Spring Salad

People are surprised when they taste this salad with the odd combination of ingredients, but it’s a very very good salad.

Ingredients

• 12 slices bacon


• 2 heads fresh broccoli, florets only


• 1 cup chopped celery


• 1/2 cup chopped green onions


• 1 cup seedless green grapes


• 1 cup seedless red grapes


• 1/2 cup raisins


• 1/2 cup blanched slivered almonds


• 1 cup mayonnaise


• 1 tablespoon white wine vinegar


• 1/4 cup white sugar

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


2. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.


3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

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Spring Salad

Pesto Pasta

Easy to make, but full of flavor! Good hot or cold.

Ingredients

• 1/2 cup chopped onion


• 2 1/2 tablespoons pesto


• 2 tablespoons olive oil


• 2 tablespoons grated Parmesan cheese


• 1 (16 ounce) package pasta


• salt to taste


• ground black pepper to taste

Directions

1. Cook pasta in a large pot of boiling water until done. Drain.


2. Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.


3. In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

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Pesto Pasta

Dave"s Coleslaw

This is a recipe I have worked on for a while and I think it is just about right. It goes well with just about anything from fried fish to hamburgers, and is to die for on a pulled pork sandwich. If you are going to use it with Q, reduce the amount of dressing you add to the cabbage so it’s not too sloppy. For best results refrigerate over night to allow flavors to marry.

Ingredients

• 1 head cabbage, cored and coarsely chopped


• 1 carrot, grated


• 1 sweet onion, minced


• 3 green onions, minced


• 1 dill pickle, minced


• 1 cup mayonnaise


• 2 cups buttermilk


• 2 tablespoons dill pickle juice


• 2 tablespoons vinegar


• 2 tablespoons prepared yellow mustard


• 1/2 cup white sugar


• 1 pinch cayenne pepper


• 1 teaspoon salt, divided


• 1 clove garlic

Directions

1. In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.


2. In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

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Dave"s Coleslaw

Moroccan Lentil Salad

A quick, colorful and spicy protein-rich salad or side dish

Ingredients

• 1/2 cup dry lentils


• 1 1/2 cups water


• 1/2 (15 ounce) can garbanzo beans, drained


• 2 tomatoes, chopped


• 4 green onions, chopped


• 2 minced hot green chile peppers


• 1 green bell pepper, chopped


• 1/2 yellow bell pepper, chopped


• 1 red bell pepper, chopped


• 1 lime, juiced


• 2 tablespoons olive oil


• 1/4 cup chopped fresh cilantro


• salt to taste

Directions

1. Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.


2. In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

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Moroccan Lentil Salad

Macaroni and Cheese V

This is my mom’s recipe for macaroni and cheese with a bread crumb topping and a little dry mustard for zip. It is great!! You can make it more or less cheesy, depends on your taste.

Ingredients

• 3/4 cup dry bread crumbs


• 2 tablespoons melted butter


• 8 ounces macaroni


• 2 tablespoons butter


• 1 small onion, minced


• 1 tablespoon all-purpose flour


• salt and pepper to taste


• 1/4 teaspoon dry mustard


• 1 1/2 cups milk


• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.


2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.


3. While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.


4. Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.


5. Bake until the top is golden and bubbly, about 20 minutes.

Macaroni and Cheese V

Chef John"s Lasagna

There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a combination of half Italian sausage and half lean ground beef. I also like lots of sauce.

Ingredients

• 1 pound bulk Italian sausage


• 1/2 pound lean ground beef


• 1 (8 ounce) package fresh mushrooms, coarsely chopped


• 1 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• 1/2 teaspoon dried Italian herb seasoning (optional)


• 1/4 teaspoon red pepper flakes


• 6 cups prepared marinara sauce


• 2 tablespoons water, plus more as needed


• 2 eggs


• 2 pounds whole-milk ricotta cheese


• 1 (8 ounce) container fresh mozzarella cheese, diced


• 2/3 cup freshly shredded Parmigiano-Reggiano cheese


• 1 teaspoon salt


• 1/4 teaspoon freshly ground black pepper


• 1 pinch cayenne pepper, or to taste


• 1/4 cup chopped fresh parsley


• 1 (16 ounce) package lasagna noodles


• 1 (8 ounce) container fresh mozzarella cheese, diced


• 1/2 cup freshly shredded Parmigiano-Reggiano cheese

Directions

1. Place sausage and ground beef into a large saucepan over medium heat; cook and stir until meat is browned and crumbly, about 10 minutes. Break the meat apart as it cooks. Stir in mushrooms, 1 teaspoon salt, 1/2 teaspoon black pepper, Italian herb seasoning, and red pepper flakes. Turn heat to medium-high and cook until mushrooms have given off their juices and bottom of pan is almost dry.


