cheese
• 4 cups small broccoli florets
• 2 cups shredded roasted chicken
• 1 cup fresh italian plum tomatoes, seeded if desired
• 1/4 cup fresh basil leaves, torn into pieces or snipped with scissors

Recipe

• follow recipe for creamy macaroni and cheese, adding broccoli to the boiling pasta during the last 3 minutes of cooking. drain, then proceed to make the cheese sauce as directed. stir chicken, tomatoes and basil along with the sauce into the hot pasta. serve hot.

Weeknight Skillet Lasagna

Ingredients

• Servings: 6
• 1 pound lean ground beef or sausage
• 1 (24 ounce) jar ragu® sauce
• 3 cups water
• 12 uncooked lasagna noodles, broken into 2-inch pieces*
• 1 1/4 cups part-skim ricotta cheese
• 3/4 cup shredded low-fat mozzarella cheese

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• brown ground beef in 12-inch skillet over medium-high heat; drain.
• stir in sauce and water. bring to a boil. stir in uncooked noodles. cook covered over medium heat, stirring frequently to separate noodles, until noodles are tender, about 20 minutes.
• top noodles with spoonfuls of ricotta cheese, then sprinkle with mozzarella cheese. simmer covered until cheeses are melted, about 5 minutes. sprinkle, if desired, with grated parmesan cheese.

calamari macaronatha

Ingredients

• Servings: 4
• 2 1/2 cups elbow macaroni
• 1 pound squid, cleaned
• 1/4 cup red vinegar
• 6 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• 1 1/2 cups crushed tomatoes
• 1/4 cup dry
• 1/2 lemon, juiced
• 1 cinnamon stick, broken in half
• 2 bay leaves
• 1/4 teaspoon dried basil leaves
• 1/2 teaspoon dried oregano
• salt and ground black pepper to taste
• 1/2 cup grated mizithra cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a small sauce pan, boil the squid in 3 cups of water mixed with the red vinegar for 8 to 10 minutes. drain, cut into bite-sized rings/pieces, and set aside.
• heat the olive oil in a large heavy skillet. saute the onion and garlic until onion is tender, but not brown. stir in the squid, and saute for 2 minutes. pour in the crushed tomatoes, and lemon juice. season with cinnamon stick, bay leaves, basil, oregano, salt and pepper. bring to a boil, reduce heat, and simmer 15 to 20 minutes partially covered, stirring occasionally.
• remove from heat, and mix in cooked pasta. serve topped with grated cheese.

excellent crab imperial

Ingredients

• Servings: 6
• 1 cup dry
• 1 tablespoon finely chopped shallots
• 1 green bell pepper, finely chopped
• 6 fresh mushrooms, thinly sliced
• 1 pimento, chopped
• 1/2 cup heavy cream
• 1 egg yolk
• 1 teaspoon dry mustard
• 1 pound cooked crabmeat, flaked
• 1 cup mayonnaise
• 1/2 cup gruyere cheese, shredded

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). lightly grease 6 individual baking dishes.
• bring to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.
• in a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. stir into the shallot mixture. mix in dry mustard.
• remove the mixture from heat, and stir in the crab. cool, stir in the mayonnaise, then scoop into the prepared dishes. top with gruyere cheese.
• bake 10 minutes in the preheated oven, until lightly browned.

basil chicken over angel hair

Ingredients

• Servings: 4
• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. drain, and set aside.
• in a large skillet, heat oil over medium-high heat. saute the onions and garlic. stir in the tomatoes, chicken, basil, salt and hot pepper sauce. reduce heat to medium, and cover skillet. simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
• toss sauce with hot cooked angel hair pasta to coat. serve with parmesan cheese.

basil chicken over angel hair

Ingredients

• Servings: 4
• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. drain, and set aside.
• in a large skillet, heat oil over medium-high heat. saute the onions and garlic. stir in the tomatoes, chicken, basil, salt and hot pepper sauce. reduce heat to medium, and cover skillet. simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
• toss sauce with hot cooked angel hair pasta to coat. serve with parmesan cheese.

mama's lasagna scramble

Ingredients

• Servings: 6
• 1/2 (16 ounce) package cavatappi (corkscrew) pasta
• 1 pound ground beef
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) container crumbled feta cheese
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons onion salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons dried thyme

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil. cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 9 minutes. drain and transfer to a large casserole dish.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir tomato sauce, diced tomatoes, feta cheese, black pepper, onion salt, garlic powder, basil, oregano, parsley, and thyme into ground beef. simmer until flavors blend, 5 to 10 minutes. pour ground beef mixture over cavatappi.
• bake in the preheated oven until bubbly, about 20 minutes. let cool 5 minutes before serving.

