Category: Main Dishes

Baked Cheese Ravioli with Meat Sauce

Summer came and went. And apparently so did fall. We skipped ahead to winter. And I needed some stick-to-my-ribs belly-warming grub. This baked cheese ravioli with meat sauce dish hit the spot. And it was crazy easy to make too. Don’t let the simplicity of this dish fool you. It tastes great. It fills you up. And it’s fairly budget-conscious too!

Baked Cheese Ravioli with Meat Sauce

Change Things Up

The base recipe for these baked cheese ravioli with meat sauce is great just as it is. But that doesn’t mean you can’t make a few changes. I like a few good pinches of red pepper flake in my meat sauce. A little kick. Spicy Italian sausage will do that for you too. And don’t hesitate to use something other than cheese ravioli. Mushroom ravioli are great too!

Good Cheese Makes A Great Dish Better

I love shredding my own cheese. Do I save a bunch of money doing that? Probably not. Is it better? You bet! That stuff you buy in the store that’s already shredded has ‘stuff’ on it. Stuff to keep it from sticking together. Well that stuff also makes it melt different. And taste different. So shred your own. It’s easy. I use this shredder. It’s crazy fast and easy to clean up. And it shreds perfectly!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my slow cooker ravioli lasagna.

Baked Cheese Ravioli with Meat Sauce
Print Pin
5 from 1 vote

Baked Cheese Ravioli with Meat Sauce

The perfect cold weather comfort food.
Course Main
Cuisine American
Keyword cheese, ravioli
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Calories 5030kcal
Author Inspired by a recipe from Budget Bytes

Equipment

Ingredients

  • 1 pound Italian sausage
  • 1 medium sweet onion chopped
  • 28 ounces crushed tomatoes
  • ¼ cup tomato paste
  • 1 tablespoon Italian seasoning
  • 25 ounces cheese ravioli frozen
  • 2 cups mozzarella shredded
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions

  • Crumble the sausage into a large skillet. Cook over medium heat until lightly browned.
  • Add the onion and cook until it is soft.
  • Add the crushed tomatoes, tomato paste, and Italian seasoning. Stir. Let the sauce come to a slow simmer.
  • Meanwhile, cook the ravioli per the package instructions. Drain well.
  • Preheat your oven to 350 F.
  • Spray a 9 x 11 baking dish with non-stick spray.
  • Spread 1 cup of the meat sauce over the bottom of the dish and spread out evenly. It'll be thin but try to get it everywhere.
  • Add the cooked ravioli, distributing it evenly around the pan. Do not overlap the pasta.
  • Add half of the cheese then another cup of sauce.
  • Add the last of the ravioli and sauce, followed by the remaining cheese.
  • Cover the dish in foil and bake for 20 minutes.
  • Remove the foil. Turn your broiler on and place the dish under the broiler for a few minutes (keeping an eye on it the entire time) until you get a little browning on top.
  • Serve garnished with the chopped parsley.

Notes

Use spicy sausage for… a spicy dish!

Nutrition

Calories: 5030kcal | Carbohydrates: 399g | Protein: 237g | Fat: 279g | Saturated Fat: 109g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 80g | Cholesterol: 904mg | Sodium: 10688mg | Potassium: 4787mg | Fiber: 43g | Sugar: 76g | Vitamin A: 4645IU | Vitamin C: 118mg | Calcium: 1800mg | Iron: 96mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

La Camaronera Fried Shrimp

La Camaronera is a seafood restaurant in Miami, Florida. I’ve never been there. But I took a gander at the menu and could only draw one conclusion: I need to be there. Everything looks amazing. Fortunately for me, before I can make it back to Miami, the chef from the restaurant gave the recipe for La Camaronera fried shrimp to the Food Network! These shrimp are different. They are not your ‘normal’ battered and fried shrimp. The wet batter contains ketchup. Yep. You read that correctly. And that’s what makes these shrimp amazing.

La Camaronera Fried Shrimp

Perfect Crunch. Perfect Flavor.

