Chicken and Tortellini Salad by Susannah Wood

Chicken and tortellini salad

2 (9oz) pkgs. refrigerated cheese filled tortellini
1/2 cup olive oil
1/2 cup grated Parmesan
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp worcestershire sauce
2 cups chopped chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh flat leaf parsley
Salt and pepper to taste

Prepare tortellini according to package directions.
Process olive oil and next four ingredients in blender until smooth.
Toss olive oil mixture with tortellini, chicken, and next three ingredients.  Add salt and pepper to taste.

Spinach Lasagna by Melinda Patterson

*Spinach Lasagna*


1 onion chopped
1 clove garlic, chopped
1 tsp. oregano
1 tsp. basil
2 tsp. salt
Pepper to taste
Lasagna noodles
2 pkgs. Frozen chopped spinach
6 oz. can tomato paste
2 1/2 cups (large can) tomatoes (I use crushed)
Small carton ricotta cheese (Could substitute cream cheese if you don't like
ricotta. If you do this, do not use an egg)
1 egg slightly beaten
3 tablespoon parmesan cheese
Provolone cheese
Mozzarella cheese


· Mix egg and parmesan cheese with ricotta


· Mix first five ingredients with tomato paste and tomatoes.


· Mix ricotta mixture with spinach


· Put small amount of tomato mixture on bottom of dish. Layer
noodles, spinach mixture, cheese & tomatoes 2 times. Top with parmesan.
· Bake at 350 for 30-40 minutes. Cover with foil for first half of
baking time.


Enjoy!!

Johnny Marzetti by Sundy MacKorell

This is a dish that Big John and all of the other MacKorell kids swear by :)


Johnny Marzetti


- boil 3 cups of Creamette elbow macaroni & drain


- brown 1 lb. of ground beef and drain


- season beef with Italian seasoning and pepper


- stir 1 lb. 10 oz. jar of Sweet Tomato basil Ragu sauce &


14 oz. of Traditional Ragu sauce with ground beef and cooked macaroni noodles


- slice (thickly) 1 small box of velveeta cheese


- place 1/2 of above mixture in a large baking dish


- place 1/2 of sliced cheese on top


- put remainder of mixture on top of the cheese


- cover the top with the remainder of the cheese


- cover and bake at 350* until dish is warm and the cheese is melted


We eat this dish with salad. John's family always eats this dish with applesauce...so that is always an option ;) Enjoy!

Chicken Spaghetti by Jessi Prestage

I totally forgot to send this two weeks ago when it was my week! Whoops!


This is my family's version of Chicken Spaghetti. It is easy, makes a lot, and can be modified to include more or less veggies, type of pasta, or cheese amount. Hope you enjoy!


1 chicken or 4 chicken breasts
1 lb. velveeta cheese
1 can cream of mushroom soup
1 can Rotel tomatoes (don't drain)
Diced green bell pepper
Diced onion
Box of spaghetti


Boil chicken in large pot of salted water on medium-high (boiling on high will make the chicken tough) till cooked through. Remove chicken from water (reserve water for cooking pasta) - set aside to cool. In a saute pan, pour a bit of olive oil (or spray pam or butter), heat pan, saute the pepper and onion. Keep an eye on it to make sure it does not brown too much - you just want them softened.


Turn reserved water pot on high till the water is at a rapid boil. Pour in the pasta and cook till al dente. Drain pasta, reserving about a cup of the water.


Shred the chicken with your hands.


In the large pot, combine the pasta, cheese, soup, pepper/onion saute, reserved water, and chicken. Pour mixture into a large baking dish (or two 8x8 dishes) and bake at 350 degrees till bubbly.


I serve mine with green beans and Sister Schubert's rolls. This dish is great to reheat as leftovers or freeze half for a quick meal later in the month.

No Cream Primavera by Erin Birch + bonus dessert recipe!

This is a yummy light and pretty on a dish. It looks like a ton of ingredients, but is just a quick trip to the farmers market for all your favorite fresh veggies, so take out what your family won't eat. And so since we are going to save a little on calories with no cream, let's eat cake too!


