Skillet Ravioli with Meat Sauce for Two

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Here is another simple one dish recipe that is just the right amount for serving 2 people. It uses store bought ravioli witch reduces the prep time considerably and cooks fairly quickly.

Skillet Ravioli with Meat Sauce for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 1 can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 2 garlic cloves minced
  • 8 ounces of mushrooms (cleaned and quartered)
  • 8 ounces bulk Italian sausage
  • 1½ cups water
  • 1 package cheese ravioli (fresh or frozen-frozen will take a little longer to cook)
  • ½ tablespoon dried basil
  • grated Parmesan cheese
  • ⅛ teaspoon black pepper
Instructions
  1. using the oil in a large skillet over medium high heat cook the onion and mushrooms until onions start to brown; stir in the garlic and cook until fragrant.
  2. Add the sausage to the meat mixture and cook while breaking up the sausage. Cook until sausage is no longer pink inside. Stir in ⅛ teaspoon pepper and the dried basil, continue cooking until mixture is slightly thicken.
  3. Add the water and ravioli to the mixture and cook at a high simmer until ravioli is done. (if cooking from frozen you might have to add some extra water if the sauce gets to thick)
  4. Serve topped with the Parmesan cheese.

Adapted from Cooks Country Cooking for Two

Slow Cooker Meatballs and Marinara

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cSlow Cooker Meatballs and Marinara recipe picture

This Slow Cooker Meatballs and Marinara recipe takes some prep time but it is well worth the effort. A little bit of time is saved by using a microwave instead of the oven to firm up the meatballs before they go in the slow cooker.

This is a large recipe that would be great for a potluck or party. If you’re not feeding that many people you could easily cut the recipe in half.

Slow Cooker Meatballs and Marinara
 
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Author:
Recipe type: Slow Cooker
Serves: 6
Ingredients
  • Onion Mixture Ingredients
  • 2 tablespoons olive oil
  • 2 medium onions (finely chopped)
  • 1 can tomato paste (6 ounces)
  • 6 garlic cloves (crushed and minced)
  • 1 tablespoon oregano
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  • Ingredients for Marinara
  • ½ cup red wine
  • 2 cans crushed tomatoes (28 ounces each)
  • Ingredients for Meatballs
  • 4 ounces Italian sausage
  • 1 ¼ pounds lean ground beef
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 large eggs
  • 2 garlic cloves (crushed and minced)
  • ¾ teaspoon salt
  • 3 tablespoons milk
  • To finish marinara
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a Dutch oven over medium heat mix together the onion, olive oil, tomato paste, garlic, oregano, red pepper flakes, and salt. Cook until onions are softened and slightly browned. Place half of the onion mixture in a large bowl and set aside.
  2. For the marinara add the wine to the onion mixture in the Dutch oven and cook until mixture starts to thicken. Mix in the crushed tomatoes and pour the mixture into the slow cooker.
  3. Add all the meatball ingredients into the large bowl with the onion mixture, and using your hands mix until well combined. Form into 12 – 2 inch meatballs and place them on a large plate. Microwave for about 7 minutes until meatballs firm up and start to render some fat.
  4. Work the meatballs into the marinara sauce and cook covered until meatballs are done and sauce is slightly thickened (4 – 5 hours on low). Let settle and skim off any fat that is on the surface. Mix in the remaining parmesan cheese – salt and pepper to taste and serve over spaghetti.

Slow Cooker Meatballs and Marinara recipe picture 2

Adapted from Cooks Country TV Show Cookbook

Chicken Alfredo Penne Casserole Recipe

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Chicken Alfredo Penne Casserole Recipe picture 2

Chicken Alfredo Penne Casserole Recipe picture

This Chicken Alfredo Penne Casserole is simple and quick to put together; you can have supper on the table in about an hour. Basically this recipe is just Penne pasta, chicken tenders, and Alfredo sauce sprinkled with some cheese and baked; I thought it was really good.

Chicken Alfredo Penne Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 1 box penne pasta (16 ounces)
  • 2 tablespoons cooking oil
  • 1 pound chicken tenders (cut crosswise into 1 inch pieces)
  • Salt
  • Pepper
  • 1 package frozen broccoli cuts (thawed)
  • 2 jars Alfredo sauce (16 ounces each)
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 350F
  2. Cook pasta according to package directions to al dente; drain.
  3. While past is cooking salt and pepper chicken. In a large skillet over medium high heat cook chicken until no longer pink inside.
  4. Using a slotted spoon add the chicken to the pasta and then mix in the Alfredo sauce and then fold in the broccoli.
  5. Spoon the mixture into a 13 x 9 casserole dish and top with the cheese. Bake for 30 – 40 minutes until heated through and cheese is melted.
  6. Serve hot.

