From Taste of Home’s Recipe Card Collection
8 oz uncooked spaghetti, broken into thirds
1/2 cup fat-free milk
1/2 lb. ground beef
1/2 lb. Italian turkey sausage links, casings removed
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 oz) meatless spaghetti sauce
1 can (8 oz) no-salt added tomato sauce
1/2 cup shredded part-skim mozzarella cheese
Cook spaghetti according to package directions; drain. In a large bowl, beat egg and milk. Add spaghetti; toss to coat. Transfer to a 13 in. x 9 in. Baking dish coated with cooking spray.
In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Spoon over the spaghetti mixture.
Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
This recipe was a hit at my house. I made it over the weekend and the little bit that was leftover was gone before the end of Sunday.
Have a blessed evening!
Skillet-Roasted Lemon Chicken with Potatoes from Taste of Home A+ Recipes
1 tbsp olive oil, divided
1 medium lemon, thinly sliced
4 garlic cloves, minced and divided
1/4 tsp grated lemon peel
1/2 tsp salt, divided
1/4 tsp pepper, divided
8 boneless skinless chicken thighs
1/4 tsp dried rosemary, crushed
1 lb fingerling potatoes, halved lengthwise
8 cherry tomatoes
Grease a 10-in cast iron skillet with 1 tsp oil. Arrange lemon slices in a single layer in skillet.
Combine 1 tsp oil, 2 minced garlic cloves, lemon peel, 1/4 tsp salt and 1/8 tsp pepper; rub over chicken. Place over lemon.
In a large bowl, combine rosemary and remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, at 450 degrees for 25-30 minutes or until chicken is no longer pink and potatoes are tender.
Tonight’s recipe is Chicken Fettuccine Alfredo with Veggies from Taste of Home Simple and Delicious. Really good and really easy. It is ready in about 20 minutes.
1 Package (9 oz) refrigerated fettuccine
3 cups frozen mixed vegetables
1 package (9 oz) ready to serve roasted chicken breast strips.
1 1/2 cups Alfredo sauce
1/2 cup shredded Parmesan cheese
Fill a Dutch oven two-thirds full of water; bring to a boil. Add fettuccine and vegetables; return to boil. Cook on high for 2-3 minutes or until tender; drain. Stir in chicken and Alfredo sauce; heat through. Sprinkle with cheese.
It was really filling and I have tons of left overs. I hope it freezes well.
Tonight for dinner I made Asian Beef and Noodles from the Taste of Home Simple and Delicious Cookbook. This is one of the newer books, published in 2013. This is a really simple recipe but really tastie!
Here’s what you will need:
1 lb lean ground beef
2 packages Oriental ramen noodles, crumbled
2 1/2 cups of water
2 cups frozen broccoli stir-fry vegetables
1/4 tsp ground ginger
2 tbsp thinly sliced green onions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.
In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally.
Return beef to the pan and heat through, stir in onion.
It is ready in about 20 minutes. I actually used about 3 cups of water and added a little bit more green onion.
Have a blessed evening!
You can kind of see the stream coming off of my dinner. I made Garlicky Beef & Tomatoes with Pasta tonight, just one of those recipes you can make with 1 pound of beef and a few other ingredients. I found it in Taste of Home Magazine, the April/May 2013 issue.
Garlicky Beef and Tomatoes with Pasta
Cook one 16 oz package bow tie pasta according to package directions. In a large skillet, cook 1 lb ground beef over medium heat, 6-8 minutes or until no longer pink; drain. Stir in two undrained 14 1/2 oz cans diced tomatoes with roasted garlic, one rinsed and drained 15 oz can white kidney beans, one thawed 10 oz package frozen chopped spinach (squeezed dry) and 1/4 tsp salt; heat thoroughly. Serve with pasta.
I garnished mine with a little Parmesan cheese and a little more salt and pepper. I then followed up dinner with dessert.
Some lovely vanilla ice cream garnished with a couple of the Elephant Ears I made yesterday. And now I go to sleep and dream about the possibilities for tomorrow’s meals!
Have a blessed night!
For some reason cooking and baking are one thing I can do to calm me down and relax. I love it! It isn’t work to me it is joy. I especially love the recipes that I get from Taste of Home cookbooks and magazines.
Today’s recipe is Easy Elephant Ears from Taste of Home 5 Ingredient Recipes.
1 Package (17.3 oz) frozen puff pastry, thawed
1/2 Cup Sugar
2 Tsp Ground Cinnamon
On a lightly floured surface, roll one sheet of puff pastry into an 11-in x 8-in rectangle. Combine sugar and cinnamon; sprinkle half of the mixture over pastry. Working from the short sides, roll up dough jelly-roll style toward the center. With a sharp knife, cut roll into 1/2in slices. Place on parchment paper-lined baking sheets. Repeat with remaining pastry and sugar mixture. Bake at 375 degrees for 12-15 minutes or until crisp and golden brown. Remove from pans to wire racks.
Makes about 2 1/2 dozen. I added 2 tbsp of Brown Sugar to my mixture. They are very light and with that perfect amount of sweetness.
Have a blessed day!