Italian Rice

1 1/2 cup minute rice, cooked
1 bunch of cilantro
1 jar of Prego meat sauce
1 lb of ground beef
20 meatballs, cooked
1/2 white onion, diced or sliced
2 cups shredded cheese

Cook rice as directed on box.  In cake pan, butter and spread prego across bottom of the pan. In a skillet, cook onions and hamburger until no longer pink.   Add cooked ground beef and meatballs to prego sauce and stir.  Add cooked rice to pan and stir into meat and sauce. Sprinkle Cilantro on top or stir into rice mixture. Bake at 350 degrees for 30 minutes.  Then top with cheese and bake an additional 5 minutes until cheese is melted. Serves 5 people.

Italian Meatball Soup

I bought a small shell noodle box and the recipe was on the back of the box:

"4 cups beef  or chicken broth
1 jar marinara sauce
2 cups frozen vegetables
1 cup Small Shells
12 frozen fully cooked meatballs
Combine broth and sauce in large pot.  Bring to boil.  Stir in remaining ingredients.  Boil 7 to 8 minutes until pasta is tender and meatballs are heated through."

Next time I make it, I would double the broth.   I added carrots, squash, and broccoli.  I would add more vegetables.  But overall, pretty good.  I also sprinkled Parmesan cheese on top.

Chicken Parmigiana

1 bag of Spinach
1 bottle of Marinara Sauce
4 chicken breasts
1 bag Shredded Mozzarella Cheese
1 cup grated Parmesan Cheese
1 tbsp Olive Oil

Preheat oven to 350 degrees.  In a butter baking pan, spread half of the marinara sauce.  Sprinkle half of Spinach over the sauce.  Place chicken breasts over Spinach.  Sprinkle olive oil and Parmesan cheese over chicken.  Sprinkle the other half of the spinach over the chicken.  Bake for 35 minutes.  Take out of oven.  Spread remaining Marinara sauce over spinach and Sprinkle Mozzarella cheese over the top of the sauce.  Bake for 10 minutes, until the cheese is melted and the sauce on top is warm.  Serves 4.  

Italian Chicken

4 chicken breasts
1 bottle of Italian Dressing
1 cup grated Parmesan Cheese
4 Potatoes
1 bag of Baby Carrots
Italian Seasoning

Spray crock pot with butter spray.  Add Chicken.  Spread 1/3 Italian dressing over chicken.  Add baby carrots.  Spread 1/2 of the remaining Italian dressing over carrots.  Spread the remaining Italian dressing over potatoes.  Sprinkle Italian seasoning and cheese over all.  Cook on low for 6-8 hours, stirring halfway through and before serving.

Crock Pot Chicken Parmesan

I found this recipe on Pinterest and made a few changes to it:

• 2-4 boneless, skinless chicken breast halves
• 1/2 cup Bread Crumbs
• 1/4 cup Parmesan Cheese
• 1/4 t black pepper
• 1/4 t kosher salt
• 1 TBSP olive oil
• 1 egg, beaten
• 2 cups of shredded cheddar cheese, mixed with grated parmesan cheese
• 3 cups of marinara or spaghetti sauce
• 1 lb penne

Spread the olive oil into the bottom of your crockpot stoneware insert. Beat the egg with a fork in a separate bowl. Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces in the bottom of the crockpot. Layer the shredded cheeses on top of chicken, depending on how much cheese you like. Cover chicken and cheese with sauce. Close lid and cook on low for 6-7 hours or high for 3-4. Serve with cooked penne, as instructed on bag or box.

Parmesan Penne

1 lb Penne

1/2 cup grated Parmesan cheese

1/2 cup flour

1/2 hot milk

1 medium onion, chopped.

2 tbsp butter

Cook Penne as directed on bag or box. Drain. In medium sauce pan, saute onions in butter. Add flour and milk and cheese, and stir on low heat until thickened. Fold in penne and stir. Serve hot. Feed 4-6 people. I would skip the onions as they take away from the cheesy flavor.

Chicken Ranch Lasagna

I found this recipe on Real Mom Kitchen blog, and changed some of the ingredients and cooking methods. Overall, it was a pretty good lasagna. I may try it with penne next time:

2 (12 oz) cans evaporated milk

1 (1 oz) pkg. dry Ranch dressing mix

3 chicken breasts, cooked and cubed

1/8 tsp pepper1 (8oz) lasagna noodles, cooked

1 C cheddar cheese, grated

2 C mozzarella cheese, grated

Boil the chicken breasts for 20 minutes or until done in the middle, and cut chicken up into bite size pieces, then refrigerate. Boil lasagna noodles as instructed on the box. Rinse noodles with cold water and refrigerate. Combine evaporated milk and Ranch dressing packet in saucepan. Heat over low heat, whisking until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes whisking frequently. Layer a quarter of lasagna noodles, poultry sauce, and mozzarella cheese in greased 9×13 pan. Repeat layers again until you run out of ingredients. Top with sauce and cheddar cheese. Bake at 350 for 35-40 minutes or until hot and bubbly.

Italian Dressing

1 cup Sugar
1 1/4 cups Vinegar
1 cup Oil
3/4 cup Ketchup

Mix together and refrigerate before and after using.

Quick Lasagna

1 lb Hamburger
1 Onion
1/2 tsp Salt
Pinch of pepper
3 1/2 cup Uncooked Noodles
3 cup Tomato Juice
2 tsp Worcestershire Sauce
1/2 cup Sour Cream

Brown beef and onion. Add uncooked noodles. Mix other ingredients and pour over noodles. Don't stir, but bring to boil and simmer until noodles are tender, about 30 minutes.

Tetrazzini

2 tbsp Margarine
2 tbsp Flour
1/2 tsp Salt
1 cup Milk
1 cup Half and Half
1 Chicken Bouillon Cube
1/3 cup Parmesan cheese, grated
3 oz Spaghetti
1 can cooked Chicken
1 small can Sliced Mushrooms, not drained.

Cook and drain Spaghetti. Melt the margarine, blend in flour and salt. Remove from heat and add the milk and the half and half. Return to heat and stir continuously until mixture thickens and is smooth. Add the bouillon cube, half the cheese, spaghetti, chicken, and mushrooms. Stir carefully to blend. Pour mixture into an oiled 1 quart casserole dish and sprinkle the remaining cheese over the top. Bake at 375 degrees until the edges are bubbly and the top is browned, about 30 minutes.

Desert Pizza

1 package (20 oz.) Refrigerated Cookie Dough
2 cups assorted fruit
3 cups thawed cool whip

Heat oven for 350 degrees. Press dough evenly into 12 inch Pizza pan. Bake 15-20 minutes or until golden brown. Cool in pan on wire rack. Place cookie crust on serving plate. Spread cool whip on cookie crust. Garnish with fruit and serve. Refrigerate after serving.

Meatballs and Sauce for Spaghetti

1 lb Ground Round
1/4 lb Sausage
1 carrot
1 stalk celery
1 small onion
1/2 cup ground meal or mashed cracker crumbs
1 egg
4-5 pieces of Parsley
1/2 tsp Salt and Pepper
1/4 tsp Allspice

Stir all together and form into balls. Cook in oil until Brown.

Sauce for Meatballs

1 lb heel of Veal
2 cloves Garlic
2 carrots
2 stocks Celery
1 medium Onion
1/2 bunch Parsley
1/4 tsp All Spice
1 tsp Salt and Pepper
2 quarts Tomatoes

Cut up small pieces of Veal and brown. Add tomatoes and other ingredients. Bring to boil. Lower temperature and simmer for 2-3 hours until thick.