2 Tbsp. olive oil
4 scallions, sliced
½ tsp. salt
½ tsp. black pepper, divided
1 Tbsp. chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups chopped broccoli
5 English muffins, toasted and torn into pieces
1 cup grated Monterey Jack
1 cup grated cheddar, divided
2 ½ cups whole milk
2 Tbsp. Dijon mustard
In a large skillet, heat oil on medium for 30 seconds.
Add scallions, salt, and ¼ tsp black pepper.
Cook for 3 minutes.
Add garlic, bell peppers, and broccoli and cook for 7 minutes.
Coat a 9-by-13-inch baking dish with cooking spray.
Line with English muffins.
Top with vegetable mixture, Monterey Jack, and ½ cup cheddar.
In a large bowl, whisk eggs, milk, and mustard.
Add ¼ tsp pepper.
Pour eggs over vegetables and cheese.
Cover with foil and refrigerate for 4 hours for overnight.
Preheat oven to 350°.
Bake strata, covered, for 30 minutes.
Remove foil and sprinkle with ½ cup cheddar.
Bake for 25 minutes more or until golden brown and set in center.
Cool for 10 minutes.
1 lb sausage
1½ oz pork gravy mix
1 c cheddar cheese shredded
½ c milk
Salt to taste
Pepper to taste
1 can (8oz) biscuits
Preheat oven to 350°.
Spray a 9×13 pan.
Take and line the bottom of the pan with 1″ size biscuit pieces.
Brown the sausage and scatter over biscuits.
Sprinkle with cheddar cheese.
Whisk eggs and milk with a pinch of salt and pepper pour over the pan.
Make gravy mix and pour over.
Bake in oven for about 30-45 minutes.
2 pouches Bisquick buttermilk complete biscuit mix
1 cup water
1 jar (14 oz) pizza sauce
4 oz sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)
Heat oven to 375°. Spray a 13 x 9 inch glass baking dish with cooking spray.
In a medium bowl, stir Bisquick mix and water until soft dough forms.
Drop half of dough by spoonful evenly in bottom of baking dish (dough will not completely cover bottom of the dish).
Drizzle about 1 cup of pizza sauce over dough.
Arrange ½ of the pepperoni slices evenly over sauce.
Top with 1 cup cheese.
Repeat layers with remaining dough, sauce, pepperoni and cheese.
Bake 20-25 minutes or until golden brown. Cut into squares to serve.
3 cups shredded sharp cheddar cheese
1 cans (28 oz) diced tomatoes, drained
1 lbs bulk Italian sausage, cooked and crumbled
4 green onions, thinly sliced
¼ cup minced fresh basil or 1 tbsp dried basil
1/4 cup packed brown sugar
1 tsp dried oregano
1 tsp garlic powder
3 cups cubed French bread
1 1/4 cups heavy whipping cream
½ tsp salt
½ tsp pepper
½ cup grated parmesan cheese
In a large bowl, combine the cheddar cheese, diced tomatoes, Italian sausage, green onions, basil, brown sugar, oregano and garlic powder.
Stir in the French bread.
Transfer to a greased 13in x 9in baking dish.
In the same bowl, whisk eggs, cream, salt and pepper; pour over bread mixture.
Sprinkle with parmesan cheese.
Bake, covered at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
2 medium-size zucchini, cut into slices
2 medium-sized yellow squash, cut into slices
2-4 T chopped fresh basil
2 T thinly sliced green onion
½ tsp. dried thyme
¾ tsp. garlic powder
½ cup + ½ cup mozzarella cheese
½ cup coarsely grated Parmesan
Salt and pepper to taste
Preheat oven to 350°. Spray an 8X8 inch baking dish with pan spray.
Combine sliced squash, basil, green onion, thyme, garlic and ½ c mozzarella and ½ cup parmesan cheese and stir until veggies are coated with cheese and herbs are well distributed.
Season with salt and pepper. Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
When zucchini is nearly cooked through, sprinkle casserole with the remaining ½ cup of mozzarella cheese. Bake an additional 10 minutes or until the cheese is melted and nicely browned. Serve hot.
