It's finally Friday, time to get ready for the weekend. And let's face it: whether your two days off falls on Saturday and Sunday, or at another time during the week, don't we all look forward to it?
That said, here are six recipes to help you through the weekend, including Graceland Oatmeal Meatloaf and Skillet Spaghetti and Meatballs. Enjoy!
MACARONI AND CHEESE CARBONARA
This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”
Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings
To view this online, click here.
Ingredients
Kosher salt
1 pound elbow macaroni
8 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil
2 1/2 cups half-and-half
Freshly ground black pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
4 scallions, thinly sliced
1 cup panko bread crumbs
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
GRACELAND OATMEAL MEATLOAF
This comes from the infamous long-since-forgotten emailing list.
Serving Size : 10
2 Green peppers , diced
2 medium Onions, diced
2 large Eggs, lightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1 1/2 cups Hunt's ketchup
Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well-done.
SKILLET SPAGHETTI AND MEATBALLS
This is from Linda Larsen from The Spruce Eats. Linda wrote, “Skillet Spaghetti is a wonderful recipe that is very efficient. The spaghetti pasta cooks right in the sauce. That means you don't have to boil a big pot of water to cook the pasta. You'll love this simple five ingredient recipe and it will probably become a regular dish on your meal rotation.
“Be sure to stir this dish for Skillet Spaghetti frequently as the pasta begins to soften, separating the strands carefully with your spoon. The pasta tends to stick together as it cooks in the sauce. You don't want to bite into some undercooked spaghetti!
“You could use your own homemade meatballs or use precooked frozen meatballs to this easy recipe. As a bonus, the pasta has a wonderful flavor since it soaks up all the herbs and spices from the sauce.
“I sometimes like to start this recipe by cooking a chopped onion and some garlic in a bit of olive oil. Then add the pasta sauce and the water and continue with the recipe. In fact, you could add other vegetables too, such as shredded carrots or chopped zucchini, just to get some more nutrition into the dish.
“Serve this dish with some toasted garlic bread and a green salad tossed with mushrooms and cherry tomatoes. An Italian salad dressing would be perfect on the salad.”
Total Time: 40 mins; Prep Time: 10 mins; Cook: 30 mins; Yield: Serves 4
To view this online, click here.
Ingredients
1 (28-ounce) jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
1 (16-ounce) package spaghetti pasta, broken in half
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Gather the ingredients.
In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.
Add the meatballs, still frozen, and the spaghetti and stir well, making sure the spaghetti is all underneath the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water to make sure that all of the pasta is covered.
Bring to a boil again, cover the skillet, reduce the heat to low, and simmer for 20 to 25 minutes, stirring frequently. As the pasta cooks, you will need to stir more often to make sure that the spaghetti doesn't stick together and to make sure the sauce doesn't burn as it cooks. The moisture in the sauce is really depleted by the pasta, so be careful about this. You may add more water or tomato sauce if the mixture appears to be too dry.
Cook until spaghetti is al dente and meatballs are hot. Top with both kinds of cheese and serve immediately.
FRUITY COOKIES
From an old Weight Watchers' email. This begins, “If you're in a hurry, grab two of these, a piece of fruit and a small container of fat-free milk for a healthy, energy packed breakfast-to-go.”
POINTS® Value: 1; Servings: 12; Preparation Time: 15 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
1 cup white self-rising flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbsp unpacked brown sugar
6 pieces dried apricot halves, chopped
1/4 cup dried apple(s), chopped
3/4 oz raisins
1 tsp olive oil
2 large eggs, lightly beaten
1/4 cup fat-free skim milk
Ingredients
Preheat oven to 400°F (200°C). Coat a nonstick baking sheet with cooking spray. Sift dry ingredients into a bowl and stir in dried fruit. Stir in oil, eggs and milk until well-combined. Place tablespoons of mixture onto baking sheet and bake in oven for about 10 minutes.
POTATIES AU GRATIN
This recipe begins, “You say potatoes, we say we've got a great au gratin dish on our hands. Even the most novice cook can throw together this gourmet-tasting grub on the fly. It's got plenty of 'appeal'!”
Servings: for 12 people.
To view this online, click here.
Ingredients
32 ounces frozen hash browns
1 can (10.75 oz.) condensed cream of celery soup
1 can (10.75 oz.) condensed cream of celery soup
1 1/2 cups can condensed cream of potato soup
8 ounces container sour cream
1 1/2 cups shredded cheddar cheese
1 small finely chopped onion
1 green bell pepper, finely chopped
Directions
Preheat oven to 300 degrees. Grease a 9x13 inch baking pan. Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour mixture over the potatoes. Bake in the oven at 300 degrees for 60 minutes. Remove from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
Showing posts with label Skillet Spaghetti and Meatballs. Show all posts
Showing posts with label Skillet Spaghetti and Meatballs. Show all posts
Friday, January 17, 2020
Thursday, March 7, 2019
Pasta Party
I've loved pasta most of my life. What better way to celebrate pasta than with a Pasta Party? Today's offerings include Skillet Spaghetti and Meatballs and Mexican Lasagna. Enjoy!
