Olive Garden Alfredo Sauce

Ingredients:

1 1/2 c. milk

1 1/2 c. heavy cream

1/2 c. imported Parmesan cheese, grated

1/2 c. imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

salt and black pepper to taste

Recipe:

1. Heat milk and cram in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

2. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering.)

3. Season to taste with salt and black pepper. Serve over your favorite pasta.

Rating: 2.5 of 5

I don't mean to slam OG's alfredo sauce. In all honesty, I LOVE their stuff....in-restaraunt. For some reason, this recipe tasted way off, and way bland. If it comes down to making alfredo at home, which it does all the time because I can't stand canned/jarred alfredo, then I'm going to have to stick by the usual: Michelle's Alfredo Sauce

Source: Olive Garden, Alfredo Sauce

Sausage and Peppers

Ingredients:

6 Italian sausage or chicken sausage

2 green peppers

1 red peppers

1 large red onion

4 cloves garlic, minced

2 cans Italian diced tomatoes

2 T. Italian seasoning

bread

noodles

mozzarella cheese

Recipe: 

1. Split between two bags, seal, mix, lay flat, freeze.

2. To cook: add drizzle of olive oil, cook on low 6 hours, serve over hot noodles or fresh French bread with mozzarella cheese.

Rating: 3 of 5

This one was fine, but not great. I felt like it was lacking in taste....as funny as that sounds. We had it on bread, but I think next time we'll serve it on Italian herb and cheese bread or something. I just thought it was a very bland dish. But, it has a ton of potential with some tweaking. 

Source: Ring Around the Rosies, Sausage and Peppers

Penne Pasta with Sun-dried Tomato Cream Sauce

Ingredients:

2 c. (8 oz.) dry penne pasta

8 sun-dried tomatoes, chopped (about 1/3 c)

1 12-oz can evaporated milk

2 c. (8 oz pkg) shredded Italian-style four-cheese blend *

1 t. dried basil

1/4 t. garlic powder

1/4 t. ground black pepper

* I totally spaced getting this when I made my grocery run, so I just used the normal Mexican blend that I had and then added a bit of Parmesan cheese to it. I thought the end result was still delicious.

Recipe:

1. Prepare pasta according to package directions, adding sun-dried tomatoes to boiling water for last two minutes of cooking time; drain.

2. Meanwhile, combine evaporated milk, cheese, basil, garlic powder, and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese in melted. Remove from heat.

3. Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Rating: 3.75 of 5

I thought it was at least a 4, but LaDon said, "it could have had more cheese and...unhealthy things." Haha. Well, despite those drawbacks, I thought this was a good mac and cheese type dish. I didn't feel heavy but you still got great taste. And it was still yummy as leftovers the next day. 

Source: Very Best Baking, Penne Pasta with Sun-dried Tomato Cream Sauce

Chinese Chicken Salad

Ingredients:

Salad:

12 3-inch wonton skins, sliced into 1/4" strips *

1/4 c. canola or corn oil for frying

4 c. chopped romaine lettuce

1 chicken breasts, shredded **

2 green onions, chopped

1/4 c. sliced almonds, toasted lightly

1 T. sesame seeds

2 c. cooked fusilli pasta noodles, cooled

* I cut mine into 1-inch strips and then broke it into pieces as I topped the salad.
**I doubled the chicken.

Dressing: 

1 1/2 T vegetable or grapeseed oil

6 T. seasoned rice vinegar

1 t. sesame oil (add more to taste if you prefer a strong sesame taste) *

1 1/2 t. sugar

2 t. light soy sauce

2 T. sesame seeds

1/2 t. fresh ground pepper

1/8 t. salt

*I probably did about 1 1/2-2 t. 

Recipe:

1. Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don't burn. Remove oil and drain on paper towels until cooled.

2. In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.

3. Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Rating: 4.5 of 5

I loved this salad. Even LaDon, who doesn't like Chinese food a lot, really liked it. The dressing is light and not too overbearing. I loved the evrey aspect of this salad. The pasta surprised me, but it went great with the shredded chicken and almond slices. I'll definitely be making this again.

Source: Foodie Crush, Chinese Chicken Salad

Crockin' Fettucini

Ingredients:

2-3 chicken breasts, cut into pieces

1 pkg. dry Italian salad dressing mix

2 T. olive oil

1 can cream of chicken soup

8 oz. cream cheese

1 c. chicken broth

Fettucini noodles

Recipe:

1. Place chicken in slow cooker and sprinkle Italian dressing over chicken. Drizzle with olive oil.

2. Cook on low for 4-6 hours.

3. Mix soup, cream cheese, and broth until smooth.

4. Add soup mixture to slow cooker and cook on low for 1 more hour.

5. Serve over hot, cooked noodles.

Rating: 3.75 of 5

I'm relying on LaDon's judgment tonight. I've got a cold and can't taste a thing. But, I do know that Daniel really liked his with Parmesan cheese sprinkled on top. From what I can tell, it is very similar to zesty chicken, just a lot more runny instead of thick. Although I couldn't taste it, you can't go wrong with a crock pot and small children eating it up!

