Category: Menu Mondays – complete meal ideas

Mexican Stuffed Shells

Serve this delicious pasta dish with a good green salad and crusty bread and butter. And it really comes together quicker than one might think, plus, your family will love it! This recipe comes from Julie Wise of Ohio and I found it in a Gooseberry Patch cookbook called, In the Kitchen with Family and Friends.

12 oz. jar picante sauce, I used a mild Herdez brand
15 oz. can tomato sauce
1/2 cup water
1 pound ground beef, browned
4 oz. chopped green chilies
2 cups Cheddar or Colby Jack cheese, shredded and divided
2.8 oz. can French-fried onions, divided
12 lg. pasta shells, cooked and drained

In a small bowl, mix picante sauce, tomato sauce and water. Stir half of the sauce into the ground beef. Add chilies, one cup cheese, and half of the onions; mix well. Spread half of the remaining sauce on the bottom of a 9 by 13 baking dish. Stuff cooked shells with meat mixture. Arrange shells in pan and top with sauce. Cover and bake for 30 minutes. Top with remaining onions and cheese. Bake uncovered 5 minutes.

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Grilled Chicken with Corn-Cherry Tomato Relish

As I type this, we are in the middle of a terrible sand storm! So, I’m trying to concentrate on healthy comfort foods, like this recipe. It’s hard for me not to concentrate on pizza, coke, and dirt cake on a day like today. So here goes. This corn relish IS delicious comfort food even if I’m in the midst of sand in my teeth. Typing this out, I’m transported to a calmer evening when I made this.

3-5 ears of corn, husks and silk removed
2 cups cherry tomatoes, halved
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
2 T. fresh lime juice
1 T. chopped fresh cilantro
1/2 tsp. salt, or more to taste
4 (1/4 pound) boneless, skinless chicken breast halves
1 T. olive oil
1 tsp. ground cumin, I used chicken fajita seasoning

Prepare the grill for a medium fire; spray the grill rack with nonstick spray.

Place the corn on the grill rack. Grill, turning often, until tender and well marked, about 6 minutes. Transfer the corn to cutting board and let cool 5 minutes. With a sharp knife, cut the kernels from the cobs; transfer the kernels to a large bowl. Stir in the tomatoes, scallions, jalapeño, lime juice, cilantro, and 1/4 tsp. salt. (I use a bit more salt; this is a weight watchers recipe.) Set aside.

Rub the chicken with the oil, then sprinkle with the cumin or fajita seasoning and the remaining 1/4 tsp. salt. Place on the grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve the chicken with the relish.

*On days like today, this recipe can easily be cooked on a grill pan inside!

Yield: 4 servings with a PointsPlus value of 7.

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Rachael Ray’s Mega Meatball Pizza

Need an awesome movie night meal for the fam or fun friends coming over? Then look no further! My household loves this simple homemade pizza. Refrigerated pizza crust becomes a star when it’s drizzled with olive oil, and scattered with fragrant rosemary, and nice big flakes of salt. The filling is just like a gigantic Italian meatball only in “flat” form! It’s fun and simple and sure to make movie night a very special evening. Let’s get cooking! This recipe is adapted from Rachael Ray out of her 365: No Repeats Cookbook.

Extra virgin olive oil, for drizzling, plus 2 tablespoons
1 pizza dough, I use Pillsbury’s in the refrigerated section
2 T. finely chopped fresh rosemary, a couple of sprigs
Course salt, such as Kosher
1 1/2 pounds ground sirloin
1 medium onion, finely chopped
4 to 6 garlic cloves, finely chopped
Coarsely ground black pepper, to taste
1 (3 oz.) can tomato paste
1/2 cup grated Parmigiano-Reggiano
A handful fresh flat-leaf parsley, chopped
1/2 tsp. dried oregano
3/4 pound fresh mozzarella or brick mozzarella, sliced or grated

Preheat the oven to 425 degrees. Drizzle a round pizza pan or a rectangular baking sheet with EVOO. (I just use Pam olive oil cooking spray here.) Dust the dough with flour or cornmeal, then spread out the dough to form your crust. (I don’t dust the dough with anything if I use the cooking spray.) Poke the pizza dough in several places with the tines of a fork. Drizzle the dough with EVOO, then season it with the rosemary and a little kosher salt. Bake for 10 minutes.