NO-BOIL STUFFED SHELLS
This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”
Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells
Directions
Preheat the oven to 400 degrees F.
Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
MACARONI AND CHEESE CARBONARA
This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”
Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings
To view this online, click here.
Ingredients
Kosher salt
1 pound elbow macaroni
8 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil
2 1/2 cups half-and-half
Freshly ground black pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
4 scallions, thinly sliced
1 cup panko bread crumbs
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
SKILLET SPAGHETTI
This is from Linda Larsen from The Spruce Eats. Linda wrote, “Skillet Spaghetti is a wonderful recipe that is very efficient. The spaghetti pasta cooks right in the sauce. That means you don't have to boil a big pot of water to cook the pasta. You'll love this simple five ingredient recipe and it will probably become a regular dish on your meal rotation.
“Be sure to stir this dish for Skillet Spaghetti frequently as the pasta begins to soften, separating the strands carefully with your spoon. The pasta tends to stick together as it cooks in the sauce. You don't want to bite into some undercooked spaghetti!
“You could use your own homemade meatballs or use precooked frozen meatballs to this easy recipe. As a bonus, the pasta has a wonderful flavor since it soaks up all the herbs and spices from the sauce.
“I sometimes like to start this recipe by cooking a chopped onion and some garlic in a bit of olive oil. Then add the pasta sauce and the water and continue with the recipe. In fact, you could add other vegetables too, such as shredded carrots or chopped zucchini, just to get some more nutrition into the dish.
“Serve this dish with some toasted garlic bread and a green salad tossed with mushrooms and cherry tomatoes. An Italian salad dressing would be perfect on the salad.”
Total Time: 40 mins; Prep Time: 10 mins; Cook: 30 mins; Yield: Serves 4
To view this online, click here.
Ingredients
1 (28-ounce) jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
1 (16-ounce) package spaghetti pasta, broken in half
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Gather the ingredients.
In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.
Add the meatballs, still frozen, and the spaghetti and stir well, making sure the spaghetti is all underneath the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water to make sure that all of the pasta is covered.
Bring to a boil again, cover the skillet, reduce the heat to low, and simmer for 20 to 25 minutes, stirring frequently. As the pasta cooks, you will need to stir more often to make sure that the spaghetti doesn't stick together and to make sure the sauce doesn't burn as it cooks. The moisture in the sauce is really depleted by the pasta, so be careful about this. You may add more water or tomato sauce if the mixture appears to be too dry.
Cook until spaghetti is al dente and meatballs are hot. Top with both kinds of cheese and serve immediately.
POT LUCK PASTA SALAD (KID-FRIENDLY
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe begins, “This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.”
POINTS® Value: 3; Servings: 12; Preparation Time: 30 minutes; Cooking Time: 15 minutes; Level of Difficulty: Easy
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, wheel shaped (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic cloves, minced
2 1/2 oz olives, canned, sliced, black (about 10 medium black olives)
1 medium green peppers, chopped (about 1 cup)
1 medium sweet red peppers, chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
Directions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.
BAKED SPAGHETTI
This is from the Food Network, and begins, “This mash-up of lasagna and spaghetti with meat sauce makes for a warming one-pan dinner. (And if you start with leftover cooked noodles and meat sauce, you're set for a super-fast weeknight meal.) Assemble the casserole ahead of time and bake when you're ready to serve.”
Prep Time: 10 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 55 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baked-spaghetti-3361814.
Ingredients
Kosher salt
1 1/2 pounds ground beef chuck
Freshly ground black pepper
1 large onion, diced (about 2 cups)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
4 cloves garlic, finely chopped
One 28-ounce can crushed tomatoes
One 14.5-ounce can diced tomatoes
2 teaspoons sugar
1/4 teaspoon dried oregano
8 ounces thin spaghetti
8 ounces sharp Cheddar, grated (about 2 cups)
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Directions
Bring a large pot of salted water to a boil.
Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.
MEXICAN LASAGNA
This is from tbsp. (Tablespoon.com), and begins, “A delicious twist on lasagna!”
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Servings: 10
To view this online, click here.
Ingredients
6-8 large tortillas
1 lb ground beef
1 packet Old El Paso™ taco seasoning mix
1/3 medium onion, diced
1 can (19 oz) Old El Paso™ mild red enchilada sauce
1 can (16 oz) Old El Paso™ refried beans, any type
1 1/2 cup cheddar or mexican blend cheese
3 small or medium tomatoes, diced
Cilantro, as desired
Black olives, as desired
Sour cream, for topping
Shredded lettuce, for topping
Directions
Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.
Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).
Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.
Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.
NO-BOIL STUFFED SHELLS
This comes from the Food Network, and begins, “No more wrangling slippery shells. This recipe lets you skip the step of boiling your pasta before stuffing it with cheese. Just fill the shells straight out of the box (it's much easier!) and let the sauce turn them plump and tender in the oven.”
Level: Easy; Total: 1 hr 30 min; Active: 20 min; Yield: 8 servings
To view this online, click here.
