Skillet Spaghetti Pizza

Skillet Spaghetti Pizza

Ingredients:
1 pound bulk Italian sausage
1 tablespoon minced garlic
1/2 pound uncooked thin spaghetti, broken into 2-inch lengths
1 jar (26 ounces) spaghetti sauce
1-1/2 cups water
1 cup (4 ounces) shredded mozzarella cheese

1/2 cup diced green bell pepper
1-1/3 cups French's® French Fried Onions

Im not a fan of spaghetti but the fact that this is 2 items your getting dirty (something to break up meat, and a skillet) to cook the entire meal... is awesome, and the crunch of the onions is yum!

**For this recipe I only used 1 jar of Rago Traditional, and it made it less tomato'y.

Prep Time: 10 minutes

Cook Time: 23 minutes
1. Cook sausage and garlic in large nonstick skillet over medium heat until browned, stirring frequently; drain.
2. Stir in uncooked spaghetti, spaghetti sauce and water. Bring to a boil; reduce heat to medium-low. Cover and simmer 15 minutes or until spaghetti is cooked, stirring occasionally.
3. Top spaghetti mixture with cheese, bell pepper and French Fried Onions; remove from heat. Cover and let stand 3 minutes until cheese is melted. Serve immediately.

Tip You may substitute link sausage; remove from casing before cooking.

Variation Substitute other pizza toppings such as mushrooms, eggplant, olives or pepperoni for green bell pepper.

Sausage Cheese Balls

Im going to make these to freeze so that the kids and hubby acn take them out as they please to snack on. Better than that frozen junk you buyin boxes YUCK!

Might not be healthy but atleast its home made right?

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

How to make:

1. Heat oven to 350ºF. Lightly grease bottom of pan.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

And then there is my picture. Not as great as the professionals ...LOL

Do-Ahead Tip
Want to make these savory cheese balls ahead? Your options are many! You can:
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
Success
It's true. You don't need to cook the sausage before using it when making this recipe.

Southern Pulled Pork

I love a pulled Pork Sandwich, but no clue how to make it. Im going to try this recipe and see if its as good as everyone elese reviews!
Ill be buying the BBQ sauce from our local BBQ joint to go with it!

http://allrecipes.com/Recipe/Southern-Pulled-Pork/Detail.aspx

Turkey Picatta & Roasted Zucchini

This picture was taken with a cell phone so its not the best! It looked awesome though

Turkey Picatta

Ingredients
1-2 lemons

1 TBS fresh parsley, snipped

1/4 cup flour

1/2 tsp salt

1/4 tsp ground black pepper

1 package (17.6 ounces) 99% lean turkey breast slices

1 TBS plus 2 tsp butter, divided

1/2 cup fat-free chicken broth

1 garlic clove, pressed

2 TBS capers, drained and rinsed

I used boneless pork chops cause the store didnt carry turkey slices, and I seasoned them with seasonall then the flour

Directions
Juice lemons to make 1/4 cup; set aside.

In shallow dish, combine flour, salt and pepper.

Coat both sides of each turkey slice with flour mixture, shaking off excess.

Discard left over mixture. Heat a skillet over medium-high heat until hot.

Place 1 TBS butter in skillet and swirl until melted.

Add turkey to skillet; cook 2 minutes on each side or until turkey is no longer pink. Remove turkey from skillet to platter; keep warm.

Add broth, lemon juice and garlic to skillet. Heat over medium heat 1-2 minutes until sauce is slightly thickened.

Add remaining butter to skillet; swirl until melted. Sprinkle capers and parsley over turkey. Carefully pour sauce over turkey slices; serve immediately.Serve with rice or pasta.

Number of Servings: 4

For the roasted zucchini set oven to 450 degrees. Cut zucchin hotdog length in half, Baste with EVOO (extra vigin olivbe oil) then salt and pepper, and it said to use Thyme but I used Pampered Chefs Crushed Peppercorn and Garlic Rub, my favorite pantry seasoning, and bake for 8-10 minutes or lightly golden on top! Delicious! A kitchen must have.....

Daddys Random Pork Pasta

1 12 oz bag sprial noodles
1 jar of Alfredo Roasted Garlic Sauce
1 small bag of Roasted tomatos sliced
5 THIN boneless pork chops sauted and thinly sliced
pepper to taste
cilantro (1/4 cup)

Boil noodles and drain. Chop up tomatos and cilantro, and add pasta sauce, tomatos and cilantro. When pork chops are sauted and sliced mix into pasta.
Serve with cilantro as garnish!

The menu so I dont forget!

Dinner Menu :

Chicken Florentine & Bread

Asian Pork & Noodle Skillet

Grilled Steak and& Corn on the cob

Upside down Pizza & Salad

Hamburger Helper (as per Billys request ewww, LOL)

Ceaser Chicken Salad Wraps

Tacos & Nachos

Crab Quiche $ undecided side

Tuna Cassarole & Bread

Asian Pork and Noodle Skillet

This is one of Billy and my Favorites! I personally think its better a day later!


Asian Pork and Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper * Billy has me leave these out
5-6 green onions with tops (about 1¼ cups sliced), divided
2 pork tenderloins (about 1 pound each)* I use pre cut thing prok chops and slice in thin strips
2 tablespoons toasted sesame oil
2 tablespoons Asian Seasoning Mix (This is a Pampered Chef seasoning well worth buying)
4 packages (3 ounces each) oriental-flavor ramen noodles
1 tablespoon vegetable oil
4 cups water


Cut carrots into julienne strips using Julienne Peeler. (Or if you dont have this tool, use a potato peeler to make stripes of thin carrots, like your peeling it but continue to make strips with the good aprt of the carrot)
Cut bell pepper lengthwise into ¼-inch strips using Chef’s Knife.
Slice green onions; set aside tops for garnish.
Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice
strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter
Bowl; mix well with Classic Scraper.
Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of
the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with
remaining pork.
Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen
seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and
white parts of green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add
pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated
through. Garnish with reserved green onion tops.