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Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce

Baked Rigatoni with Fresh Tomato Sauce


9 medium (1 kg) roma tomatoes

½ small (60 g) small onion, peeled

1½ small (125 g) carrots, peeled, halved

3 Tablespoons (45 g) tomato paste

1 small garlic clove, peeled

¾ teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon fresh lemon juice

1 teaspoon brown sugar

½ teaspoon salt, optional

1 pound (454 g) pasta, rigatoni or ziti, dried

2 cups (225 g) Mozzarella cheese, shredded, or provolone


Preheat oven to 450 degrees F. Place tomatoes, onions, carrots, tomato paste, garlic, oregano, basil, fresh lemon juice, brown sugar, and salt, optional into the Vitamix container in the order listed and secure lid. Select Hot Soup program. Start the machine and slowly increase to its highest speed. Allow to complete programmed cycle (5:45). While the sauce is blending, cook the pasta according to package instructions. Drain. Transfer pasta to a 9 inch x 12 inch prepared baking dish. Top with 4 cups (960 ml) warm tomato sauce and 2 cups of shredded cheese. Bake for 5 to 10 minutes until cheese is melted.

Low Carb Baked Zucchini Casserole

Low Carb Baked Zucchini Casserole

Low Carb Baked Zucchini Casserole


40 ounces (approximately) Zucchini, large, sliced 1/4 inch thick

1 tsp. Salt

2 T. Butter

5 ounces Onion, diced

2 cloves Garlic, minced

½ C. Heavy Cream

6 ounces Gruyere Cheese, grated and divided

4 ounces Parmesan Cheese, grated and divided


Preheat oven to 450 degrees F. Prepare zucchini by slicing it and then lightly salting it on both sides. Place the salted zucchini slices on a layer of paper towels and let sit for 15 minutes before flipping and letting sit for another 15 minutes. This will remove the excess water from the zucchini before baking. In a baking dish place the prepared zucchini slices in rows one on top of another until the dish is filled. Set dish aside.

In a large skillet, melt butter over medium heat. Add onion to the skillet and cook for 2-3 minutes until it begins to soften. Then add garlic and cook for 2 minutes more. Pour the heavy cream into the pan stirring until it begins to bubble. Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream, onions, and garlic. Stir together until the cheese melts. Pour the cheese sauce over the zucchini spreading it evenly over the zucchini. Cover the casserole dish with foil and place in the oven and bake at 450 degrees F for 15 minutes. Then remove the foil, top with the remaining Gruyere and Parmesan cheese and bake for 5 minutes more or until the cheese is melted and bubbling and the zucchini is tender. Remove from oven and serve.

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Chicken and Stuffing Casserole


Cooking spray

2 (103/4-ounce) cans chicken stock, or homemade

4 boneless, skinless whole chicken breasts

1/2 C. (1 stick) unsalted butter

2 medium onions, chopped

1 (8-ounce) package herb-seasoned stuffing mix

1 T. dried sage

1 tsp. salt

1/2 tsp. freshly ground black pepper

2 (10.5-ounce) cans cream of chicken soup, or 2 1/2 C. homemade

Chopped Parsley, for garnish


Preheat the oven to 400°F. Spray a 9 x 13-inch casserole dish with cooking spray. In a large saucepan set over low heat, bring the chicken stock to a simmer. Add the chicken breasts, cover with a lid, and poach them for 15 to 20 minutes, or until they are tender, and the meat no longer shows sign of pink when sliced at the thickest part. Remove the pan from the heat and let the chicken cool in the poaching liquid. Reserve 2 C. of the cooking liquid. Cut the chicken into small cubes. In a large skillet set over medium-high heat, melt the butter. Add the onions and cook, stirring, until translucent, about 5 minutes. Add 1 C. of the reserved poaching liquid, the stuffing mix, sage, salt, and pepper. In another medium saucepan set over medium-low heat, combine the cream of chicken soup and the remaining 1 C. of poaching liquid. Heat for about 5 minutes. Put the chicken in the bottom of the prepared casserole dish. Pour the soup mixture over the chicken and top with the stuffing mixture. Bake for 30 minutes, or until the casserole is heated through and the edges are bubbling.

Savory French Onion Tart Casserole


This simple onion tart is a perfect example. It has a thin, flaky crust, a creamy caramelized onion filling, and a delicious topping of Gruyere cheese. With a “touch” of crumbled bacon, this meal is over the top! And even though tarts are great cut up into small pieces for use at parties, we prefer serving ourselves a larger slice along with a simple green salad dressed in our homemade Balsamic Vinaigrette dressing.

