Gooey Chicken (very easy and very good!)

Preheat oven to 375

4 ounces of Russian or French dressing
10 ounces of apricot preserves
1 package dry onion soup mix
6 boneless, skinless chicken thighs
Seasoned salt and freshly ground pepper to taste

Place chicken thighs in baking dish 
*I "unfold" them as they are usually folded up in their package.
Spread gooey mixture over chicken thighs.
Bake, uncovered,  for 45 minutes (or longer depending on how you like your chicken).
After baking, sprinkle lightly with seasoned salt to taste.
Black Bean Lasagna (low-fat and delicious)

Preheat oven to 375

10 oz. can enchilada sauce (ready-to-serve)
14 1/2 oz. can diced tomatoes (do not drain)
6 oz. can tomato paste
16 oz. can black beans (rinsed and drained)
1 t. salt 
9 lasagna noodles (no need to boil)
2 C. cottage cheese 
2-3 C. mozzarella

In a bowl combine:
enchilada sauce, tomatoes, tomato paste, beans and salt.
Spread 1/3 of the sauce mixture in bottom of 9 x 13 baking dish.  
Top with 3 lasagna noodles. 
Spread evenly with 1 C. cottage cheese.
Sprinkle with 1 C. mozzarella.     
Spoon on half of the remaining sauce mixture.
Add another layer of 3 noodles.
Top with remaining 1 C. cottage cheese.  
Sprinkle with 1 C. mozzarella
Add remaining 3 noodles in a single layer. 
Top with remaining sauce mixture.
Can top with additional mozzarella if desired (who wouldn't desire?)
Cover tightly with foil.
Bake 45 to 50 minutes or until noodles are tender.  
Let stand 5 minutes before serving.
Brisket and Beans

Preheat oven to 350

5 pound beef brisket
2 t. salt
1/2 t. pepper
1/4 t. paprika
2 to 3 T. minced garlic
3 cans (15 oz each) cannellini beans
1 1/2 C. ketchup
1/2 C. brown sugar
1 onion, roughly chopped

Season beef with salt, pepper and paprika.  
Spread garlic over beef.
Place brisket in a large roasting pan.  
Brown beef in preheated oven for 25 minutes or until well browned.  
Add 2 1/2  C. boiling water.  
Cover tightly.  
Reduce heat to 300 and cook for 2 hours.  
Drain lima beans, add ketchup and brown sugar and stir to combine.
Remove almost all of the juices from the pan.  
Place bean mixture around meat, add onion.
Cover tightly and cook at 325 for 30 minutes or until beans are heated through.
Flank Steak Teriyaki 

1/2 C. oil
1/4 C. honey
1/4 C. soy sauce
2 T. cider vinegar or sherry
1 t. ginger
garlic and onion to taste
2 pound flank steak

Place steak in a glass baking dish or a plastic bag.
Mix first 6 ingredients together and pour over steak.
Cover dish or zip bag closed.
Refrigerate at least 4 hours, turning occasionally.
Grill 5 minutes on each side for medium rare.
Sweet and Sour Meatballs (very easy)

Pre-made, frozen meatballs
1 large bottle ginger ale
ketchup equal to ginger ale

Bring equal amounts of ginger ale and ketchup to a boil.
Place meatballs into sauce and simmer until meatballs are cooked through.
Spaghetti Sauce 

1 to 2 T. olive oil
2 large onions, finely chopped
4 large cloves garlic, minced
1 pound ground beef (or ground turkey)
4 or 5  (14.5 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1/4 C. chopped parsley
2 bay leaves
1 T. dried basil
salt and pepper to taste
1/4 C. sugar
1/8 t. baking soda

Coat bottom of large pot with olive oil.  
Saute onion and garlic until translucent.  
Add beef and and brown.  
Add undrained tomatoes, tomato paste, parsley, 
bay leaves, basil, oregano, salt and pepper.
Let simmer uncovered 2 1/2 hours.  
Add approximately 1/4 C. sugar and baking soda. 
Old Fashioned Meat Loaf

