Beef with Cheese Ravioli Recipe

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beef and cheese ravioli

This recipe uses mostly store bought ingredients, but if you’re in a hurry to put something together after work, or school, it could be just what you’re looking for. This is a simple recipe that cooks quickly so you can have these Beef with Cheese Raviolis on the table in less than 30 minutes. Enjoy

Beef with Cheese Ravioli Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound ground sirloin
  • 1 can Hunts Roasted Garlic & Onion pasta sauce (24 ounces)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 package refrigerated cheese raviolis (9-11 ounce package) If you don’t have the refrigerated available use frozen – add 10 minutes to the cooking time or precook them.
  • Grated Parmesan cheese
Instructions
  1. In a large skillet sprayed with cooking spray break up, and cook ground sirloin until browned and no longer pink inside; drain if needed.
  2. Add the diced tomatoes and pasta sauce to the skillet. Bring the mixture to a boil and gently stir in the ravioli’s. Reduce heat to simmer, cover, and cook for 15 minutes or until ravioli is tender - 5 to 10 minutes longer if from frozen.
  3. Serve hot garnished with parmesan cheese.

beef and cheese ravioli 2

Adapted from readyseteat.com

Italian Sausage – peppers and onions in a Bun

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italian sausage in a bun recipe

Use your favorite store bought Italian sausage links, or make your own. The vegetables in this recipe turn this sandwich into a delicious combination of flavors. This is a simple recipe that cooks fairly quick – if you like sausage and pepper combos give this one a try; it’s really good.

Italian Sausage peppers and onions in a Bun
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 6
Ingredients
  • 5 - 6 Italian sausage links (if you use store bought there is usually 5 in a package)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (halved and sliced)
  • ½ medium red onion (sliced)
  • 4 cloves of garlic (minced)
  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 tablespoon fresh basil (minced)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (or to taste)
  • ½ cup white wine
  • 6 brat buns
Instructions
  1. Prep vegetables and onions according to ingredients list.
  2. italian sausage in a bun prep picture
  3. In a large skillet over medium high heat brown sausage on both sides; remove from pan and set aside.
  4. browned italian sausage
  5. Cook the onions and garlic over medium heat for about 3 minutes, using the butter.
  6. cooing onions and garlic
  7. Add the wine, green pepper, red pepper, and seasonings. Bring the mixture to a boil and work the sausages into the pepper mixture. Cook covered until vegetables are tender and sausage is done.
  8. Serve with a link of sausage topped with the vegetable mixture.

Inspired by Allrecipies.com

Spaghetti with Mushroom and Tomato Sauce Recipe

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spaghetti with mushroom and tomato sauce

This recipe puts together fresh and dried mushrooms, seasoning, and tomatoes to create a light textured spaghetti sauce. This recipe is a little bit of worked compared to just opening a can of spaghetti sauce, but it is well worth the effort. If you like mushrooms this recipe is a must try; it is light and delicious. Enjoy

Spaghetti with Mushroom and Tomato Sauce Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 ounce dried oyster mushrooms (rinsed well)
  • 1 cup low-sodium chicken broth
  • 4 ounces bacon, cut into ½-inch pieces (about 8 slices)
  • ½ pound Portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves (crushed and minced)
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh rosemary leaves
  • 1 can diced tomatoes (14.5-ounce)
  • salt and ground black pepper
  • 1 pound spaghetti
  • Grated Romano or Parmesan cheese for serving
Instructions
  1. Place rinsed dried mushrooms in a small bowl with chicken broth, cover with plastic wrap and cut several slits in the top to let out steam. Microwave mixture for 1 minute or until mixture starts to steam. Let mixture rest for about 15 minutes or until mushrooms are softened. Remove mushrooms to a cutting board using a fork or slotted spoon, and finely chop the mushrooms. Place a coffee filter inside a strainer and strain the mushroom juice into a container and set aside.
  2. In a large skillet over medium high heat cook bacon until crispy; add the garlic, portabella mushrooms, oyster mushrooms, olive oil, tomato paste, and rosemary. Cook until liquid is evaporated and tomato paste starts to brown. Add the reserved chicken mushroom broth, bring the mixture to a boil over high heat, reduce heat to a high simmer and cook until mixture is thickened; salt and pepper to taste. (Mixture will have a saucy texture)
  3. Cook pasta according to package directions for al dente, drain reserving ½ cup of the cooking water.
  4. Mix tomato mixture into the spaghetti until thoroughly combined using the reserved pasta water to adjust the mixture to your desired consistency.
  5. Serve hot garnished with Grated Romano or Parmesan cheese.

