Chicken Tetrazzin

Ingredients

Original recipe makes 8 servings                    

Makes servings USMetricAdjust Recipe (Help)

 

1 pound cooked and drained spaghetti

5 chicken breasts, cooked and cubed

2 (10.75 ounce) cans condensed cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon
1/4 cup shredded Cheddar cheese
Directions

1. Put cooked spaghetti into 9x13-inch baking dish. Place chicken on top of spaghetti.
2. In medium saucepan heat together soup, water, butter, and bouillon. Bring to a boil and then pour over the pasta and chicken. Put shredded cheese (to taste) on top and press down a bit.
3. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Skillet Lasagna

adapted from a Pampered Chef recipe

Ingredients:

1 jar marinara sauce
3 c. water
8 oz lasagna noodles
1 lb bulk Italian sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz Parmesan cheese
2 tbsp chopped fresh parsley, divided
1 c. fresh whole milk ricotta cheese (about 8 oz)
1/2 c. shredded mozzarella cheese
1/4 tsp coarsely ground black pepper
Additional grated Parmesan cheese (optional)

Directions:

Combine sauce and water in large skillet. Cover; bring to a boil. Meanwhile, break noodles crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally. As noodles cook, place sausage into a different skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.
Meanwhile, grate Parmesan cheese. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in medium bowl. Scoop cheese mixture over noodles in dollups. Cover skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.
To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.
Yield: 6 servings

Cook’s Tips: Wrapping lasagna noodles in a clean kitchen towel before breaking into quarters prevents them from scattering around your countertop.

The attractive ruffled edge of regular lasagna noodles add to this dish's visual appeal. No-boil noodles can be used instead of the regular lasagna noodles, if desired. Reduce cooking time of noodles to 10-12 minutes; proceed as recipe directs.

Fresh whole milk ricotta cheese is preferred in this recipe for its smooth texture. Look for fresh ricotta cheese at the deli. Drain off excess liquid before using.

PW's Chicken Parm

4 to 6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt & Pepper to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine—white or red is fine
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley
1 generous cup freshly grated Parmesan cheese
Thin linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste.
Allow to cook for 30 minutes.

*Cook linguine until al dente*

Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley.
Serve immediately.

Wangler Lasagna

Ingredients
1 pkg. lasagna noodles
1 lb. ground beef
1 lb. ground italian sausage
1 12 oz. container Ricotta cheese
1 12 oz. container Cottage cheese
1 egg
1 giant jar of Prego
Mozzarella cheese
Parmesan cheese
Mushrooms
fresh sliced tomatoes
onion (if desired)

Directions:
Heat oven to 400. Boil the noodles while browning the sausage and ground beef together. Add spices like pepper, garlic, diced onion, etc. When the meat is cooked, drain the fat and add the spaghetti sauce and mushrooms. In a separate bowl, mix the cottage and ricotta cheeses together with 1 egg. Using a deep dish disposable/foil pan or deep dish lasagna pan, put enough spaghetti sauce on the bottom of the pan to coat it so the noodles don't stick. First put a layer of noodles, then meat, then cheese blend. Put a small amount of mozzarella cheese and then start again until the pan is full. On the top layer of the cheese cover it with mozzarella and then put the fresh sliced tomotoes and sprinkle with parmesan cheese and italian seasoning. Cover with foil and bake at 400 for 1 hr and 45 minutes to 2 hours.

Sausage and Pepper Baked Ziti

(makes 2 - one for now, one for the freezer)

Ingredients

1 pound(s) sweet and/or hot Italian sausage links, casings removed
4 clove(s) garlic, crushed with press
2 large red, green, and/or yellow peppers, cut into 1/4-inch slices
1 (1-pound) jumbo onion, cut in half, then cut crosswise into 1/4-inch slices
1 pound(s) sliced white mushrooms
1 can(s) (28-ounce) whole tomatoes in puree
1 can(s) (15-ounce) tomato puree
1 teaspoon(s) salt
1 pound(s) ziti or penne pasta
1 package(s) (8-ounce) shredded part-skim mozzarella cheese
1/2 cup(s) freshly grated Pecorino Romano cheese

Directions

In deep 12-inch nonstick skillet, cook sausage on medium 10 minutes or until browned, stirring and breaking it up with side of spoon. With slotted spoon, transfer sausage to medium bowl.
In drippings in skillet, cook garlic, peppers, onion, and mushrooms, covered, 10 minutes. Uncover and cook 8 minutes longer or until vegetables are tender and most of liquid has evaporated. Stir in tomatoes, tomato puree, and salt; heat to boiling on medium-high, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and cook sauce 10 minutes, stirring occasionally.
Meanwhile, cook pasta according to package directions, but cook 2 minutes less than recommended cooking time.
Preheat oven to 400 degrees F. Reserve 1/2 cup pasta cooking water. Drain pasta. Return pasta and reserved cooking water to pot; stir in tomato sauce to coat pasta. Add mozzarella and reserved sausage; toss to combine. Divide mixture evenly between 2 shallow ungreased 2 1/2-quart ceramic baking dishes. Sprinkle with Romano cheese.
Bake one casserole 20 to 25 minutes or until top browns and sauce is bubbling. Let stand 10 minutes. Meanwhile, prepare second casserole for freezing.

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To reheat after thawing 24 hours:

Conventional oven: Heat, loosely covered, at 350 degrees F 1 hour; uncover and heat 30 minutes longer.

