Tomato Pasta Sauce (spaghetti, lasagna, etc..)
1 lg can (28 oz) tomato sauce 1 can (15 oz) tomato paste
1 can (15 oz) diced tomatoes 1 lb ground beef 1/2 lb Italian sausage (optional)
1 package baby bella (portabella) mushrooms 1 lg green pepper
1 lg red onion 1 clove garlic (or 1 tsp garlic powder)
1 tbsp olive oil 1 heaping tsp dried oregano
1 heaping tsp dried thyme 1 heaping tsp dried sage
1 heaping tsp dried sweet basil
In deep pot, brown ground beef (and sausage if used), drain off fat. add tomato sauce, tomato paste, diced tomatoes and all dried herbs and simmer.
add 1 tbsp olive oil to a skillet and heat on med. mince garlic clove dice green pepper and onion if used and add all three to skillet and cook until onion and garlic are browned slightly. then add to sauce. slice mushrooms if used, add to sauce and continue to simmer. (minimum 1/2 hour)
1 lg can (28 oz) tomato sauce 1 can (15 oz) tomato paste
1 can (15 oz) diced tomatoes 1 lb ground beef 1/2 lb Italian sausage (optional)
1 package baby bella (portabella) mushrooms 1 lg green pepper
1 lg red onion 1 clove garlic (or 1 tsp garlic powder)
1 tbsp olive oil 1 heaping tsp dried oregano
1 heaping tsp dried thyme 1 heaping tsp dried sage
1 heaping tsp dried sweet basil
In deep pot, brown ground beef (and sausage if used), drain off fat. add tomato sauce, tomato paste, diced tomatoes and all dried herbs and simmer.
add 1 tbsp olive oil to a skillet and heat on med. mince garlic clove dice green pepper and onion if used and add all three to skillet and cook until onion and garlic are browned slightly. then add to sauce. slice mushrooms if used, add to sauce and continue to simmer. (minimum 1/2 hour)
Fettuccine Alfredo
1 pint of Heavy Cream 1 stick of butter (not Margarine)
3/4 C. Parmesan cheese 2 tbsp. Cream Cheese
1 clove garlic minced (or 1 tsp. garlic powder) 1 tbsp olive oil
16 oz Fettuccine pasta
Optional:
1 package baby bella (portabella) mushrooms 1 lg red onion
1 lg green pepper
In a deep pot combine butter, heavy cream, and cream cheese. simmer this until all is melted, and mixed well. add the Parmesan cheese, slice mushrooms, add to sauce and simmer for 15 – 20 minutes on low. add 1 tbsp olive oil to a skillet and heat on med, slither green pepper and onion, mince garlic clove and add all three to skillet and cook until onion and garlic are browned slightly. then add to sauce and stir in. season with salt and pepper per your taste and mix into cooked pasta.
add diced grilled chicken or medium shrimp to your taste.
1 pint of Heavy Cream 1 stick of butter (not Margarine)
3/4 C. Parmesan cheese 2 tbsp. Cream Cheese
1 clove garlic minced (or 1 tsp. garlic powder) 1 tbsp olive oil
16 oz Fettuccine pasta
Optional:
1 package baby bella (portabella) mushrooms 1 lg red onion
1 lg green pepper
In a deep pot combine butter, heavy cream, and cream cheese. simmer this until all is melted, and mixed well. add the Parmesan cheese, slice mushrooms, add to sauce and simmer for 15 – 20 minutes on low. add 1 tbsp olive oil to a skillet and heat on med, slither green pepper and onion, mince garlic clove and add all three to skillet and cook until onion and garlic are browned slightly. then add to sauce and stir in. season with salt and pepper per your taste and mix into cooked pasta.
add diced grilled chicken or medium shrimp to your taste.
