Cheese Curd In Paradise

Casserole

September Round-Up: Back to School

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September means that back to school time is in full swing! So, for those of you with children or who work in the education field, quick breakfasts, make-ahead dishes, lunchbox ideas, and easy weeknight dinners are all especially important. This month our group of food bloggers is sharing recipes for back to school time! Back to school varies a lot throughout the country, but once September comes it seems to be that everyone is headed back. We hope you find some recipe inspiration here as you plan out your meal ideas for the month. Don’t forget to check back on the last day of each month to see the monthly recipe round-up!

I don’t know about you, but I’m not quite ready for summer to be over. The daylight is already getting noticeably shorter, our tomatoes are all ripening, and we’ve had some cooler breezes in the air recently. Even though I’m not going back to school, I can sense the seasonal change on the horizon.

~Breakfast~

Sausage, Egg, & Cheese Breakfast Bake from Crafty Cooking Mama

Apple & Cinnamon Overnight Oats from Jolene’s Recipe Journal

Oat & Jam Breakfast Squares from Savory Moments

Western Omelet Breakfast Sandwich from Palatable Pastime 

Breakfast-on-the-Go Muffins from Blogghetti 

Blueberry & Almond Granola from The Saucy Southerner

Overnight Make-Ahead Coffee Cake from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice 

Waffle & Pancake Avocado Toasts from Pies and Plots


 ~Lunches & Dinners~

Instant Pot Shredded Chicken from Cheese Curd in Paradise 

Baked Chicken Fajitas from Kate’s Recipe Box



Spicy Shrimp & Zucchini Lo Mein from Books n’ Cooks

Weeknight Rice Pilaf w/ Peas & Chives from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Turkey & Summer Vegetable Soup from Savory Moments

7-Layer Dip Cups from Palatable Pastime 

Cheesy Chicken Spaghetti Casserole from Cheese Curd in Paradise


~Snacks & Desserts~

Chewy Granola Bars from Kate’s Recipe Box 


Whole Wheat Banana Bread from Books n’ Cooks

Five Ingredient Nutella Cookies from The Saucy Southerner

Peanut Butter & Jelly Cookies from Jolene’s Recipe Journal 

Apple Crisp Bread from Pies and Plots 


Please visit all of our monthly recipe round-up bloggers!

~Monthly Recipe Round-Up Bloggers~


Lasagna Roll Ups with Meat Sauce

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Lasagna Roll Up with Meat Sauce is the best easy make-ahead recipe around. Hearty pasta and cheese, layered with a flavorful meat sauce, and topped with more CHEESE. An instant family favorite.

Lasagna on a white plate

Pasta, cheese, and meat. Is there anything that screams savory comfort food more than that trifecta? I think not. The ultimate delivery device for the three is lasagna, and today I am not sharing any old lasagna- I am sharing my recipe for Lasagna Roll Ups with Meat Sauce. These are one of my favorite pasta dishes, and my family goes nuts for them!

I love that I can make these in advance so they are ready for to pop in the oven for dinner whenever we are ready to eat. They are also a freezer friendly meal, and I love anything I can prep in advance during the school year! My kiddos love these so much they would have them on our menu weekly if it was up to them!

Lasagna in a casserole dish

What You Need For Lasagna Roll Ups!

  • Lean Ground Beef
  • Tomato Paste
  • Tomato Sauce
  • Seasonings: Italian, Garlic, Salt, Parsley
  • Lasagna Noodles
  • Cheese: Ricotta, Parmesan, Mozzarella
  • Rimmed Skillet
  • Baking Dish
preparing the lasagna rolls
pasta in a casserole dish

HELPFUL HINT: When rolling the Lasagna Roll Ups do it gently because otherwise the filling will come out the sides and not stay in your roll up! Once the roll ups cook the eggs and cheese will set in the roll ups.

Lasagna in a casserole dish

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Lasagna in a casserole dish

Thank goodness for Lasagna Day! Check out more delicious recipes!

Lasagna Day Recipes
Lasagna on a white plate

Frequently Asked Questions

Can I use something different that ground beef?

Of course! Ground turkey or Italian sausage work well. You could also use mushrooms in place as well for a vegetarian option.

Can I use a blend of cheese other than mozzarella?

Yes, Italian blends (like a 4-cheese) work really well.

I am not a fan of ricotta. What can I use?

I am a fan of using small curd cottage cheese as a substitute.

If I am freezing the Lasagna Roll Ups how do I store them in the freezer?

I like to use an aluminum baking dish with a cover. I then don’t have my bake-wear tied up in the freezer.

If I free my lasagna do I need to thaw it before it goes in the oven?

Yes, I like to thaw mine in the fridge. Once thawed bake as directed in recipe below.

Why is it important to let the lasagna roll ups rest when they come out of the oven?

