Meatless Baked Spaghetti Pie

This Meatless Baked Spaghetti Pie is a hearty Italian dish that makes a simple spaghetti dinner without meat. Use homemade marinara sauce or a good bottled kind for an easy dinner.

Meatless Baked Spaghetti Pie

The spaghetti base is creamy and sets up very nicely and the tomato cheese topping is the perfect fruity counterpart.

Add some garlic bread and a salad and you’re all set.

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Meatless Baked Spaghetti Pie
1⁄2 lb spaghetti 2 large eggs 1 (15 ounce) container part-skim ricotta cheese 3⁄4 cup fresh parmesan cheese, grated 1⁄2 cup mozzarella cheese, shredded 2 tablespoons fresh romano cheese, grated 3 -4 cups marinara sauce
Ingredients
  • 1/2 pound spaghetti
  • 2 large eggs
  • 1 15 ounce container part-skim ricotta cheese
  • 3/4 cup fresh parmesan cheese grated
  • 1/2 cup mozzarella cheese shredded
  • 2 tablespoons fresh romano cheese grated
  • 3 -4 cups marinara sauce
Instructions
  1. Cook the spaghetti according to package directions; drain.
  2. Meanwhile, preheat oven to 350 degrees F.
  3. Grease a 9-inch glass pie plate.
  4. In large bowl, with fork, beat eggs. Stir the ricotta and Parmesan cheese until blended. Add the spaghetti to the ricotta mixture and stir until well coated.
  5. Transfer the spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with the mozzarella and remaining Romano cheese.
  6. Bake the pie 25 minutes.
  7. Remove from the oven and let stand 10 minutes for easier serving.
  8. Cut into wedges to serve.

Enjoy!

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Recipe based on one by Lainey6605
Photo by Lalaloula

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Cajun Chicken Strips

Cajun Chicken Strips are gosh darn good! Recipes like this make cooking really rewarding and worth it all. Very easy and quick for an on the go family.

Cajun Chicken Strips

These are really good and tender but fairly mild as far as the heat goes. Next time I will increase the spices to bump up the heat. Just my personal tastes.

Love how quickly this recipe comes together. A keeper for sure.

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Cajun Chicken Strips
Ingredients
  • 1 tablespoon all-purpose flour
  • 1 teaspoon poultry seasoning
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cajun seasoning
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1/2 inch strips
  • 2 tablespoons margarine or 2 tablespoons butter
Instructions
  1. In a large resealable plastic bag, combine the first seven ingredients. Add the chicken half at a time, and shake to coat.
  2. In a large skillet, cook the chicken in butter for 8 to 10 minutes or until the juices run clear.
  3. Garnish with parsley and peppers if desired.

Enjoy!

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Recipe based on one by barefootmommawv
Photo by gailanng

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Sausage Cheese Quesadillas

The absolute best Sausage Cheese Quesadillas!!! These are very popular with my family and we have them for breakfast, lunch, dinner or snack.

 

The recipe is easily doubled or tripled for the freezer and microwaved later. The melting cheese….yum, yum!

Very easy to throw together after a long day at work.

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Sausage Cheese Quesadillas
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Sausage Cheese Quesadillas
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Sausage Cheese Quesadillas are good for any meal or just a snack.

Course: Sandwiches
Cuisine: Mexican
Keyword: Sausage Cheese Quesadillas
Servings: 4
Calories: 365 kcal
Ingredients
  • 1/2 pound pork sausage breakfast bulk
  • 1 cup cheddar cheese shredded
  • 6 flour tortillas 6 inch
  • 2 teaspoons butter
  • sour cream
  • salsa
Instructions
  1. Fry the sausage until browned and crumble into small pieces.
  2. Melt butter on a griddle or skillet. Place the tortillas on top of the melted butter on low heat.
  3. Place crumbled sausage by teaspoonfuls on one-half of tortillas. Sprinkle the cheese on top of the sausage. Fold the tortilla in half.
  4. Press with a fork to allow heat to melt the cheese inside and cook approximately 3 minutes on each side until light brown. Lift to a serving dish.
  5. Serve with sour cream and salsa while hot.
Recipe Notes

You can freeze these and reheat later in the microwave.

 

Enjoy!

Up Next:

4-Minute Spicy Garlic Shrimp

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook

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Creamy Ramen Noodles

A really good friend shared this Creamy Ramen Noodles recipe with me several years ago. It’s her trick for dressing up those inexpensive noodles for her kids, and I think it’s very good.

Creamy Ramen Noodles

It’s great on its own as a quick meal, but can be an easy side for many dishes.

This is especially good if you break up a slice of American cheese and melt it in, giving the Ramen a creamy cheese sauce!

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Creamy Ramen Noodles
Ingredients
  • 1 3 ounce package ramen noodles, any flavor, with seasoning packet
  • 2 cups water
  • 2 tablespoons butter
  • 1/4 cup milk
Instructions
  1. Bring water to boil in a small sauce pan. Add the dried noodles and cook 3 minutes, or until the noodles are tender. Stir occasionally.
  2. Drain away the water. Return the noodles to the sauce pan. Add the butter, milk and contents of the seasoning packet.
  3. If your tastes desire, you may not use all of the seasoning packet.
  4. Heat on low heat and stir until the butter is melted and the noodles are coated with creamy sauce.

