Pizza Roll-ups

So you probably don't need an actual recipe for this dish but I thought I'd put it on here so I don't forget to do it again someday.  My 10 year old son, Zac, was watching me scroll through Pinterest one day and begged me to make these pizza roll ups with him for our Mom and Me time (I spend about a half hour of individual time with each of my 4 kids on Sunday afternoons and the kids are always making big plans for "our time" together!) We bought the jumbo crescent rolls, pepperoni and mozzarella cheese sticks. The jumbo rolls will form a triangle when pulled apart and you just put half a cheese stick at the widest side of the triangle, pepperoni slices on the rest of the triangle and roll it up and seal the ends. We sprinkled a little garlic salt on top too. Bake for the amount of time suggested on the roll container and you have either appetizers or even a main dish.  Because we used the jumbo sized crescent rolls two Pizza Roll Ups plus a side salad was enough to fill everyone up.  I even sent leftovers in their lunch boxes the next day and that was a hit too!

Pasta Salad

My son, Zac, age 9, is a pasta fanatic. Whenever I ask what we should have for dinner he ALWAYS asks for pasta. He doesn't care if it's spaghetti, or baked ziti, or stuffed manicotti as long as it's pasta! So for his part in our dinner it seemed appropriate that he should draw the Pasta Salad. Now, granted, this isn't exactly a "new" recipe, per our criteria in the previous post about our family potluck dinner experience, but it has been a really long time since I'd made it, so I decided it would count. There's not really a set recipe for this one. Just cook the pasta you want, add any vegetables, cheese, pre-cooked/cured meats (salami, pepperoni, ham etc.) Liberally coat with Italian dressing and salt and pepper to taste. We used the ingredients listed below, but you could alter it to what you like.

Ingredients:

1 16oz pkg. rotini or bowtie pasta
1 carrot, diced
5 green onions, sliced
2 celery stalks, sliced
2 tomatoes, diced
broccoli, chopped
1 can olives, sliced
1 can corn
1 cucumber, diced
cheese, cubed
Italian dressing
Salt and Pepper to taste
2 Tbsp. Parmesan Cheese (optional)*

Cook pasta in salted water. Rinse with cold water to cool. Stir in vegetables, olives, and parmesan cheese. Add Italian dressing and salt and pepper to taste.

*I don't like the parmesan cheese in this salad. I think it makes it tastes "gritty." 

Baked Cheesy Chicken Penne

Ingredients:
6 tablespoons butter, plus more for baking dishes(or Pam)
Kosher salt and black pepper
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skinless chicken breasts, halved horizontally*  
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk (I use 2% and it works great too)
8 oz mushrooms, sliced
One can stewed, diced tomatoes (I used the ones with basil and oregano)
1 tsp. oregano
1 tsp. Italian seasoning
1 1/2 tsp. garlic salt
1 1/2 cups shredded provolone (6 ounces)
1cup freshly grated Parmesan (about 6 ounces)
Optional:  Add any vegetables you like.  I put in a pkg of frozen spinach and 1 can of corn.  

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente (it cooks a bit more in the oven so you don't want to get it too soft or it will be mushy); drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook through, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes (and any veggies you're using); cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with oregano, Italian seasoning, garlic salt and pepper to taste. Divide pasta mixture between baking dishes. 
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions:
To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 10-15 minutes or until mixture is hot and bubbly throughout.

 *For a vegetarian option you can easily leave out the chicken and add more vegetables.  That's how I did it.

Lasagna

1 pkg. lasagna noodles
Ricotta cheese (at least 15 oz.  I usually use more than that)
2 cups mozzerella cheese, shredded
1 lb. hamburger*
1/2 medium onion, minced
1 clove minced garlic
1 26 oz jar pasta sauce
2 small cans tomato sauce
1 tsp. Italian seasoning
1 tsp. Oregano
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic salt
1 tsp. onion salt
Salt and Pepper to taste

1) Start a large pot of water to boil.  Can add a bit of salt.  Once boiling add the noodles and boil until al dente.  

2) Meanwhile, brown hamburger with minced onion and garlic.  Drain off any excess oil.  Return meat to pan and add pasta sauce, tomato sauce, and all the seasonings.  Test your flavor as you go.  You don't want to get it too salty. Simmer for about 20 minutes. 

