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Posts Tagged ‘pork’

Baked Ziti

I love making recipes that I can split in half and freeze the other half ūüėÄ ¬†My family is not a big casserole type family, but they’ll usually go for this Baked Ziti. ¬†It’s hard to resist pasta and “red-sauce” (as my kiddo’s call it) and lots of gooey cheese! ¬†This would be great with French Bread, but I wasn’t on the ball enough to make it today. ¬†I’ve been babying two sick boys (the whole congestion crud with temps and sore throats).

Baked Ziti

  • 1 lb dry ziti pasta
  • 1 lb ground beef
  • 1 lb ground sausage
  • 2 Tbsp pizza seasoning
  • 1 Tbsp italian seasoning
  • 2 26oz cans of spaghetti sauce
  • 10 slices of provolone
  • 2 c sour cream
  • 4 c mozzarella, shredded
  • 4 Tbsp parmesan or romano cheese, shredded

Preheat oven to 350 degrees. ¬†Heavily grease two 8×8 pans or one 10×15 or one 9×13 (but you’ll want to scale back a little on the cheeses if you go with the 9×13 – mostly because it won’t all fit!). ¬†Boil and prepare pasta according to package directions. ¬†Brown beef and sausage with seasonings; drain off grease. ¬†Add spaghetti sauce. ¬†Simmer for 10-15 minutes. ¬†Layer ingredients as follows and bake for 30-40 minutes.

For two smaller pans:

  1. 2 c ziti
  2. 2 c meat sauce
  3. 5 slices provolone
  4. 1 c sour cream
  5. 2 c ziti
  6. 2 c meat sauce
  7. 2 c mozzarella
  8. 2 Tbsp parmesan/romano

For one pan:

  1. 1/2 of ziti
  2. 1/2 of meat sauce
  3. all of provolone
  4. all of sour cream
  5. rest of ziti
  6. rest of meat sauce
  7. all of mozzarella
  8. all of parmesan

If you’re wondering about the pizza seasoning and the italian seasoning, I got them at Glenn’s Bulk foods that I mentioned about¬†here and here and here. ¬†If you’ve never been there, and you’d like me to pick something up for you (or you have been there and you’d like me pick something up for you :D), let me know. ¬†I’ll probably be making a trip there next week. ¬†Or maybe you’d like to go with me? ¬†Let me know and we can set something up!

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It’s a dreary, cold day outside, and since we had pizza last night, tonight was Parent’s Choice. ¬†What did we choose? ¬†Stew & sandwiches. ¬†I’ll be using the pork roast I cooked up yesterday in my crockpot. ¬†I also baked up a couple of loaves of French Bread.

Country Stew
6 c water
2 Tbsp beef bouillon (or 6 cubes)
2 Tbsp Worcestershire sauce
1 1/2 Tbsp garlic powder
1 1/2 Tbsp onion powder
1/4 c cornstarch
3 medium potatoes, peeled and diced
4 lg carrots, peeled and diced
1 can green beans, undrained
1 c frozen peas
4 c cooked roast (pork or beef)


Place all your ingredients except cornstarch in your crockpot and cover.  Cook on high for 4 hours.  In the last hour, mix your cornstarch with about 1/4 of broth from crockpot to make a slurry.  Pour back into stew and mix well.  Continue to cook for the last hour or until all veggies are tender.


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Chalupa

Well, tonight was Mexican Night and we had Chalupas. ¬†This meat is fantastic on a tortilla like in my picture, or even just topped with a little sour cream and salsa and used as a dip. It’s wonderful and delicious and makes a ton and freezes well. It’s an all around great dish to make!


Chalupa
2 lbs pork roast

2 Tbsp chili powder
2 Tbsp garlic powder
2 tsp oregano
2 Tbsp cumin
1 Tbsp vinegar
1 Tbsp salt
pepper to taste
1-2 lbs dry pinto beans, rinsed

Place all ingredients in a crockpot.  Cover with water and cook on high until roast is tender and beans are tender, at least 8 hours. Break up roast with fork and serve with flour tortillas or nacho chips.


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