Tonight's supper, served with salad -- a huge hit for the second time!
1 loaf of french bread (I got mine for 99 cents at the bread store)
4 packages Carl Buddig-type lunchmeat (any variety and DO mix them up!)
Your choice of cheese, shredded or sliced (also use more than one kind here)
Condiments of choice (I use a tiny bit of mayo and some mustard)
Cut the bread in half, then cut both pieces in half lengthwise to form the top and bottom. Lay each bottom half on a large piece of foil. Spread the halves with your choice of condiments. Layer each bottom half with meats and cheeses and top with the top halves. Wrap the foil around the sandwiches so they're completely covered. It's okay to add another piece to the top to make sure it's covered. Put in the oven at 450 degrees for about 20 minutes. It's okay to wrap it back up and put it back in the oven for awhile if you cheese isn't melted they way you want. Remove from foil and slice as you like.
Saturday, March 27, 2010
Friday, March 26, 2010
Sausage with Peppers and Pasta
3 C. rigatoni pasta, uncooked
1 lb. sausage, cut into chunks
1 each: red, green, and yellow bell pepper, coarsely chopped
1 can (14 oz.) Italian style diced tomatoes
1 ½ C. shredded mozzarella/parmesan cheese blend
¼ C. shredded mozzarella/parmesan cheese blend
Cook pasta as directed on package. Cook sausage in large skillet on medium heat 10 minutes. Stir in peppers. Cook 7 minutes or until sausage is cooked through and peppers are tender-crisp. Stir in tomatoes and cook 2 minutes or until heated through. Add pasta to sausage mixture with 1 ½ cups cheese. Mix well. Top with remaining cheese.
Tricks & Ideas:
-You can skip buying the expensive mozzarella/parmesan mixture by tossing shredded mozzarella with some of the parmesan cheese in your fridge door!
1 lb. sausage, cut into chunks
1 each: red, green, and yellow bell pepper, coarsely chopped
1 can (14 oz.) Italian style diced tomatoes
1 ½ C. shredded mozzarella/parmesan cheese blend
¼ C. shredded mozzarella/parmesan cheese blend
Cook pasta as directed on package. Cook sausage in large skillet on medium heat 10 minutes. Stir in peppers. Cook 7 minutes or until sausage is cooked through and peppers are tender-crisp. Stir in tomatoes and cook 2 minutes or until heated through. Add pasta to sausage mixture with 1 ½ cups cheese. Mix well. Top with remaining cheese.
Tricks & Ideas:
-You can skip buying the expensive mozzarella/parmesan mixture by tossing shredded mozzarella with some of the parmesan cheese in your fridge door!
Tomato Basil Chicken
1 T. oil
1 ½ lb. boneless skinless chicken breast halves (4-6)
1 can (10 ¾ oz.) condensed tomato soup
½ C. milk
2 T. Parmesan cheese
½ tsp. dried basil
¼ tsp. garlic powder or 2 cloves, minced
3 C. medium tube-shaped pasta (like ziti), cooked and drained
Heat oil in a 10 inch skillet over med-high heat. Add the chicken and cook 10 minutes or until it is well browned on both sides. Remove the chicken and set aside.
Stir in the soup, milk, cheese, basil, and garlic. Heat to a boil. Return the chicken to the skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve with pasta.
1 ½ lb. boneless skinless chicken breast halves (4-6)
1 can (10 ¾ oz.) condensed tomato soup
½ C. milk
2 T. Parmesan cheese
½ tsp. dried basil
¼ tsp. garlic powder or 2 cloves, minced
3 C. medium tube-shaped pasta (like ziti), cooked and drained
Heat oil in a 10 inch skillet over med-high heat. Add the chicken and cook 10 minutes or until it is well browned on both sides. Remove the chicken and set aside.
Stir in the soup, milk, cheese, basil, and garlic. Heat to a boil. Return the chicken to the skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve with pasta.
Sausage Stuffed Green Peppers
4 medium green peppers
1 T. oil
1 lb. ground sausage
1 tsp. dried oregano
1 medium onion, chopped (about ½ cup)
½ C. bread crumbs
1 C. shredded mozzarella
2 C. spaghetti sauce
Cut a thin slice from the top of each pepper. Cut in half lengthwise and discard the seeds and white membranes. Place the pepper shells in a 13x9 baking dish or roasting pan and set them aside.
