Chicken Parmigiana Sandwiches

29 oz tomato sauce
14.5 oz petite diced tomatoes
12 oz tomato paste
2 cloves garlic
1/2 tsp parsley
1/2 tsp oregano
2 bay leaves
4 Tbsp fresh basil, finely chopped (6 leaves)
3-4 thawed chicken breasts
sliced mozzarella
Parmesan
Hard rolls

• Add all tomatoes. Add remaining ingredients up to the chicken. Salt and pepper the chicken on top. 
• Set crock pot on low for 6 hours.
• Shred chicken and stir. Put on rolls.

20 Minunte Cherry Tomato Pasta

1/2 pound angel hair

2 tablespoons olive oil

5 large garlic cloves, thinly sliced

2 pounds cherry or grape tomatoes

1 cup loosely packed basil, roughly chopped

3/4 teaspoon salt, plus more for seasoning

1/2 cup grated parmesan, plus more for garnish

• Bring a large pot of water to a rolling boil. Add in a good handful of salt. Add pasta. Cook aldente or until pasta is slightly undercooked.
• Using tongs remove pasta from water into a colander. Reserve cooking liquid.
• While pasta is cooking, add garlic and olive oil to a very large skillet. Turn the heat on medium and cook until garlic becomes soft, about two minutes.
• Turn the heat to a medium-high and add tomatoes and salt. Cook two minutes.
• Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.
• Add pasta, cook another two minutes.
• Turn the heat off, add basil and parmesan cheese. Toss to coat. If needed add more starchy pasta water.
• Season to taste with salt and pepper.
• Serve with extra grated parmesan cheese.

Farmer's Market Spaghetti

4 cups cherry tomatoes
6 cloves garlic, smashed 4 sprigs fresh thyme 2 tablespoons olive oil 1/4 cup balsamic vinaigrette (I use this recipe) 3/4 lb spaghetti noodles 1/2 cup grated parmesan cheese

• In a medium bowl, toss together tomatoes, garlic, thyme, and olive oil.
• Spread on a baking sheet and roast at 400 degrees for 20 minutes, or until tomatoes have burst.
• Meanwhile, cook and drain spaghetti reserving 1/4 cup of the cooking water.
• Add the water back in with the drained spaghetti along with the balsamic vinaigrette and 1/4 cup of the parmesan cheese.
• When the tomatoes are finished roasting, remove from oven and discard thyme.
• Add tomatoes and garlic to the spaghetti, scraping the baking sheet to make sure all the juices and flavored bits get all in there.
• Toss to combine well, serve with remaining parmesan cheese sprinkled over top.

 

Whole Wheat Pizza

3 cups whole wheat flour

2 tsp. sugar

1 1/2 tsp. salt

1/2 tsp. yeast

1 1/3 cups cold water

1 Tbsp olive oil

Pizza sauce

Cheese

Toppings

• In a large mixing bowl add the flour, sugar, salt, and yeast. Mix to combine.
• Add the cold water and oil and mix until a soft dough forms. The dough will be sticky to the touch and a lot wetter than a traditional yeast bread dough. This is how it's supposed to be.
• Cover the bowl with plastic wrap and refrigerate for at least 24 hours or up to 3 days. The dough will not rise much in the fridge and that's ok.
• Pull the dough out the the fridge and let it sit at room temperature for one hour before using. While the dough is resting preheat your oven to 500 degrees.
• If you have a baking stone, put it in the oven to heat, too.
• When the oven is hot, cut your dough in half. Place half of the dough on a piece of parchment paper that is 18 inches long. Using a rolling pin, roll the dough (on top of the parchment paper) into a 12 to 14 inch circle.
• Top with 1 cup of pizza sauce, 1/4 cup grate Parmesan, 1 to 1 1/2 cups of shredded mozzarella, and toppings of your choice.
• Bake pizza on the parchment paper for 10 minutes.

Pizza Sauce

2 T. olive oil

2 cloves garlic

1 (28-ounce) can crushed tomatoes

• In a small sauce pan cook the oil and garlic together over medium heat until the garlic starts to smell good.
• Add the tomatoes and simmer until it thickens a bit, about 15 minutes. Season with salt and pepper to taste. DONE!

