I love to find interesting ways to reuse stuff I was going to throw away. Here is a running list of ideas for turning "trash" into treasures that you can use around your house. If you have any ideas for reusing stuff around your house, let me know and I will add it to this list!
1. Paper Towel or toilet paper tubes as a hair tie holder. I thought it would be cute to paint the tube or wrap it in scrapbook paper... Secure all your hair ties to the tube...barrettes or bobby pins can fit nicely on the top.
2. New shine to old shoes: add a dab of veggie oil to a rag and rub gently on patent leather shoes. It gives a beautiful shine and makes them look brand new.
3. Tiny travel sewing kit: Get a match box...tuck a few essentials into it and hide it away in your overnight bag for emergencies. This would also fit securely in your purse or glove box.
4. Kleenex box for a plastic bag holder. Shove all your bags you get at the grocery store for an easy grab when you need them.
5. Rubber bands used to hold tank tops or strappy dresses on hangers. If you don't have those hangers that have the holes specifically for tank tops, why not tie some rubber bands at the end of the hanger. These keeps your tanks nice and secure without falling off.
6. Contact lens container for a pill container when traveling. Empty contact lens cases work perfect for a pill container. If fits easily in a purse, pocket or carry on.
7. Use a clear elastic band to keep flowers nice and tidy in a vase. Secure a band around the bottom of the flowers and let them fall naturally
Friday, July 20, 2012
Greek Pasta Salad
This is definitely a great recipe and a really good way of using leftover veggies. It's heaped full of pasta goodness, veggies and OF COURSE Feta Cheese. I love Feta Cheese.
Traditionally, there are olives in this recipe, but I do not like olives, my husband does... So I left them out. I was thinking of putting a little bowl on the side for him with some chopped olives? If you love olives, add a 2.25 ounce can into the recipe. I would probably drain it first. I had the leftovers after it was in the fridge for a while chilling and it was tasty, although the pasta had soaked in the dressing... so you may want to add more dressing the next day.
Greek Pasta Salad
16 ounce rotini pasta (I use garden blend and it's so pretty to look at)
2.25 can of olives, drained (optional)
1/2 red bell pepper, chopped
1/4 cup diced red onion (I actually kept some on the side and put more on my salad. I love red onions)
1 cucumber, peeled and diced
1-2, 1.5lb pkgs skinless, boneless chicken breasts, cut into cubes
Greek seasoning (sprinkled on the chicken)
Greek dressing
2 ounce crumbled feta cheese
Cook pasta according to the package instructions, drain. Cube chicken and season with Greek seasoning liberally. Cook in pan on medium high heat until done. Add all ingredients to a very large bowl. Stir to mix well. Cover with as much greek dressing as you like and top with feta cheese.
Traditionally, there are olives in this recipe, but I do not like olives, my husband does... So I left them out. I was thinking of putting a little bowl on the side for him with some chopped olives? If you love olives, add a 2.25 ounce can into the recipe. I would probably drain it first. I had the leftovers after it was in the fridge for a while chilling and it was tasty, although the pasta had soaked in the dressing... so you may want to add more dressing the next day.
Greek Pasta Salad
16 ounce rotini pasta (I use garden blend and it's so pretty to look at)
2.25 can of olives, drained (optional)
1/2 red bell pepper, chopped
1/4 cup diced red onion (I actually kept some on the side and put more on my salad. I love red onions)
1 cucumber, peeled and diced
1-2, 1.5lb pkgs skinless, boneless chicken breasts, cut into cubes
Greek seasoning (sprinkled on the chicken)
Greek dressing
2 ounce crumbled feta cheese
Cook pasta according to the package instructions, drain. Cube chicken and season with Greek seasoning liberally. Cook in pan on medium high heat until done. Add all ingredients to a very large bowl. Stir to mix well. Cover with as much greek dressing as you like and top with feta cheese.
