1 package bow tie noodles
1/4 cup butter, softened
1/2 cup evaporated milk
1/4 cup grated Parmesan cheese
2-1/4 teaspoons Good Seasons Italian Salad Dressing Mix
Cook noodles, drain and place in bowl. Toss with butter. Add the remaining ingredients and mix well.
*My Notes:*
-This is a wonderful side dish for chicken and other meats.
Thursday, November 20, 2008
Spaghetti with Meat and Bean Sauce
1/2 pound ground turkey
1 medium onion, chopped
1 can (14 oz.) stewed tomatoes
1 can (15 oz.) white northern beans, rinsed and drained
1 can (8 oz.) tomato sauce
1/4 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Cooked spaghetti noodles
In skillet, cook meat and onion; drain.
Stir in tomatoes, beans, sauce, and seasonings. Bring to a boil and reduce heat. Cover and simmer 8 minutes. Serve over pasta.
*My Notes:*
-This is a very healthy meal. To make even healthier use wheat pasta.
1 medium onion, chopped
1 can (14 oz.) stewed tomatoes
1 can (15 oz.) white northern beans, rinsed and drained
1 can (8 oz.) tomato sauce
1/4 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Cooked spaghetti noodles
In skillet, cook meat and onion; drain.
Stir in tomatoes, beans, sauce, and seasonings. Bring to a boil and reduce heat. Cover and simmer 8 minutes. Serve over pasta.
*My Notes:*
-This is a very healthy meal. To make even healthier use wheat pasta.
Sausage Ziti
1 package sweet Italian Sausage, cooked according to package directions and coil sliced
8 oz. penne or rigatoni pasta, cooked
Pasta sauce, as much as desired
3/4 cup water
1 tablespoon basil, chopped
1 tablespoon garlic, chopped
1/2 cup Parmesan cheese
1/4 teaspoon pepper
1 package (10 oz.) frozen garlic bread, thawed and cut into 12 slices
3 cups (12 oz.) mozzarella cheese, shredded
In a large bowl, mix cooked pasta, sausage, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Toss gently.
Place mixture into a greased 9x13 inch pan.
Place 12 slices of bread on top of mixture and cover with mozzarella.
Bake uncovered at 400 degrees for approximately 30 minutes or until heated through. Let stand 10 minutes to help set before slicing and serving.
8 oz. penne or rigatoni pasta, cooked
Pasta sauce, as much as desired
3/4 cup water
1 tablespoon basil, chopped
1 tablespoon garlic, chopped
1/2 cup Parmesan cheese
1/4 teaspoon pepper
1 package (10 oz.) frozen garlic bread, thawed and cut into 12 slices
3 cups (12 oz.) mozzarella cheese, shredded
In a large bowl, mix cooked pasta, sausage, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Toss gently.
Place mixture into a greased 9x13 inch pan.
Place 12 slices of bread on top of mixture and cover with mozzarella.
Bake uncovered at 400 degrees for approximately 30 minutes or until heated through. Let stand 10 minutes to help set before slicing and serving.
Kielbasa and Vegetable Stir-Fry
1 package Hillshire Farm Kielbasa, sliced
3 tablespoons cooking oil
3-1/4 cups fresh veggies (recommended:broccoli, carrots, onion, mushroom)
3/4 cup Parmesan cheese
1-1/2 cups raw rice
Seasonings (salt, pepper, garlic powder, and oregano to taste)
Cook rice and keep warm.
Meanwhile, saute veggies in oil until tender crisp. Add kielbasa and season to taste. Heat through.
Mix in 1/2 cup cheese and serve immediately over rice.
*My Notes:*
-This meal cools off quickly, so it is best if eaten after it cools slightly.
3 tablespoons cooking oil
3-1/4 cups fresh veggies (recommended:broccoli, carrots, onion, mushroom)
3/4 cup Parmesan cheese
1-1/2 cups raw rice
Seasonings (salt, pepper, garlic powder, and oregano to taste)
Cook rice and keep warm.
Meanwhile, saute veggies in oil until tender crisp. Add kielbasa and season to taste. Heat through.
Mix in 1/2 cup cheese and serve immediately over rice.
*My Notes:*
-This meal cools off quickly, so it is best if eaten after it cools slightly.
Breaded Ranch Chicken
3/4 cup crushed Cornflakes
3/4 cup grated Parmesan cheese
1 envelope Hidden Valley Ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 cup butter or margarine, melted
In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.