Preheat oven to 350

2 T. butter
2 C. onion, minced
1 T. garlic, minced
1 medium carrot, chopped fine
1/2 C. scallions, chopped fine
1 rib celery, chopped fine
2 t. salt
1 1/2 t. ground black pepper
2 t. Worcestershire Sauce
2/3 C. ketchup
1 1/2 # ground chuck
3/4 # ground pork
1 C. fresh bread crumbs
2 large eggs, beaten lightly
1/3 C. parsley, chopped

In a large skillet, cook onion, garlic, carrot, scallions and celery in butter over moderate heat, stirring for 5 minutes. 
Cook vegetables covered, stirring occasionally, until carrot is tender,about 5 minutes more.  
Stir in salt, pepper, 
Worcestershire and 1/3 C. ketchup.  
Cook stirring for 1 minute. 
In a large bowl, combine vegetables, meats, bread crumbs, eggs and parsley.  
In a shallow baking pan form mixture into a 10 x 5-inch loaf and spread remaining 1/3 C. ketchup over loaf.  
Bake meat loaf for 1 hour or until meat thermometer inserted in the center registers 155 degrees.
Turkey Taco Skillet (so simple and so good)

1 # ground turkey
1 (10 3/4 oz) can tomato soup
1/2 C salsa
1/2 C. water
6 flour tortillas (6 inch) cut into 1 inch pieces
1/2 C. shredded cheddar cheese

Cook turkey in a 10 inch skillet until well browned, stirring to break up meat.  
Pour off fat.  
Stir in soup, salsa, water and tortillas.  
Heat to a boil.  
Reduce heat to low and cook for 5 minutes.  
Top with cheese. 
BBQ Meat Loaf

Preheat oven to 350

1 1/2 pounds ground beef
1 C. fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 t. salt
1/2 t. pepper
2 (8 oz) cans tomato sauce
3 T. vinegar
3 T. brown sugar
2 T. Dijon mustard
2 T. Worcestershire sauce
1/2 C. water (to thin the sauce if necessary)

Mix together the beef, bread crumbs, onion, egg, salt, pepper and 1/2 C. of the tomato sauce.  
Form this mixture into a loaf and place it in a shallow pan.
Stir together the remaining tomato sauce, vinegar, brown sugar, mustard, Worcestershire 
***and the water (if too thick).  
Pour this sauce over the meatloaf. 
Bake for 1 hour, basting every 15 minutes with the pan juices.
Salmon Fillet with Soy Glaze

Preheat oven to 450

1/4 C. soy sauce
1/4 C. pure maple syrup
1 (2 #) piece salmon fillet with skin on

Line the bottom of a broiler pan with foil.
Spray foil with non-stick spray.
Boil soy sauce and maple syrup in a small saucepan 
over moderate heat until glaze is reduced to 1/3 C., about 5 minutes.
Arrange salmon, skin side down, on rack of broiler pan and pat dry.  
Reserve 1 1/2 T. glaze in a small bowl for brushing after broiling.  
Brush salmon generously with some of the remaining glaze.  
Let stand 5 minutes, then brush with more glaze.
Roast salmon in middle of oven for 10 minutes.  
Turn on broiler and brush salmon with glaze again.
Broil 4 inches from heat until cooked through, 3 to 5 minutes.
Transfer salmon with 2 wide metal spatulas to platter.
Brush remaining sauce over filet.
Baby Back Ribs

Preheat oven to 230

Baby Back Ribs (amount of your choice)
seasoned salt
garlic powder
BBQ sauce

Place ribs in a roasting pan or baking dish in a single layer.
Spread BBQ sauce over ribs.
Sprinkle seasoned salt and garlic powder over ribs.
Cover tightly and bake for 5 hours.

