Slow Cooker Cheesesteaks

Kate's Recipe Box

Have you ever had a Philly cheesesteak? I’m not talking about something homemade or the one at the closest sandwich shop – I mean a real Philly cheesesteak from a real cheesesteak place in Philadelphia.

Slow Cooker Cheesesteaks 1

I was introduced to them during my first few weeks of college. The biggest surprise? Cheez Whiz.

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3 Bean Turkey Chili w/ Cornbread Muffins

My Meals are on Wheels

Today’s Menu: 3 Bean Turkey Chili w/ Cornbread Muffins

Just a cup of Bigelow Decaf Green Tea for Breakfast. We had showers in the morning and cloudy later on, high of 51 degrees but dropping during the afternoon. Cleaned House, did some laundry, and made some Chili for the day! For Dinner tonight its my 3 Bean Turkey Chili w/ Cornbread Muffins.

To make my Chili I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste…

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Tuna Noodle Casserole

How I Cook — by Graham Stewart

172365ED-6AD8-42A3-AECD-D149BE28FA0FF7C135A8-0DA5-4831-937A-D15855D99955Tuna noodle casserole is something that seems to be in and out of favor with people. People either like it of hate it. If you use the standard recipes I have seen, I understand why some wouldn’t like it. We have it 7 or 8 times a year as one of our pasta meals. There is one thing I have found, never use the cheap light, flaked white tuna. You want to be able to bite into a piece of tuna not have it as mush mixed in with everything else. Forget how long we have been making it this way, so let’s just say a lot of years

3 cups of macaroni

Salt & pepper

extra virgin olive oil

2 can of solid white tuna in water

1 can of mushroom soup

1 medium onion diced

2 ribs of celery diced 1/4 in rings

1/2 cup diced red pepper

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Another Simple Stir Fry

How I Cook — by Graham Stewart

9ECCF29B-26B4-497B-A834-422CF09317BB1EE7A992-51A9-4BEB-877C-A717134FDBEBI was meeting with an old friend for lunch today so needed something quick to make for supper. A stir fry is something that I make often and works great for a quick meal. I can get everything cut up before I go out for lunch. The rice I can make this morning and just reheat it in the microwave. When I get home just have to add the marinade to the chicken and head out to pick my wife up at our daughters. It will be after 5 when we get home, but the beauty of a stir fry is cooking time is just 10 minutes. So just a few things and a sauce and some rice and you have a very good supper. The other nice thing about a stir fry is that it is fun to cook. Cooking times will vary depending on how thick you cut…

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Chili

How I Cook — by Graham Stewart

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Chili is one of my favorite things to eat. I am making it today. Played with different thing in it over the years. Mushrooms was one thing I tried and liked, but the rest of my family didn’t. So since I cook for them I have made it this way for over 20 years. I use different types of chili’s in it because each one hits different taste buds on your tongue. Just using “chili powder” only hits the taste buds on the front of your tongue. My goal was to hit all my taste buds. There is a surprise I have added when ever I could find it or remembered to get it. It is still a great chili without it.

2 pounds lean ground beef ( you can use ground pork, chicken, or turkey, or a mixture. )

3 tablespoons paprika

1 tablespoon chili powder

1 tablespoon cumin

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Mild Chicken & Potato Curry

Claudine's Home Recipes

Ingredients:

4 chicken fillets diced

1 pk of mushrooms chopped

1 tin of tomatoes

3 tomatoes diced

1 tin of coconut milk

1 large onion diced

2 carrots diced

Mixed bell peppers sliced

1 tablespoon of garlic puree

1 tablespoon of ginger puree

1 tablespoon of tomato puree

2 tablespoon of curry powder

1 tablespoon of paprika

½ teaspoon of pink rock salt

½ teaspoon of crushed peppercorns

6 potatoes cut into quarter

Method:

Pour the coconut milk & tin tomatoes into the slow cooker and stir.