Wednesday, July 18, 2012
Jewelry Cleaner
I found a great "recipe" for jewelry cleaner online today and HAD to share. Normally I just use plain old toothpaste, but most of my rings that I own have small intricate details or raised stones and it's very hard to clean underneath the setting. I don't take my engagement ring off alot and that's the worst to clean. This recipe is super easy and after a 10 minute soak, my rings were completely dazzling!
Jewelry Cleaner
1 cup water
1 T dish soap
1 T baking soda
1 T salt
cereal bowl (or smallish bowl)
a piece of aluminum foil that roughly covers the bottom of the bowl
Put aluminum foil on the bottom of the boil. Microwave water on high for 1 to 2 minutes. Pour water in the bowl, add additional ingredients and let your jewelry soak for 5 to 10 minutes. Remove jewelry and dry completely.
BLING BLING!
*Note* I only have tried this on my white gold and gold rings. I have no idea how it will work other jewelry materials.
Jewelry Cleaner
1 cup water
1 T dish soap
1 T baking soda
1 T salt
cereal bowl (or smallish bowl)
a piece of aluminum foil that roughly covers the bottom of the bowl
Put aluminum foil on the bottom of the boil. Microwave water on high for 1 to 2 minutes. Pour water in the bowl, add additional ingredients and let your jewelry soak for 5 to 10 minutes. Remove jewelry and dry completely.
BLING BLING!
*Note* I only have tried this on my white gold and gold rings. I have no idea how it will work other jewelry materials.
Fish Po' Boys
These filling and (semi)healthy sandwiches were so quick and easy to make. They were very tasty and I probably wouldn't change a thing about them...except maybe buy more bread so I could make more!
Fish Po' Boys
1-2, 1lb packages tilapia fillets, thawed
2 T Extra Virgin Olive oil
1/2 cup mayonaise
2 t hot sauce (I use Texas Pete)
1T lemon juice
hardy rolls, open and toasted ( i used ciabatta rolls and I am so glad I did)
lettuce
tomato slices
Heat oil in a medium pan; fry fish fillets until no longer opaque in the middle--or a little longer for a more crispy texture. Combine mayo, hot sauce and lemon juice. Stir until smooth. Before fish is done, toast bread if desired. Assemble sandwiches with fish, mayo mix, lettuce and tomatoes.
I served chips on the side and some leftover Easy Glazed Honey Dew I made the night before.
Enjoy.
Fish Po' Boys
1-2, 1lb packages tilapia fillets, thawed
2 T Extra Virgin Olive oil
1/2 cup mayonaise
2 t hot sauce (I use Texas Pete)
1T lemon juice
hardy rolls, open and toasted ( i used ciabatta rolls and I am so glad I did)
lettuce
tomato slices
Heat oil in a medium pan; fry fish fillets until no longer opaque in the middle--or a little longer for a more crispy texture. Combine mayo, hot sauce and lemon juice. Stir until smooth. Before fish is done, toast bread if desired. Assemble sandwiches with fish, mayo mix, lettuce and tomatoes.
I served chips on the side and some leftover Easy Glazed Honey Dew I made the night before.
Enjoy.
Mexican Shredded Pork
Mexican night made easy! This is a CROCK POT recipe... who doesn't love crock pot recipes really? How can you hate something you start first thing in the a.m., go about your crazy hectic day and when you get home, you get to throw dinner on the table like you are a rock star? Pretty sure the answer is you can't hate that. So try this recipe out.
Mexican Shredded Pork
2 lb pork loin
1 pkg taco seasoning mix
1 cup water
Place pork loin, taco seasoning and water in a crock pot. Cook on low 8-10 hours. Remove roast, shred. Return meat to crock pot to soak up the juices and heat through.
I served this pork shredded with some Spanish Rice and some Fiesta Grillin' beans from Bushs. I love those beans by the way. I had never bought them before, but they were good! I cut up some veggies like tomatoes, onions, lettuce and we made burritos/soft tacos.
