My mom works in a grade school lunchroom. This is an item on their menu from time to time that is super easy to make and my 7 year old daughter LOVES it. It resembles lasagna, but with pizza flavors.
Cook 1 package (8 servings) pasta, whatever shape you like, I am using shells because it was on hand, according to package directions. Brown, crumble and drain a pound of sausage, then stir in most of a jar of spaghetti sauce (reserve about 1/2 cup) and a package of pepperoni slices. Mix the pasta with the meat mixture, pour into a casserole dish, top with remaining sauce and an 8 ounce package of shredded mozzarella cheese. Bake at 350 for 25 minutes.
If I have a container of ricotta cheese, I stir it in with the pasta. Of course you can add whatever pizza toppings your family likes, sausage and pepperoni are the only things we can agree on. Serve with garlic bread and a salad. Yum!
Thursday, January 27, 2011
Tuesday, January 18, 2011
Hoppin' John
One of our favorite cold weather meals is Hoppin' John Soup, although mine is so think it isn't really soup, more like beans and rice. I have posted some information explaining the name "Hoppin John" before, so I won't repeat myself, I will just explain how I make a yummy, filling meal almost fat free and really good for you.
1 pound black eyed peas (you can use canned)
1 package reduced fat turkey smoked sausage, finely chopped
2 cans chicken broth
1 c brown rice
1 t each onion powder, garlic powder, cayenne, black pepper and thyme
Soak the black eyed peas overnight (if you are using canned, just rinse well). Put all ingredients in the crockpot, set on low and walk away. The amounts of pepper for your taste. When you get home supper will be waiting on you. Easy as pie! I usually serve this with corn bread. The leftovers freeze well for later, too.
1 pound black eyed peas (you can use canned)
1 package reduced fat turkey smoked sausage, finely chopped
2 cans chicken broth
1 c brown rice
1 t each onion powder, garlic powder, cayenne, black pepper and thyme
Soak the black eyed peas overnight (if you are using canned, just rinse well). Put all ingredients in the crockpot, set on low and walk away. The amounts of pepper for your taste. When you get home supper will be waiting on you. Easy as pie! I usually serve this with corn bread. The leftovers freeze well for later, too.
Monday, January 17, 2011
Swiss steak is one of my all time favorites. My kids will eat it, but it is really not my husband's favorite thing. I am trying a different version of it tonight to see if I can come up with something that we can all enjoy.
Ingredients
1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
1 stalks celery, chopped
1/4 c onion, chopped
1 carrots, shredded
2 (14.5 ounce) cans diced tomatoes with juice (I used a quart of tomato juice)
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste
Directions
In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.
I am serving this over rice, with mashed potatoes and green beans. If you make it, let me know what you thing. Happy Monday!
Ingredients
1/4 cup all-purpose flour
salt and pepper to taste
1 1/2 pounds round steak, cut into small pieces
3 tablespoons vegetable oil
1 stalks celery, chopped
1/4 c onion, chopped
1 carrots, shredded
2 (14.5 ounce) cans diced tomatoes with juice (I used a quart of tomato juice)
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar, or to taste
Directions
In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.
I am serving this over rice, with mashed potatoes and green beans. If you make it, let me know what you thing. Happy Monday!
Sunday, January 16, 2011
Venison? You Mean Deer!
It is a cloudy, cold Sunday afternoon. There are a couple good football games on and I have spent the morning getting ready to curl up and watch the games. I am making meatball subs for supper with some of the meat from this fall's deer hunting season. I will serve the subs with fries and call it game food.
Venison Meatballs
1 t onion powder
1 T Italian seasoning
1/2 t garlic powder
1 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup barbecue sauce
1 tablespoon ground mustard
In a bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.Bake, uncovered, at 375 degrees F for 35-45 minutes or until meat is no longer pink.
I made these this morning and refrigerated them until ready to cook them, then I will pour the sauce over them and cook them. Serve with mayo and cheese on hoagie rolls or hot dog buns and have a happy Sunday!
Venison Meatballs
1 t onion powder
1 T Italian seasoning
1/2 t garlic powder
1 cup bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup barbecue sauce
1 tablespoon ground mustard
In a bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.Bake, uncovered, at 375 degrees F for 35-45 minutes or until meat is no longer pink.
I made these this morning and refrigerated them until ready to cook them, then I will pour the sauce over them and cook them. Serve with mayo and cheese on hoagie rolls or hot dog buns and have a happy Sunday!
Saturday, January 15, 2011
How Odd, A Special Request
Tonight my husband has actually offered a request for supper. He doesn't realize how much easier life is if he asks for what he want for supper, rather than making me plan the meal. He wants me to make what we call "House Chicken." It is my version of a dish from a local restaurant that has always been one of his favorites. It is also some one's take on Chicken Cordon Blue
Start with boneless, skinless chicken breast, seasoned with a generous sprinkle of Italian seasoning and black pepper. Grill until done, basting with your favorite barbecue sauce. Top with a slice of ham and a slice of cheese. We like Colby-Jack cheese on ours. I like sliced mushrooms and onions between the ham and cheese on mine, but no one else here does.
I serve these with baked potatoes and a green veggie (I am thinking broccoli tonight) and everyone here is happy.
Happy Saturday!
Start with boneless, skinless chicken breast, seasoned with a generous sprinkle of Italian seasoning and black pepper. Grill until done, basting with your favorite barbecue sauce. Top with a slice of ham and a slice of cheese. We like Colby-Jack cheese on ours. I like sliced mushrooms and onions between the ham and cheese on mine, but no one else here does.
