Easy meal ideas are great in the warm weather months when you don’t want to spend a lot of time in the kitchen! This Upside Down Pizza recipe is easy to prepare and you can even cook your ground beef or sausage and chop up some of the topping ingredients ahead of time to speed up the prep work!Continue reading
Are you a fan of Chicken & Stuffing? I made it for the first time a few weeks ago. If you’ve ever been intimidated by the thought of making Chicken & Stuffing, I can assure you that this recipe is really super easy and very delicious too! And it doesn’t take long to make if you use pre-cooked chicken. Continue reading
I really didn’t know what to expect when I was making this Cheesy Roasted Cauliflower. I had never tried roasting cauliflower before, so this was something new for me. I’m not a particularly big fan of cauliflower either, but I do love roasted veggies–so I thought it would be worth a try!
When I had my first taste of this, I thought, “Wow, this is good!” I really did. It surpassed my expectations. Who would have thought cauliflower could have tasted so good? The cauliflower is roasted, along with some sliced red onion, in a mixture of olive oil and lemon juice. Sour cream and shredded Cheddar cheese, added after the roasting, give this side dish a rich, creamy flavor. And the crumbled bacon on top is a nice touch, although this is great without the bacon, too, if you want to keep it meatless.
I’m sure this is something everyone in your family will love. It’s definitely worth making!
CHEESY ROASTED CAULIFLOWER by NancyCreative, adapted from Kraft Foods
Makes 4 to 6 servings
- 8 cups cauliflower florets
- 1 red onion, cut into 1/4-inch slices
- Juice from 1 large lemon (about 1/4 cup)
- 2 Tablespoons olive oil
- 1/4 teaspoon black pepper
- 1/2 cup regular or lite sour cream
- 2 cups shredded Cheddar cheese (8 ounces) , regular or low-fat
- Optional: 1 slice of cooked and crumbled bacon or 1 Tablespoon real bacon bits
Preheat oven to 450˚F.
In large bowl, combine first 5 ingredients; spread onto foil-covered rimmed 10 x 15″ baking sheet. Bake at 450˚ for 40 minutes, stirring after 20 minutes for even baking (you may get a few burnt edges on your sliced onions and cauliflower, but that’s okay!).
After cauliflower is roasted, spoon back into large bowl and stir in the sour cream. Then mix in the shredded Cheddar cheese. Spoon mixture into an oven-safe baking dish and bake an additional 5 minutes, or until cheese is all melted. Top with crumbled bacon or bacon bits, if using, and serve.
This is a great dinner side dish. And something to keep in mind for special holiday meals. It’s not the healthiest way to prepare cauliflower, but it sure is good! Do you have a favorite cauliflower side dish?
We’ve been having some super-cold weather these past few days, along with lots of snow and ice, so it seemed like a great time to make a good hot casserole! I thought I’d try a Pizza Spaghetti Casserole recipe I found at MyRecipes, but instead of using pork sausage in this, I used extra pepperoni and cheese so it would taste more like a pepperoni cheese pizza, which is my favorite kind. You can use turkey pepperoni in this if you like. I used a little more sauce, too, and I thought it was pretty tasty–a very good comfort food dish when it’s cold and yucky outside!
PEPPERONI PIZZA PASTA CASSEROLE by NancyCreative, adapted from MyRecipes
Makes a 9 x 13″ pan
- 1 (12-ounce) package uncooked pasta (you can use spaghetti or your favorite pasta noodles)
- 1/2 teaspoon salt
- 1 (24-ounce) jar pasta sauce, plus another 1/2 jar (12-ounces) of sauce (a total of 36 ounces)
- 1/4 cup grated Parmesan cheese
- 1 (8-ounce) package shredded Mozzarella cheese
- 1 (4 or 5-ounce) package pepperoni slices
- 1 (8-ounce) package shredded Italian cheese blend
Preheat oven to 350˚F. Lightly grease a 9 x 13″ baking pan or dish.
