all things food
When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan!
When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan! If you’re looking for a Halloween dinner recipe that’s spooky, silly, and sure to please the kids, these Freaky Franks are a must-try. With just a few ingredients and a little bit of creativity, you can whip up these fun, hair-raising hot dogs for your next Halloween party or dinner before trick-or-treating! Kids love this creepy crawly…
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If you’re looking for a Halloween dinner recipe that’s spooky, silly, and sure to please the kids, these Freaky Franks are a must-try. With just a few ingredients and a little bit of creativity, you can whip up these fun, hair-raising hot dogs for your next Halloween party or dinner before trick-or-treating! Kids love this creepy crawly recipe for a quick and easy Halloween dinner!
Step 1: Bring a large pot of lightly salted water to a boil.
Step 2: Cut each hot dog into 3-4 even pieces (depending on the size of your hot dog).
Step 3: Break the spaghetti in half into 4-inch pieces. Carefully poke the spaghetti pieces through the hot dog pieces lengthwise, creating a “spaghetti hair” effect.
Step 4: Drop the Freaky Franks into the boiling water and cook for 10-11 minutes until the spaghetti is tender. Drain the water.
Step 5: Serve the Freaky Franks with a side of tomato sauce for dipping. You can also pour the sauce over the top for a messier (and more “gory”) presentation!
Freaky Franks are the ultimate spooky, kid-friendly recipe to make your Halloween both fun and delicious! Whether you’re throwing a party or just want a creative Halloween dinner idea, this easy dish will have the kids asking for more! Plus, it’s a great way to get in a healthier option before the candy rush. So grab some spaghetti, hot dogs, and sauce, and get ready for some creepy, tasty fun! Would love to know what you think of this recipe – leave a rating and comment below!
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Transform ordinary English muffins into these spooky and delicious Pizza Mummies, using string cheese for bandages and pizza sauce for a fun and flavorful twist. These adorable treats are perfect for getting kids involved in the kitchen and adding a playful touch to your Halloween celebrations! Why I Love This Recipe The Ingredients How to…
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Transform ordinary English muffins into these spooky and delicious Pizza Mummies, using string cheese for bandages and pizza sauce for a fun and flavorful twist. These adorable treats are perfect for getting kids involved in the kitchen and adding a playful touch to your Halloween celebrations!
Step 1: Preheat oven to 400℉. Place the English muffin halves on a baking sheet and bake for 5 minutes.
Step 2: Remove muffins from oven and spread 1 tablespoon of the pizza sauce onto each English muffin half.
Step 3: Peel the mozzarella sticks into strings and decoratively arrange them on top of each English muffin. Slice the green olives into 1/4 inch thick rings and place them on top of the cheese to create eyes.
Step 4: Bake mummies for 3-5 minutes, or until the cheese is melted.
Absolutely! Just reduce the cooking time a bit—air fry at 375°F for about 2 minutes, or until the cheese is melted and golden.
If you happen to have any leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 2 days. You can reheat them in the oven at 350°F for a few minutes to get them crispy and melty again.
These Pizza Mummies are sure to become a Halloween tradition in your household. They’re cute, creepy, and oh-so-tasty! So get the kids involved, have fun with it, and enjoy a spooktacular snack! Let me know what you think of this recipe by leaving a comment and rating below. If you’re looking for more fun, kid-friendly Halloween recipes, check out these 20 Spooky Halloween Recipes Kids Love!
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Stuffed Shells with Ground Beef is a hearty baked pasta made with lots of cheesy goodness and a beef marinara sauce. It’s the ultimate comfort food!
The post Stuffed Shells With Ground Beef appeared first on Budget Bytes.
I have a soft spot for pasta recipes, especially ones made with a delicious marinara sauce and covered with lots of gooey cheese like these Stuffed Shells with Ground Beef! These cute little pasta bundles are filled with ricotta, mozzarella, and parmesan cheese then covered with a hearty meat sauce. It’s topped with a little more cheese and then baked until bubbly. It’s seriously the ultimate comfort food!