Adapted from Pillsbury.com

Chili Spaghetti Casserole

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onechili spaghetti casserole picture 2

This one dish Chili Spaghetti recipe is simple to put together and has a great combination of flavors. It is quick to put together so you can have supper on the table in less than an hour. This is a great after school or work recipe.

Give it a try; enjoy.

Chili Spaghetti Casserole
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 8 ounces spaghetti
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • salt and pepper
  • ⅛ teaspoon black pepper
  • 1 can spicy vegetable chili (18.8 ounces – you can also use any good brand of vegetarian chili)
  • 1 can Italian stewed tomatoes (14.5 ounces)
  • 1 ½ cups shredded sharp cheddar cheese (divided)
  • ½ cup sour cream
  • 1 ½ teaspoons chili powder
  • ¼ teaspoon garlic powder
Instructions
  1. chili spaghetti casserole prep picture 1 chili spaghetti casserole prep picture 2
  2. Preheat oven to 350F.
  3. Cook pasta according to package directions for al dente; drain and rinse. Place cooked spaghetti in a 13 x 9 casserole dish lightly sprayed with cooking spray.
  4. While pasta is cooking cook the burger and onion in a large skilled until burger is no longer pink inside; drain any excess fat. Stir in the chili powder, tomatoes, 1 cup cheese, sour cream, garlic powder, and salt and pepper to taste; cook until heated through.
  5. Mix the chili mixture into the spaghetti and sprinkle the rest of the cheese over the top. Cover with aluminum foil and bake for 30 minutes or until mixture is hot and bubbly and cheese is melted.
  6. Serve hot.

 

Beef Noodle Casserole

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beef-casserole-recipe-picture

beef-casserole-recipe-picture-2

A combination of cheeses with sour cream give this casserole a unique combination of flavors. This is a simple and quick recipe so you can have supper on the table in less than an hour – making this a great recipe for after work, or school.

Beef Noodle Casserole
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1½ pounds lean ground beef
  • 1 small onion (finely chopped)
  • 16 ounces of tomato sauce
  • 8 ounces sour cream
  • 3 ounces cream cheese (cut into cubes and softened)
  • 1 teaspoon sugar
  • 1 teaspoon garlic salt
  • 12 ounces wide egg noodles
  • 1 cup shredded cheddar cheese
Instructions
  1. cook past according to package directions; drain
  2. while pasta is cooking in a large skillet over medium high heat cook burger and onion until burger is no longer pink inside; drain if necessary. Off heat and mix in the tomato sauce, sour cream, cream cheese, sugar, and garlic salt. Mix until thoroughly combined.
  3. Lightly spray a 13 x 9 casserole dish with cooking spray and spread half of the noodles over the bottom, and then layer half of the meat mixture over the noodles; repeat the process to finish.
  4. Cover with aluminum foil and bake for 30 minutes or until heated through. Remove the foil and sprinkle the cheddar cheese over the top, return casserole to oven uncovered and continue baking until cheese is melted.

 

Cheesy Bow Tie Casserole Recipe

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cheesy-bow-tie-casserole

cheesy-bow-tie-casserole-recipe

This Cheesy Bow Tie Casserole is rich and flavorful and is simple to put together. If you have any leftovers they make for a delicious lunch.

Flavors will vary a little bit depending on the brand pasta sauce you use.

Cheesy Bow Tie Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 ounces bow tie pasta
  • 1 pound lean ground beef
  • 1 small onion (finely chopped)
  • 24 ounces of traditional pasta sauce (your favorite brand)
  • 1 package of fresh mushrooms (8 ounces sliced or you can use canned)
  • 1 can sliced black olives
  • ¼ teaspoon red pepper flakes or to taste
  • 8 ounces mozzarella cheese (cut into ½ inch cubes)
  • 4 ounces shredded Colby & Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
Instructions
  1. preheat oven to 400F.
  2. Cook pasta according to package directions for firm; drain.
  3. While pasta is cooking in a large skillet over medium high heat cook the burger, onion, and mushrooms until burger is no longer pink inside, onion is softened, and mushrooms are tender; drain any excess fat if needed.
  4. Mix the pasta sauce into the burger mixture, bring to a boil, and season with the red pepper flakes. Add ½ of the mozzarella cubes and stir until cheese is melted. Mix the sauce into the pasta until thoroughly combined.
  5. Spoon the mixture into a 2.75 quart casserole dish lightly sprayed with cooking spray and distribute the remaining mozzarella cheese cubes over the top. Top with the black olives, Colby & Monterey Jack , and Parmesan cheese.
  6. Bake for 20 minutes or until cheese is melted and mixture is hot and bubbly – Serve hot.

