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Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti and Meat Sauce

Instant Pot Spaghetti

1 Pound Lean Ground Beef, or Italian Sausage

½ Tsp. EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning, or to taste

1 Pound Spaghetti Noodles

1 (24 Ounce) Jar Spaghetti Sauce

36 Ounces Water, 1 ½ Jars

1 (14.5 Ounce) Can Diced Tomatoes, or tomato sauce

 

Set the Instant Pot to sauté’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary. Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.   Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately. NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.

Mix and Match Skillet Meal

Mix and Match Skillet Meal

Mix and Match Skillet Meal

 

1 cup grain, uncooked

1 ½ cups vegetables, fresh, canned or frozen, ~cut bite-sized~

1 cup protein, cut bite-sized

2 cups sauce, stirred

½ tsp. spices

3 Tablespoons topping

 

To make in a skillet: Combine all ingredients except topping in a large skillet. Bring to a boil. Then reduce heat to low. Cover and simmer until grains are tender, about 15 to 45 minutes. Stir occasionally and add liquid if too dry. Add topping before serving. Refrigerate leftovers within 2 hours.

 

To bake in oven: Preheat oven to 350 degrees. Combine all ingredients except topping in a casserole dish. Cover with aluminum foil and bake until grains are tender, about 50 to 60 minutes. Add topping before serving. Refrigerate leftovers within 2 hours.

 

Grain – try bulgur, pasta, quinoa or rice

Vegetables – try a mixture of corn, carrots, green beans, onions, mushrooms, peppers or zucchini

Protein – try cooked cubed or ground beef, pork, chicken or turkey, canned tuna or salmon, tofu or beans

Sauce – try one can (10.75 ounces) condensed cream soup such as chicken, potato or tomato soup plus 1 1/4 cups water or low-fat milk

Spices – try basil, oregano, parsley, chili powder, garlic, onion powder or ground ginger

Topping – try grated cheese or crushed whole grain cereal or crackers

Parmesan-Broiled Tilapia

Parmesan-Broiled Tilapia

Parmesan-Broiled Tilapia

 

1/2 cup grated Parmesan cheese

3 T. butter, softened

2 T. mayonnaise

1/4 tsp. dried basil

1/4 tsp. pepper

1/8 tsp. onion powder

1/8 tsp. celery salt

4 tilapia fillets (6 ounces each)

4 lemon wedges

 

In a small bowl, mix the first 7 ingredients. Arrange fillets in a 15x10x1-in. baking pan coated with cooking spray. Spread cheese mixture over fish. Broil 4 in. from heat 4-5 minutes or until topping is lightly browned and fish flakes easily with a fork, rotating pan halfway for more even browning. Serve with lemon wedges.

Wedge Salad with Bacon and Blue Cheese Dressing

Wedge Salad with Bacon and Blue Cheese Dressing

Wedge Salad with Bacon and Blue Cheese Dressing

 

1 C. mayonnaise

1 (8-ounce) container sour cream

2 T. Worcestershire sauce

2 tsp. fresh lemon juice

1 C. crumbled blue cheese (4 ounces)

12 slices bacon, cooked and crumbled

½ C. shredded Parmesan cheese (2 ounces)

1 garlic clove, minced

1 tsp. salt

½ tsp. freshly ground black pepper

1 head iceberg lettuce, cut into 8 wedges

Diced red onion and tomato, if desired

 

In a medium bowl, combine the mayonnaise, sour cream, Worcestershire sauce, lemon juice, blue cheese, bacon, Parmesan cheese, garlic, salt, and pepper. Stir well.  Put the lettuce wedges on 8 plates. Drizzle ¼ C. of the dressing over each wedge.  Sprinkle with diced red onion and tomato, if desired.  Serve.

