Looking over my recipe, I see I missed something. A block of FETA cheese sliced and added to the sauce for flavor. And NOOO!!!! There is no diet in the world that calls for this, unless you're actually trying to GAIN weight. But I have not had any complaints from anyone other than there was not enough of it.

Re: Polish Lasagna
 

Yum!

Here's some that are very easy but my kids think are "homemade" recipes. All are pretty good, easy, and cheap.

spaghetti sauce- brown one pound hamburger meat drain and then add a jar of Great Value brand (Wal Mart) spag sauce. I'm not ordinarilly crazy about the Great Value brand but their green pepper/mushroom spaghetti sauce is wonderful (IMHO).

6X4 flat green enchiladas- fry 24 corn tortillas for 3-4 seconds each and lay on paper towels to cool. On a cookie sheet lay out 6 tortillas butted next to each other. Ladle on Las Palmas green enchilada sauce (Wal-Mart) and shredded cheddar/monterrey jack (2 to 3 pounds total). Repeat til you have 6 X 4 (my wife and I like ours topped with julliene sliced yellow onions). I sometimes also add chopped (de-skinned) leftover chicken on one of the layers also.
Bake in 400 degree oven for 15 minutes or until cheese is golden brown.
Place individual serving on plate and top with lettuce, tomato, and sour cream. Serve with warm chips and salsa.
These freeze/reheat well too .


Smoked Sausage, potatoes, and green beans.
add 2 large cans chicken broth to large pot
add approximately 2 to 3 tsp (I never measure ...sorry) each: basil, oregano, salt, pepper and 1 chopped medium sized yellow onion
bring to boil and add 3 pounds (quartered or bite size) summer sausage or Kielbasa
add 6-7 medium sized red potatoes (about 1 inch cubed).
Add 2 cans green beans.
Simmer until potatoes are cooked but not overcooked (about 20 minutes).

holy cow-I like cheese but damn-That's ALOT of cheese :P

Mmmmm....sounds good to me...but then I love cheese!

Heart Healthy Cuban Chicken
 

6 to 8 boneless skinless chicken breasts or thighs
1 whole bulb of fresh garlic
1 large yellow onion
1/2 cup low sodium chicken broth
extra virgin olive oil
sea salt
fresh ground black pepper

Peel and smash open all the garlic on bulb. Slice onion in half then slice both haves. Toss garlic and onion in a skillet of hot olive oil and make sure there is enough oil to make small pool of oil around ingrdients (approx 1/4 cup to 1/2). Cook on low-medium heat gently stirring until garlic is light golden brown and soft. While this is cooking:

Lightly salt and pepper both sides of breasts. Lightly coat bottom of baking dish with olive oil (use paper towel to spread evenly). Place breasts in dish and cook in oven for 20 minutes at 350 degrees.

At 20 minute mark, pour the onion, garlic, olive oil mix over chicken. Pour the broth over all of the dish and place back in oven for 20 minutes.

Serve with Rice and black beans. It is excellent with Crusty french bred. My guests spread the soft garlic on the bread as they dip it in the juices.
Left overs heat great on the road.

TUNA CASSEROLE
(only way I could get my kids to eat tuna over the years)

1 tin tuna drained & flaked
1 tin cream of mushroom or cream of celery soup (try low sodium soups)
1 pkg Liptons Noodles & Sauce Sour Cream & Chives
1 small green pepper chopped
2 stalks celery chopped
1 small onion

Drain & flake tuna in bottom of casserole, add tin soup, mix. Add tin of milk using the soup tin, add veg's, then add Liptons noodle mix & stir. Pour sufficient milk over top just to cover. Bake in oven @ 350 for 30-45min. You may also choose to use microwave (although timing does differ). GREAT TO REHEAT TOO