Stuffed Shells

Stuffed Shells

1 box of jumbo pasta shells
1 jar of marinara sauce
1 15oz tub of ricotta
1 cup of shredded mozzarella
1 egg
1 packet of fresh chives
1 tsp onion powder
1 tsp garlic powder
1 tsp dried basil
1 1/2 cups chopped spinach
salt and pepper


1.  Preheat over to 350
2.  Cook the shells in boiling water for 10 minutes.  Drain and let them cool.
3.  In a bowl, mix together ricotta, mozzarella, and egg.
4.  Add about 3/4 tsp salt and 1/2 tsp pepper and the rest of the seasonings, the chopped spinach and chives.
5.  Line casserole dish with 1/3 of the marinara sauce.
6.  Stuff the shells with a heaping tablespoon of the ricotta and place in the dish.
7.  Once all shells have been stuffed, pour the rest of the sauce on top of the shells.
8.  Cover with foil and bake for 30 minutes.

I used a small ice cream scoop to fill them!  It was so easy!
I left out the spinach because the rest of the family doesn't care for it.  I also topped my shells off with some mozzarella before I put the foil on!

Served with bread sticks and green beans!

Broccoli and Cheese Soup

I have been searching for a great broccoli and cheese soup.  I love Panera's broccoli and cheese soup!   I think it is probably my favorite, right up there with Jason's Deli.  I am picky when it comes to this kind of soup and have tried many awful versions.  For instance, the pins on Pinterest who claim it taste like Panera's are nuts!  Have you tried Panara's because they taste nothing alike?!?!  
I stumbled across this recipe on Pinterest and thought I would try one more before giving up and only going out for Broccoli and Cheese Soup.  I have to say, this still is not as good as Panera or Jason's Deli, but it is pretty darn good.  Good enough, I would make it again for my family or company!  
Which my poor family has been suffering though some pretty poor meals lately while I try out some new recipes...  I am glad this one was a success for them too!
So here is goes...

Broccoli and Cheese Soup
JVW Home

half cup green pepper, chopped
1 jalapeno deseeded, chopped
1 whole white onion, choppped
2 Tablespoons butter (you can use olive oil instead)
1 can cream of celery
2-3 stalks of celery, chopped
1 1/2 cups milk
1lb Veleveeta Cheese, cubed
1 8oz pkg sharp grated cheddar cheese
1 chicken boullion cube
1 bunch fresh broccoli (or 10oz pkg frozen chopped broccoli)

1.  In a large soup stockpot, in some butter or olive oil, saute the green pepper, jalapeno, onion, celery, and broccoli until tender.  
2.  In the same pot, cover this mixture with the soup, 1 soup can of water, milk, boullion cube, and cheeses.  Simmer for about 30 minutes.
3.  With a handheld stick blender, puree this mixture.  Then cover and simmer for about 30 minutes more.  
4.  You can garnish with a sprinkling of fresh chives or parsley if you like.

I did not follow these instructions...
1. I did #1 and sauted everything is says to.  
2.  Then I put the mixture into a crock pot and then poured the soup, water, milk, boullion cube, and cheese in over them and then mixed them together.  
3.  I cooked the soup for about 4 hours.
4.  Then I poured the mixture into my blender (since I don't have a handheld stick blender) and pureed the soup.  
5.  Then I placed the soup back into the crock pot and served.

This was perfect with a loaf of french bread!

My four year old did all of the chopping except for the jalapeno!  My 6 year old loves to dip her saltines in and pretend it is dip!  Whatever it takes to get them to eat it!

4 Ingredient Pizza Bake

Kid Favorite!
Here is a new Pinterest recipe we tried today!  It actually tasted good!!!  The kids loved it!  (My oldest told me it tasted like it come from a restaurant...  Not quite, but if she will eat it that is all that matters!)

4-Ingredient Pizza Bake
Betty Crocker

2 pouches (7.5oz each) Bisquick Complete buttermilk biscuit mix
1 cup water
1 jar pizza sauce
1 package sliced pepperoni
2 cups shredded mozzarella cheese

Heat oven to 375.  Spray 13x9 inch glass dish with cooking spray.  
In medium bowl, stir Bisquick mix and water until soft dough forms. 
Drop half of the dough by spoonfuls evenly in bottom of baking dish.  (dough will not completely cover bottom of dish)
Drizzle about 1 cup pizza sauce over dough.  Arrange 1/2 of the pepperoni slices over sauce. Top with 1 cup of the cheese.  
Repeat layers with remaining dough, sauce, pepperoni, and cheese.
Bake 20-25 minutes or until golden brown.  Cut into squares to serve. 

