With a package of frozen meatballs in the freezer, a jar of marinara sauce, shredded mozzarella and rotini pasta in the pantry, this recipe was so easy to throw together. Best part You dont need to precook the pasta!!!
Just make sure those meatballs are thawed before you start the recipe…
Dump and Bake Meatball Casserole
Total Time 55 minutes Servings 6 – 8 servings
1 (16 ounce) package uncooked rotini pasta
1 (24 or 25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozenmeatballs, make sure that they are completely thawed before using)
2 cups shredded mozzarella
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish)
1. Preheat oven to 425 degrees F.
2. In a 9 x 13-inch baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Season with salt to taste; stir. Cover tightly with aluminum foil and bake for 35 minutes.
3. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
4. Sprinkle mozzarella over the top and bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
Tis the season to be jolly and entertain! NOT! Normally at this time of year we host a “charcuterie” for our snowbird friends. Alas, in these times of COVID, many were not returning to Yucatan. Secondly, we are limited to 4 “guests”in our home at one time. The answer – Host 4 mini charcuteries with our close friends over each weekend with two other couples.
The unfortunate/fortunate part was that with the variety of cold meats and cheeses, etc. I had leftover sliced kielbasa! Pinterest (much better than that Amazon person) – What do I do with the leftover kielbasa which could not be refrozen? The prompt answer – Creamy Kielbasa Pasta IN ONE PAN!
13 Ounces Kielbasa Sausage, (one large link, sliced into bite-sized pieces)
1/2 Cup White Onion, (about 1 medium sized, thinly sliced)
½ red pepper, diced
8 Ounces Penne Pasta, (or any short pasta, dry)
1 1/2 Cups Chicken Broth, (low-sodium)
1 1/2 Cups Water
8 Ounces Cream Cheese, (cut into cubes)
Shredded Asiago cheese
Heat a large pot over medium heat. Add the oil, sausage, red pepper and onion. Cookfor 5 to 7 minutes until the sausage begins to brown and the onions soften.
Add the noodles, broth, and water. Stir to combine.
Bring the ingredients to a boil, then reduce heat to a simmer. Cover andcontinue to cook for 12 to 14 minutes. Stir occasionally to ensure the noodles don’t stick together. Don’t let all the liquid cook away. There needsto be a little residual liquid in the bottom of the pan to mix with the creamcheese. After the noodles are cooked to al dente or to your liking, add the creamcheese. Stir until the cream cheese is melted and thoroughly combined. Sprinkle on some of the Asiago cheese.
Serve hot. Store any leftovers in the refrigerator for up to 3 days.
Another round of what to do with leftover rotisserie chicken…LOL. Just cannot resist a freshly cooked rotisserie chicken, but it usually lasts for three meals with only two of us. Came across this one, as usual, on Pinterest. It was a great marriage of southwest flavours! The recipe made enough to reheat the second day.
Great way to use up those little bits of dried pasta. If you look carefully, you will see shells and penne.
Southwest Chicken and Pasta Casserole
2 cups uncooked spiral pasta
1 cup sour cream
1 cup salsa ( I love Pace Picante Sauce for this recipe)
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 can (15 oz) corn (drained)
1 can (15 oz) black beans (drained & rinsed)
2 cups cooked shredded/chunked chicken
2 cups shredded cheese
1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
2. Cook pasta according to package directions. Don’t forget to salt the pasta water. I use about 1 teaspoon salt.
3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
4. Drain the pasta when it’s done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.
6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions,, sour cream and more Pace Picante Sauce..
With both American Thanksgiving and Christmas forthcoming, I am noting a few previously posted recipes which newer viewers may not have seen. Amongst these – what to do with leftover turkey? (Turkey Divan), an awesome Cranberry Chutney for either holiday, old-fashioned Hasty Pudding, a Christmas Morning Wife Saver which can be prepared the night before, as well as a few scrumptious cookies, like Biscotti with Ginger, Cranberry, Orange and Cashews for that after dinner coffee, Brandied Fruit and Nut Shortbread, and Cranberry Pistachio Salted Caramel Bars. Simply enter the names in the GO box to find them. Some might even be great for New Years.