Spicy Beef Nacho Bake

Ingredients

• Servings: 4
• 1 pound ground beef
• 1 (6 ounce) bag birds eye® recipe ready jalapeno peppers
• 1 (15.5 ounce) jar chunky salsa
• 3 cups corn tortilla chips, crushed and divided
• 3 cups shredded cheddar cheese, divided

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 400 degrees f.
• brown ground beef with recipe ready jalapeno peppers in large nonstick skillet over medium-high heat; drain fat.*
• in 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. top with remaining chips and cheese.
• bake uncovered 20 minutes or until cheese is melted and top is golden brown.

tex-mex pasta salad

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 (16 ounce) package fusilli pasta
• 2 pounds extra lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (24 ounce) jar mild salsa
• 1 (8 ounce) bottle ranch dressing
• 1 1/2 red bell peppers, chopped
• 6 green onions, chopped
• 3/4 cup chopped pickled jalapeno peppers
• 1 (2.25 ounce) can sliced black olives (optional)
• 1 (8 ounce) package shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• fill a large pot with water; pour in the olive oil and salt. bring to a rolling boil over high heat. stir in the fusilli, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 9 minutes. drain and set aside.
• heat a large skillet over medium-high heat and stir in the ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. mix in taco seasoning mix, remove from heat, and cool completely.
• combine salsa, ranch dressing, bell peppers, green onions, jalapenos, and black olives in a medium bowl. toss together the cooked pasta, cooled beef mixture, cheddar cheese, and dressing mixture in a large bowl. cover and refrigerate at least 1 hour before serving.

spinach and beef lasagna

Ingredients

• Servings: 12
• 1 tablespoon extra virgin olive oil
• 1/2 onion, chopped
• 1/2 pound lean ground beef
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 (45 ounce) jar spaghetti sauce
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups fat-free ricotta cheese
• 1 (8 ounce) package shredded part-skim mozzarella cheese
• 1/2 cup dried parsley
• 1/4 cup grated parmesan cheese
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 10 lasagna noodles, or more as needed
• 1/2 cup shredded part-skim mozzarella cheese, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large pot over medium heat. cook and stir ground beef in the hot pot with garlic, oregano, and basil until beef is completely browned, 5 to 10 minutes. stir spaghetti sauce and spinach into ground beef mixture; simmer until heated through, about 5 minutes.
• stir ricotta cheese, 8 ounces mozzarella cheese, parsley, parmesan cheese, salt, and black pepper together in a bowl.
• spread a small amount of sauce in the bottom of a 9x13-inch pan. arrange lasagna noodles in a single layer over the sauce. spread another layer of sauce over the top and arrange another layer of lasagna noodles over sauce. spread 1/2 the remaining sauce and 1/2 the cheese mixture over the top. repeat layers, finishing with sauce. cover pan with aluminum foil.
• bake in the preheated oven for 55 minutes, remove aluminum foil, sprinkle lasagna with 1/2 cup mozzarella cheese, and bake until noodles are cooked through and sauce is bubbling, about 15 minutes. cool for 10 minutes before serving.

suki's spinach and feta pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 cups chopped tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper to taste
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until al dente; drain.
• meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. mix in tomatoes, mushrooms, and spinach. season with salt, pepper, and red pepper flakes. cook 2 minutes more, until tomatoes are heated through and spinach is wilted. reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Fettuccine With Sweet Pepper-cayenne Sauce

Ingredients

• Servings: 4
• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated parmesan cheese
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• stir in sour cream and broth; simmer uncovered for 5 minutes. remove from heat and stir in cheese.
• toss hot pasta with sauce and season with salt and pepper to taste; serve.

