Baked onion dip (jed)

Tiny Spicy Chicken (Sara Stone)

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Tiny Spicy Chicken (Sara Stone)

3 lbs. chunked uncooked chicken

In Ziploc bag sprinkle chicken with garlic salt—mix around until all chicken is coated with salt. Let sit 1 hour. (I’ve done it for 1/2 hour) Add 2 eggs and ½ box cornstarch (1 ½ cup) into the bag. Roll chicken around until coated with cornstarch mixture. Skillet fry chicken until sides are brown. (Put a little olive oil in the skillet to brown the chicken.) Put chicken in large casserole dish or 9x13 pan. Pour sauce over the chicken and cook at 350 degrees for about 45 min -1 hour, stirring every 15 min. Sauce will thicken when done. (Can also leave chicken in sauce pan and simmer on stove, stirring while cooking until sauce is thickened. It takes less time to cook this way.)

¼ cup cornstarch

6Tbsp brown sugar

1 ½ cup sugar

1 ½ cup chicken broth  (use canned or bouillon cubes)

¾ cup vinegar

¾ cup ketchup

3Tbsp soy sauce

1-3Tbsp Sambal Oelek fresh chili paste—according to taste (found at Marketplaces)
Serve with steamed rice.


When we were first married, Steve was so strong about everything. I remember picking out furniture and having him be so opinionated that anything I wanted was ruled out because it didn’t have wood or had too many flowers or was a color he didn’t like. However, I later learned that even though he had an opinion about everything, some things just didn’t matter that much to him. I needed to say, “This is really important to me.” When you disagree about something, let each person rate the strength of his/her feeling about the topic (on a scale of 1-10). Suppose he wants to go to the basketball game with an 8, but she would rather stay home with a 6. His stronger feelings win out. If she wants to take piano lessons with a 10, and he would rather have her home with a 7, her feelings win out. Be honest about your emotions. If you find everything is a ten, you need to loosen up and let your spouse have his/her way more.


1 box ziti noodles, cooked according to package directions.

1 lb ground hamburger

1/2 onions

1 clove garlic

2 tsp Italian seasoning

1 jar spaghetti sauce

1 pkg (15 oz) ricotta cheese

4-8 oz shredded mozzarella cheese

Cook ground beef with onion, garlic and Italian seasoning. (Can substitute Italian sausage as well) Mix hamburger, ziti, sauce and ricotta cheese in a large bowl. Pour into casserole dish and top with mozzarella. Cook at 350 degrees for 30 min

Bow Tie Pasta with Pesto by Austin Richey (via Liz Hay)

1 (16oz) package bow tie pasta ( farfalle)

1 teaspoon olive oil

1/3 cup sun dried tomatoes- finely chopped

1/2 cup pesto sauce

Directions: Bring a large pot of olive oil water to a boil. Add Pasta and cook to tenders then drain. Combine pasta, pesto and sun dried tomatoes. Garish fresh chopped roma tomatoes on the top of Pasta-pesto.

Pesto Sauce

2 cup fresh basil leaves

1/2 cup olive oil

3 cloves garlic, minced

3 tablespoons pine nuts

Blend or food processor, the chopped basil, olive oil, garlic and pine nut at high speed until pureed. Can keep it in refrigerator for 2-3 days or frozen for longer.

Chicken Cordon Bleu Pasta (Julie Murdock)

1-2 lbs. cooked cubed chicken breast (2-4 breasts)

1 (8 oz.) pkg. hamm cubed or chopped (you can use lunchmeat too)

1 (3 oz.) bottle real bacon bits or pieces (we tried this w/out and actually liked it better)

½ bunch green onions, chopped

2 cans cream of chicken soup plus fill 1 empty can with milk

½ (16oz.) carton sour cream

Parmesan cheese

Grated mozzarella cheese

1 (16 oz.) pkg. penne pasta

Mix soup, milk, sour cream together in a 9 X 13 pan. Add onions and however much of the cheeses you want (I added about 1 cup mozzarella and ¼ cup parmesan). Mix and then add chicken, ham and bacon, then mix again and add cooked noodles. Bake COVERED for 30 minutes at 350, then sprinkle parmesan and then mozzarella cheese on top and bake for 15 more minutes or until hot and bubbly.

Chicken Pasta Supreme By Joyce Miskin

2-3 uncooked chicken breasts

2 garlic cloves minced

2 Tbsp. margarine or butter

1-1/4 cup whipping cream

2 tsp. dried basil

¼ grated Parmesan cheese

Dash pepper

3 to 4 cups hot cooked pasta
Cut chicken into 2-in. x ¼-in. pieces. In a skillet, sauté chicken and garlic in butter until chicken is browned and no longer pink, about 6 minutes. Add cream, basil, Parmesan and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Stir in pasta and toss to coat. Serve immediately.  Yield: 4 servings.

CHICKEN W/ SPINACH PASTA by Adrienne Lester (via Kacie Hanna)

1 lb. Chicken -cubed and salt and peppered

3 Tbsp olive oil

1 small yellow onion chopped

1 cup red peppers chopped

1 bail asparagus cut into 1" segments

1/2 cup or bag spinach leaves chopped

2 cloves garlic pressed

1 bag bowtie noodles

1 bag Italian shredded cheese


1 cup water

1 chicken bouillon cube
Turn stove onto medium heat. Cook bowtie noodles in a separate pan. Cook chicken broth in a separate pan also. Heat up olive oil in a large skillet. Add chicken, onions, peppers, garlic, and cook until almost done. Add chicken broth to chicken mixture. Add asparagus, spinach, and salt and pepper. Cook until chicken and rest is done. Drain noodles and put in a bowl. Add chicken mixture to noodles. Add Italian cheese to noodles and chicken and serve.


