Lasagna {Casserole}

Finally- a lasagna with NO ricotta cheese or lasagna noodles... because let's face it- unless you have these on hand all the time it's a pain to make lasagna!

You can make this meatless too. Swap out the meat for tofu, black beans or more veggies.

Cook 2 cups pasta (I recommend penne). Drain and set aside.

Brown and drain:
1 Ib italian sausage or ground beef with 1 tbls italian seasoning browned and drained
**To have a "meatless" night I use Italian Spaghetti sauce that has chunks of sausage

Mix meat in with:
2 cups chopped spinach (frozen)
4 cups spaghetti sauce (Italian Sausage for meat or Mushroom for veggie)
1/2 tbls dried minced garlic
2 tbls basil
1 tbls parsley
1 cup diced (drained) tomato
1 cup cooked diced mushrooms or zucchini (could be frozen too)
1 cup shredded mozarella cheese
1/2 cup parmesan cheese

Mix the noodles, meat and sauce and pour into 9x13 pan.

Spread 2 cups plain yogurt and sprinkle with 1 cup shredded mozarella and 1/2 cup parmesan cheese.

Bake at 400 for 40 minutes or until cheese is lightly browned and bubbly.
Enjoy!

Creamy Veggie Pasta

This hamburger helper style pasta has a kick of mustard and tons of veggies! Kid favorite and it makes lots! Great healthy alternative to mac n cheese.

Brown, drain and place in 9x13 pan:
1 Ib ground Brown beef with 1/4 cup onion

Meanwhile cook
2 cup macaroni noodles according to package
Drain and place with beef in 9x13 pan.

Melt 3 tlbs butter in pan over medium heat.
Whisk in 1/4 cup flour, 1/2 tsp salt and 1/2 tsp pepper until smooth.
Slowly add in 2 cups milk and 1/2 cup plain yogurt (or sour cream/cream cheese)

Stir in 1 1/2 cups shredded cheddar cheese and 1/2 cup parmesan cheese and 2 tbls mustard.
Stir in 3 cups cooked/steamed mixed veggies. I prefer broccoli and carrots.

Baked Parmesan Chicken Spaghetti

My husband isn't a huge fan of spaghetti so I've been experimenting with some spaghetti dishes. I know there are recipes out there for this dish, but I just winged it based on what I remember from eating this at a restuarant. I thought it turned out great with lots of leftovers!

Serves 4

Grease 9x9 pan. Preheat oven to 350.

Mix on plate and set aside:

2 cups bread crumbs

1 tbls italian seasoning

1/2 cup parmesan cheese

2 tsp minced garlic

Coat 2 chicken breasts in olive oil. Coat each side of chicken breasts in bread crumbs. Put remaining mixture on top.

Bake for 40 minutes in oven.

Meanwhile cook 1/2 package spaghetti noodles (for 4).

Heat jar of spaghetti sauce.

When chicken is done cut breasts in half. To serve place noodles on plate, a 1/2 chicken breast on top, pour some sauce over and top with some parmesan cheese and grated mozerella.

Homemade Pesto for a year!

Plant 1 basil plant in the spring and pull out in the fall. You will have pesto for an entire YEAR.

Grind in blender or food processor:
3 cups basil leaves
3 cloves garlic (4 tsp minced garlic)
1/3 cup parmesan
1 cup olive oil
1 tsp salt
2 tsp pepper
1 tbls lemon juice

Spoon the pesto into ice cube trays. Cover trays and freeze for one day. Next day, pop out pesto "icecubes" and place in ziplop baggy in the freezer.
1 Icecube = 2 tbls pesto = enough for a pesto dish for 2
2 Icecube = 4 tbls pesto = enough for a pesto dish for 4 and so on...

Creamy Chicken Pesto

Serves 4
Leftovers: Yes /reheat okay
Cook/Prep time: 30 minutes

1/2 package spaghetti

2 chicken breasts chopped
1 tbls butter
1/2 tsp minced garlic
1/2 tsp italian seasoning

2 tbls olive oil
1/2 cup chopped onion (onion powder works too)
2 tbls butter
4 tsp minced garlic
1 tbls flour
1 cup milk
1/2 tsp pepper
1/2 cup mozerella
1/2 cup parmesan cheese
4 tbls pesto (or 2 pesto icecubes)

Cook spaghetti according to package. Meanwhile...
Cook chicken in large pan with butter, garlic and italian seasoning. Set aside.

In same pan over medium heat, heat olive oil, butter, garlic and onion until onion is translucent. Add flour, pepper and milk. Reduce head to medium low. Make sure to stir well so there are no flour lumps. Let simmer for 5 minutes until slightly thickened.

Add cheeses, stiring constantly. Add pesto and chicken. Let cook 5 minutes.

Toss with spaghetti. Serve immediately.

Mac N Cheese

From Bettycrocker cookbook

1 cup elbow macaroni
1 tbls butter or margarine
1 tbls flour
dash of pepper
1 1/4 cup milk
2 cups grated cheddar cheese

Preheat oven to 350
cook macaroni according to package. Drain well.
meanwhile, for cheese sauce, in a pan cook onion in margarine or butter until tender but not brown.
Stir in flour and pepper. (Stir this for 1 minute on medium)
Add milk all at once on medium low heat.
Cook and stir until slightly thickened and bubbly around the edges of the pan. (Keep stirring and be patient. This may take 5-8 minutes. Don't go above medium heat.)
Add grated cheese. Stir only enough to melt the cheese.

Transfer macaroni and sauce to a quart casserole dish. Bake uncovered for 25 minutes.

Shrimp Spaghettini with Veggies

Makes: 4-6 Servings
Leftovers: Normally extra/reheats okay
Freeze: No
Prep/Cook time: 30 mins

Ingredients
About 20 Shrimp
Spaghetti Noodles ( I prefer whole wheat)
1 Small head of fresh Broccoli
2 Carrots chopped
2 Stalks Celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 tbls minced garlic
2 tbls butter
1 tsp italian seasoning

Olive oil & garlic salt

Sauce:

1/8 cup butter

1 tsp minced garlic
Salt
Pepper

Dash of italian seasoning

1 tbls flour

3/4 cups milk

Instructions: Thaw Shrimp (de-tail if necessary). Cook spaghetti according to instructions. I use about 1/3 of a package of raw spaghetti. Drain when done. Place in large bowl. Toss with a small amount of olive oil. Set aside.

In small pan put butter, shrimp, italian seasonings and 1 tbls minced garlic. Cook until shrimp turn pink. Add to spaghetti noodles.

Meanwhile steam broccoli, carrots, onion, bell pepper and celery. When done add and toss into the bowl with the shrimp and pasta.

To make sauce: Saute butter, garlic and spices. Add flour- stir for about a minute. Over medium heat slowly add milk stirring constantly.

Pour over noodles and veggies.