Thursday, July 29, 2010

Pepeer Jack Enchiladas

My friend Denice first made this recipe one night that we were invited for dinner. The corn tortillas do crumble so it is important to microwave them first.

Pepper Jack Enchiladas
from Kraft
6 servings, two enchiladas each

What You Need
1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
2 cups enchilada sauce, divided
6 oz. Velveeta Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices
12 corn tortillas (6 inch), softened (see Tip)
Make It

Preheat oven to 350?F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the Velveeta.

Bake 20 min. or until enchiladas are heated through and Velveeta is melted.

Kraft Kitchens Tips
How to Soften Tortillas
Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead
Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350?F for 30 min. or until heated through.
Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.
Source: Kraft Kitchens

Turkey Stuffing Pie

Turkey Stuffing Pie
From: A welcoming Heart
3 cups prepared stuffing
2 cups cooked turkey, cubed ( I used1 pound of ground turkey)
1 cup (4 oz.) Swiss cheese, grated
3 eggs
1/2 cup milk

Press stuffing into a greased 9 inch pie plate, coming up the sides, too. Layer with turkey and then cheese. Beat eggs and milk and pour over everything. Bake at 350° for 35-40 minutes or until knife inserted comes out clean. Let stand 5-10 minutes before serving.

Review: I used ground turkey and added onion, garlic, and mushrooms to the ground meat. I also used a little less milk and only 2 egss. This was great it tasted like Thanksgiving meal without all the work!

Caribbean Ham

Caribbean Ham from Eat at Home
1 1/2 lbs. fully cooked ham slices
8 oz pineapple chunks or tidbits
1/4 cup brown sugar
1 Tbs. cornstarch
1/8 tsp. cloves or nutmeg
1/3 cup orange juice

Put the ham steaks in a foil pan or casserole dish. Drain the pineapple, reserving the juice. Add enough water to make 1/3 cup. In a saucepan, combine the brown sugar, cornstarch and cloves. Stir in the pineapple juice and orange juice. Cook and stir until thickened and bubbly. Stir in the pineapple. Pour over the ham. Cool and seal tightly with foil. Label with the instructions, “Thaw in fridge. Bake at 350 degrees for 30-45 minutes or until hot.”

Review: Thi is a frezzer meal but I mad e it that day and then backed was a little to sweet for us, but a good twist on ham! I also used on ham steak and used a leftover grilled ham steak, I personally liked the flavor of the ham steak when it was grilled first!

Monday, July 26, 2010

August Meal Plan

I return to work on the 9th of August, the first month of school is always very hectic and I am hoping that by meal planning and preparing some freezer meals ahead of time I will be able to avoid the rush to the restaurant on the way home. Here is my meal plan for the month.

August 1-8
Sunday: We will be visiting my In laws.
Monday: Chicken Cordon Bleu Bundles
Tuesday: Meatball Casserole
Wednesday: Potluck BBQ chicken wings and Salad
Thursday:Sicilian Meatloaf
Friday: Luso convention
Saturday: Luso Convention
Sunday:Mozzarella and Mushroom Chicken

Breakfast recipes I want to try this month include:
Pop up pancakes with strawberries and whip cream
Waffle Sandwhich

August 9th- August 15th (This is my first week back to work so it will be crazy busy)
Monday:Pork Potato Casserole
Tuesday:Parm and Garlic Chicken
Wednesday:Smothered Skirt Steak
Thursday:Zesty Slow Cooker chicken
Friday:Cheese burger Casserole( Comming Soon)
Saturday:Garlic Lemon Double Stuffed Chicken
Sunday: Balsamic BBQ chicken

August 16-22
Monday: Honey Lime Chicken
Tuesday: Au Gratin Turkey Bake
WednesdaY: Florintine Turkey Meatballs in a cheese sauce
Thursday:Crockpot Carnitas
Friday:Crockpot shreded beef
Saturday:Spinach and Turkey Enchildas
Sunday: Spinach and Feta Turkey Burgers

August 23-29
Monday:Chicken Alfredo Casserole recipe
Tuesday:Chicken and Veggie Stew on Rice
Wednesday:Simply Great Chicken

Thursday:Breakfast for dinner-breakfast burritoos.
Saturday:Monteray Jack stuffed chicken
Sunday"Orange chicken and beef lo mein

August 30-31
Monday:Festive chicken
Tuesday:Meatloaf meal packets.

Check out more meal plan ideas..just click below

Organizing Junkie

Also don't forget to check out my July Favorites Post

Saturday, July 24, 2010


Hun...What's for dinner?
4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
1/4 C Italian bread crumbs
5 Tbs Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
3 Tbs Flour
Ground pepper

Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.

Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.

While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens. To serve, pour gravy over chicken breasts and serve with rice.

