Diced Chicken and Noodles

• 4 c. cooked chicken, diced
• 8 c. chicken broth
• 1 c. diced celery
• 1/3 c. finely minced onion
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. dried thyme
• 1 garlic clove, minced
• 3 c. thick egg noodles, broken into pieces

In a large soup pot, combine the chicken, celery, onion, salt, pepper, thyme and garlic. Pour chicken broth over. Taste and adjust seasonings. Bring to a boil, lower heat and simmer 20 minutes, or until vegetables are tender. Add uncooked noodles to boiling chicken broth. Boil lightly until noodles are tender, 20 minutes.  Serves 6.

Hamburger Hot-Dish

• 1 lb. lean ground beef
• salt & pepper, to taste
• 1 garlic clove, minced
• 1/2 lb. American cheese
• 2 oz. can sliced black olives, drained
• 2 c. flat egg noodles, cooked as directed on package
• 15 oz. stewed tomatoes, undrained
• 1/4 c. water

Brown the beef, along with the salt, pepper and garlic. Layer all ingredients in a greased casserole dish. Rinse out the tomato can with the 1/4 cup of water and pour over all. Cook, uncovered, at 350 for 30-40 minutes, or until hot and bubbly. Serve with a side salad for a filling meal.  Serves 4.

Vegetable-Noodle Casserole

• 12 oz. broad egg noodles
• 2 c. diced eggplant
• 2 med. tomatoes, sliced
• 1 green pepper, chopped
• 1 onion, chopped
• 1 T. chopped fresh parsley
• garlic powder
• salt & pepper, to taste
• 1 c. grated yellow American cheese
• Parmesan cheese

Preheat oven to 350.

Cook noodles according to package directions, and drain.

Saute vegetables and seasonings until tender. Combine noodles, vegetable mixture and cheese in a buttered casserole dish. Sprinkle with Parmesan. Bake uncovered for 35-40 minutes. Serves 4.

Harlot's Sauce

• 3 garlic cloves, minced
• 2 T. olive oil
• 2 (28 oz.) cans Italian diced tomatoes, undrained
• 6 oz. can black olives, drained & chopped
• 4 T. capers, drained
• 8 fresh basil leaves, chopped
• 1/4 tsp. red pepper flakes

Saute garlic in the oil until soft and golden brown. Add the tomatoes and simmer for 10 minutes. Add the remaining ingredients and simmer in uncovered pot for 30 minutes, or until sauce has thickened. Serve over thin spaghetti with lots of Parmesan cheese.

Evelyn's Macaroni and Cheese

• 2.5 c. elbow macaroni
• 1 lb. White New York extra-sharp cheddar
• Salt & pepper, to taste
• Milk

Cook macaroni in boiling salted water until tender. Drain (do not rinse). Spray a baking dish with oil. Layer macaroni, salt, pepper and cheese; ending with cheese. Add milk until its halfway up the side of the dish. Bake, uncovered, at 350 for about 40 minutes.

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.

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.

Macaroni and Eggs

My mother would call this "a day before payday meal", meaning it's super-frugal, and made with things you already have in the house. If you need to stretch your grocery budget, this is filling, and pretty tasty.

• 2 T. butter
• 10 eggs, beaten
• 2 c. macaroni, cooked
• salt & pepper, to taste

Heat the butter in a skillet, stir in the eggs and cook as for scrambled eggs. When almost set, stir in the prepared macaroni. Season to taste. Serves 4-5.

Gemelli with Spicy Sausage & Spinach

• 1/2 lb. gemelli pasta
• 1 T. olive oil
• 1 sm. onion, chopped
• 1 lb. spicy Italian sausages, casings removed (or cut-up chicken breasts)
• 1 c. chicken broth
• 1/2 c. heavy cream
• 1/4 tsp. ground nutmeg
• 10 oz. baby spinach
• Grated Parmesan

Cook pasta as directed on box.

Heat oil in a large skillet over medium-high heat. Add onion, saute until brown. Add sausage and cook, crumbling with the spatula, until browned.

Stir in chicken broth, stirring to dissolve any browned bits in pan. Stir in cream and nutmeg; simmer for 1 minute. Remove from heat.

Place spinach in colander, drain pasta over the spinach to wilt it. Return pasta and spinach to pan, and toss with sausage mixture. Serve with grated Parmesan.

Spinach Feta Pasta

• 8 oz. Penne pasta
• 2 c. fresh spinach leaves
• 1 c. fresh mushrooms, sliced
• 3 c. chopped tomatoes
• 8 oz. feta cheese, crumbled
• 1/2 c. chopped red onion
• 1 clove garlic, minced
• 2 T. olive oil
• Pinch red pepper flakes
• Salt & pepper, to taste

Cook the pasta as directed on box; drain and set aside.

While pasta cooks, heat oil over medium heat; add garlic and onion and cook until tender. Add in the mushrooms, tomatoes and seasonings. Cook and stir until the mushrooms are tender. Add in the spinach and cook until it is wilted. Add in the cooked pasta and cheese and stir to heat through.  Serves 4.

Spicy Eggplant Sauce

• 2 T. olive oil
• 1 onion, chopped
• 2 small eggplants (about 1 lb. each)
• 1 clove garlic, finely minced
• 1/4 teas. crushed red pepper (or more)
• 28 oz. can crushed tomatoes
• salt & pepper, to taste

Heat oil over medium heat and saute onions for about 5 minutes.  Turn heat to medium-high and add eggplant, cooking, stirring occasionally, until soft and golden, about 10 minutes.

Add tomatoes, garlic and spices.  Heat to boiling, reduce heat and simmer for about 10 minutes.

Great served over any type of pasta, rice or polenta, or just plain with a side of crusty bread.  Sprinkle with a little Parmesan, if desired.

