Easy Manicotti

• 1 package Manicotti
• 2 cups Cottage Cheese
• 1 cup Mozzarella Cheese
• 1 Tablespoon Parsley
• 1 jar Spaghetti Sauce

Boil Manicotti as directed on package. Drain and put in cold water. Mix cheeses and parsley then stuff into manicotti shells. Place in greased 9 x 13 inch baking dish. Cover with spaghetti sauce and top with additional mozzarella cheese. Make at 350 for 30 minutes.

Bruschetta Chicken!

My Neice posted this recipe on her Blog- I tried it and it is Yummy! I served it over Pasta. Test your chicken because as I recall it took a little bit longer to bake then the recipe calls for.


Bruschetta Chicken

1/2 c. flour
2 eggs lightly beaten
3 chicken breasts
1/4 c. grated parmesan cheese
1/4 c. dry bread crumbs
1 Tbsp melted butter
2 large tomatoes chopped
3 Tbsp minced fresh basil
2 garlic cloves minced
1 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper

Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs. Place in a greased 13x9 baking dish. Combine the parmesan cheese, bread crumbs, and butter, sprinkle over chicken.

Loosely cover baking dish with foil. Bake at 375 for 20 min. Uncover, bake 5-10 min or until top is browned.

Meanwhile, in a bowl combine remaining ingredients. Spoon over the chicken. Return to the oven fir 3-5 min or until tomato mixture is heated through. Enjoy!

Chicken and White Bean Stew

I found this recipe on Rachael Rays website after we had it at our friends house one night. I made it last night and was reminded of how good it is...and easy!

Chicken and White Bean Stew

4 slices of bacon, finely chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

1 pound red potatoes (or just regular baking potatoes)

1 32 ounce container of chicken stock/broth (I used this plus an extra smaller can of chicken stock)

1 whole rotisserie chicken

2 15.5 ounce cans small white beans, rinsed

5 ounces arugula (5 cups)

salt and pepper

1. In a large soup pot cook the bacon over medium heat until cooked but not crisp, about five minutes. Add the onion and garlic and cook, stirring, until softened, about five minutes. Add the potatoes and chicken broth and simmer until the potatoes are tender about 15 minutes

2. Pull meat off the chicken; discard skin. Add the chicken and white beans to the stew after potatoes are done and cook until heated through. Just before serving, stir in the arugula and season to taste with salt and pepper. It looks like a lot of arugula but it shrinks a lot when you stir it in.

This is so good! It is probably my favorite soup! Enjoy!