Chicken Parmesan

5 chicken breasts
2 cups italian bread crumbs
mixed with 1 cup of parmesan cheese
and 1/4 cup parsley
2 cups flour
4 whole eggs
1 cup mozarella cheese

Take chicken and pound it to about a 1/2 inch thick. Have three separate pans, One for flour, One for eggs(whipped), and One for the bread crumb, cheese and parsley mix.
Coat chicken in flour, then put into egg mix. Finally, Put egg covered chicken into Bread crumb mix and thoroughly cover chicken. Place into oil coated, hot saute pan. Cook chicken until golden brown on both sides. Top chicken with fresh mozzarella cheese and place on oven safe plate or pan and bake until cheese is melted.

From frozen: Thaw chicken and fry in saute pan. Top chicken with mozarella and place on oven safe pan and bake until cheese is melted.

Pizza Joes

1 1/2 lbs hamburger
1/2 Tbsp dried onion
1 1/2 tsp italian spices
1 tsp garlic powder
1 1/2 cups spaghetti sauce
1 cup mozzarella cheese
18 slices turkey pepperoni
buns

Brown hamburger with dried onion. Drain. Add italian spices, garlic powder, & spaghetti sauce. Simmer 20 minutes on medium low. Cool and put into quart sized freezer bags. Package up grated cheese and pepperoni. Freeze all.

To cook from frozen: Defrost in refrigerator over night. Simmer hamburger mixture for 5-10 minutes to warm. Add pepperoni. Add 1 small can of tomato sauce if it seems dry and simmer a few more minutes. Serve on buns with mozarella cheese on top.

BEEF NOODLE SUPREME

Ingredients:
2 pounds ground meat
4 tablespoons margarine
2 cloves garlic, minced
2 teaspoons salt
2 teaspoons sugar
4 8 oz. Cans tomato sauce
2 8oz. pkg cream cheese
2 cups sour cream
12 green onions, including green part, chopped
2 8 oz pkg. Noodles
2cups cheddar cheese, grated

Directions:In a skillet, brown meat in margarine. Add garlic, salt, sugar and tomato sauce; simmer about 10 minutes. Soften and blend thoroughly cream cheese and sour cream. Add onions and set aside. Boil noodles until tender; drain. In baking dishes, layer noodles, cream cheese mixture, and meat sauce. Repeat layers. Sprinkle cheese on top. Bake uncovered at 350 for 30 minutes.

To freeze - skip the baking step and freeze unbaked. Unthaw and then bake

Jeannie's Note: When I made the big bulk of this recipe, I ended up buying some more spaghetti sauce to throw on top, because there wasn't enough sauce for the last layer with this recipe.

Grilled Chicken Parmesan

4 chicken breasts
1 Tbsp olive oil
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp dried basil
1 28 oz can of spaghetti sauce
1 cup mozzarella/parmesan cheese mixture (half of each)

Sprinkle chicken breasts with garlic powder & olive oil. Cook chicken on grill until it's about half done. Remove and cool. Sprinkle chicken with basil & black pepper. Freeze.

To cook from frozen: Defrost chicken over night. Dump chicken in a baking pan. Preheat oven to 350. Pour spaghetti sauce over chicken. Bake chicken for approx. 35-40 min. until done. Sprinkle chicken with cheese mixture and broil 3 minutes to melt/brown the cheese. Chicken & sauce can also be cooked in crockpot on low 7-9 hours. Serve over pasta.

Lasagna

1 lb. ground beef
2 1/2 cups shredded mozarella cheese
1 container cottage cheese
1 egg lightly beaten
1 jar spaghetti sauce
1 cup water
12 lasagna noodles
Preheat oven to 350. Brown meat in large skillet on medium high heat. Meanwhile, mix 1 cup of the mozarella cheese, the cottage cheese, and the egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce and 1 cup of water. Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15-20 min of prep time. Spread 1 cup of meat sauce onto the bottom of 13X9 baking dish; top with a layer of 3 uncooked lasagna noodles. Noodles will expand to fit the dish during baking. Spread 1/3 of the cottage cheese mixture and 1 cup of meat sauce over noodles. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle remaining mozarella cheese. Cover tightly with greased foil. Bake 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.

