We love baked potatoes. This is not your standard baked potato. This is a big hit in our house. A perfect lunch or light dinner. We did a small change - we used only 15 oz of diced tomatoes and an 8 oz can of tomato sauce. I also cut the Mama Mia Marinara Sauce Mix in half. We used the microwave to bake the potatoes as we had limited time.
Ingredients:
6 large russet baking potatoes, scrubbed clean
Olive oil spray
Kosher or sea salt
1 lb ground Italian sausage
1 (28 oz) can crushed tomatoes
3-4 Tbsp Mama Mia Marinara Sauce Mix
1 c mini turkey pepperoni slices
1 1/2 c shredded pizzeria-style cheese
Optional toppings: sliced black olives, sour cream, sliced green onions.
Instructions:
1. Preheat oven to 375 degrees. Dry potatoes and pierce with a fork in several spots. Spray with olive oil and lightly sprinkle with salt. Place directly on center oven rack. Bake 1 hour or until tender.
2. Meanwhile, in large skillet over medium-high heat, cook and crumble sausage until no longer pink; drain. Add tomatoes, Mama Mia Marinara Sauce Mix and pepperoni. Reduce heat and simmer 10 minutes. Salt and pepper as desired.
3. Cut a slit in the top of potatoes. Squeeze ends together to open the potatoes. Top with marinara sauce, cheese and desired toppings.
Makes 6 servings. Serve with steamed or sauteed broccoli.
Optional: for faster cooked potatoes, pierce and microwave 7-10 minutes or until fork tender. Skins will not be crispy like the baked potatoes.
Make Ahead & Freeze: Place sausage in a quart freezer bag. Place tomatoes, Mama Mia Marinara Sauce mix and pepperoni in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
Yummy way to make baked potatoes. I didn't change a thing in this recipe. Yes, we did serve this with the meatballs but it can be served with any meat dish.
Ingredients:
1 1/2 lbs yellow-fleshed petite potatoes.
1/4 c butter, melted
1 Tbsp Spinach & Herb Seasoning
1 Tbsp Garlic Garlic Seasoning
1/4 c Parmesan cheese
Instructions:
1. Preheat oven to 425. Line large rimmed baking sheet with aluminum foil. Place a potato in a soup spoon; using a paring knife, cut 1/8-inch slices in potato until knife hits spoon (do not cut all the way through potatoes).
2. Place potatoes on baking sheet. Brush with 1 tablespoon butter. Salt and pepper as desired.
3. Meanwhile, in small bowl, combine remaining 3 tablespoons butter with Spinach & Herb Seasoning and Garlic Garlic Seasoning; salt and pepper as desired.
4. Remove potatoes from oven and brush butter mixture all over potatoes, getting as much in between slices as possible; sprinkle with cheese. Continue baking 10 minutes or until golden brown and tender.
Makes 6 servings.
Another delicious meal from last month (yes, I'm a little bit behind - good thing I don't fix these every night). Of course, any ingredient you don't care for, please feel free to substitute. That is the neat thing about these meal collections from Tastefully Simple - you can modify to meet your tastebuds.
I wasn't able to find sloppy joe sauce so I just used tomato sauce.
Ingredients:
1 Tbsp Avocado Oil
1 1/2 lbs lean ground turkey
1 Tbsp Onion Onion Seasoning
1 15 oz can sloppy joe sauce
1 150 oz can pinto beans, rinsed & drained
1/3 c Bayou Bourbon Glaze
1/4 - 1/2 tsp cayenne pepper, optional
12 hamburger buns
1 2.8 oz canister French-fried onions, toasted if desired
Instructions:
1. In large skillet, heat Avocado Oil over medium-high heat. add turkey and Onion Onion Seasoning; cook and crumble until no longer pink. Drain.
2. Add sloppy joe sauce, pinto beans, Bayou Bourbon Glaze and cayenne, if desired. Bring to a boil; reduce heat and simmer 7-10 minutes, stirring occasionally.
3. Serve in buns, topped with French-fried onions.
Makes 6 servings. Serve with Vidalia Onioin Broccoli Slaw (recipe online at www.tastefullysimple.com/web/mbelles1).
Make Ahead & Freeze: Combine turkey and Onion Onion Seasoning in a gallon resealable freezer bag. Combine step 2 in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
This was a big hit with my husband. I didn't need to do any substitutions. However, you can if you need to. Makes great leftovers to have for lunch or evening snacks.
Ingredients:
1 lb ground chicken or turkey
2 tsp Garlic Garlic Seasoning
1 (14.5 oz) can petite diced tomatoes, drained
2 c shredded cheddar cheese, divided
1/2 c Garden Guacamole Starter
2 (16 oz) tubes refrigerated jumbo buttermilk biscuits dough
shredded lettuce, chopped tomatoes, sour cream (all optional)
Instructions:
1. Preheat oven to 375 degrees. In large skillet over medium-high heat, combine chicken and Garlic Garlic Seasoning; salt and pepper as desired. Cook and crumble until no longer pink, about 6-8 minutes; drain off liquid. Stir in tomatoes, 1 cup cheese and Garden Guacamole Starter. Set aside.
2. Using 2 (12 count) greased muffin pans, press biscuits into 16 wells and up sides. Fill with taco meat and top with remaining 1 cup cheese.
3. Bake 15-17 minutes or until golden brown and cheese is melted. Serve with desired taco toppings.
Makes 6-8 servings. Serve with chips and salsa.
Make Ahead & Freeze: Combine first 2 ingredients in a quart freezer bag. Combine tomatoes, 1 cup cheese and Garden Guacamole Starter in a quart freezer bag. Place 1 cup cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
This was very delicious. If you're not a pork fan, you can put it on roast beef or turkey roast. I used the leftovers on my green salads for lunch.
1/4 c Brown Sugar Honey Mustard
3. Place pork on grill or in a greased shallow baking dish. Grill, turning occasionally, 20-30 minutes, or bake 30 minutes; or until internal temperature reaches 150 degrees on an instant-read food thermometer. Let rest 10 minutes before slicing.
