A quick one pan dinner that is totally delicious.
1 pound of ground beef
1 can of beef broth
1 1/3 c water
2 cups of medium shell pasta
1 cup of chunky salsa
1 can cheddar cheese soup
Cook beef in skillet over medium heat and then drain. Add broth and water. Then add pasta and cook everything over medium heat for 10 minutes, stirring constantly. Add soup and salsa. Heat completely.
Just as it says my friends…so easy, you don’t need to cook the noodles first. I’ve done this one for years and its been perfect every time.
1/2 pound bulk Italian sausage
1/2 cups of chopped onion
1 can (28 ounces) Progresso Peeled Tomatoes Italian Style, cut up and undrained
1 jar (14 ounces) Progresso Spaghetti Sauce ( I usually add a little more sauce from a second jar depends on your preference)
2 teaspoons Italian seasonings
9 lasagna noodles of your choice uncooked
1 container (15 ounces) ricotta cheese
3 cups shredded mozzarella cheese
1/4 cup of grated parmesan cheese
1. In a medium skillet, brown sausage and onion then drain.
2. Stir in tomatoes, spaghetti sauce and italian seasoning.
3. In a lightly greased 12×8 inch baking dish, layer 1/3 each of the uncooked lasagna noodles, ricotta cheese, meat mixture., mozzarella cheese and Parmesan cheese, repeat layers twice. Cover.
4. Refrigerate at least 8 hours or up to 24 hours.
5. When ready to bake, remove cover place in cold oven. Turn oven to 350 degrees. Bake 45 to 50 minutes or until bubbly. Let stand 15 minutes before cutting to serve.
I usually made chili with diced tomatoes, and my husband can’t stand them. But yet likes pasta sauce. He shows more reaction than I’ve ever seen when it has a kick to it, but my kids and I can’t eat stuff to spicy. So instead of going gray trying to please everyone I did an experiment last night to meet in the middle and everyone loved it, including finding a copy cat recipe for those awesome rolls from Red Lobster. I couldn’t get over how close it was to tasting the same….The family gave the thumbs up and there were no leftovers just a remark from my husband, “Your gonna post this on your blog right?” LOL.
2 pounds of hamburger
2 cans (16 oz each) of kidney beans
1 can (29 oz) of Tomato Puree
1 jar (16 oz) Southwest Style Salsa (Sounds crazy I know but it yummy!)
1/2 onion chopped up
Chili powder (amount to your preference)
Spices (I used oregano, basil, Italian seasoning, and garlic salt)
and a little shredded cheese on top
1. Brown hamburger in a skillet, and add onions. Then Drain.
2. Add everything to a large pot and heat on low. Add kidney beans, Pasta sauce, Tomato Puree, and Salsa. Then add Chili powder and spices.
3. Cook on low the first half hour, then to medium and stir often for another 15 minutes.
The recipe for those awesome Red Lobster biscuit’s I got from a great blog called “The Girl That Ate Everything”
She has some awesome ideas I wouldn’t mind trying out myself. But for the cheddar biscuits click here,
it will take you right to the recipe. But before you get the recipe here is a picture how mine turned out and totally yummy!!
1.Preheat oven to 400 degrees F (200 degrees C).
2.Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
3.In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9×13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
4.Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
I found this recipe from Pilsbury.com. The sour cream gave it a different taste to the pasta. It was delicious!
2 cups of uncooked ziti pasta
1 jar (14oz) tomato pasta sauce
1/2 cup water
1/2 cup sour cream
1 cup shredded Cheddar Cheese
1. Cook pasta as directed on package, drain. Cover and keep warm
2. Meanwhile in a 10 inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked: drain. Stir in pasta sauce and water. Reduce heat to medium, simmer uncovered 5 minutes.
3. Stir in cooked pasta in a mixing bowl add sour cream and cheese. Spoon over pasta mixture. Reduce heat to low; cover and cook 6 to 8 minutes or until throughly heated.
I named this dish Now and Later because it makes so much, you can cook one now and put the other in the freezer for another night. I got to find more recipes like this. Enjoy!
1 package (16 ounces) penne pasta
1 pound ground beef
1 pound bulk Italian pork sausage
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 jar (23-1/2 ounces) Italian sausage and garlic spaghetti sauce
1 jar (16 ounces) chunky mild salsa
1 package (8 ounces) sliced pepperoni, chopped
1 cup (4 ounces) shredded Swiss cheese, divided
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
1 jar (24 ounces) three-cheese spaghetti sauce
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushrooms, onion and green pepper over medium heat until meat is no longer pink; drain.
Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half of pasta mixture between two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each.
Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheeses.
Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 25 minutes. Uncover; bake 10 minutes longer or until cheese is melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 2 casseroles (6 servings each).
This sounded so insane I had to try it. …Another great budget meal that tastes great.
1 1/2 pounds ground beef
1 1/4 ounces package of taco seasoning mix
3/4 cup water
1 can (40-ounce) meat-filled ravioli with sauce
8 ounces package shredded cheddar cheese
sliced black olives (optional)
I added a few things, oregano, and parsley flakes, garlic salt, and mushrooms. My nine year old begs for mushrooms…LOL
Preheat oven to 350 degrees F.
Brown ground beef in a large skillet over medium heat; drain.
Stir in seasoning mix and water. Reduce heat; simmer for 8 to 10 minutes.
Place ravioli in a lightly greased 13″x9″ baking pan; spoon beef mixture over top. Sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 25 to 30 minutes, until cheese is melted and bubbly.
If desired, sprinkle with olives before serving.
If you don’t have the time to do a from scratch Chicken Pot Pie, I have a great throw together one that tastes just as great.
1 box refrigerated pie crust
2 cups diced cooked chicken
1/4 teaspoon dried thyme leaves (I used basil)
1 (12-oz.) jar roasted chicken gravy
Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
2 In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
3 Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
4 Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
This is a great recipe to use leftovers with. If you don’t have chicken with chicken gravy, then try turkey with turkey gravy, or you can use beef with beef gravy.
A great one pan dinner that is great on the budget.
1 pound ground beef
1/2 teaspoon seasoned salt
Dash crushed red pepper
1/2 teaspoon celery seed
1 large can (28 oz) of diced tomatoes
2 Tbsp Worcestershire sauce
1/4 cup chopped parsley
2 cups uncooked macaroni
1 Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.
2 In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add seasoned salt, and celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.