I love finding new recipes to use with the ground beef I keep in the freezer. Some nights when I don't plan a dinner, its nice to be able to grab some out of the freezer, throw it in the pan, and brown it up. I saw this Rachael Ray recipe on a blog that I follow. I had most of the ingredients in my pantry so I knew I had to try it. And I love Rachael Ray, so I figured it had to be good! Usually my spaghetti consists of Ragu, ground beef and noodles. That is all fine and dandy, but I love this hearty twist. And let me tell you that the leftovers are even better the next day! The crumbled bacon on top gives it such a great "cowboy" flavor!
1 box spaghetti noodles
4 slices bacon, chopped
1 lb. ground beef
1 medium onion, diced
3-4 garlic cloves, minced
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1/2 cup beef stock
1 14-oz. can diced fire roasted tomatoes
1 16-oz. can tomato sauce
shredded cheddar cheese, for garnish
scallions, for garnish (I omitted these)
Cook noodles to al dente according to package directions.
Meanwhile, heat a deep skillet over medium-high heat. Add extra virgin olive oil and bacon. Brown and crisp bacon. Remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add the beef and crumble with wooden spoon as it browns. Drain off excess fat. Add onions and garlic. Stir into the meat and cook until slightly softened, about 4-6 minutes. Season with salt and pepper, hot sauce and Worcestershire sauce. Add 1/2 cup beef stock and deglaze the pan. Cook 5-6 minutes more then stir in tomatoes and tomato sauce. Cover and cook on low for about 15 minutes to allow the tomatoes to cook and the flavors to combine.
When ready to eat, place a serving of noodles in the bottom of a pasta bowl or large plate. Top with the tomato sauce. Sprinkle with shredded cheese, crisp bacon crumbles, and scallions.
Enjoy!
(adapted from Taste and Tell)
This is another one I found on Annie's Eats while playing around on her blog last week. I have really been trying to like tomatoes lately. I knew I would be successful if I paired them with asparagus and feta cheese! Not only is this side dish fresh and flavorful, but its so pretty to look at. I love the way the colors really pop on your plate. Giada from the Food Network says you always eat with your eyes first, and I couldn't agree more. I think that the plating of your food is almost as important as how it tastes. That's why I love going out to eat at pricey restaurants. They always plate your food like an art masterpiece! With this side dish, you can plate yours at home for a lot less than going out to a white tablecloth restaurant. Fix your asparagus however you'd like. Steam, grill, broil. However. Its all going to be delicious when topped with tomatoes and feta!
1 bunch asparagus
1 tablespoon olive oil
1 shallot, finely chopped (onion can be a substitute)
2-3 vine ripened tomatoes, seeded and diced
3 oz. crumbled feta cheese
salt and pepper
Preheat the oven to 450 degrees. Snap off the tough ends of the asparagus stems. Drizzle the asparagus with a little olive oil and season with salt and pepper. Lay in a single layer in a baking pan. Roast in the oven for approximately 10 minutes or until crisp-tender. Remove from oven and set aside.
Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Saute the shallot or onion until tender, about 3-4 minutes. Add the diced tomatoes to the pan and cook 2-3 minutes, just to warm and wilt very slightly (I used halved grape tomatoes). Remove the mixture from the heat, stir in the feta, and season with salt and pepper to taste.
Place the warm asparagus on a serving platter (or individual plates) and top with the tomato-feta mixture. Serve immediately.
Enjoy!
(adapted from Annie's Eats)
I made this recipe for the first time last year for Easter. I loved it. And let me just say that I don't really like tomatoes. I want to like tomatoes. I do. I really do. I've tried to eat them, and it just doesn't work for me. I can eat canned diced tomatoes cooked in something and ketchup. That's about the extent of it. The only other way I'll eat them is roasted or cooked in the oven. It brings out the sweetness in the tomato and it is oh-so-yummy. And if you don't like tomatoes, fine. You can either pick them off at the table, or just bake it with the topping minus the tomatoes. I really think it takes this mac and cheese over the top. The goldfish bring it back down to Earth. Who doesn't love Goldfish? The original recipe used breadcrumbs, but I read about several people substituting Goldfish in the comment section. Awesome. I only had the Original flavor this time, but I used the Cheddar flavor last time. Really, really good! If you're planning on entertaining with this recipe, go ahead and make the whole thing. If you're planning on making it for your family dinner, I would try to half it. It makes a ton...well, an entire casserole dish full! I made it for my brother's birthday dinner today and we have well over half of it left. I guess I know what I'm taking for lunch this week! I am going to grill some chicken breasts to throw on top with some steamed broccoli. That will cover me at least until Wednesday!
