Baked Chicken Breasts

Jennifer S.

8 - 10 boned chicken breasts
1 clove garlic
2 cans of cream of celery soup (or cream of mushroom)
1 pound of fresh mushrooms, sliced

Place the chicken breasts in pan, cut side down. Squeeze juice from garlic into soup and pour over chicken. Add the sliced mushrooms and bake at 350ºF. for 45 minutes. Serve over rice or whole wheat pasta.

"Pizza" Pasta Toss

Jennifer S.


3 cups (8 oz.) penne pasta, cooked and drained
1/4 cup Balsamic Vinaigrette Dressing
2 oz. Pepperoni, quartered
10 mushrooms, sliced (about 2 cups)
1 green pepper, chopped (about 1 cup)
2 cups spaghetti sauce
1 cup Shredded Italian* Five Cheese Blend
Parmesan cheese shreds

Heat dressing in large nonstick skillet on medium heat. Add pepperoni, mushrooms and peppers; cook and stir 8 min. or until vegetables are crisp-tender. Add sauce; mix well. Cover. Reduce heat to low; simmer 3 min.
Add drained pasta to sauce mixture with Italian cheese; toss to coat. Serve topped with Parmesan cheese.

Sausage Stuffed Mushrooms

Jolene P.

 

1 1/2 lb. med. to lg. cap mushrooms, about 30
1/2 lb. pork sausage
1/2 c. shredded Mozzarella OR Pepper Jack cheese
1/4 c. seasoned bread crumbs
Parsley for garnish; optional

 

1. Remove stems from mushrooms, chop stems, set mushrooms and stems aside.
2. In a 10 inch skillet over medium heat, cook sausage until well browned. With slotted spoon, remove sausage to paper towels to drain. Spoon off all but 2 tablespoons of drippings from skillet.
3. In hot drippings over medium heat, cook mushroom stems until tender, about 10 minutes, stirring frequently. Remove skillet form heat; stir in sausage, cheese, and bread crumbs.
4. Preheat oven to 450 degrees. Fill mushroom caps with sausage mixture. Place stuffed mushrooms in a 15 x 10 1/2 jelly roll pan or 10 x 12 cookie sheet. Bake 15 minutes.
5. Can serve with a marinara dipping type sauce, or eat plain.  Both ways are delicious!

Perfect Winter Beef Stew

Jennifer S.

3/4 cup Zesty Italian Dressing
2 lb. beef stew meat, such as beef chuck roast, cut into 1-inch chunks
6 slices Bacon, chopped
1/2 lb. sliced fresh mushrooms
1 large onion, chopped
6 carrots (about 1 lb.), sliced
1-1/2 lb. potatoes (about 3), peeled, cut into large chunks
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

POUR dressing over beef in resealable plastic bag. Seal bag; turn to evenly coat beef with dressing. Refrigerate 30 min. to marinate.
COOK bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from saucepan; drain on paper towels.
ADD mushrooms and onions to saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally.
REMOVE beef from marinade; discard marinade. Add beef, onions, mushrooms and remaining ingredients to slow cooker. Cook 6 to 8 hours on LOW (or 3 to 4 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook, covered, 15 min. or until sauce is thickened.
If cooking on low setting, turn up to high for last 15 min when adding the flour mixture.

Chicken a la King

Jennifer S.

1/3 cup Light Miracle Whip Dressing
2 Tbsp. flour
1 cup fat-free milk
12 oz. Oven Roasted Chicken Breast, cut into strips
1 cup each: sliced mushrooms and frozen peas
1/2 of a medium red bell pepper, chopped
Dash black pepper
2 cups uncooked instant white rice, prepared as directed on package

MIX dressing, flour and milk in medium microwaveable bowl. Microwave on HIGH 3 to 4 min. or until sauce is thickened, stirring after 2 min.
STIR in all remaining ingredients except rice. Microwave on MEDIUM (50% power) 10 min. (or cook in saucepan on medium heat on stove top) until heated through, stirring every 4 min.
SERVE over hot cooked rice.

Veggie Pasta Primavera

Jennifer S.

1 lb. whole wheat linguine, uncooked
1 pkg. (10 oz.) baby spinach leaves
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 jar (8 oz.) sliced mushrooms, drained
1 tub (8 oz.) Garden Vegetable 1/3 Less Fat than Cream Cheese
1/2 cup milk
2 Tbsp. finely chopped fresh basil
1/4 cup Grated Parmesan Cheese

COOK pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.

