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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

Kielbasa Sauerkraut Soup

November 8, 2019/1 Comment/in Soup /by Cherie DeBrule

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Kielbasa Sauerkraut Soup

★★★★★ 5 from 1 review

Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 minutes

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Ingredients

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1 ½ pound smoked kielbasa, cut diagonally ½ inch

6 small red potatoes, quartered

6 sweet peppers, seeds removed & chopped

1 medium yellow onion, chopped

3 medium carrots, cut into ¼ inch slices

1 can (14 ounces) sauerkraut, rinsed and drained

2 bay leaves

2 cans (14 ½ ounce each) chicken broth

4 cloves garlic minced

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 teaspoon caraway seeds

½ teaspoon salt

1 tablespoon red pepper flakes

2 tablespoon olive oil

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Instructions

On a cutting board cut the kielbasa, red potatoes, sweet peppers, onion, carrots, and garlic. Set aside.

On medium heat add the kielbasa, yellow onions, sweet pepper, garlic, and olive oil to a stock pot. Sauté until browned on both sides and onions are translucent, about 8 minutes.

Add the small red potatoes, sauerkraut, bay leaves, chicken broth, brown sugar, yellow mustard, caraway seeds, salt, and red pepper flakes and bring to a boil. Reduce heat to low and simmer, for 20 minutes stirring occasionally. Remove the bay leaves.

Nutrition

Serving Size: 6
Calories: 534
Sugar: 12.9g
Sodium: 1871mg
Fat: 18.9g
Saturated Fat: 5.2g
Carbohydrates: 50.3g
Fiber: 7.3g
Protein: 44.1g
Cholesterol: 101mg

Chicken Bean Soup

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

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Chicken Bean Soup

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Author: Bryon | Taste & Review
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

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Ingredients

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1 large onion, chopped

1 tablespoon olive oil

3 garlic cloves, minced

1 ¼ pounds boneless skinless chicken breasts, cooked and cubed

1 can (15 oz.) cannellini beans, rinsed and drained

1 can (15 oz.) great northern beans, rinsed and drained

1 can (15 oz.) pinto beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chiles, undrained

1 can (4 oz.) chopped green chiles

3 cups water

3 tablespoon lime juice

1 teaspoon lemon-pepper seasoning

1 teaspoon cumin

¼ teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon pepper

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Instructions

On a cutting board chop up a medium size onion and mince garlic. Transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions, and garlic.

Add the chicken breasts, beans, diced tomatoes and green chiles, chopped green chiles, water, lime juice, lemon-pepper seasoning, cumin, chili powder, salt, and pepper.

Bring to a boil stirring often for 5 minutes. Then reduce the heat and simmer for 25 minutes to bring all the flavors together.

Notes

Garnish with avocado slices and lime flavored tortilla strips before serving.

Nutrition

Serving Size: 6
Calories: 582
Sugar: 4.6g
Sodium: 691mg
Fat: 10.9g
Saturated Fat: 2.6g
Carbohydrates: 70.3g
Fiber: 22.8g
Protein: 51.1g
Cholesterol: 84mg

Buffalo Chicken Soup

May 24, 2019/2 Comments/in Lunch, Soup /by Cherie DeBrule

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Buffalo Chicken Soup

★★★★★ 5 from 1 review

Author: Cherie | Taste & Review
Prep Time: 15 min
Cook Time: 70 min
Total Time: 1 hour 25 minutes

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Ingredients

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1/2 head Cauliflower, chopped finely
1 red pepper
2 cups shredded carrots
1 small onion, diced
2 celery stalks, diced
1 tablespoon celery leaf, chopped finely
4 cloves garlic (minced)
1 pound chicken breast shredded
2 (32 oz) chicken broth carton
8 ounce mild cheddar cheese
8 ounce cream cheese, room tempature softened
1 pint heavy whipping cream
one seasoning packet of ranch dressing
1 cup Frank’s RedHot Buffalo Wing Sauce
1 teaspoon olive oil
4 ounces blue cheese crumbles
2 tablespoon fresh parsley
2 tablespoon fresh chives

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Instructions

On a cutting board cut up the cauliflower, red pepper, onion, and celery. 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 except the cauliflower that were put aside. Cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender.

While the onions are cooking you can cook the chicken. Take a stock pot and add the chicken broth and chicken breasts. Bring the broth to boiling or on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170°F), about 15- 20 minutes. Then remove the chicken with a slotted spoon so the broth can drain off back into the stock pot.

Place the cooked chicken breasts on a cutting board. Allow it to cool for 5 minutes. Use either bear claws or 2 forks to shred the chicken.

While the chicken is cooling you can make the creamy buffalo chicken broth. Add the mild cheddar cheese, cream cheese, heavy whipping cream, seasoning packet of ranch dressing, and Frank’s RedHot Buffalo Wing Sauce to the stock pot. Stir it on low and keep stirring till it is all blended together, about 5 minutes.

Then add the shredded chicken, sauteed vegetables, shredded carrots, cauliflower, celery leaf into the stock pot. Cover and simmer for 25 minutes.

Garnish each soup bowl you serve with blue cheese crumbles, fresh chives, and fresh parsley.

