Timing
Total Time: 75 Min
Prep Time: 30 Min
Cook Time: 30 Min
Rest Time: 15 Min
Ingredients:
16 oz Large Elbow Macaroni
16 oz Tomato Sauce (I prefer 2 – 8oz cans for easy distribution)
32 oz Cottage Cheese
1 1/2 lbs Cheddar Cheese (I prefer Sharp Cheddar, but Mild or Medium is ok)
Directions:
- In a large pot, boil water and cook noodles following package instructions. Cooking a little al dente will prevent mushy pasta in the dish.
- Preheat oven to 375 degrees
- In an approximately 4.8 quart baking dish, layer the ingredients in the following order: Half the Pasta, Half the Cottage Cheese, Half the Tomato Sauce, Half the Cheddar Cheese. Then repeat layers.
- Bake for 30 min or until cheese starts to brown and bubble.
- Remove from oven and let rest for 10-15 mins.
Enjoy!
Recipe Submitted by Ben Orgovan-Lee
Ingredients:
- 1 package sweet Italian sausage – remove from casing and break up
- 1 red, 1 orange and 1 yellow bell pepper – cut into half inch pieces
- 1 bunch asparagus – break off bottoms and cut into 1” pieces tops and some stems
- Shaved or grated parmesan cheese (I love the blend of parm and romano from Trader Joees)
- Fresh mint – 1/8 cup chopped
- Fresh sweet basil 1/8 cup chopped
- Fresh Italian parsley = 1/8 cup chopped up
- 2 cups orzo pasta cooked
Directions:
- In a large frying pan or wok over med – high heat, cook the sausage like ground beef/turkey and move to bowl
- Using the fat from the sausage, cook peppers to desired texture
- Add the asparagus and cook until desired texture
- Drain off sausage grease
- Add veggies, herbs, cheese and cooked pasta to bowl with meat
- Toss and enjoy
Recipe Submitted by Lisa Freedman
TIMING
PREP TIME
5 mins
COOK TIME
15 mins
TOTAL TIME
20 mins
These Quick and Easy Refried Beans are made easy using canned beans and made healthier without the refry.
Course: Appetizer, Side Dish
Servings: 5 (1/2 cup) servings
Author: Countryside Cravings
INGREDIENTS
- 1 (28 oz) (850 g) can pinto beans, drained and rinsed
- 1/2 cup (120ml) water
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- salt, pepper, and cayenne pepper to taste
INSTRUCTIONS
- In a medium saucepan combine all the ingredients. Simmer over low heat for 5 minutes. Mash with a potato masher or the back of a spoon. (These will not be super smooth beans)
- Continue to cooker over low heat for 10 minutes or until they reach desired consistency. Stir occasionally to help prevent burning. (Beans will also thicken as they cool)
RECIPE NOTES
- Make ahead tip: Beans can be stored in the refrigerator for up to 4 days or frozen in an airtight container for up to 3 months.
- If you would rather use black beans they substitute well.
- These beans are vegetarian and vegan.
- They are also gluten free (just be sure to check your labels before purchasing to ensure they are gluten free).
Recipe by Malinda Linnebur. Click Here to View Site.
INGREDIENTS:
- 3-4 boneless, skinless chicken breast
- 1 15 oz. can of corn (drained)
- 1 15 oz. can of black beans (drained)
- 1 16 oz. jar of salsa
DIRECTIONS:
Place all ingredients in slow cooker. Cook on low for 3-4 hours or high for 2-3 hours. Remove chicken and shred. Return to slow cooker and cook on low for 1 more hour.
Makes an excellent filling for tacos and burritos or can be chilled and used as a salad topper.