How to Make Easy Meals

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Ingredients:

2 tablespoons olive oil
1 small onion, diced
1 (10 ounce) pkg. frozen spinach, thawed, squeezed dry
2 cups shredded carrots
1 zucchini, julienned (1 1/2 cups)
1 yellow squash, julieened (1 ½ cups)
4 garlic cloves minced
1 (8 oz) container ricotta cheese
1 1/4 cups shredded Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound jumbo pasta shells, cooked
1 (25.5 ounce) jar spaghetti sauce
1/4 cup chopped fresh basil

Instructions:

Spray a large baking dish with non-stick spray.  Preheat oven to 375 degrees.  Cook pasta shells according to package directions. Place oil in a large skillet over medium heat. Cook the onions about 5 minutes or until just starting to brown. Add squash, zucchini, spinach, carrots and garlic.  Cook until vegetables are tender about 10 to 12 minutes.  Remove from pan and cool.  In a large mixing bowl mix together ricotta cheese, 1/4 cup Parmesan cheese, salt and pepper.  Fold cooled vegetables into cheese mixture.  Fill shells with mixture.  Each shell should hold about 1 tablespoon of the mixture.  Place shells in the baking dish.  Cover shells with the spaghetti sauce and top with remaining Parmesan cheese.  Bake 25 to 30 minutes.  Sprinkle with basil before serving.

Ingredients:

2 cups elbow macaroni
2 1/2 tablespoon butter, divided
1 1/2 tablespoon all purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2  (6 ounces) cup shredded Cheddar cheese
1/4 cup dried unflavored breadcrumbs

Instructions:

Toast breadcrumbs by melting 1 tablespoon of butter in a skillet.  Add breadcrumbs and cook 3 minutes, stirring often, until toasted. Cook macaroni according to the directions on the box.  Drain well. Melt remaining 1 ½ tablespoon of butter in a saucepan over low heat.  Once melted slowly add in flour.  Cook 1 minute stirring constantly.  Add milk slowly.  Continue to cook, stirring often until thick.  Remove pan from stove once sauce is thick and add salt and pepper.  Add cheese and stir until cheese is completely melted and smooth.  Add cooked macaroni to cheese sauce and stir well.  Add toasted breadcrumbs to top and serve.

Ingredients:

Oil for frying
1 (8 ounce) package mozzarella cheese
3 tablespoons all purpose flour
2 large eggs
1/4 cup water
2/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder

Instructions:

In a large heavy saucepan bring oil to 365 degrees.  This will take about 12 minutes or so.  Cut mozzarella into 1/2 inch x 1/2 inch strips.  Put eggs and water in bowl.  Stir to make sure combined.  Place breadcrumbs, Parmesan cheese and garlic powder in a separate bowl.  Roll each cheese strip in flour, place in egg and then roll in the breadcrumb mixture.  Fry cheese sticks in small batches of 2 to 3 for approximately 30 seconds or until golden.  Place on paper towel to drain off grease.  Be sure oil returns to 365 degrees before adding more cheese strips.