This is my fast and easy go to meal when I am sick of the same old stuff or in a hurry. It is nice to throw together on a Sunday night then just warm it up during the week in the slow cooker. It is not too sweet or sour, and it has just the right mix of veggies and seasonings. Start with 1 tablespoon of chili powder, then add more if you prefer more heat! If you are worried about the cooking wine and serving this to children, NO WORRIES! The alcohol cooks out! If you are wondering why this is in the pasta category, read to the bottom to find out.

If you don’t eat beef, this taste good with ground turkey or ground chicken. I have tried it all 3 ways. The chicken was by far my favorite though.

Please enjoy and let me know what you think!

INGREDIENTS

• 1 can (14-1/2 oz.) petite diced tomatoes
• 1/3 cup Holland House Red Wine Vinegar (Print and Save $.50 now!)
• 1/3 cup ketchup
• 2 to 3 Tbsp. packed brown sugar
• 1-1/2 lbs. lean ground beef, chicken or turkey)
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 3 large cloves garlic, chopped
• 1 to 2 Tbsp. chili powder
• 1 tsp. dried leaf oregano
• 1/2 tsp. salt

DIRECTIONS

1. In a medium bowl, combine tomatoes, red wine vinegar, ketchup and brown sugar.
2. Stir together to dissolve the sugar. Set it to the side.
3. In a large skillet or Dutch oven, combine your ground beef with the remaining ingredients.
4. Cook it over high heat for 8 to 10 minutes
5. You want to make sure that you don’t have big chunks of ground beef so I used a spatula and just “chop it” as I turn the meat.
6. If you aren’t using a lean meat, at this point you will want to drain off the grease and return it to the skillet.
7. Stir in the tomato mixture that you prepared earlier
8. Reduce heat to medium and cook, uncovered, 12 to 15 minutes, stirring occasionally
9. Serve in buns or even over hot cooked pasta! It is delicious like this.
10. Makes 5 1/2 cups. Depending on how you like your buns piled, you can get 6 to 10 sandwiches from this.

As you can probably tell if you are a frequent reader of this site, I am in fact a chicken addict. This are probably the fastest chicken tenders I have ever made. Since our store seemed to have a run on Corn Flakes, I used a Toasted Corn cereal. It didn’t really come out as crispy as it should have so I do recommend making sure you use Corn Flakes. Next, The recipe calls for 6 to 1 on the Mayo and Honey Mustard sauce. I don’t think the flavor was there so I recommend using 5 tbsp of Mayo and 2 tbsp of Honey Mustard.

Prep Time: 15 minutes     Cook Time: 10 minutes

Ingredients

• 6 Tbsp. Hellmann’s® or Best Foods® Light Mayonnaise
• 1 Tbsp. Honey Mustard
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1-1/2 cups finely crushed corn flakes
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 425°. Combine Mayonnaise and Honey Mustard in medium bowl; reserve 1/2 for dipping.
2. Add chicken to remaining mayonnaise mixture; stir to coat.  Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
3. Arrange on ungreased baking sheet. Bake 10-12 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

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I was looking for a fast, simple and delicious breakfast that I could prepare for the boys the night before when I found this recipe in one of my Robin Miller cook books. I mixed it up a little with what I had in the house. Below are the books directions with my alterations. I am going to try this one again with ham as we are not really big pepperoni fans. However, it was delicious the way it came out!

• Cooking Spray
• 1 pound acini di pepe pasta or orzo pasta (I used Orzo)
• 8 ounces of pepperoni diced (I used a 3 oz bag but mix it up! Use Ham, Ground Sausage, whatever!)
• 12 large aggs, lightly beaten
• 8 ounces of shredded mozzarella cheese (I used cheddar)
• 1 teaspoon black pepper
• 1/4 cup basil (optional)

1. Preheat your oven to 350. Coat a 12 inch Bundt or tube pan with cooking spray.
2. Cook your choice of Orzo or Acini De Pepe pasta according to the package directions. Drain well and put it into a large bowl.
3. Add the pepperoni, eggs, cheese and pepper. Mix well, and pour into your prepared pan.
4. Press down slightly to make a smooth top.
5. Bake for 40 to50 minutes, until set.
6. Let stand for 5 to 10 minutes before inverting onto a platter and slicing.
7. Garnish top with basil.

Serves 6-8

Disclosure: MAK Media, LLC was not asked to share this information and was in no way compensated for this post. This post is not endorsed, sponsored or has any connection to Twitter, Facebook or any other mentioned social media network. This post is solely the property of MAK Media, LLC. . All opinions are mine whether positive or negative. You can read more about our Policy Disclosure here.

This can be made in a regular loaf pan. I used a Wilton 4 cavity mini loaf pan because that is what I own and it is much easier with the boys to slice off smaller pieces for them. I have included baking times for both below. (Click any image to enlarge) if you try it, let me know what you think! ENJOY!

Ingredients:

5-6 really ripe bananas
1 stick unsalted butter, softened
1 cup white sugar
2 eggs, room temp.
1 tsp. vanilla extract

2 cups Flour
1 tsp baking soda
1 tsp salt
1 cup of chopped Walnuts

Directions:

Preheat oven to 300 F. Grease and flour 2 loaf pans. I used a Wilton mini loaf pan. This took 50 minutes at 300. If you use a regular full loaf pan, bake for 60 minutes.In large bowl, mush peeled bananas with a hand mixer. Add butter, sugar, and eggs. Mix with hand mixer till combined, about a minute. Stir in vanilla.  In separate bowl, sift together flour, soda, and salt. Add this and chocolate chips to wet mixture and fold w/rubber spatula until combined. Divide equally between 2 loaf pans and bake for 1 hour.

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