Ingredients
2 cloves garlic, minced
1 large egg
1 pound ricotta
1/2 cup grated Parmesan
One 8-ounce bag part-skim shredded mozzarella (about 2 cups)
3 tablespoons fresh parsley, minced
Kosher salt and freshly ground black pepper
One 24-ounce jar marinara sauce
One 12-ounce box jumbo pasta shells
Directions
Preheat the oven to 400 degrees F.
Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine. Transfer the mixture to a resealable plastic bag and snip a 1/4-inch hole in the corner.
Spread 1/2 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Pipe the ricotta mixture into the shells and arrange them opening-side up in the baking dish. Cover with the remaining sauce and 1 1/2 cups water.
Cover the baking dish with foil and bake for 1 hour. Remove the foil, top with the remaining 1 1/2 cups mozzarella and bake until almost all the liquid has evaporated and the cheese is browned, about 10 minutes more. Let cool 10 minutes. Top with the remaining parsley before serving.
MACARONI AND CHEESE CARBONARA
This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”
Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings
To view this online, click here.
Ingredients
Kosher salt
1 pound elbow macaroni
8 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil
2 1/2 cups half-and-half
Freshly ground black pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
4 scallions, thinly sliced
1 cup panko bread crumbs
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
SKILLET SPAGHETTI
This is from Linda Larsen from The Spruce Eats. Linda wrote, “Skillet Spaghetti is a wonderful recipe that is very efficient. The spaghetti pasta cooks right in the sauce. That means you don't have to boil a big pot of water to cook the pasta. You'll love this simple five ingredient recipe and it will probably become a regular dish on your meal rotation.
“Be sure to stir this dish for Skillet Spaghetti frequently as the pasta begins to soften, separating the strands carefully with your spoon. The pasta tends to stick together as it cooks in the sauce. You don't want to bite into some undercooked spaghetti!
“You could use your own homemade meatballs or use precooked frozen meatballs to this easy recipe. As a bonus, the pasta has a wonderful flavor since it soaks up all the herbs and spices from the sauce.
“I sometimes like to start this recipe by cooking a chopped onion and some garlic in a bit of olive oil. Then add the pasta sauce and the water and continue with the recipe. In fact, you could add other vegetables too, such as shredded carrots or chopped zucchini, just to get some more nutrition into the dish.
“Serve this dish with some toasted garlic bread and a green salad tossed with mushrooms and cherry tomatoes. An Italian salad dressing would be perfect on the salad.”
Total Time: 40 mins; Prep Time: 10 mins; Cook: 30 mins; Yield: Serves 4
To view this online, click here.
Ingredients
1 (28-ounce) jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
1 (16-ounce) package spaghetti pasta, broken in half
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Gather the ingredients.
In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.
Add the meatballs, still frozen, and the spaghetti and stir well, making sure the spaghetti is all underneath the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water to make sure that all of the pasta is covered.
Bring to a boil again, cover the skillet, reduce the heat to low, and simmer for 20 to 25 minutes, stirring frequently. As the pasta cooks, you will need to stir more often to make sure that the spaghetti doesn't stick together and to make sure the sauce doesn't burn as it cooks. The moisture in the sauce is really depleted by the pasta, so be careful about this. You may add more water or tomato sauce if the mixture appears to be too dry.
Cook until spaghetti is al dente and meatballs are hot. Top with both kinds of cheese and serve immediately.
POT LUCK PASTA SALAD (KID-FRIENDLY
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This recipe begins, “This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.”
POINTS® Value: 3; Servings: 12; Preparation Time: 30 minutes; Cooking Time: 15 minutes; Level of Difficulty: Easy
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, wheel shaped (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic cloves, minced
2 1/2 oz olives, canned, sliced, black (about 10 medium black olives)
1 medium green peppers, chopped (about 1 cup)
1 medium sweet red peppers, chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
Directions
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.
BAKED SPAGHETTI
This is from the Food Network, and begins, “This mash-up of lasagna and spaghetti with meat sauce makes for a warming one-pan dinner. (And if you start with leftover cooked noodles and meat sauce, you're set for a super-fast weeknight meal.) Assemble the casserole ahead of time and bake when you're ready to serve.”
Prep Time: 10 minutes; Inactive Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 55 minutes; Level: Intermediate; Yield: 6 servings
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/baked-spaghetti-3361814.
Ingredients
Kosher salt
1 1/2 pounds ground beef chuck
Freshly ground black pepper
1 large onion, diced (about 2 cups)
1 red bell pepper, stemmed, seeded and diced (about 1 cup)
4 cloves garlic, finely chopped
One 28-ounce can crushed tomatoes
One 14.5-ounce can diced tomatoes
2 teaspoons sugar
1/4 teaspoon dried oregano
8 ounces thin spaghetti
8 ounces sharp Cheddar, grated (about 2 cups)
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Directions
Bring a large pot of salted water to a boil.
Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares.
MEXICAN LASAGNA
This is from tbsp. (Tablespoon.com), and begins, “A delicious twist on lasagna!”
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Servings: 10
To view this online, click here.