Heat oil in a 10 inch skillet over med-high heat. Add the sausage and cook until it’s well browned. Add oregano and onion and cook until the onion is tender. Pour off any fat. Stir in bread crumbs, most of the cheese, and half the spaghetti sauce. Spoon the mixture into the pepper shells. Pour the remaining pasta sauce over the peppers and top with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until pepper are tender.
Tricks & Ideas
-A friend of mine thought stuffed peppers would be good with chicken instead of sausage.
1 T. oil
1 lb. ground sausage
1 tsp. dried oregano
1 medium onion, chopped (about ½ cup)
½ C. bread crumbs
1 C. shredded mozzarella
2 C. spaghetti sauce
Cut a thin slice from the top of each pepper. Cut in half lengthwise and discard the seeds and white membranes. Place the pepper shells in a 13x9 baking dish or roasting pan and set them aside.
Heat oil in a 10 inch skillet over med-high heat. Add the sausage and cook until it’s well browned. Add oregano and onion and cook until the onion is tender. Pour off any fat. Stir in bread crumbs, most of the cheese, and half the spaghetti sauce. Spoon the mixture into the pepper shells. Pour the remaining pasta sauce over the peppers and top with remaining cheese. Cover and bake at 400 degrees for 40 minutes or until pepper are tender.
Tricks & Ideas
-A friend of mine thought stuffed peppers would be good with chicken instead of sausage.
Swiss Vegetable Bake
1 can cream of chicken soup
2/3 C. sour cream
½ tsp. pepper
2 bags (16 oz. each) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 C. shredded Swiss cheese
1 can (6 oz.) French fried onions (2 2/3 cups)
Stir the soup, sour cream, black pepper, vegetables, 1 ½ cups cheese, and 1 1/3 cups onions in a 9x13 baking dish and cover. Bake at 350 degrees for 40 minutes or until the vegetables are tender. Stir the mixture. Sprinkle the remaining cheese and onions over the mixture. Bake for 5 more minutes or until the onions are golden brown.
Tricks & Ideas
-I added cubed ham to the initial mixture to make it a one dish supper.
2/3 C. sour cream
½ tsp. pepper
2 bags (16 oz. each) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 C. shredded Swiss cheese
1 can (6 oz.) French fried onions (2 2/3 cups)
Stir the soup, sour cream, black pepper, vegetables, 1 ½ cups cheese, and 1 1/3 cups onions in a 9x13 baking dish and cover. Bake at 350 degrees for 40 minutes or until the vegetables are tender. Stir the mixture. Sprinkle the remaining cheese and onions over the mixture. Bake for 5 more minutes or until the onions are golden brown.
Tricks & Ideas
-I added cubed ham to the initial mixture to make it a one dish supper.
Mozzarella Zucchini Skillet
2 T. oil
5 medium zucchini, sliced
1 medium onion, chopped (about ½ cup)
¼ tsp. garlic powder or 2 cloves, minced
1 ½ C. spaghetti sauce
½ C. shredded mozzarella cheese
Heat oil in 12-inch skillet over med-high heat. Add zucchini, onion, and garlic and cook until the vegetables are tender-crisp. Stir in the sauce and heat through. Sprinkle with cheese. Cover and cook until the cheese melts.
5 medium zucchini, sliced
1 medium onion, chopped (about ½ cup)
¼ tsp. garlic powder or 2 cloves, minced
1 ½ C. spaghetti sauce
½ C. shredded mozzarella cheese
Heat oil in 12-inch skillet over med-high heat. Add zucchini, onion, and garlic and cook until the vegetables are tender-crisp. Stir in the sauce and heat through. Sprinkle with cheese. Cover and cook until the cheese melts.
Manicotti
12 large manicotti shells
4 C. shredded mozzarella cheese, divided
2 C. ricotta cheese
2 T. dried basil (or 6 T. fresh chopped basil)
26 oz. jar spaghetti sauce, divided
½ C. Parmesan or Romano cheese
Preheat oven to 350 degrees and spray 13x9 baking dish. Cook pasta according to package directions. Drain and rinse with cool water. Let pasta dry on paper towels. For filling, stir together 3 cups mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozzarella. Bake for 15 minutes. Sprinkle with the Parmesan or Romano and bake for 10 minutes longer. Serve immediately.
Tricks & Ideas
-Be sure to remember to rinse the pasta shells after draining or you will never get all the paper towel off!
