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Baked Spaghetti

November 12, 2019/0 Comments/in Pasta /by Cherie DeBrule

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Baked Spaghetti

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Author: Bryon | Taste & Review
Prep Time: 25 min
Cook Time: 40 min
Total Time: 65 min

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Ingredients

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1 pound ground beef

1 (24 ounce) jar spaghetti sauce

1 bag (6 ounce) pepperoni slices

4 large eggs

2/3 cup grated fresh parmesan cheese

1 medium onion, diced

1 bell pepper, diced

3 cloves garlic, minced

12 ounce spaghetti noodles, cooked according to package directions

2 tablespoons butter, softened

2 cups Ricotta cheese

6 slices mozzarella cheese

1 (8 ounce) bag Italian shredded cheese

Chopped fresh parsley for garnish

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Instructions

Preheat oven to 350° F. Grease a 9 x 13-inch baking dish.

Cook the spaghetti noodles according to the package until al dente, drain, and set aside.

On a cutting board dice the onion and pepper. Then mince the garlic.

In a large skillet, cook the ground beef, onion, and bell pepper over medium-high heat until meat is browned and crumbly; drain the grease. Stir in the spaghetti sauce and pepperoni slices.

In a large bowl, whisk together eggs and parmesan. Stir in the cooked spaghetti noodles and butter until well combined. Poor half the spaghetti noodle mixture into the prepared baking dish.

Spread the half the Ricotta cheese onto the spaghetti mixture. Then spread half the meat sauce on top of the Ricotta. Repeat the layers and top the dish with mozzarella slices. Cover with aluminum foil.

Bake for 30 minutes then take the dish out and remove the foil. Spread the Italian shredded cheese evenly on top. Cook till hot and bubbly about 10 minutes. Cheese will be slightly brown when done. Let the dish stand and cool for 10 minutes before serving. Garnish with chopped fresh parsley.

Nutrition

Serving Size: 8
Calories: 721
Sugar: 15.8g
Sodium: 2438mg
Fat: 28.5g
Saturated Fat: 14.3g
Carbohydrates: 63.2g
Fiber: 0.6g
Protein: 52.6g
Cholesterol: 235mg

Porcupine Meatballs With Gravy

May 21, 2019/1 Comment/in Dinner, Lunch, Main dish /by Cherie DeBrule

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Porcupine Meatballs With Gravy

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Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes

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Ingredients

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1 (6.8-ounce) package RICE-A-RONI® Beef Flavor
1/2 orange or red bell pepper, diced finely
3 garlic cloves, finely chopped
1/2 onion, diced finely
1 pound ground beef
1 egg, beaten
12 ounce beef gravy
1 tablespoon olive oil
2 tablespoons parsley, fresh
salt and pepper, to taste

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Instructions

On a cutting board cut the orange bell pepper, garlic, and onion till they are finely diced.

In a large bowl add the egg and beat it. Then add in the chopped vegetables,ground beef, rice mixture from Rice-A-Roni, and the seasoning mix from the Rice-A-Roni. Use a fork to make sure it well combined.

Take a teaspoon and your hands to make the porcupine meatballs.
Place the meatballs onto parchment paper while making the meatballs.

Heat on medium high a large nonstick skillet and add the olive oil. Add all the meatballs and brown on all sides. Careful while flipping the meatballs over so they don’t crumble. Turn heat to medium low, cover with a lid for 7-9 minutues, or until the meatballs are cooked through.

Drain the grease.

Turn the heat to low and add in the beef gravy sauce and slowly turning over the meatballs till they are all covered in sauce. Keep the lid on and cook for another 30 minutes.

Garnish with fresh parsley, salt, and pepper.

Nutrition

Serving Size: 6
Calories: 319
Sugar: 2.4g
Sodium: 1011mg
Fat: 8.7g
Saturated Fat: 2.5g
Carbohydrates: 29.7g
Fiber: 1.1g
Protein: 29.1g
Cholesterol: 98mg

Hamburger Stroganoff

May 10, 2019/0 Comments/in Pasta /by Cherie DeBrule

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Hamburger Stroganoff

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 20
Total Time: 30

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Ingredients

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1 onion, chopped
1 clove garlic
1 pound ground beef
2 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of mushroom soup
1 cup Top the Tator sourcream
1/4 cup butter
Egg Noodles, 12 ounce package

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Instructions

Make The Noodles:
Bring a large pot of water to boil. Cook the egg noodles according to the package directions, about 5 minutes. Rinse and drain.

Make The Sauce:
In a large frying pan saute the onion and garlic in butter till the onions are translucent, about 5 minutes.

Add in the ground beef. Stir and break the hamburger into smaller pieces until the meat is no longer pink, 5 to 7 minutues.

Sprink the flour over the hamburger mixture and stir till well combined.

