Chicken Milano

Meatless Lasagna

Olive Garden Zuppa Toscana Soup

• Olive Garden Zuppa Toscana Soup
• Recipe from copykat.com
• 
  
• 1 pound sweet or hot Italian sausage links
• 2 large russet potatoes, peeled, cut in half lengthwise, then sliced 1/4-inch thick
• 1 large onion, chopped
• 2 (14.5-ounce) cans chicken broth
• 1 quart water
• 2 garlic cloves, minced
• 1/4 cup Oscar Mayer Real Bacon Bits (1/2 can)
• Salt and pepper
• 2 cups chopped fresh kale or Swiss chard
• 1 cup heavy cream

Instructions

Preheat the oven to 300 degrees F. Put the sausages in a baking pan and roast for about 30 minutes, until cooked through. Drain on paper towels and cut into slices.

Place the potatoes, onions, chicken broth, water, and garlic in a pot and cook on medium heat until potatoes are done. Add the sausage, bacon, and salt and pepper to taste and simmer for another 10 minutes. Turn the heat to low. Add kale, the cream, and more water, if necessary. Heat thoroughly and serve.

BBQ Chicken Pizza

*this picture was taken by the pioneerwoman.com which makes the pizza the same way but with homemade crust and only using mozzarella cheese.

*after eating at a friend's house and asking how she did her pizza crusts, I've changed how I do things. I use a bread stick recipe and roll it out (I like it a little thicker, the hubby likes thinner). Then I cook it as if it were bread sticks. Then I add all my toppings on top and broil until cheese is melted and starting to brown on top.

BBQ Chicken Pizza

Recipe from foodnetwork.com

1 Tbsp olive oil

1/2 lb chicken tenders (I cut up breasts)

2/3 Cup bbq sauce

Flour, for dusting surface

1 pkg pizza dough (pillsbury classic), I used this recipe

3/4 Cup shredded Gouda

1 Cup shredded mozzarella

3/4 Cup shredded Parmesan

1/2 medium red onion, thinly sliced (I used much less)

3 Tbsp chopped fresh cilantro leaves (I forgot to use)

Preheat oven to 400.

Heat in oil a large skillet over medium high heat. Add chicken and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over a cup. In a small bowl, toss chicken with 2 Tbsp BBQ sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan (I just made a few circular pizzas with the homemade dough). Spread remaining BBQ sauce evenly over pizza dough. Sprinkle cheeses, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Chicken and Shrimp Carbonara (Olive Garden)

Chicken and Shrimp Carbonara

Recipe from food.com

Chicken and Shrimp

1/2 Cup olive oil

1/2 Cup hot water

1/2 Tbsp italian seasoning

1/2 Tbsp garlic, chopped

1 lbs chicken strips

1/2 lb shrimp (or use 1 1/2 lbs chicken)

Whisk olive oil together with hot water, seasoning and chopped garlic. Add the chicken and shrimp. Cover and refrigerate for at least 30 minutes.

Sauce

1/2 Cup butter

3/4 tsp garlic, chopped

1 1/2 Tbsp flour

1/2 Cup parmesan cheese, grated

2 Cups heavy cream

2 Cups milk

1/8 Cup bacon, cooked and crumbled

1/4 tsp black pepper

Melt butter in a large sauce pan over medium heat. Add garlic and bacon bits. Saute for 5 minutes, stirring frequently. Add flour, parmesan, heavy cream, milk, bacon, pepper and salt.

Use a whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Noodles

2 (7 oz) boxes pasta (spaghetti, linguine, etc.)

1/8 tsp salt

Cook noodles until al dente.

Topping

1 1/2 Tbsp romano cheese, grated

1 1/2 Tbsp parmesan cheese, grated

1 Cup mozzarella cheese, shredded

1/4 Cup panko

3/4 tsp garlic, chopped

3/4 tsp butter, melted

1 Tbsp parsley, chopped

3/4 Cup roated red peppers, cut into small strips

1/8 Cup bacon bits

Set roasted red peppers and bacon bits to the side. Combine romano, parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.

