Spaghetti Sauce

Spaghetti Sauce by Tiffany Vranes
- can freeze easily and be taken out in separate batches!

1 1/2 lb ground meat
1 medium onion
1 large can tomato juice
1 8 oz can tomato paste
2 TBS parsley
1 1/2 tsp salt
1/4 tsp pepper
1 TBS sugar
1 TBS Worcestershire sauce
oregano sprinkle
garlic sprinkle
1 can mushroom (optional)

Cook meat and onion in pan while mixing all other ingredients in pot and simmer. Mix meat in with sauce and simmer.

Chicken Alfredo Lasagna Roll Ups

This recipe I found at http://jbeanrecipes.blogspot.com. IT IS SOOOOO YUMMY!!!! So good. Just a few notes, I don't know how she rolled them because she states that only 9 fit in the pan- well I got 12+ to fit, and didn't have any left over ingredients. I didn't have tomatoes so I used a red pepper on the top. It gave it an awesome flavor. Also, makes a lot and is quite filling.

http://jbeanrecipes.blogspot.com/2009/11/chicken-alfredo-lasagna-roll-ups.html

Chicken Alfredo Lasagna Roll Ups

MMMMMMmmmmmmmmmmmmmmmmmmmmmmmmm!!!!!!! This was Olive Garden worthy!!! (in my opinion!!)

I sort of mixed things up on a Lasagna Roll Up recipe... I had the Idea from the Chicken Lasagna... but it really is nothing like it! Try it and you will see!! I found the recipe for the Alfredo sauce here on foodnetwork.com and the way to cook the chicken also... from there it just became what it is.

The Chicken:
2 large *thaw* chicken breasts sliced (fajita style)

2 *fresh* cloves garlic, minced

1 T Olive Oil

1 1/2 C. FRESH Spinach leaves

Heat oil in pan with garlic until the aroma builds... Do not burn or over brown. Cook until chicken is fully cooked then add the Spinach and stir until the leaves are wilted into it.

The Sauce:

4T Butter

1 clove fresh garlic, minced

2T flour

2 C Cream

1/2 C. milk

1C Fresh grated parmesan

In a medium sauce pan heat butter and garlic and add flour once butter is melted and aroma of garlic is building. Add the Cream and milk and stir then add the parmesan and bring to a boil and continue to stir frequently over a medium low heat as it boils and thickens. (I added a dash of pepper to it as well)

The Pasta/Filling:

24 oz (1LB 8oz) cottage cheese

1 egg

1/4 C Parmesan cheese

Mozzarella cheese

Parsley

salt and pepper

9 lasagna noodles cooked al dente

Mix the cottage cheese, egg, parmesan, mozzarella, and a dash of salt and pepper and Parsley til it looks good. Spoon on the cooked noodles and roll up and place in 9X13 pan with a little sauce spread on the bottom. **You will have left over filling but only 9 rollups fit in the pan**

Mix some sauce into the chicken... just enough to spoon on top of each roll up (you will have left over sauce I still had about a 1/2 cup or just a little more left over) and then top with a little more parmesan and mozzarella cheese and diced tomatoes for color (I added the tomatoes after the picture was taken)

Cook in oven at 350 degrees for 20-30 minutes. Until Cheese is starting to golden and sauce is bubbling.

Let sit for 10 minutes after removal from the oven. Serve and Enjoy!

Curry Chicken Salad

Curry Chicken Salad by Heather Cook (UP 2002)

4 chicken breasts, cooked and cubed
2 celery stalks, finely diced
3 green onions, chopped
1 red apple, peeled and diced
1 cup red seedless grapes
2 cups cooked spiral pasta
4 oz cashews (optional)

SAUCE:
¼ cup mayonnaise
¼ cup miracle whip
1 T cream
1/8 tsp. Curry powder
¼ tsp salt
dash garlic powder

Mix together and chill. Just before serving, toss in cashews.

Cream Sausage Pasta

Cream Sausage Pasta by Lisa Sheffield (KU Med.)