The flavor in each and every bite of La Camaronera fried shrimp makes you want more and more. They have just the right crunch and texture. These are not your 1980s steak house butterflied crazy crunchy over-fried shrimp. They are special.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum
Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum

Also try my Old Bay southern fried shrimp.

La Camaronera Fried Shrimp
Print Pin
5 from 1 vote

La Camaronera Fried Shrimp

These shrimp are special.
Course Appetizer or Main
Cuisine American
Keyword deep-fried, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 432kcal

Equipment

Ingredients

Instructions

  • Butterfly the shrimp if desired.
  • Heat 3" of oil to 350 F in a deep fryer or Dutch oven.
  • Whisk together the ketchup, black pepper, cumin, garlic, salt, lime juice and water in a large bowl.
  • Place the flour into another large bowl.
  • Working in batches, place the shrimp into the ketchup mixture and coat on all sides.
  • Shake off any excess and transfer to the flour.
  • Roll to coat.
  • Fry the shrimp 2-3 minutes until cooked and golden brown.
  • Transfer to a wire rack-lined baking sheet or paper towel-lined plate to drain.
  • Serve immediately.

Notes

Great served with fries and cocktail sauce!

Nutrition

Calories: 432kcal | Carbohydrates: 104g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 3384mg | Potassium: 670mg | Fiber: 3g | Sugar: 40g | Vitamin A: 955IU | Vitamin C: 26mg | Calcium: 50mg | Iron: 4mg

Nutritional values are approximate.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel
T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

Pierogi and Smoked Sausage Casserole

I can’t say I’ve eaten a lot of pierogies in my life. I should apologize to myself for that because I actually like them a lot. So I grabbed a few packages of pre-made onion pierogis, cooked them up, and some fresh mushrooms and mushroom soup and made this really great pierogi and smoked sausage casserole. Cheesy and creamy, it was perfect for a cool day here in Indianapolis.

Pierogi and Smoked Sausage Casserole

Go Meatless

Adding smoke sausage along with fresh mushrooms really makes this casserole even better. You can actually leave out the meat. Me, I love smoked sausage. I make sure to slice it thin to help ensure I get a piece in every bite. You can use kielbasa or Polish sausage, or whatever your favorite is instead if you prefer.

Campbell's Condensed Cream of Mushroom Soup, 10.5 oz Can (Pack of 4)
Campbell’s Condensed Cream of Mushroom Soup, 10.5 oz Can (Pack of 4)

This pierogi and smoked sausage casserole is pretty savory. If you want a little more edge to yours add a pinch or two of cayenne pepper. Or dried red pepper flake, or even smoked paprika.

Also try my chicken cordon bleu casserole.

Pierogi and Smoked Sausage Casserole
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4.50 from 2 votes

Pierogi and Smoked Sausage Casserole

I grabbed a few packages of onion pierogies, cooked them up, and made this really great pierogi and smoked sausage casserole. Cheesy and creamy, it was perfect for a cool day here in Indianapolis.
Course Main
Cuisine American
Keyword casserole, sausage, smoked
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 445kcal
Author Based on a recipe from Mrs. T’s Pierogies

Equipment

Ingredients

  • 2 16 ounce pierogies cooked per package instructions
  • 1 pound Polish sausage sliced into thin rounds
  • 8 ounces fresh mushrooms sliced thin
  • 2 10.75 ounce cream of mushroom soup
  • 2 cups milk
  • 2 cups extra sharp cheddar cheese shredded
  • 2 cups Swiss cheese shredded

Instructions

  • Preheat oven to 350 F.
  • Spray a 9″ x 13″ casserole dish with non-stick spray.
  • Place cooked pierogies into the bottom of the dish and spread out evenly.
  • Lightly brown the sausage in a skillet along with the mushrooms.
  • Evenly place sausage over the pierogies.
  • In a small bowl stir together the soup and milk until smooth.
  • Pour over the pierogies and top with the cheeses.
  • Bake for 30-35 minutes or until bubbly hot.
  • Let cool slightly before serving.

