So being a mom of four and having to make my food budget stretch, I love it when I can make simple, easy, cheap AND nutritious meals for my family. Winner, winner, spaghetti dinner!
1 pound spaghetti thin or regular
1 pound Italian sausage or ground beef
1 jar of spaghetti sauce
4oz cream cheese softened
3-4 cups mozzarella cheese
Preheat oven to 350 degrees
Bring a pot of water to a boil, add the noodles.
While the water boils and the noodles cook, brown the meat in a pan. Drain the fat.
When the meat is cooked add the sauce and let it simmer for a couple of minutes.
Drain the pasta just short of al dente, as it will cook a little more when you bake it.
Return the noodles to the pan and add the meat mixture and the cream cheese. Stir until well combined.
Pour into a 9×13 pan, top with mozzarella and bake at 350 for about 10 minutes or until the top is melty and golden. Serve with a salad or steamed veggies. Enjoy!
This recipe has become a family favorite around here! In fact it’s on the menu for tonight! They are easy, quick and delicious. Serve with mashed potatoes or potato wedges! Thank you Ree Drummond (Pioneer Woman) for your delightful recipe. I love you!
- 1 teaspoon seasoned salt, plus more for seasoning
- 1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
- 1/2 cup vegetable oil
- 1-2 tablespoons butter
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the vegetable oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
I LOVE soup! I LOVE my crock pot! To me soup and crock pots are a marriage made in heaven; a gift to us from God! Here is a delicious, no fuss soup for any night of the week.
7-8 cups water (I use half water half chicken stock)
1 (16 ounce) package dried split peas, rinsed and sorted
salt & pepper to taste …
1 bay leaf
pinch dried thyme
3 medium carrots, cut into 1/4 inch slices (1 1/2 Cups)
2 stalks celery, finely chopped (1 Cup)
1 medium onion, chopped (1/2 cup)
1 ham bone or 1-2lbs cubed ham
1/2 – 1 cup half and half or heavy whipping cream (optional)
Mix all ingredients except the cream in 5qt crock pot.
Cover and cook on low heat 7-8 hrs or on high heat 5-6 hours until peas are tender. If using ham bone remove it from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin.
Stir ham into soup. Stir in cream
Stir well before serving.
The best meatballs EVER! I could make these with my eyes closed, and they never receive anything but rave reviews. Make them for dinner one night and then use the left overs for meatball sandwiches for lunch the next day!
- 3lbs ground beef
- 1 can (12oz) evaporated milk
- 1C oatmeal
- 1C breadcrumbs
- 2 eggs
- 1/2C chopped onion
- 1/2t garlic powder
- 2t salt
- 1/2t pepper
- 2t chili powder
- 2C ketchup
- 1C brown sugar
- 1/2t liquid smoke
- 1/2t garlic powder
- 1/4c chopped onion
Meatballs – Combine all meatball ingredients in a large bowl, and mix well. I use my hands! Shape into 1-2″ balls and place in a heatproof pan. Depending on how big your meatballs are will determine how many pans or what size you use. I usually get 2 9×13 pans out of this recipe.
In a separate bowl mix the sauce ingredients and pour over the meatballs. Bake at 350 for 30-40 minutes.