https://sutanndo.com/italian-drunken-noodles/2/

ITALIAN DRUNKEN NOODLES

Category: Entree
Cuisine: Italian

Yield: Serves 4

Nutrition Info: 610 calories

Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Ingredients:

• 8 ounces pappardelle noodles, uncooked
• Olive oil
• 4 spicy Italian sausage links, casings removed
• 1 large onion, quartered and sliced thinly
• 1 ½ teaspoons salt
• 1 teaspoon Italian seasoning
• ½ teaspoon cracked black pepper
• 1 red bell pepper, cored and thinly sliced
• 1 yellow bell pepper, cored and thinly sliced
• 1 orange bell pepper, cored and thinly sliced
• 4 cloves garlic, pressed through garlic press
• ½ cup white white (I used Chardonnay)
• 1 (28 ounce) can diced tomatoes, with juice
• 2 tablespoons flat-leaf parsley, chopped
• ¼ cup fresh basil leaves, julienned, divided use

Preparation:

1. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and keep them warm while you prepare the sauce.
2. Place a large, heavy-bottom pan or braising pot over medium-high heat, and add about 2 tablespoons of olive oil; once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
3. Next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine.
4. Add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
5. Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3 to 4 minutes to blend the flavors, then turn the heat off.
6. To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and stir in the chopped parsley and about half of the julienned basil.
7. Add the cooked pappardelle noodles directly into the sauce, and using tongs, gently toss and combine the noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
8. To serve, add equal portions of the Italian drunken noodles to bowls, and garnish with a sprinkle of the remaining julienned basil (you can even top with shaved parmesan, if desired, and an extra drizzle of olive oil).

Tips & Tidbits for my Italian Drunken Noodles:

• The larger the pan, the better: Use a large, heavy bottom pan (cast iron or a Dutch oven) for this dish, as it retains heat well and will give a little extra color and flavor to your peppers and onions; plus, it provides room to add the noodles directly into the sauce at the end, and toss ’em around.
• Pappardelle are best, but don’t sweat it: Pappardelle noodles are the broad or wide egg noodles that look a bit like “ribbons”, and you should be able to find them in the pasta section in most markets—they really are best for this recipe; but if you can’t find them, feel free to substitute whatever type of pasta noodle you like. The flavor will still be amazing.
• Go white or go red: White wine is what’s called for in this recipe, but red wine would also be a delicious choice; use whatever you’d actually like to drink with this dish.
• Looking to leave out the alcohol? No problem: If you’d prefer to leave alcohol out, then simply substitute chicken stock for the wine, and add a little squeeze of lemon at the end for that “brightness” as well.

--30--

skillet lasagna

Ingredients

• 1 pound ground Italian sausage
• 2 14 ounce cans tomato sauce
• 1 -14 ounce can diced tomato
• 1/2 yellow onion diced
• 3 garlic cloves minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 pound lasagna noodles (broken)
• 1 cup shredded mozzarella cheese

Toppings

• Mozzarella cheese
• Ricotta cheese
• fresh parsley

Instructions

1. Add the ground sausage to a large skillet and cook over medium heat while stirring. Once the sausage is mostly cooked add the diced onion to cook.
2. When the onion is translucent and soft and sausage is cooked through add the minced garlic. Cook for an additional 30 seconds.
3. Add the tomato sauce and diced tomato to the skillet. Stir to combine.
4. Add seasonings and stir. Break the lasagna noodles over the skillet and add to the sauce. Press the noodles down as much as possible into the sauce. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.
5. Once the noodles are softened add in a cup of mozzarella cheese. Stir to combine.
6. Serve and top with additional mozzarella cheese, ricotta cheese, and fresh parsley.

-30-

crock pot lasagna

Ingredients you need:

• 1 bag of frozen cheese ravioli (25 oz)
• 1 lb of ground beef, browned
• 3 cans of crushed tomatoes (14 or 15 oz each)
• 1 tablespoon of Italian Seasoning
• 1 tablespoon of Garlic Salt
• 4 cups of mozzarella cheese
• 1/4 cup parmesan cheese (optional)

How to make Crock Pot Lasagna

1. In a large skillet brown the beef completely and drain off any remaining fat.
2. Stir in all the cans of tomatoes, and seasonings.
3. In a 6 quart crock pot, cover the bottom with some of the sauce.
4. Then place a layer of ravioli across the bottom.
5. Then place a layer of the mozzarella cheese.
6. Continue this until all the meat sauce and the ravioli is used.
7. You want to end with the meat sauce on top.
8. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional).
9. Cook on low for 4 hours.
10. Turn off and let it sit for about 15 minutes before you serve. Cut and serve. Serve with your favorite side salad and crusty garlic bread.

