Monthly Archives: March 2016
St. Patrick’s Day will soon be upon us and to be honest my family is not a huge fan of corned beef and cabbage, so this is my alternative to that particular dinner! If you like stuffed peppers you will like this dish as it has some similar flavors. Although this dish did not hit the family favorite category it was still tasty. Next time I might add some Italian seasoning.
INGREDIENTS
8 ounces pre-packaged coleslaw mix (or shredded cabbage)
1 1/2 pounds lean ground beef
1 large onion, chopped
1/2 cup chopped red pepper
1 (15 ounce) can diced tomatoes, NOT drained
1 teaspoon sugar
Salt to taste
Pepper to taste
1 (8 ounce) can tomato sauce
1 cup sour cream, low fat is ok
1 1/2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with non-stick spray. Make a layer in the bottom of your prepared pan with the shredded cabbage mixture. Brown and crumble the ground beef with the onion and red pepper, drain fat. Once the meat is browned and drained add the diced tomatoes, salt, pepper and sugar and stir well. Spread the ground meat mixture over the cabbage forming a second layer. In a small mixing bowl stir together the tomato sauce and the sour cream, mixing well. Layer the tomato sauce over the ground beef mixture. Cover and bake for one hour. Uncover, sprinkle with the cheese and bake uncovered ten minutes or until cheese is completely melted. Remove from oven and serve warm.
Enjoy!
We really enjoyed this side dish! If you like cabbage and want something a little different, this was really good! The day I made this it was a 60 degree day in January in New Hampshire! Crazy right!! You can easily roast this in the oven at 450 degrees for 8-10 minutes per side.
INGREDIENTS
1/2 medium green cabbage
1 Tablespoon garlic infused olive oil (can use olive oil)
Salt
Pepper
SAUCE
3 Tablespoons butter
2 Tablespoons minced or grated fresh onion
1 Tablespoon Dijon Mustard
1/2 teaspoon minced garlic
DIRECTIONS
Cut cabbage half into four equal wedges and set on prepared baking sheet, if baking in the oven. Using a pastry brush coat the cut side of the cabbage with oil and sprinkle with salt and pepper, turn wedges over and repeat on the second side. Place baking sheet in oven and roast 8-10 minutes or until next side browned, turn the cabbage over and roast on the second side.
For the grill, place the cabbage directly on the grill and grill over medium high heat until wilted and lightly browned, turn to the second side and do the same.
To make the sauce, add all,of the sauce ingredients into a small saucepan and cook over medium heat until the butter is melted and everything is incorporated. Keep warm until ready to use.
To serve, remove cabbage from oven or grill and drizzle with sauce and serve warm.
Enjoy!
Our son loves everything cinnamon roll related, so when I saw this recipe on Pinterest, I knew it had to make an entrance at my house sooner than later! When I saw the recipe I wondered how the top was going to cook up and sure enough when I cooked this I felt the top was still too doughy…not a good sign, but I was not willing to give up on it just yet so what I did when the allotted time was up for cooking, I used a large spoon and basically rotated the casserole putting the top of the casserole on the bottom so the top would cook through…and guess what? It worked! Robby was super thrilled with this and ate more than anyone should consume at one time!!
INGREDIENTS
2 12 ounce tubes of cinnamon rolls cut into quarters (reserve icing )
4 eggs
1/2 cup whipping cream
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
DIRECTIONS
Spray your slow cooker with non-stick spray. Place a layer of cinnamon roll pieces on the bottom covering the slow cooker completely. Beat eggs, cream, maple syrup, vanilla and spices until blended well. Pour evenly over the rolls in the slow cooker. Place remaining roll pieces on top creating another layer. Spoon one packet of the frosting over the rolls. (reserve second packet)
Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and the rolls are set. If after this time the top of the rolls are still doughy, go ahead and rotate the top of the dough to the bottom of the slow cooker and continue to cook for 30 minutes. Drizzle remaining icing over the top and serve warm.
Enjoy!
This is another Taste of Home recipe and as usual it did not disappoint us in the least! I was not sure I was going to like the crescent roll crust, but I was pleasantly surprised and really did like it! The two boys in the house went back for seconds! Always a good sign!
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
2 Tablespoons taco seasoning
1 tube refrigerated crescent rolls
1 1/2 cups crushed nacho flavored chips
1 cup sour cream
1 cup shredded mexican cheese
DIRECTIONS
Preheat oven to 350 degrees. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, Drain. Stir in tomato sauce and taco seasoning, bring to a boil, reduce heat to simmer uncovered for five minutes.
Meanwhile separate crescent dough into eight triangles, place in a greased 9 inch pie plate with the points in the center. Press onto the bottom and up the sides sealing the edges and forming the crust. Sprinkle one cup of the crushed chips over the crust, top with the meat mixture spreading evenly over the bottom of the crust. Carefully spread the cream cheese over the meat mixture forming a thin layer. Sprinkle with cheese and remaining chips. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for five minutes before cutting. Serve warm.
Enjoy!
I’ll be honest when I saw this recipe, I was a bit skeptical but because it was so easy and a one pot dish I felt the need to give it a try! I’m so glad I did, it truly was a dump and go type of dinner. Throw it in, let it go and dinner is done! Simple and delicious!
INGREDIENTS
Non stock cooking spray
3/4 of a box of Mezzo rigatoni pasta
1 28 ounce can diced tomatoes
2 cups low sodium chicken broth
1 small sweet onion, diced
4 cloves of garlic, minced
1 teaspoon dried oregano
6 large basil leaves, torn
Salt to taste
1/8 teaspoon red pepper flakes
Fresh baby spinach, I used two big handfuls
Parmesan cheese to garnish
DIRECTIONS
Coat dutch oven pot with non-stick spray. Place the first nine ingredients (everything but the spinach and parmesan) in the pot in the order listed, cover and bring to a boil over medium high heat,about ten minutes. Reduce heat to medium low and cook covered for another 8 minutes or until pasta is al dante. Stir about half way through.
Remove from heat and stir in the spinach until wilted and sprinkle with Parmesan cheese.
Serve warm.
Enjoy!
This recipe can be found at www.bellyfull.net
