Chicken Parmesan Casserole

2 pounds chicken breasts or thighs, cubed
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. garlic powder
1 - 24 oz. jar marinara sauce
1/2 C. shredded Parmesan cheese
1 1/2 C. shredded mozzarella cheese
1 C. Panko, toasted
2 T. olive oil
1/4 C. fresh herbs (parsley, basil, oregano, etc.), chopped

Preheat oven to 350 degrees. Spray 11x7 1/2 in. baking dish with cooking spray.
Place cubed chicken in pan and season with salt, pepper and garlic powder. Pour marinara sauce over the top and stir to mix. Sprinkle both cheeses over the top and the chicken and sauce.
In a small bowl, combine the panko, herbs and olive oil. Spread seasoned panko evenly over the top of the cheese layer. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until chicken has cooked through and the casserole has begun to brown and is bubbling. Serve over spaghetti. Serves 6-8 people.

To freeze: make as directed except do not cook.  Cover and freeze.

When frozen: Thaw overnight in refrigerator. Bake at 350 degrees as noted above

Cheesy Sausage Pasta Bake

1 lb. Jimmy Dean sausage
1 lb. penne pasta
1 - 24 oz. jar spaghetti sauce
2 t. dried Italian seasoning
1/4 t. salt
1 - 15 oz. container Ricotta cheese
2 C. shredded mozzarella cheese, divided
3 T. grated Parmesan cheese
2 T. parsley (optional)

Preheat oven to 350 degrees. Cook pasta and remove from heat 1 minute before suggested cooking time. Drain and set aside. Cook sausage in large skillet until thoroughly cooked, 8-10 minutes. Drain off fat.  In large bowl, stir in spaghetti sauce, Italian seasoning, salt and cooked pasta.  Place 1/2 of mixture in 9x13 baking dish sprayed with cooking spray.  In medium bowl, combine Ricotta cheese, 1 C. of mozzarella cheese and Parmesan cheese.  Mix well and layer over pasta mixture.  Top with remaining pasta mixture.  Sprinkle 1 C. mozzarella cheese on top. Sprinkle with parsley, if desired.  Bake for 30 minutes or until hot and cheese is melted.  Serves 8.

Label: Thaw.  Bake at 350 degrees for 30-45 minutes or until heated through.

French Bread Pizza

1 loaf sliced French bread (or 2 loaves of Baguettes sliced fairly thin)
1 lb. hamburger
1-2 T. dried onion, depending on how much onion you like
1 can Cream of Mushroom soup
Italian Seasoning, to taste (I used approximately 3-4 T.)
1/2 pound grated Mozzarella cheese
1 - 15 oz. jar marinara or pizza sauce

Brown hamburger with onion. Drain off fat.  Add cream of mushroom soup and stir together well. Add Italian Seasoning and mix well again. Placed sliced bread on cookie sheets. Spread meat mixture on the bread, top with Mozzarella cheese and then top that with marinara or pizza sauce. Bake at 375 degrees for 10 minutes or until cheese is melted.

To freeze: Make pizzas but do not bake.  Place pizzas on cookie sheets in the freezer and let them freeze.  Transfer to zip-loc freezer bags until ready to eat.

Label:  Place pizzas on cookie sheet, bake at 375 degrees for 10 minutes if thawed and for 20 minutes if frozen, or until cheese is melted. ENJOY!!

Homemade Italian Sausage Pizza Kit

9 Rhodes dinner rolls, thawed to room temperature
1/2 C. Pizza sauce
1C. grated mozzarella cheese
8 oz. Italian sausage
1/4 of green pepper, seeded  & sliced thin
Any other pizza toppings your family enjoys

Combine rolls together into a large ball and roll out on pastry sheet or floured surface into a 13" circle. Place on a 12" sprayed pizza pan.  Roll edges up a little. (Or if using a cookie sheet to cook on, roll a rectangle slightly smaller that the pan.)  Top with pizza sauce and sprinkle with cheese.  If using sausage links, remove sausage from casing and pinch into dime-sized pieces.  Spread around pizza.  Add green pepper slices.  Bake at 425 degrees for 10-15 minutes or until sausage is no longer pink and cheese is melted.  Garnish with fresh ground pepper, if desired.