After baking, place ribs on hot coals of barbeque.
Spread more sauce on ribs.
Grill 5 minutes.
Flip ribs over.
Spread sauce on ribs and grill another 5 minutes.
Sesame Chicken

1/4 C. flour
1/4 t. salt
1/8 t. ground black pepper
4 boneless, skinless chicken breast halves, cut into 2 inch strips
1/4 C. reduced sodium soy sauce
1/4 C. sugar
1/2 t. dark sesame oil
2 T. sesame seeds, toasted
1/4 C. chopped fresh chives (optional)

In a gallon-size plastic bag, combine flour, salt and pepper.
Add chicken, seal bag and shake well to coat.
Coat a large nonstick skilled with nonstick spray.
Warm pan over medium-high heat.
Add chicken to skillet and cook, stirring, for 3 to 4 minutes, or until no longer pink. 
Transfer to a plate.

Reduce heat to medium.
Combine soy sauce and sugar in the skillet.
Cook, stirring occasionally, until the sugar dissolves.
Add oil and sesame seeds.
Add chicken and chives.
Toss and serve immediately.
Chicken Parmesan

4 to 6 boneless, skinless chicken breasts
1 C. flour
1 t. salt
1/2 t. freshly ground black pepper
2-3 eggs
1 T. water
2  1/2 C. seasoned bread crumbs
1 C. freshly grated Parmesan, plus extra for serving
unsalted butter
olive oil
salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick.
Combine the flour, salt and pepper in a pie plate. 
On a second plate, beat the eggs with the water.  
On a third plate, combine the bread crumbs and Parmesan.  
Coat the chicken breasts on both sides with the flour mixture, 
then dip both sides into the egg mixture and dredge both sides 
in the bread-crumb mixture, pressing lightly.
Heat 1 T. of butter and 1 T. olive oil in a large saute pan and cook 
2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes 
on each side, until cooked through.  
Add more butter and oil and cook the rest of the chicken breasts.  
Toss the salad greens with lemon vinaigrette.  
Place a mound of salad on each hot chicken breast.  
Serve with extra grated Parmesan.
Lemon Vinaigrette:

1/4 C. freshly squeezed lemon juice (2 lemons)
1/2 C. good olive oil
1/2 t. kosher salt
1/4 t. freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
Toss with salad greens.
Candied Chicken  Breasts 

10 skinless, boneless chicken breast halves

Ingredients for breading:
2 C. dry bread crumbs
2 T. flour
2 t. ground black pepper
1 T. canola oil

Ingredients for sauce:
1 1/2 C. packed brown sugar
1/4 C. prepared mustard
1/2 C. ketchup
1 T. Worcestershire sauce
1 T. soy sauce
1/4 C. finely chopped or grated onion
1/2 t. salt
3/4 C. water
15 oz can crushed pineapple, drained

Preheat oven to 350

Directions for chicken:
Rinse chicken breasts and pat dry.  
In a shallow dish or bowl, mix together the bread crumbs, flour, salt and pepper.  
Heat oil in a large skillet over medium-high heat.  
Dredge chicken in bread crumb mixture.
Brown chicken in skillet, about 3 to 4 minutes each side.  
Layer chicken in 2 lightly greased 9 x 13-inch baking dishes.

Directions for sauce:
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, 
Worcestershire sauce, soy sauce, onion, salt, water and crushed pineapple.  
Bring to a boil and pour over chicken. 
Cover baking dishes with aluminum foil.
Bake for 45 minutes to 1 hour, or until chicken is no longer pink and juices run clear.  
Chicken Enchiladas

3-4 C. chopped, cooked chicken
2 T. olive oil
1 (4 oz) can diced green chile peppers, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
1 (8 oz) pkg cream cheese
2 C. shredded Monterey Jack cheese, divided
1/2 C. water (or heavy cream)
8 (10 inch) flour tortillas
2 C. heavy cream

Preheat oven to 375  

Heat the olive oil in a large skillet over medium heat.  
Add the green chilies, jalapeno and garlic.  
Cook and stir for a few minutes, until fragrant, 
then stir in the cream cheese and half of the Monterey Jack cheese.  
As the cheese begins to melt, gradually stir in the water.  
Chop the chicken meat and stir into the skillet.  
Remove from the heat.
Spoon the chicken mixture into tortillas and roll up.  
Place the rolls seam side down in a 9 x 13-inch baking dish.  
Sprinkle the remaining Monterey Jack cheese over the top then pour cream over all.
Bake for 30 minutes or until the enchiladas are golden brown on top.
My Dad's Prize-Winning Left-Over Turkey Lo Mein

