Pizza Stuffed Shells

I just finished eating, and I have to say...I'm quite impressed with this.  I had no recipe, I just tried to remember a friend's mom's recipe and went with it.

• 1 lb ground beef - browned
• 1 box jumbo pasta shells - boiled to almost done
• sliced pepperoni
• spaghetti sauce (I used an onion & garlic version)
• 1 bag shredded mozzarella
• garlic salt
• crushed pepper flakes (the stuff you sprinkle on pizza)
• oregano
• grated parmesan cheese

As I was browning the meet and boiling the pasta, I mixed together the cheese, pepper, garlic salt and oregano.
Once everything was cooked, I placed two slices of pepperoni in each shell, and a spoonfull of ground beef.  I kept filling shells until they filled up a 9x13 pan.  When done with that, I spooned a little spaghetti sauce over each shell, and topped the whole dish with the cheese mixture.

Then I baked at 350 until the cheese started to brown.  (Sorry...forgot to pay attention how long that was.  Maybe 30-40 minutes?)

Mmmmm.  I was seriously happy with my dinner tonight!

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Ok, so K. and I made this meatloaf this week and I have to say it is simply amazing! The turkey was never dry; in fact it was very moist. (Sorry, had to use the word) Infact it says cook to 165 degrees and I had kept it in longer (to make sure it was done) and it reach 188 degrees. I really thought I ruined it, but NO it was perfect. I changed it up a very tiny bit so this is how I made it. However, go here to see Giada’s original recipe. (She uses actual Sun-Dried tomatoes whereas I used pesto.) May I also suggest mini meatloaf pans so the outside gets extra crispy – YUM! We served with mashed potatoes and broccoli.


Ingredients

Vegetable cooking spray
3/4 cup Italian bread crumbs*
1/3 cup chopped fresh flat-leaf parsley
1/4 cup Classico ® Sundried tomato pesto.*
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
3 tablespoons milk*
6 oz crumbled feta cheese*
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 ½ pounds ground turkey*


Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.



*These are the things I changed from the original recipe.

Easy Beef Stroganoff

For your slow cooker...

1 lb beef stew meat
1 package fresh, sliced mushrooms
1 can cream of mushroom soup
3/4 cup sour cream
1 package egg noodles


Season beef stew meat. Place in crock pot. Cook on low for about 8 hours. Add mushrooms either (1) with meat and cook for 8 hours, or (2) add when there is about an hour or so left in cook time. (*See cook's notes below).

About 30 minutes or so before serving, add 1 can cream of mushroom soup and 3/4 cup sour cream to beef/mushrooms in crock pot. Stir.

Boil noodles and DRAIN.
Add noodles to crock pot.
Simmer on low for about 15 mins.

Serve. Eat. Enjoy!


Cook's Note:
I added the mushroom after the meat had been cooking for about 6 hours. They cooked up rather quickly. When my mom made this, she added the mushrooms @ the beginning w/ the meat and let them cook for 8 hours. So I guess it works either way! - tlc

Taco Cassarole

I'm finally posting this just because M hasn't. I made it this week, and I always love it. It's quick, easy, and soooo yummy.

• 1 lb. ground beef
• taco seasoning
• 1 package refridgerated crescent rolls
• shredded cheese
• taco chips
• sour cream
• 9x13 Pan

Brown your meat (sometimes I add onions too) and follow directions on taco packet. Preheat oven to instructions on crescent rolls (I think it's typically 350). Unroll crescent rolls into bottom of pan, smooshing them together so all the seems are gone. I like to crush a few chips on top with a little bit of shredded cheese. Then pour your taco meat over top. Spread some cream cheese all over the top of the meat - as much or as little as you like. (I've also added some salsa here at times). Cover with more crushed taco chips, and then cover chips with shredded cheese. Really, there are no set amounts - you can't really mess it up - make it to your taste. Bake until the cheese is bubbly and starting to brown.

I like to serve with salsa, taco sauce, sometimes shredded lettuce...whatever you like.

Mmm...Meatballs

I'm using this as the inaugural post because they are M's favorite, and really, mine too. They are easy and delish.

Ingredients:
(there really aren't any specific amounts here)
Frozen Meatballs
Grape Jelly
Chili Sauce

Fill your crockpot with frozen meatballs. Pour a jar of grape jelly and a jar of chili sauce over top. Turn your crockpot on high and let 'em simmer. Stir occasionally until meatballs are heated thoroughly and sauce is mixed well.

(I'll try to add a picture the next time I make them...)

Mmm...I can taste them as I type!