Preheat large skillet. Add chicken and shrimp to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165 for chicken and 155 for shrimp.

Stir chicken and shrimp and sauce together until well blended.

Place hot, precooked pasta on a larger serving platter. Top with chicken and shrimp sauce. Evenly distribute topping over top of chicken and shrimp. Place in broiler until top is golden brown. Serve immediately.

Balsamic Glazed Steak and Pasta

Balsamic Glazed Steak and Pasta

Recipe from tastyplanner.com

Adapted by Tyson

Steaks

2-3 Thin cut steaks

2 Tbsp olive oil

Salt

Course ground pepper

Pasta

1 Lb bow tie (or any) pasta

1 box Beef Broth (or use beef bouillon cubes in the water)

Balsamic Sauce

1/4 Cup balsamic vinegar

1/4 Cup olive oil

2 Tbsp Dijon mustard (yellow mustard works fine)

1 Tbsp parsley, roughly chopped (or 1 tsp dried)

2 Cloves garlic, minced

1 tsp rosemary

1/2 Tbsp Worcestershire sauce

1 tsp sugar

Toppings

1 Sliced green onion

Feta cheese

Sprinkle steaks with salt (liberally) and pepper. Put 2 Tbsp olive oil into a frying pan and heat the pan on high until steaks are hot enough to sear. Place steaks in frying pan until seared on both sides (doesn't take long so be careful) and cook until cooked the way you like. If steaks are a little thicker you could put them in the oven. Slice steaks into thin strips.

Bring beef broth to a boil and add pasta. Cook until al dente. Strain.

Add in all sauce ingredients except parsley (if using fresh) into a small sauce pan. Heat sauce up to a very light boil (whisk constantly), turn heat down until everything is mixed and homogenous.

Once noodles are cooked, Place some noodles on a plate/bowl and add steak slices on top. Drizzle sauce on top. Add green onions and feta cheese.

Chicken Gnocchi Soup (Olive Garden)

Chicken Gnocchi Soup (Olive Garden)

Recipe from CopyKat.com

4 Tbsp butter

1 Tbsp olive oil

1 Cup onions, diced

2 Cloves garlic, minced

1/2 Cup celery (2 stalks), sliced

4 Tbsp flour

1 Quart half and half

1 14-oz Can chicken broth

1 Cup carrots (2 carrots), shredded

1/2 tsp Thyme

1/2 tsp parsley

1 Cup shredded cooked chicken

1 lb gnocchi cooked

1 Cup fresh spinach, coarsely chopped

Fresh ground Parmesan cheese (optional)

Saute onions, garlic, and celery with butter and oil over medium heat until softened and translucent. Add flour and let thicken for 1 or more minutes. Add half and half 1/4 at a time. Add chicken broth, carrots, thyme, parsley, and chicken. Combine. Then add gnocchi. Simmer for 20 minutes. Add spinach just before serving. Top with Parmesan.

Chicken Cacciatore

*Our Best Bites suggestion: White cooking wine is DEFINITELY better than juices but as a note, don't go cheap on cooking wines when you buy them. (I used grape juice.)

*I am going to put they way I cooked it below the real recipe. I didn't want to use the slow cooker and dirty another dish. It worked fine. I dunno, maybe if I had used the cooking wine and the slow cooker this recipe may have been higher rated.

Chicken Cacciatore

Recipe from Our Best Bites

1 lb. chicken breasts or breasts and thighs, cut up

1/4 cup white flour

1 tsp. salt

1 tsp. black pepper

1/2 cup olive oil

1 onion, roughly chopped

5-6 cloves or garlic, peeled and crushed or halved

1 6-oz can tomato paste

1 cup white wine, white cooking wine, or apple or white grape juice

1 1/2 cup chicken broth

1/4 tsp thyme

1/4 tsp marjoram

1/2 tsp salt (omit if using wine)

1 bay leaf

1 cup sliced mushrooms (or more)

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat. When oil is hot, add onions and garlic and onions and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon and transfer to blender. Increase heat to medium-high.