1 lb. elbow macaroni or cavatappi (the little corkscrews)
4 cups milk
1 stick butter, divided
1/2 cup all purpose flour
4 cups shredded Swiss cheese
2 cups shredded Sharp Cheddar cheese
1/2 teaspoon black pepper
1 tablespoon kosher salt
1/2 teaspoon ground nutmeg
4 small tomatoes (I used about 6 plum tomatoes)
1-1/2 cups crushed Goldfish crackers
Preheat the oven to 375 degrees. Cook the pasta according to package directions. Drain well and set aside. (I only had penne noodles on hand this time. It works best with the elbow macaroni noodles.)
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook fora minute or two more, until thickened and smooth. Off the heat, add the cheeses and seasonings. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top; season the tomatoes with a sprinkle of salt and pepper. Melt the remaining 2 tablespoons of butter, combine them with the crushed Goldfish, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Enjoy!
(adapted from Ina Garten)
I liked this recipe because it was a baked spaghetti that used ground beef. The only baked spaghetti's I've ever eaten have been with chicken. It has lots of vegetables in it too, which makes it a well rounded dish. I used whole wheat pasta and 98% fat free soup. You could also trim it up by using ground turkey. Clay even liked it. He just picked out the mushrooms, and said it was really good! So, even if you have picky eaters in the house, this is a great way to get them to eat some veggies. Serve it with a small side salad and garlic bread and you've got a great dinner! Dawn, the columnist from the Baldwin Register's Spice of Life, said she divided this into two 8 X 8 dishes and froze one for later! This recipe was featured in the same article with my Mom's Southern Pecan Cream Pie.
1 lb. ground beef (or turkey)
12 oz. spaghetti noodles
1 tablespoon butter
1 tablespoon olive oil
1 cup onion, diced
1 cup green pepper, diced
1 garlic clove, minced
1 8-oz. package mushrooms, sliced
1 can diced tomatoes, undrained
1 cup sliced olives
1 can Cream of Mushroom
1/4 cup water
2 cups shredded cheese
1/4 cup parmesan cheese
salt and pepper
Cook spaghetti noodles according to package directions. Drain and set aside. In a large saute pan, brown ground beef over medium heat. Drain off excess fat. Transfer cooked meat to a bowl and set aside.
In the same skillet, saute onion, pepper and garlic in olive oil and butter over medium heat for 4 minutes. Add the mushrooms and cook for another 8 minutes or until most of the liquid has cooked out of the mushrooms. Add the tomatoes, olives and ground beef. Season with salt and pepper. Simmer over low heat for 10 minutes.
Place half of spaghetti noodles in the bottom of a greased 13 X 9-inch baking dish. Top with half of the meat mixture and 1 cup shredded cheese. Repeat layers. Mix the soup and water until smooth. Pour over the mixture and lightly spread. Sprinkle with parmesan cheese. Bake, uncovered, at 350 degrees for 35 minutes or until bubbly and lightly browned.
Enjoy!
(adapted from Kim Neal- Baldwin County Living Magazine)
This is an ode to those good 'ole childhood days of Hamburger Helper. Or maybe I should say good 'ole college days of Hamburger Helper, being that I never ate it until then! I will admit that I have a couple of boxes in the pantry for emergency dinner nights when I'm good with a bowl of cereal, but Clay must have meat. It does come in handy. I must say, though, that this tastes much butter and is not any more difficult to fix. All of the ingredients are sale staples and you should have most of everything in your pantry. I know I did. This is great for busy weeknight meals because its something the whole family can enjoy.
1 lb. ground beef or turkey
8-oz. short pasta (I used macaroni)
1 small onion, chopped
1 garlic clove, minced
1 14-oz. can diced tomatoes, drained
1 packet taco seasoning (check out this recipe!)
