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Baked Ziti w/ Chicken Sausage Balls

3 Dec


1 lb ziti pasta, cooked al dente

1 lb hot Italian chicken sausage, formed into balls and pan-fried

1 (15 ounce) container ricotta cheese

1 egg

2 tablespoons parsley

1 tsp dried oregano

1 tsp dried basic

dash of red pepper

3 garlic cloves, finely chopped

2 cups mozzarella cheese, shredded, divided

1/4 cup p Parmesan cheese

28 ounce red sauce, divided


Preheat oven to 350 degrees fahrenheit.

Cook ziti according to package directions; drain; set aside.

Mix ricotta, egg, parsley, basil, red pepper, oregeno, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.

Mix cooked sausage and pasta in with ricotta mixture.

Mix in 3/4 jar of sauce.

Transfer mixture into a 2 quart casserole dish.

Top with the rest of the sauce and mozzarella cheese.

Bake for 30 to 35 minutes, or until hot and bubbly.

To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired.

To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.


Staple Fish Taco

26 Nov


This is honestly the greatest fish taco ever.  Fairly healthy (ok so they are fried) and not a bit dry or bland which I personally feel like fish tacos often are.

I’m happy to say this recipe was created all on my own after much experimentation in which I combined recipes I’ve tested.


1 lb. Tilapia (cut into strips)

1/2 cup Mcormick Southern Fish Fry

canola oil, for frying

1/2 Milk

2 tsp. Old Bay (standard is poultry & fish.. you can also use garlic and herb)

Dip the filets in milk and shake off excess.  Coat with the fry mix. Fry a few pieces at a time, 3 to 4 minutes or until golden brown- turning once. Drain on paper towels and sprinkle with Old Bay.

The Sauce:

6 oz of Sour Cream ( or Plain Greek Yogurt)

2 avocados, peeled and and smooshed

Juice of a lime

1 Tsp. Chili Powder

1 Tsp. Cumin

1/2 Tsp Salt

Stir and adjust to taste .

Toss fresh shredded cabbage with canola oil.

Serve everything together with your favorite tortillas

Simple Chicken Roll-Up

22 Oct


-1 package of skinless, boneless chicken breast


– cooked broccoli, maybe a minute under

– whole wheat breadcrumbs or panko

-tooth picks

– cheese (i used brie)


I made this up because I had everything on hand, I couldn’t stop eating them! And I’m not normally a brie fan!

-1 package of skinless, boneless chicken breast


I prepared the chicken as I would for cutlets, dipping it in egg then breading in the crumbs/panko.  i then plopped a spoonful of broccoli and added some cheese, wrapped the chicken around it and added a toothpick to hold.

Baked at 375 for about 40 minutes.  Delicious and easy!

Grilled Steak Veggie Salad

8 Oct
Steak can be part of a healthy diet when lean cuts are chosen, and paired with hearthealthy olive-oil and colorful veggies.  Found this beauty in EatingWell and made it for my family, it was a huge hit!  Light, fresh, and delicious!


  • 1 tablespoon dried oregano
  • 1 pound flank steak, trimmed
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 2 sweet Italian peppers or 1 large bell pepper, cut into 2-inch-wide strips
  • 1 small eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large tomatoes, cut into wedges
  • 1 small red onion, thinly sliced
  • 1 small clove garlic, minced
  • 3 tablespoons red-wine vinegar


  1. Preheat grill to high.
  2. Cook oregano in a small skillet over medium heat, stirring, until toasted, about 2 minutes. Transfer to a bowl.
  3. Cut steak in half lengthwise; season with 1/2 teaspoon each salt and pepper. Brush peppers and eggplant with 1 tablespoon oil.
  4. Oil the grill rack (see Tip). Grill the meat, turning once, about 10 minutes total for medium. Grill the peppers, turning once, until softened and charred in spots (about 10 minutes) and the eggplant until browned and slightly soft (about 8 minutes).
  5. Add tomatoes, onion and garlic to the bowl with the oregano. Drizzle with vinegar and the remaining 3 tablespoons oil. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Chop the eggplant and peppers and cut the steak across the grain into thin slices; add to the bowl and toss to combine.