20 Minute Skillet Lasagna

This was deeeelicious and fantastically simple!
  • 1 pound lean ground beef
  • 1 (12 oz) package bow tie noodles (or any other kind of noodle), uncooked
  • 1 (26 oz) jar of your favorite spaghetti sauce (or pizza sauce)
  • 1 T olive oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon Italian Seasoning
  • 1⁄2 cups Mozzarella cheese
  • 1⁄2 cups plain Greek yogurt

Brown ground beef in small pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.

Add your browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Note: Instead, of Italian seasoning, I used a combination of oregano, rosemary, marjoram, cilantro, and basil.

From Six Sisters’ Stuff

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Southwestern Macaroni Salad

  • 16 oz elbow macaroni, uncooked
  • 1 lb cherry tomatoes, quartered
  • 1 cup frozen corn, thawed
  • 1 medium green pepper, chopped
  • 1 small red onion, chopped
  • 2 oz olives, drained
  • ½ cup lime juice
  • ¼ cup olive oil
  • 1 T red wine vinegar
  • 1 T chili powder
  • 1 T ground cumin
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp garlic powder

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine pasta, tomatoes, corn, green pepper, red onion and olives.

In a jar with a tight-fitting lid, combine lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for one hour or until chilled.

Note: We added more veggies to our liking.

From Taste of Home: Guilt-Free Cooking

Pizza Casserole

  • 1 lb ground beef
  • 1 onion, chopped, large
  • 1 green pepper, chopped
  • ½ tsp garlic salt
  • ¼ tsp dried whole oregano
  • ¼ tsp dried whole basil
  • 14 oz pizza sauce
  • 8 oz macaroni, uncooked
  • 3 ½ oz pepperoni, sliced
  • 4 oz mozzarella cheese, shredded

Combine beef, onion and green pepper in large Dutch oven. Cook until meat is browned, stirring to crumble. Drain well. Return to Dutch oven. Add garlic salt, pepper, oregano, basil and pizza sauce. Stir well. Cover, reduce heat and simmer 15 minutes. Cook macaroni according to directions, omitting salt; drain. Add to meat mixture, stir well. Spoon into a lightly greased 8″ x 12″ x 2″ baking dish. Top evenly with pepperoni. Cover and bake at 350° for 20 minutes. Top with cheese and bake uncovered 5 minutes.

Orange Noodles

This funny-colored recipe is a hit with everyone who has had the nerve to close their eyes and give it a try! 🙂
  • 1 lb ground beef, cooked
  • 8 oz noodles, cooked
  • 15 oz tomato sauce or soup
  • 8 oz cottage cheese
  • 8 oz cream cheese
  • ¼ cup sour cream
  • onion, chopped (optional)
  • green pepper, chopped (optional)

Combine all ingredients and cook in microwave for 10 minutes.

Chili Mac Casserole

  • 1 cup uncooked wagon wheel pasta
  • 1 pound lean ground beef
  • ½ cup onion, chopped
  • ½ cup green pepper, chopped
  • 15 ounces turkey chili with beans
  • 14 ounces stewed tomatoes, undrained
  • 1 cup baked corn chips, coarsely crushed
  • 4 ounces reduced-fat cheddar cheese, shredded
  • ¼ cup uncooked instant rice
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in chili, tomatoes, corn chips, 1/2 cup cheese, rice, chili powder, salt and pepper. Drain pasta; add to beef mixture.

Transfer to a 2 quart baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.

 

From Taste of Home: Guilt-Free Cooking

Chicken Stuffing Bake

  • ½ cup long grain rice
  • onion, chopped
  • ½ cup green pepper
  • 8 oz herb seasoned stuffing mix
  • 2 cups water
  • 4 cups chicken or turkey, cooked, finely chopped
  • 3 eggs, beaten
  • 10 ¾ oz cream of chicken soup
  • ½ cup sour cream
  • ¼ cup milk

Cook rice according to package directions. Cook onion and green pepper in margarine. In large bowl, combine stuffing mix and water. Stir in chicken or turkey, eggs, half of soup, cooked rice and onion mixture. Mix well. Spread in 13″ x 9″ x 2″ pan. Bake uncovered at 350° for 25-30 minutes. Let stand 5 minutes before serving. Mix sour cream, milk and remaining soup. Spoon over casserole.

Macaroni-Corn Casserole

This somewhat odd-sounding recipe hits the spot when you’re craving creamy mac and cheese, or just comfort food in general.
  • 2 cups macaroni
  • ½ stick margarine, or less
  • 1 can creamed corn
  • 1 can corn
  • 1+ cup Velveeta, cubed
  • ¼ cup sugar

Cook macaroni. Stir margarine in until melted. Add creamed and kernel corn, Velveeta and sugar. Stir well. Cook in microwave for 10 minutes.

Taco Casserole

This tasty dinner is fast and easy – perfect for a busy night!
  • 1 lb ground beef, cooked
  • 1 pkg taco seasoning
  • 28 oz tomatoes or stewed tomatoes
  • 1 can red beans
  • 2 cups macaroni, cooked
  • 1 cup cheddar cheese
  • 1 cup Fritos, crushed

Combine beef and taco seasoning. Add tomatoes, beans, macaroni, and cheese. Top with Fritos and cook in microwave for 10 minutes or at 350° for 30 minutes.