Spicy Rigatoni Pasta

 Ingredients:

1 lb. Rigatoni pasta 

1 lb spicy italian sausage

1lb mild italian sausage

1 white onion, diced

2 T. garlic, minced

1/3 cup tomato pasta

1 cup vegetable broth

1 1/2 c heavy cream

1 t. garlic powder

1 t. onion power

1 t dried basil

1 t. oregano

1/2 t. thyme 

salt and pepper

optional: red pepper flakes, parmesan cheese, fresh parsley

Instructions:

1 lb. of dry rigatoni noodles, cook according to the directions and save 1/2 cup pasta water.  Strain and set aside.  

Add1 l lb. spicy Italian sausage and 1 lb mild Italian sausage to a pan on medium high heat. Cook 8-10 minutes until browned.  rumble and set aside.

to the same pan, Add 1 tablespoon of butter to a pan on medium heat.  Add 1 diced white onion ad 2 tablespoon of minced garlic.  Cook 2 minutes.

Add 1/3 cup tomato pats, 1 cup veggie broth and 1 1/2 cup heavy cream.  Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon thyme, salt and pepper.  Simmer sauce 5 minutes.

Add cooked rigatoni and reserve pasta water. Add cooked sausage and mix well.

Top with crushed red pepper flakes, parmesan cheese and fresh parsley. 

Chicken and Dumplings

 1 Rotesserie Chicken 

32 oz. low sodium chicken broth

small onion, diced

2 cups frozen mixed veggies

2 cups bisquick 

2/3 cups mild

 2 T. dried parsley

Add the shredded rotisserie chicken, chicken broth, diced onion, frozen mixed veggies and bring to a boil in a pan on the stove top.  Make the dumplings by mixing the bisquick, milk and parsley together.  Drop the dumplings into the boiling stew.  Cook for 10 minutes uncovered and an additional 10 minutes covered for until done. 

Chicken Burrito Rice Bowls

 

1. 1 lb boneless, skinless chicken breast or tenderloins 
2. 1/3 cup fresh cilantro 
3. 1 t. garlic powder
4. 1/2 t ground cumin 
5. 1/2 t. salt
6. 1/4 t. pepper
7. 1 T. olive oil
8. 1/3 cup yellow or white onion diced
9. 1 T. garlic, minced (3-4 cloves)
10. 1 cup salsa verde 
11. 1 cup chicken broth
12. 1 (4 oz) green chilies
13. 1 (15 oz) black bean (drained and rinsed)
14. 1 cup long grained white rice 
15. garnish ideas: salsa, cilantro, limes, tortilla chips, sour cream, guacamole, avocado, cheese, jalapeno, diced tomato  
16. Instructions:
17. Cut the chicken into 1 inch pieces
18. In a bowl, combine chicken pieces with salt, pepper, ½ tsp ground cumin, 1 tsp garlic powder, ⅓ cup fresh chopped cilantro — set aside
19. Cook chicken in the olive oil.
20. Sauté. ⅓ cup of the yellow onion for 3-4 minutes. Stir occasionally. Add in garlic and stir for 30 seconds.
21. Add in seasoned chicken, followed by the salsa, broth, diced green chiles, and black beans. Stir to combine ingredients.
22. Cook long grain white rice.  
23. Serve and garnish with your favorite toppings

One Pot Lemon Butter Ricotta and Zucchini Pasta

 3 T salted butter

1 small shallot, chopped

2 cloves garlic, chopped

2 T fresh thyme leaves

2 t. lemon zest

red pepper flakes

1 lb. short cut pasta

2 zucchini or yellow summer squash, grated about 2 to 2 1/2 cups grated

4 cups low sodium chicken or vegetable broth

kosher salt and black pepper

1 cup whole milk ricotta cheese

1/2 c shredded gouda or fontina cheese

1 cup fresh basil, roughly chopped 

Instructions:

In a large pot over medium heat, melt together butter, thyme, lemon zest and a pinch of red pepper flakes.  Cook until butter is brown, and lemon is fragrant about 3 minutes. Stir in the pasta and toss to coat in the lemony butter.  Stir in the zucchini and broth. Season with salt and pepper.  

Bring to a boil over high heat. Simmer about 5-8 minutes until pasta is al dente stirring often.

Stir in the ricotta, gouda and basil.  Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid. 

Divid the pasta among the bowls and top with thyme, basil and pepper flakes.  Enjoy immediately.  