Place in greased 13x9x2 inch baking dish. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear.
*My Notes:*
-Chicken could also be dipped in milk, but remember it does change the taste.
3/4 cup grated Parmesan cheese
1 envelope Hidden Valley Ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 cup butter or margarine, melted
In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.
Place in greased 13x9x2 inch baking dish. Bake uncovered at 350 degrees for 45 minutes or until chicken juices run clear.
*My Notes:*
-Chicken could also be dipped in milk, but remember it does change the taste.
Baked Italian Chicken
6 boneless skinless chicken breast halves
1/2 cup flour
2 eggs, beaten
3/4 cups Italian bread crumbs
1/2 cup grated Parmesan cheese divided
1 tablespoon cooking oil
SAUCE:
2 tablespoons butter or margarine
2 tablespoons flour
1-1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 can (8 oz.) tomato sauce
1 cup (4 oz) shredded mozzarella cheese
Pound chicken breasts. Coat with flour; dip into egg.
Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken.
Brush oil onto a foil lined 13 x 9 x 2 inch baking pan. Place chicken in pans. Bake uncovered at 375 degrees for 30 minutes.
Meanwhile, for sauce, melt butter in sauce pan; stir in flour until smooth. Whisk in milk; bring to boil. Cook and stir for 2 minutes. Add seasoning. Pour over chicken. Drizzle with tomato sauce. Sprinkle with mozzarella and remaining Parmesan cheese. Bake another 45 minutes or until cheese is lightly browned.
*My Notes:*
-My family enjoys this with a side of spaghetti.
1/2 cup flour
2 eggs, beaten
3/4 cups Italian bread crumbs
1/2 cup grated Parmesan cheese divided
1 tablespoon cooking oil
SAUCE:
2 tablespoons butter or margarine
2 tablespoons flour
1-1/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1 can (8 oz.) tomato sauce
1 cup (4 oz) shredded mozzarella cheese
Pound chicken breasts. Coat with flour; dip into egg.
Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken.
Brush oil onto a foil lined 13 x 9 x 2 inch baking pan. Place chicken in pans. Bake uncovered at 375 degrees for 30 minutes.
Meanwhile, for sauce, melt butter in sauce pan; stir in flour until smooth. Whisk in milk; bring to boil. Cook and stir for 2 minutes. Add seasoning. Pour over chicken. Drizzle with tomato sauce. Sprinkle with mozzarella and remaining Parmesan cheese. Bake another 45 minutes or until cheese is lightly browned.
*My Notes:*
-My family enjoys this with a side of spaghetti.
Chicken and Rice Casserole
1 cup raw rice
2 pounds boneless chicken breasts
1 can cream of chicken soup
1 package onion soup mix
1-1/2 can hot water
Shredded cheddar cheese, optional
In casserole dish, pour in raw rice and lay chicken on top of rice. Pour in liquids over top. Cover and bake at 350 degrees for 1 hour.
2 pounds boneless chicken breasts
1 can cream of chicken soup
1 package onion soup mix
1-1/2 can hot water
Shredded cheddar cheese, optional
In casserole dish, pour in raw rice and lay chicken on top of rice. Pour in liquids over top. Cover and bake at 350 degrees for 1 hour.
Tater Tot Casserole
2 pounds ground beef
2 pounds tater tots
2 can cream of muchroom soup
2 cups cheddar cheese, shredded
1/2 pound Velveeta cheese, in slices
Frozen Peas (optional)
Put ground beef in bottom of 13" x 9" pan.
Mix cheddar cheese and mushroom soup together. Put on top of meat, then put Tater Tots on top of soup.
Cover and bake for 1 hour at 350 degrees. Put Velveeta slices on top during the last 10 minutes.
*My Notes:*
-This is a recipe with a short prepration time, so it is perfect for after work when you don't have that much time.
-Kids love it!
2 pounds tater tots
2 can cream of muchroom soup
2 cups cheddar cheese, shredded
1/2 pound Velveeta cheese, in slices
Frozen Peas (optional)
Put ground beef in bottom of 13" x 9" pan.
Mix cheddar cheese and mushroom soup together. Put on top of meat, then put Tater Tots on top of soup.
Cover and bake for 1 hour at 350 degrees. Put Velveeta slices on top during the last 10 minutes.