Cook pasta with 1/2 teaspoon salt according to package directions. Drain pasta well and put in a large bowl. Add in the 24-ounce jar of pasta sauce (save the other half jar of sauce for later) and grated Parmesan cheese, and toss ingredients together until all the pasta is coated with sauce and Parmesan cheese. Spread pasta/sauce mixture evenly into your baking pan or dish.
Sprinkle the shredded Mozzarella cheese evenly over the pasta mixture, then spread half of the pepperoni slices over the cheese. Drizzle the half jar of sauce (12 ounces, or 1 1/2 cups) evenly over the pepperoni, then top with the shredded Italian cheese blend. Arrange remaining pepperoni slices evenly over cheese. Place a sheet of aluminum foil lightly over the pan.
Bake at 350˚F for 30 minutes; remove foil, then bake another 10 minutes or until cheese is melted and just beginning to brown.
Casseroles are great during the cold weather months! What’s your favorite casserole dish?
Sharing this recipe at Meal Plan Monday.
This pasta dish was kind of an experiment. I had some extra rotini pasta and wanted to make a casserole with it…something cheesy, but with some veggies in it, too. I also like crumbly toppings. So I tried combining all of that into this Extremely Cheesy Veggie Pasta! This works great as a main dish or side dish for lunch or dinner. And your kids may actually eat this, since all that cheese somewhat disguises the veggies!
I used thawed frozen veggies in this but you could also used canned. And I’m sure fresh veggies would work great, too–just blanch or steam them so they’re a little tender before mixing them in with the other ingredients. The Bread Crumb Topping makes a lot of topping, so if you just want a light sprinkle of it to top of your casserole, you can halve the topping recipe.
EXTREMELY CHEESY VEGGIE PASTA by NancyCreative
Makes a 9 x 9″ pan; about 5 to 6 servings
- 2 Tablespoons butter, melted
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian Seasoning
- 8 ounces dry rotini pasta, cooked and drained
- 2 cups of your favorite frozen vegetables, thawed and drained well (I used a broccoli, cauliflower, green been, carrot blend)
- 1/2 cup milk
- 1 (10 3/4-ounce) can condensed Cream of Mushroom or Cream of Chicken soup
- 3 cups (12 ounces) shredded Sharp Cheddar cheese (you’ll also need an additional 1/4 to 1/2 cup to top the pasta)
- 1/2 cup shredded Parmesan cheese (you’ll also need an additional 1/4 to 1/2 cup to top the pasta)
EXTRA CHEESE TOPPING
- 1/4 to 1/2 cup shredded Sharp Cheddar cheese
- 1/4 to 1/2 cup shredded Parmesan cheese
BREAD CRUMB TOPPING (halve the amount if you don’t want a lot of topping)
- 1 1/2 Tablespoons butter, melted
- 1/2 cup plain dry bread crumbs
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
Preheat oven to 400˚F. Grease or spray a 9 x 9″ baking dish.
In large bowl, combine melted butter, onion and garlic powders, and Italian Seasoning; blend well. Add in the cooked and drained pasta and thawed vegetables, and toss them in the melted butter/seasoning mixture until pasta and veggies are coated.
In a medium bowl, mix together milk and condensed soup (undiluted), blending well. Add in the Cheddar cheese and Parmesan cheese, blending well. Blend this soup/cheese mixture into the pasta and veggie mixture, and blend everything together well. Then spread into the prepared 9 x 9-inch baking dish. Sprinkle Cheddar and Parmesan cheeses evenly over top of pasta.
In small bowl, combine the ingredients for the bread crumb topping–melted butter, bread crumbs, Italian seasoning and garlic powder. Sprinkle evenly over the pasta and cheeses.
Bake at 400˚F for 20 minutes (crumbs will be browned). Remove from oven and serve.
Some of the crumbs brown quite a bit, but that’s OK-if you want to keep them from browning that much, cover with foil the last 5 minutes of baking.
Are you a fan of cheese and pasta? What’s your favorite summer pasta dish?
Sharing this recipe at Meal Plan Monday.