Tag Archives: spaghetti

Tay’s Hot Dago Casserole

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Just when you didn’t think there were any other ways to enjoy this…
Healthier than most dishes Similar to this, using Turkey Meat.

11.5 lb. Jennie-O Sweet Italian TURKEY Sausage, cut up
1/2c Turkey Pepperoni
1 pkg. Turkey Meatballs
1/2c SWEET Mini Peppers, chopped (Or Frozen Pepper/Onion Mix)
1 Onion (Or Frozen Pepper/Onion Mix)
 SAUCE:
1/2T Garlic, minced
1tsp McCormick’s Cajun Seasoning
1/41/2tsp Red Pepper Flakes
1can Tomato Paste
1 Jar Rinaldi’s Spaghetti Sauce (We use Garlic/Onion or Everything)

up to 1 pkg. Cream Cheese, warmed slightly
1/2-1pkg. Garlic and Butter TEXAS Toast Croutons
1/2 pkg. Shredd. Italian 6 Cheese
Sprinkle Shredd. Mild Cheddar Cheese

Preheat oven 400. Mix Sauce Ingredients. Butter Flavor Cooking Spray Baking Dish. Spread Warmed Cream Cheese on Bottom. Top with Meats. Top with Vegis, then, Sauce. Top with Croutons. Top with Shredd. Cheeses. I Sprinkled Top with Oregano, Grated Parmesan Cheese, and Pepper. Bake about 400 for about 45minutes- 1hour.

Optional: Sneak in some Kale or Spinach! Olives, Mushroom and others are also to your taste! Also, we have used this version of Sauce, as well: Sicilian Spaghetti

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Tay’s Sicilian Spaghetti

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1tsp Extra Virgin Olive Oil
1.5  lb. Turkey Sweet Italian Sausage Links, halved or 1/3cut
1/2c Onions (I believe I did Sweet Red)
1 Garlic Clove, minced
1/2c  canned whole Olives
1/2 pkg. frozen Peppers and Onions
3-4T jarred whole Pepperoncini, minced
2T Balsamic Vinegar
1.5T Red Wine Vinegar

1 jar Tomato Onion Garlic Spaghetti Sauce
1 can Basil Oregano Tomatoes, drained
1 can Tomato Paste
1/2tsp Brown Sugar
1/8tsp Sea Salt
1/4 Dried Red Pepper Flakes
1/8tsp Pepper
1/4tsp Dried Rosemary

I cut my links into 1/2 or 1/3s. Cook in Oil with Onions. Add in Garlic and Vinegars. Cook down some. Add Olives, Peppers/Onions, and Pepperoncinis. Cook down juices. Once juices are mostly gone, add in rest of ingredients.
Boil Noodles in Water with Pinch of Sea Salt and a lil Olive Oil (Helps noodles with sticking).
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REPOST – tTt’s Sauce (The BEST SAUCE!)

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An AMAZINGLY Delicious Sauce! Great for Spaghettis, Lasagnas, on Pizzas (GREAT Pizza Recipe Below!), Pastas (Ravioli!), on Hoagies, or just Plain EATING! PreMake and Freeze!

2 Med./Large Onions, cut large
16 oz. Mushrooms, sliced
3-4 Bell Peppers (I use half Red, half Green), cut large
2 Garlic Cloves, minced
1.5 lb Ground Meat (Lean Beef or Turkey), browned
1T Fresh Cracked Black Pepper
2T Dried Oregano
1T Dried Basil
1T Dried Parsley
4 (24 oz.) Francesco Rinaldi’s Tomato, Garlic, Onion Spaghetti Sauce
12 oz. Tomato Paste
4 (14.5 oz.) Tomatoes (I use Stewed), drained

In a large sauce pan, add in Vegis (Onions, Mushrooms, Bell Peppers, Garlic). Cook til tender. Brown Meat. Add all ingredients to Vegis. Cover. Simmer, stirring frequently, for about 20, or so, minutes. Allow to cool some. Serve over Noodles (Boil Noodles in Water with pinch of Sea Salt and a Little Olive Oil). Eat.

Great on Pizzas, as well! BEST PIZZA You Will Ever Have:
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LIGHTLY Olive Oil Thin (Not extra thin!) Crust. Spread on Sauce. Top with Shredded ITALIAN 6 CHEESE and a SMALL sprinkle of Shredded Mild Cheddar. Sprinkle with Grated Parmesan (Store shelf kind). Sprinkle a little Pepper and Oregano on top. Bake according to instructions.
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Zesty Spaghetti (Chicken Parmesan Spaghetti with Rice Noodles)

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Chicken Marinade (4-8hours):
4-5 Chicken Breasts (From 3lb freezer bag)
1 Wishbone Italian Dressing Pkt.
1/4tsp Sea Salt
1/2tsp Red Pepper Flakes
2T Red Wine Vinegar