2. Pour prepared marinara sauce into meat mixture. Pour water into marinara sauce jar and shake to get all the sauce out of the jar; add to mixture. Reduce heat to low and simmer until meat is extremely tender, about 2 hours. Add a little more water if sauce becomes too thick. Skim excess fat from surface of the sauce and season with more salt and black pepper, if needed. Turn off heat.


3. Preheat oven to 375 degrees F (190 degrees C).


4. Beat eggs in a large bowl and stir in ricotta cheese, 8 ounces diced mozzarella cheese, and 2/3 cup Parmigiano-Reggiano cheese. Season cheese mixture with 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper; mix in parsley.


5. Bring a large pot of salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain and rinse noodles and set aside in a bowl of cold water.


6. Spread 1/4 the sauce into the bottom of a 10×15-inch baking pan. Top with 1/3 the noodles and spread 1/2 the ricotta cheese mixture over noodles. Spread 1/4 the meat sauce over the cheese, top with 1/3 the noodles, and spread remaining 1/2 the ricotta mixture over the noodles. Spread 1/4 the meat sauce over the cheese filling. Tap the casserole dish lightly on a sturdy work surface to settle the layers. Arrange last 1/3 the noodles over sauce and spread remaining 1/4 the sauce over the noodles. Dot top of the casserole with 4 ounces diced fresh mozzarella cheese and sprinkle with 1/2 cup Parmigiano-Reggiano cheese.


7. Cover casserole with aluminum foil, being sure not to touch the top of the casserole with the foil. Place casserole onto a baking sheet to catch spills.


8. Bake in the preheated oven for 30 minutes. Remove foil and cook until lasagna is golden brown and bubbling, 30 to 35 more minutes. Let set for 20 minutes before cutting into squares.

Chef John"s Lasagna

Easy Spinach Lasagna with White Sauce

Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!

Ingredients

• 1 (10 ounce) package frozen chopped spinach


• 29 ounces Alfredo-style pasta sauce


• 1/2 cup skim milk


• 1 (8 ounce) package lasagna noodles


• 1 pint part-skim ricotta cheese


• 1 egg


• 8 ounces shredded carrots


• 8 ounces fresh mushrooms, sliced


• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 10×15 inch lasagna pan with cooking spray.


2. Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.


3. Combine pasta sauce with milk in a medium bowl. Mix well.


4. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.


5. Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

Easy Spinach Lasagna with White Sauce

Cranberry Pecan Salad

Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.

Ingredients

• 1 cup pecan halves


• 2 tablespoons raspberry vinegar


• 1/2 teaspoon Dijon mustard


• 1/2 teaspoon sugar


• 1/2 teaspoon salt


• freshly ground black pepper to taste (optional)


• 6 tablespoons olive oil


• 6 cups mixed salad greens, rinsed and dried


• 3/4 cup dried cranberries


• 1/2 medium red onion, thinly sliced


• crumbled feta cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.


2. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.


3. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

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Cranberry Pecan Salad

Chinese-Style Broccoli Salad

This is a refreshing and light tasting broccoli salad. Try sprinkling a few sesame or pumpkin seeds on top for a little extra crunch!

Ingredients

• 2 heads fresh broccoli


• 2 tablespoons vegetable oil


• 1 tablespoon salt


• 2 tablespoons light soy sauce


• 2 tablespoons distilled white vinegar


• 2 tablespoons sesame oil


• 1/4 teaspoon salt


• 1 tablespoon white sugar

Directions

1. Separate broccoli into bite-sized florets. Peel tough skin off stem and quarter it into 2 inch pieces cut slantwise.


2. Bring 2 1/2 quarts water, 2 tablespoons oil and 1 tablespoon salt to boil. Add broccoli and boil quickly for 1 minute; plunge into cold water to set color; drain and place on platter or in a bowl.


3. In a small bowl combine soy sauce, vinegar, sesame oil, 1/4 teaspoon salt and sugar. Pour mixture over broccoli, toss. This salad can be served hot or cold, your choice!

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Chinese-Style Broccoli Salad

Spinach Pomegranate Salad

A very quick and nutritious salad made with pomegranate seeds and feta cheese.

Ingredients

• 1 (10 ounce) bag baby spinach leaves, rinsed and drained


• 1/4 red onion, sliced very thin


• 1/2 cup walnut pieces


• 1/2 cup crumbled feta


• 1/4 cup alfalfa sprouts (optional)


• 1 pomegranate, peeled and seeds separated


• 4 tablespoons balsamic vinaigrette

Directions

1. Place spinach in a salad bowl. Top with red onion, walnuts, feta, and sprouts. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

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Spinach Pomegranate Salad

Chocolate Caramel Nut Salad

This candy bar salad is good to make for a child’s party or school function.

Ingredients

• 1 (5 ounce) package instant vanilla pudding mix


• 1 cup milk


• 1 (12 ounce) container frozen whipped topping, thawed


• 6 apple – peeled, cored, and chopped


• 6 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chilled and sliced


• 1/4 cup seedless grapes (optional)

Directions

1. Prepare the pudding using 1 cup of milk; blend together with whipped topping.


2. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled.