1 C. shredded left over turkey
1 carrot
1 small red pepper
1 small orange pepper
4 medium leaves of Chinese Cabbage
3 green onions
2 cloves garlic
4 C. spinach
1/2 pound Vermicelli
3-4 T. oil, for frying

3 T. chicken broth
1 T. black soy sauce
2 T. oyster sauce
1 T. sesame oil
1/8 t. ground black pepper
1/2 t. sugar

Shred turkey, peppers, cabbage, carrot and green onions into 1 1/2-inch pieces.  
Peel and smash garlic.  
Stem, wash and dry spinach.  
Cook pasta in 8 quarts boiling water with 1 T. salt and 1 T. oil; drain.  
Rinse with cold water and reserve.  
Combine the sauce ingredients, mix well and set aside. 
Heat a wok, add oil.  
Heat for 15 seconds and then add turkey.  
Stir 15 seconds and add carrot peppers.  
Stir 30 seconds.  
Move ingredients aside and add garlic to wok and stir into oil.  
Add cabbage and green onions.  
Stir to mix and add pasta.  
Mix ingredients, then pour sauce down the sides of the wok.  
Add the spinach and keep mixing to coat noodles with sauce.  
When spinach has wilted, remove all to serving platter.  
Serve immediately.
Chicken Picatta

4 boneless, skinless chicken breast halves (approx 6 oz. each)
salt and pepper
all-purpose flour for dredging
5-6 T. olive oil
1/2 stick butter
2 lemons, 1 thinly sliced, 1 juiced
1-2 t. minced garlic
4 T. capers (or amount of your choice), drained
1/2 C. white wine

Split and butterfly the chicken.
Open chicken like a book and pound it to 1/4- inch thick.
Heat a large skillet over medium to medium-high heat. 
Season the chicken with salt and pepper and dredge in flour, 
shaking off excess.
Pour 2-3 T. olive oil into pan and tilt pan to coat.  
Working in batches, brown the chicken lightly on each side, adding more oil if necessary.
Place chicken on platter.
When all of the chicken is browned, melt the butter in the skillet (do not clean out pan!).
Add the garlic and stir for 3 minutes.  
Add the capers. 
Pour wine and lemon juice into pan.  
Scrape the bottom of the pan to mix in the drippings from the chicken.
Add the chicken back into the pan and coat with the sauce.  
Place chicken on platter and drizzle with the pan sauce.  
(Note:  I eat the lemons-they are wonderful!)
Black Bean Cakes with Salsa

1 (15 oz) cans black beans, rinsed and drained
1 (8.5 oz) pkg. corn muffin mix
1/2 C. prepared salsa (drained)
2 1/2 t. chili powder
2 T. olive oil

1 C. prepared salsa
1/2 C. sour cream
1/2 t. chili powder
salt and pepper to taste

In large bowl mash beans with vegetable masher or fork.  
Stir in muffin mix, drained salsa and chili powder.
In 12-inch skillet heat 1 T. oil over medium-high heat.  
Add four 1/2-cup mounds bean mixture to skillet.  
Flatten mounds with spatula to 3 1/2-inch-round cakes.  
Cook 3 minutes each side until browned.  
Remove from skillet.  
Repeat with remaining oil and bean mixture.  
In bowl combine salsa, sour cream, chili powder and salt and pepper.  
Spoon topping over cakes.  

