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21 Simple One-Pot Pastas. Learn to Cook: Baked Pasta. Homemade Spaghetti Os recipe. July 22, 2013 Snack Girl rarely eats her pasta from a can. Pasta is one of those foods that is ridiculously easy to cook. Can you boil water? Yes? Then, you can cook pasta. I probably shouldn’t call this recipe “Homemade Spaghetti O’s” because that will turn some of you off. Because of the tomato, beef, and pasta combo it resembles Spaghetti O's, but mine has a few more ingredients. I have bulked it up with onion, celery, and carrot. This recipe uses one saute pan (one pan to clean!) Do you eat Spaghetti O’s? Print 183 Homemade Spaghetti O’s Recipe Makes 6 servings, 1 ½ cup per serving 8 ounces ground beef (85% lean)1 onion, chopped1 carrot, peeled and chopped1 celery stalk, chopped1 garlic clove, minced1 jar (24 ounces) tomato sauce1 cup water1 cup macaroni or ditalini (4 ounces) Heat a very large skillet (a deep 12-inch skillet) over medium high heat.

In the same skillet, saute the onion, carrot, celery, and garlic until the vegetables have softened, about 7 minutes. 17 Comments: No Chipmunk Cheeks Here | Rantings of an Amateur Chef. My sons are not picky eaters. While they are 14 and 17, they really weren’t very picky as youngsters. When my eldest was very young, like most small children, he would often not want to eat his dinner. As my early parenting skills were still developing, I hadn’t found a good solution to the problem. Cajoling and encouraging rarely worked. Telling him to open up for the train or airplane to come in failed miserably. Being stern and telling him he had to, only led him to put a bite in his mouth and move it to the side like a chipmunk.

He proved that while I might be able to get it into his mouth, it was his decision from there on what to do with it. Eventually, we settled on simplicity. I also employed a philosophy that I was used to from when I was a kid - you had to try everything once. As a result, both of my boys’ palates are used to many tastes and textures and they will eat almost anything. He tried this recipe and declared it very good. Cheesy vegetable pasta…what’s not to love? 1. 15-Minute Spaghetti Sauce! Recipe for Baked Whole Wheat Spaghetti Casserole with Turkey Italian Sausage and Mozzarella. Even when you're committed to healthy eating, once in a while you want something that's pure comfort food, so when I saw the Baked Spaghetti on Budget Bytes, I decided to try creating a South Beach Diet friendly version of this classic recipe. My recipe uses whole wheat spaghetti, with less spaghetti in proportion to the other ingredients.

I use low-fat Turkey Italian sausage, which still has plenty of flavor. and a pasta sauce with the least amount of sugar I can find. And I use low-fat cottage cheese and mozzarella, which allows the casserole to have enough cheese to make it really good. Jake and I tested this recipe twice to get it just right, and we preferred it with Sweet Turkey Italian Sausage, but you can use the hot sausage if you'd like a bit more spice. Even with all my adjustments, this is probably still a "once in a while treat" if you're actively losing weight, but on a night when you need some comfort food, this will really seem like a treat.

Ingredients: 2 eggs, beaten. Chicken Sausage and Pepper Rice - Bunny's Warm oven. Chicken Sausage and Pepper Rice American Profile Ingredients: 1 tablespoon olive oil 12 ounces kielbasa smoked sausage, cut into 1-inch slices( brown kielbasa in the oil first, then add the other ingredients)8 frozen chicken tenders, about 1 pound total ( I used boneless chicken breast cut into strips)12 ounces frozen pepper stir-fry or 2 1/2 cups chopped red and green pepper and 1 cup slivered onion 1 (14 1/2-ounce) can diced tomatoes 1 cup water 1 cup uncooked long-grain white rice (not instant) 1 teaspoon dried thyme leaves 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/4 cup chopped parsley, optional 1 teaspoon Hot pepper sauce, optional Instructions Place a Dutch oven over medium high heat until hot. Our Version of Olive Garden’s Pasta E Fagioli Soup. Fall has to be my favorite season of the year.

It finally cools down, the leaves change color, and the anticipation of another football season almost makes me giddy. It’s also my favorite food season. I love trying new soup recipes, but this is an old favorite. Tastes just like Olive Garden’s! This recipe does make a LOT of soup (approximately 12-15 servings.) Make sure you use a large crock pot or feel free to cut the recipe in half! Also freezes well if you want to try that! Olive Garden Pasta E Fagioli Soup Ingredients 2 lbs. ground beef 1 onion, chopped 3 carrots, shredded 1 c. celery, chopped 2 (28 oz.) cans diced tomatoes, undrained 1 (16 oz.) can red kidney beans, drained 1 (16 oz.) can white kidney beans, drained 4 cups beef stock 3 tsp. oregano 2 tsp. pepper 5 tsp. parsley 1 tsp. tabasco sauce 1 (20 oz.) jar Prego traditional spaghetti sauce 8 oz. pasta (I like using ditali pasta) Instructions Brown ground beef in large skillet. Easy Garlic Chicken Recipe - - 5478. CREAMY QUINOA PRIMAVERA.

