Baked Pesto Spaghetti

 

This was from last July.  However, it can be made anytime as the products used are available year-round.  Besides, who wants to have an oven going when it's hot outside.  You can make it to eat now or you can make ahead and put it in the freezer.  Normally, I fix now and freeze the leftovers.

In our household, we have to watch sodium intake, so I used no salt added products and the extra-lean ground turkey as well as gluten-free pasta.  I also used part-skim mozzarella and ricotta cheese.  It still turned out delicious.  I also eliminated the green peppers as my husband does not like them.

Here's what you need:

• 12 oz spaghetti pasta
• 1 1/2 lbs 85% lean ground beef
• 1 green bell pepper, chopped
• 2 Tbsp Makin' Magic Chicken Seasoning
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 Tbsp Dried Tomato & Garlic Pesto Mix
• 3/4 c whole milk ricotta cheese
• 2 c shredded whole milk mozzarella cheese

Directions:

1. Preheat Oven to 375 degrees F.  Prepare pasta according to package directions to al dente.  Drain.
2. 
   Meanwhile, in large skillet over medium-high heat, combine beef, peppers, and Makin' Magic Chicken Seasoning.  Cook and crumble until no longer pink, about 6-8 minutes.  Drain.
3. 

   

   
   Stir in crushed tomatoes, undrained diced tomatoes, and Dried Tomato & Garlic Pesto Mix.  Bring to a simmer.  Stir in ricotta until creamy.  Add cooked pasta.  Toss to coat.  Transfer to a greased 13x9-in baking pan.  Top with mozzarella cheese.
4. Bake 20-25 minutes or until golden brown and bubbly.  Remove from oven and let stand 5 minutes before serving.  Makes 6 servings.

If  you want to make ahead and freeze:  Prepare through step 3 in a disposable aluminum 13x9-inch pan.  Cover with plastic wrap and then aluminum foil.  Seal well, label, and freeze.  Thaw completely.  Preheat oven to 375 degrees F.  Remove foil and plastic.  Continue with step 4 adding 5-10 minutes to bake time.

Taco Casserole

 I made this dish from scratch without an actual recipe (that's the fun part).  Actually, I did a search for some ideas as to how to make it but I did not measure a thing.

Browned a pound of ground meat, seasoning it with three different Tastefully Simple Products - Mom's Favorite Taco Seasoning, Onion Onion, and Garlic Garlic.

Added a can of drained diced tomatoes and a can of drained black beans and a cup of frozen sweet corn.  Mixed altogether.

Sprayed a 9x9-in pan.  Layered tortilla chips, meat mixture, and cheese two times.  Baked 20 minutes at 375 degrees F.

Slow Cooker Beef & Mushroom Ragu

 

This recipe came from our July 2025 Meal Prep Workshop.  It's a very simple recipe that you can make ahead and freeze or have it cooking all day in your crockpot now and freeze the leftovers for later.  We usually fix now and freeze the leftovers.  I'll give you instructions for both ways.

Feel free to make substitutions as needed to meet your family's dietary needs and/or tastes.  This time, I did not make any substitutions.

Here are the ingredients you will need:

• 1 1/2 lbs beef stew meat
• 1 (18oz) jar homestyle beef gravy
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (8 oz) pkg fresh button mushrooms, quartered
• 2 Tbsp Makin' Magic Chicken Seasoning
• Prepared mashed potatoes, pasta, or rice

Here's what you need to do:

1. In a 3-quart or larger slow cooker, combine first 5 ingredients. (I did it in the sequence listed below). Salt and Pepper as desired.
2. Cook on low 6-8 hours or until beef is very tender
3. Serve over prepared mashed potatoes, pasta or rice.

You notice, I used a crockpot liner.  This makes it an easier clean-up.

If you do the Make Ahead & Freeze, you will want to get a gallon freezer bag.  Label and date it. Place in a bowl and fold seam of bag back.  Add items to the bag in the following order:

• diced tomatoes
• Magic seasoning. swish the bag to mix
• add stew meat.  mix well
• add gravy.  mix
• add mushrooms last, gently mix.  Squeeze air out.

It's ready to go in the freezer.  You may want to double-bag it to prevent leakage.  Thaw before dumping into your crockpot.

Tip:  the lid on the Magic Chicken Seasoning is equivalent to 3 Tablespoons.

Confetti Meatloaf

 This recipe came from our July meal prep workshop.  I fixed it as a meal rather than putting it in the freezer for later.  It was different but hubby preferred my stand by meatloaf.  I used 99% fat free ground turkey.  Hubby makes meatloaf sandwiches with the leftovers.

Ingredients:

1 1/2 lbs 85% lean ground beef

1 c  Corn, Black Bean Salsa, plus more for garnish

3/4 c crushed tortilla chips

1 large egg

 

Directions:

1. Preheat oven to 350 degrees F.  In large bowl, combine all ingredients.  Salt and pepper as desired.  
2. 
   Transfer to a greased 9x5-inch loaf pan. 
3. Bake until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 1 hour.  
4. 
   Remove from oven.  Let stand 10 minutes.  

Serve garnished with additional Corn, Black Bean Salsa, if desired.  

Makes 6 servings.

