TOMATO JUICE SOUP

We all really like this soup.  The 2nd time I made it I added 1# cooked italian sausage and used tortellini pasta (with cheese - any kind would be good).  I did a 8 oz package - could have used more, but not necessary.  Next time I think I will add 1 can of green beans at the end.  Could also try chopped spinach.  I made and put in the instant pot before work on crock pot mode then added pasta and did pressure cooker for how ever long it needs to cook pasta (tortellini I did for 6 min - regular pasta I would do 10-11 min)  I also did bay leaves instead of dried basil - liked it better.  Makes lots would be easy to double if needed.   

4 cups tomato juice
4 cups vegetable broth
1 can Italian diced tomatoes (regular works too)
1 cup carrots
1 cup celery
1/2 onion
1 T dried basil or bay leaves
1 # cooked italian sausage, cooked
----
8 oz pasta

Crock pot low 8 hours or instant pot enough time to cook pasta (haven't used instant pot enough to know if vegetables will cook in that little amount of time?)

MAC 'N' BEEF (RICKS MEAL)

MAC 'N' BEEF
When I was going to Ricks I use to make this at least once a month.  It was cheap and made tons so I could eat it all week.  I have made it maybe 5 times since leaving.  I got sick of it.  Found it on the back of tomato soup can.

1 1/2# ground beef
1 large onion, chopped
1 can (26 oz) condensed Tomato soup
4 cups cooked elbow macaroni (about 2 cups dry)
3/4 c water
1 T Worcestershire sauce
4 tsp mustard
1/2 tsp pepper

In a 4-qt saucepan over medium heat, cook beef and onion until beef is browned and onion tender.  Spoon off fat.  Stir in soup.  Add remaining ingredients.  Heat through, stirring often.

SAUSAGE ALFREDO

SAUSAGE ALFREDO
This is such a quick and easy meal.  Everyone liked it. Found in a magazine.

UPDATE: Made this again.  Everyone still loves it.  I added carrots (cooked), kale, bell pepper, sugar snap peas, peas and broccoli. 

1 pkg smoked sausage (I just used regular)
2 cups heavy cream
2 tsp Cajun seasoning (didn't add)
1/2 cup grated Parmesan
spinach, optional
diced zucchini, optional
potatoes, diced small and cooked, optional
broccoli, optional
bell pepper, opitional
8 oz pasta, cooked and drained

Prepare pasta; drain and set aside.

Saute sausage for 5 minutes.  Add cream (any other veggies I did spinach and zucchini) and seasoning and boil.  Reduce heat; simmer 3-4 minutes or until mixture begins to thicken.  Stir in Parmesan.  Add pasta and toss.

MEXICAN PASTA SKILLET

HEALTHIFIED MEXICAN PASTA SKILLET
Yum! Easy! Quick!

1# cooked ground beef
1 jar (16 oz) salsa
1 cup tomato sauce
1 1/2 cup water
2 cup uncooked macaroni
1 cup frozen corn
1/2 cup cheddar cheese

Cook beef then stir in salsa, tomato sauce and water.  Heat to boiling.  Stir in macaroni and corn.  Reduce heat; cover and simmer 12-15 min, stirring occasionally, until macaroni is tender.  Then sprinkle with cheese. Cover; let stand 1-2 minutes or until cheese is melted.

LASAGNA

LASAGNA

This recipe came from Cinda Eastin. My mom tried it and said she likes it better than hers (it is A LOT less work too). This is very easy to make. Everyone really liked it - yum!

9 lasagna noodles, cooked & rinsed

1# hamburger, browned & drained

1 pt (16 oz) fat free cottage cheese

2# mozzarella cheese, shredded

1 (25.6 oz) Prego Italian sausage & garlic meat sauce (this is what makes it so good)

Ladle enough sauce in your 9x13 baking dish so the noodles won't stick to the dish; mix remainder of sauce with the hamburger. Reserve about a cup of mozzarella cheese; mix remainder of mozzarella cheese with cottage cheese. Layer three times; noodles, meat sauce, cheeses. Top with reserved mozzarella cheese. Bake at 350 for 30-40 minutes.