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Chocolate Caramel Nut Salad

Three Bean Salad I

Three Bean Salad with extra kinds of beans and a zesty flavor!

Ingredients

• 1 (14.5 ounce) can green beans, drained


• 1 (14.5 ounce) can wax beans, drained


• 1 (15.25 ounce) can red kidney beans, drained


• 1 (15 ounce) can garbanzo beans, drained


• 1 (15 ounce) can black beans, drained


• 1 red onion, chopped


• 1 green bell pepper, chopped


• 3/4 cup red wine vinegar


• 3/4 cup white sugar


• 3/4 cup vegetable oil


• 3/4 teaspoon ground dry mustard


• 1/2 teaspoon dried tarragon


• 1 1/2 teaspoons dried cilantro

Directions

1. In a large bowl, layer the beans, onion and green pepper. Set aside.


2. In a small saucepan, mix the vinegar, sugar, oil, mustard, tarragon and cilantro. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over bean mixture. Stir until all ingredients are coated. This is best if it is left to marinate for a few hours in the refrigerator, and stirred occasionally.

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Three Bean Salad I

Thai Beef Salad

A colorful, tangy salad that brings out the best in Thai cuisine and spices.

Ingredients

• 2 green onions, chopped


• 1 lemon grass, cut into 1 inch pieces


• 1 cup chopped fresh cilantro


• 1 cup chopped fresh mint leaves


• 1 cup lime juice


• 1/3 cup fish sauce


• 1 tablespoon sweet chili sauce


• 1/2 cup white sugar


• 1 1/2 pounds (1 inch thick) steak fillet


• 1 head leaf lettuce – rinsed, dried and torn into bite-size pieces


• 1/2 English cucumber, diced


• 1 pint cherry tomatoes

Directions

1. In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.


2. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook the meat! Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours.


3. Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over. Top with the cherry tomatoes and garnish with fresh cilantro leaves.

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Thai Beef Salad

Baked Lemon Chicken with Mushroom Sauce

A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!

Ingredients

• 1 tablespoon olive oil


• 6 skinless, boneless chicken breast halves skinless, boneless chicken breast halves


• 1 lemon


• 1/4 cup butter


• 3 cups fresh sliced mushrooms


• 2 tablespoons all-purpose flour


• 1/2 cup chicken broth, or more as needed


• 1 tablespoon chopped fresh parsley

Directions

1. Preheat oven to 400 degrees F (205 degrees C).


2. Pour olive oil in an 8×8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.


3. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


4. Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Baked Lemon Chicken with Mushroom Sauce

Light and Delicious Lasagna

My husband created this recipe as a great alternative to traditional lasagna because it substitutes cottage cheese for ricotta and has a ton of veggies. My kids love it, so we eat it almost once a week!

Ingredients

• 2 1/3 tablespoons olive oil, divided


• 1 yellow onion, chopped


• 4 cloves garlic, chopped


• 1 pound ground turkey


• 3 cups fresh mushrooms, sliced


• 4 teaspoons dried basil


• 4 teaspoons dried oregano


• 1 teaspoon ground black pepper


• 2 (14.5 ounce) cans diced tomatoes


• 1 (6 ounce) can tomato paste


• 6 cups chopped fresh spinach, washed and dried


• 2 1/2 cups low-fat cottage cheese


• 4 egg whites


• 1/2 cup chopped fresh flat-leaf parsley


• 1/4 cup grated low-fat Parmesan cheese


• 8 no-boil lasagna noodles


• 3 cups zucchini, sliced


• 2 cups shredded low-fat mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13-inch baking dish with one teaspoon olive oil.


2. Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Mix in the turkey, mushrooms, basil, oregano, and black pepper; cook and stir until the turkey is no longer pink and the mushrooms have released their liquid, 10 to 15 minutes. Break the turkey meat into crumbles as it cooks. Stir in the diced tomatoes, tomato paste, and spinach. Cook, stirring often, until the spinach leaves are wilted, about 5 minutes; turn off burner.


3. Mix the cottage cheese, egg whites, parsley, and Parmesan cheese in a bowl until thoroughly combined. Set aside.


4. Place 4 lasagna noodles into the prepared baking dish, overlapping if necessary, and pour half of the turkey mixture over the noodles. Spread half the zucchini slices over the meat sauce, and top with half of the cottage cheese mixture. Spread half of the mozzarella cheese over the cottage cheese layer. Repeat layers, starting with 4 more noodles, the remaining meat sauce, zucchini slices, cottage cheese mixture, and remaining mozzarella cheese.


5. Bake the lasagna in the preheated oven until the sauce is bubbling and the cheese is melted and browned, 45 minutes to 1 hour.

Light and Delicious Lasagna

Tomato Barley Soup

I LOVE soup! This is one of my favorites. It has lots of vegetables and is full of flavor. I usually throw in some chopped cabbage. To make this a vegetarian recipe, use vegetable broth for the chicken broth.

