Mexican Stuffed Shells

These Mexican Stuffed Shells are easy, delicious and foolproof. In the past when I made stuffed shells they always had an Italian slant. This recipe got me out of that rut.

Mexican Stuffed Shells

Mexican stuffed shells are really something different for dinner!

This is a great dish to prepare ahead of time and just pop in the oven before your company arrives. You can even freeze it and cook from frozen!

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Mexican Stuffed Shells
Ingredients
  • 12 -18 large pasta shells cooked
  • 1 lb ground beef
  • 3 tablespoons taco seasoning
  • 1/2 cup water
  • 1 onion chopped
  • 1 1/2 cups salsa divided
  • 1 cup grated cheese divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
  • 3 cups tomato sauce
  • chili powder to taste
  • green onion for garnish
Instructions
  1. Brown the ground beef and drain. Add taco seasoning, water, onion, 1/2 cup of salsa and 1/4 cup cheese.
  2. Mix together the remaining salsa, tomato sauce, and chili powder.
  3. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
  4. Fill each shell with the ground beef mixture and place in the pan. Pour the remaining sauce on top. Sprinkle on the rest of the cheese and garnish with green onion.
  5. You can cover and freeze at this point or bake at 350°F for 30 minutes.
  6. If cooking from frozen defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
  7. If desired sprinkle additional cheese on top after baking and return to the oven for 5 minutes longer or until the cheese melts.

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Recipe based on one by * Pamela *
Photo by lazyme

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Oven Denver Omelet

This Oven Denver Omelet is quite delicious, and so easy to make (much easier than a regular skillet omelet). The recipe also lends itself well to variations, adding different ingredients to change the flavor according to your mood.

Oven Denver Omelet

It makes a nice fluffy omelet and it’s really good for using up leftover ham but so good it’s worth buying ham for.

You can make this the night before and it will be ready to put in the oven in the morning.

Keep this recipe handy and make it when everyone requests omelets for breakfast. That way, everyone can get their breakfast at the same time, saving the trouble of making everyone’s omelet, one by one.

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Oven Denver Omelet
Ingredients
  • 8 eggs
  • 1/2 cup half-and-half
  • 1 cup shredded cheddar cheese
  • 1 cup finely chopped cooked ham
  • 1/4 cup minced green pepper
  • 1/4 cup minced onion
  • 1/4 teaspoon parsley optional
Instructions
  1. Beat the eggs and half and half until light and fluffy. Stir in the cheese, ham, green pepper,onion and parsley.
  2. Pour into a greased 9in square baking dish. Bake at 400* for 25 minutes or until set.

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Recipe based on one by MizzNezz
Photo by Chef*Lee

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Fried Potatoes With Onion and Kielbasa

I love recipes like this Fried Potatoes With Onion and Kielbasa. In fact, this is one of my favorite one-dish meals. I must have a little Hungarian in my DNA.

Comfort food at its finest! Not only is it delicious but it’s also quick enough to put together that it makes a perfect weeknight meal.

The paprika gives it an appealing look – and of course taste! The potatoes absorb the smokey flavor of the kielbasa. Along with the paprika, onion, and garlic, this dish is delicious.

Leftovers are great with scrambled eggs mixed in for breakfast!

Give the recipe a try. You’ll love how easy it is to make such a very satisfying meal.

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Fried Potatoes With Onion and Kielbasa
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Fried Potatoes With Onion and Kielbasa
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Fried Potatoes With Onion and Kielbasa is a delicious Sunday dinner. The potatoes absorb the smokey flavor of the kielbasa!

Course: Main Course
Cuisine: American
Keyword: Fried Potatoes With Onion and Kielbasa
Servings: 4
Calories: 350 kcal
Ingredients
  • 5 large potatoes with skin on
  • 2 medium onions diced
  • 3 tablespoons oil
  • 2 garlic cloves minced
  • 1 teaspoon paprika
  • 1 lb kielbasa
Instructions
  1. In a large pot, boil the potatoes.
  2. While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
  3. When the potatoes are ALMOST done-not fork tender, drain. When potatoes are cool enough to handle, dice.
  4. In a large pot, add oil, onions and garlic. Saute until translucent. Remove from the burner and add paprika. Mix well.
  5. Add the potatoes and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.

Enjoy Fried Potatoes With Onion and Kielbasa!

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Up Next:

One Dish Chicken and Rice Bake

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Recipe based on one by WiGal
Photo by 2Bleu

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Baked Pork Chops Yum-Yum

I copied this Baked Pork Chops Yum-Yum recipe from a newspaper years ago and have made it on a regular basis ever since. It’s one of my best recipes!

 

I eat pork chops at least once a week and this is one of my favorites.

The chops come out moist, tender, and juicy.

I’ve passed the recipe along to many friends and I have yet to hear one complaint!

Great served over cooked rice!

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Baked Pork Chops
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Baked Pork Chops Yum-Yum
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 

Baked Pork Chops are really easy and the results are delicious!

