What's for Dinner?

I wanted to try this because it was different. I wasn't disappointed because it was delicious. The whole family loved it! Makes 10 servings.

Ingredients

1 pound lean ground beef
8 ounces macaroni
1/2 cup chopped onion
1 (10.75 ounce) can condensed tomato soup
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cook pasta in a large pot of boiling water until al dente. Drain.
In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled taco chips and grated cheese on top.
Bake for 30 to 35 minutes, until the cheese is melted. Serve with chopped green onions and sour cream, if desired.

This recipe was a really nice change from the typical pasta casseroles I usually make. The noodles took on a nice smoky flavor from the kielbasa. Overall, it was really yummy! Makes 1 9x13 dish.

Ingredients

16 ounces dry ziti pasta
1 pound Polish sausage, sliced diagonally
2 tablespoons vegetable oil
3 (14.5 ounce) cans Italian-style stewed tomatoes
3 (8 ounce) cans tomato sauce
1 teaspoon dried oregano
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/4 cup Italian-style dry bread crumbs
8 ounces shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook sausage in oil until browned on both sides, 5 minutes.
In a large bowl, combine ziti, sausage, stewed tomatoes, tomato sauce, oregano, parsley and pepper. Mix well. Pour into 9x13 baking dish. Sprinkle with bread crumbs and top with shredded cheese.
Cover with foil and bake in preheated oven 30 minutes. Remove foil and bake 10 to 15 minutes more, until top is golden.

This is a great recipe to use leftover ham. It tastes great and is really filling. It's totally easy to make too! Makes 4 servings.

Ingredients

2 cups cooked egg noodles
1 cup cubed, cooked ham
1/2 cup cubed Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can milk

Directions

Preheat oven to 375 degrees F (190 degrees C).
Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.
Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

I really liked this recipe. It's kind of like a chicken stir fry. The vegetable stay nice and crisp and don't get soggy. And it's quick! Makes 4 servings.

Ingredients

8 ounces dry penne pasta
1 tablespoon cornstarch
1 (15 ounce) can chicken broth
2 tablespoons olive oil
1 tablespoon garlic, minced
4 skinless, boneless chicken breast halves - cut into cubes
1 onion, sliced
1/2 green bell pepper, seeded and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1 (16 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 cup medium-dry white wine
1/2 cup freshly grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta.
Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed.
Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; stir and cook until the chicken is no longer pink and juices run clear, about 10 minutes. Stir in the onion, and green and red peppers; cook until tender, about 5 minutes. Stir in the tomatoes, and simmer for 10 minutes. Pour in the chicken broth mixture and wine, if desired, and season with oregano and basil. Stir in the cooked pasta, and simmer over medium heat until thoroughly heated through, about 5 minutes. Serve garnished with Parmesan cheese.

This is an easy recipe for a weeknight. It's a light pasta sauce with yummy veggies. Serve with garlic bread and you're done! Makes 8 servings.

Ingredients

12 ounces spaghetti
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 cup chopped green bell pepper
1 tablespoon olive oil
2 (14.5 ounce) cans diced tomatoes
1 cup water
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon salt (optional)
1 (6 ounce) can tomato paste

Directions

In a large skillet cook ground beef. Drain excess grease.
In a separate pan saute the onion, garlic, and green bell pepper in olive oil until tender. Add the cooked ground beef, tomatoes, water, Italian seasoning, and ground black pepper. Add salt, if desire. Simmer for an hour.
As simmering time nears, in a large pot cook spaghetti until al dente. Drain.
In a large bowl, toss drained spaghetti with tomato paste. Add cooked sauce; mix well.
Serve warm.

This is kind of like a ravioli lasagna and it's MUCH easier to make! You can use any kind of ravioli, meat or sauce that you like. Just use whatever you have in the house! Makes 6 servings.

Ingredients

1 (25 ounce) package frozen cheese ravioli
2 tablespoons butter
3 skinless, boneless chicken breasts, cut into 1-inch pieces
2 tablespoons Italian seasoning
1 (16 ounce) jar prepared Alfredo sauce
2 cups shredded mozzarella cheese
salt and ground black pepper to taste
1/4 cup grated Parmesan cheese

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.