1 Red Pepper
1 Onion
Up to 1c Zucchini
1/2c Mushrooms
1c Black Olives
1 Garlic Clove, minced
– 1/2T Reserved Marinade

Spaghetti Sauce (I used Rinaldi’s Garlic/Onion/Tom.)
1/2 sm. can Tomato Paste (Optional, I forgot!)
Parmesan Cheese

Thai Rice Noodles
Pinch Sea Salt
1/2tsp Olive Oil

Marinade Chicken 6-8 hours (Reserve 1/2-1T Marinade). Butter Flavor Cooking Spray baking dish. Lay in cut up Vegis. Lay Chicken over top. Bake 20minutes at 375-400, COVERED.
Top with Sauce (Mix, well, Sauce with Paste, if using). Then, sprinkle, well, with Parm. Cheese. Cover. Bake, additional, 25-30 minutes.
Boil Water with a SMALL pinch of Sea Salt and 1/2tsp Olive Oil (Helps with noodles sticking). Cook Noodles according to Pkg.
Serve Chicken/Vegis/Sauce over cooked Noodles. Side with Garlic toast.
ALSO, can take some Vegis, chop up, and mix with Sauce. Top Chicken with Sauce Mix onto Garlic Toast (Bread, brushed LIGHTLY w/ Butter, Sprinkle Garlic Powder, TOAST in Toaster). Making Chicken Parm. Garlic Sandwich –

* NOTES:
– Optional to single layer Tomato slices on top of chicken. Then cook part way, top with Spaghetti Sauce. Then, Shredded Mozarella Cheese. Then, sprinkle of Parm. Cheese.
– I was going to add a teaspoon of Capers (In with Vegis)… I forgot at store. Liked, as is.
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Chicken Parmesan Smoothered Wraps

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3-4 thawed Chicken Breasts (From 3lb bag.)
Mayo
Soft Taco Shells *See Notes
Fresh ROMA Tomatoes
Red Onions

Coating *See Notes:
1/2c GARLIC & HERB Bread Crumbs
1/2c Grated Parmesan Romano Cheese (Store shelf kind)
1/4c -1/2c shredd. Moz. Cheese, minced *See notes
1tsp Parsley
1/4tsp Sea Salt
1/8tsp Pepper
(Reserve 3T of coating mixture)

Sauce:
2c Rinaldi Tomato Onion Garlic Sauce
1 Dried Bay Leaf
1/4tsp Garlic Powder
1/8tsp Red Pepper Flakes
1/2tsp Italian Seasoning

Spread a THIN layer of Mayo onto Chicken. Coat, well, with coating. Butter spray the baking dish AND each side of coated chicken. Lay into Butter Flavored Baking Dish. Bake, uncovered, for 35 minutes, about.
While chicken is cooking. Simmer, stirring frequently, sauce ingredients.
CAREFULLY, halve each chicken the LONG WAY (1/2 chicken per wrap). Add to soft shell. Add Spinach, ROMA Tomatoes, and Red onions. Roll, tucking in sides.
Place shells into Butter Flavored Sprayed baking dish. Top with sauce. Then MORE Moz. Cheese. Then sprinkle reserved 3T Coating. Bake, uncovered til melted/browned. Broiling is optional.

NOTES: You can choose to skip wraps and serve with JUST chicken and sauce, topped over spinach, tomatoes, and onions.
Or over pasta noodles.

Also, coating technique/ingredients are optional. You can: Beat few eggs in bowl. Dip chicken. Then, dip in equal parts, mixed: Flour, Bread Crumbs, and Cheeses (Parmigiano-Reggiano works, too). (Repeat is optional). Then baking …OR… Frying in skillet with EVOO. (If baking, spray each side, lightly, with Butter Flavor Cooking Spray.). Or fry each side, in EVOO, til browned, then bake about 15-20minutes. We wanted to try something different, thus mayo and breading.
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Spa-ghett-A-Bout-It Soup (Spaghetti Soup)

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4 cups Water
4 Chicken Broth Cubes (Beef Broth Cubes will work)
1 24oz. jar FAVORITE Spaghetti Sauce (I used Rinaldi)
1 can Tomatoes (Basil Oregano kind), entire can
1 tsp Parsley
1/8 tsp Course Pepper
1 Onion, chopped
1 Green Pepper, chopped
1 Garlic Clove, minced
1 small Carrot, grated
1lb Ground Turkey, browned (Sausage or Beef can be used)
1 cup Egg Noodles
Cook turkey, I season as I cook- Pinch Sea Salt, Onion Powder, Pepper, few dashes of Oregano, and few dashes of Parsley.
Spray crock with butter flavored cooking spray. Add all ingredients.
Cook low 4-5 hours. Add in noodles. Serve when soft. TOP with grated Parmasean Cheese.
*Note: A friend likes to add a half can of tomato soup. But, this defeats the “Soup” intention!