One pot
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
This is one of those super simple “what’s in my pantry I need to use up” kind of recipes! Easy, one dish and can easily change up the ingredients…using cream of mushroom instead of chicken, using different cheeses, you decide. I have also seen a similar crockpot version. Add a salad and your dinner is done.
INGREDIENTS
1 can cream of chicken soup
1/2 cup of milk (I used 1%)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups dry stuffing mix
1 pound boneless skinless chicken breast
1/2 cup melted butter
DIRECTIONS
Preheat oven to 350 degrees. In a medium size mixing bowl mix together the milk and cream of chicken soup. Place the chicken in the bottom of your baking dish and pour the soup mixture over the top of the chicken making sure the chicken is coated. Layer the cheese over the top, sprinkle stuffing over the top of the cheese and pour the butter over the top of the stuffing. Bake for one hour or until chicken is cooked through and stuffing is golden brown. Serve warm.
Enjoy!
This week is going to be all about the side dishes!! The main dish always seems to be the star, but how about some delicious side dishes! When the holidays roll around my oven is in overtime baking and cooking. When I find a really good side dish that I can cook in my slow cooker… I am very happy! This corn dish is really easy and oh so tasty! The corn is a little rich with the cream cheese and a little sweet, perfect for a holiday dinner!
INGREDIENTS
4-5 cups of corn, fresh or frozen (I used frozen)
3 Tablespoons butter
1/4 cup milk
6 ounces cream cheese
2 teaspoons sugar
Salt to taste
Pepper to taste
DIRECTIONS
Combine all ingredients in a slow cooker and cook on low for 3-4 hours stirring occasionally.
Serve warm.
Enjoy!
This recipe comes from www.familyfavoriterecipes.com
Every now and then I will have a night I just don’t want to cook and when that happens this is the kind of recipe I make. Super simple, throw it all in a baking dish and call it done! But the big question is always, how does it taste? Although both Jim and I liked this the teenagers in my house that night LOVED IT and all of them went back for seconds! If hungry teenagers are happy I am too! It’s a win!
INGREDIENTS
1 (16 ounce) package uncooked rotini pasta
1 (25 ounce) jar of your favorite pasta sauce
3 cups of water
1 (14 ounce) package of fully cooked, mini meatballs (thawed)
1 cup sharp cheddar
1 cup Monterey Jack cheese
1 teaspoon fresh chopped basil
1 teaspoon dried oregano
DIRECTIONS
Preheat oven to 425 degrees. In a large baking dish combine uncooked pasta, pasta sauce, water and meatballs. Cover and bake for 30 minutes. Uncover and add your basil and oregano, stir well and bake uncovered for ten minutes. Remove from oven and serve warm.
Enjoy!
With all of the kids heading back to school this week I thought I would post this super simple, one pan, easiest dinner ever! Perfect for getting back into the busy school week schedule! I really enjoyed this dish and you can use sweet or spicy sausage and any vegetables your family likes.
INGREDIENTS
6 links Italian sausages, spicy
1 pint cherry tomatoes, halved
1 pound honey gold potatoes
2 bell peppers, sliced
1 red onion
1 Tablespoon olive oil
3 cloves garlic, roughly chopped
1 Tablespoon Italian seasoning
Salt
Pepper
DIRECTIONS
Preheat oven to 400 degrees. In a large baking dish toss tomatoes, potatoes, bell peppers,and red onion with olive oil and chopped garlic. Mix until well incorporated, add salt, pepper and Italian seasoning and mix well again.
Place the sausage links on top of the vegetables, cover with foil and bake for one hour. Uncover, stir vegetables and turn the sausages over. Continue to bake for 30 more minutes. Remove from oven and serve warm.
Enjoy!
This recipe was adapted from a recipe found on Pinterest .
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