-I added some leftover cooked ground sausage to the mixture. I'll bet it would be great with little chunks of ham too.
4 C. shredded mozzarella cheese, divided
2 C. ricotta cheese
2 T. dried basil (or 6 T. fresh chopped basil)
26 oz. jar spaghetti sauce, divided
½ C. Parmesan or Romano cheese
Preheat oven to 350 degrees and spray 13x9 baking dish. Cook pasta according to package directions. Drain and rinse with cool water. Let pasta dry on paper towels. For filling, stir together 3 cups mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozzarella. Bake for 15 minutes. Sprinkle with the Parmesan or Romano and bake for 10 minutes longer. Serve immediately.
Tricks & Ideas
-Be sure to remember to rinse the pasta shells after draining or you will never get all the paper towel off!
-I added some leftover cooked ground sausage to the mixture. I'll bet it would be great with little chunks of ham too.
Baked Parmesan Meatballs
1 lb. ground beef
¾ C. Parmesan cheese
1 egg
1 or 2 cloves garlic, minced (or ¼ tsp. garlic powder)
Mix all ingredients together. Shape into 10 2-inch meatballs. Place in foil-lined pan. Bake at 375 degrees for 15 minutes or until cooked through.
¾ C. Parmesan cheese
1 egg
1 or 2 cloves garlic, minced (or ¼ tsp. garlic powder)
Mix all ingredients together. Shape into 10 2-inch meatballs. Place in foil-lined pan. Bake at 375 degrees for 15 minutes or until cooked through.
Roasted Vegetables
2 large russet potatoes, cubed
1 onion, chopped
3 cloves garlic, minced (or ¼ tsp. garlic powder)
2 carrots, cut into chunks
2 T. oil
1 tsp. salt
1/8 tsp. pepper
2 C. frozen green beans
2 C. frozen corn
Preheat oven to 400 degrees. In large roasting pan, combine potatoes, onion, carrots, and garlic and toss. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast for 30 minutes, then remove from oven. Add green beans and corn to pan. Turn vegetables with a large spatula. Return to oven and roast for 25-35 minutes longer, or until potatoes and all vegetables are hot and tender. Serve immediately.
Tricks & Ideas
-Throw in some cubed ham and you’ve got the whole meal!
1 onion, chopped
3 cloves garlic, minced (or ¼ tsp. garlic powder)
2 carrots, cut into chunks
2 T. oil
1 tsp. salt
1/8 tsp. pepper
2 C. frozen green beans
2 C. frozen corn
Preheat oven to 400 degrees. In large roasting pan, combine potatoes, onion, carrots, and garlic and toss. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast for 30 minutes, then remove from oven. Add green beans and corn to pan. Turn vegetables with a large spatula. Return to oven and roast for 25-35 minutes longer, or until potatoes and all vegetables are hot and tender. Serve immediately.
Tricks & Ideas
-Throw in some cubed ham and you’ve got the whole meal!
Chicken in Lime Sauce
4 boneless skinless chicken breasts
2 T. butter
1 T. corn starch
1 C. chicken broth
2 T. lime juice
2 T. brown sugar
1 T. Dijon mustard
1 clove garlic, minced (or 1/8 tsp. garlic powder)
Melt butter in large skillet over medium heat. Add chicken and brown 2-4 minutes on each side. Remove from skillet and cover to keep warm.
Combine corn starch, chicken broth, lime juice, brown sugar, mustard, and garlic in small bowl. Pour into skillet. Bring to boil, stirring constantly, and boil 1 minute. Return chicken to skillet. Simmer 5 minutes or until cooked through.
Tricks & Ideas
-Always feel free to substitute garlic powder for garlic cloves.
-You can always make your own chicken broth by cooking chicken in water instead of in a pan with butter or oil. Then it can be stored in the freezer.
2 T. butter
1 T. corn starch
1 C. chicken broth
2 T. lime juice
2 T. brown sugar
1 T. Dijon mustard
1 clove garlic, minced (or 1/8 tsp. garlic powder)
Melt butter in large skillet over medium heat. Add chicken and brown 2-4 minutes on each side. Remove from skillet and cover to keep warm.
Combine corn starch, chicken broth, lime juice, brown sugar, mustard, and garlic in small bowl. Pour into skillet. Bring to boil, stirring constantly, and boil 1 minute. Return chicken to skillet. Simmer 5 minutes or until cooked through.
