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Easy Family Favorite Baked Spaghetti

One thing I can always count on in this family is if I make pasta, everyone is happy. Seriously. Every person in this house will eat seconds (and thirds) of any kind of pasta with any meat and any sauce. I really should just make pasta every single night. Unfortunately I like more variety in my diet than my kids do. This baked spaghetti recipe was more of a hodge podge of ingredients that I had on hand just tossed together but it turned out amazing. In fact, I loved it even more than my original baked spaghetti recipe that I’ve been making for over a decade!

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Ingredients:
1 box of spaghetti noodles, cooked
1 lb ground beef
1 jar (26-30 oz) spaghetti sauce
1 jar (16oz) Alfredo sauce
1/2 cup diced green peppers
1/2 cup diced onion
1 cup sliced mushrooms
2 Tbsp Italian seasoning
2 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions:
1. Brown the ground beef in large pan with diced green peppers and onions; drain.
2. Add spaghetti sauce to ground beef mixture and combine.
3. Combine cooked spaghetti noodles and alfredo sauce until well coated and pour in bottom of 13×9 baking dish sprayed with cooking spray.
4. Pour sliced mushrooms over top.
5. Cover with spaghetti sauce mixture.
6. Top with mozzarella cheese. Parmesan cheese and Italian seasoning.
7. Cover pan with foil.
8. Bake at 350 for 30 minutes.

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I’ve never made Baked Spaghetti with Alfredo sauce before and I wasn’t sure how it would turn out. It was delicious! The kids raved about it. One of the most common complaints about my normal baked spaghetti recipe was that it was a little too dry. Adding the Alfredo sauce gave it just enough moisture to make it perfect. I cannot wait to make this again!

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The Most Amazing Philly Cheesesteak Sliders

Matt wanted something different for our Super Bowl party this year. We did the typical appetizers and the obligatory pizza and wings. But he wanted something else too. We decided on these amazing Philly Cheesesteak Sliders. I love sliders of any kind and he loves Philly Cheesesteak. They turned out so amazingly delicious. It was a last minute addition to the menu that I literally tossed together an hour before guests were set to arrive!

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Ingredients:
1 package slider rolls
1 bag refrigerated steak slices
1 green bell pepper, diced
1 onion, sliced
6 slices cheese (we used mozzarella)
3 Tbsp mayo
3 Tbsp butter, melted

Directions:
1. Separate top and bottom of slider rolls and lay bottom (still connected) in baking dish.
2. Heat the steak sliders in pan.
3. When heated through, add the peppers and onions until sauteed.
4. Spread a layer of mayo on bottom rolls.
5. Spread the steak, peppers, and onions on top of mayo.
6. Lay cheese slices over top.
7. Spread mayo on top rolls and put the top rolls over cheese.
8. Brush the top of the rolls with melted butter.
9. Cover with foil and bake at 350 for 10 minutes.
10. Remove foil and continue baking for 10 minutes.

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Now, I would recommend using Provolone cheese slices instead of mozzarella. But due to some insanely picky kids who happen to live in this house and hate Provolone cheese, I had to make due with mozzarella. It was still delicious and yummy and we ate every single crumb. So I highly suggest making these!

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Easy Chicken Alfredo Stuffed Shells

This family loves pasta, seriously loves pasta. So I know any pasta dish I make is going to be well received and devoured. When I’m tired of hearing the grumbling about vegetable soup and chilis, I make pasta. This dinner came about because I forgot to do a Walmart pick up order so I had to scour the pantries for ingredients to throw together. And it was delicious! I’ll definitely make it again! I tossed 2 frozen chicken breasts into the crockpot, covered them with water, and cooked them on High for 3 hours. Super easy!

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Ingredients:
1 box jumbo shells, cooked
2-3 chicken breasts, cooked & shredded
1 large jar Alfredo sauce
1 container Ricotta cheese
2 cups shredded mozzarella cheese, divided

Directions:
1. In bowl, mix ricotta cheese, chicken and 1/2 cup mozzarella cheese.
2. Fill each shell with 1 Tbsp chicken mix.
3. Pour enough Alfredo sauce in bottom on 13×9 baking dish to cover.
4. Lay filled shells inside.
5. Pour remaining Alfredo sauce over top and cover with remaining mozzarella cheese.
6. Cover with foil.
7. Bake at 350 for 30 minutes.
8. Remove foil and continue baking for 15 minutes.

