Comfort Spaghetti

Comfort Spaghetti
1 lb ground pork sausage or ground beef (Seasoned well!)
1 medium onion diced
2 stalks celery diced
2 carrots diced
1 green pepper diced
2 gloves fresh garlic minced
1 can diced tomatoes
1 small can tomato sauce
(1/2 cup water if needed)
2 teaspoon dried oregano (1 tablespoon fresh)
2 teaspoons dried basil (2 tablespoons fresh)
1 teaspoon dried parsley
1 cup grated parmesan cheese

Brown ground beef in a sauce pan. Remove and drain. Sauté onions, celery, carrots, garlic, and peppers. Add tomatoes and tomato sauce, if too thick add water. Place meat back into sauce and add all the seasonings. Allow to simmer for 15 minutes. Pour over your favorite pasta and top with Cheese~!

Italian Stew

Italian Stew

4 Small chicken breasts (any part of the chicken will work, I love thighs)
¼ cup flour
Salt and pepper to season
1 medium onion, medium diced
1 clove garlic, minced (I like 2 large ones!)
1 large zucchini, medium diced
1 large red pepper, medium diced
2 stalks celery, medium diced
1 can Italian diced tomatoes
1 small can tomatoes sauce
Chicken broth if needed.
1 can Italian white beans
½ teaspoon red pepper flakes (optional)
1 teaspoon oregano
2 teaspoons basil
Salt and Pepper to taste
½ cup parmesan cheese
2 cups uncooked orzo pasta, small rice like pasta (you can use other pasta if you have it in your pantry!)

Season your chicken and cut them into medium bite-sized pieces. Coat flour, shaking any excess off. In a hot pan with olive oil, brown the chicken on all sides. Remove and allow to rest. Add more oil, ONLY IF NEEDED. Sauté onion, garlic, and celery. When translucent add peppers and zucchini, canned tomatoes and sauce. Add the white beans, I do not drain mine because I feel the starch liquid gives the stew a nice thick and smooth feel, but if you are inclined be my guest. Add all the spices and herbs. Mix together and bring to a simmer. Add chicken back on top of the stew, cover and allow to simmer for 10-15 minutes, until sauce thickens.

Pour over cooked pasta, and top with Parmesan Cheese

Spicy Jack & Mac Cheese

SPICY JACK MAC & CHEESE

2 cups (8oz) dry macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded pepper Jack Cheese
1 cup shredded Monterey jack cheese
½ cup shredded parmesan cheese
1 can 12 fl oz Evaporated milk
½ teaspoon white pepper
2 tablespoons bread crumbs

Preheat oven 350˚. Lightly butter your 2 quart casserole dish, or individual dishes.
Cook macaroni as directed on package.
Mix your cooked pasta, cheeses, ½ of your parmesan cheese, milk and pepper in a bowl and pour into your casserole dish. Combine remaining parmesan cheese and bread crumbs and sprinkle on top of macaroni. Cover with foil and back for 20 minutes. Bake uncovered for an additional 5-10 minutes until golden brown.

* This recipe is also great with-out the spicy cheese, just add an additional cup of Monterey jack cheese.

Baked Chicken Pasta

Baked Chicken Pasta

great for left over chicken!

1 lb favorite small pasta, (I had shells left over)
1 ½ cooked chicken diced
2 cups shredded mozzarella
1 small green pepper, diced
1 small onion, diced
1 small zucchini, diced
1 can stewed tomatoes
1 can tomatoes sauce
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon pepper
Salt to taste

Boil water and cook pasta to ALMOST done! Drain and set aside. Sauté onions, pepper and zucchini, until tender. In the blender combine your stewed tomatoes, tomato sauce, basil, oregano, garlic powder and pepper, and salt if needed. Blend to a smooth consistency. Combine sauce, noodles, cooked chicken, and veggies in frying pan and coat evenly. Add in 1 cup grated cheese and put in a cooking dish. Sprinkle with remaining cheese, and bake at 350˚ for 15- 20 minutes. ENJOY!