Course: Main Course
Cuisine: American
Keyword: Baked Pork Chops Yum Yum
Servings: 4
Calories: 365 kcal
Ingredients
  • 2 -4 pork chops 1/2 inch to 3/4 inch thick
  • 1/4 cup chicken broth
  • 1/8 cup honey
  • 1/8 cup soy sauce
  • 1 tablespoon ketchup
  • 1/4 teaspoon ginger
  • 1/8 teaspoon garlic salt
Instructions
  1. Brown the chops on both sides. Place in greased casserole dish.
  2. Mix all the remaining ingredients and pour over the pork chops. Bake, uncovered, at 350 for one hour.

 

Enjoy!

Up Next: 

Grilled Pork Chops – Brown Sugar Chops Perfection

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Recipe based on one by Brad Beckwith
Photo by Delicious as it Looks

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Absolute Best Ever Lasagna – Delicious!

This is without a doubt the Absolute Best Ever Lasagna I have ever tasted. I can’t rave about it enough. I love the mixture of ground beef and Italian sausage in the sauce. Rich, and cheesy as well. I don’t think I will try any other recipes again.

This is a very meaty lasagna. I prefer it with cottage cheese, but if you have Italian roots and object to cottage cheese, you can substitute ricotta.

The preparation involves a little time but it’s easy and so worth it. This is the best!!

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Absolute Best Ever Lasagna
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Absolute Best Ever Lasagna
Prep Time
45 mins
Cook Time
1 hr 20 mins
Resting Time
20 mins
Total Time
2 hrs 25 mins
 

Give this recipe a try and you'll know why it's called the Absolute Best Ever Lasagna!

Course: Main Course
Cuisine: Italian
Keyword: Absolute Best Ever Lasagna
Servings: 6
Calories: 360 kcal
Ingredients
  • 1 1/2 pounds lean ground beef
  • 1/2 pound Italian sausage
  • 1 large onion chopped
  • 2 -3 garlic cloves minced
  • 1 1/2 teaspoons salt or to taste
  • 1 teaspoon fresh coarse ground black pepper or to taste
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 14 1/2 ounce cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
  • 2 6 ounce cans tomato paste
  • 24 ounces cottage cheese or 24 ounces ricotta cheese
  • 2 eggs beaten
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley
  • 1/2 cup grated parmesan cheese
  • 1 lb mozzarella cheese divided
  • 12 -15 lasagna noodles
Instructions
  1. Brown the ground beef, Italian sausage, onion and garlic. Add the salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed. Cover and simmer 1 hour (or longer,but watch for getting too dry).
  2. Cook the lasagna noodles according to package directions; drain and set aside.
  3. Spray a 13 x 9" baking pan with cooking spray.
  4. Combine the cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  5. Top off with a layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
  6. Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes).
  7. Let sit for 15-20 minutes before cutting and serving.

Up Next:

Easy, Hearty Beef Enchilada Recipe

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Recipe based on one by ratherbeswimmin’
Photo by May I Have That Recipe

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Easy Scalloped Potatoes From Scratch

Here’s an Easy Scalloped Potatoes recipe that’s not only simple and quick but also absolutely delicious. The leftovers are just as good, maybe even better, the next day.

This is how to make scalloped potatoes from scratch! No cream of mushroom soup in this dish.

If you like your scalloped potatoes without cheese this recipe is not for you. This is scalloped potatoes au gratin!

This has become my standard recipe for scalloped potatoes. It also has very positive feedback from guests

This is one of my favorite and most prepared potato dishes.

If you’ve tried scalloped potatoes before and they turn out watery don’t worry. It just won’t happen with this recipe.

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Easy Scalloped Potatoes
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
 
An easy cheesy scalloped potato recipe that's really a hit on the dinner table. Nothing beats these creamy scalloped potatoes.
Course: Side Dish
Cuisine: American
Keyword: Easy Scalloped Potatoes
Servings: 4
Calories: 395 kcal
Ingredients
  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese to sprinkle on top
  • paprika
Instructions
  1. In a small sauce pan, melt butter and blend in flour. Let cook for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook the sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce the heat and stir in the cheese.
  2. Place half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
  3. Sprinkle the remaining cheese on top. Top with some paprika for color.
  4. Bake uncovered for about 1 hour at 350°F.

 

Enjoy!

Up Next: 

Green Beans and Potatoes – Old South Recipe

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Recipe based on one by Vicki G.
Photo by Delicious as it Looks

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Sticky Pork Chops

These Sticky Pork Chops are a mouth watering yummy pork chop Asian style. These are totally totally to die for! Double the recipe, you’ll want more. This is the best thing that ever happened to to a pork chop!

Sticky-Pork-Chops

This is such a quick and easy dinner and I’m going to be making it often! Very simple to make and delicious.

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Sticky Pork Chops
Ingredients
  • 4 pork cutlets of chops trimmed
  • 1/3 cup Chinese wine or 1⁄3 cup sherry wine
  • 1 tablespoon soya sauce
  • 1 tablespoon grated ginger
  • 2 tablespoons chili sauce or 2 tablespoons chili flakes
  • 2 tablespoons honey
Instructions
  1. Heat a frying pan over medium heat. Cook the chops for 2 minutes each side, or until they are well browned. Remove and set aside - Keep warm -
  2. Add the cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan. Cook for 3 minutes.
  3. Return the chops to the pan and cook on each side for 1 minute. Simmer until the sauce thickens, and the pork is cooked through.
  4. Serve with rice and greens.

