March 2020

Cabbage Roll Casserole is a favorite for an easy family. It combines all the delicious aromas of stuffed cabbage rolls with much less effort and time. This delicious casserole makes a great microwave heat for eight balanced servings and leftovers. This version of a favorite classic family gets together in just a fraction of the time. The same delicious taste of cabbage rolls you’ll get in the form of a fantastic casserole. If you’re like me and you sense the cravings of cabbage rolls creeping up now and then, you need to add the recipe to your repertoire.

When the cool weather comes and the leaves begin to change colors, it’s time to take some comfort food out. During fall one-pot meals and casseroles are so good to have. They ‘re hearty and soothing to keep you up indoors. I love the smell of a saucepan in the oven. The scent fills the house and everyone seems to be in a good mood. Casseroles have been created to be a medium for extra ingredients to use in your kitchen. The options are sky-high, whether you are attempting to stack this casserole up or empty the pantry room. You can make this cabbage roll casserole in a fraction of the time, but it tastes almost as good as the real thing.

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Cabbage Roll Recipe

Ingredients:

2 pounds ground beef

1 cup chopped onion

1 (29 ounces) can tomato sauce

3 1/2 pounds chopped cabbage

1 cup uncooked white rice

1 tsp salt

2 (14 ounces) can beef broth

Directions:

Preheat oven at about 175 degrees C (350 degrees F).

Brown beef in oil over medium-high heat in a large skillet, until redness is gone. Drain away fat.

Combine the onion, tomato sauce, cabbage, rice, and salt in one large mixing bowl. Add meat, and combine. Pour the mix into a baking dish of 9×13 inches. Pour broth over meat mixture and bake, sealed, for 1 hour in the preheated oven. Remove, cover the coat, and bake for another 30 minutes.

CABBAGE ROLL CASSEROLE

Rebecca Cabbage Roll Casserole is a favorite for an easy family. It combines all the delicious aromas of stuffed cabbage rolls with much less effort and time. This delicious casserole makes… Main Dish Recipes Cabbage Roll Casserole European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

• 2 pounds ground beef
• 1 cup chopped onion
• 1 (29 ounces) can tomato sauce
• 3 1/2 pounds chopped cabbage
• 1 cup uncooked white rice
• 1 tsp salt
• 2 (14 ounces) can beef broth

Instructions

Preheat oven at about 175 degrees C (350 degrees F).

Brown beef in oil over medium-high heat in a large skillet, until redness is gone. Drain away fat.

Combine the onion, tomato sauce, cabbage, rice, and salt in one large mixing bowl. Add meat, and combine. Pour the mix into a baking dish of 9x13 inches. Pour broth over meat mixture and bake, sealed, for 1 hour in the preheated oven. Remove, cover the coat, and bake for another 30 minutes.

I love bananas! It’s like my partner in crime, and it’s the fruit that I always eat every day – as is or by incorporating it to my daily meals like pancakes, smoothies, and now this. Before I used to eat just banana cakes but with buttercream frosting it’s like a whole new level delicious! The cake is super moist, and the frosting is sweet but not too sweet plus it’s very easy to make. I mean what not to like? It’s a classic banana cake dress in a delightful frosting. Mouthwatering!

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Banana Cake Recipe

INGREDIENTS

TO MAKE THE BANANA CAKE

3 cups sifted cake flour

1 tablespoon baking powder

1 1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup shortening

2 1/4 cups granulated sugar

3 eggs, well beaten

1 1/2 cup mashed ripe bananas (about 4 bananas)

1 1/8 cup buttermilk

1 1/2 teaspoon vanilla extract

FOR THE BUTTERCREAM FROSTING

3/4 cup hot milk

1/2 cup butter

1/2 cup shortening (butter flavored Crisco not recommended)

1 teaspoon vanilla extract

1 tablespoon cornstarch

1 cup granulated sugar

HOW TO MAKE BANANA CAKE WITH BUTTERCREAM FROSTING

BANANA CAKE

Step 1: Prepare the oven y preheating it to 375 degrees. Grease and flour two 9-inch pans.

Step 2: In a large bowl, sift in the flour. Add in the baking powder, baking soda, and salt. Mix until incorporated and set aside.

Step 3: Now, cream the shortening while slowly adding in the sugar, beaten eggs, and bananas. Stir until well blended.

