Homemade Spaghetti Sauce

Submitted by: Adrienne

A friend gave me about 5 huge garden tomatoes that didn't look super appetizing for a salad, so here's a good way to get rid of a bunch of 'em fast!

Tomatoes, however many you want, whatever size (non-Romas are great because the insides are more fleshy)
Potato masher (or fork)
1 clove garlic, grated or minced
salt and pepper
flour
grated parmesan cheese
Italian seasoning or basil and oregano
Cooked ground beef, optional

Wash and cut each tomato into medium size pieces. Put into a non-greased skillet on medium heat. Let them cook down until very soft. Take potato masher and mash them up well; the mixture should be pretty watery. To thicken, add flour 1 TB at a time while whisking until it creates the desired consistency. Add garlic, salt and pepper to taste (I used quite a bit, salt especially helps bring out the great tomato taste), grated parmesan and Italian seasoning to taste as well. Add cooked ground beef. Let simmer before serving. The longer it can simmer, the better. If you aren't super pleased with the taste (it's always hard to tell with tomatoes), add a little spaghetti sauce from the fridge. This sauce is very light and FRESH and the best way to get rid of several tomatoes that are getting too ripe.

Italian Stuffed Chicken

Submitted by: Adrienne

3-4 chicken breasts
3/4 c. onion, diced
1 clove garlic, minced
1/2 c. sundried tomatoes, chopped
1/2 c. chicken broth
4 tsp. dried basil (or 1/4 c. fresh)
1/4 c. cottage cheese
about 1/4 c. grated parmesan cheese
a pinch of oregano (optional)
salt and pepper

Saute onion and garlic on medium heat. Stir in tomatoes and broth and bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes or until the liquid is absorbed. Stir in basil. In a separate bowl, combine cottage cheese with parmesan cheese, oregano and salt and pepper.

Butterfly open the chicken breasts (cut lengthwise so it opens like book). Spread mixture in each. Spread cheese mixture on top of tomato mixture and close the chicken breasts. You can sprinkle some salt and pepper or bread crumbs on top of chicken for a little extra texture.

Place in a greased baking dish. Bake uncovered at 350 degrees for 40-45 minutes or until juices run clear. Spoon the juices on top of the chicken before serving.

Mom's Fake Lasagna (Baked Ziti)

Submitted by: Mom

Lasagna Sauce
1/2 lb. ground beef
1 Small can tomato paste
2 Bottles (or large cans) crushed tomatoes- pureed in blender.
Garlic powder
Onion Powder
Italian Seasoning
3 Tbsp. Sugar

Brown beef, flavor with garlic and onion powders. Add canned tomatoes, tomato paste and sugar; season with garlic powder, Italian seasoning to taste. Simmer for 1 1/2 hours.

Cook box of Rigatoni according to directions.

Grate as much mozzarella cheese as you think you will like- generally a whole block.

Assembly
In a greased glass pan, put a thin layer of lasagna sauce, next a layer of rigatoni- 1/3 of the pasta. Add another layer of sauce (about 1/3 of the remaining mixture), and then 1/3 of the cheese, then sprinkle some Parmesan cheese on top. Repeat until all of the ingredients have been used. Cook in microwave until cheese is melted (6-8 minutes).

Alfredo

Submitted by: Kinsey

1 tablespoon olive oil
2 cloves garlic -- pressed
1 package (8 oz size) cream cheese -- cut up
2/3 cup fresh Parmesan cheese -- grated (more if desired)
1/2 cup butter
1/2 cup whipping cream -- or half and half
1/8 cup milk -- optional

Directions:
In a large sauce pan lightly cook the garlic (DO NOT BROWN). Add the cheeses(I usually put less than the recommended amount of cream cheese because it always turns out too thick!!) butter, cream and milk, whisking constantly until smooth. If the sauce is too thick, you may want to add a little milk.

Tortellini Soup

Submitted by: Adrienne

2 Tbl olive oil
1 small zucchini, diced
5 ½ c. chicken broth
1 bay leaf
½ tsp salt
Black pepper to taste
1 medium onion, chopped
1 medium carrot, diced
1 tsp dried basil
1 can crushed tomatoes
8-9 oz. fresh or frozen tortellini
1 lb. Italian sausage, browned and drained

Heat oil in soup pot. Add onion, zucchini and carrot. Saute over medium 8-10 minutes, stirring often. Add chicken broth, basil, bay leaf, tomatoes, salt and sausage. Bring to low boil, cook for 2 minutes. Add tortellini and simmer for 5 minutes.

Spaghetti Squash

Submitted by: Kaley

1 Spaghetti squash
Dash of pepper
1/2 tsp. Salt (or less)
1/2 tsp. Garlic powder
1/2 tsp. Oregano
2 c. Tomato sauce
Green pepper
1 1/2 c. Grated zucchini or diced
1 c. Grated Mozzarella cheese
1 c. Grated Cheddar cheese
1/2 c. Grated Parmesan cheese

Cut squash in half lengthwise, scoop out seeds.Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes.Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spaghetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes.