Three Cheese Manicotti

Ingredients
225 g manicotti 1/2 lb
5 ml olive oil 1 tsp
250 ml onions, chopped 1 cup
250 ml plum tomatoes, chopped 1 cup
250 ml green pepper, chopped 1 cup
2 cloves garlic, minced 2
3 skinless & boneless chicken breasts, cooked & diced 3
170 g mozzarella cheese 6 oz
250 ml ricotta cheese 1 cup
1 egg, lightly beaten 1
175 ml parmesan cheese, grated 3/4 cup
125 ml basil leaves, chopped 1/2 cup
2 ml salt 1/2 tsp
.5 ml pepper 1/8 tsp
750 ml marinara sauce 3 cup

Cook manicotti according to package directions; rinse with cold water and drain.

Heat oil in large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often or until vegetables are softened.

In a large bowl; mix vegetables, chicken, mozzarella, ricotta, egg, 1/2 cup (125 ml) parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup (125 ml) mixture.

Pour 1/2 of the marinara sauce into lightly greased 9 x 13 inch (23 x 33 cm) baking dish. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining parmesan. Bake, uncovered in preheated 350 F (180 C) oven for 30 minutes or until manicotti is heated through and sauce is bubbling.

Dreamfield's Chicken Pasta

1/2 box Dreamfield's Penne, cooked
2 large chicken breasts, cut in big chunks
1 med onion
1 jar pasta sauce of your choice (I used Vodka Sauce)
Garlic (I used Trader Joe's Dried Roasted Garlic)
Container full fat ricotta cheese
Shredded mozerella cheese
Shredded Parmesan cheese

Satue the onion until transparent in oil of your choice. Add garlic & mushroom & cook until soft. Add chicken & cook until just cooked through. Add sauce & simmer until heated. Add pasta, then pour in a 9X13 dish. Drop the ricotta in chunks, and bury in the pasta. Top with cheeses, then bake at 350 degrees until bubbly (about 15 minutes). I had about an inch of cheese on top! It was yummy.

Chicken with or without pasta

start a pot of water for pasta and cook to your liking

slice the chicken thin, like a scallopini style and saute it with a bit of olive oil and butter (the olive oil helps with being able to increase temp without burning the butter) and garlic and some chopped pieces of bacon--season to taste

pull chicken out of the pan and place on a plate
fry the bacon crispy but not burnt--place on a plate

pour a bit of white wine or cooking sherry (or a combo of both) into the sauce pan and simmer some of the alcohol out of it.

add some mushrooms and saute them down
add some lemon juice to taste--cook it down while stirring for a few minutes
add some heavy cream and bring to a simmer (watch out if it boils over, it's messy) while constantly stirring (if you add the cream right after the lemon juice, it will curdle, so you have to give it a bit of time)

add the bacon back in and reduce the cream sauce down until thick

add the chicken back into it --saute to warm it up and serve over pasta

Thai Noodle Salad

INGREDIENTS
6 oz. dried vermicelli Dreamfeilds
1/4 cup low-sodium soy sauce
1/4 cup low-sodium vegetable broth
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper
1-1/2 cups cooked chicken, shredded or chopped
1 red sweet pepper, seeded and cut into thin strips
3 green onions, cut diagonally into 1/2 inch pieces
1/4 cup fresh cilantro, chopped
1 lime wedges for garnish

DIRECTIONS
1. Cook vermicelli according to package instructions, drain and set aside.
2. In a medium saucepan, combine soy sauce, broth, peanut butter, lime juice, ginger and crushed red pepper. Cook over medium-low heat until peanut butter is melted.
3. Add cooked pasta and toss to coat evenly.
4. Stir in cooked chicken, sweet red pepper, green onions and cilantro.
5. Serve with lime wedges.

MAC AND CHEESE

8 oz. Dreamfield's elbow macaroni
2 cups grated sharp cheddar cheese (1/2 lb.)More if wanted
1/4 cup butter
1/4 cup flour
2 cups milk (I use lactose free)
1 tsp. salt
1/8 tsp. pepper
Preheat oven to 375 degrees.
Cook macaroni as package label directs; drain.
In a 1/1/2 quart shallow baking dish, alternate macaroni (in 2 layers) with 1 1/2 cups cheese (in 2 layers); set aside.
Meanwhile, prepare sauce:
Melt butter in medium saucepan; remove from heat.  Blend in flour; gradually stir in milk, then seasonings.  Bring to boiling, stirring; boil 1 minute.
Pour sauce over macaroni and cheese in casserole.  Top with remaining cheese and sprinkle with paprika.
Bake 20 to 30 minutes, or until cheese is melted and browned.