Archive for the ‘main dish’ Category

Cheeseburger Pepper Cups

Cheeseburger Pepper Cups

4 medium sweet red, yellow or green peppers
1/2 pound ground turkey or beef
1/4 cup finely chopped onion
2 cups cooked brown rice
1 can (6 ounces) tomato paste
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon spicy brown mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup vegetable broth
1 cup (4 ounces) shredded cheddar cheese

Cut peppers in half lengthwise and remove seeds; set aside. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato paste, ketchup, Worcestershire sauce, mustard, garlic salt and pepper. Spoon into peppers.

Place in a greased 13-in. x 9-in. baking dish; pour broth around the peppers. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 4 servings.

Recipe found here: Cheeseburger Pepper Cups

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Basil Pasta and Ham Salad

Basil Pasta and Ham Salad


1 cup chopped fresh tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped green onions
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon sugar
1/4 teaspoon salt, optional
1/4 teaspoon pepper

2-1/2 cups uncooked spiral pasta
1 cup cubed fully cooked ham
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup chopped fresh basil

In a large bowl, combine tomatoes, basil, onions, oil, lemon juice, garlic, sugar, salt and pepper if desired. Cover and refrigerate for at least 15 minutes.

Meanwhile, cook pasta according to package directions until firm to the bite; drain and rinse with cold water. Transfer to a large salad bowl. Stir in the ham, olives and basil. Pour dressing over salad; toss to coat. Yield: 8 servings.

Recipe found here: Basil Pasta and Ham Salad

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One-Pan Spaghetti and Sausage

One-Pan Spaghetti and Sausage

1 Jar (24 oz) pasta sauce
3 Cup(s) water
8 Ounce(s) uncooked spaghetti, broken in half
1 Package(s) JOHNSONVILLE® Three-Cheese Italian Style Premium Cooking Sausage, cut into thin slices
Grated Parmesan cheese

In a large saucepan, combine pasta sauce and water. Bring to a boil, stirring often.

Stir in spaghetti.

Simmer, uncovered, for 7-9 minutes or until spaghetti is tender, stirring often.

Add sausage. Cook for 2-3 minutes or until heated through.

Sprinkle with Parmesan cheese.

Recipe found here: One-Pan Spaghetti and Sausage

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Chicken Divine

Chicken Divine

6 boneless skinless chicken breast halves (4 ounces each)
Dash pepper
3 cups frozen chopped broccoli, thawed
2 medium carrots, julienned
2 tablespoons water
1-3/4 cups three-cheese spaghetti sauce
2 tablespoons sherry or chicken broth
1/8 teaspoon ground nutmeg
Hot cooked noodles

Place chicken in a greased 11-in. x 7-in. microwave-safe dish; sprinkle with pepper. Cover with waxed paper. Microwave on high for 4-6 minutes or until juices run clear.

In a microwave-safe bowl, combine the broccoli, carrots and water. Cover and microwave on high for 2-3 minutes or until crisp-tender; drain. Spoon over chicken.

In a small bowl, combine the spaghetti sauce, sherry and nutmeg; pour over chicken and vegetables. Cover and cook on high for 2-3 minutes or until heated through. Serve with noodles. Yield: 6 servings.

Editor’s Note: This recipe was tested with Ragu creamy pasta sauce, using an 1100-watt microwave oven.

Recipe found here: Chicken Divine

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Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

1 cup Mahatma® Jasmine Rice or Mahatma® White Rice
2 cups low sodium chicken broth
4 large red, yellow, or orange bell peppers
2 teaspoons olive oil, divided
salt and ground black pepper
1 package (12 ounce) JOHNSONVILLE® Apple Chicken Sausage , sliced on thin bias
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 ounces cremini mushrooms, sliced
1/2 cup dried cranberries
1/2 cup red apple, chopped
1/2 cup dried apricots, chopped
1/2 cup golden raisins
1 teaspoon fresh sage, chopped
1 teaspoon fresh oregano, chopped

Prepare rice according to package directions substituting chicken broth for water.

Preheat oven to 350°F.

Cut tops off peppers and remove seeds and veins. Rub peppers with 1 teaspoon olive oil and slightly salt and pepper the inside.

Place peppers cut side up in a baking dish. Roast for 30 minutes or until peppers are tender.

Meanwhile heat remaining teaspoon of olive oil in a large skillet over medium heat. Sauté sausage until lightly browned.

Add onions and celery and continue to sauté 4 minutes.

Add mushrooms and cook until vegetables are tender.

Add cranberries, apple, apricots, raisins, sage, and oregano. Cook and stir until fruit is softened, about 5 minutes.

