Easy Lasagna (You don't need to boil the noodles!)

1

lb.  ground beef

2-1/2

cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1

container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese  (I used cottage cheese in place of ricotta cheese.)

1/2

cup  KRAFT Grated Parmesan Cheese, divided

1/4

cup  chopped fresh parsley

1

 egg, beaten

1

jar  (24 oz.) spaghetti sauce

1

cup  water

12

 lasagna noodles, uncooked

make it

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Source:  (kraftrecipes.com/recipes/simply-lasagna-69196.aspx)

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

DIRECTIONS:
Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Source:  (www.melskitchencafe.com/2009/10/chicken-enchilada-pasta.html)

Artichoke Tomato Alfredo

Ingredients:

one small bottle artichoke hearts (in brine, not packed in oil)

4-5 fresh tomatoes, chopped into large chunks

1 medium onion, chopped

2 cloves fresh garlic minced (or 1 tablespoon garlic powder)

1/2 cup fresh basil, chopped (or 3 tablespoon chopped dried)

2 heaping Tablespoon whole wheat flour

1/2 cup (or more) rice milk

1 small handful raw cashews

Whole wheat fettucini, macaroni or spaghetti noodles (i like the twisty kind because they hold the sauce)

Directions: Prepare fettucini, macaroni or spaghetti noodles al dente. Place onion, tomato, garlic and basil in a non-stick pan and saute in a little olive oil. Drain the artichokes cut them into small pieces. Mix your flour and rice milk and add that to the blender, also then add a small handful of raw cashews. Blend until very smooth. Add the cut artichokes and blender mixture into the saute; mix well and warm just until thickened. Top the pasta with the artichoke sauce.

*canned tomatoes just don't work as well it makes it taste more like spaghetti instead of Alfredo.

thanks tammy at http://www.simplehealthytasty.com/2008/03/artichoke-tomato-alfredo.html

Presto! Pasta with Pesto

"The combination of Parmesan cheese, pasta and punchy ingredients in pesto makes it a sure hit with kids. You'll love it, too.

Ingredients

1 1/2 cups of tightly packed, washed and dried basil leaves
1/2 cup of walnuts
2 chopped garlic cloves
2/3 cup of olive oil
2/3 cup of grated Parmesan cheese
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of spinach linguine or fettuccine
Parmesan cheese to topping dish

Directions

Chop the basil leaves in a food processor or blender.

Add the walnuts and chopped garlic cloves. Process until finely ground.

With the machine running, slowly add the olive oil.

Next, pour in grated Parmesan cheese, salt, and black pepper. Mix and then set aside.

Cook pasta according to package instructions.

Drain and toss with the pesto in a serving bowl. Top with more Parmesan cheese. Serves 4 to 6."

(Source: www.familyfun.com)

Homemade Egg Noodles

1 small egg, well-beaten
1 Tablespoon milk
1/4 teaspoon salt
1/2 cup flour

Combine egg, milk, and salt in a mixing bowl. Stir in flour until a stiff dough forms. Cover and let rest 10 minutes. Roll out very thin. Allow dough to dry about 20 more minutes. Roll up the dough loosely and cut strips 1/4" to 1/2" through the entire roll. Carefully unroll strips and cut to desired lengths. Drop into boiling salted water or soup. Cook, uncovered, 10-12 minutes.

(Source: "Mormon Pantry - Cooking for Two" by Debbie G. Harman, pg. 58)

Tortellini Salad

I saw this recipe on a website called Skip to My Lou and thought it sounded yummy.

Tortellini Salad
4 oz tortellini (cooked)
4 oz grilled chicken
2 artichoke hearts (sliced and drained)
1 oz of fresh spinach or other greens
12 sun-dried tomatoes (softened in warm water 20 mins. then chopped)
2 oz. feta cheese
3 slices red onion

Dressing
2 cloves garlic, chopped
1 tsp dried oregano
1 Tbl. tomato paste
6 Tbls. Balsamic vinegar
Puree ingredients in blender or food processor then while processor is going add 1/2 cup top quality olive oil. Toss dressing with salad. This makes more than enough dressing for the ingredients.

Mom's Lasagna

This is my mom's famous lasagna recipe. I haven't had any lasagna yet that can top it (my opinion of course)!

1/2 onion, chopped
1/4 lb. mushrooms, sliced
1 lb. ground beef
1 6oz. can tomato paste
1 8oz. can tomato sauce
1/2 tsp. oregano
1/2 tsp. basil
garlic powder to taste (or fresh garlic)
lasagna noodles (uncooked)
8 oz. cottage cheese or ricotta (add more if desired)
1/2 lb. mozzarella cheese, grated (add more if desired)
1/2 c. water

Cook onions in small amount of oil. Add mushrooms and cook until soft. Add ground beef and brown. Add tomato paste, sauce and seasonings. Place uncooked noodles in square pan coated with cooking spray. Spread with 1/2 of sauce. Place cottage cheese or ricotta over the sauce. Top with 1/2 of the grated mozzarella. Add another layer of noodles and top with remaining sauce. Pour water over all and cover with foil. Bake at 325 degrees for 1 hour 15 minutes. Add rest of cheese and let sit with foil on top for 5 to 10 minutes or until cheese melts. (This recipe doubles well to fit into a 9x13 pan).

Spaghetti Sauce

This is my mom's recipe and it's my absolute favorite spaghetti sauce!

1 lb ground beef
1/2 onion, chopped
mushrooms, sliced
1 (15 oz.) can tomato sauce
1 tsp. basil
1 tsp. oregano
garlic powder (to taste)
dash of thyme

Cook onions in a little olive oil until soft or translucent. Add mushrooms and saute until soft. Add ground beef and brown. Pour in the tomato sauce and add the herbs; mix well. Let simmer for 5 to 10 minutes. Serve over spaghetti or angel hair pasta.

Budget Macaroni and Cheese

1 (7 oz.) pkg. elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
Dash pepper
1 cup milk
1 cup (4 oz.) shredded cheddar cheese

Cook the macaroni according to package directions. Drain; set aside and keep warm. In a saucepan over medium-low heat, melt butter. Add flour, salt and pepper; stir to make a smooth paste.

Gradually add milk, stirring constantly. Heat and stir until thickened. Remove from the heat; stir in cheese until melted. Pour over macaroni and mix well. Yield: 4 servings.