Stir in the cream of mushroom soup, salt and pepper and simmer uncovered for 10 minutes.

Stir in the Top the Tator sourcream.

Serve the hamburger stragnoff mixture over cooked egg noodles. Garnish with parsley if desired.

Nutrition

Serving Size: 6
Calories: 366
Sugar: 1.8g
Sodium: 828mg
Fat: 19g
Saturated Fat: 9.4g
Carbohydrates: 21.8g
Fiber: 1.2g
Protein: 26.2g
Cholesterol: 107mg

Taco Chili

March 15, 2019/0 Comments/in Soup /by Cherie DeBrule

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Taco Chili

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Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 45 min
Total Time: 55 min

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Ingredients

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1 pound lean ground beef

1 pound (16 Oz) Jimmy Dean regular premium pork sausage

1 tablespoon olive oil

1 can black beans (15 Oz), rinsed and drained

1 can kidney beans (16 Oz), rinsed and drained

1 can pinto beans (15 Oz), rinsed and drained

1 can diced tomatoes & green chilies (10 Oz), undrained

2 cans diced tomatoes (14. 5 Oz each)

2 bell peppers, chopped

1 poblano pepper, chopped

1 ½ large onion, chopped

3 garlic cloves, minced

1 can sliced olives (2. 25 Oz)

1 can tomato sauce (8 Oz)

1 can chopped green chilies (4 Oz)

1 bottle Taco Bell Mild Sauce (7.5 Oz)

1 packet ranch salad dressing & seasoning mix

1 packet taco seasoning mix

½ teaspoon pepper

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Instructions

On a cutting board chop up the bell peppers, and onion. When you chop the poblano pepper remove the seeds and stem. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables that were put aside and cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender. Add the ground beef and pork sausage cook for another 8-10 minutes or until meat is thoroughly cooked, break up into crumble as you stir then drain the grease.

In a large stock pot combine the black beans, kidney beans, pinto beans, diced tomatoes & chilies, diced tomatoes, sliced olives, tomato sauce, green chilies, Taco Bell Mild Sauce, packet ranch salad dressing & seasoning mix, packet taco seasoning mix, and ½ teaspoon pepper. Add in the cooked meat and vegetables and stir till well combined.

Bring the chili to a boil over medium-high heat, stirring occasionally. As soon as it comes to boil reduce the heat to medium low and let it simmer with the lid on, for 30 minutes, stirring occasionally.

Remove the pot from the heat. Take cover off and let it cool for 10 minutes before serving.

Serve with your favorite taco toppings. We recommend corn chips, sour cream, taco shredded cheese, jalopenos, and cilantro.

Nutrition

Serving Size: 10
Calories: 402
Sugar: 4g
Sodium: 1410mg
Fat: 18.2g
Saturated Fat: 5.4g
Carbohydrates: 31.7g
Fiber: 8g
Protein: 28.6g
Cholesterol: 73mg

Taco Wonton Cups

March 5, 2019/1 Comment/in Appetizers, Mexican /by Cherie DeBrule

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Taco Wonton Cups

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Author: Cherie DeBrule
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min

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Ingredients

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1 pound lean ground beef, browned and drained

1 envelope ( 3 tablespoons) taco seasoning mix

8 ounce package taco blend shredded cheese

4 oz diced green chilies, 1 can

2.25 ounce sliced olives, 1 can

2 cups sour cream

2 cups shredded lettuce

48 wonton wrappers

2 tablespoons olive oil

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Instructions

Preheat your oven to 375 °F. Take a paper towel dipped in olive oil and grease all the muffin tin holes. Set aside.

Prepare The Taco Meat: Saute the brown beef in a large frying pan over medium heat (7-10 mins). Stir in the taco seasoning mix and diced green chilies till well combined.

Assemble The Taco Wonton Cups: Place one wonton wrapper over the bottom of each muffin tin. Then place another wonton wrapper on top of the other. It should fill out each muffin hole like a flower. Fill the wontons with 1 teaspoon of taco meat. Next sprinkle on the shredded cheese.

Bake in the oven for 12-15 minutes or until golden brown.

Remove the wonton cups from the tray and top it with shredded lettuce, sour cream, and olives. Garnish with parsley if desired. Serve and enjoy!

Notes

Tip: Top with your favorite toppings (diced tomatoes, jalapeno, salsa, guacamole, chives, green onion, avocado, fresh cilantro, corn, black beans, etc.).