Review: Made exactly as stated! This was yummy! I felt like I was eating at fancy reasturant! Great dish to impress friends. This is only my second time cooking with Feta cheese and in this dish I can barley taste the unique flavor of the feta!

Friday, July 23, 2010

American Turkey Goulash

American Turkey Goulash
slightly adapted from Eating For Life and from Taste and Tell

Serves 4

8 oz uncooked egg noodles
2 teaspoons olive oil
1 onion, chopped
1 bell pepper, sliced
1 zucchini, sliced
1 pound ground turkey
2 cups tomato sauce
2 tablespoons fresh basil, chopped

Prepare egg noodles according to package directions.

In a large skillet over medium heat, heat the olive oil. Add the onion and cook for about 2 minutes. Add the bell pepper and cook an additional 2 minutes. Add the zucchini and cook for 2 more minutes. Remove the vegetables from the pan and set aside.

Add the ground turkey to the skillet and cook until no longer pink.

When the turkey is done, add the tomato sauce and basil to the pan. Cook, stirring occasionally, until it is heated through and thickened a bit. Add in the reserved vegetables and cook until the vegetables are heated through.

Serve the turkey mixture over the prepared egg noodles.

Review: This was perfect! I want to add mushrooms and a little garlic to it next time, very filling!

French Toast Sticks

French Toat Sticks
from Weelicious

2 Eggs
1/2 Cup Whole Milk , Rice or Almond
1/2 Tsp Cinnamon
2 Tsp Honey
Pinch of Salt
5 Slices of Bread, trim edges and cut into 1 inch sticks
1 Tbsp Butter

1. In a shallow bowl, whisk the eggs, milk, cinnamon, honey and salt until combined.
2. Dip each bread stick in the egg mixture until each side is coated with the mixture.
3. Heat a saute pan or griddle over medium heat with 1 tbsp of butter and cook for 3 minutes on each side until golden and cooked through.
4. Serve with honey, maple syrup, or Raspberr-Wee Sauce.

Review: I loved how simple these where and the best part is that my picky three year old loved them too!

Mushroom Pork Steaks

Mushroom Pork Steaks
from Food for Thought
It’s quite simple and very tasty. Serve with mashed potatoes or rice or pasta - there’s plenty of gravy to go around.

1 lb. boneless pork loin, cut into reasonably thick chops or steaks

1 can cream of mushroom soup

1 envelope onion soup mix

1/2 cup water

Brown the pork in a little bit of oil in a pan with a lid, salt and pepper to taste. Mix the other ingredients in a bowl. When the pork is browned on both sides, carefully pour the “gravy” over it. The pan is hot and contains oil, it will hiss and splatter some when you add the liquid. Put the lid on, turn down the heat to medium low, and simmer for an hour.

If you like that sort of thing you could add sauteed onion and/or sliced mushrooms. I would cook them first, remove from the pan, cook as above, and add the vegetables back in the last 15 minutes or so to heat through.

I did add fresh mushrooms and onion yum!

Sweet Restaurant Style Cole Slaw

Sweet Restaurant Style Cole Slaw
from Allrecipes
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seed

1. Combine Cole slaw and onion in a large bowl.

2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Review: This tasted GREAT!

Thursday, July 22, 2010

Cheese Toast

Cheese Toast from Weelicious

4 Slices of Bread
1/4-1/2 Cup Cheddar Cheese, grated (the amount of cheese depends on the size of the bread)

1. Preheat broiler.
2. Sprinkle about 1 tbsp of cheese (2 tbsp if you’re using a regular slice of bread) on pieces of bread.
3. Place the cheese toasts on a baking sheet and place under the broiler for 1-2 minutes or until cheese is bubbly.
4. Serve.

Review: This recipe reminded me of my own childhood. My mom sprinked garlic salt on the bread and then the cheese Yummy!

Sunday, July 18, 2010

Sweet and Spicy slow cooker chicken

Sweet and Spicy crockpot chicken from What's cooking?
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained (I used diced tomatoes that included diced green peppers and onions and it was amazing!)
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat – with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)

Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve over rice.

Chinese Napa Cabbage Salad

Chinese Napa Cabbage Salad from allrecipes

1 (3 ounce) package chicken flavored ramen noodles
1/4 cup butter
1/2 cup sesame seeds, toasted
1/2 cup blanched slivered almonds
1 large head napa cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar

Crunch noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions. '

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.

Review: This was a big hit at a get together. I used a package of coleslaw mix instead of cutting the cabbage.

Saturday, July 17, 2010

Strawberry Spinach Salad

from allrecipes
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Review: I am taking this to my Goddaughter Baptism get together. I have already prepared the salad dressing! I have had this at a graduation party and it is to die for yum!

