Country-Style Rigatoni

- 1 tablespoon cooking oil
- 1 pound mild or hot Italian sausage
- 3 cloves garlic, minced
- 2 cups canned low sodium chicken broth, or homemade stock
- 1 head escarole, torn into 2-inch pieces (about 2 quarts)
- 1 cup drained and rinsed canned cannellini beans, (from one
15-ounce can)
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 3/4 pound rigatoni

In a large deep frying pan, heat the oil over moderate heat. Add the
sausage and cook, turning, until browned and cooked through, about 10
minutes. Remove. When the sausage is cool enough to handle, cut it into
slices.
Put the garlic and the broth in the pan and bring to a simmer. Add the
escarole, cover, and simmer for 5 minutes. Gently stir in the sausage,
beans, Parmesan, salt, and pepper and simmer 1 minute longer.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until
just done, about 14 minutes. Drain and toss with the sauce. Serve
with additional Parmesan.

Feta Chicken Pasta Stew

Feta Chicken Pasta Stew

Ingredients
1 pound boneless chicken breasts
1/4 pound feta cheese
3 cups vegetable broth
1 cup bowtie pasta
1 cup kale, chopped
4 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper

Directions
1. Heat the oil in a dutch oven or large deep skillet with a cover. When hot, drop in the chicken and sauté on high until both sides start to turn brown. Add garlic, salt, and pepper.
2. Pour in the vegetable broth, then add the kale and pasta. Cover and cook for 10 minutes.
3. Uncover and crumble feta cheese into pot. Stir and then ladle into bowls. Delicious with french bread. Serves 4.

Southwest Slow Cooker Chicken

This sounds pretty yummy and SUPER simple. You could probably serve this with tortillas too and make it more of a taco type meal.

15-oz. can corn, drained
16-oz. can black beans, drained and rinsed
16-oz. jar mild salsa
4 boneless, skinless chicken breasts
1/2 red onion, cut in thin slices
several cloves of minced/chopped garlic (to your specifications)


Garnish: shredded cheese, sour cream, lettuce, sliced green onion, chopped red
and yellow peppers


Boil chicken until cooked thoroughly and then shred by using 2 forks. Combine all incredients in crockpot. Cover and cook on low setting for 8 hours. Eat with tortillas and add desired garnishes just before serving.

I double this and feed my family of 8 for 2-3 days!!! It's a family favorite.

Baked Breaded Talapia

For those who want to get the health benefits of fish, but don't like the 'fishyness' of seafood, this is a great fish for you!

1 cup (250 mL) bread crumbs
1 tbsp. (15 mL) grated Parmesan cheese
1 tsp. (5 mL) oregano or Italian seasoning
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper
2-3 tbsp. (30-45 mL) vegetable oil (I use olive oil)
1-1/2 lbs. (750 g) tilapia fillets (or other white fish fillets, such as sole, cod or haddock)

Preheat oven to 375° F (190° C). Lightly oil a baking sheet.
In a plastic or paper bag combine bread crumbs, Parmesan cheese, oregano (or Italian seasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.
Pour vegetable oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.
Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.
Servings: 4

Citrus Chicken & Rice

4 skinless, boneless chicken breast halves
1 3/4 cups chicken Broth
1/2 cup orange juice
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
Orange slices

COOK chicken in nonstick skillet over medium-high heat 10 min. or until
browned. Set chicken aside.
ADD broth, orange juice, onion and rice. Heat to a boil. Cover and cook
over low heat 10 min. Return chicken to skillet. Replace cover.
COOK 10 min. or until chicken is done. Stir in parsley and top with
orange slices. Serves 4.

Italian Meatloaf

This is my FAVORITE meatloaf recipe!! It's even better the next day so double it and make two loafs and keep the one for leftovers.



ITALIAN MEATLOAF
2 1/2 lbs ground beef or chuck
2 large peppers, red or green, coarsely chopped
1 16 oz can diced tomatoes
1 large sweet onion, chopped
4 slices bacon
1 1/2 cups Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons minced or pressed garlic
1/2 teaspoon basil
1/3 teaspoon oregano
1/3 cup chopped fresh parsley (do not substitute)
1 teaspoon seasoned salt or beef bouillon powder
2 eggs
1/3 teaspoon ground black pepper
1/3 cup ketchup (or more as neede)
onion and garlic powder to taste
Preheat oven to 375°F.
In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup and bacon, adding breadcrumbs to mixture last. If meat is low in fat, add up to 1 tablespoon olive oil. Mix well.
Press meat into a loaf shaped pan, forming a dome shape. Brush top with ketchup and sprinkle with onion and garlic powder, salt and pepper. Cover with bacon slices. Baste occasionally with additional ketchup during cooking, being careful not to allow oven to get cold or additional cooking time will be required. If desired, cover with thinly sliced onions.
Bake uncovered 1 1/2 hours.