Spicey Stuffed Pasta Shells

Spicy Stuffed Pasta Shells

1 box large pasta shells
1 lb Italian sausage
1 can favorite pasta sauce, or your favorite recipe
½ grated mozzarella cheese
1 recipe cheese stuffing


Cheese Stuffing
1 cup ricotta cheese
4 oz softened cream cheese
¾ cup parmesan cheese
½ beaten egg
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoons dried oregano
2 tablespoons fresh basil (or 2 teaspoons dried)


Boil water and cook shells to ALMOST al dente, they will continue to cook in the oven. While pasta is cooking brown the sausage in a pan, if you don’t like the spice Italian sausage you can use ground beef. While meat is browning mix together the stuffing mix. When shells are cooked, cool them off under cold running water. Drain on a kitchen towel until cool. Pour your cheese stuffing into a Ziploc bag, and cut the end of it off to use like a piping bag. Carefully pipe the cheese mixture into the shells, and place in a casserole dish. When meat is complete browned add your pasta sauce, and pour over the shells, and top with the mozzarella cheese. Bake in oven 350˚ until heated through and cheese is melted.

Turkey Meatballs

Turkey Meatballs
















Turkey Meatballs

¾ lb ground turkey, leaner is better
2 garlic cloves, minced
1 large egg, beaten
1/3 cup dried bread crumbs
¼ cup grated parmesan cheese
1/3 cup chopped fresh parsley (or 3 tablespoons dried)

In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. DO NOT OVER MIX THEM! I usually just use my hands. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).

In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes.

These meat balls are great to freeze! I usually only use half of them and freeze the rest. To freeze place meat balls on a cookie sheet on top of wax paper at least 1 inch a part. Place in the freezer for 45 minutes. After they are frozen, place all in a freezer zip lock back. Will keep up to six months!

Dinner Ideas…
Serve with your favorite pasta and red sauce
Smother with BBQ sauce and serve on a bun with provolone cheese

Mushroom Ragout

Submitted by Ashley Austin
(Rachel Ray) my kids even liked this one.

Mushroom Ragout
1/4 c olive oil
1 pound cremini mushrooms, quartered
1/2 t allspice
1 bay leaf
1t marjoram
s and p
1 large carrot grated
2 ribs celery finely chopped
1 large onion finely chopped
4 cloves garlic finely chopped
1 cubanelle pepper chopped and seeded
1 red bell pepper
2 T tomato paste
1 1/2 cups red wine
2c vegetable stock
2 15oz cans stewed tomatoes
Worcestershire sauce to taste
1 pound whole wheat penne
1 cup fresh basil torn up
Parmigiano cheese


Heat oil in large saute pan ove med-high heat. Add mushrooms, allspice, bay leaf, marjoram and s and p.
When mushrooms are brown, and carrots, celery, onion, garlic, and peppers, cook for 5 min. Stir in tomato paste. Add red wine into pan scraping the bottom as you stir, then add stock, stewed tomatoes and Worcestershire sauce. Bring to a boil and simmer about 10 min. Cook whole wheat pasta. Toss together and serve with cheese on top.

Crockpot Lasagne

Submitted by Jenni Baird
Crockpot Lasagne

12 lasagne noodles, uncooked
1 lb ground beef, browned
1 t italian seasoning (1 t basil, 1 t oregano, & 1 t parsley and salt & pepper)
1 jar spaghetti sauce
1/4 c water
16 oz cottage cheese
2 c mozzarella, grated

Break noodles in half and place in bottom of greased crockpot. stir seasoning into meat and spread half over noodles, layer half of sauce and water, half of cottage cheese, and half of mozzarella over beef. repeat layers. cover and cook on low 4-5 hours. do not cook more than 5 hours. Serve w/greek salad (greens, tomatoes, olives, feta).

Chinese Beef Noodles

This is one of Brent & I's favorite meals!

Chinese Beef Noodles

1 green pepper
1 small onion
2 small carrots
2 small beef steaks (I prefer sirloin)
1 tablespoon olive oil
¼ cup Asian Salad Dressing Light House brand is very good)
1 package Asian noodles (dried linguine will work too)
2 tablespoons sesame seeds ( or chopped peanuts)

Prep: Place beef steaks in freezer for 10 minutes to make slicing easier. Chop pepper, onions, and carrots all in bite size pieces for stir fry. Boil water and cook noodles. After steak has set cool, slice very thin slices, cutting against the grain.