I think it makes the pasta and cheese set is easier to serve. Sometimes when lasagna is really hot, and it is cut immediately the cheese and sauce sun all over and you don’t get those nice bite with a little bit of everything.

Lasagna on a white plate

Looking for more delicious pasta recipes?!

Slow Cooker Creamy Mac and Cheese with Bacon

Meatball Stuffed Shells

Weeknight Spaghetti with Meat Sauce

Baked Crispy Crunchy Taco Spaghetti

Pesto Caprese Pasta Salad

Lasagna on a white plate
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Lasagna on a white plate

Lasagna Roll Ups with Meat Sauce

Course Main Course
Cuisine American
Keyword Beef, Pasta
Servings 12 lasagna rolls

Ingredients

  • 12 uncooked lasagna noodles

Meat Sauce

  • 1 lb ground beef
  • 1/2 small white onion, diced
  • 6 oz tomato paste
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 28 oz tomato sauce

Ricotta Filling

  • 15 oz whole milk ricotta cheese
  • 1 tbsp grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 2 eggs
  • 3 1/2 cup shredded mozzarella cheese, divided
  • 1 tbsp dried parsley
US Customary – Metric

Instructions

Meat Sauce

  1. In a medium rimmed skillet brown ground beef and onions. Drain excess grease.

  2. Add tomato paste, Italian seasoning, salt, and garlic powder. Stir to evenly mix. Add tomato sauce and stir. Cover and simmer for 15 minutes. While sauce is simmering cook the lasagna noodles.

Ricotta Filling

  1. In a bowl, mix together ricotta, Parmesan, Italian seasoning, salt, eggs, and 3/4 cup mozzarella cheese. Set Aside.

Assembly of Lasagna Rolls

  1. Pre-heat oven to 350° F. Place a cutting board on the counter and a 9×13 baking dish next t the work surface. Place 3/4 cup of the sauce in the bottom of the baking dish. Place a noodle on the flat surface. Spread a layer of ricotta mixture on the noodle and top with a sprinkle of mozzarella cheese (about 3/4 cup cheese for all 12 noodles).

  2. Roll up the noodle gently so the filling is not pushed out of the sides. Place seam-side down on the baking dish. Repeat with remaining noodles. Top noodles with 1/2 of remaining sauce and then 1/2 of remaining cheese. Repeat with the rest of the sauce, and the rest of the cheese. Sprinkle the top with parsley.

  3. Bake uncovered for 30 minutes. Remove from oven and allow pasta to rest for 5 minutes before serving.

Recipe Notes

From Fridge: If you are baking from the fridge allow the roll ups to sit on the counter for about 15 minutes before placing them in the oven. 

From Freezer: If you are taking the roll ups from the freezer allow the roll ups to thaw in the fridge before placing in the oven. 

Lasagna on a white plate

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Creamy Taco Mac Skillet

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Creamy Taco Mac Skillet is cheesy, full of flavor, and weeknight friendly! Packed with seasoned taco meat, tomatoes, cheese, and pasta- everyone will request this easy skillet dinner!

taco pasta in a skillet

We are sprinting towards the end of the school, and I am all about the quick and easy meals. For me, the beginning and end of school are the hardest when it come to meal planning. The start of the school year means new routines and change, and the end of the school year is survival to get the finish line. In Wisconsin, we have had a lot of weather cancellations and our last day was June 7th, but it was moved to June 10th and everyone is getting excited for summer. I am two weeks away from officially having my teaching license in the State of Wisconsin. Since I have a bachelor’s degree the actually certification process has meant a lot of unpaid time in various classrooms for teaching experience and practice. While it has been helpful, fun, and educational, I am very excited to finally be paid for my work, make an employment decision, and be done with school (for now).

Since the end of school is about survival, 30-minute meals like my Creamy Taco Mac Skillet are a regular on my meal plan. Easy, fast, and hearty- perfect to fill-up my kiddos bellies after a long school day. We are also in the throws of soccer after school, and I love having a back-pocket recipe like this one because I can get dinner on the table very quickly so we can keep our evening moving.

taco pasta in a skillet

Frequently Asked Questions:

What is the best type of pasta to use?

I like to use fusilli for this skillet, but capatavi or penne is a great alternative. I would not suggest a thin pasta- a hearty pasta works best.

Can I leave out the tomatoes?

Yes, but the flavor will be different. If you leave out the tomatoes, I suggest reserving about 2/3 cup of the pasta water to add to the skillet or it will not be very saucy.

Can I use a different type of cheese?

Absolutely! I suggest pepper jack or monterey jack.

How are the leftovers?

I love to have this for lunch! It is just as cheesy and creamy the following day!

taco pasta in a skillet

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taco pasta in a skillet

Helpful tools to make your skillet meals!

