Broccoli Cheese Casserole

Broccoli Cheese Casserole

My Broccoli Cheese Casserole is a simple and DELICIOUS side dish or light dinner. Creamy, cheesy, and topped with crunchy, buttery crackers, this is has been a favorite since I was a kid, and is STILL one of the best casserole recipes ever!

Broccoli Cheese Casserole Is One Of My All Time Favorite Side Dish Recipes!

I’m always on the hunt for side dishes that my kids will eat. We eat a lot of grilled chicken around here, and while that’s an easy dinner it can tend to get a little boring and repetitive.

Continue reading Broccoli Cheese Casserole at Cookies and Cups.

Original source: https://cookiesandcups.com/broccoli-cheese-casserole/

Grilled Swordfish with Lemon Olive Salad

I served the grilled swordfish with a green bean salad and a Caprese salad.

For two servings

Ingredients

Dressing
1 lemon
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
¼ teaspoon garlic powder
1/4 teaspoons kosher salt
Fish
Olive oil
¼ cup panko bread crumbs
Salt and pepper to taste
1/4 cup Castelvetrano olives, pitted and halved
One – 12-ounce skinless swordfish fillet (sustainable)

Directions

For the dressing
In a medium bowl, whisk together the mustard and 2 tablespoons lemon juice. Whisk in the olive oil, basil, garlic powder, and salt. Set aside.

For the fish
Brush the fish with olive oil and season to taste with salt and pepper. Press the panko crumbs onto one side of the fish.

Outdoor grill
Heat an outdoor grill to medium. Place a piece of foil on the outdoor grill or use a grill mat. Place the swordfish panko side up on the foil or mat. Close the lid of the grill and cook the swordfish for 8-10 minutes. The fish will turn white and the crumbs will toast..

Grill pan
Heat a stovetop grill pan over medium-high heat
Grill the fish until golden brown and the fish releases easily from the pan, 3 to 4 minutes per side depending on the thickness of the fish. When turning the swordfish over, use a wide spatula and try to keep the crumbs intact.

Remove the swordfish to a serving platter. Spoon the dressing and olives over the swordfish and serve.

Original source: https://jovinacooksitalian.com/2020/03/30/grilled-swordfish-with-lemon-olive-salad/

Blueberry Oatmeal Bars

These Blueberry Oatmeal Bars are so sweetly delicious. Made with fresh blueberries, a shortbread crust, and crunchy topping, you’ll love the textures and flavors of these awesome bars. Love fresh blueberries? You have to try them in this blueberry pie (VIDEO) or blueberry muffins (VIDEO) recipe. Best Blueberry Oatmeal Bars Every summer my family and I…

Read On →

The post Blueberry Oatmeal Bars appeared first on Simply Home Cooked.

Original source: https://simplyhomecooked.com/blueberry-oatmeal-bars/

Avocado Butter Spread

In these times of practicing social distancing, we have been spending tons of time as a family! This is good at times, but also stressful! I’ve prided myself on finding simple breakfasts and snacks that are also a little special. This Avocado Butter Spread is exactly that! It takes literally minutes to make and is […]

The post Avocado Butter Spread appeared first on Macheesmo.

Original source: https://www.macheesmo.com/avocado-butter-spread/

Simple Chicken – Tomato – Pasta Recipe

Freezer, ‘Fridge & Pantry When our kids were in onsite daycare at the University of Utah, they had a teacher Eugenia who had published a “refrigerator magnet” book called “Freezer, ‘Fridge & Pantry” with easy recipes most people could whip up from what they have on hand. I have often though of Eugenia and her…

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The post Simple Chicken – Tomato – Pasta Recipe appeared first on The Reluctant Gourmet.

Original source: https://www.reluctantgourmet.com/simple-chicken-tomato-pasta-recipe/

The Art of Sardine Collecting

A look inside the often eccentric, sometimes survivalist, world of tinned fish collecting.

The post The Art of Sardine Collecting appeared first on TASTE.

Original source: https://www.tastecooking.com/art-sardine-collecting/

Melissa Clark’s Most French Pantry Advice

A new cookbook by Melissa Clark channels rustic French simplicity.

The post Melissa Clark’s Most French Pantry Advice appeared first on TASTE.