Tricks & Ideas
-Always feel free to substitute garlic powder for garlic cloves.
-You can always make your own chicken broth by cooking chicken in water instead of in a pan with butter or oil. Then it can be stored in the freezer.
Citrus Sauced Pork Chops
1 can (14 oz.) chicken broth, divided
¼ C. corn starch, divided
4 pork chops (1/2 inch thick)
Salt and pepper
1 T. oil
2 C. orange juice
1 C. baby carrots
2 T. minced onion
2 T. honey
2 T. light corn syrup
1 T. white vinegar
1 T. Dijon mustard
1/8 tsp. crushed red pepper
Stir together ¼ cup chicken broth and 2 T. corn starch in small bowl until smooth. Set aside. Season pork chops with salt and pepper, then coat lightly with remaining 2 T. corn starch. Heat oil in large skillet over med-high heat. Add pork chops. Cook, turning once, 8-10 minutes or until done. Remove and keep warm.
Drain any excess fat from skillet. Add remaining chicken broth, orange juice, carrots, and onion. Cover and simmer 10-12 minutes or until carrots are tender. Stir honey, corn syrup, vinegar, mustard, and red pepper into corn starch mixture. Add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Return chops to skillet until heated through.
Tricks & Ideas
-You can always make your own chicken broth by cooking chicken in water instead of in oil or butter in a pan.
¼ C. corn starch, divided
4 pork chops (1/2 inch thick)
Salt and pepper
1 T. oil
2 C. orange juice
1 C. baby carrots
2 T. minced onion
2 T. honey
2 T. light corn syrup
1 T. white vinegar
1 T. Dijon mustard
1/8 tsp. crushed red pepper
Stir together ¼ cup chicken broth and 2 T. corn starch in small bowl until smooth. Set aside. Season pork chops with salt and pepper, then coat lightly with remaining 2 T. corn starch. Heat oil in large skillet over med-high heat. Add pork chops. Cook, turning once, 8-10 minutes or until done. Remove and keep warm.
Drain any excess fat from skillet. Add remaining chicken broth, orange juice, carrots, and onion. Cover and simmer 10-12 minutes or until carrots are tender. Stir honey, corn syrup, vinegar, mustard, and red pepper into corn starch mixture. Add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Return chops to skillet until heated through.
Tricks & Ideas
-You can always make your own chicken broth by cooking chicken in water instead of in oil or butter in a pan.
Spicy Orange Beef and Broccoli
12 oz. flank or sirloin steak, cut across grain into thin strips
1 T. fresh ginger (or 1/8 tsp. ground ginger)
3 T. corn starch, divided
3 T. orange juice
2 T. soy sauce
1 tsp. beef bouillon granules
1 T. sugar
¼ to ½ tsp. crushed red pepper
½ C. water
2 T. oil
3 C. broccoli florets
Toss steak, ginger, and 1 T. corn starch in medium bowl to coat meat lightly and set aside. Stir juice, soy sauce, bouillon granules, sugar, red pepper, water, and 2 T. corn starch in small bowl until blended. Heat oil in wok or large skillet over medium heat. Add beef and stir-fry for 2 minutes until nearly cooked through. Add broccoli and stir-fry 3 minutes or just until tender. Stir soy sauce mixture until blended and pour into wok/skillet. Stirring constantly, bring to boil. Boil 1 minute. Serve with hot rice or pasta.
1 T. fresh ginger (or 1/8 tsp. ground ginger)
3 T. corn starch, divided
3 T. orange juice
2 T. soy sauce
1 tsp. beef bouillon granules
1 T. sugar
¼ to ½ tsp. crushed red pepper
½ C. water
2 T. oil
3 C. broccoli florets
Toss steak, ginger, and 1 T. corn starch in medium bowl to coat meat lightly and set aside. Stir juice, soy sauce, bouillon granules, sugar, red pepper, water, and 2 T. corn starch in small bowl until blended. Heat oil in wok or large skillet over medium heat. Add beef and stir-fry for 2 minutes until nearly cooked through. Add broccoli and stir-fry 3 minutes or just until tender. Stir soy sauce mixture until blended and pour into wok/skillet. Stirring constantly, bring to boil. Boil 1 minute. Serve with hot rice or pasta.
