spicy enchiladas verdes de queso

Ingredients

• Servings: 20
• 5 jalapeno peppers, stems removed
• 3 fresh tomatillos, husks removed - stemmed and halved
• 1/2 yellow onion
• 2 cloves garlic
• 1 1/2 teaspoons ground cumin
• water, or as needed to cover
• 1/3 cup vegetable oil
• 1 1/2 cubes chicken bouillon
• 1 sprig fresh cilantro
• vegetable oil
• 20 (6 inch) corn tortillas
• 1 (12 ounce) package queso fresco (mexican fresh cheese), shredded
• 1/2 head lettuce, shredded
• 1 small red onion, chopped
• 5 tablespoons sour cream, or to taste (optional)

Recipe

Cook Time: 40 mins Ready Time: 1 hr 40 mins


• place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. blend until liquified, about 1 minute.
• heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. stir in chicken bouillon cubes and cilantro. reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. remove green sauce from heat and allow to stand while you complete remaining steps.
• heat 1 cup vegetable oil in a skillet over medium heat. using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. tortillas will be pliable; do not overcook.
• immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. it's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
• place enchiladas serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. top servings with a tablespoon of sour cream.

baja style fish tacos

Ingredients

• Servings: 12
• 6 tomatoes, diced
• 1 small onion, diced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)
• 1/2 teaspoon garlic salt
• 1/2 lime, juiced
• 3 cups coleslaw mix
• 3 tablespoons ranch dressing
• 2 cups vegetable oil for frying
• 1 (9 ounce) box batter mix (such as shore lunch®)
• 1 (12 fluid ounce) can or bottle mexican
• 24 corn tortillas
• 1 pound cod fillets, cut into 2-inch chunks
• 2 cups shredded mexican cheese blend
• 2 limes, sliced into wedges
• 1 dash chile-garlic sauce (such as sriracha®) (optional)

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. cover bowl with plastic wrap and refrigerate while preparing fish.
• toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• stir batter mix and together in a bowl. wrap corn tortillas in wet paper towels and set aside.
• dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. remove cod with a slotted spoon and drain on a paper towel-lined plate.
• microwave corn tortillas on high until warmed, about 1 minute.
• stack two tortillas on a plate; top with fish, a sprinkle of mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. drizzle with chile-garlic sauce. repeat with remaining ingredients.

simple and easy stuffed peppers

Ingredients

• Servings: 6
• 1 1/4 pounds ground beef
• 3 cloves garlic, minced
• 1 onion, diced
• 1 (15.5 ounce) can diced tomatoes
• 1 cup shredded cheddar cheese
• 1 1/2 cups chicken broth
• 6 red bell peppers

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat a large nonstick skillet over medium-high heat. stir in the ground beef, and cook until brown and crumbly. pour off excess grease, then stir in garlic, onion, and tomatoes. cook and stir until the onions soften just a bit, about 3 minutes. stir the cheese into the mixture, and set aside.
• cut the tops off of the peppers, and remove the veins and seeds. fill each pepper with the ground beef mixture and pour in some of the chicken broth. place into the cups of a muffin tin, and replace the tops.
• bake in preheated oven 30 minutes.

i don't know

Ingredients

• Servings: 6
• 7 small baking potatoes, peeled and sliced
• 1 pound ground beef
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup shredded cheddar cheese
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven to 350 degrees f (175 degrees c). in a medium bowl, stir together the mixed vegetables and mushroom soup. set aside.
• place the potatoes in a large saucepan with enough water to cover. bring to a boil, then simmer over medium heat until tender, about 5 minutes. drain and set aside.
• meanwhile, crumble the ground beef into a large skillet over medium-high heat. cook until evenly browned, stirring to break up large lumps. drain excess grease from the beef and place in the bottom of a 9x13 inch baking dish. pour the vegetable mixture over the beef, then arrange the potato slices over the vegetables. season with salt and pepper. sprinkle cheese over the top.
• bake uncovered for 25 minutes in the preheated oven, until cheese is melted and the dish is heated through and bubbly.

hunt's® savory skillet lasagna

Ingredients

• Servings: 6
• 6 ounces dry campanelle or other pasta shape, uncooked
• 3/4 pound italian lamb sausage links, casings removed
• 2 (14.5 ounce) cans hunt’s® diced tomatoes with basil, garlic and oregano, undrained
• 1 (6 ounce) can hunt's® tomato paste - no salt added
• 2 cups shredded part-skim mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• cook pasta according to package directions, omitting salt.
• meanwhile, cook sausage in large nonstick skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. add undrained tomatoes and tomato paste; mix well. reduce heat to low; simmer 5 minutes, stirring occasionally. transfer sausage mixture to medium bowl; set aside.
• drain pasta in colander. place half of pasta in same skillet; top with half each of the sausage mixture and cheese. repeat all layers. cover skillet with lid. place over medium heat; cook 5 minutes or until all layers are hot and cheese melts. remove from heat; let stand 1 minute before serving.

steve's roasted chicken soft tacos

Ingredients

• Servings: 12
• 1 teaspoon vegetable oil
• 1 rotisserie chicken, meat removed and chopped
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 12 flour tortillas
• 2 cups pico de gallo salsa
• 1/2 cup shredded mexican cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. spoon chicken mixture each tortilla and top with pico de gallo and mexican cheese blend.

savory feta pies

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 pound lean ground beef
• 1 small tomato, diced
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 egg, beaten
• 1 cup feta cheese
• 2 (9 inch) frozen pie crusts, thawed

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat oil in a large skillet over medium high heat. saute onion until soft, about 2 minutes. add beef and brown slightly; drain excess fat. stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. remove from heat and set aside.
• preheat oven to 400 degrees f (200 degrees c).
• remove one pie crust from pan and roll out on a lightly floured surface. cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. place 1/4 cup of feta cheese each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
• remove second pie crust from pan and roll out on lightly floured surface. cut pastry into four 6 inch circles, as with first pie crust. brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. pinch crusts together to seal around the edges. use dough scraps to fill any holes or tears in the pie 'pockets'. brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
• bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.