Original source: https://www.tastecooking.com/melissa-clarks-french-pantry-advice/

What Are Some Good Make-Ahead Meals for Two?

Cooking for someone else often means challenging the way you think about dinner. Check out these ideas for healthy make-ahead meals for two.

Continue reading “What Are Some Good Make-Ahead Meals for Two?” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/QUJfXVUnRbU/

Rosemary Focaccia

Homemade focaccia is simply the BEST! It’s easy to make, but be sure to give yourself the afternoon. You’ll be rewarded with a rich, rosemary-scented bread that feeds a crowd. Serve as an appetizer or as a side with soup, roasts, or braises.

Continue reading “Rosemary Focaccia” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/0e06JPiFF3w/

Chicken Fried Steak

To make classic Chicken Fried Steak, pound steak cutlets thin, then bread and fry. Serve with rich country gravy. Chicken Fried Steak is a Southern favorite!

Continue reading “Chicken Fried Steak” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/qwipBpqFYOU/

Black Bean Tacos {Ready in 20 Mins!}

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

For a super quick and nutritious meatless meal, an easy Black Bean Taco recipe is exactly what the family needs! 

A simple mixture of beans, veggies and our favorite seasonings make a delicious filling for tacos! Set out a DIY Taco Bar with all kinds of toppings for everyone to create their own taco masterpiece!

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

Why We Love This Recipe

Beans and corn (canned or frozen) are always kept in my pantry meaning this dish can be made at a moment’s notice.

It is a healthy meatless meal (with homemade taco seasoning) that not only tastes great, its budget-friendly too!

This recipe is so quick, start to finish it’s on the table in under 30 minutes!  It’s a great recipe to get the family involved in preparing toppings.

Black bean taco ingredients in a frying pan.

How to Make Black Bean Tacos

  1. Prepare black beans for tacos:
    • To prep canned beans, rinse thoroughly in a colander, and they are ready to use!
    • To prep dried beans, follow this simple guide for soaking and cooking beans. Or try putting that Instant Pot to good use and cook dried beans for 30 minutes and slow release for 15 minutes!
  1. Saute onion and garlic until browned and fragrant.
  2. Add remaining ingredients and simmer until thickened.

Serve in warmed corn or flour tortillas with an assortment of taco toppings!

What Other Beans Can Be Used? Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.

What Other Veggies Can Be Used?

Tacos can be filled with anything! In keeping with the meatless theme of this recipe, try diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Want spicy black bean tacos? Add in diced jalapeno for a little bit of heat.

Toppings for Tacos

  • VEGGIES: sliced black olives, jalapenos, green chiles, avocados, or cilantro!
  • CRUNCHY: cabbage slaw or shredded lettuce
  • SAUCE: salsa, guacamole, and sour cream
  • CHEESE: Any kind of cheese!

A tortilla topped with black bean mixture, lettuce, tomatoes, cheddar cheese, and jalapenos.

Favorite Taco Recipes

  • Easy Ground Beef Tacos
  • Easy Fish Tacos
  • Chicken Street Tacos
  • Shrimp Tacos
  • Instant Pot Chicken Tacos (Pressure Cooker)
  • Easy Steak Tacos
  • Crockpot Chicken Tacos

Did you enjoy these Black Bean Tacos? Be sure to leave a rating and a comment below!

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

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Black Bean Tacos

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Super quick and nutritious meatless meal!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 tacos
Calories 176
Author Holly Nilsson

Ingredients

  • 2 teaspoons olive oil
  • 1/2 onion finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups frozen corn
  • 15 ounces black beans drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup salsa
  • salt & pepper to taste
  • 8 corn or flour tortillas 6 – inch
  • toppings as desired

Instructions

  • Cook onion and garlic in olive oil over medium heat until tender, about 4 minutes.
  • Add corn, black beans, seasonings, and salsa. Simmer 5-6 minutes or until liquid has evaporated.
  • Slightly mash some of the beans if desired. Taste and season with salt & pepper to taste.
  • Spoon into tortillas and top as desired.

Notes

To use canned beans, rinse thoroughly in a colander.

To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans

Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.