Quick Sausage Rotini
3 C. rotini pasta, uncooked
1 lb. sausage links, cut into bite sized pieces
1 can (15 oz.) diced tomatoes, undrained
1 onion, chopped
¼ cup Italian dressing
1 C. mozzarella cheese, shredded, divided
Cook pasta as directed. Meanwhile, cook sausage in skillet over med-high heat 10 minutes or until done. Drain sausage and return to skillet. Add tomatoes, onions, and dressing. Cook 5 minutes or until onions are tender-crisp, stirring occasionally. Toss pasta with sausage mixture and ¾ cup cheese. Sprinkle with remaining cheese.
Tricks & Ideas
-I’ve always found that when a recipe calls for a can of tomatoes, a fresh tomato or two will do just fine.
1 lb. sausage links, cut into bite sized pieces
1 can (15 oz.) diced tomatoes, undrained
1 onion, chopped
¼ cup Italian dressing
1 C. mozzarella cheese, shredded, divided
Cook pasta as directed. Meanwhile, cook sausage in skillet over med-high heat 10 minutes or until done. Drain sausage and return to skillet. Add tomatoes, onions, and dressing. Cook 5 minutes or until onions are tender-crisp, stirring occasionally. Toss pasta with sausage mixture and ¾ cup cheese. Sprinkle with remaining cheese.
Tricks & Ideas
-I’ve always found that when a recipe calls for a can of tomatoes, a fresh tomato or two will do just fine.
Country Egg Scramble
1 lb. (6 or 7) new red potatoes, cubed
6 eggs
1/3 cup milk
¼ tsp. salt
1/8 tsp. pepper
2 T. butter
4 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled
Heat 1 inch water to boiling in saucepan. Add potatoes. Cover and heat to boiling. Reduce heat to med-low. Cover and cook 6-8 minutes or until tender. Drain. Beat eggs, milk, salt, and pepper with fork and set aside. Melt butter in 10-inch skillet over med-high heat. Cook potatoes in butter, turning occasionally, until light brown. Stir in onions and cook 1 minute. Pour egg mixture into skillet and scramble. Sprinkle with bacon.
Tricks & Ideas
-I always use turkey bacon when bacon is called for. It's much healthier. And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
-To save time this recipe would also work using cut up potatoes found in the freezer section near the fries.
6 eggs
1/3 cup milk
¼ tsp. salt
1/8 tsp. pepper
2 T. butter
4 medium green onions, sliced (1/4 cup)
6 slices bacon, crisply cooked and crumbled
Heat 1 inch water to boiling in saucepan. Add potatoes. Cover and heat to boiling. Reduce heat to med-low. Cover and cook 6-8 minutes or until tender. Drain. Beat eggs, milk, salt, and pepper with fork and set aside. Melt butter in 10-inch skillet over med-high heat. Cook potatoes in butter, turning occasionally, until light brown. Stir in onions and cook 1 minute. Pour egg mixture into skillet and scramble. Sprinkle with bacon.
Tricks & Ideas
-I always use turkey bacon when bacon is called for. It's much healthier. And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
-To save time this recipe would also work using cut up potatoes found in the freezer section near the fries.
Chicken Bacon Alfredo Pizza
¼ cup bacon cooked and crumbled
1 (12 oz.) pizza crust or prepared equivalent
½ cup Alfredo sauce
1 C. cooked and cut up chicken
1 C. mozzarella and cheddar cheese
¼ C. Parmesan cheese
Preheat oven to 400 degrees. Spread crust with sauce to within 1 inch of edges. Top with remaining ingredients. Bake 8-10 minutes or until cheese is melted.
Tricks & Ideas
-To make this even easier you could use those packages of cooked, sliced chicken breasts near the lunchmeat in the store.
-I always use turkey bacon when bacon is called for. It's much healthier. And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
1 (12 oz.) pizza crust or prepared equivalent
½ cup Alfredo sauce
1 C. cooked and cut up chicken
1 C. mozzarella and cheddar cheese
¼ C. Parmesan cheese
Preheat oven to 400 degrees. Spread crust with sauce to within 1 inch of edges. Top with remaining ingredients. Bake 8-10 minutes or until cheese is melted.
Tricks & Ideas
-To make this even easier you could use those packages of cooked, sliced chicken breasts near the lunchmeat in the store.
-I always use turkey bacon when bacon is called for. It's much healthier. And you're getting more actual meat for your money.
-If I'm making something during the week that calls for crumbled bacon I have turkey bacon with breakfast on the weekend and save back a few pieces to put in the refrigerator or freezer for the recipe.
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