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.

Bacon and Jack Chicken

4 chicken breast halves

1/2 tsp seasoning salt
4 Tbsp butter
6 strips of bacon halved
½ cup sliced onion
½ cup fresh mushrooms
6oz shredded jack cheese
2 Tbsp grated parmesan

Sprinkle chicken with seasoning salt.
Cook chicken in butter over med heat for 5-6 minutes on each side, or until done.
Cook bacon over med heat until crisp, remove to paper towels when done.
Sauté onion and mushrooms in drippings, then return chicken to pan
Top with bacon, onion mushrooms and jack cheese.
Cover and let stand for 2-3 minutes or until cheese is melted.
Sprinkle with parmesan cheese

Spiral Stromboli

1 tube (11oz) Crusty French loaf
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
¼# salami
¼ # ham
¼ cup roasted red peppers
1Tbsp butter
2-3 Tbsp Parmesan cheese

Unroll dough and pat into a 14x12in rectangle.
Sprinkle with both cheeses until ½ in of edge.
Top with meat and red peppers.
Roll up starting with the short side, brush with butter, & sprinkle with Parmesan cheese.
Bake at 375 degrees for 25-30 minutes

{if I have time (which is most times I make this) I use homemade pizza dough instead of tube dough.  My pizza dough recipe makes about 3 servings, so I usually have some frozen that I can use just as quick as opening a tube  - if I remember to take it out of the freezer that is!}

garlic lovers chicken

½ cup dried bread crumbs

1/3 cup grated parmesan
2 Tbsp fresh parsley
½ tsp salt
1/8 tsp pepper
¼ cup milk
6 boneless skinless chicken breasts
¼ cup butter melted
1-2 garlic cloves minced
2 Tbsp lemon juice
In large bag, combine first five ingredients.
Place milk in a shallow bowl.
Dip chicken in milk, then shake in crumb mixture
Place in a greased 13x9 in dish
Combine the butter garlic and lemon juice, and drizzle over the chicken
Bake uncovered @ 350 for 25-30 or until chicken is done

beef stronganoff

6 Tbsp butter

1# top sirloin or tenderloin
1/3 cup onion
½ cup mushroom
1/8 tsp nutmeg
½ tsp tarragon
1 cup sour cream

Melt half of the butter, add meat. Remove when cooked
Add onions to pan, then add to meat
Add mushroom & spices to pan; cook till tender
Add sour cream & heat through
Combine all back into the pan
Serve over egg noodles

chicken marsala with pancetta and cream

EVOO

2 oz pancetta
Mushrooms
Flour for dredging
½ pound chicken
Coarse salt
Pepper
½ cup marsala wine
2-4 Tbsp heavy cream

-sauté pancetta and mushrooms until meat is crisp – remove to plate or bowl
-season chicken with salt and pepper
-dredge chicken in flour and add to pan
-remove chicken when cooked and drain fat
-add marsala and scrape browned bits
-cook until marsla is reduced by ¼
-stir in cream and boil until it slightly thickens
-return chicken, mushrooms and pancetta – turn to coat
-reheat for 30 sec to 1 min
-serve with sauce

beef stroganoff

6 Tbsp butter
1# top sirloin or tenderloin
1/3 cup onion
½ cup mushroom
1/8 tsp nutmeg
½ tsp tarragon
1 cup sour cream

Melt half of the butter, add meat. Remove when cooked
Add onions to pan, then add to meat
Add mushroom & spices to pan; cook till tender
Add sour cream & heat through
Combine all back into the pan
Serve over egg noodles

Teriyaki burgers

1- 8oz can water chestnuts, chopped
1/3 cup teriyaki sauce
2 Tbsp green onions
1.5# ground beef

Combine all, and mix until just combined
Shape into patties
Grill till done

herbed chicken with wild rice

Serves 6

1 package of long grain wild rice 6oz
6 boneless skinless chicken breast halves
1 Tbsp EVOO
1 tsp butter
½ pound sliced fresh mushrooms
1 can cream of chicken soup
1 cup water
3 bacon strips cooked and crumbled
1 tsp dried parsley flakes
½ tsp dried thyme
¼ tsp dried tarragon

place rice on slow cooker – set aside seasoning packet; add chicken
sauté mushrooms and pour over chicken

in small bowl, combine soup water, bacon, herbs and seasoning packet. Pour over chicken.
Cover and cook on low for 4 hours or until chicken is done.

Cubesteak & Gravy

2 lbs cubed steak (4-6 pieces)

2 tablespoons oil
1/2 teaspoon butter
1 cup flour
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 (10 ounce) cream of mushroom soup
1 cup water
1/2 cup heavy whipping cream or milk

Directions
1 In a bowl or plastic bag add flour,salt,onion powder,garlic powder and black pepper.
2 Add cubed steak in flour mixture and coat well.
3 Heat oil and butter in a large frying pan.
4 Add cubed steak and brown on both sides for 15 minutes.
5 Remove cubed steak and drain grease out of pan, leaving some dripping grease in pan.
6 Add can of mushroom soup,water and heavy whipping cream or milk to the pan drippings and mix well.
7 Add cubed steak back to pan and simmer on low heat for 30 minutes. (may cover with lid if you want to).
8 Turning cubed steaks once during simmering.
NOTE: you may need to add more water or milk to the steak and gravy while simmering.

Chicken Saltimbocca

Chicken Saltimbocca

Servings: 6

• 3 chicken cutlet halves, fat removed
• 3 slices paper thin prosciutto, cut in half
• 6 sage leaves
• 1/4 cup flour
• olive oil spray
• 1 tbsp butter
• salt and fresh pepper
• 3/4 cup fat free chicken broth
• 1/4 cup white wine

Cut each breast into two cutlets to make a total of 6. Pound each one to about 1/4".

Season chicken with pepper. Lay a sage leaf on top, then a 1/2 slice of prosciutto, fold over and lightly pound ends of chicken to seal.

Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.

Heat a nonstick frying pan. When hot, spray olive oil. Sauté chicken 1 minute on each side. You may have to do this in a few batches.

Remove chicken from pan and deglaze the pan with wine, scraping up any brown bits. Add chicken broth, butter and return chicken to the sauce. Finish cooking on low, 5 minutes. Serve this over a bed of wilted greens and top with sauce.

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