Friday, July 16, 2010

Foil wrapped chicken and zucchini

from Frugal and Fabulous


4 chicken breasts (or equivalent, I used chicken tenders)
4 tsp Taco Seasoning Mix
3/4 cup Shredded Cheddar Cheese
1/2 cup Chunky Salsa
1/4 cup Sour Cream
4 sheets of foil

Heat oven to 400°F. Place a chicken breast in the center of each sheet. Sprinkle chicken with seasoning mix. Top with salsa and cheese. Fold foil into packets, leaving room for heat circulation inside (i.e. not too tight!). Place packets in glass 15x10x1-inch baking pan. Bake 30 to 35 min. or until chicken is done. (Chicken tenders will be cooked in about 25 minutes!) Cool 5 min. Cut slits in foil to release steam before opening. Top with sour cream.

Sauteed Zucchini - from Finding Joy in My Kitchen
1-2 medium zucchini, quartered
little drizzle of olive oil
pinch of salt
light sprinkles of Italian seasoning (we like Mrs. Dash)
cheese, to taste

Saute the zucchini over medium heat in a bit of olive oil until crisp tender. Season with salt and Italian seasoning while cooking. Top with shredded cheddar or colby jack cheese.

Review: both recipes where exactly what I needed tonight, quick and easy! They both tasted delightful. Great weeknight meals for when your short on time!

This Mommy Cooks: Strawberry Bread

I saw this recipe on this mommy cooks.This Mommy Cooks: Strawberry Bread I too had some strawberries that need to be used so I gave it a try! I also made my Zuchini bread recipe


1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup toasted walnuts or pecans, coarsely chopped
1 1/2 cups chopped fresh strawberries (I used 2 cups)

Preheat oven to 350 degrees F and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan(9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.

Scrape the batter into the prepared pan and bake about one hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 loaf.

Thursday, July 15, 2010

Swiss, Mushroom & Bacon Meatloaf

Swiss, Mushroom & Bacon Meatloaf
from The Mommy Rambles
12 oz. bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1.5 lbs. ground beef
1 egg
1/4 cup evaporated milk or half & half (I've used regular milk, too)
6 oz. shredded swiss cheese
1/2 cup corn flakes or saltines

Preheat oven to 350 degrees.

1. In large skillet, cook bacon until crisp, but not burned. Remove to paper towel to drain.

2. Remove all but a tsp. of the bacon fat from the skillet and saute the mushrooms & onions until
tender. Allow to cool slightly.

3. In a large bowl, mix the beef, egg, & milk.
Add the mushroom/onion mixture,
All but a few spoonfuls of the swiss cheese, and all but one Tbsp. of the bacon.
Add the crackers crumbs and mix until blended.

4. Shape into a loaf and place in a large loaf pan. Bake at 350 for about an
hour, or until cooked through.

5. Drain fat from the pan & sprinkle w/the reserved cheese & bacon on top.

6. Bake an additional 5 minutes. Allow to rest 10 mins. before serving.

Review: Yet another great twist on meatloaf!

White Chicken Enchildas

From Loving my domestic Life 2 to 3 cups cooked chicken or turkey
4 oz. cream cheese
1/4 cup minced onion
1 cup Jack cheese, shredded
1/2 bottle green taco sauce (you can use green salsa too)
1/2 tsp seasoning salt
1 small can sliced black olives (optional)
1 tomato, diced

1 dozen corn tortillas

Combine all above ingredients (excluding tortillas) for filling. Soften tortillas in wet paper towels in the microwave. *If you prefer, they can be fried in oil to soften. Place about 1/4 cup filling on one edge of tortillas and roll. Place in shallow pan, seam side down. Can freeze to this point. (If frozen, thaw and continue.)

4 Tbsp butter
1/4 cup flour
2 cups chicken broth
1 cup sour cream
1 (4 oz.) can chopped chilies
1 cup Jack cheese, shredded

Melt butter and blend in flour. Add chicken broth all at once and stir until mixture bubbles and thickens. Stir in sour cream and chilies, heat through but do not boil. Pour sauce over tortillas and top with Jack cheese. Bake at 350 degrees for approximately 30 minutes or until heated through.

Serve with guacomole, salsa, sour cream, and chopped cilantro.

Review: These tasted very creamy. I love the fact that you make two batches and freeze one for latter :)

Saturday, July 10, 2010

Honey Pork Chops

from: Eat at Home
6 boneless pork chops
1/2 cup honey
1/4 cup cider vinegar (I used white wine vinegar)
1/4 tsp. ground ginger
1 clove garlic, minced
2 Tbs. soy sauce
dash black pepper
Put all the ingredients, except the pork chops in a blender and mix well. Put the chops in a ziplock freezer bag and pour the marinade over them. Label the bag and freeze.

