QUICK MEALS

GARLIC CHEDDAR CHEESE
INGREDIENTS
2 tablespoons butter
1 clove garlic, minced
3 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1/2 C shredded cheddar cheese (I used cheddar and monterey jack blend)
1/8 teaspoon dried oregano
1/8 teaspoon dried parsley
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 chicken breasts, boneless skinless - pounded thin (I forgot but it baked up fine)

DIRECTIONS
Preheat oven to 350 degrees.
Melt the butter in a saucepan over low heat, and cook the garlic until tender about 5 minutes. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, and spices (if you used them).
Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
Bake 30 minutes in preheated oven or until chicken is no longer pink and juice run clear.

CREAMY SHRIMP PASTA
INGREDIENTS
8 ounces uncooked angel hair pasta (I used thin spaghetti)
3 tablespoons butter, divided
4-1/2 teaspoons all-purpose flour
2 cups half-and-half cream
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto sauce
2 tablespoons minced garlic, divided
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce (I substituted 1/8 tsp red pepper flakes)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh broccoli florets (I used frozen)
1 pound uncooked medium shrimp, peeled and deveined

INSTRUCTIONS
Cook the pasta according to the package directions. Meanwhile, in a large saucepan, melt 4-1/2 teaspoons butter over medium heat. Stir in flour until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the grated Parmesan cheese, pesto sauce, 1 tablespoon garlic, Worcestershire sauce, hot pepper sauce, salt and pepper. Keep warm over low heat.
In a large skillet, saute broccoli in remaining butter for 5 minutes. Add shrimp and remaining garlic; cook and stir until shrimp turn pink. Stir in the cream sauce. Drain pasta; add to shrimp mixture and toss to coat.

CREAM CHEESE PIZZA
INGREDIENTS
3 chicken breasts, cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic, to taste
red pepper flakes, to taste
4 oz cream cheese
1-1/2 tbsp flour
2 tsp white wine
10-12 asparagus stalks, chopped into 1″ pieces
pre-made pizza dough
1/2-1 cup mozzarella cheese, to taste

INSTRUCTIONS
Put chicken in large pan with a little bit of olive oil. Add red pepper flakes and garlic. After 1-2 min, add 3/4 can chicken broth and white wine.
Bring to a boil then simmer 20-25 min until chicken is cooked. Remove chicken and place in a covered dish; cover with foil to keep warm.
Mix flour with remaining broth and add to pan; mix. Add cream cheese, mix until thick and bubbly. Add asparagus and stir for about 4-5 minutes or heated through. Return chicken to pan; toss to coat chicken and asparagus with sauce.
Preheat oven to 425 degrees.
Spoon 1/3 cream cheese sauce onto pizza dough and top with all the chicken and asparagus. Sprinkle mozzarella cheese on top. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15-20 minutes.

BAKED CHICKEN FINGERS
INGREDIENTS
For chicken–
1 clove crushed garlic
1/4 lb butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
3 chicken breasts, thawed and cut into strips

For honey mustard sauce–
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard

INSTRUCTIONS
To make chicken–
Preheat oven to 400 degrees F (175 degrees C).
In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken strips into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces into a lightly greased 9×13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 35-40 minutes, or until chicken is cooked through and juices run clear.

To make sauce–
Dissolve cornstarch in 1 tablespoon water in a saucepan over low heat. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.

BAKED PENNE IN RED SAUCE
INGREDIENTS
1 box (16 oz)penne pasta
1 jar spaghetti sauce
1/2 lb ground beef
1/2 lb pork sausage
Salt, black pepper, garlic, red pepper flakes (all to taste)
12 oz cottage cheese (I used ricotta)
1/2 cup (4 oz) mozzarella cheese
1/4 cup grated Parmesan Cheese
8 slices provolone cheese (I used swiss cheese)

INSTRUCTIONS
Preheat oven to 350 and grease the bottom and sides of a 9 x 13 casserole dish. Bring a large pot of water to a boil, season water with salt, boil pasta till al dente; drain and set aside.
Meanwhile brown sausage and ground beef in skillet and season with desired amounts of salt, black pepper, garlic and red pepper flakes. Drain excess grease away from meats and return back to skillet. Add the jar of spaghetti sauce and let simmer until you are ready to assemble the dish.
Place enough sauce mixture on the bottom of the pan so the noodles won’t stick. Then assemble the rest of the dish: half of the cooked noodles, all of the cottage cheese, 4 slices of provolone cheese, 1/2 of the remaining sauce, remaining noodles, half of the mozzarella and Parmesan cheese, remaining sauce, remaining provolone.
Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly

PIZZA ROLL
INGREDIENTS
1 (10 ounce) can refrigerated pizza crust dough
1/4 pound Genoa salami, thinly sliced
1/4 pound pepperoni sausage, sliced
1/4 pound provolone cheese, sliced
1/2 cup shredded mozzarella cheese

COOKING INSTRUCTIONS
> Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
> Roll pizza crust dough into an approximately 10×14 inch rectangle on the baking sheet.
> Layer with Genoa salami, pepperoni and provolone cheese.
> Sprinkle with mozzarella cheese to within 1/2 inch from edges of the dough.
> Roll jelly roll style. Seal the edge with a fork.
> Bake in the preheated oven 25 minutes, or until golden brown (I covered with foil the last 5 minutes so it wouldn’t brown too much on the top). Slice into 1 inch pieces to serve.