3)Spray a 9 X 13 pan.  Layer noodles, then ricotta, then pasta sauce mixture, then mozzerella cheese.  Do three layers.

4) Bake at 350 for 30 minutes.  Let rest for 10 minutes before serving. 

*This can, of course, easily be a vegetarian meal.  Just leave out the meat and add layers of spinach leaves, fresh or frozen (if you use frozen be sure it is completely thawed and squeeze out any excess water.)

Applebees 3 Cheese Chicken Penne

2 boneless skinless chicken breasts
Italian salad dressing
penne pasta
jar of alfredo sauce
bag of shredded Italian cheeses
can of Italian diced tomatoes
Extra virgin olive oil

Marinate cubed or stripped chicken in Italian salad dressing for at least 30 min in refrigerator
Grill or fry chicken (whichever you prefer)
Cook 2 cups penne pasta then stir in alfredo sauce
Drain Italian diced tomatoes and add 3tb of olive oil
Serve with noodles on bottom topped with chicken, tomatoes and then melt cheese on top. (or just mix it all together like I did!)

Eggplant Parmesan

I got an eggplant in my Bountiful Basket today. I didn't know what in the world to do with eggplant. I don't think I've ever even eaten eggplant in my whole life. So I did what anyone would do and I Googled Eggplant Recipes (actually Easy Eggplant Recipes...I do like to keep it simple!) This recipe was fantastic! Either Eggplant is an amazing veggie with a bad reputation or else the recipe is just awesome, I don't know which. But give this a try and see if you don't feel like giving Eggplant another chance.


Ingredients

* 1 beaten egg
* 1/4 cup fat-free milk
* 1/8 teaspoon pepper
* 1 cup crushed saltine crackers (28 crackers)
* 1/4 cup grated Parmesan cheese
* 2 tablespoons dried parsley flakes
* 1 medium eggplant, sliced 1/4 inch thick (1 pound total)
* Nonstick cooking spray
* 1 15-ounce can tomato sauce
* 1/2 teaspoon dried oregano, crushed
* 1 clove garlic, minced
* 3/4 cup shredded part-skim mozzarella cheese (3 ounces)

Directions

1. In a small bowl combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes.

2. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.

3. Lightly coat a 2-quart rectangular baking dish with cooking spray. Arrange eggplant in dish.

4. In a bowl stir together tomato sauce, oregano, and garlic; pour over eggplant.

5. Bake, covered, in a 350 degree F oven for 40 minutes or until eggplant is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes more. Makes 4 servings.

Baked Ziti

BAKED ZITI

1 pound dry Ziti pasta (or Rigatoni)
1/2 onion chopped
1 pound lean ground beef
2 (26 oz) jars of spaghetti sauce

6 oz provolone cheese, sliced
1 cup sour cream
4-6 oz mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes. I usually sprinkle in some Italian seasoning, oregano and garlic salt too.

3. Preheat over to 350 degrees. Butter (or spray) a 9 X 13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated cheese.

4. Bake for 35 minutes or until cheese melts.

This makes a super full 9X13 pan full. I usually don't use all the ziti that it calls for.

Easy Chicken Parmesan

I made Chicken Parmesan for the first time ever today. I love to order this at Olive Garden but my husband refuses to take me to Olive Garden (Why pay for pasta that my wife could make better anyway?). So I found this recipe online and it was easy and terrific! No more cravings for Olive Garden for me!

EASY CHICKEN PARMESAN


Ingredients:
* 4 - 5 boneless chicken breasts, pounded to 1/2 inch thickness
* 1 egg
* 1/2 cup milk
* seasoned bread crumbs
* 2 to 3 tablespoons olive oil
* 8 slices mozzarella cheese, or more
* 1 jar (16 oz) spaghetti sauce
* Parmesan cheese

Preparation:
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Stuffed Manicotti

STUFFED MANICOTTI

Boil a package of Manicotti pasta for about 9-10 minutes. Don't boil too long or they will be hard to stuff without tearing them.

Mix:
1 15 oz. Ricotta Cheese
8 oz shredded mozzerella cheese
1/3 cup parmesan cheese
2 Tbsp. Parsley
2 eggs

Stuff cooked shells with mix. Then pour 26 oz can of spaghetti sauce on top. Sprinkle with shredded cheese of your choice. Bake at 350 for 35 minutes.