Thaw completely in the fridge. Bake at 350 degrees for 1 hour and 15 minutes. Or grill. Or pop them in the slow cooker, cooking 5-6 hours on low

Friday, July 9, 2010

Teriyaki Turkey Burgers

From a Taste of home
1 egg
1/2 cup dry bread crumbs
3 green onions, chopped
4 tablespoons teriyaki sauce, divided
1/4 teaspoon onion powder
1 pound ground turkey
1 can (8 ounces) sliced pineapple, drained
4 hamburger buns, split and toasted
1.In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble turkey over mixture and mix well. Shape into four 3/4-in. thick patties.

2.Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 165° and juices run clear. Brush with remaining teriyaki sauce during the last 5 minutes.

3. Grill or broil pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns. Yield: 4 servings.

Review: These where simple and tasted great. I added onion and mushrooms to the mix.

Monday, July 5, 2010

Oven Fried Zucchini

4 medium zucchini
2 Tbsp. olive oil, divided
1 large egg
1/2 cup Panko bread crumbs or regular bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. kosher salt
1/2 tsp. dried basil
1/2 tsp. freshly-ground black pepper
Preheat oven to 425 degrees F.

Wash, trim and slice zucchini into 1/2-inch-thick rounds.

Drizzle one tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.

Beat egg in a small bowl.

Spread bread crumbs out in a shallow dish. Stir Parmesan cheese, salt, basil and pepper into bread crumbs.

Dip 5-6 zucchini slices into the beaten egg. Transfer to the bread crumb mixture, pressing on both sides to coat. Shake off excess, and place on prepared baking sheet.

Repeat with remaining zucchini slices.

Drizzle remaining tablespoon of olive oil over the zucchini.

Bake in preheated oven 8 minutes. Using tongs, turn zucchini so the other side gets crispy. Bake another 5-7 minutes until golden brown.
Makes 4-6 servings.

Simple and delicous!

Friday, July 2, 2010

Zucchini Skillet

All you need is...
Olive Oil
...Garlic salt.

Slice the Zucchini into round sections...not too thick but thick enough that they don't cook too fast.
Slice the green part of the scallions.
Pour a little Olive Oil in the pan...add the Zucchini and scallions and throw in some garlic salt.
Cover the pan, stirring often. Cook until the zucchini is softened.
Add a little salt and pepper to your own serving (if you want)

There really is no set measurements and I think that's what I like the best.

Spinach stuffed Chicken Breast

1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness 1 pinch ground black pepper
8 slices bacon

1.Preheat the oven to 375 degrees F (190 degrees C).
2. Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
3. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
4. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Thursday, July 1, 2010

BBQ Pepper Jack Chicken

From: Here
boneless chicken breasts
seasoned salt
BBQ sauce
pepper jack cheese slices

If the chicken breasts are frozen, go ahead and put them on the hot grill. Let them thaw a bit and then sprinkle them with seasoned salt. If they’re already thawed you can add the seasoned salt before you put them on the grill. Cook them until they are nearly done, then baste with barbecue sauce. I like Kinder's , but you can use any kind you like. I do think the sweet taste compliments the peppers and spice.

Top each chicken breast with a slice of cheese, letting it melt before removing the chicken from the grill.

Review: Simple and a great way to dress up a grilled recipe for the summer. My husband dose not like Pepper jack cheese but said it tasted good in this recipe. I also thought ahead and made him a breast with Mozzarella cheese. He said it also tasted good.

Turkey Spaghetti Bake

1 lb. ground turkey
1/2 c. chopped onion
1 garlic clove, minced
2 tsp. sugar
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can tomatoes, undrained, cut up
1 (6 oz..) can tomato paste
1 (4 oz.) can mushroom pieces, drained
1 (7 oz.) pkg. spaghetti, broken, cooked and drained
4 oz. (1 cup) shredded Mozzarella cheese
1/3 c. grated Parmesan cheese
Heat oven to 375 degrees. In large saucepan or Dutch oven, brown ground turkey with onion and garlic; drain if necessary. Stir in sugar, oregano, basil, salt, pepper, tomatoes, tomato paste and mushrooms. Bring to a boil. Reduce heat; cover and simmer 20 minutes, stirring occasionally. Remove from heat; stir in cooked spaghetti. Place half of spaghetti mixture in 13 x 9 inch (3 quart) baking dish; sprinkle with Mozzarella cheese. Top with remaining spaghetti mixture; sprinkle with Parmesan cheese. Bake at 375 degrees for 30 to 40 minutes or until bubbly. 6 servings. Tip: At this point, casserole can be covered and refrigerated several hours. Bake as directed above.

Review: Simple and yummy! I cheated and used sauce from a har but it was still good.