Avacado Basil Pasta

16 ounces dried bow tie and/or wagon wheel pasta
2 medium avocados, halved, seeded, peeled, and coarsely chopped
2 medium ripe tomatoes, roughly chopped
6 slices bacon, crisp cooked, drained, and crumbled
⅔ cup chopped fresh basil
4 tablespoons lemon juice
2 tablespoon olive oil
6 cloves garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup shredded parmesan cheese

• Cook the paste according to package directions. Rinse and set aside.
• In a large bowl combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic pepper and salt. Add the pasta and toss to combine.
• Transfer to a serving bowl and sprinkle with cheese.

Prosciutto, Asparagus and Parmesan Spaghetti

       8 ounce of angel hair pasta
       2 tablespoons of olive oil
       2 garlic cloves
       2 cups of sliced mushrooms
       4 oz. of prosciutto, cut into strips
       1 lb. asparagus, trimmed and cut into 1 inch pieces
       1 1/4 cups heavy cream
       1/3 cup grated parmesan cheese
       salt and pepper
       1/2 teaspoon red pepper flakes.

      1) Cook pasta according to directions and put pack in pot.
      2) Meanwhile, heat oil in a large frying pan over medium high heat. Cook
      garlic and mushrooms until fragrant and semi done. Add Prosciutto
      and asparagus and cook until asparagus is bright green, about 3 min. Add
      cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat
      to simmer and cook until sauce has thickened, about 4 minutes.
      3) Pour sauce with vegetables over pasta and toss to coat.
      4. I put more parmesan cheese on top and crisp prosciutto pieces that I baked.

Alfredo Lasagna Rollups

9 lasagna noodles
2.5 c alfredo
2 c cooked shredded chicken
oregano
garlic salt
3 c mozzerella

• pour alfredo to cover bottom of baking dish (8x8 only fits 6 rollups)
• make noodles according to directions on box.
• drain & rince with COLD water.
•  lay out noodles & dry.
• spread alfredo, sprinkle oregano & garlic salt.
• add chicken & cheese.
• roll up & place in dish.
• pour alfredo & cheese to cover all the rollups.
• Bake at 350 degrees for 30 minutes.

Caprese Lasagna Rollups

8 lasagna noodles, uncooked
14 oz mozzerella cheese, divided
3/4 c ricotta cheese
1 large egg white
1/3 c shredded parmesan cheese
black pepper
3-4 medium Roma tomatoes, sliced thinly
1/4 c chopped basil
1 c marinara sauce

• Preheat oven to 350 degrees.
• Cook noodles to al dente according to directions.
• Drain pasta, do not rinse with water.
• Align noodles on a piece of wax paper.
• For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. 
• Stir in Parmesan cheese. 
• Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste.
• Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. 
• Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. 
• Snugly roll lasagna noodles to opposite end. 
• Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. 
• Align lasagna roll ups, seam side down in dish. 
• Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). 
• Sprinkle top with remaining 2 oz. shredded Mozzarella. 
• Bake in preheated oven 30 minutes. 
• Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm. 

Calzones

2 loafs frozen bread dough, thawed
1/2 lb sliced salami
1/2 lb sliced ham
2 c mozzarella cheese
marinara sauce
1 Tbsp butter, melted
garlic salt to taste

• Roll out each loaf of dough into an 8" x 12" rectangle.
• Layer salami and ham down the center lengthwise.
• Top meats with cheese.
• Fold short ends of each loaf in about 1/2" and seal. Roll from the long sides and pinch well to seal entire loaf.
• Place on a baking tray sprinkled with cornmeal.
• Brush melted butter on top of loaf and sprinkle with garlic salt.
• Bake in the over at 375 degrees for 25 minutes.
• Cut each loaf into 8 slices and serve with marinara sauce.

Spinach and Feta Pasta

8 oz Penne

1 28-oz. can diced tomatoes

3 c. fresh spinach (you don’t even have to chop it! Could life get any better??)

