Advertisements

Monthly Archives: January 2020

Beef Ragù Spaghetti from HelloFresh

Beef Ragù Spaghetti

Ingredients

2 Zucchini, trimmed, quarter lengthwise; and cut crosswise into ½-inch-thick pieces.

2 Onions, peel, halved, and dice

4 garlic cloves, minced

1 lb. ground beef

1 Tbsp . Italian seasoning

1 28 oz can crushed tomatoes

12 oz. spaghetti

2 Tbsp. Beef stock concentrate

4 Tbsp. Garlic herb butter

1/2 C. Parmesan cheese

1 tsp. Chili flakes, optional

2 Tbsp. Butter

2 Tbsp. Olive oil, divided

1 tsp. Salt

1 tsp. Pepper

Directions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Cook, breaking up meat into pieces, until browned and cooked through, four-six minutes. Turn off heat. (TIP: If there’s excess grease in your pan, carefully pour it out.) Transfer beef to a plate.

3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, nine-eleven minutes. Carefully reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

4. While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, five- seven minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, thirty seconds.

5. Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, five- ten minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.

6. Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide pasta between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve.

Source HelloFresh

Advertisements

Chicken Cheddar Fajitas from HelloFresh

Chicken Cheddar Fajitas

Ingredients

2 Red onions, thinly sliced

2 bell peppers, thinly sliced

1 jalapeño, thinly sliced into rounds (remove ribs and seeds for less heat)

Zest and quarter 3 limes

2 Tbsp. Fajita seasoning

4 Tbsp. sour cream

1 lb chicken breast

2 Tbsp olive oil, divided

Flour or wheat tortillas

Shredded Cheddar cheese

Directions

1. In a small bowl, combine jalapeno and juice from two lime wedges. Set aside to pickle. Heat a tablespoon oil in a large skillet over medium-high heat. Add the onion, bell peppers and half of the fajita seasoning (you’ll use the rest later.) Cook, stirring, until softened and lightly charred, 4-5 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

2. Meanwhile, in a second small bowl, combine sour cream, a squeeze or two of lime juice, and lime zest to taste. Stir in water one tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

3. Pat chicken dry with paper towels. Thinly slice into strips; season with salt and pepper. Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until lightly browned, two-three minutes. Stir in veggies and remaining Southwest Spice. Continue cooking until chicken is cooked through, two-three minutes more.

4. Meanwhile, place tortillas on a baking sheet in a single layer; sprinkle evenly with cheddar. (For 4 servings, divide tortillas between 2 baking sheets.) Bake until cheese has melted, one to two minutes. TIP: Don’t let these sit in the oven too long. The tortillas should be soft, not crisp.

6. Divide the chicken mixture between tortillas. Drizzle with the sour cream and top with pickled jalapeño to taste. Serve with any remaining lime wedges on the side.

Source HelloFresh.com

Taco Spaghetti

Taco Spaghetti

Ingredients

8 oz spaghetti

1-1/4 lbs lean ground beef or ground turkey

1 (1-oz) package taco seasoning

2/3 C. water

1 can (10.75-oz) cream of chicken soup

1 can (10-oz) R-otel diced tomatoes with green chilies, undrained

1 (8-oz) package Velveeta cheese, cubed

1-1/2 C. shredded cheddar cheese

 

Directions

 

1. Preheat oven to 350 degrees. Lightly a grease a 9×9-inch pan with cooking spray. Set aside. Cook pasta according to package directions. Drain. Set aside.

2. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for five minutes.

3. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.

4. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese. Bake for thirty minutes or until heated through.

Source Plain Chicken

The Pioneer Woman’s Broccoli Egg Casserole

Slow Cooker Broccoli Egg Casserole

Ingredients

Cooking spray

3 heads of broccoli, cut into small florets

1 red bell pepper, seeded and cut into medium pieces

1 1/2 C. Shredded cheddar cheese

3 green onions, thinly sliced

12 large eggs

1 C. half and half

1/2 tsp. Salt

1/2 tsp. Pepper

Directions

1. Grease the inside of your 6-quart slow cooker with cooking spray. Add half of the broccoli, bell pepper, cheese and green onions. Then repeat the layers once again.

2. In a large bowl, combine the half and half, eggs, pepper and salt. And whisk together until light and fluffy, for about one minute. Pour the mixture over the top.

3. Then cover and cook on low for three and a half to four hours or until golden around the edges and just barely set in the center.

4. Enjoy! 😋

Source Amazon