Step 4: Empty the mixture into the greased and floured pans. Place inside the oven and bake for 25 to 30 minutes.

BUTTERCREAM FROSTING

Step 5: Meanwhile, to make the buttercream frosting, heat the milk. Only steam the milk, do not boil and make sure to check it occasionally.

Step 6: Stir in the butter and shortenings. Mix until the mixture is soft and incorporated.

Step 7: Then, add the milk gradually into the sugar mixture. Mix thoroughly until the sugar is dissolved and the consistency is thick enough to spread.

BANANA CAKE WITH BUTTERCREAM FROSTING

Rebecca I love bananas! It’s like my partner in crime, and it’s the fruit that I always eat every day – as is or by incorporating it to my daily meals… Main Dish Recipes BANANA CAKE WITH BUTTERCREAM FROSTING European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 5 voted )

Ingredients

• TO MAKE THE BANANA CAKE
• 3 cups sifted cake flour
• 1 tablespoon baking powder
• 1 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup shortening
• 2 1/4 cups granulated sugar
• 3 eggs, well beaten
• 1 1/2 cup mashed ripe bananas (about 4 bananas)
• 1 1/8 cup buttermilk
• 1 1/2 teaspoon vanilla extract
• FOR THE BUTTERCREAM FROSTING
• 3/4 cup hot milk
• 1/2 cup butter
• 1/2 cup shortening (butter flavored Crisco not recommended)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1 cup granulated sugar

Instructions

BANANA CAKE

Step 1: Prepare the oven y preheating it to 375 degrees. Grease and flour two 9-inch pans.

Step 2: In a large bowl, sift in the flour. Add in the baking powder, baking soda, and salt. Mix until incorporated and set aside.

Step 3: Now, cream the shortening while slowly adding in the sugar, beaten eggs, and bananas. Stir until well blended.

Step 4: Empty the mixture into the greased and floured pans. Place inside the oven and bake for 25 to 30 minutes.

BUTTERCREAM FROSTING

Step 5: Meanwhile, to make the buttercream frosting, heat the milk. Only steam the milk, do not boil and make sure to check it occasionally.

Step 6: Stir in the butter and shortenings. Mix until the mixture is soft and incorporated.

Step 7: Then, add the milk gradually into the sugar mixture. Mix thoroughly until the sugar is dissolved and the consistency is thick enough to spread.

I’ve never been so happy with cookies my whole life! I mean these cowboy cookies are so addicting! They are so yummy, nutty, soft, and chewy. They taste and look like they are made in a fancy bakery. But boy, these are homemade cookies. And they’re pretty easy to make too. I love to experiment so I tried to substitute pecans with almonds and walnuts and they are as much as amazing. I toast the nuts too because toasting improves their texture and flavor, making them richer and crispier. And it’s a winner every time! One cookie is not enough, I always come back for more.

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Cowboy Cookies Recipe

INGREDIENTS

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 ½ cups (3 sticks) butter, at room temperature

1 ½ cups granulated sugar

1 ½ cups packed light-brown sugar

3 eggs

1 tablespoon vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups unsweetened flake coconut

2 cups chopped pecans (8 ounces)

HOW TO MAKE COWBOY COOKIES

Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Mix until incorporated.

Step 3: Place the butter in a separate large bowl, beat using at a medium speed until smooth and creamy.

Step 4: Gradually add in the sugars, and beat thoroughly.

Step 5: Then, add the eggs one at a time. Make sure to add and beat each egg. Add in the vanilla.

Step 6: Whisk in the flour mixture until just combined. And stir in the chocolate chips, oats, coconut, and pecans.

Step 7: Scoop and place the dough 3 inches apart into the ungreased baking sheets.

Step 8: Place inside the preheated oven and bake for about 15 to 17 minutes until the edges are lightly browned. Then, rotate the sheets halfway through.

Step 9: When cookies are done, remove from the oven and transfer to cooling rack. Cool completely. Serve and enjoy!

COWBOY COOKIES

Rebecca I’ve never been so happy with cookies my whole life! I mean these cowboy cookies are so addicting! They are so yummy, nutty, soft, and chewy. They taste and look… Main Dish Recipes COWBOY COOKIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 ½ cups (3 sticks) butter, at room temperature
• 1 ½ cups granulated sugar
• 1 ½ cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups unsweetened flake coconut
• 2 cups chopped pecans (8 ounces)

Instructions

Step 1: Prepare the oven by preheating it to 350 degrees.