Passata

Passata, Italian salsa.  yummy stuff

http://www.bbcgoodfood.com/recipes/817646/tomato-passata

Ingredients

• 15 Fully ripened medium to large tomatoes, halved.
• 1 Large, finely chopped red onion.
• 2 tbls Olive oil.
• 4 Pealed and chopped cloves of garlic.
• 1 tbls Finely chopped basil.
• 1 Desert sp Sundried tomato paste.
• 1 Desert sp Tomato puree.
• 1 tsp Course ground black pepper.
• Salt to taste.
• Makes approximately 1 ltr.

Method

1. Place the tomatoes, garlic, basil and black pepper into a blender and liquefy.
2. Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquefy.
3. Pour the blender contents into your large pan and bring to the boil. Add the sun dried tomato paste and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 - 15 minutes and reduce until you have the perfect passata.

 x

Old Fashioned Goulash

Ingredients

• 2 lbs ground beef or turkey
• 3 tsp minced garlic
• 1 large Yellow onion, diced
• 2 1/2 cups water
• 1/2 cup beef broth
• 1/3 cup olive oil
• 2 (15-ounce) cans tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 1 T Italian seasoning
• 1 T Adobo Seasoning
• 3 bay leaves
• 1 T seasoned salt
• 1/2 T black pepper
• 2 cups elbow macaroni, uncooked
• 1 cup shredded Mozzarella Cheese
• 1/2 Cup Shredded Cheddar Cheese

Instructions

1. In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.
2. Add garlic, onions, olive oil & until meat is fully cooked.
3. Add water and broth, tomato sauce, diced tomatoes, italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.
4. Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
6. Cover once again and allow to simmer for about 30 minutes
7. Once cooked, remove the bay leaves
8. Add only the cheddar cheese and mix until combined
9. Add mozzarella right before serving 

Penne Pesto salad

20 min  prep 4 servings 377 cals

Ingredients

    2/3 cup vegetable stock
    2 cloves garlic
    1 cup packed fresh basil leaves
    1/3 cup grated Parmesan cheese
    2 tablespoons pine nuts
    12 ounces penne pasta
    2 large tomatoes, seeded and chopped

Directions

In a small saucepan, combine stock and garlic cloves.

Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
   
Add basil to the bowl of a food processor; chop fine. Blend in stock mixture.

Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
   
Cook pasta in a large pot of boiling, salted water until al dente.

Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.

Ranch Chicken Rollup Bake

Ingredients

2   cups shredded deli rotisserie chicken
1/2 cup ranch dressing
3/4 cup shredded Italian cheese blend (6 oz)
1   can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2   tablespoons sliced green onions (2 medium)

Directions

1 Heat oven to 400°F. Spray 9-inch round pan with cooking spray.
  In medium bowl, mix chicken, ranch dressing and cheese.
2 On large cutting board, unroll dough sheet; spread chicken
  mixture evenly over dough, leaving about 1/2 inch on 1 long side
  uncovered. Starting with topped long side, roll up dough toward
  uncovered edge; pinch seam to seal tightly.
3 Using sharp knife, cut roll into 8 equal slices; place cut
  side down in pan. Bake 18 to 22 minutes or until dough is deep
  golden brown and baked through. Cool 5 minutes in pan; top with
  green onions.



Ranch Chicken Rollup Bake

Pressure Cooker Bolognese

Yield: about 4 1/2 cups Total Time: 1 hour 25 minutes

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

4 ounces chopped pancetta

1 diced onion

1 peeled and diced carrot

1 diced celery stalk

2 minced garlic cloves

3/4 pound ground beef

3/4 pound ground pork

1/4 cup tomato paste

1/2 cup red wine

1 1/2 cups chicken stock

1 cup milk

2 bay leaves

2 tablespoons heavy cream

1 pound cooked pappardelle past

Parmesan Cheese

Olive Oil

Salt

Pepper

Directions:

Use Electric Pressure Cooker.  Medium heat, or Sauté

Warm 1 tablespoon olive oil and 1 tablespoon butter. 