Mexican Shredded Pork
2 lb pork loin
1 pkg taco seasoning mix
1 cup water
Place pork loin, taco seasoning and water in a crock pot. Cook on low 8-10 hours. Remove roast, shred. Return meat to crock pot to soak up the juices and heat through.
I served this pork shredded with some Spanish Rice and some Fiesta Grillin' beans from Bushs. I love those beans by the way. I had never bought them before, but they were good! I cut up some veggies like tomatoes, onions, lettuce and we made burritos/soft tacos.
Company Tilapia
Did you feel fancy reading that title? When I think of this dish, I feel fancy. It makes me want to host something...anything... and bring this dish. I LOVE LOVE LOVE this tilapia. To be honest, I had never made fish before this recipe. Sure, I had made shrimp before, but it's pretty hard to mess up shrimp. This was my first attempt and I was so pleased with the outcome. This is definitely "company" tilapia because whether you are serving friends or just your small family, you will feel like super mom serving this fish.
Company Tilapia
1+lbs, 4-6 tilapia fillets, thawed
2 T fresh lemon juice
1/2 cup grated parmesean cheese (spring for the actual shredded parm... the can stuff is not the same)
4 T butter softened
3 T mayo
1/4 t salt
1/4 t seasoned salt
1/4 dried basil
1/4 t pepper
3 T finely chopped green onions
Lay fillets in a single layer in a buttered casserole dish. Brush tops with lemon juice. Bake fish in a 350 degree oven 10-20 minutes or until fish just starts to flake. Combine cheese, butter, mayo salt, seasoned salt, basil, pepper and onions. Mix well with fork. Spread cheese mixture over fish; bake until golden brown, about 5 minutes.
**The fish was a tad on the salty side. I personally like salt... but if you don't as much, you might want to reduce the salt on this recipe... Maybe put a shaker on the side. I wouldn't reduce the seasoned salt, just the regular salt.**
I served this dish with some long grain wild rice and summer squash.
Company Tilapia
1+lbs, 4-6 tilapia fillets, thawed
2 T fresh lemon juice
1/2 cup grated parmesean cheese (spring for the actual shredded parm... the can stuff is not the same)
4 T butter softened
3 T mayo
1/4 t salt
1/4 t seasoned salt
1/4 dried basil
1/4 t pepper
3 T finely chopped green onions
Lay fillets in a single layer in a buttered casserole dish. Brush tops with lemon juice. Bake fish in a 350 degree oven 10-20 minutes or until fish just starts to flake. Combine cheese, butter, mayo salt, seasoned salt, basil, pepper and onions. Mix well with fork. Spread cheese mixture over fish; bake until golden brown, about 5 minutes.
**The fish was a tad on the salty side. I personally like salt... but if you don't as much, you might want to reduce the salt on this recipe... Maybe put a shaker on the side. I wouldn't reduce the seasoned salt, just the regular salt.**
I served this dish with some long grain wild rice and summer squash.
Summer Squash
This is a great side dish to nearly anything you make. The flavors are mellow so it's not going to overpower the star of dinner. It's subtle but really really tasty.
Summer Squash
1 onion, sliced
1/4 cup of butter
3-4 medium yellow squash, sliced
Saute onion in butter until tender. Add squash; stir until squash begins to soften. Cover; cook on low 20-25 minutes until squash is nice and tender. Season with salt and pepper.
Summer Squash
1 onion, sliced
1/4 cup of butter
3-4 medium yellow squash, sliced
Saute onion in butter until tender. Add squash; stir until squash begins to soften. Cover; cook on low 20-25 minutes until squash is nice and tender. Season with salt and pepper.
Easy Glazed Honey Dew Melon
Easy Glazed Honey Dew Melon
1 honey dew melon, cut into chunks, rind removed
1 T lemon juice
3 T sugar
In a small bowl, combine the lemon juice and the sugar until dissolved. Toss with honey dew melon. Serve chilled if desired.
