Prep: 55 min Bake 25 min
Makes: 8 servings
1 box elbow Macarori
1 lb.ground beef
1 cup chopped onions
1 cup sliced carrots, or use shredded
1 cup chopped celery ribs
1 can Fire roasted tomatoes
2 tsp. salt
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. dried oregano
1 package of fresh spinach
1 cup grated Parmesan cheese
1. Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celey over medium heat until meat is no longer pink; drain. add the tomatoes, salt ,garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Drain macaroni; add macaroni and spinach to beef mixture. Pour into a large baking dish. Sprinkle on the cheese. Bake uncovered, 350 degrees for 25 minutes. ENJOY!!

Everybody makes a Sausage and pepper sub where I come from. On every corner in New York you can get a Italian sub. But I like to make my own. The reason I do is beacuse I don’t live in New York anymore and here in the South they can’t make them as good as a yankee does. So here is my  all time favorite sub!
Prep: 40 min Bake: 35 min
Makes: 8 servings
5 Hungarian wax peppers or Cubanelle peppers
1 large sweet yellow pepper
1 large sweet red pepper
2 medium sweet onions, chopped
2 Tbsp. olive oil
1 can (14oz.) Italian diced tomates, undrained
1 can (8oz.) tomato paste
1/2 cup water
4 garlic cloves, minced
2 bay leaves
1 Tbsp. dried or fresh parsley
1/2 tsp dried or fresh basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. white pepper
8 Italian sausage links (4 oz.)
8 hoagie buns, split
1. Seed wax peppers (if you like it hot don’t) cut wax and bell peepers into 2 on. pieces. In a large skillet, saute peppers and onions in oli until tender. Stir in the tomaties, tomato paste, water, garlic, bay leaves. and seadonings; heat through,
2.In another large skillet, brown the sausages, Transfer to an ungreased 13×9 inch baking dish. Top with pepper mixture.
3. Cover and bake at 350 degress for 35 to 40 minutes. Diccard bay leaves. Serve on toasted buns. A word to the wise- you can also grill the sausage on your outside grill. The favor is unbelievable. ENJOY!!

We love Pizza! Who dosen’t ! But have you every tried rolling up your pizza? Here is a new take on using a tube of pizza crust. It is funny to make new take on pizza. It’s tasty pizza in a roll. And believe me it was very easy!
Prep: 15 min Bake: 25 min
Makes: 6 servings
1/2 lb. ground beef ( lean as you can )
1 tube (13.8 oz.) refrigerated pizza crust
1 package (10oz.) frozen chopped spinach, thrawed, squeezed dry
1 jar (7oz.) roasted sweet red peppers, drained and sliced
1 cup ( 4oz) shredded mozzarella cheese
1/2 Tsp. onion powder
1/2 Tsp. pepper
1/2 cup loosely packed basil leaves
Cooking spray
1/2 cup Tbsp. grated parmesan cheese
1 can (8oz.) pizza sauce, warmed
1. In a small nonstick skillet, cook beef; over medium heat until done, drain.
2. Unroll dough into one long rectangle; top with spinach, beef, roasted peppers and mozzarella cheese. Sprinkle with onion powder and pepper. Top with basil.
3. Roll up jelly-roll stlye, starting with a short side; tuck ends under and pinch seam to seal. Place roll-up on a baking sheet coated with cooking spray; spritz top and sides with additional cooking spray. Sprinkle with Parmesan cheese.
4. Bake at 375 degrees for 25-30 minutes or until golden brown. Let stand for 5 minutes. Cut into scant 1-in. slices. Serve with pizza sauce. ENJOY!!

When I have a little shrimp left over and I want to have pasta, I add chicken to make up the a great dish of goodness!
Start to finish: 30 min.
Makes: 5 servings
8 oz. uncooked fettuccine
4 bacon strips, chopped
3/4 lb. boneless skinless chicken, cubed (leftovers)
1 can (14oz) diced tomatoes ( with garlic, onion, drained)
2 cups fresh baby spinach, chopped
3/4 cup heavy  whipping cream-(I used Half-Half)
1/2 tsp. dried sage leaves
1/2 cup grated Parmesan cheese, divided
3/4 lb. peeled and cooked medium shrimp (leftovers)
1. Cook fettuccine according to package. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Reserving some bacon fat for later.
2. In the same skillet, saute chicken in reserved drippings until chicken juices run clear. Remove and keep warm.
3. Add the tomatoes, spinach, cream, sage and 1/4 cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted. Drain fettuccine and add to skillet. Stir in the chicken and shrimp; heat through. Remove from heat. Sprinkle with bacon and remaining cheese.ENJOY!!

This recipe is great to dress up chicken breasts using fresh mushrooms, green onions and two kinds of cheese. You’ll enjoy eating this one!
Prep: 20 min. Bake:20 min
Makes: 4 servings
4 boneless skinless chicken breast halves ( about 1 pound)
1/4 cup flour
3 Tbsp. butter
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp. salt and pepper
1/3 cup shredded mozzarella cheese
1/3 or more grated Parmesan cheese
1/4 cup sliced green onions
1. Flatten each chicken breast half to 1/4-inch thickeness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
2. In a large skillet, brown chicken in 2 Tbsp. butter on both sides. Transfer to a greased 11-in.x7-in. baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
3. Bake, uncovered, at 375 degrees for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted. ENJOY!!

