The pizza flavor packs a punch in this pasta dish!
2 cups uncooked spiral pasta
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small green bell pepper, chopped
1 small onion, chopped
3 oz sliced pepperoni
1 can (14-1/2 oz) diced tomatoes, undrained
1 jar (14 oz) spaghetti sauce
1 jar (4-1/2 oz) sliced mushrooms
1 can (4-1/4 oz) chopped ripe black olives, drained
1 cup (4 oz) shredded part-skim mozzarella
Cook the pasta according to package directions. Meanwhile, in a large skillet, cook th ebeef, sausage, green pepper and onion until the meat is no longer pink; drain. Add the pepperoni, tomatoes, spaghetti sauce, mushrooms and olives; cook and stir for 5 minutes.
Drain the pasta; stir into the meat mixture. Heat through. Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted.
Love that this meal is prepared all in one skillet, less clean-up!!
1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
5 medium carrots, sliced
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tbsp minced fresh parsley
In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender.
Stir in broth. Place the chicken over the rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.
The flavors come together so nicely in the easily prepared dish!
8 oz uncooked fettuccine
2 cups cubed cooked chicken
1-1/2 tsp olive oil
1/2 tsp minced garlic
1/2 cup heavy whipping cream
3 to 4 tsp taco seasoning
2 tbp shredded Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the chicken in oil for 4-5 minutes over medium heat or until heated through (it should already be cooked). Add garlic; cook 1 minute longer.
Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do not boil). Stir in cheese. Drain fettuccine; toss with chicken mixture.
It's a little spicy and a little cheesy too...not your average cabbage dish, that's for sure!
1 pound lean ground beef
1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (10 oz) diced tomatoes and green chilies
1 can (8 oz) tomato sauce
1/2 cup uncooked long grain rice
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each white, black and cayenne pepper
4 to 6 drops hot pepper sauce (more if you dare!)
1 small head cabbage, chopped
1 cup (4 oz) shredded Colby cheese
In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice and seasonings.
Spread into an ungreased 13-in x 9-in baking dish. Top with the cabbage and cheese. Cover and bake at 350 for 65-75 minutes or until the rice is tender.
1 carton (15 oz) fat-free ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1 package (10 oz) frozen chopped spinach, thawed and squezzed dry
1/2 cup reduced-fat sour cream
1/4 cup dry bread crumbs
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
2 cups tomato juice
1 cup chunky salsa
1 can (15 oz) crushed tomatoes
14 uncooked manicotti shells
In a large bowl, combine ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, Italian seasoning, garlic powder and onion powder.
Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13-in x 9-in baking dish. Stuff the uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
Cover and bake at 350 for 55 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.
Instead of asking "why stuff a burger with bacon and cheddar?"...ask yourself WHY NOT?!?
1 lb ground beef chuck
In a large bowl combine ground beef, salt, pepper and Worcestershire sauce together. Form the meat into 8 equal portioned patties. Place patties on a plate and cover under refrigeration until ready to use.
In a small bowl, combine cheddar cheese, bacon, barbecue sauce and onion together. To stuff burgers, place a small about of cheese and bacon mixture in the middle of four patties. Cover the filled patties with the plain patties, securing the burgers by crimpling the sides with your fingers. Chill burgers until ready to cook.
Broil, grill or sauté burger until cheese has melted and the meat is cooked well. Place on toasted hamburger buns and top as desired. The filling in these burgers will be VERY hot, be careful when eating.
You could also use this as a sandwich filling too!
Lightly coat a medium skillet with oil and heat over medium-high heat. Sear halibut steak until browned, 3 - 5 minutes per side. Allow halibut to cool, then flake into large pieces and set aside.
Mix together mayonnaise, celery, scallions, and dill in a medium bowl and season to taste with salt and pepper. Fold in flaked fish and adjust seasonings. Use as a sandwich filling or serve as a salad.
Spread the tortilla slivers on a nonstick baking sheet or on a piece of foil and bake in a 400°F oven or toaster oven until lightly browned, about 4 minutes. Let cool on a plate.
Heat the olive oil in a large saucepan. Add the onion, garlic, and chili slices and cook over medium heat until lightly browned, about 5 minutes. Stir in the chicken stock, lime juice, chicken, and tomato. Gently simmer the soup until the chicken is cooked. Add salt and pepper to taste and extra lime juice if desired: The soup should be highly seasoned. Stir in the cilantro. Ladle soup into bowls and sprinkle with toasted tortilla strips.
Never met a shrimp dish I didn't LOVE! (But then again, my dad did own a restaurant named The Shrimp House!!)