In a large Ziplock bag, combine flour, 1 tsp salt and 1 tsp pepper. Add chicekn pieces, seal bag, and shake to coat pieces with flour. Dump the entire back into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under oil.

While chicken is draining, add wine, chicken broth, tomato paste, thyme, and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3 1/2 to 4 hours. When you have about 1/2 hour to go, add the mushrooms and the chopped green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta.

*My Cooking Instructions

In a large frying pan or wok add oil and saute onions and garlic pieces. Then transfer to blender. Increase heat to medium high.

Combine flour, salt, and pepper into a Ziploc bag. Add chicken and shake to coat pieces with flour. Dump the entire bag to the hot pan and stir quickly to prevent form sticking together. Saute until chicken is golden, but not entirely cooked through.

Add mushrooms and green pepper and continue sauteing until chicken is cooked through and vegetables are crisp/tender.

To the onions and garlic pieces in the blender add wine, chicken broth, tomato paste, thyme, and marjoram. Blend until smooth. Place sauce and bay leaf into pan with chicken and veggies. Heat until sauce is heated and begins to bubble. Cover, turn down heat to simmer, and let simmer for 20 minutes (or longer). Serve over pasta.

Lasagna

Lasagna
Recipe from Brittany Graham

1/2 lb ground beef
1 clove garlic, minced
1/2 onion, diced
1 jar pasta sauce
1 1/3 cup cottage cheese
1 egg
1 1/2 cup mozzarella cheese, shredded
9 lasagna noodles, uncooked

In a 9x9 baking dish, pour 1 cup of pasta sauce (or just enough to cover the bottom) of the pan. In a frying pan add ground beef, garlic, and onion. Cook until meat is brown. Add the rest of the pasta sauce to the meat mixture. In a small bowl, mix together cottage cheese and egg.

Layer in the baking dish:

3 noodles
1/3 of meat sauce mixture
1/2 of the cottage cheese mix
1/3 of mozzarella cheese
3 more noodles
1/3 of meat sauce
rest of cottage cheese mix
1/3 of mozzarella cheese
3 more noodles
rest of meat sauce
rest of mozzarella
Parmesan cheese

Bake covered at 350 for 1 hour. Take off cover and cook for another 10 minutes. Take out of oven and let sit for 15-30 minutes before serving.

Chicken Cordon Bleu

*A side note from me...I LOVE chicken cordon bleu...but I don't like hammering the chicken...it kind of grosses me out and makes me feel like the chicken is more like a real chicken and not just a piece of something to cook and eat.

Chicken Cordon Bleu
Recipe from the Taste of Home cookbook

4 Boneless, skinless, chicken breast halves
2 Tbsp butter, softened
1 tsp dried thyme
4 thin slices fully cooked ham
4 thin slices Swiss cheese
8 bacon strips
2 eggs
1/2 cup milk
1/2 cup flour
3/4 cup dry bread crumbs
1/2 tsp garlic powder
1 tsp dried oregano
1/4 cup shredded Parmesan cheese

Flatten chicken to 1/8 in thickness; spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and Swiss cheese; roll up tightly. Wrap each with two strips of bacon and secure with toothpicks. In a shallow bowl, beat eggs and milk. Place flour in another bowl. Combine the bread crumbs, garlic powder, oregano, and Parmesan cheese. Dip each chicken roll-up in egg mixture, then coat with flour. Dip each again in egg mixture, then coat with crumbs. Place on a greased baking sheet. Bake, uncovered, at 350 for 40-45 minutes or until chicken juices run clear. emove toothpicks before serving.

Tomato Rice Pilaf

*I changed this up a bit, what I changed I'll put in parenthesis next to it, including cooking instructions.