Step 2: In a bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Mix until incorporated.

Step 3: Place the butter in a separate large bowl, beat using at a medium speed until smooth and creamy.

Step 4: Gradually add in the sugars, and beat thoroughly.

Step 5: Then, add the eggs one at a time. Make sure to add and beat each egg. Add in the vanilla.

Step 6: Whisk in the flour mixture until just combined. And stir in the chocolate chips, oats, coconut, and pecans.

Step 7: Scoop and place the dough 3 inches apart into the ungreased baking sheets.

Step 8: Place inside the preheated oven and bake for about 15 to 17 minutes until the edges are lightly browned. Then, rotate the sheets halfway through.

Step 9: When cookies are done, remove from the oven and transfer to cooling rack. Cool completely. Serve and enjoy!

Today’s recipe of apple and cinnamon scones produces ultra-thick buttery scones with light flakey cores, an ultimate blend of texture and flavor. And you can make baked apple fritters or apple cinnamon scones with those apples. Only the sort of breakfast I love! This recipe is much like my chai pear scones. You’ll probably love these if you enjoyed them.

Ingredients:

Scones:

(1) large egg

¼ cup unsweetened apple sauce

1 tsp lemon juice

1 Tbsp sugar

(1) medium apple

2 cups all-purpose flour, add an amount for dusting

½ tsp salt

2 tsp baking powder

1 tsp cinnamon

½ tsp ground ginger

5 Tbsp cold butter

For Cinnamon Glaze: (optional)

½ cup powdered sugar

½ tsp cinnamon

2 tsp water

Directions:

Preheat oven at about 400 degrees. Wash the apple, cut it into pieces, and cut any bit of the core off. To shred the apple using a box grater or a large-hole cheese grater

Whisk the milk, apple sauce, lemon juice, sugar, and shredded apple together in a medium cup.

Stir the flour, salt, baking powder, cinnamon, and ginger together in a small, large pot. Attach the butter once mixed, and work it into the flour until it resembles coarse, damp sand.

Finally, pour the bowl that contains the apple egg mixture with the flour and butter into the large bowl. Drop to the bottom of the bowl until a dough forms and no dry flour remains.

In a lightly floured surface, transfer the; dough and form it into 6 to 8 inches long, 1.5-inch thick disc. If necessary, sprinkle more flour on your hands and the surface of the dough. The dough may be slightly adhesive). Cut the platter into eight wedges.

Line a parchment paper baking sheet and put the cut scones over it. In a preheated oven, bake the scones for 18 to 20 minutes until it turns golden brown on top. Allow it to cool completely.

To make the glaze, add and stir the powdered sugar, cinnamon, and water together until it forms a thick paste. Drizzle the glaze over the top until the scones are completely cooled.

Tips:

One can use milk or heavy cream instead of apple juice. Perhaps you would like to add a tablespoon of vanilla or cinnamon to the taste.

Cut the dough into 16 bits, rather than 8, for smaller scones.

Look at the scones closely, because smaller scones can take a short baking time.

Apple Cinnamon Scones

Rebecca Today’s recipe of apple and cinnamon scones produces ultra-thick buttery scones with light flakey cores, an ultimate blend of texture and flavor. And you can make baked apple fritters or… Main Dish Recipes Apple Cinnamon Scones European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Scones:
• (1) large egg
• ¼ cup unsweetened apple sauce
• 1 tsp lemon juice
• 1 Tbsp sugar
• (1) medium apple
• 2 cups all-purpose flour, add an amount for dusting
• ½ tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp ground ginger
• 5 Tbsp cold butter
• For Cinnamon Glaze: (optional)
• ½ cup powdered sugar
• ½ tsp cinnamon
• 2 tsp water

Instructions

Preheat oven at about 400 degrees. Wash the apple, cut it into pieces, and cut any bit of the core off. To shred the apple using a box grater or a large-hole cheese grater

Whisk the milk, apple sauce, lemon juice, sugar, and shredded apple together in a medium cup.