 

Simple Sausage Casserole

Simple Sausage Casserole

Simple Sausage Casserole

 

6 sausages

1 pint grape tomatoes

3 sweet potatoes

2 large bell peppers chopped

1 large red onion chopped

1 cloves garlic minced

thyme (a few sprigs fresh)

salt

pepper

 

Preheat your oven to 400°F. Combine the grape tomatoes, sweet potatoes, bell peppers, red onion, and minced garlic in a large baking dish. Brown the sausages on all sides in a skillet placed over high heat, about 1 to 2 minutes per side. Place the sausages on top of the vegetables, toss in the thyme, and season everything to taste. Place in the oven and bake for 40 to 45 minutes.

10 Minute Sesame Garlic Ramen Noodles

10 Minute Sesame Garlic Ramen Noodles

10 Minute Sesame Garlic Ramen Noodles

 

2 3 Ounce Packages of Ramen Noodles, Seasoning Packet Discarded

2 tsp. Sesame Oil

2 Cloves Garlic, Minced

¼ C. Soy Sauce

1 tsp. Brown Sugar

2 tsp. Sriracha (or to taste)

 

Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.

Heat the sesame oil in a small skillet or saucepan over medium heat. Cook the garlic, stirring constantly for 2 minutes. Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined. Toss the noodles with the sauce. Garnish with green onions if desired.

Quick Chicken Dinner

Quick Chicken Dinner

 

1 lb. Chicken Tenders

1 T. parsley flakes

1 T. chopped fresh parsley

1 oz. dry dessert wine

1 T. Lemon juice

1/2 tsp. dry mustard

1/8 tsp. pepper

1 clove garlic, pressed

 

Marinate chicken in a mixture of the remaining ingredients for 5 minutes. Place chicken in marinade in broiler pan 4″ from the heat for 5 minutes. Turn chicken, broil 5 minutes. Serving Suggestion: Serve with a side dish of your favorite vegetables.

Classic Icebox Cake

Classic Icebox Cake

Classic Icebox Cake

3 C. heavy cream

4 T. sugar

1 T. vanilla extract

2 (9-ounce) packages Nabisco’s chocolate wafer cookies

Unsweetened cocoa (or chocolate shavings)

 

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft to medium peaks form. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.  Spread with 1/2 C. whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight. To serve, dust top lightly with cocoa powder or chocolate shavings

Dulce De Leche Bars

Dulce De Leche Bars

Dulce De Leche Bars

2 rolls (16.5 oz each) Pillsbury refrigerated sugar cookies

1 3/4 C. quick-cooking or old-fashioned oats

2/3 C. packed brown sugar

2 tsp. vanilla

1 bag (14 oz) caramels, unwrapped

1/2 C. butter

1 can (14 oz) sweetened condensed milk (not evaporated)

3 tsp. caramel topping

 

Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough. Stir or knead in 3/4 C. of the oats, 1/3 C. of the brown sugar and 1 tsp. of the vanilla until well blended. With floured fingers, press mixture evenly in bottom of ungreased 13×9-inch pan to form crust. Bake 13 to 18 minutes or until light golden brown. Meanwhile, in same bowl, break up remaining roll of cookie dough. Stir or knead in remaining 1 C. oats, 1/3 C. brown sugar and 1 tsp. vanilla until well blended. In large heavy saucepan, heat caramels, butter and condensed milk over medium-low heat, stirring frequently, until caramels are melted and mixture is smooth. Spread caramel mixture evenly over crust. Crumble remaining dough mixture evenly over caramel. Bake 20 to 25 minutes longer or until light golden brown. Cool 1 hour. Run knife around sides of pan to loosen bars. Refrigerate 1 hour or until firm. With small spoon, drizzle caramel topping over bars. For bars, cut into 8 rows by 6 rows. Store in refrigerator.

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Roasted Red Pepper Soup

 

1 cup (20 g) fresh basil leaves

2 cups (400 g) roasted red peppers

3 cups (720 ml) chicken broth

¼ cup (95 g) Feta cheese

½ teaspoon ground black pepper

 

Combine all ingredients into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 6 minutes or until heavy steam escapes from the vented lid.

