The Best Macaroni Salad Recipe

 

Ingredients

16 oz. Elbow Macaroni

½ Red Onion

1 Green Bell Pepper

1 Red Bell Pepper

¼ cup Parsley, fresh

1 Carrot

¾ cup Mayonnaise (can use vegan mayonnaise)

can use vegan mayonnaise

1 tbsp. Spicy Dijon Mustard

Salt and Pepper, to taste

Instructions

Cook macaroni to al dente according to package directions, drain and rinse. Transfer to large bowl, let cool.

While macaroni cooks and cools, chop red onion, bell peppers, parsley and dice carrot, set aside.

Add red onion, bell peppers, parsley, carrot, mayonnaise, mustard and salt and pepper to macaroni. Mix well, refrigerate until cool. Serve cold or at room temperature.

Old Fashioned Pancakes

 

Ingredients :

makes 12 pancakes

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

3 tablespoons butter, melted

1 egg

1 1/4 cups milk

cooking spray

Directions :

1.Sift together flour, baking powder, salt, and sugar in a large bowl.

2.Whisk in melted butter, egg, and milk until combined.

Let batter rest for 5 minutes.

3.Preheat a large skillet over medium-high heat.

Spray with cooking spray.

Pour batter into the hot skillet, about 1/4 cup of batter for each pancake.

Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake.

Flip and cook until golden, about 1 to 2 minutes.

Taco Spaghetti Recipe

 

Ingredients:

1 tablespoon olive oil

1 pound ground beef

1 (1.25-ounce) package taco seasoning

1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies

1 tablespoon tomato paste

8 ounces spaghetti

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 Roma tomato, diced

2 tablespoons chopped fresh cilantro leaves

How to Make:

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

Remove from heat and top with cheeses. Cover until melted, about 2 minutes.

Serve immediately, garnished with tomato and cilantro, if desired.

Nutrition Facts: Servings Per Container 4

Amount Per Serving:

Crustless Pizza Bake

 

Ingredients:

For the Pizza Sauce:

1 cup tomato sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

Salt and black pepper to taste

For the Pizza Bake:

1 pound ground beef (or ground turkey or sausage)

1 small onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 1/2 cups shredded mozzarella cheese

1/2 cup sliced black olives

1/2 cup sliced pepperoni (choose a low-carb brand if desired)

1/4 cup grated Parmesan cheese

1/4 teaspoon red pepper flakes (optional, for heat)

Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat Your Oven:

Preheat your oven to 375°F (190°C). Grease a 9×9-inch (23×23 cm) baking dish.

2. Prepare the Pizza Sauce:

In a small bowl, mix together the tomato sauce, dried oregano, dried basil, garlic powder, salt, and black pepper. Set aside.

3. Brown the Ground Beef:

In a large skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Drain any excess fat.

4. Add Vegetables:

Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the browned beef. Sauté for 3-4 minutes until the vegetables begin to soften.

5. Layer the Bake:

Spread half of the prepared pizza sauce in the bottom of the greased baking dish.

Place the beef and vegetable mixture on top of the sauce.

Sprinkle half of the shredded mozzarella cheese over the beef mixture.

Add half of the sliced black olives and half of the sliced pepperoni.

Pour the remaining pizza sauce over the top.

Add the remaining mozzarella cheese, sliced olives, and sliced pepperoni.

6. Finish with Parmesan:

Sprinkle the grated Parmesan cheese over the top of the bake. If you like a bit of heat, add the red pepper flakes as well.

7. Bake:

Transfer the baking dish to the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and slightly golden.

8. Garnish and Serve:

Remove the Crustless Pizza Bake from the oven and let it cool for a few minutes before slicing. If desired, garnish with fresh basil leaves for a burst of color and flavor.

9. Enjoy:

Serve your Crustless Pizza Bake hot and enjoy all the familiar pizza flavors without the carbs!

Tips and Variations:

Customizing Your Crustless Pizza Bake

Tips:

Be creative with your choice of toppings. Mushrooms, sliced bell peppers, and even spinach are great additions.

If you’re vegetarian, skip the ground meat and load up on veggies for a meatless version.

Variations:

For a spicy kick, consider adding diced jalapeños or a sprinkle of crushed red pepper flakes.

Customize the sauce to your liking by adding a dash of hot sauce or extra garlic for more flavor.

Customization:

The beauty of this Crustless Pizza Bake is that you can tailor it to your preferences just like you would with a traditional pizza. Whether you’re following a low-carb diet or simply want a quicker way to enjoy pizza night, this recipe is versatile and delicious.

Storage:

Store any leftover Crustless Pizza Bake in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until heated through.

GREEN PEPPER STEAK

 

Ingredients

1 lb sirloin or round steak, sliced thin against the grain

¼ c soy sauce divided

1 tbsp granulated sugar

2 tbsp cornstarch

1 c low-sodium beef broth

4 tbsp vegetable oil, divided

2 large bell peppers, cubed (red, green, or both)

1 large onion, sliced into wedges

1 tsp fresh ground black pepper

3 cloves garlic, minced

1 tbsp fresh ginger, minced or grated

¼ tsp crushed red pepper flakes (optional)

2 large tomatoes, cubed (or several small)

Cooked rice for serving

Soy sauce for serving

How To Make GREEN PEPPER STEAK

Step 1: Marinate the sliced steak in 2 tbsp soy sauce and sugar.