Notes

You can substitute kielbasa for the sausage.
Nutritional values do not include the pierogi.
 

Nutrition

Calories: 445kcal | Carbohydrates: 7g | Protein: 25g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 100mg | Sodium: 753mg | Potassium: 354mg | Fiber: 1g | Sugar: 4g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 494mg | Iron: 1mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Sage Sausage Biscuit Gravy

Breakfast becomes dinner around here pretty often. Maybe not often enough, really. Who really has time to enjoy breakfast in the morning, especially during the week? You’re in a hurry, you’re on your way out the door. You don’t have time to savor biscuits and gravy or anything else. That’s why making this sage sausage biscuit gravy for dinner is special. A hint of sage with creamy gravy. Not too thick. Not too thin.

Sage Sausage Biscuit Gravy

The Perfect Biscuit Gravy

You can serve this sage sausage biscuit gravy over any biscuit. I did a rare thing and made buttermilk biscuits from scratch. For the first time. And I have to say, there didn’t require much more effort than opening a tube of biscuits. But hey, whichever works. I’ve done both and I’ll take either one, just give me lots of gravy!

Whisk the milk in good. Don’t think, eh, I can get away with half-way whisking it. Get in there and the milk all incorporated and get the gravy nice and thick!

Whisks for Cooking, 3 Pack Stainless Steel Whisk for Blending, Whisking, Beating and Stirring, Enhanced Version Balloon Wire Whisk Set, 8"+10"+12"
Whisks for Cooking, 3 Pack Stainless Steel Whisk for Blending, Whisking, Beating and Stirring, Enhanced Version Balloon Wire Whisk Set, 8″+10″+12″

Also try my biscuits and Tasso gravy.

Sage Sausage Biscuit Gravy
Print Pin
5 from 1 vote

Sage Sausage Biscuit Gravy

Making this sage sausage biscuit gravy for dinner is special. A hint of sage with creamy gravy. Not too thick. Not too thin.
Course Gravy
Cuisine American
Keyword biscuits, gravy, sausage
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 496kcal
Author Based on a recipe from Trisha Yearwood

Equipment

Ingredients

Instructions

  • Crumble the sausage into a hot large skillet. As it cooks break it into even smaller pieces. Cook until browned then remove to a plate.
  • Add the butter and melt.
  • Add the flour. Stir and cook for 1 minute.
  • Slowly whisk in the milk and stir until it is thickened.
  • Add the sausage back to the skillet and stir to warm through.
  • Season with salt and pepper, to taste.
  • Serve over biscuits.

Notes

When reheating any leftover gravy you might have to add a splash or two of milk to thin it a little.

Nutrition

Calories: 496kcal | Carbohydrates: 9g | Protein: 21g | Fat: 42g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 762mg | Potassium: 411mg | Fiber: 1g | Sugar: 5g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Easy Asian Ramen Stir Fry

This is our go-to easy-to-prep and even easier-to-make stir fry. I often make Asian Ramen stir fry on the side burner of our gas grill using a wok, but you can make it on the stovetop just as easily. The marinated chicken is packed with flavor, and comes out nice and tender and juicy. The noodles are simple, fast, and less hassle than rice. For the vegetables, well, they vary with whatever we can find at the market.

Easy Asian Ramen Stir Fry

Longer-Cooking Vegetables Fry First

The key to our easy Asian Ramen stir fry is the order in which you cook the vegetables. Don’t get me wrong, it’s not complicated. Just start with the vegetables that take longer to cook, usually the harder ones. You know the culprits: broccoli, cauliflower, onion and the like.

Quick Cooking Vegetables Fry Next

Then add in the quicker cooking ones. The softer ones. And don’t overcook any of them. You want just a bit of a ‘bite’ to them. I like to separate mine into two different bowls. Long-cooking ones in one bowl. And yep, you guessed it, shorter-cooking ones in another. That way I don’t have to think real hard once I get the cooking party going!