I recently served this with Santa Fe Pizza and it was the perfect "fresh" taste I needed with such a hardy filling meal. It definitely balances it out. The tartness of the lemon and sweet of the melon and sugar is a pretty good pairing.
1 honey dew melon, cut into chunks, rind removed
1 T lemon juice
3 T sugar
In a small bowl, combine the lemon juice and the sugar until dissolved. Toss with honey dew melon. Serve chilled if desired.
I recently served this with Santa Fe Pizza and it was the perfect "fresh" taste I needed with such a hardy filling meal. It definitely balances it out. The tartness of the lemon and sweet of the melon and sugar is a pretty good pairing.
Santa Fe Pizza
This recipe got a "this is the best pizza!" comment from my husband last night. It's a different spin on your regular pepperoni and cheese but it's good. Instead of pizza sauce, the recipe calls for salsa. I haven't bought store bought pizza crust in years... I normally just make my own Pizza Crust but I think the store bought crust worked well with this particular pizza. It's a hardy dish so I think the store bought stands up to the toppings better than my home made pizza crust. There are enough ingredients to make two pizzas in this recipe... I just reduced mine because I certainly didn't need two. The recipe below is NOT cut in half. It's the full recipe.
Santa Fe Pizza (yields two pizzas)
2 rolls/tubes pizza dough
12-16 ounces of ground sausage, cooked
1/2 red bell pepper, chopped
2 cups salsa
1 t chili powder
15 can of black beans, rinsed
2+ cups of shredded cheddar cheese
8 ounce sour cream
sour cream and additional toppings (optional)
Spread pizza crusts on 2 sprayed pizza pans (or cookie sheets). Bake as package directs. Meanwhile, cook and drain sausage. Rinse with hot water to make sure there is not fat left on it. Add back to the pan and add in the red bell pepper. Cook for 3 minutes. Combine salsa and chili powder, stir well. Divide in 1/2 and spread on both baked crusts; salsa, sausage and peppers, beans then cheese. Bake at 450 degrees until cheese melts. Serve with sour cream or any other toppings. I think Shredded lettuce, tomatoes and sour cream are winners.
I served my pizza with Easy Glazed Honey Dew Melon.
Enjoy.
Santa Fe Pizza (yields two pizzas)
2 rolls/tubes pizza dough
12-16 ounces of ground sausage, cooked
1/2 red bell pepper, chopped
2 cups salsa
1 t chili powder
15 can of black beans, rinsed
2+ cups of shredded cheddar cheese
8 ounce sour cream
sour cream and additional toppings (optional)
Spread pizza crusts on 2 sprayed pizza pans (or cookie sheets). Bake as package directs. Meanwhile, cook and drain sausage. Rinse with hot water to make sure there is not fat left on it. Add back to the pan and add in the red bell pepper. Cook for 3 minutes. Combine salsa and chili powder, stir well. Divide in 1/2 and spread on both baked crusts; salsa, sausage and peppers, beans then cheese. Bake at 450 degrees until cheese melts. Serve with sour cream or any other toppings. I think Shredded lettuce, tomatoes and sour cream are winners.
I served my pizza with Easy Glazed Honey Dew Melon.
Enjoy.
Monday, July 16, 2012
Tortellini and Sausage Medley
I get super excited when I think about this dish. I really do. It's such a fun dish to eat, it's pretty and it's healthy(ish)...did I mention it's easy and cheap? No? Well it is. I made it in about 20 minutes... I was actually watching the pot cook instead of frantically trying to pull dinner together at the last minute. What a way to be at 5:00! Woo-hoo. I pulled this dinner together with a some garlic bread sticks out of the box. It was filling, I didn't even finish my whole bowl.
Tortellini and Sausage Medley
1 lb ground sausage
9 ounce refrigerated or frozen cheese tortellini
28 ounce can Italian crushed tomatoes
2 T Italian Seasoning
14 ounce can diced Italian tomatoes (un-drained)
10 ounce frozen box of chopped spinach, thawed**
15 ounce can of broth
In a large soup pot, brown sausage and drain. Add tortellini, crushed tomatoes, italian seasoning, diced tomatoes, chopped spinach and broth. Heat to boiling; simmer 10 minutes or until tortellini is soft. Don't over cook or the tortellini will start falling apart on you.
