|
|
 You and your family will enjoy pure “comfort in every bite” with this hearty and delicious recipe.
3 cups uncooked rigatoni pasta
1 pound bulk Italian sausage
1 (28 ounces) can crushed tomatoes, undrained
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
3 cups sliced fresh mushrooms
1 (7 ounce) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese
1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray. Cook the pasta according to the package directions using minimum cook time; drain.
2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink; drain. In a small bowl, combine the tomatoes, garlic and basil.
3. Layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
4. Bake for 35 to 40 minutes or until hot and cheese is golden brown. Makes 8 servings.
Emily
';
 2 (10-3/4 ounce) cans condensed cream of chicken soup
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained, coarsely chopped sun-dried tomatoes
8 boneless, skinless chicken breast halves
1/2 cup chopped fresh basil leaves
Hot cooked rice
1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3-1/2 quart slow cooker. Add the chicken and turn to coat with the soup mixture.
2. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours or until the chicken is cooked through. Sprinkle with basil; spoon over hot cooked rice. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 No matter what the weather is outside, my hubby enjoys a hearty and tasty dinner when he comes home from a strenuous day at work. This thick robust turkey chili from Taste of Home is the perfect recipe to satisfy his “hungry man” appetite!
1 pound lean ground turkey
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green bell pepper
1 (28 ounce) can diced tomatoes, undrained
1 (26 ounce jar meatless spaghetti sauce
1 (15-1/2) ounce can hot chili beans
1-1/2 cups water
1/2 cup frozen corn
2 tablespoons chili powder
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce)can pinto beans, rinsed and drained
Sour cream (optional)
1. In a large nonstick skillet over medium heat, cook the turkey, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Transfer to a 5-quart slow cooker.
2. Stir in the tomatoes, spaghetti sauce, chili beans, water, corn and seasonings. Cover and cook on High for 1 hour.
3. Reduce the heat to Low and cook for 5 to 6 hours. Add the kidney beans and pinto beans; cook for an additional 30 minutes. Garnish with the sour cream, if desired. Makes 12 servings.
Emily
Emily's Favorite Recipes:
 Tender bites of chicken in a hearty, thick, flavorful sauce served over hot cooked noodles or rice will make short work of satisfying your family’s dinnertime hunger. And it only takes a matter of minutes to have this taste tantalizing dinner ready for the table!
2 pounds boneless skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (14-1/2 ounce) cans diced tomatoes
1 (6.5 ounce) can mushroom stems & pieces
1 cup white cooking wine
1 teaspoon oregano
Hot cooked egg noodles or white rice
Grated Parmesan cheese (optional)
1. Cut the chicken into bite-sized pieces. Combine the flour, salt and pepper in a large resealable plastic bag; add the chicken a few pieces at a time and shake to coat.
2. In a large skillet over medium heat, brown the chicken in the oil in small batches; transfer to a Dutch oven.
3. In a small skillet, cook the onion, garlic and green bell pepper in the butter until vegetables are tender; add to the meat in Dutch oven. Stir in the diced tomatoes, mushrooms, white cooking wine and oregano; cover and simmer over medium-low heat for 30 to 40 minutes. Serve over hot cooked noodles or white rice; sprinkle with Parmesan cheese, if desired. Makes 6 to 8 servings.
Emily
Emily's Favorite Recipes:
 This easy-to-prepare, flavor intense, low-fat dish from Weight Watcher’s “Simply The Best” cookbook makes losing weight a delicious experience!
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 (19 ounces) can red kidney beans, rinsed and drained
1 (14-1/2 ounces) can Italian-style stewed tomatoes
1/4 pound (4 ounces) Canadian-style bacon, cut into strips
1/4 cup dry red wine
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
4 cups hot cooked farfalle
1. In a large nonstick skillet, heat the oil. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
2. Add the beans, tomatoes, bacon, wine, basil, oregano and pepper; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 15 minutes.
3. Place the pasta in a large serving bowl. Top with the sauce; toss to coat. Makes 4 servings.
Per Serving: 404 Calories, 6 g Total Fat, 1 g Saturated Fat, 14 mg Cholesterol, 1,020 mg Sodium, 65 g Total Carbohydrate, 10 g Dietary Fiber, 21 g Protein, 78 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milks, 1 Fat.
Points Per Serving: 7.
 I discovered this recipe in an old church cookbook and decided to try it. I made a few minor modifications that I thought would make it even better than it sounded. This recipe makes a lot, so I divided it into two casseroles and shared one with my son Jason and his wife Christy. I got raving reviews from both of them as well as my husband Ralph. Looks like this one will be a family favorite!
6 ounces wide egg noodles (1/2 of a 12 ounce package)
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell peppers
3/4 cup chopped celery
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1-1/4 cups beef broth (can be made from bouillon)
1 (6 ounce) can tomato paste
1 (15.5 ounce) can black beans, rinsed and drained
2 (2.25 ounce each) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
1. Cook the noodles according to the package directions; drain.
2. Meanwhile,in a large skillet over medium-high heat, cook the beef, onion, bell pepper and celery until the meat is browned and the vegetables are tender (about 15 minutes); drain. Stir in the tomatoes and green chilies, beef broth, tomato paste, beans, olives and 3/4 cup of the cheese.
3. Transfer mixture to a 9 x 13-inch baking dish or two (8 x 8-inch each) baking dishes. Sprinkle the remaining 3/4 cup of the cheese on top of the larger casserole or divided between the two smaller casseroles. Cover with foil and bake at 350 degrees F. for 50 minutes or until hot and bubbly. The 9 x 13-inch casserole makes 8 to 10 servings, each 8 x 8-inch casserole makes 4 to 5 servings.
Emily
 A rich, hearty and flavorful soup that’s quick, easy and ready to serve your hungry family in just minutes!
1 pound lean ground beef
2 (14 oz) cans beef broth
1 (16 oz) package frozen mixed vegetables
1 (14-1/2 oz) can diced tomatoes, undrained
1-1/2 cups tomato juice
1 cup dried rotini pasta
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1. In a 4-quart Dutch oven over medium heat, brown the beef; drain well. Return beef to Dutch oven. Stir in the beef broth, mixed vegetables, undrained tomatoes, tomato juice, pasta, Italian seasoning, garlic powder, salt and pepper.
2. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes or until pasta and vegetables are tender, stirring occasionally. Sprinkle individual servings with Parmesan cheese. Makes 6 to 8 servings.
Emily
 A winning combination of delightful flavors!
6 strips bacon, chopped
1/2 pound bulk pork sausage
1/2 pound boneless pork tenderloin, cubed
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 (15.8 oz) cans great northern beans, drained
1 (14.5 oz) can diced tomatoes, undrained
3/4 cup chicken broth
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 dried bay leaf
1. Cook bacon in a 12-inch skillet over medium-high heat, until crisp, stirring occasionally. Remove from skillet reserving drippings. Add sausage, cubed pork, onion and garlic to drippings in skillet. Cook until the pork is browned, stirring occasionally. Stir in bacon and all remaining ingredients. Pour into ungreased 11×7-inch casserole.
2. Cover casserole with aluminum foil. Bake at 350 degrees F for 1 hour 45 minutes. Uncover; bake 15 minutes longer or until pork is fork tender and flavors are blended. Remove bay leaf before serving. Makes 6 servings.
Emily
|
|