Dump Cakes

Dump Cakes

Blueberry Dump Cake

 

1 (18.25 ounce) package yellow cake mix

4 cups fresh blueberries

1/2 cup white sugar

1/2 cup butter, melted

1 tsp. ground cinnamon

 

Preheat oven to 350 degrees F (175 degrees C). Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

 

 

Cherry Dump Cake

 

1 box (15.25 ounces) yellow cake mix

2 (21 ounce) cans cherry pie filling

1 tsp. almond extract

1/2 cup butter cold

 

Preheat oven to 350°F. In a 12-inch skillet or greased 8×8 or 9×9 baking dish, add the cherry pie filling and the almond extract. Mix together and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all the pie filling. Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture. Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.

 

 

Blueberry Lemon Dump Cake

 

6 cups fresh blueberries

1 lemon zested & juiced

1 12 ounce can evaporated milk

3 large eggs

3/4 cup sugar

1/4 tsp. salt

1 box lemon cake mix

1 cup unsalted butter melted

 

Preheat oven to 350 degrees. Grease and flour a 9×13 pan. Pour blueberries into prepared pan. In a bowl mix evaporated milk, eggs, sugar, lemon zest, 1 T. of lemon juice and salt. Pour over blueberries.

Sprinkle dry cake mix over blueberry mixture. Do not stir. Pour melted butter over cake mix. Do not stir. Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes. Cool slightly. To serve, scoop into bowls and top with ice cream.

 

 

Lemon-Raspberry Dump Cake

 

18.25 oz. Lemon Cake Mix

4 C. Raspberries

1 3oz. Box Raspberry Jell-O

½ C. Sugar

1 ½ C. Water

½ C. Unsalted Butter

1 tsp. Vanilla

 

Preheat oven to 350. Spread raspberries evenly in 9×13” pan. Pour water over berries. Sprinkle with Vanilla, then the sugar. Distribute the Jell-O over all. Pour cake mix in the pan.  Use spatula or back of spoon to spread the cake mix evenly; do not mix. Cut butter into thin slices and cover the top with them. Bake 45 minutes to an hour until top is golden brown and it is cooked through.

 

 

Pumpkin Pie Dump Cake

 

30 oz pumpkin canned

16 oz evaporated milk

1 tsp. ginger

1/2 tsp. ground cloves

1 cup sugar

4 eggs

2 tsp. cinnamon

1 package yellow cake mix

1 cup chopped pecans

3/4 cup butter

 

Preheat oven to 350. Mix pumpkin, milk, ginger, cloves, sugar, eggs and cinnamon in a large bowl. Pour into a greased and floured 9×13 pan. Sprinkle cake mix and chopped pecans on top. Cut butter very thin and cover all over cake mix. Bake for 1 hour and serve warm with whipped cream.

 

 

Rhubarb Dump Cake

 

1 package yellow cake mix

3-4 cups cut up rhubarb

1 cup sugar

1 4 oz package of Strawberry Jell-O

1 cup water

¼ cup melted butter

 

Preheat oven to 350 degrees. Layer the cut up rhubarb in a greased 9×13 pan. Sprinkle the cup of sugar over the rhubarb and then sprinkle the strawberry jell on top of the sugar. Pour the dry yellow cake mix over the rhubarb. Pour the 1 cup water over the cake mix and then lastly pour the melted butter. Do not stir. Bake at 350 degrees for 45-55 minutes or until bubbly and lightly browned.

Roasted Shrimp & Vegetable Salad

Roasted Shrimp & Vegetable Salad

Roasted Shrimp & Vegetable Salad

2 servings

 

1 cup cherry tomato, sliced

1 cup shredded carrot

1 cup yellow bell pepper, diced

1 cup red onion, diced

1 cup asparagus, diced

1 lb shrimp

olive oil, to coat

chili powder, to taste

fresh oregano, to taste

salt, to taste

pepper, to taste

lime juice, to taste

1 large handful mixed greens

 

Chili Lime Dressing

 

3 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon chili powder

salt, to taste

pepper, to taste

 

Preheat oven to 400ËšF (200ËšC). Add cut vegetables to a baking sheet lined with parchment paper. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook. Mix dressing ingredients together in a small bowl. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together. Enjoy!

