Pepperoni Cheese Ravioli

1 pkg (25 oz) cheese ravioli

½# fresh mushrooms sliced
I pkg (3.5oz) sliced pepperoni - diced
1 small onion diced
1 Tbsp butter
1 can (8oz) tomato sauce
¼ cup parmesan cheese grated
½ tsp garlic powder
½ tsp dried basil
½ tsp dried oregano
1/8 tsp cayenne pepper
½ cup sour cream

Cook ravioli according to package directions.
In lg saucepan, sauté onions, mushroom, & pepperoni in butter until tender.
Stir in tomato sauce, parm cheese, garlic powder, oregano, basil, and cayenne pepper; heat through.
Remove from heat and stir in sour cream.
Drain ravioli and toss with cream sauce.

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well the kids never like any sauce unless its alfredo, so they didn't even try this one.  I loved it. Brian said he liked it, but didn't finish, so I'm not sure if he really liked it or not.  I'll probably make it again just because its stuff I always have on hand and its pretty quick to make.  By the time the noodles are done, so is the sauce.

Herbed Chicken Fettuccine

1-2 tsp salt free seasoning blend
1 tsp poultry seasoning
1 pound chicken breasts cut into strips
2 Tbsp olive oil
4 Tbsp butter
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 envelope herb and garlic soup mix
cooked fettuccine
2 Tbsp Parmesan cheese
1 Tbsp Worcestershire sauce

Combine seasoning blend and poultry seasoning; sprinkle over chicken.
In a large skillet, saute chicken in oil and 2 Tbsp butter until cooked.
Add water, teriyaki sauce, onion soup mix and 2Tbsp herb and garlic mix.; bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
Meanwhile cook fettuccine according to package directions; drain and add to chicken mixture
Add cheese, remaining butter, Worcestershire sauce and remaining herb & garlic soup mix.
Toss to coat.

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def use salt FREE seasoning blend!  I used Lowery's and it was WAY too salty.  other than that, it was very good...we just watered it down a bit to take care of that problem.  I couldn't find herb and garlic soup mix at the store, so i used herb and garlic sauce mix.  it taste fine...not sure what the difference would be though.

Pasta Primavera

1 cup red bell peppers

1 cup fresh mushrooms
¼ cup onions
3 cloves of garlic
¼ cup butter
2 cups heavy cream
1 tsp dried basil
2 boneless skinless chicken breasts cut into thin strips
½ tsp salt
hot cooked angel hair pasta

in a large skillet saute the red peppers, mushrooms, onion and garlic in butter.
Add the cream, basil, chicken and salt.
Cook and stir until chicken is cooked through and sauce is slightly thickened.

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this one was quick and easy and uses stuff I almost always have on hand.  The angel hair pasta cooks super fast, so it all takes about 30 minutes to cook.  Brian, Brooke and I loved it.  Alison ate it, but it wasn't her favorite...and Ellie didn't eat any of it.  I think next time I will cut down the cream and find another way to thicken the sauce.  It tasted amazing, BUT  that's a ton of calories and cholesterol!

I also think I will add more veggies next time...it would be good with asparagus or carrots, or even cut green beans.

Basil Pasta Sauce

1/2 cup sliced mushrooms

½ cup sliced green onion
4 garlic cloves minced
2 Tbsp EVOO2 cans diced tomatoes with garlic
4Tbsp chicken broth or white wine
2 Tbsp minced fresh basil
¼ tsp salt
1/2 # Italian sausage cooked and drained
6 Tbsp tomato paste
hot cooked pasta of your choice

In a saucepan, sauté the mushrooms, onions, and garlic in EVOO.
Add the tomatoes wine or broth, basil and salt; bring to a boil.
Simmer uncovered about 5 minutes.
Stir in the sausage and tomato paste; heat through.
Serve over pasta.

basil pasta

2 ½ cups uncooked small tube pasta
1 small onion chopped
1-3 Tbsp olive oil
2-3 Tbsp dried basil
1 cup shredded mozzarella cheese

Cook pasta according to package directions.
Meanwhile in a skillet, sauté onion in oil until tender
Stir in basil and cook for 1 minute
Drain pasta and add to the basil mixture
Remove from heat and stir in cheese until it begins to melt

Manicotti

1 8oz package of manicotti

2 cups mozzarella cheese – shredded
2 cups (15oz) ricotta cheese
¼ cup parmesan cheese – grated
salt & pepper
32 oz spaghetti sauce

Cook manicotti according to package directions – cool on wax paper
Combine cheeses , salt, and pepper and spoon into manicotti
Spread a thin layer of sauce on the bottom of a casserole dish
Arrange manicotti in a single layer over sauce
Cover with remaining sauce
Cover with foil & bake @ 350 degrees for 40 minutes

Pasta Pimavera

4 servings


A few pieces of broccoli (for Brian - He's the only one who eats it ;o)
1 can cream of chicken with herbs soup
1 lg carrots julienned
1/2 cup milk
1/4 cup grated parmesan cheese
1 garlic clove minced
1/8 tsp pepper
3 cups cooked spaghetti


In a large saucepan combine the first 7 ingredients. Cook uncovered, over med heat until veggies are tender. Stir in spaghetti & heat through.