Stir the flour, salt, baking powder, cinnamon, and ginger together in a small, large pot. Attach the butter once mixed, and work it into the flour until it resembles coarse, damp sand.

Finally, pour the bowl that contains the apple egg mixture with the flour and butter into the large bowl. Drop to the bottom of the bowl until a dough forms and no dry flour remains.

In a lightly floured surface, transfer the; dough and form it into 6 to 8 inches long, 1.5-inch thick disc. If necessary, sprinkle more flour on your hands and the surface of the dough. The dough may be slightly adhesive). Cut the platter into eight wedges.

Line a parchment paper baking sheet and put the cut scones over it. In a preheated oven, bake the scones for 18 to 20 minutes until it turns golden brown on top. Allow it to cool completely.

To make the glaze, add and stir the powdered sugar, cinnamon, and water together until it forms a thick paste. Drizzle the glaze over the top until the scones are completely cooled.

Tips:

One can use milk or heavy cream instead of apple juice. Perhaps you would like to add a tablespoon of vanilla or cinnamon to the taste.

Cut the dough into 16 bits, rather than 8, for smaller scones.

Look at the scones closely, because smaller scones can take a short baking time.

A coarsely crushed star of black peppercorns in this weekend dish changes my view of this recipe, which is mainly a staple in the pantry. Don’t be afraid to add the whole tablespoon of pepper as it enhances the beef ‘s riches and gives a slightly spicy flavor to the platter. Season the beef with a quick rub of garlic, brown sugar, salt, pepper, and cornstarch; the cornstarch helps tenderize the beef and then gives the sauce a silky texture. You can marinate the beef up to 8 hours ahead and cook it when ready. If there are any leftovers left, tuck them in a crunchy baguette or roll them into a wrap.

This recipe for a zesty dinner is ready in minutes, and super-flexible. Substitute something that catches your eye from vegetables-new or frozen. Chicken and tofu can substitute the beef in this recipe. I began to prepare this dish when I saw a lot of cabbages in my pantry. At first, I hesitated to try this one out, but doing so was the best decision I’ve ever made. The green leaves and beef produce healthy and good food.

Ingredients:

2 tbsp vegetable oil

(4) cloves garlic, chopped

1/2 pound ground beef

(1/2) small head cabbage, shredded

(1) red bell pepper, cut into strips

2 tbsp soy sauce

1 tsp cornstarch

1/2 cup cold water

1 tsp ground black pepper

salt, to taste (optional)

Directions:

Heat over medium-high heat a wok or large skillet, then adds oil. Add and saute the garlic, then add the ground beef for about 5 seconds. Stir-fry, 5 to 7 minutes, until the beef, is uniformly brown; remove excess fat.

Add the cabbage and pepper, and cook until the vegetables are tender and the beef is cook. Stir soy sauce. Mix the cornstarch and water and stir in. Pepper to season; add salt to taste. Cook, stir until the sauce thickens.

Black Pepper Beef and Cabbage Stir Fry

Rebecca A coarsely crushed star of black peppercorns in this weekend dish changes my view of this recipe, which is mainly a staple in the pantry. Don’t be afraid to add… Main Dish Recipes Black Pepper Beef and Cabbage Stir Fry European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp vegetable oil
• (4) cloves garlic, chopped
• 1/2 pound ground beef
• (1/2) small head cabbage, shredded
• (1) red bell pepper, cut into strips
• 2 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 cup cold water
• 1 tsp ground black pepper
• salt, to taste (optional)

Instructions

Heat over medium-high heat a wok or large skillet, then adds oil. Add and saute the garlic, then add the ground beef for about 5 seconds. Stir-fry, 5 to 7 minutes, until the beef, is uniformly brown; remove excess fat.

Add the cabbage and pepper, and cook until the vegetables are tender and the beef is cook. Stir soy sauce. Mix the cornstarch and water and stir in. Pepper to season; add salt to taste. Cook, stir until the sauce thickens.

Notes

Nutrition Facts Per Serving: 280 calories; 22.1 g fat; 9.5 g carbohydrates; 11.6 g protein; 48 mg cholesterol; 547 mg sodium.

This is another slow cooker recipe that I love. This brown sugar chicken is easily put together and just leave it to cook. An effortless meal to serve for a perfect weeknight meal. By far, one of the incredible chicken crockpot recipes that the whole family goes crazy for. A little bit sweet, a little bit spicy, super flavorful, rich, and delicious! I normally serve this with white rice, potatoes, or roasted veggies. Outstanding!