Add garlic puree, ginger puree, tomato puree, curry powder, paprika, rock salt, peppercorns, stir well.

Add mushrooms, diced tomatoes, onions,carrots, bell peppers and stir.

Add chicken & potatoes stir well.

Cook on high for 4-5 hours or low for 7-8 hours.

Serve with rice and garnish with fresh coriander.

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Cashew Chicken

What's for Dinner Moms?

I always think of Asian food as a sneaky way to add more vegetables not only to my meals but the kids too. I tend to eat more when they are mixed into something than if they are served on their own. I would not choose peppers or broccoli (unless it had cheese on it) on its own but in a dish like this I gobble it up.

Verdict:

Most dishes with an Asian flair are going to be a hit in our house. This is a saucy dish as I serve it with rice noodles (which my daughter prefers over regular or brown rice). If you don’t like your dishes as sauce cut the sauce ingredients in half. Our motto is we would rather have too much sauce than not enough. I can strain the chicken and vegetables out of the sauce but cannot create more sauce instantly once…

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Layered chickpea salad

What's cooking on page 32

salad ingredientsMeal in a jar, 96pp.
no author named
Igloo Books, Sywell UK, 2016
Cooking on pages 32–33

I checked this out of the library because I found the concept intriguing. Even though glass is breakable this would be a great way to take a meal to work or to leave in the fridge for a rushed day.

Almost all of the recipes serve four and they cover breakfasts, salads, soups, desserts, preserves and sauce, and juices and smoothies.

I love salad and pages 32–33 delivered.

salad in a jarLayered chickpea salad

Ingredients
150g / 5 oz / 1 cup cherry tomatoes, halved
1/2 small cucumber, diced
100 g / 3 1/2 oz/ 2/3 cup pitted olives, halved
300 g / 11 oz / 1 1/2 cups canned chickpeas (garbanzo beans), drained
100 g / 3 1/2 oz/ 2/3 cup feta, cubed
1 romaine (cos) lettuce, roughly chopped
1 tsp Dijon mustard
100…

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Baked Ham and Swiss Sub w/ Baked Fries

My Meals are on Wheels

Today’s Menu: Baked Ham and Swiss Sub w/ Baked Fries

A delicious hot Breakfast for a cold Winter’s Morning! I prepared my Skillet Potatoes and Ham Breakfast Skillet. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham. Just cooked the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a Fried Egg Sunnyside Up. And Breakfast is served! Had my morning cup of Bigelow Decaf Green Tea. Another cold morning out there again, 12 degrees! 44 degrees and partly sunny for the day.After Breakfast I went to Menard’s, I’m looking for a good Battery Operated Drill and Screwdriver. Afterward I stopped by Kroger to pick up a prescription for Mom. Back home cleaned the fridge and microwave. For Dinner…

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It’s Chili, Chowder, or Stew Saturday – Crock-Pot™ Vegetable Soup

My Meals are on Wheels

This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Crock-Pot Vegetable Soup. Its a Diabetic Friendly, Comfort Food recipe for a Crock-Pot Vegetable Soup! Made using Frozen Mixed Vegetables, Italian-Style Crushed Tomatoes, Lean Stew Beef, Dry Onion Soup Mix, Cubed Reduced-Sodium Beef Bouillon and Water. The makings of a sure fired delicious Soup! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Crock-Pot Vegetable Soup

Ingredients
Preparation time: 15 minutes
Cooking time: 4 hours.

2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes

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Italian Sausage and Provolone Bread

What's for Dinner Moms?

This is one of those old-timey recipes that has been around forever. There are many variations on this that change up the meat, cheese, and some even add eggs to make a thicker filling.  This is our favorite version.

Verdict:

This is a great hearty bread that is perfect for a football party or a teen gathering. Add some dipping sauces and you have a great snack!