No-Cream Primavera
Serves 6


Ingredients:
- 12 oz package of bowtie pasta (or penne)
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 carrot, julienned
- 1/2 red bell pepper, julienned
- 1 cup fresh green beans, trimmed and broken into 1 inch pieces
- 5 spears asparagus, trimmed and cut into 1 inch pieces
- 1/4 cup olive oil, divided
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 T lemon juice
- 1 T Italian seasoning
- 1 T of butter
- 1/4 large yellow onion, thinly sliced
- 2 cloves fresh garlic, thinly sliced
- 2 tsp lemon zest
- 1/3 cup fresh basil, chopped (don't substitute dried)
- 1/3 cup fresh parsley, chopped (don't substitute dried)
- 3 T balsamic vinegar
- 1/2 cup grated Romano cheese


Directions:


1. Preheat oven to 450 degrees and line a baking sheet with foil.


2. Boil pasta in salted water for 10-12 mins...al dente.


3. In bowl, toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans and asparagus with 2T olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on baking sheet, and roast 15-20 mins, until tender.


4. Heat remaining olive oil and butter in large skillet. Stir in onion and garlic and cook until tender. Mix in cooked pasta, lemon zest, basil, parsley and balsamic vinegar. Gently toss and cook until heated through. Remove from heat and transfer to large bowl. Toss with roasted vegetables and sprinkle with Romano cheese. ENJOY!!!


Bonus Dessert (I don't enjoy baking, so you know this one is easy easy!):


Ooey Gooey Butter Cake


Ingredients:
For Cake:
- 1 box of chocolate fudge cake mix (I use Betty Crocker)
- 1 egg
- 8 T butter, melted


Filling:
- 1 (8oz) package cream cheese, softened
- 2 eggs
- 1 tsp vanilla
- 8 T of butter, melted
- 1 (16 oz) box powdered sugar


Directions:


1. Preheat oven to 350 degrees


2. Combine cake mix, egg and butter, mix well with mixer. Pat mixture into bottom of greased 9x13 baking pan.


3. Prepare filling; in large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and butter, beat together.


4. Next add the powdered sugar and mix well. Spread over cake batter and back for 40-50 mins. Make sure not to over bake as the center should be a little gooey. ENJOY!!!

Grilled Chicken and Veggie Tortellini by Stephanie Miller

I got this recipe from Southern Living and my family really likes it. It doesn't take alot of time and involves grilling. So it is great for this time of year!

Makes 4 servings and takes about 30 minutes
Ingredients:

4 small zucchini, cut in half long ways
2 skinless, boneless chicken breasts
1 Tbsp freshly ground Italian herb seasoning
1 (19oz) frozen cheese filled tortellini (I use the refrigerated kind by the cheeses at Publix)
1 (7oz) container refridgerated reduced fat pesto
2 large tomatoes, seeded and chopped
Garnish with parmesan cheese

1. Preheat grill to 300to 350 (medium). Sprinkle zucchini and chicken with seasoning.
2. Grill zucchini and chicken at the same time, covered with grill lid. Grill zucchini 6-8 minutes on each side until tender. Grill chicken until done. Remove from grill and let stand 10 minutes.
3. Prepare tortellini according to package directions.
4. Coarsely chop chicken and zucchini. Toss tortellini with pesto, tomatoes, chicken and zucchini.
We always have a big salad and italian bread on the side. I hope everyone enjoys it!
Stephanie

Mexican Pasta Salad by Jennifer McMurry

Very easy and fun way to serve Mexican!

Mexican Pasta Salad

2 c. spiral pasta
1 lb. lean ground beef (you can use chicken or ground turkey as well)
1 pkg. taco seasoning
3 c. romaine lettuce
1 c. salsa
1 c. cheddar cheese cubes cut in fourths
1/4 c. diced onion
1/4 c. diced bell peppers (I use green, yellow and red)
1/2 c. Catalina Dressing (If you don't like it sweet and spicy...try Ranch)
 
Toppings: Sliced olives, sour cream and tortilla chips (crumbled)

Cook pasta. Drain and rinse with cold water and sit to the side.
Brown beef with onion and bell pepper until cooked. Drain and then add taco seasoning (follow directions on pkg. while adding water to the beef)
Then add the pasta into the beef mixture and add the remaining ingredients including the dressing and toss well.
Add toppings and serve.
Enjoy! *This easily serves 4 or more.

