Mac’ n’ Goat Cheese Serves: 4 Prep: 10 minutes Cook: 15 minutes Ingredients: ¾ pound macaroni pasta ¼ cup extra-virgin olive oil 2 cloves garlic, chopped 1 pint cherry tomatoes, halved One 9-ounce bag spinach Salt and pepper 6 ounces goat cheese, broken into chunks ¾ cup chopped walnuts, toasted Directions: In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving ¼ cup cooking water, and return to the pot. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach and the reserved pasta water and cook until heated through, about 4 minutes. Season with salt and pepper. Stir into the pasta along with the goat cheese. Transfer to a serving dish and sprinkle the walnuts on top. Serve Immediately . . Creamy Mushroom and Chicken Casserole Ingredients: 2 T Butter 10 oz Sliced white mushrooms 1 ½ T Flour ½ c Marsala wine ½ c Heavy cream 2 C water 2 T Chopped parsley Salt and pepper 1 C Long-grain rice 2 C Rotisserie chicken 2 T Grated parmesan cheese Directions: Melt the butter in a large skillet, add mushrooms and cook until softened. Stir in flour, Marsala and cream and cook until thickened. Stir in 2 cups of water, some parsley, salt and pepper. Sprinkle uncooked rice in a baking dish, top with chopped chicken and mushroom sauce, cover with foil and bake until bubbly, about 35 minutes. Sprinkle parmesan cheese on top and bake for 5 additional minutes. . Chicken and Tortellini Casserole 12 servings Ingredients: 1 pound skinless, boneless chicken breast 10 oz fresh cheese tortellini 1 bag sugar snap pea blend frozen vegetables (16 oz bag) 1 pint sliced, fresh mushrooms 2 Tbsp olive oil 1/3 cup chicken broth 2 tsp flour 1 ½ tsp dried oregano ¾ tsp garlic salt ½ tsp black pepper 1 cup milk 1 8-oz pkg cream cheese, cubed and softened 1 tsp lemon juice 1 cup quartered cherry tomatoes 2 Tbsp grated Parmesan cheese Directions: Cut chicken into bite-size pieces; cook chicken and mushrooms in olive oil in a large skillet until chicken is no longer pink. Remove from skillet, set aside. Cook tortellini according to package directions, adding the frozen vegetables during the last full minute of cooking time. Drain and rinse in cold water. Combine chicken broth, flour, oregano, garlic salt, and black pepper (this can be done in a screw-top jar, shake until smooth) add to skillet along with the milk. Cook and stir until thick and bubbly; add cream cheese. Cook and stir until cream cheese is melted and mixture is smooth. Remove from heat, stir in lemon juice. Add pasta mixture, chicken mixture, and tomatoes. Toss to combine. Spoon into a 3-quart baking dish. Bake covered, at 350° for about 30 minutes or until heated through. Stir and sprinkle with parmesan cheese. This dish can be made 24 hours ahead. Increase baking time to 55-60 minutes. Italian Sausage and Spinach Bake Yield: Six servings Ingredients: ¾ pound uncooked Italian sausage links, sliced 2-10-ounce packages frozen chopped spinach, thawed and well drained 1-19-ounce can white kidney beans (cannellini), rinsed and drained 1 small red onion, finely chopped ¾ cup evaporated fat-free milk ½ cup grated Romano or Parmesan cheese, divided 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice ¼ teaspoon ground nutmeg 1/8 teaspoon pepper 1/3 cup fine dry bread crumbs 2 cloves garlic, minced 4 teaspoons butter or margarine, melted Directions: In a large skillet cook sausage over medium heat about 8 minutes or until brown, turning often. Drain on paper towels. Slice into bite-size pieces. Grease a 2-quart oval or square baking dish; set aside. In a large bowl combine sausage, spinach, beans, onion, and evaporated milk, ¼ cup of the Romano or Parmesan cheese, the lemon peel, lemon juice, ground nutmeg, and pepper. Spoon into prepared baking dish. For topping, in a small bowl combine bread crumbs, remaining Romano or Parmesan cheese, garlic, and melted butter or margarine; sprinkle atop casserole. Bake at 375°, about 35 minutes or until heated through. Sweet Potato Casserole Serves 10-12 Ingredients: 2 large cans sweet potatoes, drained well 1 stick of butter, cut into slices 1 large can crushed pineapple 1 C maple syrup Marshmallows (about half a bag) . Directions: Spray a 9 x 13 pan with non-stick cooking spray Layer: 1 can of potatoes Slices of butter 1 can of potatoes Slices of Butter Pineapple Syrup Hand-mash all ingredients in the pan with a potato masher. Bake it at 325° uncovered for 45 minutes. Top with marshmallows. Return to the oven for 5 minutes or until marshmallows are browned and puffy. Corn Pudding Casserole Serves 6-8 . Ingredients: 1 can cream corn 1 can kernel corn 1 package corn bread mix (Jiffy) 1 egg 1 C sour cream ¼ C melted butter 1 C Cheddar cheese . Directions: Combine all ingredients in a mixing bowl. Pour into an 8X8 baking dish. Bake at 325° uncovered 45-55 minutes or until knife inserted into the center comes out clean. Top with cheddar cheese. Return to heat to melt cheese.