Chicken Spaghetti Recipe

Chicken Spaghetti Recipe

1 lb boneless, skinless chicken breasts

1 lb velveeta cheese, regular or mexican

1 can(s) rotel tomatoes, regular or hot

1 lb spaghetti pasta

1 stick butter

1 can(s) cream of chicken soup, undiluted

1 can(s) cream of mushroom soup, undiluted

1 medium onion, chopped

1 bell pepper, red or green, chopped

salt and pepper to taste

1. Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.

2. Remove chicken when completely done, about 10 to 12 minutes.

3. Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.

4. Melt the butter in that same (empty) pot and saute the onion and bell pepper.

5. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

6. Add cheese and stir together, mixing well. Add salt and pepper to taste.

7. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Baked Chicken Parmesan Recipe

Baked Chicken Parmesan Recipe

Ingredients:  

• 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
• 3/4 cup seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted (or olive oil)
• 3/4 cup reduced fat mozzarella cheese 
• 1 cup marinara or Filetto di Pomodoro
• cooking spray

Directions: 

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. 

Lightly spray a little more oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes.  

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. 

Bake 5 more minutes or until cheese is melted.

Baked Ziti Recipe

Baked Ziti Recipe

Ingredients:
12 ounces rigatoni pasta
3 tablespoons extra virgin olive oil
3 spicy Italian sausages, casings removed
1/2 yellow onion, diced
1 green bell pepper, seeded and diced
2 garlic cloves, minced
2 1/2 cups homemade or store bought marinara
1 cup part-skim mozzarella cheese
1/2 parmesan, grated
salt and pepper to taste

Directions:
1. Preheat oven to 350°F.
2. Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta to water and stir. Boil pasta for 7 to 10 minutes, stirring occasionally, or until pasta is al dente. Drain, toss with a teaspoon of oil, pour into a large mixing bowl and
3. Pour 1 tablespoon of olive oil into a large sauté pan and place over medium- high heat. Add sausage and break apart with a wooden spoon. Cook sausage for about 5 minutes or until evenly browned. Drain and add to pasta.
4. Discard grease and add remaining oil to pan. Add onion, bell peppers and garlic to pan and sauté for 3 to 4 minutes. Season with salt and pepper. Pour onion mixture over sausage and pasta mixture and toss together.
5. Add marinara, 1/2 cup mozzarella and 1/4 cup parmesan and gently fold together until fully incorporated. Adjust seasonings.
6. Pour mixture into a lightly greased 8”x 8” baking dish and top with remaining mozzarella and parmesan.
7. Bake for 20 to 25 minutes or until the cheese bubbles and browns.
8. Allow ziti to cool for 5 to 7 minutes before serving.

Chicken Alfredo Pizza Recipe

Chicken Alfredo Pizza Recipe

Melt 2 T butter saucepan. Add 3 cloves garlic. Add 4 oz cream cheese; cook 1 minute until mixture is smooth, stirring constantly with a whisk. Gradually add 1 c milk and cook 3 minutes. Add 1 c Parmesan cheese cook 2 minutes. Spread alfredo sauce over the pizza dough, top with chicken, 3/4 c mozzarella cheese and 1/4 c Parmesan. Bake at 450 for 12-15 minutes

Oven Baked Meatball Sandwiches Recipe

Oven Baked Meatball Sandwiches Recipe

Ingredients

• Sandwich rolls (cut with one side intact)
• Cooked Meatballs (your favorite recipe or frozen, pre-made meatballs)
• Pasta Sauce (homemade or jarred)
• Shredded Mozzarella Cheese

Instructions

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.
2. Place your frozen cooked meatballs or homemade cooked meatballs in a large pot. Cover with your pasta sauce. Gently fold the meatballs with the sauce, Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.
3. Fill a roll with as many meatballs as you can fit (usually 4-5 meatballs, depends on size of meatballs and the size of the roll). Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.
4. Bake until cheese is melted, hot, and bubbly.