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Brown Sugar Chicken Recipe

INGREDIENTS

3 pounds of chicken thighs, skin removed

1/2 teaspoon of kosher salt, or to taste

1/4 teaspoon of freshly cracked black pepper, or to taste

1/4 teaspoon of Creole or Cajun seasoning(like Slap Ya Mama), or to taste

1/4 teaspoon of garlic powder, or to taste

1/2 cup of light brown sugar, packed

1 (6 ounce) can of pineapple juice

1/3 cup of soy sauce

2 tablespoons of cornstarch

2 tablespoons of water

HOW TO MAKE SLOW COOKER BROWN SUGAR CHICKEN

Step 1: Before seasoning the chicken with salt, pepper, Cajun seasoning, and garlic powder make sure to remove the chicken skin first. Spread the seasoning over the chicken and place it into the slow cooker.

Step 2: In a bowl, whisk the brown sugar, pineapple juice, and soy sauce.

Step 3: Pour it into the chicken. Cook on low for 5 to 6 hours, covered.

Step 4: Once the chicken is cooked, remove from the slow cooker using a spatula. Transfer to a plate and loosely cover with aluminon foil. Set aside.

Step 5: Meanwhile, to prepare the glaze turn the cooker to high and bring the mixture to a boil. Or you can either transfer the sauce to a saucepan and cook on a stovetop. Whisk in the water and cornstarch until incorporated. Continue stirring for about 3 to 4 minutes until the mixture thickened. Then, remove from the heat and let it rest for some time.

Step 6: Generously brush the sauce over the chicken and serve the remaining. Enjoy!

SLOW COOKER BROWN SUGAR CHICKEN

Rebecca This is another slow cooker recipe that I love. This brown sugar chicken is easily put together and just leave it to cook. An effortless meal to serve for a… Main Dish Recipes SLOW COOKER BROWN SUGAR CHICKEN European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.1/5

( 10 voted )

Ingredients

• 3 pounds of chicken thighs, skin removed
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Creole or Cajun seasoning(like Slap Ya Mama), or to taste
• 1/4 teaspoon of garlic powder, or to taste
• 1/2 cup of light brown sugar, packed
• 1 (6 ounce) can of pineapple juice
• 1/3 cup of soy sauce
• 2 tablespoons of cornstarch
• 2 tablespoons of water

Instructions

Step 1: Before seasoning the chicken with salt, pepper, Cajun seasoning, and garlic powder make sure to remove the chicken skin first. Spread the seasoning over the chicken and place it into the slow cooker.

Step 2: In a bowl, whisk the brown sugar, pineapple juice, and soy sauce.

Step 3: Pour it into the chicken. Cook on low for 5 to 6 hours, covered.

Step 4: Once the chicken is cooked, remove from the slow cooker using a spatula. Transfer to a plate and loosely cover with aluminon foil. Set aside.

Step 5: Meanwhile, to prepare the glaze turn the cooker to high and bring the mixture to a boil. Or you can either transfer the sauce to a saucepan and cook on a stovetop. Whisk in the water and cornstarch until incorporated. Continue stirring for about 3 to 4 minutes until the mixture thickened. Then, remove from the heat and let it rest for some time.

Step 6: Generously brush the sauce over the chicken and serve the remaining. Enjoy!

Are you aware that you can make banana bread in a slow cooker? Although this banana bread cooks for two or three hours, all of it is hands-off. Once you mix the ingredients, you just add them to the crockpot and let it do all the work. This delicious recipe is great if you don’t have access to an oven, it’s too hot for real baking, or you’re just curious to make banana bread in your slow cooker.

Feel free to miss out on toasted pecans. If you prefer a different nut like walnuts or slivered almonds, instead use those. Toasted nuts also provide a good crunch and include the aromatic oils for toasting in the nuts. Another choice would be adding chocolate chips. Mini chocolate chips are a good inclusion because they don’t overshadow the banana flavor. When you add chocolate chips, add them to the nuts in fair proportion and gently mix them into the batter.