Ingredients
6-8 large tortillas
1 lb ground beef
1 packet Old El Paso™ taco seasoning mix
1/3 medium onion, diced
1 can (19 oz) Old El Paso™ mild red enchilada sauce
1 can (16 oz) Old El Paso™ refried beans, any type
1 1/2 cup cheddar or mexican blend cheese
3 small or medium tomatoes, diced
Cilantro, as desired
Black olives, as desired
Sour cream, for topping
Shredded lettuce, for topping
Directions
Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.
Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).
Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.
Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.
Monday, February 25, 2019
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Graceland Oatmeal Meatloaf and Easy-to-Tackle Jambalaya. Enjoy!
RAINBOW VEGETABLE SOUP
This comes from VeryWellFit, and begins, “We've all heard nutritionists say, "eat the rainbow," and this soup is a great way to do just that. In fact, that's what makes rainbow soup unique—while it is generally challenging to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. Rainbow vegetable soup has vegetables from all the color groups, so it is filled with lots of antioxidants and other nutrients for your family.
“Despite the unusual seasoning combination of sweet paprika, turmeric, cinnamon, and hot sauce, this vegetable soup is one that people tend to love. You can put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chickpeas if your diet allows. If you have any fresh herbs around, feel free to throw them in as well.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 9 (1 cup each).
You can view this online at https://www.verywellfit.com/rainbow-soup-2242419.
Ingredients
2 tablespoons olive oil
1 medium onion (chopped)
2 large stalks celery (chopped)
4 cloves garlic (pressed)
1 medium red bell pepper (chopped)
1 cup carrot (chopped or chopped pumpkin if available)
1 heaping tablespoon sweet paprika
3 teaspoons turmeric
1/2 teaspoon cinnamon
1 bay leaf
1 tablespoon hot sauce
1 (15-ounce) can tomatoes (chopped)
5 cups vegetable stock
10 ounces green beans (frozen or fresh)
1 large leaf chard (cut into thin strips, or spinach or kale)
Directions
In a large soup pot, simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked. (If using cooked cubed meat such as chicken or turkey, add at this time.) Adjust seasonings with salt and pepper as needed.
Serving Suggestions
As the main course this soup is perfect, but be sure that you add other items for adults to eat so that they won't be underfed. A nice starter salad with a vinaigrette dressing is appetizing before the soup. You might also try adding meat to the soup as an option for those who are not vegetarian. Or grill up some chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.
GRACELAND OATMEAL MEATLOAF
This comes from the infamous long-since-forgotten emailing list.
Serving Size : 10
2 Green peppers , diced
2 medium Onions, diced
2 large Eggs, lightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1 1/2 cups Hunt's ketchup
Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well-done.
SKILLET SPAGHETTI
This is from Linda Larsen from The Spruce Eats. Linda wrote, “Skillet Spaghetti is a wonderful recipe that is very efficient. The spaghetti pasta cooks right in the sauce. That means you don't have to boil a big pot of water to cook the pasta. You'll love this simple five ingredient recipe and it will probably become a regular dish on your meal rotation.
“Be sure to stir this dish for Skillet Spaghetti frequently as the pasta begins to soften, separating the strands carefully with your spoon. The pasta tends to stick together as it cooks in the sauce. You don't want to bite into some undercooked spaghetti!
“You could use your own homemade meatballs or use precooked frozen meatballs to this easy recipe. As a bonus, the pasta has a wonderful flavor since it soaks up all the herbs and spices from the sauce.
“I sometimes like to start this recipe by cooking a chopped onion and some garlic in a bit of olive oil. Then add the pasta sauce and the water and continue with the recipe. In fact, you could add other vegetables too, such as shredded carrots or chopped zucchini, just to get some more nutrition into the dish.
“Serve this dish with some toasted garlic bread and a green salad tossed with mushrooms and cherry tomatoes. An Italian salad dressing would be perfect on the salad.”
Total Time: 40 mins; Prep Time: 10 mins; Cook: 30 mins; Yield: Serves 4
To view this online, click here.
Ingredients
1 (28-ounce) jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
1 (16-ounce) package spaghetti pasta, broken in half
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Gather the ingredients.
In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.
Add the meatballs, still frozen, and the spaghetti and stir well, making sure the spaghetti is all underneath the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water to make sure that all of the pasta is covered.
Bring to a boil again, cover the skillet, reduce the heat to low, and simmer for 20 to 25 minutes, stirring frequently. As the pasta cooks, you will need to stir more often to make sure that the spaghetti doesn't stick together and to make sure the sauce doesn't burn as it cooks. The moisture in the sauce is really depleted by the pasta, so be careful about this. You may add more water or tomato sauce if the mixture appears to be too dry.
Cook until spaghetti is al dente and meatballs are hot. Top with both kinds of cheese and serve immediately.
POTATIES AU GRATIN
This recipe begins, “You say potatoes, we say we've got a great au gratin dish on our hands. Even the most novice cook can throw together this gourmet-tasting grub on the fly. It's got plenty of 'appeal'!”
Servings: for 12 people.
To view this online, click here.