From frozen: Thaw in fridge overnight. Bake covered in 350 oven for 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve. Makes 12 servings, 1 piece each.

Pizza Roll-Ups

1 loaf bread dough
1 lb. cooked sausage, hamburger or other favorite pizza meat (pepperoni, ham)
1 tsp. salt
1/2 tsp. pepper
2 cups grated mozzarella
1 T. fresh parsley, chopped
spaghetti sauce for dipping

Roll out dough into a 14 x 12 rectangle, about 1/4 inch thick. Brown meat and add other ingredients (not spaghetti sauce). Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices. Spray cookie sheets with Pam and lay slices about 1 inch apart. Preheat oven to 400 degrees. Let roll ups sit for 10 minutes. Bake for 20-25 minutes or until golden. Cool and freeze.

To prepare: Thaw roll-ups and warm in preheated 400 degree oven for 10 minutes. Can also be heated from frozen in microwave. Serve with warmed spaghetti sauce.

Italian Chicken Alfredo Crockpot

1 1/2 lbs boneless skinless chicken breasts
16 oz. noodles (cooked separately)
4 oz. can of mushrooms (drained)
¾ tsp dried basil
¾ tsp garlic powder
1 c. shredded mozzarella or 3/4 c. grated parmesan
1 jar alfredo sauce (approx. 12 oz.)

Mix alfredo sauce, mushrooms, & seasonings. Pour over chicken in freezer bag. Attach bag of cheese. Freeze.

To cook from frozen: Defrost completely or add 2 hours to cook time. Empty bag into crock pot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done, cook pasta separately, drain and add to crock pot. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted. Delicious served with steamed broccoli, fruit (if you're lazy like me it's just a wedge of cantaloupe or a snipped bunch of grapes! :-), and garlic bread.

One Pan Pasta

1 lb. ground beef
1 cup chopped onion
2 cloves minced garlic
3 cups water
2 8 oz. cans tomato sauce
2 T. fresh parsley
1 tsp. chili powder
1/2 tsp. pepper
1/2 tsp. salt
1/4 tsp. basil
1/4 tsp. oregano
8 oz. UNCOOKED Rotini pasta
2 T. freshly grated Parmesan cheese

In a 4 qt. stock pot, brown beef with onions and garlic. Drain well. Stir in water, tomato sauce and seasonings, and heat to boiling. Add UNCOOKED pasta and return to boil. Reduce heat, cover and simmer, stirring frequently, for 10 minutes or until pasta is tender. Remove cover and stir in Parmesan cheese. Stir until melted. Can add additional Parmesan or cheddar cheese on individual servings.

Deep Dish Pizza Casserole

1 pound ground beef
1 15 oz can chunky Italian style tomato sauce
1 10 oz can refrigerated pizza crust
1 ½ cups mozzarella cheese

Cook meat in skillet until browned. Add tomato sauce and cook until heated. Unroll pizza crust and press into bottom (of 9x13 sprayed with cooking spray) and halfway up sides. Top bottom of pizza crust with meat mixture. Bake uncovered at 425 for about 12 minutes. Top with cheese and bake 5 minutes more.