Large Rimmed Skillet

Stainless Steel Colander

Silicone Spoon

Boxed Cheese Grater

taco pasta in a skillet

Creamy Taco Mac Skillet is a must for you weekday meal plan! I find that meal planning really works for our family. I know the thought of it can feel a little overwhelming at first, but once it becomes habit it is a nice crutch, at least for me, during the week.

One thing that I found is not to over-plan. I have made the mistake more times than I can count, and have scrambled to use the food I purchased. What works for my family is planning 3 weekday meals and 1 weekend meal. I typically do not shop for the weekend meal till later in the week. For us, this provides flexibility which, to me, if the key to making meal planning work. I also try to plan meals to have leftovers so we can use them for lunches, or for another weeknight meal. I would plan my Creamy Taco Mac Skillet on a Monday or Tuesday because I find the beginning of the week to generally be more hectic, and I also have leftovers for lunch!

taco pasta in a skillet

Check out these delicious skillet meals!

Italian Wedding Soup Skillet

Skillet Rice and Beans with Kielbasa

One-Pot BLT Tortellini Skillet

Ham and Cheese Gnocchi Skillet

Greek Lasagna Skillet

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taco pasta in a skillet

Creamy Taco Mac Skillet

Course Main Course
Cuisine American
Keyword Beef, Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients

  • 16 oz dry shaped pasta
  • 1 lb lean ground beef
  • 1 small onion, chopped
  • 14 oz can petite diced tomatoes, drained
  • 1.25 oz packet taco seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded cheddar cheese, divided
  • 3 oz cream cheese
  • 1/2 cup sour cream
  • 1/4 cup sliced black olives
US Customary – Metric

Instructions

  1.  Cook pasta according to the package directions.  Drain, and set aside.

  2. In a large rimmed skillet cook the ground beef and chopped onion until no longer pink. 

  3. Add the tomatoes, taco seasoning, salt, and pepper. Simmer over medium heat for about 5 minutes.

  4. Stir in 1/2 cup cheddar cheese, cream cheese, and sour cream. Stir until the cream cheese is melted and the sauce is well blended. Add the pasta to the meat and gently stir. Simmer over medium-low heat 3-4 minutes.  

  5. Remove from the heat and top with remaining 1/2 cup shredded cheddar cheese and black olives.


Eggs Benedict Casserole

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Time for breakfast! When I go out for breakfast my favorite thing to order is eggs benedict. I always think of it as dish that I treat myself to when I am out because poaching eggs for everyone in the morning isn’t always doable when I have two hungry kiddos at my kitchen counter. Enter Eggs Benedict Casserole. A casserole that makes my out for breakfast dish into a family friendly dish.

eggs Benedict casserole on a plate

This casserole is so simple, and I love the ease it has when it comes together. I use chopped english muffins, eggs, whole milk, canadian bacon, and a few seasonings. The casserole sits overnight so it creates a creamy and custardy texture. I cut my canadian bacon in bite sized pieces so it is the perfect size to get a few in each bite.

Eggs benedict isn’t complete with out a good hollandaise sauce. This recipe adds a little heavy cream, and is smooth as velvet. I love a nice big squeeze of lemon to my sauce, and this certainly checks that box!

I know hollandaise sauce can feel a bit intimidating, but don’t let it freak you out. If you haven’t made it before I would make sure that you have a little extra ingredients on hand if you need a practice batch! The trick is to get the yolks to coat the back of the spoon and then add the butter. Once the butter is added the sauce gets nice and thick.

eggs Benedict casserole on a plate

Today I am joining a few other blogging friends to share our favorite breakfast recipes! Check them out below!

Breakfast Recipes

 


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

eggs Benedict casserole on a plate

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eggs Benedict casserole on a plate

That pour of hollandaise still gets me. Yum!

All that I need with this meal is a bloody mary or a mimosa. For me, I love a spicy bloody mary with a pickle, or I really love a mimosa made with 1/2 grapefruit juice and 1/2 orange juice (trust me- it is a must try). What are your must have breakfast cocktails?

eggs Benedict casserole on a plate

This weekend we are celebrating the start of spring break! The kids and I enjoyed a movie yesterday, and today feasting on corned beef and cabbage with my parents. I am really excited to have some extra time with the kiddos, and to prepare for a fun spring sweets event next week!

eggs Benedict casserole on a plate

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Loaded Toast and Egg Cups

Perfect Deviled Eggs

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eggs Benedict casserole on a plate

Eggs Benedict Casserole

Course Breakfast
Cuisine American
Keyword Casserole, Eggs
Prep Time 15 minutes
Cook Time 50 minutes
Fridge Time 8 hours
Total Time 1 hour 5 minutes
Servings 8 people

Ingredients

  • 8 oz Canadian bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces
  • 8 eggs
  • 2 cups whole or 2% milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

Hollandaise Sauce

  • 4 egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp fresh lemon juice
  • 1/2 cup butter, melted
  • salt and pepper, to taste
US Customary – Metric

Instructions

  1. Place half of the Canadian bacon in a greased 13×9-inch casserole dish.  Evenly spread the English muffins pieces on top and then add remaining bacon.

