CHICKEN MOZZARELLA MANICOTTI

With this recipe you get both your Italian Chicken and your Manicotti Pasta........
Also, you prepare it with uncooked manicotti. Use your favorite tomato pasta sauce.

CHICKEN MOZZARELLA MANICOTTI:

1 ( 26-30 oz) jar tomato pasta sauce OR Your homemade sauce
3/4 cup water
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders (not breaded)
14 uncooked manicotti shells ( 8 oz.)
2 cups shredded mozzarella cheese ( 8 oz.) (more if you like)
Pecorino Romano or Paremesan Reggiano Cheese, grated
Chopped fresh basil leaves, if desired

Heat oven to 350 degrees. Mix pasta sauce, and water in medium bowl. Spread about 1/3 of pasta sauce in ungreased 13 x 9-inch dish. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, sprinkle with grated Romano or Parmesan cheese. Cover with foil and bake about 1 hour or until shells are tender. Sprinkle with mozzarella cheese. Bake, uncovered about 15 minutes or until cheese melts. Sprinkle with fresh chopped basil.
15 minutes or until cheese is mellted. Sprinkle with basil.

I HAVE ALSO MADE THIS WITH BREADED CHICKEN TENDERS.

REFRESHING FRUIT WITH RASPBERRY DIP

You will be amazed how quickly this will disappear. The kids will love it and it is healthy!
(just don't tell them)

REFRESHING FRUIT WITH RASPBERRY DIP:

1/4 cup Coconut, shredded
2 T. Pecans, finely chopped
1 cup Dairy sour cream
1/4 cup Raspberry preserves
2 T. Milk
Fresh fruit dippers: apple, orange and pear wedges.
banana pieces, strawberries, grapes, melon balls
Lemon juice

Mix coconut, pecans, sour cream, preserves, and milk. Toss apple, pear and banana pieces in lemon juice. Arrange fruit around bowl of dip on a bed of ice. Serve with cocktail picks.

STUFFED TUSCANY TENDERLOIN

You are really going to like my Stuffed Tuscany Tenderloin. It is DELICIOUS!!!!!

STUFFED TUSCANY TENDERLOIN:

1 onion diced
2 T. Olive Oil
1/2 lb. fresh spinach, chopped
1/2 tsp. salt & 1/2 tsp. freshly ground pepper
1/3 Cup shredded Parmesan cheese
3 tsp. drained & chopped dried tomatoes in oil
1 (4 lb) Beef Tenderloin, trimmed

Saute onion in hot oil in a large skillet over medium heat until tender. Add spinach, salt and pepper; saute 1 minute or until spinach wilts. Remove from heat and stir in cheese and dried tomatoes. Cut tenderloin lengthwise down center, cutting to bottom but not through. Lay open flat and spoon spinach mixture down center of tenderloin. Fold tenderloin over mixture and tie with string at 1-inch intervals. Tenderloin won't completely close. Chill 2 hours, if desired.
Place cut side up on a rack in roasting pan. Cover exposed filling with a strip of aluminum foil. Bake tenderloin at 425 degrees for 50 minutes or until meat thermometer registers 145 degrees.(med-rare) Let stand 10 minutes before slicing.....Serves 10

SAUCY SAUSAGE & PEPPERS FOR A DOZEN

Here is a super easy way of making a good quality Sausage & Pepper Sandwiches for your family and friends to enjoy. You can use your own traditional sauce or your favorite sauce in a jar!
Make sure to serve it on some good crusty Italian Rolls.

SAUCY SAUSAGE & PEPPERS FOR A DOZEN:

3 lbs. Sweet or Hot Italian Sausage, cut into 2" pieces
3 med. onions, sliced
3 med. green bell peppers, cut into strips
1 jar (67 oz) or your own Tradtional Pasta Sauce
12 Good Quality crusty Italian sandwich rolls, split
Grated Parmesan Cheese

Place sausage in a 16 1/2 x 12-x2 1/2-inch disposable foil pan. Bake at 425 degrees for
45 minutes or until sausage is browned. Pour off fat. Add onions, peppers, and pasta sauce.
Cover, Bake 45 minutes or until done. Serve on rolls with cheese. Serve with a good tossed Italian Salad, some sliced fresh fruit, etc. etc etc.....Bon apetite!!!!!

EASY SOUR CREAM MUFFINS

EASY SOUR CREAM MUFFINS:

2 Cups Self-rising flour
2 sticks butter, melted
1/2 pt. sour cream

Preheat oven to 350 degrees.
Combine all ingredients and spoon into small ungreased muffin tins. Bake 20 - 30 mins.
Makes 24 small muffins or 12 large.

CROCKPOT TURKEY BREAST

START OUT WITH A FROZEN TURKEY BREAST...WHAT COULD BE EASIER THAN THAT!

CROCKPOT TURKEY BREAST:

1 (6 to 6 1/2 lb.) Turkey Breast, Frozen
Salt and pepper to taste
4 garlic cloves, peeled
2 tsp. vegetable oil
1 med. onion, peeled & quartered

Rinse Turkey, remove any turkey inners, and pat dry with paper towels. Rub turkey all over with oil. Sprinkle all of the turkey, includig the cavity, lightly with salt and pepper. Place breast, meaty side up into a 5-quart slow cooker. Place onion quarters around edges of pot and add garlic cloves to edges o cooker. Cover cooker and cook on Low for 9-hours or until
thermometer registers 170 degrees. Remove breast from cooker and let stand at least
10 minutes before slicing. Discard vegetables in the cooker.

PORTOBELLO PIZZA

IT'S A FULL MEAL IN ITSELF AND ONLY 124 CALORIES.......

PORTOBELLO PIZZA:

1 (6 oz.) Portobello cap per person, stem removed
Your favorite Spaghetti sauce
Bulk Italian Sausage cooked and drained (optional)
Grated Romano or Parmesan Cheese
Mozzarella Cheese

Preheat oven to 350 degrees. Make 1 portobello cap for each person being served.
Wipe portobello cap clean and spray with PAM. Place in greased baking dish, gill side up.
Cover generously with sauce, then top with cheese. Place in oven and bake for 8 minutes,
or until cheese melts. Serve immediately.