Three Cheese Chicken Alfredo Bake

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.

Pesto Sauce

3 cloves garlic
2 cups fresh basil leaves
3 tablespoons walnuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated

Add the garlic to the blender and mince. Next, add the basil leaves, walnuts, a dash of salt and pepper, and the Parmesan cheese to the blender and mix.  Add olive oil and mix until all the ingredients are pureed.  This can be frozen in ice cube containers for later use.  1-2 cubes per serving depending on how strong you like your pesto.  This is really good with some angel hair pasta, fresh tomatoes and mushrooms, and chicken.

Spaghetti Squash

I have never tried cooking spaghetti squash, but this recipe looks too good not to try.  Plus, it's low-fat so I think I will definitely have to try it.

http://dashdiet.org/spaghetti_sauce.asp

Vegetarian Spaghetti Sauce

2 Tbsp olive oil
2 small onions, chopped
3 cloves garlic, chopped
1 1/4 cups zucchini, sliced
1 Tbsp oregano, dried
1 Tbsp basil, dried
1 8 oz can tomato sauce
1 6 oz can tomato paste*
2 medium tomatoes, chopped
1 cup water

1. In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat.
2. Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti.

* To reduce sodium, use a 6-oz can of low-sodium tomato paste.

Spinach & Artichoke Dip

Right from Olive Garden Website!  Yum!

Ingredients
2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Procedures
Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES

1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
2. COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
4. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

Alfredo Sauce

Right from the Olive Garden Web-site!  Yummy!

Ingredients

1 1/2 cup milk

1 1/2 cup heavy cream

1/2 cup imported Parmesan cheese, grated

1/2 cup imported Romano cheese, grated

6 egg yolks from fresh jumbo eggs

Salt and black pepper to taste

Procedures

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Spaghetti Sauce Italiano

8	oz.	bulk Italian sausage
4	oz.	lean ground beef
1	med	onion, chopped (1/2 cup)
1/2	tsp.	bottled minced garlic
1	can	tomatoes, cut up (16 oz.)
1	can	tomato sauce (8 oz.)
1	can	sliced mushrooms, drained (4 oz.)
1	sm.	green pepper, chopped (1/2 cup)
2	tbsp.	quick-cooking tapioca
1		bay leaf
1	tsp.	dried Italian seasoning, crushed
1/8	tsp	black pepper
6	oz.	packaged dried spaghetti
		Dash salt

• Cook sausage, ground beef, onion, and garlic in a large sillet until meat is brown and onion is tender. Drain off fat.
• Meanwhile, combine the undrained tomatoes, the tomato sauce, mushrooms, green pepper, tapioca, bay leaf, Italian seasoning, black pepper, and salt in a 31/2 or 4-quart Crockery Pot. Stir in meat mixture.
• Cover; cook on low for 8 to 10 hours. (Or, cook on high for 4 to 5 hours.) Discard bay leaf.
• Cook spaghetti according to package directions. Serve meat mixtue over spaghetti.

Makes 4 to 5 servings.