  2. In a large bowl, whisk eggs, milk, salt, pepper and onion powder; pour over top. Cover and refrigerate 8 hours (or overnight). 

  3. When ready to bake, heat oven to 375°F. Top casserole with paprika. Bake covered for 35 minutes. Remove cover and bake for an additional 15 minutes. Prepare the hollandaise sauce during the last 15 minutes of baking. 

  4. In a double broiler or metal bowl over simmering water (don’t let bowl touch water), whisk together egg yolks, heavy cream, and lemon juice. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add salt and pepper to taste. Serve sauce immediately with casserole.

  5. Remove casserole from oven. Cut into squares and serve with hollandaise drizzled over the top of the casserole. 

Recipe Notes

Recipe adapted from Chew Out Loud. 

eggs Benedict casserole on a plate

Irish Cheddar Ale Mac and Cheese

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Are you searching for a few yummy St. Patrick’s Day recipes for dinner? I have a delicious one I am sharing with you today. My recipe for Irish Cheddar Ale Mac and Cheese is delicious next to corned beef and cabbage! It is actually fantastic anytime of the year, but who doesn’t love an excuse to make a big pot of mac and cheese? No matter if you are Irish or you just love a big glass of beer- this recipe will be a fast favorite.

Mac and Cheese scooped form a skillet

So what makes this mac and cheese so delicious? A few things. I use sharp white Irish cheddar, whole milk, real butter, Irish ale, fresh green onions and parsley, buttery toasted bread crumbs. I love to make my own cheese sauce for my recipe using flour and butter. My favorite pasta to use is cavatappi pasta because the shape is perfect to soak in all the cheesy sauce while the mac and cheese bakes.

Mac and Cheese in a skillet

Check out more incredible St. Patrick’s Day recipes!

St. Patrick’s Day Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Mac and Cheese scooped form a skillet

These days our nights are so busy since I am teaching this semester. Our nights have consisted of a lot of subs and soups from the freezer. When I get a chance to prep in the kitchen I can’t wait to share my creations with you. This month was so busy because of our family vacation, but I am excited to share a few of my favorite St. Patrick’s Day recipes with you over the next few days.

I am finding adjusting to this different pace of life to be a challenge, but I am really enjoying what I am doing at the schools, and enjoying the continued learning in the classroom. If you are a long time reader you know that I worked in politics in the early part of my career, and then a non-profit for 7 years before returning to school about 18 months ago to get my teaching license. It has been a journey, and I am on my last potion of my schooling before I get my license in June. I am so fortunate to student teach where I am right now, and am really embracing this transitional period in my life.

Mac and Cheese in a skillet

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Mac and Cheese scooped form a skillet

I know one things that immediately gives me a nice dose of relaxation and it is this mac and cheese- so put it on your meal plan already!

I like to use a cast iron skillet like this one to bake my mac and cheese in. I find that the heavy bottom is great for preventing burning and uneven cooking.

Mac and Cheese in a skillet

What are your favorite Irish recipes to enjoy on St. Patrick’s Day?

Mac and Cheese scooped form a skillet

Similar Recipes:

Irish Colcannon with Bacon

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Mac and Cheese in a skillet

Irish Cheddar Ale Mac and Cheese

Course Main Course
Cuisine Irish
Keyword Cheese, Pasta
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people

Ingredients

  • 1 lb uncooked cavatappi pasta
  • 4 tbsp salted butter
  • 3 tbsp flour
  • 3 cups whole milk
  • 1 cup Irish ale (or comparable beer)
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 14 oz grated sharp Irish white cheddar
  • 1/3 cup sliced green onions
  • 1 cup unseasoned breadcrumbs
  • 2 tbsp melted salted butter
  • 1 1/2 tbsp finely chopped fresh parsley
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. In a medium pot, cook noodles according to package instructions. 

  2. While noodles are cooking, prepare the cheese sauce. Heat 4 tbsp of salted butter. Once melted whisk in the flour till thick. Slowly add the milk, whisking between each cup, and then whisk in the ale. Add the cheese and whisk till melted. Add salt, pepper, and green onions and gently whisk. 

  3. Drain the pasta and add it to the cheese sauce. Gently stir to fold the noodles into the sauce. Pour pasta into an oven safe baking dish (9×13 will work well, or a 12-inch round baking dish). 

  4. Stir the breadcrumbs, melted butter, and parsley together. Top mac and cheese with breadcrumb mixture. Bake uncovered for 20 minutes. 

