Baked Ziti with Fire Roasted Tomatoes

 8 oz uncooked ziti pasta
1 pound ground beef
1 sweet yellow onion, chopped
2 cloves garlic, minced
1 zucchini, cut in half lengthwise and sliced 1/4" thick
15 oz tomato sauce
1 (14.5 oz) can fire roasted diced tomatoes, drained
1 tsp oregano
1/4 tsp coarse sea salt
1/4 tsp pepper
3/4 cup shredded mozzarella cheese

Heat oven to 375.  Cook and drain pasta as directed on box.  Meanwhile, Spray 2 quart baking dish with nonstick spray.  In skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.  Drain beef and return to skillet.  Stir zucchini into beef mixture; cook 2 minutes.  Stir in tomato sauce, tomatoes, oregano, salt and pepper.  Heat to boiling.  Add drained pasta; toss to coat.  Spread in baking dish.  Cover dish tightly with foil; bake 20 minutes.  Remove foil; sprinkle with cheese.  Bake uncovered for 5 minutes or until cheese is melted.

Serves 6

Parmesan Crescent Topped Chicken A La King

 2 Tbsp butter

1 1/2 pound boneless skinless chicken breast, cut into bite size pieces

1 1/2 cups matchstick carrot strips

1 1/2 cups frozen cut green beans

1 red bell pepper, cut into thin strips

1/2 cup sliced green onions

1/2 cup AP flour

1/2 tsp italian seasoning

1/4 tsp salt

1/8 tsp pepper

1 3/4 cup chicken broth

3/4 cup milk

1/4 cup grated parmesan cheese

1 (8 oz) can refrigerated crescent dinner rolls

1 egg white, beaten

2 Tbsp grated parmesan cheese

Heat oven to 375.  In large skillet, melt 2 Tbsp butter over medium high heat.  Add chicken; cook and stir 3 minutes.  Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp tender, stirring occasionally.  Add flour, italian seasoning, salt and pepper to skillet.  Stir in broth and milk.  Bring to a boil, stirring constantly.  Stir in 1/4 cup parmesan cheese.  Spoon into ungreased 13x9 baking dish.  Separate dough into 8 triangles.  Starting at short side of triangle, roll each triangle up halfway.  Arrange around edges of chicken mixture with tips toward center.  Do not overlap.  Brush crescent rolls with egg white; sprinkle with 2 Tbsp parmesan cheese.  Bake at 375 for 15-20 minutes or until crescent rolls are golden brown.

Apple Raspberry Pandowdy

 2 (21 oz each) cans apple fruit pie filling

1 1/2 cups raspberries

1/4 tsp cinnamon

1 (12 oz) can Grands refrigerated biscuits

1 Tbsp butter, melted

2 tsp sugar 

1/3 cup finely chopped walnuts

Heat oven to 400.  In 2 quart glass baking dish, combine pie filling, raspberries and cinnamon.  Bake at 400 for 12 minutes or until fruit is hot.  Remove dish from oven.  Sprinkle half of walnuts over fruit.  Separate biscuit dough into 10 biscuits.  Arrange biscuits over hot fruit.  Brush with melted butter; sprinkle with sugar and remaining walnuts.  Return to oven; bake an additional 15-20 minutes or until biscuits are golden brown and cooked through.

Makes 10 servings

Pecan Parmesan Fish Fillets

 1/2 cup chopped pecans, toasted

1/3 cup grated parmesan cheese

1/4 cup chopped fresh parsley

3 Tbsp lemon juice 

1 Tbsp olive oil

1 pound cod fillets

1 cup instant brown rice, uncooked

14 oz chicken broth

1 cup broccoli florets

Preheat oven to 375.  Combine pecans, cheese, parsley, 2 Tbsp of lemon juice and oil.  Place fish in single layer in shallow baking dish; spread with pecan mixture.  Drizzle with remaining 1 Tbsp lemon juice.  Bake 10-12 minutes or until fish flakes easily with fork.  Meanwhile, cook rice as directed on package, substituting broth for the water and adding broccoli to the boiling broth along with the rice.  Serve fish with rice mixture.

Serves 3

Pico de Gallo Black Bean Soup

4 cans black beans, rinsed and drained
2 cups vegetable broth
2 cups pico de gallo
1/2 cup water
2 tsp ground cumin
Additional toppings:  chopped fresh cilantro, pico de gallo, sour cream, guacamole, shredded cheddar cheese, etc.

Combine all ingredients except additional toppings.  Bring to a boil over medium heat; stirring occasionally.  Reduce heat; simmer, uncovered, 5-7 minutes or until vegetables in pico de gallo are softened, stirring mixture occasionally.  Puree if desired in blender.  Serve with toppings as desired.