In keeping with the meatless theme of this recipe, swap in any veggies you’d like. Diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Nutrition

Serving: 1taco | Calories: 176 | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 392mg | Fiber: 8g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Easy Bean Recipes

  • Black Bean Quinoa Salad – full of fresh veggies!
  • Instant Pot Ham & Bean Soup – classic comfort food
  • Black Bean and Corn Salad – ready in 20 mins
  • Great Northern Beans and Ham – full of flavor!
  • Black Eyed Peas – made with ham
A plate full of prepared black bean tacos topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
Close up of a black bean taco topped with lettuce, tomatoes, and jalapeños.

Original source: https://www.spendwithpennies.com/black-bean-tacos/

Cheesy Asparagus Tart

We’re bringing back one of the first recipes to ever go crazy here on WGC – the Cheesy Asparagus Tart Can you believe I first made this Cheesy Asparagus Tart 10 years ago. It was one of the first recipes I posted here on WGC and it had a total field day on pinterest. It’s […]

Read More…

The post Cheesy Asparagus Tart appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/cheesy-asparagus-tart/

Chocolate Chip Carrot Cake

Chocolate Chip Carrot Cake is a delicious and easy cake to make in a 9×13-inch pan.

slice of Chocolate Chip Carrot Cake

If you’re looking for a nice cake to make for spring, this Chocolate Chip Carrot Cake certainly fits the bill. Carrot cake is a popular choice for Easter, Mother’s Day and other spring events. And since this one is made in a 9×13-inch pan, that means it’s super easy to make too. This carrot cake has a bit of chocolate added to it. Miniature chocolate chips are used so the chocolate is spread around the cake proportionately.

Chocolate Chip Carrot Cake Batter

How to make Chocolate Chip Carrot Cake:

Scroll to the end of this post to print out the complete recipe. In one bowl, the dry ingredients are combined with a full pound of shredded carrots. In another bowl, the sugars and wet ingredients are combined. Then the two bowls are combined and the chips are mixed in. Walnuts can be mixed in too, or you can choose to put them on top of the cake. Or you can leave out the nuts entirely. The cake is baked for 40 minutes in a 9×13-inch pan.

Chocolate Chip Carrot Cake

Adding the frosting:

The frosting on this cake is a simple mix of cream cheese, butter, vanilla extract and powdered sugar. It’s spread onto the top of the cake. If you’d like to sprinkle walnuts on top of your Chocolate Chip Carrot Cake, that’s up to you.

Equipment you can buy so this recipe is easy to make:

  • Cake pan with a lid for easy storage: I love this pan!  It’s cheap, nothing sticks to it, and the included lid makes the cake so easy to store.
  • Box grater: It’s so easy to have a box grater when you’re in charge of grating a large amount. The non-slip surface on the bottom of this grater makes it easy to use too. You’ll need to grate one pound of carrots for this recipe, so the box grater comes in handy.

serving Chocolate Chip Carrot Cake

How to toast walnuts:

  1. Preheat oven to 350°F.
  2. Arrange walnuts on a cookie sheet in a single layer.
  3. Bake 8 to 10 minutes, checking frequently.

slice of Chocolate Chip Carrot Cake

Chocolate Chip Carrot Cake is a delicious and beautiful cake. It will store just fine at room temperature sealed with a lid for two to three days. Enjoy!

Here are a few more recipes using chocolate chips that you might like to try:

  • Nutty Chocolate Chip Overload Cookies
  • Chocolate Chip Zucchini Bread
  • Low Fat Mint Chocolate Chip Ice Cream
  • Chocolate Chip Cookie Dough Dip
  • Chocolate Chip Cookie Brittle
  • Gooey Chocolate Chip Sandwich Bars
  • Chocolate Chip Cookie Dough Truffles
  • Chocolate Chip Cookie Pie

Print

Chocolate Chip Carrot Cake

A delicious carrot cake with a touch of chocolate scattered throughout!
Course Dessert
Cuisine American
Keyword carrot cake, chocolate chip
Prep Time 30 minutes
Cook Time 35 minutes
Servings 15 servings
Calories 426kcal
Author RecipeGirl.com (shared from Serving Up the Harvest cookbook)

Ingredients

CAKE:

  • cups all purpose flour
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 pound (about 6 medium) carrots
  • 1 cup granulated white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • cups canola or vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup miniature chocolate chips
  • 1 cup chopped walnuts, toasted (optional)

