Pasta with Sausage, Onions &  Peppers

1 pound Italian sausage, cut into 1/2 inch pieces
2 green bell peppers, chopped
8 ounces pasta
1/2 cup beef broth
1/4 teaspoon ground black pepper
Minced garlic
salt to taste
1 can of stewed tomatoes

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook sausage then set aside. Cook peppers, onions & garlic in the same skillet until softened then add stewed tomatoes, sausage & broth. Season with black pepper and bring to a boil. Toss pasta with sausage sauce and serve.
Spaghetti with Pork Chops

1 can of your favorite spaghetti sauce
1 8oz. can of tomato sauce
1b. of spaghetti pasta
1 big onion, diced
1 green pepper, diced
3 cloves of garlic, diced
6 pork chops
3 tbsp. of oil
1 cup of water
1 tbsp. of sofrito
1 envelope of sazón
Parmesan Cheese

Brown pork chops in skillet and cut into small bite size pieces. Set aside.
Place the olive oil in a deep frying pan, add the sofrito, and all the diced ingredients.

Sauté for a few minutes. Add the tomato sauce, sazón, and pieces of pork chop and stir. Add salt if desired.

Add the water, stir and let it boil on medium until the onion is transparent

Once the sauce thickens, remove from the stove.

Make the spaghetti per package instructions and drain.

Add the spaghetti to the sauce and stir well.

Serve and sprinkle some Parmesan cheese.

Homemade Hamburger Helper

1/2 lb ground beef
1 lb macaroni
1/2 cup onion, diced
1/4 cup green pepper, diced
1 cup frozen peas
1 1/2 cups cheddar cheese, shredded
1/2 cup cream cheese, softened
1/4 cup flour
2 cups milk
2 cups tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Cook the pasta according to the box directions. Drain and set aside.

While the pasta is cooking, cook the ground beef over medium in a large skillet. Cook until the meat is browned. Add in all the dry seasonings (including the flour) and stir until combined.

Add in the milk, tomato sauce and peas. Bring to a boil, stirring frequently.

Reduce heat to low, cover, and simmer for 2 minutes.

Add in the cream cheese, cheddar cheese, stir until melted. Add in the macaroni, stir to combine. Serve immediately.
Recipe found here.

Sesame Orzo Salad
I doubled the recipe and thank goodness I did because it is all gone!

1 cup dried orzo, prepared according to package directions
3 carrots, shredded
1/2 cup sugar snap peas, sliced thin
2 tbsp vegetable oil
1 tbsp seasoned rice vinegar (use white vinegar)
2 tsp soy sauce
1/2 tsp sesame oil
1 clove garlic, minced
1/2 tsp ground ginger (left this out)1 tbsp toasted sesame seeds

In a large bowl, stir together the orzo, carrots, and sugar snap peas. Set aside.
In a smaller bowl, combine the vegetable oil, rice vinegar, soy sauce, sesame oil, garlic and ground ginger. Whisk until well mixed.

Pour the dressing over the orzo mixture and stir. Sprinkle with sesame seeds and stir again.

Chill until ready to serve ... this is best if chilled at least 30 minutes, letting the flavors really blend together.

Recipe found here.

Mexican Chicken Alfredo (FREEZER MEAL)

This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Mexican Chicken Alfredo like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Mexican Chicken Alfredo back into the pan you froze it in, and let thaw overnight in the fridge. Once thawed, bake at 350 degrees for 45-50 minutes.

1lb spiral pasta, cooked
1lb cooked chicken (about 2-3 breasts), cubed
1 medium onion, chopped
2 jars (15oz each) Alfredo sauce (had 1 jar and made some homemade)
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
1 Tbs taco seasoning (made homemade)

Layer the cooked pasta in a baking dish.
In a bowl, combine the cooked chicken, onion, Alfredo sauce, Parmesan cheese, salsa, milk, taco seasoning, and salt/pepper to taste.
Pour Alfredo mixture over the pasta, stir a little to incorporate the sauce and pasta. Cover with tinfoil and bake at 350 degrees for 40 minutes.
Recipe found here.

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