Adapted from cooks country

Slow Cooker Vesuvio Recipe

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slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com

 

Italian Breaded Pork Chops

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italian breaded pork chops recipe

This is another simple and good recipe. This recipe doesn’t require many ingredients so chances are you probably have most of them on hand. The finished pork chops are tender, juicy, and delicious. I used boneless pork chops in this recipe, but bone in would be good as well. Cooking time will vary depending on the thickness of the chops. Enjoy

Italian Breaded Pork Chops
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 - 6
Ingredients
  • 3 eggs (lightly beaten)
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons vegetable oil
  • 4 cloves garlic (peeled and sliced)
  • 4-6 boneless pork chops (depending on size of ovenproof skillet and how many you are feeding. This recipe has plenty of breading mix to do 6; the chops I used for this recipe were about 1 inch thick.)
Instructions
  1. Preheat oven to 325F.
  2. In a medium size bowl whisk together the eggs and milk until thoroughly combined.
  3. egg dip mixture
  4. In a wide dish, like a pie dish, mix together the Parmesan cheese, bread crumbs, and parsley until well combined.
  5. pork chop breading mix
  6. Dip pork chops into the egg mixture, and then into the breadcrumbs, pressing lightly to adhere the mixture to the chops; coat thoroughly on all sides. Remove the chops to a plate and set aside.
  7. breaded porkchops
  8. Place the oil in a large ovenproof skillet over medium high heat and cook the garlic until lightly browned to flavor the oil; remove the garlic and discard. Cook the chops in the skillet until nicely browned on both sides.
  9. garlic in oil
  10. browning pork chops
  11. Transfer the skillet from the burner to the oven. (Middle rack) bake chops for 25 minutes or to an internal temperature of 145F.

Adapted from Allrecipes.com

Countryside Italian Cold Salad Recipe

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Countryside Italian Cold Salad Recipe

If you’re looking for a good side dish to go with your next cookout give this Countryside Italian Cold Salad Recipe a try. This is a quick and simple recipe with most of the cooking time being for the pasta. You can make the salad ahead of time, or prepare it at the same time you are grilling.

Countryside Italian Cold Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 2 cans diced tomatoes (14.5 ounces each drained)
  • 2 cups bow tie pasta
  • ½ teaspoon olive oil
  • ⅔ cup basil (chopped)
  • ½ cup mozzarella cheese (Cubed)
  • 4 slices bacon (cooked to crispy or store bought pre-cooked - chopped)
  • ¼ cup balsamic vinegar
Instructions
  1. Cook pasta according to package directions; drain, drizzle olive oil over the pasta, toss, and cool.
  2. Mix in the rest of the ingredients and refrigerate until chilled.

 

One Dish Stove top Italian Macaroni Recipe

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simple stovetop italian macaroni recipe

This is another simple, quick and good recipe. In less than an hour you can have this Simple Stove top Italian Macaroni dinner on the table. This recipe does not call for a lot of ingredients so there is a good chance you may have everything you need on hand, and because this is a one dish recipe clean-up is a snap.
This recipe would be great for after work, or school, or if you just need to put something quick together because you have had a really busy day.

One Dish Stove top Italian Macaroni Recipe
 
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Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 can diced tomatoes (28 ounces)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper or to taste
  • 2 cups uncooked macaroni
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese
Instructions
  1. In a large kettle or Dutch oven break up and cook ground beef until no longer pink inside. Drain if needed.
  2. Add the tomatoes to the meat and stir in the water, elbow macaroni, Italian seasoning, onion soup mix, and red pepper flakes. Bring mixture to a boil and reduce heat to a high simmer. Cook covered, stirring occasionally, until macaroni is tender. Off heat; Stir in the shredded Parmesan and top with the Mozzarella cheese. Cover and let rest until cheese is melted. (I sprinkled the Mozzarella cheese on each dish as I served it.)

Adapted from Taste of Home

Four Cheese Chicken Alfredo Casserole

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four cheese alfredo recipe

This Four Cheese Chicken Alfredo Casserole is real simple to put together. This would be a great after school, or after work recipe. This recipe calls for chicken breasts, store bought Alfredo sauce, Linguine, and some extra cheeses.
The end result is a rich and creamy Chicken Alfredo supper that your family is sure to love.

Four Cheese Chicken Alfredo Casserole
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • 1 ¼ pound boneless skinless chicken breasts (3-4 split breasts)
  • 1 ¼ cups milk
  • 2 tablespoons grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon dried parsley flakes
  • ¼ teaspoon garlic salt
  • 1 jar 4 cheese Alfredo Sauce (15 ounces – I used Bertolli Four Cheese Rosa)
  • 12 ounces of Linguine
  • olive oil
Instructions
  1. Preheat oven to 400F.
  2. In a large kettle cook Linguine to al dente according to package directions. (Do not overcook) drain and sprinkle lightly with olive oil, and toss to coat the pasta.
  3. cooking pasta
  4. In a medium size sauce pan mix together the milk and Alfredo sauce. Cook over medium heat until mixture comes to a boil. While mixture is heating, in a small bowl, whisk together the garlic salt, and Parmesan cheese.
  5. mixing alfredo
  6. Stir the heated sauce into the Linguine until thoroughly coated.
  7. Pour the Linguine mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray. Arrange the chicken breasts on top, sprinkle with the Parmesan cheese mixture, followed by the shredded mozzarella.
  8. alfredo casserol ready to bake
  9. Cover with aluminum foil and bake for 30 – 40 minutes until chicken is done. (Internal temperature of 165F with an instant read thermometer)