angel hair pasta with shrimp and basil

Ingredients

• Servings: 4
• 1/4 cup olive oil, divided
• 1 (8 ounce) package angel hair pasta
• 1 teaspoon chopped garlic
• 1 pound large shrimp - peeled and deveined
• 2 (28 ounce) cans italian-style diced tomatoes, drained
• 1/2 cup dry
• 1/4 cup chopped parsley
• 3 tablespoons chopped fresh basil
• 3 tablespoons freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of water to a boil, and add 1 tablespoon oil. cook pasta in boiling water until al dente. place pasta in a colander, and give it a quick rinse with cold water.
• heat remaining olive oil in a 10 inch skillet over medium heat. cook garlic, stirring constantly, until the garlic is tender, about 1 minute. do not let the garlic burn. add shrimp, and cook for 3 to 5 minutes. remove shrimp from the skillet, and set aside.
• stir tomatoes, , parsley, and basil into the skillet. continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. serve the shrimp mixture over the pasta. sprinkle with parmesan cheese.

Seafood Pasta

Ingredients

• Servings: 4
• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon ground pepper
• 1 cup chopped green onions
• 1 cup chopped parsley
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 cup shredded swiss cheese
• 1/2 cup grated parmesan cheese
• 1 pound dry fettuccine pasta

Recipe

• cook pasta in a large pot of boiling salted water until al dente.
• meanwhile, pour cream into large skillet. cook over medium heat, stirring constantly, until just about boiling. reduce heat, and add herbs, salt, peppers, onions, and parsley. simmer 7 to 8 minutes, or until thickened.
• stir in seafood, cooking until shrimp is no longer transparent. stir in cheeses, blending well.
• drain pasta. serve sauce over noodles.

hearty meat lasagna

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 2 onions, peeled and chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme leaves
• 1 pound lean ground beef
• 1/2 pound lean ground lamb, veal or crumbled sausage
• 4 cups heinz® tomato juice
• 1 (455 ml) bottle heinz® chili sauce, chunky with sweet peppers
• 1 (156 ml) can heinz tomato paste
• 1 tablespoon heinz worcestershire sauce
• 12 oven-ready lasagna noodles
• 3 cups shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 50 mins


• preheat the oven to 350 degrees f (180 degrees c). heat oil in a large saucepan or dutch oven set over medium heat. add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
• crumble in beef and lamb and brown all over, about 5 minutes. stir in tomato juice, chili sauce, tomato paste and worcestershire sauce; bring to a boil. reduce heat to medium-low and simmer for 10 minutes.
• spread 1/4 of the sauce in to a 13- x 9-in (3 l) casserole dish. top with 3 noodles. layer with 1/4 more sauce and 1/3 of the cheese. repeat layers twice, ending with cheese.
• cover with foil and bake for 1 hour. remove foil and bake for 15 minutes or until golden. let stand for 10 minutes before serving.

sausage and ricotta ravioli with pesto sauce

Ingredients

• Servings: 6
• 1 large onion, quartered
• 3 cloves garlic
• 1/4 cup extra-virgin olive oil, or more as needed
• 5 (3.5 ounce) links italian sausage links, casings removed
• 2 1/2 cups ricotta cheese
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• salt and pepper to taste
• 1 (16 ounce) package wonton wrappers
• 1 egg, beaten
• 1/3 cup pine nuts
• 2 cups chopped fresh basil
• 5 tablespoons extra-virgin olive oil
• 1 dash balsamic vinegar
• 2 cloves garlic
• salt and pepper to taste

Recipe

Preparation Time: 50 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• place onion and 3 cloves of garlic in a food processor. process while drizzling in 1/4 cup of olive olive, until smooth. set aside.
• heat a large skillet over medium-high heat and stir in the sausage. cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease. stir in onion mixture, reduce heat to medium, and cook, stirring occasionally, for 5 minutes. remove from heat. pour mixture into the food processor along with the ricotta cheese. process until smooth, streaming more olive oil as necessary. stir in paprika and cayenne, and season with salt and pepper to taste.
• spoon about 1 tablespoon full of the sausage mixture the center of one wonton wrapper. brush the edges of the wrapper with the egg, then fold the wrapper into a triangle, sealing the edges tightly. place ravioli on a baking sheet sprayed with cooking spray. repeat until all the wonton wrappers have been filled. cover and refrigerate the ravioli until ready to cook.
• meanwhile, place the basil and pine nuts in a clean food processor. pulse 4 or 5 times, then add 2 garlic cloves. pulse 2 or 3 more times, then process until smooth while slowly adding in 5 tablespoons of olive oil. stir in the balsamic vinegar, and season to taste with salt and pepper.
• fill a large pot with lightly salted water and bring to a rolling boil. once the water is boiling, stir in the ravioli. cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. drain well in a colander set in the sink. place ravioli in a large bowl and toss with 4 to 5 tablespoons of pesto.

