Recipes


Hi there! Welcome to my recipe page.
I know those of you that know me are wondering why I have a recipe page
on my site and you are probably laughing at me right now! *LOL*
My idea of cooking is going out to eat and having someone else do it!
But, I do cook once in awhile...although I dont exactly enjoy it.
I have a few recipes that I have gotten from friends and family
that I have tried and like and would like to share
Most of my cooking consists of recipes that are quick and easy
and also something that my kids will enjoy and eat!
I hope you will try some of these and like them as well! Enjoy :)

~*Enchi-Lotta Lasagne*~

1 (1lb) package lasagne noodles
1 1/2 lbs ground beef
1 chopped medium onion
1 (1 1/4 oz) package taco seasoning mix
1/2 cup water
1 (26 oz) jar classico Di Parma Four Cheese Pasta Sauce
1 (4 oz) can diced green chilis, drained
2 cups shredded cojack cheese
Prepare lasagne noodles to package directions, drain. In a large skillet, add ground beef and onion, cook until meat is brown, drain. Add next four ingredients, simmer about 10 minutes. Spread a thin layer of sauce in 9x13 inch baking dish. Layer 1/3 of each lasagne, meat sauce and cheese. Repeat layers. Cover and bake at 350 degrees 30-40 minutes. Let stand about 10 minutes before cutting.
You can also top the lasagne with tortilla chips, and you can substitute 2 cups cooked chicken for the ground beef.

~*Mexican Chicken and Rice*~

1T. Oil
1 lb Boneless, skinless chicken breasts, cubed
1 chopped medium onion
1 chopped green pepper
1 package(10 oz) Frozen and thawed sweet corn
1 cup chicken broth
1 cup mild salsa
1 1/2 cups minute rice
1/2 cup shredded cheddar cheese
Heat oil in large skillet on medium high heat. Add chicken, onion and green pepper; cook and stir until chicken is cooked through. Add corn, broth and salsa and bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese; cover. Let stand 2 minutes or until cheese is melted.
You can also top it with chopped tomatoes

~*Parmesan Chicken*~

6 boneless-skinless chicken breast
1 cup Italian breadcrumbs
3/4 cup fresh grated Parmesan cheese
1 teaspoon parsley
1 teaspoon garlic powder
1 stick butter
1-1/2 cup Marinara Pasta sauce (Barilla)
1/2 cup pizza blend cheese (for top- you can use your choice of cheese)
Melt butter and soak chicken breast in it. Combine dry ingredients and coat the chicken. Set in 9x13-inch dish and pour left over butter around chicken. Pour marinara sauce evenly around the edge of the dish, but not on top of the chicken. Bake at 350 degrees for 45 minutes. Sprinkle cheese on top of chicken last five minutes to melt cheese.

~*Mozzarella Chicken*~

This is a good crock pot recipe to try:

4-6 Boneless, skinless chicken breasts
1 chopped medium onion
1 chopped green pepper
1 can tomato sauce (14 ounce)
1 1/2 cup water
1/2 cup mozzarella cheese
Pasta noodles of your choice; (I use spaghetti noodles)
Place chicken in crock pot and sprinkle with garlic powder.
mix together in a bowl the tomato sauce, about 2 tsp garlic, Italian seasonings (oregano, basil and garlic), water, onion and green pepper.
Pour over chicken.
Simmer in crock pot about 6-8 hours
about 15 minutues before you eat, pour mozzarella cheese over chicken and cover till cheese is melted.
meanwhile prepare noodles according to directions
Place chicken over noodles and serve

~*Penne All' Arrabbiata*~

This is an Italian dish and kind of spicy, but one of my favorites
you can also add less spice.
Also, this recipe sounds difficult, but its not!
Just alot of ingredients

1 1/2 pounds penne pasta
1 tablespoon extra virgin olive oil
1 chopped medium onion
4 cloves garlic, sliced
4 cups canned whole tomatoes, crushed
3 tablespoons capers
1/2 cup pitted and halves green olives
1 1/2 teaspoons crushed red pepper
6 leaves fresh basil
1 pinch salt
ground pepper to taste
2/3 cup red wine
1 cup fresh sliced mushroom
6 1/2 ounces pancetta bacon, finely chopped
Bring large pot of lightly salted water to a boil, add pasta and cook for about 8-10 minutes. Drain.
Heat the olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft. Then the bacon and cook until that is bubbling and transparent
Add the capers, mushrooms, olives, hot red pepper, salt, black pepper and wine. Simmer until the wine is reduced by about half, then add the tomatoes. Cook for about 10 minutes longer, add the basil leaves, then toss into the cooked pasta and sprinkle generously with cheese and parsley. serve


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