Chicken 'n' Spinach Pasta Bake by Kami Turner

This is one of my favorites from Southern Living:


Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals.


Prep: 15 min., Bake: 1 hr.


Yield: Makes 4 to 6 servings


Ingredients


• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 (14.5-oz.) can Italian-style diced tomatoes (I use 2 cans instead)
• 1 (8-oz.) container chive-and-onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded mozzarella cheese


Preparation


1. Prepare rigatoni according to package directions.


2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.


3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.


4. Drain chopped spinach well, pressing between layers of paper towels.


5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.


6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.


I heat a jar of our favorite spaghetti sauce to top it off. Serve with salad and bread.


Alternative:


Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

Spinach Lasagna by Janet Valentine

Spinach Lasagna
Ingredients:
9 whole wheat lasagna noodles
1 lb. hamburger (or turkey, when I was a vegetarian I used the Boca meat)
1 jar Ragu vegetable1 jar Ragu tomato basil1
container ricotta cheese
1 packet provolone cheese (6-8 slices torn)
8 oz. mozzarella cheese
shreddedbag of baby spinach

Cook lasagna noodles according to package. Brown hamburger and drain. In a 9 x 13 pyrex dish spread a layer of meat mixture on bottom (about 1/2) then layer with 3 noodles. Put the other half of meat mixture on top and layer with half of provolone cheese. Layer with 3 more noodles. Wash about 1/2 the bag of baby spinach and layer on top of noodles, then top with ricotta cheese and drizzle tomato basil sauce. Layer the last 3 lasagna noodles and pour a good bit of the tomato basil sauce on top. (You won't use the entire jar of tomato basil.) Sprinkle with remaining provolone cheese and mozzarella. Cover with tin foil and bake at 350 for 35 minutes. Remove foil and bake an additional 10 minutes or until cheese is bubbly and golden.

Cannelloni by Jessi Prestage

This has a few steps to follow - but is so worth the trouble! Very pretty, yummy, and you can make half to freeze for a meal in a few weeks!


Ingredients
Bechamel sauce


Filling
1 pound ground veal
8 ounces Italian-style pork sausage, casings removed
1 large garlic clove, minced
2 10 ounce packages frozen, chopped spinach (thaw, drain, and squeeze dry)
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano cheese


To Assemble
1 1/2 pounds fresh pasta (lasagna sheets, cut into 4 inch rectangles)
1/2 cup freshly grated Parmigiano-Reggiano cheese


Preparation
Prepare the bechamel and set aside (recipe at bottom).


To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. Remove from the heat and let cool slightly, then stir in the cheese.


Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (paper) towels on a flat surface.


Add the pasta squares to the pot a few at a time and cook less than a minute. Scoop the pasta and dip in the cold water until cool enought to handle. Lay on the towels and continue to cook the rest of the pasta in the same way.


Preheat the oven to 350 degrees. Butter two 11x8x2 inch baking dishes.


To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish. Spread some of the filling over each pasta square, leaving a 1/2 inch border along one side. Loosely roll up each pasta square and place the rolls seam side down in the baking dishes. Spoon the remaining sauce over the pasta. Sprinkle with cheese. The cannelloni can be assembled up to one day ahead. Cover with plasic wrap and refrigerate.


Bake 30 minutes (longer if refrigerated) or until the sauce is bubbling and the top is golden brown. Serve hot.


Bechamel Sauce
Makes 4 cups


4 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
Pinch of freshly grated nutmeg (so small, but so worth it!)
Salt and white pepper


Heat the milk in a medium saucepan until small bubbles form around the edges.


Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the flour and stir well. Cook, stirring, 2 minutes.


Very slowly begin adding the hot milk in a thin stream, whisking constantly. It will smooth as you stir. When all milk is added, stir in the remaining seasoning. Cook 2 minutes more. Remove from heat and pour into a bowl.