MEANWHILE, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.

RETURN pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.

Sausage & Four Cheese Rigatoni

Jennifer S.

1 lb. rigatoni pasta
1 lb. Italian sausage, casing removed
1/4 cup panchetta, thinly sliced (or bacon)
1 onion, chopped
1 carrot, chopped
1/4 lb. fresh sliced mushrooms
3 tbsp. fresh chopped basil
3 tbsp. fresh chopped parsley
1 (16-oz.) container ricotta cheese
1/2 cup heavy cream
1 cup chicken broth
1 cup grated provolone cheese
3/4 cup crumbled feta cheese
1 (28-oz.) can Italian plum tomatoes, drained and chopped
1 1/2 cups of freshly grated Parmesan
Salt and pepper to taste

Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking. Cook panchetta (or bacon) in large skillet over medium heat until crisp. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 2 tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender. Season with salt and pepper; set aside. Preheat oven to 400 degrees. Grease a 13 x 9 x 2-inch baking pan; set aside. Place ricotta in a large mixing bowl and gradually stir in cream and then broth. Add the partially cooked rigatoni, panchetta, sausage, onion mixture, provolone, feta, tomatoes, and 1 cup Parmesan. Season with salt and pepper and mix well. Turn out into prepared baking pan. Sprinkle with remaining Parmesan. Cover pan tightly with aluminum foil and bake for 35 minutes. Remove foil cover and bake an additional 20 minutes, or until golden brown.

Slow Cooker Beef Stroganoff with Noodles

Jennifer S.

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup (or cream of mushroom)
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles, the wider the noodle the better

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Slow Cooker Meaty Italian Spaghetti Sauce

Jennifer S.

2 lb bulk Italian pork sausage or ground beef (or combo of both)
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (more or less depending on your taste)

1. Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. Spoon sausage mixture into cooker. Stir in remaining ingredients.
3. Cover; cook on Low heat setting 8 to 9 hours.
4. Serve over favorite cooked pasta topped with Parmesan cheese.

Cheese Ravioli in Cream

Jennifer S.

1 (25 oz.) pkg. frozen cheese ravioli
1/2 lb. fresh mushrooms, sliced
1 (3.25 oz.) pkg. sliced pepperoni, diced
1 small onion, cut into wedges
1 tbsp. butter
1 (8 oz.) can tomato sauce
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
1/2 cup sour cream

Cook ravioli according to package directions. Meanwhile, in a large saucepan, sauté mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce.

Pasta Dish

Diana P.

2 2/3 Cups uncooked penne pasta (8 oz)
3 oz pancetta or 4 strips bacon, chopped*
1 Tablespoon olive or vegetable oil
2 Cloves garlic, finely chopped
8 oz crimini mushrooms, sliced
1 Can (28 oz) organic crushed tomatoes with basil, undrained
1/2 Cup whipping cream
2 Cups packed fresh baby spinach leaves


1. Cook and drain pasta as directed on box. Return to pan; keep warm.
2. Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
3. Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

Makes 5 servings (1 1/3 cups each)

Spaghetti with Meatballs & Italian Sausage

Aunt Dorcus P. got this recipe when she lived in Italy

Sauce
In a large pan, heat 2 Tablespoons olive oil and brown 1 chopped onion, 3 cloves garlic and 2 sweet Italian sausages, in casings.
Cut cooked sausages into 2 inch pieces.
Add 1/2 lb mushrooms & saute also.
Add 1 qt. canned tomatoes with juice, 2 small cans tomato paste, 2 small cans tomato sauce, 2 cans of water from the empty paste cans (Total 2 cans water) and 2 bay leaves.
Let simmer while making meatballs.

Meatballs
In a separate frying pan add oil to half way. Medium heat. You can also place the formed meatballs on a greased baking sheet and bake at 350 degrees for 20 minutes
In large mixing bowl add 1 egg, 2 lbs hamburger, 1 T each dry parsley, dry basil, dry oregano, and
1/4 C Parmesan cheese, 2 t salt, 1/2 t pepper, 3/4 c breadcrumbs, 1/2-3/4 c water.
Form into golf ball size brown on outsides remove with with slotted spoon & add to sauce to finish cooking.
Simmer 45 min. til all meats are cooked.