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Recipe based on one by KitchenManiac
Photo by Kristy@The Wicked Noodle

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Baked Spaghetti by Paula Deen

This Baked Spaghetti recipe is one of the best spaghetti recipes I’ve tried. You can always count on a Paula Deen recipe to be great and this one is no exception.

 

I think you could easily shortcut with prepared sauce and such, but you must use angel hair pasta and Jack cheese. It makes this Paul Deen dish!

This is the way spaghetti should taste, in my humble opinion.

Do not try to increase the pasta amount in the recipe unless you increase the sauce. It does not work! You come out with dry pasta!

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Baked Spaghetti
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Baked Spaghetti by Paula Deen
Prep Time
30 mins
Cook Time
1 hr 55 mins
Total Time
2 hrs 25 mins
 

This is the way spaghetti should taste, in my humble opinion.

Course: Main Course
Cuisine: American
Keyword: Baked Spaghetti by Paula Deen
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 cups canned diced tomatoes
  • 2 cups tomato sauce
  • 1 cup water
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 2 garlic cloves chopped
  • 1/4 cup chopped fresh parsley leaves
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/2 teaspoons seasoning salt
  • 1 1/2 teaspoons sugar
  • 2 small bay leaves
  • 1 1/2 lbs ground beef
  • 8 ounces uncooked angel hair pasta
  • 1 cup grated cheddar cheese
  • 1 cup grated monterey jack cheese
House Seasoning (use 1 1/2 tsp)
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
  3. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot.
  4. Simmer for 20 more minutes.
  5. Cook the pasta according to the package directions.
  6. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes.
  7. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
  8. Cut into squares before serving.
  9. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

 

Enjoy!

Up Next:

Paula Deen Crock Pot Macaroni and Cheese

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Recipe based on one by Barenaked Chef
Photo by ~Nimz~

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Slow-Cooker Garlic Glazed Chicken

Yummy, yummy dinner! I love the tenderness of this Slow-Cooker Garlic Glazed Chicken. The combination of brown sugar and soy sauce in this recipe is great.

 

I’d never thought to put them together in that manner before now.

The sauce flavors and marinates the chicken wonderfully while it’s cooking. Its delicious flavor makes a perfect topping for rice.

The house smells soooo good while this is cooking!

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Slow-Cooker Garlic Glazed Chicken
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Slow-Cooker Garlic Glazed Chicken
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

How nice to come home to Slow-Cooker Garlic Glazed Chicken after a hard days work.

Course: Main Course
Cuisine: American
Keyword: Slow-Cooker Garlic Glazed Chicken
Servings: 4
Calories: 385 kcal
Ingredients
  • 1 large chicken cut into serving pieces
  • 1 cup packed brown sugar
  • 2/3 cup vinegar
  • 1/4 cup Sprite or 1⁄4 cup 7-Up soda
  • 2 -3 tablespoons minced garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper regular black or cayenne
Instructions
  1. Place the chicken in the crock pot.
  2. Mix all the remaining ingredients and pour over the chicken. Cook on low for 6-8 hours.
  3. Serve over rice or noodles.
  4. You can thicken the juices after cooking with a little cornstarch.

 

Enjoy!

Up Next: 

Easy Italian BBQ Chicken Pizza

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

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Rotel Chicken Spaghetti – Quick and Easy

Rotel Chicken Spaghetti is easy, easy, easy, fast and everyone loves it! A marvelous dish to feed a crowd. The flavors are wonderful together.

 

The casserole has a real down-home feel.

I got this recipe from a friend who makes it for her large family on a regular basis.

It has a great flavor and makes a lot. Very Good! Does not include cooking time for the chicken.

Sometimes I use a rotisserie chicken from the grocery!

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Rotel Chicken Spaghetti
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Rotel Chicken Spaghetti
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

A great dish for the family that guests would enjoy also!

Course: Main Course
Cuisine: Italian
Keyword: Rotel Chicken Spaghetti
Servings: 6
Calories: 395 kcal
Ingredients
  • 4 -6 chicken breasts cooked & chopped
  • 1 can cream of mushroom soup
  • 1 can chicken broth
  • 1 can Rotel tomatoes
  • 1 lb Velveeta cheese cubed
  • 12 ounces spaghetti cooked & drained
Instructions

  1. In a bowl mix together the soup, broth, and Rotel tomatoes.

  2. In a 13x9 greased casserole dish layer as follows: Spaghetti, Chicken, Soup mix, Cheese.

  3. Bake in a preheated 350-degree oven until heated through and cheese melts about 30-45 minutes.

  4. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.

 

Enjoy!

Up Next:

Secret Sirloin Steak – It’s The Marinade

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Recipe by Anita Harris
Photo by Chef shapeweaver

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