If not used immediately, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Can be made a day ahead.


***This recipe is taken from the Sopranos Cookbook. I love me some Italian food!!!

Baked Ziti by Jennifer McMurry

• 1 pound ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce (I like Tomato and Basil)
• 6 oz. provolone cheese, sliced
• 1 1/2 cups light sour cream
• 1 cup of mozzarella cheese, shredded
• 2 to 3 tablespoons grated Parmesan cheese


Directions


1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray Pam in a 9x13 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 Parmesan cheese.
4. Bake for 30 minutes or until cheeses are melted.


Serve with garlic bread and salad. Easy and one of my husband's favorites!

Baked Spaghetti by Melinda Patterson

This recipe has lots of different substitution options, so you can "make it
your own"


*Baked Spaghetti*


12 ounces pasta (we usually use spaghetti or penne)


1 cup chopped onions


1 cup chopped green bell peppers


1 pound lean ground beef


1 (16 ounce) can diced tomatoes


1 (4.5 ounce) can mushrooms, drained


1 teaspoon dried oregano


2 cups shredded mild cheddar cheese


1 (10.75 ounce) can condensed cream of mushroom soup


1/4 cup water


1/4 cup grated parmesan cheese


1/4 tsp chopped garlic or garlic powder to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes, or until al dente. Drain and set aside


In a large skillet over medium-high heat, saute the onions, green peppers
and ground beef. Once beef is brown and onions and peppers softened, add
the tomatoes, mushrooms oregano, and garlic. Simmer uncovered for 10
minutes.


Preheat oven to 350 degrees. Spray cooking spray in a 9x13 inch baking
dish. Place half of the cooked spaghetti into the prepared dish. Top with
half of the meat mixture. Sprinkle with 1 cup of the mild cheddar cheese.
Repeat. In a medium bowl, mix together cream of mushroom soup and water
until smooth; pour over casserole. Sprinkle with parmesan cheese.


Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before
serving.


*Healthier options (I've tried all of these and they are as good, if not
better, than the original)*


- *Substitute the ground beef with ground turkey (our favorite) or
shredded chicken*
- *Substitute the regular shredded cheese with shredded cheese made with
2% milk.*
- ***Substitute the regular cream of mushroom soup with fat free cream of
mushroom soup*
- *Substitute the regular pasta for whole wheat*


**Can be made made ahead of time and left in the fridge until ready to bake.
If pre-made, bake for 30 minutes covered and 30 minutes uncovered**

Baked Ravioli with Chicken Sausage by Jackie Mewbourne

I have two versions if someone has an aversion to red sauce.
Hope you enjoy!!


Baked Ravioli with Chicken Sausage

Chicken sausages (fully cooked) and (chopped)
Olive Oil
Cheese Ravioli (refrigerator section)
Favorite marinara sauce
Mozzerella cheese


In a large skillet, brown 2 slices of chicken sausages in olive oil over med
high heat.
Toss with the ravioli and 2 cups of marinara sauce. Transfer to a shallow 2-qt
baking dish and sprinkle with 1 cup of mozzarella cheese. Bake at 375 until
golden and bubbling (about 30-40 min).


Serve with a salad or veggie of choice.

Recipe with NO red sauce- Ravioli with Peas and Crispy Bacon by Jackie Mewbourne

Ravioli with peas and crispy bacon

6 slices of bacon - (you can use turkey bacon if on a diet or don't like pork)
2 cloves of garlic (minced)
10 oz bag frozen peas
Cheese ravioli (fridge or freezer section)
salt
pepper
Parmesean cheese


Prepare ravioli as instructed (which basically means cook it!) Save 1/4 cup
pasta water when finished.
In a large skillet, cook 6 slices of bacon until crisp. Remove and crumble.
Add garlic to skillet and cook until golden. Add frozen peas and cook until
headed through. Mix in the ravioli and 1/4 cup reserved pasta water. Season
with salt and pepper. Sprinkle with bacon and parm cheese and serve.


Hope you like!!