Queen’s Puffs

Queen’s Puffs

Queen’s Puffs


About 2 T. vegetable oil, divided

About 3 C. mashed potatoes

12 ounces breakfast sausage links

5 ounces baby spinach leaves

12 large eggs

1/3 C. flour

1 tsp. baking powder

¾ tsp. kosher salt

2 tsp. chopped fresh thyme leaves

¼ C. chopped green onions

1 C. shredded cheddar cheese


Heat oven to 375° with a rack in the upper third of the oven. Oil a 9- by 13-in. baking dish with 1 T. oil. Drop 1/2-C. scoops of mashed potatoes into dish, spaced about 2 in. apart. Heat remaining 1 T. oil in a large frying pan over high heat. Cook sausage, turning often, until golden brown, about 5 minutes. Scatter cooked sausage in pan, laying over and between potato mounds. Add spinach to frying pan and wilt, stirring occasionally, about 1 minute. Sprinkle spinach over sausage. Whisk eggs together in a large bowl until broken up. Whisk in flour, baking powder, salt, thyme, and onions. Pour mixture over sausage and potatoes. Sprinkle cheese on top. Bake until potatoes are bubbling, 20 to 25 minutes.


8 servings, 373 calories; fat 28g; fiber 1.4g

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage

Baked Orecchiette with Fennel and Sausage


1 lb orecchiette (or rigatoni)

1 fennel bulb (OR 1 1/2 tsp. ground fennel seed)

2 T. extra-virgin olive oil

1 pound mild Italian sausage, ground

1 small onion, diced

1 tsp. sugar

1 T. red wine vinegar

1 C. of your favorite tomato sauce (I love Rao’s marinara or tomato basil)

1 1/2 C. heavy cream

2 C. shredded fontina cheese

1/4 C. grated Parmigiano-Reggiano cheese


Preheat an oven to 425°F (220°C). Lightly oil a 9-by-13-inch (24-by-33-cm) baking dish. Bring a pot of water to a boil over high heat. When the water is boiling, season generously with salt (you want to make it “salty like the sea” which means you should add about 1/4 C.). Add the pasta and cook 3 minutes less than the cook time on the package. Because you’re going to finish this off in the oven, you want to undercook the pasta just a bit, so it retains a bit of a bite and doesn’t get mushy. Drain and place back in the same pot you cooked it. Add about a T. of butter. Remove and discard the stalks and core from the fennel bulb and dice the bulb. In a large sauté pan, over medium heat, heat 1 T. of the olive oil. If you’re using ground fennel seed, add it with the sausage right away. Add the sausage and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the fennel to sausage and cook, stirring, until tender, 4 to 5 minutes. Add sausage and fennel to the pot with the pasta. Add the remaining 1 Tbs. olive oil to the same sauté pan and then add the onions and pinch each of salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 3 to 4 minutes. Add the sugar and vinegar and cook until the vinegar has reduced, about 1 to 2 minutes. Add the tomato sauce and cream and simmer, stirring, until lightly thickened, 4 to 5 minutes. Transfer to the pot with the pasta, add the fontina and stir well. Transfer the pasta mixture to the prepared dish and top with the Parmigiano-Reggiano. Bake until the top is golden brown and the sauce is bubbling around the sides, 10 to 15 minutes. Serve directly from the dish. NOTES: To save some time, start boiling the water first. While you’re waiting for the water to boil, start cooking the sausage and fennel. By the time the sausage and fennel is finished, the water should have boiled, and while the pasta is cooking, chop the onion and mix the sugar and vinegar in a small dish. Now it will be time to add the sausage/fennel to the pasta. Give it a stir. Next step is to cook the onion and get the tomato cream sauce cooking. While the sauce is simmering, grate the fontina on a piece of parchment paper (makes cleanup SUPER easy!), and the Parmesan (on a separate piece of parchment).

Simple Sausage Casserole

Simple Sausage Casserole

Simple Sausage Casserole


6 sausages

1 pint grape tomatoes

3 sweet potatoes

2 large bell peppers chopped

1 large red onion chopped

1 cloves garlic minced

thyme (a few sprigs fresh)




Preheat your oven to 400°F. Combine the grape tomatoes, sweet potatoes, bell peppers, red onion, and minced garlic in a large baking dish. Brown the sausages on all sides in a skillet placed over high heat, about 1 to 2 minutes per side. Place the sausages on top of the vegetables, toss in the thyme, and season everything to taste. Place in the oven and bake for 40 to 45 minutes.

Paleo Spaghetti Pie

Paleo Spaghetti Pie

Paleo Spaghetti Pie

1 large spaghetti squash (about 600 grams)

1 pound Italian sausage

1/2 yellow onion, diced

1 cup pizza sauce (no sugar added)

1 teaspoon dried basil

salt and pepper, to taste

3 eggs, whisked

(Optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)


Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish. Place a large pan over medium heat. Add Italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces. Add pizza sauce, dried basil and salt and pepper to the pan and mix well. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish. Let rest for 5 minutes before serving.