Add 4 ounces chopped pancetta and cook, stirring often, until starting to crisp, about 10 minutes. 

Add diced onion, peeled and diced carrot, diced celery stalk, and  minced garlic cloves and cook until onion is soft, 8 to 10 minutes. 

Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8 to 10 minutes. 

Carefully lift insert out of pressure cooker with a potholder and pour everything into a mesh strainer set over a bowl. 

Return meat mixture to pressure cooker insert and discard fat. 

Season with salt and pepper to taste. 

Stir in tomato paste and let cook about 2 minutes. 

Pour in red wine and cook until reduced by half. 

Stir in chicken stock, milk, and bay leaves. 

Close lid, set pressure to high, and set timer to 10 minutes (it will take about 5 minutes for the pressure to build before cooking automatically begins). 

Let pressure release naturally (about 15 minutes). 

Stir in heavy cream and continue cooking, stirring often with lid off until sauce is thick, 10 to 15 minutes more. 

Season to taste with salt and pepper. 

Serve with pappardelle pasta. 

Garnish with grated Parmesan and 1tbsp olive oil.

Hamburger Soup

Ingredients:

1 lb. ground round
1 small onion, chopped
1 T. minced garlic
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni

Directions:

In a dutch oven, brown the meat
Add in the onion and all the seasonings.
Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well.
Add in the broth and macaroni.
Cook, covered for 30 minutes over med. heat.

Johnny Marzetti Casserole

 Original recipe makes 6 servings Change Servings

Ingredients



    8 ounces rotini pasta
    1 pound ground beef
    1/2 pound bulk mild Italian sausage
    3/4 cup chopped onion
    1/4 cup chopped celery
    1 clove garlic, minced
    1 tablespoon minced green bell pepper
    salt and pepper to taste
    1 (14.4 ounce) can diced tomatoes
    1 (15 ounce) can tomato sauce
    2 cups shredded Italian cheese blend
    1 1/2 cups shredded sharp Cheddar cheese

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Bring a large pot of lightly salted water to a boil.
    Add pasta and cook until just al dente, 6 to 8 minutes; drain.
    Run cold water over the pasta to stop pasta from cooking further. Set aside.
    Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes.  
    Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
    Lightly grease a large casserole dish.
    Spread the pasta over the bottom of the dish.
    Sprinkle the Italian cheese blend over the pasta.
    Pour the meat mixture over the pasta and cheese.
    Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle
    Cheddar cheese evenly over the casserole.
    Continue baking until Cheddar cheese has melted, about 5 minutes.
    Rest for 10 minutes before serving.

Pasta Bolognese Recipe

Ingredients:

If you can't find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.

5 tablespoons unsalted butter

2 tablespoons finely chopped onion

2 tablespoons minced carrot

2 tablespoons minced celery

12 ounces meatloaf mix

Salt and pepper

1 cup whole milk

1 cup dry white wine

1 (28 ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine

1 pound fettuccine or linguine

Grated Parmesan cheese

Instructions:

1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.

2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.

3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan cheese.

extra Instructions:

1. Saute the aromatics in butter: Melt 3 tablespoons unsalted butter in a Dutch oven and cook the finely chopped onion and minced carrot and celery until softened.

2. Add the meatloaf mix: Stir in 12 ounces meatloaf mix and salt and cook, breaking up the meat until it is no longer pink, about 3 minutes.

3. Stir in the milk and simmer: Add 1 cup whole milk and simmer until it evaporates and only the rendered fat remains, about 10 minutes.

4. Stir in the wine and simmer: Add 1 cup dry white wine and simmer until it evaporates, about 10 minutes.

5. Add the tomatoes and cook 3 hours: Drain 1 can of whole tomatoes, then chop the tomatoes and add them and the reserved juice to the pot. Simmer the mixture over low heat until the liquid has evaporated, about 3 hours.