philly cheesesteak skillet meal

Ingredients

• Servings: 4
• 2 cups uncooked elbow macaroni
• 1 pound lean ground beef
• 1 medium onion, chopped
• 2 green bell pepper, seeded and chopped
• salt and pepper to taste
• 1 (8 ounce) package processed cheese food, cubed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup milk, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. drain.
• meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. just before the beef is done, add the bell peppers, and cook until tender, but still green. season with salt and pepper. stir in the cheese food, condensed soup and milk to make a thick sauce.
• remove from the heat, and stir in the macaroni noodles. serve and enjoy!

rigatoni florentine

Ingredients

• Servings: 8
• 1 (16 ounce) package rigatoni pasta
• 2 tablespoons olive oil
• 2 pounds boneless chicken, cubed
• 3 cloves garlic, chopped
• 1 pint heavy cream
• 26 ounces spaghetti sauce
• 10 ounces fresh spinach, washed and chopped
• 1 cup shredded mozzarella cheese

Recipe

• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• in a large skillet, heat oil over medium-high heat. add chicken and saute until cooked through and no longer pink inside. add garlic to skillet; saute until golden. add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
• add cooked chicken and spinach and cook until spinach reduces. then add rigatoni; toss with cheese and serve.

Mommy's Surprise

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 (4 ounce) can chopped mushrooms, drained (optional)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups shredded cheddar cheese
• 6 kaiser rolls, split

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large skillet over medium-high heat, brown the ground beef with the onion, green pepper, and mushrooms. drain off excess grease. reduce heat to medium, and stir in the cream of mushroom soup. mix in the cheddar cheese until blended, then remove from heat.
• preheat the oven to 350 degrees f (175 degrees c). scoop out the centers of the kaiser rolls on both the top and bottom. spoon the ground beef mixture into the rolls. wrap each one in aluminum foil.
• bake for 20 minutes in the preheated oven, or until the rolls are toasted.

homemade salami

Ingredients

• Servings: 1
• 2 pounds ground beef
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon mustard seed
• 2 tablespoons sugar-based curing mixture (such as morton® tender quick®)
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon liquid smoke flavoring

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• in a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. mix in the red pepper flakes if desired. roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. refrigerate for 24 hours.
• preheat the oven to 325 degrees f (165 degrees c). make a few slits in the bottom of the roll to allow the fat to drain when cooking. place roll a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
• bake for 90 minutes in the preheated oven. remove from pan and cool completely before unwrapping the salami. slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Chef John's Spaghetti Al Tonno

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 anchovy fillet
• 2 tablespoons capers
• 3 cloves minced garlic
• 1/2 cup dry white
• 1/4 teaspoon dried oregano
• 1 pinch red pepper flakes, or to taste
• 3 cups crushed italian (plum) tomatoes (such as san marzano)
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 (7 ounce) can oil-packed tuna, drained
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (12 ounce) package spaghetti
• 1 tablespoon extra-virgin olive oil, or to taste
• 1/4 cup freshly grated parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped fresh flat-leaf parsley, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat olive oil in a large saucepan over medium heat. cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. add garlic; cook and stir until fragrant, about 1 minute.
• pour white , oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
• stir tomatoes into the skillet and bring to a simmer. season tomato mixture with salt, black pepper, and cayenne pepper. reduce heat to medium and simmer until slightly reduced, about 10 minutes.
• stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. reduce heat to medium-low and simmer for about 10 minutes.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. drain and transfer spaghetti back to the pot.
• pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle parmigiano-reggiano cheese and parsley over the top.

saucy beef and vegetable casserole

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 cup shredded zucchini
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon dried marjoram
• 1/2 cup salsa
• 1 (10.75 ounce) can condensed tomato soup
• 1 (15 ounce) can whole kernel corn, drained
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons white sugar
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/2 cup butter
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish.
• in a large skillet over medium heat, brown the ground beef. drain the beef, and mix in the zucchini, onion, garlic, and marjoram. cook and stir until vegetables are tender. mix in the salsa, tomato soup, and corn. season with 1 teaspoon salt. transfer to the prepared baking dish.
• in a medium bowl, mix the flour, baking powder, sugar, cream of tartar, 1/2 teaspoon salt, and garlic powder. cut in the butter until the mixture resembles coarse crumbs. stir in the cheddar cheese, sour cream, and milk. spread over the beef mixture in the baking dish.
• bake covered in the preheated oven 25 minutes, or until the topping is golden brown and a toothpick inserted in the center comes out clean.

Bacon And Potato Frittata With Greens

Ingredients

• Servings: 1
• 6 slices bacon, chopped
• 1 potato, peeled and sliced into thin 1-inch pieces
• 2 tablespoons water, or as needed
• 1 clove garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• salt and ground black pepper to taste
• 1 bunch swiss chard, chopped
• 8 eggs, beaten
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. drain all but 1 teaspoon bacon grease from the skillet.
• stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• mix swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. top egg mixture with parmesan cheese.
• broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Holiday Crabmeat Ball

Ingredients

• Servings: 25
• 2 pounds imitation crabmeat, flaked
• 2 (8 ounce) packages reduced-fat cream cheese
• 1 onion, diced
• 2 tablespoons prepared horseradish, or to taste
• 2 tablespoons worcestershire sauce
• 1 (12 ounce) jar cocktail sauce

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• pulse crabmeat in a food processor several times until minced. transfer crabmeat to a large bowl. blend cream cheese in food processor until creamy. add onion, horseradish, and worcestershire sauce to cream cheese; blend until smooth.
• stir cream cheese mixture into crab mixture until well-combined. for crab mixture into 2 to 3 balls, cover with plastic wrap, and refrigerate until firm and chilled, at least 1 hour. place crab balls on a platter and top with cocktail sauce.