Mac and Cheese scooped form a skillet

Cheesy Chicken Spaghetti Casserole

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Weeknight dinners are always the biggest juggling act in my house. Who will eat what, who has what going on that night, and when is there time to cook! My Cheesy Chicken Spaghetti Casserole is one of my favorites to pop in the oven in a busy evening to have a filling and hearty dinner for my family.

casserole in a baking dish

This recipe can easily be made in advance, or it can be frozen for a later time. In both scenarios, I advise to wait and add breadcrumbs right before baking to ensure a nice crisp and buttery topping.

This casserole uses ground chicken, 3 cheeses, sour cream, and is not only delicious, but so rich and creamy. The leftovers heat up nicely, and I love to serve it with steamed green beans, or a side salad to cut some of the richness from the cheese.

casserole in a baking dish

This casserole is my go to when I am making a meal for someone to bring to their home. I have made it for a few friends and family members after babies and it get excellent reviews, and it is still one of my husband’s favorite meals.

This recipe uses ground chicken, and I prefer that to cubed chicken in casseroles because I feel like it cooks more evenly, and the texture is better than larger pieces of chicken. If you prefer chopped chicken you can sub it in this recipe for the ground. I would recommend using the same weight amount, cutting it in bite-sized pieces, and follow the cooking instructions.

casserole in a baking dish

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casserole in a baking dish

Wisconsin has had a strange winter so far. Temps have been all over the place and right now it is pretty cold. To me, that kind of cold weather makes me want to hunker down and enjoy comforting food like this, and a cozy blanket. We have been enjoying using our fireplace at our new home. Our old house did not have a fireplace so it has been a fun experience to have a fire and cozy up to a show in the evening. We are currently watching the show FBI since we are still waiting for season 13 of Criminal Minds to come out on Netflix.

What are your current favorite shows? We love crime and thriller type shows, and are always looking for recommendations.

Next week I start my new adventure student teaching! I am nervous how well I will be able to juggle life, but I am sure I will adjust and am looking forward to learning all sorts of new things! My teacher readers- what are good tips you remember from your student teaching days?

casserole in a baking dish

Similar Recipes:

One Pot Chicken Parmesan Pasta

French Onion Chicken and Rice Casserole

Chicken Bacon Ranch Tater Tot Casserole

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pasta in a casserole dish

Cheesy Chicken Spaghetti Casserole

Course Main Course
Cuisine American
Keyword Casserole, Chicken
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 1 lb ground chicken
  • 1 lb spaghetti, cooked
  • 2 cans cream of chicken soup
  • 1/3 cup sour cream
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 1/3 cups shredded cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 3 oz Velveeta or American cheese, chopped to small pieces
  • 1 cup milk
  • 1 cup low-sodium chicken broth
  • 1/2 cup panko bread crumbs
  • 1 tbsp melted butter
US Customary – Metric

Instructions

  1. Pre-heat oven to 350 degrees. Lightly grease a 13×9 baking dish with cooking spray and set aside.

  2. Cook ground chicken in a skillet until completely cooked through.  Add soup, sour cream, pepper, garlic powder, 2/3 cup cheddar cheese, mozzarella, and velveeta, milk, and broth to skillet. Gently stir till combined. Add cooked pasta and gently stir. 

  3. Mix breadcrumbs with melted butter and set aside. 

  4. Spread pasta mixture in the baking dish. Top with remaining 2/3 cup of cheddar cheese and evenly top with buttered breadcrumbs. Bake uncovered for 40 minutes. 

Recipe Notes

This recipe can be made and frozen. If planning to freeze, make sure to tightly wrap. Thaw in the fridge before baking.

This recipe can also be made in advance and heated when ready. 

If you are freezing, or baking from the fridge I advise to add the breadcrumbs just before cooking. 

chicken pasta on a spoon

One Pot Chicken Parmesan Pasta

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Week night meals can feel like a last minute scramble on busy week days. Hungry kids and not enough hours in the day. In my house, I rely heavily on meals that can be made in 30-45 minutes, or can be prepped in advance for a quick evening prep.

Enter One Pot Chicken Parmesan Pasta.

Pasta, chicken and sauce Scooped from a red pot

Traditional chicken Parmesan is a little too labor intensive for me on some night, but that does not meal that the flavors or this traditional meal need to be abandoned. This recipe takes the flavors of the beloved classic and makes them a little more weeknight friendly- and easy to prep in advance!

Top View of Pasta and Toasted Bread Crumbs

This recipe uses white meat ground chicken, onions, seasoning, flavorful marinara sauce, hearty pasta and melted cheese to create a one-pot meal that will be a quick family favorite. To top it off, I top my pasta with buttered toasted panko bread crumbs to replicate the texture of the crispy chicken in the original recipe.

Why are one-pot recipes one of my favorite types of recipe? I love the minimal clean-up and I love that all the flavors are cooked together. The pasta always tastes so delicious after it soaks up all the delicious cooking liquid.

