Marvelous Recipes

As the title of this recipe suggests, I threw in a “little of this & a little of that” and came up with this better than expected skillet dinner. Hubby declared it a “keeper” and asked me to repeat it later in the week!

2 pounds lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (14 ounces) jar pizza sauce
1 (15 ounces) can tomato sauce
1 (6.5 ounces) can mushroom pieces & stems, drained
1 (2.25 ounces) can sliced black olives, drained
2 tablespoons Italian seasoning
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1-1/2 cups pasta (your choice)
1/2 cup sour cream
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat cook ground beef, onion and green bell pepper until the meat is no longer pink and the vegetables are tender; drain well.

2. Stir in the next 8 ingredients; reduce the heat to medium and cook until the pasta is tender, about 15 minutes.

3. Stir in the sour cream; top with the cheddar cheese. Cover and simmer until heated through and the cheese is melted, about 5 minutes. Makes 8 servings.

Emily

If you (like me) have a hungry meat-lover in your family, this is the recipe for you! It’s chock-full of ground beef, pork sausage, pepperoni and bacon! Add tender noodles and the zesty flavor of pizza sauce and oregano topped off with shredded cheddar cheese and you’ll have a sure-fire winner!

1 pound lean ground beef
1/2 pound bulk pork sausage
1 large onion, chopped
1 (3.5 oz) package sliced pepperoni, cut into fourths
6 slices bacon, cooked crisp and crumbled
2 (14 ounce each) jars pizza sauce
1 (15 ounce) can tomato sauce
1 tablespoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups cooked wide egg noodles
1-1/2 cups shredded cheddar cheese

In a large skillet over medium-high heat, cook the ground beef, sausage and onion until the meat is no longer pink; drain. Stir in the pizza sauce, tomato sauce, oregano, onion powder and garlic powder; simmer, uncovered, 5 minutes or until hot and bubbly..

Add the cooked noodles. Top with the cheddar cheese; cover and simmer over low heat until cheese is melted. Makes 8 servings.

Emily

My husband was in the mood for meatloaf for dinner. I wasn’t in the mood for the traditional meatloaf recipe so I started putting ingredients together and this is what I came up with. It was sooo good! Hubby declared it his all-time favorite meatloaf!!

2 pounds lean ground beef
1/2 pound bulk pork sausage (I used hot)
1 (14 oz) jar pizza sauce
1/2 cup chopped onion
1/2 cup chopped celery
2 (1.25 oz) packages taco seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup grated Parmesan cheese
2 large eggs, well beaten

1. Combine all the ingredients in a large bowl; mix using your hands until well blended.

2. Transfer mixture to an 11×7-inch baking dish. With your fingers, form a ridge around all sides of the meat mixture to allow space for drippings to collect. Pour off these drippings at least twice during cooking time; discard drippings.

3. Bake at 350 degrees F for 45 minutes to 1 hour. Makes 8 servings.

This tastes great with my Easy Cheesy Pasta!

Emily

Cold weather comfort food at it’s very finest! And just in time for the chilly fall and winter seasons!

1 (12 oz) package wide egg noodles
2 pounds lean ground beef
1 medium onion, chopped
1 pound (16 oz) process cheese (Velveeta)
1 (11 oz) can whole kernel corn, drained
1 (10.5 oz) can condensed chicken with rice soup, undiluted
1 (10.5 oz) can condensed cream of mushroom soup, undiluted
1 (10.5 oz) can condensed cream of celery soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 to 1/2 teaspoon pepper

1. Cook the noodles according to the package directions. Meanwhile, cook the ground beef and onion in a Dutch oven over medium-high heat until the meat is no longer pink; drain. Remove from the heat; add all the remaining ingredients and stir to blend well.

2. Transfer mixture to a greased 13×9-inch casserole. Cover and bake at 350 degrees F for 45 minutes or until hot and bubbly. Makes 8 to 10 servings.

Note: You can divide this recipe between 2 (8×8-inch) baking dishes and freeze one for later use, if desired. Each casserole would contain 4 to 5 servings.

Emily

This hearty hungry-man casserole is one of my hubby’s favorites!