12 oz fresh shrimp, deveined
For garlic paste, cut 1/2 inch off the pointed portions of garlic bulbs. Remove the outer papery layers of the garlic. Place both bulbs on a piece of foil. Bring edges of foil together to form a pouch. Seal. Bake garlic in a 375° oven for 35 to 40 minutes or until very soft. When cool enough to handle, use your fingers to press garlic pulp from each clove. Mash pulp with a spoon or fork to make a smooth paste (should have about 2 to 3 tablespoons). Set aside.
Cook pasta according to package directions. Drain. Cover to keep warm.
Meanwhile, in a large saucepan cook mushrooms and sweet pepper in hot oil until pepper is tender.
In a small bowl stir together the garlic paste, water, basil, cornstarch, oregano, bouillon, granules, and black pepper. Add to mushroom mixture in saucepan. Cook and stir until thickened and bubbly. Add the shrimp to the mushroom mixture. Cover and simmer about 2 minutes or until shrimp turns pink. Stir in tomatoes; heat through.
To serve, spoon shrimp over pasta. Sprinkle with Parmesan cheese. Toss to combine.
Pat steak dry with paper towels, then season liberally on both sides with salt and pepper. Heat a large cast-iron skillet over high heat. When pan begins to smoke, coat with oil, then add steak (be careful; oil will spatter) and sear, until almost black, for about 4 minutes on each side (for rare). Don't move meat until ready to turn or crust will break. Transfer steak to a platter and top with garlic butter. Cover loosely with foil to keep warm. Allow steak to rest for 10 minutes, then cut across the grain into 1/4" slices. Spoon juices over steak and top with parsley.
GARLIC BUTTER: Heat butter and garlic in a small saucepan over medium-low heat. Cook until garlic is fragrant, about 5 minutes. Remove and discard garlic. Keep butter warm. Makes enough to top 4 servings of steak.
Easy to double or triple this recipe if you're feeding a crowd!
1 can (12 oz) white water-packed tuna, drained and flaked
1/2 cup frozen mixed veggies, thawed and chopped
1/3 cup mayonnaise
2 tbsp finely chopped onion
1 tbsp ranch salad dressing mix
4 hamburger buns,split
Combine the first five ingredients in a large bowl. Spoon tuna mixture onto bun bottoms; replace tops. Place each sandwich on a piece of heavy-duty foil. Fold foil around each sandwich and seal tightly; place packets on a baking sheet. Bake at 400 for 10-15 minutes or until heated through.
Change out the veggies to suit your family's tastes or what you have fresh on hand to use as well!
8 oz uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tbsp olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 tsp salt
1/4 tsp pepper
2 tbsp shredded Parmesan cheese
Cook fettuccine according to package directions. In a large nonstick skillet, saute broccoli, red pepper, carrot , mushrooms, celery and garlic in oil for 3 minutes. Add the V8 juice and basil; bring to a boil. Reduce heat; simmer uncovered for 3 minutes. Stir in peas, salt and pepper; simmer 2 minutes longer or until peas are tender.
Drain fettuccine; add to veggie mixture and toss to coat. Sprinkle with Parmesan cheese.
It's a small recipe so plan on doubling (or tripling!) up for a bigger gathering.
3 medium Yukon Gold potatoes, about 1-1/2 pounds, peeled and cubed
6 hard-cooked eggs, chopped
2 celery ribs, chopped
1 samll onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tbsp Dijon mustard
3/4 tsp salt
1/2 tsp pepper
1/8 tsp hot pepper sauce
Place the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat and cook uncovered 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper.
In a small bowl, mix the remaqining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.
Another great picnic side for your celebrations on Independence Day!
4 cups shredded green cabbage
4 cups shredded red cabbage
4 large carrots, shredded
1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp stone-ground mustard
1 tbsp cider vinegar
1/2 tsp celery salt
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1-1/2 cups (6 oz) crumbled blue cheese
1/4 cup minced fresh parsley
In a large bowl, combine cabbages and carrots. In a small bowl, combine the mayo, mustards, vinegar, celery salt, salt and pepper. Pour over cabbage mixture; toss to coat. Stir in cheese and parsley. Refrigerate for 2 hours before serving to let the flavors set up.
1 package tricolor spiral pasta
1 cup sliced green onions
1 jar (7 oz) roasted sweet red peppers, drained and thinly sliced
4 oz crumbled feta cheese
1 envelope Italian salad dressing mix
1/2 cup chicken broth
3 tbsp balsamic vinegar
Cook pasta according to package directions; drain and rinse in cold water. In a large bow, combine pasta, onions, red peppers and cheese.
In a small bowl, whisk the salad dressing mix, broth and vinegar. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least an hour before serving.