Easy Chicken Cacciatore Bake

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups quartered zucchini slices
4 boneless skinless chicken breast halves (1-1/4 lb.)
1/3 cup shake & bake chicken coating mix
2 Tbsp. grated parmesan cheese
1-1/2 cups penne pasta, cooked, drained

PREHEAT oven to 375°F. Toss tomatoes with zucchini in 13x9-inch baking dish.
MEASURE 1/3 cup coating mix; place in plastic bag. Coat chicken as directed on package. Place chicken over tomato mixture; sprinkle with Parmesan cheese.
BAKE 30 to 35 minutes or until chicken is cooked through. Serve over pasta.

Source: KraftFoods.com

Amazing Whole Wheat Pizza Crust

INGREDIENTS (Nutrition)
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

DIRECTIONS
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Source: http://allrecipes.com/Recipe/Amazing-Whole-Wheat-Pizza-Crust/Detail.aspx

Four Cheese Margherita Pizza

PREP TIME
15 Min
COOK TIME
10 Min
READY IN
40 Min
Original recipe yield 2 pizzas

INGREDIENTS (Nutrition)
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

DIRECTIONS
Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Meatball Lasagna

9 dried lasagna noodles
1/2 of a 15 oz. container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 16 oz. package frozen cooked Italian-style meatballs (1/2 oz. size), thawed
1 16 oz. jar tomato pasta sauce

1. Preheat oven to 375 degrees. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside.
2. In a small bowl, stir together ricotta, 1 cup mozzarella cheese, and the Parmesan cheese; set aside. In a medium bowl, stir together meatballs and one-third (about one cup) of the pasta sauce; set aside.
3. To assemble, spread a small amount of the reserved sauce over bottom of a 2-quart square baking dish. Layer three cooked noodles in the dish. Spoon meatball mixture over noodles. Layer three more noodles over the meatballs. Spread half of the remaining sauce over noodles. Spoon ricotta mixture over the sauce and spread evenly. Top with remaining noodles and remaining sauce.
4. Cover dish with foil. Bake for 35 minutes. Remove foil and sprinkle remaining mozzarella over lasagna. Bake, uncovered, about 10 minutes more or until cheese melts. Let stand for 15 minutes before serving. Makes 8 to 9 servings.

Veggie Calzones

1/2 lb. fresh mushrooms
1 medium onion, chopped
1 green pepper, chopped
2 tbls. vegetable oil
3 plum tomatoes, chopped
1 can (6 oz.) tomato paste
1 cup (4 oz) shredded Monterrey Jack cheese
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan
2 loaves frozen bread dough, thawed
1 egg
1 tbls. water

In large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses; set aside.

On a lightly floured surface, divide dough into 8 pieces. Roll each piece into 7 inch circle. Spoon 1/2 c. of veg. mix and 1/4 c. cheese mixture over one half of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheet. Cover and let rise in warm place for 20 min.

beat egg and water; brush over calzones. Bake at 375 degrees for 15 min. Cool desired number of calzones; freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.

To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350 degrees for 30-35 min.

Yield 8 servings

Source: Simple & Delicious magazine

Fuss-Free Ravioli and Cheese Bake

1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) beef or vegetable broth
1/4 cup Zesty Italian Dressing
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli
1 cup shredded Mozzarella Cheese

HEAT oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.

BAKE 50 min. or until ravioli is tender.

REMOVE foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.

Substitute:

You can also use frozen ravioli - no need to thaw, just use like fresh.

Special Extra
For a delicious flavor twist, stir 1 Tbsp. pesto or 2 Tbsp. chopped fresh basil into the ravioli mixture just before sprinkling with the cheese.

Source: http://www.kraftfoods.com/kf/recipes/fuss-free-ravioli-cheese-bake-94526.aspx

Baked Pesto Chicken

Ingredients:
4 boneless, skinless chicken breast halves (about 5 oz. each)
1/2 cup refrigerated pesto with basil
2 plum tomatoes, sliced (optional)
3/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.

Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.

Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.

Light Fettuccine Alfredo

1 T. butter
2 cloves garlic, minced
2 T. cream cheese
1 1/3 cup milk
1 T. flour
1 cup grated Parmesan cheese

Melt butter over medium heat. Add garlic and cook 1 min. Stir in flour. Gradually add milk, stirring with whisk until blended. Cook 7 minutes, or until thick and bubbly, stirring constantly. Stir in cream cheese and cool for 2 min. Add Parmesan, stirring until cheese melts. Toss with 4 c. cooked fettuccine. Serve immediately.

Foil Packet Italian Chicken

Ingredients:

3-4 boneless skinless chicken breasts

2 tsp Italian seasoning

1 tsp garlic powder

Salt and pepper to taste

5-6 red potatoes

1/2 cup marinara sauce

1/2 cup Italian cheese blend (or just mozzarella)

Directions:

- Preheat oven to 400 degrees.

- Lay 4 pieces of aluminum foil on a flat surface and spray the middle of each with non-stick cooking stray. Wash and scrub potatoes and slice into very thin slices (I used the slicer blade on my food processor). Arrange the potatoes in an oval shape onto the middle of the foil about the size of your piece of chicken and sprinkle them with salt and black pepper to taste.

- Mix all of the seasonings into small bowl and sprinkle on both sides of the chicken pieces and place a chicken breast on top of each pile of potatoes. Top each chicken breast with 1/8 cup of marinara sauce and 1/8 cup of cheese.

- Raise up the long sides of foil and fold down twice, do the same thing to the sides of the foil creating an air tight seal. Transfer packets to a baking sheet.

- Bake for 30 to 35 minutes or until chicken is 170 degrees. Remove chicken from oven and let set a few minutes before poking a hole in the foil to release the steam before opening.

Source: http://amberskitchen.blogspot.com/2008/01/inspire-me.html

Campanelle pasta with tomatoes and feta

8 ounces campanelle pasta (trumpet shaped or fusilli spiral shaped can be used)
6 T EVOO
6 green onions chopped (about 1 cup)
3 Large garlic cloves (minced)
1 pint whole cherry tomatoes
1 pint whole grape tomatoes
5 cups (loosely packed) agrugula
1 1/2 cups crumbled feta cheese (about 7 oz)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occaisionally

Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic and all tomatoes. saute until tomatoes gegin to soften and collapse (about 7 minutes). Sprinkle with salt and pepper.

Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons of olive oil; toss until arugula begins to wilt.

Season to taste with salt and petpper. Transfer pasta to plates and sprinkle with feta cheese.

Chicken Parmesan

4 chicken breasts, pounded THIN
1 egg, beaten
Italian bread crumbs
Shredded Parmesan cheese
4 thick slices Mozzarella cheese
1 jar pasta sauce
Olive oil
Pasta

Pound out chicken to about 1/2 inch thickness (I, then, cut the piece in half). Dip in egg, then bread crumbs (coat liberally). Heat oil in large skillet at medium. Add chicken and brown; 3 minutes on each side.

Pour half the pasta sauce in a 9x13 pan. Place chicken on top. Pour remaining sauce over chicken. Top the chicken with Parmesan and Mozzarella cheese. Bake at 350 for 20-25 minutes.

Cook pasta. When chicken is done, serve on top bed of pasta.