Italian Sausage Lasagna

Scott really liked this and Jackson.  I thought it was good but still the above recipe better.  Abagail thought it was too spicy (but she did eat her serving).  Maybe make sure and get mild sausage next time.

WHAT YOU NEED

• 12
  lasagna noodles, uncooked
• 2tablespoons
  Bertolli® Extra Light in Taste Olive Oil
• 1package
  (16 ounce) JOHNSONVILLE® Italian Ground Sausage
• 1medium
  onion
• 2cloves
  garlic, chopped
• 1jar
  (24 ounces) marinara sauce
• 4cups
  ricotta cheese
• 1large
  egg
• ½cup
  KRAFT Grated Parmesan Cheese
• 2cups
  fresh spinach, lightly packed and chopped
• 2cups
  mozzarella cheese, shredded
• 1teaspoon
  dried oregano

PREPARATION

• 1
  Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• 2
  In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink
• 3
  Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
• 4
  Add marinara sauce to the sausage mixture and set aside.
• 5
  In a medium bowl, blend ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.
• 6
  Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• 7
  Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ cup of KRAFT Grated Parmesan cheese. Sprinkle with oregano.
• 8
  Sprinkle with oregano.
• 9
  Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
• 10
  Let stand 10 minutes before cutting.

MACARONI & CHEESE

MACARONI & CHEESE

We love this recipe. Easy to make and a very easy to double. It is also an easy one to modify depending on what you have on hand. This is by far my favorite Mac & Cheese. I got this from Chris Groat at Pacific Yurts.

Boil 2 cups noodles.

Saute 1 small onion (white or red or combination) and 1 green pepper (can either substitute or add celery or broccoli - both really good)

Mix together:

1 can cream of whatever soup (can use 8 oz cream cheese and chicken seasoning)

1/2 cup mayo (one time I forgot and it was still just as good)

1 small jar pimentos

4 cups (1#) cheese, shredded

Mix all together and bake in a 9x13 at 350 for 25 minutes.

Sprinkle top with ritz crackers or chips.

Last time I one and halved the recipe I did: 3 cups noodles, big onion, big bell pepper (Herricks big), 1 can soup, 3/4 cup mayo, 1 jar pimentos, about 4 cups cheese and 8 oz cream cheese. Was so delish!

WHAT TO DO WITH THE LEFTOVERS (these came from Martha Stewart Food Magazine):

In large skillet, heat 1 T oil over medium heat. Add 1 medium red onion, halved and thinly sliced, and cook stirring occasionally until softened - about 8 minutes. Add 1/2# (or more) sweet Italian sausages, castings removed, add 1/2 tsp. red-pepper flakes (I think I will leave out next time) and cook, breaking up meat with a wooden spoon, until browned and cooked through - 8 minutes. Add 4 cups leftover mac&cheese to skillet and gently combine. Stir in 2T heavy cream (or whatever you have on hand) and 5 ounces spinach (I tore up my spinach into smaller pieces) and cook until spinach begins to wilt. Sprinkle top with shredded Parmesan cheese (I didn't have -was still good)

-OR-

Preheat oven to 400. In a large skillet heat 1T oil over medium. Add 1 small onion, diced small, and cook until softened - about 8 minutes. Stir in 1 can (14.5 oz) diced tomatoes with juice and cook until tomatoes are heated through - 2 minutes. Add 4 cups mac&cheese and gently combine. Remove from heat and stir in 3T sour cream and 4 tsp fresh basil leaves; season with coarse salt. Transfer to a 2-quart baking dish, top with 1/4 cup fresh breadcrumbs and drizzle with 1T oil. Bake until sauce is bubbling at edges and breadcrumbs are golden - 20 minutes. Let cool 5 minutes.

SPAGHETTI

SPAGHETTI

We liked this. It was a nice variation. Jackson said it was one of his favorite meals.

Cook 1 # beef or turkey. Stir in 4 oz cream cheese that has been cubed. Add 24 oz. spaghetti sauce and cook about 3 minutes.

Cook noodles (used whole grain).

PEPPERONI PASTA

We all really liked this.

14 oz bag pasta

26 oz jar pasta sauce

4 oz pepperoni (cut into halves)

1 tsp Italian seasonings

2 cups grated mozzarella cheese

Cook pasta. Drain and then add all the other ingredients.

