Easy Shepherd's Pie

1 lb. ground beef
2 cups hot mashed potatoes
4 oz. Cream Cheese, cubed
1 cup Shredded cheddar cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Preheat oven to 375 degrees. Brown meat in large skillet. Drain.

Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

Stir vegetables and gravy into meat.

Spoon into 9-inch square baking dish.

Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks, the better.

Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 minutes or until heated through.

Makes 6 servings.

Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.

Mom's Spaghetti Sauce

Seriously the best sauce you'll ever have!!!

2 lbs. ground beef
2 medium onions, chopped
2 cloves garlic, peeled
1 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
2 (6 oz.) cans tomato paste
1 1/2 cups water
2 (15 oz) cans spanish style tomato sauce
2 bay leaves
2 Tbsp. sugar
8 cups cooked spaghetti
1/2 cup grated parmesan or romano cheese

Crumble ground beef into 8 qt. saucepan. Add onion, garlic, oregano, salt and pepper. Heat to brown meat. Add tomato paste, water, bay leaf and sauce. Bring to a boil. Simmer uncovered over low heat for 45 minutes. Remove bay leaves and garlic. Add sugar and simmer 15 minutes more. Place hot spaghetti on platter, cover with meat sauce and sprinkle with cheese. Serves 6.

Tomato and Olive Penne

This is one of our favorite pasta dishes. Amanda and Jed have a ton of cherry tomatoes right now so we thought we'd make it. I usually use regular olives instead of Kalamata olives (I'm the only one that likes the Kalamatas and regular olives are cheaper). I also omit the crushed red pepper because I'm cooking for kids. Try this recipe you'll love it!

Serves 4

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic , thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Directions

In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Olive Garden Alfredo Sauce

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
salt
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

In a medium saucepan, melt butter. When butter is melted, add cream cheese. (Make sure heat is low or cream cheese will curdle). When the cream cheese is softened, add heavy cream. Season with garlic powder, salt, and pepper. Simmer for 15-20 minutes over low heat, stirring constantly. Remove from heat and stir in parmesan. Serve over hot fettucine noodles.

Serving ideas:
Saute chopped red onion, olives, mushrooms, red and green peppers, and penne pasta. Serve with alfredo sauce.

Excellent over spinach and cheese ravioli.

Italian Stir Fry

I found this recipe in the Kraft food and family magazine and then I tweaked it a little. If you don't get it, you need to. All you have to do is go to the Kraft food website and sign up to get it in the mail. It's Free!

1/4 cup Kraft Zesty Italian Dressing

1 Tbsp. soy sauce

2 cloves garlic, minced

1 lb boneless skinless chicken breasts, cut into strips

(or 1 lb beef sirloin steak, or 1 lb pork chops)

1 red bell pepper, chopped

1 green bell pepper, chopped

2 green onions, sliced

1 medium or 1/2 large zucchini

1/2 cup cashews or peanuts

Mix sauce ingredients. Add 1 Tbsp. of the sauce mixture to meat; toss to coat. Let stand 5 minutes.

Heat oil in large nonstick wok or skillet on medium-high heat. Add meat mixture and vegetables; stir-fry 4 minutes or until meat is cooked through.

Add remaining sauce mixture and nuts; simmer 2 minutes. Serve over rice.

I served it with fried zucchini.

Makes about 4 servings.