Stuffed shells is a baked pasta dish made with jumbo pasta shells that are stuffed with lots of cheesy goodness. Traditional stuffed shells don’t usually include meat, but I decided to add a meat sauce to make this recipe hearty and a lot more filling. It’s delicious, super fun to eat, and can easily feed a large family!
Simple ingredients, big flavor! Here’s everything you need to make this stuffed shells with ground beef recipe:
If you want to make these stuffed shells ahead of time, you can assemble the dish the day before through step eight. Then cover the pan tightly, refrigerate, and bake it the next day. You may need to add a few extra minutes onto the baking time, to account for the dish being chilled when it goes into the oven.
You can store any leftover stuffed shells in an airtight container in the refrigerator for up to four days. For easy meal prep, be sure to portion them out into separate containers for quick grab-n-go meals during the week!
For longer storage, make sure to first chill the shells in the refrigerator then transfer to freezer-safe storage containers and freeze for up to 3 months. To reheat, thaw the shells overnight in the refrigerator then reheat in the microwave or a 350°F oven until heated through.
I highly recommend serving these stuffed shells with our popular homemade garlic bread. It’s super easy to make and tastes 10x better than store-bought garlic bread. You can also add a simple side salad or Caesar salad on the side to complete the meal.
See how we calculate recipe costs here.
Preheat the oven to 350°F. Bring a large pot of salted water to a boil, then add 24-26 jumbo shells. Cook the shells just until they’re al dente, making sure not to over cook them. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water and set aside.
Heat a large skillet over medium heat and add 1/2 Tbsp cooking oil. Brown 1/2 lb. ground beef chuck. Drain any excess fat.
Once the beef has browned, add 1/2 diced yellow onion and 3 minced garlic cloves to the skillet. Sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 24 oz. of marinara sauce, 2 Tbsp tomato paste, 1 tsp Italian seasoning, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp freshly cracked black pepper to the skillet. Stir to combine. Reduce the heat to medium-low and allow the beef sauce to simmer for 3-5 minutes.
While the sauce is simmering, make the cheese filling. In a medium bowl add 15 oz. whole milk ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, 1/4 cup fresh chopped parsley, 1/4 tsp salt, 1/4 tsp black pepper, and 1 large egg.
Stir all of the ingredients together well.
Take half of the beef sauce mixture and layer it at the bottom of a large 9×13-inch casserole dish. Now one by one, stuff each shell with 1-2 tablespoons of the cheese filling. I used 1 heaping tablespoon per shell.
Place the shells in the casserole dish as you stuff them. I ended up with 24 stuffed shells. Depending on how much you fill your shells you may end up with more or less.
Once the shells are all stuffed, add the remaining beef sauce over top.
Then sprinkle 1 ½ cups of shredded mozzarella cheese evenly over the top. Loosely place some tented aluminum foil over the casserole dish and bake in the preheated oven for 25 minutes.
After 25 minutes remove the foil and bake uncovered for 5-10 more minutes, or until the sauce is bubbling up around the edges.
Serve hot with some fresh garlic bread on the side and enjoy!
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Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?! Why I Love This Recipe The Ingredients Variations and…
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Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?!
Step 1: Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
Step 2: Toss cut pasta with remaining ingredients until completely coated.
Step 3: Heat a large sauté pan over medium/high and add a thin layer of oil.
Step 4: Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.
Step 5: Cook cakes for 4 minutes on each side or until golden.
Step 6: Serve spaghetti cakes with additional marinara sauce for dipping.
This recipe is one of my favorite ways to transform leftovers into something new. Let me know what you think of this recipe by leaving a comment and rating below!
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This simple and cheesy Ravioli Lasagna recipe is really fast to prep with a rich meaty sauce and frozen ravioli. It cooks in the slow cooker (or bakes in the oven) for an easy breezy dinner.
This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!
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Well school is back in session for my kiddos and I’m back on the quick & easy weeknight meals train. This one pot cheese tortellini and sausage skillet was a huge hit with my family and now they have requested it two weeks in a row! It’s full of cheese tortellini pasta, Italian sausage, lots of herbs and spices, and a super flavorful sauce. A full meal all in one pan. Dinner doesn’t get any better than this!