Heat a large skillet over medium-high heat. Add the 2 T. of EVOO, then the meat. (I like to salt my meat a little at this point.) Brown and crumble the meat for a couple of minutes, then add the onions and garlic. Season the meat with more salt and pepper, then work in the tomato paste using the back of a spoon. Stir in the cheese, parsley, and oregano.

Remove the pizza crust from the oven and top with the meat mixture. Arrange the cheese over the pizza evenly. Return the pizza to the oven and bake until the cheese is golden, another 10 to 12 minutes.

Bonus Movie Night Recipe of Rachael’s – Zippy Italian Popcorn

This is very much Italian flavored popcorn. I like it because it is good for something fun and different!

1 pkg. reduce-fat natural flavor microwave popcorn
2 T. unsalted butter
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
1/3 cup grated Parmigiano-Reggiano

Microwave the popcorn according to the package instructions. Place the popped corn in a bowl. Combine the butter and spices in a small cup or bowl and microwave for 10 to 15 seconds on High or until the butter melts. Stir and pour over the popcorn, then sprinkle it with grated cheese. Cut the pizza into wedges and serve with the popcorn.
Enjoy the show!

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Pasta with Tomato Cream Sauce

This is Pioneer Woman’s recipe that I found on Food Network’s website, but I have added an extra step that you should know about, called the lounging by the pool method, that is helpful for whatever pasta sauce you might be making! Shhhh….it’s super important that you keep this a secret! The tip comes from an owner of an Italian restaurant in Dallas, that I had the pleasure of visiting with about food, at a hotel I was staying at, and he told me this while I was sunburning by the pool…..early in the day, chop your onion and garlic and cover it in olive oil. Let the mixture sit all day. In the evening, make your pasta sauce with the onion and garlic mixture, and it will have a wonderful flavor like you’ve simmered your sauce all day! And it is so true! I love this little trick and I really like to use it when I’m making this recipe. And this is truly one of my family’s favorite ways to eat spaghetti! Thanks PW! Thanks owner of the Dallas Italian restaurant! Thank you Aloe Vera, that I lived to share this recipe tip!

2 T. butter
2 T. olive oil
4 cloves garlic, minced
1 medium onion, finely diced
2 (15 oz.) cans tomato sauce or marinara sauce (I like to use the marinara.)
Dash of sugar (or more to taste)
Salt and freshly ground black pepper
1 1/2 pounds fettuccine (Spaghetti is my preference.)
1 C. heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving (Green onions or flat leaf parsley work too.)

Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute or so. Pour in the tomato sauce or marinara, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally. (*Lounging by the pool method – chop your onion and garlic early in the day and cover with the 2 T. olive oil. I actually use a little extra oil and sprinkle it with kosher salt and fresh ground pepper and let it marinate all day, preferably while lounging by a pool, LOL, then start from the beginning according to the directions with this recipe.)

Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water. (I feel when making pasta, it is always a good rule of thumb to save some pasta water. The salty, starchy water will always be a flavorful way to keep your pasta from being too dry if you don’t have enough sauce or if your sauce needs a little extra “sauce” if you know what I mean.)

Remove the sauce from he heat and stir in the cream. Add cheese to taste (a couple of good handfuls), then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.

This is great with a green salad, homemade ranch dressing, and PW’s cheesy olive bread. Yum!!

Southern-Style Ham Fried Rice

I’m having the best time revisiting this 2004 Southern Living Annual Recipes Cookbook, I have. I was pregnant with Creed that year and apparently from all of my notes in this book, I was cooking up a storm! So another of my favorites from it, is this ham fried rice recipe! My household loves fried rice and this is perfect to use up leftover rice or ham that you may have on hand. Using my rice cooker ahead of time, makes this dish easy to throw together. I just cook my rice in the morning or even the day before. Throw it in the fridge to get super cold so it will be perfectly ready for frying that evening for supper! Cold rice is the key to awesome fried rice, by the way. This is good served with sweet tea and Mrs. Shcuberts frozen individual rolls topped with honey butter before baking. A sweet southern meal with an asian twist!