 

Slow Cooker Rabbit in Wine and Cream Cheese Sauce

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Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

This slow cooker rabbit recipe has a great combination of flavors, and because its cooked in the slow cooker both wild an domestic rabbit meat turns out nice and tender. This recipe is quick to put together so you can go about your day and have supper close to ready at the right time; just finish it off by cooking the spaghetti.

If you have rabbit meat on hand give this Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

a try; it’s very good.

Slow Cooker Rabbit in Wine and Cream Cheese Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces 2 ½ to 3 pounds)
  • vegetable oil for browning
  • 8 ounces white button mushrooms (sliced)
  • 8 ounces of baby
  • 8 Baby Portabella mushrooms (quartered)
  • ¼ cup unsalted butter
  • 1 package dry Zesty Italian dressing mix
  • 1 can condensed golden mushroom soup
  • 4 ounces of chives with onion cream cheese spread
  • ½ cup white wine (I had homemade cherry wine on hand so I used that)
  • 4 green onion (green part sliced for garnish – optional)
Instructions
  1. Place the mushrooms in the bottom of the slow cooker.
  2. In a large skillet using the oil cook the rabbit until nicely browned on both sides and place the rabbit pieces on top of the mushrooms.
  3. In a medium size saucepan melt the butter over medium heat and then add the wine, mix in the golden mushroom soup, dressing mix, and cream cheese and continue cooking until cheese is melted. (mixture will look kind curdled) Pour the mixture over the rabbit.
  4. Cook on low for 5 to 6 hours or until rabbit is fall off the bone tender.
  5. Cook spaghetti according to package directions; drain. Serve the rabbit on top of the spaghetti with the sauce.
  6. Garnished with the green onions if using.

 

Buffalo Chicken Mac and Cheese Recipe

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deli chicken mac and cheese recipe

deli chicken mac and cheese recipe picture 2

If you’re looking for a little bit of a different take on a Mac and Cheese give this recipe a try – the dominant flavor is definitely the Gorgonzola cheese, so you it with caution. This is a simple recipe that cooks on the stove top and utilizes deli chicken so it is fairly quick to prepare. To make preperation a little easier measure all ingredients into small containers so you have them ready to add as you prepare the cheese sauce.

This is a quick recipe so you can have supper on the table in less than an hour. Enjoy

Buffalo Chicken Mac and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 6-8
Ingredients
  • 1 whole rotisserie deli chicken
  • 16 ounces elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • ⅛ teaspoon black pepper
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • ½ cup hot sauce
  • ½ cup crumbled Gorgonzola cheese
Instructions
  1. Bone chicken into bite size pieces. Cook pasta according to package directions; drain.
  2. In a large dutch oven over medium heat - melt the butter. Slowly whisk in the flour until a paste forms. Continue stirring and cooking until golden brown. Slowly whisk in the milk and cook stirring constantly until mixture is thickened about 5 minutes, and then add the pepper. Cook about 1 more minute, or until mixture is smooth. Reduce heat to low and stir in the Monterey Jack, and cheddar cheese; cook until melted.
  3. Mix in the hot sauce and then fold in the chicken, macaroni, and Gorgonzola cheese.
  4. Serve hot.

Adapted from Allrecipes.com

Chicken Parmesan for Two

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chicken parmesan for 2 recipe

Chicken Parmesan is one of my favorite supper dishes, but with only 2 of us at home it is nice to be able to cut the recipe down a little bit. This Chicken Parmesan recipe is designed for 2 people, but if the chicken breasts are small you can stretch 3 out of it. (the local markets smallest package was three, but they were small – so I had some left overs, which was fine). Be sure to pound the chicken breasts down to the same thickness so they cook equally.

If your cooking for 2, and like Chicken Parmesan, give this recipe a try; it’s really good!

