Lasagna

I need to post this recipe, so I know where to find it. This is my mother-in-laws delicious lasagna recipe!

Lasagna
Makes 8x11 pan

1 lb. ground beef
3 8-oz. cans tomato sauce
9-11 lasagna noodles
12-oz. lowfat Cottage Cheese
12 oz. grated Mild Cheese
8 oz. grated Mozzarella Cheese

Cook and crumble ground beef until cooked. Add chopped onion if desired. Drain grease. Add tomato sauce and simmer.In the meantime, cook lasagna noodles in pot of boiling water to desired doneness. Rinse in cold water and let stand in water until noodles are removed. Grate mild and mozzarella cheese into separate bowls.

Layer as follows:Layer of lasagna noodles across bottom of pan (3 noodles). Wipe excess water off noodles as you remove from pot. Add 1/3 hamburger sauce mix. Sprinkle 1/4-1/2 C cottage cheese on this, then sprinkle 1/3 of mild cheese, then 1/3 of mozzarella cheese. Add two more similar layers on top of first layer. Fit in extra noodles in middle layer (5). Cover with aluminum foil and heat for 30 minutes in 350 degree oven. May be stored in fridge or freezer until ready to heat. It will require at least 1 hour to heat cold lasagna--longer if frozen. Bake until heated through. Enjoy! Leftover lasagna is even better than the first day--if you happen to have leftovers

Tuna Noodle Casserole

• 1 can tuna, drained
  
• 1 can Cream of Mushroom
• 1 Tbsp lemon juice
• 4 Cups (uncooked) egg noodles
• 1 Cup grated cheddar cheese

Cook egg noodles. Mix everything together and top with the cheese. Bake, covered, at 350° for 30 minutes.

Roasted Veggies in Pasta

I just made this tonight and it's not the theme but I wanted to post it before I forgot what I did. I'll repost it when we do pasta.

5-6 garlic cloves
8 asparagas spears
10-12 mushrooms
1/2 onion
1/3 box penne pasta (I like Ronzoni Smart Taste - high in fiber and protein)
1 breast chicken - cooked and cubed (I just used Tyson precooked, frozen.)
1/4 c. fresh parsley
olive oil
salt
pepper

Preheat oven to 400. Get water going for pasta. Crack open garlic but leave in skin. Cut onion into 1/2 inch chuncks. Drizzle garlic and onion with EVOO, salt, pepper and put in oven for about 10 minutes (but will be 20 minutes total). Then half mushrooms and cut asparagas into thirds. When you put the pasta in to cook, put the shrooms and asparagas in the oven with the garlic and onion (same tray) and drizzle with EVOO, salt, pepper. Cook for 10 minutes.

Chop parsley. Remove garlic from skins and mash. Add to parsley with some more salt, a little lemon zest and a 1/4 tsp lemon juice and stream in about 1/4 c of EVOO into parsley/garlic mixture to make a sauce (will be very thick).

Add all veggies, chicken, and sauce to hot pasta. Toss and enjoy.

Spaghetti Pie

My family loves this recipes and it is quick as well.

12 oz. spaghetti noodles
1 cube butter, melted
2/3 c. Parmesan cheese
4 eggs, beaten
spaghetti sauce (I use the Hunts big can)
1 lb. hamburger
1 can mushrooms
2 c. shredded cheese

Cook noodles and drain. Meantime, cook hamburger and drain. Mix with sauce and mushrooms.

Mix the cooked noodles, butter, cheese, and eggs together and put in a 9x13 pan. Bake at 350 for 15 minutes. Take out of oven and put sauce over the top of the noodles and sprinkle with cheese, bake for 10 more minutes.

Beefy Cheesy Skillet

1 lb ground beef
1 medium onion, chopped
1 can (10 3/4 oz) condensed Tomato soup
1/4 c. water
1 Tbs. Worcestershire sauce
1 c. shredded cheddar cheese
2 c. cooked rotini pasta

1. In Medium skillet cook beef and onion until beef is browned. Pour off fat.

2. Add soup, water, Worcestershire, cheese, and macaroni. Reduce heat to low and heat through.

My kids love it!

Simple Chicken Tetrazinni

4 boneless, skinless chicken breasts, cubed
4 tablespoons butter or margarine
1 teaspoon basil
1 teaspoon salt
1 teaspoon minced garlic

Melt butter in skillet and add spices. Cook chicken in melted butter and spices until done.
Serve over cooked noodles or rice. (I usually use about 1 box of Penne or Fusilli pasta. Works well with whole grain pasta also.)