Ingredients

• 1 cup chopped onions


• 1 cup chopped celery


• 1 cup chopped carrots


• 2 teaspoons minced garlic


• 2 tablespoons vegetable oil


• 2 1/2 cups water


• 2 tomatoes, diced


• 1 (14.5 ounce) can peeled and diced tomatoes with juice


• 1 (10.75 ounce) can chicken broth


• 1/4 cup uncooked barley


• 1/8 teaspoon ground black pepper

Directions

1. In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender.


2. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper.


3. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

Tomato Barley Soup

Refreshing Cucumber Salad

This is a quick and easy throw-together salad that is super tangy and creamy and a way to use up some of your fresh garden veggies. Very refreshing! Increase or decrease amount of vinegar and mayonnaise to your liking.

Ingredients

• 2 small cucumbers, thinly sliced


• 1/2 small red onion, thinly sliced


• 1 large tomato, halved and sliced


• 3 tablespoons mayonnaise


• 1 tablespoon white vinegar


• 1/4 teaspoon salt


• 1/2 teaspoon ground black pepper

Directions

1. In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.

Refreshing Cucumber Salad

Chicken Tetrazzini IV

Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavored with Parmesan cheese and sherry.

Ingredients

• 1 (8 ounce) package spaghetti, broken into pieces


• 1/4 cup butter


• 1/4 cup all-purpose flour


• 3/4 teaspoon salt


• 1/4 teaspoon ground black pepper


• 1 cup chicken broth


• 1 cup heavy cream


• 2 tablespoons sherry


• 1 (4.5 ounce) can sliced mushrooms, drained


• 2 cups chopped cooked chicken


• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.


2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.


3. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.


4. Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.


5. Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

Chicken Tetrazzini IV

Italian Pasta Salad I

This is an excellent and refreshing pasta salad with a little zing to it. It will also store for up to a week in the refrigerator.

Ingredients

• 1 (16 ounce) package rotini pasta


• 1 cup Italian-style salad dressing


• 1 cup creamy Caesar salad dressing


• 1 cup grated Parmesan cheese


• 1 red bell pepper, diced


• 1 green bell pepper, chopped


• 1 red onion, diced

Directions

1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.


2. In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, red bell pepper, green bell pepper and red onion. Mix well and serve chilled or at room temperature.

Italian Pasta Salad I

Left Over Spaghetti Lasagna

This is a dish intended for your left-over spaghetti. In my house there never seems to be enough left over to make this, so seeing as we love this dish a lot I make it with fresh spaghetti. Night #1 we are all dancing in our seat with pleasure as we eat dinner and lunch on day #2 is a treat beyond words.

Ingredients

• 1 (16 ounce) package thin spaghetti


• 4 cups prepared spaghetti sauce


• 1 cup small curd cottage cheese


• 1/2 cup fat-free sour cream


• 1 (12 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).


2. Grease a 9×13-inch baking dish.


3. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.


4. Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.


5. Mix cottage cheese and sour cream in a bowl.


6. Spread half the spaghetti with sauce into the prepared baking dish.


7. Spread the cottage cheese mixture evenly over the spaghetti.


8. Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.


9. Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

Left Over Spaghetti Lasagna

Mushroom Lentil Barley Stew

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Ingredients

• 2 quarts vegetable broth


• 2 cups sliced fresh button mushrooms


• 1 ounce dried shiitake mushrooms, torn into pieces


• 3/4 cup uncooked pearl barley


• 3/4 cup dry lentils


• 1/4 cup dried onion flakes


• 2 teaspoons minced garlic


• 2 teaspoons dried summer savory


• 3 bay leaves


• 1 teaspoon dried basil


• 2 teaspoons ground black pepper


• salt to taste

Directions

1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.


2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Mushroom Lentil Barley Stew

Baked Macaroni and Cheese

A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It’s really easy — even I can make it — and tastes great. I’m not sure where she found the recipe, but it included the note ’Good source of protein, vitamin A, B group vitamins, calcium.’

Ingredients

• 1 (12 ounce) package macaroni


• 1 egg


• 2 cups milk


• 2 tablespoons butter, melted


• 2 1/2 cups shredded Cheddar cheese


• salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.


2. In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.


3. Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.


4. Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.


5. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Baked Macaroni and Cheese

Pizza Pasta

Very easy to make, and kids will love it!

Ingredients

• 8 ounces rotini pasta


• 1 pound lean ground beef


• 1 small onion, diced


• 1 (28 ounce) jar spaghetti sauce


• 4 ounces sliced pepperoni sausage


• 2 cups shredded mozzarella cheese

Directions

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


2. 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.


3. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9×13 inch baking dish. Top with mozzarella.


4. Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Pizza Pasta

My Mom"s Lasagna

Time consuming, but worth it. This is a recipe my mom only makes for holidays or when her kids come home to visit. The sauce is better if you make it the day before and let it sit over night. You can make this ahead of time and freeze for a few weeks before you bake them. Serve in large squares smothered with any left over tomato sauce and a little parmesan on top.

