Pizza Macaroni and Cheese

Ingredients:

• 2 1/4 cups macaroni (or any other small noodle you like)
• 2 tablespoons butter
• 1 medium onion or half a large onion, diced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 cup milk
• 2.5 cup shredded cheese, whatever combinations of cheeses you have and are trying to use up
• 1/3 cup bread crumbs
• 1 teaspoon Italian seasoning
• 1/2 tsp salt
• ½ tsp ground black pepper

Preparations:

1. Cook the macaroni al dente according to package directions. Drain. Transfer to a greased oven safe baking dish.
2. In a saucepan, melt 2 tablespoons butter or margarine over medium heat. Add onion and saute until onions have a rich golden color, approximately 12 minutes. Add garlic and sauté for an additional 2 minutes. Mix in the tomatoes and the spices. Stir in milk and bring to a simmer. Add 2.25 cups of cheese and let sauce simmer gently until the cheese is melted, stirring often.
3. Pour cheese sauce over the macaroni. Sprinkle with breadcrumbs, black pepper, and 1/4 cup cheese.
4. Bake at 350 degrees F for about 20 minutes.

Crockpot Lasagna

Ingredients: 

• .75-1lb of fake meat crumbles
• 1/2 onion, finely diced
• 1 bell pepper, finely diced
• 2 cloves garlic, finely diced
• 2 Tbsp sun dried tomatoes, diced (optional)
• 1 15 oz container ricotta cheese 
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 large egg
• 1 25 oz jar pasta sauce
• 12-15 lasagna noodles (uncooked)
• 2 cups shredded cheese

Preparations:

1. Combine the fake meat, onion, pepper, garlic, and sun dried tomato in a bowl. Set aside. {Sidenote: if using frozen meat, just set it out while chopping the vegetables and it should be fine by to combine.)
2. Place the ricotta, Parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.
3. Pour half of the pasta sauce in the bottom of a crock pot.
4. Place a layer of noodles on top of the sauce, roughly 3-4 noodles, covering the entire surface, breaking the noodles to fit the pot.
5. Layer half of the ricotta mixture on top of the noodles, followed by half of the chopped vegetable mixture, and then 2/3 cup of mozzarella cheese.
6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetable mixture.
7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cheese.
8. Cook on low for 3.5 hours. 
9. Sprinkle remaining cheese on top and cook on Low for another half an hour.

Rosemary Bread

Ingredients:

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried rosemary, crushed
• 2 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast

Preparations:

1. Place ingredients in the pan of the bread machine. 
2. Select white bread cycle; press Start.
3. Note: with my bread maker, it takes 4 hours to make and bake this bread. Plan accordingly.

Spaghetti Pie

Ingredients:

• 4 ounces dried spaghetti
• 1 tablespoon butter or margarine
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 8 ounces veggie ground beef
• 1/2 chopped onion
• I finely chopped Bell pepper
• 2 clove garlic, minced
• 1.5 cups marinara sauce
• 1 teaspoon Italian seasoning
• Nonstick cooking spray
• 1 cup Ricotta cheese (optional)
• 1/2 cup shredded cheese

Preparations:

1. Cook spaghetti according to package directions. Drain.
2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside.
3. Meanwhile, in a medium skillet saute onion, sweet pepper, and garlic until onion is tender and bell beginning to crisp. Add in veggie meat and heat thoroughly. Stir in marinara sauce and seasoning and bring to a simmer.
4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. If using ricotta cheese, create a thin layer on top of spaghetti. Spread meat mixture as third layer. Sprinkle with shredded cheese.
5. Bake in a 350 degree F oven for 20 to 25 minutes or until bubbly and cheese starting to brown.
6. To serve, cut into wedges.

Lasagna Soup

Ingredients:

• 1 pound fake meat crumbles
• 1 onion, chopped
• 1 chopped bell pepper
• 3 cloves chopped garlic
• 1 tablespoon firmly packed brown sugar
• 1 (32-ounce) box vegetable broth
• 2 (14.5-ounce) can petite diced tomatoes
• 2 (8 oz) can tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles (About 8 noodles)
• 1/2 cup Parmesan cheese
• 2 cups shredded cheese
• Some chopped basil (optional)

Preparations

1. In a large soup pot, combine onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes. Add in meat crumbles and cook until thoroughly heated.
2. Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
3. Add noodles, and simmer until noodles are tender, about 13-15 minutes.
4. Stir in Parmesan cheese and basil. Serve and top with shredded cheese.

Vegetarian Meatloaf

Ingredients:

• 1.5 pound soy ground beef (thawed) (2 bags 'Morningstar Farms' crumbles)
• 1 Tsp Italian-style seasoning
• 2 Tsp onion powder
• 1 Tbsp low-sodium vegetarian gravy granules
• 1/8 Tsp parsley flakes
• 1/8 Tsp paprika
• 1/8 Tsp ground black pepper
• 4-5 slices leftover bread (heels are great), cut into cubes
• 1/2 cup milk (add as needed)
• 1 egg
• 3 Tbsp mustard, divided
• 1/2 cup ketchup, divided
• 3 Tbsp brown sugar

Preparations:

1. Preheat oven to 425 degrees F
2. In a large bowl, thoroughly mix ground beef and spices. Mix in bread, milk, egg, 2 tablespoons mustard and 1/4 cup ketchup.
3. Press the meat mixture into a loaf pan. In a small bowl, stir together remaining mustard, ketchup and brown sugar; pour on top of the meat loaf.
4. Bake for 40 minutes, or until the edges are just crispy and the top has a crust.  

Cook Time: 50 minutes
Serves: 6