my favorite stuffed green peppers

Ingredients

• Servings: 6
• 2 1/2 cups water
• 1 cup brown rice
• 1 teaspoon olive oil, or as needed
• 6 large green bell peppers, halved and seeded
• 1 1/2 pounds lean ground beef
• 1 onion, diced
• 1 (15 ounce) can tomato sauce
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• salt and ground black pepper to taste
• 2 cups finely shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• bring 2 1/2 cups water to a boil in a saucepan; add rice and stir. reduce heat, cover, and simmer until the rice is tender, 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). drizzle olive oil in a 9x13-inch casserole dish.
• fill a separate saucepan with water and bring to a boil; add green bell peppers and simmer for 3 minutes. transfer peppers to a bowl of ice water until peppers are cooled. arrange peppers in the prepared casserole dish.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. return skillet to heat; mix onion and cooked rice into ground beef. pour tomato sauce into ground beef mixture and stir to combine.
• mix garlic, coriander, cumin, cayenne pepper, salt, and black pepper into ground beef mixture. simmer until flavors have combined, 10 minutes. remove from heat and spoon 2 to 3 tablespoons ground beef mixture into each bell pepper half. sprinkle mozzarella cheese over each filled pepper. cover casserole dish with aluminum foil.
• bake in the preheated oven for 15 minutes. remove aluminum foil and continue to bake until cheese is bubbling and melted, about 15 more minutes.

Cheeseball Ii

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese
• 8 ounces shredded cheddar cheese
• 1 (8 ounce) package shredded monterey jack cheese
• 1 teaspoon monosodium glutamate (msg)
• 1 teaspoon worcestershire sauce
• 1 (6 ounce) package sliced ham, chopped
• 6 ounces thin-sliced beef luncheon meat

Recipe

• combine the cream cheese, cheddar cheese, jack cheese, monosodium glutamate, worcestershire sauce, ham and beef. mix together well and form into ball. refrigerate until chilled.

patty's string pie

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1 (15.5 ounce) jar spaghetti sauce
• 1 (8 ounce) package spaghetti
• 2 eggs, beaten
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes. drain and set aside in a bowl. cook and stir onion and green bell pepper in the same skillet until onion is translucent, about 5 minutes. stir onion, green pepper, and spaghetti sauce into ground beef.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and transfer to a bowl. let pasta cool slightly and stir beaten eggs and parmesan cheese into spaghetti.
• spread spaghetti mixture into a 9x13-inch baking dish. spread ricotta cheese over pasta mixture in an even layer; top with ground beef mixture. sprinkle mozzarella cheese evenly over the top of the casserole.
• bake in the preheated oven until the casserole is set in the center and the cheese topping is melted and lightly browned, about 35 minutes.

montigott

Ingredients

• Servings: 16
• 2 (10.75 ounce) cans condensed tomato soup
• 2 (15 ounce) cans tomato sauce
• 2 (6 ounce) cans tomato paste
• 1 pound turkey sweet italian sausages, casings removed
• 1 pound turkey hot italian sausages, casings removed
• 1 1/2 (16 ounce) packages mostaccioli pasta
• 1/2 cup milk
• 2 (16 ounce) packages shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• pour the tomato soup, tomato sauce and tomato paste into a slow cooker, and stir to blend. crumble in the sweet and hot italian sausages. cover, and cook on low for 4 to 6 hours, stirring occasionally until the meat is cooked through, and the sauce is flavorful.
• when the tomato sauce is almost done, bring a large pot of lightly salted water to a boil. add the mostaccoli pasta, and cook for 8 to 10 minutes, until tender. drain and rinse.
• preheat the oven to 375 degrees f (190 degrees c). coat a 9x13 inch baking dish and an 8x8 inch baking dish with cooking spray. layer the noodles and cheese in the two dishes to an even depth ending with cheese on the top, splash a little bit of the milk over each layer of cheese as you go except for the top layer.
• bake for 15 minutes, or until cheese is melted and a little brown on the top. cut into wedges, and spoon the sauce over them to serve.

