1 tbsp olive or coconut oil
1 small red onion, chopped very fine
1 garlic clove, minced
1 1/4 lbs fresh cherry tomatoes
1/2 tsp salt
1/4 tsp freshly ground black pepper
8-oz whole-wheat penne pasta
4 tbsp grated Parmesan cheese
6 fresh basil leaves, thinly sliced
Heat the oil in a large saucepan over medium heat. When the oil is hot add the onion and saute about 5 minutes until tender. Add the garlic and cook, stirring constantly, until fragrant - about half a minute.
Stir the tomatoes into the saucepan along with the salt and pepper; cook while stirring occasionally, until the tomatoes soften and the sauce is slightly thickened. This will take about 10 minutes.
Transfer the sauce to a bowl and keep warm.
In a large saucepan cook the penne according to the package directions. Drain in a colander and return to the pan.
Add the sauce to the penne along with half the Parmesan cheese and the basil; toss to combine well.
To serve, sprinkle with the remaining Parmesan.
Yield: 4 servings
This blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.
Saturday, June 20, 2015
Monday, June 15, 2015
TATER CASSEROLE
This recipe goes together quickly but bakes 50 minutes. This is my version of a Paula Deen post that she credits it to someone else (see end of post).
1 pound ground beef
1 10 ounce can cream of mushroom soup
1 10 ounce can of peas
1 32 ounce bag of tater tots
2 cups of cheddar cheese
1 white onion
1/2 tablespoon garlic powder
1 10 ounce can cream of mushroom soup
1 10 ounce can of peas
1 32 ounce bag of tater tots
2 cups of cheddar cheese
1 white onion
1/2 tablespoon garlic powder
Preheat your oven to 350° F.
Cook your ground beef in a large saucepan on medium heat for 6 minutes.
Add onion to beef. Cook for 6 more minutes or until the beef has browned and is cooked all the way through.
Drain beef/onion mixture in a colander..
Spread browned beef and onions in the bottom of a casserole dish (About 10” x 16”).
Pour liquid off peas and then spread them evenly on top of the beef.
In a separate bowl, stir together the cream of mushroom soup and garlic powder.
Pour soup mixture evenly on top of the peas and beef in your casserole dish.
Sprinkle cheddar cheese across the top of the casserole so that it forms an even layer on top of your ingredients.
Sprinkle cheddar cheese across the top of the casserole so that it forms an even layer on top of your ingredients.
Add tater tots on top of the layer of cheese. Make sure you arrange them evenly, covering the entire casserole.
Place dish in the oven and bake for 50 minutes, or until the tater tots begin to turn golden brown.
Sunday, June 14, 2015
Thursday, June 11, 2015
BACON CHEESEBURGER BALLS
1 large egg
1 packet dry onion soup mix
1 lb lean ground beef
2 tbsp white whole-wheat flour
2 tbsp milk
1 cup finely shredded cheddar cheese
4 strips bacon, cooked crisp and crumbled
Combine the egg and soup mix in a mixing bowl. Crumble the beef into the mixture and mix well. Divide the meat mixture into 36 portions and set aside
In another bowl, combine the flour and milk until smooth; add the cheese and bacon, mixing well. Shape the cheese mixture into 36 balls.
Shape one of the beef portions around each cheese ball.
Coating:
2 large eggs
1 cup crushed saltine crackers
5 -6 tbsp canola oil for frying
Beat the 2 eggs in a small bowl.
Place cracker crumbs into another bowl.
In a large skillet over medium heat, heat the oil.
Dip meatballs into the egg bowl then roll in the cracker crumbs. Place in skillet and cook 10-12 minutes or until meat is no longer pink and the coating is golden brown.
Yield: 3 dozen
1 packet dry onion soup mix
1 lb lean ground beef
2 tbsp white whole-wheat flour
2 tbsp milk
1 cup finely shredded cheddar cheese
4 strips bacon, cooked crisp and crumbled
Combine the egg and soup mix in a mixing bowl. Crumble the beef into the mixture and mix well. Divide the meat mixture into 36 portions and set aside
In another bowl, combine the flour and milk until smooth; add the cheese and bacon, mixing well. Shape the cheese mixture into 36 balls.
Shape one of the beef portions around each cheese ball.
Coating:
2 large eggs
1 cup crushed saltine crackers
5 -6 tbsp canola oil for frying
Beat the 2 eggs in a small bowl.
Place cracker crumbs into another bowl.
In a large skillet over medium heat, heat the oil.
Dip meatballs into the egg bowl then roll in the cracker crumbs. Place in skillet and cook 10-12 minutes or until meat is no longer pink and the coating is golden brown.
Yield: 3 dozen
Note: This is a file photo.
Wednesday, June 3, 2015
TOWN HOUSE CRACKER CHICKEN CASSEROLE
This recipe is a family favorite of an Indiana facebook friend. She has had lots of requests for it so I am sharing it here for those who would want it.
4 chicken breasts cut in chunks
2 cans cream of chicken soup
1 1/2 sticks butter
1 c. sour cream
2 tubes Town House crackers, crushed
1 tbsp. poppy seeds
1/2 c. chicken broth
1 1/2 sticks butter
1 c. sour cream
2 tubes Town House crackers, crushed
1 tbsp. poppy seeds
1/2 c. chicken broth
Cook chicken breast in a skillet with oil until thoroughly cooked. Set aside and spray 13 x 9 inch baking dish with pan.
1st Layer: Melt 1 stick butter. Add poppy seed and Town House crackers. Place 1/2 of cracker mixture in baking dish, saving the rest for the top layer.
2nd Layer: Mix the chicken with the soup, sour cream, chicken broth and 1/2 stick butter. Place on 1st layer.
Sprinkle the rest of the cracker mixture on top add additional poppyseeds. Bake at 350 degrees until golden brown, approximately 35-45 minutes. (This can be made ahead of time and refrigerate until ready to bake.)
CAKE MIX AND SODA CAKES
I have tried some cakes like this and they are pretty good.
Click on picture to enlarge for easier reading.
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