Make Ahead & Freeze:  Prepare step 1.  Place in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F.  Continue with step 2.

During the workshop we did it in this order:

• Fold the seam edges of the freezer bag over, place in a slop bowl.
• Put salsa in first.  
• Add egg, gently mix to break up egg.  
• Add meat, smoosh to mix up.  
• Add chips, mix.  
• Shape, squeeze air out to fit in pan.

 

July Meal Prep: Better than BLT Mac & Cheese

 The cheeseball mix is from our Spring/Summer 2025 catalog.  I still have a few in my inventory if you want to give this recipe a try.  This was delicious.  I went ahead and prepped this for eating and froze the leftovers.  However, you can also make this ahead and freeze to bake later.

As you can tell from my photo, I used turkey bacon rather than regular bacon.  I also used lower fat cream cheese and shredded cheese.  We also use almond milk and gluten free noodles.  And the butter is unsalted.

Ingredients:

12 oz elbow macaroni

1 lb bacon slices, chopped

1 (8 oz) pkg cream cheese

1 packet Better Than BLT Cheese Ball Mix

2 c 2% milk

2 c shredded mild cheddar cheese, divided

1 c plain panko bread crumbs

2 tbsp butter, melted

Directions:

1.  Preheat oven to 375 degrees F.  Prepare pasta according to package directions until al dente; drain.  Add drained pasta to a greased 13x9-inch baking dish (or aluminum pan); set aside.

2.  Meanwhile, in a large skillet over medium-high heat, saute bacon until crispy; remove to clean paper towels to drain.  Add to pasta. (toss to distribute).

  

3.  In a large microwave-safe bowl, microwave cream cheese on HIGH for 45-60 seconds.  Whisk until smooth.  Whisk in Better Than BLT Cheese Ball Mix; then whisk in milk.  Microwave, whisking occasionally, 2-3 minutes or until hot.

 

4.  Sprinkle 1 cup cheddar cheese over pasta.  Add cheese sauce; toss until well combined.  Sprinkle with remaining 1 cup cheddar cheese.

5.  In small bowl, combine bread crumbs and melted butter; toss to combine.  Sprinkle over pasta.  Bake until golden brown and bubbly, about 20-25 minutes.  Makes 6 servings.

Make Ahead & Freeze:  Prepare through step 5 (do not bake).  Allow to cool completely.  Cover with plastic wrap and then aluminum foil.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 375 degrees F.  Remove foil and plastic.  Bake as directed, adding 5-10 minutes to bake time.

Tip:  If you have the Pyrex brand glass bowls, there is a difference as to which can be used in an oven and which cannot.  PYREX (in all caps) can be used in the oven.  Pyrex (small letters) cannot go in the oven.

 

June Meal Prep: Pineapple Chipotle Pork Tenderloin

The grill sauce in this recipe is a seasonal item.  You can always substitute other grill sauces.  I baked the tenderloin in the oven along with potatoes and vegetables.  You notice, I didn't use a rack.  I saved the second tenderloin for a later meal.

Ingredients:

1 (1 1/2 lb) pork tenderloin

1 Tbsp Garlic Garlic Seasoning

3/4 c Pineapple Chipotle Grill Sauce, divided

 

Directions:

1.  Prepare grill to medium heat.  Season pork with Garlic Garlic Seasoning.

2.  Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 25 minutes.  Brush with 1/4 cup Pineapple Chipotle Grill Sauce the last 5 minutes of grilling.

3.  Remove from grill.  Cover with foil and let stand 5-10 minutes.  Slice and serve drizzled with remaining 1/2 cup Pineapple Chipotle Grill Sauce.

Makes 6 servings.

Bake Option:  Preheat oven to 425 degrees F.  Line a large rimmed baking sheet with aluminum foil.  Place a wire rack on pan.  Season pork with Garlic Garlic Seasoning and place on rack.  Bake until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 30-35 minutes.  Brush with 1/4 cup Pineapple Chipotle Grill Sauce the last 5 minutes of baking.  Continue with step 3.

June Meal Prep: Teriyaki Bacon Chicken

 

Sorry I'm so far behind on my recipe blog entries.  You can grill this or cook on the stove top or bake it in the oven, depending on the time of year.  It is very simple to make.  I used low sodium chicken broth instead of the dry white wine.  Of course, you could substitute other meats like pork chops or steak.

Ingredients:

1 lb boneless skinless chicken breasts, cut into 4 pieces

 1/2 c Honey Teriyaki Sauce

1/4 c dry white wine

1 Tbsp Garlic Garlic Seasoning

8 bacon slices

toothpicks

 Directions:

1.  In a storage container or gallon freezer bag, combine the first 4 ingredients.  Seal well; toss to coat.

2.  Refrigerate 2 hours or up to overnight (or freezer for later).

3.  Prepare grill to medium heat.  Remove chicken from marinade; discard marinade.  Wrap each chicken breast with 2 bacon slices securing with toothpicks.

4.  Place chicken on grill.  Grill, turning occasionally, until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bacon is desired doneness, about 12-15 minutes.  I baked in the oven at 350 degrees F.

Makes 4 servings

TIP:  spray your measuring cup with non-stick cooking spray before measuring the sauce.  It will slide out easily.  You can do this with honey as well.