Chicken Carbonara

Prep Time: 10 Minutes
Cook time: 20 Minutes
Servings: 4

1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream

Cook and drain spaghetti as directed on package.
While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon, place on paper towel. Drain fat from pan, reserving 1 tablespoon in pan.
Cook onion and garlic in bacon fat over medium heat, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

Mom's Pizza Pie

Preheat oven: 350 degrees

• 1 lb. ground beef; browned and drained
• 8 oz. can tomato sauce
• 1/4 tesp. dry oregano
• 1/4 tesp. dry parsley
• 1/4 tesp. dry basil
• 1/8 tesp. pepper
• 1/2 tesp. salt
• 1 can crescent rolls
• 2 eggs
• 6 slices of mozzarella cheese

Brown and drain the ground beef, add in tomato sauce and seasonings. Bring to simmer and reduce a little.

Beat 1 egg + 1 egg white together. Save the other yolk in another bowl.

Line a 9 inch round pie pan with 1/2 the can of crescent rolls, pressing seams together.
Cover dough with 1/2 of egg mixture.
Layer the beef mixture on top, then cover with 6 slices of cheese.
Pour other 1/2 of egg mixture over top.
Top with other 1/2 can of crescent rolls. Brush beaten egg yolk on top.

Bake 1 hour at 350. If crust becomes too brown, cover with foil (shiny side out).

Creamy Baked Ziti

Prep time: 30 min. (or less)
Bake time: 20 min.
Servings: 6

4 cups ziti pasta, uncooked - something similar like penne is fine too

1/2 pound ground beef

1 jar (26 oz.) Ragu sauce

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

6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, cubed

3/4 cup Sour Cream

1 pkg. (8 oz.) Shredded Mozzarella Cheese

1/3 cup Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Brown the ground beef, drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta and ground beef to pan with sauce; mix well.

LAYER half the pasta/meat/sauce mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta/meat/sauce mixture. Top with remaining mozzarella and Parmesan. (just like making a lasagna)

BAKE covered for 20 min. or until heated through. Remove lid and bake for 5 more min. until cheese is melty and delicious!

This one was adapted from Kraftrecipes.com. It's yummy with garlic bread and steamed broccoli on the side.

Ravioli Lasagna

Prep time: 10 minutes
Bake time: 35-45 minutes
Serves: 8

• 1 jar of Ragu or other pasta sauce
• 1 16 oz. container of cottage cheese
• 2 eggs
• 1 bag of frozen ravioli - cheese stuffed or whatever you like
• 2 cups of shredded mozzarella cheese
• seasonings to taste (I use 1/2 tesp. each of dried basil, oregano, and garlic)

Spread a few spoonfuls of tomato sauce into bottom of lasagna pan. Place layer of frozen ravioli on bottom, pushing them together tightly to form a solid layer. Mix together the cottage cheese, eggs, and seasonings. Then spread half the mixture on top of the pasta. Add a layer of tomato sauce (half the jar). Repeat layers. After second layer of tomato sauce add shredded cheese. This should fill up the pan about how a lasagna would.

Bake covered for 35-40 minutes at 350. Then remove foil and bake 5-10 minutes longer until cheese is melted. Let it set up for 10 minutes before serving.

This recipe was made for a friend at church after she had a baby. She passed it along because she liked it so much. And now I'm passing it along too because we love it! We've had it 3 times in the past 2 weeks! This is a great, easy, family friendly dish that even picky eaters enjoy.

Italian Dressing

• 1.5 C. canola oil
• 1/2 C. apple cider vinegar
• 1/4 small onion
• 1 clove garlic or 1 tesp. jarred minced garlic
• 1 tesp salt
• 1 tesp sugar
• 1/4 tesp dried oregano
• 1/4 tesp dried basil

Blend in blender. Refrigerate

Parmesan Crusted Chicken

4 thawed boneless skinless chicken breasts
1/2 C. mayo
1/4 C. Parmesan cheese
1/4 C. Italian seasoned bread crumbs
1 tesp. garlic salt

Preheat oven to 425. Trim fat off chicken. Combine cheese, bread crumbs, and garlic salt. Spread mayo over chicken, then coat in dry ingredient mixture.

Bake uncovered for 20 minutes, until juices run clear.

I haven't tried this one yet, but it sounded good and the picture in the Kraft Foods magazine looked yummy.