Chicken Is Last

I always cook the chicken last, even though it could be first instead. I like it to be nice and hot since I don’t want to serve cold chicken. You can actually cook it ahead of time and just warm it real quick before serving.

Nissin Top Ramen Beef Flavor Ramen Noodle Soup 3 Ounce (Pack of 24)
Nissin Top Ramen Beef Flavor Ramen Noodle Soup 3 Ounce (Pack of 24)

With the addition of Japanese barbecue sauce you’ll find yourself enjoying every bite just like we do.

Easy Asian Ramen Stir Fry
Print Pin
5 from 1 vote

Easy Asian Ramen Stir Fry

The key to our easy Asian Ramen stir fry is the order in which you cook the vegetables.
Course Main
Cuisine American
Keyword Asian, Ramen, stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 1797kcal

Equipment

Ingredients

For the Ramen

For the chicken

For the stir fry

  • 2 tablespoons vegetable oil divided, sesame oil can be used also
  • 1 small head broccoli broken into florets
  • 1 small onion cut into big-sized pieces
  • ½ cup snap peas pod strings removed
  • 1 small squash cut into bite-sized pieces
  • 8 ounces mushrooms sliced if large, whole if small
  • 1 tablespoon Japanese Barbecue sauce spicy, if desired, or substitute sesame oil

Instructions

For the Ramen

  • Prepare the Ramen noodles per the package instructions but do not use the flavoring packet.
  • Drain and set aside.

For the chicken

  • In a medium bowl whisk together the soy sauce, brown sugar and corn starch until smooth.
  • Add in the ginger, garlic and red pepper and stir.
  • Add the chicken to the sauce and marinate in the fridge for 15-30 minutes.

For the stir fry

  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
  • Add the broccoli, onion and whatever long-cooking vegetables you are using and cook until just starting to turn tender, about 3 minutes.
  • Add softer vegetables and cook another 2 minutes, stirring.
  • Remove vegetables from the pan.
  • Add remaining oil to the wok and heat for 1 minute.
  • Add the chicken and cook, stirring often, until done, about 4 minutes.
  • Add in the cooked Ramen noodles, stirring to break them up.
  • Add the cooked vegetables and Japanese Barbecue sauce.
  • Stir to heat thoroughly.
  • Serve immediately.

Notes

You can use any vegetables you want. Start stir frying with the vegetables that are harder and will take longer to cook, then add the softer ones that cook quicker.

Nutrition

Calories: 1797kcal | Carbohydrates: 233g | Protein: 139g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 289mg | Sodium: 10967mg | Potassium: 5858mg | Fiber: 23g | Sugar: 83g | Vitamin A: 80554IU | Vitamin C: 205mg | Calcium: 545mg | Iron: 17mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Cheesy Chicken Fajita Baked Potatoes

I made chicken fajitas the other day. They were fantastic. But as with just about anything I make, my brain instantly asked ‘can I put this inside a baked potato?’. And the answer was ‘yes’. By golly, I sure can. So here are my cheesy chicken fajita baked potatoes. Packed with fantastic fajita flavor. Crispy delicious vegetables. And plenty of cheese. Topped with Mexican crema and well, of course, more cheese!

Cheesy Chicken Fajita Baked Potatoes

Full Of Flavor

There’s nothing not to like about these cheesy chicken fajita baked potatoes. Each and every bite is full of flavor. You’ll find yourself taking bite after bite enjoying it more and more as you go.

Don’t be shy with the fajita seasoning as you make the chicken mixture. More is definitely better in this case. I add it to the chicken, to the vegetables, and then I sprinkle the inside of the potatoes with more. Like I said, more is better in this case.

Amazon Brand - Happy Belly Fajita Seasoning, 4 Ounces
Amazon Brand – Happy Belly Fajita Seasoning, 4 Ounces

I could not find Oaxaca cheese the day I was in the market. Monterey Jack makes a fantastic substitute.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my loaded The Works baked potato.

