Stuffed Shells

12 oz. package of jumbo pasta shells
1 lb. of ground spicy Italian sausage
1 jar of your favorite pasta sauce
3 large garlic cloves - minced
1 large container ricotta cheese (part skim or whole milk)
1 c. grated Parmesan
1 c. shredded Mozarella
1 large egg
1 tbl. fresh rosemary - finely chopped
salt and pepper

This is a treat dinner, meaning it takes a while, it super fattening, and dirties a TON of dishes. Beware the hot Italian sausage it truly spicy (Jordan won't eat it). I prefer this, but you could also use mild. Cook sausage in a heavy sauce pot until browned through. While cooking, break sausage up into fine bits. Meanwhile, mix the three cheeses together in a large bowl with the rosemary, half of the garlic, and egg. Add in half of the cooked sausage to the cheese mixture. Add salt and pepper to taste.

Leave remaining sausage in the sauce pot and add in the remaining garlic. Pour in jarred sauce, and reduce heat to lowest setting and cook for at least 30 mins. The longer you simmer it, the spicier it will get. While sauce it cooking, cook pasta in large pot of heavily salted water. Drain shells and rinse with cold water to cool.

Spray a lasagne pan with cooking spray and spoon some sauce in the bottom. Fill shells with the cheese mixture (large icing bag with 2A tip makes this REALLY easy) and layer into the pan. Cover shells with remaining sauce and top with Parmesan. Bake at 350: 20 mins covered, 10 mins uncovered.

3 Bean Chili

1 1/2 lb. ground beef (I use 85%)
1 large sweet onion - chopped
3 -5 med cloves garlic - chopped
1 red bell pepper - chopped
1 green bell pepper - chopped
1 tsp. olive oil
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. seasoning salt
2 tsp. comin
2 tsp. chili powder
1 tsp. paprika
1-2 bay leaves
1 can diced tomatoes
1 can pinto beans
1 can black beans - drained
1 can northern beans - drained

Don't let the long ingredient list deter you, this is super easy. Heat olive oil in large dutch onion, add onion and peppers for 5 mins. Add ground beef, garlic, and all dry spices (minus bay leaves). Cook til browned. Add canned ingredients (don't drain tomatoes or pinto beans). Bring to simmer, add in bay leaves, cook covered over very low heat for at least 45mins.

Chicken and Pan Sauce

2 boneless skinless chicken breasts
salt, pepper, flour
2 tbl. canola oil
1/4 c. Marsala cooking wine
1 large shallot - finely diced
3 cloves garlic - finely diced
1 tbl. butter
1-2 tbl. flour
1/2 - 1 c. chicken stock
2 - 3 tbl. half and half

Cut chicken into 1/2" wide cutlets. Season with salt and pepper (or whatever you like) and lightly dredge in flour. Cook in oil heated over med-high heat a few minutes on each side until done and golden brown. Remove chicken and add wine (don't do this over the flame). Deglaze pan over med-low heat, then add shallots and garlic. Cook a few minutes until most of wine has evaporated. Add butter, cook a few more minutes. Add in flour and cook 1 -2 more mins. Add chicken stock and simmer for 1 -2 mins. Turn off heat, stir in half and half, then add chicken back to pan and allow it to reheat. Serve over spaghetti.

Chinese Salad

3 -4 frozen breaded chicken tenders - cooked and sliced
1/2 bag iceberg lettuce mix
1/2 bag shredded slaw mix
4-5 scallions - cut into 1" pieces
1 red bell pepper - julienned
2 clementines - peeled and segmented
palmful sliced almonds
palmful sunflower seeds - dry roasted and salted
2 palmfuls chow mein noodles

dressing:
juice of one orange (about 2-3 tbl.)
1/4 c sugar
2 tbl. cider vinegar
2 tbl. soy sauce
1 tbl. sesame oil
1/4 c. veg. oil (I like garlic-infused olive oil for this)

Mix up the greens, top with chicken and crunchies (nuts, seeds, noodles). Whisk together dressing ingredients (whisk in oils last). Voila, you have Chinese salad. SO EASY.

Green Chile Cheese Rice

1 c. rice (I always buy Jasmine)
2 c. water
1 tbl. margarine
4 oz. can mild roasted green chile
3-4 scallions, chopped
1 tbl. cilantro, chopped
4 oz. sour cream
1 c. shredded colby/jack cheese
salt, pepper, cooking spray
1 tbl. butter
parmesan cheese

Cook rice in water w/margarine. I use the microwave: 5 mins high, 13 mins 50% power. Mix cooked rice with chile, cheese, scallions, cilantro, and sour cream. Salt and pepper to taste. Pour into sprayed casserole, top with bits of butter and sprinkle with parmesan. Cook uncovered at 450 for 20 mins.

Pot Roast

4-5 chuck roast or bottom blade chuck (buy Choice grade)
1 large onion - chopped
3-4 carrots - chopped
3-4 celery stalks - chopped
3 leeks - well rinsed and sliced
4 large garlic cloves - smashed
1 c. red wine (I used Zin)
1 c. beef stock (reduced sodium)
28 oz. can whole, peeled plum tomatoes (Cento)
1 tbl. better than boullion chicken base
salt, pepper, flour, olive oil

You have to use a BIG Dutch oven to cook this in. Season meat (at room temp) on all sides with salt and pepper, then roll in flour. Heat 2-3 tbl. olive oil on high, then sear meat a few minutes on all sides. Remove meat. Add another tbl. oil, add all veggies except garlic, and cook down 10 mins over med-high heat. Add garlic, cook a few more mins. And wine, cook 5 mins. Add broth, tomatoes, and meat, bring to simmer, and then move to a 325 degree oven. Cook (covered) at 325 for 1 hr, then cook at 275 for 2-3 hrs until meat shreds with a fork. When done, puree half of the liquids in blender to make a soup-like base, then add back to pot.

Cut-Out Sugar Cookies

1 c. butter
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
optional: 1 tsp. almond extract OR 1 tbl. lemon zest
3 3/4 c. flour
2 tsp. baking powder
1/4 c. heavy cream

Cream butter and sugar, add eggs and extracts, scraping down bowl after each egg. I use my stand mixer on low. Mix flour and powder together; add this to butter mix alternately with the cream, beginning and ending with the flour. I separate the dough into 5-6 discs, wrap in wax paper, and chill at least a few hours before rolling out. You can reroll the scraps. I roll mine a little thick, they do better in the cutters that way.