Quick Garlic Toast

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My rating

5/5

This is so easy and a perfect way to round out a meal.

 

Quick Garlic Toast
 
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Recipe type: Side Dish
Cuisine: American
Serves: 12

Ingredients
  • Softened butter
  • 12 slices bread
  • ½ teaspoon garlic salt
  • 3 tablespoons grated Parmesan cheese

Instructions
  1. Spread butter on one side of each slice of bread. Cut each slice in half; place plain side down on a baking sheet. Sprinkle with garlic salt and Parmesan cheese. Broil
  2. in. from heat for 1-2 minutes or until lightly browned.

 

Sloppy Joes

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My rating

5/5

Who doesn’t like a good Sloppy Joes sandwich especially when it it homemade.  With this recipe you can make it a little spicy or as spicy as you like it.  I am sure your family will enjoy it.

 

Sloppy Joes
 
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Recipe type: Dinner
Cuisine: American
Serves: 4

Ingredients
  • 1 tablespoon olive oil
  • ½ cup minced carrot ( or chopped bell pepper or even both)
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • Salt to taste
  • 1-1/4 lb ground beef
  • ½ cup ketchup
  • 1 4 ounce can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoon brown sugar ( I do not use)
  • Pinch ground cloves
  • ½ teaspoon dried thyme
  • Cayenne pepper to taste
  • Black pepper to taste
  • 4 rolls of choice

Instructions
  1. Heat olive oil in a large saute pan on medium high heat.
  2. Add the carrots and saute for 5 minutes.
  3. Add chopped onion and celery.
  4. Cook, stirring occasionally until onions are translucent, about 5 minutes
  5. Add the minced garlic and cook for 30 more seconds.
  6. Remove from heat and remove vegetables from the pan to a bowl, set aside.
  7. Using the same pan, crumble the ground beef and cook until done.
  8. Drain ground beef.
  9. Returned drained cook ground beef to pan and add vegetables.
  10. Add the ketchup, tomato sauce,Worcestershire sauce, vinegar and brown sugar to the pan.
  11. Stir to mix well.
  12. Add ground cloves, thyme, pepper, salt and cayenne pepper.
  13. Lower the heat to medium low and let simmer for 10 minutes
  14. Serve on your favorite roll or bread
  15. Enjoy;)

 

Slow Cooker Chicken Thighs

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My rating

5/5

 

Great for weeknight meal. It is simple and yummy

Slow Cooker Chicken Thighs
 
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Recipe type: Dinner
Cuisine: American
Serves: 6

Ingredients
  • 1 medium onion, halved lengthwise and sliced
  • 4 medium size new potatoes ( I used 4 regular potatoes) cut into 1-inch wedges.
  • 2 cups baby carrots (I used 4-6 regular carrots sliced )
  • ¼ cup chicken broth
  • ¼ cup dry white wine
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • 1-1/4 teaspoons, divided
  • ½ teaspoon pepper, divided
  • 1 teaspoon paprika
  • 6 bone-in skinless chicken thighs ( can also use boneless chicken breasts)

Instructions
  1. Lightly grease a 6-qt slow cooker.
  2. Place onion in bottom of slow cooker.
  3. top with potatoes and carrots.
  4. Combine broth, white wine, minced garlic, thyme, ¾ teaspoon salt & ¼ teaspoon pepper.
  5. Pour broth mixture over vegetables.
  6. Combine paprika, remaining ½ teaspoon salt and ¼ teaspoon pepper; rub evenly over chicken thighs.
  7. Arrange chicken on top of vegetables.
  8. Cover and cook on high for 1 hour and reduce heat to low and cook 6 to 7 hours or util chicken is done and vegetables are tender.

 

Creamy Parmesan Chicken and Mushroom Pasta

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My rating

5/5

I made this for the first time the other day and the family really enjoyed it.  It was quite tasty and not rich. You could even use the chicken recipe as a another way to cook the chicken for a different meal.

