I made dinner for 9 of us last night and this was a hit, although the Italian seasoning I used was a little spicy for the kids.

1 box mini-penne (can substitute whole wheat)
1 24 oz. jar Prego spaghetti saucse
5 cups shredded mozzarella cheese
1 tsp. Italian seasoning
1 cup diced peppers (I used red, yellow and orange)
1 small can sliced black olives
1 small can mushrooms
Pepperoni
1 can Pillsbury garlic breadsticks
Parmesan cheese

Cook pasta for 7 minutes until al dente.  Drain well.
Mix pasta, sauce and 3 cups of mozzarella in large bowl.
Spray non-stick spray in large casserole dish and spoon mixture into dish.
Spread 1 cup mozzarella over casserole.
Sprinkle mushrooms and olives over top.
Use remaining 1 cup mozzarella and spread over mushrooms and olives (or any other toppings)
Top with Pepperoni and sprinkle with parmesan.

Bake at 350 for 15-18 minutes.
Add garlic breadsticks around perimeter of casserole (twist 2 times before placing them).
Bake at 350 for 15 minutes.

YUMMY!

We served with salad and margaritas (milk for the kids).  You can use different pizza toppings and make a 1/2 and 1/2 to accommodate people's tastes.  It is a wonderful recipe.

   

M&E Chicken Tortilla Soup is a favorite in our house.  Below is a "clone" that I'll be trying today:

In a large stockpot combine and whisk together until smooth:
2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.
2 cans (15 oz each) chicken broth

Add:
1 (15 oz.) can diced tomatoes
1 cup Pace brand medium salsa
1 (4.5 oz) can Ortega green chiles
1 medium onion, chopped
1/4 cup fresh,chopped cilantro
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
Salt and pepper to your taste

Bring to a full boil, reduce heat and simmer for 1 hour.

Add:
4 cooked chicken breasts, cut into small chunks
Simmer another hour.

While soup is simmering, make your soup toppings:
Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred 1/2 lb. longhorn style colby cheese

Ever since I started making my own guacamole, I have a really difficult time eating anything from a store.  Many mexican restaurants get it right, but I'm still a bit partial to homemade.

1-2 ripe* avocados.  Peel and pit.  Cube (for easier mashing).
Sea salt** - I turn the salt grinder 3 times for 1 avocado and 5-6 for 2.
With a fork, I mash the avocado and sea salt together.  The salt helps create a smoother consistency.

Cilantro - chopped ** (or cilantro paste)
Lime juice (1/4 lime, squeezed)

Mix.

Roma tomatoes - diced**
Red onion - diced**
Jalapeno pepper - diced **

Stir gently until ingredients are mixed well. 

Serve.

If I prepare this in advance, I put it in a container and use shrink wrap and seal getting all of the air out.  Otherwise, the guacamole turns brown.


*Using a "ripe" avocado is key.  It is difficult to get a ripe avocado in Ohio.  Usually, I plan ahead, and buy the avocados a day or two in advance.  I squeeze the avocado gently.  It needs to be slightly soft, but not too soft.  Hard avocados don't peel well and are not very flavorful.

**Amounts of these ingredients varies on how you prefer your guacamole -- full of flavor, less cilantro, less "hot."  When making it for kids, I leave out the jalapeno.

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch 

Roasts simplify my life, like this one:

Roast Pork Loin with Garlic and Rosemary

On the menu for lunch today:

2 Tbs. butter
1/4 cup diced onions
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
12 oz. processed cheese, cut into small pieces (Velveeta)
1 1/2 cups frozen chopped broccoli, thawed
Salt and pepper to taste

In large saucepan, melt butter over M/H heat.  Add onions, cook and stir until tender.  Stir in flour and cook 5 minutes, stirring often.  Stir in broth and milk. Bring to a boil, reduce heat.  Cook and stir for 3-4 minutes or until thickened.  Stir in cheese, stirring until cheese melts.  Stir in broccoli, heat through, stirring occassionally.  Add salt and pepper to taste.  Serve hot.