Ingredients

• 1/3 cup olive oil


• 4 onions, minced


• 6 (16 ounce) cans crushed tomatoes


• 8 cloves garlic, minced


• 12 ounces tomato paste


• salt and pepper to taste


• 10 leaves fresh basil leaves, torn


• 2 (16 ounce) packages lasagna noodles


• 1 cup red wine


• 4 pounds ricotta cheese


• 1 pound mozzarella cheese, shredded


• 2 cups grated Parmesan cheese

Directions

1. In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.


2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.


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


4. You’ll need two 9×13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.


5. Bake in a preheated oven for an hour. Remove the foil and bake another half hour.

My Mom"s Lasagna

Tuna Fish Salad

Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color.

Ingredients

• 1 (6 ounce) can tuna, drained


• 1 tablespoon chopped fresh parsley


• 1/4 cup chopped celery


• 1/2 cup mayonnaise


• 1/2 teaspoon lemon juice


• 1/4 cup chopped onion


• 1/4 teaspoon garlic powder


• 1/8 teaspoon salt


• 1/8 teaspoon ground black pepper


• paprika to taste

Directions

1. In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

Tuna Fish Salad

Mexican Pasta

A great vegetarian dish with a kick!

Ingredients

• 1/2 pound seashell pasta


• 2 tablespoons olive oil


• 2 onions, chopped


• 1 green bell pepper, chopped


• 1/2 cup sweet corn kernels


• 1 (15 ounce) can black beans, drained


• 1 (14.5 ounce) can peeled and diced tomatoes


• 1/4 cup salsa


• 1/4 cup sliced black olives


• 1 1/2 tablespoons taco seasoning mix


• salt and pepper to taste

Directions

1. 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.


2. While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.


3. Toss sauce with cooked pasta and serve.

Mexican Pasta

Pretty Chicken Marinade

This is a great chicken marinade! Allow chicken to marinate for no longer than 4 hours, because the lemon juice will begin to cook the chicken. When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance’s favorite chicken.

Ingredients

• 2/3 cup olive oil


• 2/3 cup reduced-sodium soy sauce


• 1/4 cup lemon juice


• 2 tablespoons liquid smoke flavoring


• 2 tablespoons spicy brown mustard


• 2 teaspoons ground black pepper


• 2 teaspoons garlic powder


• 4 skinless, boneless chicken breast halves

Directions

1. In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator.


2. Preheat the grill for high heat.


3. Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.

Pretty Chicken Marinade

Ham and Cheese Bowties

This is like homemade macaroni and cheese but with the fun bow tie pasta and hearty ham. While this makes perfect use of leftover ham, there usually aren’t any leftovers when I serve this! My family gobbles it right up.

Ingredients

• 8 ounces farfalle (bow tie) pasta


• 1/4 cup butter


• 1 clove garlic, minced


• 1/4 cup all-purpose flour


• 1/2 teaspoon salt


• 1/8 teaspoon ground black pepper


• 2 cups milk


• 1/2 teaspoon prepared mustard


• 2 1/2 cups shredded Colby cheese


• 4 ounces cooked ham, julienned


• 1/4 cup grated Parmesan cheese

Directions

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


2. 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.


3. In a large saucepan over medium heat, melt butter. Saute garlic 30 seconds. Whisk in flour, salt and pepper. Cook and stir until smooth. Pour in milk, a little at a time, stirring constantly. Bring to a boil for 1 minute. Stir in mustard and Colby. Continue to cook, stirring occasionally, until cheese is melted. Remove from heat and stir in pasta and ham.


4. Pour into a 2 quart baking dish. Sprinkle with Parmesan.


5. Bake 20 to 25 minutes, until bubbly and golden.

Ham and Cheese Bowties

Ravioli Lasagna

Tastes just like lasagna! Wow! Everyone is amazed how easy this is, and how much it tastes just like lasagna! This one’s DEFINITELY a keeper! So easy!

Ingredients

• 2 cups ricotta cheese


• 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry


• 1 1/2 cups grated Romano cheese


• 2 eggs


• salt and pepper to taste


• 1/4 cup spaghetti sauce


• 1 (25 ounce) package frozen cheese ravioli


• 1/2 cup spaghetti sauce


• 1/2 cup grated Romano cheese

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Spray an 8×8 inch baking dish with cooking spray and set aside.


2. Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl.


3. To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil.


4. Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.

Ravioli Lasagna

Cucumber Sunomono

A Japanese recipe for cucumbers marinated in vinegar, sugar, salt and ginger. Delicious and simple!

Ingredients

• 2 large cucumbers, peeled


• 1/3 cup rice vinegar


• 4 teaspoons white sugar


• 1 teaspoon salt


• 1 1/2 teaspoons minced fresh ginger root

Directions

1. Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.


