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This is a quick and easy casserole that is very tasty! I frequently make pasta dishes with sausage, but I have been trying to use more whole grains, so this time I made the sausage using rice instead of pasta. I used brown rice, which gives it more fiber and also added a nice nutty flavor to the dish.
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I like quick dinner recipes, because while I enjoy cooking many times I just don’t have the time to make a complicated meal. Lately it seems like I never have more than 30 minutes to make dinner, because we are so busy. So I was excited to try the new Saute Express® Saute© Starter because it is all about making dinner prep easier!
The idea behind this new product is that Land O Lakes has done a lot of prep work already, and combines butter, oil, herbs and seasonings into a convenient block, that can be easily melted and used to saute chicken, pork or fish. So instead of mincing garlic and trying to find 5 different spices in the pantry I can just throw a square in the pan to melt, and then saute my meat.
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As the weather gets colder it is nice to make some traditional comfort foods. To help out eMeals.com
has put together a whole selection of bonus recipes for comfort foods. Some of the recipes included are Pizza Casserole, Loaded Potato Soup and Slow Cooker Buffalo Chili. These recipes are free to all current subscribers and available as a special bonus to new members. I think this one is my favorite, French Dip made in a slow cooker. It is so nice to have dinner waiting in the slow cooker when I get home after a busy day!
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
Over the past few months I have made a commitment to eat better and get in shape. For me the hardest meal of the day is lunch, because it is so easy to get busy, forget to eat, and then just decide to grab something quick and unhealthy. One of the things that works for me is to have something prepared ahead of time and waiting in the refrigerator, like tuna salad.
Tuna makes an excellent healthy choice, because it is high in protein and Omega 3 fatty acids. But all tunas are not equal, which is why I like Ocean Naturals Tuna, because as their slogan says it is Good, Good for You, and Good for the Planet.
This time of year I need quick and easy to make dinners for my family. We have a busy schedule of late afternoon and evening activities, but I still like to get a homemade dinner on the table most nights. Casseroles are a great solution for this, because they are one dish meals that simplify dinner.
It is also getting near the end of our growing season, so I wanted to make a casserole to use the last of the seasonal vegetables. This casserole uses zucchini, tomatoes, summer squash and eggplant, all of which are at the end of harvest season here.
Fish is good for you, and I have heard experts suggest you eat it twice a week. I am always looking for different ways to serve it, since baking it with bread crumbs can get kind of boring. This recipe is very simple, and basically just replaces the bread crumbs in a standard baked fish recipe with pecans.
This time of year zucchini is one of the easiest vegetables to find around here. It is so prolific! My husband and I like zucchini, but our kids not so much. So I am always looking for ways to make it tastier for them, rather than just sauteing it. I’ve tried making Chocolate Cake with it, but while that tastes great it isn’t something I can serve as a vegetable with dinner. So this week I added a little bit of bacon and cherry tomatoes to my zucchini for a different taste.
In the summer I like to make dinners that are quick and easy to put together. My oldest daughter is a vegetarian, and since she is living at home this summer I am trying to cook more vegetarian meals on nights she will be home for dinner. But my husband won’t eat things like tofu or couscous, so I have to balance his more traditional tastes with her preferences. This pasta dish is vegetarian and can be put together in the few minutes it takes to boil pasta. The artichokes, avocados and corn add a decent amount of vegetables and the jalapeno adds a little bit of spice.
I have never added avocado to a pasta dish like this before, but it was really good. It made the dish rich and creamy. The only disadvantage is that if you have leftovers the avocado will oxidize and turn brown, which makes it not look as appetizing. But we didn’t have any leftovers, so that wasn’t a problem for us!
This is a quick and easy recipe that is perfect for busy weeknights. One of my roommates in college was Indian, and she introduced me to Indian cooking. The only problem is traditional Indian cooking is time consuming, and usually ends up getting most of the dishes in the kitchen dirt!. So this is an Indian recipe with some short cuts, like using canned tomatoes with green chilies, that ends up being fast enough for a weeknight meal.
I love to use fruit in main dishes, because it is any easy way to make a dish more exciting and more kid friendly, since most kids love fruit, like in this Banana-Pineapple Chutney to serve over pork chops.
Lent is coming early this year, so it is time to start thinking about fish dishes. Growing up my mom always served tuna fish sandwiches on Fridays in Lent, which was not a very interesting meal. We eat try to eat seafood regularly year round, since it is healthy, and salmon is always popular. This recipe was inspired by a recipe from Cooking Light. It is one of my family’s favorites, and it is quick and easy to make. I especially like it because it is one of the few recipes with spinach that my kids will eat! It is also a good recipe for using frozen wild salmon fillets, which is a cost effective way to buy wild salmon.
One of my New Year’s resolutions is to eat better. I am sure I am not alone, that is probably one of the most common resolutions around. One of the biggest challenges for me is to find ways to make healthy meals that my kids will actually eat. I could make something very healthy like a Quinoa and Chickpea salad with peas, but my kids wouldn’t touch it, and my husband probably wouldn’t either. So since I don’t want to make two meals, I have to work with my family’s likes and dislikes. Something I know they like is Chicken Kebobs or as we usually call it Chicken-on-a-Stick. I decided to create a healthy kebob with Tyson Grilled and Ready Chicken Chunks, lots of vegetables, and an orange dipping sauce.
The idea behind World Foods sauces is to provide a range of easy to use, economical sauces to make putting together a fantastic taste dinner quick and easy. My family loves Asian foods, but I don’t always have the Asian spices on hand to create authentic dishes. Sure, I could make a special stop at the local Asian food store, and pick up something like kaffir lime leaves, but the reality is I only do that a few times a year. It is much easier to let World Fusion do the work, and create a sauce from 100% natural, authentic ingredients.
When I was growing up one of my favorite meals that my mom made was baked chicken, cooked on top of rice mixed with cream of mushroom soup. But I don’t like to cook with cream soups, because they have so much fat and sodium. So this is a healthier version of that meal, using tomatoes instead of cream soup and adding more vegetables.
This is a nice chicken stew type recipe using tomatillos. Around here we only see tomatillos in the stores for a few weeks, so it is nice to make something using them when they are available. I got this recipe from my mom, although she usually makes it with pork and I like it with chicken. It is quick and easy, and can be make in about half an hour.
This is a quick pasta recipe with a little bit different taste. The tomatoes are roasted instead of sauted, which gives the dish a deeper flavor. I also like this recipe because it is easy to keep the sausage separate until the last minute, so I can keep it vegetarian for my daughter.
A few days ago I posted a recipe for Buitonis Chicken Marsala Ravioli, and today I have another Buitoni pasta recipe, this time using Roasted Butternut Squash Agnolotti. This recipe is even easier than the first one! When using these kinds of gourmet filled pasta I don’t like to make a sauce that is too complicated, because I want to be able to taste all the great flavors of the pasta.
The Roasted Butternut Squash Agnolotti is filled with butternut squash, impastata ricotta, aged parmesan, grana padano and is accented with amaretti cookie crumbs. I loved this pasta, I think because it had so much cheese, and in so many different varieties. The sauce I paired it with is a simple tomato and green onion sauce, and the key to making this is not to cook the tomatoes too much. You want the tomatoes to be warm, but not completely cooked. I used multicolored heirloom grape tomatoes for this, so it would be prettier, but it would be fine with all red ones.