Please observe social distancing and limit your dinners to local recommendations. Wear masks in public at all times!There will always be a next year if we observe the prescribed recommendations…
I made this version of Egg Roll in a Bowl last year and have been using it ever since while we were on the Keto Diet. It is great, but I have recently come across this one which uses a Mr. Lucky Mini Flakes of broccoli, cauliflower and carrots. It’s far easier than chopping up all that cabbage…LOL.
The original recipe from Tasha Metcalfwith the cabbage is below.
Keto Egg Roll in a Bowl Tasha Metcalf
Prep Time 5 minutes Cook Time 15 minutes Servings 6
1-pound ground pork OR chicken
1 head cabbage thinly sliced
½ onion medium, thinly sliced
1 tablespoon sesame oil
¼ cup soy sauce or liquid aminos
1 clove garlic minced
1 teaspoon ground ginger
2 tablespoons chicken broth
Salt and pepper to taste
2 stalks of green onion
Brown ground pork in a large pan or wok over medium heat.
Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results.
Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.
Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.
% Daily Value*
Total Fat 18g 28%
Total Carbohydrates 10g 3%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.
Quite a while back I had posted a KETO lasagna recipe using zucchini zoodles. Now that we are Keto Conscious I have given myself a little more leeway with what we eat. But…this recipe is really still Keto but assembled in a little different manner, for those who do not own a spiralizer! It was great with a few different ingredients.
Oven Ready in 9 x 13 pan
3 large zucchinis
1 teaspoon olive oil
1-pound ground beef
1/2 cup onion finely chopped
2 teaspoons garlic minced
24-ounce jar marinara or Bolognese sauce
16 ounces ricotta cheese
1 cup chopped spinach
1/2 teaspoon Italian seasoning
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
salt and pepper to taste
fresh basil garnish
Trim both ends off the zucchini.
Use a mandolin to cut the zucchini into 1/8-inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
Pat the tops of the zucchini slices with paper towels until dry.
While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
Add the ground beef and season with salt and pepper to taste.
Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the marinara sauce and bring to a simmer; cook for 5 minutes.
Place the ricotta cheese, chopped spinach, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
Preheat the oven to 375 degrees F. Coat a 2- or 3-quart baking dish with cooking spray.
Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.
Looking for a great Easter side dish? Buy that half head of cabbage and start frying. This is an excellent side and you can substitute turkey bacon if you prefer. It reheats beautifully.
Fried Cabbage with Bacon, Onions and Garlic
6 rashers of streaky bacon
1 large brown onion, peeled and diced
2 fat cloves of garlic, peeled and minced
1 medium head of white cabbage, trimmed, cored and sliced
1 medium carrot, peeled and chopped
The following to taste:
salt, black pepper, onion and garlic powder, paprika
a knob of butter (optional)
dill weed (to taste)
Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.
Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.)
Cook, stirring to soften. when it begins to caramelize somewhat add the garlic. Cook and stir until fragrant. Add the diced carrot.
Add the cabbage. Cook, tossing and stirring, until the cabbage begins to soften. Season to taste with the seasonings.
Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles. Taste and adjust seasoning as required. If desired stir in a knob of butter. Serve hot.
Who doesn’t like macaroni and cheese, whether it be Canada’s KD (Kraft Dinner) or any number of restaurant style macaroni and cheese dishes? One of our fav restaurants in Merida, Yucatan – Merci, does a wonderful macaroni and cheese with jumbo shrimp! What’s not to love about that? Of course, when you do KETO, you avoid pasta, But, since we are now only KC (Keto conscious) we have a little leeway. Don’t tell your family it is KETO. They do not need to know. This is undoubtedly a new fav recipe, with a touch of jalapeno (optional).
