Pizza Hut Sauce

Jennifer S.

1 (8 Ounce) can tomato paste
3/4 cup water (add more if needed)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon salt

1. Blend all ingredients.
2. Heat in a saucepan until heated through.
3. Use in recipe (pizza or whatever you choose).

Rigatoni with Sausage and Tomato Cream Sauce

Jennifer S.

Use water, or chicken broth or apple juice in the place of the white wine.

1 tablespoon olive oil
1 1/2 pounds mild or hot Italian sausages, casings removed
1 onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can)
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 cup chopped fresh parsley
1 cup light cream
1 pound rigatoni
Grated parmesan cheese, for serving

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage, tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.

No Boil Lasagne

Jennifer S.

No need to boil the noodles for this lasagne, just assemble the night before and put in fridge until baking time. You can use boxed lasagne noodles or use the no-boil lasagne noodles.

Sauce:
1 lb ground beef (Browned with onion and garlic), drained
1 onion, diced
1 clove garlic
2 lg cans of tomatoes
2 cans tomato paste
1 TBS dry parsley
1 tsp dry basil
1 tsp dry oregano
1 tsp salt
1 TBS sugar

Mix all ingredients & simmer for 20-30 mins. Use two of your favorite jars of pasta sauce in place of the tomatoes and tomato paste.

Filling:
2 - 16oz containers of cottage cheese or ricotta cheese
2 eggs, beaten
1 tsp salt
1/2 tsp pepper
2 tbsp fresh parley or 1 tbsp dry parsley
1/2 c grated Parmesan or Romano cheese
1 lb grated Mozzarella cheese
extra cheese for top of lasagne

Mix all ingredients together well.

To Assemble:
Layer (in this order): Sauce on bottom of pan then, Noodles, Cheese mixture, Noodles, Sauce.
LAYER TWICE.
Top with extra mozzarella cheese.
Spray with cooking spray and cover with foil. Place in fridge over night.
Bake for 45 minutes at 400 F. Can uncover last 15 mins of cooking time.
May need 15-20 extra cook time from being in fridge.
Let rest 15 minutes before serving.

ITALIAN MEAT SAUCE

Kim F.

 

1 cup chopped onion

1 pound ground beef

2 cloves garlic, minced

1 1-pound 14-ounce can tomatoes, cut up

1 1-pound can tomatoes, cut up

1 6-ounce can tomato paste

1/4 cup snipped parsley

1 tablespoon brown sugar

1 teaspoon salt

1 1/2 teaspoons dried oregano, crushed

1/4 teaspoon dried thyme, crushed

1 bay leaf

Hot cooked spaghetti

Shredded Parmesan cheese

 

In Dutch oven, combine onion, meat, and garlic; cook till meat is browned and onion is tender.  Skim off excess fat; add next 9 ingredients and 2 cups water.  Simmer, uncovered, 3 hours, or till sauce is thick; stir occasionally.  Remove bay leaf.  Serve over hot spaghetti.  Pass bowl of shredded Parmesan cheese.  Makes 6 servings.

Chicken Cacciatore

Julie A.

6 boneless skinless chicken breast halves (4 ounces each)
1 tsp salt, divided
1 Tblsp balsamic vinegar
1/2 tsp pepper
1- 1/2 tsp of dried basil
2 Tblsp olive oil, divided
1- 1/2 tsp dried oregano
1 medium green pepper chopped,
1/4 tsp crushed red pepper flakes, optional 
2 tsp sugar
1/4 cup minced fresh parsley
4 garlic cloves, minced
1 can (15 ounces) tomato puree
1 can (14 ounces) stewed tomatoes, cut up

1 package spaghetti or noodles of your choice, cooked

Sprinkle chicken with 1/4 tsp salt and pepper.  In a large nonstick skillet, brown chicken in 1 Tblsp oil.  Remove and set aside.  In the same skillet, saute the green pepper and garlic in remaining oil until vegetables are tender.  Add the tomato puree, stewed tomatoes, vinegar, sugar, basil, oregano, red pepper flakes, remaining salt and reserved chicken.  Bring to a boil.  Reduce heat; cover and simmer for 30 min.  Stir in parsley.  Simmer, uncovered 15 minutes longer or until sauce has thickened.  Serve over  spaghetti.

Alton Brown's Guacamole

Submitted by Summer S.

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve

Southwestern Chicken Layered Salad

Jennifer S.

This salad is really close to the one they serve at Paradise Bakery.