Pasta, chicken and sauce Scooped from a red pot

My boys adored this meal, and both went in for seconds. One of the features of this recipe that I believe hits a home run for my boys is the ground chicken. They both prefer the texture of ground beef, turkey, or chicken over a larger pieces of meat, and paired with pasta- I had two happy little guys and that makes one happy mama.

Top View of Pasta and Toasted Bread Crumbs

I mentioned loving dinners that allowed me to prep in advance, and this recipe certainly can be adapted for that. The pasta portion can be cooked and chilled for last. To re-heat, I recommended baking covered at 350° F for about 30 minutes and then finishing it with the buttered bread crumbs under the broiler.

Pasta, chicken and sauce Scooped from a red pot

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Pasta, chicken and sauce Scooped from a red pot

Meals like this one are also one of my favorites for a cold and snowy night. I love having something hearty ready after the kids have been in the snow or just to make us feel warm and cozy.

We finally have snow, and the kids are thrilled. Kellen was bummed not to have any snow over break, and now they can’t get enough. Well, until they start fighting and snow ends up down the backs of their jackets and in their faces….. From what I have been told by other mothers this never ends. Just keep that snow out of my jacket boys!

Pasta, chicken and sauce Scooped from a red pot

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Pasta, chicken and sauce Scooped with a fork from a red pot

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One Pot Cheesy Taco Orzo

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Pasta, chicken and sauce Scooped from a red pot

One Pot Chicken Parmesan Pasta

Course Main Course
Cuisine American
Keyword Cheese, Chicken, Pasta, Weeknight Favorites
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people

Ingredients

  • 1 tbsp Olive Oil
  • 1 lb Ground Chicken
  • 1 small Onion, diced
  • 1/2 tsp salt
  • 1 tsp italian seasoning
  • 3 cloves Garlic, minced
  • 1 lb uncooked rotini pasta
  • 24 oz jar Marinara Sauce
  • 2 cups Water
  • 1 1/2 cups Mozzarella Cheese, divided
  • 3/4 cup Parmesan Cheese, divided
  • 3 tbsp melted butter
  • 1 cup unseasoned breadcrumbs
US Customary – Metric

Instructions

  1. In a medium to large oven safe dutch oven (or other comparable skillet) heat oil over medium-high heat.

  2. Add ground chicken, and onion. Cooke til chicken can be broken apart and crumble. Once onions begin to soften, add the garlic and cook for an additional minute. 

  3. Add pasta, marinara sauce, Italian seasoning, salt, and water to chicken. Stir and bring to a boil. 

  4. Cover and reduce heat to medium-low. Cook for about 10 minutes until the pasta is cooked.

  5. While pasta cooks, mix bread crumbs with melted butter and set aside.  

  6. Stir in 1 cup of Mozzarella cheese and 1/2 cup Parmesan cheese until melted and combined.

  7. Sprinkle remaining mozzarella cheese and and Parmesan cheese over pasta. Top with bread crumbs. Heat broiler to high and broil uncovered for 2-3 minutes until the top is golden brown.

Recipe Notes

Recipe adapted from Food Fanatic. 

Pasta, chicken and sauce Scooped from a red pot

Cozy Winter Recipes- January Recipe Round-Up

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Happy New Year, everyone! Myself and a group of fellow bloggers are planning monthly themed recipe round-up in 2019. We are all excited to share recipes with you each month to help you meal plan, and prepare for upcoming holiday, events, season during the year. This month we are featuring cozy winter recipes — recipes and meals to warm you up on chilly January days. Please continue reading to see all the recipe ideas and comfort foods.

