Chicken Alfredo

2 packets Alfredo Sauce Mix
Linguini Noodles
Chicken Breasts
Raspberry Vinagrete Salad Dressing

Marinade chicken in salad dressing at least 4 hours.  Cook in frying pan on medium low heat.
Cook noodles as directed.  Mix Alfredo Sauce according to instructions.

Italiano Meatloaf

1 c. chopped onion
1 c. chopped green pepper
3/4 c. Italian seasoned bread crumbs
1/4 c. parmesan cheese
2 tsp. basil
1/2 tsp. salt
1.4 tsp. pepper
1 8 oz. can tomato sauce
3 large eggs slightly beaten
2 garlic cloves
1 lb. ground beef
3 c. Ragu or other spaghetti sauce
1 c. cooked orzo noodles (or other pasta)
                                                                                    basil sprigs-optional

•Combine everything except noodles, spaghetti sauce, and basil sprig.  Mix well.  Place in 9/4.5 inch loaf pan (I use a large casserole dish).  Put pan in oven.  Bake at 375º for 1 hour.  Top each slice with orzo noodles and spaghetti sauce.  Serve.

Italien Pasta Bake

1 lb ground beef
1onion chopped
1 jar spaghetti sauce
3/4 c. grated parmesan cheese
8 oz. broken spaghetti or 3 c. penne pasta cooked and drained
1 pkg. grated mozzerella cheese

Brown onion and meat.  Drain.  Stir in noodles and sauce.  Add 1/2 of parmesan cheese.  Spoon into 9/13 pan.

Make Ahead Cheese and Hamburger Casserole

1 lb. hamburger
1 c. chopped onion
3 crushed garlic cloves
1 8 oz. container sliced mushrooms
6 Tbsp. tomato paste
1 tsp. sugar
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. pepper
28 oz. can whole tomatoes
1/3 c. flour
2 1/2 c. milk
1 c. feta cheese
3/4 c. mozzarella cheese
1 tsp. parsley
4 c. penne noodles (any pasta)

Combine Hamburger, onion and garlic.  Brown.  Add mushrooms.  Cook 5 minutes.  Add tomato paste, sugar, thyme, oregano, pepper, and tomatoes.  Simmer 20 minutes.

Place flour in medium saucepan.  Add milk.  Whisk.  Cook 10 minutes until thick.  Stir in cheese.  Reserve 1/2 of cheese sauce.  Add 1/2 of cheese sauce to burger.  Put in cake pan.  Drizzle with remaining cheese sauce.  Cook in oven 350º for 1 hour covered.  Sprinkle with parsley.  Serve

Makes 8 servings
412 calories
10 g fat

10 gram fat

Chicken Bacon Ranch Pasta

1 pound mostaccioli or other short pasta 

6 strips of bacon, diced

1 TBS butter

2 boneless skinless chicken breast halves, cut into bite-size pieces

2 TBS all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

Salt and pepper to taste

green onions, optional

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top and green onions if desired.

Football Pizza

1 package pizza crust or make your own

1 can tomato sauce

1 tsp. garlic

1 tsp. pizza seasoning

Mozerella cheese

erella cheese

Pepperoni

One string cheese

Mix the pizza crust according to directions.  Add the garlic, pizza seasoning, and tomato sauce.

Spread sauce on dough.  Cover with cheese.  Put pepperoni onto pizza in shape of football.  Use pieces of string cheese to make the laces.  Bake according to directions on dough package.

Chicken Cacciatore Pront

1 Tbsp. Kraft Light Zesty Italien Dressing

8 pieces chicken

3 cloves minced garlic

1 can Italian style diced tomatoes

1/3 c. tomato paste

2 small red peppers, chopped

8 oz. whole wheat spaghetti

1/4 c. parmesan cheese grated

1/2 c. mozzarella cheese

Heath dressing in skillet. Add chicken, cook 10 minutes. Add garlic, tomatoes, and paste; mix well. Stir in peppers; cover. Reduce heat to medium-low. Simmer 20 minutes. Meanwhile cook pasta as directed. Remove skillet from heat. Add Parmesan cheese to chicken mixture. Stir. Sprinkle with mozzarella cheese. Let stand 5 minutes.

490 calories

55 g. carbs

9 g. fiber

11 g. fat

Chicken Cacciatore Pronto

1 Tbsp. fat free Italian dressing

8 chicken breasts

3 cloves garlic, minced

1 can Italian style diced tomatoes-undrained

13 c. tomato paste

2 small red peppers, chopped

8 ox. whole wheat spaghetti, uncooked

1/4 c. grated parmesan cheese

1/2 c. shredded mozzarella cheese

Heat dressing in a large skillet on med. heat. Add chicken; cook 10 min. or until chicken is browned on both sides.

Add garlic, tomatoes, and tomato paste, mix well. Stir in peppers; cover. Reduce heat to medium-low; simmer 20 min. stirring occasionally. Meanwhile, cook past as directed on package.

Remove skillet from heat. Add parmesan cheese to chicken mixture; stir. Sprinkle with mozzarella cheese. et stand 5 min. Serve chicken and sauce over hot cooked pasta.

Dutch Oven Pizza

1 can pre-made pizza dough

1 jar pizza sauce

8 oz. shredded cheddar cheese

8 oz. shredded mozzarella cheese

Toppings of your choice (pepperoni, ham, peppers, mushrooms, pineapple, olives, etc)

Lightly grease dutch oven with pam or olive oil. Unroll the can of pizza dough and line the bottom of the dutch oven with dough. Spoon pizza sauce evenly over dough. Sprinkle with toppings of your choice, and top with both cheeses.

Cover and bake using 8-10 briquettes on bottom and 16-18 briquettes on top for 20-30 minutes until browned and cheese is bubbly. Serves 6.