four cheese chicken alfredo casserol post

Inspired by Kraft

Chicken and Sausage Chili Recipe

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Chicken and Sausage Chili picture

I don’t use ground chicken as an ingredient very often so I decided to give this Chicken and Sausage Chili Recipe a try. I figured the ground chicken would be a good health alternative as compared to the ground beef that is normally used.
This Chicken and Sausage Chili Recipe is loaded with ingredients which give the chili a unique flavor. Depending on taste I would say there is room to turn up the heat a little bit by adding additional cayenne pepper.
Unlike many slow cooker recipes, this is not a set it and forget it recipe, you have to make yourself available for at least for a few hours to go through the processes the recipe calls for. Once the chili is on low temperature you can let it go, and do whatever the day needs you to do.
This is not a typical chili recipe, but it is very good, and well worth the effort to prepare. Give this one a try. Enjoy

Chicken and Sausage Chili Recipe
 
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Author:
Recipe type: Main
Serves: 8
Ingredients
  • 1 pound ground chicken
  • ¾ pound Italian Sausage
  • 3 cans stewed tomatoes (14.5 ounces each)
  • ½ cup beer
  • ¼ teaspoon hot sauce
  • 2 beef bouillon cubes
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons olive oil (divided)
  • 1 medium onion (chopped)
  • 2 cans tomato paste (6 ounces each)
  • 1 can kidney beans (drained and rinsed)
Instructions
  1. Mix the following ingredients directly into the slow cooker – stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper. Set the slow cooker on high and cook for 1 hour.
  2. Add 1 tablespoon of olive oil to a large skillet and cook the onion until starting to brown. Add the chicken to the skillet; breaking up and cooking until browned. Add the mixture into the slow cooker. Using the same skillet, and the other tablespoon of olive oil, break up and brown the sausage. Drain any excess fat if needed. Add the sausage to the slow cooker.
  3. Mix the tomato paste and kidney beans into the slow cooker and continue cooking on high for 2 hours.
  4. Change the slow cooker temperature to low and cook for an additional 4 hours.

 

Garlic Chicken with Rigatoni Recipe

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Garlic Chicken with Rigatoni recipe

This is a little different take on garlic chicken, but it is really good. I don’t very often use sun dried tomatoes as an ingredient but the tangy flavor of sun dried tomatoes make this dish a step above the rest. There are quite a few ingredients in this recipe so it’s a good idea to have it all together before you start cooking. The original recipe called for a boneless skinless chicken breast, but I decided to substitute chicken tenders instead.
Give this Garlic Chicken with Rigatoni Recipe a try. Enjoy

Garlic Chicken with Rigatoni Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ pound chicken tenders (cut into bite size pieces)
  • ¼ cup sun dried tomatoes (not packed in oil)
  • ½ cup water
  • ¼ teaspoon garlic salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil (divided)
  • 1 package fresh mushrooms (8 ounces sliced)
  • 3 cloves garlic (finely minced)
  • ¼ cup chicken broth
  • ¼ cup white wine
  • 2 tablespoons fresh parsley
  • ¼ teaspoon dried basil
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon red pepper flakes or to taste
  • ¼ cup Parmesan cheese
Instructions
  1. Cook rigatoni according to package directions.
  2. Bring water to a boil in a small sauce pan, remove from heat, add the sundried tomatoes into the water, and let the tomatoes soak for about 5 minutes. Drain and chop the tomatoes; set aside.
  3. Mix the flour in a zip lock bag with the garlic salt, add the chicken, and shake to coat.
  4. Using a large skillet over medium high heat using 1 tablespoon of the olive oil cook the chicken until browned and no longer pink inside. Remove the chicken from the pan and set aside.
  5. In the same skillet using the remaining olive oil over medium high heat cook the mushrooms until tender. Add the garlic and cook until fragrant; about 1 minute.
  6. cooking mushrooms
  7. Garlic Chicken
  8. Add the wine, chicken broth, parsley, salt, pepper, red pepper, basil, and chopped tomatoes to the mushroom mixture, and then add the chicken back into the skillet. Cook until heated through. Mix in the rigatoni and sprinkle Parmesan cheese over the top.
  9. Serve Hot

Adapted from Taste of Home Magazine