Dichotomy - is your mozz chicken this one?: 4 boneless skinless chix breasts 1 8 oz package fresh sliced mushrooms 1 jar spaghetti sauce 2 cups mozzarella cheese Place breasts in bottom of baking dish. Top each breast iwth mushrooms. Pour sauce over top. Bake at 350 for 35 minutes. Place cheese over the chicken breasts, bake for 10 more minutes. Serve over pasta?
Chicken Mozzarella (Credit Campbells Homemade in Minutes Original recipe 4 skinless boneless chicken breast halves 1 can (10.5 oz condensed tomato soup ½ teaspoon italian seasoning ½ teaspoon garlic Powder ¼ cup shredded mozzarella cheese 4 cups hot cooked corkscrew macaroni (about 3 cups uncooked) Place chicken in 2 quart shallow baking dish, mix soup, Italian seasoning and garlic powder, spoon over chicken and bake @ 400 degrees or until chicken is no longer pink Sprinkle cheese over chicken, remove, stir sauce, serve with macaroni. How I do it 40 ozs condensed tomato soup 3 to 4 teaspoons italian seasoning 3 to 4 teaspoons garlic powder 4 skinless boneless chicken breast halves Mix soup garlic powder and Italian seasoning in deep baking dish, arrange the chicken in the dish making sure it’s covered, poke the chicken with a fork all over to get the sauce to run into the breast, cover with foil and cook for 40 to 50 minutes. I use ½ quart containers for each chicken breast and get as much of the left over sauce in each as will fit. When I serve this meal I start boiling the (whole whet) noodles and microwaving the chicken. 1 breast will fill up 2 children. Usually I serve with a side of corn or green beans. Dinner ready in 15 minutes max Zesti Ziti (Credit Campbells Homemade in Minutes) Original recipe 1 lb Italian sausage cut into ½ pieces 1 largon onion chopped 1 medium green pepper diced 1 jar (28 ozs) prego three cheese pasta sauce 4 ½ cups hot cooked medium tube macaroni In medium skillet over medium heat cook sausage onion and pepper until the sausage is no longer pink. Pour off fat. Add pasta sauce, heat to a boil, serve over macaroni, top with grated parmesean cheese. How I Do it 2 lbs Italian sausage (I buy mine at a meat market but you can buy jimmy deans right off of the shelf. I’ve found that brand doesn’t really matter with this recipe unless you want spicy then you can buy spicy Italian) 4 large green peppers 1 large sweet onion (if it’s a MONSTER if not go with 2 mediums) 2 large red peppers 2 to 4 cloves of garlic 1 jar prego three cheese pasta sauce 1 jar prego chunky garden (I keep a jar in reserve of the chunky garden in case I don’t think I’m getting the coverage I need) I cut the onions, peppers, into strips and feed them into my food processor. I prefer mine chunky but the kids like the sauce smooth so, when the processor is full I take the slicing blade off and screw the (don’t know what it’s called but it’s the bottom blade into whatever veggie I’m dismantling, run on high until all the chunkiness is gone. Lather rinse repeat until all veggies are at proper consistency. I let this drain in a colander in the sink over the disposal. In my mini food processor I thoroughly dice 2 to 3 cloves of garlic and set aside (Garlic powder can be subbed) I have a large lobster type pot so at this point I put about 2 tablespoons of olive oil in and use a paper towel to cover the bottom and sides, set on medium high, and dump in the sausage and veggies (wait on the garlic for a bit). I stir frequently with my ‘spatula’ (actually my outdoor grilling monster) until the sausage is no longer pink. Then pour this into a colander over the disposal side and let it sit for 5 or 10 minutes stirring occasionally. After 10 minutes the whole lot goes back into the pot and back on the heat. Mix in 2 jars of pasta sauce and stir thoroughly. If it looks like enough pasta sauce to meat ratio you’re probably good but I usually go 2 ½ to 3 jars. After it’s boiled once turn the heat down to simmer. At this point I put in half of my garlic, stir, and give the nose test. I want a ‘hint’ of garlic on the air. If it needs more I add in bits until JUST right. Sometimes I use Italian seasoning in the same way. This is a fun recipe for me because I’m always experimenting with it. This usually will fill 8 ½ quart containers and is served over various types of whole wheat noodles with some vegetable side. When I come home, again, I boil the noodles and nuke the sauce on high for 3.5 minutes. I break it up (because it’s still frozen in the middle) and nuke for 3.5 more minutes, repeat until done. When the noodles are done I drain them in a colander, put back in the pot, and pour in the ziti. If I’m feeling generous I throw an handful of grated cheese in the mix to give it more flavor. Mix well and serve with corn usually. I’ll have more later but I’d like to hear what you ladies think of these when you try them. The great thing about them is that I can do them concurrently be done in 2.5 hours max and have the house fed for a week
I'll be completely honest with you. I don't know if I would even eat something made ahead and put in the freezer. I'm picky even about store bought meat that is frozen at my home. If I didn't purchase it that week, I'm not eating it. I have looked at a lot of these recipes and they all look great. I may have to give this a trial run and see what happens.