6. Finish with butter and pasta cooking water: Add 2 tablespoons butter to the cooked pasta along with the sauce, and toss to combine. Season with salt and pepper to taste and add pasta cooking water as needed to adjust the consistency.

Pepperoni Pizza Casserole

Another pepperoni pizza casserole recipe.

Pepperoni Pizza Casserole

Hands on time: 20 minutes 
Total time: 50 minutes 
Serves: 12
Ingredients:

• 8 ounces (about 3 cups) uncooked spiral pasta
• 1 pound Italian sausage (casings removed) or ground beef  (I used hot turkey Italian sausage)
• 4 cups spaghetti sauce
• 1 (4-ounce) can mushrooms, drained (I left these out)
• 1 cup grated Parmesan cheese
• 1 (6-ounce) package sliced pepperoni
• 8 ounces shredded mozzarella cheese (I used pre-shredded Italian blend cheese)

Instructions:

1. Preheat the oven to 350 degrees. On the stovetop, bring a large pot of water to a boil. Cook the pasta according to package directions and drain. Return the pasta to the pot.
2. Meanwhile, in a saute pan over medium heat, cook the sausage; drain. Add the sausage, spaghetti sauce and mushrooms to the pasta and stir to combine. Stir in the Parmesan cheese and half the pepperoni slices.
3. Spread pasta mixture into a lightly greased 9-by-13-inch pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly.

Chicken Lasagna

another FB share thing. (edited)

Ingredients:

9 lasagna noodles
2 ½ cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Directions:

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan.

Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. Cook perhaps 2 extra

Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!)

Sprinkle oregano and garlic salt on top of sauce.

Take 1/9 of the shredded chicken and spread it out evenly over each noodle.

Add approx. 3 Tbs. cheese.

To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone.

Once they are all in the pan, pour the remaining alfredo sauce over the top.

Top with remaining cheese.

Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Broil the last 5 minutes to make the cheese toasty on top. (if not browned during baking)

Tomato Basil sauce

http://www.lovefoodies.com/mix-n-match-tomato-and-basil-sauce.html#.Uye9U5ghCzA

Ingredients

• 6 medium tomatoes. (try to get the reddest ones, or vine tomatoes if your budget will allow – they are fuller in flavour. If you can't get fresh tomatoes, 1 tin of chopped tomatoes works)
• 2 cloves garlic – crushed
• 2 medium onions
• 6-7 medium-sized mushroom (optional)
• 1 tablespoon of tomato puree
• 1 tablespoon olive oil
• half-dozen fresh basil leaves (try to get a pot of growing fresh basil, always handy to add a fresh flavor to your meals)
• 1/2 teaspoon sugar
• 1 1/2 cups hot water
  salt & pepper

Instructions

1. Boil the kettle (full)
2. Using the tip of a sharp knife, cut a cross through the tomato skin at their bases.
3. Place tomatoes in a deep bowl and pour the boiling water over the tomatoes until they are all submerged. Leave until the skins start to peel away.
4. Drain the hot water from the tomatoes and peel the skin away. The skin should come off easily. If not, pop in the microwave for 30 seconds or add some more boiling water. Cut the tomatoes length ways and remove the white pith and the top where the stalk would have been. Chop the tomatoes into 1cm pieces.
5. Chop onions roughly to 1/2 cm pieces. Crush garlic cloves
6. Clean and chop mushroom into quarters or smaller.
7. Heat the olive oil in a saucepan. Add the mushrooms if you are using them. Cook them until they turn brown. Add the chopped onions and stir  on a low heat. Cook until the onions turn translucent in color. Be
   careful not to let them go brown as this will make the sauce taste bitter.
8. Once the onions have changed to translucent, add the garlic, chopped tomatoes, and tomato puree. Add the hot water. Give it a stir so everything is combined well.
9. Add the sugar, twist of salt & pepper and leave to simmer for 15-20 minutes on a low heat.
10. The sauce should have reduced and thickened a little. If you want the sauce to be thicker, simmer for a bit longer. If the sauce is too thick, add some more hot water.
11. Once ready, turn the heat off and tear a few basil leaves up and mix into the sauce. Taste again incase it needs more salt & pepper.

