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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

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

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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

Stuffed Grilled Burgers

January 22, 2018/3 Comments/in Dinner, Lunch, Main dish /by Cherie DeBrule

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Stuffed Grilled Burgers

★★★★★ 5 from 1 review

Author: Bryon | Taste & Review
Prep Time: 15
Cook Time: 20
Total Time: 35

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Ingredients

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Mixture

2 pounds ground beef
1 small onion, finely diced
2 teaspoons salt
1 teaspoon pepper

Stuffing

1 cup crumbled potato chips
4 slices of bread, crumbled
4 strips of bacon, diced
¼ cup water chestnuts, diced
2 tablespoons chopped red pepper
¼ teaspoon sage
¼ teaspoon thyme

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Instructions

Take out 2 mixing bowls. Make the mixture in one mixing bowl and the stuffing in another.
Form into patties, putting two together with the stuffing in the middle. Seal the edges and grill the patties.
Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium.

Nutrition

Serving Size: 8
Calories: 428
Sugar: 1
Sodium: 949
Fat: 26
Saturated Fat: 7
Unsaturated Fat: 17
Trans Fat: 1
Carbohydrates: 23
Protein: 25
Cholesterol: 75

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

Cheeseburger Egg Rolls

December 28, 2017/4 Comments/in Appetizers /by Cherie DeBrule

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Cheeseburger Egg Rolls

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 60
Cook Time: 30
Total Time: 90

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Ingredients

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Cheeseburger Egg Rolls

1 pound ground beef
2 cups ( 1 bag, 8 Oz.) colby and monterey jack shredded cheese
1 cup (1 bag, 4.3 Oz.) crumbled bacon
4 medium dill pickles chopped up
1 cup chopped onion
18 Oz egg wrappers
2 tablespoons all-purpose flour
2 tablespoon water
1 quart peanut oil for frying

Cheeseburger Dipping Sauce

1 cup mayonnaise
4 tablespoon French dressing
2 teaspoon white vinegar
2 tablespoon ketchup
1 tablespoon yellow mustard
2 teaspoon sugar

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Instructions

Make The Cheeseburger Egg Rolls

In a medium frying pan over medium heat add a teaspoon of oil and chopped onion. Saute until the chopped onion is translucent.
Add the ground beef to the frying pan. Break the meat into smaller pieces, and brown until no pink remains in the middle of the pieces. Drain any grease. Set aside.
Heat up your oil for frying in a deep fryer and follow the manufacturer’s instructions for how much oil to add. We used peanut oil for this recipe. Make sure you don’t fill it to the top so you don’t get hurt.
In a small bowl combine the water and flour to make a paste. This will be used to seal the egg rolls.
In a separate bowl combine the hamburger and onion mixture that was set aside with the colby and monterey jack shredded cheese, crumbled bacon, and chopped dill pickles. Mix till well combined.
Next is making the egg rolls. Wrap the egg roll as shown on the package. Use 2-3 tablespoon of egg roll mixture and seal with water and flour paste. Use your finger to dip in the water and flour paste mixture to seal the egg rolls. Repeat till you use up all the egg wrappers.
After wrapping the egg rolls. It is time to cook them in the deep fryer. Place the egg rolls carefully into the oil about 2-3 at a time. Egg rolls should be blonde in color. Take them out and drain on paper towels. Repeat this till all the egg rolls are cooked. Serve with the cheeseburger dipping sauce.

Make The Cheeseburger Dipping Sauce

In a small bowl whisk the mayonnaise, french dressing, white vinegar, ketchup, yellow mustard and sugar until well combined.

Notes

You can freeze the uncooked egg rolls for up to three months.