*Can also make small cakes as appetizers and use sauce as dip
Stuffed Cabbage

Preheat oven to 325

1 pound ground beef
1/4 C. uncooked rice
1 egg
1/2 t. salt
1/8 t. pepper
1 medium onion, chopped
1 cabbage
1/4 C. lemon juice
1/2 C. brown sugar
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce

Place whole head of cabbage in freezer for 2 days (in a plastic bag). 
*Two days before you would like to prepare the stuffed cabbage, 
take it out of the freezer to thaw.
Cut out core of cabbage and separate leaves.  
If some of the inner leaves are still frozen:
 place the cabbage in microwave on the lowest defrost setting until leaves come apart easily. 
You can also boil the cabbage in a large pot until leaves are soft enough to be removed.
Combine ground beef, rice, egg, salt and pepper in a mixing bowl.  
Dice onion and fry in 3 tablespoons vegetable oil until golden brown. 
Add the onions to the meat mixture. 
Place a ball of meat at the center of the thick edge of each cabbage leaf and roll up, folding the outer edges inward, envelope style. 
Place close together in a roasting pan.  
Mix together the lemon juice, brown sugar, tomato paste and tomato sauce with enough water to cover stuffed cabbage.   
Cover tightly and bake until tender (2-3 hours or longer).  
Remove cover for the last 20 minutes of baking.  
Blackened Fish Fillets

2 t. paprika
1/2 t. onion powder
1/4 t. cayenne pepper
1/4 t. salt
1/4 t. ground black pepper
4 tilapia fillets (1 3/4 pound)
2 T. canola oil

Blend paprika, onion powder, cayenne, salt and black pepper in a bowl.  
Pat fish fillets dry with paper towels.
Rub spice mixture on both sides of fish.
Heat oil in a large skillet over medium-high heat.  
Add fillets and cook 4 minutes.  
Carefully flip over with a large spatula and continue to cook another 3 to 4 minutes,
until cooked through and fish flakes easily with a fork. 
Serve immediately.
Parmesan Tilapia with Garlic-Tomato-Basil Butter

Preheat oven to 450

2 C. chopped fresh tomatoes, or cherry tomatoes
2 t. garlic, minced
1/4 C. (1/2 stick) butter, softened
2 t. finely grated lemon zest
1/4 t. salt
3/4 t. ground black pepper, divided
1 T. finely chopped fresh basil
1/4 C. grated Parmesan
1/2 C. panko (Japanese bread crumbs)
2 T. dried basil
1 pound tilapia fillets
1/2 C. light mayonnaise

Place a rack on a foil-lined baking sheet.  
Spray the rack generously with cooking spray.
Coat a small skillet with cooking spray.
In skillet, saute the tomatoes and garlic over medium heat for 5 to 10 minutes.
Stir occasionally until tomatoes are very soft and begin to break down.  
Let cool completely.
In a bowl, mix together butter, tomato mixture, lemon zest, salt, 1/4 t. pepper and 1 T. basil.  
Set aside.  
Combine Parmesan, bread crumbs, 2 T. basil and remaining 1/2 t. pepper in a pie plate or shallow bowl.
Using a pastry brush, coat each piece of tilapia with light mayonnaise.  
Transfer the tilapia to the pie plate and top each piece with Parmesan/bread mixture. 
Put the fish on the prepared rack; spray fish lightly with cooking spray.  
Bake in the middle of the oven for 8 to 15 minutes or until the breading is golden brown and the fish flakes easily with a fork.  
If the breading browns before the fish is done, cover with aluminum foil.  
Transfer fish to a serving dish.  
Immediately top each fillet with garlic-tomato-basil butter, dividing evenly.
Baked Beef Ravioli

Preheat oven to 350

2 (9 oz) packages refrigerated cheese-filled ravioli
1 1/2 pounds ground beef
1 large onion, chopped (1 cup)
6 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (10.75 oz) can condensed tomato soup
1 t. salt
1 t. dried basil, crushed
1 t. dried oregano, crushed
1 1/2 C. shredded mozzarella cheese (6 oz)
1/2 C. finely shredded Parmesan cheese (2 oz)

Cook ravioli according to package directions; drain.  
Return to pan; cover and keep warm.
Meanwhile, in a large skillet, cook ground beef, onion and garlic over medium heat until meat is brown and onion is tender.  
Drain off fat.  
Stir in tomatoes, soup, basil and oregano.  
Gently stir in cooked ravioli.
Transfer mixture to a 3-quart baking dish.  
Sprinkle with mozzarella and Parmesan cheese.  
Bake, uncovered, about 20 minutes or until heated through.  
Pot Roast 