Broken Spaghetti Risotto

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 8 ounces uncooked spaghetti, broken into 1 inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1/2 teaspoon red pepper flakes, or to taste
• salt to taste
• 2 tablespoons freshly grated parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped fresh flat-leaf parsley

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
• stir garlic into spaghetti pieces and cook for 30 seconds.
• pour in 1/2 cup broth and increase heat to medium high. stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
• reduce heat to low. season spaghetti with salt and red pepper flakes to taste. remove from heat.
• stir parmigiano-reggiano cheese and parsley into spaghetti and serve.

slow cooker philly steak sandwich meat

Ingredients

• Servings: 4
• 1/2 large onion, sliced
• 3 cloves garlic, chopped
• 1 pound beef sirloin, cut into 2-inch strips, or more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 2 tablespoons (such as jim beam®)
• 1 teaspoon soy sauce
• 1 teaspoon prepared mustard
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon hot sauce (such as frank's red hot ®)
• 1 (12 fluid ounce) can or bottle (such as budweiser®)
• 2 cubes beef bouillon

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 8 hrs 23 mins


• spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, worcestershire sauce, and hot sauce. pour over beef mixture and add beef bouillon cubes.
• cook on low, stirring every hour or so, for 8 hours (or high for 4 hours).

tamale pie i

Ingredients

• Servings: 1
• 1 pound lean ground beef
• 1 yellow onion
• 2 cloves garlic, chopped
• 1 (14.5 ounce) can stewed tomatoes
• 1 (15 ounce) can creamed corn
• 1/2 cup milk
• 1 (6 ounce) can black olives, chopped
• 2 eggs
• 1 cup cornmeal
• 1 cup shredded cheddar cheese

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, cook meat, onion and garlic until done. drain fat.
• add tomatoes and creamed corn. add milk, olives, eggs and cornmeal. bring to a boil.
• pour into a greased 2 quart casserole dish. bake at 350 degrees f (175 degrees c) for 25 minutes. put the cheese on top for the last 5 minutes of baking.

Blt Linguine

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 5 strips bacon, cut into 3/8-inch pieces
• 1 cup thinly shredded baby spinach
• 1 plum tomato, cut into 1/2-inch pieces
• 2 cloves minced garlic
• 1/4 cup shredded parmesan cheese
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving 1 to 2 teaspoons drippings in the skillet.
• cook and stir spinach, tomato, and garlic in the reserved drippings over medium heat until heated through, 1 to 2 minutes. add bacon, linguine, parmesan cheese, lemon juice, salt, and pepper to spinach mixture and toss.

Spicy Shrimp And Tomato Scampi

Ingredients

• Servings: 4
• 4 cups penne pasta
• 5 teaspoons olive oil
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 (16 ounce) can diced tomatoes with green chilies, drained
• 1/2 lemon, juiced
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 cup chopped fresh parsley
• salt, to taste
• ground black pepper, to taste
• 1 pinch crushed red pepper flakes, or to taste
• grated parmesan cheese, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• heat the olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the tomatoes; simmer until heated through, about 5 minutes more. add the lemon juice and shrimp. cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. stir in the parsley, then season with salt, pepper, and red pepper flakes. serve shrimp and sauce over prepared penne pasta. sprinkle with parmesan cheese.

classic and simple meat lasagna

Ingredients

• Servings: 1
• 12 whole wheat lasagna noodles
• 1 pound lean ground beef
• 2 cloves garlic, chopped
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano, or to taste
• salt and ground black pepper to taste
• 1 (16 ounce) package cottage cheese
• 2 eggs
• 1/2 cup shredded parmesan cheese
• 1 1/2 (25 ounce) jars tomato-basil pasta sauce
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. remove the noodles to a plate.
• place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. drain excess grease.
• in a bowl, mix the cottage cheese, eggs, and parmesan cheese until thoroughly combined.
• place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. cover the dish with aluminum foil.
• bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. remove foil and bake until cheese has begun to brown, about 10 more minutes. allow to stand at least 10 minutes before serving.

pesto stuffed lamb chops

Ingredients

• Servings: 4
• 3 tablespoons crumbled feta cheese
• 2 tablespoons chilled basil pesto
• 1 tablespoon toasted pine nuts
• 4 bone-in lamb loin chops, 1 1/4-inch thick
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon ground thyme
• 2 tablespoons balsamic vinegar

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• mix feta cheese, basil pesto, and pine nuts in a bowl. use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each lamb chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. stuff lamb chops with pesto filling and secure with toothpicks.
• mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. place chops into a shallow baking dish.
• bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. an instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees f (63 degrees c). brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Classic Smoked Sausage & Peppers

Ingredients

• Servings: 6
• 1 (14 ounce) package hillshire farm® smoked sausage, diagonally cut into 1/4-inch slices
• 2 tablespoons olive oil
• 1 cup onion, cut into 1-inch pieces
• 2 cups red and green peppers, cut into 1-inch pieces
• 1/2 teaspoon dried oregano
• 1/2 cup grated parmesan cheese (optional)

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
• add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
• remove from heat, stir in parmesan cheese.

Whiz Sausage Balls

Ingredients

• Servings: 5
• 1 pound fresh, ground lamb sausage
• 3 ounces processed cheese sauce
• 2 cups biscuit baking mix

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a bowl, mix lamb sausage, cheese sauce and biscuit mix together. it's easiest to do with the hands.
• form mixture into round, walnut size pieces and place on a cookie sheet. bake for 15 minutes.

chicken bruschetta pasta

Ingredients

• Servings: 4
• 1 pound boneless skinless chicken breast strips
• 1/3 cup fat-free reduced-sodium chicken broth
• 1/4 teaspoon garlic powder
• 1 (10 ounce) tub philadelphia original cooking creme
• 2 cups grape tomatoes
• 2 cups hot cooked farfalle (bow-tie pasta)
• 12 leaves fresh basil leaves, cut into strips

Recipe

Preparation Time: 15 mins Ready Time: 28 mins


• cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. add broth and garlic powder; cook 3 min.
• add cooking creme and tomatoes; cook and stir 3 min.
• stir in pasta and basil.

Pasta Casserole

Ingredients

• Servings: 15
• 16 ounces dry fusilli/spiral pasta
• 1 1/2 pounds lean ground beef
• 2 green bell peppers, chopped
• 1 large onion, chopped
• 48 ounces canned tomato sauce
• 4 ounces pepperoni sausage, sliced
• 2 cups shredded italian cheese blend

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a skillet over medium heat, brown the ground beef until no pink shows; drain.
• combine in a 9x13 inch casserole dish: pasta, ground beef, bell pepper, onion, tomato sauce and pepperoni; blend well. top with shredded cheese.
• bake for 30 to 35 minutes or until cheese is melted and casserole is heated through.