Fun family option - take 2 rolls and combine for four smaller pizzas (single serving size) and let your kids make their own creations!

Label - Thaw all ingredients. Combine rolls together & roll out to make pizza crust.  Top with pizza sauce and cheese.  Pinch sausage into dime-sized pieces and place on pizza, place green peppers on pizza.  Bake at 425 degrees for 10-15 minutes.

Chicken Parmesan

2 egg whites
2/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced fat parmesan cheese- divided
4 1/2 lbs chicken breast

In mixing bowl beat egg whites with fork until slightly frothy. Mix bread crumbs and 1/2 of Parmesan cheese in a pie plate. Dip chicken in egg whites and then into breadcrumbs coating both sides. Lightly coat baking pan and place chicken in pan and freeze.

Label: Thaw. Preheat oven to 400 degrees. Bake for approx. 12 minutes on each side until chicken is no longer pink in the center. Can serve with pasta.

Baked Ziti

1 pound ground beef, cooked & drained
16 oz. package ziti pasta
15 oz. Ricotta cheese
1 pound shredded Mozzarella cheese
1 egg, beaten
2 tsp. Italian seasoning
32 oz. spaghetti sauce
1/4 C. grated Parmesan cheese

Cook ground beef and drain off fat. Set aside. Cook pasta approx. 8 min. or until al dente. Do NOT overcook pasta! While pasta is cooking, combine Ricotta cheese, Mozzarella cheese (save 4 oz. for topping), egg and Italian seasoning in large bowl and mix together well. Add cooked ground beef to cheese mixture and mix together. Spray bottom of 9x13 pan with cooking spray then layer dish as follows - spaghetti sauce, ziti pasta, cheese mixture, spaghetti sauce, ziti pasta, cheese mixture. Finish with spaghetti sauce and top with left over Mozzarella cheese and grated Parmesan cheese. Bake 375 degrees for 30 minutes. Let stand 5-10 minutes before cutting. Serve with green salad and garlic bread if desired.

Label: Thaw dish in refrigerator, bake 375 degrees for 30 minutes. Let stand 5-10 minutes before cutting. Serve with green salad and garlic bread if desired.

Baked Chicken Parmesan

2 egg whites
2/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced fat parmesan cheese- divided
4 1/2 lbs chicken breast

In mixing bowl beat egg whites with fork until slightly frothy. Mix bread crumbs and 1/2 of Parmesan cheese in a pie plate. Dip chicken in egg whites and then into breadcrumbs coating both sides. Lightly coat baking pan and place chicken in pan and freeze.

Label: Thaw. Preheat oven to 400 degrees. Bake for approx. 12 minutes on each side until chicken is no longer pink in the center. Can serve with pasta.

"Pink Pasta"

1 pkg any kind of pasta - we like Bowtie or Rotini

1 pd of sausage or ground beef

1 cup of diced onions

1 T minced garlic

1 jar of your favorite spaghetti sauce

1 8 oz pkg cream cheese

8 oz mozzarella cheese

Prepare pasta according to directions.  Meanwhile, brown the meat with the onions and garlic. I still season it a bit with Salt and Pepper and probably a little Garlic Salt as well - I'm a season as you go kinda person.  That's why everything is called a Connie Concoction at our house :).

Add the spaghetti sauce to the meat mixture and simmer until warmed through.  Add the cream cheese in chunks to help it melt into the sauce.

Now add the pasta and 1/2 of the cheese.  Place all of it a baking dish and top with remaining cheese. Bake at 350 degrees for 20 minutes.

Label:  Thaw completely.  Top with cheese and bake for 20 minutes.