2. In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving.

Cucumber Sunomono

Fresh Fruit Breakfast Lasagna

These fruit crepes can travel. They are also a good option for brunch! Prepare the elements ahead of time and assemble close to serving time.

Ingredients

• 1 1/2 cups milk


• 1 cup all-purpose flour


• 2 eggs


• 1 tablespoon vegetable oil


• 1/2 teaspoon almond extract


• 2 tablespoons white sugar


•  


• 1/2 (3.4 ounce) package instant vanilla pudding mix


• 1 cup orange juice


• 1/2 cup sour cream


• 2 cups sliced fresh strawberries


• 2 bananas, sliced


• 1 cup fresh blueberries


•  


• 1 cup whipped cream

Directions

1. To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.


2. To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.


3. Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

Fresh Fruit Breakfast Lasagna

Chicken Wing Dip

This tastes just like hot chicken wings, but without the mess. It is very addicting, and is perfect for football and tailgating season. Serve with tortilla chips. I take this whenever I have to bring a dish and am always asked for the recipe.

Ingredients

• 2 (8 ounce) packages cream cheese, softened


• 3/4 cup pepper sauce (such as Frank’s Red Hot®)


• 1 cup Ranch-style salad dressing


• 2 cups diced cooked chicken


• 1 cup shredded Cheddar cheese

Directions

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


2. In a medium bowl, stir together the cream cheese and hot pepper sauce until well blended. Mix in the Ranch dressing, chicken and Cheddar cheese. Spread into a 9×13 inch baking dish.


3. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel. Serve with tortilla chips.

Chicken Wing Dip

Cottage Cheese Roast

My kids were raised as vegetarians and this is our favorite ’meat loaf’.

Ingredients

• 1 (16 ounce) package creamed cottage cheese


• 4 eggs, beaten


• 1/4 cup vegetable oil


• 1 (1 ounce) envelope dry onion soup mix


• 1 cup finely chopped walnuts


• 1 1/2 cups cornflakes cereal

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.


2. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan.


3. Bake in preheated oven for 35 to 40 minutes.

Cottage Cheese Roast

Chickpea Salad with Red Onion and Tomato

A good chickpea salad, that is low-fat and high in protein.

Ingredients

• 19 ounces garbanzo beans, drained


• 2 tablespoons red onion, chopped


• 2 cloves garlic, minced


• 1 tomato, chopped


• 1/2 cup chopped parsley


• 3 tablespoons olive oil


• 1 tablespoon lemon juice


• salt and pepper to taste

Directions

1. In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Chickpea Salad with Red Onion and Tomato

Spinach and Leek White Bean Soup

White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I’ve been making this soup for years, but I really craved it when I was pregnant with my fourth child.

Ingredients

• 2 teaspoons olive oil


• 4 leeks, bulb only, chopped


• 2 cloves garlic, chopped


• 2 (16 ounce) cans fat-free chicken broth


• 2 (16 ounce) cans cannellini beans, rinsed and drained


• 2 bay leaves


• 2 teaspoons ground cumin


• 1/2 cup whole wheat couscous


• 2 cups packed fresh spinach


• salt and pepper to taste

Directions

1. Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Spinach and Leek White Bean Soup

Allie"s Delicious Macaroni and Cheese

I took my grandmother’s basic, but delicious, recipe and improved it. Very creamy and cheesy! Unlike any you’ve ever tasted!! Well worth the prep time. Get all the ingredients together first and it will be a cinch to prepare.

Ingredients

• 1 (8 ounce) package elbow macaroni


• 5 tablespoons butter


• 5 tablespoons all-purpose flour


• 1 quart warm milk (110 degrees F/45 degrees C)


• salt and pepper to taste


• 1 pinch cayenne pepper


• 1/4 pound cubed ham


• 5 ounces cubed Cheddar cheese


• 5 ounces mozzarella cheese, cubed


• 5 ounces Monterey Jack cheese, cubed


• paprika to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. 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.


2. In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens.


3. Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving.

Allie"s Delicious Macaroni and Cheese

Easy Arugula Salad

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Ingredients

• 4 cups young arugula leaves, rinsed and dried


• 1 cup cherry tomatoes, halved


• 1/4 cup pine nuts


• 2 tablespoons grapeseed oil or olive oil


• 1 tablespoon rice vinegar


• salt to taste


• freshly ground black pepper to taste


• 1/4 cup grated Parmesan cheese


• 1 large avocado – peeled, pitted and sliced

Directions

1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.


2. Divide salad onto plates, and top with slices of avocado.

Easy Arugula Salad

Quick and Easy Green Chile Chicken Enchilada Casserole

I got my picture in the paper for this one! My friends’ husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.

Ingredients

• 4 skinless, boneless chicken breast halves


• garlic salt to taste


• 18 (6 inch) corn tortillas, torn in half


• 1 (28 ounce) can green chile enchilada sauce


• 1 (16 ounce) package shredded Monterey Jack cheese


• 1 (8 ounce) container reduced fat sour cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.