The sauce can then be transferred into a bowl to cool down, and once cool, it will keep in an airtight container in the fridge for a few days, or you can freeze it in portions. Store the cooled down sauce into those ziplock type bags and put in the freezer as they take up less space. When you want to reheat the sauce, just before serving, add a few fresh basil leaves and you will be surprised at how fresh the sauce
will smell and taste!

Parmesan Pork Chops

Ingredients 

4  boneless pork chops, 1/2" thick
1 Tbsp olive oil
1 c       parmesan cheese
1 c       italian bread crumbs
1 tsp     black pepper
1 tsp     garlic powder

Directions:

Combine the last 4 ingredients in a pie pan or plate.
Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture.
Press the mixture over the pork chops to make sure they are well covered in it.
Line a pan with tin foil and spray with cooking spray.
Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

I'd think some "Italian Seasoning" would work here too.

Pizza Casserole:

 

 

 

 

 

 

 

 

Ingredients

1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Directions:

Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned. —

Parmesan Meatloaf

(Low Carb)

Ingredients:

2 lbs Ground Beef
1/2 cup Parmesan Cheese
1/4 cup Dijon Mustard
1/2 cup Ketchup
2 tbs Majoram 
1 tbs dried basil 
1 tbs dried parsley 
1 tbs oregano 
1 tbs thyme 
1 teaspoon salt 
2 teaspoon pepper 
1/2 cup mozzarella cheese 
4 cloves garlic, chopped 
1/4 cup green bell pepper 
1 small onion, very finely chopped 
1/2 cup spaghetti sauce of your choice 
1 tbs olive oil 
1 large egg, beaten (optional) 

Directions:

In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl. 
Put mixed beef, into a sprayed loaf pan. 
Top the meatloaf with pasta sauce and mozzarella cheese. 
Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. 
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. 
Garnish with parsley if desired

Spaghetti Squash!

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs

Ingredients:

1 medium spaghetti squash
2 tablespoons butter 
1 small yellow onion, cut in half and very thinly sliced 
¼ teaspoon red pepper flakes, or more if you like it spicy 
1 teaspoon fresh thyme 
½ cup sour cream 
½ cup shredded cheddar cheese 

Directions:

Cut the spaghetti squash in half and remove the seeds. 
Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. 
In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. 
Salt and pepper to taste. 
Using a fork, scrape the insides of the squash and transfer to a small bowl. 
Combine the squash, onions, sour cream and half the cheese together and mix well. 
Transfer the mixture to a buttered baking dish and top with remaining cheese. 
Place into a 375º for 15 – 20 minutes until golden brown

Zuppa Toscana

Ingredients:

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped 
1/4 c. REAL bacon pieces (optional) 
2 Tbsp minced garlic (about 3-4 cloves) 
32 oz. chicken broth 
1 c. kale or Swiss chard, chopped 
1 c. heavy whipping cream 
2 Tbsp flour

Directions:

1. Brown sausage links in a sauté pan. 
2. Cut links in half lengthwise, then cut slices. 
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. 
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving: 
5. Mix flour into cream removing lumps. 
6. Add cream and kale to the crock pot, stir. 
7. Cook on high 30 minutes or until broth thickens slightly. 
8. Add salt, pepper, and cayenne to taste.

Chicken Marsala

2 chicken breast
Flour
Salt and pepper
Olive oil
8 oz fresh mushrooms, your favorite kind
2 Tbsp butter, or so…
½ cup sweet Marsala wine
½ cup chicken broth
Parsley for garnish…

Slice chicken breast in half ; cover with parchment paper and pound to about ¼ inch thickness.
Salt and pepper well. 
Dredge in flour. 
Coat heavy cast iron skillet with olive oil, enough to coast the bottom. 
Over medium high heat fry chicken until golden brown, 3 to 5 minutes on each side or so. 
Remove from skillet to paper towel to soak up any moisture for a few minutes. 
Transfer to serving dish; cover with foil to keep hot.

Over medium heat add butter to cast iron skillet; 
scrape up all dripping from chicken. 
Sauté mushrooms about 5 minutes; season well with salt and pepper. 
Add Marsala, chicken broth stirring every once in a while until sauce thickens.

Pour mushroom and sauce over chicken and garnish with parsley or oregano. Enjoy!