KETO Cauliflower Jalapeno Mac n Cheese with Bacon
Ingredients (Vegans, omit bacon)
1 large head cauliflower cut into small bites
8 ounces cream cheese softened
1 1/2 cups shredded cheddar cheese I use a cheddar blend
1/2 cup heavy cream
5 strips of uncured bacon cooked and crumbled (bacon grease reserved)*
3 teaspoons bacon grease melted
2 jalapeño peppers minced (see notes)
2 tablespoons grass-fed butter
1-2 tablespoons hot water
salt and pepper to taste
Optional: fresh cilantro for garnish
Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.
While the cauliflower is cooking, heat a saucepan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted.
Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
Once the cauliflower is cooked through, you don’t need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.
Optional: Garnish with fresh cilantro and/or crumbled bacon.
Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.
The amount of jalapeño pepper that you use is entirely up to you, and will depend personal preference. I would recommend using 2 jalapeño peppers for a mild to medium level of heat and flavor. If you’re like me and love a spicy kick and a stronger jalapeño flavor, you’ll want to use a bit more.
Sooo…my spouse bought this Paderno spiralizer a year ago..new toy…lol. We have only used it a handful of times. Since we started our low carb diet we are now using it more. We love lasagna, but low carb means no pasta or breads. Et voila, with Pinterest I discovered this recipe. We have served it to our guests and they loved it too! It tastes wonderful!!! Don’t tell anyone it is low carb… shown here with a green salad with radish sprouts.
Keto Lasagna with Zucchini Noodles Author Vicky | Tasteaholics.com
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
Servings 4 Calories 544 kcal
16 oz. ground beef
1 cup Rao’s marinara sauce* (see below)
1 zucchini large
10 oz. ricotta cheese
4 oz. mozzarella cheese shredded
Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.
Brown ground beef in pan and add marinara. Season well with salt and pepper.
Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
Rao’s Marinara Sauce (Pinterest recipe)
Makes 7 cups
Four 28-ounce cans whole tomatoes (I used four cans of Kirkland tomatoes)
1/2 cup olive oil
6 tablespoons minced onion
4 cloves garlic, peeled and minced
Coarse salt and freshly ground pepper
12 leaves fresh basil, torn (optional)
Pinch of dried oregano
Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside. OR…just use as is if using Kirkland brand…
Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
Amount Per Serving
Calories 544 Calories from Fat 369
Total Fat 41g 63%
Saturated Fat 18g 90%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 139mg 46%
Sodium 487mg 20%
Potassium 530mg 15%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.
Until recently, soft shell tacos were very hard to find here. Yeah, we could have used tortillas which are everywhere!!! It seems lots of people are on low carb diets these days and I was able to find this GREAT recipe on Pinterest. Who needs a crust? The result was awesome, so much so that we couldn’t believe we ate the WHOLE thing at one sitting.
FYI…. you will notice in the recipe Taco Seasoning. It’s quite simple to make and cheaper. I have included the recipe I use for taco seasoning at the end of the Pie recipe…
Low Carb Crustless Taco Pie
1 pound ground beef
1 packet taco seasoning (see recipe below)
3 green onions thinly sliced
1/4 cup salsa (I like La Costena brand with added chipotle)
1 cup Mexican blend cheese finely shredded, quantity divided
4 large eggs
2/3 cup heavy cream
1/2 teaspoon sea salt
OPTIONAL – a layer of refried beans on the bottom of the pie shell!
Preheat oven to 350º Fahrenheit. Prepare a 9″ pie pan by greasing with butter or spraying with coconut oil.
Heat a large skillet over medium high heat. If your ground beef is low in fat or if your skillet is not well seasoned, you may want to spray the pan with coconut oil to prevent sticking. When skillet is hot, add ground beef, breaking up into small pieces with a spoon or spatula. Cook, stirring occasionally until browned. Drain beef and add taco seasoning and cook according to package instructions. Set aside and allow to cool while continuing with the next step.
In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, 3/4 cup of the cheese, and the salt.
Stir prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top.
Bake pie in preheated oven for 35-45 minutes or until the top is brown and the pie is set. Allow to cool for 5 minutes before serving.
Serve with your favorite taco toppings such as salsa, sour cream, guacamole, sliced green onions, or whatever else you like! Maybe add a few sliced radishes…