2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.


3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.


4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce


5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Quick and Easy Green Chile Chicken Enchilada Casserole

Pesto Polenta Lasagna

A quick and easy meal with lots of flavor. Put together in 10 minutes.

Ingredients

• 1 (18 ounce) package polenta, cut into 1/4 inch thick slices


• 1/2 (24 ounce) jar bottled marinara sauce


• 1/4 cup pesto


• 1/4 cup pine nuts


• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.


2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.


3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

Pesto Polenta Lasagna

German Spaetzle Dumplings

Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.

Ingredients

• 1 cup all-purpose flour


• 1/4 cup milk


• 2 eggs


• 1/2 teaspoon ground nutmeg


• 1 pinch freshly ground white pepper


• 1/2 teaspoon salt


• 1 gallon hot water


• 2 tablespoons butter


• 2 tablespoons chopped fresh parsley

Directions

1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.


2. Press dough through spaetzle maker, or a large holed sieve or metal grater.


3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.


4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

German Spaetzle Dumplings

Easy and Delicious Chicken

A slow cooker recipe that is the best! You can start with frozen chicken breasts without having to adjust the cooking time.

Ingredients

• 6 skinless, boneless chicken breast halves skinless, boneless chicken breast halves


• 1 (8 ounce) bottle Italian-style salad dressing


• 1 (10.75 ounce) can condensed cream of chicken soup


• 1 cup chicken broth


• 1 (8 ounce) package cream cheese


• 1/2 teaspoon dried basil


• 1/2 teaspoon dried thyme


• salt and pepper to taste

Directions

1. In a slow cooker, combine the chicken breasts and Italian-style dressing.


2. Cover, and cook on Low for 6 to 8 hours.


3. Drain off the juices, and shred the chicken meat. In a medium bowl, mix the soup, broth, cream cheese, basil, thyme, salt, and pepper. Pour over the chicken in the slow cooker. Continue cooking on Low for 1 hour.

Easy and Delicious Chicken

Zucchini Lasagna With Beef and Sausage

This recipe is perfect if you have extra zucchini from the garden and/or you are looking for a great lasagna while on the South Beach or Atkins diets. It replaces lasagna noodles with slices of zucchini, but still tastes like the lasagna you love!

Ingredients

• 1/2 pound ground beef


• 1/2 pound bulk Italian sausage


• 1 onion, chopped


• 4 cloves garlic, minced


• 2 tablespoons chopped fresh basil


• 2 tablespoons chopped fresh oregano


• 2 tablespoons brown sugar


• 1 tablespoon red pepper flakes, or to taste


• 1 teaspoon salt


• 1/2 teaspoon ground black pepper


• 1 (14.5 ounce) can diced tomatoes


• 1 (12 ounce) can tomato paste


• 2 eggs


• 2 cups ricotta cheese


• 1 cup grated Parmesan cheese


• 1 tablespoon chopped fresh parsley


• 1 teaspoon salt


• 3 large zucchini, trimmed


• 2 cups shredded mozzarella cheese, divided


• 2 tablespoons grated Parmesan cheese


• 1 cup shredded mozzarella cheese

Directions

1. Cook and stir ground beef, Italian sausage, onion, and garlic in a large skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease and stir basil, oregano, brown sugar, red pepper flakes, 1 teaspoon salt, black pepper, tomatoes, and tomato paste into the meat. Bring to a boil, reduce heat to low, and simmer meat sauce for 30 minutes. Stir occasionally.


2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.


3. Mix eggs, ricotta cheese, 1 cup Parmesan cheese, parsley, and 1 teaspoon salt in a bowl until thoroughly combined. Pare several slices of skin lengthwise from zucchini, alternating with strips of remaining skin. Cut zucchini into long strips to resemble lasagna noodles. Discard seedy middle strips.


4. Place 1/3 of the zucchini strips into bottom of the prepared baking dish, filling in any gaps with scrap pieces of zucchini. Spread half the ricotta mixture over zucchini; spread 1 cup of mozzarella cheese over ricotta mixture; spread 1/3 of the meat sauce over mozzarella cheese. Repeat layers once more, layering 1/3 of zucchini strips, remaining half of the ricotta mixture, 1 more cup of mozzarella cheese, and 1/3 of the meat sauce. Make a third layer of remaining zucchini strips, remaining meat sauce, and 2 tablespoons Parmesan cheese sprinkled on top.


5. Bake in the preheated oven until lasagna is bubbling and top is browned, about 1 hour. If top is browning too quickly, cover dish with aluminum foil during last 15 minutes of baking time. Spread 1 cup mozzarella cheese on top of the casserole and bake until mozzarella cheese topping is melted, 5 to 10 more minutes. Let casserole stand 10 minutes before serving.

Zucchini Lasagna With Beef and Sausage

Darra"s Famous Tuna Waldorf Salad Sandwich Filling

Tired of boring tuna salad? You’ll love this one!!!

