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.

Adrienne's Sausage Penne with Sundried Tomatoes

Submitted by: Adrienne

Penne pasta

Sausage, diced and cooked

Sundried Tomatoes

3-4 cloves garlic, minced or grated

2 TB olive oil and flour for rue

Milk (about 1/2 c. to 1 c.)

1 c. beef broth (or 1 cube boullion dissolved in 1 c. water)

1 c. grated Parmesan cheese

Salt and pepper

Optional: basil, italian seasoning or any herbs of your choice

Start the sauce by heating up the olive oil. Add the grated/minced garlic and cook for about 20-30 seconds. Add flour and cook another 30 seconds. Add milk slowly and whisk mixture to start thickening sauce. Add beef broth while stirring constanly. Next, add parmesan cheese. At this point, determine if the sauce is thick to your liking. Add more milk or broth to thin it out slightly. Then add sausage, sundried tomatoes, salt and pepper, and any herbs you like. Cook pasta as directed and combine when serving.

Breakfast Hash Pancakes

Submitted by: Adrienne

Potatoes, grated (make sure to use a grater with large holes)
Eggs (about 2 per person for adults)
Sausage, diced and cooked
Sundried Tomatoes
Cheddar cheese, grated

Tip: besides the eggs, potatoes and cheese, you can really use anything you want in this. You could use carmelized onions, pepperoni, ham, normal tomatoes, herbs, etc.

Note: use directions for EACH "pancake" or just do it all at once for more of a scrambled look.

Beat eggs in a bowl, adding a little milk if you want. Cook grated potatoes on medium heat for up to 1 minute. Add eggs to the potatoes, mixing together. Add all other desired ingredients except cheese. Pat into a "pancake" and cook both sides, making sure the egg isn't runny. Grate cheese on top just before taking out of the skillet. Serve immediately.

Asian Stir-fry with Apricot Glaze

Submitted by: Adrienne

There's really nothing special about the stir-fry itself...you can use whatever meat/veggies you want. The only unique part is the glaze.

Soy sauce
Apricot or Peach jam/preserves

Yes, it's as easy as it looks. Start stir-frying your meat and veggies. Once the meat is at least cooked through, make the glaze. I like to put the jam in first, and then just add the soy sauce little by little to taste. Amount is really up to you. Works great for any Asian type of dish!

Quesadilla Cheeseburgers

Submitted by: Adrienne

I saw this on an Applebee's commercial...super easy and different!

Ground beef, cooked in patties
Tortillas
Cheese, sliced
Pico de gallo, guacamole or any side you like

Start by cooking the patties in a skillet. I like to make them interesting by adding diced garlic, cilantro, scallions, onions, or spices. Be sure to make them small enough to fill just half of your tortillas. Set patties aside. Don't worry about cleaning the pan...leave the beef flavored grease in there for more flavor. Take one tortilla and butter one side of it. Put it butter-side down while hanging onto the top of it. Put the beef patty and sliced cheese on it and fold the top over. Cook until the tortilla is crisp and flip over. If you like any sides with your quesadillas like pico de gallo or guacamole, they go great with there. I like to serve them with Kristl's pomme fries or rice.

Chicken Cordon Bleu

Submitted by: Adrienne

Chicken Breasts, uncooked (# depends on preference)
Swiss Cheese, sliced
Deli ham, sliced
Bread crumbs (Italian seasoned are great)
Flour
Eggs, about 2 depending on # of people

Slice each chicken breast lengthwise on the side to open it up like a book, but not all the way through (also known as "butterflying" it). Put cheese and ham inside and close back up.

Heat up a thin layer of olive oil in a skillet on medium heat. Make a breading station of a bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. Place the chicken breast in each bown in that order. Cook each side of the chicken for about 3-4 minutes each, to sear each side and seal them. Then transfer to a baking dish and bake for about 20-30 minutes or until chicken is done.