Goulash

1 lb grass-fed ground beef

1/2 cup chopped onion

1 can red kidney beans(rinsed and drained)

1 8 ounce can tomato sauce

1 can Rotel

1/2 cup elbow macaroni

1/4 cup water

2 tsp. chili powder

1/2 tsp. garlic salt

1 cup shredded Monterey Jack Cheese or Cheddar

~ Directions:  Brown beef and onions.  Stir in beans, tomato sauce, Rotel, uncooked macaroni, water, chili power, and garlic salt.  Bring to boiling and reduce heat.  Simmer and cover about 20 minutes.  Stirring often.  Sprinkle with cheese then cover and heat about 2 minutes more.  I loved this dinner and I even forgot the cheese.  Definitely a first for me.  Enjoy!!

(From: GreenCattleBlog.com)

Tortellini with Creamy Mushroom Sauce

2 - 9oz packages fresh cheese tortellini
1/4 C butter
3/4 lb shiitake mushrooms
2 shallots, chopped
1 1/4 C white wine
1/2 C whipping cream
6 fresh sage leaves, chopped
coarse salt and freshly grounded pepper, to taste

1) In a large pot of salted water, cook the pasta according to package directions. Drain
2) Melt butter in a heavy skillet over medium heat. Add the shallots and saute for 1 minute. Add the mushrooms, saute until brown about 7 minutes. Add the wine and cream and boil until the sauce thickens and coats a spoon, about 5 minutes. Stir in the sage and season with salt and pepper.

Sensational Lasagna with Artichoke-Spinach Dip Top Layer

Makes about 12 servings

2 (10.75-oz) cans Campbells cream of celery soup
1 soup can whole milk
1 (15-oz) container whole-milk ricotta cheese, divided
2 (8-oz) package shredded mozzarella cheese, divided
1 C grated parmesan cheese, divided
3 large eggs, divided
4 Tbsp chopper fresh parsley
1 1/2 tsp seasoned salt
1/4 tsp ground black pepper
1 (14-oz) can artichoke hearts, drained, rinsed and chopped
1 (10-oz) package frozen chopper spinach, thawed and drained
2/3 C prepared Alfredo sauce
1/2 tsp minced garlic
1/2 (8-oz) package cream cheese, softened
1/4 C sour cream
1 (1-lb) package lasagna noodles, cooked according to package directions and drained on paper towels
1 1/2 lbs chopped cooked chicken
1 (8-oz) package sliced provolone cheese

1) Preheat over to 375 degrees.
2) In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes or until warm.
3) In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
4) In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
5) Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with 1/2 ricotta-mozzarella mixture. Top with 1/2 of chicken. Spoon 1/4 soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining 1/2 ricotta-mozzarella mixture. Top with remaining 1/2 of chicken. Spoon 1/4 soup mixture on top fo chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining 1/4 soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 package mozzarella. Cover with foil, sprayed with Pam to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving.

(From: Cooking with Paula Deen Magazine, Nov/Dec 2009)

Three-Cheese Pasta Bake

1 (16 OZ) package ziti pasta
2 (10 oz) containers refrigerated Alfredo sauce *See note below
1 (8 oz) container sour cream
1 (16 OZ) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
1 1/2 cuips mozzarella cheese

Prepare ziti pasta according to package directions; drain and return to pot. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of pasta mixture into a lightly greased 13×9 in baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350 for 30 min or until bubbly.
*They used Buitoni Refrigerated Alfredo Sauce

(From: Trudy Cox - I got this from her blog and looks like a yummy easy one I'll be adding to our dinner menu for next week!)

Baked Ziti

• Cook Time:

  40 min

• Level:

  Easy

• Yield:

  about 6 to 8 main course servings

Ingredients

• 1 pound dried ziti pasta
• Kosher salt
• 3 1/2 cups Quick Tomato Sauce, recipe follows
• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• 3/4 cup freshly grated Parmesan, divided
• 1/2 teaspoon freshly ground black pepper
• Pinch red pepper flakes

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 pound sweet and or spicy Italian sausages, casing removed and crumbled

1/4 medium onion, diced (about 3 tablespoons)

3 cloves garlic, chopped

3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped

Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright 2004 Television Food Network, G.P. All rights reserved

