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Christian, Homeschooling Mom of 2, Photography Lover, Southerner, Blogger, Encourager, and Prayer Warrior. I love sweet tea, my Nikon, cooking, & traveling.
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Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Thursday, January 6, 2011
Recipe: Crockpot Lasagna
12:00 AM | 
Posted by
Meghan
*Ingredients*
1.5 lbs chuck
1 tsp. Italian Seasoning
1 (28oz) jar spaghetti sauce
1/3 cup water
8 Lasagna Noodles
1 (4oz) can mushrooms
1 (15oz) carton ricotta cheese
2 cups shredded mozzarella cheese
*Directions*
1. Brown meat and seasoning, drain.
2. Mix spaghetti sauce and water. Place 4 uncooked noodles in a lightly greased pot.
3. Layer with beef mixture, sauce, and mushrooms.
4. Spread evenly with ricotta cheese and sprinkle with 1 cup mozzarella.
5. Layer with remaining noodles, meat, sauce mixture, mushrooms and cheese.
6. Cover and cook on high for 1 hour then on low for 5 hours. *Optional* If you're in a time crunch, can be cooked on high for 4 hours.
Labels:
Sunday, October 24, 2010
Pepperoni Pizza Pasta
12:00 AM |
Posted by
Meghan
Mmm! Another mouth watering meal from Taste of Home!
*Ingredients*
1.5 cups uncooked elbow macaroni
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup sour cream
1/2 tsp. Italian seasoning
1.5 cups pizza sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices of pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained (optional)
*Directions*
1. Cook macaroni according to package directions; drain.
2. Stir in the eggs, parmesan cheese, sour cream, and Italian seasoning.
3. Transfer to a greased 11X7 baking dish.
4. Bake at 375 for 10 minutes.
5. Spread with pizza sauce.
6. Sprinkle mozzarella cheese; top with pepperoni and olives.
7. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
{photo credits}
*Ingredients*
1.5 cups uncooked elbow macaroni
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
1/4 cup sour cream
1/2 tsp. Italian seasoning
1.5 cups pizza sauce
2 cups (8 oz) shredded part-skim mozzarella cheese
30 slices of pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained (optional)
*Directions*
1. Cook macaroni according to package directions; drain.
2. Stir in the eggs, parmesan cheese, sour cream, and Italian seasoning.
3. Transfer to a greased 11X7 baking dish.
4. Bake at 375 for 10 minutes.
5. Spread with pizza sauce.
6. Sprinkle mozzarella cheese; top with pepperoni and olives.
7. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
{photo credits}
Sunday, September 5, 2010
Scrumptious Sunday: Slow Cooker Pot Roast
12:00 AM |
Posted by
Meghan
Who doesn't love a good, tender pot roast! Its a favorite at our house!
*Ingredients*
1.5 lb roast (I get the Tender Roast from Kroger)
1 can mushroom soup
1 can (from soup can) of water
1 pkg dried onion soup mix
*Directions*
1. Spray crockpot with Pam.
2. Place roast in the crockpot.
3. Mix together the mushroom soup and 1 can water.
4. Sprinkle dry onion soup mix on top of roast.
5. Pour the soup mixture on top of roast.
6. Cover and cook on LOW for 8-9 hours or until beef is fork-tender.
Sunday, August 8, 2010
Scrumptious Sunday: Easy Meatloaf
12:00 AM |
Posted by
Meghan
**Ingredients**
1 egg lightly beaten
1 can (10.5 ounces) condensed French onion soup, undiluted
1-1/3 cups crushed butter flavored crackers (about 33 crackers)
1 pound lean ground beef
1 can (10 3/4 ounces) condensed golden mushroom soup
**Directions**
1. In a large bowl, combine the egg, onion soup and cracker crumbs. Crumble beef over mixture and mix well.
2. Shape into a loaf. Place in a greased 11X7 or 9X13 baking dish. Bake uncovered, at 350 for 30 minutes.
3. Pour mushroom soup over loaf. Bake 1 hour longer or until meat is no longer pink and meat thermometer reads 160 degrees, drain. Let stand for 10 minutes before slicing.
Yields: 4 servings
Sunday, August 1, 2010
Scrumptious Sunday: Baked Ziti
12:00 AM |
Posted by
Meghan
MmMm! This is a favorite here at our house. I got the recipe from Taste of Home.
**Ingredients**
**Ingredients**
- 3 cups uncooked ziti or small tube pasta
- 1-3/4 cups meatless spaghetti sauce, divided
- 1 cup (8 ounces) 4% cottage cheese
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
- 1 egg, lightly beaten
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
**Directions**
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine 3/4 cup spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, egg, parsley, oregano, garlic powder and pepper. Drain pasta; stir into cheese mixture.
- In a greased 8-in. square baking dish, spread 1/4 cup spaghetti sauce. Top with pasta mixture, remaining sauce and mozzarella cheese.
- Cover and bake at 375° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Sunday, June 6, 2010
Scrumptious Sunday: Easy Homemade Macaroni & Cheese
12:00 AM |
Posted by
Meghan
I got this from Heather at CMF and it's super easy! My family went back for seconds and thirds, so its a huge hit!
*Ingredients*
1c mac
1 c milk
1 tbsp butter
1 tbsp flour
1 c cheese (or more or less depending on your taste)
*Directions*1.Boil macaroni (or use any pasta) and mix everything else together in a pot.
2. Cook until all the cheese is melted.
3. Pour over pasta in casserole dish.
4. Add extra cheese on top and cook at 350 for 45 minutes.
*Ingredients*
1c mac
1 c milk
1 tbsp butter
1 tbsp flour
1 c cheese (or more or less depending on your taste)
*Directions*1.Boil macaroni (or use any pasta) and mix everything else together in a pot.