1 pound bulk Italian sausage (I use hot)
1 pound lean ground beef
1 cup chopped onion
1 cup chopped green pepper
2 (15 oz each) cans tomato sauce
1 (6 oz) can tomato paste
1 tablespoon Italian seasoning
1/4 teaspoon garlic powder
2 (2.25 oz each) cans sliced ripe olives, drained
2 (6.5 oz each) cans mushroom stems and pieces, drained
1 (12 oz) package wide egg noodles, cooked and drained
2 cups shredded cheddar cheese

1. In a dutch oven over medium heat, cook the sausage, beef, onion and green pepper until the meat is no longer pink; drain.

2. Stir in the tomato sauce, tomato paste, Italian seasoning and garlic powder; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

3. Stir in the olives and mushrooms; cover and simmer for 5 minutes. Add the noodles. Pour into a 13×9-inch baking dish sprayed with cooking spray. Sprinkle cheese on top.

4. Bake at 350 degrees F for 25 to 30 minutes or until hot. Makes 8 to 10 servings.

Emily

All the yummy goodness of two favorites combined in one delicious dinner!

6 ounces dried spaghetti, broken into thirds
1-1/2 pounds lean ground beef
3/4 cup chopped onion
1 cup water
1 (1.25 oz) envelope taco seasoning mix
2 (2-1/4 oz) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese
3/4 cup salsa (your choice)
1 (4.5 oz) can chopped green chilies, undrained
shredded lettuce
chopped tomato
Tortilla chips
Sour cream

1. Preheat oven to 350 degrees F. Cook spaghetti according to package directions; drain and set aside.

2. In a large skillet over medium heat, cook the ground beef and onion until the meat is brown and the onion is tender; drain. Add the water and taco seasoning. Bring to a boil; reduce the heat and simmer, uncovered, for 2 minutes, stirring occasionally. Stir in the cooked spaghetti, olives, 3/4 cup of the cheddar cheese, salsa and green chilies.

3. Transfer mixture to an 11×7-inch (2-quart) baking dish sprayed with cooking spray or lightly greased. Cover with foil and bake 15 to 20 minutes or until hot. Sprinkle with remaining 3/4 cup cheddar cheese. Serve with the shredded lettuce, chopped tomato, tortilla chips and sour cream. Makes 6 to 8 servings.

Emily

I keep telling myself  I’m going to get organized like Connie at Meal Planning with Connie, and make up a weekly menu, but somehow I never get around to it! I guess I am just too set in my ways! Connie has some really great tips on getting organized in the kitchen as well as some great recipes, so be sure to hop over for a visit and check it out!

It was late in the afternoon yesterday and I needed to come up with something tasty for dinner. I literally made this up as I went, using whatever I found that I thought would go good together. I am still amazed at how good this turned out! I think it is one of my best quick-fix meals! My family said it is a definite “keeper” and they want to have it again soon!

6 slices bacon
1 pound bulk pork sausage (I used hot)
1/2 pound lean ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup roasted red bell pepper, drained (from jar)
1/2 teaspoon ground black pepper
3 cups water
2 envelopes (0.87 oz) brown gravy mix
1 cup elbow macaroni
1 cup ricotta cheese
1 cup shredded cheddar cheese

In a large skillet over medium-high heat, cook bacon until crisp; drain & crumble. Set aside. Discard drippings.

In same skillet, cook sausage, ground beef, onion and garlic till meat is no longer pink and onions are tender, about 15 minutes; drain & return to skillet.

Stir in roasted red bell pepper, black pepper, water, brown gravy mix and elbow macaroni. Bring to a boil; reduce heat to medium; cover and cook 10 to 12 minutes or until elbow macaroni is tender.

Stir in the ricotta cheese until well blended; cook until heated through. Sprinkle with cheddar cheese and crumbled bacon. Let stand, uncovered, for 10 minutes or until cheese is melted. Makes 6 servings.

Emily

Simple, easy and delicious! Serve with “Best Ever Baked Beans” and Mom’s Awesome Cheesy Potatoes for a mouth watering meal your family is sure to enjoy!

1 envelope onion soup mix
2 pounds lean ground beef
3/4 cup plain dry bread crumbs
1/2 cup grated Parmesan cheese
2 eggs
3/4 cup water
1/3 cup tomato ketchup

Preheat oven to 350 degrees F. In a large mixing bowl, combine all the ingredients until well blended. Place mixture in a 13×9-inch baking dish and shape into a loaf.

Bake for 1 hour or until meat is no longer pink. Tilt pan and remove drippings with a spoon. Let stand 10 minutes before serving. Makes 8 servings.

Emily