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Quesadilla Tricks

How I Cook — by Graham Stewart

I was in the grocery store picking up things to make pizza for supper, ran into a friend and his wife. They follow my blog and commented on my Quesadilla post. His wife had tried making them both my way and the fold over way. She said with the fold over style the tortilla was crisp but the filling wasn’t melted, by the the the filling melted the tortilla was burnt. With my way everything fell apart when she tried to flip it, so they never tried again. They both really like them but they thought they were way to hard to make at home. I asked exactly how they had made them, seen the problem and explained exactly what went wrong. They understand and are going to make quesadillas for supper. When I got home I read my original post and realized that why they failed was my fault…

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Chicken Quesadilla For Valentine’s Day

How I Cook — by Graham Stewart

5B8ECB4B-BCB7-4FB4-9962-4609B8986615My wife loves chicken quesadillas, she asks for me to make them everytime we have leftover chicken. Still remember the first time she had one, it was in a restaurant in Calgary with our niece Dianne. Will admit I do enjoy making them but I prefer fajitas over quesadillas. It’s Valentine’s Day so it’s what my wife likes that wins the day, as it should be. Normally I use leftover chicken but don’t have any, so just cooked 2 chicken breast and used them. Everything else I had in the fridge so no trip to the store. There easy to make as long as you have the proper sized frying pan. Since I have made them before the recipe is posted April 5,2019. I don’t make the fold over type many because I like the challenge of flipping it. It’s a way easier to make it doing the fold over…

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Soba Noodle Stir Fry

It's Thyme to Eat!

For a quick, vegetable-forward meal, look no further than a soba noodle stir fry. Here, I cook three delicious vegetables, broccoli, zucchini, and bok choy, to make a Japanese-inspired noodle dish.

After the bok choy, edamame, ginger, and garlic are cooked through

The final product!

Soba Noodle Stir Fry

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

1 head broccoli

2 small zucchini

2 tbsp vegetable oil

3 baby bok choy, cut and separate leaves from stem

1 cup edamame

2 garlic cloves, minced

1 inch ginger piece, chopped finely

300g soba noodles

1/4 cup soy sauce

1/8 cup honey

1 tbsp white vinegar

1/2 tsp chili flakes

1 tbsp cornstarch

3/4 cup water

How to Make It

  1. Preheat oven to 375°F. Cut broccoli and zucchini, coat with oil, and place on a baking sheet. Bake for 30 minutes until browned, flipping occasionally.
  2. Heat 2 tbsp…

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Slow-Braised Pot Roast with Mashed Maine Potatoes and Green Peas

10 Chickens to Maine

#RecipeUpTop (Details below):

For the pot roast:

  • 1 Large Beef Chuck Roast;
  • 1 carrot;
  • 2 stalks celery;
  • 1 small yellow onion;
  • 1/4 cup dry vermouth (optional);
  • 1 tablespoon Worcestershire sauce;

For the gravy:

  • 4 tablespoons unsalted butter;
  • 4 tablespoons four;
  • 1/4 cup cream or half and half;

For the mashed potatoes:

  • 4 Maine potatoes;
  • 1/2 stick of butter;
  • 1/2 cup of whole milk;

For the green peas:

  • Green peas (fresh or frozen)

Method: Salt the chuck roast liberally at least an hour ahead of cooking (and preferably overnight). Brown the salted roast in a braising dish, then remove and add the mirepoix and sweat. Deglaze with vermouth and Worcestershire, cover, and braise in a 225F oven until fork-tender (at least four hours). Remove the finished roast, and cover to keep warm.

In a separate pan, create a dark brown roux with the flour and butter, add to the reserved braising…

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Pot Roast Dinner Turnovers

10 Chickens to Maine

#RecipeUpTop (details below):

Method: Roll out the pastry, and trim into squares. For each square, dock half in a triangle pattern. Add your pot roast dinner. Egg wash half of each square, then fold over and seal. Crimp with a fork. Egg wash the exterior of each, and season with Kosher salt. Cut vents and bake for forty (40) minutes in a 400F oven, rotating halfway through the cooking. Cool and serve with extra gravy for dipping.

