Three Cheese Manicotti

1 package manicotti shells (8 0z)

4 cups shredded mozzarella cheese

2 cups ricotta cheese

1 cup grated Parmesan cheese; divided

1 tablespoon minced garlic

1egg

2 tablespoon dried basil

2 (26 oz) jars tomato sauce

-Cook manicotti shells according to package directions.

-In a large bowl mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, garlic, egg, and basil.

-Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray. Spread about 2 cups tomato sauce on the bottom of the dish.

-Stuff shells with cheese mixture and place them in the baking dish.

-Pour a little more tomato sauce over top. Sprinkle remaining mozzarella cheese on top and cook for 15 mins. Sprinkle remaining Parmesan and cook for an additional 10 min.

Noodles With Asian Peanut Sauce Chicken and Broccoli Slaw

1 lb chicken breast; cut into bite size chunks

salt and pepper

1 tbsp soy sauce

cooking spray

asian peanut sauce

1 bag broccoli slaw

2 tbsp chopped peanuts

1 package fettuccine noodles

1 tbsp vegetable oil

-Season chicken with soy sauce, salt and pepper. Spray a large skillet with cooking spray and fry chicken on medium high heat until cooked completely. Set aside.

-Cook noodles according to the package directions.

-While pasta is cooking put vegetable oil in a skillet on med-high heat. Add the broccoli slaw and saute.

-When pasta is drained add peanuts sauce and mix.

-Add chicken and broccoli slaw and top with chopped peanuts.

Spaghetti Noodles with Chicken and Grape Tomatoes

2 skinless chicken breasts; cut into bit sized chunks

cooking spray

1/2 tsp dried oregano

1/2 tsp dried basil

kosher salt

pepper

spaghetti noodles (8 oz)

2 cups grape tomatoes; cut in half

6 garlic cloves; finely chopped

4 tsp extra virgin olive oil

grated mozzarella

-Season chicken generously with salt, pepper, basil, and oregano.

-Heat skillet on medium high and spray with cooking spray.

-Add chicken and cook thoroughly. Set chicken aside when finished.

-Cook pasta according to package instructions.

-While pasta cooks add EVOO to a skillet and saute the garlic on medium high heat until golden brown (do not burn).

-Add the tomatoes, salt, and pepper and reduce heat to medium low. Saute for about 5 minutes.

-Once pasta is finished and drained add it to the tomatoes. Add the chicken as well.

-Toss and top with grated mozzarella.

Cheesy Chicken Bacon Avocado Quesadillas

4 medium size flour tortilla shells

1 lb chicken breast; cut into bite size chunks seasoned with salt and pepper and cooked

8 strips of bacon; cooked and crumbled

1 avocado; cut into chunks

shredded cheddar cheese

butter

ranch dressing for dipping

-Butter one side of a tortilla and place the buttered side face down in a skillet on medium heat.

-Add cheese, chicken, bacon, and avocado.

-Fold tortilla in half and fry until it is lightly golden. Flip and do other side.

-Serve with a side of Ranch.

Banana Nut Pancakes

1 cup whole wheat flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1 large banana, very ripe and mashed

1 cup 1% milk

3 large egg whites

2 tsp oil

1 tsp vanilla

chopped walnuts (optional)

-Mix all the dry ingredients (flour, baking powder, salt, cinnamon) in a bowl.

-Combine milk, egg whites, and mashed banana in another bowl and mix until smooth.

-Combine the wet ingredients with the dry ingredients and mix well with a spoon (don't over mix).

-Heat a large skillet on medium heat and lightly coat it with non stick spray.

-Pour 1/2 cup of pancake batter and when the pancake starts to bubble and the edges begin to set, flip the pancake.

-Top with walnuts, slices of banana, and syrup.