52 oz marinara sauce

1 Tbsp olive Oil

1 med onion, chopped

1 lb ground chicken breast

30 oz fat free Ricotta

2 large egg whites

1 tsp garlic powder

1 Tbsp Italian Seasoning

9 Lasagna noodles, cooked

20 oz chopped, frozen spinach, thawed and squeezed dry

1 ½ cup low fat mozzarella
Preheat over to 350. Coat large lasagna pan with cooking spray. Set aside two cups of marinara sauce. Heat oil in large skillet. Cook onions until tender. Add chicken. Cook. Add remaining sauce. Set aside. Mix ricotta, eggs whites, garlic, Italian seasoning. Layer sauce, noodles, ricotta mixture, spinach. Repeat. Cook 20 minutes. Add mozzarella. Uncover and cook 20 more minutes. (6 weight watchers points)
1/2 cube butter

8 ounces half and half

2/3 cup parmesan cheese

6 ounces fettuccini Alfredo noodles

Salt, Pepper, Garlic Salt to taste
Cook noodles according to package directions, drain. Add butter and half and half. Add parmesan cheese and stir until cheese is all melted (sauce will be creamy). Salt, Pepper, and Garlic Salt to taste. Thin with milk to desired consistency.
Chicken Fettuccine by Maceys

4 small boneless chicken breats, sliced thin

4 oz Bel Gioioso Marcarpone (or cream cheese)

¼ cup water

¼ cup pesto

2 cup roasted tomatoes (or 1 cup roated and 1 can diced tomatoes)

1 cup Five Cheese Blend (swiss, parmesan, sharp, Romano, Asiago)
Heat large non-stick pan sparyed with cooking spray. Add chicken. Cover and cook 5-7 minutes. Remove chicken from skillet. Cover to keep warm. Add Marcarpone, water, pesto, and tomatoes to skillet. Cook, uncovered, on medium heat for two minutes or until heated through. Stir occasionally.

Return chicken to skillet. Cook and stir one minute or until chicken is coated and heated through. Toss with cooked fettuccine. Sprinkle with shredded cheese.

FETTUCCINE Alfredo Sauce

1/4 cup butter

1 cup heavy cream

1 clove garlic, crushed

1 1/2 cups freshly grated white cheeses (or less)

1/4 cup chopped fresh parsley

fresh basil as desired

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. Add milk to think to desired thickness.

FETTUCCINE ALFREDO by Tabby Mayne via Stephanie Hart
1 Package of Fettuccine noodles

1 Pint Meadow Gold Whipping Cream (not heavy)

Half cube of Blue Bonnet Margarine

1 Cup Parmesan Cheese (Ground, NOT Shredded)

Cook fettuccine noodles. In a separate pan, melt margarine over medium heat, do not brown butter. After melted, add cheese. Stir and when well mixed into paste, add whipping cream blending till not lumpy. Cook until boiling point, stirring often. Don’t worry about thickness; as it cools it will thicken.
Put sauce on plate of noodles. Sprinkle with paprika and parsley flakes. You can add broccoli flowerets and chicken if you would like. (The best way to cook the chicken is in a pan with garlic.)

Homemade Noodles By Joyce Miskin

Combine 1 beaten egg, 2 tablespoons milk, and ½ teaspoon salt. Add enough sifted all-purpose flour to make stiff dough, about 1 cup. Roll very thin on floured surface; let stand 20 minutes. Roll up loosely; slice ¼ inch wide; unroll, spread out and let dry 2 hours. (If desired, store in container until needed.)

Drop into boiling soup or boiling, salted water and cook, uncovered, about 10 minutes. Makes 3 cups cooked noodles.
Italian Chicken Pasta (LRMH cafeteria)
6 split chicken breasts seasoned with Italian seasoning/salt/ garlic salt - broil and cut into

strips when cooled.

2 small zucchini peeled and cut in thin strips or slices

1 small yellow crookneck squash peeled and cut in thin strips or slices

2 bell peppers (whatever color you want – green, red, etc.)

cleaned and cored and cut into thin strips

May broil veggies, but we like to sauté in a fry pan in 1 tbsp. of oil until softened.

1 lb. – thin spaghetti noodles. Cook and drain while veggies are being cooked. Keep moist.

1 bottle Fat Free Kraft Italian dressing. (or regular if you prefer) ½ cup grated parmesan cheese

Add dressing to veggies in fry pan and stir until dressing is warm Combine noodles, veggies w/dressing, chicken, and parmesan cheese. Stir together until noodles are moistened. Eat while warm.


2 ½ pounds chicken, cut into strips

1 can cream of chicken soup

8 oz cream cheese

1 pkg Hidden Valley Ranch Italian dressing

Mix soup, cream cheese, and dressing mix. Put some on bottom of pan. Add chicken. Place remaining sauce on top. Bake at 350 for 40 minutes.

ITALIAN STUFFED SHELLS by Kari Parker via Tammy Hay

1 lb ground beef,

1 cup chopped onion

1 minced garlic clove

2 cups hot water

12 oz can tomato paste

2 beef bouillon cubes

1 ½ tsp dried oregano

16 oz cottage cheese

2 cup shredded mozzarella cheese

½ cup grated parmesan cheese

1 egg, beaten

24 jumbo pasta shells, cooked
In large skillet, brown beef, onion, and garlic. Drain. Stir in water, tomato paste, bouillon, and oregano. Simmer uncovered for 30 minutes. In medium bowl combine cottage cheese, 1 cup mozzarella, parmesan, and egg. Mix well. Stuff shells with cheese mixture. Arrange in a greased 13x9x2 baking dish. Pour meat sauce over shells. Cover and bake for 30 minutes. Uncover. Sprinkle with remaining mozzarella cheese. Bake five minutes longer. Serves 6-8.

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