Blueberry Cake

Blueberry Cake

Blueberry Cake

4 medium Eggs

1 ¼ C. Sugar

¾ C. Oil (neutral taste, not cold pressed)

¾ C. Orange Juice

2 ¼ C. Flour

1 T. Baking Powder

1 ½ pint Blueberries

1 ½ C. Powdered Sugar

Juice from 1 Lemon

 

Preheat oven to 400. Prepare jellyroll pan. Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in flour mixed with baking powder. Spread out batter in prepared pan and bake 10 minutes in lower third of oven. Arrange berries on cake and return to oven for another 15-20 minutes. Stir together powdered sugar and lemon juice to make a smooth glaze and drizzle over cooled cake.

Turkey Pasta Alfredo

Turkey Pasta Alfredo

Turkey Pasta Alfredo

8 oz. (3 1/2 C.) uncooked bow tie pasta (farfalle)

1 (10-oz.) container refrigerated Alfredo sauce

¼ C. milk

2 C. cubed cooked turkey

1 C. frozen sweet peas

 

In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.

Barbecued Chicken Pasta

Barbecued Chicken Pasta

Barbecued Chicken Pasta

 

16 ounces Rigatoni, Mostaccioli or other medium pasta shape — uncooked

1 T. olive oil

3 boneless skinless chicken breast halves — cut into 1/2-inch cubes

¼ C. green bell pepper, sliced thin

¼ C. red onion, sliced thin

2 cloves garlic — pressed

½ C. spaghetti sauce (your favorite)

¼ C. barbecue sauce

1 C. grated Provolone cheese

3 green onions — chopped

¼ C. cilantro — chopped

 

Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add chicken and sauté, stirring occasionally, until browned on all sides, about 3 minutes.  Add bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat.  Drain pasta, reserving 1/4 C. of water and return pasta to the pot. Add chicken mixture and cheese to the pot. Stir over a low heat until pasta is coated with sauce. Add enough of the reserved cooking water, if needed, to make the sauce lightly coat the pasta (you don’t want it too thin, however). Serve up the pasta in bowls and top with green onions and chopped cilantro.

 

Yield: 6 servings

Calories: 530

Fat: 11g

Fiber:   3g

Sweet and Spicy Pineapple Pork

Sweet and Spicy Pineapple Pork

Sweet and Spicy Pineapple Pork

1 T. olive oil

3 pork chops (1/2 lb.)

Salt and pepper

1 large red onion, chopped

2 garlic cloves, chopped

1 red bell pepper (i used yellow), cored, seeded, and chopped

1 jalapeno pepper, seeds removed, finely chopped

1 8-oz can pineapple chunks in juice

1/2 C. chicken broth

Cooking Spray

 

Preheat oven to 375. Heat a large skillet over medium-high heat to high heat with cooking spray. Season the pork chops with salt and pepper. Place the chops in the skillet and sear for about 2 minutes on each side to caramelize. Transfer the chops to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch but not tough. Remove the oven and let them rest, covered with a piece of foil, for a few minutes. While the chops are in the oven, return the skillet to medium-high heat and add the remaining olive oil. Add the onions, garlic, peppers, jalapenos, salt, and pepper and cook for 3-4 minutes or until the veggies wilt. Add the pineapple and its juice and the chicken stock. Continue to cook the sauce for 3 to 4 minutes. Pour the sauce over the chops and serve.

