Tag Archives: tomatoes

Hamburger, Macaroni, & Bean Soup

It’s only 16 degrees here today and all I have thought about is SOUP! I have some ground beef thawing in the fridge and yet I was craving soup for dinner. I looked through my soup and stew cook books and found one comfort food that was at the top of the list. This soup is great for those families that are hustling and need a hearty meal that doesn’t take all evening to prepare. The kids will love it too! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

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1 pound lean ground beef

3/4 cup chopped onion

1 garlic clove, minced

1/2 bell pepper, seeded and chopped

1 (14.5 oz) can diced tomatoes with juice

6 cups beef broth or beef stock

1 tsp worcestershire sauce

1 (5.5 oz) can V8 vegetable juice (optional)

1/2 tsp dried basil leaves

1 Tbsp taco/chili seasoning

1 tsp salt

black pepper to taste

1 cup uncooked elbow macaroni noodles

1 (15 oz) can drained and rinsed kidney beans

Directions: 

In a large pot over medium heat, combine and cook beef, garlic, bell pepper, and onions until beef is cooked through (no longer pink) and the vegetables are tender (about 10 minutes)…..

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Add taco seasoning…..

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Add remaining ingredients and bring to a boil…..

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Reduce heat and let simmer, uncovered and stirring occasionally until macaroni is tender and flavors are blended, 15-20 minutes (this is where you’d add the V8 juice if desired)…..

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Cover and keep warm over low heat until ready to serve.

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We served ours with garlic bread…Mmm!

**You can also omit the kidney beans if you prefer beanless soup. 🙂

Pot Roast Italiano

Sundays are known around this house as “Lazy Day” and we took full advantage of it! This is another reason that I love my slow cooker so much….I could just give it a big hug (if it wasn’t so hot…whew). Back to the topic at hand, I love new cookbooks and new ideas so I received a new cook book and I took it upon my self to change a few things and this pot roast turned out succulent and very flavorful….I used less garlic, onion, salt, and added mushrooms. I hope you like it! Feedback would be greatly admired! 🙂

Makes: 4 servings

Here’s what you’ll need:

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1 (about 3 pounds) chuck roast or bottom round roast tied with butchers twine

3 garlic cloves, minced

1/2 large onion, sliced

1 Tbsp rosemary leaves

2/3 cup white cooking wine (or zinfandel)

1/2 cup chopped mushrooms (I used bella mushrooms)

1 cup shredded mozzarella cheese

1 (15 oz) can diced tomatoes

1/8 tsp sea salt

1/4 tsp black pepper

flat leaf parsley for garnish

Directions:

Place a slow cooker liner in the slow cooker and then place the chuck roast in the bottom. Turn slow cooker on LOW…..

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Add minced garlic, salt, black pepper, rosemary leaves, and mushrooms…..

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Add white wine…..

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And lastly, add the onions and tomatoes…..

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Cover the slow cooker and let cook for approximately 8 hours on LOW…..

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After the 8 hours, add mozzarella cheese and turn slow cooker on HIGH let cook for another 30 minutes or until cheese is completely melted…..

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Voila! Because of the juice that this can release, this can be served over pasta, polenta, garlic bread, or with garlic mashed potatoes….Mmm! I also garnished this dish with more mozzarella cheese and parsley!

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**Make sure to remove the bones (if there are any) out of your chuck roast and the excess gristle and fat.

Shrimp Pasta Bake

I love pasta and shrimp! I also love casseroles and I found this recipe in one of my Taste of Home cookbooks, and I cut the amounts in half and I took out the green pepper, sautéed onions and mushrooms (fresh not canned), and I used shredded cheese and mixed it into the noodles and shrimp prior to putting the baking dish into the oven….it worked out beautifully. This recipe is for an 11×7-inch baking dish if you double the recipe it will accommodate a 13×9-inch baking dish. I hope you enjoy!

Makes: 6 servings

Here’s what you’ll need:

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6 oz. whole wheat fettucine noodles

5 green onions, chopped (including greens)

3 Tbsp butter, cubed

3 garlic cloves, minced

1 Tbsp all-purpose flour

1/2 tsp celery salt

1/8 tsp black pepper

2 cups shredded mozzarella cheese

1 (14.5 oz) diced tomatoes

4 oz. fresh mushrooms, sliced

1/4 cup parmesan cheese

1 lb. raw medium-sized shrimp, peeled and deveined (I used half of the bag shown below)

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Directions:

Pre heat oven to 350 degrees. Cook fettucine noodles according to package directions, set aside and keep warm.  Meanwhile, in a large skillet over medium heat, melt butter, add green onions and mushrooms and saute for approximately 5 minutes or until onions are tender….

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Add minced garlic, cook 1 minute longer….

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Gradually stir in flour until blended…..

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Stir in the shrimp, celery salt, and black pepper…..

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Cook, uncovered over medium heat until shrimp are pink and firm, approximately 6-8 minutes…..

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Add tomatoes to shrimp mixture, stir and let simmer for 3-5 minutes while you get the baking dish sprayed with non-stick cooking spray…..

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Add the shredded mozzarella cheese and the cooked fettucine noodles, stir to incorporate…..

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Pour into prepared baking dish…..

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Sprinkle with parmesan cheese…..

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Bake uncovered for 20-25 minutes, depending on your oven (mine took about 25 minutes) or until heated through….

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We served this dish with a spring mix salad and garlic bread. ENJOY!!

Italian Chicken Sausage over Fettucine

I love Italian food! This recipe has plenty of flavor from the Pomodoro Fresco sauce and the chicken sausage alone! I added green pepper and onions…found those in the fridge, and I found the chicken sausage in my freezer. I always keep some kind of italian sauce in my pantry (in case Josh has to cook for himself when I’m not home) and I always have seasonings and other “flavor” added items. This dish was very flavorful with a lil kick to it and we both truly said that this was gonna become a favorite! Please enjoy this recipe and let me know what you think! 🙂

Makes: 6 servings

Cook Time: 30-40 minutes

Here’s what you’ll need:

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16 oz package Italian Chicken Sausage (frozen)

1 (25.25 oz) jar Pomodoro Fresco sauce

1 (14.5 oz) can diced tomatoes

2 Tbsp olive oil

1/2 green bell pepper, chopped

1/2 medium onion, chopped

2 garlic cloves, minced

1/4 tsp salt

1/4 tsp black pepper

pinch of crushed red pepper flakes (optional)

6-8 oz fettucine noodles

Directions:

In a dutch oven, heat olive oil over medium heat….

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Slice sausage into 1/4-inch slices at an angle (better presentation)….

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Add sausage to heated olive oil…

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Chop pepper and onion….

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Add pepper and onion to the sausage….

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Cook for 10-15 minutes or until sausage is lightly browned….

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Add minced garlic to the sausage mixture during the last 2-3 minutes of cooking time….

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Add Pomodoro Fresco sauce, crushed red pepper flakes, and diced tomatoes to sausage mixture….

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Add salt and pepper (optional)…cover and let simmer over medium-low for 10-15 minutes. Meanwhile cook fettucine according to package directions and serve sauce over noodles.

Garnish with a little sprinkling of dried basil leaves.

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Enjoy! 🙂

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