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Pork Meatballs in Tomato Pasta

January 29, 2010 By The Recipe Mom Leave a Comment
meatballs

meatballsWhat You Need:

3 c of rotini pasta
1 t olive oil
2/3 C of water
1 lb. ground pork
1 large egg, lightly beaten
1/2 C of bread crumbs
1/2 t of salt
1/4 t of pepper
2 (12 oz.) jars of marinara sauce, divided
3 carrots, sliced into coins
1 small zucchini, halved lengthwise and cut into slices
1 yellow bell pepper, cored, seeded and cut into strips

How to Make It:

Allow the oven to preheat to 450 degrees.
Spray a cast iron Dutch oven on the bottom and sides with a non stick cooking spray.
Place the pasta into the pan, drizzle with the olive oil and toss to coat well.
Pour the water into the pan.
Crumble the ground pork into a mixing bowl.
Place the egg into the bowl.
Add the bread crumbs, salt and pepper.
Using your hands mix all the ingredients together well.
Form the mixture into even sized meatballs.
Place the meatballs into the pan.
Add one jar of the marinara sauce and stir to coat the meatballs.
Place the zucchini, carrots and bell peppers into the pan.
Add the second jar of sauce over the top of the vegetables and stir to coat.
Cover and bake 45 minutes or until the meatballs are cooked through and the vegetables are fork tender.

Makes 4 servings

If you prefer you may use ground beef, ground turkey or ground chicken to create these tasty meatballs. Any type of pasta may be used in this recipe.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 724; Fat 28g; Carbohydrates 74g; Cholesterol 206 mg; Sodium 133 mg; Protein 45g; Fiber 8g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Dutch Oven Chili Bake

January 28, 2010 By The Recipe Mom Leave a Comment
chili

chiliWhat You Need:

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground chuck
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petite diced tomatoes

How to Make It:

Set the temperature of the oven to 450 degrees.
Generously grease the bottom and sides of a cast iron Dutch oven.
Spread the onions over the bottom of the pan.
Add the rice and water and stir to coat the rice well.
Put the beans into a mixing bowl and crumble in the ground chuck.
Stir in the chilies, salt, cumin and oregano until all the ingredients are blended together well.
Drop the mixture by spoonfuls into the pan.
Scatter the shredded zucchini into the pan.
Top the zucchini with the tomatoes.
Cover the pan and bake 45 minutes.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other. It has a thick stew like consistency that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making this dish for your family to try.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g; Fiber 28g

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Lucky Irish Corn Beef and More

January 27, 2010 By The Recipe Mom Leave a Comment
irish

irishWhat You Need:

1 large onion, halved and sliced thin
2 celery stalks, sliced thin
2 lbs. deli corned beef, sliced thick
2 large russet potatoes, unpeeled and cut into 1/2 in. cubes
2 C of carrots, sliced
1 head of green cabbage, chopped
1/2 C of beef broth
1/4 t of allspice
1/4 t of salt
1/4 t of pepper
2 bay leaves

How to Make It:

Let the oven preheat to 450 degrees.
Grease the bottom, sides and lid of a Dutch oven pan well.
Separate the onions and place them in the bottom of the pan.
Spread the celery over the top of the onions.
Add the corn beef slices.
Place the potatoes and carrots over the top of the corn beef.
Stuff the cabbage into the pan being sure that the lid will still fit tightly on the pan.
Place the broth into a bowl and whisk in the allspice, salt and pepper blending it in well.
Pour the mixture over the cabbage.
Lay the bay leaf on top.
Cover and bake 30 minutes or until the meat is cooked through and vegetables are tender.
Remove the bay leaf before serving.

Makes 4 servings

Raw corned beef can be used in place of the deli corned beef. If you are using deli corned beef, be sure it is sliced thick to keep it from becoming a crumbly mess. If you would like more sauce add more beef broth to your pan. The amount will depend on how juicy you want your dish so add about 2 T at time until it is just the right amount.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 298; Fat 16g; Carbohydrates 22g; Cholesterol 16 mg; Sodium 1422 mg; Protein 17g; Fiber 5g

Filed Under: Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Indian Curry Rice and Vegetables

January 26, 2010 By The Recipe Mom 1 Comment
curry

curryWhat You Need:

4 garlic cloves, chopped
1 small onion, halved and sliced
2 jalapeno pepper, stemmed, seeded and chopped
2 C of instant brown rice
2 C + 2 T of vegetable broth
1 t ground cumin
1 t ground turmeric
3 carrots, sliced into coins
2 parsnips, sliced into coins
1 zucchini, halved and cut into 1/2 in. slices
3 C of frozen peas

How to Make It:

Allow the oven to preheat to 450 degrees.
Scatter the garlic over the bottom of a lightly greased cast iron Dutch oven pan.
Stir the onions and jalapenos in with the garlic and spread out into an even layer.
Spread the rice over the top of the vegetables in a smooth layer.
Pour the broth in a mixing bowl and add the cumin and turmeric stirring to blend in well.
Pour 3/4 of the broth mixture over the rice and vegetables, stir to coat well and smooth out in an even layer.
Layer the carrots, then the parsnips and then the zucchini over the top of the coated rice.
Scatter the peas completely over the top of the other vegetables.
Pour the remaining seasoned broth into the pan.
Cover he pan tightly with the lid.
Bake 45 minutes or until the rice and the vegetables are tender.