Wood Sorrel Cream Tarts

Wood Sorrel Cream Tarts

Wood Sorrel Cream Tarts


2 cups of wood sorrel

1 cup of sugar

1/2 cup of sour cream

1/2 cup of full-fat Greek yogurt

1 cup of graham cracker crumbs

1/4 cup of butter

1/2 tsp. ground cardamom

1/2 tsp. salt



Remove stems from your wood sorrel leaves. Place in a food processor with sugar, then blend thoroughly. Remove sugar and place in a bowl with sour cream & yogurt. (Save about 2 tablespoons of sugar for garnish) ​Line a sieve with cheesecloth and put in your mixture. Place the sieve in the fridge overnight -with a bowl underneath – to drain.


​Crust: ​Preheat oven to 350 F. ​Melt butter on low heat. Mix melted butter, ground cardamom into graham cracker crumbs. Blend well. ​Press firmly into mini-cupcakes tins to form tarts. Bake for 20 minutes. Cool.

Tart Assembly: Remove your drained wood sorrel cream from the sieve. Dollop about a tablespoon in each tart shell. Sprinkle with wood sorrel sugar. Ready to serve!

Cheesy Pierogi Casserole

Cheesy Pierogi Casserole

Cheesy Pierogi Casserole


1 package (16 oz) frozen potato and cheese pierogies

7 oz kielbasa sausage, sliced (chicken sausage also tastes yummy)

2 cup shredded Cheddar cheese, divided

4 oz cream cheese, soften

1/2 cup sour cream

1/3 cup chicken broth

1/8 teaspoon black pepper

1/4 teaspoon garlic salt

optional topping: fresh parsley


Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage. In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt. Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes. Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.

Sausage & Rice Casserole

Sausage & Rice Casserole

Sausage & Rice Casserole


Using a stove-to-oven pan (enameled cast iron is my choice), crumble and brown 1 pound bulk sausage.  If excessive fat is produced, pour some off.



1 green pepper, chopped

2 scallions, chopped

2-3 celery stalks, chopped

2 cups chicken broth (homemade or commercial)

1 cup uncooked long-grain rice

1 Tablespoon Worcestershire sauce

1/2 teaspoon salt

(if using unseasoned sausage), black pepper


Mix, cover, and cook in a 300° oven for one hour.

IQS Breakfast Casserole

IQS Breakfast Casserole

IQS Breakfast Casserole

coconut oil or butter for greasing

3 turnips, peeled (or 2 rutabagas or 1 large sweet potato)

2 sausages or a large handful of ground pork or beef

3 scallions, green parts only, chopped

4 eggs, beaten

½ C. shredded Cheddar or Gruyere


Preheat the oven to 375F and grease a small glass or ceramic baking dish. Grate the turnips, using a food processor. if you have one. If using sausages, remove the meat and discard the casings. Brown the meat with a little oil in a large hot frying pan until not quite cooked through, breaking it up into small pieces with a spoon or spatula. Toss in the rest of the ingredients and stir, then spoon into the baking dish. Top with cheese. Bake for 45 minutes. Let it stand for a few minutes so the casserole sets before you cut into it. Serve warm.

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole

Cauliflower Bacon Cheese Casserole


1 large package of frozen Riced Cauliflower 20 – 24 ounces

2 Tablespoons of butter – melted

1 teaspoon of minced garlic

2 Tablespoons of Chives – dried

1 teaspoon of garlic salt

1/2 teaspoon of seasoned pepper

1 pound of bacon – cooked and crumbled

2 cups of shredded cheddar cheese

1 cup of shredded Parmesan cheese

1 cup of sour cream

Minced Parsley – to top


Pre-heat the oven to 400 degrees. Combine the riced Cauliflower, butter, garlic, sour cream, chives, and stir well to blend. Add the garlic salt, and seasoned pepper, and stir well.  Add half the shredded cheese and mix well. Pour into a 9 X 9 inch casserole dish – butter the bottom of the dish before adding the mixture. Add the remainder of the shredded cheese, and top with crumbled bacon. Bake for 20 minutes, until hot and bubbly. Sprinkle with minced Parsley. Serve, and Enjoy!


Rice & Chicken Casserole

Rice & Chicken Casserole

Rice & Chicken Casserole


2 whole chicken breasts, split in half about 2 lbs. total weight (4 pcs.)

Salt and freshly ground pepper to taste

2 T. butter

1/2 C. finely chopped onion

1tsp. chopped garlic

1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered, depending on size

1 bay leaf

1/2 C. dry white wine

1/2 C. raw rice

1 C. chicken broth


Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

2 cups diced, cooked chicken

1 cup halved grape tomatoes (can substitute with a can of undrained diced tomatoes)

1 small zucchini (about 1 cup), diced

½ cup corn kernels (fresh, canned, or frozen is fine)

12 ounces (about 3 cups) uncooked uncooked penne pasta

3 ½ cups low-sodium chicken broth

8 ounces about 2 cups shredded mozzarella cheese, divided

½ cup chopped or torn fresh basil leaves, divided

2 teaspoons minced garlic

½ teaspoon salt


Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with cooking spray.  In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt. Cover the dish tightly with foil and bake for 40 minutes. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.  Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender). Garnish with remaining basil leaves just before serving.