**An easy way to get the boxed frozen spinach thawed and "drained" to put it in the microwave and defrost it like the instructions on the box say. When it's done... take a clean dish towel, put the spinach inside and wring it really tight over a bowl. Most of the water comes out. I can't take credit for that... I used to be addicted to cooking shows... Thank you Rachel Ray for this tip. I thought of you while I was making this recipe! LOL
Enjoy!
Tortellini and Sausage Medley
1 lb ground sausage
9 ounce refrigerated or frozen cheese tortellini
28 ounce can Italian crushed tomatoes
2 T Italian Seasoning
14 ounce can diced Italian tomatoes (un-drained)
10 ounce frozen box of chopped spinach, thawed**
15 ounce can of broth
In a large soup pot, brown sausage and drain. Add tortellini, crushed tomatoes, italian seasoning, diced tomatoes, chopped spinach and broth. Heat to boiling; simmer 10 minutes or until tortellini is soft. Don't over cook or the tortellini will start falling apart on you.
**An easy way to get the boxed frozen spinach thawed and "drained" to put it in the microwave and defrost it like the instructions on the box say. When it's done... take a clean dish towel, put the spinach inside and wring it really tight over a bowl. Most of the water comes out. I can't take credit for that... I used to be addicted to cooking shows... Thank you Rachel Ray for this tip. I thought of you while I was making this recipe! LOL
Enjoy!
Shrimp Linguine
I don't know what it is about cooking seafood...but I just feel fancy while doing it. I am not sure if it's just because we don't eat enough of it and I'm not used to cooking it or because I love it shrimp so much that I feel that it's a treat. To be honest, I am pretty sure I don't need an excuse to cook this recipe... considering you can buy frozen shrimp at walmart for about $5 a pound in the frozen section. I never knew that until I found it. I just stick the whole bag in my fridge when I come home from the store and cook it the next day...normally defrosts over night.
Shrimp Linguine
12 ounce uncooked linguine noodles
1 lb (raw) shrimp, peeled, deveined, thawed
4 T butter
8 ounce package sliced mushrooms
1 red bell pepper, sliced
1 t minced garlic
1 cup heavy whipping cream
1/2 t dried thyme
1/4 cup chopped fresh parsley (don't skimp on this detail)
parm cheese (optional...well, to me, it's no option... YES please!)
Cook pasta al dente by package directions. Add shrimp for the last 3 minutes of cooking time then drain. While pasta cooks, melt butter on medium high heat in a large skillet. Add mushrooms and red pepper; saute 4 minutes then add garlic. Stir in cream; heat just to boiling. Reduce heat; add thyme and parsley. Stir and pour over pasta/shrimp. Sprinkly with parm cheese if desired...serve hot.
I combined this dinner with some garlic bread sticks and a nice green salad. I was a super mom this night :)
Sidenote: the leftovers were DEVOURED by me, my mom and grandma the next day when they came to visit....you get a lot of food with this one too. They raved about the results too.
Shrimp Linguine
12 ounce uncooked linguine noodles
1 lb (raw) shrimp, peeled, deveined, thawed
4 T butter
8 ounce package sliced mushrooms
1 red bell pepper, sliced
1 t minced garlic
1 cup heavy whipping cream
1/2 t dried thyme
1/4 cup chopped fresh parsley (don't skimp on this detail)
parm cheese (optional...well, to me, it's no option... YES please!)
Cook pasta al dente by package directions. Add shrimp for the last 3 minutes of cooking time then drain. While pasta cooks, melt butter on medium high heat in a large skillet. Add mushrooms and red pepper; saute 4 minutes then add garlic. Stir in cream; heat just to boiling. Reduce heat; add thyme and parsley. Stir and pour over pasta/shrimp. Sprinkly with parm cheese if desired...serve hot.