The Details

Yesterday we made pot roast. Today, we have leftovers. This is an application of a few arrows in the culinary quiver that are easy to learn, and produce some fairly stunning results. The beauty of this recipe is it can be applied to a nearly endless list of other foods (turkey, stuffing, and cranberry…

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Simple Salty Pork (Babi Kecap)

MyAromaKitchen

This recipe belongs to my mother as she always made this when I was back home in Indonesia. It is so simple, but delicious! It feels home. I always love the combination of ginger and garlic; the spiciness of the ginger keeps my body warm and the fragrance of ginger makes me want to eat more… This simple dish can be done in a very short time, the only work needs to be done is slicing the pork. Serve it with jasmine rice while it’s hot and you will be satisfied. Simple yet yummy. Enjoy!

Servings: 2

Total time: 15 minutes

INGREDIENTS

400 g Tenderloin pork, sliced into small
cubes

2 Garlic, minced

2 cm Ginger, sliced thin or grated (or about 2 tsp)

1/4 cup Dark soy sauce

2 tbspVegetable oil

DIRECTION

  • Pre-heat work/pan in high-heat, add in ginger and garlic, stir for a few second until it’s fragrant.

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Honey Dijon Glazed Salmon

Fieldhouse Kitchen

I love salmon. Sometimes I’ll just lightly coat it with olive oil and a little salt and pepper while other times I’ll get more creative.

This glaze is robust and flavorful and pairs wonderfully with salmon (I’ve also used this marinade on chicken and pork and it’s just as yummy). I prefer salmon on the grill, but it’s also far less messy and equally satisfying when baked. While I break out the grill pan for this recipe, you can just as easily make it without one. I’ll show you how.

Honey Dijon Glazed Salmon IngredientsHere’s what you’ll need for my Honey Dijon Glazed Salmon (makes 1 serving):

  •  1 salmon filet
  • 2 tablespoons of honey Dijon mustard (OR 1 tablesoon of honey mixed with 1 tablespoon of Dijon mustard)
  • 2 teaspoons of orange juice
  • 2 teaspoons of lemon juice
  • 1 tablespoon of extra virgin olive oil
  • 1/2 a large clove of garlic (not pictured)

Begin…

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Crispy Baked Chicken Wings

Fieldhouse Kitchen

Chicken wings are a thing — and a big thing among my family and friends.

My mom likes hers “extra crispy, with sauce on the side.” My brother-in-law Kent prefers his coated with a buttery Buffalo sauce. No matter how you like to eat them, one thing most of us can agree on is that when it comes to wings, it’s difficult to mess them up.

This recipe is a healthier alternative to chicken wings that are traditionally fried. The key is to bake them on high heat using a rack to make sure the heat circulates evenly around each wing. This also ensures the wings crisp and don’t steam and become soggy.

These wings are also gluten-free, dairy-free, and sugar-free.

Raw ChickenTo start, preheat your oven to 400 degrees F. 

Here’s what you’ll need:

Chicken Wing IngredientsServes 2-3

  • 1.5 pounds of chicken wings (~14 wings)
  • 1.5-2 teaspoons of baking powder
  • 1 teaspoon…

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Open Faced Venison Sandwich with Gravy

Our Lustron Home

The other night I made open face venison sandwiches with gravy. Though we have 2 pieces on each of our plates, it was so much food even for us that we were only able to finish one each! The bread and gravy really help to stretch the meal and fill your stomach for very little money. We served this meal with a side of fettuccine with butter and herbs from Pasta Sides and canned carrots with butter.