Breakfast Casserole

Breakfast Casserole

Breakfast Casserole


24 oz. pkg. frozen hash browns, thawed

5 eggs

2 chopped green onions

1/2 c. cottage cheese

½ C. grated Cheese

1/4 t. pepper

1/2 t. garlic powder

1 t. Tabasco sauce (or other pepper sauce)

8 slices cooked and crumbled bacon


In mixing bowl combine hash browns, eggs, cottage cheese, cheese and spices and mix very well. Pour into large casserole dish. Cover and refrigerate overnight. Add bacon and cook at 350 degrees for 30 minutes.

Pinwheel Steak Potpie

Pinwheel Steak Potpie

Pinwheel Steak Potpie


2 tablespoons butter

1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes

1/4 teaspoon pepper

1 package (16 ounces) frozen vegetables for stew

2 tablespoons water

1/2 teaspoon dried thyme

1 jar (12 ounces) mushroom or beef gravy

1 tube (8 ounces) refrigerated crescent rolls


Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm. In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat. Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. Bake, uncovered, until golden brown, 16-18 minutes.


Serving Size: 1/8 recipe

Calories: 365

Fat: 18g

Fiber: 1g

Chicken Casalinga

Chicken Casalinga

Chicken Casalinga


1 dozen littleneck clams, scrubbed

21/2  lb. frying chicken, cut into 8 pieces

salt and pepper


1/2 cup flour

1/3 cup oil

1 garlic clove

1 medium-sized onion, chopped

1 cup chicken stock

1/2 tsp. dried marjoram leaves

1 bay leaf, crumbled

½ green pepper, seeded and cut into strips

½ sweet red pepper, seeded and cut into strips

4 tomatoes, quartered

1/2 lb. large fresh mushrooms sliced


Sprinkle the chicken pieces with salt, pepper and paprika and dredge them with flour. In a skillet, heat the oil, add the garlic clove and brown the chicken pieces. When the chicken is brown, remove it and the garlic. Set the chicken aside in a warm place. In the same skillet, cook the onion until soft. Add the stock, marjoram, bay leaf, 1/2 tsp. salt and1/4 tsp. pepper. Scrape the skillet with a spatula until this sauce is well blended. Layer the chicken, green and red pepper strips, tomato quarters and sliced mushrooms in a 2-quart casserole. Pour in the sauce, cover the casserole and bake it in a preheated 350″ F.  oven for 45 minutes. Add the clams and bake the casserole for an additional 10 minutes, or until the clams open. Serve over buttered rice or noodles.

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding

Instant Pot Sausage & Broccoli Bread Pudding


2 T. extra-virgin olive oil

6 ounces sweet or spicy Italian sausage (pork or turkey), casings removed

1 small yellow onion, diced

1 C. diced (1/2-inch pieces) broccoli (6 ounces)

2 tsp. chopped fresh rosemary */2 tsp. kosher salt, plus more as needed

3 large eggs

1 1/2 C. whole milk

1/4 C. chopped fresh parsley

1 garlic clove, finely grated or minced

1 tsp. Worcestershire sauce tsp.

¼ tsp. freshly ground black pepper

Large pinch of freshly grated nutmeg

2 C. dry white bread cubes (1-inch pieces)

1/4 C. grated pecorino or Parmesan cheese


Using the sauté function (on low, if possible), heat 1 T. of the oil in the pressure cooker pot. Add the sausage and cook until browned, 7 to 10 minutes, using a wooden spoon to break it up, scraping up the browned bits as it cooks. Transfer the meat to a bowl. Add the remaining 1 T. oil to the pot. Stir in the onion, broccoli, rosemary, and 1/4 tsp. salt. Cook until the onion starts to brown, about 5 minutes. Taste and add more salt if needed. Scrape into the bowl with the sausage. In a medium bowl, whisk together the eggs, milk, parsley, garlic, Worcestershire, pepper, nutmeg, and remaining 1/4 tsp. salt. Toss in the bread, then the sausage/broccoli/onion mixture. Pour the bread and custard mixture into a porcelain or ceramic (not glass), 7-inch 1 1/2-quart soufflé dish. Cover the dish with aluminum foil. Pour 2 C. water into the pressure cooker pot (no need to rinse it out first). If your steamer rack has handles, place the soufflé dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the soufflé dish using a homemade sling. Lock the lid into place and cook on low pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Heat the broiler. Carefully remove the soufflé dish from the pressure cooker, using the sling or oven mitts. Place on a small baking sheet. Sprinkle with the pecorino. Broil until the top is golden, 30 seconds to 1 minute.

Zoodle Pizza Casserole

Zoodle Pizza Casserole

Zoodle Pizza Casserole

Nonstick cooking spray

3 10 ounces zucchini

1 ½ teaspoons kosher salt

2 eggs, lightly beaten

2 cups shredded mozzarella cheese (8 oz.)