1 pkg (16 oz) spiral pasta
2 lbs boneless chicken breast, cubed
1 medium onion, chopped
¼ tsp salt
¼ tsp pepper
1 Tbsp canola oil
2 jars (15 oz ea) alfredo sauce
1 cup grated parmesan cheese
1 cup medium salsa
¼ cup milk
2 tsp taco seasoning
Cook pasta to package directions
Meanwhile, in a large skillet over medium heat, cook the chicken, onion, salt and pepper in the oil until chicken is no longer pink
Stir in alfredo sauce; bring to a boil
Stir in cheese, salsa, milk and taco seasoning
Drain pasta, toss with chicken mixture
Place into a 9×13 inch pan coated with pan spray
Cover and bake at 350° for 30-35 minutes or until bubbly
¾ pound macaroni pasta
¼ cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
One 9-ounce bag spinach
Salt and pepper
6 ounces goat cheese, broken into chunks
¾ cup chopped walnuts, toasted
In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving ¼ cup cooking water, and return to the pot.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top.
2 T Butter
10 oz Sliced white mushrooms
1 ½ T Flour
½ c Marsala wine
½ c Heavy cream
2 C water
2 T Chopped parsley
Salt and pepper
1 C Long-grain rice
2 C Rotisserie chicken
2 T Grated parmesan cheese
Melt the butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala and cream and cook until thickened.
Stir in 2 cups of water, some parsley, salt and pepper.
Sprinkle uncooked rice in a baking dish, top with chopped chicken and mushroom sauce, cover with foil and bake until bubbly, about 35 minutes.
Sprinkle parmesan cheese on top and bake for 5 additional minutes.
1 pound skinless, boneless chicken breast
10 oz fresh cheese tortellini
1 bag sugar snap pea blend frozen vegetables (16 oz bag)
1 pint sliced, fresh mushrooms
2 Tbsp olive oil
1/3 cup chicken broth
2 tsp flour
1 ½ tsp dried oregano
¾ tsp garlic salt
½ tsp black pepper
1 cup milk
1 8-oz pkg cream cheese, cubed and softened
1 tsp lemon juice
1 cup quartered cherry tomatoes
2 Tbsp grated Parmesan cheese
Cut chicken into bite-size pieces; cook chicken and mushrooms in olive oil in a large skillet until chicken is no longer pink.
Remove from skillet, set aside.
Cook tortellini according to package directions, adding the frozen vegetables during the last full minute of cooking time. Drain and rinse in cold water.
Combine chicken broth, flour, oregano, garlic salt, and black pepper (this can be done in a screw-top jar, shake until smooth) add to skillet along with the milk.
Cook and stir until thick and bubbly; add cream cheese.
Cook and stir until cream cheese is melted and mixture is smooth.
Remove from heat, stir in lemon juice. Add pasta mixture, chicken mixture, and tomatoes.
Toss to combine.
Spoon into a 3-quart baking dish.
Bake covered, at 350° for about 30 minutes or until heated through. Stir and sprinkle with parmesan cheese.
This dish can be made 24 hours ahead. Increase baking time to 55-60 minutes.
¾ pound uncooked Italian sausage links, sliced
2-10-ounce packages frozen chopped spinach, thawed and well drained
1-19-ounce can white kidney beans (cannellini), rinsed and drained
1 small red onion, finely chopped
¾ cup evaporated fat-free milk
½ cup grated Romano or Parmesan cheese, divided
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs
2 cloves garlic, minced
4 teaspoons butter or margarine, melted
In a large skillet cook sausage over medium heat about 8 minutes or until brown, turning often. Drain on paper towels. Slice into bite-size pieces.
Grease a 2-quart oval or square baking dish; set aside. In a large bowl combine sausage, spinach, beans, onion, and evaporated milk, ¼ cup of the Romano or Parmesan cheese, the lemon peel, lemon juice, ground nutmeg, and pepper.
Spoon into prepared baking dish.
For topping, in a small bowl combine bread crumbs, remaining Romano or Parmesan cheese, garlic, and melted butter or margarine; sprinkle atop casserole.
Bake at 375°, about 35 minutes or until heated through.