Cheesy Chicken Fajita Baked Potatoes
Print Pin
5 from 1 vote

Cheesy Chicken Fajita Baked Potatoes

A favorite in our household!
Course Main
Cuisine American
Keyword baked potatoes, fajita
Prep Time 30 minutes
Cook Time 20 minutes
Servings 8
Calories 536kcal
Author Inspired by a recipe from Fire and Smoke Society

Equipment

Ingredients

For the fajita mixture

  • 4 chicken thighs boneless, skinless, trimmed of any excess fat
  • ¼ cup fajita seasoning divided, you might use more or less
  • 4 tablespoons unsalted butter divided
  • ½ medium sweet onion sliced
  • 1 poblano pepper sliced
  • 1 medium red bell pepper sliced
  • 1 pound Oaxaca cheese shredded, divided

For the baked potatoes

Instructions

For the chicken fajita mixture

  • Season the thighs with the fajita seasoning. Don't be shy with the seasoning. Let the chicken set for 15 minutes or up to 2 hours.
  • Preheat a griddle or large skillet over high heat.
  • Add 2 tablespoons of butter to the skillet. Add the thighs and cook for 4 minutes per side until lightly charred and cooked to 165 F.
  • Remove the chicken to a platter to cool slightly then cut into small cubes.
  • Add remaining butter to the skillet and add the onions and peppers. Cook until lightly softened and charred, stirring often.
  • Add the chicken to the vegetables. Season with more fajita seasoning and stir to combine.
  • Add half of the cheese and mix until melted.
  • Reduce heat to low and cover until ready to use.

For the potatoes

  • Preheat oven to 400 F.
  • Rinse the potatoes under cold water and brush off any dirt. Dry well with a paper towel.
  • Pierce each potato 4 times with a sharp knife.
  • Brush potatoes with oil.
  • Sprinkle some salt onto a plate and roll the potatoes in the salt.
  • Place potatoes directly on the oven center rack. You might want to put a baking sheet lined with foil beneath them to catch any drippings.
  • Bake until potatoes are done (210 F internal temperature, or tender all the way through when poked with a knife), 40-60 minutes depending on their size. You can also test for doneness by squeezing the potatoes (with potholders on). If they give easily, they are done.
  • Remove the potatoes from the oven and let cool slightly before slicing.
  • Season insides with salt and pepper (or use more fajita seasoning and then divide the chicken mixture between the potatoes. Pile it good and high.
  • Top with remaining cheese and place in the oven for 5 minutes to melt.
  • Serve topped with crema and chopped cilantro.

Notes

You can substitute shredded Monterey Jack or pepper jack for the cheese.

Nutrition

Calories: 536kcal | Carbohydrates: 39g | Protein: 26g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 563mg | Potassium: 969mg | Fiber: 3g | Sugar: 3g | Vitamin A: 754IU | Vitamin C: 43mg | Calcium: 67mg | Iron: 2mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Stove Top Stuffing Meatloaf

This is the world’s easiest, tastiest meatloaf. Stove Top stuffing meatloaf is our absolute go-to dish when we’re hankerin’ for some good ole comfort food. Hot out of the oven, or leftover and served as a sandwich, it doesn’t matter. This is always on the top of our list. As a bonus, it’s easy to keep all of the ingredients on hand. We can make dinner without a lot of planning ahead or fuss.

Stove Top Stuffing Meatloaf

Picking Your Stuffing

There are a lot of varieties of Stove Top Stuffing mix out there. We really like the chicken-flavored one in this Stove Top Stuffing meatloaf. The stuffing adds the best flavor to the meatloaf. And when you’re in a rush, grabbing that box of mix is sure quicker and easier than making it yourself from scratch.

Nothing Fancy

Yeah, I know. It’s easy and it ain’t fancy. But this sure hit the spot.