Chicken Tetrazzini
4 boneless skinless chicken breasts 2 cans (10 3/4 oz) cream of mushroom soup
1 sm. jar green Spanish olives 1 red onion
1 green pepper 1 package baby bella (portabella) mushrooms
8 oz shredded sharp cheddar cheese 10 oz milk
16 oz spaghetti noodles
Grill chicken and dice. add soup, chicken and one soup can of milk in deep pot and put on medium heat. dice green pepper and onion and add to pot. slice mushrooms and olives and add to pot. add cheese and heat until melted. mix into cooked spaghetti. (great for turkey leftovers)
4 boneless skinless chicken breasts 2 cans (10 3/4 oz) cream of mushroom soup
1 sm. jar green Spanish olives 1 red onion
1 green pepper 1 package baby bella (portabella) mushrooms
8 oz shredded sharp cheddar cheese 10 oz milk
16 oz spaghetti noodles
Grill chicken and dice. add soup, chicken and one soup can of milk in deep pot and put on medium heat. dice green pepper and onion and add to pot. slice mushrooms and olives and add to pot. add cheese and heat until melted. mix into cooked spaghetti. (great for turkey leftovers)
Four Cheese Mac ‘n’ Cheese
1 (16-ounce) package elbow macaroni 1/4 cup butter
3 cups milk 1 (8-ounce) package cream cheese
1 teaspoon salt 1/2 teaspoon black pepper
8 ounces sharp Cheddar cheese, shredded 8 ounces Colby Jack cheese, shredded
4 ounces Gouda cheese, shredded
Cook pasta according to package directions. In a medium saucepan, melt butter and cream cheese until mixture is smooth. Add milk salt and pepper and mix well. In a large bowl, combine Cheddar, Gouda and Colby Jack cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch pan coated with nonstick cooking spray and bake in oven @350 for 30 minutes. If you are going to smoke this dish, leave Gouda cheese out of the mixture and sprinkle it on top then put in the smoker for 1 hour @225
1 (16-ounce) package elbow macaroni 1/4 cup butter
3 cups milk 1 (8-ounce) package cream cheese
1 teaspoon salt 1/2 teaspoon black pepper
8 ounces sharp Cheddar cheese, shredded 8 ounces Colby Jack cheese, shredded
4 ounces Gouda cheese, shredded
Cook pasta according to package directions. In a medium saucepan, melt butter and cream cheese until mixture is smooth. Add milk salt and pepper and mix well. In a large bowl, combine Cheddar, Gouda and Colby Jack cheese, pasta, and cream sauce. Spoon mixture into an 11 x 9-1/2-inch pan coated with nonstick cooking spray and bake in oven @350 for 30 minutes. If you are going to smoke this dish, leave Gouda cheese out of the mixture and sprinkle it on top then put in the smoker for 1 hour @225
Basil Scallop Linguine
1 tablespoon olive oil 2 medium cloves garlic, crushed
2 shallots, minced 2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley 1/4 teaspoon crushed red pepper
1/8 teaspoon pepper 1 teaspoon salt
1/2 cup dry white wine 2 tablespoons tomato paste
1 tablespoon vegetable oil 8 oz linguini or spaghetti
1 lb fresh scallops 1 can (16 oz) whole tomatoes
Start water and 1 tablespoon vegetable oil for pasta and add pasta when boiling. reduce heat to med. and cook/stir pasta for 8-10 min. Meanwhile heat 1 tablespoon olive oil in sauce pan over med. heat, when oil is hot add garlic and shallots and cook until tender but not brown. add basil, parsley, salt red and black pepper, tomatoes, tomato paste and wine to sauce pan and bring to a boil, breaking up large tomato pieces. Cover and reduce heat and simmer for 20 min.
Rinse scallops under cold water, drain completely and cut in half crosswise. add to tomato mixture and cook for 5 min. or until scallops are tender.
Drain cooked pasta and gently toss with tomato mixture until thoroughly combined and serve.
1 tablespoon olive oil 2 medium cloves garlic, crushed
2 shallots, minced 2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley 1/4 teaspoon crushed red pepper
1/8 teaspoon pepper 1 teaspoon salt
1/2 cup dry white wine 2 tablespoons tomato paste
1 tablespoon vegetable oil 8 oz linguini or spaghetti
1 lb fresh scallops 1 can (16 oz) whole tomatoes
Start water and 1 tablespoon vegetable oil for pasta and add pasta when boiling. reduce heat to med. and cook/stir pasta for 8-10 min. Meanwhile heat 1 tablespoon olive oil in sauce pan over med. heat, when oil is hot add garlic and shallots and cook until tender but not brown. add basil, parsley, salt red and black pepper, tomatoes, tomato paste and wine to sauce pan and bring to a boil, breaking up large tomato pieces. Cover and reduce heat and simmer for 20 min.
Rinse scallops under cold water, drain completely and cut in half crosswise. add to tomato mixture and cook for 5 min. or until scallops are tender.
Drain cooked pasta and gently toss with tomato mixture until thoroughly combined and serve.
CHICKEN ALFREDO LASAGNA ROLLS
9 lasagna noodles 2 ½ cups alfredo sauce
2 cups cooked, shredded chicken 1 tbs. oregano
1 tbs. garlic salt 3 cups shredded Mozzarella and Parmesan cheese
Spray an 8×8 pan with non-stick spray and pour ½ cup Alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel. Spread about 2 Tbs. Alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese.
To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
I also have made this as a regular lasagna, with meaty marinara sauce and stuffed with spinach and ricotta. You can alternate ingredients as you desire.
9 lasagna noodles 2 ½ cups alfredo sauce
2 cups cooked, shredded chicken 1 tbs. oregano
1 tbs. garlic salt 3 cups shredded Mozzarella and Parmesan cheese
Spray an 8×8 pan with non-stick spray and pour ½ cup Alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel. Spread about 2 Tbs. Alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese.
To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
I also have made this as a regular lasagna, with meaty marinara sauce and stuffed with spinach and ricotta. You can alternate ingredients as you desire.