3 bacon slices, cooked and crumbled, reserve drippings
1 1/2 cups chopped cooked ham
1 red or green bell pepper, chopped
1/2 cup sliced mushrooms
3 green onions, chopped
1 celery rib, chopped
1 large garlic clove, minced
1/2 tsp. dried crushed red pepper
3 1/2 cups cooked rice
2 large eggs, lightly beaten
1/4 cup soy sauce or stir fry sauce

In a hot skillet over medium-high heat with the bacon drippings, add chopped ham and stir-fry for 3 minutes or until ham is lightly browned. Add bell pepper and next 5 ingredients, and stir-fry 5 minutes. Add rice, and stir-fry 3 minutes or until thoroughly heated.

Push rice mixture to sides of skillet, forming a well in the center. Pour eggs into the well, and cook, stirring occasionally, until the eggs are set. Stir rice mixture into eggs; stir in soy sauce or stir fry sauce and crumbled bacon. Spoon into individual serving bowls.
Makes 4 to 6 servings.

Club Sandwich

I was raised on Sunday night bacon and tomato sandwiches. Nothing beats fresh bread, good mayonnaise, salty bacon, and fresh sliced tomatoes with a nice sprinkling of salt and pepper in my mind! And I’m very much picky about it. But somehow this is one of my favorite sandwiches, toasted bread, deli meat and all! I’m thinking the secret’s in the sauce.

1/2 cup mayonnaise
1 1/2 tsp. Italian flat leaf parsley minced, or dried parsley flakes
1 tsp. green onion, minced or onion powder
1 tsp. sweet pickle, minced (I use dill relish.)
2 tsp. vinegar
3 slices bread, toasted
4 thin slices cooked chicken (I use chicken sandwich meat.)
3 slices tomato
3 slices cooked bacon
salt and pepper to taste

Blend together mayonnaise, parsley, green onion, sweet pickle and vinegar until thoroughly combined. Refrigerate until chilled. When ready to prepare sandwich, spread mayonnaise mixture to taste on one side of each slice of toast. Refrigerate remaining spread for additional sandwiches. Layer on chicken, a toasted bread slice, tomato slices and bacon. Season to taste with salt and pepper. Top with last toast slice, cut into quarters diagonally to serve. Makes 1 sandwich. Serve with chips, pickles, and fresh lemonade.

I have found that the sauce makes enough for 4 sandwiches.

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One-Pot Spaghetti

One of my very favorite things to do is to go camping. We have a 5th wheel travel trailer and take it to Colorado mostly, and besides decorating my camper, cooking in my camper is the highlight of the trip for me! Others are dreaming of fly fishing, hiking, and white water rafting, while I’m deciding what flowers for the picnic table and what’s for supper! I always seem to be on the opposite end of the spectrum as compared to most. Ha! This One-Pot Spaghetti is sure to please the fishermen in your life, when they come home to gather round the picnic table! It is super easy and only requires one pot! Can’t beat that while you’re out in the wilderness and needing to just poke the fire instead of wash dishes! I bet, even if you are not a camper type person, this meal will come in handy on busy days. It is delicious!

1 lb. ground beef
1 onion, diced
2 (14 oz.) cans chicken broth
6 oz. can tomato paste
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
8 oz. spaghetti, uncooked (Yay!)
Garnish: grated Parmesan cheese
Recommended side idea: Italian Garlic Salad, below

Brown ground beef and onion in a large skillet over medium heat. (I like to season my meat with olive oil, kosher salt, and Montreal Steak Seasoning as it browns. To me, this is the best time to get flavor into your meat no matter what you are cooking.) Drain on a paper plate lined with several paper towels. Return meat and onions to the skillet.

Stir in broth, tomato paste and seasonings; bring to a boil. Break spaghetti into short lengths and add to skillet.

Reduce heat and simmer, stirring often, for 15 minutes, adding more broth or water as necessary, or until spaghetti is tender. (If you are cooking in higher altitudes, you may need to add more liquid as it cooks, because more than likely, it will take longer than 15 minutes to cook your noodles.)

Sprinkle with cheese. Serve this with Italian Garlic Salad and crusty bread.
Makes 4 servings.

ITALIAN GARLIC SALAD
Tear ice berg lettuce into pieces and mix with shredded mozzarella. Dress with olive oil that has been seasoned with garlic powder, seasoned salt, and fresh pepper.

