Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Serves: 5-6

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of half a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

1. Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day...much better).
2. Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

1/2 stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
1/4 cup parsley, chopped (to sprinkle/finish the pasta)
1/2 cup grated parmesan cheese
2 cups whole cherry tomatoes

1. Place sauté pan over medium heat and add butter and olive oil.
2. Saute garlic until fragrant and soft.
3. Add the flour and cook for a minute.
4. Add chicken stock and simmer gravy until thickened then add the chopped basil.
5. Season with salt and pepper.

Putting it all together:

1. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
2. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Baked Zucchini Sticks and Sweet Onion Dip

Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip

Sweet Onion Dip:

1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste

1. Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
2. Once the onions are a medium brown, remove from the heat and add the vinegar.
3. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
4. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

Zucchini sticks:

3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

1. Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
2. Combine the Panko, Parmesan, and pizza seasoning; set aside.
3. Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
4. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
5. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
6. Serve immediately, with sweet onion dip.

Pasta with Fresh Tomato Sauce

Prep Time: 25 minutes
Ready In: 25 minutes
Serves: 6

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

1. Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
2. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

Pasta with Pea Pesto

Serves: 6

2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
1/2 cup grated Parmesan
1/2 cup pine nuts
2 medium garlic cloves
1/4 cup extra-virgin olive oil
1/4 tsp. salt

6 boneless, skinless chicken breasts (about 2 1/4 pounds)
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil

8 ounces whole wheat pasta , such as penne or fusilli

1. For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
2. Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
3. Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Chicken and Swiss

Cook Time: 45 minutes

6 chicken breasts, boneless

1-can cream of chicken soup

8 ounces sour cream

6 slices of swiss cheese

2 cups seasoned croutons, crushed

1. Wash and pat dry the chicken pieces.
2. Place chicken pieces, side by side, in bottom of baking dish.
3. Place pieces of swiss cheese over chicken, so all of chicken is covered.
4. Combine soup and sour cream. Pour over chicken and cheese.
5. Sprinkle crushed croutons on top.
6. Bake at 350 degrees for 45 minutes. (If using chicken with bones, cook an additional 15 minutes.)

Editor's note: Shredded swiss cheese works great too.

Serve with potatoes and use the sauce from the chicken as gravy on top.

BBQ Chicken Pizza

Prep Time: 10 minutes
Cook Time: 11 minutes
Ready In: 21 minutes
Serves: 4

1/2 pound chicken cutlets
1 tablespoon vegetable oil
Salt and pepper
1 (13.8-ounce) can refrigerated pizza dough (recommended: Pillsbury)
1 cup BBQ sauce
2 cups shredded mozzarella cheese
1 cup green apple, sliced
1/4 cup real bacon bits
2 green onions, sliced

1. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
2. Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
3. Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
4. Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.
5. Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
6. Serve hot, topped with green onions.

Cook Sandra Lee's Note: Cooking indoors: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with clean hands to form 13 by 9-inch rectangle. Use oven mitts to place baking sheet in preheated oven. Bake in for 7 minutes or until crust just begins to brown. Use oven mitts to remove crust from oven and top as directed. Use oven mitts to return to oven for 8 to 10 minutes or until golden brown and cheese is melted and has begun to bubble.

Country Quiche

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour
Serves: 8

8 slices bacon
1 small onion, chopped
4 eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
1/4 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Easy Chicken Parmesan

Prep Time: 5 Minutes
Cook Time: 35 Minutes
Ready In: 40 Minutes
Servings: 6

1 (700 ml) jar pasta sauce
6 tablespoons grated parmesan cheese, divided
6 small boneless skinless chicken breasts
1 1/2 cups mozzarella shredded cheese

1. Heat oven to 375 degrees F.
2. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup Parmesan. Add chicken; turn to evenly coat both sides with sauce. Cover pan with tinfoil.
3. Bake 30 minutes or until chicken is done (170 degrees F).
4. Top with remaining cheeses; bake 5 minutes (without tinfoil) or until mozzarella is melted.

Meatball Nirvana

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 4

1 pound extra lean ground beef
1/2 teaspoon sea salt
1 small onion, diced
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
3/4 teaspoon crushed red pepper flakes
1 dash hot pepper sauce, or to taste
1 1/2 tablespoons Worcestershire sauce
1/3 cup skim milk
1/4 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Roast Chicken Pita Pockets

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 25 Minutes
Serves: 3

2 honey-roasted skinless, boneless chicken breast halves
1 white pita bread
2 cups shredded lettuce
1 large onion, chopped
1/2 cup shredded Cheddar cheese
1/2 cup mayonnaise
1/2 cup ketchup
1/2 cup chili sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon ground black pepper

1. Preheat oven to 250 degrees F (120 degrees C).
2. Heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
3. Meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. Mix well. (Note: If making this for kids, you may want to exclude chili sauce and hot pepper sauce.)
4. Slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. Serve hot.

Spinach Enchiladas

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 5

1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Peppered Shrimp Alfredo

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 50 Minutes
Servings: 4

8 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (16 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Out Of This World Spaghetti and Meatballs

Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 8

3 tablespoons olive oil
3/4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1/2 cup sugar
1/4 cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
2. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
3. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Spinach and Sun-Dried Tomato Pasta

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 4

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese

1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Restaurant Style Lasagna

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 10 Minutes
Serves: 8

9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 pound lean ground beef
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
2 teaspoons white sugar
salt and pepper to taste
3 (6.5 ounce) cans tomato sauce

1. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
4. To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
5. In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.

Pasta Lasagna

Prep Time: 10 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour
Serves: 5

1/2 pound penne pasta
1/2 pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese
8 ounces shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg, beaten

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
4. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
5. In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
6. Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

Roasted Red Pepper Cheese Ball

Makes 1 1/2 cups spread or 12 servings, 2 Tbsp. spread and 5 crackers each.

8 ounces cream cheese
1 cup sharp cheddar cheese
1/2 tsp. garlic powder
Dash ground red pepper (cayenne)
1/4 cup chopped roasted red peppers
1/2 cup pecans

1. Beat cream cheese, shredded cheese, garlic powder, and ground red pepper with mixer until well blended. Added roasted peppers; mix just until blended.
2. Shape into ball. Roll in nuts.
3. Refrigerate 4 hours. Serve with crackers.

Mozzarella and Tomato Salad

Prep Time: 10 Minutes
Ready In: 30 Minutes
Servings: 4

4 large tomatoes
4 tablespoons olive oil
ground black pepper to taste
10 ounces mozzarella cheese, thickly sliced
8 leaves fresh basil, torn into strips

1. Chop tomatoes in half, then slice finely; arrange on four plates.
2. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper.
3. Lay slices of cheese over tomatoes, and strips of basil over cheese.
4. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

Spinach Tomato Tortellini

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6

1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. dried basil
1 tsp. minced garlic
2 Tbsp. all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan cheese

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Three-Cheese Pasta Bake

Serves: 4
Cook Time: 25 minutes

1 (10.75 ounce) can cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta

1. Mix soup, cheeses, milk and black pepper in 1 1/2-quart casserole. Stir in pasta.
2. Bake at 400 degrees F. for 20 min. or until hot.