I combined this dinner with some garlic bread sticks and a nice green salad. I was a super mom this night :)
Sidenote: the leftovers were DEVOURED by me, my mom and grandma the next day when they came to visit....you get a lot of food with this one too. They raved about the results too.
Spice Rubbed Chicken
The thought of a whole chicken terrifies me. I have never made a whole chicken before... In fact, it makes me gag thinking about it. Even on Thanksgiving, my husband handles the turkey. He normally fries is so I get out pretty easy on that deal. When I received this recipe, it sounded too good not to try... even with the thought of a whole chicken looming out there. I gave it a whirl and I'm pretty impressed with the results. The best part... it's a crock pot meal! SCORE!
Spice Rubbed Chicken
1 4 lb whole roasting chicken, guts removed, rinsed and patted dry
2 t salt
2 t paprika
1 t cayenne
1 t onion powder
1 t thyme
1 t pepper
1 t garlic powder
1 cup chopped onion
Combine seasonings in a small bowl until blended well. Remove the giblets (if you haven't already) and rinse/pat dry. Rub spice mixture well all over chicken. Put chopped onion on bottom of the crockpot. Place chicken on top. NO LIQUID NEEDED. (this is serious... I know you might want to add some liquid, dont. This chicken makes a TON of juice on it's own) Cook on low 8-10 hours. I shredded the chicken once it cooled. It was extremely juicy and flavorful! I paired it with Roasted Cauliflower and everyone loved it. Lucas had finished his plate even before I got to the table with his milk and was asking for seconds, which he gobbled down.
There are a few awesome benefits to making this chicken:
1) it's a crock pot meal...doesn't get anymore convenient than that
2) the house smells amazing all day... you may want to remove the lid...but don't.
3) this makes plenty of chicken... which means leftovers are inevitable...my husband enjoyed the leftover chicken the next day on a sandwich with some bbq sauce. He said it was pretty good.
4) The bones... leftover chicken bones make outstanding broth. I have never made broth with these chicken bones, but I am thinking the results would be pretty epic. I wish I had a broth recipe of my own, but I don't. I will work on that.
Spice Rubbed Chicken
1 4 lb whole roasting chicken, guts removed, rinsed and patted dry
2 t salt
2 t paprika
1 t cayenne
1 t onion powder
1 t thyme
1 t pepper
1 t garlic powder
1 cup chopped onion
Combine seasonings in a small bowl until blended well. Remove the giblets (if you haven't already) and rinse/pat dry. Rub spice mixture well all over chicken. Put chopped onion on bottom of the crockpot. Place chicken on top. NO LIQUID NEEDED. (this is serious... I know you might want to add some liquid, dont. This chicken makes a TON of juice on it's own) Cook on low 8-10 hours. I shredded the chicken once it cooled. It was extremely juicy and flavorful! I paired it with Roasted Cauliflower and everyone loved it. Lucas had finished his plate even before I got to the table with his milk and was asking for seconds, which he gobbled down.
There are a few awesome benefits to making this chicken:
1) it's a crock pot meal...doesn't get anymore convenient than that
2) the house smells amazing all day... you may want to remove the lid...but don't.
3) this makes plenty of chicken... which means leftovers are inevitable...my husband enjoyed the leftover chicken the next day on a sandwich with some bbq sauce. He said it was pretty good.
4) The bones... leftover chicken bones make outstanding broth. I have never made broth with these chicken bones, but I am thinking the results would be pretty epic. I wish I had a broth recipe of my own, but I don't. I will work on that.
Roasted Cauliflower
I love roasted vegetables if they are made right. I like them crispy not mushy...This recipe was super tasty and not what you normally think of when you think of roasted vegetables... or not what I think of. I am pretty boring when I cook. I have really been trying to step it up and get some new and creative ideas. I love this recipe because it adds a new kick to cauliflower. My boys ATE IT UP! I served it with Spiced Rubbed Chicken and everyone was really happy with the final product.