Baked Ziti

Serves 16-20 (will use 1/2 or 1/4 recipe per family)

1 16 oz box ziti pasta or penne
2 tbsp oil
2 lbs ground beef or italian sausage (or 1 lb each)
1 tsp dried chili pepper flakes
1 lrg onion
1-2 tbsp garlic
1 bell pepper
2- tsp salt
pepper to taste
4.3 oz jar pasta sauce
4 c shredded mozarella cheese
1-1/2 c grated parmesan cheese

Cook pasta until al dente - drain, but don't rinse. Transfer to large bowl and mix in oil, set aside. Cook meat with chili flakes and onion, drain fat. Add garlic and bell pepper, cook stirring about 10 minutes. Season with salt and pepper. Stir in pasta sauce and reduce heat to low. Simmer about 25 minutes. Mix in 2 cups cheese and pasta. Divide into two greased 9 x 12 pans. Divide parm. cheese & sprinkle over each pan. Cool completely, cover with heavy foil & freeze. When ready to bake, thaw in refrigerator overnight. Bake at 350 for 45-50 minutes. Remove from oven and sprinkle 1 cup mozzarella on top and return to oven for 5 minutes to melt cheese. Serve.

Spaghetti & Meatballs*

Defrost overnight
Heat up sauce, serve over spaghetti noodles.

Pizza Pasta Casserole

2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni

Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni. Cool if needed, then cover and freeze.

To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.

Good Old Fashioned Spaghetti

1 lb hamburger
1 pkg spagetti sauce seasonings
1 can crushed tomatoes
1 sm onion diced
8 oz mushrooms
1 can tomato paste
1 TBSP. Italian Seasoning
1 bay leaf.

Brown hamburger, onion and mushroom until onions are translucent and hambuger is no longer pink. Drain off fat. Add tomatoes, paste and seasonings. Simmer for 45 min to 1 hr. Serve over spagetti.

Chicken Alfredo Crockpot

4 chicken breasts
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
1 1/4 c. shredded mozzerella or 3/4 c. grated parmesean
2 jars alfredo sauce (approx. 24 oz.)

**Defrost completely or add 2 hours to cook time. Empty bag into crockpot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done cook pasta separately, drain and add to crockpot with mushrooms. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted.

Italian Steak OAMC

Italian Steak OAMC

SERVES 4
Ingredients
1 1/2 lbs chuck steaks
Generous sprinkle of Montreal Steak Seasoning
2 tablespoons oil
Small can of sliced mushrooms, drained
1/2 cup onion, chopped
2 tablespoons green peppers, chopped
1/3 cup chili sauce
½ tsp garlic powder
1/4 cup water
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce

Directions: Sprinkle steaks with Montreal Steak Seasoning. Brown meat in hot oil; cool. Place cooled steaks in gallon sized ziplock bags. Sauté mushrooms, garlic, onion and green pepper until soft. Stir in remaining ingredients; simmer five minutes, then cool. Pour cooled ingredients over steaks in ziplock bags. Freeze.

To cook from frozen: Dump frozen ingredients into crockpot. Cook on low all day, 7-9 hours. If ingredients are defrosted, cook on high 2-3 hours or on low 4-6 hours. Serve over rice or pasta.

Italian Chicken

Italian Chicken

4 boneless chicken breasts
1 pkg dry italian salad dressing mix
1 8 oz pkg of cream cheese
2 cans cream of chicken soup
1 soup can of milk

In a crockpot cook chicken, seasoned with ilatian salad dressing mix. Cook for 3-4 hours until chicken is tender. Remove chicken and add cream cheese, milk and soup to broth. Heat until creamy. Add diced chicken back to crock pot. Serve over noodles or rice.

Made in Minutes Spaghetti*

1 lb. ground beef
1/4 lb. mushrooms (or more)
1 onion, chopped
1 garlic clove, minced
28 oz. tomatoes
6 oz. can tomato paste
1 tsp. sugar
3/4 tsp. salt
1/2 tsp. basil
1/2 tsp. thyme

Brown ground beef with onions and garlic and then drain juice. Stir in tomatoes, paste, sugar, salt, basil and thyme. Add mushrooms and then simmer about 8 minutes or until thick and rich. Makes 6 cups.

Thaw frozen spaghetti sauce overnight in fridge, or in a microwaveable bowl in micro. Then bring to a simmer on stove. You can add a little water if you need to because it tends to be pretty thick.