Lazy Cabbage Roll Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 medium onion, chopped
• 3 Tbs rice
• 1 can tomato soup
• 3 cups chopped cabbage
• Salt and pepper

DIRECTIONS:

1. Brown ground beef with onion, salt and pepper. Stir frequently and drain grease. Add rice, soup and 1 soup can of water. Simmer for 10 minutes
2. Place cabbage in 2 quart greased casserole dish. Cover with meat mixture.
3. Bake at 325° for 1.5 hours.

* I add sour kraut on the bottom and on the top layer to make it a bit more sour. I also top it off with some sliced smoked sausage. You can add some on the bottom as well, for a smokey flavor. I also suggest adding some salt and pepper or even some chicken broth to kick it up a notch.

Chicken and Broccoli Casserole

INGREDIENTS:

• 3 Tbs unsalted butter
• 3 Tbs all-purpose flour
• 2 cups chicken broth
• 1 shallot (or onion), minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbs fresh lemon juice
• 1/2 cup sour cream
• 2 cups grated parmesan cheese
• 3 cups frozen broccoli florets, thawed
• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 cup cracker crumbs (I like Ritz, but use your favorite)

DIRECTIONS:

1. Preheat oven to 325°. In a saucepan, melt butter over low heat and add the flour. Cook for about 3 minutes. Add the broth and shallot (or onion), and increase the heat to bring the mixture to a boil. 
2. Reduce to a simmer, stirring occasionally until the mixture thickens (about 10 minutes). Add the salt, pepper and lemon juice. Remove from heat, and stir in the sour cream and 1/4 cup of the parmesan.
3. Arrange the broccoli in a 2-quart gratin dish, and pour half the sauce over it. Arrange the chicken on top of the broccoli and pour on the remaining sauce. 
4. Top with cracker crumbs and remaining cheese. Bake for 20 minutes. Then put the dish under the broiler until the cracker crumbs are golden brown (about 1 minute).

Pasta e Fagioli

INGREDIENTS:

• 2 Tbs olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 4 medium carrots
• 3 stalks celery
• 1/2 Tbs dried parsley
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 1 can (15 oz) kidney beans
• 1 can (15 oz) white beans
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup frozen green beans
• 2 tsp chicken base
• 3 cups water
• 6 oz dry pasta
• Salt and pepper to taste
• 5 oz shredded Italian cheese

DIRECTIONS:

1. Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbs of olive oil and cook over medium heat until the onions become transparent (3-5 minutes).
2. Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding the pot. Stir everything together and bring it up to a simmer.
3. Add the chicken (or vegetable) bouillon and 3 cups of water. Stir it up a bit to dissolve the bouillon. Add the dry pasta and bring the pot up to a simmer. Add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally as it simmers to prevent the pasta from sticking to the bottom.
4. Give the dish a quick taste and adjust the seasoning to your liking. Ladle the Pasta e Fagioli into a bowl and top with shredded Italian cheese (parmesan, romano or asiago).

Stuffed Green Peppers

INGREDIENTS:

• 6 green peppers
• salt and pepper to taste
• 1 lb ground beef
• 1/3 cup chopped onion
• 1 (14.5 oz) can whole peeled tomatoes, chopped
• 1 tsp Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 1 (10.75 oz) cans condensed tomato soup

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350°. Stuff each pepper with the beef and rice mixture an place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly.

Easy Cheesy Chicken

INGREDIENTS:

• 4 boneless, skinless chicken breasts
• 1 can cream of chicken soup
• 1 cup frozen (or fresh) broccoli
• Cheese of your choice (I use sharp cheddar for the extra kick)
• A little olive oil

DIRECTIONS:

1. In a skillet with a little olive oil, cook the chicken.
2. In a separate sauce pan, combine the can of cream of chicken with 1/2 can water. Bring to a boil, reduce heat and add broccoli.
3. To serve, place one chicken breast on a plate. Top with some cheese, then a little of the sauce, then more cheese.
4. Serve with rice to make a little more filling.