Here are the ingredients that you’ll need to make this hearty tortellini and sausage recipe:
Got leftovers? You can store them in an airtight container in the refrigerator for 3-4 days. The sauce mixture will thicken a little bit with time, but you can easily reheat it in the microwave until warmed through for a delicious lunch or dinner.
See how we calculate recipe costs here.
Heat a large deep skillet over medium heat and add 1 Tbsp oil. Brown 1 lb. Italian sausage.
Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp freshly cracked black pepper, 1 1/2 cups marinara sauce, and 1 cup chicken broth to the skillet. Stir to combine.
Bring the skillet up to a simmer and add 10 oz. refrigerated cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.
Add 2 cups spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.
Now top the skillet with 1/2 cup shredded mozzarella cheese.
Allow the heat from the skillet to melt the cheese.
Serve hot with fresh garlic bread and some freshly cracked black pepper on top. Now get ready to enjoy a super hearty and delicious dinner meal!
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This easy Chicken Parmesan recipe is a family favorite! Tender chicken breasts are coated with a crispy breading and baked in a marinara sauce with two kinds of cheese!
Parmesan Zucchini is crispy, juicy and savory, with breaded zucchini rounds baked with a topping of mozzarella cheese and marinara sauce.
Zucchini Boats are the perfect mashup for meat and veggie lovers. An easy and fun way to switch up your weeknight dinner routine!
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I love recipes that seem fancy but are surprisingly easy to make like these stuffed Zucchini Boats! They’re one of my favorite ways to use up all of the zucchini that I purchase from the store or the local farmers market during the summertime. It’s the perfect weeknight recipe for meat and veggie lovers and it’s very easy to customize. And since zucchini has a fairly neutral flavor, the Italian-inspired flavors of this dish really get to shine. So if you’re looking for something new to add to your dinner rotation this week, these delicious zucchini boats definitely will not disappoint!
There are several ways to make zucchini boats, but I decided to stuff my zucchini with Italian-inspired flavors like Italian sausage, a good quality marinara sauce, and shredded mozzarella cheese. Here’s everything that you need:
These zucchini boats are pretty hearty by themselves, but if you want to serve something with them on the side you could easily add a simple side salad, Caesar salad, or some crusty garlic bread. They would also taste great with seasoned rice on the side.
I’ll be honest, I love eating leftover zucchini boats. Yes they do get a little soggy after being stored in the fridge, but they still have a little bite to them and all those wonderful flavors from the filling are still there. So if you happen to have any zucchini boats leftover, you can definitely store them in an airtight container in the refrigerator for 2-3 days. They’ll be perfect for lunch the next day! I wouldn’t recommend freezing zucchini boats as they might be too mushy and watery after thawing.
If you have a generous supply of zucchini this year, we’ve got lots of great ways for you to use it up! Try making these Crispy Baked Zucchini Fries, these moist and fluffy Zucchini Muffins and this easy and budget-friendly Zucchini Slice recipe. You can also easily add zucchini with your favorite dinner meal like this Blackened Salmon with Zucchini.
See how we calculate recipe costs here.
Preheat the oven to 375°F. Wash 4 large zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4-1/2 inch rim around each. Roughly chop the scooped out zucchini flesh into small pieces and set aside.
Place the scooped out zucchini halves on a parchment lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of olive oil and season with 1/4 tsp salt and 1/4 tsp freshly cracked black pepper. Pre-bake the zucchini in the oven for 15 minutes. After 15 remove the zucchini from the oven and set aside.
While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 Tbsp of oil. Brown 1 lb. of Italian sausage. Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic cloves to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.
Next add 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp freshly cracked black pepper, 1/4 tsp garlic powder, 3/4 cup marinara sauce, 1/4 cup breadcrumbs, and half of the reserved & chopped zucchini flesh. Stir to combine.
Simmer the mixture over medium-low heat for 5 minutes.
Next stuff the scooped out zucchini boats with the sausage mixture. I stuffed each one with about 2-3 Tbsp of the sausage mixture.
Top with 1 cup shredded mozzarella cheese.
Place the zucchini boats back in the oven and back for 15 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley, optional, and enjoy!
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