SPAGETTI AND SAUCE

HOMEMADE SPAGETTI SAUCE
INGREDIENTS
1 lb ground beef
1/2 cup onions
3-4 cloves of garlic
2 (14.5 oz) cans italian stewed tomatoes
1 (6 oz) can tomato paste
1 tbsp italian seasoning
1-2 pinch of red pepper flakes
1 (4 oz) can mushrooms, drained

COOKING INSTRUCTIONS
> In a large saucepan over medium-high heat, brown ground beef with onion, red pepper flakes and garlic
> Stir tomatoes, tomato paste, italian seasoning and mushrooms into beef mixture.
> Bring to a boil, then reduce heat to low and simmer 30-45 minutes. Serve over hot pasta.

BAKED MAC AND CHEESE
INGREDIENTS
12 ounces macaroni
1/4 cup butter
3 tablespoons all-purpose flour
2 cups milk
1 (8 ounce) package cream cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Dijon mustard
2 cups shredded Cheddar cheese (or sharp cheddar)
1 cup dry bread crumbs
2 tablespoons butter
2 tablespoons chopped fresh parsley

COOKING INSTRUCTIONS
> Preheat oven to 400 degrees.
> Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
> In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened.
> Add cooked macaroni and Cheddar cheese.
> Pour into 2 quart casserole dish.
> In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

CHICKEN AND SPINACH PASTA
INGREDIENTS
4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips [I used pre-cooked chicken strips]
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta [I used spaghetti]

[NOTES: I sauteed some chopped onion, sliced fresh mushrooms, 4 garlic cloves, salt and pepper with the chicken and olive oil before adding chicken broth.]

COOKING INSTRUCTIONS
> Bring large pot of water to a boil, and stir in penne pasta.
> Meanwhile, in a large skillet over medium heat, stir chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach.
> Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
> In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving

CREAM CHEESE CHICKEN
INGREDIENTS
3 chicken breasts, trimmed and kept whole or cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic
red pepper flakes (to taste)
4 oz cream cheese
1.5 tbs flour
2 tsp white wine

COOKING INSTRUCTIONS
> Put chicken in large pan with a little bit of olive oil
> Add red pepper flakes and pressed garlic
> After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them
> Bring to a boil then simmer 20-25 min until chicken is cooked- Remove chicken and place in a covered dish; keep warm
> Mix flour with remaining broth and add to pan; mix
> Add cream cheese, mix until thick and bubbly
> Return chicken to pan; turn over to coat both sides of chicken with sauce.

CRISPY CHICKEN
INGREDIENTS
1/3 cup plain dry bread crumbs
1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup KRAFT Mayo Real Mayonnaise
1/2 tsp. chili powder
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup tomatillo salsa
1/2 cup chopped ripe avocados
1/2 cup chopped tomatoes

COOKING INSTRUCTIONS
> Combine bread crumbs and 1/4 cup of the cheese in shallow dish; set aside.
> Mix mayonnaise and chili powder; spread onto both sides of chicken breasts. Coat evenly with crumb mixture.
> Heat oil in large skillet on medium heat.
> Add chicken; cook 4 to 5 min. on each side or until cooked through (165ºF).
> Mash avocados with salsa.
> Place chicken on serving plate. Top with salsa mixture and tomatoes; sprinkle with remaining cheese.

MOZARELLA STICKS
INGREDIENTS
1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows

COOKING INSTRUCTIONS
> Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
> Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
> Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.
> Place the cheese sticks on a baking sheet.
> Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
> Cover and freeze until frozen, about 2 hours and up to 2 days.
> Heat the oil in a large frying pan over medium heat.
> Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates.
> Sprinkle with the remaining cheese and serve with the Marinara Sauce (see recipe below)

CHICKEN PITA
INGREDIENTS
cucumber
onion
1-2 cups chicken strips
cilantro
tomato
2-3 tbsp KRAFT light ranch dressing
lime, optional
whole wheat pita bread

COOKING INSTRUCTIONS
> Cut pitas into half pockets
> Chop up first 5 ingredients into mixing bowl
> Mix in ranch dressing and lime juice (to taste)
> Spoon mixture into pitas

EGGPLANT PARMESEAN
INGREDIENTS
1 1/2 pounds eggplant, peeled and sliced lengthwise into 1/4″ thick slices
1/2 cup egg substitute
1 cup Italian bread crumbs
16 ounces tomato sauce or fat free spaghetti sauce
1/8 cup Parmesan cheese
1 cup skim milk mozzarella cheese
1/8 tsp. garlic powder
dash black pepper

COOKING INSTRUCTIONS
> Preheat oven to 400 degrees. Spray (2) 13″x9″ baking dishes with non-stick
cooking spray.
> Combine bread crumbs, Parmesan cheese, garlic powder and black pepper.
> Put egg substitute in a separate bowl. Dip eggplant slices in egg substitute and then in bread crumbs, coating thoroughly.
> Place eggplant slices in single layer in baking dishes. Bake for 20 minutes.
> Remove from oven and top each eggplant slice with tomato sauce and sprinkle with mozzarella. Bake an additional 10 minutes until cheese is melted.
> Serve on bed of favorite pasta

SIMPLE LASAGNA
INGREDIENTS
1 pound ground beef
1 egg, beaten
2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 (26 ounce) jar spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

COOKING INSTRUCTIONS
> Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat.
> Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.
> Drain meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended.
> Spread 1 cup of the sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice.
> Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.
> Bake 45 minutes. Remove foil; bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.