Tomato Rice Pilaf
Recipe from the Taste of Home Cookbook

2 tsp butter
1/2 cup uncooked long grain rice (1 cup rice)
1 small onion, sliced (1/2 medium onion)
1 1/4 cups chicken broth (1 can broth)
2 Tbsp chopped green onion (1 chopped green onion)
2 Tbsp chopped tomato (cut up until looked good)
2 Tbsp minced fresh parsley

In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. (I stuck the butter, rice, onion, and chicken broth in the rice cooker and cooked like normal rice.) Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. Cover and cook on high for 13-15 minutes or until liquid is absorbed. stir in the green onion, tomato and parsley. (Once rice was cooked I just added the green onion, tomato, and parsley.)

Meatballs with Cream Sauce

*This recipe was worth it just to see how much Eden LOVED these. She ate several and kept asking for more.

Meatballs with Cream Sauce
Recipe from the Taste of Home cookbook

1 egg, lightly beatne
1/4 cup milk
2 Tbsp ketchup
1 tsp Worcestershire sauce
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/4 cup minced fresh parsley
1 tsp salt
1/4 tsp pepper
1 1/2 lbs lean ground beef
3 Tbsp flour

Cream sauce:
2 Tbsp butter
2 Tbsp flour
1/4 tsp dried thyme
Salt and pepper to taste
1 14-oz can chicken broth
2/3 cup heavy whipping cream
2 Tbsp minced fresh parsley

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2 in balls. Roll in flour, shaking off excess. Place 1 in. apart on greased cookie sheet. Bake uncovered at 400 for 10 minutes. Turn meatballs; bake 12-15 minutes longer or until meat is no longer pink.

Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.

Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

Pepper-Chicken Pasta

*Can substitute with any veggies you like.

Pepper-Chicken Pasta
Recipe from Macie Stratton

1 (16 oz.) pkg. fettucini (or any noodle you like)
1/4 c. olive or vegetable oil
3 chicken breasts, cut into strips
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
1 green bell pepper, cut into strips
1 onion, cut into chunks
2 c. fresh mushrooms, sliced
salt-free herb seasoning (to taste)
grated parmesan cheese (not the powdered kind)

Prepare noodles according to package directions; drain. In a large skillet, heat oil; add chicken, peppers, onion, mushrooms and seasoning. cook and stir over medium heat until chicken is cooked through. Add hot cooked noodles and desired amount of parmesan cheese. Toss to coat.

Crockpot Lasagna

*This is a pretty basic lasagna recipe but done in a slow cooker. Why I like this? You don't have to pre-cook the noodles. I just don't enjoy trying to mess with the cooked noodles. I also use pre-cooked, frozen ground beef. I'll often take a whole package of ground beef, cook it all up and then split it to the amount needed. Then I'll label and freeze the rest. Makes it easy for this cause in the morning you don't have to even take out the skillet and brown the meat.

Crockpot Lasagna
Recipe from Macie Stratton

1 lb. Ground beef, cooked
4-5 Cups spaghetti sauce
8-10 Lasagna noodled, uncooked
1 Egg
24 Oz. cottage cheese
2-3 Cups mozzarella cheese or Italian blend, shredded

Combine ground beef and spaghetti sauce in bowl. Combine egg and cottage cheese in another bowl. Layer sauce, noodles, cottage cheese mixture, cheese. Repeat layers. Cover and cook on high 4-5 hours or on low 6-8 hours.

Chicken Alfredo Pizza and Pizza Dough Recipe

Chicken Alfredo Pizza
Recipe from Liz Cox

Pizza Crust (only use 3/4 of dough and use the rest for bread sticks):

1 Tablespoon yeast
1 teaspoon sugar
1/2 teaspoon salt
1 Cup water
2 Tablespoon oil
3 cups flour
Italian seasoning and fresh garlic (optional)

Mix ingredients together, rise once in a warm place. Spray pizza stone or pan with pam and then dust with cornmeal. Form pizza crust.


