Rigatoni with Roasted Broccoli and Red Onions

This was a really fun and easy dish to make with so much flavor!! It had a nice mix of onions, broccoli, bacon. Just so simple and yummy! The whole family ate it without complaint! I got it from Womans Day Feb 2012.

4 cloves garlic, smashed

1 head broccoli, cut into small florets

1 red onion, cut into 1/2 inch thick wedges

2 T olive oil

4 slices bacon

12 oz rigatoni

1/2 c. grated parmesan

Heat oven to 425. On a rimmed pan, toss olive oil, salt and pepper with the broccoli, onion and garlic. On another pan, place bacon. Cook on separate racks at same temperature. Broccoli pan for about 25 minutes and bacon for 15 minutes. While those are cooking, boil pasta. Reserve 3/4 cup of the water after the pasta is cooked. Mix it with 1/4 cup. parmesan in a separate bowl. Drain pasta. Mix pasta with pasta water and parmesan mixture. Add the vegetables and remaining 1/4 cup parmesan.

There was an option to add 1 T lemon juice, but I forgot about it. I am sure that it would be delicious!

Lasagna Roll ups

Is there ever a bad time for Italian food?! I think not! I have the best recipe for lasagna ever invented but it also takes more time than I have on the weeknights. My kids LOVED these! Like, by the time I got their plates done and came back, they had eaten almost the whole thing! Happy day out our house.

And easy as well! I used this recipe for the filling and used the Fresh and Easy garlic and herb pasta sauce. I have also used spinach in these before, but they don't like green stuff. lol

8 ounces shredded mozzarella cheese

15 ounces cottage cheese (processed in food processor, makes it creamier and taste like ricotta)

1/2 cup Parmesan

2 large eggs

1/2 tsp. salt

1/2 tsp. pepper

10-14 lasagna noodles

Cook lasagna till al dente, you'll be cooking more when it goes in oven. Fill a corner of the lasagna noodle and roll up. Put in a pan with bottom covered with pasta sauce. Put on rest of pasta sauce and some more mozzarella and parmesan. Cook for 30 minutes at 350 till bubbly.

Chicken with Mushroom Sauce

This dish is just delicious! I never had a taste for mushrooms until I was pregnant with my last child and all of a sudden, I loved them! You know how pregnancy makes you do all kinds of interesting stuff! This was also the first time I had bought wine in my whole entire life! I went on a Saturday night and hoped I didn't see anyone from church.=)

I got the recipe from allrecipes. That place is a mine field of awesome recipes! I cut mine in half for my little family with only 3/5 people who like mushrooms (and chicken). The rest were happy with pasta and parmesan! That's what is so great about pasta. Kids love it!

• 8 bone-in chicken breast halves
• 2 tablespoons olive or vegetable oil
• 2 cups sliced fresh mushrooms
• 2 green onions, chopped
• 1 cup white wine or chicken broth
• 3 tablespoons butter or margarine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a large skillet, brown chicken in oil. Cover and cook until juices run clear, about 20 minutes. Remove chicken; keep warm. In the same skillet, saute mushrooms and onions until tender. Stir in wine or broth, butter, salt and pepper.
2. In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.