Pumpkin Pie Squares

Crust:

1 box yellow or spice cake mix, reserve 1 cup for topping

1/2 cup melted butter

1 egg

Filling:

1 can pumpkin (29 oz)

1 1/2 cups evaporated milk

1 1/2 cups sugar

4 eggs

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon vanilla

1 teaspoon ginger

1/4 teaspoon cloves

Topping:

1 cup dry cake mix (reserved)

1/4 cup sugar

1 teaspoon cinnamon

1/8 cup butter

-Preheat over to 350 degrees

-Lightly spray a 9x13 pan with non-stick cooking spray.

-In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter, and egg. Spread into greased pan.

-For the filling mix all ingredients together and pour over crust mixture in pan.

-For the topping mix together reserved cake mix, sugar, cinnamon, and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture.

-Bake 1 hour or until a nice inserted in the middle comes out clean.

-Chill and serve with real whipped cream.

*recipe by sisters cafe

Frosted Banana Bars

1/2 cup butter; softened

1 1/2 cup sugar

2 eggs

1 cup sour cream (8 oz)

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

2 medium ripe bananas (mashed to equal 1 cup)

Frosting:

8 0z cream cheese; soften

1/2 cup butter; soften

2 tsp. vanilla extract

3 3/4 cup powdered sugar

chopped walnuts (optional)

-In a mixing bowl combine the butter and sugar.

-Add the eggs, sour cream, and vanilla and blend.

-Combine the flour, baking soda, and salt and slowly stir it into mixture.

-Add the bananas and mix all together until well blended.

-Spread mixture into a greased baking dish.

-Bake for 350 degrees for 20-25 minutes or until a toothpick is inserted in the center and comes out clean.

-For the frosting, beat cream cheese, butter, and vanilla in a mixing bowl. Gradually beat in enough powdered sugar to achieve desired consistency.

-Frost bars when they have cooled slightly.

-Add chopped walnuts (optional)

Grandma's French Toast

1 Loaf French Bread

3 Eggs

Milk

Vanilla Extract

Cinnamon

Bisquick

Oil

-Cut french bread into 1 inch slices.

-Mix eggs, milk, vanilla and cinnamon to taste.

-Add Bisquick so that the mixture is the consistency of pancake mix.

-In large skillet add oil (about 1/4 deep).

-Dip bread in mixture on both sides.

-Fry bread until golden.

Crash Hot Potatoes

Red Potatoes

Olive Oil

Kosher Salt

Black Pepper

Rosemary (or whatever herb you want)

Sour Cream (for topping)

-Bring a pot of salted water to a boil

-Add in as many potatoes as you wish to make and cook them until they are fork-tender.

-Generously drizzle olive oil on a sheet pan.

-Once the potatoes are done and tender place them on the sheet pan.

-Take a potato masher and slight press down on each potato, then turn the masher 90 degrees and press down once again.

-Brush each potato generously with olive oil.

-Sprinkle the top with kosher salt, black pepper, and the herb of your choosing.

-Bake at 450 degrees for about 20-25 minutes or until they are golden.

-Top with some sour cream and serve.

Cashew Chicken

4 Chicken breast halves, cut into pieces

1 Teaspoon Sugar

4 Tablespoon Cornstarch, divided

1/2 Teaspoon Salt

1/4 Cup Soy Sauce

1 Teaspoon Vinegar

1 Teaspoon Worcestershire sauce

3 Tablespoon oil

2 Cups Hot Chicken Broth

2 Teaspoon Lemon Juice

1/2 Cup Cashews

Cooked Rice

-In a large bowl combine sugar, 2 tablespoons cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce.

-Dredge the chicken pieces in this mixture and then drain the mixture from the chicken, but save the mixture for later.

-Fry the chicken in the hot oil until it is lightly brown and tender (about 10 minutes).

-Remove the chicken from the oil and drain any excess oil from the pan.

-Add the remaining cornstarch and mixture to the skillet and blend well.

-Add the chicken stock and bring to a boil stirring constantly. Continue cooking until it has thickened up a bit.

-Add the lemon juice and the chicken chunks and reheat (do not boil).

-Add the cashews and mix all together until thoroughly heated.

-Serve over hot rice.