Alfredo Sauce:

1/4 cup butter
2/3 cup heavy whipping cream (evaporated milk also works)
salt
nut meg
1 cup parmesan cheese

Melt butter, add cream and cook until boiling, stirring. Boil for a couple of minutes, add salt and nutmeg. Turn off heat and stir in cheese.


Pizza Topping:

1-2 boneless chicken breasts, cubed or tsrips
1/2 bag of baby spinach (use as much as you want)
1/2 onion largely diced
2 cloves minced garlic

1-2 fresh tomatoes, sliced
Mozzarella Cheese

Put a little oil in frying pan, cook chicken until completely cooked. Add garlic and onions until tender. Add spinach and heat through.


Assemble:

Make pizza by spreading Alfredo sauce on uncooked pizza crust, add pizza topping, top with grated cheese (mozzarella or any other kind). Lay down sliced tomatoes and add a little bit more cheese.

Bake at 450 degrees for 20 minutes on a pizza stone (or if you don't have a pizza stone, find instructions here).

Lime Chicken Linguine with Cilantro Cream Sauce

*Original recipe has baked zucchini under the chicken but I left it out because I didn't have any on hand. But I'll leave it on this recipe in case I ever want it. I also just diced a tomato and added it on top instead of using cherry tomatoes mixed with the pasta.

Lime Chicken Linguine with Cilantro Cream Sauce
Recipe from AllRecipes.com

Chicken

1/4 cup lime juice
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 skinless, boneless chicken breast halves

Whisk together 1/4 cup lime juice, garlic powder, cumin, salt, and pepper in a large bowl; add the chicken breasts. Cover and refrigerate 1 to 2 hours, turning the chicken occasionally. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, about 20 minutes.

Linguine

1 (8 ounce) package linguine
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
8 cherry tomatoes, quartered

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer linguine to a large mixing bowl; add 2 tablespoons olive oil, the Parmesan cheese, and the quartered cherry tomatoes; toss until the pasta is evenly coated in oil.

Zucchini (optional)

1 tablespoon olive oil
1 large zucchini, quartered lengthwise
1 tablespoon olive oil
3 tablespoons butter

Preheat oven to 425. Lie the zucchini on a baking sheet. Coat the zucchini with 1 tablespoon olive oil with a pastry brush. Place zucchini on middle rack in the oven, and bake, turning every 5 minutes, until nicely browned, 15 to 20 minutes.

Sauce

1/2 cup fresh cilantro, chopped
3 cloves garlic, minced

1/4 cup white wine (I substituted with more chicken broth)
1/4 cup chicken broth
2 tablespoons lime juice
1/2 cup heavy cream or half and half
1 bunch green onions, thinly sliced

Melt the butter in a saucepan over medium heat. Add the cilantro and garlic, cook and stir 1 minute. Pour in the wine, chicken broth, and 2 tablespoons lime juice, and return to a simmer. Transfer the mixture to a blender and blend until smooth. Return the mixture to the sauce pan and stir in the cream and green onions; bring to a boil and remove from heat.


*It was a little hectic when I was cooking this because I was doing everything at the same time (I was on a timed schedule and had to be somewhere that night). So, here's the sum up of the order in which to cook this meal.

When cooking entire meal

1. Marinate chicken 1-2 hours beforehand.
2. Start cooking pasta, slice and bake zucchini, and start frying chicken at the same time (all take about 15-30 hour.)
3. Add other ingredients to pasta after cooked.
4. Make sauce.

Mozzarella Stuffed Meatballs

*I used leftover hamburger buns that were kind of small and the meatballs were large. It only took one meatball to fill the sandwich cause they were so large.

*I liked this recipe but I'm sure it would have been pretty good using any type meatball recipe....but I suppose all the extra stuff adds to it.

