Sun-dried Tomato Feta Pasta

(credit to allrecipes.com)

Ingredients:
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
1 Tbsp. onion powder
1 1/2 cups chicken broth
1/4 cup white wine
1 Tbsp. dried basil
3-4 freshly chopped Roma tomatoes
3 ounces sun-dried tomatoes, softened and chopped
salt and pepper to taste
1 (8 ounce) package tomato basil feta cheese, crumbled (or just regular feta if you can't find this)
1 cup grated Parmesan cheese


Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.

While pasta cooks, in a large pan, saute garlic and onion powder in oil over medium-low heat until garlic is soft.

Add chicken broth, white wine, basil, freshly chopped Roma tomatoes AND sun-dried tomatoes to pan. Let simmer until pasta is done (or 3-4 minutes).

Put pasta in large bowl (leave yourself some room--you'll be tossing the pasta with the sauce & cheeses).  Pour on sauce from pan, add salt & pepper.  Toss all together, gently stir in cheeses at the end.  Serve immediately.

Olive Garden Alfredo Sauce

This is REALLY rich--we don't eat it very often.

INGREDIENTS:

1 clove garlic

½ pint of Heavy Cream (or half and half)
1/4 stick of butter
1 Tbsp. Cream Cheese
1/2 C. Parmesan cheese
1 tsp. Garlic powder

DIRECTIONS:

1. In a saucepan, melt butter.  Brown garlic, then add cream and cream cheese. Simmer this until all is melted, and mixed well. 

2. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. Let the sauce simmer as long as you can!

3. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk. 

Sun-dried Tomato Feta Pasta

(credit to allrecipes.com)

Ingredients:
1 (16 ounce) package angel hair pasta
1/4 cup oil
4 cloves garlic, crushed
1 cup chicken broth
1/4 cup white cooking wine
3 ounces sun-dried tomatoes, softened if necessary and chopped (use kitchen shears!)
2 fresh Roma tomatoes, diced
1 tsp. basil
1/s tsp. oregano
1 (8 ounce) package tomato basil feta cheese, crumbled (or regular feta if you can't find this)
1 cup grated Parmesan cheese
salt and pepper to taste

Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.

2. While pasta cooks, saute garlic in oil.  When garlic is light brown, add chicken broth and white wine.

3. Add sun-dried tomatoes and fresh diced tomatoes.  Add basil & oregano.  Let simmer for a few minutes.

4. Add sauce to pasta in pot.  Toss, then add cheeses and salt and pepper to taste.

Baked Ziti

Ingredients

    * 1 pound dry ziti pasta
    * 1/2 pound lean ground beef or Italian sausage (we use less than this)
    * 2 (26 ounce) jars spaghetti sauce
    * onion powder and garlic to taste
    * 6 ounces provolone cheese, sliced
    * 1 container ricotta cheese
    * 1 egg
    * 2 cups mozzarella cheese, shredded
    * 1 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente; drain.
 
2. In a large skillet, brown meat over medium heat. Add spaghetti sauce, garlic and onion powder and simmer 5 minutes.

3. In a large bowl, mix together ricotta and egg. Add ziti, mix until coated.

4. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. Layer as follows: 1/3 sauce, 1/2 of the ziti/ricotta mix, 1/2 Provolone cheese, 1 cup mozzarella, 1/2 cup parmesan.  Second layer: 1/3 sauce, remaining ziti/ricotta mix, remaining provolone, remaining sauce, remaining mozzarella, remaining Parmesan.

5. Cover with foil (spray with cooking oil to prevent cheese from sticking).  Bake for 30 minutes in the preheated oven.  Remove foil, cook for 5-10 more minutes until cheese is melted.

**This makes a huge dish.  For half this amount, cut all ingredients in half (except egg and ricotta) and use an 8x8 pan.  Cooking time will be slightly less.

Lemon Pepper Chicken Pasta

We added broccoli in this picture, but it's not in the recipe below

(credit to Allrecipes.com with some adjustments)

Ingredients

    * 1 skinless, boneless chicken breast
    * 7 cups water
    * 3 chicken boullion cubes    
    * 1 teaspoon garlic powder
    * 1 teaspoon ground black pepper
    * 1/2 cup lemon juice
    * 1 (16 ounce) package rotelle pasta
    * 1/2 cup milk
    * lemon pepper
    * 6 T margarine
    * 6 T flour

Directions

   1. In a large pot, bring water, boullion cubes, garlic powder, pepper, and lemon juice to a boil.  Add pasta--cook until tender.

  2. Meanwhile, in George Foreman (or on the stove), cook chicken breast using lemon pepper and lemon juice.  Tear into small pieces.

