8 oz pasta (ziti, rotini, something along those lines)
jar of spaghetti sauce
1 lb ground beef or turkey
8 oz ricotta cheese
16 oz shredded mozzarella cheese
garlic, salt and pepper, basil, oregano, and a pinch of nutmeg
Preheat the oven to 350.
Set aside half the mozzarella cheese for the very end.
Brown the meat and cook and drain the pasta.
When the meat is cooked, pour the sauce into the pan and mix them together.
Mix the cheese, eggs, and spices together in another bowl.
Throw the meat/sauce, cheese mixture, and pasta in a casserole dish and mix it just enough so that you don't have giant globs of anything.
Top with the rest of the mozzarella
Bake 35-40 minutes, or until the cheese on top is brown
awesome mac & cheese
16 oz macaroni (I use whole grain - or any type of noodle will really work)
1 lb. pepper jack cheese
2 cups sour cream
1/4 c. butter
1 1/2 t. salt
1/4 t. pepper
preheat the oven to 350.
grease a casserole pan
cook macaroni as directed on package and drain
cut pepper jack into cubes and melt on low
add all remaining ingredients together
spoon into casserole dish and bake for 30 minutes.
Butter noodles with parmesean
2 c egg noodles
1-2 tbsp butter (to your liking)
other seasonings (i added a tad bit of garlic pepper)]
grated parmesean cheese
Make noodles as directed on package
Strain and put back in pan, stir in butter
add seasonings and parmesean.
- 2 (16 oz.) pkgs. baby carrots 1 Tbsp. olive oil 1 onion, chopped 3 cloves garlic, minced 1/4 cup honey 1/4 cup Dijon mustard 1 Tbsp. balsamic vinegar 1 Tbsp. finely chopped fresh ginger root 2 Tbsp. apple juice 1/8 tsp. cayenne pepper 1/2 tsp. salt
Place carrots in 3-4 quart crock pot. In heavy saucepan, heat olive oil over medium heat. Add onions and garlic; cook and stir until crisp tender, about 4 minutes. Add to carrots in crockpot. In small bowl combine remaining ingredients and mix until blended. Pour over vegetables in crockpot. Cover and cook on LOW for 6-7 hours until carrots are tender and glazed, stirring once during cooking time. Serves 6
Oven Baked chicken Parmesan
6 boneless skinless chicken breast
shake & bake
1 cup mozzeralla cheese
2 cups spaghetti sauce(of your choice)
1/4 cup parmasean cheese
1 tablespoon dry orgeano leaves.
preheat oven to 400 degrees
Coat chicken with shake and bake as directed on the package, place in a 13x9 pan.
Bake 20 mins or until chicken is done. Top with remaining ingred.
bake 5 more mins or until mozzarella is melted.
2 tbsp olive oil
1 large onion, sliced
3lbs chicken thighs (skinless) bone in
1/3 cup soy sauce
1/4 cup freshly squeezed lemon juice
2-3 garlic cloves, minced
2 tsp pepper
1-2 bay leaves
In a frying pan, heat oil and saute onions until soft.
Add chicken, soy sauce, lemon juice, garlic, pepper, and bay leaves. mix it up and cook over medium heat for 30 minutes, covered.
Remove lid and cook another 15 minutes to reduce liquid.
Serve over white rice or noodles.
Serves 4-6 people.
--2 cans of kidney beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
--1 can tomatoes and chiles (rotel)
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--Shredded cheese and sour cream for embellishment
--brown meat if you are going to use it
--drain fat and add to Crockpot (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.
The Ultimate Grilled Cheese
1 (3 ounce) package cream cheese, softened
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoning salt
10 slices Italian bread (1/2 in. thick)
2 tablespoons butter, softened
- In a mixing bowl, beat cream cheese and mayonnaise until smooth.
- Stir in cheeses, garlic powder, and seasoned salt.
- Spread five slices of bread with the cheese mixture, about 1/3 cup on each.
- Top with remaining bread.
- Butter the outsides of sandwiches; cook in a large skillet over medium heat - until golden brown on both sides.
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes [[I use more because I LOVE cheese]]
HEAT oven to 400
Skillet Chicken Teriyaki
2 tablespoons oil
3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine)
3/4 cup pineapple juice OR apple juice OR use the leftover juice from canned fruit OR a combination which suits your circumstances
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vinegar
1/4 to 1/2 teaspoon dry ginger
1 tablespoon minced garlic, or 1/2 teaspoon garlic powder
*1 tablespoon cornstarch mixed with 1/4 cup water (optional)
Heat the oil in a 12-inch skillet. Arrange the chicken in the skillet. Fry over medium-high heat until the chicken browns slightly. Turn and brown the other side too. Pour the pineapple or other fruit juice into the skillet. Add the soy sauce, brown sugar, vinegar, dry ginger and garlic. Stir the sauce around the chicken to dissolve the sugar and ginger. Bring the mixture to a boil. Reduce the heat and cover. Simmer, covered for about 45 minutes. The liquid in the pan will thicken and coat the chicken in a very attractive sticky brown sauce. If the liquid is too watery, then add the cornstarch and water mixture. Bring to a boil for about a minute, until it thickens up.
Penne and Vodka Sauce
1 (16 ounce) package penne pasta
2 Tablespoons butter
Hamburger Beef Stew
- 2 BIG cans of Veg-All
- 1 large can tomato sauce
- 2 lipton's onion soup packets
- 2lbs hamburger meat
- Onion powder
- Garlic powder
- Salt & pepper
- 7 cups water
In a large frying pan, brown the hamburger meat. Don't seperate the meat too much while frying, you want the pieces of hamburger to be kind of big. Season the meat with the onion powder, garlic powder and Salt & Pepper. Drain. In a large pot add 7 cups of water, 2 packets of liptons onion soup, tomato sauce, hamburger meat and the 2 cans of veg-all. Let it come to a boil and then reduce heat to simmering on low for an hour. Let cool and serve!! awesome with crackers and a big glass of milk. My favorite! you wont be disappointed! its super duper easy.
cranberry chicken wraps
healthy and delicious!!!!!!!!
ingredients (however much you like of each ingredient)
whole wheat tortilla wrap (thin and large)
crumbled feta cheese
chicken breast ( i buy the full cooked grilled chicken breast strips by foster farms)
sautee the chicken with some butter and put ingredients in tortilla, wrap it tight
BLT Deviled Eggs
* 6 large eggs, hard-boiled and peeled
* 1/4 cup mayonnaise
* 3 slices bacon, cooked and crumbled plus more for garnish, if desired
* 2 cherry tomatoes, seeded and finely chopped
* 1 tablespoon dried parsley flakes
* Salt and freshly ground black pepper
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.