Source: Crockingirls.com, Crockin' Fettucini

Ravioli Soup

Ingredients:

1 lb. ground beef

2 c. water

2 28-oz can crushed tomatoes *

1 6-oz can tomato paste

1 1/2 c. chopped onion

1/4 c. minced parsley, fresh **

2 garlic cloves, minced

3/4 t. dried basil

1/2 t. dried oregano

1/2 t. onion salt ***

1/2 t. sugar

1/2 t. salt

1/4 t. pepper

1/4 t. dried thyme

1 9-oz pkg refrigerated cheese ravioli ****

1/4 c. grated Parmesan cheese

additional minced fresh parsley, optional

* I only had diced tomatoes on hand

** I only had dried on hand

*** I didn't have any onion salt, so I used onion powder

****We only had the frozen kind, so I just cooked it before hand according to the directions

Recipe:

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, tomato paste, onion, parsley, garlic, and seasonings; bring to a boil. Reduce heat; cover and simmer for about 30 minutes.

2. Meanwhile, cook ravioli according to package directions; drain. Add to soup and heat through. Stir in the Parmesan cheese. Garnish with additional parsley if desired.

Rating: 3.5 of 5

This is NOT a soup. The recipe might claim to be a soup, but in reality, it turns out to be a thick and delicious meat sauce. The next time I make this I'll definitely be serving it as the sauce and put it with spaghetti noodles. I'll also cut back on the oregano and thyme. I thought those tastes were a bit too overpowering.

Source: TasteofHome.com, Ravioli Soup

Fabulous Cilantro Pesto

Ingredients:

1 16-oz. package farfalle (bow tie) pasta

1 bunch fresh cilantro

5 cloves garlic, minced

1 T. white wine vinegar (substitute with lime, lemon, or Italian dressing if desired)

1/4 c. grated Parmesan cheese

1/2 t. cayenne pepper

1/2 c. walnuts or pecans

salt to taste

1/2 c. olive oil

Recipe:

1. Bring a large pot of lightly salted water ot a boil. Cook pasta in boiling water for 8-10 minutes or until al dente; drain.

2. In a food processor or blender, place cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 c. of the olive oil and blend. Add more olive oil until desired consistency. (Or if you don't have a food processor or a very good blender then just dice the dickens out of everything and whisk together in a bowl.

3. Pour pesto in a small saucepan and simmer over low heat, stirring constantly. Pour over cooked pasta and toss.

Rating: 3 of 5

I liked this dish and thought it was very tasty. Loved the cayenne pepper in it. A little kick, but not too much. I loved the pecan flavor as well. And, of course, the cilantro is amazing. I do think it calls for too much olive oil, but that's easily fixed. I wouldn't every serve this as a main dish, but as a side this would work great. I think it would work best along side a chicken or fish recipe. Also, this makes a big batch. Next time I'll half it.

Source: AllRecipes Dinner Tonight, pg. 186

Southwest Pasta Salad

Ingredients:

1/2 lb bowtie pasta

1 14-oz can black beans, drained and rinsed

2 Roma tomatoes, diced or about 3/4 c. of halved cherry tomatoes *

1 large red, yellow, or orange bell pepper, diced

1/2 c. sliced green onions

1/2 c. frozen fresh corn **

zest from 2 limes

8 oz diced cooked chicken, optional

1/2 c Queso Fresco or Cotija cheese or grated jack, cheedar, or pepperjack

* I used 3 tomatoes

** I just used one can of corn

Dressing:

6 T. fresh lime juice (about 3 juicy limes) *

1/4 c. white wine or rice vinegar

4-5 cloves garlic, roughly chopped

1 1/2 t. chili powder

1 t. cumin

1/2 t. coriander

1/2 t. kosher or sea salt

2 t. sugar (add a touch more if your limes are extra sour/bitter)

3/4 c. canola oil

1/2 c. roughly chopped cilantro

* I got enough juice out of 2 limes

Recipe:

1. Place pasta in salted water until cooked. While it's cooking, prepare dressing.

2. Zest your limes and place the zest in a large salad bowl.

3. To prepare dressing: place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. Process until smooth. *

4. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

5. Salad: When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest.

6. Add black beans, tomatoes, diced pepper, green onions, corn, and chicken if desired.

7. Toss with dressing. Taste, and add additional salt and pepper to taste.

8. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

* My blender blade doesn't reach low enough to do this, so I just whisked it in a bowl and really chopped the cilantro.