PEPPY PARMESAN PASTA
We really like this - it is very easy! This is the Taste of Home Family Collection Cookbook pg. 173

Ingredients

• 8 ounces angel hair pasta

• 1 large tomato, chopped

• 1 package (3 ounces) sliced pepperoni

• 1 can (2-1/4 ounces) sliced ripe olives, drained

• 1/4 cup grated Parmesan cheese

• 3 tablespoons olive oil

• 1/2 teaspoon salt or salt-free seasoning blend, optional

• 1/4 teaspoon garlic powder Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, cheese, oil, salt if desired and garlic powder. Drain pasta; add to the tomato mixture and toss to coat. Yield: 4 servings.

SPAGHETTI & MEATBALLS

MAMA'S BEST EVER SPAGHETTI & MEATBALLS
I really liked this recipe - very easy! Found it in the TV Guide. Everyone liked it especially Abagail. I did more than 12 balls and would probably even make them smaller next time.

1# ground beef (uncooked)
1/2 cup Italian seasoned dry bread crumbs
1 egg
1 jar (1# 10 oz) Ragu Old World Style Smooth Pasta Sauce
8 oz spaghetti, cooked

Combine beef, bread crumbs and egg; shape into 12 meatballs. Bring sauce to a boil in a 3-quart saucepan. Stir in uncooked meatballs. Simmer, covered, stirring occasionally, 20 minutes or until meatballs are done.

Serve over hot spaghetti.

MEATBALLS
Found this way to do meatballs on Pinterest.  They were so easy and we all really liked it.

Mix all together:
1# hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan cheese
1 cup panko or bread crumbs (did 1/2 panko 1/2 italian bread crumbs)
1 small onion, diced small
2 cloves garlic
1/2 tsp oregano
1 tsp pepper
1/4 c minced fresh basil

Form into golf size meatballs.  Bake at 350 for 30 minutes on cookie sheet that has been covered with tin foil and sprayed with Pam.

PASTA

PEPPY PARMESAN PASTA (Taste of Home pg. 173)
We liked easy, easy, easy. Only took about 15 minutes to make. Could easily double to make more, but it was just the right amount for us.
8 ounces angel hair pasta
1 large tomato, chopped
1 pkg (3 ounces) sliced pepperoni
1 can (2 1/4 ounces) sliced olives, drained
1/4 c grated Parmesan cheese
3 tablespoons olive oil
1/2 tsp salt or salt-free seasoning blend, optional
1/4 tsp garlic powder
Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, Parmesan cheese, oil, salt and garlic powder. Drain pasta; add to tomato mixture and toss to coat. Yield: 4 servings.

SPRING PASTA STIR-FRY (The Pampered Chef ALL THE BEST pg.57)
One of my all time favorite dishes. Takes a while to prepare, but I think it is worth it.
1 pkg (12 ounces) uncooked fettuccini noddles (I like spinach the best)
1 lg carrot, peeled and cut into julienne strips
1 small yellow summer squash, cut into julienne strips
1 small zucchini, cut into julienne strips
3 plum tomatoes, seeded and cut into strips
2 tablespoons olive oil, divided
2 garlic cloves, pressed
1/4 tsp salt, divided
1/4 cup snipped fresh basil leaves (I don't think I have ever used fresh, just what I have on hand)
1/4 tsp black pepper
1 ounce shaved fresh Parmesan cheese
Cook pasta according to package directions and keep warm once cooked. While pasta is cooking, prepare all the vegetables. Heat skillet over medium heat. Add 1 TBL of the oil and garlic and stir 2-3 minutes or until garlic is softened and begins to brown. Add veggies and 1/4 tsp of the salt; stir-fry 1-2 mintues or until vegetables are crisp-tender. Add remaining oil and salt. To the pasta, add basil and pepper; toss gently. To serve, spoon pasta into serving bowl; top with vegetable mixture. Sprinkle with Parmesan cheese and serve immediately.

PASTA & CHICKEN
McCleve Cookbook (2nd edition) pg. 79
Scott says he doesn't remember this meal - would be a good one to have soon. Yum! I love this meal.