Skip to the content
Ingredients
- 1 lb Rigatoni (other pastas probably work but we like rigatoni)
- 48 oz marinara sauce (~4 cups)
- 2 cups water
- 20 meatballs (1-1½ lbs)
- 1 cup finely shredded mozzarella
- 1 cup shredded parmesan (we’ve also used parmesan/romano/asiago mix)
Directions
- Combine pasta, pasta sauce, water, and chopped up meatballs in 9×13 pan
- Cook at 425° for 20 minutes
- Mix shredded cheeses in a bowl
- Pull casserole out of the oven and mix in half of the cheese mix then cover with the remaining cheese
- Cook for another 5 minutes in the oven to allow the cheese to melt on and through the casserole
Ingredients
- 2 lbs ground beef
- 1 medium onion, diced
- 1 small head of cabbage, chopped
- 1 large (28-ounce can) diced tomatoes
- 1 can (398ml) tomato sauce
- ¼ cup white vinegar
- 2 tbsp brown sugar
- 1 cup beef broth
- 1½ tbsp paprika
- 2 cloves garlic, minced
- 2 tsp salt
- 1 tsp cracked black pepper
- 1 cup rice, uncooked (or 2 cups cooked)
Directions
- Start rice cooking if it is not already cooked.
- Brown ground beef and onions then transfer to a pot.
- Add cabbage, diced tomatoes, tomato sauce, white vinegar, brown sugar, beef broth, paprika, minced garlic, salt and black pepper to the pot and mix.
- Bring to a boil then simmer covered on low heat for 20 minutes.
- Stir in rice and serve.
Ingredients
- ½ cup brown sugar
- 1 cup sugar
- 2 sticks butter (melted)
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- ½ tsp salt
- 1 tsp baking soda
- 1½ cups chocolate chips
Directions
- Mix brown sugar, sugar and melted butter until creamy.
- Add eggs and vanilla then mix until just combined.
- In a separate bowl mix flour, salt, and baking soda.
- Add sugar mixture to flour mixture and mix.
- Mix in chocolate chips.
- Bake at 350° for 8-10 minutes.
- Let cool for 30 minutes.
Ingredients
- 1 pound ground beef
- 9-ounce package raw coleslaw or ⅓ head of cabbage chopped up
- 1 carrot
- thinly sliced (cheese slicer is good) or
- course shredded
- 2 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or other sauce to give it a bit of kick
Directions
- Prepare Sauce: Stir soy sauce and sriracha together with spoon in small mixing bowl until smooth. Set aside.
- Cook Beef: Cook ground beef in large pan until browned and crumbled (about 5 minutes).
- Add cabbage: Leaving beef in pan, stir in coleslaw mix and carrots until cabbage is wilted and tender (about 5 minutes).
- Add sauce: Reduce heat to medium-low. Stir in prepared sauce (soy sauce and sriracha) until well-mixed, (about 1 minute).
- Finish: Turn off heat. Stir in sliced scallions.
Ingredients
- 1 lb chicken or steak cut in small strips
- 1 onion
- 2 or more bell peppers (different colors of peppers make for a more colorful meal)
- 2 tbsp olive oil
- Fajita seasoning
- Tortillas
- Toppings
- Sour cream
- Shredded cheese
Directions
- Warm tortillas
- Cook meat in small strips; set meat aside
- Slice bell peppers and onion then saute in oil until they are somewhat soft
- Add fajita seasoning and meat to vegetables and cook together for 5-10 minutes
- Serve fajita mixture on tortillas with toppings of choice
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 4 tbsp sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 egg
- ¼ cup oil
Directions
- Mix dry ingredients
- Add wet ingredients
- Beat until smooth
- Pour batter into a greased 8″ square pan
- Bake at 425° for 20-23 minutes
Ingredients
- 4 Tbsp butter
- 3 cups beef broth
- 1 cup heavy whipping cream
- (¾ cup milk + ¼ cup melted butter)
- 3 Tbsp flour
- 1 tsp mustard
- 30 – 40 meatballs
- salt and pepper, to taste
Directions
- Melt the butter. Quickly whisk in the flour and cook until golden.
- Stir in the broth, heavy whipping cream, mustard and season with salt and pepper to taste. Bring the sauce to a simmer and cook until it thickens.
- Add the meatballs in the gravy sauce. Cook until meatballs are heated through.
- Serve with mashed potatoes, noodles, or rice.
Ingredients
- 1¼ cups brown rice
- 3 Tbsp. olive oil, divided
- 1 tsp. salt
- 2½ cups water
- 1 yellow onion, chopped
- ½ green bell pepper, seeded and chopped
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- ½ tsp. ground allspice
½ tsp. ground cloves½ tsp. cayenne pepper- ½ tsp. black pepper
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 cup low-sodium chicken broth
- 1 tomato, diced
- 2 Tbsp. chopped fresh thyme
1 tsp. hot sauce- 3 Tbsp. chopped fresh cilantro
Directions
- Combine the rice, 1 tablespoon of the oil, half of the salt, and the water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender (40-45 minutes). Set aside and keep warm.
- While the rice is simmering, heat the remaining oil in a large saucepan over medium-high heat. Add the onion, bell pepper and celery; sauté until the vegetables are softened (6-8 minutes). Stir in the garlic and cook until softened (1 minute). Add the allspice,
cloves, cayenne, remaining salt, and the pepper. Cook for 1 minute. - Stir in the beans, chicken broth, tomato, thyme
and hot sauce. Cook until the vegetable mixture is heated through (6-8 minutes). - Divide the rice among warmed individual bowls. Top each serving with beans and garnish with cilantro.
INGREDIENTS:
- 2 pounds Ground Beef
- ½ cup finely chopped onion
- 1½ cups sweet pickle relish
- 2 cans (15 ounces) tomato sauce
COOKING:
- Cook Ground Beef and onion 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
- Stir in tomato sauce and pickle relish. Bring to a boil and cook 5 to 7 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired.
- Divide beef mixture evenly onto rolls. Garnish with toppings, if desired.
Ingredients
- 2 tablespoons olive oil or butter
- 1 onion diced
- 1 large carrot peeled and diced
- 1/2 cup finely chopped celery
- 4 cloves garlic minced
- 2 cups shredded cooked ham
- 1 1/2 quarts beef stock or broth (you can use chicken)
- 4 (15 ounce) cans white beans (cannellini beans) — (any combination of canned kidney beans and black beans can also be used)
- 1/2 teaspoon black pepper
- pinch of salt, if needed
Instructions
- Sauté onions, carrots, and celery in butter or oil for 5 minutes.
- Add garlic and ham and sauté for 2 more minutes.
- Add broth, beans, and pepper then boil for 15 minutes.
- Salt if necessary and serve warm.