[Kissymissy]

As for overcooking meat, I would invest in a meat thermometer, you can get a basic one relatively cheap.
I started buying Pampered Chef stuff little by little over the years (it was a bit pricey) and I highly recommend owning at least one piece of stoneware to bake in.

I follow cook book guidelines on meat and internal temperatures and once the thermometer hits the right temperature, I may cook it an extra 10-15 mins and pull it out. Using the stoneware my chicken is always juicy and never dry. It's very versatile and their website has lots of links to easy recipes too.

I'll PM you my spaghetti sauce recipe that our family uses. I only use it for special occassions though, otherwise I'm still a jar girl.