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch
1/4 salsa or BBQ sauce
1 cup black beans, drained and rinsed
1 cup corn chips (1 1/2 oz)
1/2 cup tomato, seeded and diced


Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese, corn and beans.
Combine dressing and salsa (or bbq sauce) together.
Drizzle with dressing; top with corn chips. Garnish with tomatoes.

Red Mexican Rice

Jennifer S.

2 cups of your favorite white rice
1 onion
1 clove of garlic
3 cups and 1/2 chicken broth
1 Fresh Red Tomato
1 or 2 tablespoons of tomato paste.
1/2 cup cooked carrots.
Small bunch fresh cilantro; more if you like
1 Serrano chile (for spicy) or 1/2 bell pepper (for non-spicy)
2 tablespoons olive oil
Salt

1. Dice the tomato and the onion, prepare your chicken broth; boil and dice your carrots
2. Using a food processor, blend together the chicken broth, the onion, garlic, tomato paste, oil and tomato dice until evenly liquefied.
3. Pour the tomato liquid in your favorite rice cooking pot; add to this the uncooked rice
4. Add chili and cilantro to the rice. Bring this to a boil, uncovered over high heat setting,
5. Cover the pot and cook the rice over low heat for 25 minutes or until done. Do not open the pot until done!
6. If it looks like the liquid is all gone from the pot before the end, add 1/2 cup broth more.
7. Once the rice is cooked, mix in the diced carrots; serve with some cilantro leaves over the rice as garnish.

ASIAN PASTA SALAD

Jennifer S.

1 lb box bow-tie pasta, boiled according to package, drained.
1 jar Asian Sesame Dressing or Sesame Ginger Dressing
1 pkg cherry tomatoes
2 cups shredded chicken, cooked

Cut cherry tomatoes in half, add with chicken to pasta. Stir in dressing, mix well. Chill before serving.
Serve with fresh chopped Asian parsley (or cilantro) sprinkled on top.

Chicken Corn Chili

Jennifer S.

2 TBS olive oil
1 1/4 lb boneless, skinless chicken breast, cut into bite size pieces
1 large onion, chopped
1 green pepper, cored and diced
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp pepper
1 can (14.5-oz) chicken broth
1 can (14.5-oz) diced tomatoes, drained
1 can corn, drained OR 1 10-oz box frozen corn, no need to thaw
2 cans (15-oz each) beans, drained and rinsed. This is where you can choose to mix or match your favorite beans (dark kidney, light kidney, white kidney, pinto, white, black, Navy, garbanzo)
grated cheddar cheese

In a skillet heat oil, brown chicken, onion and pepper together until chicken is no longer pink. Add to crock pot.
Add all ingredients except for cheese to crock pot, stir.
Set on low for 5 hrs or high for 2 hrs.
Serve topped with grated cheese.

Pasta Fagioli

Jennifer S.

1 lb sweet or hot Italian sausage, with casing removed
1 large onion, diced
3 cloves garlic, minced
1 can (14.5-oz) Italian flavored stewed tomatoes
2 cans (14.5-oz each) chicken broth
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 cans Cannellini beans (white kidney beans)drained and rinsed
1 TBS tomato paste
2 cups small pasta shells OR another small pasta shape you like
1 bunch fresh kale, washed, tough stems discarded, cut into 1" pieces OR 1 small box frozen spinach, thawed and drained
grated Parmesan cheese

Brown sausage, breaking into smaller pieces, with onion and garlic. Drain and add to crock pot.
Add everything except pasta, kale and cheese to crock pot. Stir well. Cook on low for 5-6 hrs OR high for 2-3 hours.
During last 30 minutes of cook time add pasta and kale, stir well. Let simmer until pasta is tender (20-30 min) and kale is wilted.
Served with Parmesan cheese sprinkled on soup.

Beef and Bean Chili

Jennifer S.

2 lbs. ground beef
1 large onion, diced
1 red sweet pepper, cored and diced
4 cloves garlic, thinly sliced
6 TBS chili powder
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp cayenne
1/2 tsp salt
1 (28-oz) can fire-roasted, diced tomatoes
1 (15-oz) can tomato sauce
1 TBS sugar
1 TBS tomato paste
2 (15-oz) cans dark kidney beans, drained and rinsed
shredded cheese, sour cream, green onions

Brown beef with onions, sweet pepper and garlic. Drain and add to crock pot.
Add rest of ingredients EXCEPT for cheese, sour cream and green onions. Stir well. Cook on low for 5 hours or high for 2 hours.
Top with cheese, sour cream and green onions.

