Cheesy Lasagna Soup

1 pound ground beef
1 onion, chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2 cups water
1 can (28 oz) diced tomatoes with italian herbs, undrained
1 can (6 oz) tomato paste
2 cups uncooked mafalda pasta (mini lasagna noodles) - or broken whole lasagna noodles
1 Tbsp packed brown sugar
1 1/2 tsp italian seasoning
1/4 tsp pepper
1 1/2 cups italian style croutons
1 1/2 cups shredded mozzarella cheese

Cook beef, onion, bell peppers and garlic in dutch oven, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10-15 minutes, stirring occasionally, or until pasta is tender. Top each bowl with 1/4 cup croutons and sprinkle with cheese.

Serves 6

Citrus Fish with Bell Pepper Rice

3 Tbsp olive oil
1/3 cup chopped fresh parsley
Juice of 1 lemon, plus 2 tsp grated peel
Juice of 1 lime, plus 2 tsp grated peel
2 tsp grated orange peel
1 Tbsp hot pepper sauce
1 Tsp thyme
salt and pepper to taste
4 tilapia (or other white fish) fillets, about 8 oz each
1 red bell pepper, chopped
4 scallions, chopped
2 cups chicken broth
2 cups instant brown rice

Combine 2 Tbsp olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme; season with salt and pepper. Spray 15x1 pan with nonstick cooking spray and place fish pieces on. Brush fish (both sides) with oil mixture and cook on 350 for 20-30 minutes or until fish flakes easily with fork. Mix chicken broth and instant brown rice in a microwaveable bowl and microwave for the time listed on the box. Meanwhile, heat 1 Tbsp oil in skillet and add bell pepper and scallions, season with salt and pepper. Cook until softened, about 4-5 minutes. Combine bell pepper mix and rice when fully cooked. Serve fish over rice.

Serves 4

Apple Streusel Cheesecake Bars

1 pouch oatmeal cookie mix
1/2 - 3/4 cup butter
2 pkgs (8 oz each) cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1 tsp vanilla
1 egg
1 can apple pie filling
1/2 tsp ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350. Spray 13x9 pan with nonstick cooking spray. Mix cookie mix and butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mix; press remaining crumbs in bottom of pan. Bake 10 minutes. In large bowl, beat cream cheese, sugar, flour, vanilla, and egg until smooth. Spread cream cheese mixture evenly over partially baked cookie crust. In another bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mix. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35-40 minutes or until light golden brown. Allow to cool completely before cutting. Store in refrigerator.

Serves 24

John's Birthday Dinner

Foil Pack Fish Florentine

2 cups minute white rice, uncooked
2 cups warm water
1 pound flounder fillets, cut in half crosswise
4 cups fresh spinach leaves, coarsely chopped
1/4 cup chive and onion cream cheese spread
1/2 cup sun dried tomato vinaigrette dressing

Preheat oven to 375. Mix rice and water; spoon evenly onto center of each of 4 large sheets of heavy duty foil. Top evenly with half of the fish. Cover with spinach, cream cheese spread and remaining fish pieces. Drizzle each with 2 Tbsp of the dressing. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10 dish. Bake 15-30 minutes. Remove packets from oven; let stand 5 minutes.

Serves 4