White Bean Spinach Ravioli

Pasta

1 1/2 cups of unbleached flour

1/4 cup semolina flour

1 tsp salt in a bowl

1 tsp olive oil

2 eggs

Filling

2 cups white beans, cooked

1 cup ricotta cheese

1/2 cup mozzarella cheese

1/2 cup spinach leaves

Sauce

2 tbsp olive oil

Medium onion chopped

2 tsp dry oregano

2 tsp dry basil

1 bay leaf

1 clove garlic, minced or pressed

1 tsp sugar

1 large can tomato sauce

Salt to taste

Follow instructions for making the pasta.

Combine filling ingredients in food processor. Add salt or pepper if desired.

Roll out pasta and make 1 inch squares. Place small spoonful of filling in the middle, place top ravioli piece and pinch edges closed - if pasta is not moist enough, brush around the edges with water before sealing with top piece.

Boil water in pot. Add frozen ravioli and let boil 4-6 minutes. Ravioli becomes tender, slightly translucent and floats when fully cooked. Serve with favorite tomato or cream sauce (to make sauce above, place onion and olive oil in large pan with medium heat, cook until onion is softened but not quite brown, stirring frequently. Add garlic, tomato sauce, herbs, sugar and lower heat and simmer for 20 minutes, again, stirring frequently).

Enjoy!

~Snapps, McKays

CHICKEN CACCIATORA -Hunter's Style

(This recipe will feed eight hungry Italians!)

5 Pounds chicken, trimmed, skinned, and cut into pieces
(I use thighs because they're inexpensive and tasty!)
1/4 C Olive Oil or Canola Oil
1 C Flour
1 C Chopped Onion
1 C Sliced Mushrooms
1 C Julienned Carrots
1 C Julienned Green Bell Pepper
1/8 C Minced Garlic
8 C Tomatoes, Diced and Peeled. (I use canned)
6 oz can Tomato Paste
2 T Chicken Broth granules
1 tsp Oregano
1 tsp Basil
1 1/2 tsp Salt
1 tsp Black Pepper
Freshly Ground Romano or Parmesan Cheese (Optional)

Wash and drain chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour, and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain.

Saute the onion, mushrooms, carrot, green pepper, and garlic in the hot oil until onions are translucent. Add tomatoes, paste, broth, herbs, salt and pepper. Stir and cook over medium heat for another 5 minutes.

Add all of the chicken pieces and mix well. Turn down the heat very low. Simmer, covered, for at least 1 hour. The longer you simmer the more tender the chicken becomes. Adjust the salt and pepper to your taste. Serve with freshly grated cheese atop your favorite pasta noodles, or with a crusty loaf of Italian bread that you dip in the sauce. Recipe is VERY saucy!

Label:

Place frozen mixture in crock pot. Cook on "High" 3-4 hours, or on "Low" for 6-8 hours. Chicken should be as tender as butter and falling off the bones. If thawed first, decrease cooking time substantially.

Manicotti

Will post recipe tomorrow

Layered Pasta

1 lb. italian sausage
4 1/2 cups uncooked bowtie pasta
12 oz. shredded italian cheese
40 oz. spaghetti sauce
2 small cans chopped olives

Cut up sausage into slices and cook with italian seasoning. Cook pasta 1/2 the time it states on the box.
Layer in a pan: pasta, meat, sauce, cheese, pasta, meat, sauce, cheese. Freeze.

Thaw: Bake covered 350 for 30 minutes or until top cheese is melted.

Spaghetti Sauce

1 lb hamburger browned

1 onion chopped

2 cloves of garlic chopped

1 can tomato paste

4 cups canned tomatoes

1 c. water (I use juice from the tomatoes)

1 Tbl salt

1 Tbl sugar

1/4 tsp pepper

1/8 tsp all spice

1/8 tsp chili powder

1/4 tsp thyme

1/3 cup chopped parsley

1 bay leaf

Brown hamburger, onion, and garlic. Add rest of ingredients and simmer for 45 min to an hour. I also sprinkle a little oregano and basil into the pot while cooking.