Nutrition

Serving Size: 10
Calories: 413
Sugar: 3.4g
Sodium: 4190mg
Fat: 21.3g
Saturated Fat: 12.1g
Carbohydrates: 26.6g
Fiber: 1.4g
Protein: 23.4g
Cholesterol: 91mg

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

Creamy Wild Rice Ham Soup

January 11, 2019/0 Comments/in Soup /by Cherie DeBrule

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Creamy Wild Rice Ham Soup

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Author: Cherie | Taste & Review
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min

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Ingredients

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2 cups diced cooked ham
2 cups uncooked wild rice
1 medium onion, chopped
1 tablespoon butter
1 pound (1 bag) frozen mixed vegetables, thawed
2 cans cream celery soup
2 cups chicken broth
1 pint heavy whipping cream
1 cup milk
1/4 teaspoon pepper

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Instructions

For this recipe make the wild rice ahead of time. We used a wild rice and brown rice mix. Prepare 2 cups of uncooked rice according to the package instructions.

In a large stock pot melt 1 tablespoon butter. Then add the chopped onions and keep stirring until translucent and tender. Make sure to not brown the onions.

Stir in the 2 cans of cream celery soup, chicken broth, heavy whipping cream, and milk. Bring to a boil and stir for 5 minutes.

Add the diced cooked ham, cooked wild rice, mixed vegetables, and pepper.

Cover the pot with a lid and simmer for 20-25 minutes, stirring occasionally. Serve warm.

Notes

This soup is a great way to use leftover ham. Prepare the wild rice mix ahead of time.

Nutrition

Serving Size: 12
Calories: 360
Sugar: 3.3g
Sodium: 852mg
Fat: 21g
Saturated Fat: 11.4g
Carbohydrates: 32.5g
Fiber: 4.1g
Protein: 11.8g
Cholesterol: 78mg

Low Carb Buffalo Chicken Meatballs

October 16, 2018/0 Comments/in Appetizers, Low Carb, Lunch, Main dish /by Cherie DeBrule

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Low Carb Buffalo Chicken Meatballs

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Author: Cherie | Taste & Review
Prep Time: 30
Cook Time: 15
Total Time: 45

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Ingredients

Scale

Buffalo Chicken Meatballs

1 pound ground chicken
1/3 cup almond flour
2 garlic cloves, minced
1/2 onion, minced
1 celery stalk, chopped
½ red pepper, finely diced
1 egg, beaten
2 cups shredded cheddar cheese
1 cup crushed pork rinds
½ cup Frank’s redhot wings buffalo sauce
2 tablespoons, unsalted butter melted

Garnish & Toppings

5 oz crumbled blue cheese
2 green onions, finely chopped

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Instructions

This recipe makes about 2 dozen meatballs.
Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
In a large frying pan, heat two tablespoons of butter until melted and hot. Add the minced garlic, minced onions, chopped celery, and finely diced red pepper. Saute the vegetables until soft and onions are translucent.
In a large mixing bowl add all the buffalo chicken meatballs ingredients including the sauteed vegetables. Then using your hands and fingers mix the buffalo chicken meatball mixture. Don’t over mix into a paste.
Keep your hands oiled so the meatball mixture won’t stick to your hands. Then use a tablespoon size scoop or spoon to gently form the meatballs. Use your hands and fingers to roll the meat mixture into balls. Place the meatballs onto the parchment paper lined sheet. Keep going till all the meatball mixture is used.
Bake the meatballs for 15 minutes or until the center has reached 160ºF. Serve the buffalo chicken meatballs on a plate and garnish with crumbled blue cheese and green onions.

Notes

Serve with celery sticks and bleu cheese dressing. If desired add more hot sauce on top of meatballs.

Nutrition

Serving Size: 24
Calories: 119
Sugar: 0
Sodium: 164
Fat: 9
Saturated Fat: 4
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 2
Protein: 9
Cholesterol: 46

Slow Cooker Breakfast Tator Tot Casserole

Slow Cooker Breakfast Tater Tot Casserole

June 7, 2018/0 Comments/in Breakfast, Hotdish /by Cherie DeBrule

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Slow Cooker Breakfast Tater Tot Casserole

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Author: Bryon | Taste & Review
Prep Time: 20
Total Time: 180

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Ingredients

Scale

1/2 lb thick-cut bacon, chopped
1 yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 bunch green onions, diced
2 garlic cloves, minced
2 1/2 cups shredded cheddar cheese
1 (7 ounces) precooked sausage links, chopped
1 (32 ounces) package frozen tater tots
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup cauliflower, riced
1 (10 1.2 Oz) can cream of mushroom soup

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Instructions

Turn on the slow cooker to high.
On a cutting board cut the bacon and sausage. The meat should be cut in chunks not in crumbles. Add both the sausage and bacon to a large frying pan over medium heat. Cook until crispy. Transfer the cooked bacon and sausage to the slow cooker. Reserve the grease in the frying pan.
Go back to the cutting board and chop up the yellow onion, red bell pepper, green bell pepper, garlic, and green onion. Then use a box grater to rice the cauliflower into the size of rice. Rice enough cauliflower to make 1 cup, leaving any large tough stems behind. Add the chopped vegetables to the frying pan that has the grease from the meat in the pan. Cook until the onions turn translucent and the vegetables have cooked through, about 10 minutes. Place the cooked vegetables, shredded cheese, salt, black pepper, garlic powder, cream of mushroom soup to the slow cooker. Stir till well combined.
While the crock pot is starting to heat up the other ingredients you can fry up the tater tots. Place the tater tots in the frying pan for 5 minutes and then turn them over and fry for another 5 minutes or until crispy. Transfer the crispy tater tots to the slow cooker, reserving some tater tots to be placed on top. Slowly stir all the ingredients together in the slow cooker and then place the rest of the tater tots on top.
Cover and cook on high for 2-3 hours

Nutrition

Serving Size: 8
Calories: 493
Sugar: 3
Sodium: 1405
Fat: 30
Saturated Fat: 13
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 37
Protein: 20
Cholesterol: 63

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