Step 2: Mix the cornstarch, beef broth, the remaining 2 tbsp soy sauce in a small bowl or 2 cup measure until well incorporated and set aside.

Step 3: In a large skillet, heat a tbsp vegetable oil over medium-high heat. Once the oil is hot, add half of the beef and cook until the edges turned brown. Flip and cook the other side for another 2 minutes. Transfer the cooked beef to a plate and keep warm. Add a tbsp more of oil and cook the rest of the beef slices.

Step 4: Add the last tbsp of oil into the pan and saute the bell pepper, onions with black pepper for about 5 to 8 minutes or until the veggies are crisp-tender and a bit charred.

Step 5: Adjust the heat to medium and add the garlic, ginger, and crushed red pepper flakes. Constantly stir for about a minute until the garlic is aromatic.

Step 6: Add the cooked beef back into the pan with the juices and pour over the beef broth mixture. Continue to cook for 3 to 5 minutes more until the sauce has thickened. Add the tomatoes and gently stir to coat.

Step 7: Once done, garnish with extra black pepper and parsley.

Step 8: Serve over hot rice and added soy sauce for serving.

Chicago Spaghetti Recipe – A Hearty, Cheesy Twist on a Classic

 Introduction

Chicago Spaghetti is the ultimate comfort food for pasta lovers who crave something a little heartier than your standard spaghetti and marinara. Inspired by the city’s love for deep-dish pizza and indulgent, layered meals, this baked spaghetti dish is loaded with meat sauce, melted cheese, and perfectly cooked noodles, all baked together for a gooey, cheesy, and satisfying meal.

Unlike the traditional stovetop spaghetti, Chicago Spaghetti is all about layers and richness. The meat sauce, usually a combination of ground beef and Italian sausage, is simmered to perfection with tomatoes, garlic, and Italian seasonings. The spaghetti is cooked and tossed with a bit of sauce before being layered in a casserole dish with generous amounts of mozzarella and Parmesan cheese. After baking, the result is a dish that’s as comforting as it is filling, with a golden cheesy crust on top and tender pasta inside. It’s the perfect meal for feeding a crowd or just enjoying a cozy night in!

Ingredients

1 pound spaghetti

1 pound ground beef

1/2 pound Italian sausage

1 small onion, diced

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 (6-ounce) can tomato paste

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1 teaspoon sugar

Salt and pepper to taste

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Fresh basil or parsley for garnish (optional)

Directions

Preheat the oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Prepare the meat sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3-4 minutes. Add the ground beef and Italian sausage, breaking them up with a spoon, and cook until browned and cooked through. Drain any excess fat.

Make the sauce: Stir in the crushed tomatoes, tomato paste, tomato sauce, Italian seasoning, sugar, salt, and pepper. Bring the sauce to a simmer, reduce the heat to low, and let it cook for about 15-20 minutes, stirring occasionally.

Toss the pasta with sauce: Add the cooked spaghetti to the sauce, tossing until well coated. Set aside about 1/2 cup of the sauce for later use.

Layer the dish: In the prepared baking dish, add a layer of spaghetti mixed with sauce. Sprinkle half of the shredded mozzarella and Parmesan over the pasta. Add another layer of spaghetti and top with the reserved sauce. Finish with the remaining mozzarella and Parmesan on top.

Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Serve: Let the dish cool for a few minutes, then garnish with fresh basil or parsley if desired. Serve warm.

How to Prepare

Chicago Spaghetti is a simple yet satisfying dish that comes together in a few easy steps. Start by making a hearty meat sauce with beef, Italian sausage, and a mix of tomatoes. Toss the cooked spaghetti with this flavorful sauce, then layer it with plenty of cheese in a casserole dish. Baking it in the oven allows the cheese to melt and create a golden, bubbly top that’s sure to please everyone at the table. It’s a great dish for family dinners, gatherings, or meal prep since it reheats beautifully.

Preparation Time

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Servings

This recipe serves 6-8 people.

Sunny No-Bake Lemon Icebox Cake

 

INGREDIENTS

Cake:

2 packages lemon pudding mix

1 (8 oz) container Cool Whip

3 cups whole milk

1 (16 oz) package graham crackers

Lemon Frosting:

½ cup (1 stick) butter, softened

2 cups powdered sugar

2 tablespoons milk

2 tablespoons lemon juice

PREPARATION

Line a 9×13 inch pan with parchment paper or aluminium foil, then cover completely with one layer of graham crackers, breaking the grahams into smaller pieces to fill gaps.

In a large bowl, combine pudding packets, Cool Whip, and milk, and pour half of mixture evenly over grahams.

Add another layer of graham crackers, top with remaining pudding mixture, and one final layer of graham crackers.

In a separate bowl, combine all frosting ingredients. Start with one cup of powdered sugar and add more until frosting is at desired consistency.

Spread frosting evenly over cake, cover, and freeze for at least 4 hours or overnight.

Remove from freezer. Slice, serve, and enjoy!