Pasta
I made this dish for Robby so I used a gluten free pasta but this is great using regular pasta as well. This dish has all the components of a bacon cheeseburger without the bun. Easy to make and delicious. We can’t get to our grill with the snow and really cold weather, so this was a great way to get those flavors and staying warm inside! Nice and hearty to fill you up, Add a salad and dinner is done!
INGREDIENTS
- 8 ounces gluten-free pasta or any pasta you like.
- 4 slices of bacon
- 1 pound ground beef
- 1 can 14.5 ounce diced tomatoes
- 1/4 cup ketchup
- 2 Tablespoons yellow prepared mustard
- 1 teaspoon chili powder
- pinch of salt
- pinch of pepper
- 1 cup shredded Monterey Jack cheese
Prepare macaroni according to package directions for al Dante. Drain into a colander and set aside. While macaroni is cooking, sauté the bacon in a large skillet over medium heat until crispy. Add the beef to the skillet, brown and crumble beef until no longer pink. Add tomatoes, ketchup
Enjoy!
This dish reminds me of spring all in one bowl. It’s winter and cold, and I’ll take anything that reminds me of warmer weather! Although we really enjoyed this dish, we all agreed that adding some roasted shrimp to the pasta would complete this dish. I know I’ll be making this again with the shrimp! I served this with garlic bread and a salad and dinner
INGREDIENTS
- 3/4 pound of angel hair pasta cooked one minute less than the directions state.
- 4 Tablespoons olive oil
- 4 cloves of garlic, chopped
- 1 pinch of red pepper flakes
- 2 lemons, juiced 1/3 cup
- 1 cup vegetable broth
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, shredded
- pinch of salt
- pinch of peoper
DIRECTIONS
In a large skillet on low heat, add the oil, garlic and red pepper flakes. Heat for a couple of minutes, add the lemon juice, vegetable broth
Remove from heat and season with salt and pepper. Add the cheese and stir to combine and
Enjoy!
This year we celebrated Christmas early so I was trying to decide what to make on Christmas Day. This is what I decided on but our plans changed again. We decided on very short notice to take a road trip to see our daughter and her family in NY and spend Christmas with them and the grandkids. I ended up making this when we got home a few days later. Although I did plan on this for a special occasion, it is delicious for any night. I served this with a salad and garlic bread. This makes a lot of sauce so you can reserve some or use it for dipping breadsticks or the garlic bread like we do!
INGREDIENTS
16 ounces fettuccine
12 large scallops
12 large shrimp peeled, deveined and tails off
1 stick of butter
4 Tablespoons olive oil
5 garlic cloves, minced
4 cups heavy cream
pinch of black pepper
pinch of nutmeg
1 1/2 cups shredded Parmesan cheese
1 1/2 cups shredded Gruyere cheese
DIRECTIONS
Preheat skillet on medium high heat. Add 2 Tablespoons of the olive oil and sear the scallops on the first side until golden brown, flip and do the same for the second side, this does take a little bit of time, so don’t rush. While the scallops are
When the scallops and shrimp are both done, remove them from the skillet and pan (turn heat to medium) and set aside. In the same skillet you used for the scallops, melt the butter. Add the garlic, cream, nutmeg and pepper. Cook for about five minutes whisking often. Add both of the cheeses and continue to whisk as the cheese melts into the sauce. Continue to cook for 10-15 minutes, the sauce should be thickened and smooth. Continue to stir often. Boil the fettuccine noodles according to package directions. I usually take my pasta off one minute before the directions state. When the pasta is almost cooked through add the seafood into the sauce to warm through. Drain the pasta and add the sauce with the seafood over the top, serve warm.
Enjoy!
This recipe has just become one of my favorite Taste Of Home recipes! It really was so simple and delicious and best of all the same great taste of lasagna is one skillet. I did change the recipe just ever so slightly by using spicy sausage instead of ground beef and ricotta cheese instead of cottage cheese. As you can see the recipe is extremely versatile. Use what your family likes. I cooked this is my dutch oven so the cooking time for the pasta was about 17 minutes. Some of the reviews have stated the cooking time is longer so you may have to adjust just a bit.
INGREDIENTS
3/4 pound ground beef
2 garlic cloves, minced
1 can diced tomatoes with basil, oregano, and garlic. Undrained
2 jars (14 ounces each) spaghetti sauce
2/3 cup condensed cream of onion soup, undiluted
2 large eggs, lightly beaten
1 1/4 cup cottage cheese or ricotta cheese
3/4 teaspoon Italian seasoning
9 no-cook lasagna noodles
1/2 cup shredded Colby Monterey Jack cheese
1/2 cup shredded mozzarella cheese
DIRECTIONS
In a large skillet cook beef and garlic over medium heat u til meat is no longer pink, drain. Stir in tomatoes and spaghetti sauce. Heat through and transfer to a large bowl. In a small bowl combine the soup, eggs, cottage cheese and Italian seasoning. Return one cup of the meat sauce to the skillet spreading evenly. Layer with one cup of cottage cheese mixture, 1 1/2 cups meat sauce and half of the noodles breaking to fit. Repeat layers of cheese mixture, meat sauce, and noodles. Top with remaining meat sauce. Bring to a boil, reduce heat, cover and simmer for 15 – 17 minutes or until noodles are tender. Remove from heat, sprinkle with shredded cheese, cover and let stand for a couple of minutes until the cheese is melted. Serve warm.
Enjoy!
If you don’t cook a lot of seafood this is a great dish to start with. I made this dish with gluten-free pasta so Robby could enjoy it as well. If you are local and are looking for a really good gluten-free pasta, we love the packages they sell at Tuscan Market in Portsmouth NH. We were shocked at how good this pasta was as it tastes just as good as the regular pasta we are used to. This is an easy dish that you can make even on the busiest of days.
INGREDIENTS
8 ounces penne pasta- can be gluten-free
1 Tablespoon garlic infused olive oil
4 Tablespoons butter (or ghee, a clarified butter, skimming the fat off of the top. Can be purchased at your local grocery store) divided
1 1/2 pounds uncooked large, deveined, peeled and tail off shrimp
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
2 – 4 cups spinach- use as much as your family enjoys
1/2 lemon, juiced
2 Tablespoons parsley, minced for garnish if desired
Salt and pepper to taste
DIRECTIONS
Cook the pasta according to package directions, drain and set aside. In a large skillet heat olive oil and one tablespoon of butter. Add the shrimp to the hot pan and cook until the shrimp start to turn pink, flipping the shrimp once. Once the shrimp are almost cooked through add the Italian seasoning, red pepper flakes, and spinach. Cook until spinach is wilted, stirring occasionally. Add the cooked pasta to the shrimp and spinach mixture. Add the remaining butter and stir until melted and well combined. Top with lemon juice, parsley, salt and pepper and stir. Serve warm.
Enjoy!
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