Stove Top Stuffing Mix for Chicken (6 oz Box)
Stove Top Stuffing Mix for Chicken (6 oz Box)

I always make extra gravy. I’m a gravy-aholic. There’s nothing worse than not having enough gravy.

Check out my list of my favorite meatloaf recipes!

Stove Top Stuffing Meatloaf
Print Pin
5 from 1 vote

Stove Top Stuffing Meatloaf

The stuffing adds the best flavor to the meatloaf.
Course Main
Cuisine American
Keyword meatloaf
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Calories 316kcal

Equipment

Ingredients

  • 1 package Stove Top stuffing I used chicken-flavored
  • 1 cup hot water
  • 2 packages brown gravy mix or 3, if you want extra gravy for sides such as mashed potatoes
  • 1 ½ pounds ground beef
  • 1 cup cold water
  • 2 large eggs beaten

Instructions

  • Preheat your oven to 350 F. Make the meatloaf while it's warming up.
  • Empty the stuffing mix into a medium-sized bowl. Pour the hot water over the top and stir lightly. Let sit for 5 minutes to absorb the water.
  • In another medium-sized bowl combine 1 package of the brown gravy and the cold water. Stir until the mix is dissolved.
  • Add the ground beef and beaten egg. Using your hands, mix well.
  • Add the stuffing mix to the meat mixture and combine well. Make sure you get the stuffing distributed evenly throughout.
  • Line a deep baking dish with foil or spray lightly with cooking spray.
  • Add the meat mixture to the pan and form into a loaf.
  • Bake 45-55 minutes or until no longer pink and the internal temperature reaches 160 F. Remove from the oven and let rest 5 minutes.
  • Prepare the other package of gravy per package instructions.
  • Slice meatloaf and serve with the gravy.

Notes

Fantastic served with mashed potatoes. Or French fries.

Nutrition

Calories: 316kcal | Carbohydrates: 16g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 375mg | Potassium: 299mg | Fiber: 1g | Sugar: 2g | Vitamin A: 68IU | Calcium: 43mg | Iron: 3mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Rotisserie Chicken-Seasoned Shake’N Bake Pork Chops

One of my favorite things to make is baked pork chops. As a kid, Shake’N Bake was often a go-to dinner and it still is for me to this day. But, I admit, I like to stir things up a bit by making my own mix. I like to make all sorts of different flavors. I was walking into the grocery store the other day and of course they make sure that I’m instantly surrounded by the aroma coming from the rotisserie chicken roasters. However, my first thought wasn’t to go snag a chicken. Instead, it was “Oh, I gotta make rotisserie chicken-seasoned Shake’N Bake pork chops”!

Rotisserie Chicken-Seasoned Shake'N Bake Pork Chops

Wonderfully Delicious

Indeed, these pork chops taste just like what you’d expect. Yes, you can use this mix on chicken. But me, I love baked pork chops even more so that’s what I made! These rotisserie chicken-seasoned Shake’N Bake pork chops really hit the spot. I made these three times in one week that’s how much I love this mix!

NutriChef Food Vacuum Sealer Machine - Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14"x6"x3", Black
NutriChef Food Vacuum Sealer Machine – Automatic Air Sealing System for Dry & Moist Foods, LED Touch Controls, Includes Vacuum Bags, Hose & Wine Stopper, High Suction Power, 14″x6″x3″, Black

Also try my chipotle shake’n bake on pork chops. Or chicken.

Rotisserie Chicken-Seasoned Shake'N Bake Pork Chops
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5 from 1 vote

Rotisserie Chicken-Seasoned Shake’N Bake Pork Chops

I was blown away by how much I loved this rotisserie chicken-seasoned Shake’n Bake mix on pork chops (I’m sure it’d rock big time on chicken too!).
Course Seasoning
Cuisine American
Keyword baked, pork chops
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 cups
Calories 466kcal
Author Mike

Equipment

Ingredients

Curry Shake’N Bake

Instructions

Curry Shake’N Bake

  • Combine the dry ingredients in a bowl.
  • Add the oil and stir until the lumps are all gone.