Stir in cooked rice and heat through.

Season with salt and pepper, if desired.

Fill prepared peppers with sausage/rice mixture.

Serve immediately.

Recipe found here: Johnsonville Apple Chicken Sausage and Rice Stuffed Peppers

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Easy Sausage Pizza

Easy Sausage Pizza

1 package (19 ounce) JOHNSONVILLE® Mild Italian Sausage Links or (16 ounces) Ground Italian Sausage
1 (12 inch) pre-baked packaged pizza crust
1 cup pizza sauce
1-1/4 cups shredded mozzarella cheese, divided
1/2 cup green pepper, chopped
2 tablespoons Bertolli® Extra Virgin Olive Oil

Remove sausage from casing and pinch into dime-sized pieces.

Spread sauce over crust; sprinkle with 1 cup cheese.

Add Italian Sausage pieces and green pepper.

Top with the remaining cheese.

Bake according to crust package directions or until sausage is no longer pink (160˚F) and cheese is melted.

For the finishing touch, drizzle with Bertolli® Extra Virgin Olive Oil before cutting.

Recipe found here: Easy Sausage Pizza

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BBQ Cheeseburger & Rice Skillet

BBQ Cheeseburger & Rice Skillet

what you need
1 lb. ground beef
1/2 cup chopped onion
1-3/4 cups water
1 cup KRAFT Original Barbecue Sauce
2 cups instant white rice, uncooked
1 cup KRAFT Shredded Cheddar Cheese

make it

BROWN meat with onion in large skillet; drain.

ADD water and barbecue sauce; mix well. Bring to boil.

STIR in rice; cover. Reduce heat to low; cook 5 minutes. Stir. Sprinkle with cheese.

kraft kitchens tips VARIATION Omit onion. Brown meat in large skillet; drain. Add 1-1/2 cups water, barbecue sauce and 1 cup frozen or canned whole kernel corn, drained; stir. Bring to boil. Stir in rice. Continue as directed.

Recipe found here: BBQ Cheeseburger & Rice Skillet

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Country-Style Ribs with Peach Rosemary Glaze

Country-Style Ribs with Peach Rosemary Glaze

1 1/2 to 2 pounds country-style pork ribs, boneless, individually cut
2 tablespoons canola oil
1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried rosemary, crumbled
1 1/2 teaspoons coarse salt
1 teaspoon black pepper, coarsely ground
1/2 cup peach preserves, warmed until softened

Cooking Directions
Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes.

Prepare medium-hot fire in grill. Place ribs on grill over indirect heat (not directly over heat) and close lid. Grill for 35 to 45 minutes, or until ribs are tender. Occasionally baste ribs on all sides with warmed preserves during last 15 minutes of grilling. Remove from grill and let rest 3 minutes.

6 servings

Recipe found at: Country-Style Ribs with Peach Rosemary Glaze

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Southwestern Eggs Benedict

Southwestern Eggs Benedict

4 medium red potatoes, cubed
3 tablespoons water
1 small sweet red pepper, sliced
1/2 cup sliced sweet onion
2 teaspoons olive oil
4 turkey bacon strips, chopped and cooked
1/4 teaspoon salt
1/4 teaspoon pepper

1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup fat-free milk
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
1 tablespoon chopped green chilies

1 tablespoon white vinegar
4 Eggland’s Best Eggs
Chopped plum tomatoes and minced fresh cilantro, optional

Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned.

In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted.

Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.

Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired. Yield: 4 servings.

Recipe found here: Southwestern Eggs Benedict

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Brisket With Gravy

Brisket With Gravy

1 fresh beef brisket (about 4 pounds)
1/2 teaspoon pepper
1 large onion, thinly sliced and separated into rings
1 can (12 ounces) beer or nonalcoholic beer
1/2 cup chili sauce
3 tablespoons brown sugar
2 garlic cloves, minced
2 tablespoons cornstarch
1/4 cup cold water

Place beef in a roasting pan. Sprinkle with pepper and top with onion. Combine the beer, chili sauce, brown sugar and garlic; stir until sugar is dissolved. Pour over meat.

Cover and bake at 325° for 3-1/2 hours. Uncover; bake 15-30 minutes longer or until onions are lightly browned and meat is tender. Remove meat and onions to a serving platter and keep warm.

Pour drippings and loosened browned bits into a saucepan. Skim fat. Combine cornstarch and water until smooth. Gradually stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice meat thinly across the grain. Serve with gravy. Yield: 12 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Recipe found here: Brisket With Gravy

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