I serve these with baked potatoes and a green veggie (I am thinking broccoli tonight) and everyone here is happy.
Happy Saturday!
Tuesday, January 11, 2011
Chilly?
It is cold and snowing outside, today. Pretty miserable weather for a sun worshiper like me, so I am adding a little spice to my life in the form of a warm, spicy supper. My wonderful husband is out working in this nasty weather and will appreciate a big pot of spicy, steamy chili when he gets home.
Start by browning, crumbling and draining a pound of ground meat (beef, turkey, whatever, I am using deer tonight). Add a quart of tomato juice, 4 cans of chili bean and the seasoning packets from Carroll Shelby's Original Texas Brand Chili Kit. I have tried and tried to make my own chili and I just can't compete with Carroll Shelby, his is better! Simmer for 20 or 30 minutes, add a double handful of some type of small pasta and cook until the pasta is done. Serve topped with shredded cheese. Yummy!
I usually make cornbread to go with this, but a grilled cheese sandwich is good, too! Happy Snow Day!
Start by browning, crumbling and draining a pound of ground meat (beef, turkey, whatever, I am using deer tonight). Add a quart of tomato juice, 4 cans of chili bean and the seasoning packets from Carroll Shelby's Original Texas Brand Chili Kit. I have tried and tried to make my own chili and I just can't compete with Carroll Shelby, his is better! Simmer for 20 or 30 minutes, add a double handful of some type of small pasta and cook until the pasta is done. Serve topped with shredded cheese. Yummy!
I usually make cornbread to go with this, but a grilled cheese sandwich is good, too! Happy Snow Day!
Sunday, January 9, 2011
Mexican Sunday!
It is bitterly cold outside this morning so we are going to warm up with some Mexican food for supper. We are having chicken enchiladas, Mexican rice and sweet corn pudding. YUM! I am posting the recipes for the rice and the corn pudding. Happy cooking!
Mexican Rice
Ingredients
2 tablespoons vegetable oil1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 3/4 cups chicken broth 1/4 cup tomato paste
Directions
Preheat the oven to 350 degrees F Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
Sweet Corn Pudding
Ingredients
1/2 c butter, softened
1/3 c masa harina (corn flour)
1/4 c water
1 1/2 c corn (creamed works well here)
1/4 c corn meal (self rising)
1/3 c sugar
2 T heavy cream
Directions
Preheat oven to 375, Blend butter until fluffy, add masa and water and mix well. add corn to butter/masa mixture. Add sugar and cream and mix well. Pour batter into a 8 x 8 pan and cover with foil. Set this pan into a 9 x 13 pan with and inch or so of hot water in it. Bake in the preheated oven for 50 - 60 minutes. Remove small pan from water and let sit at least 10 minutes.
Have a great sunny Sunday!
Mexican Rice
Ingredients
2 tablespoons vegetable oil1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 3/4 cups chicken broth 1/4 cup tomato paste
Directions
Preheat the oven to 350 degrees F Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.
Sweet Corn Pudding
Ingredients
1/2 c butter, softened
1/3 c masa harina (corn flour)
1/4 c water
1 1/2 c corn (creamed works well here)
1/4 c corn meal (self rising)
1/3 c sugar
2 T heavy cream
Directions
Preheat oven to 375, Blend butter until fluffy, add masa and water and mix well. add corn to butter/masa mixture. Add sugar and cream and mix well. Pour batter into a 8 x 8 pan and cover with foil. Set this pan into a 9 x 13 pan with and inch or so of hot water in it. Bake in the preheated oven for 50 - 60 minutes. Remove small pan from water and let sit at least 10 minutes.
Have a great sunny Sunday!
Saturday, January 8, 2011
Wildcard Weekend
The phrase Wildcard Weekend won't mean much to you unless you are a football fan like me. It is the first weekend of the NFL playoff season. To me this means about 6 hours of games on Saturday and then again on Sunday. This morning I am working on two or three snack foods to munch on this afternoon. The kids are more likely to leave me alone during the game if they can find something easy to snack on.
(These recipes are cut in half because there are only a few of us here to eat it, but increased would be great for a crowd)
Roast Beef Dip
2 ounces deli roast beef, finely chopped
4 ounces cream cheese, softened (fat free works great for this)
2 T prepared horseradish (more if you are brave)
1/4 c sour cream
Combine all ingredients in a bowl, mix well with an electric mixer. Serve with crackers or pretzels.
Ham and Cheese Dip
2 ounces deli ham, finely chopped
4 ounces cream cheese, softened (again, fat free works here, too)
1/4 c shredded cheddar
1/4 c sour cream
1/2 t garlic powder
Combine all ingredients in a bowl, mix well with an electric mixer. Serve with crackers or pretzels.
Both of these can be prepared as a cheese ball, just leave out the sour cream.
Have a great Saturday!
(These recipes are cut in half because there are only a few of us here to eat it, but increased would be great for a crowd)
Roast Beef Dip
2 ounces deli roast beef, finely chopped
4 ounces cream cheese, softened (fat free works great for this)
2 T prepared horseradish (more if you are brave)
1/4 c sour cream
Combine all ingredients in a bowl, mix well with an electric mixer. Serve with crackers or pretzels.
Ham and Cheese Dip
2 ounces deli ham, finely chopped
4 ounces cream cheese, softened (again, fat free works here, too)
1/4 c shredded cheddar
1/4 c sour cream
1/2 t garlic powder
Combine all ingredients in a bowl, mix well with an electric mixer. Serve with crackers or pretzels.
Both of these can be prepared as a cheese ball, just leave out the sour cream.
Have a great Saturday!
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