Ingredients
32 ounces frozen hash browns
1 can (10.75 oz.) condensed cream of celery soup
1 can (10.75 oz.) condensed cream of celery soup
1 1/2 cups can condensed cream of potato soup
8 ounces container sour cream
1 1/2 cups shredded cheddar cheese
1 small finely chopped onion
1 green bell pepper, finely chopped
Directions
Preheat oven to 300 degrees. Grease a 9x13 inch baking pan. Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour mixture over the potatoes. Bake in the oven at 300 degrees for 60 minutes. Remove from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
EASY-TO-TACKLE JAMBALAYA
This is from the infamous long-since-forgotten emailing list, and begins, “Make this tasty rice dish anytime you gather a crowd. For zing, use spicy sausage and a little more cayenne pepper. This is a great dish for Super Bowl.”
Recipe Cookbook America's Favorite Food Associations; Prep Time: 25 minutes; Cooking Time: 45 minutes to 1 hour
Serves: 8 to 10
Ingredients
1 1/2 pounds smoked pork sausage, cut into 1/4-inch-thick slices
1 1/2 pounds Boneless skinless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium onions, chopped
2 cups chopped celery
2 medium green bell peppers, chopped
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
6 cups chicken broth
4 cups long grain white rice
1/2 teaspoon paprika
Directions
Preheat the oven to 375 degrees F.
Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat leaving 1 tablespoon.
Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil.
Place covered pot in the oven and bake at 375 degrees for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.
STRAWBERRY FROSTY
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This begins, “Our Strawberry Frosty is much less fattening than typical fast-food shakes — and it's just as creamy!”
POINTS® Value: 3; Servings: 2; Preparation Time: 5 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
1 cup fat-free vanilla frozen yogurt
1 cup unsweetened frozen strawberries
1/2 cup fat-free skim milk
1 tsp vanilla extract
1 Tbsp strawberry jam
Directions
Combine ingredients in a blender; blend until thick and frothy. Yields about 1 cup per serving.
RAINBOW VEGETABLE SOUP
This comes from VeryWellFit, and begins, “We've all heard nutritionists say, "eat the rainbow," and this soup is a great way to do just that. In fact, that's what makes rainbow soup unique—while it is generally challenging to eat all of the colors of fruits and vegetables at one meal, rainbow soup makes it possible. Rainbow vegetable soup has vegetables from all the color groups, so it is filled with lots of antioxidants and other nutrients for your family.
“Despite the unusual seasoning combination of sweet paprika, turmeric, cinnamon, and hot sauce, this vegetable soup is one that people tend to love. You can put leftover turkey or chicken in it, but it can stand on its own without meat. It is also good with beans or chickpeas if your diet allows. If you have any fresh herbs around, feel free to throw them in as well.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 9 (1 cup each).
You can view this online at https://www.verywellfit.com/rainbow-soup-2242419.
Ingredients
2 tablespoons olive oil
1 medium onion (chopped)
2 large stalks celery (chopped)
4 cloves garlic (pressed)
1 medium red bell pepper (chopped)
1 cup carrot (chopped or chopped pumpkin if available)
1 heaping tablespoon sweet paprika
3 teaspoons turmeric
1/2 teaspoon cinnamon
1 bay leaf
1 tablespoon hot sauce
1 (15-ounce) can tomatoes (chopped)
5 cups vegetable stock
10 ounces green beans (frozen or fresh)
1 large leaf chard (cut into thin strips, or spinach or kale)
Directions
In a large soup pot, simmer oil, onion, and celery. Cook over low heat for 5 to 10 minutes to develop more sweetness in the onion.
Add garlic and cook for 1 to 2 minutes. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 minutes and add the spices. Stir and cook until fragrant—another minute or so.
Add tomatoes and stock, and simmer for 15 minutes. Add beans and chard and simmer for another 5 minutes or until the beans are cooked. (If using cooked cubed meat such as chicken or turkey, add at this time.) Adjust seasonings with salt and pepper as needed.
Serving Suggestions
As the main course this soup is perfect, but be sure that you add other items for adults to eat so that they won't be underfed. A nice starter salad with a vinaigrette dressing is appetizing before the soup. You might also try adding meat to the soup as an option for those who are not vegetarian. Or grill up some chicken, fish, beef or sausage kabobs and place them on separate plates for those who are interested in making the meal a little more hearty.
GRACELAND OATMEAL MEATLOAF
This comes from the infamous long-since-forgotten emailing list.
Serving Size : 10
2 Green peppers , diced
2 medium Onions, diced
2 large Eggs, lightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1 1/2 cups Hunt's ketchup
Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well-done.
SKILLET SPAGHETTI
This is from Linda Larsen from The Spruce Eats. Linda wrote, “Skillet Spaghetti is a wonderful recipe that is very efficient. The spaghetti pasta cooks right in the sauce. That means you don't have to boil a big pot of water to cook the pasta. You'll love this simple five ingredient recipe and it will probably become a regular dish on your meal rotation.
“Be sure to stir this dish for Skillet Spaghetti frequently as the pasta begins to soften, separating the strands carefully with your spoon. The pasta tends to stick together as it cooks in the sauce. You don't want to bite into some undercooked spaghetti!
“You could use your own homemade meatballs or use precooked frozen meatballs to this easy recipe. As a bonus, the pasta has a wonderful flavor since it soaks up all the herbs and spices from the sauce.