  3. In small saucepan, melt margarine.  Add flour, stir.  Slowly add to pasta.  Cook pasta until sauce has thickened.  Add milk and lemon pepper to taste.  Stir, remove from heat.  Add chicken (and broccoli, if desired).

  4. Let sit 5 minutes before serving to thicken

Fettuccini Carbonara

(credit to Better Homes and Gardens)

INGREDIENTS:
6 slices bacon, cooked and crumbled (or you can use bacon bits if you're lazy like me)
6 oz. fettuccine
1 beaten egg
1 cup half-and-half (I use milk)
2 T. margarine
1 garlic clove, minced
1/2 cup Parmesan
1/4 cup fresh parsley
ground black pepper
salt

DIRECTIONS:

Cook pasta according to package directions. Drain, keep warm.

In a saucepan, melt margarine. Add minced garlic, saute until lightly browned. Add cream and egg. Cook and whisk over medium heat (do not boil) about 6 minutes. Immediately pour over pasta; stir to coat.

Add bacon, Parmesan, pepper and salt to taste. Mix; serve. (I usually end up microwaving it before serving because it's gotten cool. And don't worry if it seems saucy--it thickens as it sits).

Lasagna

(credit to Barilla and Kellie for editing)

INGREDIENTS:
9 sheets Barilla Oven-ready lasagna
2 eggs
15 oz. ricotta cheese
4 cups shredded mozzarella
1/2 cup Parmesan
1/2 lb. ground beef
2 (26 oz.) jars of spaghetti sauce

DIRECTIONS:
Cook beef; drain. Spray 9x13 pan with cooking spray.

In a medium bowl, beat eggs. Add ricotta, 2 cups mozzarella, and Parmesan. Preheat oven to 375.

LAYER #1: Put 1/2 jar of spaghetti sauce in bottom of pan. Use 1/2 of the cheese mixture to cover 3 lasagna sheets--place side by side in pan. Sprinkle with 1/2 of the ground beef. Cover with remainder of first can of spaghetti sauce. Sprinkle with 1 cup mozzarella.

LAYER #2: Repeat steps above for next layer EXCEPT for sprinkling with 1 cup mozzarella.

TOP LAYER: Place 3 lasagna sheets on top of pan. Cover with remaining sauce (last 1/2 jar) and 1 cup mozzarella.

Cover with foil. Bake 50 minutes or until cheese is melted. Let stand 15 minutes before serving.

Stuffed Shells

INGREDIENTS:
12 jumbo shells
6 oz mushrooms, chopped*
1 clove garlic, minced
2 T. oil
6 oz spinach, chopped (fresh or frozen)*
2 eggs
15 oz. ricotta
2 T. basil leaves
1 t. salt
26 oz. spaghetti sauce
1/2 cup Parmesan
mozzarella/Parmesan to sprinkle on top

*you can leave these out if you'd like--it taste fine without them

DIRECTIONS:
Cook shells as directed on package. Rinse in cold water, drain.

Meanwhile, over medium heat, saute mushrooms and garlic in oil for 3 minutes. Add spinach--cook for 5 more minutes. Set aside to cool.

Beat eggs in medium bowl. Add ricotta, Parmesan, basil and salt. Add mushroom/spinach mix and stir together.

Preheat oven to 350. Spread 3/4 cup spaghetti sauce in 8 x 8in pan. Stuff shells and place in dish. Pour remaining sauce over shells--sprinkle with mozzarella and Parmesan.

Cover with foil. Bake 30 minutes, uncover. Bake 10 more minutes (or until cheese is melted). Serve with garlic bread.

*NOTE: This recipe also works for manicotti. Use 14 manicotti shells and a 9x13 pan--everything else is the same.

Cajun Seafood Pasta

(credit to Allrecipes.com with serious adjustments)

INGREDIENTS
* 1 cup heavy whipping cream
* 1 cup milk
* 1 clove garlic, minced

Herbs (these can be adjusted to taste, specifically the crushed and ground red pepper):
* 1 teaspoon basil
* 1/4 teaspoon thyme
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/4 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground red pepper
* 1 teaspoon garlic powder
* 1 tablespoon parsley

* 1/2 cup chopped green onions
* 1/2 cup grated Parmesan cheese
* 1/2 cup shredded Swiss cheese (I buy the sliced kind and tear into pieces)
* 1/2 pound precooked shrimp, thawed and chopped into small pieces
* 1/2 pound crab (I use imitation crab)
* your choice of pasta

DIRECTIONS
1. Cook pasta in a large pot of boiling water until al dente.
2. Meanwhile, pour cream and milk into large skillet. Add garlic clove. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs. Simmer 2 to 3 minutes.
3. Turn heat to LOW***.  Add Parmesan, whisk until mixed in.  Add Swiss, whisk until cheese is all melted (you'll have kind of a goopy mess in the center of the pan).  Once the cheese is melted, turn heat back up to medium.  Allow sauce to boil lightly, whisk occasionally to mix the cheese in.
4. Once the sauce is a creamy consistency, add in the shrimp & crab.  Simmer for 1-2 minutes, then remove from heat.
5. Drain pasta. Serve sauce over noodles.

