Macaroni and Cheese Italia

Ingredients

1 lb penne

4 cups grated mozzarella cheese

1 onions, chopped ( medium)

3 garlic cloves, chopped

1 ½ lbs boneless chicken breasts, cut into small cubes, seasoned with salt and pepper

½ cup extra virgin olive oil 1

3 (14 ½ ounce) cans diced tomatoes with juice

½ cup fresh basil leaves, finely chopped

Topping

¾ cup parmesan cheese, grated

¾ cup seasoned Italian style breadcrumbs

3 tablespoons butter, melted

Directions

Cook Pasta in salted water to very aldente. (4 minutes less than package directions).

Season Chicken breast. Saute chopped onion, garlic and chiken breast in olive oil over medium heat until onion is soft and clear and chicken is cooked and slightly browned. (It will conitinue cooking in the oven).  In a bowl, combine the coooked pasta, the cooked chicken and onion garlic mixture, mozzarella cheese, chopped basil and the canned tomatoes and juices.  mix well.  Put the pasta mixture into a buttered 13 x 9 glass baking dish. Mix together melted butter, parmasan and breadcrumbs.   Top casserole with bread crumb mixture. Bake at 400 degrees 15-20 minutes till top is browned and sides are bubbly.

Recipe from... http://www.food.com/recipeprint.do?rid=411755

Chicken Parmesan

4 boneless skinless chicken breast halves

salt and pepper

½ cup flour

½ cup Italian seasoned breadcrumbs

¼ cup parmesan cheese

1 egg

½ cup milk

1 tablespoon butter

2 tablespoons olive oil

more parmesan cheese , for sprinkling on top

4 ounces sliced mozzarella cheese (if you can get it, the soft fresh kind is best - it melts sooooo creamy)

your favoritemarinara sauce or store bought spaghetti sauce

Directions:

1. 1 Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
2. 2 Season with salt and pepper.
3. 3 Dredge chicken in flour and shake off excess.
4. 4 Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
5. 5 Heat the butter and olive oil in a large deep skillet.
6. 6 Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
7. 7 Layer chicken cheese and sauce in pressure cooker 
   8 Close lid and set for 8 minutes and select start.
8. 9 Boil water and cook pasta.

Read more: http://www.food.com/recipe/skillet-parmesan-chicken-39900#ixzz1orQL04UV

Baked Ham and Swiss

 package Hawaiian Sweet Rolls 
1 package thin sliced honey ham
1 package sliced swiss cheese
1 cube butter
2 Tbs. Worcestershire sauce
1 1/2 tsp. poppy seeds
1/4 tsp. garlic salt


Slice rolls in half and place 2 pieces of ham on each. Tear cheese slices into 4 squares and then place 2 squares on each sandwich. Close sandwich and place them in 9x13 pan. Melt cube of butter then add Worcestershire sauce and poppy seeds and stir. Spoon sauce over sandwiches. Bake covered at 350 for 20 min. Uncover and bake 5 more min.

Crock Pot Lasagna

10 oz. pkg Lasagna noodles, broken into bite sized pieces, cooked.
1 lb ground beef, browned
1/2 lb ground sausage, browned
1 onion, chopped
1 garlic clove, minced
12 oz. mozzarella cheese, shredded
12 oz. ricotta cheese
16 oz. can tomato sauce
1 tsp. dried basil
1/2 tsp. dried oregano
1 1/2 Tbsp. dried parsley flakes
1/2 tsp. pepper
1 1/2 tsp. salt


Cook noodles, ground meat and combine all ingredients in a greased slow cooker.


Cover. Cook on low for 7-9 hours, or High for 3-5 hours.


From the fix it and forget it cookbook.

Mexican Rice

http://www.food.com/recipe/mexican-rice-316309

1/4 cup extra virgin olive oil
3 garlic cloves
8 ounces tomato sauce
1 small Spanish onion
2 teaspoons chicken bouillon
4 fresh cilantro stems (coarsley chopped or left whole)
2 cups white rice
4 cups water
Directions:
1With a blender or hand blender mix tomato sauce, garlic & onion, put aside. 2In a pan lightly brown rice in E.V.O.O. 3When lightly browned add 1/2 of tomato mixture to rice, (save rest for next batch), 4Make sure all of the rice is coated and add your water, boulion and cilantro. 5Bring to a boil and cover with tight fitting lid and bring down to simmer for ten minutes, then turn stove off and let rice sit for another five minutes with lid on.

Chicken Pot Pie

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 deep dish frozen pie crusts

1 Preheat oven to 400°F.
2 Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3 Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4 Combine broth and half and half.
5 Gradually stir into vegetable mixture.
6 Cook over medium heat stirring constantly until thickened and bubbly.
7 Stir in salt and pepper; add chicken and stir well.
8 Pour into pie shells and top with pie tops.
9 Cut slits to allow steam to escape.
10 Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

To cook from frozen state cook at 375 degrees for 50 minutes or longer if needed.

http://www.food.com/recipe/delicious-chicken-pot-pie-10744

Sausage Supper

1 lb fully cooked sausage, cut in to 1/2inch slices
1 medium onion, chopped
1 medium green bell pepper, cut into 1inch chunks
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 cup beef broth
1 TBS brown sugar
1/4 tsp garlic powder
1/4 tsp pepper
1 can (20 oz.) unsweetened pineapple chunks
2 TBS cornstarch
Hot cooked rice

In a skillet, cook the sausage, onion, and green pepper until the sausage is lightly browned; drain.
Add tomatoes, broth, brown sugar, garlic powder, and pepper.
Drain Pineapple, reserving juice.
Stir pineapple into sausage mixture. Bring to a boil uncovered for 5 minutes.
Combine cornstarch and reserved juice until smooth; gradually add to sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

http://www.grouprecipes.com/31944/sausage-supper.html