We did 1/2 pepperoni and 1/2 cheese, due to the picky eater...   However, you could use your favorite toppings instead of pepperoni.  Sausage, green pepper, onion, hamburger, olives would be good too!

We had this with a salad...  This was also an easy recipe to have the kids help!

Million Dollar Spaghetti

This recipe has been all over Pintrest and so I thought I would try it out...  I have a recipe I have used in the past, Spaghetti Pie (one this blog), which is very similar to this recipe.  But I have to say, Million Dollar Spaghetti has it beat!   This recipe does call for cottage cheese, however, you do not taste it.  So those of you who turn up your nose at recipes with cottage cheese, I would still try it.  You will be surprised!

Million Dollar Spaghetti

1 lb of ground beef
1 jar of spaghetti sauce
8 oz of cream cheese
1/4 cup sour cream
1/2 lb cottage cheese
1/2 cup butter (1 stick)
1 pkg spaghetti
Grated cheddar cheese (I prefer mozzarella instead...)

Preheat oven to 350.  Boil spaghetti noodles until al dente (firm).  Drain and set aside until ready to assemble.
Combine cream cheese, sour cream, and cottage cheese until will blended.
Brown hamburger and when done, drain well.  Combine hamburger with spaghetti sauce.

Assemble:
Put a few slices of butter into a 9x13 pan and then pour half of your spaghetti on top. (I did not use butter when I made this.)
Take your cream cheese mixture and spread on top of noodles.
Pour the rest of the noodles on top of the cream cheese.  The recipe says to put more slices of butter on these noodles...  I omitted the butter...  This person must be related to Paula Dean!
Pour your spaghetti sauce/hamburger mixture over the noodles.
Put in the oven for 30 minutes.  After 30 minutes, sprinkle the desired amount of grated cheese on top and return to oven for 15 minutes or until cheese is melted.

We had this with garlic toast and green beans.

This would also be a great meal to take to a friend!

Feeding a Crowd

Football play offs...  I love college football, not a fan of the NFL...  This is the time of the year when I feel like football season is never going to end!  My husband is a Colts fan...  And once that is over, we still have basketball going on...  

With football comes friends and family...  I can't let them go hungry!  I love entertaining our friends and family!!!!

If you need some sides that work great for a crowd.  Here are two!!!

Cheesy Corn~     Crowd Favorite!

1 can sweet corn

1 can cream corn

1 cup Velveeta cheese

1 cup macaroni (I use small shells, but you can use whatever you have)

1 stick of butter

Mix together ingredients.  Cook for 45 minutes-1 hour at 350.

Twice Baked Potato Casserole

Recipe from Sippity Sup

5 lbs russet potatoes

10 slices bacon (can omit if you prefer), divided

8 oz cream cheese

1 cup sour cream

1/4 c chives, minced

2 1/2 cup cheddar cheese, grated, divided

2 teaspoons salt

1/2 teaspoon pepper

1.  Preheat oven to 350.  Peel potatoes and cut into 1 inch chunks.  Place in a large sauce pan and add enough cold water to cover by about 2 inches.  Bring to a boil over medium-high heat and then reduce to a simmer.  Cook until tender and easily pierced with a paring knife, about 20 minutes.  Transfer to a colander to drain, return to pan, cover, and set aside.

2.  Meanwhile, heat a large skillet over medium heat.  Add bacon and cook until crisp and browned.  Transfer to paper towels to drain, let cool and crumble into pieces.

3.  Using a fork, mash the potatoes in pan until light and fluffy.  Add the cream cheese, butter, and sour cream and stir until combined and smooth.  Add the chives, 2 cups cheddar cheese, half the bacon, salt and pepper.  Stir until well combined. 

4.  Transfer to a buttered 3 qt dish.  Top with remaining 1/2 cup Cheddar cheese.  Bake until top is slightly golden and potatoes are heated through, about 30 minutes.  Remove from oven and garnish with remaining bacon.  Serve immediately.  

Chicken Lazone

Happy New Year!!!!  With the holidays and traveling, my family is tired of eating out!  You know you have ate out too much when nothing sounds good on the menu in front of you when sitting down to eat at a restaurant! There is nothing like a home cooked meal!  And I am not talking about the frozen crap that looks like you may have made it from scratch! We are getting back to eating at home!  