Chicken Parmesan for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • Sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Salt
  • ¼ teaspoon dried oregano
  • Pinch red pepper flakes (or to taste)
  • 1 can crushed tomatoes (28-ounces)
  • ¼ teaspoon sugar
  • Chicken and Pasta
  • 2 boneless skinless chicken breasts (6-ounces each)
  • Salt and pepper
  • 4 ounces Vermicelli
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • ½ ounce grated Parmesan cheese
  • ½ cup panko bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ⅓ cup vegetable oil
  • ½ cup shredded mozzarella cheese
Instructions
  1. In a large skillet or medium size sauce pan over medium heat - heat 1 tablespoon of olive oil until shimmering. Add the garlic, ¾ teaspoons of salt, oregano, and red pepper flakes; cook for 30 seconds until fragrant. Stir in the crushed tomatoes and sugar, bring mixture to a boil, reduce heat to simmer, loosely cover, and simmer for 20 minutes or until mixture is thickened. Remove from heat and stir in the remaining olive oil; set aside and keep warm.
  2. parm chicken sauce
  3. Pound chicken down to about ½ inch and let set for 20 minutes to come to room temperature.
  4. pounding parm chicken
  5. While sauce is cooking, cook pasta according to package directions for al dente, drain, and reserve ½ cup of the pasta water. (to cook pasta 2 quarts water and ½ teaspoon salt) When the sauce is done mix ¾ cup of the sauce into the pasta; set aside and keep warm.
  6. cooking pasta
  7. parm chicken sauce and pasta
  8. In a shallow dish whisk together the flour and egg until smooth. Place the bread crumbs in another shallow dish like a pie plate.
  9. parm chicken breading mix
  10. Preheat broiler with rack 4 inches below element
  11. Dip chicken in the egg mixture letting any excess drip off, and then roll chicken in the bread crumbs. In a large skillet over medium high heat cook chicken using the cooking oil until nicely browned (I cooked them to 160F on this step).
  12. breading parm chicken
  13. pan frying parm chicken
  14. Place chicken on a broiler pan and top chicken with mozzarella cheese. Broil until cheese is melted and starts to brown.
  15. cheese on parm chicken
  16. broiling parm chicken
  17. Spoon 2 tablespoons of sauce over the chicken, and mix any leftover sauce into the pasta. If needed mix in some of the reserved pasta sauce to adjust the consistency of the pasta. Enjoy

Adapted from Cooks Country

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Greek Baked Ziti Recipe

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Greek Baked Ziti

I was looking for a casserole recipe that was a little different and I came across this Greek Baked Ziti Recipe. There is a little bit of prep time involved but it is well worth the effort. The recipe is layered with a creamy cheese sauce mixed into the Ziti at the bottom of the dish which gives this casserole a unique texture. The addition of the cinnamon make me a little nervous because I thought that seasoning may dominate the dish – but there is just enough so you just get a light hint of the cinnamon.

If you’re looking for a one dish meal that’s a little different give this one a try, it’s really good; my wife loved it! This is a large recipe and would be great for a pot luck, or graduation party dish.

Greek Baked Ziti Recipe
 
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Author:
Recipe type: Main
Cuisine: Greek
Serves: 6-8
Ingredients
  • 12 ounces ziti pasta
  • 1 small yellow onion (chopped)
  • 1 tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1½ pounds lean ground beef
  • 2 cans tomato sauce (15 ounces each)
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons dried oregano
  • 1 teaspoon sugar
  • ½ teaspoon ground cinnamon
  • 1½ teaspoons kosher salt (divided)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup grated Parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • Vegetable cooking spray
  • 1 package shredded mozzarella cheese (8 ounces – 2 cups)
  • ⅓ cup dry breadcrumbs
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to package directions for firm; drain. (I like to sprinkle and mix in a little olive oil to keep the pasta from taking on a dry look while it’s sitting)
  3. In a large skillet over medium high heat cook onion until tender. Add the minced garlic and cook for an additional 30 seconds or until fragrant. Add the burger to the onion mixture and cook burger until no longer pink inside – stirring and breaking up the burger as you cook; drain any excess fat. Stir in the tomato sauce and lemon juice and then season with oregano, sugar, cinnamon, and one teaspoon of salt; cook until heated through. (About 2 minutes)
  4. In a large saucepan over low heat melt the butter, whisk in the flour and cook while stirring for 2 minutes. Gradually whisk in the milk – bring the mixture to a high simmer and cook until mixture has thickened and is bubbly. Stir in the Parmesan cheese and season with ½ teaspoon salt and pepper.
  5. Lightly spray a 9 x 13 casserole dish with cooking spray. Mix the cheese sauce into the Ziti and place the mixture over bottom of the casserole dish. Layer the meat mixture over the top of the Ziti and top with the mozzarella cheese, sprinkle the bread crumbs over the top, and bake for 20 to 25 minutes or until cheese is melted and casserole is hot and bubbly.
  6. Let casserole rest for 10 minutes before serving.

greek baked ziti 3

Adapted from MyRecipes