ZUCCHINI BOATS

Jackson requested these for a couple of weeks.  We finally had them.  Yum!  Not Scott and Abagail's favorite but Jackson and I really liked them. I especially loved the left overs for lunch for the next couple of days.

https://lilluna.com/zucchini-boats/

ZUCCHINI BOATS

• 6 zucchinis
• 1 lb. Italian sausage
• 1 - 2 cups Ragu original sauce
• 1½ cups mozzarella cheese
• garlic salt (to taste)
• basil

1. Preheat oven to 400.
2. Cut 6 zucchini in half and spoon out middle contents.
3. Cook 1 lb. Italian sausage in a pan until no longer pink. Add 1-2 cups Ragu (depending if you like more or less sauce) and let simmer for 10 minutes.
4. Add zucchini to a pan and spoon meat into zucchinis.
5. Top with garlic salt, mozzarella cheese and basil.
6. Cook at for 14 - 16 minutes

CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS

I didn't realize it was suppose to be cooked on high.  We finished cooking in microwave.  This was a super yummy meal. I made the balls in the morning and kept in fridge.  I made the balls way too big.  Would make smaller next time.  Ended up cutting them in half when we reheated for another meal. 

UPDATE: Everyone but Abagail loves!  Made balls the night before and kept in fridge.  Super easy!  We love with salad and breadsticks from Cash & Carry.

1# (or less) low moisture mozzarella cheese, cut into 3/4 inch (or smaller) cubes (cut up a cheese stick - super easy!) 

In a large mixing bowl combine:
1 pound ground beef
1 pound hot Italian sausage (didn't do hot, like sausage from Cash & Carry)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs (I did half crumbs half panko)
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley
---
1 - 2 cans of spaghetti sauce (or can do 1 can plus some diced tomatoes or tomato sauce)

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and pull the edges of the meat ball around it until it’s a new ball again.

Arrange meatballs in slow cooker and cover in tomato sauce.

Cook on high for 2 to 2.5 hours.  Works to cook on low all day long.

SPAZAGNA

SPAZAGNA
This recipe came from Made from Scratch.  It is one of Scott's favorite dishes.

1 (16 oz) package spaghetti
1# Italian sausage
1 medium onion, chopped
1 (26 oz) jar meatless spaghetti sauce
1/2 tsp seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 T butter, melted
2 cups small curd cottage cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions.  Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce and seasoned salt; set aside.

In a large bow, whisk the eggs, Parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9 x 13 baking dish.  Top with half of the cottage cheese, meat sauce, and mozzarella cheese.  Repeat layers.  Cover with tinfoil (spray with Pam so cheese won't stick) and bake at 350 for 30 minutes.  Uncover and bake 5 minutes or until cheese is melted.

BJ'S DIP

BJ'S DIP
We had this at Dan & Judi's.  They had had it at BJ's  as an appetizer.  It is really good.  Make sure it is heated all the way through.  Good on hard bread, meba toast or chips.

Layer in the following order in a baking dish about the size of a bread pan:
8 oz cream cheese
1-2 cups marnaria sauce
1/2-1 cups olives, diced
2 cups mozzarella cheese, shredded
cooked crumbled bacon - optional

Bake at 350 until bubbly (about 20 minutes).

SKILLET MACARONI PIZZA

SKILLET MACARONI PIZZA
Abagail didn't really care for this - not sure why - it was good.  Maybe next time she will like it.  Everyone else liked it.  Super easy!
Scott said this is one of his favorite meals. Would like for his birthday.

1# ground beef
1 can (26.5 oz) Hunts Italian Sausage Flavored Spaghetti Sauce (I used Prego with sausage)
3 cups elbow macaroni
2 cups shredded mozzarella cheese
12 slices pepperoni, chopped and divided (I used about 25)
italian seasoning

Cook beef in a large skillet or pot.  Add 2 1/2 cups water and spaghetti sauce, bring to a boil.  Stir in macaroni.  Reduce heat to medium; simmer 10-12 minutes or until macaroni is tender.  Stir in HALF of the cheese and pepperoni; top with remaining cheese and pepperoni.  Let stand for 5 minutes until cheese is melted.

CREAMY CHICKEN LASAGNA

CREAMY CHICKEN LASAGNA
We liked this. Nice change having the chicken.  Made homemade french bread to go with it.  Also had fruit salad and green beans with bacon and sugar.

6 uncooked lasagna noodles
3 cups cooked chicken, shredded (about 1#)
1 cube chicken bouillon, dissolved in 1/4 cup hot water
1 (8 oz) cream cheese, softened
2 cups shredded mozzarella cheese, divided
1 (26 oz) spaghetti sauce
Italian seasoning, to taste

Preheat oven to 350.  Cook lasagna noodles; drain in cold water, set aside.  In a large bowl, combine shredded chicken, bouillon water, cream cheese and 1 cup mozzarella.  Spread 1/3 of spaghetti sauce in bottom of 9x13.  Cover with 1/2 of the chicken mixture and top with 3 lasagna noodles.  Repeat layers.  Top with remaining sauce and mozzarella.  Sprinkle on Italian seasoning to taste.  Bake 45 minutes, until cheese is melted and bubbly.  Makes 6-8 servings.