Preheat oven to 325

5 # boneless pot roast (or boneless beef chuck roast)
2 packages dry onion soup mix
2 (10.5 oz) cans Cream of Mushroom Soup

Line the inside of a roasting pan with heavy-duty foil (with plenty of overhang to fold over roast).
Spread the contents of 1 can of the mushroom soup in the bottom of the foil-lined roasting pan.
Top with 1 envelope of the dry onion soup mix.
Place roast on top.
Spread the contents of second can of the mushroom soup on top of the roast.
Top with the second envelope of the dry onion soup mix.
Fold foil over roast, completely sealing roast.
Bake for approximately 5 hours or until meat is very tender.
Salmon Patties with Lemon-Caper Yogurt Sauce

Preheat oven to 350

1 pound skinless salmon fillet
olive oil, for drizzling
kosher salt and freshly ground black pepper

Ingredients for patties:
1 large egg, beaten
1/3 C.  chopped fresh chives
25 crushed saltine crackers, divided
1/2 C. frozen corn, thawed
2 T. Dijon mustard
3 T. mayonnaise, plus more if needed
1 T. capers, rinsed and drained
1 T. lemon juice
1 T. lemon zest

For frying patties:
3 T. vegetable oil
3 T. unsalted butter, at room temperature

Ingredients for sauce:
1/2 C. plain greek yogurt
1 1/2 T. capers, rinsed, drained and chopped
1 T. lemon juice
1 T. lemon zest
kosher salt and freshly ground black pepper

Directions for salmon:  Place salmon in a baking dish.  
Drizzle salmon with olive oil and season with salt and pepper.
Cook until the flesh is cooked through and flakes easily with a fork, about 8-10 minutes on each side.  
Set aside to cool for 20 minutes.

Directions for patties:
Flake the salmon into 1/2-inch pieces and put into a medium bowl.  
Add the egg, chives, 1/2 of the crushed crackers, corn, mustard, mayonnaise, capers, lemon juice and lemon zest.  
Mix gently until just combined.  
Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick.  
If the mixture is too dry to form patties, add extra mayonnaise 1 T. at a time.  
Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour.  
In a large nonstick skillet, heat the oil and butter over medium heat.  
Add the patties and cook until golden and crispy, about 7-8 minutes per side.  
Drain on paper towels.

Directions for sauce:
In a small bowl, mix together the yogurt, capers, lemon juice and lemon zest.  
Season with salt and pepper to taste.  
Arrange the salmon cakes on a platter and serve with yogurt sauce.

*recipe compliments of Giada!
Reuben Casserole

Preheat oven to 350

1  (3-5#) corned beef, cooked
1 quart (2 small cans) sauerkraut, drained
1 C. mayonnaise
1/2 C. Thousand Island dressing
2 C. shredded Swiss cheese
2 T. unsalted butter
1/2 C. bread crumbs

Crumble corned beef and place in a 9 x 13-inch baking pan.  
Top with sauerkraut.
Mix dressings together and pour over top.  
Cover with Swiss cheese.
Melt butter and mix with bread crumbs and sprinkle over top.  
Bake for 45 minutes.
Easy Green Chile Chicken Enchilada Casserole

Preheat oven to 350

4 skinless, boneless chicken breast halves
garlic salt to taste
18 (6-inch) corn tortillas, torn in half
1 (28 oz) can green chile enchilada sauce
1 (16 oz) package shredded Monterey Jack cheese
1 (8 oz) container reduced fat sour cream

Lightly grease a medium baking dish.
Season chicken with garlic salt.  
Arrange in the prepared baking dish.  
Bake 45 minutes or until no longer pink and juices run clear.  
Cool slightly and shred chicken.
Set chicken aside.
With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute until lightly puffed.
Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish and arrange 6 tortillas in a single layer.  
Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream and 1/3 of the remaining enchilada sauce.  
Coat remaining tortillas thoroughly with remaining enchilada sauce and arrange on top of the layers.  
Sprinkle with remaining cheese and top  with any remaining enchilada sauce.
Cover and bake for 45 minutes.  
Cool slightly before serving.
Portobello Mushroom Parmesan