Makes 4 servings

Mix and match your favorite vegetables into this delicious side dish. White rice may be used in place of the brown rice if you prefer.

Preparation Time: approximately 25 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 567; Fat 1g; Carbohydrates 105g; Cholesterol 0 mg; Sodium 314 mg; Protein 21g; Fiber 20g

Filed Under: Dutch Oven, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

White Beans with Sausage and Tomatoes

January 25, 2010 By The Recipe Mom Leave a Comment
beansuasage

beansuasageWhat You Need:

1 onion, halved and sliced thin
2 garlic cloves, chopped
2 (14 oz.) cans of Great Northern beans, rinsed and drained
2 t dried thyme
1 t celery seeds
1/2 t of salt
1/4 t of pepper
6 (1 ½ lbs.) sausage links
1 zucchini, sliced thin
2 (14 oz.) cans diced tomatoes, drained

How to Make It:

Spray the bottom and sides of a cast iron Dutch oven pan with cooking spray.
Place the oven temperature at 450 degrees and allow the oven to preheat.
Spread the onions and garlic over the bottom of the pan.
Spread the beans out into a smooth layer over the onions and garlic.
Evenly sprinkle the thyme, celery seeds, salt and pepper into the pan.
Place the sausage in a single layer over the beans.
Spread the zucchini over the sausage then add the tomatoes.
Cover and bake for 35 minutes until the sausage is cooked through and the beans are soft.

Makes 4 servings

5 or 6 fresh tomatoes, chopped may be used in place of the canned tomatoes if you prefer.
You may also use cooked coarsely crumbled sausage in this dish instead of the links.

Preparation Time: approximately 10 minutes
Baking Time: approximately 35 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 373; Fat 19g; Carbohydrates 29g; Cholesterol 40g; Sodium 875 mg; Protein 24g;
Fiber 9g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Cumin Turkey with Squash

January 24, 2010 By The Recipe Mom Leave a Comment
squash

squashWhat You Need:

1 1/2 C of quinoa grain
2 C of chicken broth
1 1/2 lb. turkey tenderloin
1 t ground cumin
1/4 t of salt
2 scallions, sliced
2 mild green chilies, stemmed, seeded and chopped
1 squash, halved lengthwise and sliced
2 C of fresh spinach leaves, roughly chopped
1 red bell pepper, cored, seeded and sliced
1 C of salsa

How to Make It:

Place the oven temperature at 450 degrees allowing the oven to preheat.
Generously spray a cast iron Dutch oven with a non stick cooking spray.
Pour the chicken broth into the pan.
Add the quinoa and spread the mixture out evenly over the bottom of the pan.
Place the turkey into the pan and sprinkle with the salt and cumin.
Spread the scallions and green chilies over the turkey.
Add the squash and spinach leaves.
Top the spinach with the sliced bell peppers.
Spread the salsa evenly over the top of the spinach.
Cover tightly and bake 30 minutes or until the turkey is cooked through.

Makes 4 servings

Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta/rice sections. If you prefer a little more bite to your dish use jalapeno peppers instead of the green chilies.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 402; Fat 11g; Carbohydrates 56g; Cholesterol 86 mg; Sodium 268 mg; Protein 14g; Fiber 7g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Hodge Podge Chicken Dinner

January 23, 2010 By The Recipe Mom Leave a Comment
hodgepodgechix

hodgepodgechixWhat You Need:

1 small onion, sliced thin
1 (28 oz.) can tomatoes
1 t dried basil
1 t dried oregano
1 t dried marjoram
2 C of bow tie pasta
1 1/2 lbs chicken thighs
1/2 t salt
1/4 t of pepper
5 garlic cloves, chopped
1 C of carrots, sliced
1 C of cauliflower florets
1 green bell pepper, cored, seeded and cut into thin strips

How to Make It:

Preset the oven to 450 degrees.
Spray the bottom and sides of a cast iron Dutch oven with cooking spray.
Scatter the onions over the bottom of the pan.
Pour the juice off of the tomatoes into a measuring cup and enough water to the juice to make 1 C of liquid.
Stir the basil, oregano and marjoram into the tomato juice mixture.
Spread the pasta into the pan and pour in 3/4 C of the tomato juice mixture.
Sprinkle the chicken with the salt and pepper and lay if over the pasta.
Spread the tomatoes evenly over the top of the chicken.
Scatter the garlic over the chicken pieces.
Place the carrots, cauliflower and bell pepper into the pan.
Pour the remaining tomato juice mixture over the vegetables.
Cover and bake 45 minutes or until the vegetables are fork tender and chicken is cooked through.