Nutrition

Serving Size: 24
Calories: 302
Sugar: 2g
Sodium: 467mg
Fat: 8.6g
Saturated Fat: 3.9g
Carbohydrates: 42g
Fiber: 2.6g
Protein: 13.7
Cholesterol: 33mg

Whole30 Spaghetti Squash With Meat Sauce

April 12, 2018/1 Comment/in Dinner, Low Carb /by Cherie DeBrule

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Whole30 Spaghetti Squash With Meat Sauce

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 40
Total Time: 60

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Ingredients

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2 whole spaghetti squash
1 red bell pepper
1 orange red bell pepper
1 clove garlic
1/2 medium onion
½ cup olives
2 (14.5 ounce) cans organic fire roasted tomatoes diced
1 (8 ounce) can tomato sauce
1 pound grass fed organic beef
4 tablespoons nutritional yeast
2 tablespoons parsley flakes
1 teaspoon fennel
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
1 teaspoon himalayan salt
1 teaspoon black pepper
2 teaspoons extra-virgin olive oil

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Instructions

To Cook The Spaghetti Squash

Preheat the oven to 400ºF. Line the 9 by 13 baking pan with parchment paper.
Cut the top and bottom ends of the spaghetti squash with a sharp knife. Then divide it in half length wise.
Use a large spoon to scoop out the inside of the squash or save the seeds and make them at another time.
Drizzle the insides of the squash halves with the olive oil. Then rub the olive oil in to make it more even. Sprinkle himalayan salt and pepper on top. Place the spaghetti squash face down on the baking pan lined with parchment paper.
Bake the squash for 40 minutes or until the edges are lightly browned. Cool for 15 minutes then take a fork and rake it back and forth and scoop out the spaghetti like strands and place the cooked squashed on 6 plates.

To Make The Whole30 Spaghetti Sauce

While the squash is in the oven you can prepare the homemade spaghetti sauce.
In a large sauce pan over medium heat brown the grass fed organic beef. Beef should crumbly and no longer pink. Leave the fat in the pan and scoop out the meat on to a plate to set aside.
On a cutting board chop up the red bell pepper, orange bell pepper, garlic, olives, and onion. Add the vegetables to the medium sauce pan. Cook until the onions are slightly translucent.
Add diced tomatoes, tomato sauce, tomato paste, nutritional yeast, parsley flakes, fennel, oregano, thyme, and basil to the sauce pan. Add back in the cooked grass fed organic beef. Stir and mix well then cover and simmer on low heat for 10 more minutes. Stir occasionally.
Place the homemade spaghetti sauce on top of the plates prepared with cooked squash. Sprinkle with parsley flakes.

Nutrition

Serving Size: 6
Calories: 266
Sugar: 5
Sodium: 658
Fat: 11
Saturated Fat: 3
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 15
Protein: 28
Cholesterol: 65

Low Carb Taco Meatloaf

March 22, 2018/1 Comment/in Dinner, Low Carb, Lunch, Mexican /by Cherie DeBrule

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Low Carb Taco Meatloaf

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Author: Cherie | Taste & Review
Prep Time: 10
Cook Time: 60
Total Time: 70

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Ingredients

Scale

1 pound Jimmy Dean hot premium pork sausage
1 pound ground beef
1/2 medium size onion, chopped
1 egg
1 (1.25 oz) taco seasoning packet
1 (4 oz)can diced green chiles
1 (3.8 oz)can sliced ripe black olives
1 cup salsa
1 cup pork rinds, crumbs
2 cup cajun cheddar cheese curds
1/2 cup taco sauce

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Instructions

Take out 2 (10-inch) loaf pans.
Preheat the oven to 350ºF.
In a large bowl mix together beat the egg and salsa together.
Add in the pork sausage, ground beef, chopped onion, diced green chiles, and pork rind crumbs. Take half a can of black olives into the taco meatloaf mixture and save the rest of the olives for garnishing on top.
Mix the taco meatloaf mixture with your hands till well combined. Then divide the mixture into 4 parts.
Take 1 batch of the meatloaf mixure and place at the bottom of the meatloaf pan. Add 1 cup of cajun cheddar cheese curds making a row of it and pressing down into the meatloaf.
Take another batch of meatloaf mixture and place that on top of the cheese curd layer. Use your hands to press down making it nice and smooth and shaping the top layer nice and flat.
On top of the meat loaf pour 1/4 of a cup of taco sauce. Take a spatula and smooth the sauce so it evenly spread.
Do the same pattern and make the second taco meatloaf.
Bake for 1 hour. When you remove it from the oven the pan will be full of fat.
Lift the taco meatloaf out of pan and place on a serving plate. Serve with taco toppings such as lettuce, shredded Mexican taco cheese, salsa, and sour cream.

Notes

This make 2 (10-inch) loafs. Garnish with your favorite taco toppings!