Serve.

Enjoy!

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Recipe based on one by Ms B.
Photo by *Parsley*

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Carrabba’s Chicken Marsala – Copycat Recipe

This Carrabba’s Chicken Marsala is a DELICIOUS, easy, and quick meal. It’s just fancy enough that I feel like we’re eating something really special.

 

Something special without spending hours in the kitchen or a ton of money!

The little splash of lemon juice really knocks this baby up a few notches to unbelievable mouth-watering levels.

I highly recommend you try this one out!

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Carrabba's Chicken Marsala
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Carrabba's Chicken Marsala
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

An excellent copycat recipe for Carrabba's Chicken Marsala

Course: Main Course
Cuisine: Italian
Keyword: Carrabba's Chicken Marsala
Servings: 4
Calories: 395 kcal
Ingredients
  • 4 tablespoons butter
  • 4 boneless skinless chicken breast halves
  • 4 shallots chopped fine
  • 1/2 lb mushrooms sliced
  • 1/4 cup dry marsala
  • 1/2 cup heavy cream
  • 1 teaspoon lemon juice
Instructions

  1. Pound the chicken breasts to even out thickness and lightly salt and pepper.

  2. In a large skillet, saute the chicken in 2 T melted butter until lightly browned, about 2 minutes per side. Remove from the pan and set aside.
  3. Melt the remaining butter in the pan and add the shallots and mushrooms. Cook until the mushrooms are lightly browned.
  4. Add the Marsala and bring to a boil, scraping browned bits from the bottom of the pan. Add the cream and lemon juice and return to a boil. Season with salt and pepper.
  5. Return the chicken to the pan for about 3 minutes to reheat and finish cooking.
  6. Serve with buttered fettuccine.

 

Enjoy this copycat Carrabba’s Chicken Marsala!

Up Next: 

Old Fashioned Pecan Pralines Recipe

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Recipe based on one by Marie
Photo by Delicious as it Looks

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Mac And Cheese Quesadillas

Mac And Cheese Quesadillas are a fantastically simple idea. It’s as easy/yummy as you want to make it–whether its Kraft or homemade. Easy and delicious!

 

Want it spicy? Add jalapenos. Smoky? Add a few bacon bits.

Six minutes and 3-ingredients are all you need for this ultimate mash-up dinner.

This is an extremely kiddie-friendly snack. It’s really good and kiddies just love to help make it. It can be made from leftovers or fresh–whatever you have on hand.

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Mac And Cheese Quesadillas
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Mac And Cheese Quesadillas
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

A different kind of Quesadilla that's absolutely delicious!

Course: Snack
Cuisine: American
Keyword: Mac and Cheese Quesadillas
Servings: 1
Calories: 295 kcal
Ingredients
  • 2 tortillas
  • 1/2 cup prepared macaroni and cheese leftovers work fine
  • 1 slice cheese if you like it extra gooey
Instructions
Microwave Directions:.
  1. Place 1 of the tortilla shells on a microwave plate.
  2. Place the Mac and Cheese (and the sliced cheese if desired) on top of the shell.
  3. Place the 2nd shell over the Mac and Cheese.
  4. Cook for 1 minute and 45 seconds or until cheese is melted.
  5. Cut into quarters and let cool for about 1 minute.
Stove Top Directions.
  1. Place Mac and Cheese (and extra cheese desired put it closer to the bottom) on 1 of the shells.
  2. Place Mac and Cheese covered shell in warm pan over medium heat.
  3. Cook about 3 minutes, or until the cheese gets gooey.
  4. Place 2nd shell on top of the Mac and Cheese.
  5. Flip over and cook for another 2 to 3 minutes.

 

 

Enjoy Mac And Cheese Quesadillas! Yum Yum Eat It Up.

Up Next: 

Best Mexican Cheese Corn Dip Ever

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Recipe based on one by ntoxiktednxcited
Photo by May I Have That Recipe

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Baked Ziti with Fire Roasted Tomatoes

This Baked Ziti with Fire Roasted Tomatoes is a really great dish. You just can’t beat tasty, quick and easy. Everyone goes back for seconds.

Baked Ziti with Fire Roasted Tomatoes

I can see making a ton of this in the crock and freezing it for quick dinners!

I love the smoky taste of the tomatoes — it makes the dish extra special.