I have not hit the grocery store since before Christmas, so I am trying to use up what we have around here.  The thought of going shopping just hasn't appealed to me after the holidays.  However, we are down to about nothing so I know what I will be doing this weekend...  

Here is a new one I tried (I actually had all the ingredients for...)  and the family said to keep it in rotation!

Chicken Lazone

plainchicken.com

1/2 tsp salt

1 1/2 tsp chili powder

1 1/2 tsp onion powder

2 tsp garlic powder

1/4 tsp cayenne pepper

2 lbs 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 saute 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.  Serve chicken and sauce over pasta or mashed potatoes.

I served this over linguine and with garlic bread!

I have found many new recipes to try this year and I am looking forward to sharing the ones worth making!!!

Easy Pleasing Meatloaf

Meatloaf is one meal my husband has missed since marrying me.  I am not a fan of meatloaf, mostly because I do not like ketcup, therefore, I never made it.  So when I came across this recipe, I thought I might as well give it a try...  I like every ingredient that goes in, so it couldn't taste all that bad.  
It turned out great!  I made some mashed potatoes and corn to go with it.   
Great meal=Happy Husband!  

Easy Pleasing Meatloaf

Prep Time:10 minutes  Total Time: 1 hour 10 minutes  Makes: 8 servings

What you need:
2 lbs ground beef
1 pkg Stove Top Stuffing for Chicken (I use low sodium)
1 cup water
2 eggs, beaten
1/2 cup Barbecue Sauce, divided

Make it:
Heat oven to 375
Place meat, stuffing mix, water, eggs, and 1/4 cup barbecue sauce in bowl.
Mix just until blended.
Shape into loaf in 13x9 inch baking dish.
Top with remaining barbecue sauce.
Bake 1 hour or until done.

Cheese Tortellini and Sausage

The crock pot is in full force around here.  I have been busy painting and getting things done.  I really don't want to stop and take the time to make dinner or another mess!  The crock pot is so easy!  Here is a great meal I came across on Pinterest.  I highly recommend it!  

Cheese Tortellini and Sausage

1 (19oz) bag frozen cheese tortellini
1lb sausage (I used Italian)
1 bag fresh spinach
2 cans Italian style diced tomatoes
2 cans low-fat chicken broth (I used low sodium)
1 (8oz) cream cheese, cut into cubes

1.  Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain. 
2.  Add the sausage and remaining ingredients to a 6 quart slow cooker.  Stir to combine.
3.  Cook on Low for 5 hours, stirring twice during cook time.

We had this with garlic bread!  

Tacos

I would imagine everyone has tacos on their menu at some point during the month.  But if you don't, it is very simple and easy to do.  
You can choose to do beef or chicken, hard shell or soft.  That is about as complicated as it gets!  
We like to do a taco bar around here at least once a month!  

Shells:  I always keep hard and soft shells around.  I also make my own shells, but they are only for special occasions ;)  since they are fried and take longer to make... The recipe for those is under Mexican if you would like to try them sometime!
**I do recommend warming the hard and soft shells before using.  Especially the hard shells. They have a stale taste to them when they come right out of the box...

I make beef and/or chicken using low sodium taco seasoning.  When making beef, I usually follow the directions on the envelope.  When making chicken, I chop the chicken and then I just sprinkle some seasoning over the chicken and cook it on the stove until it is not pink.  You don't have to use a seasoning, but once I introduced the kids to it one time, now that is what they prefer...  You could just season the beef or chicken with some cumin, garlic powder, chili powder, season salt... whatever sounds good or whatever you have on hand!

Toppings:
cheese (I like to use Monterrey Jack)
lettuce
salsa
sour cream
tomatoes
guacamole
corn
nacho cheese

Pretty much anything goes!   The kids love being able to make their own tacos!!!

Some families like to designate one night to tacos each week, some like to have a Mexican night each week, but not always tacos, and then there is us, who it fits when it fits!  Every now and then I do theme weeks for a month or two, but then I get bored with it...  
Margaritas and nachos or guacamole dip go well with tacos too! ;)  

The kids also love setting up the taco bar and helping me get out everything we need!  

Cheddar Chicken

This is an easy meal, the kids can help too!  My kids love crushing crackers for me!!!  

Cheddar Chicken

16 buttery cracker (Ritz) crushed (about 3/4cup)

6oz Cheddar, grated

1 clove garlic, finely chopped

Kosher salt and black pepper

4 skinless chicken breast

4 tablespoons unsalted butter, melted

• Heat oven to 350.  In a bowl, combine the crackers, cheese, garlic, and 1/4 teaspoon each salt and pepper.
• Dip the chicken in the butter, then in the cracker mixture, pressing gently to help adhere, and place in a foil-lined baking sheet.
• Sprinkle any remaining cracker mixture on the chicken and drizzle any remaining butter.  Back until the chicken is golden brown and cooked through, 25-30 minutes.  