2. Cook until all the cheese is melted.
3. Pour over pasta in casserole dish.
4. Add extra cheese on top and cook at 350 for 45 minutes.
Wednesday, March 17, 2010
Mexican Pizza Recipe
6:18 PM |
Posted by
Meghan
Mmmm, Mmmm, Good Mexican Pizza's (got this recipe from my friend Naomi):
What You'll Need:
4 large tortillas
1 lb ground beef
1 medium onion diced
1 can diced tomatoes
1 (7 oz) can green chilis
1 can black beans
shredded cheese
taco seasoning
enchilada sauce
sour cream (optional)
taco sauce (optional)
salsa (optional)
Directions:
1. First brush the tortilla's with olive oil and bake in a 350 oven
for 7 minutes or until slightly crispy.
2. In a large skillett brown the ground beef
and onion together.
3. Once they are cooked drain the grease
and add the taco seasoning.
4. Mix in tomatoes, green chilis and black beans.
5. Top the baked tortilla's with the enchilada sauch
(instead of pizza sauce)
6. Then top with the ground beef mixture and cheese.
7. Bake for another 5 to 6 minutes or until cheese is melted.
Friday, March 12, 2010
Chicken Supreme
8:39 PM |
Posted by
Meghan
Chicken Supreme:
*Layer in 9X13 pan:
-2 pkg pressed, dryed (or chipped) beef or ham
-boneless chicken breasts, cut into large pieces (enough to cover bottom of dish)
*Mix sauce and pour over chicken:
-1 can cream of chicken soup
-1 can cream of mushroom soup
-8oz. sour cream
-pepper and garlic to taste (heavy sprinkle)
*Cover with foil and bake 2 hours @ 325 degrees (start in the cold oven)
*If it gets dry, stir in a little water (about 1/4-1/2 cup)
*Serve with pasta or rice.
Tuesday, March 9, 2010
Soft Taco Supreme Recipe
9:32 PM |
Posted by
Meghan
What You Need:
- 1 1/2lbs of ground beef (can use taco flavoring as well)
- Shredded or chopped iceburg lettuce
- 1/2 lb. mild cheddar cheese, shredded
- slices of tomato (I chop mine into dices)
- guacamole optional
- sour cream optional
- corn tortillas
- vegetable or corn oil
Directions:
1. Heat the oil on medium in a pan large enough to put the tortillas in flat. About an inch or so of oil will do. Enough to cover the tortilla.
2. When the oil is hot enough, dip 1 or 2 tortillas into the oil with the tongs and hold them there about 3 or 4 seconds.
3. How do you tell if the oil is hot enough? The best way to tell is to dip a tortilla into the oil and see if it bubbles.
4. Once you dip the tortillas in the oil for 4 seconds or so, place them onto a paper towel-covered plate. This will help absorb the excess oil. Place another paper towel on top to absorb that oil as well.
5. Now you are ready to fill your tacos. You will want to work quickly at this point because the tortilla will tend to cool off quickly.
6. With a slotted spoon, put a scoop of hot beef onto the tortilla. Add lettuce, tomato and cheese, in that order. (can add guac too!)
Need Help Keeping Your Taco's Closed?
1. Use toothpicks. You just stick toothpicks through the top of the tacos.
2. Add sour cream and/ or guacamole. These additions act as a sort of "glue".
2. When the oil is hot enough, dip 1 or 2 tortillas into the oil with the tongs and hold them there about 3 or 4 seconds.
3. How do you tell if the oil is hot enough? The best way to tell is to dip a tortilla into the oil and see if it bubbles.
4. Once you dip the tortillas in the oil for 4 seconds or so, place them onto a paper towel-covered plate. This will help absorb the excess oil. Place another paper towel on top to absorb that oil as well.
5. Now you are ready to fill your tacos. You will want to work quickly at this point because the tortilla will tend to cool off quickly.
6. With a slotted spoon, put a scoop of hot beef onto the tortilla. Add lettuce, tomato and cheese, in that order. (can add guac too!)
Need Help Keeping Your Taco's Closed?
1. Use toothpicks. You just stick toothpicks through the top of the tacos.
2. Add sour cream and/ or guacamole. These additions act as a sort of "glue".
Sunday, January 24, 2010
Scrumptious Sunday: Chicken Enchiladas
12:00 AM |
Posted by
Meghan
Ingredients
Directions
- Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces. (or you can use the canned chicken).
- Place chicken pieces in a large bowl. Stir in soup, sour cream, and green chiles.
- Spray the inside of slow cooker lightly with non-stick cooking spray.
- Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese.
- Cook on Low setting for 3 to 4 hours. Top with chives.
Sunday, October 25, 2009
Scrumptious Sunday: Pizzadillas
5:35 PM |
Posted by
Meghan
This week for lunch we're going to try Pizzadillas one day. Jackson loves to help cook and I got this recipe from nickjr.com so it should be an easy, fun, kid-friendly recipe to try.
What You'll Need:
4 Mission Sun Dried Tomato Basil Wraps
3/4 cup marinara sauce, prepared
2 cups shredded mozzerella cheese
1 cup pepperoni, thinly sliced roundes (approx. 72 slices)
What To Do:
1. Evenly spread 3 tbs. marinara on each wrap.
2. Sprinkle 1/2 cup mozzerella over marinara on each wrap
3. Layer approx. 18 slices of pepperoni over the cheese.
4. Fold each wrap in half, forming a half moon.
5. Heat a 10 inch non-stick skillet over medium heat and spray with cooking spray
6. Place 2 pizzadillas in the skillet and cook 3 minutes on each side until golden brown. Remove and reserve hot. Repeat with other 2 pizzadillas
7. Cut each pizzadilla into quarters and serve one full sliced portion per person.
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