Cheesy Baked Mexi-Rigatoni

**Recipe from Picky Palate **

* 1 lb dry Rigatoni pasta (or any other pasta of choice)

* 2 Tbl. E. V. Olive oil

* 1 large onion, finely chopped

* 2 Anaheim green chili’s finely chopped

* 1 lb lean ground beef

* ½ tsp. salt

* ¼ tsp. pepper

* ¼ tsp. garlic salt

* 1 can cheddar cheese soup

* ½ c. milk or half & half

* 1 c. sour cream

* 2 - 15 oz cans fire roasted tomatoes

* Heaping ½ c. fresh chopped cilantro leaves (add more if you love cilantro)

* 2 c. Mexican blend shredded cheese

Preheat oven to 350. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside. Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 min. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta. Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

Chicken Pot Pie Bowls With Puffy Croutons

**Recipe from Picky Palate **

* 3 Tbl. e. v. olive oil

* 2 large carrots, peeled & sliced

* 2 stalks of celery, chopped

* 1 med. white onion, finely diced

* 2 large boneless, skinless chicken breasts, cooked & shredded

* 1 stick butter

* ½ c. flour

* ½ tsp. salt

* ¼ tsp. fresh ground black pepper

* 2 cans chicken broth

* 1 c. half & half

* ½ c. low fat sour cream

* 1 c. petite peas, frozen is fine

* Salt and pepper to taste

* Pinch of garlic salt

* 1 sheet thawed puff pastry

* 1 egg mixed with 1 Tbsp. water

* ¼ tsp. Cajun seasoning

Heat oil into a large dutch oven or heavy pot. Saute carrots, onion, celery and onion until softened, about 5-8 min. Reduce heat to low stir in chicken & simmer. In a separate medium pot, melt butter over med. heat. Whisk in flour, salt & pepper until smooth. Slowly whisk in chicken broth and half & half until smooth. Increase heat to high while continually whisking until mixture thickens and almost starts to boil. Reduce heat to low and stir in sour cream and peas. Season to taste with salt, pepper and a pinch of garlic salt (won’t need much). Simmer on low while croutons are cooking. Preheat oven to 350. Gently roll out puff pastry with a rolling pin to even thickness. With pastry brush, brush pastry with egg wash and lightly sprinkle with Cajun seasoning. With pizza cutter, cut into ½" squares. Place squares onto a large baking sheet lightly sprayed with cooking spray & bake until puffed and golden brown, about 20-25 min. Remove & let cool. Serve in pot pie base in bowls and top with puffy croutons, Enjoy!

Garden Vegetable Lasagna w/ Ricotta Mascarpone Layers

**Recipe from Picky Palate **

Homemade Pasta Sauce
* 2 Tbl. extra virgin olive oil
* 1/2 c. finely diced white onion
* 4 cloves fresh garlic, peeled and minced

* 28 oz can Whole Peeled Plum Tomatoes, put in food processor & pulsed until nearly smooth
* ½ tsp. salt

* ½ tsp. fresh cracked black pepper

* 6 oz can tomato paste

* 10 fresh basil leaves, chopped

Heat oil into a large skillet over medium heat. Saute onion for 5 min., stirring often then stir in garlic and cook for 1 min. Stir in crushed tomatoes, salt, pepper, tomato paste and basil leaves. Reduce heat to low and simmer until ready to use.

Vegetable filling
*3 Tbl. e.v. olive oil

* 2 medium yellow squash, sliced

* 1 medium zucchini, halved and sliced

* ½ c. thinly sliced fennel

* 2 c. broccoli florets

* 2 c. diced eggplant

* 4 c. fresh baby spinach leaves, coarsely chopped

* 1 large red bell pepper, seeded & diced

* 3 cloves fresh garlic, minced
* Pinches of salt

Heat oil into a large dutch oven or pot over medium heat. Saute all ingredients for 10-12 min., season with a couple pinches of salt, stirring often or until softened to your liking. Cook longer for softer texture. Reduce heat to low and simmer until ready to use.

Ricotta Mascarpone Layers
* 1 ½ lbs. part skim ricotta cheese (about 1 ½ big containers)

* 1 c. fresh grated parmesan cheese

* ½ c. soft mascarpone cheese

* 2 c. shredded mozzarella cheese

* 1 tsp. salt

* ½ tsp. fresh cracked black pepper

* ¼ tsp. garlic salt

Place all ingredients into a large bowl; stir until well combined.

* 9 oz oven ready lasagna noodles

* 2 Cups shredded mozzarella cheese

To Assemble:
Preheat oven to 350 degrees F. Coat bottom of a large 9x13" baking dish with a couple ladles of homemade sauce. Next, layer with lasagna noodles. Spoon 1/3 Ricotta Mascarpone mixture over noodles, spreading slightly. Top evenly with 1/3 vegetables. Repeat this process 2 more times or until all ingredients are used up. The top layer should be lasagna noodles. Pour remaining sauce over noodles then sprinkle with 2 c. shredded mozzarella cheese. Bake covered for 45-50 minutes, then remove foil for the last 10 min. of baking. Let sit in pan for 15 min. before cutting into it. Serve and enjoy!