1 onion, finely chopped

5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped

4 oz. feta cheese, crumbled

Salt and pepper to taste

• Bring a large pot of salted water to boil and add pasta. Cook according to package directions. 
• In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. 
• Add spinach and cook until wilted. 
• Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. 
• *Recipe is from Our Best Bites

Pesto-Chicken Penne Casserole

1 pkg 16 oz penne pasta
6 cups cubed cooked chicken
4 cups (16 oz) shredded italian cheese blend
3 cups fresh baby spinach
1 can (15 oz) crushed tomatoes
1 jar (15 oz) alfredo sauce
1 jar (10 oz) prepared pesto
1-1/2 cups 2% milk
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1 tbsp. olive oil

• Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, alfredo sauce, pesto & milk.  Drain pasta and add to chicken mixture; toss to coat. 

• Transfer to two greased 8-inch square baking dishes.  In a small bowl, combine the bread crumbs, parmesan cheese and oil; sprinkle over casseroles. 

• Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 degrees for 40-45 minutes or until bubble. 

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons pesto
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

• In a large pot, boil water to cook shells to al dente. Drain & set aside.
• Mix the rest of the ingredients except for the 1/4 cup cheese.
• Stuff mixture into shells. Place shells into baking dish & sprinkle extra cheese over top.
• Bake at 350 for 30 minutes uncovered.
• *Recipe is from What's Cooking Chicago?
• **Need to find some sort of sauce to go with it so the shells won't be so dry.

Baked Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
1 1/2 cup freshly grated Parmesan (about 6 ounces)

• Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
• While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
• In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer Instructions
To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

*This recipe is from Our Best Bites

Tomato & Spinach Pasta Toss

2 c penne pasta (7 oz) uncooked
1/2 lb ground hot or mild Italian sausage
1 pkg (6 oz) baby spinach leaves (7 c)
1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained
1 c shredded mozzarella cheese
2 tbsp grated Parmesan cheese

• Cook pasta as directed on package.
  
• Meanwhile, cook sausage in a large deep skillet on medium heat until cooked, stirring occasionally. Drain.
• Add spinach, tomatoes (with juice) & cook 2 minutes or until spinach is wilted, stirring occasionally.
• Remove from heat & cover to keep warm.
• Drain pasta & place in large bowl.
  
• Add meat mixture & cheeses. Mix lightly.
• Makes 6 servings (1 c each).
  

Pepperoni Pesto Popovers

1 tbsp extra virgin olive oil
1 tbsp corn meal
1 can (8oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/8 tsp garlic salt
1/4 c basil pesto
1 pkg pepperoni
1/2 c shredded mozzarella cheese
1/4 c grated Parmesan cheese

• Heat oven to 375.
• Get a muffin pan & brush olive oil on bottom & side of each cup.
• Sprinkle 1/2 tsp corn meal over bottom & side of each cup.
• Unroll dough sheet on cutting board.
  
• Sprinkle with garlic salt.
• Spread with pesto.
• Top with pepperoni (3 rows of 6).
  
• Sprinkle with cheese.
• Using pizza cutter, cut dough in half lengthwise.
• Then cut each half crosswise into thirds (you should have 6 equal pieces).
• Starting at short end, roll up each piece.
• Place seam side down in each cup so center of dough piece is on bottom & ends of dough are facing up (filling will show).
• Bake 20-25 minutes until tops are golden brown.
  
• Using a knife, remove popovers & let cool 5 minutes.
  

Mushroom, Shallot & Gruyere Pizza

flour for rolling
pizza dough of your choice
3 tbs extra virgin olive oil
2 shallots, thinly sliced
8 oz mixed cremini & wild mushrooms, wiped clean & thickly sliced or torn apart
Kosher salt
ground pepper
3/4 c grated Gruyere cheese (about 3/4 oz)
2 tsp fresh thyme leaves

• Arrange oven rack in the lower third of the oven. Place pizza stone, if using one on top of rack. Preheat oven to 500.
• In large 12" skillet, heat half the oil in medium high heat until hot but not smoking.
• Add half of shallots & mushrooms.
• Let mushrooms sear, without stirring, until edges are golden (about 5 min).
• Season with salt & pepper & transfer to a medium bowl.
• Repeat with remaining oil, shallots & mushrooms. Set aside.

