Tag: pasta

Emergency Dinners for When You Don’t Have Time to Cook

Sometimes you need to be an adult and cook even when you may not want to do so.
Marcy discussed some emergency meals from AllRecipes.com on the Morning Thing Thursday.

She shared:


Broiled Tilapia Parmesan
Prep Time:

5 mins
Cook Time:

10 mins
Total Time:

15 mins
Ingredients
• ½ cup Parmesan cheese
• ¼ cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• ¼ teaspoon dried basil
• ¼ teaspoon ground black pepper
• ⅛ teaspoon onion powder
• ⅛ teaspoon celery salt
• 2 pounds tilapia fillets
Directions

  1. Set an oven rack about 4 inches from the heat source and preheat the oven’s broiler. Line a broiler pan with aluminum foil.
  2. Mix Parmesan cheese, butter, mayonnaise, lemon juice, basil, pepper, onion powder, and celery salt together in a bowl until well combined.
  3. Arrange tilapia fillets in a single layer on the prepared pan.
  4. Broil in the preheated oven for 4 minutes, flipping halfway through. Remove from the oven and spread Parmesan mixture over fillets. Return to the oven and broil until topping is browned and fish flakes easily with a fork, about 2 more minutes; be careful not to overcook.

4-Ingredient Hamburger Casserole
Prep Time:

10 mins
Cook Time:

35 mins
Total Time:
45 mins
Ingredients
• 8 ounces pasta
• 1 pound ground beef
• salt, freshly ground black pepper, and garlic powder, to taste
• 10 ounces tomato soup, canned or homemade
• 8 to 10 ounces shredded mozzarella cheese, divided
Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta, reserving about 2 tablespoons pasta water.
  3. Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt, pepper, and garlic powder. Drain and discard grease.
  4. Place ground beef in a large round casserole dish. Add pasta on top; sprinkle with half the cheese. Pour tomato soup on top; add reserved pasta water and stir everything together well. Cover with foil.
  5. Bake in the preheated oven, covered, for 15 minutes. Uncover and sprinkle remaining cheese on top. Bake, uncovered, 10 minutes more.
  6. Turn on the oven’s broiler and set a rack 6 inches from the heat source. Broil casserole until cheese is browned, about 2 minutes. Remove from the oven and serve.
    Cook’s Note
    This is a very adaptable recipe. Add as much cheese as you want and experiment with the timing. My husband had two huge helpings and said it was one of the best ground beef casseroles ever. Enjoy!

3 Ingredient Pasta

Ingredients
Your choice of Pasta
Your Choice of Cream Cheese
Your Choice of Pasta Sauce
Parmesan Cheese (optional)

Directions
The recipe is as easy as recipes get. All you do is boil your pasta, then heat the pasta sauce and cream cheese together on the stove until warmed through so that the cream cheese has melted to create a creamy sauce. Then combine the sauce and pasta, and top with optional Parmesan cheese.

2 Ingredient Dollar Store Dinner

Ingredients
1 Package of Idahoan Four Cheese Mashed Potatoes
1 can of your choice of beef stew

Directions

  1. Boil 2 cups of water to add to the instant potatoes, stir it up (for even more flavor I also like to add in some butter, salt, and pepper), and place it at the bottom of your serving bowl. Want to make it even easier? I just microwave the water until it’s steaming hot, about 2 minutes, and then mix the potato flakes in.
  2. Transfer the stew to a microwave-safe bowl and microwave it in 30-second blasts until heated through. Serve the stew on top of the mashed potatoes.

Click HERE for 20 Emergency Dinner Ideas from AllRecipe.com

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May is National Salad Month. Let’s toss and taste a healthy and delicious dish!

tastemade salads

We wrap up our Food Focused week by celebrating National Salad Month.
Check out these 4 delicious and healthy salad recipes from www.tastemade.com.

 4 Delicious & Healthy Spring Salads

Tomato, Cucumber, and Red Onion Salad with Garlic Balsamic Vinaigrette

INGREDIENTS

  • 2 lg. cucumbers, peeled, seeded, and sliced

  • 12 ounces grape tomatoes, halved

  • 1/2 small red onion, thinly sliced

  • 2 ounces crumbled feta

  • 1/4 cup rice vinegar

  • 1/4 cup balsamic vinegar

  • 2 cloves garlic, minced

  • 1/4 cup olive oil

  • 2 teaspoon freshly squeezed lemon juice

  • 1 tablespoon (3-4 leaves) fresh basil, sliced

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  1. Combine vinegars, lemon juice, olive oil, garlic, salt and pepper in a small mixing bowl. Set aside.

  2. In a large mixing bowl, combine cucumbers, tomatoes, red onion, feta, and basil.

  3. Add vinegar mixture and gently toss to coat.

Blueberry and Spinach Salad with Honey-Lemon Vinaigrette

INGREDIENTS

  • 3 cups mixed baby greens (spring mix)

  • 1/2 cup strawberries, sliced

  • 2 cups blueberries

  • 1/4 cup sliced almonds

  • 3 tablespoon freshly squeezed lemon juice

  • 3 tablespoon rice vinegar

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoon raw honey

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Combine vinegar, lemon juice, olive oil, honey, salt and pepper in a small bowl. Whisk until well combined, and then set aside.

  2. Combine strawberries, blueberries, almonds, and greens.

  3. Add dressing and toss to coat.

Spring Pasta Salad with Red Wine Vinaigrette

INGREDIENTS

  • 1 1/2 cups quinoa farfalle noodles, cooked and drained

  • 1/2 pounds fresh asparagus, shaved

  • 2 carrots, shaved

  • 1 red bell pepper, cut into thin strips

  • 1/4 cup parmesan cheese, grated

  • 1/2 cup grape tomatoes, quartered

  • 1/2 small red onion, thinly sliced

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 tablespoon shallot, minced

  • 1 1/2 tablespoon freshly squeezed lemon juice

  • 1/2 teaspoon sea salt, plus more to taste

  • 1/4 teaspoon ground black pepper, plus more to taste

INSTRUCTIONS

  1. Combine the red wine vinegar, olive oil, shallot, lemon juice, salt, and pepper in a small mixing bowl. Set aside.

  2. Combine the noodles, asparagus, carrots, bell pepper, tomatoes, red onion, and parmesan in a large mixing bowl.

  3. Add dressing and toss to coat.

Sugar Snap Peas with Creamy Yogurt Mint Dressing

INGREDIENTS

  • 1 1/2 pounds sugar snap peas, blanched for 3 minutes

  • 4 small radishes, thinly sliced

  • 2 ounces crumbled feta

  • 1/3 cup plain greek yogurt

  • 3 tablespoon olive oil

  • 1 tablespoon freshly squeezed juice

  • 1/2 teaspoon lemon zest

  • 4-6 mint leaves, minced

  • 1 tablespoon shallot, minced

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  1. In a medium bowl, whisk together greek yogurt, olive oil, lemon juice and zest, mint, shallot, sea salt, and black pepper.

  2. Combine the snap peas, radishes, and feta in a large mixing bowl.

  3. Add dressing and toss to coat.

 

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