asparagus casserole i

Ingredients

• Servings: 6
• 1 pound fresh asparagus
• 5 hard cooked eggs, chopped
• 2 cups diced ham
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/3 cup shredded cheddar cheese
• 2 tablespoons tapioca
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup evaporated milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
• place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. in a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. pour mixture into baking dish and stir together with asparagus, ham and eggs.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes or until cooked through. let stand 5 minutes before serving.

asparagus casserole i

Ingredients

• Servings: 6
• 1 pound fresh asparagus
• 5 hard cooked eggs, chopped
• 2 cups diced ham
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/3 cup shredded cheddar cheese
• 2 tablespoons tapioca
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup evaporated milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
• place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. in a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. pour mixture into baking dish and stir together with asparagus, ham and eggs.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes or until cooked through. let stand 5 minutes before serving.

Fettuccine With Sweet Pepper-cayenne Sauce

Ingredients

• Servings: 4
• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated parmesan cheese
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• stir in sour cream and broth; simmer uncovered for 5 minutes. remove from heat and stir in cheese.
• toss hot pasta with sauce and season with salt and pepper to taste; serve.

suki's spinach and feta pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 cups chopped tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper to taste
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until al dente; drain.
• meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. mix in tomatoes, mushrooms, and spinach. season with salt, pepper, and red pepper flakes. cook 2 minutes more, until tomatoes are heated through and spinach is wilted. reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

patty's string pie

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1 (15.5 ounce) jar spaghetti sauce
• 1 (8 ounce) package spaghetti
• 2 eggs, beaten
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes. drain and set aside in a bowl. cook and stir onion and green bell pepper in the same skillet until onion is translucent, about 5 minutes. stir onion, green pepper, and spaghetti sauce into ground beef.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and transfer to a bowl. let pasta cool slightly and stir beaten eggs and parmesan cheese into spaghetti.
• spread spaghetti mixture into a 9x13-inch baking dish. spread ricotta cheese over pasta mixture in an even layer; top with ground beef mixture. sprinkle mozzarella cheese evenly over the top of the casserole.
• bake in the preheated oven until the casserole is set in the center and the cheese topping is melted and lightly browned, about 35 minutes.

Cheeseball Ii

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese
• 8 ounces shredded cheddar cheese
• 1 (8 ounce) package shredded monterey jack cheese
• 1 teaspoon monosodium glutamate (msg)
• 1 teaspoon worcestershire sauce
• 1 (6 ounce) package sliced ham, chopped
• 6 ounces thin-sliced beef luncheon meat

Recipe

• combine the cream cheese, cheddar cheese, jack cheese, monosodium glutamate, worcestershire sauce, ham and beef. mix together well and form into ball. refrigerate until chilled.

Bee's Mac And Cheese Bake

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked pasta shells
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (16 ounce) package shredded cheddar cheese
• 1 (2.5 ounce) jar chopped pimentos, drained
• 4 ounces soda crackers, crushed

Recipe

Preparation Time: 10 mins Cook Time: 57 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). lightly grease a large casserole dish.
• bring a large pot of lightly salted water to a boil. stir in shell pasta and cook 12 minutes, or until tender but still firm. drain, and transfer to a large bowl.
• mix cream of mushroom soup, cheddar cheese, and pimentos with the pasta. pour into the prepared casserole dish. top with crushed crackers.
• cover dish, and bake 30 minutes in the preheated oven. remove cover, and continue baking 15 minutes, until cheese is bubbly and crackers are lightly browned.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Slow Cooker Chicken Stroganoff

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
• add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Cheeseball Ii

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese
• 8 ounces shredded cheddar cheese
• 1 (8 ounce) package shredded monterey jack cheese
• 1 teaspoon monosodium glutamate (msg)
• 1 teaspoon worcestershire sauce
• 1 (6 ounce) package sliced ham, chopped
• 6 ounces thin-sliced beef luncheon meat

Recipe

• combine the cream cheese, cheddar cheese, jack cheese, monosodium glutamate, worcestershire sauce, ham and beef. mix together well and form into ball. refrigerate until chilled.