Microwave oven: Heat, covered, on Low (30 percent) 35 minutes, then on High 15 minutes longer

Meatballs

Yields: 36 meatballs
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min

Ingredients

1 pound(s) ground beef
1/2 cup(s) soft bread crumbs
1 tablespoon(s) parsley flakes
1 teaspoon(s) salt
1 whole(s) egg
1/4 cup(s) ketchup
1 teaspoon(s) onion powder
1/4 teaspoon(s) pepper

Directions

Combine all ingredients in a bowl.
Shape meat into 1" balls
Arrange on greased 13x9 inch pan
Bake at 375 degrees for 20 minutes, turning meatballs halfway through.

Cavatini recipe

Makes 8 servings

3 C. mixed, uncooked pasta, such as 1 C ea. rigatoni and mostaccoli plus 1/2 C each rotini and shell macaroni
1 lb. ground beef
1/2 medium onion, chopped
1/2 green pepper, chopped
3 oz. pepperoni, sliced
1 (28-30) oz. jar spaghetti sauce
1 C. cream-style cottage cheese
12 oz. mozzarella, grated

Cook pasta according to package directions; drain well and set aside.
Brown ground beef in skillet over medium-high heat with onion and green pepper until onion is translucent, 5-8 minutes. Stir in pepperoni and cook until heated through.
Drain fat. Combine spaghetti sauce and beef mixture; simmer 5 minutes. Arrange half the pasta in lightly greased 3 quart casserole. Spoon on half the meat mixture, spread with cottage cheese and sprinkle with half the mozzarella. Arrange second half of pasta on top, spoon on remaining meat mixture and top with remaining mozzarella.

Bake, uncovered, at 350 degrees 30-35 minutes, or until heated through.

This dish can be prepared ahead for baking later.

Eggplant Parmesan

1 egg, beaten
1 eggplant, thinly sliced
Italian seasoned breadcrumbs
Speghetti sauce
Mozzarella cheese
Parmesan cheese
1/8 tsp dried basil

Preheat oven to 350. Dip eggplant slices into egg and then into bread crumbs. Coat evenly on each side. Place in a single layer on a cookie sheet. Bake in preheated oven for 5 minutes on each side.

In 9x13 dish, spread speghetti sauce to cover bottom. Place layer of eggplant slices in sauce. Sprinkle with mozzarella and parmesan cheese. Sprinkle basil on top. (can repeat layers, ending with cheese)

Bake in preheated oven for 35 minutes, or until golden brown.

Easy Italian Stew

Prep. 5 min | Total: 25 min.

2 Tbsp. Italian Dressing
1lb bulk Italian sausage
2 cans (14 1/2oz each) fat free, reduced sodium chicken broth
1 pkg. (16oz) stir fry veggies (onions & sliced green, yellow and red peppers)
1 can (15oz) Cannellini beans, rinsed & drained
1 can (14 1/2oz) Italian style diced tomatoes, undrained
1 cup elbow macaroni, uncooked (I actually used 2 cups instead)
1 cup shredded mozzarella cheese

Heat dressing in large saucepan on medium heat. Add sausage, cook 8 to 10 minutes or until cooked through, stirring occasionally to break sausage into small pieces. Add broth, stir fry veggies, beans and tomatoes. Bring to a boil. Stir in macaroni. Reduce heat to medium, simmer 8 to 10 minutes or until macaroni is tender, stirring occasionally. Ladle into 8 serving bowls. Top evenly with shredded cheese. Serve with Ritz crackers or a loaf of Italian bread, if desired.

Makes 8 servings, 1 cup each

Grilled Eggplant Parma

Serves 4

1 large eggplant, cut lengthwise into 4 slices
1 tablespoon olive oil
1 cup shredded part skim milk Mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup sliced basil leaves
2 medium tomatoes, sliced
Heavy-duty aluminum foil wrap

Preheat outdoor or indoor grill or oven broiler. Brush eggplant with oil. Mix cheeses and basil in a bowl and set aside. Place eggplant on slightly greased grill, sliced side facing down. Cook for 4 to 5 minutes; turn and cook for another 4 to 5 minutes. Top eggplant with tomato slices and cheese/basil mixture; cover lightly with aluminum foil wrap and cook for about 2 minutes, or until cheese melts.

Per serving: 175 Calories; 10g Fat; 12g Protein; 11g Carbohydrate; 4gDietary Fiber; 19mg Cholesterol; 251mg Sodium. Exchanges: 1 1/2 LeanMeat; 2 Vegetable; 1 Fat. Points: 4LC
SERVING SUGGESTION: Serve a big green salad on the side.
SERVING SUGGESTION: Add some garlic toast.

Lasagna Rolls

12 lasagna noodles
2 c. FF ricotta cheese
1 egg
1/4 c. parsley
1 1/2 c. part-skim mozzarella cheese
8oz extra lean ground beef
28oz pasta sauce

Preheat oven to 375F.

Cook noodles according to package directions and drain, rinse in cold water. Mix ricotta, egg, parsley, and 1c mozz. in a bowl; set aside. Cook ground beef in skillet over medium heat until browned, drain grease. Spread 1/2 cup sauce in 9x13 baking dish. Spread 3tbs. ricotta mix on each noodle, top with some ground beef and roll up. Arrange seam sides down in baking dish. Top roll-ups with remaining sauce and mozz. Bake loosely covered for 15min. Remove cover and bake for 10 min. longer or until brown and bubbly.