Stromboli

Ingredients

1/2 lb. lean ground beef
1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
1/4 cup pizza sauce
4 oz (1 cup) shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried Italian seasoning

Directions

1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.

2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.

3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.

4. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Smothered Chicken

Ingredients:

4 boneless chicken breasts
1 tablespoon olive oil
1 large onion
1 large green bell pepper
1 cup sliced mushrooms
1 clove garlic
1 teaspoon Italian seasoning
Salt & pepper to taste
1 tablespoon dijon mustard
1/2 cup shredded mozzarella cheese

Directions:

Grill chicken until cook thoroughly.
Heat oven to 350 degrees.

Warm olive oil in pan, cook onion, bell peppers, and mushrooms until soft. Add in garlic and Italian seasoning and mix together and set aside.

Slice up chicken breasts and place in bottom of 8x8 baking dish. Spread dijon mustard across the chicken. Top with cooked vegetables and then add on mozzarella cheese.

Bake for 10 minutes until cheese is bubbly and melted.

Cauliflower Cheese Sticks

Ingredients:

¼ of a large head of cauliflower “riced”
1 tsp. olive oil
3 cloves garlic, minced
1 large egg (white), lightly beaten
½ cup mozzarella cheese
½ tsp. Italian seasoning, divided
Marinara Sauce for dipping

DIRECTIONS:

Preheat the oven to 350. Line a cookie sheet with parchment paper and spray it with cooking spray.

To “rice” the cauliflower, use your cheese grater (or food processor). When you’re done, you should have about 1.5 cups lightly packed. Place the riced cauliflower into a microwavable bowl and microwave until softened, about 5 minutes depending on your microwave (no need to add any water, drain).

While that is cooking, heat the oil in a small skillet over low heat and add your garlic until softened. When your cauliflower is softened, add the garlic mixture, lightly beaten egg white, Italian seasonings, and 3/4 of the mozzarella. Stir and mix well, then spread onto your prepared pan.

Bake until they start to turn golden brown; about 30 minutes. Remove from the oven, flip the loaf over so the bottom side is now on top and add the remaining cheese and a sprinkle more of the Italian herb seasoning. Bake for another 10 minutes or until the cheese is melted and golden.
Cool (until they harden slightly) and cut into pieces and serve hot or warm. Heat up marinara sauce and serve.

Goulash (Paula Deen)

Ingredients:

1 tablespoon Paula Deen’s House Seasoning
3 tablespoons soy sauce
3 bay leaves 
2 tablespoons Italian seasoning 
2   (15-ounce) cans diced tomatoes 
2   (15-ounce) cans tomato sauce 
3 cup water 
3 cloves garlic, chopped 
2 large onion, chopped
2 lbs lean ground beef 
1 tablespoon Paula Deen Seasoned Salt
2 cups elbow macaroni, uncooked

Directions:

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

Lasagna

Ingredients:

1 pound sweet Italian sausage (I use turkey sausage)
¾ pound lean ground beef
½ c onion, minced
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 T sugar
1½ t dried basil leaves
½ t fennel seeds (I usually omit this)
1 t Italian seasoning
1 T salt (I usually reduce to a couple teaspoons)
¼ t ground black pepper
4 T chopped fresh parsley
12 lasagna noodles (regular or no cook. I usually use no cook noodles.)
16 ounces ricotta cheese
1 egg
½ t salt
¾ pound mozzarella cheese, shredded
¾ c grated Parmesan cheese

Directions:

In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.

Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.

Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.

Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.

If using regular lasagna noodles, cook according to package instructions and drain.

In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375°F.

To assemble, spread 1½ cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.

Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.

Repeat layers, and top with remaining mozzarella and Parmesan cheese.
Cover with foil and bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 25 minutes.

Cool for 15 minutes before serving.

"Olive Garden" Salad Dressing

Ingredients:

1 packet Good Seasonings Italian Dressing
(Ingredients needed to make dressing; oil, water, vinegar)
½ tsp. dried Italian Seasoning
½ tsp. table salt
¼ tsp. black pepper
½ tsp. sugar
¼ tsp. garlic powder
½ tbsp. mayonnaise (no Miracle Whip, please)
¼ cup olive oil
2 tbs. white vinegar
1 ½ tbs. water

Directions:

Prepare Good Seasonings Italian Seasonings Dressing as it states on back of package. Once prepared pour it in a medium bowl, then add additional ingredients listed above (starting with dried Italian Seasoning).

Using a whisk, mix all ingredients until mixed thoroughly combined. Serve with your favorite salad fixings.

Store unused dressing in a sealed container in the refrigerator for up to 4 weeks. Be sure to give the bottle a good shake before using.

Italian Drip Beef

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Consomme Or Beef Broth
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• 1/4 cup Water
• 1/2 jar (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

Preparation Instructions

Combine all ingredients in a crock-pot. Stir lightly to combine seasoning with the liquid.

Cook on low in crock-pot for 7-8 hours, or until meat is fork-tender and falling apart. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

This is the beef broth, italian seasoning, pepperoncini juice & peppers

Roast was added to the mixture...

Finished