Easy Three Cheese Manicotti

Easy Three Cheese Manacotti

Ingredients

12 manicotti
4 cups shredded mozzarella cheese, divided
1 (8 ounce) container chive & onion cream cheese
4 cups spaghetti sauce, to taste
1/2 cup parmesan cheese
*I added 1/2 pound of ground pork.

Directions
1 Cook shells according to the package directions.
2 Rinse well in cool water and dry.
3 While the pasta is cooking, mix together the cream cheese and 3 cups of Mozzeralla cheese.
4 Stuff shells with cream cheese mixture .I slit the manacotti and add filling with spoon then roll it back up seem down. Put a thin layer of sauce on the bottom of a 13 by 9 baking dish.
5 Place manicotti in dish and cover with remaining sauce.
6 Sprinkle 1 cup of Mozzarella over the top.
7 Cover with foil and bake for 30 minutes at 375.
8 Uncover, sprinkle with parmesan cheese, and bake for 15 minutes more.

Easy Chicken Spaghetti

1 pkg chicken breast
1 can cream of mushroom soup
8 oz. Velveeta Cheese
1 can Mild Rotel
8 oz Spaghetti

Boil your chicken, and shred.

Use broth from chicken to boil your pasta. Drain.

In the mean time, add Velveeta (cubed), cream of mushroom and rotel together over medium heat until melted.
*If you DO NOT like the consistency of tomato's, but still want the flavor of Rotel, use a food processor to puree them and add to the mixture. This is what I did to still give the dish a little spice. And the hubby didnt even know there was tomatos in it...suuweeettt

After that add all ingredients into a baking dish and back for 20 minutes on 375!

Easy Pasta Fajoli Soup!

In a hurry, and new something fast to feed a few?

Try this Easy Pasta Fajoli Soup by my mama...

1 lb ground beef cooked
3 cans Minestroni soup (Cambells)
1 can Rotel (Or Tomato Soup)
1 can Black Beans

Add ingredients together, heat and YOUR DONE!

Skillet Spaghetti Pizza

Skillet Spaghetti Pizza

Ingredients:
1 pound bulk Italian sausage
1 tablespoon minced garlic
1/2 pound uncooked thin spaghetti, broken into 2-inch lengths
1 jar (26 ounces) spaghetti sauce
1-1/2 cups water
1 cup (4 ounces) shredded mozzarella cheese

1/2 cup diced green bell pepper
1-1/3 cups French's® French Fried Onions

Im not a fan of spaghetti but the fact that this is 2 items your getting dirty (something to break up meat, and a skillet) to cook the entire meal... is awesome, and the crunch of the onions is yum!

**For this recipe I only used 1 jar of Rago Traditional, and it made it less tomato'y.

Prep Time: 10 minutes

Cook Time: 23 minutes
1. Cook sausage and garlic in large nonstick skillet over medium heat until browned, stirring frequently; drain.
2. Stir in uncooked spaghetti, spaghetti sauce and water. Bring to a boil; reduce heat to medium-low. Cover and simmer 15 minutes or until spaghetti is cooked, stirring occasionally.
3. Top spaghetti mixture with cheese, bell pepper and French Fried Onions; remove from heat. Cover and let stand 3 minutes until cheese is melted. Serve immediately.

Tip You may substitute link sausage; remove from casing before cooking.

Variation Substitute other pizza toppings such as mushrooms, eggplant, olives or pepperoni for green bell pepper.

Chicken, Cheese & Spinach Manicotti

Ingredients:
1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

Directions:

COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
TIP: PIPE mixture into manicotti with a small slit in the corner of a sandwich bag. Much easier than shoving the mix in with a spoon! What a mess

PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Shrimp Orzo with Feta Cheese & Tomatos

Heres the recipe for the wonderful dish my dad and I prepared tonight.

Shrimp Orzo with Feta Cheese & Tomatos

In the recipe I did use 2 cups of water with a chicken bouillon to add some flavor to the orzo. Do not drain the pasta, there is no need there should be no water/broth left. I also added a little butter to make the pasta smooth, and not stick.

Looked way better but the camera phone picture quality wasnt the best
-sorry.

Thai Peanut Pasta

I saw and tried this recipe today. Thanks Donna!!

I added carrotts on top, and I did use both Chicken and the Peas!

Turkey Picatta & Roasted Zucchini

This picture was taken with a cell phone so its not the best! It looked awesome though

Turkey Picatta

Ingredients
1-2 lemons

1 TBS fresh parsley, snipped

1/4 cup flour

1/2 tsp salt

1/4 tsp ground black pepper

1 package (17.6 ounces) 99% lean turkey breast slices

1 TBS plus 2 tsp butter, divided

1/2 cup fat-free chicken broth

1 garlic clove, pressed

2 TBS capers, drained and rinsed

I used boneless pork chops cause the store didnt carry turkey slices, and I seasoned them with seasonall then the flour

Directions
Juice lemons to make 1/4 cup; set aside.

In shallow dish, combine flour, salt and pepper.

Coat both sides of each turkey slice with flour mixture, shaking off excess.

Discard left over mixture. Heat a skillet over medium-high heat until hot.

Place 1 TBS butter in skillet and swirl until melted.

Add turkey to skillet; cook 2 minutes on each side or until turkey is no longer pink. Remove turkey from skillet to platter; keep warm.

Add broth, lemon juice and garlic to skillet. Heat over medium heat 1-2 minutes until sauce is slightly thickened.

Add remaining butter to skillet; swirl until melted. Sprinkle capers and parsley over turkey. Carefully pour sauce over turkey slices; serve immediately.Serve with rice or pasta.

Number of Servings: 4

For the roasted zucchini set oven to 450 degrees. Cut zucchin hotdog length in half, Baste with EVOO (extra vigin olivbe oil) then salt and pepper, and it said to use Thyme but I used Pampered Chefs Crushed Peppercorn and Garlic Rub, my favorite pantry seasoning, and bake for 8-10 minutes or lightly golden on top! Delicious! A kitchen must have.....

Daddys Random Pork Pasta

1 12 oz bag sprial noodles
1 jar of Alfredo Roasted Garlic Sauce
1 small bag of Roasted tomatos sliced
5 THIN boneless pork chops sauted and thinly sliced
pepper to taste
cilantro (1/4 cup)

Boil noodles and drain. Chop up tomatos and cilantro, and add pasta sauce, tomatos and cilantro. When pork chops are sauted and sliced mix into pasta.
Serve with cilantro as garnish!

The menu so I dont forget!

Dinner Menu :

Chicken Florentine & Bread

Asian Pork & Noodle Skillet

Grilled Steak and& Corn on the cob

Upside down Pizza & Salad

Hamburger Helper (as per Billys request ewww, LOL)

Ceaser Chicken Salad Wraps

Tacos & Nachos

Crab Quiche $ undecided side

Tuna Cassarole & Bread

Asian Pork and Noodle Skillet

This is one of Billy and my Favorites! I personally think its better a day later!


Asian Pork and Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper * Billy has me leave these out
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)* I use pre cut thing prok chops and slice in thin strips
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix (This is a Pampered Chef seasoning well worth buying)
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water


Cut carrots into julienne strips using Julienne Peeler. (Or if you dont have this tool, use a potato peeler to make stripes of thin carrots, like your peeling it but continue to make strips with the good aprt of the carrot)
Cut bell pepper lengthwise into ¼-inch strips using Chef’s Knife.
Slice green onions; set aside tops for garnish.
Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice
strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter
Bowl; mix well with Classic Scraper.
Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of
the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with
remaining pork.
Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen
seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and
white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add
pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated
through. Garnish with reserved green onion tops.