“I sometimes like to start this recipe by cooking a chopped onion and some garlic in a bit of olive oil. Then add the pasta sauce and the water and continue with the recipe. In fact, you could add other vegetables too, such as shredded carrots or chopped zucchini, just to get some more nutrition into the dish.
“Serve this dish with some toasted garlic bread and a green salad tossed with mushrooms and cherry tomatoes. An Italian salad dressing would be perfect on the salad.”
Total Time: 40 mins; Prep Time: 10 mins; Cook: 30 mins; Yield: Serves 4
To view this online, click here.
Ingredients
1 (28-ounce) jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
1 (16-ounce) package spaghetti pasta, broken in half
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Gather the ingredients.
In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.
Add the meatballs, still frozen, and the spaghetti and stir well, making sure the spaghetti is all underneath the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water to make sure that all of the pasta is covered.
Bring to a boil again, cover the skillet, reduce the heat to low, and simmer for 20 to 25 minutes, stirring frequently. As the pasta cooks, you will need to stir more often to make sure that the spaghetti doesn't stick together and to make sure the sauce doesn't burn as it cooks. The moisture in the sauce is really depleted by the pasta, so be careful about this. You may add more water or tomato sauce if the mixture appears to be too dry.
Cook until spaghetti is al dente and meatballs are hot. Top with both kinds of cheese and serve immediately.
POTATIES AU GRATIN
This recipe begins, “You say potatoes, we say we've got a great au gratin dish on our hands. Even the most novice cook can throw together this gourmet-tasting grub on the fly. It's got plenty of 'appeal'!”
Servings: for 12 people.
To view this online, click here.
Ingredients
32 ounces frozen hash browns
1 can (10.75 oz.) condensed cream of celery soup
1 can (10.75 oz.) condensed cream of celery soup
1 1/2 cups can condensed cream of potato soup
8 ounces container sour cream
1 1/2 cups shredded cheddar cheese
1 small finely chopped onion
1 green bell pepper, finely chopped
Directions
Preheat oven to 300 degrees. Grease a 9x13 inch baking pan. Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour mixture over the potatoes. Bake in the oven at 300 degrees for 60 minutes. Remove from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
EASY-TO-TACKLE JAMBALAYA
This is from the infamous long-since-forgotten emailing list, and begins, “Make this tasty rice dish anytime you gather a crowd. For zing, use spicy sausage and a little more cayenne pepper. This is a great dish for Super Bowl.”
Recipe Cookbook America's Favorite Food Associations; Prep Time: 25 minutes; Cooking Time: 45 minutes to 1 hour
Serves: 8 to 10
Ingredients
1 1/2 pounds smoked pork sausage, cut into 1/4-inch-thick slices
1 1/2 pounds Boneless skinless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium onions, chopped
2 cups chopped celery
2 medium green bell peppers, chopped
3 cloves garlic, minced
1/2 teaspoon cayenne pepper
6 cups chicken broth
4 cups long grain white rice
1/2 teaspoon paprika
Directions
Preheat the oven to 375 degrees F.
Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.
Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat leaving 1 tablespoon.
Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil.
Place covered pot in the oven and bake at 375 degrees for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.
STRAWBERRY FROSTY
This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.
This begins, “Our Strawberry Frosty is much less fattening than typical fast-food shakes — and it's just as creamy!”
POINTS® Value: 3; Servings: 2; Preparation Time: 5 min; Cooking Time: 0 min; Level of Difficulty: Easy
Ingredients
1 cup fat-free vanilla frozen yogurt
1 cup unsweetened frozen strawberries
1/2 cup fat-free skim milk
1 tsp vanilla extract
1 Tbsp strawberry jam
Directions
Combine ingredients in a blender; blend until thick and frothy. Yields about 1 cup per serving.
Friday, February 15, 2019
Friday Recipes
It's finally Friday, time to get ready for the weekend. And let's face it: whether your two days off falls on Saturday and Sunday, or at another time during the week, don't we all look forward to it?
That said, here are six recipes to help you through the weekend, including Graceland Oatmeal Meatloaf and Skillet Spaghetti and Meatballs. Enjoy!
MACARONI AND CHEESE CARBONARA
This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”
Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings
To view this online, click here.
Ingredients
Kosher salt
1 pound elbow macaroni
8 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil
2 1/2 cups half-and-half
Freshly ground black pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
4 scallions, thinly sliced
1 cup panko bread crumbs
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
GRACELAND OATMEAL MEATLOAF
This comes from the infamous long-since-forgotten emailing list.
Serving Size : 10
2 Green peppers , diced
2 medium Onions, diced
2 large Eggs, lightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1 1/2 cups Hunt's ketchup
Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well-done.
SKILLET SPAGHETTI
This is from Linda Larsen from The Spruce Eats. Linda wrote, “Skillet Spaghetti is a wonderful recipe that is very efficient. The spaghetti pasta cooks right in the sauce. That means you don't have to boil a big pot of water to cook the pasta. You'll love this simple five ingredient recipe and it will probably become a regular dish on your meal rotation.