Orange Chicken

 3-4 Chicken Breast

1 cup BBQ sauce

1 cup orange marmalade

1-2 tsp soy sauce (optional)

Cut up chicken into cubes and put in crock pot.  Mix together ingredients and pour over chicken.  Cook on low 6-8 hours or on high 2-3 hours. Serve over rice.  

Cafe Rio Sweet Pork

 3 lbs pork shoulder/butt

16 oz coca-cola soda (not diet), divided

1/4 cup water

1 t garlic salt

1/8 t salt

1/4 pepper

1 (4oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Spray inside of a large crock pot with cooking spray.  Place pork roast inside.  Pour 8 ounce of coke (use a measure cup) and water around pork. (It doesn't need to cover roast) Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours or on low hear 8-9 hours.  

Remove pork from crock pot and transfer to cutting board.  Discard liquid from crock pot.  Shred pork with two forks, and remove any fat.

In a blender or food processor, blender the remaining 8 ounces of coke, diced green chilies, enchilada sauce and brown sugar.  Blend until smooth.

Place shredded pork back in crock pot.  Pour enchiladas sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat. 

Serve pork in burritos, salads and tacos.  

Easy Ground Beef Enchiladas

 1 lb ground beef

1/2 white onion, diced

1 1/2 tbsp taco seasoning

1/4 cup water

8 taco size tortillas, flour

2 cups enchilada sauce

16 oz. marbled cheddar cheese

Optional Toppings

sour cream

pico de gallo

diced avocado

diced green onions

preheat oven to 375 degrees F

Brown the ground beef and onion in a skillet over medium heat until beef is crumbled and no longer pink.  Drain any fat and return skillet to oven.  Sprinkle in the taco seasoning and water.  Stir until combined and water absorbs into the ground beef.  Remove from heat. 

Spread about 1/2 cup of the enchilada sauce on the bottom of a 9X13" casserole dish to evenly coat the bottom.

Add 1/3 cup of the ground beef mixture in a straight line to the center of each tortilla.  Add about 1/4 cup of the shredded cheese and roll up tightly.  Lay seam side down in the casserole dish.  Repeat until the casserole dish is filled with the rolled enchiladas.  If you have any remaining ground beef, sprinkle it over the top of the rolled enchiladas.  

Spread the rest of the enchilada sauce over the top of the tortillas, making sure the coat each tortilla.  Sprinkle the remaining cheese all over the top and bake for 20 to 25 minutes, or until the center is bubbly. 

 Top with your favorite toppings and enjoy!

One Skillet Ground Beef Stroganoff

 1 Tbsp olive oil

8oz. white button mushrooms, slice

2 Tbsp butter 

1/2 onion, diced

1 lb. ground beef

2 tsp. garlic powder

3 Tbsp flour

1 tsp paprika

1/4 cup dry sherry, or beef broth

1 1/2 tsp salt

1/2 black pepper

4 cups dry egg noodles

1/2 cup sour cream

1 to 2 Tbsp freshly chopped parsley

Add the olive oil to large skillet (that has a lid) and saute the mushrooms over medium heat, until tender, about 5 to 6 minutes.  Remove from skittet to plate.

Return the skillet to the stove top and melt the better.  Add the ground beef, onion and garlic powder and cook until ground beef is broken up and cooked through.  Drain any fat and return skittet to stove top.  

Stir in the flour and paprika until thick, about 1 to 2 minutes. Splash the dry sherry into the pan and stir, scraping any browned bits from the bottom of the pan, cooking until dry sherry is evaporated. 

Gradually stir in the beef broth, salt and pepper.  bring mixture to a boil and add the egg noodles. Reduce heat to simmer and cover.  Stir often until noodles are tender, about 8 to 10 minutes.  Return the mushrooms to the skillet and stir to combine. 

Stir in the sour cream and freshly chopped parsley.  Serve warm.

PASTA WITH BUTTERNUT SAUCE, SPICY SAUSAGE AND BABY SPINACH

INGREDIENTS

• 11 oz 4 links spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp whipped butter
• 10 oz pasta, wheat or gluten-free
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
• Remove squash with a slotted spoon and place in a blender, blend until smooth.
• Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
• Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
• Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
• Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
• Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
• Serve with additional parmesan cheese on the side if desired.

Chili Lime Chicken Tostadas

 Ingredients

1 can diced green chilies

4 cloves of minced garlic

1 1/2 T chili powder

3 T lime juice

1 diced medium onion

2 lbs boneless chicken breasts

1 can fat free refried beans, warmed

10 tostada shells

Instructions

Desired toppings such as, shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, and guacamole

Add chicken and onion to slower cooker that is at east 3 1/2 quarts

In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken.

