This is a quick and easy recipe to make

Ingredients

• 14.5 oz. box penne pasta
• 10 oz basil pesto
• 2 cups shredded mozzarella
• 1 pint grape tomatoes
• 6 oz. apple wood smoked bacon

Directions

• Preheat oven to 350 degrees and spray a large casserole dish with non-stick spray. Bring a large pot of water to boil and cook pasta according to the directions on the box (boil for about 10 minutes).
• While the pasta cooks, chop the bacon into small bits and cook in a skillet over medium/high heat until crispy. Spoon cooked bacon onto paper towel to absorb the extra fat. While the pasta and bacon cook, rinse the tomatoes and cut each in half.
• When the pasta is finished cooking, drain it in a colander. Once it is well drained, return it to the pot (removed from heat). Mix in the pesto, bacon, tomatoes and 1 cup of the shredded cheese. Pour the mixture into the casserole dish and spread out. Top with the remaining one cup of cheese.
• Put the casserole in the oven and bake until the cheese is melted, bubbly and golden brown on top (approximately 20 minutes). EAT!

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Ingredients

• 2 pounds boneless skinless chicken breasts
• 2 bay leaves
• 4 cups diced celery
• 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
• 2 cups mayonnaise
• 2 cups (16 ounces) sour cream
• 2 cans (8 ounces each) water chestnuts, drained
• 1 cup slivered almonds
• 2 tablespoons each chopped onion and lemon juice
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cans (2.8 ounces each) french fried onions

Directions

• Place chicken in a Dutch oven and cover with water, add bay leaves.  Bring to a boil.  Cook, uncovered, until juices run clear.  Remove chicken and cut into 1/2 inch cubes, place in a large bowl.  Add the next 11 ingredients.  Transfer to a 13×9x2 inch baking dish (dish will be full).  Sprinkle with cheese and onions.  Bake, uncovered at 350* for 30 minutes or until heated through.

Notes

• 16 servings.

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Ingredients

• 1 can diced tomatoes
• 1 package (6 ounces) Stove Top Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces
• 1 teaspoon dried basil leaves
• 1 cup 2% milk shredded reduced fat mozzarella cheese

Directions

• Heat oven to 400*.  Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil, cheese and stuffing in a 13×9 inch or 3 quart baking dish.  Bake 30 minutes or until the chicken is cooked through.  Enjoy now or cover and refrigerate.  To reheat, microwave each serving on high 2-3 minutes.

Notes

• Serves 6, makes a 1 cup serving.

Nutrition

• Per Serving:  386 calories, 8 grams fat, 1128 grams sodium, 29 grams carbohydrates, 3 grams fiber, 4 grams sugar, 37 grams protein.

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Ingredients

• 1 - 8 ounce package cream cheese, softened
• 1/2 cup mayonnaise
• 1 cup (4 ounces) grated Swiss cheese
• 2 Tablespoons chopped green onion
• 8 slices bacon, cooked until crisp and crumbled (I used REAL bacon bits in a small package)

Directions

• Combine cream cheese, mayonnaise, Swiss cheese and onion, mixing well. Spread mixture in 9″ pie plate. Microwave on high setting for 4 minutes or until thoroughly heated.  Sprinkle with bacon bits and serve with pita chips

Notes

• Makes 2 1/2 cups

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Ingredients

• 1 can cream of celery soup
• 1 1/4 cups milk
• 3 cups cooked penne pasta (2 cups uncooked)
• 1 1/2 cups shredded Fontina Cheese
• 2 cups French’s original of Cheddar French Fried Onions
• 1 cup diced ham
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 1/2 cup frozen peas, thawed

Directions

• Heat oven to 375. Combine soup and milk in 2 qt. shallow casserole dish. Stir in pasta, 1 cup cheese, 1 cup French fried onions, ham, tomatoes and peas. Bake uncovered, 30 min. or until hot. Stir top with remaining cheese and onions. Bake 3 minutes until cheee melts and onions are golden.

Notes

• Can used pasta of choice..we prefer bow tie pasta.