• Divide dough in half. Sprinkle the working surface in flour & roll dough into 2 6" rounds.
• Transfer to pan or stone.
• Arrange mushroom & shallots over each pizza.
• Scatter tops with 1/2 c of the cheese & thyme.
• Sprinkle with salt & pepper.
• Bake 10 minutes.
• Top with remaining 1/4 c cheese & bake until crusts are golden brown or cheese is bubbling (5 min).

Tuscan Garlic Chicken

*I request this every time I go home.

1.5 c flour, plus 1 tbsp
1 tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
3 lb boneless skinless chicken breasts
3 oz vegetable oil, divided
1 lb penne pasta
1 tbsp garlic, chopped
1 red pepper, julienne cut
1/2 c white wine
1/2 lb whole leaf spinach, stemmed
1 pint heavy cream
1 c Parmesan cheese, shredded

• Combine 1/5 c flour, salt, pepper & Italian herb seasoning in shallow dish.
• Dredge chicken in the mixture (shake in plastic bag).
• Saute chicken in batches over medium high heat with enough oil to coat-About 2-3 minutes on each side until golden brown.
• When finished, transfer skillet to oven & bake at 350 for 15 minutes.
• Prepare pasta. Drain. Set aside.
• While pasta is cooking, heat 1/2- 1 oz oil in sauce pan.
• Add garlic & red pepper & cook for 1 minute.
• Slowly add 1 tbsp flour & stir.
• Add white wine & bring to boil for 1 minute.
  
• Add spinach & cream & bring to boil. Sauce is done when spinach is wilted.
• Stir in Parmesan cheese.
• Pour sauce over pasta.
• Top with chicken & Parmesan cheese.
  

Chicken Parmesan

5 chicken breast, split
2 eggs, beaten
1 c bread crumbs
1/4 c cooking oil
2 jars Prego 3 Cheese
grated Parmesan
mozzarella slices
spaghetti noodles

• Place chicken breast half between wax paper & pound to 1/4" thickness.
• Sprinkle with salt. Dip in egg, then bread crumbs.
• In skillet, heat 2 tbsp oil.
• Brown chicken cutlets, about 2 minutes on each side.
• Pour 2 jars of Prego Spaghetti sauce (3 cheese) into 9x13 dish.
• Place chicken cutlets on top of sauce & pour remaining sauce over them.
• Sprinkle with grated Parmesan cheese.
• Cover & chill several hours overnight.
  
• Bake at 350 for 50 minutes.
• Place mozzarella cheese slices over cutlets & melt.
• Serve on top of spaghetti
  

Lasagna

*I have never had a better tasting lasagna than my mom's (this one).

1 lb Italian sausage
1 clove garlic, minced
1 tbsp basil
1.5 tsp salt
28 oz whole or diced tomatoes
(3) 6 oz can tomato paste
10 oz lasagna noodles
2 eggs
3 c ricotta cheese
2 tbsp parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb sliced mozzarella cheese
1 lb sliced muenster cheese
1/2 c Parmesan cheese

• Brown meat slowly. Spoon off excess fat.
• Add next 5 ingredients.
• Simmer uncovered for 30 minutes, stirring occasionally.
• Cook noodles in boiling salted water until tender. Drain & rinse.
• In a bowl, beat eggs, ricotta cheese, parsley, salt & pepper.
• Spray 9x13 baking dish with Pam.
• Layer half the noodles in dish.
• Spread half the ricotta filling over noodles.
• Layer half the mozzarella & muenster on top of ricotta.
• Add half the meat sauce over the cheese.
• Sprinkle half the Parmesan over meat sauce.
• Repeat layers one more time.
• Bake at 375 for 30 minutes.
• If you refrigerate first, then bake longer for 40-45 minutes.
• Let stand 10 minutes before serving