¼ cup grated Parmesan cheese

¼ cup all-purpose flour

2 T. cornmeal

1 8 ounce can pizza sauce

½ cup miniature sliced pepperoni


Preheat oven to 400°F. Coat a 3-qt. rectangular baking dish with cooking spray. Using a vegetable spiralizer, julienne cutter, or mandoline, cut zucchini into long, thin noodles (zoodles). Place in a colander and sprinkle with salt; toss gently. Let stand 15 minutes. Pat dry with paper towels. In a large bowl combine eggs, 1/2 cup of the mozzarella cheese, the Parmesan cheese, flour, and cornmeal. Stir in zoodles. Transfer to prepared dish. Bake 10 minutes or until set and no excess liquid remains. Spread with pizza sauce. Top with remaining 1 1/2 cups mozzarella cheese and pepperoni. Bake 15 to 20 minutes more or until cheese is light brown.


If you don’t have a spiralizer, julienne cutter, or mandoline, coarsely shred the zucchini, or halve the zucchini lengthwise and cut crosswise into 1/4-inch pieces. Continue as directed.


8 servings. 191 calories, (5 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 75 mg cholesterol, 678 mg sodium, 12 g carbohydrates, 2 g fiber, 4 g sugar, 13 g protein.

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Nonstick cooking spray

4 cups reduced-sodium chicken broth

16 ounces dried orzo pasta

6 ounces thinly sliced pancetta, chopped, or 6 slices bacon, chopped

1 cup chopped onion (1 large)

2 cloves garlic, minced

1 cup dry white wine or reduced-sodium chicken broth

1 cup shredded provolone cheese (4 ounces)

½ cup chopped roasted red sweet peppers

½ cup whipping cream

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 12 ounce package (12) refrigerated cooked turkey Italian meatballs

½ cup panko (Japanese-style bread crumbs)

â…“ cup finely shredded Parmesan cheese

1 teaspoon dried thyme, crushed

2 T. olive oil

Snipped fresh Italian (flat-leaf) parsley (optional)


Preheat oven to 400°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a 4-quart Dutch oven bring broth to boiling. Stir in orzo. Cook, uncovered, for 6 to 7 minutes or until orzo is almost tender and liquid is absorbed, stirring occasionally. Remove from heat. In a large skillet cook and stir pancetta over medium heat until brown and crisp. Using a slotted spoon, remove pancetta and drain on paper towels, reserving 1 T. drippings in skillet. Add onion to the reserved drippings; cook over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Remove from heat. Add wine, stirring to scrape up crusty brown bits. Return to heat and simmer, uncovered, about 5 minutes or until wine is reduced by half. Add wine mixture to orzo in Dutch oven. Stir in pancetta, provolone cheese, roasted peppers, whipping cream, salt, and black pepper. Transfer mixture to the prepared baking dish. Add meatballs to baking dish, pressing lightly into orzo mixture. In a small bowl combine panko, Parmesan cheese, and thyme. Drizzle with oil; toss to coat. Sprinkle mixture over meatballs and orzo mixture. Bake, uncovered, about 25 minutes or until bubbly and crumbs are golden. If desired, sprinkle with parsley.


Servings: 6

743 calories, (12 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 81 mg cholesterol, 1211 mg sodium, 72 g carbohydrates, 3 g fiber, 5 g sugar, 35 g protein.

Spinach and Tuna Stuffed Shells Pasta Casserole

Spinach and Tuna Stuffed Shells Pasta Casserole

Spinach and Tuna Stuffed Shells Pasta Casserole

10 jumbo pasta shells cooked to al dente according to the instructions on the package

For the filling:

5 ounce Yellowfin Tuna in Olive Oil  (no need to drain)

6 ounces frozen chopped spinach, thawed and excess liquid squeezed out and drained

1/2 C. whole milk ricotta cheese

1/2 C. grated parmesan cheese

2 cloves of garlic, finely minced

Salt and pepper, to taste

2 T. unsalted butter

2 T. all-purpose flour

3/4 C. whole milk

1/4 tsp. ground nutmeg

Salt, to taste

For the topping

1 T. unsalted butter, melted

1/2 C. panko breadcrumbs

1/4 C. grated parmesan cheese


Preheat oven to 375 degrees Fahrenheit. In a small bowl, mix together the ingredients for the filling then set aside. In a small skillet, melt butter over medium-high heat then whisk in flour and cook for 30-45 seconds to cook off any raw flour taste. Carefully add in milk, whisking constantly to make sure there are no lumps. Add the nutmeg and salt, to taste. Let mixture thicken, about 3-4 minutes. Remove from heat. Add about 2-3 T. of the sauce to the bottom of an oven-safe casserole dish and spread in a thin, even layer. Using a spoon, fill the pasta shells with filling and continue until all the filling has been used. Place into the casserole dish. Pour the rest of the béchamel sauce on top of the shells. In a small bowl, stir together ingredients for the topping then sprinkle evenly on top of the pasta shells. Bake for 20-25 minutes until pasta is cooked through and the topping is browned.

