My life of Faith, Family and Crochet

Here’s a traditional meal you can make for your family. I don’t know about you, but there’s nothing like a big bowl of pasta and a salad for dinner. It’s also great if you make extra to enjoy as leftovers.

Ingredients for Meatballs:

1 1/2 lbs. ground beef

1/3 cup flavored bread crumbs

1/3 cup grated parmesan cheese

2 eggs

1 tbsp. chopped parsley

1 1/2 tsp. garlic salt

1/4 tsp. pepper

Other Ingredients:

1/4 cup vegetable oil

1/2 cup chopped onion

1 clove garlic, minced

28 oz. can tomato puree

1 cup water

6 oz. can tomato paste

1 tsp. salt

1/2 tsp. oregano

1/2 tsp. basil

1/8 tsp. pepper

1 pkg (16 oz.) spaghetti

Directions:

1. Combine meatball ingredients and shape into balls.

2. Brown in oil in large skillet. Pour off excess fat.

3. Add onion and garlic; saute 2 to 3 minutes.

4. Add tomato puree, water, tomato paste, salt, oregano, basil and pepper; simmer 15-20 minutes.

5. Cook spaghetti according to package directions; drain. Serve with sauce and meatballs. Sprinkle with parmesan.

Photo provided by myrecipes.com

Recipe provided by cooks.com

I must first confess that I haven’t tried this recipe yet. My hubby is on a low-carb diet right now so this recipe isn’t even an option for us. But that’s ok, I forgive him. He’s trying to get all hot and in shape for me so I’ll let it slide. For now.

This Taco Fiesta Chicken Lasagna looks easy to make (just what I like) and yummy. It also combines the wonderful flavors of Mexican food, with my other favorite food – Italian. I love me some noodles!

Just as a warning to you all, you need to chill this in the refrigerator at least 8 hours or overnight. You can’t make this dish at the last minute!

Ingredients:

Directions:

1. Spray 15×12-inch sheet of foil and 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
2. Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
3. Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
4. Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with a dollop of sour cream, chopped tomato and shredded lettuce. (This adds a fresh look to your lasagna)

Photo courtesy of BettyCrocker.com

Last night I made a yummy pasta dish for my family. It was easy and quick to make, which is my favorite kind of recipe for weeknight cooking. I found this recipe in my Food Network Magazine, April 2010 issue.

Ingredients:

1 pound meat-filled tortellini (I used chicken tort)

2 tablespoons extra-virgin olive oil

4 ounces prosciutto or pancetta, finely chopped (prosciutto is healthier)

3 cloves garlic, thingly sliced (I used my garlic press)

1 tablespoon tomato paste

1/4 cup heavy cream

1 cup frozen peas, thawed

2 tablespoons chopped fresh parsley

1/2 cup grated parmesan cheese

My husband added Cholula hot sauce for extra flavor…he puts it on everything!

Directions:

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

3. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

Total prep/cooking time: 25 minutes    Serves: 4

Serve with your favorite salad and/or garlic bread! Enjoy!

Last weekend I decided to try a new meal for the family. It sounds weird, but it’s a taco pie. It’s basically the ingredients I use to make tacos, but baked in a pie dish. It was super easy to make and the clean-up was even better. I got the recipe from the Betty Crocker website. I did add refried beans, which definitely improved the recipe. Give this one a try the next time you can’t figure out what to cook for the family.

Ingredients:

1 lb. lean ground beef

1 medium onion, chopped (1/2 cup)

1 package (1 ounce) taco seasoning mix

1 small can Rosarita Zesty Salsa refried beans (My added ingredient)

1 can (4 ounces) chopped green chiles, drained

1 cup milk

2 eggs

1/2 cup Original Bisquick mix

3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)

Salsa and Sour Cream

Tortilla chips for dipping (Also added by me!)

Directions:

1. Preheat oven to 400 degrees. Grease 9-inch pie plate. Cook ground beef and onion in a 10-inch skillet over medium heat, stirring occasionally until beef is brown; drain. Stir in seasoning mix (dry). Spoon half the ground beef mixture into pie plate, add the entire can of beans in an even layer, and then add the rest of the ground beef mixture. Top with chilies.

2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.

3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Top with salsa and sour cream. Serve with tortilla chips.

Serves 3 to 4

High Altitude (3500-6500 ft.) Increase first bake time to about 28 minutes.

Enjoy this quick and easy weeknight recipe!