(***If you don't let the sauce cool down enough before you put the Swiss cheese it, it tends to curdle.  If it happens, don't worry--it will still taste just as good, but will have a kind of grainy texture.  I wait a couple of minutes after I see the last of the bubbling stop before I put it in.)

Pesto Pasta

(credit to Kellie)

INGREDIENTS
3 cups uncooked bow tie pasta
2 T margarine (or 1 T. oil)
1 lb. boneless, skinless chicken breast, cubed
1 (10.75 oz) can cream of chicken soup
1/2 cup pesto sauce*
1/2 cup milk
Parmesan to sprinkle on top

DIRECTIONS
Cook pasta according to package, drain.
Meanwhile, heat margarine or oil in skillet. Add chicken and cook until browned.
Add soup, pesto sauce, and milk. Bring to a boil. Simmer over low heat 5 minutes. Pour over pasta. Sprinkle with Parmesan.

*You can buy pesto at most grocery stores. It's usually hanging around the fancy cheese somewhere (or the unfrozen tortellini). There's also a Knorr's dry pesto mix by the gravy mixes which is a lot cheaper, but not as tasty.

Chicken Parmesan

(credit to Kellie)

INGREDIENTS
4 boneless skinless chicken breasts (we usually just do one breast cut in half)
1/3 cup butter
1 egg, slightly beaten
1/3 cup season bread crumbs
1/3 cup parmesan cheese
1 (15 1/2 oz.) jar spaghetti sauce
2 cloves garlic, crushed
1/2 teaspoon thyme
1/2 teaspoon oregano
sliced mozzarella cheese
grated parmesan cheese
spaghetti

DIRECTIONS
Pound chicken with meat mallet until 1/4 inch thick. Mix parmesan and bread crumbs. Dip chicken in beaten egg and then in bread
crumbs. Saute in butter, 3 minutes per side. Pour spaghetti sauce into pan. Add garlic, thyme, and oregano. Bring to a boil, cover and reduce to simmer for 20 minutes. Place slices of mozzarella cheese atop each chicken 5 minutes before the end of cooking time. Sprinkle grated parmesan cheese on top. Return cover to skillet.

Prepare pasta according to package directions while chicken simmers. Drain pasta and place on serving platter. Top with chicken pieces
and sauce.

Note: after browning chicken you can also put chicken and sauce in a pan in the oven and cook for a longer time.

Spinach Tomato Tortellini

(credit to Allrecipes.com with some adjustments by me)

INGREDIENTS:
1 (20 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion (Italian Diced Tomatoes)
1 cup chopped fresh spinach (or frozen)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried basil (I used oregano)
2 large cloves minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/2 cup grated Parmesan cheese

DIRECTIONS:
Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.

Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Stroganoff

(credit to Mom)

INGREDIENTS
1/3 lb. ground beef*
1 10 oz. can cream of chicken (or cream of mushroom) soup
3/4 cup sour cream
onion powder
salt
pepper

DIRECTIONS
Brown ground beef (I sprinkle with onion powder for flavor). Add soup, sour cream. Mix. Add salt, pepper, onion powder to taste. Simmer 5 minutes or until warmed through, stirring occasionally. Serve over spaghetti or rice. Makes enough to feed me & Jon dinner and have one serving left over.

*We're not big beef eaters--feel free to add more ground beef if you want.

Raviolis

This is a fast, easy meal when you don't have time/energy to cook.

INGREDIENTS
1 jar spaghetti sauce
1 package frozen ravioli
grated Parmesan

DIRECTIONS
Cook ravioli according to package instructions. While cooking, warm up sauce. Sprinkle with Parmesan, serve with garlic bread.

Alfredo

(credit to Kellie)
INGREDIENTS
2 Tablespoons margarine
2 Tablespoons flour
1 teaspoon parsley flakes
¼ teaspoon onion powder
1 clove crushed/finely chopped garlic
½ teaspoon salt
½ teaspoon pepper
2 cups half & half (or milk--I usually use milk)
½ cup grated Parmesan cheese
any additions you want--chicken, bacon, crab, shrimp (we used crab in this picture)

DIRECTIONS
Melt butter in saucepan. Add garlic, saute until just browned. Add flour, parsley, onion powder, salt, and pepper. Cook over medium heat until mixture thickens slightly. Add half & half (or milk) and heat, stirring frequently, until thickened. Add Parmesan cheese, mix well (add any additions at this point). Serve over noodles with garlic bread.