Melt in Your Mouth Chicken

• 4 boneless, skinless chicken breast halves
• 1 c. mayonnaise
• 1/2 c. grated Parmesan cheese
• 1-1/2 tsp. seasoning salt
• Freshly ground black pepper, to taste
• 1 tsp. garlic powder

Mix mayonnaise, cheese and seasonings. Spread mixture evenly over chicken. Bake uncovered at 375 for 45 minutes. That's it! Always turns out tender.  

Fresh Tomato Lasagna with Olive Tapenade

• 4 T. butter
• 2 lg. Vidalia onions, thinly sliced
• Salt & pepper, to taste
• 2 tsp. sugar
• 12 lasagna noodles
• 4 T. olive oil
• 6 T. black olive tapenade
• 2 beefsteak tomatoes, thickly sliced
• 1 T. finely chopped, fresh rosemary
• 3 c. Mozzarella cheese, shredded
• 1 French baguette

Melt 2 tablespoons of the butter in a skillet over medium-low heat. Saute onions with a sprinkle of salt until soft, about 20 minutes. Add sugar, raise heat to medium, and cook, stirring frequently until onions begin to brown, about 5 minutes. Add 3 tablespoons water, and stir to deglaze skillet. Cook until onions are brown, about 8 minutes; set aside.

Meanwhile, cook lasagna noodles as directed on package. Drain, and drizzle 1 tablespoon olive oil over noodles.

Preheat oven to 350. Brush bottom of a 9 X 13-inch casserole with olive oil. Lay 3 noodles side by side, covering bottom of dish. Spread 2 tablespoons tapenade over noodles, followed by one-third of tomatoes, 1 teaspoon rosemary, pepper, one-third of reserved onions, and 1/2 cup mozzarella. Repeat with two more layers. Place remaining 3 noodles over top of lasagna and drizzle with remaining olive oil. Cover with aluminum foil and bake until cooked through, about 50 minutes. 

Meanwhile, tear some bread into large breadcrumbs. In large skillet, melt remaining butter. Add breadcrumbs and toss.

Remove lasagna from oven. Uncover; top with breadcrumbs and remaining mozzarella. Bake until cheese melts, about 10 minutes. Let rest 10 minutes before serving.  Serves 6.

Pesto Bean Soup

Saute 5 sliced garlic cloves and a pinch of red pepper flakes in a skillet with olive oil. Add 2 cans drained cannellini beans and 1 cup water; simmer until thick, 8 minutes. Stir in 3 tablespoons pesto and 2 tablespoons grated Parmesan. Add 3 cups chicken or vegetable broth and 1 cup chopped celery; cook 15 minutes. Stir in 1/2 cup each chopped olives and roasted peppers.

Whole-Wheat Spaghetti with Cherry Tomatoes

• 2 pints cherry tomatoes (1 red, 1 yellow), halved
• Salt & pepper, to taste
• 1 sprig fresh thyme leaves
• 1/2 c. olive oil, plus more for serving
• 1 lb. whole-wheat spaghetti
• 1/2 c. chopped, fresh parsley
• 6 T. ricotta cheese

Preheat oven to 325. Place tomatoes, cut-side up, on a baking sheet and sprinkle with the thyme, salt and pepper. Drizzle with 1/4 cup olive oil. Roast until tomatoes soften, about 30-40 minutes.

Meanwhile, cook spaghetti as directed on box. Drain and transfer to a large bowl. Add parsley, 1/4 cup olive oil, roasted tomatoes and toss. Season with salt and pepper.

Top each serving with 1 tablespoon ricotta and 1 tablespoon olive oil.  Serves 6.

Roasted Asparagus Pasta with Garlic Butter

Hands-down, my favorite pasta dish! If you love the taste of garlic and asparagus, you'll really like this!!

• 2 T. butter
• 5 cloves garlic, peeled and chopped
• 8 oz. whole wheat rotini pasta
• 1 lb. asparagus, trimmed and cut into 1" pieces
• 1 T. olive oil
• salt & pepper, to taste
• 1 T. sesame seeds
• 1/4 c. Parmesan cheese, grated
• 1-2 T. chopped, fresh chives

In a small saucepan, over low heat, saute the garlic in the butter until soft and fragrant; set aside.

Cook the pasta according to the directions on the box; drain well.

Combine the asparagus, oil, salt and pepper. Roast at 400 for 15-20 minutes; stirring once or twice, until tender.  Add in sesame seeds the last 5 minutes of cooking time.

Mix together, the pasta, asparagus, garlic butter and Parmesan cheese. Add more salt and pepper, if needed. Serve with the fresh chives scattered over top.

Makes 3 hearty servings, but easily doubled for a larger group.