Serves 4

Cheesy Pizza Quesadilla

 6 burrito size flour tortillas
1 pkg sliced pepperoni
2 roma tomatoes, thinly sliced
1 cup shredded mozzarella cheese
3 Tbsp butter
1 can (8 oz) pizza sauce, warmed

Butter one side of tortillas. Place 3 tortillas, butter side down, on large baking sheet.  Place 1-2 Tbsp pizza sauce on each tortilla and spread.  Top each tortilla equally with pepperoni, tomatoes and cheese  Place a tortilla on top of each prepared tortilla.  Spread butter on top of tortilla.  Set oven control to low broil.  Broil 2 minutes or until lightly browned.  Flip quesadillas; broil 1-2 minutes longer or until lightly browned.  Serve with remaining warmed pizza sauce.

Serves 6

   

Zesty Cheese Soup

 1 can corn, drained
1 can pinto beans, rinsed and drained
1 can chicken broth
1 (4 oz) can chopped green chiles
1 can diced tomatoes and green chiles, undrained
1 pound american cheese, cubed
Additional toppings:  Crushed tortilla chips, jalapenos, sour cream, cilantro, etc

In large pan, Combine all ingredients except toppings.  Cook and stir until cheese is melted.  Garnish with desired toppings.

Serves 4-6

Cheesy Chicken and Salsa Skillet

2 cups penne pasta, uncooked
1 pound boneless sinless chicken breasts, cut into bite size pieces
1 1/2 cups salsa
1 can corn, drained
1 red (or green) bell pepper, cut into strips or diced per your preference
1 cup shredded cheddar cheese

Cook pasta as directed on package.  Meanwhile, heat large nonstick skillet with 1 Tbsp EVOO.  Add chicken; cook and stir 2 minutes.  Stir in salsa, corn and peppers.  Bring to a boil.  Simmer for 10 minutes or until chicken is cooked through, stirring occasionally.  Drain pasta.  Add to chicken mixture; mix lightly.  Sprinkle with cheese.  Remove from heat; cover and let stand 1 minute or until cheese is melted.

Serves 4

Lemon Ricotta Herbed Flatbread

 1/2 cup ricotta cheese
1 Tbsp shredded parmesan cheese (grated is good too!)
2 Tbsp EVOO
2 tsp grated lemon rind
1 Tbsp lemon juice
1/4 tsp salt
1 whole wheat pizza crust
1 Tbsp chives
1/4 tsp freshly ground black pepper

Preheat oven to 400.  Combine first 6 ingredients in small bowl.  Spread mixture evenly over crust, leaving 1/2 inch border around the edges.  Place crust in cast iron pan or on pizza stone.  Bake at 400 for 12 minutes or until crust is crisp.  Sprinkle evenly with chives and pepper.  Cut into 16 pieces.  Sere warm or at room temperature.

Serves 16

  

Southwest Chicken Pasta Bake

 8 oz penne pasta, cooked al dente, reserving 1/4 cup pasta water
1 Tbsp olive oil
2 boneless skinless chicken breasts, cut into 1 inch pieces
1 1/2 tsp ground cumin
1 Tbsp chili powder
1 tsp creole seasoning
1 onion, chopped
2 cloves garlic, minced
1 large jalapeno, minced
2 Tbsp butter
2 Tbsp flour
2 cups milk
2 1/2 cups shredded cheddar cheese, plus 1/2 cup for topping
1 Tbsp cilantro, chopped
1 can black beans, drained and rinsed
1 can corn, drained

Mix cumin, chili powder, and creole seasoning in a small bowl.  Sprinkle chicken breast pieces liberally with this seasoning.  Toss to coat.  Heat oil over medium heat in large pot.  Add seasoned chicken and cook for about 5 minutes. Add onions, garlic and jalapenos and continue cooking for another 5 minutes or until chicken is cooked.  While chicken is finishing cooking, make cheese sauce.  Turn off heat once cooked.  

For the cheese sauce:  In a separate pot, melt butter over medium heat.  Add flour and stir and cook for about one minute.  Slowly whisk in milk working to dissolve any lumps.  Keep stirring until the mixture reaches a slow boil  Add cheese and cilantro and stir until cheese is melted.  Add the cheese sauce to the chicken and stir.  Add the cooked pasta and stir.  Stir in reserved pasta water, black beans and corn.  Pour mixture into a casserole dish and top with 1/2 cup shredded cheese.  Bake at 350 for 20 minutes just to warm all ingredients up together.  Increase oven temperature to low broil.  Broil for 2-3 minutes, or until top is lightly browned.

Serves 6