~Breakfast~

Loaded Egg & Toast Cups from Cheese Curd in Paradise

Egg & Cheese Pancakes from Crafty Cooking Mama

Baked Peanut Butter Oatmeal from Savory Moments


~Sides~

Sour Cream & Chive Jumbo Biscuits From Faith, Hope, Love, and Luck 

Easy Cheesy Broccoli Casserole from Cheese Curd in Paradise

Mulled Cranberry Wine from Crafty Cooking Mama

Spicy Latin Baked Cheese Crisps w/ Pepitas from Faith, Hope, Love, and Luck

~Soups & Chilis~

Taco Soup from Books n’ Cooks


Italian Sausage Minestrone from Jolene’s Recipe Journal

(Un)Stuffed Banana Pepper Soup from Savory Moments

Split Pea Soup w/ Ham from The Saucy Southerner

Weeknight White Chicken Chili from Cheese Curd in Paradise

Slow Cooker Chili from Blogghetti

Cajun Bratwurst Slow Cooker Soup from Faith, Hope, Love, and Luck

~Main Dishes~

Cacio e Pepe w/ Parmesan Frico from Pies and Plots

Manhattan Hot Shot Sandwich from Palatable Pastime

Stovetop Orzo Macaroni & Cheese from Pies and Plots

Weeknight Chicken Pot Pie from Books n’ Cooks

Instant Pot Beef Tips & Mushrooms from Palatable Pastime

Speedy Shepherd’s Pie from Jolene’s Recipe Journal

Crockpot Macaroni & Cheese from Girl Gone Mom

Cheesy Chicken Tortilla Casserole from The Saucy Southerner

~Desserts~

S’mores Bars from Crafty Cooking Mama

Cranberry Apple Crisp from Savory Moments



~Monthly Recipe Round-Up Bloggers~

Turkey Pot Pie with Cheddar Garlic Biscuits

by 10 Comments


Turkey Day is almost here, and I am sure that everyone hosting is getting their menu ready, or perhaps you have already decided what is on the menu for your meal. However, have you thought about what you are going to do with all of those delicious leftovers? 

Turkey Pot Pie with Cheddar Garlic Biscuits is a perfect way to use some of your leftover turkey. It is warm and heart, and perfect to fuel you on a cold night, or maybe after a little Black Friday shopping. 

Creamy turkey shredded and baked with biscuits in a cast iron baking dish

This pot pie is loaded with all of the good stuff! Tender red potatoes, fresh veggies like onions, celery, carrots, and green beans. Next, I add shredded turkey and cook everything in a rich herb sauce. The finishing touch is a buttery cheddar garlic biscuit that bakes right on top. Another major plus is that this recipe can be made with chicken so there is not need to wait an entire year to make it after the Thursday leftovers have been gobbled-up (see what I did there). This recipe is delightfully easy, and the leftovers of the leftovers are tasty as well! 

Creamy turkey shredded and baked with biscuits in a cast iron baking dish

What are your plans for Thanksgiving? I cook at my parent’s house for my family, and my husband’s family, and we always have a big delicious spread of goodies. 

This year our menu is:

Simple Butter Roasted Turkey and Pan Gravy

Mashed Potatoes

Homemade Green Bean Casserole

Sweet Potato Casserole with Marshmallows and Strudel

Homemade Mac and Cheese

Cheese Beans (Ron’s request as it is a tradition for his family)

Corn

Homemade Cranberry Sauce

Deviled Eggs & Relish Tray

Rolls and Homemade Bread

Dutch Apple, Pumpkin, and Pecan Pie 

Whew….we will be eating leftovers forever- good this for this pot pie recipe! I have made the silly choice to wait to shop, and I am not looking forward to Tuesday night grocery shopping! You would think that after all these years I would have gotten wiser…..

Creamy turkey shredded and baked with biscuits in a cast iron baking dish

Here are a few more Thanksgiving favorites to build your menu:

Cabernet Cranberry Sauce

Van Abel’s Green Beans 

Cheesy Potato Casserole

Cranberry Brie and Rosemary Bites

Roasted Sweet Potato Stuffing

Green Bean and Bacon Au Gratin

Easy Cheesy Broccoli Casserole

Creamy Maple Squash Soup with Goat Cheese and Bacon

Print
Creamy turkey shredded and baked with biscuits in a cast iron baking dish

Turkey Pot Pie with Cheddar Garlic Biscuits

Course Main Course
Cuisine American
Keyword Chicken, leftovers, pot pie, Thanksgiving, turkey
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 people
Ashley Lecker Ashley Lecker

Ingredients

Cheddar Garlic Biscuits

  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp cold unsalted butter, grated or cut into small pieces
  • 1/2 cup sour cream
  • 1 1/2 tbsp cold milk
  • 1/2 cup shredded cheddar
  • 1 tsp garlic powder

Pot Pie

  • 1 tbsp olive oil
  • 1 cup chopped red potatoes
  • 1/3 cup chopped carrots
  • 2 stalks celery, diced
  • 1 small white onion, diced
  • 1 cup kitchen cut green beans (1-inch pieces)
  • 3 tbsp flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups milk
  • 1 lb shredded cooked turkey (chicken can be substituted)
  • 1 tbsp fresh thyme
  • 14.75 oz can creamed corn
  • Salt and Pepper, to taste
US Customary - Metric

Instructions

Biscuit Dough

  1. Sift the first 3 ingredients together in a medium bowl.

    Add the butter and incorporate with a fork until you have a mealy texture.

    Gently stir in the sour cream, milk, cheddar, and garlic powder. Mix just until it is sticky and dough just comes together. Set aside while you complete the remaining prep work. 

Pot Pie

  1. Pre-heat oven to 375 degrees. 

  2. Saute potatoes, onion, carrot, celery and green beans in olive oil over medium heat in a large rimmed over safe skillet (I prefer to use a round cast iron casserole for this recipe). Cook until onions become translucent and other veggies begin to become tender. 

