Veggie Spaghetti

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1/2 Yellow Onion (diced)
• 6 Cloves of Garlic (diced)
• 1 cup Broccoli Flowerets (chopped into bite-size pieces)
• 3/4 cups Carrots (chopped into thin moons)
• 3/4 cups Fresh Spinach (coarsely chopped)
• 1 jar Spaghetti Sauce
• 2 cups Spaghetti Squash

 

Directions      

1.	Prep all of the ingredients.
2.	Place EVOO into a large pot over medium heat. Add garlic and onion. Sautee for two minutes or until translucent.
3.	Add sauce and heat for 5 minutes.
4.	Add broccoli, carrots, and spinach. Stir all ingredients together. Cover and let the sauce simmer for 30 minutes, stirring occasionally.
5.	Prepare pasta according to package ingredients.
6.	Place strained noodles on plate, ladle sauce on top.

Recipe adapted from here.

Tuna Stuffed Tomatoes

5 oz chunk light tuna in water, drained

½ lemon, juiced

¼ avocado, diced

½ Tbls fresh dill, chopped

2 medium tomatoes

salt and pepper to taste

Cut the tops off of two tomatoes and scoop out the seeds and the core with a spoon. Set aside.

Combine tuna, lemon juice, avocado, dill, salt and pepper.

Spoon into tomatoes and serve.

 

Recipe from here

BBQ Chicken Quseadillas

I recently found this recipe over on HelloBee, and it looks delicious! We love to have quesadillas, so any way to change them up is great!

Ingredients:
Tortillas
1 cup barbecue sauce
1 cup prepared brown rice
1 can red beans or kidney beans
1 cup shredded cheddar cheese
1 chicken breast cooked (I used a can of chicken that we had from another night of quesadillas)

Directions:
Prepare the rice and let it cool. Heat a skillet for tortillas, set aside. In another skillet, warm cooked chicken, BBQ sauce and beans for about 10 minutes. Add rice and mix thoroughly. Add one tortilla to hot skillet, ad cheese, and spoon on rice mixture. Place another tortilla on top. Flip until both sides are golden. Cool, cut and enjoy!

Salmon Patties

This is one thing that I always loved to have for dinner when I went to visit my grandparents.  It's so simple, yet so delicious!

Ingredients:
1- 7.5oz can Bumble Bee Red Salmon
1 egg
1/4 cup bread crumbs
cereal bowl half full of flour

Directions:
Open can, drain liquid. Place salmon in mixing bowl, break apart, push off skin and dark meat (you can try to be careful of the bones so they stay together!). Break apart with fork, add egg and bread crumbs. Mix until blended. Flour hands, roll salmon into a ball, then roll in flour and flatten (like a hamburger). Dip both sides in flour again. Put into frying pan (which has oil on the bottom), fry like hamburgers about 10 minutes, til warm through. Makes 3 large or 4 small patties.

Chili

My mom's chili recipe is so delicious!

Ingredients:
4 small cans tomato sauce
2 cans diced tomatoes
3 cans kidney beans (I use 1 can of kidney, 1 can of black, and 1 can of chili/red)
2 pkgs chili mix
1 lb ground beef

Directions:
Fry burger with diced onions, worchestershire sauce & grillmates hamburger seasoning.

Combine tomato sauce and chili mixes and mix well, Add diced tomatoes and beans and stire. Add in cooked beef, mixing well. Bring to a low boil, reduce heat to low and let simmer.

Serve over pasta or rice, top with cheddar cheese and sour cream.

It goes great with corn muffins (you can use the Jiffy mix or follow the recipe on the back of the Quaker Corn Meal container-here)!

Chicken Lasagna

Chicken Lasagna (Trying to come up with a new name)

Ingredients

• 9 uncooked lasagna noodles
• 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
• 2/3 cup milk
• 2 1/2 cups frozen mixed vegetables
• 2 cups cubed, cooked chicken
• 18 slices process American cheese

Directions

1. Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. In a greased 13-in. x 9-in. x 2-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice.
2. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Recipe Source

Chicken Parmesan Alfredo

Ingredients

• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 1 egg, beaten
• 3/4 cup Italian seasoned dry bread crumbs
• 1/4 tsp. paprika (optional)
• 1 jar (1 lb.) Ragu ® Cheesy! Classic Alfredo Sauce
• 1/2 cup shredded mozzarella cheese (about 2 oz.)
• 1 medium tomato, chopped

Directions

1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well.
2. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
3. Pour 1 cup Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese.

Preparation time: 10 Minute(s)
Cook time: 30 Minute(s)
Servings: 4

Nutrition Information per serving

Calories 510, Calories From Fat 240, Total Fat 27g, Trans Fat 0g, Cholesterol 200mg, Sodium 1180mg, Dietary Fiber 1g, Sugars 4g, Protein 43g

Cost per recipe*: $9.20.

Cost per serving*: $2.30.

*Based on average retail prices at national supermarkets.

Recipe Source