Baked Ziti with Sausage

Ingredients

• 1 (16 ounce) package dry ziti pasta
• 1 pound mild Italian sausage
• 1 (15 ounce) container ricotta cheese
• 1 egg
• 1 large yellow onion, minced
• 2 teaspoons minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 (26 ounce) jars spaghetti sauce, divided
• 1 (8 ounce) package shredded Italian cheese blend
• 1 teaspoon dried basil (optional)

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside.
4. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well.
5. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

Baked Ziti IV

Ingredients

• 1 pound dry ziti pasta
• 1 1/2 tablespoons olive oil
• 1 onion, sliced
• 1 teaspoon minced fresh rosemary
• 4 cloves garlic, chopped
• 1/2 pound ground beef
• 1/2 pound ground pork sausage
• 1 1/2 (26 ounce) jars spaghetti sauce
• salt to taste
• 1 (6 ounce) package provolone cheese, sliced
• 3/4 cup sour cream
• 3/4 cup cottage cheese
• 1 (6 ounce) package mozzarella cheese, shredded
• 2 tablespoons freshly grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
3. Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
5. Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Basil Chicken Strips

Ingredients

• 1/2 pound skinless, boneless chicken breast halves - cut into strips
• 2 tablespoons all-purpose flour
• 3 tablespoons butter or margarine
• 2 tablespoons red wine vinegar or cider vinegar
• 1/2 teaspoon dried basil

Directions

1. In a large resealable plastic bag, shake chicken strips and flour until coated. In a large skillet over medium-high heat, melt butter. Add the chicken; saute for 5 minutes. Stir in the vinegar and basil; cook until chicken juices run clear.

Crispy Chicken Strips

Ingredients

• 3/4 pound skinless, boneless chicken breasts
• 1/2 cup mashed potato flakes
• 1/2 cup seasoned bread crumbs
• 1/4 cup egg substitute
• 2 tablespoons olive or vegetable oil

Directions

1. Flatten chicken to 1/2-in. thickness; cut into 1-in. strips. In a shallow bowl, combine the potato flakes and bread crumbs. Dip chicken in egg substitute, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden.

Breaded Toasted Ravioli

Ingredients

• 1 egg white
• 1 teaspoon water
• 1 cup bread crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons freshly grated Parmesan cheese
• 1 (25 ounce) package cheese ravioli, thawed if frozen
• cooking spray

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
2. Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
3. Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
4. Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

Apple Bundt Cake

Ingredients

• 2 cups apples - peeled, cored and diced
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
•  
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 1 cup vegetable oil
• 1/4 cup orange juice
• 2 1/2 teaspoons vanilla extract
• 4 eggs
• 1 cup chopped walnuts
• 1/4 cup confectioners' sugar for dusting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
2. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
4. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Slow-Cooker Posole

Ingredients

• 1 tablespoon canola oil
• 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
• 2 (14.5 ounce) cans enchilada sauce
• 2 (15.5 ounce) cans white hominy, drained
• 1 onion, sliced
• 1/2 cup green chilies, diced
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper, or to taste
• 2 teaspoons dried oregano
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt

Directions

1. Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
2. Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
3. Cover, and cook on High for 6 to 7 hours. Stir in the cilantro and salt. Cook on Low for 30 minutes more.