When I saw this dinner had all the flavors of my favorite pizza combined with pasta in an easy casserole I was totally sold. When you taste it, you will be too. Added bonus, this recipe makes TWO dishes of pizza perfection. Exactly what you need for feeding a big crowd or (like I did) making one for now and freezing the other for a night when you need a break from cooking.
It makes me sad that casseroles generally fall into the “delicious but not particularly photogenic” category. However, this was far too easy and delicious to keep to myself, just because it’s not the prettiest girl at the party. Plus, when both my children and my husband gobble down dinner, it’s an automatic keeper.
Scoop up some deliciousness. Melty cheesey goodness.
Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.
Divide half of the mixture between two greased 2-qt. baking dishes; sprinkle each with 1 cup mozzarella cheese and top with half the pepperoni. Repeat layers. Top each with remaining pepperoni and Parmesan cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (8 servings each).
I love taco seasoning. I use it all the time to make lots of Mexican type dinners. I also find it to be a great way to use up chicken. Toss some seasoning and simmer a bit – perfect for a quicky meal. However I recently started paying attention to the sodium in my food. That stuff is in EVERYTHING. I was devastated when I read the back of my trusty seasoning jug. Gulp. Surely there was a way I could get the yummy taco flavoring without all the added salt.
Hooray! I found one. This seasoning is every bit as delicious and versatile as the store-bought variety, but you control the ingredients. No salt to be found.
Add your spices to an airtight container. I re-used my old (empty…that’s how much I use this stuff) McCormick container.
Shake it up. Looks just like the real thing – huh? Tastes even better!
This is a man meal. Meat and bread. Add a sauce for dipping that’s made with beer and you’ve got a home-run. The great thing about these sandwiches is that they practically make themselves. Two minutes to toss everything in the crock-pot…go about your business and come back to the house smelling delicious. Take another couple of minutes to slice up the meat and voila – dinner. Perfect for a Saturday full of errands, or playing outside. You can forget about dinner all day – then just when everyone else is wondering what to throw together, you can remember that dinner is already done. It’s a pretty awesome feeling.
If you wanted to make this a fancier (aka: more work for you) sandwich, you could add some melted provolone or swiss. Or even saute up some onions and green bell peppers to throw down on top. But there’s really no need to gussy them up. I am a big fan of simple and delicious. Which is exactly what these babies are.
Thinly sliced roast beef all drenched in rich au jus. Perfect for dunking. Mmmmm. Dunk. Chomp. Yeah. That’s the good stuff!
Why pay 10 bucks for a sandwich like this at a restaurant? They are easy-peasy and absolutely scrumptious.
Easy French Dip Sandwiches
adapted from Allrecipes
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 6-7 hours.
Slice the meat on the diagonal and place back in the sauce for 20-30 minutes until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Place meat on the rolls. Serve the sauce for dipping.
Whenever I’m feeling particularly lazy, I make soup. Dinner can not get easier. Dump it all in a pot, let it simmer away doing all the hard work for you. Serve with some nice crusty rolls or some knockoff Olive Garden bread sticks (you know it’s just butter and garlic salt on those things right?). Mmmmmm delicious. Minestrone is one of my favorite soups because it’s so stinkin’ hearty and full of yummy veggies. This minestrone is not only mouth-watering, it’s also waist friendly. Soup weather is almost gone for this year, so get this one in before the days get too warm! Continue reading →
Mexican food is a big time favorite in my house. We have some variety at least once a week. And it seems that whenever I make tacos, I always have leftovers. Not enough really for another meal though. I hate throwing food away, leftovers especially. I mean, I already made all the stuff right? What a waste! So, I borrowed an idea from “Just Us” using wonton wrappers and my leftover taco stuff to create a quick and easy lunch. Used up all my leftovers, but put a new spin on them so I wasn’t bored with my food. I hate being bored with meals. Continue reading →
Buenos días! Buona Giornata! I love when I can combine my two favorite ethnic flavors. Mexican and Italian. It is molto bene AND muy bueno! This Tex-Mex Lasagna is full of the flavors of your favorite Spanish meal, but made with lasagna noodles instead of tortillas! It is yum, yummy. It is easily turned vegetarian (if you aren’t a carnivore like me) and the whole family will gobble it up! Quick and easy to throw together too! Continue reading →
(happy sigh) This chowder is heavenly. Full of broccoli and cheese and deliciousness. I made it on a snow day recently and just in the nick of time. Right after I took it off the stove and headed out to shovel some snow (with my belly full and warm of this amazing soup), my sister and her 5 kiddos showed up at my door. Hungry. Cold. Without power for over 24 hours because of the storm and no phone line to call in advance. This chowder was on the table in a flash and gobbled down by all of them. The perfect thing to take the freezing edge off your day. Even if you haven’t trudged thru a foot of snow to get some! As a side note (total tangent!) – it is that same sister’s birthday today. Have a great day Jess!
Are you sick of making casseroles with cream of *insert whatever has been creamed* soup? This broccoli chicken bake has a rich creamy sauce that you make yourself in just a few quick minutes. The taste is fantastic, similar to what you’d get with a condensed soup…but so much better. It has a crunchy buttery topping and is full of flavor. I have no idea what about this is “French”, but it is most certainly supreme. Supremely amazing and delicious. Enjoy!
Homemade chicken pot pie rocks my world. It shouldn’t even be called the same food as those store bought frozen bricks masquerading as pot pies. You know the ones I’m talking about. Green box. Frozen food aisle. If you think those are tasty, it’s because you have never had the pleasure of a real food version. This pot pie is full of delicious vegetables smothered in a rich sauce wrapped in a flaky crust. It is home cooking at its finest. Warming right down to your toes on a cold winter night. It is perfection.
I realized the other day (with horror) that I have never made brussels sprouts. Maybe a carry-over from childhood rearing it’s ugly head in my adult life? I didn’t like them when I was little – really the only veggie I have no taste for – so I’ve never thought to make them for my family. Then I saw this recipe and was intrigued. Sprouts with caramelized onions and bacon? Well, that sounded absolutely divine. I had my dad over for dinner tonight (my mom is out-of-town visiting family) and made this perfectly paired meal. Oh so good. I had thirds of the brussels sprouts. The chicken has a great depth of flavor and a spicy kick to it that will make you want to lick every last drop of sauce from your plate. Who knew onions could be so sweet and tangy? With the bright flavor of the sprouts and the moist savory chicken, this dinner was an out of the park success! Continue reading →