Chicken and Spinach Stuffed Shells

22 uncooked jumbo pasta shells
1 c chopped cooked chicken
1 c fresh chopped spinach
1/2 onion, chopped
2 cloves garlic, minced
1/2 (15oz) container ricotta cheese
1 (8oz) package cream cheese, softened
1 c shredded Parmesan cheese
1 large egg, lightly beaten
2 tsp dried parsley flakes
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 c shredded mozzarella cheese, divided
1/2 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 13x9x2inch baking dish.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1/2 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1/2 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 6-8 servings.

Chicken Casserole

I grew up on this and my husband loves it now too. It's easy, quick and yummy!

1 lb chicken tenders (cooked and cubed)
1 can Cream of Mushroom soup
1/2 cup milk
1/3 cup mayo (or a little less if you're not a huge mayo fan)
1-2 cups grated cheddar cheese (depends on how cheesy you like things)
3/4 bag wide egg noodles, cooked and drained

After chicken and noodles are cooked...

In large saucepan add CofM soup, milk and mayo. Stir. Add cheese and chicken. Add noodles. Stir everything together and put into 8X8 or 9X13 baking dish (one will just be more full than the other...they both cook it the same).

If you like a crunchy taste with it, sprinkle crushed up regular potato chips over the top 5 minutes before it's done.

Enjoy!

Italian Chicken Lasagna

2-4 Chicken breasts-cubed (depending on how much you want)
2 packs Italian dressing mix (powder)
1 8 oz. package cream cheese (at room temperature)
1 cup sour cream
8-10 cooked lasagna noodles
1 medium jar spaghetti sauce
mozzarella cheese (grated for the top layer)
2 tbsp sugar

Mix one pack of italian dressing using the recipe on the back of the package. Marinate the chicken (in the same pan you'll bake it in) in the italian dressing ( overnight if possible). Bake the chicken approximately 20-25 minutes at 350 degrees. let cool.

Pour spagheti sauce in sauce pan. Mix in sugar. Heat on low for 1 hour, stirring every 10 minutes to prevent sticking. ( You don't have to do this step if you are on a time crunch but it makes the sauce taste better.)

Cook noodles according to package directions.

Whip sour cream, cheese and other pack of italian dressing (left as powder) together until fluffy. Fold cubed chicken into sour cream mixture. In a 9x13 pan put one layer of noodles on the bottom then layer the chicken in the white sauce. Put one more layer of noodles. Pour sauce over noodles. Top with the desired amount of cheese. Bake at 375 degreese for 25 minutes covered, 5 minutes uncovered . Let stand for 10 minutes before serving. Serve with French bread.

( If you want to add anothe layer of noodles and filling, then add another 1/2 c. sour cream and 4 oz cream cheese and another chicken breast to the recipe.)

This is the Lasagna that we had for the Progressive dinner, Thanks Mieka Barlow

Herbed Chicken Lasagna

Ingredients:
1 1/2 cups sliced fresh mushrooms
1 cup chopped onions
2 Tbsp. butter
2 pkgs hollandaise sauce (prepared per directions)
1/2 of a large package of pre-cooked lasagna noodles OR No Boil noodles
1 1/b chicken, cooked and cut into small pieces
1/2 Tbsp basil
1/2 Tbsp. oregano
salt and pepper
1 (12 oz.) can asparagus tips
1 1/2 cups italian blend OR mozarella cheese
1/2 cup shredded Parmesan cheese

Saute mushrooms and onions in butter for about 5 minutes
In a large bowl, mix chicken, basil, oregano, salt and pepper to taste. Gently fold in asparagus tips. Using a 9x13 pan spread small amount of prepared hollandaise sauce on bottom. Make 2 layers as follows and in this order: noodles, hollandaise, chicken mixture, mozzarella, parmesan. If there is any sauce left over, pour it over the second layer of noodles before adding last of the cheese topping.
Bake at 350 degrees for 30 minutes.

Chicken & Broccoli Alfredo

1/2 pkg of 16 oz. linguine
1 c. fresh or frzn broccoli flowerets
2 tbsp. butter
1 lb skinless, boneless chicken breats cut into 1 1/2" pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

1. Prepare linguine according to pkg. Add broccoli during last 4 minutes of cooking time. Drain into a colander.

2. Heat butter over med-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk. cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.