3-oz. cream cheese
1/2 cup sour cream
salt and pepper
shredded cheddar cheese (optional...I ran out)
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain reserving 1/2 cup of pasta water. Set aside. *I forgot to reserve the pasta water, so I just substituted 1/2 cup chicken broth when it is needed later*
Meanwhile, in a large skillet or saute pan, cook the ground meat over medium-high heat until no longer pink. Drain off any excess fat. Add the chopped onion and garlic to the skillet and cook 5 minutes until the onion begins to soften. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water (chicken broth in my case). Continue to stir until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from heat and top with shredded cheese if desired.
Enjoy!
(adapted from Annie's Eats)
Tuna can be a very inexpensive way to add protein into your diet. Canned tuna is fairly cheap and when paired with a sale and coupons its a great bargain. My husband takes tuna for lunch during the week, but I don't usually eat it. This week Publix had the large Albacore packets on sale, so I wanted to try to incorporate them into an easy dinner. I came across this recipe in my Everyday Food magazine and knew it was going to be delicious! Its Emeril's recipe, after all! I ran my grocery store errands after work today, so it was a late night coming home. These came together in less than 15 minutes. Perfect for those busy weeknights. I used the capers in my half (my husband didn't want them), but I left the onion our of the entire batch. Raw onion is not my thing. Use what's pleasing to your family. I have never eaten capers before, but I've wanted to try them. I almost equate it to olives. To me, the olives on a pizza just enhance the flavor of everything. I love the salty bite. Same for the capers. They are soft, so they just blend in with the tuna, but they give you a nice salty bite. I got a small jar of them at Walmart for $1.50. So, its nothing to break the bank. But, you could certainly omit them all together. This is a quick, easy dinner you definitely want to try!
4 5-oz. cans tuna in water, drained (I used 2 6.4-oz. packets)
1/3 cup mayonnaise, plus more for spreading (use for the consistency you want)
1/4 cup finely chopped red onion
4 teaspoons capers, rinsed and drained (don't forget to rinse...I did!)
1 tablespoon fresh lemon juice
salt and pepper to taste
1/4 teaspoon dried oregano, crumbled between your fingers (I didn't have this)
4 slices crusty bread (I used split ciabatta bread rolls)
8-12 thin slices of tomato (I used 3 per melt)
4 slices provolone (I used mozzarella)
Heat broiler. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper and oregano and stir until thoroughly combined.
Arrange bread on a baking sheet and spread a little mayonnaise on each slice (I used halved ciabatta bread). Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3-4 minutes.
Enjoy!
(adapted from Everyday Food)
I made this right before Easter, but forgot to post it! I love taco salads, as you know, and this is a lot like one. Only this one is served with noodles instead of chips. My husband wasn't sure if he was going to like it. He loved it! Put this one in the dinner rotation!
1 box penne noodles (preferably whole wheat)
1 lb. ground beef
1 medium onion, diced
3 garlic cloves, minced
1 packet taco seasoning (I only had fajita seasoning)
1/4 cup tomato paste
1-1/2 cups chicken broth
2 cups shredded cheese
2 plum tomatoes, seeded and shopped
1/4 head iceberg lettuce or chopped romaine lettuce
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.
While the pasta is cooking, heat a skillet and brown the beef over medium heat. Cook until no longer pink. Drain off excess fat. Add three-quarters of the onion, garlic and taco seasoning. Cook until the onion of softened, about 6-7 minutes. Stir in the tomato paste for 1 minute, then stir in the chicken broth.
Add the meat sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce. Add sour cream and olives like I did!
The only thing I regret is forgetting to put away the leftovers. I woke up to the pot still sitting on the stove! I was SO mad! UGH
Enjoy!
(adapted from Rachael Ray Magazine)
I get so tired of fixing chicken the same way. I buy a lot of chicken breasts, because when you can catch a sale they are very affordable for quick dinner options. So, finding new tasty ways to fix them is a happy day in my house! Not everybody is a fan of feta cheese. If you're wanting to branch out and try new cheeses, feta is a great place to start. Its a milder cheese (unlike blue cheese) and its great on salads. I found out tonight that its also great melted on top of tomatoes and a chicken breast! More like awesome. This is also a great meal to entertain with because it looks like it took you a lot longer to prepare than it really did. The presentation is pretty. Serve it with a green salad to really make the colors pop. Publix has their feta cheese on sale this week. I had chicken breasts in the freezer, and had cherry tomatoes leftover from the Bacon and Tomato Frittata. You will love this change on the chicken breast!
