Friday, November 20, 2009

Simply Spaghetti

This is a quick and simple recipe to use when time is hard to come by.
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 10-15 minutes
1-16 oz. package of spaghetti noodles
1 1/2 pound of ground beef
1 medium onion, chopped
2 garlic cloves, pressed
1/4 tsp. salt
1-1 pound 10 ounce jar of Ragu spaghetti suace (or your favorite sauce)
1 tsp. oregano
1. Prepare spaghetti noodles according to package directions.
2. Combine beef, onion, garlic, and salt in a large saucepan and heat over medium until beef no longer pink.
3. Drain meat mixture and return to saucepan.
4. Add in the Ragu and oregano.
5. Heat sauce thoroughly, pour over noodles, and enjoy!

Saturday, November 7, 2009

Crustless Quiche

This is a great meal for breakfast, lunch, or dinner.
Makes: 10 servings
Prep time: 20 minutes
Cook time: 25 minutes
4 potatoes, diced
1 pound ground beef
1 green bell pepper
1 cup red onion
4 garlic cloves, pressed
1 ½ cup all-purpose flour
1 tsp. salt
½ tsp. black pepper
2 cups milk
4 eggs
8 oz bag of shredded mild cheddar, divided
8 oz. bag of shredded colby-jack
Non-stick cooking spray

1. Boil potatoes for 10 minutes until tender. Drain and set aside.
2. Saute beef, bell pepper, onion, and garlic until beef is fully cooked and drain excess fat.
3. Place the flour, salt, and pepper in a small bowl. Mix well.
4. Whisk milk and eggs in another small bowl. Mix well.
5. Combine all ingredients into a large mixing bowl leaving out half of the mild cheddar. Mix well.
6. Pour mixture into a 9x11 baking pan coated with a nonstick cooking spray.
7. Sprinkle remaining mild cheddar over the top.
8. Bake at 425 degrees for 25 minutes.
9. Enjoy!

Other Options:
You could substitute the beef for equal amounts of pre-cooked ham or pre-cooked sausage. If you are a mushroom lover (I am not), you could add a 4-ounce can of drained, chopped mushrooms.

Monday, November 2, 2009

Slow Cooker Potatoes au Gratin

This recipe is designed to feed a large group of people. It is by no means healthy, but it sure is delicious!


5 pounds red potatoes, peeled and cut into 1/4 inch thick slices
12 Tbsp. butter
9 Tbsp. all purpose flour
1 1/2 tsp. salt
1/8 tsp. + 1/4 tsp. black pepper
4 1/2 cups milk
8 oz. bag of shredded mild cheddar cheese
8 oz. bag of shredded sharp cheddar cheese
8 oz. bag of shredded Colby Jack cheese

Step 1: Preparing the Potatoes
1. Boil potatoes over medium heat, uncovered for about 10 minutes (until partially done, still firm in center).
2. Drain and rinse potatoes in cold water and set aside.

Step 2: Preparing the Cheese Sauce
1. In a large saucepan, melt butter over medium heat.
2. Stir in flour, salt, and pepper.
3. Slowly add milk and stir contantly until sauce starts to thicken.
4. Add in cheese one bag at a time, stirring constantly until cheese is melted.

Step 3: Putting It All Together
1. Spray inside of slow cooker with nonstick spray.
2. Place a layer of potatoes along the bottom of the slow cooker.
3. Cover with a layer of cheese sauce.
4. Add your next layer of potatoes, followed by cheese sauce and continue in this fashion.
5. End with a layer of cheese sauce.
6. Place in slow cooker set on 'high' for 2-3 hours. Potatoes will be tender when ready.