Dinner, Pasta, Potatoes and Rice

8 manicotti shells
1/4 cup butter
3/4 cup very finely chopped onion
1 pound ground veal or pork
2 tsp basil
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese
2/3 cup bread crumbs
2 eggs, lightly beaten
2 cups tomato or prepared spaghetti sauce
grated parmesan cheese

Cook manicotti shells following directions on package, drain. Line a 9″ x 18″ pan with foil. Add cooking spray or a thin layer of tomato sauce or spaghetti sauce.
Melt butter in frying pan. Saute onion until wilted. Add veal or pork, cook until lightly browned.
Add basil, nutmeg, salt and pepper. After meat has cooled, put it through a meat grinder to make it more finely ground. Add parmesan cheese, bread crumbs and eggs. Mix well.
Fill manicotti shells. Pour additional tomato or spaghetti sauce over the manicotti. Sprinkle additional parmesan cheese over manicotti. Cover with foil. Bake at 350 degrees for 30 to 40 minutes.

Dinner, Pasta, Potatoes and Rice

2 pints of salad tomatoes (grape or cherry)
Extra Virgin Olive Oil
Garlic Clove
1/4 cup chopped fresh basil
8 oz. block of feta cheese
kosher salt
cracked pepper
red pepper flakes (to desired taste)
10 oz. pasta, gluten free works well too

Preheat oven to 400 degrees.
Using a casserole dish sprayed with olive oil spray or coated cast iron pan, add 2 pints of grape tomatoes into dish.
Place one block of feta cheese direction in the center of the tomatoes. Sprinkle with chopped garlic and basil.
Sprinkle entire dish with kosher or sea salt, black pepper and then drizzle with olive oil.

Place dish in oven for 45 minutes or until the tomatoes burst and are easily smashed.

Meanwhile prepare the pasta. I also like to add grilled and sliced chicken.

Remove tomato mixture from oven, mix well, stir in pasta.

Dinner, Pasta, Potatoes and Rice


1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped

1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.

2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.

3. Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.

Pasta, Potatoes and Rice


5lb bag of russet potatoes
1 bag of frozen hash browns
1 stick (1/2 cup) butter
2 cans of cheddar cheese soup
8-12 oz sour cream


Boil potatoes, allow to cool. Peel, cut into cubes.

In a small saucepan, melt butter. Mix in cheddar cheese soup. Fold in sour cream.

Grease 1-2 large baking dishes. Add potatoes and hash browns. Pour cheese mixture over potatoes.

Bake at 350 degrees for 30 to 45 minutes.

Pasta, Potatoes and Rice

Boil 8 unpeeled potatoes the night before, don’t overcook.
Drain water and let potatoes cool – peel & cut into cubes

Pour  the following ingredients over the potatoes and turn (don’t stir)

  • 1/4 cup vinegar
  • 1/4 cup olive oil
  • 1/4 tsp paprika salt and pepper

Refrigerate overnight
Stir occasionally. Taste potatoes to confirm if dry,  add more oil
Hard boil 8 eggs, do not add until next day

The next day:

Chop up 1/2 cup onion
Chop 1/2 cup celery

Mix mayo (about 3/4 cup) and milk – keep mixture a bit thick.
Add onion and mayo mix to potatoes Add more paprika and chopped eggs.