Serves 4 to 6

Preheat oven to 350. Sprinkle chicken with salt and pepper on both sides. Heat olive oil in a medium saute pan (with lid) and add chicken. Brown on both sides, then remove and set aside. Add sliced onion and garlic and stir for 1 to 2 minutes. Add mushroom, oregano, and thyme. Stir for another few minutes until well mixed. Stir in white wine and bring to a low simmer (sauce should be bubbly). Add Monte Bene Spicy Marinara pasta sauce and crushed tomatoes. Place chicken on top of sauce mixture so that they are not fully submerged. Cover and place the whole pan in the oven. Bake for 45 minutes, remove cover, and bake for an additional 15 minutes. Meanwhile, prepare rice according to instructions. When the cacciatore is fully cooked, plate the rice and cover generously with chicken and sauce mixture. Top with fresh parsley and serve.

Serves 6 to 8

Ingredients:

• 1 jar Monte Bene Garlic Marinara pasta sauce
• 1-2 zucchini(s), sliced
• mozzarella, shredded
• pepperoni

Preparation:

Broil zucchini bites on a baking sheet for about 2 minutes, then remove from the oven. Put about 1 tsp of Monte Bene Garlic Marinara pasta sauce on each slice, then top with mozzarella and pepperoni as desired. Replace in oven and broil for another 1-2 minutes, until the cheese is melted.

The zucchini will be very hot - be sure to let them cool for a couple of minutes!

Serves 4

Ingredients:

• 1 jar Monte Bene Spicy Marinara pasta sauce
• 4 bell peppers (whatever color you prefer)
• 1 lb ground beef or turkey
• 1 small sweet onion, chopped
• 1 zucchini, grated or chopped
• 1 cup mozzarella cheese, shredded
• salt and pepper

Preparation:

Remove the tops of the bell peppers and then scoop out the seeds and inner-membranes. Bring a pot of water to boil and place the peppers into the boiling water for about 1-1 1/2 minutes. Remove peppers (carefully!), rinse with cold water, and turn upside down on a plate/paper towel to drain.

In a skillet, cook the ground meat and onion. Add the jar of Monte Bene Spicy Marinara pasta sauce and zucchini to the skillet. Mix well. Add salt and pepper to taste. Stir in mozzarella cheese and then fill each pepper with sauce mixture.

Place peppers in a baking/casserole dish and bake at 350 degrees for 15-20 minutes, or until heated through. Remove them from the oven and plate.

Suggested side: white or brown rice

Serves 6 to 8

Ingredients:

• 1 jar Monte Bene Garlic Marinara pasta sauce
• 1-1 1/2 lb ground beef or turkey (no more than 85% lean)
• 1 cup gluten-free oats
• 1 large egg
• 1 medium sweet onion, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1/4 cup parsley, chopped
• 1/2 cup whole milk
• 1 tbs natural cane sugar or brown sugar

Preparation:

In a large bowl, beat the egg, then add ground meat, onion, salt, pepper, cumin, parsley, milk, oats, and 1 cup of Monte Bene Garlic Marinara pasta sauce (and grated vegetables, if desired). Use your hands to mix the ingredients together. Continue to knead and mix for several minutes so that the spices are evenly distributed. If the meatloaf appears somewhat runny, add another 1/4-1/2 cup of oats. Tamp down the mixture in a bread pan.

Bake at 350 degrees for 50 minutes. Then warm the rest of the pasta sauce on the stove for about 2 minutes. Stir in the sugar, and pour the sauce over your meatloaf. Return loaf to the oven for 15 minutes.

(NOTE: You can check if your meatloaf is done using a meat thermometer - it should read at least 155 degrees.)

Remove loaf from oven, allow to cool for 5-10 minutes, slice, and serve!

Try adding a cup of grated carrots, zucchini, etc. for a more nutritious meal!