Swirled Mint Ice Cream Bars

* 2 1/2 c. (about 22) finely ground creme-filled chocolate sandwich cookies
* 3 Tbl. butter or margarine, melted
* 1 2/3 c. (10-oz. pkg.) swirled semi-sweet & white morsels, divided
* 1 container (1.5 quarts) Mint Chocolate Chip Ice Cream, slightly softened
* chocolate flavor syrup

LINE 13 x 9" baking pan with plastic wrap or foil with edges hanging over sides. MIX cookie crumbs and butter in small bowl. Press onto bottom of prepared pan. Sprinkle 1 c. morsels over crumb crust. Scoop ice cream over morsels; spread evenly with knife or small spatula.
SPRINKLE with remaining 2/3 c. morsels and press down lightly. Freeze for about 2 hours.
TO SERVE, let stand for 5 minutes. Lift dessert out of pan; remove plastic wrap. Cut into bars. Drizzle with chocolate syrup.

Spinach Stuffed Chicken

* 6 tsp. parsley, minced
* 2 tsp. unsalted butter, softened
* 1 tsp. lemon zest
* 1 c. frozen chopped spinach, thawed
* 4 boneless, skinless chicken breast halfs, about 4 oz each
* 4 sun dried tomatoes, packed in oil or dried
* toothpicks
* 1/2 c. seasoned breadcrumbs (for gluten-free, use GF breadcrumbs)

If using dried tomatoes, cover with boiling water in a bowl. Let stand 5 minutes and drain. Finely chop tomatoes. Press excess liquid from spinach and combine with tomatoes and remaining ingredients, except chicken and breadcrumbs. Set aside. Preheat oven to 350°. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Divide spinach mixture into equal portions and spread over each chicken breast. Roll up chicken breasts and secure with toothpicks. Roll in breadcrumbs. Arrange chicken in a shallow pan and bake 35-40 minutes, or until chicken is opaque throughout. Remove toothpicks before serving.

Beef & Cheese Manicotti

** Recipe from Giada De Laurentiis **

* 4 tsp. olive oil

* 1 medium onion, coarsely chopped

* 1 lb. ground beef

* Salt & freshly ground black pepper

* 14 (8-oz. package) manicotti

* 1 (15-oz.) container whole-milk ricotta

* 3 c. shredded mozzarella

* 1 c. grated Parmesan

* 2 Tbl. chopped fresh Italian parsley leaves

* 2 garlic cloves, minced

* 3 c. marinara sauce

* 2 Tbl. butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 tsp. of olive oil, onion & ground beef. Season with salt & pepper. Saute until the meat browns & onion is translucent, about 5 min. Remove from the heat, and cool. Brush 1 tsp. of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 min. Using a slotted spoon, transfer the manicotti from the pot to oiled baking sheet & cool.
Meanwhile, combine the ricotta, 1 1/2 - 2 c. mozzarella cheese, 1/2 c. Parmesan, & parsley. Add garlic, salt, & pepper to taste; mix. Stir cooled meat mixture into the cheese mixture. Preheat the oven to 350 degrees. Brush the remaining 2 tsp. of oil over a 13 x 9 x 2" glass baking dish. Spoon 1 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish & spoon the remaining sauce over. Sprinkle the remaining 1 1/2 c. of mozzarella cheese, then the remaining 1/2 c. of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 - 35 min. Let the manicotti stand 5 min. and serve.

Crockpot BBQ Chicken

** Recipe from recipezaar.com **
1 c. ketchup
1/2 c. maple syrup
2 Tbl. spicy brown mustard
2 Tbl. worcestershire sauce
1 tsp. chili powder
1 tsp. garlic powder
4 boneless skinless chicken breasts

Mix all ingredients together, place in crock pot, and cook for six hours on low. When chicken is cooked, remove meat, shred, and add sauce to taste. Serve on buns or over hot rice.

Parmesan Crusted Smoked Cheddar Potato Cakes

*Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil

* 4 c. cooked mashed potatoes, firm and cold

* 1 c. smoked cheddar cheese, Tillamook preferred

* ¾ c. Grated Parmesan Cheese

* ¼ c. flour

Heat olive oil in a large skillet over medium heat. Stir together the mashed potatoes and smoked cheddar then scoop about ¼ Cup mashed potatoes and form into equal size small patties. Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture. In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate. Serve warm with ranch dressing if desired.

Flaky Garlic Toasted Spaghetti Cups

*Recipe from Picky Palate **

* 3 Pillsbury refrigerated pie dough, thawed

* ¼ c. olive oil, for brushing
* ½ tsp. garlic salt, Lawry’s

* 2 Tbl. extra virgin olive oil
* ½ c. diced white onion

* ½ c. diced red bell pepper
* 1 lb. lean ground beef

* ½ tsp. salt

* ¼ tsp. black pepper

* ¼ tsp. garlic salt, Lawry's
* 26 oz. favorite pasta sauce, homemade or store bought
* 1 lb. whole wheat spaghetti
* ½ c. fresh grated parmesan cheese

* 12 fresh basil leaves

1. Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness. Using a 3" wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles. Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt. Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray. Bake for 18-20 min. or until golden brown & crisp. Remove from oven & cool on rack.
2. Place oil into a large skillet over med. heat. When hot, sauté onion & bell pepper until slightly softened, 3-5 min. Stir in beef, salt, pepper & garlic salt. Cook until browned & crumbled. Stir in pasta sauce & reduce heat to low to simmer.
3. Cook pasta according to package directions. Drain & set aside.
4. To assemble, using tongs, place a small amount of noodles into the bottom of the crusts. Top with a heaping spoonful of pasta sauce. Top with fresh grated Parmesan cheese and basil leaves if desired.
Makes 12 spaghetti cups, you’ll have more spaghetti left over