Label:

Defrost. Warm up and serve over noodles.

MINI PIZZA MEAT LOAVES

Serves 6 (Recipe can be doubled)


• 1 (26 ounce) jar pasta sauce, divided
• 1 1/2 cups Italian Bread Crumbs
• 2 eggs, beaten
• 1 medium onion, chopped
• 1/4 cup chopped fresh green pepper
• 2 large carrots, finely shredded
• 1 medium potato, finely shredded
• 1 teaspoon Oregano (dry)
• 1 T. Minced Garlic, or 2 cloves chopped fine
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 1 1/2 lbs ground meat (beef, turkey, Italian sausage, etc.)
• 1 mozzarella cheese stick per loaf (optional)
• Shredded mozzarella for topping, if desired

1. Combine 3/4 cup pasta sauce, bread crumbs, eggs, onion, vegetables, oregano and garlic; Mix well. Add ground meat and mix again until well incorporated.
2. Shape firmly into six rectangular single-serving loaves, inserting one cheese stick in center of each loaf. Place loaves in baking pan. (You can use single-serving sized loaf pans if desired.)
3. Bake at 400 degrees for 30 minutes or until no pink remains and meat thermometer reads the appropriate temperature for the meat you’ve chosen. (If you use mixed meats determine the setting using the meat that needs to be cooked highest.)
4. Cool. Wrap in foil and freeze.
5. Freeze or refrigerate remaining pasta sauce.
6. To reheat: Place meat loaves and remaining pasta sauce in a skillet, cover and heat through. Serve covered with sauce. (To make them look fancy try shredding a little cheese on the top as you serve them.)

Note: You can obviously bake these and serve them immediately, topped with the heated sauce. For a fun twist try grinding some pepperoni to add to the meat mixture. It does add some calories, but kids love it!

Label: Reheat loaves in remaining pasta sauce. Serve warm, covered with sauce and shredded mozzarella cheese.

Italian Chicken Rice Dinner

2 T dried Basil
1 T Oregano
1 T Salt
1/2 T Pepper
1 c uncooked rice (white or long-grain)
2 cups of baby carrots
1 cup sliced celery
4-6 chicken thighs or legs
2 c water

Mix seasonings and rice. Place in slow cooker. Top with vegetables. Coat chicken with salt and pepper. Place on top. Add the water and cook on low for 6-7 hours. Can de-bone chicken at this point if you'd like. Can also add Italian style cheese blend to the rice mixture if you'd like.

Italian Turkey Burgers

1/4 cup canned crushed tomatoes (I use jarred spaghetti sauce.)
1/4 cup bread crumbs
2 Tbsp. grated parmesian cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 lb. ground turkey burger
provolone cheese
favorite marinara sauce

Combine first 7 ingredients the crumble turkey into it and mix well. Cook on a well greased grill, or broil 6-8 min. per side. Top with your choice of cheese, we like provolone. Serve on a bun or plain with marinara sauce as a condiment.

Manicotti Crepes

Sauce
2 Qts. Marinara Sauce, any kind (Especially if it's on sale for cheap!)
Pasta
2 C Flour
1/4 C Olive Oil
2 Large Eggs
2 C Water
1/8 tsp. salt

Combine the pasta ingredients in a large mixing bowl. Beat til smooth. Heat a crepe pan or 8-inch non-stick skillet. If skillet is not hot enough the batter will stick. Lightly coat skillet with olive oil. Ladle a small scoop of batter into the center of the pan and tip the pan to spread it evenly over the whole pan. The batter should spread easily because it is very thin.

Cook over medium heat until the crepe changes color and starts to curl up around the edges, about 2-3 minutes. No need to turn over. Crepe should cook all the way through. If it doesn't, the batter may be too thick.