For pork chops

  • Preheat oven to 425 F.
  • Rinse chops and pat dry.
  • Working in batches, transfer chops to a resealable bag.
  • Add Shake'n Bake mix.
  • Seal and shake to coat chops.
  • Shake off excess coating and transfer chops to a foil-lined baking sheet.
  • Bake for 20-25 minutes or until done.

For chicken

  • Preheat oven to 400 F.
  • Working in batches, transfer chicken pieces to a resealable bag.
  • Add Shake'n Bake mix.
  • Seal and shake to coat chicken.
  • Shake off excess coating and transfer chicken to a foil-lined baking sheet.
  • Bake for 40-45 minutes for bone-in chicken or 20 minutes for boneless chicken until done.

Notes

Store the seasoning mix in an air-right container for up to 2 months until ready to use.

Nutrition

Calories: 466kcal | Carbohydrates: 65g | Protein: 12g | Fat: 18g | Saturated Fat: 12g | Sodium: 2340mg | Potassium: 261mg | Fiber: 5g | Sugar: 8g | Vitamin A: 258IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 5mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Spaghetti and Meatball Nests

I’ve found spaghetti and meatballs to be a welcome go-to meal this fall. Usually that means making them in the slow cooker. My favorite recipe is absolutely delicious and uses ingredients I (luckily) always have on hand. As good as that is, I’ve made it enough times now that I might have been burning out on it. Time for something a bit different. Same great flavors, but more fanciful. These spaghetti and meatball nests are crazy easy to make and mighty fun to eat! And I love the little crust on the pasta!

Spaghetti and Meatball Nests

Not Complicated But Oh So Good

The original recipe for these spaghetti and meatball nests called for Italian sausage, which would also be fantastic. I happened to stock up on frozen pre-made meatballs just before access to the grocery store became more limited, so that’s what I used! Smoked sausage would be great too, or you can go meatless and use something like a good mushroom spaghetti sauce. Yum!

I highly recommend that you hand grate or shred your cheeses in anything you make. It really makes a huge difference in taste and texture. And the hand-done stuff melts better, too!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

This recipe was based on a recipe from Johnsonville.

Spaghetti and Meatball Nests
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5 from 1 vote

Spaghetti and Meatball Nests

The original recipe called for Italian sausage, which would also be fantastic. I happened to stock up on frozen pre-made meatballs just before access to the grocery store became more limited, so that’s what I used! 
Course Main
Cuisine American
Keyword meatballs, spaghetti
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 408kcal
Author Inspired by a recipe from Johnsonville

Equipment

Ingredients

  • 12 meatballs frozen prepared, thawed
  • 1 ¾ cup marinara sauce divided
  • ½ pound spaghetti broken in half
  • 1 egg
  • ¼ cup Parmesan cheese grated
  • ¼ cup Mozzarella cheese shredded
  • 1 teaspoon dried basil or Italian seasoning

Instructions

  • Place meatballs in a medium saucepan with 1 1/2 cups of the marinara sauce.
  • Bring to a boil then reduce to a simmer and continue simmering, stirring occasionally, while preparing the rest of the dish.
  • You want to heat the meatballs thoroughly.
  • Preheat oven to 400 F.
  • Spray a large muffin pan with non-stick spray.
  • Use a pan that holds 12 muffins. You can get by with a 9-muffin pan and enjoy the remaining meatballs on the side (or just heat 9!).
  • Cook the halved spaghetti according to the package directions.
  • Rinse and drain well.
  • In a bowl, stir together the egg, Parmesan cheese, mozzarella cheese, remaining 1/4 cup of the marinara sauce and spaghetti. Make sure the spaghetti is well coated.
  • Divide the spaghetti mixture into 12 of the muffin pan cups. Using your finger, make an indentation in the middle of each cup to create a nest.
  • Bake for 13-15 minutes or until the spaghetti is set. You don't want it to get crunchy, so check it after 13 or so minutes.
  • Transfer spaghetti nests to a platter. I used a spatula and tongs to both support the nests on the bottoms and sides. Be careful, some may want to fall apart on you. It won't be the end of the earth if they do!
  • Add a meatball to each nest then divide the sauce over the tops.
  • Sprinkle with additional Parmesan cheese and a little dried basil and Italian seasoning and serve.