Ingredients:

Cooking spray

1/2 c. (1 stick) melted butter

3/4 c. granulated sugar

1/4 c. packed brown sugar

(2) large eggs

1 tsp. pure vanilla extract

(3) medium bananas, mashed

2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. kosher salt

1 1/2 c. chocolate chips, add more for toppings

Directions:

Use two 4 “to 5” strips of parchment paper, line your slow cooker bowl in an “x” shape and spray with a spray to cook. Whisk the butter, sugar, brown sugar, eggs, and vanilla together in a big cup. Whisk in shredded bananas.

Add and whisk the flour, baking powder, baking soda, cinnamon, and salt together in another large bowl. Fold into wet ingredients when mixed, then fold into chocolate chips.

In the prepared slow cooker, transfer the batter into even layer. Sprinkle with more chocolate chips and cook for 4 hours at medium. Take out from the slow cooker and let it cool for 10 minutes before serving.

Crock-Pot Banana Bread

Rebecca Are you aware that you can make banana bread in a slow cooker? Although this banana bread cooks for two or three hours, all of it is hands-off. Once you… Main Dish Recipes Crock-Pot Banana Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cooking spray
• 1/2 c. (1 stick) melted butter
• 3/4 c. granulated sugar
• 1/4 c. packed brown sugar
• (2) large eggs
• 1 tsp. pure vanilla extract
• (3) medium bananas, mashed
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. kosher salt
• 1 1/2 c. chocolate chips, add more for toppings

Instructions

Use two 4 "to 5" strips of parchment paper, line your slow cooker bowl in an "x" shape and spray with a spray to cook. Whisk the butter, sugar, brown sugar, eggs, and vanilla together in a big cup. Whisk in shredded bananas.

Add and whisk the flour, baking powder, baking soda, cinnamon, and salt together in another large bowl. Fold into wet ingredients when mixed, then fold into chocolate chips.

In the prepared slow cooker, transfer the batter into even layer. Sprinkle with more chocolate chips and cook for 4 hours at medium. Take out from the slow cooker and let it cool for 10 minutes before serving.

The beauty of this recipe is that whatever pasta you have on hand, you can use it, and I just have the ingredients on hand for that one meal. But that dish can be used with other shaped pasta, just to be sure. As I have said, when I’m tired and hungry, this is my favorite substitute for “actual” dinner. Typically, all of these ingredients are on hand, and it takes just minutes to put together. Often, I’ll boil extra pasta, freeze the leftovers in single-serving freezer bags, then just throw the frozen pasta and broccoli in a bowl and microwave for a minute or two until it’s soft. It’s even faster then than now! These few ingredients make an unbelievably tasty, filling, and easy meal on the fly.

It is a fast and simple bow tie pasta dish with some fresh broccoli tossed with some good olive oil infused with garlic, lemon zest and freshly squeezed lemon juice topped with toasted slices of almond and freshly rubbed Parmesan cheese. This simple “cheat” dinner is ready in minutes and will keep you full for hours. My go-to lazy weekend dinner is Bowties and Broccoli.

Ingredients:

12 oz pasta

1 lb frozen broccoli florets

3 Tbsp butter

3 Tbsp grated Parmesan

Salt to taste

Freshly cracked pepper to taste

Pinch crushed red pepper (optional).

Directions:

Add water and bring it to a boil and then add the pasta. Boil until al dente (7-10 minutes) past the pasta. Add and put the frozen broccoli florets to the boiling pasta water, turn off the heat and allow to sit for 1-2 minutes or until the broccoli is tender-crisp.

Drain the broccoli and pasta into a colander.

Move the pasta and broccoli to the pot (with the heat off) or a cup, then add the butter. Toss until the butter has both melted and powdered. Add the parmesan, salt, freshly cracked pepper and flakes of red pepper, then toss again to coat. Seasoning to taste and change as needed. Serve

BOWTIES AND BROCCOLI

Rebecca The beauty of this recipe is that whatever pasta you have on hand, you can use it, and I just have the ingredients on hand for that one meal. But… Main Dish Recipes BOWTIES AND BROCCOLI European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 12 oz pasta
• 1 lb frozen broccoli florets
• 3 Tbsp butter
• 3 Tbsp grated Parmesan
• Salt to taste
• Freshly cracked pepper to taste
• Pinch crushed red pepper (optional).

