Dinner... spill it.
- Thread starter AnnieBananie
- Start date
mummytothree
New member
This was last night
Pizza Pasta Toss, with corn on the cob, green salad and garlic toast.
Ingredients:
* 2 cups uncooked spiral pasta
* 1 pound ground beef
* 1 cup sliced fresh mushrooms
* 1/2 cup chopped green pepper
* 1 can (15 ounces) tomato puree
* 1/2 cup diced pepperoni
* 4-1/2 teaspoons sugar
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon onion powder
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes.
Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 4 servings.
I obviously doubled it for my large crew
Here is what we are having tonight (I have both sets of grandparents coming so we'll use both casseroles!!!)
Potato-Topped Chicken Casserole and salad.
Ingredients:
* 4 pounds medium red potatoes, quartered
* 3 pounds ground chicken
* 4 medium carrots, finely chopped
* 2 medium onions, finely chopped
* 1/4 cup all-purpose flour
* 2 tablespoons tomato paste
* 1-1/2 teaspoons salt
* 3/4 teaspoon pepper
* 1/4 teaspoon minced fresh thyme
* 1-1/4 cups chicken broth
* 1 cup milk
* 6 tablespoons butter, cubed
* 1-3/4 cups (7 ounces) shredded cheddar cheese
Directions:
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in the flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened.
Divide mixture between two greased 13-in. x 9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 400° for 15-20 minutes or until bubbly.
Pizza Pasta Toss, with corn on the cob, green salad and garlic toast.
Ingredients:
* 2 cups uncooked spiral pasta
* 1 pound ground beef
* 1 cup sliced fresh mushrooms
* 1/2 cup chopped green pepper
* 1 can (15 ounces) tomato puree
* 1/2 cup diced pepperoni
* 4-1/2 teaspoons sugar
* 1 teaspoon Italian seasoning
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/4 teaspoon onion powder
* 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Add the tomato puree, pepperoni, sugar and seasonings; cook and stir for 5 minutes.
Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 4 servings.
I obviously doubled it for my large crew
Here is what we are having tonight (I have both sets of grandparents coming so we'll use both casseroles!!!)
Potato-Topped Chicken Casserole and salad.
Ingredients:
* 4 pounds medium red potatoes, quartered
* 3 pounds ground chicken
* 4 medium carrots, finely chopped
* 2 medium onions, finely chopped
* 1/4 cup all-purpose flour
* 2 tablespoons tomato paste
* 1-1/2 teaspoons salt
* 3/4 teaspoon pepper
* 1/4 teaspoon minced fresh thyme
* 1-1/4 cups chicken broth
* 1 cup milk
* 6 tablespoons butter, cubed
* 1-3/4 cups (7 ounces) shredded cheddar cheese
Directions:
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in a Dutch oven, cook the chicken, carrots and onions over medium heat until meat is no longer pink; drain. Stir in the flour, tomato paste, salt, pepper and thyme. Add chicken broth; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened.
Divide mixture between two greased 13-in. x 9-in. baking dishes. Drain potatoes; place in a large bowl. Add milk and butter; mash until smooth. Stir in cheese. Spread over chicken mixture.
Cover and freeze one casserole for up to 3 months. Bake the remaining casserole, uncovered, at 400° for 15-20 minutes or until bubbly.
4noisyboys
New member
Well...hot dang!! It's Tuesday night, which means it's either Taco Tuesdays at Rubio's or buy one get one free at Stadium Pizza!! This is my first day off in 7 days, so there is no way I'm cooking!
I do have a bag of beans I'm going to soak tonight though for ham/bean soup tomorrow!! I'm thinking ahead!!
I do have a bag of beans I'm going to soak tonight though for ham/bean soup tomorrow!! I'm thinking ahead!!
mom2peanuts
New member
We had stirfry tonight (I am in Poland so we had dinner already 
)
)