Ingredients

• 1 1/4 lb eggplant
• 1 1/2 cups ripe olives, pitted and halved
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 8 oz Mozzarella cheese
• 15 oz Ricotta cheese
• 2 cups spaghetti sauce
• 1/2 cup olive oil
• 2 tsp fennel seed
• 1 tsp dried basil

Directions

Preheat the oven to 425 degrees. Cut the eggplant into thin slices.
Mix the olive oil with all the herbs. Brush on both sides of the eggplant slices. Brown the eggplant slices on both sides until tender in a non-stick skillet. Layer half the eggplant slices, mozzarella, ricotta, spaghetti sauce, fennel seed and olives (in that order) in an oiled oven safe casserole dish. Repeat the layers. Top with the
remaining mozzarella. Garnish with olives. Cover. Bake until hot and bubbly (about 25 minutes). Let stand 15 minutes before serving.

Ingredients

• 3 cups cooked elbow macaroni, rinsed and drained
• 2 tablespoons Hormel Bacon Bits
• 1/4 cup chopped onion
• 1 3/4 cups (one 14 1/2 oz. can) stewed tomatoes, undrained
• 1 1/2 cups (6 oz.) shredded Kraft Cheddar cheese
• 1 (10 3/4 oz.) can Cream of Mushroom Soup

Directions

In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

HINT: 2 cups uncooked macaroni usually cooks to about 3 cups

Note: For Diabetic – substitute Healthy Request Cream of Mushroom and Low Fat Cheddar Cheese – Info follow:

230 Calories * 6 gm Fat * 13 gm Protein * 31 gm Carbohydrate * 665 Sodium * 2 gm Fiber
_______________________________________________________________________
DIABETIC: 1 1/2 Starch * 1 Meat * 1 Vegetable or 2 Carbohydrate * 1 Meat

Ingredients

• 1/4 lb bacon
• 1 – 12 oz. box Fettucini
• 1/4 cup butter or margarine (soft)
• 1/2 cup heavy cream (room temp)
• 1/2 cup grated parmesean
• 2 eggs
• 2 T snipped parsley

Directions

Fry bacon til crisp; drain well and crumble. Cook fettucini according to package directions. Drain well and place in warm serving dish large enough for tossing. Add crumbled bacon, butter, heavy cream, grated cheese, eggs and snipped parsley; toss until fettucini is well coated.

6 servings

Very good but very low cost meal:)

ENJOY!!

Ingredients

• 1/2 cup fresh Ricotta cheese
• 1/4 cup grated Mozzarella cheese
• 1/4 cup grated Provolone cheese
• 1 egg yolk
• 1 teaspoon minced garlic
• 1 tablespoon chopped parsley
• Salt and black pepper
• 11 inches by 14 inches fresh pasta sheet, cut into 2-inch squares (about 32 squares)
• 1 cup warm Marinara sauce
• 1/4 cup grated Parmigiano-Reggiano cheese

Directions

Preheat the fryer. In a mixing bowl, combine the cheeses, egg yolk, garlic and parsley together. Mix thoroughly. Season the mixture with salt and pepper. Place 1 tablespoon of the filling in the center of 16 pasta squares. Lightly wet the edges of the pasta with water. Place 1 pasta square on top of the filled square. Press the edges of the square firmly to seal the square. Repeat the procedure until all the squares are sealed. Fry the squares in batches, until golden brown about 3 to 4 minutes. Remove the ravioli from the oil and drain on a paper-lined plate. Season the ravioli with salt and pepper. Serve the raviolis with the warm tomato sauce and garnish with the grated Parmesan cheese.

Makes 4 appetizer servings

Ingredients

• seasonings (I use salt, pepper, season-all) really whatever you season your beef with
• 2 cloves of garlic chopped
• 1 large yello onion, chopped
• ground beef
• 3/4 pkg of angel hair
• 2 cans of tomato sauce (8 oz)
• 1 can of crushed tomatoes (I

Directions

This recipe comes from my sister-in-law:)

In a skillet, brown your beef (I use ground chuck)with your onions, garlic and seasoning.
Boil your vermacelli til al dente (done but not soggy:)
Once your meat is browned add the 2 cans of tomato sauce and the crushed tomatoes. Mix well. Add to your spaghetti and warm through.

This makes a lot but freezes beautifully. I make a batch and freeze the rest in the Freezer Gladware. My children love this:)