Stir fry the meet on HIGH heat with oil and allow to brown. Remove and allow to rest while you stir fry the vegetables in the same pan. Add the beef back when vegetables are tender. Add cooked noodles directly into pan. Mix all ingredients together and coat with salad dressing. Serve in bowls and dress with sesame seeds!

Left over option:
Next day simmer left overs in beef broth for a yummy warm soup!

Spinach & Sundried Tomato Pasta

Submitted by Angela Hirst
** free of dairy, egg & nut products

Spinach & Sundried Tomato Pasta

1 c. chicken broth
12 sundried tomatoes
8 oz. penne pasta
1 T. olive oil
1/8 t. crushed red pepper flakes
½ t. basil
3 cloves garlic
1 bunch spinach (almost a whole bag)
¾ c. cubed ham
¼ c. parmesan cheese, balsamic vinegar

Cook pasta. Drain. Sauté garlic in oil & pepper. Add spinach; cook until wilted. Add broth, tomatoes, and ham. Cook 2 minutes. Combine all ingredients in bowl. Top with cheese and vinegar to taste.

Creamy Beef Noodles

Submitted by Ashley Austin

Creamy Beef Noodles

1 pound beef tenderloin
coarse salt and peper
3 T canola oil
1medium onion thinly sliced
1 pound white mushrooms sliced
1 cup reduced-sodium canned beef broth
1 T dijon mustard
1/2 c sour cream
dash of dill
egg noodles

Slice beef into 2in llong strips, heat 2 T of oil in skillet over high heat. Brown meat in two batches about 1 min per side, set aside. In same skillet, heat remaining oil and add onion. Cook until lightly browned. Add mushrooms, cover and cook about 7 min. Add broth and simmer uncovered until thickened. Stir in mustard and then return meat to mixture. Cook about 2 minutes them remove from heat and stir in sour cream then the dash of dill. Serve over egg noodles.

Whitaker's Lasagna

Submitted by Carli Gadd

Whitaker's Lasagna

1 lb hamburger
1/2 tsp garlic powder
1 clover garlic crushed
1 Tbsp. Italian seasoning
1 tsp salt and pepper
Brown meat, drain, and add above seasonings.
Add
28 oz can of tomatoes with liquid
16 oz tomato sauce
Simmer 10 minutes

In separate bowl mix
1 pint cottage cheese
1 1/2 Tbsp Parsley
1/2 c. parmesan chceese
1 beaten egg
1 tsp salt
1.2 tsp pepper
1 1.2 lbs grated monterray Jack cheese

During this process boil 10 lasagna noodles. Make layers of noddle,
cheese then meat then repeat noodle, cheese, then meat.
Cover in foil, bake at 350 degrees for 45 minutes. Allow it to sit 5
minutes before serving.

Pasta with Grilled Marinated Chicken and Vegetables

Submitted by Steph Cooper

PASTA WITH GRILLED MARINATED CHICKEN AND VEGETABLES
4 skinless chicken breasts
16 oz. pkg. penne pasta
3/4 cup Italian dressing
2 med. Japanese eggplants, cut in half lengthwise
1 lg. red bell pepper, quartered
1 med. zucchini, cut in half lengthwise
5 mushrooms
1 med. yellow squash, cut in half lengthwise
1 med. onion, cut in 1/2 in. thick rings
1/2 cup Parmesan cheese, shredded
1/3 cup slivered fresh basil
leave ssalt and pepper to taste

Rinse frozen chicken under cold water to remove ice glaze. Pat dry. Marinate chicken and veggies separately in 1/4 cup each Italian dressing, refrigerate overnight. Cook pasta. Drain, place in large bowl and toss with 1/4 cup Italian dressing. Grill vegetables and chicken at medium heat until done. Vegetables should be slightly charred, but still tender. Brush chicken and vegetables with marinade while grilling. (Mushrooms may be skewered on bamboo stick for easier grilling.) Cut chicken and veggies in 1 in. chunks. Toss with pasta, cheese, and basil. Season with salt and pepper. Add more dressing is desired. May be served warm or cold. Serves 4-6.