BEEF STEW

Shelli C.

Season to taste, salt, pepper, garlic.
1 can of Basil Spaghetti Sauce
1 can tomato sauce
1 can diced Italian (Flavor) Stewed Tomatoes, pour in entire can, not drained
1 can kidney beans, pour in entire can, not drained
1 can Corn, pour in entire can, not drained
1 can Green Beans, pour in entire can, not drained
1 cup noodles, (noodles will cook in stew)
1 lb ground beef, cook ground beef and drain, season to taste w/ Italian herb, salt and pepper

Put all contents in Cock pot for a few hours, on high.

Zesty Minestrone

Jennifer S.

1/4 cup Zesty Italian Dressing
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, rinsed
2 cans (14 oz. each) vegetable broth
2 cups water
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
1/2 cup Grated Parmesan Cheese

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally. Spoon into crock pot. Add tomatoes, beans, broth, water and seasoning; stir. Cover with lid.
Cook on LOW 6 hours (or on HIGH 3 hours).
Stir in macaroni; cook 10 to 15 min. or until macaroni is tender.
Sprinkle with cheese just before serving.

Three-Bean Turkey Chili

Jennifer S.

1/2 lb. ground turkey
1 can (28 oz.) diced tomatoes, undrained
1 jar (16 oz.) Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) kidney beans, rinsed
1 can (15 oz.) great Northern beans, rinsed
1 tsp. chili powder
1 tsp. ground cumin
1 pkg. (7 oz.) Shredded Cheddar Cheese

Cook turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally.
Add to crock pot with all remaining ingredients except cheese; stir.
Cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
Spoon into soup bowls; top with cheese.

Slow-Cooker Chunky Chicken Chili

Jennifer S.

1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (16 oz.)tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 can (15-oz)corn, drained OR 1 cup frozen corn
1 cup Mexican Style Finely Shredded Four Cheese

Combine beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
Stir before serving.
Ladle into bowls.
Top with cheese.

Chili con Carne

Jennifer S.

2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef, browned and drained
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked rice
1 cup Shredded Cheddar Cheese
1 cup Sour Cream

Add all except rice, cheese and sour cream to crock pot. Stir, cover and set on low for 3-5 hours or high for 1 1/2 - 2 1/2 hours.
Remove lid for last 30-45 minutes of cook time to allow Chili to thicken.
Serve over rice. Top with the cheese and sour cream.
.

Minestrone Soup

Jennifer S.

2 cans (14-1/2 oz. each)chicken broth
1 16-oz can kidney beans , drained and rinsed
1 can (16 oz.) stewed tomatoes, undrained, coarsely chopped
1 pkg. (16 oz.) frozen mixed vegetables
1/4 cup shell macaroni, uncooked
1 tsp. garlic powder
1 tsp. dried basil leaves

COMBINE all ingredients in crock pot. Bring to boil on high heat.
SIMMER on low heat 1-2 hours. or until macaroni is tender.
SERVE topped with grated Parmesan cheese.

A.1. Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 large green pepper, chopped
1 large onion, chopped
1 clove garlic, minced
3 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup water
1 can (15.5 oz.) kidney beans, drained
1/3 cup A.1. Original Steak Sauce

BROWN meat with peppers, onions and garlic in large saucepan. Stir in chili powder; cook and stir 1 min.
STIR in tomatoes and water. Bring to boil; cover. Simmer on low heat 15 min., stirring occasionally.
ADD beans and steak sauce; mix well. Simmer, covered, 5 min.

Top each serving with 2 Tbsp. Shredded Cheddar Cheese and 1 Tbsp. Reduced Fat or Light Sour Cream.

Chicken Cacciatore Pronto

Jennifer S.

1 Tbsp. Light Zesty Italian Dressing
8 bone-in chicken thighs (1-1/2 lb.), skin removed
2 small red peppers, chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/3 cup tomato paste
3 cloves garlic, minced
1/2 lb. whole wheat spaghetti, uncooked
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally.
STIR in next 4 ingredients; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F), stirring occasionally. Meanwhile, cook spaghetti as directed on package.
REMOVE skillet from heat. Add Parmesan to chicken mixture; stir. Sprinkle with mozzarella; let stand 5 min. or until melted.
DRAIN spaghetti; place on platter. Top with chicken and sauce.