Yield: about 5 cups

Prep Time: 8 minutes

Cook Time: 20 minutes

(My mom made this a few weeks ago for a family dinner and we all loved it! We decided that adding a can of tomato sauce would help just for more flavor and more sauce. She found the recipe on the Food Network)

Rhena's Spaghetti Supreme

8-10 servings
Prep Time: 30 minutes
Cook Time: 1 hour, 10 minutes
Bake Time: 30 minutes

2 lbs lean ground beef or sweet Italian sausage (casing removed), crumbled, or a mixture of both
2 Tbsp olive oil
2 large yellow onions, chopped
1 medium green bell pepper, seeded and chopped
2 ribs celery, chopped
1 tsp chopped fresh garlic
2 (14.5oz) cans whole tomatoes, crushed with their juice
1 (6oz) can tomato paste
2 C water
1/4 C dry red wine (optional)
2 bay leaves
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/8 tsp cayenne pepper
8 oz fresh white mushrooms, stems removed and wiped clean, sliced
1 (10oz) pkg spaghetti or angel-hair pasta
1 lb shredded cheddar cheese (or a combination of cheeses such as Cheddar, Monterrey Jack, and mozzarella)
Parmesan Cheese

IN A LARGE, HEAVY POT, brown beed and/or sausage in olive oil over medium heat. Add onions, bell pepper, and celery; cook for 5-8 minutes, or until vegetables are tender, stirring often. Add garlic and cook for 1 to 2 minutes, stirring constantly.
ADD tomatoes, tomato paste, water, wine (if using), and bay leaves. Season with salt, oregano, basil, and cayenne. Cook, partially covered, over medium hear for 1 hour, stirring occasionally. Add mushrooms. If sauce becomes dry, add more water. Cook for approximately 10 minutes longer.
IN ANOTHER POT, cook pasta in boiling water according to package directions. Drain and keep warm.
PREHEAT oven to 350 degrees.
IN A BAKING DISH, layer sauce, then pasta, and then Cheddar cheese and some Parmesan cheese. continue making layers until all ingredients are used.
BAKE for 20-30 minutes, or until cheese is melted and lightly browned.

(From: Taste of the South Magazine, Winter 2008)

The Lady's Cheesy Mac

4 C cooked elbow macaroni, drained (approximately 2 cups uncooked)
2 C grated Cheddar cheese
3 eggs, beaten
1/2 C sour cream
4 Tbsp butter (1/2 stick), cut into pieces
1/2 tsp salt
1 C milk, or equivalent in evaporated milk

Preheat oven to 350 degrees. After macaroni has been boiled and drained, add Cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired. Serves 6-8

(From: The Lady & Sons cookbook by Paula Deen, our family loves this recipe and I always make it with pot roast or brisket!!)

Baked Ravioli

2 Tbsp. olive oil
1 med. onion, chopped
3 garlic cloves, minced
coarse salt and ground pepper
1 1/2 tsp. dried oregano
1 can (28oz) crushed tomatoes
1 can (28oz) whole tomatoes
2 lbs. store-bought ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan

1) Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add oregano and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20-25 minutes.

2) Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3) Toss sauce with pasta. Pour pasta into large gratin dish or 9"x13" inch baking dish, and sprinkle with cheeses. Bake until golden, 20-25 minute. Cool slightly before serving.

I found this recipe in a FOOD magazine and it's been a good one that I like to make often. It's easy to divide it up into two square baking dishes and give away the other half whenever I need to take a meal to someone because we can't eat the whole casserole by ourselves!

Baked Macaroni & Cheese

Ingredients:
4 c. whole milk (I use reduced fat milk and it is fine)
2 c. cream
1 T. salt
1 t. fresh ground black pepper
½ c. cold water mixed with 2 T. cornstarch
24 ounces sharp cheddar cheese
1 pound macaroni, cooked al dente in salted water, rinsed in cold water

Method:
In a large sauce pan over medium high heat, bring the milk and cream along with the salt and pepper to a boil. Whisk in cornstarch mixture to thicken. Boil 30 seconds to thicken. Turn heat down to very low and whisk in cheese. Adjust salt level if desired. Mix in cooked macaroni.
Pre-heat oven to 375 degrees F.
Butter a 13”x9” baking dish. Place macaroni and cheese in baking dish, place in center of oven for about 50 minutes or until lightly brown and bubbling in the center of the pan. Cool slightly before serving.

(From: Jordan Keene)

Jordan brought this dish to Thanksgiving this year and it was so good!