Roasted Cauliflower
1 head cauliflower, rinsed and chopped into florets
olive oil
1 tsp garlic salt
1/2 t pepper
1/2 t chili powder
1 T balsamic vinegar
Place Cauliflower on a baking sheet and drizzle with olive oil. Sprinkle with garlic salt, pepper and chili powder. Toss until seasonings are well distributed. Bake at 450 for 20-25 minutes. Remove from oven; top with balsamic vinegar...toss well.
Yum!
Enjoy!!
Roasted Cauliflower
1 head cauliflower, rinsed and chopped into florets
olive oil
1 tsp garlic salt
1/2 t pepper
1/2 t chili powder
1 T balsamic vinegar
Place Cauliflower on a baking sheet and drizzle with olive oil. Sprinkle with garlic salt, pepper and chili powder. Toss until seasonings are well distributed. Bake at 450 for 20-25 minutes. Remove from oven; top with balsamic vinegar...toss well.
Yum!
Enjoy!!
Easy Baked Spaghetti
Mmmm... Nothing beats spaghetti. It makes you feel satisfied and happy when you are done. Not to mention, you normally make wayyyy too much, so it's always reliable for leftover lunches the next day. This is a twist on average spaghetti, which I adore, but I admit, I was bored with it. It never occured to me to use any other meat besides ground turkey or ground beef in a spaghetti. I don't know why... I just made it the way my mom made it. This recipe makes a TON of food. I made this for me and the kiddos while my husband was out of town. There was so much leftover, I gave the leftovers to my neighbor. Within a few minutes, I got a text for the recipe. It's that good :)
Easy Baked Spaghetti
16 ounce package spaghetti (I actually used Penne when I made it...that's all I had on hand)
18 ounce package hot or mild Italian sausage, casings removed (I bought mine with casings on them and just sliced them down the middle and squeezed out the insides. Kind of gross, but it was worth it)
1 cup chopped red onion
1 T minced garlic
26 ounce jar of spaghetti sauce, whatever kind your family likes
16 ounce jar of alfredo sauce
2 cups shredded mozzarella cheese, divided (next time I make it, I would use more...for the top...we love cheese and I felt skimpy)
Cook pasta according to the package instructions; drain and keep warm. In a large skillet, cook sausage, onion, and garlic at medium high heat until browned and crumbly; drain. Combine sausage mixture, pasta, spaghetti sauce, alfredo and 1 cup cheese. Spoon into 13x9 inch baking pan. Sprinkle with remaining cheese. Bake at 350 for 30 minutes or until bubbly.
Enjoy.
Easy Baked Spaghetti
16 ounce package spaghetti (I actually used Penne when I made it...that's all I had on hand)
18 ounce package hot or mild Italian sausage, casings removed (I bought mine with casings on them and just sliced them down the middle and squeezed out the insides. Kind of gross, but it was worth it)
1 cup chopped red onion
1 T minced garlic
26 ounce jar of spaghetti sauce, whatever kind your family likes
16 ounce jar of alfredo sauce
2 cups shredded mozzarella cheese, divided (next time I make it, I would use more...for the top...we love cheese and I felt skimpy)
Cook pasta according to the package instructions; drain and keep warm. In a large skillet, cook sausage, onion, and garlic at medium high heat until browned and crumbly; drain. Combine sausage mixture, pasta, spaghetti sauce, alfredo and 1 cup cheese. Spoon into 13x9 inch baking pan. Sprinkle with remaining cheese. Bake at 350 for 30 minutes or until bubbly.
Enjoy.
Pork Chops in Caper Sauce
I admit, I have never used capers. They sound extravagant being that they are actually a kind of rose buds and a little scary to be honest. I was eager to try this recipe though... I am so glad I did! My husband raved about it and I was so surprised and felt all fancy serving it to my family. It couldn't be easier either... with 6 ingredients and the results were quite delicious!