Chicken, Rice, And Biscuit Casserole

Ingredients

• Servings: 5
• 2 cups water
• 1 cup rice
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 pinch salt and freshly ground black pepper to taste
• 1 (26 ounce) can cream of chicken soup
• 1 cup milk
• 1 cup shredded mexican blend cheese
• 1 (10 ounce) can refrigerated flaky-style biscuit dough, separated

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. season chicken with salt and pepper. turn heat to medium-high and cook chicken, adding water as needed to keep pan wet, until no longer pink in the center and the juices run clear, 7 to 10 minutes; drain liquid.
• stir cooked rice, cooked chicken, cream of chicken soup, milk, and mexican blend cheese together in a casserole dish. smooth the top of the mixture with the back of a spoon. arrange biscuit dough over the bottom layer, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
• bake in preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

Zucchini Soup With Brie Cheese

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 2 pounds zucchini, chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 1/2 cups chicken stock
• 1 cup milk
• 1 teaspoon ground sage
• salt and ground black pepper to taste
• 4 ounces brie cheese, cut into small chunks
• 3/4 cup heavy whipping cream
• 6 leaves fresh sage, for garnish (optional)

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat oil in a large pot over medium heat. cook and stir zucchini, onion, and garlic in hot oil until moisture comes from the zucchini, about 10 minutes.
• pour chicken stock and milk into the pot; bring to a boil and reduce heat to medium-low. stir ground sage, salt, and pepper into the stock mixture; cook at a simmer for 20 minutes. add brie cheese; cook and stir until melted completely into the liquid, 5 to 7 minutes.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. pour blended soup through a strainer into a clean pot. puree in batches until smooth.
• stir cream into the blended soup and place pot over medium-low heat; cook until warmed through, about 5 minutes. garnish individual servings with fresh sage leaves.

Spicy Melted Cheese Dip

Ingredients

• Servings: 6
• 1/2 pound ground beef
• 1/2 pound ground lamb sausage
• 2 pounds processed cheese food, cubed
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• place ground beef and ground lamb sausage in a large, deep skillet. cook over medium high heat until evenly brown.
• in a medium saucepan over low heat, melt processed cheese food. stir in diced tomatoes with green chile peppers while processed cheese food is melting.
• drain ground beef and ground sausage. mix into the processed cheese food mixture. transfer to a medium dish and serve warm.

Tortilla Zucchini Casserole

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 pound zucchini, sliced
• 1 onion, chopped
• 1 small green bell pepper, chopped
• 1 (7 ounce) can diced green chiles, drained
• 4 hard-cooked eggs, chopped
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper, or to taste
• 2 cups sour cream
• 2 tablespoons all-purpose flour
• 6 (6 inch) corn tortillas, cut into wedges
• 3 cups shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. mix sour cream and flour in a bowl.
• layer half the corn tortillas in a 9x13-inch baking dish. spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the cheddar cheese. repeat the layers.
• bake in preheated oven until cheese is melted, about 30 minutes.

pasta with asparagus pesto

Ingredients

• Servings: 4
• 2 tablespoons pine nuts
• 1 cup water, or as needed
• 1 1/2 pounds fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• 3/4 cup packed fresh basil, divided
• 1/4 cup olive oil
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup grated pecorino-romano cheese, plus more for garnish
• 1 (16 ounce) package orecchiette pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a skillet over medium-high heat; add pine nuts. cook and stir pine nuts until fragrant and toasted, about 5 minutes.
• pour enough water into a skillet to reach a 1-inch depth; bring to a boil. add asparagus and cook until tender, about 5 minutes. remove asparagus from skillet, reserving 1/2 cup cooking water. set aside 1/2 cup asparagus tips.
• blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. add pecorino-romano cheese; blend until smooth.
• bring a large pot of lightly salted water to a boil. cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and return pasta to pot.
• slice the remaining 1/4 cup basil. add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. garnish with extra pecorino-romano cheese.

summer pasta with basil, tomatoes and cheese

Ingredients

• Servings: 4
• 2 pounds vine ripened tomatoes, seeded and diced
• 3 cloves garlic, minced
• 1/2 cup chopped fresh basil
• 1 tablespoon chopped fresh mint leaves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup olive oil
• 1/4 cup cream
• 12 ounces spaghetti
• 1/2 cup freshly grated asiago cheese
• 2 cups fontina cheese, shredded

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• in a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and cream . let stand at room temperature for up to 2 hours, stirring occasionally.
• cook the pasta in a large pot of boiling salted water until tender, but firm to the bite.
• drain the pasta, and transfer to a large serving bowl. drain 1/4 cup of the liquid from the tomato mixture, and toss with the pasta to coat. add cheese, and toss until it begins to melt. add the tomato mixture, and toss until mixed.

portobello mushroom pasta with basil

Ingredients

• Servings: 4
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 2 tablespoons olive oil
• 1 pound portobello mushrooms, chopped
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1 teaspoon ground black pepper
• 1/2 cup shaved pecorino romano cheese
• 1/2 cup chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to the pot.
• while the pasta boils, heat olive oil in a large non-stick skillet over medium heat; cook and stir mushrooms and garlic in hot oil until the mushrooms are softened, about 10 minutes. drizzle balsamic vinegar into the mushroom mixture while stirring.
• stir mushroom mixture into the pasta in the pot; season with pepper and stir. top with pecorino romano cheese and basil.

texas rice

Ingredients

• Servings: 10
• 3 cups water
• 2 cups uncooked long grain white rice
• 6 slices bacon
• 1 1/2 pounds ground beef
• 1 onion, chopped
• 1/2 green bell pepper, seeded and chopped
• 1 (28 ounce) can peeled and diced tomatoes
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• combine rice and water in a saucepan, and bring to a boil. reduce heat, cover and simmer for 20 minutes.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving 2 tablespoons of drippings, crumble and set aside. add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. drain excess grease, and season with salt and pepper.
• preheat the oven to 400 degrees f (200 degrees c).
• place beef and cooked rice into a 9x13 inch baking dish. stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. spread the shredded cheese over the top.
• bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.