I've made Alfredo from scratch before but never like this. I loved the addition of the vegetables and the Colby jack cheese. If you like Alfredo sauce, I highly recommend you try this variation! Makes 8 servings.

Ingredients

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream

Directions

In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

I love this recipe. It's so easy and so basic but the addition of the pepper makes a big impact. They really add flavor to store bought sauce. Great for a weeknight dinner! Makes 6 servings.

Ingredients

1 pound raw chicken tenders or strips
1/4 cup all-purpose flour
1 tablespoon olive oil
1 (16 ounce) package spaghetti
1 tablespoon olive oil, divided
1 green bell pepper, cut into 1/2 inch wide strips
1 red bell pepper, cut into 1/2 inch wide strips
1 yellow bell peppers, cut into 1/2 inch wide strips
1 onion, chopped
2 tablespoons chopped garlic
1 1/2 cups four cheese Alfredo sauce
1/2 cup chopped fresh parsley

Directions

Place chicken and flour in a large resealable plastic bag; seal bag and shake to coat. Heat 1 tablespoon oil in a large skillet over medium heat. Shake excess flour off chicken and saute in oil for 4 to 5 minutes each side, or until golden brown and cooked through (juices run clear). Remove from skillet and place in a medium bowl; set aside.
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, reserving 2/3 cup cooking water, and return pasta to pot. Set aside pasta and cooking water.
Wipe skillet with paper towel. Heat 1 teaspoon oil in skillet over medium heat. Add green bell pepper, red bell pepper, yellow bell pepper, onion and garlic and saute for 3 minutes. Cover, reduce heat to low and cook 3 minutes more or until vegetables are tender.
Stir in Alfredo sauce, cover and heat for 1 to 2 minutes. Remove from heat and add to reserved pasta in pot, then add reserved cooking water and chicken. Toss to mix, pour into serving bowls and sprinkle with fresh chopped parsley.

Umm, this was delicious. It was so simple to make and it was just so yummy and so filling. I wish I didn't get full so fast because it made me want to have more. It's a perfect, quick, weeknight meal. Makes 8 servings.

Ingredients

1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

This recipe is great for nights when you feel like eating Italian but are tired of dishes with the typical red sauce. It's really easy to make and it's delicious too! I used mild sausage instead of hot. Makes 6 servings.

Ingredients

6 (3.5 ounce) links hot Italian sausage
1 large onion, chopped
1 red bell peppers, seeded and diced
1 green bell pepper, seeded and diced
1 (4 ounce) can mushrooms, drained
1 (16 ounce) package penne pasta
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese for topping

Directions

Bring a large pot of water to a boil. Add penne pasta, and cook until tender, about 10 minutes. Drain.
Place the Italian sausage links in a small skillet over medium heat. Cook, turning occasionally until firm and cooked through.
In a separate larger skillet, combine the red and green bell peppers, mushrooms, and Italian dressing. Cook and stir until the vegetables are tender, about 5 minutes. Slice the Italian sausages into rounds, and stir into the vegetables. Continue to cook and stir for another 5 minutes.
To serve, place servings of pasta onto plates. Top with the sausage and vegetable mixture. Sprinkle liberally with Parmesan cheese.

This is a great lasagna, LOTS of flavor. My only recommedation is that if you use the no cook noodles, bake the lasagna for a little longer than 40 minutes. My noodles were slightly undercooked. Makes 8 servings.

Ingredients
9 lasagna noodles
2 1/2 cups ricotta cheese
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 eggs, beaten
1/2 pound lean ground beef
2 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
2 teaspoons white sugar
salt and pepper to taste
3 (6.5 ounce) cans tomato sauce

Directions
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs.
To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir.
In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.

This is a hearty italian dish that is pretty simple to make. You probably already have most of the ingredients at home already! Makes 6 servings.

Ingredients
1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

Directions
Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

This is delicious. I love it because it's not your typical red or white sauce over pasta with shrimp. The bacon is a great added touch! Makes 6 servings.

Ingredients
1 (12 ounce) package linguine pasta
1/4 pound bacon
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3 roma (plum) tomatoes, seeded and chopped
1/2 cup chopped green onions
1 cup half-and-half cream
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
1 pound cooked shrimp
1/4 cup toasted pine nuts (optional)

Directions
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
Serve sauce over pasta, and sprinkle with pine nuts.