Rating: 3.5 of 5

This is a good pasta salad. Much better than I expected it to be. I really liked it. The lime taste is pretty strong as is the chili powder/cumin. But, still really good. Be warned though, this makes a HUGE batch. As in it's lasted 2 adults lunch and dinner for 3 days and still have some left. A lot. We alternated shredded cheddar and Parmesan on top. Also, plain cheese quesadillas are an excellent side with this. Oh, and I really don't think you need that extra lime wedge. That would be TOO much lime....and I like lime.

Source: OurBestBites.com, Southwest Pasta Salad

Homemade Mac and Cheese

Ingredients:

8 oz. uncooked elbow macaroni

2 c. shredded sharp Cheddar cheese

1/2 c. grated Parmesan cheese

3 c. milk

1/4 c. butter

2 1/2 T. flour

2 T. butter

1/2 c. bread crumbs

1 pinch paprika

Recipe:

1. Cook macaroni according to the package directions. Drain.

2. In a sauce pan, melt butter or margarine over medium heat. Stir in enough flour to make a roux (butter flour mixture to thicken sauce). Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

3. Melt butter in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika. *

4. Bake at 350 degree for 30 minutes. Serve.

* Totally didn't do the last two steps. Just served the cheese sauce over noodles.

Rating: 2.5 of 5

So, I am not one who really likes mac and cheese. Ally, apparently, is. I didn't exactly cook this recipe the way it is supposed to be, but I figured the sauce over noodles would be just fine too. I didn't really like the sauce just because it didn't have a super strong cheddar taste....it was more Parmesan flavored. But, as long as Ally likes it I will make it. Daniel, surprisingly, couldn't care less for it!

Source: AllRecipes, Homemade Mac and Cheese

Baked Chicken-Bacon Alfredo

Ingredients:

8 oz. penne or bowtie pasta

1 recipe Alfredo Sauce or Guiltless Alfredo Sauce or a 16-0z jar

2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)*

6 oz. (1/2 pkg.) cooked bacon, chopped

1 14-oz. jar marinated artichoke hearts, drained and chopped

1/2 c. chopped green onions

1 c. shredded mozzarella cheese, divided

salt and pepper to taste

* I had a rotisserie chicken in the fridge and just used that.

Recipe:

1. Preheat oven to 350 degrees.

2. Prepare pasta according to package directions.

3. While pasta is cooking, prepare Alfredo sauce. When past is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

4. Transfer mixture to an 8x8" baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

**Definitely go to the OurBestBites website for some awesome fridge/freezer tips for this dish.**

Rating: 3.75 of 5

We really liked this dish. As I was making it I knew it was going to be good, but sometimes some recipes can throw a curve ball and be not as tasty as they smell. I was a little unsure of the artichoke hearts as I was making it, but I ended up really liking the extra little flavor they added. I know I complained about the Guiltless Alfredo Sauce in that rating, but it was good in this dish. Each flavor pulled through quite nicely.

Source: OurBestBites.com, Baked Chicken-Bacon Alfredo

Guiltless Alfredo Sauce

Ingredients:

2 c. milk

1/3 c. (3 oz)cream cheese

2 T. flour

1 t. salt

1 T. butter

3 garlic cloves

1 c. grated Parmesan cheese

Recipe:

1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth.

2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.

3. Then add milk mixture to the pan. Stir constantly for about 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

4. When it's nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Rating: 3 of 5

Surprise, surprise! A lower rating for an OurBestBites recipe. I don't think this is a bad recipe at all. It really is pretty good, I just prefer Michelle's Alfredo Sauce. I think I like her's better because it has a much stronger Parmesan taste.

Source: OurBestBites.com, Guiltless Alfredo Sauce

Mango Quinoa Salad

Ingredients:

2 c. cooked quinoa at room temperature, or chilled*

1 14-oz can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 cup)

4 T. red wine vinegar

3 T. extra virgin olive oil

1-2 T. fresh lime juice

kosher salt

freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Recipe:

1. Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.

2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Rating: TBD

I don't know why I didn't see this one at salad night! I really like mango and now that I know I like quinoa type pasta, I'm sure I would have liked it! Almost all of my most favorite ingredients are in this recipe! Definitely going to be trying this one....maybe when LaDon is out of town though.

