I thought I would make something tonight that did not use my electric pressure cooker (although this can be made in one)…I added some frozen corn and used 6 oz tomato sauce and 1 15 oz can of petite diced tomatoes instead of the 15 oz can of tomato sauce…this is sooooo sooo delicious…made a double batch to have as leftovers because e have a really busy week.
order your Tastefully Simple groceries at: www.SimplyKimberS.com
In large skillet over medium-high heat, combine ground beef and Garlic Garlic Seasoning; salt and pepper as desired. Cook and crumble until cooked through and no longer pink, about 6-8 minutes; drain off liquid.
Add tomato sauce and Mom’s Favorite Taco Seasoning; simmer 5 minutes. Stir in macaroni, milk and water. Cover and bring to a boil. Reduce heat and simmer 11-13 minutes, stirring occasionally, or until noodles are tender.
Remove from heat and stir in cheese. Serve immediately. Sauce will continue to thicken upon standing.
Makes 6 servings.
Serve with a green salad and garlic toast.
Wine Pairing: Pinot Grigio.
Make Ahead & Freeze: Combine step 1 ingredients in a quart freezer bag. Combine tomato sauce and Mom’s Favorite Taco Seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
This was so easy and yummy…we changed a few things hubby will not do broccoli so I added my canned green beans and no peppers so did dried tomatoes…used my Magic Chicken…made a double batch and added to my freezer for another meal!! Enjoy!!
It was cold and rainy and I thought about dinner all day. I had this recipe in my head and it tasted as good in my tummy and it sounded in my head…Enjoy and remember to order your Tastefully Simple groceries at: http://www.SimplyKimberS.com
Add Garlic Infused Oil to Instant Pot set on meat, add stew meat and seasonings, stir and lightly brown. Add remaining ingredients and set on stew/soups…make sure you are at 15 minutes, add time if necessary. Let NPR and top with parmesan cheese
I choose the baked method and couldn’t wait to have it for dinner…looked forward to it all day long. The only thing I would change is next time I would use regular bread crumbs instead of stove top…it was kinda salty…but everything was awesome!
Serve it tonight: Place chicken, Onion Onion™ Seasoning and cheese in a greased slow cooker. Combine the soup and milk; pour over the chicken mixture. Sprinkle with stuffing mix and drizzle with butter. Cover; cook on low 6-7 hours. Salt and pepper to taste.
Oven version: Preheat oven to 350° Place chicken, Onion Onion™ Seasoning and cheese in a greased 8 x 8 baking pan. Combine the soup and milk; pour over the chicken mixture. Sprinkle with stuffing mix and drizzle with butter. Cover with foil; bake 45 minutes. Uncover and bake an additional 30-35 minutes. Salt and pepper to taste.
Freeze it for later: Combine chicken and Onion Onion™ Seasoning and cheese in a gallon resealable freezer bag. Put cheese in a quart resealable freezer bag. Combine soup and milk in a quart resealable freezer bag. Add stuffing mix and 1 stick butter in another quart resealable freezer bag. Combine all bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
Serve with mashed potatoes and steamed vegetables.
Serve it tonight: Preheat oven to 350°. Cook linguini as directed on package; drain. Whisk together egg, milk and butter in a large bowl; stir in linguini and 1 cup cheese. Spoon mixture into a greased 8 x 8 baking dish, pressing down lightly. Stir together next 4 ingredients; spoon over linguini. Bake, covered, 45-50 minutes. Uncover and sprinkle with remaining cheese; bake additional 5 minutes. Let stand 5-10 minutes before serving. Makes 6 servings. Serve it later: Assemble as directed above with frozen meatballs, except for 1 cup remaining cheese. Cover unbaked dish with plastic wrap. Place cheese in small resealable plastic bag; set on top. Wrap in foil; freeze. Thaw completely. Remove plastic wrap. Bake, covered, 50-60 minutes. Uncover and sprinkle with cheese; bake additional 5 minutes. Suggested sides: Tossed green salad and garlic bread
This took a little longer to bake but was so worth it…super easy prep. Made Arborio Rice in my Electric Pressure Cooker to go with …thought I would need a sauce to put on the rice but there was pleanty of extra sauce in my bake pan to use…delicious. Enjoy!!
remember to order your tastefully simple groceries at: www.SimplyKimberS.com
Serve it tonight: Preheat oven to 350°. Combine first 6 ingredients. Place thighs in a greased 9 x 13 baking dish; pour over the top. Bake 45-50 minutes or until tender. Makes 6 servings. Serve it later: Combine first 6 ingredients; pour into a large resealable freezer bag. Add chicken thighs; freeze. Thaw completely. Cook on low 5-6 hours in a greased slow cooker, or bake according to directions above. Suggested sides: Rice and steamed snow peas