Pasta Bake with Sausage, Broccoli and Beans

Pasta Bake with Sausage, Broccoli and Beans

Pasta Bake with Sausage, Broccoli and Beans

1/2 tsp. salt

1 large head of broccoli, about 1 1/2 pounds, cut into small florets

3 cloves garlic, peeled

3/4 pound rigatoni

1 T. olive oil, plus more for pan

1 pound Italian-style turkey sausage with fennel (removed from casing if uncooked or thinly sliced if precooked)

1 can cannellini or Great Northern beans, rinsed and drained

2/3 pound skim mozzarella, grated, 1/4 C. reserved

3/4 C. skim ricotta cheese

1/2 C. chicken stock

1/2 C. Pecorino Romano cheese, finely grated, 1/4 C. reserved

1 tsp. salt

1/2 tsp. ground pepper

3 T. breadcrumbs

1 T. olive oil


Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish. In a separate pot, bring water to a boil and add 1/2 tsp. of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm. Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 T.. Discard the garlic. Toss drained pasta with sausage mixture. Add beans, stock, 3/4 C. of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 C. of grated cheese and 1/4 C. mozzarella cheese, and drizzle with olive oil. If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator. Bake for 25 minutes, until heated through and crusty on top


From Cook Yourself Thin. 8 servings, 529 Calories

Tee’s Corn Pudding

Tee’s Corn Pudding

Tee’s Corn Pudding


1/4 C. sugar

3 T. all-purpose flour

2 tsp. baking powder

2 tsp. table salt

6 large eggs

2 C. heavy cream

1/2 C. butter, melted

6 C. fresh corn kernels (or thawed frozen)

Vegetable cooking spray


Preheat oven to 350°. Stir together sugar, flour, baking powder, and salt in a small bowl. Whisk eggs together in a large bowl; whisk in cream and melted butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Bake at 350° for 40 to 45 minutes or until mixture is deep golden and set. Let stand 5 minutes.


Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

Coarse salt and ground pepper

1 tsp. olive oil

1 medium red onion, chopped

4 garlic cloves, minced

1/4 C. vodka, (optional)

1 medium red onion, chopped

1/2 tsp. dried oregano

1/2 C. heavy cream

1 lb. rigatoni

10 oz. baby spinach

12 oz. smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

6 oz. fontina cheese, ; 4 oz. cut into 1/2-inch cubes and 2 oz. coarsely grated

1/4 C. grated Parmesan cheese


Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat.  Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Fiesta Stuffed Shells

Fiesta Stuffed Shells

Fiesta Stuffed Shells

18 large pasta shells (stuffable kind)

1 (8-ounce) can tomato sauce

1 (12-ounce) jar picante sauce

1 cup water

1 pound ground round or lean ground beef

1 small white onion, chopped

Salt, to taste Pepper, to taste

1 small can chopped green chiles

1 cup grated reduced-fat Cheddar cheese, divided use

1 small can french-fried onion rings, divided use


Preheat oven to 350 degrees.  Cook pasta shells according to directions. Drain them when cooked and let cool a few minutes until they’re cool enough to handle. Separate them carefully so that they don’t tear or stick together. Set aside.  In bowl, combine tomato sauce, picante sauce and water. Set aside.  Brown meat with onions, salt and pepper. Add green chiles, 1/2 cup cheese, half a can of onion rings and 1/2 cup prepared sauce. Stir well and cook a minute or two, stirring. Stuff shells with meat mixture. Pour remaining sauce over the shells and bake for 30 minutes uncovered. Sprinkle on rest of cheese and onions and cook another 5 minutes, until cheese is bubbling.

Popover Pizza

Popover Pizza

popover pizza1 lb. Ground Beef or Sausage
2 C. Pizza or Spaghetti Sauce
12 oz. Mozzarella Cheese, grated
1 C. Flour
1 C. Milk
2 Eggs

In medium skillet, lightly brown sausage/beef and drain off fat. Add sauce and bring to a boil. Lower heat; cook 2-3 minutes. Pour into greased 9×13” baking pan. Sprinkle cheese over top. Combine flour, milk, and eggs; mix well. Pour over cheese. Bake at 425 for 25-30 minutes or until heated through.

Chorizo & Corn Casserole

Chorizo & Corn Casserole

1 lb. chorizo sausage, cooked and drained of fat
3 C. shredded Cheddar cheese, about 12 oz.
2 T. all-purpose flour
½ tsp. black pepper
¾ C. milk
4 oz. cream cheese, softened
â…” C. sliced green onions, divided
1 tsp. hot sauce (or more to taste)
2 plum tomatoes, seeded and diced
¼ C. fresh cilantro, chopped
4 cans (15.25oz.ea.) Whole Kernel Corn, well drained

Preheat oven to 350°F. Toss together cheese, flour and pepper in a medium bowl; set aside. Stir together milk, cream cheese, â…“ C. green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Mix in chorizo, tomatoes and cilantro. Cover and bake 30 minutes. Uncover and sprinkle with remaining â…“ C. green onions.