Preheat oven to 350

1/4 C. olive oil
4 to 6 large Portobello Mushrooms
1/2 t.  salt
1/4 t. freshly ground black pepper
1  to 1 1/2 C.  marinara sauce (store bought or homemade)
1/2  to 1 C.  shredded mozzarella cheese
1/4 C. grated Parmesan
2 T. butter, cut into small pieces

Place mushrooms in a baking dish. 
Drizzle olive oil over both sides of the mushrooms. 
Sprinkle the mushrooms with salt and pepper. 
Cook until the mushrooms are heated through and tender, about 10-15 minutes per side. 
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. 
Place the cooked mushrooms on top of the marinara sauce and top with the remaining marinara sauce.
Sprinkle with the cheeses and top with the butter pieces. 
Bake until the cheese melts and the top is golden, about 15 minutes. 
Buffalo Chicken Meatloaf

Preheat oven to 375

1 t. olive oil
1 onion, finely chopped
4 ribs celery, finely chopped
3 carrots, peeled and finely chopped
3 cloves garlic, minced
1 pound ground chicken breast
1/2 C. buffalo wing sauce, divided
1 egg, lightly beaten
1 C. plain dry bread crumbs
1/2 t. salt
1/2 t. ground black pepper
1 C. crumbled blue cheese
1/4 C. honey
sliced green onions, for optional garnish

Place a large skillet over medium high-heat.  
When hot, add olive oil, then onion, celery and carrots.  
Cook, stirring frequently, for 8 minutes or until onion is translucent.  
Add garlic; cook, stirring frequently for 3 minutes.  
Let vegetables cool slightly.
In a medium mixing bowl, combine ground chicken, 1/4 C. wing sauce, egg, bread crumbs, salt and pepper.  
Add cooled vegetables.  Mix gently but well.
Coat a rimmed baking sheet with nonstick cooking spray.  
Place half the chicken mixture on the baking sheet, patting the meat into a rectangle.  
Top evenly with cheese.  
Add the rest of the meat, covering all the cheese and forming a loaf.
Stir together the remaining 1/4 C. wing sauce and honey.  
Brush over meatloaf.
Bake for 1 hour or until cooked through.  
Let cool slightly before slicing.  
If desired, sprinkle with green onions.
Taco Bake (easy)

Preheat oven to 350

1 pound ground beef (or turkey)
1 small onion, chopped
3/4 C. water
1 (1.25 oz) package taco seasoning
1 (15 oz) can tomato sauce
1 (8 oz) package shell macaroni, cooked and drained
1 ( 4 oz) can chopped green chilies
2 C. shredded cheddar cheese, divided

In a skillet, brown ground beef and onion over medium heat.
Add the water, taco seasoning and tomato sauce; mix.  
Bring to a boil; reduce heat and simmer for 20 minutes.  
Stir in the macaroni, chilies and 1 1/2 cups of the cheese.  
Pour into a greased 1 1/2-quart baking dish.  
Sprinkle with the remaining cheese.  
Bake for 30 minutes or until heated through.
Short Ribs

Preheat oven to 300

Short ribs (amount of your choice)
Andria's steak sauce (not sure if this sauce is a St. Louis thing...)

Place short ribs in a single layer in a 9 x 13 pan (or roasting pan).
Slather ribs with Andria's Steak Sauce.  
Cover pan and place in oven and bake for approximately 3-4 hours until ribs are very soft.
After ribs are baked, sprinkle them with seasoned salt.
Quick Vegetarian Lasagna 

Preheat oven to 350

1 (15 oz) carton low-fat ricotta cheese
1 C. grated Parmesan
4 egg whites
2 jars (26-32 oz) pasta sauce
1 (1 #) package no-boil lasagna noodles
1 (12 oz) package sausage-style soy crumbles
4 C. shredded mozzarella cheese (1 #)

Combine ricotta, Parmesan and egg whites in a bowl.  
Mix well.  
On the bottom of a 9 x 13-inch greased baking pan, spread 1 cup of pasta sauce.  
Top with half each of the lasagna noodles (covering bottom of pan), 
ricotta cheese mixture, soy crumbles, pasta sauce and mozzarella.  
Repeat layering with noodles, ricotta, soy crumbles, pasta sauce and mozzarella.  
Cover tightly.  
Bake one hour or until hot and bubbly.  
Let stand 10 minutes before serving. 