FROSTING:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup (1/2 stick) salted butter, at room temperature
  • 1 teaspoon vanilla extract
  • cups powdered sugar

Instructions

PREPARE THE CAKE:

  • Preheat the oven to 350°F. Spray a 13×9-inch pan with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  • Shred the carrots in a food processor (or by hand). Add the carrots to the flour mixture.
  • In a large bowl, combine the white and brown sugars and eggs and use electric hand mixer to blend them together. Add the oil and extracts and mix until well blended and emulsified, about 30 seconds. Scrape into the bowl with the carrots and flour mixture. Stir by hand until well mixed. Fold in the chips and nuts, if using. Scrape into the prepared baking pan.
  • Bake 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a rack.

PREPARE THE FROSTING:

  • In a large bowl, use an electric mixer to combine the cream cheese, butter and vanilla until blended. Scrape down the sides of the bowl, add the powdered sugar, and keep mixing until smooth. Spread onto the cooled cake.

Notes

  • NOTE: Optional nuts are not included in the nutritional information.
  • Instead of mixing nuts into the batter, you may opt to sprinkle the nuts on top of the frosting.
  • To toast the nuts: Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Nutrition

Serving: 1serving | Calories: 426kcal | Carbohydrates: 68g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 359mg | Potassium: 221mg | Fiber: 2g | Sugar: 49g | Vitamin A: 5458IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

slice of Chocolate Chip Carrot Cake

 

The post Chocolate Chip Carrot Cake appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/chocolate-chip-carrot-cake/

Cheesy Asparagus Tart

We’re bringing back one of the first recipes to ever go crazy here on WGC – the Cheesy Asparagus Tart Can you believe I first made this Cheesy Asparagus Tart 10 years ago. It was one of the first recipes I posted here on WGC and it had a total field day on pinterest. It’s […]

Read More…

The post Cheesy Asparagus Tart appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/cheesy-asparagus-tart/

Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini.

Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini.

Keeping things healthy and delicious with this Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini. A quickly cooked crispy rice served up bowl style with sweet and spicy caramelized honey roasted sweet potatoes, fried eggs, and herby green tahini sauce. This simple vegetarian dinner is easy to put together and full […]

READ: Crispy Rice Bowl with Browned Butter Sweet Potatoes and Herby Green Tahini.

Original source: https://www.halfbakedharvest.com/crispy-rice-bowl/

Skillet Chicken Thighs with Potatoes, Carrots, and Greens

Crispy skillet chicken is cooked in a flavorful lemon broth and served on a bed of Swiss chard, potatoes, and carrots. This bistro-style oven braised chicken with vegetables has everything you love about cozy comfort food.

Continue reading “Skillet Chicken Thighs with Potatoes, Carrots, and Greens” »

Original source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/4kKsO9O4zEU/

Italian Bean Soup {A Family Favorite!}

Italian Bean Soup with parmesan

Italian Bean Soup is a hearty, savory meal that is quick & easy to make!

It’s one of those savory comfort foods everyone will love. It uses simple ingredients like Italian sausage, veggies, beans, and a dash of garlic and seasonings for a hearty soup that’s full of flavor!

Italian Bean Soup in white bowls garnished with parsley.

Why We Love This Recipe

This Italian Bean Soup is a hearty, savory, and budget-friendly way to feed your family!

I love this recipe because I almost always have everything on hand!

I use cannellini beans but honestly, you can use any kind of beans in your cupboard. The beans in this recipe are canned if yours are dried, be sure to cook them first. (I soak beans overnight to make the cook time quicker and to make them a bit less gassy).

Just like beef macaroni soup, this recipe is versatile and you can add almost anything (leftover roasted zucchini is a favorite).

Add in pasta (to make it similar to a fagioli), veggies or other pantry staples to customize and stretch this soup!

Ingredients for Italian Bean Soup in a pan.

Ingredients

MEAT Italian sausage provides extra flavor and seasoning in this recipe, but ground beef, ground chicken, or meatballs are great options too! (Up the seasonings and add a bit of fennel seed and chili flakes if you substitute the Italian sausage).

VEGGIES Feel free to use any veggies you have on hand: canned corn, diced potatoes, leftover roast veggies, frozen mixed veggies, fresh broccoli or zucchini from the fridge or garden!