4 boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper
2 tablespoons Italian dressing
1 large Roma tomato, sliced (I used cherry tomatoes)
1/2 cup crumbled feta cheese
Preheat oven to broil. Heat oil in a large skillet over medium-high heat. Pound chicken breasts slightly in a large zippy bag to even the thickness for easier cooking. Season with salt and pepper. Cook in skillet on one side for approximately 6 minutes, or until golden brown. Flip over. Baste the cooked side with Italian dressing. Cook for approximately 4-6 minutes. Place chicken in an oven safe dish (if your skillet isn't made to be put under the broiler- I don't know if any are!) Top chicken breasts with tomatoes and feta cheese. Place 4 inches under the broiler for 2-3 minutes or until golden brown. Serve with rice and green beans or a salad.
Enjoy!
(adapted from BettyCrocker.com)
Lindsay, a reader, sent me an e-mail today asking for this recipe. It was on the menu a couple of weeks ago and I never got around to making it. I almost just e-mailed her the recipe, but it really sounded good! So, I decided to make it tonight. It was so fresh and delicious and exactly what I wanted. Thanks Lindsay! I know its going to get better in the fridge, so I'm really looking forward to leftovers for lunch tomorrow. The weather has turned cold once again, so this warm soup hit the spot. Most ingredients in the recipe are pantry staples or past sale items at Publix. I did call my husband and get him to grab and onion and zucchini at Publix on his way home. He's really good about doing stuff like that for me! Make this great soup as a farewell to winter!
1 tablespoon olive oil
1/4 medium onion, finely chopped (1/3 cup)
1 garlic clove, minced
1 32-oz. carton chicken broth
1 14.5-oz. can diced tomatoes (I used fire roasted)
1 medium zucchini, sliced and quartered
1 19-oz. can cannellini beans, rinsed and drained
1 19-oz. can garbanzo beans, rinsed and drained
1 9-oz container fresh cheese tortellini
*optional- 1/2 lb diced cooked sausage
diced cheese, for garnish
parmesan cheese, for garnish
**I also have recently started adding diced conecuh sauage to this soup. I chop 1/2 of a 1-lb package and saute it in a separate pan. You can either sprinkle the sausage on top of each bowl, or stir it directly into the pot once its ready.
**I added tortellini at a later date after posting this recipe years ago. This soup is one of our family favorites and it gets made often!
In a medium saucepan, heat oil over medium-high heat, then add onion and garlic and cook 3-4 minutes or until tender. Stir in broth, tomatoes, and beans. Bring to a boil. Add tortellini and zucchini and cook according to package directions. Reduce heat; simmer uncovered, until zucchini is tender, about 10 minutes.
Serve with diced monterrey jack cheese and a sprinkle of parmesan cheese.
Enjoy!
(adapted from Parents.com)
This is a great dish to make as a side dish (for a crowd) or as a vegetarian main course. I have a feeling this is going to be my lunch this week. It makes a ton! I even used only 3/4 lb. instead of the full 1 lb. the original recipe called for. This is not a typical cheesy macaroni. The cheese is cubed then stirred in. I love how it melts while it cooks and you get little pockets of cheese in the noodles. Yummy! The veggies are so good, and so good for you! This is simple to put together. Take the time while its baking to get the kitchen clean. Double duty on a weeknight is a must!
3/4 lb. elbow macaroni pasta (I used 3/4 box Smart Taste)
2 tablespoons extra virgin olive oil
1/2 lb. white mushrooms or baby bellas
1 onion, finely chopped
1 14.5-oz. can diced tomatoes
1 10-oz. package frozen spinach, thawed and drained
1/2 cup breadcrumbs
1/2 cup parmesan cheese, plus 2/3 cup
2 tablespoons butter, softened, plus 2 tablespoons (feel free to use less)
2 cups mozzarella cheese, cubed (I used 12 oz. Monterrey Jack)
Preheat the oven to 350 degrees.
Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally , about 7-8 minutes. Drain pasta and return to pot (off of the heat).
In a large skillet, heat the olive oil over medium high heat. Add the mushrooms, onion and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes and spinach. Stir to combine and cook until heated through, about 5 minutes; remove from heat.
