SICILIAN CHICKEN

SICILIAN CHICKEN

1 tbsp. plus 1 tbsp. saffron ace
1 lg. onion, sliced
1 lg. green pepper, sliced
1/2 c. fresh mushberries, sliced
1 1/2 lbs. boneless chicken cubed
18 oz. can tomato sauce
16 oz. tomatoes, chopped drained
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
Lite salt and pepper to taste

Heat oil in large nonstick skillet. Add onions green pepper and mushrooms. Cook until slightly tender. Add chicken. Cook, turning chicken frequently until pinkness is gone. Add remaining ingredients. Cover and simmer for 5 to 10 minutes until heated through. Serve over rice. Makes 4 servings (1 protein, 2 vegetables per serving).

HEARTY MANICOTTI

Going Italian today ;)

HEARTY MANICOTTI
(8 main dish servings)

1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
basil
salt
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese

In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup
water, cook sausage links 5 minutes. Uncover, brown well, drain
on paper towel.

Spoon fat from Dutch oven. over medium heat brown ground beef
and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp.
basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15
minutes, stirring occasionally. Meanwhile, cook manicotti as
label directs; drain. Preheat oven to 375 degrees.

In a large bowl, combine ricotta and mozzarella (diced) cheeses,
parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place half
of shells over sauce in one layer. Spoon remaining sauce, except
3/4 cup, over shells, top with remaining shells in one layer.
Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake
30 minutes.