Notes

Also great with Pecorino-Romano cheese.

Nutrition

Calories: 408kcal | Carbohydrates: 49g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 748mg | Potassium: 635mg | Fiber: 4g | Sugar: 6g | Vitamin A: 624IU | Vitamin C: 8mg | Calcium: 153mg | Iron: 3mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Beef and Bean Burritos with Red Chile Chimayo

We were in Cincinnati for the weekend, visiting our favorite foodie destination, Jungle Jim’s, when we decided to stop at a Mexican restaurant for dinner. That meal got me thinking… boy, I haven’t made a decent Mexican dish at home in a long time. Time to remedy that! So as soon as we got home I made some beef and bean burritos with red chile chimayo. And boy, was I ever happy that I did because my Mexican-food-inspired desires were more than satisfied!

Beef and Bean Burritos with Red Chile Chimayo

The Sauce Is Incredible

The real start of the beef and bean burritos with red chile chimayo is the red chile chimayo. That’s the sauce that goes over the burritos after they have been lightly fried in oil.

I highly recommend that you shred or grate your cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff. It’s a chili powder-infused sauce that has hints of garlic, cumin, onion and oregano. It has an amazing flavor that makes the burritos really something special. I would not hesitate to double the recipe for the chimayo. I would also be more than happy to use it in other dishes.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts
Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my beef and bean burritos!

Beef and Bean Burritos with Red Chile Chimayo
Print Pin
5 from 1 vote

Beef and Bean Burritos with Red Chile Chimayo

Incredibly tasty and very easy to prepare, these burritos are amazing!
Course Main
Cuisine American
Keyword burrito
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 494kcal

Equipment

Ingredients

For the beef and bean burritos

For serving

  • cilantro chopped
  • Mexican cheese blend shredded
  • black olives sliced
  • sour cream
  • salsa
  • avocado seeded, skinned, sliced

For the red chile chimayo

Instructions

For the beef and bean burritos

  • Heat a large skillet over medium-high heat.
  • Crumble in the ground beef.
  • Stir in the taco seasoning.
  • Cook until the beef is nearly done.
  • Reduce meat to low and add the beans. Stir.
  • Place the tortillas on a microwave-safe plate.
  • Cover with a slightly damp paper towel.
  • Microwave for 30 seconds.
  • Divide the ground beef mixture between the tortillas. Add the rice and cheese to each.
  • Roll up the tortillas into burritos.
  • Wipe out the skillet you used to brown the beef.
  • Add the oil and return the heat to medium-high.
  • Working in batches of two, add the burritos to the oil and heat until brown. Turn the burritos often to brown on all sides.
  • Remove to plates for serving, topping with the chimayo and any desired toppings.

For the red chile chimayo

  • Add the chile powder to a medium bowl and whisk in 1 cup of the chicken broth. Whisk until there are no longer any lumps.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion and cook for 5 minutes, stirring.
  • Add the garlic and saute for another 2 minutes.
  • Add the cumin, oregano, and cinnamon. Cook while stirring constantly for 2 minutes.
  • Add the chile powder and broth mixture to the skillet and stir.
  • Bring the mixture to a simmer but do not boil.
  • Season with the salt.
  • Reduce the heat to a slow simmer and let simmer for 20-30 minutes (or longer) until the sauce is the consistency you want.
  • Keep warm until ready to use.

Notes

Make extra sauce and use it on tacos!

Nutrition

Calories: 494kcal | Carbohydrates: 39g | Protein: 29g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 2470mg | Potassium: 701mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6632IU | Vitamin C: 4mg | Calcium: 487mg | Iron: 8mg

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)
Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)