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Ingredients

• 2 cups heavy whipping cream
• 1 cup chopped canned tomatoes, drained
• 1 can (10 3/4 oz.) heavy puree
• 1/2 cup freshly grated Romano cheese
• 1/2 cup coarsely shredded Fontina cheese
• 4 Tablespoons crumbled Gorgonzola cheese
• 2 Tablespoons Ricotta
• 6 ounce pkg. mozzarella cheese, sliced small
• 5 basil leaves, chopped, or 1 tablespoon dry
• 1 pound penne pasta
• 4 Tablespoons butter

Directions

• Preheat oven to 450. Bring 5 quarts salted water to boil. In mixing bowl, combine all ingredients except pasta and butter. Stir well to combine. Boil pasta 11 min. Drain and add to cheese mixture, tossing to combine in large bowl. Dot with butter and bake until bubbly, 15-20 minutes.
• Makes 6 servings

Notes

• We used Bow tie Pasta. We buy our cheese from a cheese shop in Findley Market. Cheese is very fresh.

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Kim found this recipe in a magazine when she lived in CA. The Drew’s vinaigrette was difficult to find at first, but I see it everywhere now.

Ingredients

• 1/4 cup smoked tomato vinaigrette (such as Drew’s) (I used 1/2 cup)
• 1 can (15 oz.) black beans, rinsed and drained
• 1 tsp. ground cumin
• 2 cups fresh corn kernels (about 2 large ears) or frozen or canned
• 2 ounces smoked mozzarella, diced (I used more)
• 1 pint cherry tomatoes, quartered
• 1 coarsely chopped avocado
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro

Directions

• In large bowl, combine all ingredients and refrigerate so flavors can blend.

Notes

• Instead of the cherry tomatoes, I used a can of chopped tomatoes drained.

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Ingredients

• 1 pound ground beef
• salt, pepper, minced garlic, minced onion and Italian seasoning to taste
• Family size bag of frozen cheese ravioli
• jar of spaghetti sauce
• 1-2 cups shredded Mozzarella cheese

Directions

• Brown the ground beef with the seasonings, drain the fat.  In a 9×13 inch baking dish, place a layer of spaghetti sauce, then place the frozen ravioli in a single layer on the top of the sauce, add a layer of the meat, then the cheese.  Repeat layers ending with cheese on top.   Bake at 400 degrees for 40 minutes covered, then another 10 minuted uncovered.

Notes

• This also freezes well prior to cooking.  Add extra cooking time if frozen.

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Ingredients

• 1/2 cup apple juice or water
• 4 pounds apples or a combination of apples and pears, cored and cut into wedges.   Some apples and pears are better for cooking than others, but I just used what I had on hand.
• 2-3 cinnamon sticks
• splash or squirt of lemon juice
• 1/4 cup packed brown sugar (I also used white sugar in one batch)

Directions

• Combine all the ingredients in a large saucepan, and bring to a boil.  Cover and reduce heat, simmer 45 minutes or until the fruit is tender.  Discard the cinnamon sticks.  Use Foley food mill to mash the fruit up and clean off the skins.  If you do not have a Foley food mill, yo can use the back of a spoon to press the mixture through a sieve.  Discard the skins.

Notes

• Add more or less cinnamon or sugar depending on you taste and the tartness of the apples.  Helpful pieces of equipment include a Foley Food mill or a sieve and an apple slicer.  Applesauce freezes great.

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Ingredients

• 1-15 oz. can chickpeas, partially drained (1 1/2 cups)
• 3 cloves garlic, raw or roasted (I use roasted)
• 2 Tbls. Fresh lemon juice
• 1/2 cup Tahini paste
• 2 Tbls. Extra Virgin olive oil
• 1/2 tsp. kosher salt
• 1/4 cup chopped yellow onion
• 2 tsp. ground cumin
• 1/8 tsp. ground red pepper
• *Optional (1 large roasted red bell pepper)

Directions

• Drain the chickpeas and reserve the liquid. Put everything in the food processor except the chickpeas. Process until smooth. Add Chickpeas and process until smooth adding a little of the liquid if necessary to get the desired consistency.

Notes

• * I roast multiple heads of garlic at one time in the oven, remove the garlic from the head and freeze them and then add them to recipes. They thaw quick.
• If you decide to add the red pepper, you can roast it yourself or buy it in a jar, drain well and add as much as you want.

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