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Baked Meatballs with Mozzarella

This is another recipe from Mandy Rivers. She wrote the South Your Mouth cookbook series and I am really enjoying her books! She suggested serving these with a green vegetable and bread. I decided to make meatball hoagies with the Italian meatballs and, omg, soooo good!! The meat and marinara, with the gooey cheese and crusty garlic bread is a match made in Heaven. Pair this with her fried zucchini sticks. A terrific meal!

1 (24 oz.) jar marinara, I used Rao’s
20-24 Italian Meatballs, precooked (recipe below)
8 oz. mozzarella, shredded

Hoagie rolls, buttered (or spray with olive oil cooking spray), sprinkled with garlic salt, and toasted

Italian Meatballs:
1 onion, grated
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 tsp. Worcestershire
1 T. Italian Seasoning
1 1/2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 pounds ground beef (80/20)
1/2 cup Italian dried bread crumbs

For the Baked Meatballs with Mozzarella, spoon half of the marinara sauce into a 9 by 13 inch baking dish. Arrange precooked meatballs in pan, then cover with remaining sauce. Cook, uncovered, 10 minutes at 375 degrees or until sauce is heated through. Remove from the oven, and top with mozzarella. Cook an additional 10 minutes or until cheese is bubbly and starting to brown.

Serve with pasta or hearty green vegetables as suggested by Mandy… or…put them into your toasted hoagie rolls.
Serves 4-6 or yields 6 hoagie sandwiches.

For the Italian Meatballs, combine onion, eggs, Parmesan, Worcestershire, Italian seasoning, salt, pepper, and garlic powder, in a large bowl.

Crumble ground beef into mixture, and mix with your hands until just combined. Add bread crumbs, and continue to mix until just combined. Add more bread crumbs, if necessary, util the mixture holds together.

Turn mixture out onto a cutting board or clean counter, and shape into a rectangle. Using a sharp knife, cut mixture into 20-24 squares. Roll each square into a ball.

Line a baking sheet with aluminum foil (for easy cleanup), and spray with cooking spray. Place meatballs onto baking sheet, and bake at 400 degrees for 18-20 minutes.

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Bacon and White Bean Stew with Kale and Rosemary

This recipe comes by way of Dinnerly. Yep, you guessed it, I’ve ordered another meal delivery kit! I love these things! Dinnerly is the more humble service, offered by Martha and Marley Spoon. This is my first meal and I must say, it is sooooo tasty. My 10 year old daughter, Fallon, and I gobbled it right up! She was thrilled it lacked the sweet potatoes and gained the white beans, which came from another delivery a few weeks back and I completely agree! Now THIS is healthy and edible. Let’s be sensitive to the fact that I love bacon, now, even though some of you are heart healthy readers and eaters. Only love here! The soup is topped with more crispy bacon, fried rosemary leaves, which are the total bomb, and the leftover rosemary oil. Such a delicious meal with so few ingredients. For the kale haters, Martha says to serve this with a sparkling wine, a light prosecco (I used Lunetta) or a favorite champagne. This should clear up any kale trouble and as Martha says, the acidity, freshness and spritz from the bubbly will cut through the rich bacon goodness with ease……And by George, I do believe it does! Live well, my friends. Dilly Dilly!……..sorry, it is still football season!

1 yellow onion
2 (14 oz.) cans cannellini beans
8 oz. bacon
2 or 3 large leaves of curly kale
3 stems fresh rosemary
Kosher salt
Fresh black pepper
3 T. olive oil

Cut the bacon crosswise into 1/4-inch wide strips. Trim ends from the onion, then halve, peel and finely chop. Pick rosemary leaves from stems, and throw the stems away. Strip kale leaves from stems, discard stems, and tear the leaves into bite sized pieces. I ran my knife threw them afterwards as well to get a smaller bite of healthy stuff. Ha! In a small dutchoven or medium saucepan, cook bacon over medium-high until the fat is rendered and the bacon is crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towel, leaving the bacon fat in the saucepan.

Add the onions to bacon fat in your dutch oven or saucepan along with 1/2 teaspoon of each salt and pepper. Cook until softened, about 5 minutes. Add kale leaves and cook until wilted, about 3 minutes more, reducing heat if onions start to get too brown.