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Baked Ziti with Fire Roasted Tomatoes
Ingredients
  • 1/2 pound extra lean ground beef
  • 1 cup chopped sweet onion
  • 2 garlic cloves finely chopped
  • 1 medium zucchini cut in half lengthwise, sliced 1/4 inch thick
  • 1 15 ounce can tomato sauce
  • 1 14 1/2 ounce can fire roasted diced tomatoes, drained
  • 2 teaspoons chopped fresh oregano leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces ziti pasta cooked and drained
  • 3/4 cup shredded reduced-fat mozzarella cheese
  • cooking spray
Instructions
  1. Heat oven to 375.
  2. Spray a 2 quart rectangular glass baking dish with cooking spray.
  3. In a 10 inch non stick skillet, cook the beef, onion and garlic over medium heat, stirring frequently,until cooked. Add the zucchini, cook 2 minutes.
  4. Stir in the tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
  5. Toss the sauce with the pasta. Spread in the baking dish. Cover with foil; bake 20 minutes. Sprinkle with the cheese. Bake uncovered, about 5 minutes more or until the cheese is melted.

Enjoy!

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Recipe based on one by FloridaGrl
Photo by Redsie

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Easy Macaroni Salad

This Easy Macaroni Salad can be made ahead, is kid friendly and quick and easy. Nice to make for a side dish for anything. It’s a crowd pleaser!

Easy Macaroni Salad

I usually make this salad with regular mayo and milk since that’s what I have in the house.

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Easy Macaroni Salad
Ingredients
  • 8 ounces elbow macaroni
  • 1 cup light mayonnaise can use lowfat
  • 3 tablespoons low-fat milk
  • 2 tablespoons vinegar
  • 1 tablespoon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon teaspoon pepper
  • 1 cup celery sliced thin
  • 1 cup green bell pepper can use red if you like, chopped
  • 1/4 cup onion chopped
Instructions
  1. Cook and drain the pasta according to the package directions; rinse with cold water to cool.
  2. In large bowl combine the mayonnaise, milk, vinegar, mustard, sugar, salt and pepper.
  3. Add the macaroni, celery, green pepper and onion; toss to coat.
  4. Cover; chill to blend flavors.

Enjoy!

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Recipe based on one by Oolala
Photo by Pam-I-Am

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Pork Chops & Rice – Easy Dinner

This Pork Chops & Rice recipe comes straight from my great aunt in Alabama. It has been my favorite since I was a little. Very simple to make.

 

When it comes to simplicity, it’s hard to beat a three-ingredient dinner. Once you brown the pork chops, it’s only a matter of combining everything together and popping it in the oven.

The dish is not only very simple to make but it’s also even better to eat! Serving size depends on how many chops you use.

Try it once and I’ll bet it goes into your meal rotation!

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Pork Chops & Rice
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Pork Chops & Rice Easy Dinner
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Pork Chops & Rice is a really easy oven-baked dinner.

Course: Main Course
Cuisine: American
Keyword: Pork Chops & Rice
Servings: 4
Calories: 385 kcal
Ingredients
  • 1 10 1/2 oz can French onion soup
  • 1 cup uncooked long-grain white rice not instant
  • 4 pork chops at least four bone-in
  • salt and pepper
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Put approximately 1 cup of uncooked rice in the bottom of a casserole dish. Cover the rice with the can of French Onion Soup (save the can!).
  3. Brown the pork chops in a large skillet and set aside.
  4. Fill the saved can with water and pour into the skillet that you just browned the pork chops. Scrape the fixings from the pan with the water and pour it all into the casserole dish.
  5. Stir together all ingredients that are in the dish and spread rice evenly out on the bottom. Place the chops in a single layer on top of the rice mix.
  6. Bake in oven for 1/2 hour uncovered.
  7. Cover with foil and bake an additional 1/2 hour.

 

Enjoy!

Up Next: 

Cajun Pork Chops – Economical and Delicious!

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Recipe based on one by Icancook2
Photo by anniesnomsblog

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Easy Pizza Pasta Casserole

The pepperoni really makes this Easy Pizza Pasta Casserole! I served this with garlic bread and a tossed salad. This makes a lot and generously feeds a family of six!

Easy Pizza Pasta Casserole

Yummy waaaay better than hamburger helper but just as easy. This is a real kid pleaser – very cheesy and with the pepperoni topping.

Is this recipe a culinary innovation? No, but it is a five star recipe because it is easy, tastes good, is versatile, and appeals to a wide variety of people.

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Easy Pizza Pasta Casserole
Ingredients
  • 2 lbs ground beef
  • 1 large onion chopped
  • 1 garlic clove minced
  • 1 teaspoon italian seasoning
  • 2 tablespoons olive oil
  • 2 26 ounce jars spaghetti sauce
  • 16 ounces rotini pasta cooked and drained
  • 5 cups shredded mozzarella cheese 20 oz
  • 8 ounces sliced pepperoni
Instructions
  1. Brown the ground beef, onion, garlic and seasoning in oil. Drain.
  2. While the beef is browning, cook the pasta according to the package directions.
  3. Stir in the pasta, spaghetti sauce and 3 cups cheese. Place the mixture in 2 greased 9x13x2 inch baking pans or 4 square pans. Sprinkle with the remaining mozzarella. Top with pepperoni.
  4. Cover and freeze up to 3 months.
  5. To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
  6. To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.

Enjoy!

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Recipe based on one by Kaarin
Photo by Juju Bee

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