Get a pot of water boiling, salting the water afterwards. Add the fettuccine to the salted boiling water, cooking until the pasta’s al dente. Drain the water, leaving the fettuccine in a container for now. While the pasta’s cooking, take a large skillet out and set the heat to medium-low. Once the skillet’s hot, add the sausage in and cook until browned, roughly 7 minutes (we made sure the sausage was fully cooked before moving on). Pour ½ cup of water and the cream into the skillet, letting it simmer for 7 minutes or until the mixture has reduced by half. Put the kale in the skillet, tossing it around long enough for the kale to get wilted. Take the skillet off the heat and add the cooked fettuccine to it, tossing everything to combine. Sprinkle with parmesan and enjoy !
This was really tasty. It’s a nice dish for fall that fills you up.
We got this recipe from Rachael Ray.
We weren’t paid in any form to promote Rachael Ray.
1 cup shredded Colby-Monterey Jack cheese blend (4 oz.)
Preheat your oven to 375 degrees. Take a 3-quart saucepan out (we just used a large skillet) and set the heat to medium-high. Add the ground beef to the saucepan, stirring frequently until the beef’s fully cooked. Take the saucepan off the heat, draining any grease before stirring in the tomato sauce, ketchup, water, and the soup mix.
Take a medium-sized bowl out and add the eggs to it, beating them well. Now mix in the cottage cheese and the Parmesan cheese.
Take a 13 x 9-inch (3-quart) glass baking dish out. Spoon 1 ½ cups of meat sauce in the bottom of the baking dish (we had 4 ½ cups of the meat sauce remaining afterwards). Lay 4 of the noodles down on top of the meat sauce (it’s okay if the noodles don’t touch the ends of the dish). Take half of the cottage cheese mixture and spread it over the noodles, followed by half of the remaining meat mixture.
Repeat those layers with the remaining noodles, cheese mixture, and the meat sauce. Sprinkle the shredded cheese over the top. Cover the dish loosely with foil (spraying the inside of the foil with cooking spray if you’re using regular foil as compared to nonstick foil) and stick the dish in the oven afterwards.
Cook the lasagna for 1 hour or until the lasagna looks bubbly and the noodles are tender (if the noodles can get pierced with the tip of a sharp knife, they’re good to go). Take the foil off and stick the baking dish back in the oven for 10 to 15 minutes more or until the shredded cheese has melted. Let the lasagna stand for 15 minutes before serving.
We know it’s not the prettiest lasagna and the flavor is just okay, but when you’re scraping by at the end of the month, this recipe can help stretch the budget ! What we loved about it was that it was cheap, filling, and very quick and easy to make. We loved that the noodles didn’t have to be cooked ahead of time ! While it does take a while for it to cook, you can spend that time either relaxing or getting something else done before dinner’s ready. We know this isn’t a glowing review, but we want you to know that we’re honest with you. Sometimes we don’t have the money to make what we would really like to fix. We hope that you can relate to that and that this helps you out when your money is tight as well.
This is the nicest looking piece we could take a picture of, the ONLY nice looking piece really. If we’d taken a picture of what the lasagna looked like as a whole, you might not have wanted to give this recipe a try !
1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
2 medium onions, coarsely chopped
1 jar (16 oz.) sliced pepperoncini, undrained
1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
1 bottle (12 oz.) beer (we used Corona)
1 envelope onion soup mix
5 garlic cloves, minced
½ tsp. pepper (we used freshly ground black pepper)
12 kaiser rolls, split (we used hamburger buns with seeds on them)
12 slices provolone cheese (we used smoked provolone cheese slices)
Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.
1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
1 cup dried lentils, sorted and rinsed
1 ½ pounds russet potatoes, cut into ¾-inch pieces
2 cups chopped onions
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
2 tsp. Italian seasoning
1 tsp. salt (we used kosher salt)
¼ tsp. crushed red pepper flakes (we used cayenne)
1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
Shaved or shredded fresh Parmesan cheese (we shredded ours)
Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !
Hi everybody, hope your day’s going well. When mommy was younger, for too long if she tried a recipe and we didn’t like it, the recipe would be thrown away. Looking back, she got rid of a lot of savory recipes that she could have kept. As mommy said, “It took me too long to realize that a savory recipe is basically a set of guidelines and not rules. If there’s something you don’t like about it, why not change it up so that it can become a new recipe you do like?”. With all that being said, we wanted to introduce a new aspect of the blog that we call “Can We Make This Recipe Better?” and this is our first recipe for it.
1 loaf Italian bread (10 to 12 inches*)
3 tablespoons butter or margarine, softened (we used unsalted butter)
1 tablespoon spicy brown or country-style Dijon mustard (we used country-style Dijon mustard)
Horseradish, optional (we added ½ tsp. of horseradish)
6 slices (1 oz.) each Swiss cheese
¾ lb. thinly sliced fully cooked ham
Preheat your gas or charcoal grill to medium heat. Take a 25 x 18-inch sheet of heavy-duty aluminum foil out and spray with cooking spray (we used PAM). Cut your loaf into 12 (¾-inch) thick slices without cutting the whole way through (leave at least ¼-inch of the bottom uncut).
