Tuna Mac & Cheese

 

 

Tuna Mac & Cheese
 
Author:
Ingredients
  • 1 pkg of mac and cheese
  • 1 can tuna (drained)
  • 1 can condensed cream of mushroom soup
  • 1⅓ cups of milk
  • 16 oz of frozen peas (now I would actually cut this ingredient down quite a bit because this is a lot of peas)
  • 1 can of mushroom stems and pieces
Instructions
  1. Prepare mac and cheese as directed on the box.
  2. Add tuna, soup, milk, peas, and mushrooms.
  3. Place in a greased baking dish and bake uncovered for 30 minutes at 325.

Rigatoni Con Ricotta

 

Rigatoni Con Ricotta
 
Author:
Ingredients
  • 1 pkg Rigatoni (16 oz)
  • 2 eggs
  • 1 container ricotta cheese (15 oz)
  • ¾ cup Parmesan cheese
  • 1 tbsp dried parsley
  • 2 jars (26 oz each) Barilla Lasagna & Casserole sauce or Marinara Pasta Sauce
  • 4 cups shredded cheese
Instructions
  1. Preheat your oven to 375. Spray a 13x9x2 inch baking pan with cooking spray. Cook the rigatoni as directed on the package.
  2. Beat the eggs in a bowl. Stir in the ricotta cheese, Parmesan cheese, and the parsley.
  3. In the baking pan, pour in 2 cups of the lasagna sauce and cover the bottom of the pan. Use half of the rigatoni noodles next, and top with half of the ricotta cheese mixture. Drop the cheese in by spoonfuls. Then add 2 cups of mozzarella cheese over the top. Next, add 2 cups of lasagna sauce, the remaining rigatoni pasta, and the remaining ricotta mixture. Top with 1 cup of mozzarella cheese, the remaining lasagna sauce, and the remaining one cup of mozzarella cheese.
  4. Cover with foil and bake 60 minutes. Uncover and bake for an addition 5 minutes or until the cheese is melted. Let stand 15 minutes before serving.

Italian Style Pork Chops

Now, I have been slacking with my recipes on here, but I am hoping to get my butt into gear and get some more easy to make recipes for you all.  These pork chops are both good and easy to make.  I have to thank Kraft Foods for the recipe (even though I have made some changes to it).

 

 

Italian Style Pork Chops
 
Author:
Ingredients
  • 4 pork chops
  • 1 16 oz pkg frozen vegetables
  • 1 tsp dried oregano leaves
  • ¼ cup ranch dressing
  • 1 can diced tomatoes, undrained
  • 1 cup shredded park skim mozzarella cheese
Instructions
  1. Heat a skillet sprayed with cooking oil. Add you pork chops and vegetables. Cook for about 2 minutes or until the bottoms of the pork chops are browned. Turn the pork chops over.
  2. Sprinkle with oregano and drizzle with the dressing. Now, cover everything with the diced tomatoes. Bring to a boil. Cover and reduce heat to low and simmer for about 12 minutes. Stir occasionally.
  3. Before serving, sprinkle with cheese.