Ingredients

• 1/2 cup mayonnaise


• 1 tablespoon prepared Dijon-style mustard


• 1/4 teaspoon curry powder


• salt and pepper to taste


• 1 (6 ounce) can oil-packed tuna


• 1 shallot, finely chopped


• 1 Granny Smith apple, cored and diced


• 1/4 cup chopped walnuts


• 1/2 cup diced celery


• 1 teaspoon sweet pickle relish


• 4 large croissants


• 4 leaves lettuce


• 4 slices Swiss cheese

Directions

1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Add tuna, shallot, apple, walnuts, celery and pickle relish and toss until all ingredients are coated with dressing.


2. Lightly toast the croissants. Split in half, place a lettuce leaf on the bottom half of the croissant and fill with tuna salad. Top with a slice of Swiss cheese and the top half of the croissant. Serve with a dill pickle and potato chips. Bon appetit!

Darra"s Famous Tuna Waldorf Salad Sandwich Filling

Vegetarian Kale Soup

This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter’s night. It is full of dark green kale, potatoes, and cannellini beans.

Ingredients

• 2 tablespoons olive oil


• 1 yellow onion, chopped


• 2 tablespoons chopped garlic


• 1 bunch kale, stems removed and leaves chopped


• 8 cups water


• 6 cubes vegetable bouillon (such as Knorr)


• 1 (15 ounce) can diced tomatoes


• 6 white potatoes, peeled and cubed


• 2 (15 ounce) cans cannellini beans (drained if desired)


• 1 tablespoon Italian seasoning


• 2 tablespoons dried parsley


• salt and pepper to taste

Directions

1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Vegetarian Kale Soup

Layered Chicken and Black Bean Enchilada Casserole

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Ingredients

• 2 cups diced chicken breast meat


• 1/2 teaspoon ground cumin


• 1/2 teaspoon ground coriander


• 2 tablespoons chopped fresh cilantro


• 1 (15 ounce) can black beans, rinsed and drained


• 1 (4.5 ounce) can diced green chile peppers, drained


• 1 (10 ounce) can red enchilada sauce


• 8 (6 inch) corn tortillas


• 2 cups shredded Mexican blend cheese


• 1 (8 ounce) container sour cream

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).


2. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.


3. Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.


4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Layered Chicken and Black Bean Enchilada Casserole

Spinach Chickpea Curry

A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.

Ingredients

• 1 tablespoon vegetable oil


• 1 onion, chopped


• 1 (14.75 ounce) can creamed corn


• 1 tablespoon curry paste


• salt to taste


• ground black pepper to taste


• 1/2 teaspoon garlic powder, or to taste


• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed


• 1 (12 ounce) package firm tofu, cubed


• 1 bunch fresh spinach, stems removed


• 1 teaspoon dried basil or to taste

Directions

1. In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.


2. Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

Spinach Chickpea Curry

Quick Gnocchi

An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.

Ingredients

• 1 cup dry potato flakes


• 1 cup boiling water


• 1 egg, beaten


• 1 teaspoon salt


• 1/8 teaspoon ground black pepper


• 1 1/2 cups all-purpose flour

Directions

1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.


2. Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.


3. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.


4. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Quick Gnocchi

St. Louis Toasted Ravioli

The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.

Ingredients

• 2 tablespoons whole milk


• 1 egg


• 3/4 cup Italian seasoned bread crumbs


• 1/2 teaspoon salt (optional)


• 1/2 (25 ounce) package frozen cheese ravioli, thawed


• 3 cups vegetable oil for frying


• 1 tablespoon grated Parmesan cheese


• 1 (16 ounce) jar spaghetti sauce

Directions

1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.


2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.


3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

St. Louis Toasted Ravioli

Becky"s Chicken Salad

Whipped cream gives this salad a lift. Serve on lettuce leaf or sandwiches.

Ingredients

• 2 1/2 cups diced and chilled, cooked chicken meat


• 1 cup chopped celery


• 1 cup sliced, seedless grapes


• 1/2 cup sliced almonds


• 2 tablespoons chopped fresh parsley


• 1 teaspoon salt


• 1 cup mayonnaise


• 1/4 cup heavy whipping cream

Directions

1. In a medium bowl, whip cream to soft peaks.


2. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Becky"s Chicken Salad

Absolutely Fabulous Portobello Mushroom Tortellini

Gourmet, delicious, and so easy – what could be better? A must for impromptu dinner guests.

Ingredients

• 1 pound cheese tortellini


• 2 large portobello mushrooms


• 1/4 cup white wine


• 1 tablespoon chopped fresh parsley


• 2 cloves garlic, minced


• 8 ounces Alfredo-style pasta sauce


• salt and pepper to taste


• 1/3 cup grated Parmesan cheese

Directions

1. 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.


2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.


3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.


4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.


5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Absolutely Fabulous Portobello Mushroom Tortellini