Lasagna

11 Lasagna Noodles, this includes 2 extra noddles in case some break and you can't use them.
6 eggs
1 lb lean ground beef
1 lg onion, chopped
2 Tbsp beef bouillon
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp salt
1 lg can medium olives, chopped
1-4oz can mushrooms, chopped

1-24oz can Huntz spaghetti sauce
3-4 Tbsp brown sugar
1/3 cup white vinegar
Shredded cheese, I use Colby jack or Monterrey Jack

Cook lasagna noodles to package directions. When done, rinse and cool down with cold water, Let it sit in the water while waiting for the other stuff to be done.

Place the eggs with water and boil for 6 minutes (for Hard boiled eggs).  When eggs are done, cool down with cold water.  When they are cold, peel and slice with egg slicer.

In large skillet, cook ground beef, onion, and season with the spices (beef bouillon, cumin, paprika, garlic salt and salt).  Cook until beef is brown and cooked through.  Add olives and mushrooms, cook until warm.  Add Spaghetti sauce, brown sugar and vinegar, and bring it to a boil.  Sauce is ready!

Heat oven to 350 F.

In 9 x 13 pan place 3 lasagna noodles side by side, cover with sauce,  place egg slices (about 1-2 eggs) and cover with cheese.  Repeat 2 more times.

Bake for 30 mins or until cheese is melted in the center.  Serve with garlic bread, or breadsticks.

BBQ Chicken Pizza

Pitta pockets
BBQ sauce
Chicken chopped very small
Chicken Bouillon
Garlic cubes
Onion, chopped
Green pepper, chopped
Mozzarella cheese

Preheat oven to 375 F.
In skillet, cook chicken with bouillon and garlic. When chicken is done set aside to top pizza.
Spread BBQ sauce onto pitta pocket ( or any other pizza crust you choose). Top with chicken, onions, green pepper and cheese.
Bake for 9 - 12 mins.

Mushroom Marsala Chicken

1/2 cup olive oil, plus more for sautéing
1 cup chopped onion
3 Tbsp. chopped garlic
16 oz mushrooms
3/4 cup flour, divided
1 1/2 tsp salt
Black pepper to taste
1 Tbsp. Italian seasoning
**2 lbs. boneless, skinless chicken pieces
**2 1/2 cups chicken broth
3 Tbsp lemon juice
1 Tbsp sugar
1 Tbsp soy sauce
1/8 tsp Worcestershire sauce
1 tsp crushed red pepper flakes
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley

In a skillet, heat a small amount of oil over medium heat. Sauté onion and garlic for about 2 minutes. Mix mushrooms with 2 Tbsp flour; add to the skillet and sauté until the mushrooms are heated through and the flour is slightly brown. Set aside.

Combine the remaining flour with salt, pepper and Italian seasoning; dredge chicken pieces. In another skillet heat 1/2 cup oil over medium heat. Brown the chicken pieces. Add the mushroom mixture.

Stir in chicken broth, lemon juice, sugar, soy sauce, Worcestershire sauce and red pepper flakes. Simmer for 12 mins. Stir in basil and parsley. Continue to simmer uncovered, 10 minutes more, or until the chicken is cooked through.

** I used 3 chicken breasts, they were really thick, so I split them in half, (so that they are thinner) and it was perfect!
Also, instead of chicken broth I used 2 1/2 cups water and 2 1/2 Tbsp. chicken bouillon.

Italian Cream Cheese Chicken

3 chicken breasts, cut into bite size pieces.
Italian dressing (1/2 to 3/4 of a 16 oz bottle)
1-8 oz pkg cream cheese
1- 10.5 oz can cream of chicken soup
1 cup water
1 tsp dried basil

Stovetop method:
Fry chicken in the Italian dressing until cooked through. In a separate bowl mix cream cheese, soup, water and basil. When chicken is done add the cream cheese mixture. Cook until heated through. Serve with rice.

Crockpot method:
Soak chicken in crockpot with Italian dressing (dressing must cover the chicken). Let cook on low for 4 hrs. In a separate bowl mix cream cheese, soup, water and basil. When the chicken is done drain some of the liquid out, (I like to keep about 3/4 cup in) and add the soup mixture. Cook for 1 more hour. Serve over rice.

Cheesy French Bread - Alison Ward

1 loaf French bread

1 cube butter, softened

1 can old english cheese spread

Seasoning salt

Mix butter and cheese spread. Spread on French bread, and sprinkle with seasoning salt.

Broil for 5 min. or Bake at 350F for 10 min. or until the edges are golden brown.

I actually only use half of the mixture on one bread and it turns out delicious!

Chicken Penne Alfredo - Margaret Mylroie

1/4 c. butter
1/4 c. Olive Oil (I use a little less than 1/4)
1 lb. boneless chicken, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 garlic cloves minced
1 jar alfredo sauce
1 (15 oz.) can diced tomatoes, drained well
1/2 tsp salt
1/2 tsp pepper
1/4 c. chopped Parsley or about 1 1/2 Tbsp of dried Parsley
2 Tbsp dried Basil Leaves
1 lb. of hot cooked penne pasta
1/2 cup parmessan cheese (fresh or not)
Additional Parmessan for the table.

Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onions, and garlic; saute until chicken is lightly browned. Stir in Alfredo sauce, tomatoes, salt and pepper. Bring to a slight boil. Stir in parsley and basil. Remove from heat. Toss pasta with sauce; sprinkle with 1/2 cup parmessan cheese. Yields 6-8 servings (you could add sliced mushrooms with tomatoes if desired).