Source: Shayla Taylor, From Our Best Bites

Acini Di Pepe Salad aka: Frog Eye Salad

Ingredients:

1 lb. Acini Di Pepe or Quinoa

1 c. Sugar

2 T. flour

1/2 t. salt

2 eggs, beaten

2 c. marshmallows (optional)

1 3/4 c. pineapple juice (from drained pineapple chunks, tidbits and crushed)

1 20-oz. can crushed pineapple

1 20-oz. can pineapple chunks

1 20-oz can pineapple tidbits

3 cans mandarin oranges

1 9- or 12-oz container of whipped topping

any additional fruit you wish to add (I could see strawberry slices being delicious...)

Recipe:

1. Cook macaroni (aka: acini di pepe) in boiling, salted water until tender. Rinse in cold water, drain and cool.

2. In saucepan combine sugar, flour, salt, beaten eggs, pineapple juice and marshmallows. Cook, stirring until thick and smooth. Cool.

3. Add the sauce to the noodles with the fruit. Chill in refrigerator. When ready to serve, add whipped topping and stir.

Rating: 3 of 5

So, growing up in the Mormon culture, I feel like Frog Eye Salad was at every ward activity. And honestly, I never tried it because the name grossed me out.....I mean, seriously...frog eyes? Anyway, one of the girls in our ward made this salad for our salad recipe night and I finally got up the nerve to try it. And guess what!? I actually liked it. The texture of the pasta took me a few bits to adjust to, but I really like whipped cream and mandarin oranges. I like it, but I don't think I will ever make this recipe because LaDon would HATE the texture of the salad. Sad:(

Source: Robyn Shelton

American Lasagna

Ingredients:

1.5 lbs lean ground beef

1 onion, chopped *

2 cloves garlic, minced

1 T. chopped fresh basil **

1 t. dried oregano

2 T. brown sugar

1 1/2 t. salt

1 29-oz can diced tomatoes

2 6-oz cans tomato paste***

12 dry lasagna noodles ****

2 eggs, beaten

1 pint part-skim ricotta cheese

1/2 c. grated Parmesan cheese

2 T. dried parsley

1 t. salt

1 lb. mozzarella cheese, shredded

2 T. grated Parmesan cheese

* Of course, I substituted with dried chopped onion ~1 palm full

** I just used dried basil

*** I didn't have any tomato paste, so improvised and just dumped in some spaghetti sauce. Close enough.

**** To cut prep time I used oven ready lasagna noodles. It means no cooking the noodles to make the soft before oven cook time. It's awesome. This allows the cook to skip Recipe step #4.

Recipe:

1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat.

2. Mix in basil, oregano, brown sugar, 1 1/2 t. salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes, stirring occasionally.

3. Preheat oven to 375 degrees.

4. **skip if using oven ready noodles** Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5-8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

5. In a medium bowl, mix together eggs, ricotta, Parmesan, parsley, and 1 t. salt.

6. Layer 1/3 of the noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese, and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over top.

7. Bake in the preheated oven for 30 minutes. Let stand 10 minutes before serving.

Rating: 4 of 5

Um...easy lasagna that doesn't take a long time to cook....apart from the 30-45 minutes of simmering. The recipe author suggested putting the lasagna all together the night before and letting the flavors blend and then cook it the next day. But, I thought the flavors were pretty strong and blended enough. It's a tasty lasagna with just a tad bit of sweetness. I really liked it. It makes a lot and is plenty for LaDon and company.

Source: iPad app for AllRecipes

Basil Pasta

Ingredients: (I actually don't know what the measurements are, so I'm winging it)

8 oz. angel hair pasta

3 T. butter *

2 T. basil

1/3 c. Parmesan cheese

* I actually like this better with olive oil instead of butter.

Recipe:

1. Cook pasta al dente. Drain. Add butter until melted.

2. Add basil and Parmesan cheese.

3. Serve alone as a side or under a delicious sauce!

Rating: 3.7 of 5

I like this pasta a lot, but I don't think it does that much for LaDon. It's easy and feels pretty light as long as you don't go too heavy on the butter. Delicious under Corn Sauce Spaghetti.

Source: Vickie Roy's own concoction

Corn Sauce Spaghetti

Ingredients:

1 can Italian diced tomatoes

1 can corn

1 can cooked chicken (like the fatty ones from Costco)

2-3 T. olive oil

small palm full of onions

4 shakes of garlic, minced

3 T. Italian seasoning

Recipe:

1. Dump all ingredients into a saucepan. Bring to a boil and continue boiling 3 minutes while stirring.

2. Turn to medium heat and let sit for 5 minutes.

3. Serve on top of Basil Pasta.

Rating: 4 of 5

This was a good one. I think maybe 1/2 to 3/4 can of corn would be better, but I like corn. I would make this again.

