Easy Spaghetti with Tomato Sauce

Easy Spaghetti with Tomato Sauce

Ingredients

12 ounces spaghetti
1 pound lean ground beef
1 teaspoon salt
3/4 teaspoon white sugar
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
2 tablespoons dried minced onion
2 1/2 cups chopped tomatoes
1 1/3 (6 ounce) cans tomato paste
1 (4.5 ounce) can sliced mushrooms

Directions

Brown beef over medium heat. Drain off fat.
In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

Nutritional Information

Amount Per Serving  Calories: 557 | Total Fat: 20.3g | Cholesterol: 68mg

Easy Chicken Divan Recipe

Easy Chicken Divan Recipe

Ingredients:

2 packages frozen broccoli, or 1 bunch fresh broccoli
2 cups sliced, cooked chicken (about 3 large chicken breast halves)
2 cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2-1 teaspoon curry powder
1/2 cup grated, sharp, processed cheese
1/2 cup soft bread crumbs
1 Tablespoon melted butter
Pimiento strips

Directions:

Cook broccoli in boiling, salted water until tender; drain.  Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward.  Place chicken on top of broccoli.  Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.  Sprinkle with cheese.  Combine crumbs and butter; sprinkle over all.  Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.  Garnish with pimiento strips.

Serves: 4 - 6

CHICKEN QUESADILLAS

CHICKEN QUESADILLAS

Ingredients:

2 teaspoons Olive oil
2 Boneless chicken breasts, -cut into strips
2 tablespoons Chili sauce
1 Jalapeno pepper, seeded and diced
4 Eight inch flour tortillas
1 cup Shredded Cheddar cheese
4 teaspoons Canola oil or vegetable oil

Directions:

Preheat griddle ot large shallow frying pan on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half of each of the 4 flour tortillas.
Sprinkle with cheese and fold over to form a half circle. Again, preheat pan on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas.
Slice each tortilla into three wedges and serve with salsa and black beans.

Yield: 4 Servings

Category: Appetizers, Chicken

RANCH STYLE PARTY MIX

RANCH STYLE PARTY MIX

Ingredients

1 1-ounce envelope Ranch salad dressing
2 tablespoons dried dill weed
6 cups cereal, corn and rice
1 10-ounce package oyster crackers, or Ritz Bits crackers
1 6-ounce package pretzel sticks
3/4 cup vegetable oil

Directions:

Combine dressing mix and dillweed; add cereal, crackers, and pretzels. Combine well. Drizzle mixture with oil; stir to coat thoroughly. Place mixture in a large paper bag; let stand for about 2 hours, shaking occasionally. Store in an airtight container.

Yield: about 16 cups

Category: Snacks

Picnic Potato Salad

Picnic Potato Salad

Ingredients:

6 medium boiling potatoes
2 small onions, minced
3 sweet pickles, minced
1 jar (2-ounce) pimientos, drained and minced
Salt and pepper
Mayonnaise
1 teaspoon prepared mustard

Directions:

Boil unpeeled until just tender.  When cool, peel and cut into bite-sized pieces.  Combine with onions, pickles, pimientos, salt and pepper.  Flavor the mayonnaise with mustard and mix enough into the potato mixture to bind it.

Serves:  8

Grilled Zucchini Pizza

Grilled Zucchini Pizza

Ingredients

1 large zucchini
1/2 cup butter, melted
3 cloves crushed garlic
1/2 cup mozzarella cheese
1/2 (14 ounce) can pizza sauce

Directions

Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. set aside.
When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
Cover the slices with pizza sauce and cheese and let cook until the cheese begins to melt.

Amount Per Serving:  Calories: 114 | Total Fat: 10.5g | Cholesterol: 29mg

Best of Everything Veggie Burgers

Best of Everything Veggie Burgers

Ingredients

1/2 cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed

Directions

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Easy Summer Pasta

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Easy Summer Pasta
 
Ingredients

1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoons salt
1/3 cup plus 3 Tablespoons olive oil
1 small onion, sliced
1/2 pound Chinese pea pods, cut in half
4 medium carrots, sliced
1 bunch broccoli, cut into bite size pieces
1/4 cup water
1 pound rigatoni, cooked to package directions
3 small tomatoes, cut in wedges
1/2 cup chopped fresh basil
3/4 cup grated Parmesan cheese

Directions

In a small bowl, mix vinegar, mustard, sugar, salt and 1/3 cup olive oil. Set aside. In a large skillet, saute onion in 1 Tablespoon olive for two minutes. Add pea pods and cook 2-3 minutes until tender, yet crisp. Transfer to a large bowl. In same skillet, add 2 Tablespoons olive oil, carrots and broccoli. Add water. Reduce heat to medium, cover and cook 3 minutes. Uncover and cook 5 minutes until vegetables are tender, yet crisp. Combine drained rigatoni, onion mixture, broccoli mixture, dressing, tomatoes, basil, tomatoes, basil and Parmesan cheese. Toss and serve warm or cold.
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Gourmet Chicken Sandwich

 
Gourmet Chicken Sandwich

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread

Directions

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Nutritional Information

Amount Per Serving  Calories: 522 | Total Fat: 15.7g | Cholesterol: 70mg

Easy French Dip Sandwiches

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Easy French Dip Sandwiches

Ingredients

1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise

Directions

Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 548 | Total Fat: 22.6g | Cholesterol: 94mg
 

Garlicky Green Beans

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Garlicky Green Beans

Ingredients:

Garlicky Green Beans
2 pounds green beans , trimmed
3 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
3 tablespoons minced fresh parsley
1 tablespoon chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
Freshly ground pepper to taste


Directions:

1: Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
2: Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
3: Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.


Nutrition: (Per serving)

Calories - 92
Carbohydrates - 10
Fat - 6
Saturated Fat - 1
Monounsaturated Fat - 4
Protein - 2
Cholesterol - 0
Dietary Fiber - 4
Potassium - 186
Sodium - 148
Nutrition Bonus - Vitamin C (25% daily value), Vitamin A (20% dv), Fiber (16% dv)


Ease of Preparation: Easy

Servings: 8 servings, about 1 cup each

Total Time: 45 minutes

Italian Casserole

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Italian Casserole

Ingredients

8 cups cooked macaroni
12 oz. shredded mozzarella cheese
1 15 oz. jar Ragu Chunky Mushroom Pasta Sauce
1 lb. hamburger

Directions

Brown hamburger. Drain. Layer above ingredients starting with macaroni, hamburger, Ragu Pasta Sauce and cheese. Make two layers, ending with cheese. Bake at 350 for 45 min. or until cheese is melted.
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