If you’ve never tried quinoa, you really should. I’m always looking for new quinoa recipes, and this is one of my favorites. Technically, quinoa is not a grain, but it does remind me of cous cous. The great thing about quinoa, as opposed to other grains, is that it’s very high in protein. It’s also gluten-free. You can use any kind of vegetables in this dish. I like onion, broccoli, cauliflower and carrots, and I’ll add peppers sometimes too. I just give all the veggies a coarse shop in my food processor, but you could even throw in a mix of frozen veggies to save time. Ingredients 1 1/2 cups uncooked quinoa 3 cups chicken or vegetable broth 4 ounces cream cheese 1 tablespoon chopped fresh basil or 1 teaspoon dried 1 tablespoon butter 2 cloves garlic, finely chopped 5 cups thinly sliced or bite sized pieces assorted uncooked vegetables 3 tablespoons grated Romano or Parmesan cheese Instructions Rinse quinoa thoroughly; drain.

Copyright Let's Dish Recipes 2013 Chicken & Spinach Pasta Bake - Saving Money Living Life. It looks like you're new here! You may want to subscribe to our RSS feed , Like Us on Facebook, or Follow Us on Twitter for recipes, DIY crafts, & savings tips and more. Thanks for visiting! If you are here from Pinterest, please follow my boards here –would love to share with you on my latest addiction!! I must tell you, this is one of my favorite dishes to make when we’re having company over.

It’s tried & true and from the kitchen of my blog partner, Jessica, of course. I love this dish for company because you can cook & chop the chicken as well as cutting up several other ingredients in advance plus it has beautiful presentation. Added bonus: I frequently get asked for the recipe. PS Please enter to win our super cute boutique giveaway here ! Chicken & Spinach Pasta Bake Prepare rigatoni according to pkg directions. Drain chopped spinach well, pressing between paper towels. Find our other favorite recipes here ! Related posts: Oven-Baked Ziti/Ziti al Forno - Ciao Italia. Directions Heat 4 tablespoons of the olive oil over medium heat in a large stovetop to oven casserole dish or sauté pan with cover. Stir in the onions and cook them over medium heat until they begin to soften.

Stir in the garlic and continue cooking until the garlic softens. Add the pepper paste or flakes and cook 1 minute longer. Raise the heat to high; pour in 1/3 cup of the wine and allow most of it to evaporate. Pour in the remaining olive oil and add the eggplant; salt and pepper the pieces and cook covered, stirring occasionally until the eggplant begins to brown. In a bowl combine the tomatoes and the remaining wine; stir and add to the eggplant mixture. Preheat the oven to 350°F. Meanwhile cook the ziti in 2 quarts of boiling salted water for 5 minutes; they will cook further in the oven. Drain the ziti and add to the eggplant mixture and toss well. Cover and bake for 25 to 30 minutes or until piping hot. This recipe is from show 2106 – Macaroni. Want More Recipes? Feeding My Temple: Skinny Chicken Parmesan {recipe} Creamy tomato pasta. Finally! So many tomatoes i don't know what to do with them all! I've waited patiently all summer. watched the two tomato plants my grandpa gave me grow taller and taller until they overtook their cage and filled with so many tomatoes i was almost afraid they would all come at once. which they did. at least some of them did. i still have a couple dozen green ones i've been watching like a hawk, waiting for the tinge of orange so i can figure out which one of the million "best tomato _____ ever!

" recipe i want to make next. i wanted sauce and pasta. but i had just slaved over this one and was in the mood for something different. the perfect combination: tomatoes and cream and cheese. it was even better than i expected. toss together a quick tomato sauce. i used fresh tomatoes and i'm sure you could use jarred pasta sauce instead. but i'm warning you - it takes about five minutes to make it from scratch and the flavor is well worth it. 1/2 pound farfalle or other short cut pasta. Tortellini with Artichoke Sauce « Tried and Tasted Recipes. Source: Food Network Magazine, March 2011 I changed this recipe around and like what I came out with. The original called for Agnolotti and I used Tortellini. It also called for frozen artichokes, but I find those have zero taste so I used ones packed in oil and drained them.

I also substituted 1C milk with 2 Tbsp flour and 2 tsp parmesan mixed in for the half-and-half. Total Time: 25 min Prep: 15 min Cook: 10 min Yield: 4 servings INGREDIENTS 1 9-oz package frozen artichoke hearts, thawed and coarsely chopped (I used ones packed in oil and drained them) 1 C half-and-half (I used 1C milk w/ 2 Tbsp flour and 2 tsp parmesan stirred in) 1 clove garlic, smashed 1/8 teaspoon red pepper flakes Kosher salt 1 cup frozen peas (do not thaw) 1 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli (I used tortellini) 1/4 cup finely grated parmesan cheese 1/4 cup torn fresh basil leaves (I used 2 Tbsp dry basil)