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Main Dish Recipes

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Guardian Angel
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« Reply #90 on: October 27, 2009, 07:34:22 pm »

Lasagna Rolls with Herbed Cheese

12 Lasagna noodles
1 cup soft herbed cheese (Boursin or Alouette)
1/2 cup shredded Mozzarella cheese
2 Tbls fresh basil, chopped
1 1/2 cupsprepared pasta sauce
1/4 cup grated Parmesan cheese

Preheat oven to 375.  Coat a shallow baking pan with cooking spray.  Cook lasagna noodles according to the package directions.  Drain and set aside.  Meanwhile, in a small bowl, combine the herbed cheese, mozzarella and basil.  Mix well.

Arrange the lasagna noodles on a flat surface.  Spoon a thin layer (about 1/4 inch thick) of cheese mixture onto each noodle.  Starting from one of the shorter sides, roll up each noodle and secure with a wooden toothpick.  Place the rolls side by side in prepared pan.  Pour prepared pasta sauce on top of each roll and sprinkle each with Parmesan cheese.  Bake for about 20-25 minutes, or until cheese filling melts and the top is golden brown.

Note: To save time, the lasagna noodles can be cooked and then refrigerated for up to three days in an airtight plastic container or a zip top bag.  If they stick together when you take them out of the refrigerator, just rinse them under cold water to separate the noodles, then pat dry. 
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« Reply #91 on: November 05, 2009, 06:07:15 pm »

Chili-Stuffed Bell Peppers


6 medium bell peppers (any color)
1 pound ground beef
1/2 cup chopped onion
1 (15 ounce) can chili beans, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 cup shredded Cheddar cheese


Preheat oven to 350 degrees.

Cut tops off peppers and remove seeds.  Place peppers in a large kettle and cover with water.  Bring to a boil, cook until crisp-tender, about 3 minutes.  Drain and rise in cold water and set aside.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain.  Add beans, tomatoes, chili powder, salt, pepper and cayenne.  Bring to a boil.  Reduce heat, cover and simmer for 5 minutes.  Spoon meat mixture into peppers and place in an ungreased 3-quart baking dish.  Cover and bake for 20-25 minutes or until heated through.  Sprinkle with cheese.




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« Reply #92 on: November 12, 2009, 10:44:06 am »

Turkey Tetrazzini


1 (7 ounce) package spaghetti, broken into 2 inch pieces
2 cup cubed cooked turkey
1 cup shredded Cheddar cheese
1 (10.75 ounce) can cream of mushroom soup, undiluted
1 medium onion, chopped
2 (4 ounce) cans sliced mushrooms, drained
1/3 cup milk
1/4 cup chopped green bell pepper
1/4 cup celery, chopped
1 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 375 degrees.  Spray a 2 & 1/2 quart casserole dish with non-stick cooking spray.

Cook spaghetti according to package directions, drain and transfer to a large bowl.  Add the remaining ingredients and mix well.  Spoon into prepared casserole dish and sprinkle with additional Cheddar cheese if desired.

Bake uncovered for 40-45 minutes or until heated through.


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