Preheat oven to 350

Approximately 10 lasagna noodles
2 pounds ground beef (or turkey)
1 T. minced garlic
2 (28 ounce) cans crushed tomatoes (do not drain)
1 (6 ounce) can tomato paste
1 teaspoon salt
3 C. cottage cheese 
2 eggs
1/2 cup grated Parmesan 
1/2 teaspoon salt (yes, another 1/2 t!)
1 pound sliced mozzarella cheese (2-8 ounce packages)

Place lasagna noodles in a large container that is filled with warm water 
(I don't boil the noodles).
In a large skillet, combine ground beef and garlic. 
Cook over medium-high heat until browned, stirring to break up the meat. 
Drain most of the fat.
Add tomatoes (with the juice), tomato paste and salt. 
Stir to mix.
Simmer for 45 minutes.
Take noodles out of water (whenever they are soft) and place on foil.

In a medium bowl, mix cottage cheese, eggs, Parmesan and salt. 
Stir together. Set aside.
Directions for assembly:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan
(I cut the noodles to fit the pan).  
Spoon half of the cottage cheese mixture over the noodles. 
Spread evenly.
Cover cottage cheese with a layer of mozzarella cheese. 
Spoon half of the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture.
Sprinkle top generously with extra Parmesan.
Bake for 30-45 minutes (no need to cover pan).

*Can be refrigerated or frozen (unbaked) if not using right away.
Giant Spaghetti-Stuffed Meatball

Preheat oven to 375

2 pounds ground beef (or ground turkey)
1 C. fresh breadcrumbs
2 t. kosher salt
1 t. ground black pepper
1 t. garlic powder
1 t. onion powder
1/3 C. shredded Parmesan cheese
2 eggs
1/2 C. milk
1/2 - 3/4 C. shredded mozzarella cheese
1/3 pound spaghetti, boiled and mixed with sauce
spaghetti sauce to glaze top of meatball and to serve
shredded Parmesan, to serve

Place ground beef, bread crumbs, salt, pepper, garlic powder,
onion powder, Parmesan, eggs and milk in a bowl.
Mix until well combined.
Line a large glass bowl (approx 10-inches in diameter) with plastic wrap.
Spray with cooking spray.
Spread the meat mixture along the bottom and up the sides of the bowl, approximately 1/2-inch thick.
Sprinkle mozzarella all over the meat mixture.
Place spaghetti on top of meat.
Using the plastic wrap, enclose spaghetti completely, ensuring there are no holes or cracks in the meatball.
Tightly tie plastic wrap around meatball to prevent cracking.
Refrigerate meatball until firm.
Spray a foil-lined baking sheet with cooking spray.
Place meatball on baking sheet.
Cover with spaghetti sauce.
Bake for 40 minutes.
To serve: Place a generous amount of spaghetti sauce on a plate. 
Top with a wedge of spaghetti stuffed meatball.
Sprinkle with Parmesan.
Cacio e Pepe Pie (Cheese and Pepper Pie)

Preheat oven to 425

1 pound spaghetti (boiled in salted water)
1 1/2 C. milk
4 3/4 C. grated Parmigiano-Reggiano Cheese
3 eggs, beaten
2 1/4 t. black pepper
2 t. kosher salt

Butter a 9 or 10-inch Springform pan.
In a large bowl, mix the spaghetti, milk, cheese,eggs, pepper and salt.
Pour into buttered pan.
Bake for 35 minutes.
After pie has baked, you can sprinkle a small amount
of cheese on top and broil for a few more minutes, if desired.