Quinoa with Tomato, Basil, and Mozzarella

Ingredients

• 1/2 cup Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 1/2 teaspoon Salt, More To Taste
• 1/2 teaspoon Black Pepper
• 2 cups Red Quinoa
• 4 cups Water
• 1/2 teaspoon Salt
• 1 cup Red Grape Tomatoes, Halved Lengthwise
• 1 cup Yellow Cherry Tomatoes, Halved Lengthwise
• 8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes
• 24 whole Basil Leaves

Preparation Instructions

Combine olive oil, balsamic, salt and pepper in a jar. Put on the lid and shake vigorously. Set aside.
Prepare the quinoa by bringing 4 cups of water to a boil, then adding the quinoa. Reduce the heat to low and simmer, covered for about 15 minutes, or until all the water is absorbed. Pour quinoa out onto a baking sheet and spread into a single layer to cool quickly.
Once the quinoa has cooled to room temperature, throw into a large bowl and toss in the tomatoes and mozzarella. Stir gently while adding 2/3 of the dressing. Stir in the basil. After everything is incorporated, give it a taste; add more dressing if it needs it, or reserve the rest of the dressing for another use. Add more salt and pepper if needed.
NOTE: It's best to make this at least a couple of hours ahead of time and stored in the fridge. Salad will keep in the fridge for 2-3 days; the mozzarella slightly softens as time passes, but it's still delicious!

Enjoy!

Lasagna Rollups

Ingredients

• 20 whole Lasagna Noodles
• Sauce:
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1-1/2 pound Ground Beef
• 1/2 pound Italian Sausage
• 28 ounces, weight Canned Diced Tomatoes
• 8 ounces, weight Tomato Paste
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 3 Tablespoons Minced Fresh Parsley
• 3 Tablespoons Minced Fresh Basil
• Filling
• 30 ounces, weight Ricotta Cheese
• 2 whole Eggs
• 3/4 cups Grated Parmesan Cheese
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1 Tablespoon Parsley, Minced
• 1 Tablespoon Basil, Minced
• 1 pound Mozzarella, Grated

Preparation Instructions

Boil lasagna noodles until al dente. Drain and lay flat on a sheet of foil.
In a large pot, heat olive oil over medium-high heat. Add onions and garlic and cook for a couple of minutes. Add the ground beef and sausage and stir it around, cooking it until totally browned. Drain excess fat, then add diced tomatoes, tomato paste, salt, pepper, parsley, and basil. Reduce the heat and simmer for 30 minutes.
Make the filling by combining ricotta, eggs, Parmesan, salt, pepper, parsley, and basil. Stir to combine.
To assemble, spoon a little sauce into the bottom of a 9 x 13 inch pan OR smaller disposable foil loaf pans. Spread 2-3 tablespoons ricotta filling on each noodle, then roll them up. Lay them sideways in the pans (4 will fit in the loaf pans, or you can fill a 9 x 13 inch pan with the rollups.) Top with remaining sauce, plenty of grated mozzarella, and grated Parmesan.
If baking immediately, bake at 375 for 20 minutes or until hot and bubbly.
If baking from a frozen state, bake, covered in foil, at 350 for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna is done.

Enjoy!

Chicken Spaghetti

Ingredients

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Enjoy!

Three-Cheese Chicken Penne Pasta Bake

What You Need

1-1/2

cups  multi-grain penne pasta, uncooked

1

pkg.  (9 oz.) fresh spinach leaves

1

lb.  boneless skinless chicken breasts, cut into bite-size pieces

1

tsp.  dried basil leaves

1

can  (14-1/2 oz.) diced tomatoes, drained

1

jar  (14 oz.) spaghetti sauce

2

oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

cup  KRAFT 2% Milk Shredded Mozzarella Cheese, divided

2

Tbsp.  KRAFT Grated Parmesan Cheese

 

Make It

HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.
DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Enjoy!

Guacamole

Ingredients

5 Avacodes
2 tomatoes, diced
1 lime, zested and juiced
½ Cup cilantro, chopped
⅔ Cup red onion, finely chopped
1 green onion, sliced
1 serrano pepper, minced
1 clove of garlic, minced
½ Teaspoon Sea Salt

1. First things first. Let's halve and pit those avocados. Then scoop them into a large mixing bowl.

2. Mash the avocado with a fork and then add the diced tomatoes, lime juice & zest, 1/2 cup chopped cilantro, 2/3 finely chopped red onion, the sliced green onion, the minced serrano, and the minced garlic clove. Fold it all together.
3. Add in half of the salt, mix it in well and let it sit for a few minutes. Give it a stir and then taste it and determine how much more to add. It is really easy to over salt guacamole and you need to taste it in stages.

Enjoy!

Chicken Cacciatore

Ingredients:

1 Boiler/Fryer, Cut Into 8 Pieces (About 3-4 Pounds)
2 Tablespoons Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Celery Stalk, Chopped
4 oz. Mushrooms, Chopped
1 Red Sweet Pepper, Chopped
1/2 Cup Dry White Wine
1 (14 oz) Can Chopped Tomatoes
1/2 Cup Chicken Broth
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Pinch Of Red Pepper Flakes
Optional But Encouraged:
1 Cup Pitted Flavorful Olives

Directions:

Rinse the chicken pieces, and then pat dry.
Heat the oil in a large pot over medium heat, and brown the chicken pieces well on both sides.
Remove the chicken pieces to a plate.
Add the mushrooms, onions, peppers, and celery to the pan drippings, and sauté until soft, about 5 minutes.
Add the garlic, and cook another minute or two.
Add the chicken back into the skillet, and add the white wine.
Cook on medium heat until it has almost completely evaporated.
Add in the chopped tomatoes, broth and seasonings.
Simmer on low, covered for about 60 minutes.
If the sauce has not thickened, remove the chicken pieces from the pan, and bring the sauce mixture to a boil.
Add the olives, cook a few minutes until it has reduced and thickened.

Serve with pasta or rice.

Enjoy!

Rice Pudding

Ingredients

• 1 cup Cooked Long Grain Rice ( water polished rice if available )
• 3/4 cup Sugar
• 1/3 cup Flour
• 1/4 teaspoon Salt
• 2 cups Whole Milk
• 3 Egg Yolks (beaten)
• 1/2 teaspoon Vanilla

Instructions

Place sugar, flour, salt, and milk in sauce pan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2 - 3 minutes. Remove from heat and place 1/2 cup of hot mixture into egg yolk and mix well. Pour egg yolk and rice into hot pudding mixture and place back on stove, continue to cook for 2 - 3 minutes. Stir constantly so pudding does not lform lumps and stick to the bottom of pan. Remove from heat, add vanilla and blend well. Chill before serving.
Add your favorite garnish. Fruit, whipped topping or a little cinnamon or freshly grated nutmeg is nice.
Enjoy!