Mix together the butter, mustard and horseradish in a small mixing bowl. Spread a little less than 2 tsp. of the butter mixture on every other slice of bread, creating 6 sandwiches. Take each slice of cheese and fold it in half diagonally, placing each slice into a sandwich afterwards. Divide the ham slices as evenly as possible, placing each portion into each sandwich, tucking it in to fit. Place the sandwich loaf in the center of the foil you sprayed earlier. Seal the edges of the foil, making a tight ½-inch fold, folding again afterwards but making sure to leave space for heat circulation and any expansion. Take your foil-wrapped loaf and place it on the grill, pulling the lid down on the grill afterwards. Allow the sandwich to cook for 20 to 25 minutes or however long it takes for the cheese to melt and the bread to be thoroughly heated, remembering to turn the wrapped loaf frequently. When it comes time to serve, make sure you open the foil carefully so as to avoid any steam that comes out. Take off the foil completely and pull the loaf apart so you have individual sandwiches to enjoy.
Oven Version: Preheat the oven to 350 degrees and stick the foil-wrapped loaf in for 40 to 45 minutes or until the cheese has all melted (this is the method we went with).
*Our bread was longer than what the recipe called for but we kept the thickness of the cuts the same and just ended up with some extra sandwich spots.
This was a bit of a disappointment. The premise of the recipe sounded really good but the amount of cheese we put in wasn’t enough to make it feel nice and gooey throughout plus we couldn’t taste the mustard or the horseradish at all ! The bread could also have stood getting crispier so there would be more contrasting textures in the sandwich. It just felt like the bread got steamed. Overall, we think we could make this recipe better.
6 scallions, thinly sliced, white and green parts separated
16 (6-inch) corn tortillas
1 bunch of scallions, sliced (the recipe doesn’t call for this, but we used it to sprinkle over individual portions)
Take a medium-sized saucepan out and pour the two tablespoons of oil in, setting the heat to medium. Once the oil’s hot, add in 1 tsp. of cumin along with the flour and tomato paste, whisking constantly for 1 minute. After that minute passes, whisk in the broth and water. Turning the heat up if necessary, bring the sauce mixture to a boil. Turn the heat down now so that the sauce is at a simmer and let it cook for 5 to 8 minutes or until the sauce has slightly thickened. Season the sauce with salt and pepper (we used around ½-¾ tsp. of salt and ¼-½ tsp. of pepper) and leave it off tot he side for now.
Now we get started making the filling ! Take a large mixing bowl out and mix together in it: 2 cups of the cheese, beans, spinach, corn, scallion whites, and the remaining cumin. Season with salt and pepper (we used roughly ½ tsp. kosher salt and forgot to measure the pepper).
Preheat your oven to 400 degrees. Take two 8-inch square baking dishes out and lightly oil (or spray with PAM like we did) the inside of the dishes. Stack all the tortillas and wrap them in damp paper towels, microwaving them for 1 minute on HIGH or if you’d like, stack and wrap the tortillas in aluminum foil before placing them in the oven for 5 to 10 minutes to get heated up. We actually just heated our tortillas up one at a time in a small skillet over LOW heat. Take each heated tortilla and place a heaping 1/3 cup of filling down the middle. Roll up each tortilla tightly and place them in the baking dishes, seam side down. We actually had some filling left over afterwards so we just spread it out around the end of the enchiladas.
Take the sauce and spread it evenly over the enchiladas, followed by the remaining cheese. Stick the dishes in the oven to cook, uncovered, for 15 to 20 minutes or until the enchiladas are hot and bubbly. Pull the dishes out and sprinkle the scallion greens over the top, letting the enchiladas sit for 5 minutes before serving.
We love this dish ! It could be nostalgia, but the sauce flavor and the textures of the tortillas reminded us of these really tasty frozen t.v. dinners we used to get that aren’t sold anymore. The additional sliced green onions that we chose to add on add a really nice sharpness and crunch.
½ cup Buffalo-style hot sauce (we used Frank’s RedHot Buffalo Wings Sauce)
1 (16-oz.) package pre-baked Italian pizza crust (we used Mama Mary’s Thin Crust)
2 cups chopped deli-roasted whole chicken (we used cooked chicken breast meat from a rotisserie chicken)
1 cup (4 oz.) shredded provolone cheese (we used smoked provolone cheese)
¼ cup crumbled blue cheese (we used somewhere between 1/3 to ½ cup* of low-fat blue cheese)
Coat the cooking grate of your grill with the cooking spray before you start preheating it (the recipe suggests spraying the grate while it’s out of the grill and then placing the grate in the grill afterwards). Preheat your grill to 350 degrees.
Spread the hot sauce over the crust, layering the remaining ingredients on afterwards.
Put the pizza crust directly on the grate, pulling the lid down on the grill afterwards. Let the pizza cook for 4 minutes before rotating the pizza by one-quarter. Continue to let the pizza cook, covered, for an additional 5 to 6 minutes or until the pizza is heated throughout. Eat right away.
Oven-Baked Version (which is what we went with): Assemble the pizza just like you would in step 2, just bake the pizza though based off the directions on the package that the crust came in.
*It all depends on how much you love blue cheese if you want to add on more than just ¼ cup. We love blue cheese so we added more on but there’s nothing wrong with just sticking to the ¼ cup.
We got this recipe from Southern Living.
We weren’t paid in any way to promote Frank’s RedHot, Mama Mary, or Southern Living.