Pork Chops in Caper Sauce
1+lb (4-6) think cut pork chops
2 T olive oil
1/4 cup chicken broth (to save money, I actually use the boullion cubes and make my own broth, but canned will work fine too)
3 T capers, drained
2 T fresh lemon juice
grated zest of 1/2 of a lemon
Season pork chops on both sides with salt and pepper. Heat oil in a large non stick skillet over medium high heat. Cook pork 2 to 3 minutes on each side or until brown. Add broth, capers, lemon juice and zest. Cook for 2 to 3 minutes longer until the sauce has reduced by half.
I paired these pork chops with Bean Salad and some garlic toast. What a yummy feast.
Enjoy
Pork Chops in Caper Sauce
1+lb (4-6) think cut pork chops
2 T olive oil
1/4 cup chicken broth (to save money, I actually use the boullion cubes and make my own broth, but canned will work fine too)
3 T capers, drained
2 T fresh lemon juice
grated zest of 1/2 of a lemon
Season pork chops on both sides with salt and pepper. Heat oil in a large non stick skillet over medium high heat. Cook pork 2 to 3 minutes on each side or until brown. Add broth, capers, lemon juice and zest. Cook for 2 to 3 minutes longer until the sauce has reduced by half.
I paired these pork chops with Bean Salad and some garlic toast. What a yummy feast.
Enjoy
Bean Salad
I made this and chilled it in the refrigerator to serve with Pork Chops in caper sauce for dinner tonight. I just tasted the bean salad and I am super excited to share this recipe. It's pretty awesome. The beans are creamy and have a bite...the "dressing" on top is very tastey and of course, I love red onions... so it's extra good! This side would pair with anything I am sure.
Bean Salad
4 T chopped red onion
3 t red wine vinegar
2 T olive oil
2 14.5 cans of Cannellini beans, drained
In a medium bowl mix all ingredients together...chill in refrigerator if desired. I tested when I first made it and it was awesome, but I think chilling it melds the flavors together nicely.
I will post the Pork Chops in Caper sauce recipe later.
Enjoy!!
Bean Salad
4 T chopped red onion
3 t red wine vinegar
2 T olive oil
2 14.5 cans of Cannellini beans, drained
In a medium bowl mix all ingredients together...chill in refrigerator if desired. I tested when I first made it and it was awesome, but I think chilling it melds the flavors together nicely.
I will post the Pork Chops in Caper sauce recipe later.
Enjoy!!
Mexican Chicken and Avacado Salad
I love this recipe for a number of reasons. It's easy, it's cheap, it's a crock pot meal and the flavors are pretty awesome! I made it last night and Jerry and I loved it!
Mexican Chicken
2 lbs of boneless Skinless chicken breasts
8 ounce package of cream cheese, cubed
14.5 ounce can of corn, drained
15 ounce can of black beans, drained
16 ounce jar of salsa
Add all the ingredients to the crockpot and cook on low for 8-10 hours, stirring a few times while cooking.
Avacado Salad
2 large ripe avacados, chopped
1 cup chopped red onion
1/2 lime, juiced
1/4 cup chopped cilantro
1 large ripe tomatoe, chopped
(I also added some garlic salt and some pepper)
Mix all ingredients together, chill in fridge until ready to serve.
Mexican Chicken
2 lbs of boneless Skinless chicken breasts
8 ounce package of cream cheese, cubed
14.5 ounce can of corn, drained
15 ounce can of black beans, drained
16 ounce jar of salsa
Add all the ingredients to the crockpot and cook on low for 8-10 hours, stirring a few times while cooking.
Avacado Salad
2 large ripe avacados, chopped
1 cup chopped red onion
1/2 lime, juiced
1/4 cup chopped cilantro
1 large ripe tomatoe, chopped
(I also added some garlic salt and some pepper)
Mix all ingredients together, chill in fridge until ready to serve.
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