Note: I also like to add some chopped fresh mushrooms.

Portabello Spaghetti

• 4 large Portabello mushrooms, wiped clean
• 26 oz. jar of your favorite spaghetti sauce
• 8 oz. grated Mozzarella cheese
• 1/2 c. Parmesan cheese
• 8 oz. spaghetti
• olive oil
• salt & pepper, to taste

Preheat oven to 400.

Heat a little olive oil in a skillet and cook the mushrooms for 3 minutes, per side. Sprinkle with salt and pepper.

Pour half the sauce in the bottom of a greased baking dish. Place the mushroom caps (bottoms up) in the sauce. Ladle more sauce into each cap. Place the mozzarella and Parmesan into each cap.

Bake uncovered for 20 minutes or so, until cheese is bubbling and brown.

Meanwhile, cook spaghetti as directed on box.  Divide the pasta among plates, and top with sauce and mushroom(s).

Shrimp Francesca

• 1 lb. uncooked large shrimp, peeled & deveined
• 8 oz. artichoke hearts in water, drained
• 1/2 c. seasoned Italian bread crumbs
• 2 T. chopped fresh parsley
• 1 lemon, juiced
• 1/4 c. butter
• 1/4 c. olive oil
• 2 T. minced garlic
• 1/4 c. shredded Romano cheese

Preheat oven to 375.  Grease a 9 X 13 dish. 

Arrange shrimp in bottom of casserole. Break the artichoke hearts into quarters and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichokes. Sprinkle lemon juice over the bread crumbs. 

Melt butter with garlic in a small saucepan.  Drizzle over the bread crumbs. Top with Romano cheese.

Bake uncovered for 15 minutes.  Serve over buttered angel hair pasta.  Serves 4.

Cheesy Ravioli Bake

• 28 oz. jar spaghetti sauce
• 1 c. water
• 32. oz pkg. frozen cheese ravioli
• 16 oz. cottage cheese
• 16 oz. shredded mozzarella cheese
• 1/2 c. Parmesan cheese

Mix together the spaghetti sauce and water.  Spread 1/2 cup onto the bottom of a greased 9X13 casserole.

Make 2 layers of the ravioli, cottage cheese, spaghetti sauce, mozzarella and Parmesan.

Bake uncovered at 350 for 40 minutes, until hot and bubbly. Let stand a few minutes before serving.

Portabello Tortellini

• 16 oz. cheese tortellini
• 3 T. butter
• 2 cloves garlic, minced
• 2 lg. portabello mushroom caps, chopped
• 8 oz. button mushrooms, sliced
• 1/4 c. white wine
• handful fresh basil, chopped (or 1/2 T. dried)
• salt & pepper, to taste
• grated Parmesan cheese

Cook tortellini as package directs.

Meanwhile, melt the butter in a skillet and cook the mushrooms and garlic. When almost finished cooking, stir in the basil and white wine.  Season to taste with salt and pepper.

Combine with the cooked, drained pasta. Serve with grated Parmesan on top.

Note: Can also add some frozen peas or roasted red peppers for a little color.

Lemon Linguine with Chicken (or Shrimp!)

Pasta

• 1 lb. linguine
• 1/4 c. olive oil
• zest from 2 lemons
• juice from 2 lemons
• 1/2 c. chopped green onion
• 1/4 c. chopped fresh parsley
• salt & freshly ground pepper, to taste
• Parmesan cheese, to taste

Marinade

• 1/2 c. olive oil
• 2 cloves garlic, minced
• 2 T. Cajun seasoning
• 2 T. lemon juice
• 2 T. minced fresh parsley
• 1 T. brown sugar
• 2 T. soy sauce
• 3 chicken breasts, sliced (or 3 dozen large shrimp, peeled and deveined)

Combine the marinade ingredients together and stir in chicken. Refrigerate for at least 4 hours.  Pour chicken, including the marinade, into a small casserole dish and bake at 350 for 20 minutes.*

Meanwhile, cook linguine as directed on package. When done, drain and toss with remaining ingredients. Pour chicken (or shrimp) mixture over top and toss again. Finish off individual bowls with a generous sprinkling of salt, pepper and grated cheese.

* If using shrimp, bake at 450 for approximately 10 minutes.

Our Favorite Tuna Casserole

• 6 oz. pasta, any shape
• 1 c. frozen sweet peas
• 1 can cream-of-something soup
• 1/2 c. milk
• 6 oz. can tuna, drained
• 1 small onion, chopped
• 6 slices cheese, your favorite (we like a combination of hot pepper and muenster)

Boil the pasta just until al dente, adding peas during the last minute or so. Drain.


Saute the onion in a little olive oil.


Whisk together cream soup and milk. Combine with remaining ingredients and pour into a greased 9X9 casserole. Bake for 30 minutes at 350, or until bubbly.


Notes: Add some crushed potato chips or buttered bread crumbs on top before baking for crunch.  Recipe easily doubled to fill a 13X9 pan.

Bell Pepper Pasta

• 3 red, yellow, green or orange peppers, chopped into 1" pieces
• 1 medium onion, chopped
• 1/4 c. olive oil
• 30 oz. diced tomatoes, undrained
• 12 oz. tomato paste
• 2 T. chopped garlic
• 2 teas. dried basil
• 2 teas. dried oregano
• 1/2 teas. black pepper
• 1 T. sugar
• 1 c. water
• 1 lb. hot, cooked pasta (any kind)
• shredded Parmesan cheese

1. Combine all ingredients, except for pasta and cheese, in a slow cooker. Cook on low for 7 hours or high for 3 hours or until vegetables are tender.
2. Adjust seasonings. Mix with pasta and top with cheese.

Note: Can also be made on the stove top. Saute onions and peppers first. Allow to simmer for at least 1/2 hour.