We had this with rice and green beans.  

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

With school back in session and fall coming around, pull out those crock pots!!!!  What a better way to come home to dinner already done!!!

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

laurassweetspot.com

Serves: 6

Ingredients

2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce

Instructions

Mix together the seasonings: sage, salt, pepper and garlic.
Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
Cook on low for 6-8 hours.
hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.
Brush roast with glaze 2 or 3 times during the last hour of cooking. *(For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
Serve with remaining glaze on the side.

*I recommend putting it in the broiler!  It turned out perfect!  Very tender!!!  The sauce was a hit with everyone!!!

Dorito Pie

I think this is one of my new favorite meals.  Super easy to make!  

I need start remembering to take pics of my meals...

Dorito Pie

www.centslessdeals.com

Ingredients

• 1 lb. ground beef
• 1 pkg. taco seasoning mix  (I used low sodium)
• 1/2 cup water
• 1 can crescent roll dough
• 1 cup sour cream  
• 1 cup shredded pepper jack cheese  (I used Montery Jack)
• 3 cups crushed Doritos
• 1/4 cup salsa
• 1/2 stick melted butter

Instructions

1. Cook ground beef.
2. Drain and return to the pan.
3. Add the taco seasoning mix and water.
4. Simmer until water has boiled off (around 5 minutes)
5. Separate the crescent dough into triangles
6. Spray a 9" pie dish with nonstick cooking spray
7. Press triangles into pie dish with the points toward the center of the dish.
8. Press seams together to seal
9. Sprinkle 1 - 1/2 cups of the crushed Doritos onto the crescent crust.
10. Spoon ground beef over the top of the corn chips, spreading evenly.
11. Mix sour cream with salsa.
12. Spread sour cream mixture over meat.
13. Cover with the shredded cheese
14. Top with remaining crushed Doritos.
15. Top Doritos with melted butter.
16. Bake at 400 degrees until the crust is golden brown (about 20 minutes)

Mozzarella Stuffed Meatloaf Minis

Now that we have moved and school is about to start up again, I thought I better start preparing meals instead of hamburgers and hot dogs on the grill every night!!  There isn't anything wrong with grilled hamburgers and hot dogs, but you can tell when summer is coming to an end because I am now getting tired of them!  
So here is a new recipe my family loved last night!  I wish I would have taken a pic but they were gone before I thought about it...  
I am not a fan of meatloaf, but this one is a winner!


Mozzerella Stuffed Meatloaf Minis
From: centslessmeals.com

1lb ground beef
1 egg
1/2 cup milk
1/2 cup breadcrumbs 
1/4 cup worcestershire sauce
1/3 cup ranch dressing
1 onion, diced
1lb mozzarella, cubed
muffin tin
salt and pepper to taste

1. Mix all ingredients except mozzarella in large bowl.
2. Once mixed, create a ball of meat mixture and press a cube of mozzarella into it.
3. Cover with equal amounts of meat mixture.
4. Reapeat until all meat is used up. (you want the balls to fit into a muffin pan)
5. Place mini meatloafs into greased muffin pan.
6. Bake at 350 degrees for 25-35 minutes or until baked through.

Asian Salad

Asian Salad, also known as Crack Salad in our family, is a favorite among friends and family!  I don't know how many times I have been requested to bring this to potlucks and for a copy of the recipe.  Here it is!!!!  I hope you enjoy it as much as we do!!!!

Asian Salad

2 pkg Ramen noodles, crushed (throw out the season packets, you will not need them)

1 cup blanched slivered almonds

2 teaspoons sesame seeds

½ cup butter, melted

1 head Napa cabbage, shredded (I use a bag of pre-shredded cabbage)

1 bunch green onions, chopped

¾ cup vegetable oil

¼ cup distilled white vinegar

½ cup white sugar

2 tablespoons soy sauce (I use low sodium)

1. In a medium skillet over low heat, brown Ramen noodles, almonds, and sesame seeds with melted butter.  Once browned, take off heat and cool.

2. In a small saucepan bring vegetable oil, sugar, vinegar to boil for 1 minute.  Cool. Add soy sauce.

3. In a large bowl, combine shredded cabbage and chopped green onions.  Add the noodle and soy sauce mixture.  Toss to coat.  Serve.

