February 2013 - Thanks Karen and Nancy

Pepperoni Spaghetti Pie

Serves: 6

Preparation Time: 15 min

Cooking Time: 30 min

What You'll Need:

• 1/2 pound cooked spaghetti
• 2 tablespoon olive oil or melted butter
• 2 large eggs, well beaten
• 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
• 1 cup ricotta cheese
• 1 cup spaghetti sauce
• 1/4 cup sliced pepperoni, about 20 slices
• 1/2 cup (2 ounces) shredded mozzarella cheese

What To Do:

1. Preheat oven to 350 degrees F. Coat a 10-inch pie plate with cooking spray.
    
2. In a large bowl, toss spaghetti with olive oil. In a small bowl, combine eggs and 1/2 cup Parmesan cheese . Stir into spaghetti then pour into prepared pie plate, and form into a "crust."  Spread ricotta evenly over crust, but not quite to edge. Top with spaghetti sauce and pepperoni slices.
    
3. Bake uncovered 25 minutes, then top with mozzarella; bake 5 more minutes, or until cheese melts.
    
4. Remove from oven and sprinkle with remaining Parmesan cheese. Cool 10 minutes before slicing into wedges.

Chicken Pasta Bake

Serves: 6

What You'll Need:

• 1 pound penne pasta
• 2 pounds ricotta cheese
• 3/4 cup grated Parmesan cheese
• 1 (12-ounce) can fat-free evaporated milk
• 1 egg
• 1 tablespoon garlic powder
• 1 1/2 teaspoon salt
• 3/4 teaspoon black pepper
• 1 (10-ounce) package frozen chopped broccoli, thawed and well drained
• 1 (10-ounce) package or 2 cups cooked chunked chicken breast
• 2 cups shredded mozzarella cheese

What To Do:

1. Preheat oven to 350 degree F. Prepare penne pasta according to package directions; drain. Coat a 9" x 13" baking dish with cooking spray.
    
2. Meanwhile, in a large bowl, combine ricotta cheese, Parmesan cheese , evaporated milk, egg, garlic powder, salt, and pepper; mix until well combined.
    
3. Stir in broccoli and cooked chicken; mix well. Add penne and toss gently until well mixed; pour into baking dish and sprinkle with mozzarella cheese .
    
4. Cover with foil and bake 45 minutes then remove foil and bake 5 more minutes.

 

South of the Border Chicken Chowder

2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
1 can cream style corn
1 can Mexi-corn
2 cups cooked diced chicken
1 can (4 oz.) diced green chilies
½ bag frozen cubed potato hash browns
½ tsp. cumin
1 tsp. chili powder

** In a separate bag ** 1 ½ cups shredded cheddar cheese

Combine all ingredients except cheese, and freeze.

Thaw, bring to a gentle boil, reduce heat and simmer 8-10 minutes until heated through. Mix in cheese, stir just until melted.

Parmesan meatloaf

2 large eggs

1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp. dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)

Assembly:

In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko. Add beef and mix well with hands. Form 1 in thick loaf and place in an aluminum 9x13”baking pan. Lay a sheet of Reynolds Non-stick aluminum foil over meat. Pour remaining 2 cups marinara into quart size Ziploc freezer bag. Place shredded mozzarella into Ziploc quart size freezer bag. Place both bags gently on top of wrapped meat. Cover pan with lid or double wrap it with foil.

Mini Sausage Pizza

1/2 bulk pork sausage (cooked)

1 jar (5 ounces each) sharp American cheese spread

1/8 cup butter or margarine soften

6 English muffins split

¼ teaspoon pepper

Assembly;

Mix cheese spread, butter and pepper stir in sausage. Spread on ½ of cut muffin. Wrap individually.

To Serve:

To bake unwrap and place on a baking sheet. Bake at 425 degrees for 10-15 minutes or until golden brown.

Teriyaki Beef

Ingredients:

1 1/2 lb. flank steak

2 cloves garlic, minced

2 T. white wine

1 T. sesame or olive oil

1/2 c. soy sauce

6 T. sugar

1/2 t. pepper

1 green onion, chopped

1 bag frozen stir fry vegetables

Assembly:

Cut thin strips of steak against the grain. Mix all other ingredients in gallon bag. Add meat and marinate for 1 hour or freeze.

Serving Day:

Defrost meat and vegetables. Discard marinade. Stir fry 2-4 min in hot wok or skillet turning to brown on each side. This works best if you do a few pieces at a time. Next stir fry veggies to desired doneness, then return meat to pan to mix and heat through. Serve over rice.

Saucy Mexican Chicken

Ingredients:
1 1/2 lb. Boneless Skinless Chicken Breast halves
1-24 oz. Jar Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese

To Freeze: Place frozen chicken in pan. Add salsa and beans. Cover with foil. Place a 1 cup of cheese in Ziploc bag and freeze everything.

To Cook from Frozen: Thaw completely. Bake at 375 for 40-50 minutes or until chicken is done (165 degrees). Top with cheese. Remove from heat. Let stand, covered or until cheese is melted.


Tastes great served over rice! Makes 6 servings.