Evening Guys! This was dinner last night, and it was SUPER YUMMY! Enough leftovers for another night or a couple of lunches =)
1 container of Manicotti
1 pound ground sausage- I used Italian Sausage still in the casing. I just slit it with a sharp knife down the middle and it is easily taken out.
1 container of mushrooms, chopped finely
1 large bag of Italian Cheese Blend Shredded Cheese
1 containers of your favorite pasta sauce or homemade
Cook your pasta in a big pot of salted water. Let cool.
Brown your meat and mushrooms. I added a bit of salt and pepper, but not a lot because the pork is already very seasoned. Let cool.
Add a few handfuls of cheese to the cooled meat and mushrooms mixture.
Stuff the pasta with the meat, mushrooms, and cheese mixture.
Spray a casserole dish and put a bit of pasta sauce at the bottom.
Add in your stuffed pasta. Cover with sauce and more cheese.
Bake at 350 for 30 minutes.
I had a cute little sous chef helping me out!
Hey guys! Happy Sunday! Why does the weekend always have to go by so fast? For lunch today, I made these for the girls. They both have been sick this weekend, so I let them watch TV and have an indoor picnic. I made double hamburgers so I could have leftovers this week, so I used 2 to get this cheesy party started! SO EASY!!!
I just chopped up 2 leftover burgers and added them to a nonstick pan and heated them up for about 5 minutes.
I added 2 small flour tortillas to a sprayed nonstick pan. I added one more slice of cheese on each tortilla. The girls love classic American cheese on their burgers, but add what you like. Then I topped it with my crumbled cheesy beef. You could do this with turkey burgers, veggie burgers, leftover meatloaf…
Once the cheese has melted and the tortillas are crispy, turn over with a spatula and cut in half! Serve with sour cream, guac, or my “special sauce” Ketchup and mayo with a bit of relish. A spoonful of meat was leftover and went straight in to Brutus’ food bowl 😉
Back to school means back to meal planning. Over the summer I am less strict about meal planning, mostly because I have more time to go to the store and the girls have less activities. Now we are back to school, back to cheer practice, back to homework…
Saturday- Bacon Cheeseburgers
Sunday-Manicotti stuffed with Italian Sausage and Cheese
Monday- Teriyaki Pork Tenderloin
Tuesday- Mushroom Risotto
Wednesday- Breakfast for Dinner
Friday- Family Night Out- Mexican =)
Saturday- Date Night- Sushi
Happy weekend! Man, this past week was rough! It was the first week of school here in Georgia, and it was super exhausting. But we made it (with a bunch of naps and early bedtimes)! I made this easy dish on Thursday night when the girls were at cheer practice. I had defrosted the chicken, but wasn’t sure how I was going to make it and didn’t want to go the the store. I saw a random squash and a couple of mild hatch chili peppers in the crisper, so I decided to incorporate them somehow. I also spied a large jar of tomatoes in the pantry, so I came up with this recipe. Clean plates all around, so I know it was a winner!
1 tablespoon canola oil
4 Skin on Bone in Chicken Thighs
1 squash, sliced
1 small mild hatch peppers
1 tablespoon paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can peeled whole (mashed) or diced tomatoes
Heat canola oil in a large nonstick skillet over medium high heat. Season your chicken with the paprika and a bit of salt and pepper. Add chicken to pan; cook 6 minutes or so until crispy. Remove from pan.
Turn down heat to medium/medium low. Add your veggies to pan; sauté 6 minutes or until tender.
Add the tomato paste to the veggies and combine well.
Add the canned tomatoes and stir all the veggies together.
Return chicken to pan and continue to cook until chicken is cooked through, about 25 more minutes.
I served with couscous and side of corn. I normally would also add a fresh hot baguette as well, but I didn’t have one this time.
Evening friends! I hope you are all doing well. My mom was awesome and took the girls to cheer practice so I could stay a little longer at work. Most of you already know that I am a teacher, but may not know that the first week of pre-planning is brutal. I was in the “work zone” and getting stuff done, so I really needed to stay for a bit to feel accomplished for the day.
I was going to make them have a “whatever night” for dinner, which means they can eat what they want. They would have been fine with cereal and eggs or leftover pizza, but when my mom reminded me that they had run out of milk, I knew I had to go to the store. The girls said they wanted chicken, so after work, I ran by Publix in hopes of picking up an original rotisserie chicken. All they had were the flavored variety, so I knew I was not in the clear yet.***
They wanted “plain” chicken, so I sauntered over to the chicken area and found legs on sale. 6 legs for $4. Sold! I got home quickly and got to cooking! I also bought some pasta, jarred Alfredo sauce, and frozen broccoli. We are working busy moms who need lots of love and support! No judgement!
*** I am tired of Publix assuming that most people like their Mojo and Lemon and Pepper variety. Most people who come in at 5 pm to get a rotisserie chicken are working parents who are in a rush and need a fast delicious meal. Make more plain roasted chickens! Know your audience, Publix!!!
6 skin on and bone in chicken legs
1 container of your favorite jarred Alfredo sauce on sale on a Tuesday
1 package of frozen broccoli (or peas)
3/4 stick of butter and 2 tablespoons of vegetable oil (or 1 stick of butter)
1 cup of white wine (I used Pinot Grigio)
Brown your chicken legs on all sides in butter and oil in a medium sized Dutch oven on med. high heat.
Turn down the heat and add wine. Tent or lid with a small vent opening.
In another large pan, cook pasta. Drain. Add sauce and cooked broccoli. Combine. Serve. Kids will clean plates. Replace broccoli with peas or whatever vegetable they love.