Crock Pot Lasagna

1 Jar of spaghetti sauce
1 lb ground beef
1 jar small curd cottage cheese
6-7 uncooked lasagna noodles
4 c. shredded mozzarella cheese
1 can stewed tomatoes

First, pour the spaghetti sauce into a bowl and add 1/3 cup of water to it. Grease the inside of your crock pot with cooking spray. Brown ground beef in a skillet, and then add the entire bowl of cottage cheese & stewed tomatoes to it. Stir. Start layering in the crock pot in order- sauce, beef/cheese/tomato mixture, noodles (uncooked- you will want to break them up into pieces and spread evenly across), sauce, and then cheese. Keep layering until you have used all of your beef mixture. Top with cheese last. Sprinkle italian seasoning on top. Turn the crock pot on low for 4.5 hours.

Creamy Alfredo Sauce

1/2 c. butter
1 pkg (8oz) cream cheese
1 c. half and half (I just use milk)
1/3 c. parmesan cheese
1 t. garlic powder
pepper to taste

In a medium sauce pan melt the butter. Once the butter is almost melted, cut the cream cheese into 4 pieces, and put them into the sauce pan (melts quicker in smaller pieces.) Once the butter and cream cheese are mixed well together add the half and half (or milk,) parmesan cheese, garlic powder, and then shake pepper on top to taste. Stir all together until well mixed. Once all the ingredients are mixed together and heated turn off the burner and set aside so the sauce can thicken up. Stir every few moments. Pour over your favorite pasta, and warm breadsticks are amazing to dip in the extra sauce! (You can also use this as the sauce on an alfredo pizza)

Chicken Parmesan

4 boneless/skinless chicken breast halves
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
2 T butter
1 3/4 c. spaghetti sauce
1/2 c. mozzarella
1 T grated parmesan
1/4 c. chopped fresh parsley
flour

Using the palm of hand or a meat pounder, flatten the chicken to an even thickness. Roll chicken in flour on both sides and then dip the chicken into the egg, and then the crumbs to coat it. In a skillet over medium heat, let the butter melt. When melted and hot, brown the chicken on both sides. Add the spaghetti sauce. Reduce heat. Cover. Simmer for 10 minutes. Sprinkle with cheeses and parsley. Cover, simmer 5 more minutes, or until the cheese melts. Can serve over pasta. Serves 4.

Chicken Pasta Salad

1 (12 oz) pkg bowtie pasta (cooked)
1 (12 oz) pkg spiral pasta (cooked)
6 chicken breasts cooked and diced
4 green onions chopped
1 (8 oz) can drained mandarin oranges
1 (16 oz) can drained pineapple tidbits
2 diced celery stalks
craisins
2 c red grapes, halved
1 c. mayonnaise
1 (16 oz) jar Krafy Coleslaw Dressing

Mix all ingredients together, chill. Serve!

Authentic Italian Creamy Tomato Sauce

2 T olive oil
3 (29oz) cans of tomato sauce
1 clove garlic
1 t basil
1 pint heavy cream
1 T butter
7 oz gouda cheese
3 medium onions chopped
dash of chili pepper
dash of salt
pasta for 10 servings
grated Parmesan cheese

In olive oil and butter, saute' the basil, chili pepper, onion, garlic and salt until the onion is tender. Add tomato sauce and cook until the flavors combine (at least 20 minutes; longer = better.) Add Gouda cheese and stir until it is melted. Add the cream and remove from heat. Serve over the pasta and top it with Parmesan

White Pasta Sauce (Saucy Meatballs)

I love this recipe, we use it all the time with meatballs and pasta, good for beef stroganoff!

1/3 c. Milk
1/8 t. ground nutmeg
1 can cream of chicken soup
1/2 c. sour cream

Mix milk, nutmeg, and soup and heat to boiling. Stir occasionally. Reduce heat when boiling. Cover and simmer for 15 minutes. Stir in sour cream. Heat through. Serve (this would be where you mix the ground beef into it, or just pour it over the noodles and meatballs)