Beefy Sour Cream Hot Dish

Beefy Sour Cream Hot Dish

hotdish1 lb. lean ground beef
12 oz. egg noodles
8 oz. sour cream
8 oz. cream cheese
4 oz. grated sharp cheddar cheese
2 cans tomato sauce
1 bunch green onions

Brown ground beef, season to taste with garlic salt and/or pepper, and drain fat. Add tomato sauce and simmer while you cook the noodles according to package instructions. Mix the sour cream and cream cheese. Chop up onion and add all chopped onion minus a handful of green top to the sour cream/cream cheese mixture. Rinse and dry noodles. Layer a 13×9 pan with half of each: noodles, hamburger, & then sour cream/cream cheese/onion mixture. Repeat. Top off the layers with the grated cheddar cheese and for style and color, sprinkle the handful of chopped green onion top. Cover & bake to heat through and melt cheddar at 350 degrees. Serve with salad/bread/cold beverage. And a dish from Aunt Sunny would not be complete without parsley garnish.

Greek Pastitsio

Greek Pastitsio

8 ounces dried elbow or other small tube noodle
8 ounces ground lamb or lean ground beef
1 14 -ounce jar spaghetti sauce with onion and garlic
1 teaspoon ground cinnamon
¼ teaspoon fennel seeds, crushed
1 cup milk
1 1.8-ounce envelope white sauce mix
2 slightly beaten eggs
¼ cup crumbled feta cheese (1 ounce)
½ teaspoon ground nutmeg
¼ cup grated kasseri cheese or provolone cheese (1 ounce)

Cook pasta according to package directions; drain. Set aside. In large skillet, cook ground meat until brown. Drain off fat. Stir in spaghetti sauce, cinnamon and fennel seed; set aside. In medium saucepan, slowly stir milk into white sauce mix. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Gradually stir half of the white sauce into eggs; return all of the mixture to saucepan. Stir in feta cheese and nutmeg. To assemble, layer half of the cooked pasta in a greased 2-quart casserole dish. Spread meat mixture over pasta; top with remaining pasta. Evenly spread white sauce mixture over pasta. Sprinkle with kasseri cheese. Bake in a 350 degree F oven about 35 minutes or until set. Let stand for 10 minutes before serving. Makes 6 servings. To make Pastitsio ahead, assemble the casserole as directed (do not bake). Cover with freezer wrap, label, and freeze for up to 2 months. To serve, unwrap baking dish; discard freezer wrap. Bake, covered, in a 350 degree F oven for 1-1/2 to 1-3/4 hours or until mixture is heated through.

Zesty Italian Crescent Casserole

Zesty Italian Crescent Casserole

dea859a0-23ef-4fbf-84eb-bd3e46dcc1f91 lb. lean ground beef
1/4 C. chopped onion
1 C. tomato pasta sauce
6 oz. (1 1/2 C.) shredded mozzarella or Monterey Jack cheese
1/2 C. sour cream
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/3 C. grated Parmesan cheese
2 T. butter or margarine, melted

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11×7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

8176488372_e477eaa366For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese

4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper

6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Baked Sausage Rigatoni with Spinach

Baked Sausage Rigatoni with Spinach

rigatoni1 pound rigatoni noodles
a few handfuls of baby spinach (about 3 cups)
1/4 cup olive oil
1 medium yellow onion, diced
6 cloves garlic, minced
5 Italian sausage links, casings removed (one package, I used turkey sausage)
2 cans whole tomatoes (28 oz. each)
1 T. dried basil
1 T. dried oregano
1 tsp. kosher salt
a few grinds of pepper
For the cheese mix
15 ounces ricotta cheese
1 large egg
1/2 cup grated parmesan
2 tsp. dried basil
2 cups shredded Italian cheese blend

Boil the rigatoni for 7-8 minutes, until al dente. Add the spinach and boil with the pasta until just wilted. Drain and set aside. Meanwhile, make the tomato sausage sauce by simmering the onions and garlic in the olive oil. Add the sausage and cook until the meat is completely cooked. Dump the tomatoes and spices in and simmer for twenty minutes to get the flavors to meld. While the tomato sausage sauce is simmering, make the ricotta cheese mix by folding in the ricotta, egg, parmesan and basil. Stir until completely combined. *Don’t add the shredded Italian cheese yet, we’ll put that in between the pasta layers. To assemble the rigatoni, ladle a cup of sauce into the bottom of a greased 9 x 13 pan. Put half of the pasta/spinach mix over the sauce and ladle another cup or two of sauce onto it. Spoon half of the ricotta mix in dollops over the sauce and sprinkle with half of the shredded cheese. Repeat the previous steps, ending with a layer of shredded cheese. I sprinkled some more grated Parmesan on top to help get it all nice and golden brown. Cover pan with foil and bake for 45 minutes at 350 degrees. Uncover and turn the oven up to 400. Bake for another 15 minutes, until the cheese on top is golden and bubbly. Enjoy!