 

Creamy Parmesan Chicken and Mushroom Pasta
 
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Recipe type: Dinner
Cuisine: American
Serves: 4

Ingredients
  • FOR THE CHICKEN:
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • 1 teaspoon smoked paprika ( I used regular)
  • ¼ teaspoon ground red pepper ( I did not have)
  • ½ teaspoon thyme
  • 2 tablespoons olive oil
  • FOR THE PASTA:
  • 2 teaspoons olive oil
  • 1 cup sliced mushrooms ( I used canned)
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1-1/3 cups milk at room temperature
  • ½ teaspoon salt
  • Fresh cracked pepper ( did not have)
  • Pinch of nutmeg
  • 2 tablespoons cream cheese at room temperature
  • 6 ounces fresh grated parmesan cheese
  • 8 ounces rigatoni pasta

Instructions
  1. Preheat oven to 375°.
  2. Line a baking sheet with foil.
  3. Spray with non-stick cooking spray.
  4. In a small bowl combine the oregano,salt,paprika, red pepper, thyme, & olive oil
  5. Stir well.
  6. Place the chicken breasts on the prepared sheet pan and brush the mixture onto both sides.
  7. Cook for 20 to 25 minutes, or until done.
  8. Once cooked remove from the oven and tent with foil until ready to use.
  9. Boil pasta according to package directions.
  10. While the pasta cooks heat the two teaspoons of olive oil in a heavy bottom pot.
  11. Saute the mushrooms and onion over medium heat until soft, about five minutes.
  12. Add garlic and cook for thirty seconds.
  13. Add in the flour and stir to moisten, then pour in the milk and whisk to combine.
  14. Cook mixture until it thickens, about ten minutes.
  15. Once it has thickened season with salt and pepper, and nutmeg.
  16. Reduce heat to low and whisk in the cream cheese until inccorporated.
  17. Toss in the cooked pasta and mix gently to coat.
  18. Slice the chicken breast and toss into the pasta.

 

Scalloped Potato, Ham and Broccoli

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My rating

5/5

I made this today with the left over ham from Easter.  It was amazing.  There were no left overs.  The recipe says it serves 6 but it really is enough only for four.  The next time I will have to double this for my family.

Scalloped Potato, Ham and Broccoli
 
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Recipe type: Dinner
Cuisine: American
Serves: 4

Ingredients
  • 2 pounds, sliced (I washed and left skin on)
  • 2 cups chopped ham
  • 2 cups broccoli (thawed and chopped)
  • ½ cup onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2-1/2 cups milk
  • 1-1/2 cup shredded cheese
  • salt and pepper to taste

Instructions
  1. Preheat oven to 400°.
  2. Spray a baking dish with nonstick spray.
  3. In a sauce pan, melt the butter and saute onions for 2 to 3 minutes.
  4. Stir in flour and cook for 1 to 2 minutes.
  5. Slowly pour in the milk and whisk to combine, stirring occasionally until thickened.
  6. Season with salt and pepper and set aside.
  7. Layer half of the potatoes in the dish, followed by half the ham and half broccoli.
  8. Pour half the sauce evenly over the top and sprinkle with ½ cup cheese.
  9. Make another layer and sprinkle with the remaining cheese.
  10. Cover with foil.
  11. Bake for 60 to 90 minutes or until done.
  12. Uncover and turn the broiler on.
  13. Broil for 5 to 7 minutes or until browned and bubbly on top.

 

Easy Sausage Bake with Sauerkraut and Apples

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My rating

5/5

This is a dish your family will enjoy.  Serve with bread and a salad for a hearty meal.

Easy Sausage Bake with Sauerkraut and Apples
 
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Recipe type: Dinner
Cuisine: American
Serves: 8

Ingredients
  • 1 large onion, quartered and sliced
  • 2 tablespoons, olive oil
  • 2 large apples, peeled, cored and diced
  • 2 cups apple juice ( or apple cider)
  • 1 tablespoon vinegar
  • 4 tablespoons light brown sugar ( I use less)
  • 2 pounds sauerkraut, rinsed and well drained
  • 2 pounds sausage, such as chicken apple or kielbasa, sliced
  • Pepper to taste

Instructions
  1. Preheat oven to 425°
  2. In a large ovenproof pan or Dutch oven heat olive oil.
  3. Add onion and sliced sausages and cook until lightly browned, about 5 to 7 minutes.
  4. Add the apples and cook for about 8 minutes.
  5. Add apple juice, vinegar, brown sugar, sauerkraut, and pepper.
  6. Cover and and bake for 1 hour.

 

Spaghetti Beef Casserole

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My rating

5/5

This recipe makes 2 meals.  I always freeze the second one for another day when life gets too busy.  It freezes nicely and cooks up well.

