Stuffed Shells

This picture is from the internet because mine turned out blurry. Its the same except that my shells have more sauce on top and around the bottoms.

Jumbo Shells -- Cook & drain. Cook 1 lb. ground beef with onion & garlic; drain grease. Shred & put together: Parmesan Cheese & Mozarella Cheese

Add beef to shredded cheese, then add spoonfuls of ricotta (or cottage) cheese to "paste" consistency (like cookie dough). (It takes about an entire small carton of cottage cheese. If you get too much, just add more mozzarella and it will make it thicker.)

Stuff about 1 heaping Tablespoon (don't overstuff) into shells and lay in greased pan. Pour Great Value Italian Garden spaghetti sauce over shells and bottom of pan. Bake at 350°F for 15 minutes - long enough to get hot.

Chicken Paninis

Pound chicken flat and cut in half (or thirds, depending on the size of your bread). Season chicken (I use garlic and pepper or an Italian blend that we love) and grill until done. In the meantime, slice French Bread diagonally (less that 1" thick) and spread Miracle Whip on each piece. When chicken is done, place 1 piece of chicken on every other piece of bread. Add a slice of cheese (we like Swiss) and then top with remaining piece of bread.

Butter the outside of the top piece of bread and place entire sandwich butter side down on the hot grill or sandwich maker (or skillet). Then butter the outside of the other piece of bread, which is now on top. Close grill and leave for just a couple of minutes. It doesn't take long. Its ready when your bread is golden and toasty!

(In the picture, I actually forgot to pound my chicken this last time I made it so it looks thicker than we've ever had it. Also I sliced my bread a little thicker than I usually do, but it was still delicious, none the less!)

panini - a traditional, small Italian sandwich filled with meat, cheese, grilled vegetables, etc., and usually toasted.

Rotini & Sweet Pepper Primavera (Chicken Alfredo)

2-3 b/s chicken breasts, cut in strips
1 red bell pepper
1 red onion
1 yellow squash
Broccoli
Mushrooms
1 jar Alfredo Sauce
Rotini noodles

Cook noodles. In hot skillet with oil, cook chicken until no longer pink. Add pepper & onion. Add broccoli, squash, and mushrooms. Cook until crisp-tender. (When squash becomes soft the rest is probably done.) Add alfredo sauce and noodles and mix well. Serve hot.