This a great crock pot recipe for a rainy Sunday, which is exactly when we had it. It makes a ton so there is plenty for seconds. It's a great comfort food! Makes 6 servings.

Ingredients
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Directions
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

This is a great recipe that is easy to throw together. It has meat, carbs and veggies so you don't have to make anything else with it. That's the best part! Makes 4 servings.

Ingredients
1 (8 ounce) package egg noodles, cooked
2 skinless, boneless chicken breast halves - cut into cubes
1 tablespoon minced onion
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups milk
1 (14.5 ounce) can peas and carrots, drained
salt and pepper to taste
paprika to taste
1 teaspoon chili powder
4 slices Monterey Jack cheese
4 slices soft white bread, cubed

Directions
Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.
Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.

This dinner was a big hit in my house. Even my 2 year old ate every last noodle on her plate. And it was so simple to make! Makes 8 servings.

Ingredients
6 tablespoons unsalted butter, divided
1/2 cup finely chopped onion
6 cloves garlic, coarsely chopped
1 cup chicken stock
2 tablespoons chopped fresh rosemary
1 (16 ounce) package spaghetti
1/4 cup grated Parmesan cheese
kosher salt and cracked black pepper to taste

Directions
Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.

Ok, this recipe is seriously amazing. Everyone in my family had seconds and my daughter asked me to make it again today! You can put any vegetables you want in it, depending on your favorites or what's in season. I HIGHLY recommend this recipe! Makes 6 sevings.

Ingredients
1/2 cup vegetable oil
10 cloves garlic, finely chopped
1 (12 ounce) package uncooked linguine pasta
salt to taste
1/2 cup chopped broccoli
1/2 cup chopped cabbage
1/2 cup shredded carrots
1/2 cup chopped cauliflower
2 tablespoons diced green onions
1 pound chicken tenders, cut into bite-size pieces
3 1/2 tablespoons soy sauce
salt and pepper to taste
1 cup chopped cilantro
4 lime wedges

Directions
Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

My dad didn't make up this recipe, but someone's Dad did and they really did a good job. I was a little skeptical because I'm not a fan of tomato soup but this was really delicious and everyone wanted seconds! Makes 6 servings.

Ingredients
1 pound spaghetti
2 pounds lean ground beef
1 onion, minced
1 (6 ounce) can tomato paste
2 (10.75 ounce) cans condensed tomato soup
2 1/2 cups water

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

This recipe is a good one pot recipe which I love when it comes to doing the dishes! This is another good meal to make with garlic bread and you're good to go. Yum! Makes 4-6 servings.

Ingredients
1 pound lean ground beef
1/2 pound Italian sausage
1 onion, chopped
1 clove crushed garlic
1 (8 ounce) package wide egg noodles
1 (4 ounce) jar diced pimento peppers, drained
1 (16 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 cup shredded Cheddar cheese

Directions
Mix beef and sausage into 1 or 2 flat patties. In a large skillet over medium to medium-high heat, salt patties and brown well on each side. Remove meat and set aside.
Saute onion and garlic in the drippings. Remove with a slotted spoon and add to the platter with the meat.
In the drippings, carefully brown a single layer of the raw noodles until golden, remove and do another layer until all are done.
Return all the noodles to the skillet with the garlic, onions, peppers, crushed tomatoes, tomato sauce and water. Break the meat patty into large chunks, gently stir all together and simmer 1/2 hour or so. Add a little water as the noodles absorb the juices. This should not be soupy, just thick and dry. Stir in the grated cheese and let it melt into the sauce. It sticks easily at this point, so don't overcook. This reheats well in a slow cooker or casserole.

This recipe is so easy to make. And it's fast too which makes it great for a weeknight meal. My husband loved it! Makes 6 servings.

Ingredients
1 pound angel hair pasta
2 cups olive oil for frying
2 bulbs garlic, peeled and diced
1 cup grated Parmesan cheese

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into the oil slowly bubbles. Add the garlic, and cook and stir until golden brown, 5 to 7 minutes. Remove garlic from the oil with a slotted spoon and set aside; reserve oil.
To serve, place the pasta onto individual serving dishes and sprinkle with fried garlic. Drizzle with a little of the frying oil and sprinkle with Parmesan cheese. Reserve remaining garlic-flavored oil for another use.