Easy Cheesy Tuna Casserole

Ingredients

• Servings: 2
• 1 (16 ounce) package medium seashell pasta
• 1 tablespoon vegetable oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15 ounce) can mixed vegetables, drained
• 1 (6 ounce) can tuna, drained
• 2 cups shredded cheddar cheese
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add 1 tablespoon oil to the water to prevent sticking. add pasta and cook for 8 to 10 minutes or until al dente; drain. preheat oven to 350 degrees f (175 degrees c).
• in a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. gently fold pasta into the soup mixture and mix thoroughly. pour pasta and soup mixture into a 11x7 inch baking dish. sprinkle remaining cup of cheese on top.
• bake in a preheated oven until cheese is melted and bubbly.

potato and chorizo mini quiches

Ingredients

• Servings: 24
• cooking spray
• 2 teaspoons olive oil
• 4 ounces spanish chorizo sausage, finely diced
• 1 russet potato, peeled and finely diced
• salt and freshly ground black pepper to taste
• 2/3 cup grated manchego cheese, divided
• 8 large eggs
• 1 pinch cayenne pepper, or more to taste
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). lightly coat 24 mini-muffin cups with cooking spray.
• heat olive oil in a skillet over medium-low heat. cook and stir chorizo in the hot oil until golden brown, about 4 minutes.
• stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. season with salt and black pepper. transfer to a plate lined with paper towels to drain.
• sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. top with 1 to 2 tablespoons chorizo mixture.
• beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. pour egg mixture evenly into muffin cups. lightly tap the pans to remove any air . transfer to a baking sheet and top with any remaining cheese.
• bake in the preheated oven until eggs golden brown and just set, about 17 minutes.

veggie chicken pasta

Ingredients

• Servings: 4
• 2 cups whole wheat rotini pasta
• 1 tablespoon olive oil, or as needed
• 1 pound chicken, cut into bite-size pieces
• 10 asparagus spears, cut into 1/2-inch lengths
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1/2 small onion, sliced
• 1/2 cup sliced mushrooms
• 3/4 cup low-sodium chicken broth
• 1 tablespoon extra-virgin olive oil
• 1 pinch red pepper flakes, or to taste
• 1/2 cup feta cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• heat olive oil in a skillet over medium heat. cook chicken in hot oil until browned completely, 3 to 5 minutes. add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
• pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
• stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

easy ham and swiss pie casserole

Ingredients

• Servings: 8
• 1 pound bacon
• 1 1/2 cups diced cooked ham
• 2 cups shredded swiss cheese
• 1 cup shredded cheddar cheese
• 1 onion, chopped
• 4 eggs, lightly beaten
• 1 cup baking mix
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 9x13 inch baking dish with cooking spray.
• place bacon in a skillet over medium-high heat, and cook until crisp and evenly brown. drain, crumble and set aside.
• mix the bacon, ham, swiss cheese, cheddar cheese, and onion in the baking dish. in a bowl, mix the eggs, baking mix, salt, and pepper. pour over the ingredients in the baking dish.
• bake 25 minutes in the preheated oven, until top is golden brown and a knife inserted in the center of the casserole comes out clean.

Green Chile Chicken And Rice Soup

Ingredients

• Servings: 4
• 3 cups water
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 2 skinless, boneless chicken breast halves
• 1 cup medium-grain white rice
• 1 teaspoon olive oil
• 1 small white onion, diced
• 3 cups low-sodium chicken broth
• 1 cup chopped green chile peppers
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/4 teaspoon garlic powder
• 4 ounces shredded monterey jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. remove chicken from broth and set aside to cool.
• strain the chicken broth and transfer 2 cups to a pan; bring to a boil. add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
• heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. cover stockpot and simmer.
• shred cooled chicken; add to simmering onion mixture. simmer until chicken is cooked through, 5 to 10 minutes.
• spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce monterey jack cheese. ladle 1/4 of the soup into each bowl.

'adios, turkey' casserole

Ingredients

• Servings: 6
• 3 cups diced cooked turkey
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 onion, diced
• 1 green bell pepper, diced
• 1 cup shredded sharp cheddar cheese
• 1 (6 ounce) jar sliced mushrooms, drained
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 2 tortillas, cut into strips
• 1 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 3-quart casserole dish.
• mix turkey, chicken soup, tomatoes with green chiles, onion, bell pepper, 1 cup cheddar cheese, mushrooms, garlic, and chili powder together in a bowl.
• cover the bottom of the casserole dish with half the tortilla strips; pour turkey mixture tortilla layer. top with remaining tortilla strips. cover dish with aluminum foil.
• bake in the preheated oven for 1 hour. sprinkle with 1 cup cheddar cheese. return uncovered dish to the oven and bake until cheese is melted and casserole is bubbling, 15 to 20 minutes.

Easy Gorgonzola Tofu Scramble

Ingredients

• Servings: 2
• 1 1/2 tablespoons olive oil
• 1/3 (12 ounce) package extra-firm tofu, cut into cubes
• 1/4 cup chopped red onion
• 1 clove garlic, minced
• 2/3 cup sliced white mushrooms
• 1 cup packed fresh spinach
• 3 tablespoons crumbled gorgonzola cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat olive oil in a skillet over medium heat; cook and stir tofu, onion, and garlic until onion is translucent, 5 to 10 minutes. add mushrooms; cook and stir until mushrooms are tender and tofu is lightly browned, 5 to 10 minutes.
• remove skillet from heat. mix spinach and gorgonzola cheese into tofu mixture until spinach begins to wilt and the cheese melts from the heat of the tofu mixture.

