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 and your family enjoy spicy foods, this easy skillet dinner is sure to please everyone at your dinner table.

2 pounds lean ground beef
1 medium onion, chopped
2 cups water
1-1/2 cups penne rigate pasta (or pasta of your choice)
1 (10-3/4 ounces) can condensed cheddar cheese soup
1 (4 ounces) can chopped green chilies
1 (2.25 ounces) can sliced ripe olives
1 cup salsa (I used Pace Thick and Chunky hot)
Salt & pepper to taste
1 cup shredded cheddar cheese

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

2. Add the water and bring to a boil; stir in pasta. Cover and simmer over medium heat until pasta is tender; about 10 to 15 minutes.

3. Stir in the soup, green chilies, olives, salsa, salt and pepper; cover and simmer until hot and bubbly. Remove from the heat; sprinkle cheddar cheese over meat mixture. Cover and let stand until the cheese is melted. Makes 6 servings.

Emily

This recipe is perfect for those long days on the job. You can have this delicious chicken dinner ready and on the table in about 30 minutes. It’s  great cold weather comfort food too!

1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons butter
2 cups water
2 cups small shells pasta (or pasta of your choice)
1-1/2 cups frozen broccoli florets
1/2 cup milk
12 ounces processed cheese (Velveeta), cut into cubes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt to taste
1/4 teaspoon ground black pepper
3/4 cup sour cream

1. In a large skillet over medium-high heat, cook chicken in butter until meat is no longer pink. Add the water and bring to a boil; stir in the pasta. Reduce heat to medium; cover with a tight-fitting lid and simmer for 10 minutes. Add the broccoli florets; cover and simmer an additional 5 minutes or until the broccoli and pasta are tender and just a small amount of water remains in the skillet.

2. Stir in the milk, cheese, onion powder, garlic powder, salt and pepper, stirring frequently until the cheese is melted. Remove from the heat and stir in sour cream. Let stand 5 to 10 minutes before serving. Makes 6 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

Delicious, creamy comfort in every bite! This easy-to-make, all-in-one dinner is sure to be a winner!

2-1/2 cups uncooked spiral pasta
1 pound lean ground beef
1/4 cup chopped onion
3/4 cup roasted red bell peppers,( from jar), drained and chopped
2 tablespoons butter or margarine, cubed
2 tablespoons all-purpose flour
1 (1.25 oz) envelope taco seasoning
1/4 teaspoon black pepper
2 cups milk
1-1/2 cups shredded Mexican blend or cheddar cheese
1 cup coarsely crushed tortilla chips

1. Cook the spiral pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook the ground beef and onion until the meat is no longer pink; drain.

2. Add the roasted red bell peppers, butter, flour, taco seasoning and pepper; blend well. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted.

3. Add the cooked and drained pasta to the beef mixture; stir to coat. Sprinkle with tortilla chips. Makes 6 servings.

Emily

After a hard day on the job, you want dinner quick and easy. This beefy pasta recipe is not only quick and easy, but delicious as well. Try it with a quick bagged salad with your favorite dressing and toasted garlic bread.

1 pound ground beef chuck
3 cups mostaccioli, uncooked
1- 28 ounce jar spaghetti sauce
1- 8 ounce package shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese

1. In a large skillet over medium-high heat, brown ground beef until meat is cooked through; drain and return to the skillet. Add 2-1/2 cups water. Bring to a boil and reduce heat to medium-low. Stir in the pasta; cover and simmer for 15 minutes or until pasta is tender, stirring occasionally.

2. Stir in spaghetti sauce and 1 cup of the mozzarella cheese. Sprinkle top with the remaining mozzarella cheese and the 1/2 cup grated Parmesan cheese. Cover and cook 3 minutes or until the cheese is melted. Serves 6.