  3. Add flour and stir to evenly coat all the veggies. Add the turkey and gently stir. 

  4. Add the broth, milk, and thyme. Stir and bring to a light simmer to allow the sauce to slightly thicken. Season with salt and pepper. 

  5. Top the turkey mixture with the biscuit dough making 6 biscuits as pictured.  Place in oven and bake uncovered for 30 minutes. 

Creamy turkey shredded and baked with biscuits in a cast iron baking dish


Pioneer Woman’s Scalloped Potatoes and Ham

by 19 Comments


Happy Friday my friends!
 
This has been a crazy and fun week. I was a little MIA this week because I was helping plan Kellen’s Fall Fest for his school. The party was last night, and went great! It was my first event I had an opportunity to be part of since he started Kindergarten, and it went really well. 
 
There is one solution when you are tired and need a day of television, a walk outside, and comfort food. That solution is Pioneer Woman’s Scalloped Potatoes and Ham. I have made a few scalloped potato recipes, and this one is my favorite because it is tried and tested, and it is decadently delicious. 
 

Sliced potatoes, cheese, and diced ham baked in a casserole dish

 
I know some people think of scalloped potatoes to be something that is made after Easter or Christmas, but I love to have scalloped potatoes in the fall. To me, it is such a cozy meal, and a perfect way to hunker down at home. This recipe is my favorite because it is very simple, and can be prepped in advance to make assembly even faster. I like to use a skin on russet potato. Skins are of course optional, but I like the rustic feel they give the meal. I also like to dice my ham into smaller pieces, but if you prefer larger that will work fine. The original recipe calls for cream and half-and-half, but I use whole milk versus the half-and-half with great results. I use a little more flour to thicken the sauce because the milk is a little thinner. 
 
This recipe also advises a mandolin and I prefer this method over slicing by hand because it results in more uniform slices of potatoes. If you do not have a mandolin hand slicing works just fine, but make an effort to have your slices uniform and make sure not to cut them too thick because it will result in longer baking time 
 
The cheese blend is cheddar and monterey jack, and is easily to use one type of a combination of other cheeses. However, I would make sure that whatever cheese you prefer melts well, and somewhat uniformly to the other cheese you use. For example, I am not sure using parm and cheddar would give the same gooey texture as cheddar and monterey jack. 
 
Sliced potatoes, cheese, and diced ham baked in a casserole dish
 
I mean, look at that delicious crust….how can you resist? Plus, the gooey cheese, salty savory ham, and sliced potatoes warm and bubbly ready to eat under there. Perfect meal on a cold fall evening. 
 
Sliced potatoes, cheese, and diced ham baked in a casserole dish
 
We are enjoying a relaxing day today because the kids are off school. There was some excitement because we are finally getting the gas line put in and I can order my gas range! I have cooked with gas for a long time, and when we moved our new house did not have gas, and we has to get a line put in. However, that was to be done after our kitchen remodel and since that is finally done I can place my order, and I am so excited. 
 
Are you a gas range devotee or do you use electric (or maybe you don’t care)? 
 
Sliced potatoes, cheese, and diced ham baked in a casserole dish
 
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Print
Sliced potatoes, cheese, and diced ham baked in a casserole dish

Pioneer Woman's Scalloped Potatoes and Ham

Course Main Course
Cuisine American
Keyword Casserole, Pork
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 5 minutes
Total Time 1 hour 30 minutes
Servings 8 people

Ingredients

  • 3 lbs Russet Potatoes ,
  • 2 tbsp Butter
  • 1 medium onion, diced
  • 3 cups Diced Ham
  • 1 1/2 cups Whole Milk
  • 1 1/2 cups Heavy Cream
  • 1/3 cup Flour
  • 1 tsp Black Pepper
  • 1 cup shredded Cheddar Cheese
  • 1 cup shredded Monterey Jack Cheese
US Customary - Metric

Instructions

  1. Preheat oven to 350 degrees F.  Grease a 9x13 casserole dish with butter. 

  2. Heat butter in a large rimmed skillet. Add diced onions and cook for 1 to 2 minutes. Add diced ham and cook for 3 to 4 minutes. Remove from heat and set aside.

  3. Combine milk and cream in a microwave-safe bowl and microwave for a minute  until it is no longer cold. Whisk in flour and black pepper. Set aside. 

  4. Mix both shredded cheeses together. Set aside.

  5. Using a mandolin or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Next, sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream/milk mixture. The potatoes can be sliced by hand, but make sure they are thin as it will impact cooking time. 

  6. Repeat this layering process twice more and end with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 50 minutes. Remove the foil and bake for an additional 20 minutes until the potatoes are tender. Allow the casserole to sit on the counter to rest for about 5 minutes before serving. 

Recipe Notes

Recipe Adapted from Pioneer Woman