FIESTA CHILI MAC

FIESTA CHILI MAC by NancyCreative, adapted from Ragù's Family Favorite Chili Mac
http://nancycreative.com/2014/02/17/fiesta-chili-mac/

Everyone really liked this - especially Scott.  I served it with a veggie side (did palatable sweet potatoes) and Fritos.  used mozzarella for half the cheese and plain greek yogurt in place of some of the sour cream.  Used a leek I had from bountiful baskets in place of the onion and green onion.

Makes 6 to 8 servings in a 9" deep dish microwave-safe pie plate (or you can use an 8x8" or 9x9" square microwave-safe baking dish)

1 lb. lean ground beef
1 small yellow onion, finely chopped
1 medium green bell pepper, finely chopped
1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
1 1/2 Tablespoons chili powder
8 ounces elbow macaroni, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided (had mozzarella on hand so used 1 cup mozzarella and 1 cup cheddar)
1/3 cup sour cream, plus a dollop for the top (didn't have enough sour cream used plain greek yogurt)
2 green onion stems, finely chopped
1/3 cup chopped tomato
Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives (didn't do either of these but would have been good)

Grease or spray a 9" deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8x8" or 9x9" dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9" deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8x8" or 9x9" baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!

Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You'll want to add your toppings quickly so you can serve this dish while it's nice and hot!

WHOLE WHEAT PIZZA ROLL UPS

WHOLE WHEAT PIZZA ROLL UPS
http://www.littlehouseliving.com/whole-wheat-pizza-roll-ups.html

Everyone really liked these.  Fun variation to pizza.  Would definitely make again.  Did with whole wheat dough I always use.  Took out enough dough for 1 loaf of bread.  Made 2 cookie sheets of roll ups.  We also brushed melted butter on each roll and topped with parmesan cheese mixed with pizza seasoning because I forgot to sprinkle on some before rolling up.  According to post these freeze really well.

-roll dough out like you would cinnamon rolls
-top with sauce (1 full jar & maybe more), cheese and toppings (don't over do the toppings) - we did 1 pkg pepperoni and 1/2# cooked breakfast sausage and 1 bag (2 cups) mozzarella cheese
-sprinkle seasonings (WinCo has bulk pizza seasoning)
-roll up like you would a cinnamon roll
-cut like you would a cinnamon roll
-we brushed on melted butter and sprinkled parmesan cheese, but you would have to do this step
-bake at 350 for 25 min

Really good dipped in pizza or spaghetti sauce.

Homemade Pepperoni Pizza Rolls

YIELD: MAKES 24-28 PIZZA ROLLS

I've made these pizza rolls (and our favorite pizza dough) with all types of flour. Bread flour, all-purpose unbleached flour, and white whole wheat flour. My favorite combo is probably half bread flour, half white whole wheat flour; the dough is extremely versatile!

We really liked these.  Did one 1/2 pepperoni and 1/2 italian sausage.  Everyone liked the pepperoni better. Didn't have mozzarella so we did a white cheese and sharp cheddar.  Used spaghetti sauce.  Was good but would like to try homemade next time.  We did the extra sauce for dipping.  Yum!  Did 1/2 whole wheat pastry flour.

INGREDIENTS

Pizza Dough:
• 1 1/2 cups warm water
• 1 tablespoon honey
• 2 tablespoon olive oil
• 4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• 3 1/2 to 4 cups flour (see note above)
Filling:
• 2 1/2 to 3 cups pizza sauce (homemade recipe here) - see blog post
• 8 ounces (about 2 cups) freshly shredded mozzarella cheese
• 5 ounces pepperoni, chopped (about 1 cup)
• 1/4 to 1/3 cup cornmeal
• 1/4 cup (about 1 ounce) freshly grated Parmesan cheese

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet (about 12X18-inches) with parchment paper.
2. For the dough, in an electric stand mixer fitted with the dough hook (you can also do this by hand in a large bowl with a spoon), stir together the water, honey, olive oil, yeast, salt and 1 cup of the flour. With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball. Knead for 3-4 minutes (add a few minutes if using whole wheat flour). Let the dough rest, covered, in the bowl for 10-15 minutes.
3. Separate the dough into two pieces. On a lightly greased countertop, press one portion of dough into a thin rectangle, about 14X10-inches.
4. Spread 1/2 to 3/4 cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella cheese and then half the pepperoni. Starting with on long side, roll up cinnamon-roll style, pinching the seam together to seal.
5. Place the cornmeal in a bowl or shallow dish. Cut the dough into 1-inch sections. One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.
6. Repeat with the remaining half of dough.
7. Once all the pizza rolls are placed on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.
8. Warm the extra pizza sauce, and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.

