Baked Spaghetti

This is the first recipe I think that I can ever claim as my own.  It’s so simple but it was so good that I don’t think I’ll ever make regular spaghetti again!  The best part is the cheese layer in the middle – makes it so yummy.  Enjoy!

Ingredients:

-2 (14.5 oz) cans diced tomatoes with oregano and basil, with juice

-12 oz spaghetti (I use angel hair), cooked and drained

-1 pound ground beef, browned and drained

-2 cups (8 oz) shredded cheddar cheese

Directions:

1.  Preheat oven to 350 degrees.  Spray a 13x9 baking dish.  Cook spaghetti per directions on box.  Cook beef until no longer pink; drain.  Add tomatoes and sprinkles of salt, pepper, oregano, onion and garlic powder (to taste).  Heat through.

2.  Place half of the cooked spaghetti in baking dish.  Top with half of beef mixture and half of cheese.  Repeat layers.

3.  Bake, uncovered, at 350 for 15-25 minutes or until cheese is melted and lightly browned.

Admittedly, it’s not the best picture but it tastes SO good!

Zucchini Chips

Sorry for the long absence.  It’s been a little crazy around here plus we were able to get away for a quick vacation.  Hope everyone is doing well and ready for a nice weekend!

I’m always looking for an interesting way to incorporate vegetables into our meals.  With a husband less-than-fond of veggies and a suddenly picky toddler (who was always a good eater before), the challenge is on.  I saw this tip in Family Circle Magazine and gave it a try.  It was a HUGE hit.  Add a little Ranch dressing for dipping and you are in business!

Ingredients:

-Zucchini – I used 1 medium-sized and it filled an entire tray for baking

-Milk

-Italian-seasoned Panko or bread crumbs

Directions:

1.  Slice zucchini very thinly.  The thinner, the better.  Use a mandolin if you have it.

2.  Dredge zucchini slices in milk and then cover in bread crumbs.

3.  You can either bake these in a 375 degree oven for 30 minutes or until golden or put under the broiler under golden.  Keep an eye on them – when you slice them thinly they can quickly go from golden to burnt!

California Cheeseburger Pie

Anything with melted Velveeta in it is aces in my book!  This looked yummy so we thought we’d try it.  Again, no points for health on this one but it sure was yummy!  The ingredients don’t sound like they go together but it really combines for a yummy treat.  Recipe from Pillsbury.

Ingredients:

-1 box refrigerated pie crusts, softened as directed on box

-1.5 lb ground beef

-2 large onions, chopped (I just used one)

-12 oz Velveeta, cubed

-1/2 cup Thousand Island dressing

-2 tsp yellow mustard

-16 round dill pickle chips or 8 oblong dill pickle slices

-1/4 tsp sesame seed (optional)

Directions:

1.  Heat oven to 375 degrees.  Make pie crusts as directed on box for Two-Curst Pie using 9” pie plate.

2.  In skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef in thoroughly cooked; drain.

3.  Stir in cheese, dressing and the mustard.  Reduce heat to low; cook 2 to 3 minutes, stirring constantly, until cheese is melted.  Spoon beef mixture into crust-lined pie plate.  Arrange pickle chips over beef mixture.

4.  Top with second crust; seal edge and flute.  Sprinkle with sesame seed.  Cut slits in several places in top crust.  Cover crust edge with 2-3” wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking (I didn’t need it).

5.  Bake 30 to 40 minutes or until crust is golden brown.  Let stand 10 minutes before serving.

Sorry I didn’t get a better picture, but we were running late with dinner and had to get started while the baby was sleeping!

Southwest Chicken Flat Pie

This is a variation on a million different recipes that I’ve tried before.  I like the pie crust – makes it a little different and was fun for my toddler.  She thought it looked neat and therefore ate it all up!  Also great because it’s most of the things that I always have on hand.  Recipe from Pillsbury.

Ingredients:

-1 refrigerated pie crust, softened as directed on box

-2 cups shredded cooked chicken

-1/2 cup salsa

-2 medium green onions, chopped (optional)

-1 Tbsp ground cumin

-1/2 tsp chili powder

-1/2 tsp paprika (smoked if you have it)

-1/2 tsp salt

-1/2 tsp pepper

-1/2 cup canned black beans, drained, rinsed

-1 cup shredded Cheddar cheese

-1 egg, beaten (can use or not – up to you)

Directions:

1.  Heat oven to 425 degrees.  Unroll pie crust on ungreased cookie sheet.

2.  In large bowl, toss chicken, salsa, green onions, cumin, chili powder, paprika, salt and pepper.  Spoon chicken mixture onto center of crust, spreading to within 1/5 inches of edge.  Top chicken mixture with beans and cheese.

3.  Fold crust edge over filling to make 1/5 inches border, pleating crust as necessary.  Brush crust edge with beaten egg.

4.  Bake 20 to 25 minutes or until crust is golden brown.  If necessary, during last 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.  Let stand 5 minutes.  Cut like a pizza!

Pea Salad

I loved the old pea salad where you just took a can of peas and added mayonnaise.  When my parents made that, it made me happy.  This is a dressed up version of that same salad.  Make sure you get some good sweet frozen peas – that makes all the difference!  Recipe from Family Circle Magazine.

Ingredients:

-1 bag (16 oz) frozen peas

-1 cup mayonnaise

-1 small onion, peeled and finely chopped (optional)

-1 tsp black pepper

-2 cups shredded cheddar cheese or a mix of cheeses

-1/2 cup grated Parmesan cheese

Directions:

1.  Place the peas in a colander and run under cold water until just thawed but still cold.  Allow to drain and place in a large bowl.  Stir in the mayonnaise (add more or less according to taste).

2.  Add the chopped onion, black pepper and cheeses.  Mix well.

3.  Cover and refrigerate for at least 4 hours or overnight.

Burger n’ Fries Pot Pie

Okay, I don’t win any points for this one being healthy.  But it’s tasty and would be fun for kids too.  Plus, I love a recipe with only 6 ingredients, most of which I always have on hand.  Recipe from Pillsbury.

Ingredients:

-1.5 lb ground beef

-1 large onion, chopped

-2 Tbsp flour

-1 can (14.5 oz) diced tomatoes, undrained (seasoned would work well too)

-1 cup shredded Cheddar cheese

-2 cups frozen crispy French-Fried potatoes (from a 20 oz bag)

-salt and pepper to taste

Directions:

1.  Heat oven to 450 degrees.  In a skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well.  Sprinkle flour over beef mixture.  Cook 1 minutes, stirring constantly.  Stir in tomatoes and salt and pepper; heat to boiling.  Remove from heat. 

2.  In ungreased 1.5 qt casserole, spread beef mixture.  Sprinkle with cheese.  Arrange frozen potatoes evenly in single layer on top.

3.  Bake uncovered about 20 minutes or until potatoes are golden brown.  Let stand 5 minutes before serving.

Sweet Tea Rice

I’ve said it before that my husband is from South Carolina, the “Deep South” which is very different from Texas’ South.  I didn’t grow up on Sweet Tea like my husband did so I don’t really have the taste for it.  But when Southern Living Magazine did a special section on recipes with Sweet Tea, I knew that we would find some winners.  This rice is SO good.  I don’t think we’ll make rice any other way from now on!

Ingredients:

-2 cups sweetened tea

-1 cup uncooked long-grain rice

-1/2 tsp salt

Directions:

1.  Bring tea to a boil in a 3 qt saucepan over medium-high heat; stir in rice and salt.  Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.