orzo with tomato and fried tofu

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 bunch green onions, chopped
• 1 (14 ounce) package extra firm tofu, diced
• 3 medium tomatoes, diced
• 2 tablespoons lemon juice
• 2 teaspoons dried basil
• 2 cups orzo pasta
• salt and pepper to taste
• 1 (4 ounce) package crumbled feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add orzo pasta and cook for about 5 minutes, until tender. drain.
• heat olive oil in a large frying pan or wok over medium-high heat. fry the garlic and green onions for 20 to 30 seconds until fragrant. add the tofu, and continue cooking until golden brown.
• stir in the tomatoes, lemon juice, and basil; cook for another minute. combine with the cooked orzo pasta, season to taste with salt and pepper. serve sprinkled with crumbled feta cheese.

scrambled pizza

Ingredients

• Servings: 10
• 2/3 cup warm water
• 1 (.25 ounce) package instant yeast
• 1/2 teaspoon salt
• 1 teaspoon white sugar
• 1/4 teaspoon dried oregano
• 1 3/4 cups all-purpose flour
• 6 slices bacon, chopped
• 1/2 cup green onion, thinly sliced
• 6 eggs, beaten
• salt and pepper to taste
• 1/2 cup pizza sauce
• 1/4 cup grated parmesan cheese
• 2 ounces thinly sliced salami

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour warm water into a mixing bowl. stir in yeast, salt, sugar, and oregano. mix in 1 cup flour, and then stir in remaining flour. cover with plastic wrap, and set aside to rest for 10 to 15 minutes.
• while dough is resting, prepare topping. place bacon in a large, deep skillet. cook over medium heat until evenly brown. stir in green onions, and cook for 1 minute. add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. season with salt and pepper to taste.
• spread dough out evenly a lightly greased pizza tray, and spread pizza sauce over dough. top with bacon and eggs, parmesan cheese, and salami.
• bake for 20 to 25 minutes, or until golden brown on top.

Cowboy Macaroni

Ingredients

• Servings: 6
• 1 (14 ounce) package macaroni and cheese
• 1 pound extra-lean ground beef
• 1 (10 ounce) can canned whole kernel corn
• 1 (6 ounce) can tomato paste
• 1 (10 ounce) can tomato sauce
• 1 small onion, chopped
• 3 tablespoons grated parmesan cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat the oven to 450 degrees f (220 degrees c). prepare the macaroni and cheese according to the directions on the package.
• brown the ground beef and onion in a skillet over medium heat until the meat is no longer pink. drain excess grease.
• in a 2 quart casserole dish, combine the macaroni and cheese, ground beef, onion, tomato paste, tomato sauce, and corn with its liquid. mix well.
• bake for 20 to 25 minutes in the preheated oven, or until heated through. top with grated parmesan cheese, if desired.

easy chicken and broccoli alfredo

Ingredients

• Servings: 4
• 8 ounces fettuccine or spaghetti, uncooked
• 2 cups fresh broccoli florets
• 1/4 cup kraft zesty italian dressing
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 2/3 cups milk
• 4 ounces philadelphia cream cheese, cubed
• 1/4 cup kraft grated parmesan cheese
• 1/2 teaspoon dried basil leaves

Recipe

Preparation Time: 10 mins Ready Time: 22 mins


• cook pasta as directed on package, adding broccoli to the boiling water for the last 2 min. of the pasta cooking time. drain pasta mixture.
• meanwhile, heat dressing in large nonstick skillet on medium-high heat. add chicken; cook 5 min. or until chicken is cooked through, stirring occasionally. stir in milk, cream cheese, parmesan cheese and basil. bring to boil, stirring constantly. cook 1 to 2 min. or until sauce is well blended and heated through.
• add chicken mixture to pasta mixture; mix lightly.

harp® and cheese soup

Ingredients

• Servings: 15
• 5 cups vegetable stock
• 5 cups irish-style (such as harp®)
• salt and ground black pepper to taste
• 2 1/2 pounds yukon gold potatoes, peeled and diced
• 5 cups heavy cream
• 3/4 leek, sliced
• 1/2 teaspoon minced garlic
• 1 sprig fresh thyme, chopped
• 1 pinch cayenne pepper, or to taste
• 5 cups shredded irish cheddar cheese (such as dubliner®)

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• combine vegetable stock and in a stock pot; season with salt and black pepper; bring to a simmer over medium-low heat. cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes.
• stir cream, leek, garlic, and thyme into the stock mixture; bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes.
• sprinkle cayenne pepper into the soup. melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.

Eggplant And Ground Beef Lasagna

Ingredients

• Servings: 8
• 9 lasagna noodles
• 1/2 pound ground beef
• 1 onion, chopped
• 4 fresh mushrooms, sliced
• 2 cloves garlic, crushed
• 2 (14.5 ounce) cans italian-flavored crushed tomatoes
• 1 eggplant, peeled and thinly sliced
• 2 cups mozzarella and cheddar cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat the oven to 350 degrees f (175 degrees c).
• grease the bottom and sides of 9x13 inch baking dish.
• bring a large pot of lightly salted water to a rolling boil. cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
• cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
• stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
• pour about one-fourth of the sauce into the bottom of the prepared baking dish.
• layer noodles on top of sauce.
• spread a thin layer of sauce on top of noodles.
• place a layer of eggplant slices on top of noodle and sauce layer.
• sprinkle about one-fourth of the cheese on top of eggplant slices.
• repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
• bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Taco Lasagna

Ingredients

• Servings: 8
• 11 ounces lasagna noodles
• 1 pound lean ground beef
• 24 ounces tomato sauce
• 1/2 cup water
• 1 (1 ounce) package taco seasoning mix
• 8 cups shredded cheddar cheese
• 1/2 cup crushed tortilla chips

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. add tomato sauce, water and taco seasoning. lower heat and simmer for 5 minutes.
• in a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. there will be 3 layers.
• cover with plastic wrap and microwave for 10 minutes. remove from microwave, uncover and let stand for 5 minutes.
• sprinkle tortilla chips over the top; serve.

pizza salad i

Ingredients

• Servings: 6
• 1 head iceberg lettuce, torn into bite-sized pieces
• 1/2 pound salami, cut into strips
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 tomato, chopped
• 1/2 cup pitted black olives, halved
• 1 tablespoon chopped fresh chives
• 1 (8 ounce) can tomato sauce
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, combine the lettuce, salami, mozzarella cheese, cheddar cheese, tomato, olives and chives. mix well to combine.
• prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. pour enough dressing over salad to coat, toss and serve.