Instructions

Add water and bring it to a boil and then add the pasta. Boil until al dente (7-10 minutes) past the pasta. Add and put the frozen broccoli florets to the boiling pasta water, turn off the heat and allow to sit for 1-2 minutes or until the broccoli is tender-crisp.

Drain the broccoli and pasta into a colander.

Move the pasta and broccoli to the pot (with the heat off) or a cup, then add the butter. Toss until the butter has both melted and powdered. Add the parmesan, salt, freshly cracked pepper and flakes of red pepper, then toss again to coat. Seasoning to taste and change as needed. Serve

Everyone loves a saucy recipe for baked pasta. You can create this recipe, Baked Spaghetti, and Meatball, from fresh meatballs (or frozen, if in a hurry), spaghetti, and a variety of cheesy toppings, bake in a delicious dish. With this super tasty pasta bake, all that goes with standard spaghetti and meatballs or baked spaghetti goes with it. A simple dish consists of pasta layers, marinara sauce, cheese, and meatballs.

Ingredients:

Meatballs

24 oz jar marinara sauce

½ yellow onion (diced)

(3) cloves garlic (crushed)

1 tsp Italian seasoning

2 TBSP olive oil

¾ spaghetti noodles

1-2 cups grated cheese

½ cup grated parmesan

Directions:

Add and saute the onions in olive oil over medium/low heat in a large cast-iron skillet. Add in the garlic and sauté until the onions are tender.

Add cooked meatballs

Add Italian Seasoning Marinara sauce.

Heat for about 20-30 minutes over medium / low sun.

Cook spaghetti noodles in a separate large pot according to package directions (undercook by 2 minutes).

Scoop meatballs from the sauce with a large slotted spoon, and set aside.

Scoop cooked spaghetti (with a big slotted spoon) in a sauce made with marinara. Add the cooking water in about 1⁄2 cup pasta.

Add and gently stir the pasta until it fills with sauce.

On top with spaghetti, add the cooked meatballs.

Top with parmesan cheese and grated cheese.

Bake in the oven at about 350 degrees for about 20-30 minutes, or until it melts the cheese soft and bubbly.

Tips:

Bread or breadsticks have to be in there, right?

Or try a homemade recipe for garlic bread, because everybody wants to drink every last drop of pasta sauce.

With spaghetti, salad always goes perfect, and a pasta bake is no different. Try fresh lemon dressing or a Caesar salad with this simple kale salad.

For a perfect meal, add a loaf of crusty bread and fresh tossed salad

Baked Spaghetti & Meatballs

Rebecca Everyone loves a saucy recipe for baked pasta. You can create this recipe, Baked Spaghetti, and Meatball, from fresh meatballs (or frozen, if in a hurry), spaghetti, and a variety… Main Dish Recipes Baked Spaghetti & Meatballs European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Meatballs
• 24 oz jar marinara sauce
• ½ yellow onion (diced)
• (3) cloves garlic (crushed)
• 1 tsp Italian seasoning
• 2 TBSP olive oil
• ¾ spaghetti noodles
• 1-2 cups grated cheese
• ½ cup grated parmesan

Instructions

Add and saute the onions in olive oil over medium/low heat in a large cast-iron skillet. Add in the garlic and sauté until the onions are tender.

Add cooked meatballs

Add Italian Seasoning Marinara sauce.

Heat for about 20-30 minutes over medium / low sun.

Cook spaghetti noodles in a separate large pot according to package directions (undercook by 2 minutes).

Scoop meatballs from the sauce with a large slotted spoon, and set aside.

Scoop cooked spaghetti (with a big slotted spoon) in a sauce made with marinara. Add the cooking water in about 1⁄2 cup pasta.

Add and gently stir the pasta until it fills with sauce.

On top with spaghetti, add the cooked meatballs.

Top with parmesan cheese and grated cheese.

Bake in the oven at about 350 degrees for about 20-30 minutes, or until it melts the cheese soft and bubbly.

Tips:

Bread or breadsticks have to be in there, right?

Or try a homemade recipe for garlic bread, because everybody wants to drink every last drop of pasta sauce.

With spaghetti, salad always goes perfect, and a pasta bake is no different. Try fresh lemon dressing or a Caesar salad with this simple kale salad.

For a perfect meal, add a loaf of crusty bread and fresh tossed salad