Cover and cook on low for 5-6 hours

Remove chicken from slow cooker and shred.  Mix in 1/2 of juice remining in slow cooker to the shredded chicken. 

Spread warmed refried beans on tostada shells.

Top with hot chicken mixture and any other desired toppings.  

Taco Pizza

Ingreadients 

1 lb. ground beef

1 envelope taco seasoning mix

2 (8 oz) cans Pillsbury crescent rolls

1 (16 oz) can refried beans (I used the jalapeño kind)

2-3 cups shredded cheddar cheese  or mexican blend

1/2 cup chopped tomatoes

1/4 cup sliced black olives

 4 green onions, chopped

Instructions

Heat oven to 375 degrees

Brown ground beef and drain.  Add taco seasoning to the ground beef according to the package directions.

Unroll crescent rolls into rectangles.  Place in ungreased 11 1/2 inch x16 1/2 inch jelly roll pan or cookie sheet.  Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11-13 minutes or just until golden brown. 

Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.

Top with cook beef mixture, sprinkle with cheese followed by tomatoes, black olives, green onion.  Return to oven for 3-6 minutes until cheese in melted.  Serve immediately.  Makes 12 servings.   

One-Pot Cheesy Italian Pasta and Chicken

 Ingredients

8 ounces baby spinach leaves, divided

1 cup (7 ounces) sundried tomatoes packed in oil and italian herbs 

1 large yellow onion, sliced

1 pound uncooked boneless, skinless chicken breast ( cut into 1/2 " bite size pieces)

6 garlic cloves, sliced

1 pound dry linguine

2 t. dried Italian seasoning

2 t. kosher salt

1 t. fresh ground pepper

1/2 t crushed red pepper flakes

5 cups chicken broth

4 ounces fresh parmesan cheese, shredded

Instructions

Combine 1/2 of the spinach with the tomatoes. onion, chicken, garlic, linguine, Italian seasoning, salt, pepper, and crushed red pepper in a 5 quart dutch oven over medium high heat.  Pour chicken broth over the top. Cover and bring to a boil. 

Cook 7-9 minutes until pasta is al dente (with bite to it).  Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking.  This is going to make the base for out delicious cheese sauce. 

Turn of the heat and add the cheese tot he pasta.  Toss pasta with tongs until the cheese melts into the pasta.  Toss in remaining spinach.

Serve and enjoy.  

Cafe Rio Sweet Pork

Ingredients

 3 lbs pork shoulder/ butt

16 oz coca-cola soda (not diet) divided

1/4 cup water

1 t. garlic salt

1/8 t. salt

1/4 t. pepper

1 (4 oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Instructions

Spray inside of a large crack pot with cooking spray.  place pork roast inside. Pour 8 ounces of coca-cola (I use measuring cup) and water around pork.  (It does not need to cover the roast).  Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours, or on low heat for 8-9 hours.

Remove pork form crock opt and transfer to cutting board.  Discard liquid from crock pot. Shred pork with two forks, and remove any fat.  

In a blender or food processor, blend the remaining 8 ounces of cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.

Place shredded pork back in crock pot.  Pour enchilada sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat.  

Serve pork in burritos, salads or tacos.  

Lasagna Zucchini Boats

Ingredients 

 4 Medium zucchini sliced into halves through the length

1 cup (8.6) part-skim ricotta cheese

1 large egg

1 1/2 T chopped fresh parsley, plus more for garnish

1 1/4 cups (5 oz) shredded mozzarella cheese

1/2 cup (2oz) finely shredded parmesan cheese

8 oz 93% lean ground beef or lean ground turkey

4 t. olive oil, dividied

salt and freshly ground black pepper

1 3/4  cup roasted garlic marinara sauce (I use Classico)

1 T. chopped fresh basil

Instructions 

Preheat oven to 400 degrees.  Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats.  Set aside.

In a mixing bowl stir together ricotta cheese, egg and 1 1/2 of T of parsley.  Season lightly with salt and pepper.  Stir in 1/2 cup of mozzarella cheese and the parmesan cheese. Set aside.  \

Heat 2 t of the olive oil in a large non-stick skillet over medium-high heat.  Crumble beef into pan, season with salt and pepper ad cook, stirring occasionally and breaking up beef when stirring, until browned.  (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 T of basil, remove from heat.  