Chicken Sandwiches

We are finally moved into our new home and getting settled!  I am looking forward to cooking and serving my family meals in our new kitchen.  I love summer meals!  This is one of my husbands favorites.

Chicken Sandwiches  
Better Homes and Gardens 2004

2 skinless, boneless chicken breast, finely chopped
1 Tbsp butter
1 tsp chili powder
1/2 tsp ground cumin
1 clove garlic, minced
Dash cayenne pepper
1 3oz pkg cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1 10oz can Rotel
2 green onions
2 Tbsp snipped fresh cilantro
sliced bread or tortillas
cucumbers, avocados, tomatoes, sliced
lettuce

1.  In a large skillet cook chicken in hot butter until lightly browned and no pink remains.  Stir in chili powder, cumin, garlic, and cayenne;  cook for 1 minute more.  Cool slightly. 
2.  In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream until creamy and combined. ( I add extra cream cheese and sour cream to make it creamier too.)  Fold in chicken mixture, drained Rotel, green onions, and cilantro.  Cover and chill up to 24 hours. (I chill for about an hour when I don't have time.)
3.  Spread mixture on slices of bread or on tortilla.  top with lettuce, and any veggies you like.  Roll up or make into a sandwich.  
Makes about 6 sandwiches.

Pepperoni Pizza Lasagna Roll-ups

Pepperoni Pizza Lasagna Roll-ups

www.iheartnaptime.net

Ingredients

1 jar pasta sauce

12 lasagna noodles, cooked according to the package directions

pepperoni, about 48 slices

2 cups shredded mozzarella cheese

I also used 1 container ricotta, was not part of the original recipe

·                          

Instructions

1.   Preheat your oven to 375 degrees and spread a small amount of pasta sauce in the bottom of a baking dish (pie plate, cake pan... doesn't matter).

2.   Lay all of your lasagna noodles out on your cutting board or counter top. (I spread the ricotta on first) and then, spread around 2 tablespoons of sauce on each noodle, all over one side. Repeat with the other noodles. Sprinkle half the cheese on top of the sauce. Place four pepperonis on each noodle, on top of the cheese.

3.   Starting at one end of the noodle roll it up like a cinnamon roll or jelly roll. Place the rolled noodle in the baking dish with the end of the noodle on the bottom so they don't flap open. Repeat with remaining noodles.

4.   Once all of the noodles are rolled up, use the rest of the sauce to cover the noodles. Top with the remaining cheese and bake for 20 to 25 minutes until everything is hot and bubble and the cheese is melted. Let the dish cool for 3-5 minutes before serving hot.

Taco Pasta Bake

Taco Pasta Bake   www.canadianmomscook.com

Ingredients

1/2 – 3/4 of a bag of large noodle pasta like ziti
approx. 1lb of ground beef
1 pkg/envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese (I used marble)

Directions

1. boil pasta until just cooked, drain, run cold water over it

2. brown ground beef

3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced

4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat

5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese

6. top pasta and cheese with beef mixture, gently mix until the pasta is coated

7. top with remaining 1/2C of shredded cheese

8. bake at 350 uncovered for approx 30 minutes

We had this with corn on the cob (kids' favorite) and chips and nacho cheese!

Oven Baked Broccoli

I made this tonight and it was an all around hit!  I have done this to many different veggies: asparagus, green beans, zucchini to name a few, but I think broccoli is now my favorite...

Oven Baked Broccoli

Two heads of broccoli, cut off florets (should have made more, next time I will double it)

Place on a cookie sheet covered in foil.  Toss broccoli florets in olive oil and sea salt and pepper.

Bake for 15-20 minutes at 400, until a little crisp.

Crock-Pot Chicken Teriyaki

This is in the crock-pot right now!!!

Crock-Pot Chicken Teriyaki  (off pintrest, not sure of original website)

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Making crab rangoon to go with it!

Chicken Spaghetti

Chicken Spaghetti   By: Pioneer Woman

2 cups cooked chicken (I just used two chicken breast)

3 cups dried spaghetti broke into 2 inch pieces

2 cups cream of mushroom soup

2 cups shredded cheddar cheese

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

1 4 oz jar diced pimentos, drained

2 cups chicken broth reserved from pot

1 teaspoon Lawry's seasoned salt

1/8 to 1/4 teaspoon Cayenne Pepper

salt and pepper to taste

1 cup additional shredded cheddar cheese

Preparation Instructions

Cook cook chicken in boiling water. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).