Spaghetti Beef Casserole
 
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Recipe type: Dinner
Cuisine: Italian
Serves: 16

Ingredients
  • 1-1/2 pounds uncooked spaghetti
  • 3 pounds ground beef
  • 1 cup chopped onion
  • ⅔ cups chopped green pepper
  • 1 teaspoon minced garlic
  • 2 cans (10-3/4 ounce each) condensed cream of chicken soup
  • 2 cans (10-3/4 ounce each) condensed tomato soup, undiluted
  • 1-1/3 cups water
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 3 cups ( 12 ounces) shredded cheddar cheese, divided

Instructions
  1. Preheat oven to 350 °.
  2. Grease two 13 x 9 in baking dishes.
  3. Cook spaghetti according to package directions.
  4. Meanwhile, in two large skillets, cook the beef, onion and green pepper over medium heat until meat is no longer pink.
  5. Add garlic and cook for 1 minute longer.
  6. Drain.
  7. Stir in the soups, water and mushrooms.
  8. Drain spaghetti.
  9. Add spaghetti, 1 cup cheese, salt and pepper to beef mixture and mix well.
  10. Transfer to two greased baking dishes.
  11. Sprinkle with remaining cheese.
  12. Bake uncovered for 20 – 25 minutes or until cheese is melted.
  13. Cover and freeze second casserole for up to 3 months.

Notes
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Baked covered at 350 for 1 hour or until heated through.

 

Quick and Easy Vegetable Soup

Standard

My rating

5/5

I was looking for a quick soup and came across this.  It is is quite good.  I served it with homemade bread and was well received.

Quick and Easy Vegetable Soup
 
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Recipe type: Dinner
Cuisine: American
Serves: 6

Ingredients
  • 2 (14 ounce) can chicken broth
  • 1 cup water
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 2 large potato, diced
  • 2 carrots sliced
  • 2 stalks celery, diced
  • 1 (14.5 ounce) can diced tomatoes (undrained)
  • salt and pepper to taste

Instructions
  1. In a large stock pot, heat olive oil and saute celery and garlic.
  2. Combine broth, water, potatoes, carrots, undrained chopped tomatoes.
  3. Add to celery and garlic.
  4. Season with salt and pepper.
  5. Bring to a broil and simmer for 30 minutes or until all vegetables are tender.

 

 

Easy Meat Lasagna

Standard

My rating

5/5

My son requested this for his birthday.  It is one of his many favorite meals.

Easy Meat Lasagna
 
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Recipe type: Dinner
Cuisine: Italian
Serves: 12

Ingredients
  • 1 pound lean ground beef
  • 1 pound Italian sweet sausage, casing removed
  • 2 jars (26 ounce each) spaghetti sauce, divided
  • 2 eggs
  • 2 containers (15 ounce each) ricotta cheese
  • 1 package ( 8 ounce) shredded mozzarella cheese ( 2 cups), divided
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 9 lasagna noodles, uncooked
  • ¼ cup fresh grated Parmesan cheese

Instructions
  1. Preheat oven to 350°.
  2. Brown ground beef and sausage in a large skillet on medium heat.
  3. When cooked, drain and return meat mixture to skillet.
  4. Stir into meat mixture, 4 cups of spaghetti sauce.
  5. Beat eggs in large bowl.
  6. Add ricotta cheese, 1-1/2 cups mozzarella cheese, garlic powder, Italian seasoning, parsley, salt and pepper; mix well.
  7. Spread 1 cup of the meat sauce onto the bottom of 13 x 9 baking dish.
  8. Top with 3 noodles.
  9. Spread half of the cheese mixture over the noodles.
  10. Repeat meat sauce, noodles and cheese layer once.
  11. Top with remaining noodles and meat sauce, making sure to cover noodles with sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
  12. Cover with foil and bake for 45 minutes.
  13. Remove foil and bake for 15 minutes longer or until noodles are tender.
  14. Let stand 15 minutes before cutting.
  15. Serve with reserved spaghetti sauce.

 

Chicken Artichoke Casserole

Standard

My rating

5/5

This casserole is flavorful and easy to fix.

Chicken Artichoke Casserole
 
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Recipe type: Dinner
Cuisine: American
Serves: 4

Ingredients
  • 4 Boneless skinless chicken breast
  • 4 tablespoons butter
  • 1 jar or can ( about 14 oz) marinated artichokes, drained
  • 2 tablespoons flour
  • 1-1/2 cups chicken broth

Instructions
  1. Preheat oven to 350 °
  2. In a skillet, melt butter.
  3. Add chicken and lightly brown.
  4. Transfer chicken to a baking dish.
  5. Place drained artichoke hearts on top of chicken
  6. Add flour to the remaining butter and stir to blend.
  7. Add broth and cook until thickened; pour over chicken.
  8. Bake for 30 minutes or until done.