Antipasto Bites Recipe

Antipasto Bites Recipe

Ingredients

• 24 slices of hard or genoa salami (about 4 inches in diameter)
• 1 c marinated artichoke hearts, chopped fine
• 1/2 c roasted red peppers, chopped fine
• 4 oz fresh mozzarella, cut into small cubes
• 1/4 c fresh basil, chopped

Instructions

1. press one salami slice down into a regular sized muffin cup in a muffin tin
2. bake at 400 degrees for approx. 10 mins until salami is crisp
3. transfer to a plate to cool
4. mix all other ingredients together and spoon into cups to serve

Chicken Parm Meatballs Recipe

Ingredients:

• 1 1/4 pounds minced chicken
• 2 tablespoons onion, chopped
• 1/2 cup Parmesan
• 1/2 cup breadcrumbs
• zest of 1/2 lemon
• 1 tablespoon parsley, chopped
• 1 minced  clove garlic
• 1 tsp fennel seeds
• 1 egg, whisked
• salt & pepper to taste
• 1 14-oz  canned pizza sauce
• 3 tablespoons olive oil
• 4 oz fresh mozzarella

Directions:

1. Preheat oven to 400 degrees with the wrack near the top.
2. Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
3. Make large balls with your hands, and arrange them on a foil sheet
4. Open the canned pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 tsps olive oil.
5. Use a brush to rub the mixture on the meatballs.
6. Put in the oven and bake for 15 mins.
7. When ready, take out from the oven and add some pizza sauce to the meatballs.
8. Slice the cheese and place a slice on each meatball.
9. Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
10. Empty out can of sauce into a pot/pan and heat up.
11. Remove meatballs from oven and drop the heated sauce as the final touch before serving.
12. Throw into a bowl the following for a recommended, accompanying salad.

Chopped up shallots and Tuscan kale

Parmesan, olive oil, salt & pepper.

Creamy White Chicken and Artichoke Lasagna Recipe

Creamy White Chicken and Artichoke Lasagna Recipe

Ingredients
2 cups shredded cooked chicken breasts 
1 can (14 oz.) artichoke hearts, drained, chopped 
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided 
1/2 cup KRAFT Grated Parmesan Cheese 
1/2 cup chopped drained oil-packed sun-dried tomatoes 
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1 cup milk 
1/2 tsp. garlic powder 
1/4 cup tightly packed fresh basil, chopped, divided 
12 lasagna noodles, cooked

Directions
HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. 
SPREAD half the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. 
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. 

PJ’s Meatballs and Sauce

PJ’s Meatballs and Sauce

(makes 12-15 meatballs and 4 cups marinara sauce)

For the sauce:

2 tablespoons canola oil

1 tablespoon olive oil

1/2 cup finely chopped onion

3-4 cloves garlic, minced

1 28oz can crushed or ground, peeled tomatoes

1 6 oz can tomato paste

1 tablespoon dried oregano

3 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

For the meatballs:

1 lb ground beef (80-85% lean)

1 egg

1/3 cup seasoned breadcrumbs

2 ½ teaspoons dried mint

2 teaspoons dried oregano

½ teaspoon salt

½ teaspoon pepper

Make the sauce:

Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.

Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.

Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.

Make the meatballs:

Break apart the beef as best you can in a large mixing bowl. Lightly beat the egg in a small bowl and then pout evenly over the top of the beef. Sprinkle the bread crumbs, oregano, mint, salt, and pepper over the beef and egg and use your hands to blend the whole mixture into one uniform mass. You do not want to overwork you beef, or it will yield tough meatballs, but you do want to incorporate all of the ingredients into the ground beef so that each meatball will have a bit of the breadcrumbs and herbs and spices.

Shape the meat mixture into about 15 1” balls. Drop into the sauce, stir gently so that they’re all covered in sauce, and then let them cook, covered, for about 45 minutes to 1 hour over low heat. Stir the pot occasionally to prevent burning.

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Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

Stuffed Green Peppers with Brown Rice, Italian Sausage, and Parmesan

1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 oz.) turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead of sausage for vegetarian version.)
1/2 tsp. ground fennel
1/2 tsp. dried Greek or Turkish oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Cook rice according to package directions, or using a rice cooker. (Rice can be cooked ahead and used in this recipe later.)

Preheat oven to 375F/190C. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.

Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefer peppers that are stuffed raw.) If you have any extra filling, you can put it in a small ramekin and bake along with the peppers. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

You can freeze leftover peppers for a month or two, although the frozen peppers will be a little softer in texture (but still very tasty.) I cut them in half top-to-bottom before freezing and freeze two halves in a small baking dish with a snap-on lid.

Creamy Shrimp and Mushroom Pasta

Creamy Shrimp and Mushroom Pasta

• 4-8 oz fettuccine or linguine
• 10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)
• 8 oz fresh, sliced mushrooms
• 2 garlic cloves, minced
• 3 oz cream cheese, cut into small pieces
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)
• 2/3 cup boiling water (from your noodle pot)
• 1 lb cooked shrimp (feel free to buy frozen-gasp!)

1. Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.
2. While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
3. In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.
4. Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs.  At this point, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
5. Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
6. Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often) until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
7. Toss sauce with cooked noodles and serve.

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