patty's string pie

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1 (15.5 ounce) jar spaghetti sauce
• 1 (8 ounce) package spaghetti
• 2 eggs, beaten
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes. drain and set aside in a bowl. cook and stir onion and green bell pepper in the same skillet until onion is translucent, about 5 minutes. stir onion, green pepper, and spaghetti sauce into ground beef.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and transfer to a bowl. let pasta cool slightly and stir beaten eggs and parmesan cheese into spaghetti.
• spread spaghetti mixture into a 9x13-inch baking dish. spread ricotta cheese over pasta mixture in an even layer; top with ground beef mixture. sprinkle mozzarella cheese evenly over the top of the casserole.
• bake in the preheated oven until the casserole is set in the center and the cheese topping is melted and lightly browned, about 35 minutes.

Marsha's Garoni

Ingredients

• Servings: 4
• 2 slices bologna
• 1 (7.25 ounce) package macaroni and cheese mix
• 1 (.75 ounce) packet dry brown gravy mix

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• prepare macaroni and cheese mix according to package directions. in a separate pan, prepare brown gravy mix according to package directions. place bologna slices in a skillet over medium-high heat, and fry until the edges are crispy. cut bologna into small pieces. mix brown gravy and bologna into macaroni and cheese, and serve immediately.

jansen's spaghetti sauce and meatballs

Ingredients

• Servings: 6
• sauce
• 2 (28 ounce) cans chopped tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (8 ounce) cans tomato sauce
• 4 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon dried basil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup red
• meatballs
• 1 1/4 pounds ground meatloaf mix (beef, lamb veal)
• 1 1/2 cups crushed corn flakes cereal
• 3 eggs
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 3 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 tablespoons dried parsley
• 1 tablespoon sugar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 15 mins


• for the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red in a large, heavy pot. cover, and cook over medium heat until bubbling. uncover, reduce heat to low, and simmer for at least one hour, stirring often.
• preheat an oven to 350 degrees f (175 degrees c). coat a baking sheet with non-stick cooking spray.
• combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. mix well with a large fork. form the meat mixture into 1 1/2 inch firm balls. place the meatballs on the prepared pan.
• bake meatballs until browned and cooked though, about 20 to 30 minutes. drop cooked meatballs into hot spaghetti sauce, and serve immediately.

Corn Beef Ball

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 (12 ounce) can corned beef
• 2 teaspoons prepared horseradish
• 1 1/2 teaspoons prepared mustard
• 1 1/2 teaspoons worcestershire sauce
• 3 tablespoons lemon juice
• 3/4 cup sweet pickle relish

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• combine cream cheese, cheddar cheese, corned beef, horseradish, mustard, worcestershire sauce, lemon juice, and sweet pickle relish in a medium size bowl. using an electric mixer, mix at a medium speed until mixture is smooth. shape the mixture into a ball. refrigerate until ready to eat.

Passover Matzo Lasagna

Ingredients

• Servings: 1
• 6 matzo sheets
• 4 eggs, lightly beaten
• 1 (24 ounce) carton cottage cheese
• 1 (8 ounce) package shredded mozzarella cheese, divided
• 1 (28 ounce) jar marinara sauce

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• soak matzo sheets in a large bowl of hot water until tender, about 30 seconds. drain. combine eggs, cottage cheese, and 1/2 of the mozzarella cheese in a bowl. pour 1/2 of a cup of marinara sauce on the bottom of a 9x13 inch baking pan. place 2 matzo sheets over the sauce, then pour another layer of sauce over the sheets. spread 1/2 of the cheese mixture on top, then another layer of sauce. continue layering until all the matzo sheets are used, finishing with a layer of sauce. sprinkle the remaining mozzarella cheese over the top.
• bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes.

Dill-tarragon Salmon

Ingredients

• Servings: 4
• 1/2 cup plain yogurt
• 1 tablespoon mayonnaise
• 1/4 teaspoon lemon juice
• 1 teaspoon dried tarragon
• 1 teaspoon dried dill
• 3/4 cup shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese, optional
• 4 (4 ounce) salmon fillets, skin removed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c). prepare a glass baking dish by spraying with nonstick cooking spray.
• mix together yogurt, mayonnaise, lemon juice, tarragon, dill, mozzarella, and parmesan in a small bowl. place fish fillets into prepared baking dish, and spread evenly with cheese mixture.
• bake in preheated oven until fish flakes when tested with a fork, about 15 minutes.

