While in the winter and fall months you can be sure to find a nice loaf of fresh-baked bread and a pot of soup simmering on the stove, spring and summer will find a lot of sandwiches and pastas in the kitchen. I like to use the stove top more, less baking, less oven heating up the house. Although our weather has been gloriously rainy and a smidge cool, our meal plan was more summery. Tonight, we are just having sandwiches, now that it is quite chilly, I will probably add some tomato soup to the meal, last night was pasta. A quick throw together meal, pasta with a bit of a Mexican flair.
Recipe from Kraft
- 3 cups rigatoni- or your favorite pasta ( I used medium shells)
- 1 lb ground beef
- 1 small onion
- 4 cloves garlic chopped
- 1 large zucchini
- 1 cup frozen corn, thawed
- 1 Tbsp. chili powder
- 1 large tomato, chopped
- 1/2 cup salsa
- 3/4 cup Mexican cheese blend-or cheddar
1. Cook pasta according to package directions, drain.
2. Brown meat, onion and garlic in large skillet until meat is browned and onion is tender. Drain grease. Add zucchini, corn and chilli powder, cook an additional 7 minutes, or until zucchini is tender. Add tomato and salsa, cook 3 minutes.
3. Stir in drained pasta, and 1/2 cup of cheese. Top with remaining cheese.
4. Eat and enjoy!
Ah Pizza Buns a staple of every childhood. I used to walk up the street and stay with a neighbor before school, while my parents went to work, and every Friday we had Pizza Buns for breakfast. Always a fun treat, and although I certainly didn’t serve them for breakfast this time around my whole family loved them. Really who wouldn’t love pizza buns?
Recipe from Allrecipes
- 4 Large Hamburger buns, split (or 8 small)
- 1 pound ground beef
- 1/3 cup chopped onion
- 1 (15 ounce) can pizza sauce
- 1/3 cup parmesan cheese
- 2 1/4 tsp. Italian seasonings
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1/4 tsp. Onion powder
- 1/8 tsp. cayenne pepper
- 2 cups shredded mozzarella cheese
1. Set oven to broil, lay buns open-faced on a cookie sheet and broil for 1 minute to toast buns. Watch closely, you don’t want them to burn.
2. Cook ground beef and onion until meat is browned, drain grease. Add pizza sauce, parm cheese and all seasonings. Bring mixture to a boil and simmer for 10 minutes.
3. Scoop onto buns, and top with mozzarella cheese. Bake for 10 minutes in a 350 degree oven.
4. Eat and enjoy!
Did you all enjoy the Oscars on Sunday? We sure did, we have an annual tradition with our best friends to watch it together, predict the winners, and eat Ben and Jerry’s Ice Cream. It was fun! I thought it was a great show this year. Anyways, that really doesn’t have anything to do with the recipe I’m sharing today. After a busy weekend it was nice to have a relaxing Monday at home. It was a quiet day all around! We had this new meatball dish for dinner, and I think it was a hit. I usually serve meatballs with rice, so the egg noodles were a nice change up.
Recipe from The Great American Brand Name Cookbook
- 1 pnd ground beef
- 1 cup bread crumbs
- 1 egg, slightly beaten
- 1/4 cup parmesan cheese
- 1/4 cup milk
- 1/2 tsp onion powder
- 1/2 tsp garlic salt
- 1/8 tsp pepper
- 1 Tbsp vegetable oil
- 1 Tbsp paprika
- 1 medium onion, sliced
- 1 jar (12 ounces) mushroom gravy
- 1/2 cup sour cream
- hot cooked egg noodles
1. Mix together first 8 ingredients. Form into Tablespoon sized balls.
2. Heat oil in large skillet. Add meatballs and brown.
3. Sprinkle with paprika and add onion. Cook for 10 minutes, covered until onions are tender and meatballs are cooked through.
4. In small bowl combine gravy and sour cream, pour over cooked meatballs, heat, but do not boil.
5. Serve meatballs and sauce over hot cooked egg noodles.
6. Eat and enjoy!
It’s Friday, time for the last recipe of the week. After 3 muffin recipes this week, I now give you this delectable savory dish that I found at one of my all-time favorite blogs Meal Planning 101! The thing I absolutely love about this recipe is it is a throw together meal that is super easy, plus you can just use whatever you have on hand. That is exactly what happened in our house, when something unexpected happened and I needed to come up with a dinner, unplanned! Gasp, this is very rare in our house as I make a meal plan every week and stick to it like glue. I must say after the ease and deliciousness of this meal, I will be keeping sausages in my freezer from now on, so thank you , thank you Kindra for the great idea! I am going to write the recipe using the veggies and spices that I used, but head on over to Kindra’s recipe here- Easy Roasted Vegetable and Sausage Bake to see a plethora of flavor combinations!
- 6 medium potatoes, washed and cut into chunks
- 1/2 bell pepper cut into chunks
- 1/2 red onion cut into chunks
- 1 zucchini cut into chunks
- 2 Tbsp olive oil
- 1/2 tbsp. rosemary
- kosher salt, and ground black pepper
- 1 lb honey garlic sausage
1. Mix together potatoes, bell pepper, red onion, and zucchini in 13×9 inch baking dish. Spread with 1 1/2 Tbsp olive oil, plus all spices. Stir well so most of the veggies are coated. Bake at 425 degrees for 30 minutes.
2. Remove from oven and stir, top with sausages, brush remaining 1/2 Tbsp oil on sausages. Return to oven and bake for additional 25 minutes.
3. Eat and enjoy!