super duper slow cooker beef stroganoff

Ingredients

• Servings: 6
• 1 1/2 pounds cubed beef stew meat
• salt and ground black pepper to taste
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup water
• 1 tablespoon dried chives
• 2 cloves garlic, minced
• 1 tablespoon worcestershire sauce
• 1 cube beef bouillon
• 1/2 cup red
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package sliced fresh mushrooms
• 4 ounces cream cheese
• 1/2 cup chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• spread beef stew meat into bottom of slow cooker crock; season with salt and pepper. layer onion over the beef. pour mushroom soup and water over the beef; add chives, garlic, worcestershire sauce, and beef bouillon.
• whisk red , cornstarch, and flour together in a small bowl; pour over the mixture in the slow cooker.
• cook on low for 6 to 7 hours. stir sour cream, mushrooms, cream cheese, and parsley into the beef mixture; continue cooking for 1 hour more.

Mexican Fire Rice

Ingredients

• Servings: 8
• 2 2/3 cups water
• 1 1/3 cups uncooked long grain white rice
• 1 pound ground lamb breakfast sausage
• 1 (16 ounce) jar picante sauce
• 1 (8 ounce) container sour cream
• 8 ounces cheddar cheese, shredded

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• in a medium saucepan, bring the water to a boil. stir in the rice. reduce heat, cover, and simmer 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• in a skillet over medium heat, cook the sausage until evenly brown.
• in a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. top with cheddar cheese.
• bake 20 minutes in the preheated oven, until cheese is bubbly.

Big Bob's Big Brunch Quesadillas

Ingredients

• Servings: 4
• 1/2 small onion, chopped
• 1/2 tomato, chopped
• 1 jalapeno pepper, seeded and minced
• 1 sprig fresh cilantro, chopped
• 6 eggs, beaten
• 4 (10 inch) flour tortillas
• 2 cups shredded cheddar cheese
• 1/4 cup sour cream, for topping
• 1/4 cup guacamole, for topping

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat skillet at a high setting and toss in the chopped onion, tomato, jalapeno, and cilantro. saute until tender.
• when vegetables have softened, crack eggs into the pan. allow eggs to cook all the way on one side and then flip and cook the other side.
• when the eggs are finished, heat tortillas in the same skillet until warmed through. place one tortilla on a plate and top with egg mixture and shredded cheese. top each serving with 1 tablespoon each guacamole and sour cream.

Tarte Aux Moutarde (french Tomato And Mustard Pie)

Ingredients

• Servings: 1
• 1 recipe unsweetened pastry for a 9-inch single crust pie
• 1/2 cup grainy brown mustard
• 3 large ripe tomatoes, thinly sliced
• 6 slices swiss cheese, about 1/4-inch thick
• 1 tablespoon olive oil, or as needed
• 2 tablespoons herbes de provence

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). fit the pie crust into a 9-inch pie dish. with a fork, poke holes into the bottom of the crust.
• spread the mustard over the bottom of the pie crust in an even layer. cover the mustard with the swiss cheese in a layer. arrange slices of tomato, overlapping in a spiral from the edge to the center, covering up the cheese. drizzle olive oil over the tomatoes, and sprinkle the tart with the herbes de provence.
• bake in the preheated oven until the crust has browned, the cheese has melted, and the tomatoes are curled at the edges, about 20 minutes.

Comforting Carbonara Bubble Up

Ingredients

• Servings: 8
• 2 (10 ounce) containers jumbo refrigerated biscuits
• 1 (16 ounce) jar ragu® cheesy! classic alfredo sauce
• 1/4 cup chopped onions
• 2 cloves garlic, minced
• 8 slices bacon, diced, cooked until crisp, drained
• 1 cup mozzarella cheese, shredded
• 1/2 teaspoon ground black pepper
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 375 degrees. spray a 9 in x 13 in glass baking dish with non-stick cooking spray.
• cut each biscuit into 6 pieces and place in a large mixing bowl. toss together biscuit pieces with ragu® classic alfredo sauce, onions, garlic, bacon, mozzarella cheese, and black pepper.
• pour biscuit mixture evenly into the pan and top with parmigiano-reggiano cheese. bake for 25 to 35 minutes or until biscuits are done. make sure the biscuits in the middle are cooked through.

perogies

Ingredients

• Servings: 16
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg, beaten
• 2/3 cup cold water
• 1 pound bacon
• 5 pounds baking potatoes
• 1 cup shredded cheddar cheese
• salt and pepper to taste
• 1/4 pound bacon
• 1 (32 ounce) jar sauerkraut - drained, rinsed and minced
• 3 tablespoons sour cream
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 5 mins Ready Time: 50 mins


• to make dough: in a medium bowl combine the flour, salt, egg and water. mix all together to form dough; cover bowl and set aside.
• to make potato filling: place potatoes in a large pot. add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. remove potatoes from water and mash. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and stir into mashed potatoes. stir in cheese and season with salt and pepper.
• to make sauerkraut filling: place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and place in a medium bowl. stir in sauerkraut, then sour cream. mix well.
• roll reserved dough out on a floured surface. cut circles out of dough, using a small round container. place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.

Ricotta Mochachino

Ingredients

• Servings: 3
• 2 cups cold, strong, brewed coffee
• 1/2 cup part-skim ricotta cheese
• 2 packets artificial sweetener
• 1 tablespoon powdered coffee creamer
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1 tray ice cubes

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour coffee into the container of a blender, and add ricotta cheese, sweetener, coffee creamer, vanilla and cocoa. place ice cubes on the top. blend until smooth, and pour into glasses.

chicken and kale raviolini

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated mini raviolini*
• 3 squares land o'lakes® garlic & herb saute ®
• 1 (14 ounce) package boneless skinless chicken tenders**
• 3 ounces kale, ribs and stems removed, chopped
• 1/2 cup red grape tomatoes, halved***
• 1 (8 ounce) package sliced fresh mushrooms
• shredded parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Ready Time: 40 mins