“Be sure to stir this dish for Skillet Spaghetti frequently as the pasta begins to soften, separating the strands carefully with your spoon. The pasta tends to stick together as it cooks in the sauce. You don't want to bite into some undercooked spaghetti!
“You could use your own homemade meatballs or use precooked frozen meatballs to this easy recipe. As a bonus, the pasta has a wonderful flavor since it soaks up all the herbs and spices from the sauce.
“I sometimes like to start this recipe by cooking a chopped onion and some garlic in a bit of olive oil. Then add the pasta sauce and the water and continue with the recipe. In fact, you could add other vegetables too, such as shredded carrots or chopped zucchini, just to get some more nutrition into the dish.
“Serve this dish with some toasted garlic bread and a green salad tossed with mushrooms and cherry tomatoes. An Italian salad dressing would be perfect on the salad.”
Total Time: 40 mins; Prep Time: 10 mins; Cook: 30 mins; Yield: Serves 4
To view this online, click here.
Ingredients
1 (28-ounce) jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
1 (16-ounce) package spaghetti pasta, broken in half
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Gather the ingredients.
In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.
Add the meatballs, still frozen, and the spaghetti and stir well, making sure the spaghetti is all underneath the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water to make sure that all of the pasta is covered.
Bring to a boil again, cover the skillet, reduce the heat to low, and simmer for 20 to 25 minutes, stirring frequently. As the pasta cooks, you will need to stir more often to make sure that the spaghetti doesn't stick together and to make sure the sauce doesn't burn as it cooks. The moisture in the sauce is really depleted by the pasta, so be careful about this. You may add more water or tomato sauce if the mixture appears to be too dry.
Cook until spaghetti is al dente and meatballs are hot. Top with both kinds of cheese and serve immediately.
FRUITY COOKIES
From an old Weight Watchers' email. This begins, “If you're in a hurry, grab two of these, a piece of fruit and a small container of fat-free milk for a healthy, energy packed breakfast-to-go.”
POINTS® Value: 1; Servings: 12; Preparation Time: 15 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
1 cup white self-rising flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbsp unpacked brown sugar
6 pieces dried apricot halves, chopped
1/4 cup dried apple(s), chopped
3/4 oz raisins
1 tsp olive oil
2 large eggs, lightly beaten
1/4 cup fat-free skim milk
Ingredients
Preheat oven to 400°F (200°C). Coat a nonstick baking sheet with cooking spray. Sift dry ingredients into a bowl and stir in dried fruit. Stir in oil, eggs and milk until well-combined. Place tablespoons of mixture onto baking sheet and bake in oven for about 10 minutes.
POTATIES AU GRATIN
This recipe begins, “You say potatoes, we say we've got a great au gratin dish on our hands. Even the most novice cook can throw together this gourmet-tasting grub on the fly. It's got plenty of 'appeal'!”
Servings: for 12 people.
To view this online, click here.
Ingredients
32 ounces frozen hash browns
1 can (10.75 oz.) condensed cream of celery soup
1 can (10.75 oz.) condensed cream of celery soup
1 1/2 cups can condensed cream of potato soup
8 ounces container sour cream
1 1/2 cups shredded cheddar cheese
1 small finely chopped onion
1 green bell pepper, finely chopped
Directions
Preheat oven to 300 degrees. Grease a 9x13 inch baking pan. Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour mixture over the potatoes. Bake in the oven at 300 degrees for 60 minutes. Remove from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
That said, here are six recipes to help you through the weekend, including Graceland Oatmeal Meatloaf and Skillet Spaghetti and Meatballs. Enjoy!
MACARONI AND CHEESE CARBONARA
This comes from the Food Network kitchen, and begins, “The best parts of the traditional Italian dish Spaghetti Carbonara are found in this baked mac and cheese: richness from the bacon, creaminess from grated cheese and spice from the black pepper.”
Level: Easy; Prep Time: 10 minutes; Inactive Time: 10 minutes; Cook Time: 45 minutes; Total Time: 1 hour 5 minutes; Yield: 8 to 12 servings
To view this online, click here.
Ingredients
Kosher salt
1 pound elbow macaroni
8 slices bacon, cut into 1/2-inch pieces
Extra-virgin olive oil
2 1/2 cups half-and-half
Freshly ground black pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
4 scallions, thinly sliced
1 cup panko bread crumbs
Directions
Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Cook the bacon in a large saucepan over medium heat until it is crispy and most of the fat has been rendered, about 15 minutes. Transfer the bacon to a paper-towel-lined plate. Pour the fat into a small heat-safe measuring cup. Add enough olive oil to total 1/4 cup of fat. Reserve.
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and 2 teaspoons pepper and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Gently fold in the bacon and 3/4 of the sliced scallions. Pour into a 13-by-9-inch baking dish.
Toss the bread crumbs with the reserved bacon-fat mixture and a pinch of salt in a medium bowl. Sprinkle the mixture evenly over the top of the macaroni and cheese and bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Garnish with the remaining scallions and serve.
VEGAN THAI CURRY VEGETABLES
This comes from Elaine Louie in The New York Times cooking e-newsletter. The recipe begins, “Drew Spangler Faulkner, a cooking teacher at L’Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.”