Makes 4 servings

This dish can be made using just about any type of vegetable. Mix and match corn, green beans, broccoli, zucchini, squash or even eggplant to a just throw it in there easy dinner meal.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 304; Fat 4g; Carbohydrates 34g; Cholesterol 75 mg; Sodium 660 mg; Protein 32g; Fiber 4g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Big Blue Sea Stew

January 22, 2010 By The Recipe Mom Leave a Comment
seafood-stew

seafood-stewWhat You Need:

2/3 C of water
2 C rotini pasta
1 t of olive oil
16 shrimp, peeled and deveined
1/2 lb. sea scallops
1/2 t of salt
¼ t of pepper
1 small onion, diced
6 garlic cloves, crushed
1 red bell pepper, cored, seeded and cut into slices
1 yellow bell pepper, cored, seeded and cut into slices
4 fresh tomatoes, chopped
1 small zucchini, cut in half lengthwise and cut into slices
2 celery stalks, sliced thin

How to Make It:

Place the oven temperature at 450 degrees and allow the oven to preheat.
Spray a cast iron Dutch oven pan well with a non stick cooking spray.
Pour the water into the Dutch oven.
Add the pasta and stir coating well.
Spread the pasta in an even layer over the bottom of the pan.
Place the shrimp and scallops into the pan and sprinkle with the salt and pepper.
Add in the onion, garlic and both types of bell peppers.
Layer the tomatoes over the peppers and the zucchini over the tomatoes.
Scatter the celery evenly over the top.
Cover and bake 45 minutes or until the pasta is tender and the seafood is cooked through.

Makes 4 servings

Precooked seafood will work just as well as raw seafood. If you are using raw seafood your dish will have a much stronger flavor than when using precooked.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 241; Fat 3g; Carbohydrates 35g; Cholesterol 53 mg; Sodium 53 mg; Protein 18g; Fiber 5g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , ,

Macaroni and Vegetables with Double Cheese

January 21, 2010 By The Recipe Mom 1 Comment
mccheese

mccheeseWhat You Need:

4 C of macaroni
1 1/3 C of water
1 T olive oil
1 (8 oz.) pkg. cheddar cheese, shredded and divided
1 (8 oz.) pkg. mozzarella cheese, shredded and divided
5 garlic cloves, chopped and divided
1 t dried oregano, divided
1/2 t salt
1/4 t of pepper
2 yellow bell pepper, cored, seeded and cut into thin strips
3 C of broccoli florets
3 C of loosely packed fresh spinach, shredded
3 plum tomatoes, chopped

How to Make It:

Preset the oven temperature to 450 degrees.
Use a non stick cooking spray to spray the bottom, sides and lid of a Dutch oven pan.
Spread the macaroni over the bottom of the pan.
Whisk together the olive oil and water in a measuring cup.
Pour into the macaroni, stir to coat well and spread the macaroni evenly over the bottom.
Add both types of cheese to the pan.
Spread half of the garlic over the top of the cheese.
Sprinkle half of the oregano over the garlic.
Sprinkle in all the salt and pepper.
Layer the bell peppers and the broccoli into the pan.
Cover with the remaining cheese.
Sprinkle the cheese with the remaining garlic and oregano.
Stuff as much spinach into the pan as you can but still allowing the lid to fit tightly on the pan.
Sprinkle the tomatoes over the spinach.
Cover and bake 30 minutes or until the macaroni is tender and the cheese has melted.

Makes 4 servings

Use your favorite shredded cheese in this dish. Overcooking will cause the macaroni and cheese to form a crusty layer on the lower side and bottom of the pan. Check the dish after 20 minutes to be sure it is no overcooking.

Preparation Time: approximately 10 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 535; Fat 23g; Carbohydrates 60g; Cholesterol 60 mg; Sodium 438 mg; Protein 24g; Fiber 6g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Steak with Onion Hash Browns

January 20, 2010 By The Recipe Mom Leave a Comment
steak1

steak1What You Need:

1 (16 oz.) pkg. frozen hash browns
1/2 t of salt
3 C of frozen pearl onions
1 1/2 lbs. boneless steak
4 T of steak sauce
2 C of mushrooms, sliced
2 C whole baby carrots
3 C of frozen cut green beans
2 fresh rosemary sprigs

How to Make It:

Adjust the oven temperature to 450 degrees.
Spray a Dutch oven cast iron pan with cooking spray.
Spread the hash browns over the bottom of the pan.
Sprinkle the salt evenly over the hash browns.
Scatter the onions over the top of the potatoes.
Place the steak over the top of the onions.
Brush the steak sauce evenly over the top of the steak.
Spread the mushrooms over the top of the steak then scatter the carrots over the onions.
Add in the green beans.
Stick the rosemary springs into open crevices.
Cover the pan and bake for 30 minutes or until the steak is cooked the way you like.

Makes 4 servings

This recipe will have your steak medium rare in the middle and well done around the edges. For a steak that is cooked a little more in the middle bake it for 35 minutes for medium and 40 minutes for well done.

Preparation Time: approximately 5 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 35 minutes

Nutritional Information: (approximate values per serving)
Calories 500; Fat 19g; Carbohydrates 42g; Cholesterol 102 mg; Sodium 365 mg; Protein 37g; Fiber 11g

Filed Under: Beef, Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , ,
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