To assemble boats, brush both sides of the zucchini lightly with remaining 2 t olive oil and place in two baking pans (I use and 13x9x9) Divide cheese mixture among zucchini spooning about 2 1/2 T into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonful to each.  Cover baking dish with foil and place in oven side by side and bake in oven until cheese has melted and zucchini is tender, and 5 minutes.  Sprinkle tops with fresh basil and parsley and serve warm.  

Cheesy Southwest Soup

Ingredients 

2 t. minced garlic

1/4 cup onion, minced

1/2 pound boneless, skinless chicken breast (I use 3 cans of canned chicken)

2 T. olive oil

1 T. fajita seasoning

1 (11 ounce) can mexicorn (drained)

1 (15 ounce) can black beans (rinsed and drained)

1 (10 ounce) can diced tomatoes and green chilies

3 cups chicken broth

1 t. cumin

1/2 t chili powder

salt and pepper to taste

8 ounce velveeta cheese (cubed)

Topping

cilantro 

sour cream

avacado

tortilla chips

In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned.  Sprinkle with Fajita seasoning, and stir until combined.  

Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder,  and salt and pepper.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat and stir in velveeta cheese until it is completely melted.  Pour into bowls and serve.  Top ciliantro, sour cream and avocado and tortilla strips.  

Sausage Egg Roll In A Bowl

Sausage Egg Roll In A Bowl

1 lb. ground pork sausage
6 cups coleslaw mix or shredded cabbage
1 T. ginger, minced (optional)

1 T. soy sauce

1/4 cup chopped green onions (optional)
1 T. sesame oil

Heat a larges skillet over medium heat, Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.
Add the coleslaw mix, garlic, ginger and soy sauce to the the skillet with the sausage.  cook for 3-4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the green onions and drizzle sesame oil.
Serve immediately.

Cheesy Spinach Alfredo Lasagna

2 containers (15 oz each) ricotta cheese
2 cups mozzarella cheese (divided)
1/2 cup parmesan cheese (divided)

lasagna noodles
1 tsp. garlic salt
2 eggs
1-2 jars Alfredo sauce
2 cups spinach (thawed and divided)
*add cooked sage sausage

Preheat oven to 375.

In a medium bowl combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and garlic salt, mix well.

Spread 3/4 cup Alfredo sauce evenly on the bottom of the 9x13 pan.  Layer 4 lasagna noodles on the top.

layer the noodles, Alfredo mixture, and ricotta cheese along with mozzarella cheese .

Spray the tinfoil before laying it on top of the pan and bake for 45-50 minutes.  Check to see if the noodles are tender and bake longer as needed.

French Onion Chicken and Rice

Ingredients:

2 cups long grain white rice
2 cups milk
2 10 ounce cans cream of chicken soup
1 packet french onion soup mix
1 pound chicken tenderloins
1/2 cup grated Gruyere cheese ( don't use the cheese)
1 teaspoon parsley


Directions:
1.  Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick spray.

2 Add rice, milk, cream of chicken soup, and soup mix to a bowl and stir well to combine.

3.  Pour rice mixture into the baking dish and place chicken tenderloins over the top.

4.  Cover with foil and back for 60 minutes, stirring one halfway through cooking.

5.  Remove the foil and top with grated cheese.  Cover and return to oven for 15 minutes or until rice is tender.

6.  Sprinkle with parsley just before serving.



by buns in my oven

One Pot Pasta Dish

12 oz pasta (linguine)
1 can (15 oz) diced tomatoes with liquid
1 large sweet onion cut in julienne strips
4 cloves garlic, thinly sliced
1/2 t. red pepper flakes
2 t. dried oregano leaves
2 large sprigs basil, chopped
6 c. chicken broth
2 T. extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.  Pour in broth.  Sprinkle on top the pepper flakes and oregano.  Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so.  Cook until almost all liquid has evaporated.

Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of  the pot.  Serve garnished with Parmesan cheese.

One Pot Tortellini and Sausage in Tomato Cream Sauce

1 lb. package of Turkey Kielbasa
1/2 c. diced onion
20 oz. package of refrigerated Tortellini
28 oz. can diced tomatoes
1 c. chicken broth
salt/pepper
2 T. cream cheese
2 c. shredded jack and cheddar cheese

1.  Cook the onion in a little olive oil until soft.  Add sliced turkey sausage and cook until browned.  Add chicken broth, tortellini, tomatoes, salt and pepper.  Bring to a boil, stirring often.  Turn heat down to low over ad simmer for about 15 minutes, or until pasta is cooked to al dente.  Remove from heat and add cheeses reserving a handful for topping.  cover and let stand for five to ten minutes.  Garnish with green onions, if desired.  Serve hot.