Add beans and their liquid, 1 1/2 cups water, and half of the cooked bacon. Cook over medium-high, gently crushing some of the beans with a spoon, until kale is very tender, 7-10 minutes. (Just do whatever it takes with the kale to soften it, more time if you need it.) Season to taste with salt and pepper.

Meanwhile, in a a small skillet, heat 3 T. olive oil over medium-high until shimmering. Add the rosemary, fry until crisp, 1 minute. Transfer with slotted spoon to a plate with the bacon. Season with a pinch of salt. Ladle stew into bowls. Garnish with fried rosemary and reserved bacon. Drizzle with some rosemary oil (reserve the remaining for your own use, like dipping bread in!). Enjoy!

Instant Pot Chicken Tikka Masala

Let’s go to India. Being the eclectic cook that I am, lost in a few West Texas cotton fields, I dream of traveling the world and trying every flavor. Since, I am lost in the fields, this is the closest thing I could get to the Indian restaurant, Graj Majal in Austin, Texas, today. Ok, so that is as far as I am probably going to get “out of the country” period. Ha! I am new to this cuisine, but I am a forever friend with it. Just like my forever friend chips and salsa, and nothing, I mean nothing, beats chips and salsa to me, except for masala sauce and naan….wuh?? Yes, foreign words to me, but a love that is like no other. So sorry, chips and salsa. You’ve been one upped. And a big shout out to Jodi, for the amazing Trader Joe’s Garlic Naan pictured here! This recipe is for the Instant Pot. As with all of my recipes, I recommend reading all the way through, before starting.

Prep Time: 20 minutes, plus 1 to 2 hours to marinate
Manual: 10 minutes high pressure
Release: Quick
Total Time: 40 minutes, plus time to marinate

For the marinade:
1/2 cup Greek Yogurt
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 tsp. ground turmeric
1/4 tsp. ground cayenne pepper
1/2 tsp. smoked paprika
1 tsp. salt
1 tsp. Garam Masala, an Indian spice blend
1/2 tsp. ground cumin
1 tsp. liquid smoke, optional
1 1/2 pounds boneless, skinless chicken (breasts or thighs), cut into large pieces

For the sauce:
1 onion, chopped
1 (14 oz.) can diced tomatoes, undrained
1 carrot, chopped
5 garlic cloves, minced
2 tsp. minced fresh ginger
1 tsp. ground turmeric
1/2 tsp. ground cayenne pepper
1 tsp. ground paprika
1 tsp. salt
2 tsp. Garam Masala
1 tsp. ground cumin

For finishing:
1/2 cup half and half, heavy whipping cream, or full-fat coconut milk
1 tsp. Garam Masala, optional depending on personal taste
1/4 to 1/2 cup chopped fresh cilantro

For serving: Basmati rice, naan bread

Make the marinade:

In a large bowl, mix together the yogurt, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, cumin, and liquid smoke, if using. Add the chicken and stir to coat. Marinate the chicken for 1 to 2 hours.

Make the sauce:
In the inner cooking pot of the Instant Pot, (and I “Pammed” mine first, which may be a no no for the instant pot, but I’m not one to take chances with sticking, no matter the “rules”!) mix the onion, tomatoes, carrot, garlic, ginger, turmeric, cayenne, paprika, salt, garam masala, and cumin. Place the chicken with the yogurt on top of the sauce ingredients.

Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.

When the cooking is complete, use the quick method to release the pressure.

Unlock and remove the lid. Remove the chicken and set it aside. (If you like, you can brown it under the broiler or in an air fryer at this point.) I do not do either of those options.

Using an immersion blender, puree the sauce well.

To finish the dish:

Add the half and half and the garam masala to the sauce, stir well, and test for salt. Heads up here, though! I added waaay more half and half (ok, if I must be honest, heavy cream!). And DO NOT add the final bit of garam masala until you have tested for salt and are ok with the strength of the spices! And some butter melted in the sauce, never hurt anybody either! Hint, hint.

If you like, remove half the sauce and freeze it for later.

Put the chicken back into the remaining sauce. Garnish with the cilantro and serve. And don’t forget the naan!

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