Source: my own concoction

Alfredo Sauce

Ingredients:

1/4 c. butter

1/4 c. flour

1 c. milk. Will add up to 2 cups more as it cooks

1 chicken bouillon cube

1 clove garlic, minced

1/4 t. salt

1/4 t. pepper

1/3 c. Parmesan cheese

Recipe:

1. Combine butter and flour in a saucepan over medium heat until they combine to a ball.

2. Add milk, bouillon, garlic, salt, pepper, and Parmesan cheese. Stir constantly with a wire whisk until flour and butter are smooth.

3. Continue adding milk until the sauce is desired consistency. Check spices as well.

4. TASTE, then add more salt, pepper, garlic and Parmesan if needed due to increase in milk.

Rating: 4 of 5

I love this recipe. I love that it's so easy, that all the ingredients are on hand, that it's a little different every time, and that it goes well with so many dishes. My favorite way to have it: dipping sauce for Amy Merrill's Bread sticks. Which reminds me, I need to cook those soon and add it to the database because those are good. Anyways, versatile and quick. Love it!

Source: Michelle Knebel

Bow Ties with Sausage, Tomatoes, and Cream

Ingredients:

1 12-oz package bow tie pasta

2 T. olive oil *

1 lb. sweet Italian sausage, casings removed and crumbled **

1/2 t. crushed red pepper flakes

1/2 c. diced onion

3 cloves garlic, minced

1 28-oz can Italian-style plum tomatoes, drained and coarsely chopped ***

1 1/2 c. heavy whipping cream

1/2 t. salt

3 T. minced fresh parsley

* I didn't use the olive oil at all.

** I just bought a package of Italian sausage, browned and drained it.

*** Bought a can of Italian-style diced tomatoes and didn't drain.

Recipe:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water for 8-10 minutes or until al dente; drain.

2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly browned. Stir in onion and garlic and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, about 8-10 minutes.

3. Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

Rating: 4.5 of 5

We loved it! The red pepper adds a nice little kick. The cream sauce is perfect. It's just really good. And best of all, it's served with "butterfly noodles."

Source: AllRecipes: Dinner Tonight, p. 186

Braised Balsamic Chicken

No, this food has not been eaten yet. Just cut up a little.

Ingredients: **I halved the recipe**

6 skinless, boneless chicken breast halves

ground black pepper to taste

1 t. garlic salt

2 T. olive oil

1 onion, thinly sliced *

1 can diced tomatoes, undrained

1/2 c. balsamic vinegar

1 t. dried basil

1 t. oregano

1 t. rosemary

1/2 t. dried thyme

*The usual dried chopped onion substitute.

***TIP: Italian Seasoning usually is a combination of the above ingredients. The type of Italian Seasoning I buy has just oregano and thyme. This might save you a trip to the store!***

Recipe:

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet and brown the onion and seasoned chicken breasts.

2. Pour tomatoes and balsamic vinegar over chicken and add basil, oregano, rosemary, and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

3. Serve on rice or pasta.

Rating: 3 of 5

This was a pretty good recipe. We ate the chicken on spaghetti noodles. The chicken turned out pretty tender, but we aren't a huge strong balsamic-taste fans. That being said, I liked enough to make it again some day. I honestly don't think seasoning the chicken does a thing since I couldn't taste the pepper or the garlic salt, but whatever!

Source: AllRecipes: Dinner Tonight, pg. 131

Cheesy Italian Tortellini

Ingredients:

½ lb ground beef

½ lb Italian sausage, casings removed

1 16-oz jar marinara sauce

1 14.5-oz can Italian-style diced tomatoes, undrained

1 9-oz package refrigerated or fresh cheese tortellini

1 c. shredded mozzarella cheese

½ c. shredded Cheddar cheese

Recipe:

1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high hear until browned. Drain.

2. Combine the ground meats, marinara sauce, and tomatoes in a slow cooker. Cover, and cook on low for 7-8 hours.

3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on low, or until the tortellini in tender.

Rating: 3 of 5

This really was a good recipe. We just thought there was too much meat. I also prefer the Italian sausage taste to beef, so I think next time I will double the batch and only use 1 lb. of Italian sausage. I've come to discover that tortellini is not my favorite pasta. I would also try using cheese ravioli next time.

Source: Allrecipes, http://allrecipes.com/Recipe/Cheesy-Italian-Tortellini/Detail.aspx