SUNDAY CHICKEN

2 boneless,skinless chicken breasts
1 can cream of chicken soup
8 ounces of cream cheese
1 package dry Italian dressing

Mix soup, cream cheese and dressing together. Place chicken in crock pot and cover with mixture. Cook on low for 4-5 hours. Serve over rice. This is such an easy and delicious meal.

HONEY BARBEQUED RIBS

3 pounds boneless pork ribs
½ teaspoon garlic salt
½ teaspoon pepper
1 cup ketchup
½ cup brown sugar
½ cup honey
¼ cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 ½ teaspoons liquid smoke

Place pork ribs in the bottom of slow cooker. Cover and cook on high for 3 hours. Drain and discard the liquid. Reduce heat to low. In a bowl, combine garlic salt, pepper, ketchup, brown sugar, honey, spicy brown mustard, Worcestershire sauce and liquid smoke. Mix well. Pour over ribs in slow cooker. Cover and cook on low for 3 hours. Remove from slow cooker and allow to cool. Serve over rice.

MUSHROOM & BAY LEAF CHICKEN

6 boneless, skinless chicken breasts, sliced into cutlets
1 tablespoon olive oil
1 clove garlic, minced
1 ½ teaspoon salt
1 ½ teaspoon oregano
1 ½ teaspoon pepper
½ cup parmesan cheese
1 ½ cups fresh mushrooms, sliced
4 whole bay leaves

Preheat oven to 380°. Put olive oil in the bottom of a Pyrex casserole dish. Heat in oven for 10 minutes. Remove and immediately put chicken cutlets into Pyrex. Sprinkle with half of garlic, salt, oregano, pepper, and parmesan. Bake for 20 minutes. Flip each cutlet and again coat with the remaining garlic, salt, oregano, pepper, and parmesan. Add mushrooms and bay leaves. Bake for another 15-20 minutes.

STUFFED SHELLS

1 box big shells
1 can chopped green chilies
1 16 oz container cottage cheese
1 16 oz container ricotta cheese
1 cup shredded mozzarella cheese
1 cup 100% grated parmesan cheese
1 egg
Salt and pepper
Jar of spaghetti sauce

Cook noodles. Mix chilies, cottage cheese, ricotta cheese, egg, salt, pepper and parmesan. Stuff noodles with filling. Line a casserole dish with half of the spaghetti sauce. Place stuffed shells into casserole dish and spoon remaining spaghetti sauce over noodles. Cover with mozzarella cheese and bake for 45 minutes at 350.

GIADA'S LASAGNA ROLLS

I found this recipe here and tried it last night and we really enjoyed it. It was a fun process - you should try it!

Bechamel Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Set aside.

Preheat the oven to 450 degrees F.

Mix the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish.

Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.

Starting at 1 end, roll each noodle like a jelly roll.

Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture.

Spoon 1 cup marinara over rolls and sprinkle with remaining cheese.

Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

GINGER LEMONADE

Ingredients
6 cups water, divided
1 1/4 cups sugar
1/4 cup grated peeled fresh ginger
1 1/4 cups fresh lemon juice (about 7 large lemons)
1/4 cup fresh lime juice
Lemon slices (optional)
Lime slices (optional)

Preparation
Combine 1 cup water, sugar, and ginger in a small saucepan; bring to a boil, and cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; cool. Strain ginger mixture through a sieve into a pitcher, and discard solids. Add 5 cups water and juices, and stir well. Serve over ice, and garnish with lemon and lime slices, if desired.

MUFFULETTAS

Ingredients
Olive Salad:
1/2 cup kalamata olives, pitted
1/4 cup chopped fresh basil
2 tablespoons capers, drained
2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 garlic clove, minced

Muffuletta:
12 (1 1/2-ounce) French bread rolls
6 (1-ounce) slices provolone
12 (1-ounce) slices ham
12 (1-ounce) slices salami
6 cups gourmet salad greens

Preparation
To prepare olive salad, combine first 8 ingredients in bowl of a food processor. Process 30 seconds or until finely chopped; chill.
To prepare muffuletta, cut rolls in half horizontally. Cut each cheese slice in half crosswise. Spread about 2 1/2 tablespoons olive mixture onto top half of each roll. Layer 1/2 cup greens, 1/2 cheese slice, 1 roast beef slice, and 1 chicken slice on each roll bottom; cover with top of roll.
Wrap each sandwich tightly in plastic wrap. Chill up to 8 hours.
Yield
12 servings