Serve over hot cooked pasta.

Bolognase Sauce

Summer S.

Serves 8
A very dense, meaty ragu sauce from the region of Bologna, Italy.

2 medium onions
4 celery ribs
2 medium carrots
5 cloves garlic
1 lb mushrooms
1/8 cup olive oil
1/8 cup butter
1/8 lb bacon (I don’t use, but highly recommended for bacon lovers)
1 lb ground veal or beef (or turkey)
1 lb ground pork (or chicken sausage)
1 (6 oz) can of tomato paste
1 (28 oz) can of tomato puree
1 cup whole milk (I make with skim and it’s still pretty good)
1 cup water
1 cup red or white wine. Optional: you can add more water
1 t fresh (1 T dried) thyme
1 t fresh (1 T dried) basil
2- 3 bay leaves
Salt & pepper to taste
Pasta of choice
8 oz Parmigiana, Asiago, or Romano cheese, garnish



Directions
Place onion, celery, carrot, garlic and mushrooms in food processor or blender. Drizzle in 1/8 cup of olive oil. Puree into a coarse paste. In a large pan over medium heat, melt butter. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add bacon and cook for 5 minutes (if using, if not, omit step). Add ground meats and BROWN them (brown food just tastes better). Use a wire whisk to break up meat to ensure a velvety finished texture. Don’t rush this step. Cook another 15- 20 minutes.
Stir in tomatoes, tomato paste, milk, wine, water, bay, basil and thyme. Gently simmer, uncovered*, until sauce is thickened, 1 to 1 1/2 hours. Stir with wire whisk every 15- 20 mins. Add salt and pepper and remove from heat.
30 minutes before you want to eat, cook your pasta (rigatoni is my FAV, but others eat spaghetti, penne, or fat homemade noodles). When your pasta is done, take 1 cup of pasta water and add it into the sauce. Toss ¼ of the sauce with pasta and then top with your desired amount. Top generously with cheese and enjoy!

Believe it or not, some people actually use this as their red sauce for lasagna. Whew, too much work.

*A splatter screen really comes in handy at this point. Once the liquid starts to reduce, the bolognase will begin to bubble and splatter everywhere unless you have something covering the pot. You don’t want to place the lid on the pot because then the liquid won’t be able to evaporate. Since a splatter screen is made out of a fine mesh, the liquid can still evaporate, but the erupting sauce won’t splatter all over the stove, kitchen walls, and most important of all, you!

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Garlic Pasta Dish

Deb B.

Any kind of pasta (we like angel hair the best)
2 garlic cloves
2 basil leaves
1/4 cup olive oil
as much onion as you can stand
pepper
salt
mushroom caps
chicken breast

Just saute the garlic, basil, onion, pepper, salt and mushroom in the olive oil for about 10-15 minutes or until the onion is brown. Separately, bake 3-4 chicken breasts in the oven (for about 20 minutes - just bake them in butter) and then add them to the saute for the last 2 minutes. Pour this all over the pasta of your choice. It's very greasy but soooo yummy!

Pesto Cavatappi

Summer S.

½ lb white mushrooms, sliced
1 lb. chicken breasts (boneless/skinless)
1 pkg Knorr pesto sauce
3T Christopher Ranch Pesto sauce (jar in veggie section)
1c. heavy cream (or half & half)
2T olive oil
1 bottle yummy Italian dressing (I like Paul Newman’s Original Family Recipe)
1 pkg. Cavatappi noodles
In a 350 degree skillet- place chicken (whole), cover with Italian dressing- place lid. 10 min one side, 10 min the other, uncovered 5 min. You can either add mushrooms to the chicken the last 15 min- or saute them separately with butter/garlic. 
While this is cooking- in a small sauce pan, prepare Knorr sauce to package directions, add pesto paste and cream- simmer until ready to serve.
Boil Cavatappi according to package (approx 11 min.)
Cut chicken into nice sized bite-chunks. In a “fry pan” add olive oil and noodles. Toss until warm.  Add chicken and mushrooms, toss until warm.  Add sauce and toss until “glistens”. If it looks “dry” add more cream. 
Sounds like a lot of work- its not- and its DELICIOUS!