Italian Casserole

Ingredients

• Servings: 4
• 3/4 pound lean ground beef
• 1 onion, chopped
• 1 (28 ounce) can whole peeled tomatoes, chopped
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1 tablespoon dried parsley
• 1/2 teaspoon garlic salt
• black pepper to taste
• 8 ounces wide egg noodles
• 1 (12 ounce) package process sharp cheddar cheese singles

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 40 mins


• in large skillet, brown ground beef and onion. stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a 2 quart casserole dish, combine noodles and meat mixture. top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Inside-out Pizza

Ingredients

• Servings: 1
• 2 6-inch flour tortillas
• 1/4 cup grated cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 2 (1 ounce) slices cooked deli turkey breast
• 1 tablespoon pizza sauce
• 1 tablespoon chopped tomato (optional)
• 1 tablespoon sliced black olives (optional)
• 1 tablespoon chopped green bell pepper (optional)

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 14 mins


• place one tortilla on a sheet of waxed paper sized to fit in your microwave. spoon 2 tablespoons each of cheddar and mozzarella cheeses over the tortilla. cover the cheese with turkey slices. spread 1 tablespoon of pizza sauce over the turkey, and top with 1 tablespoon each tomatoes, black olives, and green peppers. sprinkle with remaining cheddar and mozzarella cheeses, and place second tortilla on top. place on a microwave-safe plate, and cover with a sheet of waxed paper.
• cook on high in microwave until the cheese melts, about 1 1/2 minutes. allow to cool 2 minutes before cutting into wedges.

Tortilla Wraps

Ingredients

• Servings: 16
• 1 (8 ounce) package braunschweiger liverwurst
• 1 (6 ounce) can canned crabmeat, drained
• 2 ounces cream cheese, softened
• 10 (10 inch) flour tortillas

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• in a medium bowl, mix the braunschweiger liverwurst, crabmeat and cream cheese. spread the mixture on tortillas. tightly roll tortillas, wrap in wax paper and refrigerate 1 hour.
• slice the tortillas into bite sized pieces and serve.

easy apple cider

Ingredients

• Servings: 8
• 1 (64 fluid ounce) bottle apple
• 3 cinnamon sticks
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 1/3 cup brown sugar

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• in a slow cooker, combine apple and cinnamon sticks. wrap allspice and cloves in a small piece of cheesecloth, and add to pot. stir in brown sugar. bring to a boil over high heat. reduce heat, and keep warm.

Garlic Mushroom Pasta

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 large onion, diced
• 5 large mushrooms, sliced
• 8 cloves garlic, crushed
• 1 teaspoon olive oil, or as needed
• 1 (12 ounce) package spaghetti
• 2 eggs, beaten
• 1/4 cup grated parmesan cheese, plus more for garnish

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat 2 tablespoons olive oil in a skillet over medium heat. cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes.
• bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. drain and transfer hot spaghetti back to pot.
• stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. stir onion and mushroom mixture and 1/4 cup parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. garnish with additional parmesan cheese.

Kgeminigrl's Spam® Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package tri-color rotini pasta
• 1 (10.5 ounce) can cream of mushroom soup
• 3/4 cup ketchup
• 1 (3 ounce) can chopped green chile peppers
• 1/2 onion, chopped
• 1 (12 ounce) can fully cooked luncheon meat (such as spam®), cubed
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• place the cooked pasta into a large mixing bowl, and add the cream of mushroom soup, ketchup, green chiles, onion, and luncheon meat. pour into a 9x13 inch baking dish, and evenly sprinkle with the cheddar cheese.
• bake in the preheated oven until the casserole is hot and the cheddar cheese has melted, about 10 minutes.

grey cup nachos

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 onion, chopped
• 1 (1 ounce) package taco seasoning mix
• 1 green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 1 cup process cheese sauce
• 2 (13.5 ounce) packages corn tortilla chips

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place the ground beef in a large skillet over medium-high heat. cook, stirring to crumble, until no longer pink. add onion and cook until tender. drain off grease. stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions.
• when the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. stir in the cheese sauce until everything is evenly coated.
• serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.