Balsamic Marinated Steak

Balsamic Marinated Steak

Balsamic Marinated Steak

3 oz. beef, loin cut

3 tsp. balsamic vinegar

1 clove garlic

2 tsp. oregano

1/4 tsp. black pepper

1 tsp. onion powder

1/2 tsp. olive oil

 

Mince garlic. Combine vinegar, olive oil, oregano, onion powder, black pepper and garlic in a shallow pie plate or dish. Add steak and marinate, refrigerated, for about 30 minutes, turning meat once. Preheat grill or broiler and cook steak on highest oven rack for 4-6 minutes, turn, brush with remaining marinade, and grill 3-4 minutes more, depending upon your preference (medium or well done.) Serve.

Steamed Cabbage with Potstickers

Steamed Cabbage with Potstickers

Steamed Cabbage with Potstickers

1 head green cabbage finely shredded
3 large peeled carrots shredded
1″ fresh ginger, peeled and minced
4 scallions finely chopped
1 bag meat or vegetable pot stickers
¼ C. tamari or soy sauce
1 tsp. sesame chili oil
dash of mirin (optional)

Close the drain and fill the steamer to the fill line, pre-heat on full steam. Combine the cabbage, carrots, ginger and scallions in the solid insert together with 1 C. of water. Steam for 10-12 minutes until tender, drain and toss with the tamari, sesame chili oil and mirin. Lightly oil the perforated container and steam as many of the pot stickers as you require for 10-12 minutes until heated through. Serve the pot stickers over the vegetables.

Chicken, Bacon & Spinach Spaghetti

Chicken, Bacon & Spinach Spaghetti

Chicken, Bacon & Spinach Spaghetti

12 oz. spaghetti or angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. freshly grated Parmesan
Fresh basil, for garnish

In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.

Miso Salmon Burgers with Ginger and Scallions

Miso Salmon Burgers with Ginger and Scallions

3/4 lb. salmon fillet, with skin removedSalmon-Burger1
3 scallions, sliced
1 T. miso paste
1 T. grated fresh ginger
1/3 C. panko (Japanese breadcrumbs)

Preheat oven to 425 degrees. Add salmon, scallions, miso, and ginger to a food processor and pulse until combined (but still chunky). Stir in panko. Form salmon into cakes and place on an lightly oiled baking sheet. Bake for four minutes on each side, until cakes are cooked through and beginning to brown. Serve with lettuce/tomato/avocado fixings on a bun, or just enjoy! Sometimes we just dip ours in our favorite miso dressing (such as Genji’s Original Miso Dressing).

Cinnamon Bread

Cinnamon Bread

IMG_50571 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2 teaspoons baking soda

2/3 cups sugar
2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 minutes or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.

Chicken Lazone

Chicken Lazone

cda7914cd7b9754b074167528c02c2d91/2 tsp salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
1/4 tsp. cayenne pepper
2 lb. chicken tenders
1/4 cup butter, divided
2 cups heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.

Hawaiian Burger Bites

Hawaiian Burger Bites

picaONdjD1/2 cup Sweet Honey Barbecue Sauce

¼ cup grape jelly

24 small frozen fully cooked meatballs (about 1 lb.)

24 drained canned pineapple chunks (about 1/2 of 20-oz. can) (or fresh pineapple)

1 large red pepper, cut into 24 pieces

COOK barbecue sauce and jelly in large skillet on medium heat 2 min. or until jelly is melted and mixture is well blended, stirring frequently. ADD meatballs; cook 10 min. or until heated through, stirring occasionally. THREAD 1 meatball onto each of 24 wooden skewers or toothpicks alternately with 1 each pineapple chunk and red pepper piece.

 

Easy Crisp Cucumber Salad

Easy Crisp Cucumber Salad

Easy_Crisp_Cucumber_Salad4 large cucumbers

8 radishes, thinly sliced

½ cup Crumbled Feta Cheese with Basil & Tomato

1/3 cup   Zesty Italian Dressing

1/3 cup pitted kalamata olives

¼ cup chopped red onions

 

USE vegetable peeler to cut 1 cucumber into long thin ribbons. PEEL remaining cucumbers; cut into 1-inch cubes. Toss with remaining ingredients. SPOON cucumber mixture onto center of platter; surround with cucumber ribbons.