*My Notes:*
-This is a recipe with a short prepration time, so it is perfect for after work when you don't have that much time.
-Kids love it!
Meatball Green Bean Stroganoff
Pasta of your choice
Vegetable oil
2-1/2 cups green beans
1/3 cup chopped onion
1 garlic clove, minced
1 can condensed cream of chicken soup
1/2 cup water
1 tablespoon Worcestershire sauce
1 pound frozen fully cooked meatballs
1 container (8 oz.) sour cream or light sour cream
Cook noodles according to package directions; drain. Cover to keep warm.
While noodles are cooking, heat oil in large skillet over medium heat until hot. Add green beans, onion, and garlic; cook and stir. Heat through.
Stir in soup, water, Worcestershire sauce and frozen meatballs. Bring to boil. Reduce heat to low; cover and simmer 10-15 minutes or until meatballs are heated through. Stir occasionally.
Stir in sour cream. Heat over low heat until warm. Stir occasionally. Stir in cooked noodles.
*My Notes:*
-You can add as much green beans, and meatballs as you like. Just remember that the meatballs soak up some of the sauce.
-The pasta that I found worked best was either shells or rigatoni
Vegetable oil
2-1/2 cups green beans
1/3 cup chopped onion
1 garlic clove, minced
1 can condensed cream of chicken soup
1/2 cup water
1 tablespoon Worcestershire sauce
1 pound frozen fully cooked meatballs
1 container (8 oz.) sour cream or light sour cream
Cook noodles according to package directions; drain. Cover to keep warm.
While noodles are cooking, heat oil in large skillet over medium heat until hot. Add green beans, onion, and garlic; cook and stir. Heat through.
Stir in soup, water, Worcestershire sauce and frozen meatballs. Bring to boil. Reduce heat to low; cover and simmer 10-15 minutes or until meatballs are heated through. Stir occasionally.
Stir in sour cream. Heat over low heat until warm. Stir occasionally. Stir in cooked noodles.
*My Notes:*
-You can add as much green beans, and meatballs as you like. Just remember that the meatballs soak up some of the sauce.
-The pasta that I found worked best was either shells or rigatoni
Little Cheddar Meat Loaves
1 egg
3/4 cup milk
1 cup (4 oz.) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup onion, chopped
1 teaspoon salt
1 pound lean ground beef
1/3 cup ketchup
1/4 cup packed brown sugar
1/2 teaspoon prepared mustard
In bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef. Mix well. Shape into small loaves, place in greased baking dish.
Combine ketchup, brown sugar, and mustard; spoon over loaves.
Bake, uncovered at 350 degrees for 45 minutes or unitl the meat is not longer pink and meat thermometer reads 163 degrees.
*My Notes:*
-This recipe beats the normal meatloaf. With it's hint of cheddar and moist inside, you will never go back.
3/4 cup milk
1 cup (4 oz.) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup onion, chopped
1 teaspoon salt
1 pound lean ground beef
1/3 cup ketchup
1/4 cup packed brown sugar
1/2 teaspoon prepared mustard
In bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef. Mix well. Shape into small loaves, place in greased baking dish.
Combine ketchup, brown sugar, and mustard; spoon over loaves.
Bake, uncovered at 350 degrees for 45 minutes or unitl the meat is not longer pink and meat thermometer reads 163 degrees.
*My Notes:*
-This recipe beats the normal meatloaf. With it's hint of cheddar and moist inside, you will never go back.
Mom's Ring Bologna and Potatoes
1 pound of ring bologna
6 medium potatoes
1 small onion, chopped
1/2-1/4 stick butter
Fill a large pot with water. Rinse potatoes. Cook potatoes with skins on until they are still a little hard. Let potatoes cool, then skin and cube them.
Melt butter in skillet. Add chopped onion. Cook until tender. Add cubed potatoes adn meat. Mix and heat through.
My Notes:*
-Make sure to let potatoes cool enough before you peel them. They will be very hot after they are done boiling.
6 medium potatoes
1 small onion, chopped
1/2-1/4 stick butter
Fill a large pot with water. Rinse potatoes. Cook potatoes with skins on until they are still a little hard. Let potatoes cool, then skin and cube them.
Melt butter in skillet. Add chopped onion. Cook until tender. Add cubed potatoes adn meat. Mix and heat through.
My Notes:*
-Make sure to let potatoes cool enough before you peel them. They will be very hot after they are done boiling.
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