These are the same venison minute steaks I had used before when I made minute steaks with peppers and onions. They are pieces of steak that were sliced on a meat slicer to be about 1/4 of an inch thick. I cooked them in about 2 Tbsp of oil at a low temperature for a longer time to try and tenderize the meat and maybe melt some of the fat. In total I…

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Stroganoff without Sour Cream

Our Lustron Home

Beef stroganoff is one of my favorite dishes. It’s creamy, savory, and makes a meal that will keep you feeling full for hours. I like making stroganoff, but I almost never have sour cream in the house. If we do have sour cream, it’s a small container and is eaten within a few days, usually with baked potatoes.
For this recipe, like other recent recipes, I used sliced venison. I should have made my pieces a bit smaller, because they were definitely larger than bite sized. But, you can also use leftover steak to make this meal and it works really well!

  1. Cube your meat (1/2 lb.) into bite sized pieces/strips and start heating a pot of water for your egg noodles.
  2. Add 1 Tbsp of oil to a dutch oven, place over medium heat, then add and cook your beef/venison.
  3. Chop one small onion (approx. 1/2 cup). Slice 3…

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Meatloaf with Mashed Potatoes

Our Lustron Home

Meatloaf was always a favorite in my house growing up. My father would make meatloaf and mashed potatoes for my mom every Valentine’s day, and so to me, meatloaf will always be a Valentine’s day dinner. This is a classic Meatloaf that many make. I also made the mashed potatoes following the recipe I posted this thanksgiving, I just halved it. I also made a packet of instant gravy.

  1. Wash, peel, and cube about 6 medium potatoes (about 5 cups). Preheat oven to 400 F.
  2. Place potatoes into a pot and rinse 1-2 times, then fill pot with warm water and place over medium-high heat.
  3. Toast 2 slices of bread. Place 1 lb of ground beef into a small casserole dish. Add to it, the two pieces of toast shredded (or about 1/2 cup of bread crumbs), 1/4 cup diced onion (1/2 a small onion), 1 egg, 3 Tbsp A1…

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Dark Chocolate, Hazelnut & Cranberry Cookies — Sara’s Baking Blog

Here is yet another version of The Best Chocolate Chip Cookie. In this re-invention of one of my most popular recipes, crunchy hazelnuts, smoky dark chocolate and tart cranberries take centre stage. These thick and chewy cookies will stay soft for days — as long as you don’t overbake them! Ingredients: 2/3 cup salted butter, […]

via Dark Chocolate, Hazelnut & Cranberry Cookies — Sara’s Baking Blog

Bacon, Egg, and Cheese Bagel

Welcome to Connor Cooks

The perfect breakfast- Bacon, Egg, and Cheese Bagel

A bacon, egg, and cheese bagel brings together all the greatest parts of breakfast, imho. This is a savory breakfast that is sure to fill you with sustained energy for your day. And it is quick and easy to make.

Ingredients

  • Bagel
  • Cream Cheese
  • Bacon
  • Egg
  • Cheddar Cheese
  • Garlic

In a non-stick pan, fry the BACON. Add the GARLIC a couple minutes in. Once fried, remove the BACON and GARLIC from the pan. Chop the BACON.

Scramble the EGGS in the Bacon Grease. When the eggs are nearly done, add the fried GARLIC and CHEDDAR CHEESE.

Toast the BAGEL and spread the CREAM CHEESE on top. Layer on the the EGG, GARLIC, CHEESE, and chopped BACON.

EAT!

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Chili Omelette

Welcome to Connor Cooks

Chili and Omelette. If you take two amazing dishes from different meals and smash them together you have a mouthsplosion of savory goodness. Seriously delicious. It also only takes about 10 minutes from start to finish. I added potato and tomatoes but you can sub those out for nothing or add your own flair. Onions, garlic, and bell pepper are all good options.

The Chili was leftover from a meal a couple of nights ago, but you can substitute canned chili if that’s what you’ve got. The recipe below make 1 serving or 1 omelette.

Ingredients

  • 3 Eggs
  • 1/2 Cup Chili
  • 1/2 Baked Potato
  • 5 Grape tomatoes halved
  • 5 Frito Scoops Crushed
  • 1 Tbsp Sour Cream
  • 1 Green Onion sliced thinly

The Cook

Crack your EGGS into a bowl. Lightly beat the EGG for 3 seconds. Set Aside.

