Tag Archives: dinner recipe

Taco Pasta Bake ****Updated

taco pasta bake

I saw this recipe on pinterest yesterday and decided I just had to try it, I made it last night for dinner and made a few changes but it was so popular that we had no leftovers, my son asked if I could make it again tonight he liked it so much.  So here it is:

1 small box of pasta (any kind, I have used wheels, elbows, mostaccioli it doesnt matter use your fave shape) 1 large onion, diced and sauteed until translucent in 1tbsp of olive oil, 1 lb of ground beef or ground turkey (we have switched to turkey around my house), heaping 1/8 c home made taco seasoning or 1 store bought package, 1 cup water, 1 8oz pkg cream cheese, 1/4 cup shredded tex mex cheese**optional add ins depending on whether you like beans 1 can pinto beans or kidney beans (your preference)–, and/or 1 can fat free refried beans

boil pasta until just cooked then drain and set aside, brown ground beef/turkey after the onion is cooked, drain any fat in the pan,  add taco seasoning (heaping 1/8 of a cup if you make your own), and 1 cup water w/ ground beef, beans and onion for 5 min, add cream cheese and tex mex cheese to beef mixture, stir until melted remove from heat, put pasta in casserole dish, pour the beef, bean and cheese mixture over the top and mix in.  bake at 375* uncovered for 15 minutes or until hot and bubbly.

Serve with sour cream, and/or extra tex mex shredded cheese and sliced avocado ( I like all of the above on top) it is OMG delicious!

Chicken and Rice

chicken and rice ready to serve!

 

1 yellow onion diced and sauteed in butter until translucent

1 1/2 cups rice

2 boneless chicken breasts, each cut in half and browned on each side

1 can cream of chicken soup

Mix together soup and 1 1/2 cans water with rice, add sautee’d onion and place chicken breasts into mixture.  Bake covered at 400 for 45-55 mintes.  serves 4

On the plate below I served this with leftover sweet potatoes and green bean casserole from Thanksgiving.

chicken and rice

 

Not your mom’s shepherd’s pie

1lb ground beef

2 cans whole kernel corn

8 med sized russet potatoes (russet is very important they are best for mashing)

1 diced yellow onion

2tsp seasoned salt

1 tbs minced garlic

optional: 3 slices or more of provolone or whatever cheese you like, provolone is in the picture

Sautee’ onion and garlic in 2 tbs butter until onion is translucent, add ground beef (break it up with a fork) and seasoned salt until browned.  Peel potatoes leaving “stripes” of skin on, cut into pieces and boil in salted water until tender.  Drain browned ground beef mixture and place in bottom of a casserole dish.  Layer the drained corn next.  We have tried placing a few slices of provolone over the corn and it was amazing!  Other cheeses would work too I am sure.  Drain the potatoes and “mash” with a masher with 2-3tbs butter and as much milk as it takes for them to be creamy.  I do not use my electric mixer anymore for mashed potatoes because the texture from using the masher is so much nicer to my palate.  The mashed potatoes go on top as the last layer.  Bake at 350 for 30 min.  I cover mine with foil because I don’t like the crunchy top layer that happens if they are not covered while they bake. 

Orzo and Chicken Stuffed Peppers

Today for something completely different I wanted to share a recipe that Stephanie made recently, we used only red peppers when we made it but the different colored peppers would make it look more interesting.  The other good thing about this dish is that it is low fat while still having cheese on top which is very important at least to me 🙂  Anyway this one is a good choice, its quick and very easy but looks pretty enough to serve when you have people over.  Let me know how yours turns out!

 

Ingredients

  • cooking spray
  • 1 green bell pepper – halved, seeded, and stem removed
  • 1 red bell pepper – halved, seeded, and stem removed
  • 1 yellow bell pepper – halved, seeded, and stem removed
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 green onions, sliced
  • 4 cloves garlic, minced
  • 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 cup orzo
  • 1 (16 ounce) can chicken broth
  • 3 tablespoons Parmesan cheese
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 2 portobello mushrooms, thinly sliced
  • 1 green onion, thinly sliced
  • salt and ground black pepper to taste

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
  3. Bake peppers in the preheated oven until slightly tender, about 10 minutes.
  4. Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
  5. Bake in the preheated oven until cheese is melted, about 7 minutes.
  6. Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.