I recently saw someone posting about their plan for meals, stating that they were looking for an easy way to have dinner at home. Their plan was to make the same recipe each weeknight. You know what? You don’t have to have Spaghetti every Monday and Tacos every Tuesday and Meatloaf every Wednesday to get supper on the table. How? Find recipes that make it easier. Like…
Tag: easy meal
Easy Stromboli
We had a sandwich fellowship at church recently and I brought this Stromboli. It’s such a great “lunch-y” type food that is special, but super easy! I’m sharing this recipe again because it deserves to be highlighted!! If you have made this yet, I hope you’ll put it on your menu this week!
If you don’t own a Gooseberry Cookbook, I’m telling you, you’re missing some great recipes! I have one that’s for entertaining that is full of promises of happy things! There’s not a recipe in there that’s not been really good!! I recently pulled it out looking for a quick and inexpensive lunch-type food I could serve for after church Sunday night. I came across this recipe for Easy Stromboli and was sure I’d found a winner…I was right!
This is appropriately named Easy, becuase it was a cinch to make. Frozen bread dough also makes the prep fast and inexpensive. I bought a package of 5 loaves for a little over $4 at Kroger. I also made it and baked it before we went to church. Then when we got home, I just warmed it in the microwave. It was a quick light meal to use to entertain friends!
Here’s a picture of the easy steps:
Easy Stromboli
1 loaf frozen bread dough, thawed
2 eggs, separated
2 T. oil
1 t. dried oregano
1 t. dried parsley
1/2 t. garlic powder
1/4 t. pepper
4-oz. pkg. sliced pepperoni – I used Turkey Pepperoni
8-oz. pkg. shredded mozzarella cheese
1 T. grated Parmesan cheese
Roll out bread dough into a 12×15-inch rectangle; set aside. Combine egg yolks, oil, oregano, parsley, garlic powder and pepper together; spread over dough. Arrange pepperoni and mozzarella cheese on top; sprinkle with Parmesan cheese. Roll up; place seam-side down on a baking sheet. Brush with egg whites; bake at 350 degrees for 30 to 40 minutes. Makes 8 servings.
I served it with some pizza sauce alongside for dipping. Yum!
Have you ever had Stromboli? I’m not sure I’d had it before I made this, but it will definitely be on repeat from now on!
With love from my country kitchen,
Creamy Bow Tie Pasta With Italian Sausage
I did it again! I tried out a new recipe on guests! I have a reputation for doing this, but it’s not on purpose! I will sit down to plan my menu, and as I contemplate the night guests will be with us, I’ll consider what’s in the fridge or freezer. Then it goes from there. Soon I’m searching Pinterest for a recipe using those ingredients and there it is – a new menu item that sounds amazing!
In this case I was searching for a pasta recipe using Italian sausage because I had gotten a great deal at Kroger recently.
I’m happy to report that this recent recipe was successful in that it turned out as good as it sounded, and everyone loved it! Mission accomplished, even if it was a bit risky!
I have said in the past that I’m not really a pasta lover, but it seems like that is changing, and it’s mostly because of some incredible recipes that I’ve tried! I’ve learned that my favorite way to eat pasta is a dish made on the stove top and not baked in the oven after being prepared. It leaves the pasta tender and the sauce creamy. What’s not to love about that?
Here’s the delicious recipe I found with my changes…
Creamy Bow Tie Pasta with Italian Sausage
- 1 package (12 oz.) bow tie pasta
- 1 pound mild Italian sausage, casings removed
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes, drained and coarsely chopped
- 1-1/2 cups heavy cream – I used 3/4 2% milk and 3/4 C cream
- 1 cup packed spinach leaves, cut into thin strips
- Bring a large pot of water to a boil. Cook the pasta according to package directions; drain. (I do NOT cook my pasta al dente when it’s not going to cook longer in the oven.)
- Meanwhile, in a large skillet crumble the sausage and add onion. Over medium-high heat until sausage cooked through and browned and onion is tender. Add garlic. Cook one minute. Add the tomatoes and cream/milk. Simmer until the mixture thickens, about 10 minutes. Add the spinach and cook an additional 3 minutes. Add the cooked pasta to the sauce.
You could lighten up this recipe by using all2% milk in place of the heavy cream. I think you could also use half chicken stock and half milk. I haven’t tried that yet, but it would still give a creamy sauce with less calories. At any rate, this was delicious with a nice slice of French bread for soaking up the sauce! Maybe not good table manners, but delicious!
What’s your favorite way to have pasta – Fresh from the stove top or baked in the oven?
This is a great weeknight meal…and also a good one for company!
RefreshHer 