Teriyaki Chicken Zoodles

2 chicken breasts, cut into strips

Salt and black pepper, to taste

½ cup pineapple chunks

4-5 medium zucchini zoodles

Sauce

1/3 cup water

1/3 cup soy

4 Tbsp. honey

4 Tbsp. rice wine vinegar

2 garlic cloves, minced

½ tsp. grated ginger

2 Tbsp. salt, black pepper and red chili flakes to taste, optional

Sesame seeds, optional

In a medium bowl, whisk together sauce ingredients. 

Heat 1 Tbsp. cooking oil in a large skillet on medium. Add chicken and cook until lightly brown, about 1-2 minutes. Add in the pineapple chunks and cook for another 2 minutes, until slightly softened. Pour in sauce and turn heat to high. Allow sauce to bubble and thicken while stirring, about 1-2 minutes (add more water if necessary).

Add zoodles into the pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until the zucchini is just tender but still firm. Be careful not to overcook.

Remove from heat, garnished with sesame seeds if desired.

Cheeseburger Casserole

1 pound ground beef
3/4 cup dry macaroni
1 cup hot water
2 cups milk
1 Tbsp. corn starch
1 Tbsp.  paprika
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1 tsp. sugar
1 tsp. mustard powder
1 cup grated cheddar cheese

Brown ground beef in a skillet over medium heat. Drain grease.

Add all of the remaining ingredients to the skillet with the beef, except for the grated cheese. Stir well.

Bring to a boil, reduce to a simmer, and cover. Cook for 12 minutes. Remove from heat, stir in the cheddar cheese, and cover for 2 minutes.

Stir well and serve.

French Dip Sandwiches

3 lb. beef chuck roast

1/3 cup soy sauce

1 cup Coke

2 10.5 oz beef consommé

1 pkg. Lipton onion soup mix

1 Tbsp. beef bouillon

1 tsp. garlic powder

½ tsp. onion powder

½ tsp. oregano

½ tsp. salt

¼ tsp. pepper

¼ tsp. thyme

1 bay leaf

French rolls or hoagie buns

Sliced provolone cheese

Add all ingredients to a slow cooker except buns and cheese.  Cook on low for 4 hours; remove roast to a cutting board and thinly slice across the grain.  Place sliced meat back in slow cooker and continue to cook for 1-2 additional hours.

When ready to serve, remove roast and strain fat from broth for dipping.  Split rolls and line the bottoms of a baking tray.  Top each half with beef followed by 2 slices of cheese.  Bake at 350° or until cheese is melted.

Serve with reserved au jus.

Baked Ziti

1 pound ziti rigatoni or penne
1 lb. ground sausage
2 cups cottage cheese
2  eggs
1 cup parmesan cheese
2 Tbsp. olive oil
5 tsp. minced garlic
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 tsp. dried oregano
1 Tbsp. dried basil
1 tsp. sugar
Salt/pepper
2 tsp. cornstarch
1 cup milk
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Preheat the oven to 350°.  Grease 9x13-inch baking pan and set aside.

Cook pasta about 3 minutes short of package directions.  Brown sausage; drain, set both aside.  In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.

Heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.

Whisk together the cornstarch and milk and pour it into pot set over medium heat. Bring milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine.

Add the cooked pasta and stir to coat well with the saucy mixture.
Transfer the pasta to prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top.

Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.  Remove foil and bake until cheese is bubbling and beginning to brown, about 30 minutes longer.