Nutrition

Serving Size: 20
Calories: 315
Sugar: 2
Sodium: 395
Fat: 27
Saturated Fat: 9
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 4
Protein: 14
Cholesterol: 137

Low Carb Cheese Curd Stuffed Meatballs

November 14, 2017/12 Comments/in Dinner, Low Carb, Lunch, Main dish /by Cherie DeBrule

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Low Carb Cheese Curd Stuffed Meatballs

★★★★★ 5 from 1 review

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

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Ingredients

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1 pound hot Italian sausage
1 pound ground beef
1/2 cup almond flour
3/4 cup grated parmesan cheese
6 ounces crispy fried onions caramelized (1 can)
16 ounces of garlic cheddar cheese curds
1 egg
1 tablespoon garlic powder
1 tablespoon parsley
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon basil
2 (14 oz) pizza sauce

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Instructions

In a large mixing bowl beat the egg. Add the hot italian sausage, ground beef, almond flour, grated parmesan cheese, garlic powder, salt, black pepper, cumin, and basil. Using your hands combine the meat mixture thoroughly. Then add the crispy friend onions caramelized to the mixture. Take a sheet of parchment paper and place on your counter. This will make it easy to work with. Scoop out the meat about 2 tablespoon and roll into a ball with your hands. Take the cheese curd and cut in half and use half for each meat ball. Press the cheese curd into the center of the meatball, sealing the meat around the cheese while shaping into a ball. Then place each meatball on the parchment paper. Keep repeating till all the meatballs are made. Heat a large frying pan over medium heat. Add the meatballs. Cook the meatballs about 2 min per side turning with tongs till meatball is browned on all sides. Then add the pizza sauce and cook a few minutes more. Garnish with parsley.

Nutrition

Serving Size: 8
Calories: 627
Sugar: 3
Sodium: 1431
Fat: 44
Saturated Fat: 19
Unsaturated Fat: 22
Trans Fat: 0
Carbohydrates: 18
Protein: 38
Cholesterol: 157

BBQ & Grape Jelly Meatballs

October 1, 2017/4 Comments/in Appetizers, Dinner, Side Dish /by Cherie DeBrule

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BBQ & Grape Jelly Meatballs

★★★★★ 5 from 2 reviews

Author: Bryon | Taste & Review
Prep Time: 5
Cook Time: 180
Total Time: 185

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Ingredients

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1 (22-ounce) bag frozen fully cooked Italian meatballs
1 (18-ounce) jar grape jelly
1 (18-ounce) BBQ sauce
5 ounces of jalapeño pepper jelly

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Instructions

Combine the grape jelly, BBQ sauce, jalapeño pepper jelly in a crockpot. Stir till well combined. Then add the Italian meatballs and stir till they are well coated. Cook on high for 3 hours.

Nutrition

Serving Size: 8
Calories: 446
Sugar: 58
Sodium: 602
Fat: 9
Saturated Fat: 3
Unsaturated Fat: 5
Trans Fat: 1
Carbohydrates: 80
Protein: 12
Cholesterol: 43

Honey Chili

August 21, 2017/3 Comments/in Dinner, Mexican, Soup /by Cherie DeBrule

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Honey Chili

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Author: Bryon | Taste & Review
Prep Time: 15
Cook Time: 25
Total Time: 35

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Ingredients

Scale

1 pound ground beef
1 pound Jimmy Dean regular sausage
1 clove garlic garlic (chopped)
1/2 cup red or green peppers
1 poblano pepper
2 (14.5 oz) can of diced tomatoes
1 (4 oz) can diced green chili peppers
2 (15 oz) can chili beans
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup of beef broth
1/2 cup honey

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Instructions

In a large pan brown the ground beef and sausage. Chop up the onion, garlic, peppers and then add the pan. Continue cooking until the onion is browned. Drain the grease from the pan. Add the beef broth, diced tomatoes, diced green chili peppers, chili powder, cumin, thyme, salt and cinnamon. Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for 25 minutes. Add honey and stir well.

Notes

Serve with shredded cheddar cheese, sour cream, tortilla chips.

Nutrition

Serving Size: 8
Calories: 482
Sugar: 21
Sodium: 1330
Fat: 28
Saturated Fat: 10
Unsaturated Fat: 15
Trans Fat: 1
Carbohydrates: 35
Protein: 26
Cholesterol: 94

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