Nutrition

Serving Size: 12
Calories: 268
Sugar: 2
Sodium: 820
Fat: 20
Saturated Fat: 8
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 5
Protein: 17
Cholesterol: 81

Red Wine Chili

February 27, 2018/1 Comment/in Soup /by Cherie DeBrule

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Red Wine Chili

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Author: Cherie | Taste & Review
Prep Time: 20
Cook Time: 135
Total Time: 155

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Ingredients

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1 pound Jimmy Dean regular pork sausage
1 pound ground beef
1 tablespoon olive oil
1 large onion, chopped
1 yellow bell pepper, chopped
8 garlic cloves, minced
1 poblano pepper, finely chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 cup Merlot
1 ( 6 oz)can tomato paste
1 (14 ounce) can stewed tomatoes, undrained and coarsely chopped
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (14 ounce) can basil, garlic, & oregano diced tomatoes, undrained
1 (15 ounce) can light red kidney beans, drained
1 (15 ounce) can dark red kidney beans, drained

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Instructions

On a cutting board chop the onion, yellow pepper, poblano pepper and garlic and place in a large
stock pot. Add 1 tablespoon of olive oil and cook on medium till the onions and pepper are tender.
While the onion and peppers are cooking you can multi task by placing a large frying pan over medium heat. Add the pork sausage and ground beef the frying pan stirring till it is all brown and crumbly.
When the ground beef and pork sausage are browned, drain the fat. Then add the beef mixture to the stock pot.
Stir in chili powder, ground cumin, dried oregano, ground black pepper, salt, bay leaves, merlot, tomato paste, stewed tomatoes, and the diced tomatoes. Bring the mixture to a boil and then reduce the heat to medium low. Cover and simmer for 90 minutes, stirring occasionally. This gives it time for the flavors to marinate together.
Add the kidney beans and brown sugar and let it simmer for 30 more minutes.

Notes

Top this chili with your favorite toppings. We used sour cream, shredded cheddar cheese, and corn chips.

Nutrition

Serving Size: 12
Calories: 390
Sugar: 8
Sodium: 564
Fat: 18
Saturated Fat: 6
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 40
Protein: 26
Cholesterol: 51

Low Carb Bacon Wrapped Cheese Stuff Meatloaf

Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

January 5, 2018/3 Comments/in Dinner, Low Carb /by Cherie DeBrule

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Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 15
Cook Time: 70
Total Time: 85

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Ingredients

Scale

1 pound Jimmy Dean hot spicy pork sausage
1 pound ground beef
1/2 medium size onion, chopped
2 teaspoon garlic, chopped
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated Parmesan
8 oz tomato sauce
1 cup pork rinds, crumbs
1 pound bacon
1 cup cheddar cheese curds

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Instructions

Preheat the oven to 350ºF.
Place parchment paper in a 10-inch loaf pan.
In a large mixing bowl combine all the ingredients, except the bacon and cheese curds.
Line the bottom of the loaf pan with half the bacon slices. Each slice should over lap each other and overhang on the sides. Press half of the meatloaf mixture into the pan. Make a groove with your hands in the middle of the loaf. Then add a row of cheese curds pressing down into the meat. Then put the rest of the meatloaf mixture on top of the cheese curd layer. Fold over the bacon that is overhanging.
Using the parchment paper that was lined in the pan flip the meat loaf onto another sheet of parchment paper to finish wrapping the meatloaf. Take the rest of the bacon slices to wrap the other side and sides. The meatloaf at this point should have bacon on all sides. Tuck the bacon pieces in so it is nice and neat and then return the meatloaf back into a lined parchment paper loaf pan.
Bake the meatloaf at 350ºF for one hour and 10 min or until the internal temperature reaches 165 ºF. It will be full of grease when done. Take out the meatloaf onto another platter and let it cool 10 minutes before slicing and serving.

Nutrition

Serving Size: 8
Calories: 466
Sugar: 2
Sodium: 1181
Fat: 35
Saturated Fat: 13
Unsaturated Fat: 18
Trans Fat: 1
Carbohydrates: 4
Protein: 32
Cholesterol: 137

Cabbage Roll Soup

July 9, 2017/4 Comments/in Low Carb, Soup /by Cherie DeBrule

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Cabbage Roll Soup

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 45
Total Time: 55

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Ingredients

Scale

2 pounds lean ground beef
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
14.5 oz can diced tomatoes
14.5 oz can diced tomatoes with basil, garlic, & oregano
15 oz tomato sauce
32 oz (1 container) beef broth
1 teaspoon ground black pepper
1 teaspoon sea salt

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Instructions

In large skillet add the olive oil and cook the ground beef, onion, and garlic. Transfer the food to large stock pot. Add the rest of the ingredients. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Nutrition

Serving Size: 6
Calories: 401
Sugar: 6
Sodium: 1615
Fat: 21
Saturated Fat: 7
Unsaturated Fat: 11
Trans Fat: 1
Carbohydrates: 20
Protein: 34
Cholesterol: 94

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