Pizza Pasta Casserole (Freezer Friendly)

Here is another gem from the Tast of Home cookbook. The best part? It makes two batches so you get two dinners for the labor of one! This is a really fun an easy dish to make when you are thinkin' pizza!

2 pounds ground beef

1 large onion, chopped

2 jars (28 ounces each) spaghetti sauce

1 package (16 ounces) spiral pasta, cooked and drained

4 cups (16 ounces) shredded part-skim mozzarella cheese

8 ounces sliced pepperoni

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.


Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.


Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.


To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. 

Cranberry Turkey Loaf

While we are on the meatloaf subject, I thought I would share another one of my very favorite meatloaf recipes (from my Taste of Home cookbook.) If you are a cranberry fan, this recipe is for you! It only calls for a few ingredients but MmMm it is good stuff.

1/2 cup herb-seasoned stuffing mix, crushed

1 egg, lightly beaten

3/4 cup whole-berry cranberry sauce, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 pound ground turkey

In a large bowl, combine the stuffing mix, egg, 1/4 cup cranberry sauce, salt and pepper. Crumble turkey over mixture and mix well.


Pat into an ungreased 8-in. x 4-in. loaf pan. Bake, uncovered, at 350° for 55-65 minutes or until a meat thermometer reads 165°.


Heat remaining cranberry sauce in a microwave on high for 1 minute or until heated through. Slice turkey loaf; serve with sauce. 

Italian Meatloaf

This recipe comes from a book I absolutely LOVE called, "Deceptively Delicious" by Jessica Seinfeld. It has simple secrets to hide those veggies that we don't always like to eat. I hope she will not mind me sharing one of her recipes . . . but this meatloaf is the best I have ever had. It's like gourmet!

Nonstick cooking spray
1 cup Italian-style breadcrumbs
1/2 cup milk
2 tablespoons olive oil
1/2 onion, finely chopped
1 pound lean ground turkey
1/2 cp grated parmesan cheese
1/2 cupe carrot puree (optional)
1/4 cup ketchup
1 teasoon salt
1/8 teaspoon pepper
1 cup tomato sauce
4 slices turkey bacon

Preheat the oven to 350 degrees F. Coat a 9x5-inch loaf pan with cooking spray.

In a large bowl, soak the bread crumbs in milk.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minues longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, parmesan, carrot puree, ketchup, salt, and pepper, and stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Fudgy Brownies

Okay, so I know that this is a cooking blog but I could not resist. I made these brownies last sunday and they were little ooey-gooey bites of heaven. I just knew I had to share them!

Okay! Are you ready for this?

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Super Easy Chicken Lo Mein

Thinking 你想吃點中餐 tonight? This recipe is so easy, it is hard to even call it a recipe. I like to make it when I need something extra quick for dinner.


1 tablespoon oil-sesame or peanut oil
1 lb boneless skinless chicken breast
1 clove garlic, minced
2 tablespoons soy sauce or teriyaki sauce
1 teaspoon powdered ginger
1 tablespoon brown sugar
2 3-ounce packages chicken flavor ramen noodle soup
1 1-lb bag frozen mixed stir-fry vegetables
1/2 cup water


Season chicken with your favorite poultry rub. I like the all-purpose poultry rub right here. Slap those puppies either on your George Foreman Grill or cook them in a large skillet over medium high heat. When juices run clear, cut chicken into strips.

In a large pot, heat a small amount of oil and then cook vegetables, about 5 minutes. In the meantime, cook the noodles (without the flavoring packet) according to package directions. Drain.

Add soy sauce, garlic, ginger, brown sugar, and one of the seasoning packets to water. Mix well. Pour over chicken and vegetables, add noodles and toss to mix.

Super Moist Pot Roast

For this pot roast, you brown all of the edges (called searing) before throwing it into the crockpot which locks in all of the juices. Mmm mmm it is gooood!

4 pounds chuck roast

salt and pepper to taste

1 packet dry onion soup mix

1 cup water

3 carrots, chopped

1 onion, chopped

3 potatoes, peeled and cubed1 stalk celery, chopped

Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat. Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery. Cover and cook on low setting for 8 to 10 hours.

Taco Soup

My mom used to make this all of the time when I was living at home and this version is even better because it uses a Crock Pot! I love this southwestern soup and it is extra yummy when topped with sour cream and cheese. Make sure you grab a bag of tortilla chips for dipping!


1 pound ground beef or ground turkey

1 onion, chopped

1 (16 ounce) can chili beans, with liquid

1 (15 ounce) can kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (1.25 ounce) package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.