 

Citrus Pork Stir Fry

Citrus Pork Stir Fry

Citrus_Pork_Stir-Fry1 lb.  Pork loin, thinly sliced

2 cups broccoli florets

4 carrots (1 lb.), sliced

½ cup coarsely chopped oranges

¼ cup Italian Dressing

2 tsp.  Soy sauce

¼ cup Cashews, toasted

 

HEAT grill to medium-high heat. Combine all ingredients except nuts. POKE small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently. TOP with nuts.

 

Easy Italian Chicken Skillet

Easy Italian Chicken Skillet

4skillet boneless, skinless chicken breasts

Salt and pepper

2 tablespoons olive oil

1 small white onion, peeled and diced

5 cloves garlic, peeled and thinly sliced

2 cups (about 10 ounces) cherry or grape tomatoes, halved

1 jar (about 1 cup) roasted red peppers, drained and diced

1/2 cup roughly chopped fresh basil leaves, loosely packed

Optional topping: grated Parmesan cheese

 

Season chicken breasts with a generous pinch of salt and pepper on each side. Heat oil in a large sauté pan (skillet) over medium-high heat. Add chicken breasts in a single layer, and cook for 4-5 minutes on one side. Then flip and cook on the second side for an additional 4-5 minutes, or until the chicken is cooked through and no longer pink on the inside. Transfer chicken breasts to a separate plate and set aside. Add the onions to the pan with the remaining oil, and sauté for 3 minutes or until mostly cooked. Add the garlic and tomatoes to the pan, and sauté for 4-5 minutes, or until the tomatoes begin to break down. Add the roasted red peppers and half of the fresh basil, and sauté for an additional minute. Then add the chicken breasts back into the pan, and sprinkle with the remaining fresh basil. Remove from heat and serve warm, topped with fresh parmesan cheese if desired.

 

Turkey Twirl

Turkey Twirl

1 10-inch flour tortilla

1 to 2 T. mayonnaise or ranch salad dressing

3 oz. thinly sliced cooked turkey

2 T. shredded cheddar or 3 oz. thinly sliced cheese

 

Spread mayonnaise or salad dressing on tortilla. Layer turkey and cheese on top of tortilla, and roll up.

 

Yield:

Calories:

Fat:

Fiber:

Onion Puffs

Onion Puffs

1 loaf day-old bread

1 cup mayonnaise

1 1/4 cup chopped onion

3 T. Parmesan cheese

1/2 tsp. Worcestershire sauce

Paprika to taste

Cut bread into desired shape(s). Butter bread and bake in slow oven until toasted. Mix mayonnaise, onion, cheese, Worcestershire sauce and spread on toasted bread. Sprinkle paprika before broiling.

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Fast Pea Soup

Fast Pea Soup

1 10 oz. package frozen peas

2 green onions, chopped

2 C. low-fat reduced sodium chicken broth

1/2 tsp. dill weed

8 oz. plain lowfat yogurt

 

Combine peas, onions, 1/4 C. of the chicken broth and dill in microwave safe dish.  Cover and cook on high till peas are extremely tender (8-10 minutes).  Cool, then add the rest of the chicken broth.  Pour half of the pea mixture into a food processor or blender and blend until smooth.  Transfer to another container and process the rest.  Cover the pea mixture and chill until serving time.

 

With a wire whisk, blend in 8 oz. of yogurt.  Garnish each serving bowl with an extra dollop of yogurt, if desired.

 

Arugula and Red Onion Salad

Arugula and Red Onion Salad

3/4 lb. Arugula leaves

1 medium Size red onion cut into Thin slices

1 tsp. Finely chopped garlic

1 T. Red-wine vinegar

3 T. Olive oil

Salt and fresh ground Pepper

 

Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve.