greek lazy lasagna

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked mafalda pasta (mini lasagne noodles)
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped onion
• 3 cloves garlic, chopped
• 2 (6 ounce) boneless, skinless chicken breasts, thinly sliced
• 1 (10 ounce) bag chopped fresh spinach
• 1 (8 ounce) can sliced black olives
• 1 1/2 tablespoons fresh lemon juice
• 2 cups crumbled feta cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• fill a large pot with lightly salted water, and bring to a rolling boil over high heat. once the water is boiling, stir in the malfada pasta, and return to a boil. cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. drain well, and return pasta to the pot.
• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• combine olive oil, onion, and garlic in a large skillet. cook and stir over medium heat until soft, about 3 minutes. add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. mix in the spinach, black olives, and lemon juice. cook until heated through, an additional 1 to 2 minutes. stir the chicken mixture into the pasta, add the feta cheese, and mix well. spoon into the prepared baking dish, and cover with aluminum foil.
• bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.

spaghetti carbonara ii

Ingredients

• Servings: 8
• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry (optional)
• 4 eggs
• 1/2 cup grated parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a large pot of boiling salted water, cook spaghetti pasta until al dente. drain well. toss with 1 tablespoon of olive oil, and set aside.
• meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain paper towels. reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. add chopped onion, and cook over medium heat until onion is translucent. add minced garlic, and cook 1 minute more. add if desired; cook one more minute.
• return cooked bacon to pan; add cooked and drained spaghetti. toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. quickly add 1/2 cup parmesan cheese, and toss again. add salt and pepper to taste (remember that bacon and parmesan are very salty).
• serve immediately with chopped parsley sprinkled on top, and extra parmesan cheese at table.

best tuna casserole

Ingredients

• Servings: 6
• 1 (12 ounce) package egg noodles
• 1/4 cup chopped onion
• 2 cups shredded cheddar cheese
• 1 cup frozen green peas
• 2 (6 ounce) cans tuna, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 (4.5 ounce) can sliced mushrooms
• 1 cup crushed potato chips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
• bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

mostaccioli

Ingredients

• Servings: 12
• 2 teaspoons canola oil
• 1/2 cup chopped red onion
• 1/4 cup red bell pepper, chopped
• 1 pound bulk lamb sausage
• 4 (16 ounce) cans crushed tomatoes
• 1 teaspoon garlic powder
• 1 tablespoon italian seasoning
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 tablespoon ground black pepper
• 1 pound penne pasta
• 1/2 cup shredded italian cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the canola oil in a large pot over medium heat. stir in the onion and red pepper, and cook until the onion has softened and turned translucent, about 5 minutes. add the lamb sausage, cook and stir until the sausage is crumbly and browned, about 10 minutes. drain off and discard any excess fat, then stir in the crushed tomatoes, garlic powder, italian seasoning, sugar, salt, and pepper. bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 20 to 30 minutes until the sauce has reached your desired consistency.
• meanwhile, bring a large pot of lightly salted water to a boil over high heat. add the penne pasta, and cook until al dente, 8 to 10 minutes. drain the penne, then toss with the red sauce and italian cheese blend. stir until the cheese has melted. season to taste with salt and pepper before serving.

valentine's fettuccini for two

Ingredients

• Servings: 2
• 4 ounces dry fettuccine pasta
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves
• 2 tablespoons italian-style salad dressing
• 1 tablespoon balsamic vinegar
• 4 ounces fresh button mushrooms, quartered
• 1 (14.5 ounce) can organic fire-roasted diced tomatoes (such as muir glen®)
• 2 ounces cream cheese, cut into cubes
• 2 tablespoons chopped fresh basil
• 2 tablespoons freshly shredded parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• fill a large pot with lightly salted water and bring to a rolling boil. once the water is boiling, stir in the fettuccini, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• heat the olive oil in a skillet, and cook the chicken breast halves over medium heat until lightly browned, about 5 minutes per side. pour the italian dressing and balsamic vinegar over the chicken, add the mushrooms, and cook, covered, until the chicken is no longer pink inside. remove the chicken breasts, and cut into strips.
• stir the tomatoes, cream cheese, and basil together in the skillet with the mushrooms over medium-low heat until the mixture comes to a boil. stir to melt the cream cheese into the sauce, add the chicken strips and the cooked fettuccini, and toss together. sprinkle with parmesan cheese to serve.