Skillet Cornbread Pudding with Ham & Pepper Jack

Skillet Cornbread Pudding with Ham & Pepper Jack

skillet_cornbread_jpg_rend_sni12col_landscape2 T. unsalted butter
1 1/2 C. cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp. chili powder
3 large eggs
2 C. half-and-half
4oz pepper Jack cheese, diced
1/4 C. chopped fresh basil
1 tsp. kosher salt
Freshly ground black pepper
1 C. packaged cornbread stuffing cubes
Pinch sugar

Preheat the oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste. Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Winter White Lasagna

Winter White Lasagna

2073wfd_whitefinal2 tablespoons extra-virgin olive oil (EVOO)
2 1/2 pounds sweet Italian chicken sausage, removed from casing
1 pound button mushrooms, sliced
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
1 box oven-ready lasagna noodles
4 cups shredded Italian Four Cheese blend

Preheat an oven to 375ºF. Place a large skillet over medium high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes. Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and freshly ground black pepper and reserve. While the meat is browning up, place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt and freshly ground black pepper, then simmer until the sauce thickens, 3-4 minutes. Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13×9″ baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the meat-mushroom mixture, 1 cup of the sauce and about 1 cup shredded cheese for each layer. Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese. Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.

Cheddar and Chile Egg Casserole

Cheddar and Chile Egg Casserole

l_R1796513 T. butter, melted
5 large eggs, beaten
1 cup cottage cheese
1/2 C. shredded cheddar cheese
1 4oz can diced green chiles
1/4 C. flour
1/2 tsp. baking powder

Preheat the oven to 350.

Brush an 8-inch square baking dish with 1 tablespoon butter and set aside. In a medium bowl, whisk together the eggs, chiles, flour, baking powder, 1/2 teaspoon salt and remaining butter. Pour into the prepared dish and bake until set, about 35 minutes.

Fiesta Taco Casserole

Fiesta Taco Casserole

1 pound ground beef
1 can (15-16oz) spicy chili beans, undrained
1 C. salsa
2 C. coarsely broken tortilla chips
1/2 C. sour cream
4 medium green onions, sliced (1/2 cup)
1 medium tomato, chopped (3/4 cup)
1 C. shredded Cheddar or Monterey Jack cheese (4oz)
Tortilla chips, shredded lettuce, salsa if desired


Heat oven to 350. Cook beef in 10″ skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally. Place broken tortilla chips in ungreased 2-quart casserole dish. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20-30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and salsa.

Spinach & Wild Rice Casserole

Spinach & Wild Rice Casserole

4 cups cooked wild rice
2 lbs. washed fresh spinach
4 eggs
2 big bunches green onions
1 tsp salt
1/2 tsp pepper
1/2 lb. cheese grated fine
4 T. butter
1 Cup sunflower seeds
4 T. chopped parsley
2 T. sesame seeds

Beat 4 eggs with salt, pepper, stir into rice. Stir in cheese and parsley. Tear stems .from spinach and chop these tough stems very fine. Fry them lightly with 2 big bunches of green onions chopped fine (including most of the green part). Tear up or chop coarsely the spinach leaves and stir them into the frying pan to wilt a little. Then stir it all into the rice mix. Stir in some sunflower seeds. Taste for seasoning. Pack into 1 or 2 greased heavy casseroles. Top with toasted sesame seeds and 2 T. melted butter sprinkled around on top. Bake at 350 degrees for 35 minutes, uncovered. Goes well with sweet-baked squash, pumpkin or candied sweet potatoes.

Garlic Parmesan Zucchini Casserole

Garlic Parmesan Zucchini Casserole

Garlic Parmesan Zucchini Casserole


4 C. grated zucchini I used about 3.5 medium zucchinis

½ tsp. salt

½ C. finely diced onion

1 T. minced garlic

2 eggs

½ C. grated Parmesan cheese plus an additional 2 T.

1 C. shredded mozzarella cheese

½ C. shredded cheddar cheese

½ C. Panko breadcrumbs

2 T. melted butter


Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work). Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it’s in the towel — you will be shocked by how much liquid comes out! In the prepared dish, combine zucchini, onion, garlic, eggs, ½ C. Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish. Bake uncovered for 20 minutes. Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 T. of Parmesan cheese. Stir until completely combined. After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

Three Bean Bake

Three Bean Bake

½ lb. ground chuck
6 bacon slices, chopped
1 small onion, chopped
1 (15 oz.) can of lima beans, drained and rinsed
1 (15 oz.) can of kidney beans, drained and rinsed
1 (15 oz.) can of pork and beans, DO NOT DRAIN!!
½ cup of brown sugar, packed
½ cup of ketchup
½ cup of barbeque sauce
1 tsp. of dry mustard

Cook the first three ingredients in a large skillet, stirring until the beef crumbles an there is no more pink. Drain and return to the skillet. Stir in the remaining ingredients. Pour into a greased baking dish and bake on 400 degrees for 40-55 minutes.

Bruschetta Chicken Bake

Bruschetta Chicken Bake

Bruschetta-Chicken-Step31 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.