Million Dollar Spaghetti Casserole

Ingredients

• 16 oz spaghetti noodles
• 2 lb jar of marinara sauce
• 1 lb ground beef
• 1/2 cup chopped onion
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2/3 cup Parmesan cheese
• 2 cups shredded cheese ( I use cheddar/Colby blend)

Instructions

1. Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans.
2. Boil noodles according to package, drain and stir with a drizzle of olive oil so they don't stick together.
3. In a stand mixer combine cream cheese, cottage cheese, and sour cream. Mix well and set aside.
4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir.
5. Begin by layering half of the noodles in the bottom of your greased pan.
6. Top with 2/3 cup shredded Parmesan cheese.
7. Layer on the cream cheese mixture.
8. Top with remaining noodles.
9. Spread marinara sauce with ground beef over top.
10. Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.
11. Let cook for 15 minutes before slicing and serving.
12. Enjoy!
13. *If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on top. Thaw over night in fridge and top with cheese the last 15 minutes as directed.

\:http://joyfulmommaskitchen.com/million-dollar-spaghetti-casserole/

Low Carb Mozzarella Sticks

 

These low carb mozzarella sticks are breaded with parmesan cheese instead of breadcrumbs! 

Ingredients

• 8 string cheeses, cut in half
• 2 eggs, beaten
• 1 cup Parmesan cheese (the powdered kind)
• 1 tbsp. Italian seasoning
• 1 clove garlic, minced

Instructions

1. Mix Parmesan cheese, Italian seasoning and minced garlic in a medium bowl.
2. Dip each string cheese into the egg mixture and then into the cheese mixture.
3. Dip the string cheese in the egg mixture and roll it in the cheese crumbs again.
4. Press the cheese crumbs into the cheese using your fingers.
5. Place the coated string cheese into the freezer for one hour.
6. Pour about half a cup of oil into a frying pan, and let it get HOT.
7. Place 4-5 string cheese halves into the pan.
8. Cook until golden brown on all sides.
9. If the crumb mixture falls off the string cheese, wait until the oil is hotter.

Recipe by Glue Sticks and Gumdrops at http://gluesticksgumdrops.com/low-carb-mozzarella-sticks/

Recipe type: Appetizer

Prep time:  1 hour 10 mins

Cook time:  30 mins

Total time:  1 hour 40 mins

Serves: 16 mozzarella sticks

Easy Cheesy Bread-sticks

Just saw this recipe on a blog... looks oh so yummy!

Easy Cheesy Bread-sticks

Preparation time: 10 min
Cooking time: 13 min

Summary: These are so simple and a quick fix for guests that may drop in.

Ingredients:

1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt

Instructions:

Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.
Bake for 10-12 minutes or until light golden brown.
Re-cut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.

Thanks - crazymoorefamily.blogspot.com

Garlic Parmesan Pull-Apart Bread

1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic  minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning (I omitted)

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy! 

More Great Recipe:  The Virtuous Wife -- Thanks to Amanda!!

     

Baked Spaghetti

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 pounds ground beef
• 2 medium onions, chopped
• 2 cans (one 15 ounces, one 8 ounces) tomato sauce
• 1 can (8 ounces) sliced mushrooms, drained
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 packages (7 ounces each) uncooked spaghetti
• 1 package (8 ounces) cream cheese, softened
• 2 cups (16 ounces) 4% cottage cheese
• 1/2 cup sour cream
• 2 tablespoons minced chives
• 1/4 cup dry bread crumbs
• 1-1/2 teaspoons butter, melted

Directions

• In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomato sauce, mushrooms, garlic powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
• Meanwhile, cook the spaghetti according to package directions; drain. In a small bowl, combine the cream cheese, cottage cheese, sour cream and chives; beat well. Place half of spaghetti in a greased 4-qt. baking dish. Spoon cream cheese mixture evenly over top. Layer with remaining spaghetti and all of the beef mixture.

Toss bread crumbs and butter; sprinkle over the top. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer until heated through. Yield: 12 servings.

Capellini Alla Campagnola

Rustic Angel Hair Pasta & Chicken...

... Angel hair pasta, warm goat cheese, sun dried tomatoes, broccoli, garlic and olive oil

 

1 1/2 lbs boneless skinless chicken breast halves (about 3, 1 1/2 to 1 3/4)
6 tablespoons olive oil (divided)
1/2 cup flour (more or less, as needed, to dredge chicken in)
8 ounces sliced baby portabella mushrooms (crimini)
5 garlic cloves, minced or 5 garlic cloves, crushed
1/2 teaspoon crushed red pepper flakes (optional and amount really to taste)
1/2 cup dry white wine (dry sherry is good)
1 (14 1/2 ounce) can diced tomatoes (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,) or 1 (14 1/2 ounce) can crushed tomatoes, undrained (14.5 ounce can, or may use 2-3 cups peeled, seeded and chopped roma or heirloom tomatoes with juice,)
1 lemon (juice of, no seeds)
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon fennel seed
2 tablespoons capers (size doesn't matter)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped Italian parsley
8 1/2 ounces uncooked angel hair pasta, cooked al dente
1/2 cup shaved asiago cheese (use vegetable peeler) or 1/2 cup parmesan cheese (use vegetable peeler)

Directions:

1 Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
2 Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
3 Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
4 Drain chicken and set aside.
5 Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
6 Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
7 Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
8 Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
9 Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
10 Stir in chopped parsley, then add drained angel hair pasta and toss.
11 Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.