Mozzarella Stuffed Meatball Sandwiches
Recipe from Picky-Palate.com

1 lb ground beef
1 egg
2 Tablespoons mlk
1 Tablespoon hot sauce
1/2 Cup Italian Seasoned bread crumbs (I used crushed crackers)
1/2 Cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

12-15 inch Mozzarella balls, marinated in olive oil (I used shredded and formed into balls)
1 26-oz jar of favorite pasta sauce
4-6 Buns or rolls of choice
4 slices of Provolone cheese, each cut into halves

Preheat the oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined. Scoop about 1/4 cup meat mixture in hands, press 1 mozzarella ball into the middle of meat and form a ball around the cheese. Do this until all the meat and cheese is used up (makes about 12-15 large meatballs. Place meatballs into a 9x13 baking dish that has 1/4 cup olive oil in the bottom. Bake for 20 minutes, flip meatballs and cook for another 15-20 minutes or until meatballs are cooked through. Place pasta sauce into a large pot, add meatballs and simmer on low heat. Place 1/2 of the provolone cheese onto the cut sides of the rolls. Place onto tin foil or baking sheet and broil for 1-2 minutes or until rolls are toasted and cheese is melted. Place meatballs on bottom half of rolls, spoon sauce over meatballs and sprinkle with parmesan. Close with top roll and serve warm.

Italian Focaccia Sandwiches

*Good side for soup.

*I had leftover focaccia bread from the other night. It was thinner so I just used two pieces of bread instead of cutting the bread in half.

Italian Focaccia Sandwiches
Recipe from Betty Crocker

1 Round focaccia bread (8 or 9 inches in diameter), cup horizontally in half
1/2 Cup chopped drained sun-dried tomatoes packed in oil (reserve 2 Tablespoons oil)
(or I used my own sun-dried tomatoes, recipe here, and used olive oil)
2 Cups shredded mozzarella cheese (8oz)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

1. Heat oven to 400.

2. Place bottom half of bread on ungreased cookie sheet. Lightly brush cut sides of both bread halves with reserved tomato oil. Sprinkle bottom half with 1 cup of the cheese to within 1/4 inch of edge. Top with tomatoes. Sprinkle with rosemary, thyme, and pepper. Sprinkle with remaining 1 cup cheese. Top with other bread half; gently press down.

3. Bake 15-20 minutes or until cheese is melted and sandwich is heated through. Cut into wedges.

*Focaccia bread recipe found here.

Spaghetti Pie

Spaghetti Pie
Recipe from my mom

1/2 Bag of spaghetti noodles (maybe a little less)
1/2 Lb ground beef, cooked (optional)
1 Cup cottage cheese
1/2 Cup grated Parmesan cheese
1 Egg
1 Tablespoon butter or margarine
Spaghetti sauce

Cook spaghetti noodles according to package and drain. Pour noodles into a pie pan, 8x8 baking dish, or similar dish. Mix in Parmesan cheese and butter to noodles until butter is melted. Mix together cottage cheese and egg, layer over noodles. If adding ground beef, add a layer on top of cheese and egg mixture. On top, put a layer of spaghetti sauce (may be about 1/2 the bottle...needs lots). Poke holes into the spaghetti noodles for the sauce to get inside. Bake at 350 for 20-30 minutes or until bubbly.

Stuffed Pizza Rolls

*Pictures and recipe from OurBestBites.com because quite frankly, her pictures are MUCH better than mine and have step by step instructions.

*My thoughts: Good and fun meal, especially for kids.

Stuffed Pizza Rolls
Recipe from OurBestBites.com

1 Roll refrigerated pizza dough (or options here for homemade)
Marinara/pizza sauce
2 Tablespoons grated Parmesan cheese
1 Tablespoons olive oil or melted butter
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Mozzerella cheese
Pizza toppings of your choice (ham and pineapple, pepperoni slices, sausage, etc.)

Preheat oven to heat specified on pizza dough package. (Usually it's 400 degrees.)

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after.)

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter, then sprinkle with the garlic and Italian seasoning, and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute any garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.