1 Pound Rigatoni Pasta
1 Pound Ground Beef
1 Pound Italian Sausage
1 (8 Ounce) Can Mushrooms, Drained
2 (32 Ounce) Jars Spaghetti Sauce
1 1/2 Pounds Shredded Mozzarella Cheese
Thinly Sliced Pepperoni
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.
Save by using Richfood Spaghetti Sauce and Crystal Farms Mozzarella Cheese.
4 Skinless, Boneless Chicken Breasts
1 Teaspoon Olive Oil
1/2 Teaspoon Onion Powder
1 Pinch Salt
1 Pinch Ground Black Pepper
2 Avocados - Peeled, Pitted And Sliced
2 Ripe Tomatoes, Sliced
1 (8 Ounce) Package Monterey Jack Cheese, Cut Into 10 Slices
Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
Save by using Perdue Boneless Chicken Breasts and Serve with Fresh Cantaloupe.
1 (16 Ounce) Can Black Beans, Drained And Rinsed
1/2 Green Bell Pepper, Cut Into 2 Inch Pieces
1/2 Onion, Cut Into Wedges
3 Cloves Garlic, Peeled
1 Egg
1 Tablespoon Chili Powder
1 Tablespoon Cumin
1 Teaspoon Thai Chili Sauce Or Hot Sauce
1/2 Cup Bread Crumbs
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Save by using Hanover Beans and Serve with Utz Kettle Chips.
2 Tablespoons Vegetable Oil
1 Onion, Thinly Sliced
4 Boneless Pork Chops
Water To Cover
2 Green Bell Peppers, Sliced
1 Tablespoon Browning Sauce
2 Teaspoons All-Purpose Flour
Salt And Pepper To Taste
In a large skillet, heat oil over medium high heat. Saute onions, then add pork chops and brown for 4 to 5 minutes on each side. Add enough water to barely cover pork chops and top with green bell peppers. Add browning sauce, cover skillet and let all simmer for about 40 minutes, turning chops at least once.
Remove pork chops from skillet to serving plate or platter. Thicken bell pepper sauce with flour and water, to taste. Season sauce with salt and pepper to taste, pour over chops and serve immediately.
Serve with Fresh Express Salads and Velveeta Shells & Cheese.
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