This rich and cheesy pasta dish is a family favor. This has all the flavor of lasagna without the work of layering the ingredients. I used 1/2 ground beef and 1/2 pound of italian sausage instead, alot less spice and easy on your stomach.
Prep: 15 min. Bake: 45 min.
Makes: 10-12 Servings
1 pound uncooked mostaccioli (this is pasta)
1/2 lb. ground beef
1/2 lb. italian sausage
1 jar of your favor spaghetti sauce (my is Bertolli)
1 egg, lightly beaten
1 15oz. ricotta cheese
2 cups (8oz.) shredded mozzarella cheese
1/2 cup grated Romano cheese or Parmesan cheese
1.Cook pasta according to package directions, drain. Crumble sausage and ground beef into Dutch oven. Cook over medium heat until no longer pink; drain. Stir in spaghetti sauce and pasta. In a large bowl, combine the egg, ricotta cheese and mozzarella cheese.
2.Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture.
3.Cover and bake at 375 degrees for 40 minutes . Uncover; top with Romano cheese.(or your favor cheese). Bake 5 minutes longer or until cheese is melted. Then ENJOY!!.

I either make my own crust or if I have no time I buy ready-made crust. Anyway you do it your pizza can be on a serving tray in half an hour. You have to try the triple-cheese version, along with health tomatoes. Oh, don’t forget the black olives!
Start To Finish: 30 min.
Makes: 16 slices
1/2 cup finely chopped red onion
1/2 cup finely chopped sweet red pepper
1 Tbsp. olive oil
1 prebaked 12 -inch pizza crust or make your own
1/3 cup prepared pesto
1 cup (4 oz.) crumbled feta cheese
1 cup (4 oz.) shredded mozzarells cheese
1 cup (4 oz.) shredded Parmesan cheese
1 can chopped ripe olives
1 medium tomato, thinly sliced
1.In a small skillet, saute onion and red pepper in oil until tender. Remove from the heat; set aside.
2.Place crust on an ungreased 14-in. pizza pan. Spread pesto to within 1/2 in. of edges. Layer with cheeses, onion mixture, olives and tomato.
3.Bake at 400 degrees for 15-18 minutes or until cheese is melted. ENJOY!!

We have decide to try Salmon. Eating healthy is part of life and if you want the best fish try Salmon. I found this recipe. It ws very easy and quick to prepare. First time for us to have made Salmon, I must say it was seasoned just right for us!
2 Tbsp. brown sugar
1 Tbsp. Soy sauce
1 Tbsp. butter, melted
1 Tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. ground mustard
1/2 tsp. paprika
1/2 tsp. pepper
1/4 tsp. dill weed
dash of salt, if you like
1 salmon fillet (1 to 2 lbs.)If it is just the two of you, 1 lbs.

1. Mix all ingredients except salmom; brush over salmom
2. Place salmom, skin side down, on an oiled grill rack or on a lighly oiled baking sheet. Grill, covered, over medium heat or broil 4 inch from heat until fish just begins to flake easily with a fork. about 10-15 minutes. ENJOY!!

I always felt that spanish rice and chicken were a great combination. When I first made this recipe I used carrots, didn’t like it, so I changed it to peas. What a differance A pea can make!
1 lb. boneless skinless chicken breasts, cut 1 1/2inch. pieces
1 Tbsp. Flour
1/2 tsp. pepper
1/2 tsp. salt
4 tsp. plus 1 Tbsp. olive oil
1 small sweet red pepper, chopper
1 small onion, chopped
1 celery rib, chopped
1 1/2 cups uncooked long grain rice (or minute rice)
1 tsp. ground cumin
1 tsp. chili powder
2 1/4 cups chicken broth
1 can diced tomatoes, undrained
1 cup frozen peas, thawed
1. In a small bowl, toss chicken with flour, pepper and 1/4 tsp. salt. In a Dutch oven, heat 4 tsp. oli over medium-high heat. Brown the chicken, stirring occasionally; remove from pan.
2. In the same, heat remaining oil over medium heat. Add pepper, onion and celery; cook and stir 2-4 minutes or until onion is tender. Add rice, cumin, chili powder and remaining salt; stir to coat rice. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
3. Place browned chicken over rice (do not stir in). Cook, covered, 5 minutes longer or until rice is tender and chicken is cooked through. ENJOY!!

A healthy meal by using Turkey instead of hamburger. Try it, you’ll like it.
5 medium green, red or yellow peppers
2 tsp. olive oil
1 1/4 lbs. extra-lean ground turkey
1 large onion, chopped
1 garlic clove, minced
2 tsp. ground cumin
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
2 medium tomatoes, finely chopped
1 3/4 cups shredded cheddar-flavored cheese ( or cheese you like)
1 1/2 cups soft bread crumbs
1/4 tsp. paprika
1. Preheat oven to 325 degress. Cut peppers lenghwise in half; remove the seeds. Please in a 15x10x1-inch. pan coated with cooking spray.
2.In a large skillet, heat oil over medium-high heat. Cook and crumble the turkey with onion, garlic and seasonings over medium-high heat, until meat is no longer pink, 6-8 minutes. Cool slightly. Sir in tomatoes, cheese and bread crumbs.
3.Fill peppers with turkey mixture. Sprinkle with paprika. Bake, uncovered, until heated through and peppers are tender, 20-25 minutes. ENJOY!!