BEANS Canned white beans are added to this soup, but any canned beans (or cooked dried beans) will be perfect. Try Great Northern beans, cannellini beans, or black beans if that’s what you have.

ADDITIONS To stretch this meal even further try adding in leftover brown rice, pasta, or couscous.  Sprinkle with some shredded cheese and add a dollop of sour cream for the perfect bowl of soup!

Italian Bean Soup in a pan with a bay leaf, with bread on the side.

How to Make Italian Bean Soup

A simply delicious pot of steaming soup will be ready to eat in just a few simple steps!

  1. Cook sausage with onion, drain fat.
  2. Add remaining ingredients and simmer until the carrot is soft.
  3. Discard bay leaf before serving.

Serve with fresh crescent rolls, biscuits or a side salad for the perfect meal!

Top Tips for a Great Soup

  • If using dried beans instead of canned, soak beans and cook in water before adding to the soup.
  • Dried beans expand once soaked, only use half the quantity dry that you would with hydrated or canned beans.
  • If adding pasta, cook it separately and add it to each bowl. If left in the soup it’ll get mushy.
  • This soup will last up to 4 days in the fridge but since it doesn’t have pasta or potatoes it freezes well!
  • To freeze this soup, ladle it into zippered bags, date and lay flat in the freezer. They should keep for 4 months.
  • When ready to enjoy, let the soup defrost in the fridge and reheat on the stove until heated through. Season with salt and pepper.

Italian Bean Soup being scooped out of a pan with a ladle.

There will be plenty of leftovers too! Freeze portions for easy lunches or a quick weekday dinner the whole family will love.

Hearty Soup Recipes

  • Homemade Lentil Soup – Inexpensive & filling
  • Ham and Bean Soup – Crockpot version
  • Beef Stroganoff Soup – Stove-top comfort food
  • Potato and Sausage Soup – Budget-friendly
  • Homemade Broccoli Cheddar Soup – Meatless meal

Did you make this delicious Italian Bean Soup?  Be sure to leave a rating and a comment below!

Italian Bean Soup with parmesan

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Italian Bean Soup

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Italian Bean Soup is an easy, filling meal the whole family will love!
Course Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 6 servings
Calories 380
Author Holly Nilsson

Ingredients

  • 1 pound Italian sausage or ground beef
  • 1 onion diced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 carrot chopped
  • 3 cups beef broth or chicken broth
  • 15 ounces canned diced tomatoes with juices
  • 15 ounces canned white beans drained and rinsed
  • 2 tablespoons tomato paste
  • 1 bay leaf

Instructions

  • Brown sausage and onion in a large pot until no pink remains. Drain any fat.
  • Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes or until carrot is tender and flavors have blended.
  • Discard bay leaf and serve.
  • Garnish with parmesan cheese and parsley if desired.

Notes

If substituting ground beef for sausage, increase the seasoning a bit and add some chili flakes if desired. 

For dried beans, soak/cook beans before adding to soup. 

Dried beans expand once soaked, use half the quantity of dried that you would cooked or canned beans.

To freeze, ladle into zippered bags, date and lay flat in the freezer for up to 4 months.

 

Nutrition

Calories: 380 | Carbohydrates: 23g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 928mg | Potassium: 1006mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1871IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 4mg
Italian bean soup with a bay leaf being served with writing
A bowl of Italian bean soup with writing
Italian bean soup with writing
Italian bean soup being served with writing

Original source: https://www.spendwithpennies.com/italian-bean-soup/

Fusilli with Meat Sauce (Quick & Easy!)

Fusilli with meat sauce in a pan garnished with parsley.

Fusilli with meat sauce is the perfect one-pot meal.

Tender pasta (fusilli in this case) is simmered in a simple meat sauce. A few additions take a pantry staple from ordinary to delicious!

Fusilli with meat sauce in a pan garnished with parsley.

Why We Love This Recipe

Quick When you’re short on time this easy pasta dish is the perfect recipe, it’s ready in about 30 minutes.

Easy This recipe transforms a jar of pasta sauce to make it taste homemade with a few simple additions (of course you can skip the jarred pasta sauce and start with homemade marinara if you prefer).

Yummy It’s a family-pleasing kind of meal, everyone loves this easy version of a meat sauce and there are never complaints at the dinner table!