Yield: 4 servings; Time:1 hour
This was featured in “The Temporary Vegetarian: Vegan Thai Curry Vegetables” and can be viewed online here.
Ingredients
One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade
Preparation
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
GRACELAND OATMEAL MEATLOAF
This comes from the infamous long-since-forgotten emailing list.
Serving Size : 10
2 Green peppers , diced
2 medium Onions, diced
2 large Eggs, lightly beaten
2 pounds Ground chuck
1 pound Bulk sausage meat
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 cup Rolled oats
1 1/2 cups Hunt's ketchup
Preheat the oven to 375'F. Combine all the ingredients except 1/2 cup of the ketchup in a large mixing bowl. Mix well and shape into a nice, even loaf. Place the loaf in a shallow baking dish and top with the remaining ketchup. Bake for 90 minutes or until well-done.
SKILLET SPAGHETTI
This is from Linda Larsen from The Spruce Eats. Linda wrote, “Skillet Spaghetti is a wonderful recipe that is very efficient. The spaghetti pasta cooks right in the sauce. That means you don't have to boil a big pot of water to cook the pasta. You'll love this simple five ingredient recipe and it will probably become a regular dish on your meal rotation.
“Be sure to stir this dish for Skillet Spaghetti frequently as the pasta begins to soften, separating the strands carefully with your spoon. The pasta tends to stick together as it cooks in the sauce. You don't want to bite into some undercooked spaghetti!
“You could use your own homemade meatballs or use precooked frozen meatballs to this easy recipe. As a bonus, the pasta has a wonderful flavor since it soaks up all the herbs and spices from the sauce.
“I sometimes like to start this recipe by cooking a chopped onion and some garlic in a bit of olive oil. Then add the pasta sauce and the water and continue with the recipe. In fact, you could add other vegetables too, such as shredded carrots or chopped zucchini, just to get some more nutrition into the dish.
“Serve this dish with some toasted garlic bread and a green salad tossed with mushrooms and cherry tomatoes. An Italian salad dressing would be perfect on the salad.”
Total Time: 40 mins; Prep Time: 10 mins; Cook: 30 mins; Yield: Serves 4
To view this online, click here.
Ingredients
1 (28-ounce) jar pasta sauce
1-1/2 cups water
24 frozen precooked meatballs
1 (16-ounce) package spaghetti pasta, broken in half
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Gather the ingredients.
In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat.
Add the meatballs, still frozen, and the spaghetti and stir well, making sure the spaghetti is all underneath the sauce, completely covered in it. If necessary, you can add another 1/4 to 1/2 cup of water to make sure that all of the pasta is covered.
Bring to a boil again, cover the skillet, reduce the heat to low, and simmer for 20 to 25 minutes, stirring frequently. As the pasta cooks, you will need to stir more often to make sure that the spaghetti doesn't stick together and to make sure the sauce doesn't burn as it cooks. The moisture in the sauce is really depleted by the pasta, so be careful about this. You may add more water or tomato sauce if the mixture appears to be too dry.
Cook until spaghetti is al dente and meatballs are hot. Top with both kinds of cheese and serve immediately.
FRUITY COOKIES
From an old Weight Watchers' email. This begins, “If you're in a hurry, grab two of these, a piece of fruit and a small container of fat-free milk for a healthy, energy packed breakfast-to-go.”
POINTS® Value: 1; Servings: 12; Preparation Time: 15 min; Cooking Time: 10 min; Level of Difficulty: Easy
Ingredients
1 cup white self-rising flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbsp unpacked brown sugar
6 pieces dried apricot halves, chopped
1/4 cup dried apple(s), chopped
3/4 oz raisins
1 tsp olive oil
2 large eggs, lightly beaten
1/4 cup fat-free skim milk
Ingredients
Preheat oven to 400°F (200°C). Coat a nonstick baking sheet with cooking spray. Sift dry ingredients into a bowl and stir in dried fruit. Stir in oil, eggs and milk until well-combined. Place tablespoons of mixture onto baking sheet and bake in oven for about 10 minutes.
POTATIES AU GRATIN
This recipe begins, “You say potatoes, we say we've got a great au gratin dish on our hands. Even the most novice cook can throw together this gourmet-tasting grub on the fly. It's got plenty of 'appeal'!”
Servings: for 12 people.
To view this online, click here.
Ingredients
32 ounces frozen hash browns
1 can (10.75 oz.) condensed cream of celery soup
1 can (10.75 oz.) condensed cream of celery soup
1 1/2 cups can condensed cream of potato soup
8 ounces container sour cream
1 1/2 cups shredded cheddar cheese
1 small finely chopped onion
1 green bell pepper, finely chopped
Directions
Preheat oven to 300 degrees. Grease a 9x13 inch baking pan. Spread frozen hash browns into the bottom of the prepared pan. Mix together potato soup, celery soup, onion, green bell pepper and sour cream; pour mixture over the potatoes. Bake in the oven at 300 degrees for 60 minutes. Remove from the oven, sprinkle with cheese, and bake another 30 minutes or until the cheese melts.
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