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Look at all that creamy delicious Alfredo sauce. Yum! It was so good. The kids ate the whole pan. I got one plate and then it was gone! That’s the sign of a winner winner chicken dinner in our house. 

Chicken Alfredo Stuffed Shells
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Ingredients
  1. 1 box jumbo shells, cooked
  2. 2-3 chicken breasts, cooked & shredded
  3. 1 large jar Alfredo sauce
  4. 1 container Ricotta cheese
  5. 2 cups shredded mozzarella cheese, divided
Instructions
  1. In bowl, mix ricotta cheese, chicken and 1/2 cup mozzarella cheese.
  2. Fill each shell with 1 Tbsp chicken mix.
  3. Pour enough Alfredo sauce in bottom on 13x9 baking dish to cover.
  4. Lay filled shells inside.
  5. Pour remaining Alfredo sauce over top and cover with remaining mozzarella cheese.
  6. Cover with foil.
  7. Bake at 350 for 30 minutes.
  8. Remove foil and continue baking for 15 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy Loaded Baked Potato Salad

I love potato salad. Unfortunately I have digestive issues with anything made from egg and traditional potato salad tends to include mayo, which is made with egg. So I not only have to make my own from scratch, I have to be creative. I’ve made many many potato salads in the past but none of them were great. Then I found this recipe and originally it did include mayo but I tweaked it and re-worked it until I came up with the perfect combination. I recently made this for our annual 4th of July picnic and it was delicious! We had no leftovers at all, and this recipe made a TON! 

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Ingredients:
5 lbs red potatoes
3 cups sour cream
1 lb bacon, cooked & crumbled
2 cups shredded sharp cheddar cheese
2 Tbsp chives
1/2 tsp salt
1/2 tsp pepper

Directions:
1. Lay red potatoes on rimmed baking sheet, drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
2. Roast at 425 for 25-30 minutes.
3. Allow to cool and then cut into pieces.
4. In large bowl, combine diced potatoes, sour cream, bacon, 1 cup of cheese, chives, salt and pepper. Toss to combine well.
5. Chill for at least 2 hours.
6. Before serving, sprinkle with remaining shredded cheese.

Some Notes:
1. If you’re going to chill this overnight then reserve 1 cup of the sour cream and mix it in right before serving. Otherwise the potato salad is a little dry.
2. This is delicious same day but it’s even better the next day!
3. If you don’t like chives, substitute chopped green onion.
4. The bacon is best if it’s really crispy, almost burned. I was in a time crunch and used the Oscar Mayer ready to serve bacon. I cooked it in the microwave for twice as long as the directions and it was the perfect crispy crumbliness.
5. Crumbliness is totally a word, right?

Happy cooking!

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Quick & Yummy BBQ Chicken Soft Tacos

I’ve been adding new fast and easy dinner recipes to my monthly rotation for the past few months. The kids started whining at even their most favorite dinners so I knew it was time to mix it up a little bit. The one thing that is always a hit in our house is tacos. Any kind of tacos. 

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Ingredients:
4-5 chicken breasts, cooked & shredded
3 cups BBQ sauce
1 cup chopped dill pickles, divided
1 cup shredded Mexican blend cheese
1 container sour cream
8 Tortillas

Directions:
1. In large bowl, combine shredded chicken, BBQ sauce, and 1/2 cup of dill pickles.
2. Spoon mixture evenly into 8 tortillas, top with shredded cheese & arrange in baking dish.
3. Bake at 400 degrees for 10 minutes.
4. Top with sour cream and remaining chopped dill pickles.

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These chicken soft tacos were amazing. The dill pickles gave it a little different kick and I loved it! The kids ate them with zero complaints and asked for more! These are definitely going on my monthly meal plan!

BBQ Chicken Soft Tacos
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Ingredients
  1. 4-5 chicken breasts, cooked & shredded
  2. 3 cups BBQ sauce
  3. 1 cup chopped dill pickles, divided
  4. 1 cup shredded Mexican blend cheese
  5. 1 container sour cream
  6. 8 Tortillas
Instructions
  1. In large bowl, combine shredded chicken, BBQ sauce, and 1/2 cup of dill pickles.
  2. Spoon mixture evenly into 8 tortillas, top with shredded cheese & arrange in baking dish.
  3. Bake at 400 degrees for 10 minutes.
  4. Top with sour cream and remaining chopped dill pickles.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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