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 When my family wants lasagna and I am short on time, I use this recipe. It’s much faster than traditional lasagna but tastes just as great!
1 pound lean ground beef
1/2 cup finely chopped onion
1 (26 oz) jar spaghetti sauce (I use Ragu)
1 cup water
3 cups dried wide egg noodles
1 cup ricotta cheese
1/4 cup milk
1/4 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon dried parsley flakes
1 cup shredded mozzarella cheese
In a large skillet over medium heat, cook the ground beef and onion until meat is no longer pink; drain.
Stir in the spaghetti sauce and water; bring to a boil. Add the egg noodles; return to a boil. Reduce the heat, cover and simmer for 10 minutes or until the noodles are tender.
In a small bowl, stir together the ricotta cheese, milk, Parmesan cheese, Italian seasoning and parsley flakes. Spread cheese mixture over meat mixture in skillet; top with the mozzarella cheese. Cover and cook over low heat 5 minutes or until heated through and cheese is melted. Remove from heat and let stand 10 minutes before serving. Makes 6 servings.
Emily
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 It totally amazes me what wonderful recipes are created by using what’s on hand! This one is even better than I expected!
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped red or green bell pepper
1 clove garlic, minced
1-1/2 cups spaghetti, broken in half
1 (14 oz) can beef broth
1 (10.5 oz) can beef gravy
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
In a large skillet over medium-high heat, cook ground beef, onion, bell pepper and garlic until meat is browned and vegetables are tender; drain.
Stir in beef broth and beef gravy. Add the spaghetti and cook over medium heat until spaghetti is tender, about 10 minutes. Stir in the sour cream and Parmesan cheese. Cook until heated through.
Top with the mozzarella cheese; remove from heat. Cover and let stand until cheese is melted, about 5 minutes. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 This recipe has been a family favorite for many years. It is one that gets requested over and over. If you should be lucky enough to have left-overs, (I seldom do), it tastes even better the second day!
1 (14 oz) package frozen broccoli florets, thawed
2 cups cooked chicken, cubed
1 (10.5 oz) can cream of chicken soup
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon curry powder
1/2 teaspoon ground black pepper
1 cup shredded cheddar cheese
1 sleeve (from 15 oz box) whole wheat crackers, crushed ( I use Ritz)
2 tablespoons butter or margarine, melted
1. Preheat oven to 350 degrees F.
2. Spread the thawed broccoli in bottom of a greased 11×7-inch (2-qt) baking dish. Sprinkle the chicken over the broccoli.
3. In a large mixing bowl, combine the soup, mayonnaise, lemon juice, curry powder and black pepper. Pour over the chicken. Sprinkle cheddar cheese on top.
4. In a small bowl, combine the crushed Ritz crackers and melted butter or margarine. Sprinkle evenly over the cheese.
5. Bake, uncovered, for 30 minutes or until bubbly around the edges. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 A really delicious chicken pot pie that’s simple, easy and quick!
1 (10 3/4 oz) can condensed cream of potato soup
1 cup milk
1/8 to 1/4 teaspoon ground black pepper
1/2 teaspoon dried parsley flakes
1 teaspoon dry minced onion
1 (15 oz) can mixed vegetables, drained
1 cup cooked chicken, cubed
1 cup all-purpose baking mix (Bisquick)
1 egg
Preheat oven to 400 degrees F. In a large mixer bowl, combine the soup, 1/2 cup of the milk, black pepper, parsley flakes, minced onion and chicken. Pour into an ungreased 9-inch pie plate.
In a small bowl, stir together the baking mix, egg and remaining 1/2 cup milk until blended. Spoon over the chicken mixture.
Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.
Emily
Emily's Favorite Recipes:
 Try these quick-and-easy Italian-flavored chops when you need to get dinner on the table in a hurry!
4 boneless pork loin chops
2 garlic cloves, halved
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 tablespoons canola oil
1/2 cup chopped tomatoes
1/2 cup chopped roasted red bell peppers (from jar)
1/4 cup chopped fresh parsley
2 tablespoons capers, drained
2 tablespoons cider vinegar
1/8 teaspoon crushed red bell pepper
Rub both sides of pork loin chops with garlic halves; sprinkle with Italian seasoning and salt. Add oil to a large nonstick skillet; heat over medium heat until hot.
Place the chops in hot oil; cook 6 minutes on each side or until done. Transfer cooked chops to a serving platter; keep warm.
Add the tomatoes and all remaining ingredients to the skillet; cook 1 minute or until thoroughly heated. Spoon over the pork chops. Makes 4 servings (serving size: 1 pork chop and about 1/3 cup of tomato mixture), each containing 5 net carbohydrates.
Emily
 Simple, easy-to-make and lip-smacking good! A great busy day recipe!
1 (10-3/4 oz) can cream of chicken soup*
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup frozen broccoli florets, thawed
2 cups cooked chicken, cubed**
2 cups hot cooked wide egg noodles
1/2 cup grated Parmesan cheese
In a large mixer bowl, combine the soup, milk, butter, pepper, salt, broccoli, chicken and noodles. Pour mixture into a 2-quart baking dish.
Bake for 20 minutes or until hot and bubbly. Stir; sprinkle with cheese and bake 5 minutes longer. Makes 4 servings.
* You can substitute cream of mushroom soup for the cream of chicken soup, if desired.
** I like to cook chicken in large quantities, cube it and freeze it in 1 cup portion sizes. When I need cooked chicken for a recipe all I have to do is thaw the amount I need. This saves a lot of time and allows me to serve my family a delicious dinner without spending a lot of time in the kitchen on those really busy days.
Emily
 Add just the right touch to your favorite soup or stew with these delicious golden brown cornbread muffins! A wonderful Fall dinner idea!
1 cup all-purpose flour
1 cup corn meal
1 teaspoon salt
3 teaspoons baking powder
1 egg, beaten
1 cup milk
3 tablespoons canola or vegetable oil
1. Preheat oven to 400 degrees F.
2. In a large bowl, combine the flour, corn meal, salt and baking powder. Stir in the beaten egg, milk and oil.
3. Grease a muffin tin; place in preheated oven until hot. Remove from oven; fill each muffin cup 2/3 full with the corn meal mixture.
4. Bake for 20 to 25 minutes or until golden brown. Makes 12 muffins.
Emily
 This hearty satisfying casserole is simple and easy to make. And you probably already have most, if not all, the ingredients on hand. It’s one of my hubby’s favorites.
5 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup diced onion
2 cloves garlic, finely chopped
2 (15 oz each) cans Great Northern beans, drained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 dried bay leaf
1/4 teaspoon red pepper flakes (optional)*
1. Preheat oven to 350 degrees F. Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Drain on paper towel, crumble and set aside; discard drippings.
2. To the skillet, add the sausage, cubed pork, onion and garlic. Cook until the pork is browned, stirring occasionally. Add the bacon and all remaining ingredients to the skillet; blend well. Pour mixture into an ungreased 2-1/2-qt. casserole.
3. Cover and bake for 1 hour 45 minutes. Uncover and bake 15 minutes longer or until pork is fork tender. Remove bay leaf before serving. Makes 6 servings.
*If you are serving this casserole to children or others who don’t like “hot” foods I would suggest omitting the red pepper flakes.
Emily
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