Use a spatula to gently loosen the Manicotti Crepe from the pan and lift. If it will not lift it is not done clear through. Cool on waxed paper. Spread a new crepe and cook. You should only need to oil the pan every three to four crepes.

Filling
2 lbs Ricotta Cheese
3 Eggs
1/2 C Chopped Fresh Parsley
Salt and Pepper to taste
1 C Grated Romano Cheese
1/2 lb. Shredded Mozzarella Cheese

Assembly:
Set oven to 325 degrees.
Cover the bottom of a baking dish with 1/2 inch of Marinara sauce. Fill each cooled crepe with one heaping tablespoon of the filling mixture. Fold one half of the crepe over the other. Place in the baking dish, lining each filled crepe next to the others. Drizzle with remaining sauce. Bake for 20 minutes in 325 degree oven until center is heated through.

If Freezing: Complete all steps above. Cover with foil. Freeze, or cook first then freeze. Either way works. You can place the crepe pan in the oven fully frozen if desired. Cooking time will vary depending on how hard frozen they are, and how close together they are lined. Cook until center is heated through.

Baked Chicken Parmesan

Serves 8

8 egg whites
1 1/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced-fat Parmesan Cheese
8 portions chicken breast

8 Tbsp reduced-fat Parmesan Cheese to garnish

In a pie tin, beat egg whites until slightly frothy. Then in another pie tin mix breadcrumbs and cheese. Dip breasts in egg whites and then into the breadcrumb mixture, coating both sides. Place on cookie sheet in freezer until frozen then transfer to freezer bags.

Place frozen on cookie sheet coated w/ cooking spray. Cook 20 mins on each side. Garnish with extra cheese. Serve with pasta and sauce or on salad.

Yummy Lasagna

2 cups ricotta cheese
1/4 cup Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon oregano
12 lasagna noodles
12 oz ground beef
1 egg
2 tbsp Parsley
2 jars spaghetti sauce

(this recipe makes a large Pyrex dish of lasagna)

1. Brown the ground beef, drain, and set aside.
2. Mix ricotta cheese, egg, Parmesan cheese, parsley, and 1 cup of the mozzarella cheese in a large bowl.
3. Cook lasagne noodles in a large pot until tender.

Layer a small amount of tomato sauce on the bottom of the pan then place 3 Lasagne noodles side by side on top of the sauce. Spread ricotta cheese mixture over the noodles with a rubber spatula. Sprinkle 1/3 of the ground beef on the cheese mixture. Pour ample spaghetti sauce on the beef and cheese mixture.

Start a new layer with 3 lasagna noodles. Repeat steps by adding cheese mixture, ground beef and sauce. Add final layer by adding last 3 lasagna noodles. Repeat steps by adding cheese mixture, ground beef, and sauce. Sprinkle the final 1 c. of mozzarella cheese that was held back from the cheese mixture on the top.

Cover with tin foil and bake at 350 for 35 minutes. Uncover and bake an additional 5 minutes.

LABEL: Thaw completely in the fridge. Bake with tin foil at 350 for 35 minutes. Uncover and bake an additional 5 minutes.

PS My rancher grandfather just sent us about 50 lbs of frozen ground beef so there will be no cost for the meat :)

Beyond Spaghetti

2 lbs Hamburger, Country Sausage, Ground Turkey (or mix)
1 large sweet onion
3 cans tomato sauce
1 can diced green chiles
2 pkgs. spagetti sauce mix
1 large bottle Prego or Ragu
1 can stewed tomatoes
1/3 to 1/2 bottle mild picante sauce
mushrooms - fresh or 3 cans (opt)
2 tsp. salt & pepper
1 1/2 tsp garlic powder
3/4 tsp oregano
3/4 tsp cumin
1/4 cup sugar
1 can crushed pineapple

BROWN meat with onion, drain and blot fat. Add spices to meat, then other ingredients.
SERVE over pasta noodles.

....This one will change your mind that all spagetti sauces are created equal!