Jessica's husband and four children have a favorite meal and dessert, but they're not the only ones who like them. Jessica says:
One recipe that is the standby whenever we have company or wish to take a meal to someone is Spaghetti Pie. It's tried, true, easy, and always gets rave reviews.
(Oh, yeah...and how d'ya like the Styrofoam plate in the photo? I'm all about keepin' it easy, y'all. ;)
8 oz. cooked spaghetti
4 tbsp butter
4 tbsp. Parmesan cheese
1 lb of sausage, browned and drained (use medium unless doubling recipe; then use 1 lb. hot and 1 lb. mild)
16 oz. jar Ragu Thick & Hearty spaghetti sauce (or brand of your choice)
1 c. small curd cottage cheese
2 c. shredded mozzarella cheese
1-1 1/2 c. shredded Monterrey Jack cheese (you can add more if you like it extra cheesy
Mix first four ingredients and press into a 9 x 13 baking dish. Top with sausage. Pour spaghetti sauce over sausage. Spread cottage cheese over sauce. Top with shredded cheeses. Cover with aluminum foil, pinching and pulling up in the middle to form a "tent". Bake at 275 degrees for 2 hours, or on 350 degrees for 35 minutes. (Slow bake is best.)
We like to serve it with salad and Garlic Knots (You can find the Garlic Knots in the frozen bread section of your grocery store. They're really good, and a time saver!)
Once again, everyone loves this, and it's super easy.
Cookies 'n Cream
2 packages of original Chips Ahoy cookies
16 oz. Cool Whip
1 c. milk
Dip cookies, one at a time, in milk and form a single layer in the bottom of a 9x13 pan. (Dip the cookies, don't soak them.) Top with half of the Cool Whip. Add another layer of dipped cookies, and then the remaining Cool Whip. Top with some crumbled cookies. Refrigerate for at least 4 hours (preferably overnight) before serving.
Marion makes the most of fresh produce from their farm in this delicious-sounding meatless dish for her husband and 5 children (although Bithia probably doesn't eat much of it yet!). She says:
Our favorite summertime meal is potato and zucchini casserole. I know that sounds boring, but it's sooo good :-) Cut equal amounts of potatoes and zucchini into bite-sized pieces. Toss with a bunch of crushed garlic (1 clove per pound), a sprinkle of salt, and a drizzle of olive oil. Cover and roast at 450 for 45 min. Remove from oven, top with cheese (we like cheddar, gouda, or marble), cover again and let set 15 min. If you don't have zukes you can do just potatoes, or even add beets, sweet taters, kohlrabi, carrots, or other sturdy veggies, just be sure to keep it at least half potatoes :-) Enjoy!
Here is a favorite meal of Joanna and her husband. Kelsey doesn't have an opinion on it yet. :-)
4 boneless, skinless chicken breasts cooked and chopped into small chunks.
1 bag (12-14 oz ) frozen broccoli
1 can of cream of chicken soup
1/2 C Mayo
1 tbsp lemon juice
2 C Shredded cheddar cheese
In a 8x8 pan, layer the fully cooked chicken breast chunks in the bottom of the pan. Spread the bag of frozen broccoli over the chicken. In a small bowl mix the cream of chicken soup, mayo and lemon juice together then spread over the chicken and broccoli. Top it all off with a good layer of shredded cheese.
Bake in the 350 degree oven for 45 minutes or until the cheese is melted and slightly browning and the rest is bubbling slightly.
The six people in Tonya's family enjoy Chicken Tetrazinni and Taco Salad. When they want to go all out, their menu consists of Pork Roast, Mashed Potatoes, Gravy, Homemade Noodles, Green Beans, Pistachio Salad, Cottage Cheese, homemade sourdough rolls and peanut butter pie for dessert.
At our house (Jennifer's), each person has their favorites. However, I can usually count on everyone eating seconds and thirds when I serve one of these two meals:
|Sweet 'N' Sour Meatballs|
Spiral Pasta with Spinach and Bacon
Adapted from a menu by Leanne Ely of Saving Dinner.com
Put on a pot of salted water to boil. Sautee 1 chopped onion, 1 sliced red pepper, 6 strips of diced bacon and minced garlic (to taste) in olive oil while boiling 1 - 2 boxes rotini in salted water. When water is boiling, add 1 or 2 boxes rotini pasta and cook as directed on package. When bacon is cooked thoroughly (it won't be crispy) and veggies are tender, remove from pan and keep warm. Add olive oil to pan and a bag of fresh spinach. When spinach is wilted, mix it into the cooked and drained pasta. Use the bacon mixture as a topping or mix it all together for easier serving. Sprinkle with grated Parmesan or Romano cheese. Enjoy!
We usually just add a salad or some steamed broccoli to this meal. Occasionally, I will add rolls, although we try to limit our bread intake at dinner time.
So, now that you know some of our favorites, what meal does your family love?