 

Yield:

Calories:

Fat:

Fiber:

60 Minute Oven Sirloin Steak Stew

60 Minute Oven Sirloin Steak Stew

1 lb sirloin steak cut in strips

4 small new potatoes cut in 1/4-inch wedges

1/2 lb frozen green bean, French cut, thawed

6 carrots, peeled and sliced

1 small yellow onion cut in small wedges

1 (14 1/2 ounce) can beef broth

3/4 cup water

1/2 cup flour

1 1/2 teaspoons McCormick broiled steak seasoning or McCormick’s Season All

1/2 teaspoon McCormick thyme leaves

1/4 teaspoon McCormick black pepper

 

Combine first five ingredients in metal 13 x 9 x 2-inch baking pan. In a medium bowl, combine remaining ingredients with a whisk. Pour over meat and vegetables. Cover baking pan with aluminum foil. Bake in preheated 400 degree oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover and bake an additional 20 minutes.  Uncover and stir stew before serving.

5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

5-Minute Grapes in Honey-Lemon Sauce

1/4 C. green grapes

3/4 C. red grapes

2 tsp. lemon juice

1 tsp. lemon zest

2 T. honey

Optional: sliced almonds

 

Remove grapes from stem and place in two dessert dishes.  Mix honey with lemon juice and lemon zest in a small bowl.  Spoon over the grapes and serve.

Apple-Spice Dump Cake

Apple-Spice Dump Cake

1 can apple pie filling (21 oz)

1 box spice cake mix (18 oz)

1 C. melted margarine or butter

1/2 C. chopped walnuts or pecans

 

Preheat oven to 350 degrees.  Pour pie filling into greased 9 x 13-inch pan.  Sprinkle dry cake mix over filling.  Pour melted margarine over cake mix and top with nuts.  Bake for 30 to 40 minutes.

 

Yield:

Calories:

Fat:

Fiber:

Impossibly Easy Salmon Pie

Impossibly Easy Salmon Pie

 

1 can (7-1/2 ounces) salmon packed in water, drained and deboned

1/2 cup grated Parmesan cheese

1/4 cup sliced green onions

1 jar (2 ounces) chopped pimientos, drained

1/2 cup low-fat (1%) cottage cheese

1 tablespoon lemon juice

1-1/2 cups low-fat (1%) milk

3/4 cup reduced-fat baking and pancake mix

2 whole eggs

2 egg whites or 1/4 cup cholesterol-free egg substitute

1/4 teaspoon salt

1/4 teaspoon dried dill weed

1/4 teaspoon paprika (optional)

 

Preheat oven to 375°F. Spray 9-inch pie plate with nonstick cooking spray. Combine salmon, Parmesan cheese, onions and pimientos in prepared pie plate; set aside. Combine cottage cheese and lemon juice in blender or food processor; blend until smooth. Add milk, baking mix, whole eggs, egg whites, salt and dill. Blend 15 seconds. Pour over salmon mixture in pie plate. Sprinkle with paprika. Bake 35 to 40 minutes or until lightly golden and knife inserted halfway between center and edge comes out clean. Cool 5 minutes.

Pierogi Skillet Dinner

Pierogi Skillet Dinner

1 Tbsp. olive oil

1 lb. smoked sausage or Keilbasa

1 box of mini pierogies (I use the potato and cheese but use whatever your family likes)

2 cups of frozen mixed vegetables.

 

Cut the smoked sausage diagonally into 1/2 inch thick slices. Put a large pot of water on high to start it boiling. Once boiling add the frozen vegetables. Stir to prevent sticking. Make sure you don’t overcook the vegetables. You will be adding them to the skillet and they will continue to cook there. You’ll want to bring the water back to a boil so you can add the pierogies into the same water with the vegetables. Heat oil in a large non-stick skillet over medium high heat. Add smoked sausage to oil and cook until browned. While the sausage is browning, it should be time to add the pierogies to the vegetables and water. Be careful…these cook quick. As soon as the pierogies float, strain the vegetables and pierogies. Add the vegetables and pierogies to the skillet and continue to cook until the pierogies brown a little.