• cook raviolini according to package directions. drain; keep warm.
• place 2 saute ® squares in 12-inch nonstick skillet over medium-low heat until melted; add chicken. cook, turning once, 5 to 7 minutes or until golden brown and cooked through. remove from pan. cover; keep warm.
• melt remaining saute ® square in same skillet over medium-low heat. add kale, tomatoes and mushrooms; cook, stirring occasionally, 5 minutes or until well coated and mushrooms are softened.
• cut chicken into small pieces. add chicken and pasta to kale mixture; mix lightly to coat. place into serving dish. sprinkle with parmesan cheese, if desired.

hunt's® tomato and pesto chicken

Ingredients

• Servings: 6
• 8 ounces dry penne pasta, uncooked
• 3 cups small fresh broccoli florets
• 1 tablespoon olive oil
• 6 (5 ounce) boneless skinless chicken breasts
• 1 (14.5 ounce) can hunt's® diced tomatoes, undrained
• 1 (8 ounce) can hunt's® tomato sauce
• 1/2 cup soft cream cheese spread
• 1/3 cup refrigerated basil pesto

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• cook pasta according to package directions, omitting salt and adding broccoli last 2 minutes of cook time.
• meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat. add chicken; cook 5 minutes or until lightly browned on both sides. add undrained tomatoes and tomato sauce; bring to a boil. reduce heat to medium-low; cover. simmer 8 minutes or until chicken is no longer pink in centers (165 degrees f).
• remove chicken from skillet; keep warm. add cream cheese to sauce remaining in skillet; stir until cream cheese is melted completely. stir in pesto; simmer 2 minutes to thicken slightly. drain pasta. add to skillet; mix lightly. serve chicken with pasta mixture.

Cheesy Corned Beef Hash Casserole

Ingredients

• Servings: 1
• 1 (12 ounce) package egg noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/3 cup milk
• 1 (15 ounce) can corned beef hash
• 1 small onion, diced
• salt and pepper to taste
• 1/4 pound processed cheese, cubed

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• preheat oven to 375 degrees f (190 degrees c). lightly grease an 8x8 inch casserole dish.
• in a large bowl, mix together soup, milk, corned beef hash, onion, salt, pepper and noodles. spoon into prepared casserole and sprinkle with cubed cheese.
• bake in preheated oven for 30 minutes or until cheese is bubbly.

Tagliatelle With Blue Cheese Sauce

Ingredients

• Servings: 4
• 1 (16 ounce) box tagliatelle pasta
• 2 tablespoons olive oil
• 1 cup heavy cream
• 3 1/2 ounces crumbled blue cheese
• 2/3 teaspoon garlic powder
• 1 teaspoon lemon juice
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch ground white pepper (optional)
• 1 pinch ground nutmeg
• 1 pinch dried oregano
• 1 pinch dried basil
• 1 tablespoon toasted walnuts, chopped

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. boil the tagliatelle until cooked through yet slightly firm, 8 to 10 minutes; drain.
• drizzle olive oil over the cooked pasta and toss gently to coat.
• heat the cream in a saucepan over low heat until warm; stir in the blue cheese, garlic powder, lemon juice, salt, black pepper, white pepper, nutmeg, oregano, and basil. cook very gently until the blue cheese has melted and the sauce is hot, but don't let the sauce boil.
• place the tagliatelle in a serving dish and pour the sauce over the pasta. top with walnuts to serve.

bruschetta chicken

Ingredients

• Servings: 4
• 4 (5 ounce) boneless skinless chicken breasts
• 1/4 cup mazola® corn oil
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, finely minced
• 1 tablespoon spice islands® italian herb seasoning
• 1/2 teaspoon spice islands® fine grind sea salt
• 1/4 teaspoon spice islands® fine grind black pepper
• 2 cups diced plum tomatoes
• 1/4 cup diced red onion
• 1/2 cup shredded italian blend cheese
• 1/4 cup finely chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 33 mins


• place chicken breasts in a large resealable plastic freezer bag, one at a time. lightly pound chicken breasts to an even thickness of about 3/4-inch. combine oil, balsamic vinegar, garlic, italian herb seasoning, salt and pepper in a small bowl and whisk until combined. pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• preheat grill to medium heat or about 350 degrees f. combine remaining marinade with diced tomatoes and red onion; set aside. transfer chicken from marinade grill surface and discard marinade. grill chicken for 4 to 6 minutes per side or until cooked through. transfer the chicken to a serving plate and sprinkle with shredded cheese. spoon bruschetta mixture over chicken and top with basil; serve immediately.

Slow Cooker Lamb

Ingredients

• Servings: 8
• 3 pounds lamb shoulder
• 2 (1 ounce) packages taco seasoning mix
• chili powder to taste
• crushed red pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• place lamb shoulder in a slow cooker with taco seasoning. if desired, add chili powder and/or red pepper flakes. add water until meat is covered. place lid on pot and cook on low for 8 hours.
• remove lamb shoulder from pot and shred.

pasta with asparagus pesto

Ingredients

• Servings: 4
• 2 tablespoons pine nuts
• 1 cup water, or as needed
• 1 1/2 pounds fresh asparagus, trimmed and cut into 1 1/2-inch pieces
• 3/4 cup packed fresh basil, divided
• 1/4 cup olive oil
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup grated pecorino-romano cheese, plus more for garnish
• 1 (16 ounce) package orecchiette pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a skillet over medium-high heat; add pine nuts. cook and stir pine nuts until fragrant and toasted, about 5 minutes.
• pour enough water into a skillet to reach a 1-inch depth; bring to a boil. add asparagus and cook until tender, about 5 minutes. remove asparagus from skillet, reserving 1/2 cup cooking water. set aside 1/2 cup asparagus tips.
• blend remaining asparagus, pine nuts, reserved 1/2 cup cooking water, 1/2 cup basil, olive oil, garlic, salt, black pepper in a blender until smooth, keeping the center piece of lid removed to release steam. add pecorino-romano cheese; blend until smooth.
• bring a large pot of lightly salted water to a boil. cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and return pasta to pot.
• slice the remaining 1/4 cup basil. add sliced basil, asparagus sauce, reserved asparagus tips to pasta; toss to evenly mix. garnish with extra pecorino-romano cheese.