Meat sauce in a pan with parsley and a jar of fusilli pasta

Ingredients/Variations

FUSILLI The twists and twirls of fusilli capture the sauce for the perfect bite.

Use any medium pasta; penne, rotini, bowties or even cheese tortellini! Or use up any leftover cooked pasta in your fridge.

Fusilli with Meat Sauce in a pan topped with grated parmesan cheese and parsley.

SAUCE This uses jarred sauce as a shortcut! A splash of red wine, some onion, garlic and seasonings make it taste homemade!

Variations: You can substitute the ground beef for any ground meat you have on hand. Try using ground chicken, pork, or Italian sausage.

Out of red wine? Substitute in beef broth (if using ground chicken) and mix with marinara sauce or any tomato sauce that’s already in your pantry.

No Pasta Sauce? Use tomato sauce and a spoonful of tomato paste with a dash of garlic powder and onion powder (and a teaspoon of sugar if needed).

CHEESE No pasta is complete without a sprinkle of cheese! For this recipe,  I enjoy mozzarella and parmesan but you can use any cheese you have on hand. Try pepper jack for a little spice or try cheddar cheese.

Meat Sauce in a frying pan topped with parsley

How to Make Fusilli with Meat Sauce

  1. Brown the beef and onion, drain the fat.
  2. Add red wine and simmer. Add remaining ingredients
  3. Meanwhile, cook pasta until al dente, don’t drain!
  4. Stir it all together until hot and sprinkle with some parm!

Serve topped with cheese and a side of homemade garlic bread to sop up all the juicy meat sauce!

A serving spoon of fusilli with meat sauce topped with parmesan cheese

Tips for Perfect Pasta Every Time

  • Since the pasta is simmered in the sauce, cook only until al dente so that it doesn’t overcook and become too soft.
  • When cooking pasta, use generously salted water. There is no need to add oil to the water as it will just float to the top.
  • Do not rinse the pasta once cooked, the starches help the sauce cling. Save a little bit of the drained pasta water to thin out your sauce if needed.
  • Keep leftovers in the refrigerator for up to 4 days. Just stir, reheat, and top with a little extra cheese before serving!

Easy Pasta Dishes

  • Creamy Chicken Fajita Pasta – easy weeknight meal
  • Creamy Tomato Chicken Pasta – perfect comfort food
  • Penne alla Vodka – full of flavor
  • One Pot Pasta with Chicken – ready in under 30 mins
  • Hamburger Casserole – quick and easy meal

Did you enjoy this easy Fusilli with Meat Sauce?  Be sure to leave a rating and a comment below!

Fusilli with meat sauce in a pan garnished with parsley.

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Fusilli with Meat Sauce

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Pasta noodles are tossed in a rich tomato sauce for a family favorite all year long!
Course Main Course, Pasta
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 4 servings
Calories 554
Author Holly Nilsson

Ingredients

  • 1 pound lean ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup red wine or beef broth
  • 24 ounces marinara sauce or pasta sauce
  • 8 ounces fusilli or medium pasta
  • 1/4 cup mozzarella cheese shredded
  • 2 tablespoons parmesan cheese grated

Instructions

  • Brown beef, onion, and garlic in a deep skillet over medium-high heat until no pink remains. Drain fat.
  • While the beef is browning, cook pasta in salted water just until al dente. Drain but do not rinse.
  • Stir in red wine and Italian sesoning. Simmer until it evaporates about 3 minutes. Add sauce and simmer a few minutes more. Stir in cooked pasta and simmer an additional 2-3 minutes or until heated through.
  • Top with cheeses and serve.

Notes

For this recipe we use fusilii, but any pasta will do. Try penne, rotini, or bowtie pasta.

Cook pasta noodles just to al dente as they continue to cook when simmered with the meat sauce. 

Ground beef can be substituted for ground chicken, pork, or Italian sausage.

No Red Wine? Substitute a splash of beef broth.

No Pasta Sauce? Use tomato sauce and a spoonful of tomato paste with a dash of garlic powder and onion powder (and a teaspoon of sugar if needed).