Cut the POTATO into 1/4 inch cubes. Cut TOMATO into halves. Heat…

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Goldfish Chicken Tenders

Welcome to Connor Cooks

Do you love Chicken Fingers? Do you love Goldfish? Of course you do. You don’t have to be a kid to enjoy delicious “kids foods”. Although if you have kids, then make this for them! They will think you are the coolest parent since sliced bread. Or something like that.

This is a prep heavy meal. And it is messy. But it is so worth it, so just pretend I didnt say anything about that.

Prep Time – 1 hour

Cook Time – 15 Minutes

Ingredients

  • 3 lbs Chicken Breast
  • 2 cups Goldfish
  • 1 cup Flour
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Dried Oregano
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 4 Eggs
  • Vegetable Oil

The Cook

First you need to prep the GOLDFISH, FLOUR, and EGGS.

For the GOLDFISH, place in a bag and smash with a rolling pan until Goldfish…

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Shrimp Scampi with Beer

Welcome to Connor Cooks


Oh Shrimp Scampi. My love. My dear. One of my favorite meals in the world to eat. How I love thee.

Annnnd moving on. Shrimp Scampi is a great meal any day of the week. And if you happen to have leftovers, take them to work and make everyone else jealous of you. They will be. For sure. Because Garlic, and Butter, and Lemon, and Beer. I was going to finish that sentence but realized that’s all it needed. Just like the recipe.

Well and shrimp, and angel hair. Let’s get to the recipe!

Ingredients

  • 1.5 lb Shrimp
  • 16 oz Angel Hair
  • 1 Head Garlic, minced
  • 1/3 Medium White Onion, minced
  • 1/4 Red Bell Pepper, diced
  • 2 Medium Lemons, juiced and separated into 1 cup portions
  • 5 Tbsp Butter
  • 2 Tbsp Vegetable Oil
  • 1 tsp Salt

Prep – 15 Minutes

In a bowl combine SHRIMP…

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Taco Pasta Casserole

Tampa Cake Girl

The comfort of a casserole meets my love for tacos. My recipe is way and economical. Can’t get much better than that. Most of the items used in this recipe you probably have in the pantry or refrigerator.

Ingredients:

1 1/2 pounds of ground beef

1 diced onion

Garlic salt and pepper to taste

1 package of taco seasoning mix

7-8 ounces Velveeta cheese

2 16 ounce jars of salsa or picante sauce, divided

1 pound box of seashell macaroni, cooked to package directions

2 or more cups of grated Monterey Jack and cheddar or your favorite cheese

Garnish (optional)

Sour cream

Pico de Gallo

Scallions

Olives

mmmm

Preheat oven to 350 degrees. Brown beef and onion. Season meat with garlic salt and pepper. Boil pasta while beef is cooking. Drain beef. Add taco seasoning packet, Velveeta cheese and a cup of salsa. Keep warm on stove. Drain pasta and…

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Sausage and Pepper Baked Ziti

Tampa Cake Girl

My family loves baked ziti and I was craving comfort casserole. This recipe feeds many so cut in half or make 2 portions and freeze one. Make it meatless and leave the sausage out.

Ingredients:

2 pounds of ground italian sausage, I used sweet

1 package of chopped peppers, I purchased these in the produce department

1 cup onion, chopped

1 16 ounce box of ziti

2 jars of your favorite marinara (spaghetti) sauce, use what you need. I had about a half a jar leftover

1 32 ounce container of ricotta cheese

3/4 cup Parmesan cheese (the dry kind that you shake out)

3 Tablespoons chopped parsley

3 eggs

1 package/container Parmesan shreds (grated)

2 pounds grated mozzarella cheese

In a skillet, brown sausage with peppers and onions. While your sausage is cooking, you can boil the ziti noodles. Cook according to package directions. Drain grease from sausage and…

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