Baked Ziti

I love this recipe. It is great to make if you have a crowd to serve, or just for everyday. Since it makes so much I usually freeze half and bake it later, so it's a two for one meal!

Makes 10 servings
INGREDIENTS:
1 (16 oz) pkg dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 ounce) jars traditional spaghetti sauce
1 (8 ounce) pkg cheddar cheese, sliced
1 (8 ounce) pkg mozzarella cheese, shredded
1 1/2 c sour cream
1/8 c grated Parmesan cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente (about 8-10 minutes); drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees. Grease a deep 9x13 inch baking dish. Layer in the following order: 1/2 of the ziti, cheddar, mozarrella, sour cream, and sauce mixture. Then top with the remaining ziti, provolone, mozzarella, sour cream, and sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted.

*This recipe makes a large dish so make sure that you use a deep 9x13 dish or a larger baking dish. It is slightly too much to fit into a regular 9x13 dish. I usually make it in two smaller pans and freeze one to eat later.

Adapted from: Melanie Andrews

Honey Lime Chicken Enchiladas

These enchiladas are delicious. The great thing about this is that the chicken is so good you can use it in a lot of different ways: salads, burritos, tacos, or however you can think of.

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas (Corn tortillas for gluten free)
1 pound Monterrey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream or sour cream

Mix the first four ingredients and toss with shredded chicken.
Let it marinate for at least 1/2 hour.
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.

*To Freeze: Cover with plastic wrap and foil, then freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer,
until brown and crispy on top.

*Gluten Free: the chicken is gluten free and would be great for a salad. If you substitute corn tortillas, this might be gluten free..I just don't know if the enchilada sauce is gluten free. You could make it from scratch to make it gluten free.

From: Brittany and The Sister's Cafe

Barbecue Meatballs

1 lb. hamburger
¾ c. rolled oats
2 eggs
½ c. chopped onion
½ c. milk (rice milk for dairy free)
½ tsp salt
1 tsp. Worcestershire sauce

Sauce:
1 c. brown sugar
1 ½ tsp yellow mustard
½ C. bbq sauce
2 tsp. Worcestershire sauce
½ c. water
1 tsp. lemon juice


Mix all ingredients for meatballs. Form into meatballs and bake on cookie sheet for 30 minutes at 350*.
Combine all ingredients for sauce in frying pan. Warm through. When meatballs are done, put in sauce. Warm meatballs with sauce, then serve over rice.

*For Gluten free use gluten free oats, or just omit them altogether. I'll have to work on this one to find a good substitution.

*To Freeze, put baked meatballs in freezer bag, without sauce. When ready to use, make sauce and add thawed meatballs to sauce, and bring up to desired temperature.