This Sausage and Peppers Sheet Pan meal can be ready in under 30 minutes! Sliced sausage roasted with red and yellow peppers and onions. Easy cleanup because everything is cooked on one sheet pan! Simple, easy, and incredibly delicious. [LINK]Skip to content [LINK][LINK]
Making a casserole for small households is simple when you have this recipe on hand. Pillsbury™ frozen biscuits, rotisserie chicken, broccoli, Parmesan cheese and Alfredo sauce get baked in a loaf pan for a delightful dinner that won’t leave you with a ton of leftovers.
Ingredients: 6 thin sliced chicken breasts 1 container green onion cream cheese 1/4 cup olive oil 1/2 cup chicken broth 1 Large package sliced mushrooms 1 small bag fresh baby spinach 1 dash Weber Herb and Garlic Seasoning 1 dash pepper 8 oz shredded mozzarella cheese Method In a 9×13 pan, lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal. Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, [LINK]Skip to content Toggle navigation [LINK]
Instead of using bread or buns (which are overly processed), I eat these veggie burger patties as seen below, or halved, in romaine lettuce leaves (making a “burger boat”). They also make great leftovers, crumbled onto a green salad or baked potato, or hearty traveling or hiking snacks. Preparation note: While it’s not necessary, cooking...Read More »
I made this for a quick dinner last night, so I thought I’d share it with you this morning. It’s almost identical to a recipe I posted here back in ancient times, also known as 2009, bu… Quick and Easy Roasted Red Pepper Pasta A shorter version of one of my favorite old recipes. 15 minutes, start to finish! Serves 8 Ingredients: Ree | The Pioneer Woman Main Courses 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.) 4 Tablespoons Butter 1/2 whole Large Onion, Finely Diced 3 cloves Garlic, Minced 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped 1 cup Vegetable Or Chicken Broth 1/2 teaspoon Salt, More To Taste Freshly Ground Black Pepper 1/2 cup Heavy Cream (more To Taste) 1/2 cup Parmesan Shavings (more For Serving) Finely Minced Parsley Chopped Fresh Basil (if You Have It!) Instructions: Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to. Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top. Cook time: PT10M Prep time: PT5M 1 5 4.8 5
This vegetarian lasagna is filled with meaty shiitake and cremini mushrooms, spinach, and ricotta and Mozzarella cheeses, so your meat-eating guests will be fighting for seconds along with the vegetarians!