Easy Nacho Skillet Dinner

Easy Nacho Skillet Dinner

1 lb. ground turkey or beef

2 C. Progresso® red kidney beans, drained, rinsed (from 19-oz can)

1 (15-oz.) can tomato sauce

1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, undrained

1 tsp. chili powder

2 C. slightly broken tortilla chips

4 oz. (1 C.) shredded Cheddar cheese

 

In large skillet over medium-high heat, brown ground turkey or beef until thoroughly cooked; drain.  Stir in beans, tomato sauce, corn and chili powder. Reduce heat to low; simmer 10 minutes, stirring occasionally.  Sprinkle tortilla chips evenly over beef mixture; top with cheese. Cover; simmer 2 minutes or until cheese is melted.

Easy Stromboli

Easy Stromboli

1/2 lb. lean ground beef

1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust

1/4 C. pizza sauce

4 oz. (1 C.) shredded mozzarella cheese

1/4 C. chopped green and/or red bell pepper, if desired

1/4 tsp. dried Italian seasoning

 

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.    Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12×8-inch rectangle.    Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.    Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Bow Ties with Bacon and Tomatoes

Bow Ties with Bacon and Tomatoes

4 slices bacon, cut into 1″ pieces

1 medium onion, finely chopped (1/2 C.)

1 14.5oz. can diced tomatoes with roasted garlic and onion, undrained

1 14oz. can Chicken Broth

3 C. uncooked bow tie (farfalle) pasta (7oz.)

1/8 tsp. Pepper.

 

In 12″ skillet, cook bacon over medium high heat 8 to 10 minutes, stirring frequently until bacon is brown.  Reduce heat to medium.  Add onion; cook 2 to 3 minutes, stirring often, until onion is tender.  Stir in tomatoes, broth, uncooked pasta and pepper.  Heat to boiling over high heat.  Reduce heat to medium; cook uncovered 10 to 12 minutes, stirring occasionally until pasta is tender and mixture is desired consistency.

Easy Cheesy Beef and Bow-Ties

Easy Cheesy Beef and Bow-Ties

2 1/2 C. uncooked bow-tie (farfalle) pasta (6 oz) 

1 lb lean (at least 80%) ground beef

1/2 C. chopped green onions (8 medium)

1 can (10 3/4 oz) condensed Cheddar cheese soup

1 C. Old El Paso® Thick ‘n Chunky salsa

1 1/2 C. shredded Cheddar-American cheese blend (6 oz)

 

Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked. Drain.  Reserve 2 T. onions for garnish; stir remaining onions, the soup and salsa into beef. Heat to boiling. Reduce heat to medium-low; cook 5 minutes.  Stir in cooked pasta; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated. Sprinkle with cheese; cook just until melted. Sprinkle with reserved 2 T. onions.

Philly Cheese Steak Crescent Pizza

Philly Cheese Steak Crescent Pizza

1 (8- oz.) can Pillsbury Refrigerated Crescent Dinner Rolls

8 oz. thinly sliced cooked roast beef (from deli)

1 T. purchased Italian salad dressing

4 oz. (1 C.) shredded mozzarella cheese

2 T. olive or vegetable oil

1 C. coarsely chopped or thinly sliced green bell pepper

1 C. coarsely chopped or thinly sliced onions

½ tsp. beef-flavor instant bouillon

 

Heat oven to 375º F. Unroll dough in ungreased 13×9-inch pan. Press over bottom and ½ inch up sides. Firmly press perforations to seal. Wrap beef tightly in foil. Place both crescent dough and beef in oven. Bake at 375º F. for 10 minutes or until crust is light golden brown. Arrange warm beef over partially baked crust. Brush with salad dressing. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until edges of crust are golden brown and cheese is melted. Meanwhile, heat oil in medium skillet over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until vegetables are tender, stirring frequently. Spoon cooked vegetables over melted cheese.