CHEESEBURGER PIE

CHEESEBURGER PIE
Everyone really liked this. Easy prep, but takes a while to cook.  I cooked it at 350 and it still took the 45 min.  Used a pie crust I had on hand.  Next time would like to try adding corn, peas, chopped broccoli or maybe shredded carrots.

• Crust:
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3 tablespoons butter
• 3 tablespoons milk
• .
• Filling:
• 1 pound lean ground beef
• 3/4 cup chopped onion
• 4 eggs, slightly beaten (2 flax)
• 1/2 cup milk
• 1 1/2 to 2 cups shredded Cheddar cheese, divided
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 cup pizza or spaghetti sauce

Preparation:

Prepare crust for cheeseburger pie. Into a mixing bowl sift together flour and salt; cut in shortening until it resembles coarse meal. Cut in butter until it resembles small peas. Add milk; stir with a fork until all dough holds together. On a lightly floured surface, roll dough into a circle about 1 1/2 inches larger than inverted pie plate (12 inches). Fit loosely into pie plate; fold edge to make a high standing crust rim. Flute around the edge and prick inside with a fork in several places. Bake pie crust for 8 to 10 minutes at 450°, or until lightly browned.

Meanwhile, prepare filling. In a large skillet over medium heat, break up beef and brown with the onion; drain off excess fat. In a mixing bowl combine eggs, milk, 1 cup of the cheese, salt, oregano, and pepper. Stir in meat mixture. Spoon into prepared pie pastry. Reduce oven temperature to 325° and bake pie 40 to 45 minutes, or until a knife inserted near the center comes out clean. Spread top with pizza sauce; bake an additional 10 minutes. Sprinkle with remaining 1/2 to 1 cup of shredded cheese. Cut into wedges and serve hot.

Makes 6 servings.

CHEESEBURGER PIE

We all really liked this.  So easy to make.

http://www.bettycrocker.com/recipes/impossibly-easy-bacon-cheeseburger-pie/9ecc3aa7-c0c5-4811-b5e2-1596c77dc074?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_04_28_2016&vcode=AQAAAAAPFASdGW5oSeAgVRkaNX1Z3s5aIRvz8up3KUIpVgUXjWZ1g-vXybGxOW7oSiqkz2dXucXXc5I-lroGkZpNcuxe5Z8-Ii3U5qz0XXMiTR1LOg

Ingredients

6

slices bacon 

1

lb lean (at least 80%) ground beef 

1/4

teaspoon pepper

1

large onion, chopped (1 cup) 

1/4

cup ketchup

1

cup shredded Cheddar cheese (4 oz)

1/2

cup Original Bisquick™ mix

1

cup milk

2

eggs

Directions

• 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
• 2 In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
• 3 In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
• 4 Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.

BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE & PEPPERS

ITALIAN SAUSAGE PENNE
This was easy and very good.  Took about 30-40 minutes to prepare.  Came from a family fun magazine.  I used frozen bell peppers.

1 pkg (19 oz) Italian Mild Sausage Links (cook according to package directions)
1 pkg (16 oz) penne pasta, cooked & drained
1 T olive oil
1 medium green pepper, julienned
1 medium sweet red bell pepper, julienned
1 medium onion, halved and sliced
1 clove garlic, minced
1 jar (24 oz) marinara sauce, heated (used Newmans Own)

Cook sausage according to package directions.  Cut into 1/2" pieces and set aside.

In a skillet heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp tender.  Start cooking pasta and heat up marinara sauce.

Add sliced sausage and saute until warmed through.

Divide prepared pasta in bowls; top with marinara sauce and sausage vegetable mixture.


BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS

This was very good! Would be a good recipe to "hide" some pureed veggies.

16 oz Whole Wheat Elbow Macaroni

3T olive oil

2 cloves garlic, minced

1 medium onion, chopped

2 green bell peppers, diced large

2 red bell peppers, diced large

1T dried chopped basil

4 cups red spaghetti sauce

1# Italian sausage, cooked and sliced thin

2 cups shredded mozzarella cheese, divided

1 cup Parmesan cheese, grated, divided

*Cook the Elbow Macaroni according to package directions.

*Preheat oven to 350.

*Heat oil in a large skillet.

*Add garlic, onion, peppers and basil.

*Saute 3 minutes, then add the sauce and sliced Italian sausage.

*Simmer 5 minutes.

*Spread 1 cup of the sauce mixture into the bottom of the 9x13 baking dish.

*Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella, and 1/2 cup Parmesan. Repeat.

*Bake 25 minutes.

*Let stand 10 minutes before serving.

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.