Combine and Brown:
1 1/2 TBS Butter
1 1/2 TBS Olive Oil
1 lg Garlic, minced
1/2 Onion, chopped
3/4 lb Breakfast Sausage

Then add:
1 c. Spinach, chopped
1 c. Heavy Cream
2 TB fresh basil, chopped
1/4 tsp Nutmeg

Salt and Pepper to taste, reduce heat to simmer. At end add 4 chopped Roma tomatoes and serve with 1 lb cooked pasta. Sprinkle with Parmesan cheese.

Tortellini with Roasted Peppers

Tortellini with Roasted Peppers by Rachel Betteridge 2006

1- 9 oz pkg cheese-filled tortellini
1-12oz jar red roasted peppers
1 ½ cups chicken, cooked and chopped (optional)
½ cup refrigerated light Alfredo sauce
½ cup thinly sliced basil
¼ - ½ tsp back pepper

Cook the tortellini according to pkg directions; drain. Meanwhile, drain 1/3 cup of peppers and cut into ½ inch strips. In a large saucepan, heat alfredo sauce and chicken. Stir in tortellini. Reduce heat and add peppers. Simmer for 5 minutes, stirring often. Remove from heat and stir in half the basil. Sprinkle with the remaining basil and pepper.


(Calories; 362; total fat: 12g; Saturated fat: 5g; Carbs: 50g; Fiber: 1g; Protein: 16g)

Spicy Chicken Pasta

Spicy Chicken Pasta by Anna (Dyer) Parker

3 TBS olive oil
3 cloves garlic, chopped
½ onion, chopped
½ lb-1lb chicken, cubed
salt to taste
Bow Tie Pasta- cooked

1 cup cream +
1 can artichoke hearts, chopped
1 glass jar sundried tomatoes, chopped
1 tsp chili powder
2 tsp pepper
Parmesan Cheese

Put oil in hot pan then add garlic and onion. Add chicken and salt and cook. When chicken is almost cooked, add cream, artichokes, tomatoes and seasonings. Simmer as long as you want (15 minutes). Pour over bow tie pasta and serve on a platter. Top with Parmesan cheese.

Marinara Sauce

Marinara Sauce
This is my absolute favorite sauce. I love it on top of ravioli.

1/6 c. olive oil
4 cloves garlic
salt and pepper
1 28-oz. can crushed tomatoes
5 basil leaves or 1/2 T. dried (I usually use dried)
1/2 T. chopped dried parsley

Saute garlic, salt, and pepper in oil. (I like to add red pepper flakes at this point too.). Add remaining ingredients, simmer 30 minutes. I also add a little sugar, maybe 1/2 to 1 tsp.

Lemon Spaghetti

Lemon Spaghetti Rachel Betteridge 2006

Combine:
1/3 cup fresh lemon juice ////////// 1lb spaghetti, cooked
3 TBS olive oil //////////// ¼ cup reserved liquid (from cooking spaghetti)
1 TBS lemon zest /////////// 1/3 cup fresh basil, chopped
¾ tsp salt ////////// 1/3 cup Parmesan cheese, grated
¼ tsp ground pepper

Make lemon sauce: whisk together left side ingredients. Toss on spaghetti. Then toss with cheese and basil. Add reserved liquid, 1 TBS at a time, until sauce evenly coats spaghetti. Serve at once.

Giada de Laurentis’ Lasagna Rolls

Giada de Laurentis’
Lasagna Rolls
6 Main-course servings

Sauce:
2 Tbs. unsalted butter
4 teaspoons all-purpose flour
1 ½ cups whole milk
½ teaspoon salt
¼ teaspoons freshly ground black pepper
Pinch of ground nutmeg

Lasagna:
1 15-ounce container whole-milk ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 cup plus 2 tablespoons freshly grated parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, lightly beaten
¾ teaspoon salt, plus fore for pasta
1/2 teaspoon freshly ground black pepper
12 dried lasagna noodles
Butter, for baking dish
2 cups quick marinara sauce
1 cup shredded mozzarella cheese (about 4 ounces)

To make the cream sauce:
Melt the butter in a medium, heavy saucepan over medium-low heat. Add the flour and cook for 3 minutes, whisking continuously. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper and nutmeg in to the cream sauce.

