1. Chop 1 small zucchini and mince ¼ cup onion, sauté in olive oil, over med. heat until the zucchini starts to brown
2. Transfer to a separate bowl and brown the ground beef. Add ½ tsp garlic powder to meat as it is browning. Remove the extra grease and throw away when cool (don’t put grease down your sink, it will clog when it hardens)
3. Add vegetables back to the skillet along with a jar of your favorite spaghetti sauce, 1 can diced tomatoes and ½ tsp salt.
4. Cover with a lid and allow to simmer for at least 30 min, stirring every so often
5. Meanwhile cook your pasta in salted water to al dente (soft but with some bite left)
6. Serve with Parmesan cheese.
Tuscan Chicken Pasta
1. Cook 1/2 lb of corkscrew or penne pasta to al dente
2. saute 1/2 jar of sun-dried tomatoes in the oil they came in and 2 whole cloves of garlic
3. Remove from pan and chop up tomatoes
4. Lightly dredge 1/2 lb of chicken breast cut into pieces in flour mixed with seasoned salt
5. Fry chicken in the tomato oil on both sides for several min (until chicken is done)
6. Pour in 1 cup milk and 4oz (1/2 package) of cream cheese cut into small pieces
7. Stir and break up cream cheese with spoon
8 Add 1/2 cup shredded mozzarella cheese and 1/2 cup shredded cheddar cheese, stir until melted
9. Add 1/2 tsp salt, 1/2 tsp basil and chopped tomatoes
10. Add pasta and stir to coat
**If sauce gets too thick add some of the salted pasta water to skillet and stir
2. Cook 1/2 lb of penne pasta to al dente
3. In a saucepan melt 1Tbsp of butter over medium heat. Add 1 Tbsp of flour and stir until a rue has formed.
4. Add 1 cup milk and 1 tsp salt, stir until the sauce starts to thicken
5. Add 4 oz cream cheese cut into cube and stir until it starts to melt
6. Add 1/2 cup of parmesan cheese and 1 cup of mozzarella or Italian blend cheese and stir until melted. Turn off heat.
7. Add 1/2 cup of sour cream, 2 Tbsp mayonnaise, 2 Tbsp Miracle Whip and stir.
8. Add 1 or more cups of chicken water (or chicken stock or pasta water) and stir
9. Add a pinch of red pepper flakes for a kick
10. Mix together chicken, artichokes, onions, spinach and sauce
11. In an oblong baking dish, spread out pasta and pour over sauce mixture, and stir
12. Crush 1/2 package of Ritz crackers and sprinkle over casserole, drizzle with 1/2 stick of melted butter.
13. Cover with foil and bake for 15 min, remove foil and bake for another 10-15 min.
Serve and enjoy
9. Add 1/2 tsp salt, 1/2 tsp basil and chopped tomatoes
10. Add pasta and stir to coat
**If sauce gets too thick add some of the salted pasta water to skillet and stir
Spinach Artichoke Casserole
1. Boil 1 frozen chicken breast in water mixed with seasoned salt, until done. Let rest and chop. (you can add more chicken or omit for a vegetarian dish)2. Cook 1/2 lb of penne pasta to al dente
3. In a saucepan melt 1Tbsp of butter over medium heat. Add 1 Tbsp of flour and stir until a rue has formed.
4. Add 1 cup milk and 1 tsp salt, stir until the sauce starts to thicken
5. Add 4 oz cream cheese cut into cube and stir until it starts to melt
6. Add 1/2 cup of parmesan cheese and 1 cup of mozzarella or Italian blend cheese and stir until melted. Turn off heat.
7. Add 1/2 cup of sour cream, 2 Tbsp mayonnaise, 2 Tbsp Miracle Whip and stir.
8. Add 1 or more cups of chicken water (or chicken stock or pasta water) and stir
9. Add a pinch of red pepper flakes for a kick
10. Mix together chicken, artichokes, onions, spinach and sauce
11. In an oblong baking dish, spread out pasta and pour over sauce mixture, and stir
12. Crush 1/2 package of Ritz crackers and sprinkle over casserole, drizzle with 1/2 stick of melted butter.
13. Cover with foil and bake for 15 min, remove foil and bake for another 10-15 min.
Serve and enjoy
Lasagna Pasta
For regular lasagna or for a large pan of lasagna pasta double recipe
1. In a mixing bowl combine 1 egg beaten, 1 1/2 cups cottage cheese, 1/4 cup parmesan cheese,
1/2 Tbsp parsley, salt and pepper to taste. Set aside
2. Brown 1/2 lb ground beef in a skillet with a sprinkle of garlic powder. Drain and discard grease.
3. Add 8 oz tomato sauce, 4 oz tomato sauce, 6 oz tomato paste, 1/2 tsp basil, 1/2 tsp salt. Allow to simmer for 10 min.
4. Cook and drain 1/2 lb pasta of your choice
5. In a glass baking dish layer pasta, cottage cheese mixture, sauce and mozzarella cheese. Repeat until all ingredients are used.
6. Bake in a 375 degree oven for 30 min.
Mac-n-Cheese 3 Ways
1. In a saucepan over medium heat melt 1/2 stick of butter.
1. Prepare you seafood of choice (I used lobster tail and canned crab meat, but you could use shrimp or scallops or whatever you like)
Mac-n-Cheese 3 Ways
Creamy Classic
1. In a saucepan over medium heat melt 1/2 stick of butter.
2. Add 2 1/2 cups cheddar cheese and stir until melted and gooey
3. Add 1 can of condensed cheddar cheese soup, 1 cup of milk, 1/2 cup sour cream, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 tsp pepper.
4. Stir until creamy smooth and set aside
** This makes 2 small 8x8 pans or 1 large 9x13 (I freezes well, so you can save the other half for later)
5. Prepare your favorite pasta to al dente and place in you baking dish
6. Pour on the cheese mixture and stir well
7. Crush some cracker crumbs and sprinkle over the top, drizzle with melted butter
8. Bake at 350 for 30 min.
BBQ Chicken
1. Using a smoked whole chicken: remove skin, remove meat from bones and chop up.
2. Place the meat in a bowl mix with your favorite BBQ sauce
3. Stir into the creamy classic recipe, top with cracker crumbs and butter and bake
Seafood Medley
1. Prepare you seafood of choice (I used lobster tail and canned crab meat, but you could use shrimp or scallops or whatever you like)
2. In the cheese mixture I used gouda cheese instead of cheddar but that is optional
3. Mix together, top with cracker crumbs and butter and bake.
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