Nutrition

Calories: 554 | Carbohydrates: 55g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 1055mg | Potassium: 1090mg | Fiber: 5g | Sugar: 10g | Vitamin A: 803IU | Vitamin C: 14mg | Calcium: 122mg | Iron: 5mg

Original source: https://www.spendwithpennies.com/fusilli-with-meat-sauce/

Meal Plan // Week 14

Let’s do this!! 6 nights worth of meals to ensure you have a perfect week. Plus it comes complete with all the guacamole! […]

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The post Meal Plan // Week 14 appeared first on What's Gaby Cooking.

Original source: https://whatsgabycooking.com/meal-plan-week-14/

Mom’s Banana Nut Bread

My Mom’s Banana Nut Bread Recipe has always been a favorite in my family.

Banana Nut Bread sliced

I’m sure everyone’s Mom has been making banana bread since the beginning of time. My Mom is no exception. I have a lot of banana bread recipes on the RecipeGirl site, but Mom’s Banana Nut Bread recipe is my favorite basic banana bread. We’re not big on nuts in my family, so I usually just sprinkle a few on top (or leave them off completely) when I make this recipe.

The texture of this banana bread is never dry. It turns out to be super tender and moist. Sometimes I even cut down on the oil and use 1/4 cup oil and 1/4 cup applesauce instead of using a full 1/2 cup of oil in the bread.

Banana Nut Bread in a loaf pan

How to make Mom’s Banana Nut Bread Recipe:

This is a very easy banana bread to make. In one bowl, you’ll mix sugar, oil, mashed ripe bananas, eggs, buttermilk and vanilla. In another bowl, you’ll mix flour, baking soda and nuts (if using). Then you’ll combine the two and scrape the batter into a loaf pan. The bread takes about an hour and fifteen minutes to bake in the oven. Print the complete recipe at the end of this post.

loaf of Mom's Banana Nut Bread

How to make your own buttermilk:

If you don’t want to buy buttermilk, it’s easy enough to make buttermilk at home. All you need is milk and lemon juice or vinegar. For this recipe, you’ll need 5 tablespoons of buttermilk. Put 5 tablespoons of milk in a glass. Add 3/4 teaspoon of lemon juice or white vinegar to the milk. Let it sit for a few minutes. The milk will curdle slightly, and it becomes acidic… which is what you’re looking for when buttermilk is called for in a recipe.

Mom's Banana Nut Bread sliced

How to store banana bread:

After you bake your banana bread, you should always wrap it with plastic wrap to keep it from drying out. If you keep in wrapped and refrigerated, you will extend the life of your banana bread by one week. If you’d like to freeze banana bread, wrap it well in plastic wrap and then place it in a freezer zip bag. Banana bread keeps in the freezer for up to three months.

Here are a few more banana bread recipes you might enjoy:

  • Greek Yogurt Banana Bread 
  • Best Banana Bread
  • Rum- Coconut Banana Bread 
  • Kona Inn Banana Bread
  • Marbled Chocolate Banana Bread 
  • Double Chocolate Banana Bread
  • Raspberry- Dark Chocolate Banana Bread 
  • Pineapple Banana Bread
Mom's Banana Nut Bread recipe sliced

Print

Mom’s Banana Nut Bread

Perfectly moist and tender banana bread!
Course Bread
Cuisine American
Keyword banana bread, nuts
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 12 servings (1 loaf)
Calories 281kcal
Author RecipeGirl.com

Ingredients

  • cups granulated white sugar
  • 1/2 cup vegetable or canola oil
  • 2 medium ripe bananas, mashed
  • 2 large eggs
  • 1/4 cup + 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup chopped walnuts, optional

Instructions

  • Preheat the oven to 325 degrees. Grease and flour one 9×5-inch loaf pan.
  • In a large bowl, combine the sugar, oil, bananas, eggs, buttermilk and vanilla; whisk together well. In a separate bowl, combine the flour, baking soda and nuts (if using). Stir into the wet mixture and pour into the prepared pan.
  • Bake for 1 hour and 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Notes

  • *Use 1/4 cup applesauce and 1/4 cup oil to cut down on the fat. Still wonderful.
  • *Nutritional information does not include the optional walnuts.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 112mg | Potassium: 111mg | Fiber: 1g | Sugar: 28g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

Mom's Banana Nut Bread Recipe

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Original source: https://www.recipegirl.com/moms-banana-nut-bread/