To make the lasagna:
In a medium bowl, stir together the ricotta, spinach, 1 cup for the Parmesan cheese, prosciutto, egg, the ¾ teaspoon of salt, and the pepper until blended.
Bring a very large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring frequently to prevent the noodles from sticking together. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Preheat the over to 450. Butter a 13x9x2 glass baking dish. Spread the cream sauce over the bottom of the prepared dish.
Lay out 4 lasagna noodles on a work surface. Then spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Roll the noodles up and arrange the rolls, seam sides down and not touching one another, atop the cream sauce. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of the marinara sauce over the lasagna rolls, then sprinkle with the mozzarella and remaining 2 tablespoons of Parmesan cheese. Cover the dish tightly with foil. Bake until the rolls are heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top is golden, about 15 minutes longer. Let stand for 10 minutes.

Italian Chicken and Tomato Pasta Toss

Italian Chicken and Tomato Pasta Toss Cera Edgley 2007

3 c. curly egg noodles
1 Tbsp. olive oil
1 lb skinless chicken breast (cut up)
2 c. grape & cherry tomatoes, halved
1/4 c. balsamic vinaigrette dressing
3 gloves garlic, minced
1/2 c. chopped fresh basil
1/4 c. parmesan cheese

Cook noodles; meanwhile heat oil in large skillet on medium-high heat. Add
chicken, cook 6 min. stirring occasionally. Add tomatoes, dressing, and
garlic. Cook & stir 3 min.

Drain pasta. Toss w/ chicken mixture and basil; sprinkle w/ cheese.

Cream Sausage Pasta

Cream Sausage Pasta Lisa Sheffield (KU Med.)

Combine and Brown: Then add:
1 1/2 TBS Butter /////////// 1 c. Spinach, chopped
1 1/2 TBS Olive Oil ////////// 1 c. Heavy Cream
1 lg Garlic, minced ////////// 2 TB fresh basil, chopped
1/2 Onion, chopped /////////// 1/4 tsp Nutmeg
3/4 lb Breakfast Sausage

Salt and Pepper to taste, reduce heat to simmer. At end add 4 chopped Roma tomatoes and serve with 1 lb cooked pasta. Sprinkle with Parmesan cheese.

Chicken Alfredo Fettuccine (lemon)

Chicken Alfredo Fettuccine Cera Edgley 2006

1 lb boneless chicken breast ///1 tsp thyme
1 cup half and half ///¼ tsp oregano
2 TBS white flour /// ½ tsp red pepper
¼ cup shallot, chopped //½ tsp garlic powder
2 cups fettuccini pasta, cooked/// 1 TBS parsley, chopped
½ cup Parmesan cheese, grated ///1 TBS cooking oil
½ cup lemon juice /// 1 TBS butter


Heat up oil slightly in a frying pan. Saute chicken breasts and shallots in oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken – save chicken stock – transfer chicken into a casserole dish.

Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. Stir in chicken stock and keep stirring. Reduce heat and slowly stir in Parmesan cheese. Keep stirring until smooth. Pour sauce over chicken, cover and bake for 20 minutes at 350 degrees. Serve immediately over noodles.

Chicken Alfredo

Chicken Alfredo

1 medium onion 1 lg. Half & Half
3 cloves garlic ½ tsp. garlic salt
1 cube butter ¼ tsp. pepper
¼ tsp. onion salt 2 dashes of nutmeg
½ tsp. parsley 1 3 oz bag parmesan cheese, grated
chicken, cooked and in pieces (optional: shrimp)

Saute’ onion, garlic and chicken (or shrimp) in butter. Add carton of half &half, garlic salt, pepper, onion salt, nutmeg and parsley. Simmer on Medium low until somewhat thick. Add parmesan cheese. Serve over fettuchini noodles.