In a small bowl, mix together the bread crumbs and 1/2 cup parmesan cheese. Spread the softened butter in a 9 X 13-inch baking dish and sprinkle half of the bread crumb mixture in the dish to coat.
In the pasta pot combine the vegetable mixture with the cooked macaroni, cubed mozzarella and the remaining parmesan cheese. Spoon into prepared baking dish. Top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until top is golden brown, about 30-40 minutes.
Enjoy!
(adapted from Giada De Laurentiis)
I really liked this one! I love cooking with eggs and this was a fresh change for dinner. This would be great served at a brunch though. The colors are very pretty. I did half the recipe below though but used 7 eggs (instead of 6). I also sauteed the tomatoes and spinach for about 2-3 minutes before adding them. This is perfect for Spring. Publix has bacon and eggs on sale this week. I grabbed the produce from my local farmers market. And I got some beautiful plants too. Let's see how long it takes me to kill them!
8 slices bacon, cut into 1/2-inch pieces
3 medium red potatoes, cut into 1-inch cubes (about 3 cups, 1 lb.)
1/2 teaspoon kosher salt (the only salt I use)
1/2 teaspoon black pepper (yes, mine comes from a can)
1 cup baby spinach, coarsely chopped
3/4 cup cherry tomatoes (or 1 medium tomato, chopped)
1 cup shredded mozzarella
12 eggs, slightly beaten
parmesan cheese
additional bacon and tomatoes for garnish
In a 12-inch ovenproof skillet, cook bacon pieces until crisp. With a slotted spoon, remove bacon to paper towels. Drain off all but 2 tablespoons of drippings from pan.
Carefully add potatoes, salt and pepper. Cook, stirring occasionally, about 10 minutes or until potatoes are just tender. Remove from heat.
Top potatoes with bacon, spinach, tomatoes and mozzarella. Pour eggs over mixture. Bake uncovered in a 350 degree oven for 15-17 minutes or until center is just set.
Place on wire rack; immediately sprinkle with parmesan cheese. Let stand 10 minutes.
To serve, cut into 8 wedges. Season to taste with additional salt and pepper if needed. Garnish with additional bacon and cherry tomatoes.
Enjoy!
(adapted from a Publix publication)
This is another one of those recipes that I was holding onto just waiting on cannellini beans to go on sale! I added the zucchini because I love it and I thought the green would be pretty. The beans make it very filling. I love all of the fresh colors. This isn't a favorite of my husband's. He doesn't like zucchini or tomatoes. So...I knew he wouldn't like this dish. But, I can't cook Man Food all the time. If he doesn't like it, I have PLENTY of cereal! Publix had the big Italian sale this week with the Progresso beans and broth B1G1. I got some of the produce from my local farmers market. Serve this with a salad if you'd like. I like the one-bowl ease of this though. Its easy to curl up in my chair, bowl in hand, and enjoy dinner.
8 oz. rotini, ditaloni or other short tube pasta (I used 1/2 box elbows)
1 15-19 oz. can white beans, drained and rinsed
1/2 cup chicken broth (plus more if needed)
3 cloves garlic, minced
1 tablespoon olive oil
3 large plum tomatoes, coarsely chopped (about 2 cups)
2 medium zucchini, quartered and sliced
2 chicken breasts, cooked and shredded
salt and pepper
In a large saucepan, cook pasta according to package directions; drain well and set aside.
In a blender or food processor, combine 3/4 cup of the beans and the chicken broth. Cover and blend or process until smooth. Place bean puree back in the pot used for cooking the pasta. Bring to a slight boil and pour the pasta back in with the bean mixture.
Meanwhile, in a large skillet, cook garlic and zucchini in 1 tablespoon olive oil for 5 minutes over medium heat. Stir frequently to keep the garlic from scorching (If it does scorch start over. You will never get that bitter taste out of the dish). Add the tomatoes and cook for another minute. Add the remaining beans, shredded chicken, salt and pepper. Heat through. (Tip: Cut the tomatoes in half and gently squeeze over a bowl to get out the excess seeds and juice. Then chop and add to the skillet.)
Add the tomato mixture to the hot pasta and toss to coat. If you need to add more broth to give it a better consistency add it now. I maybe added 1/4 cup while mixing. Serve immediately.
Enjoy!
(adapted from Better Homes & Gardens)
