- taco seasoning mix
- shredded Colby cheese
- ground beef
- ground ginger
- soy sauce
- honey
- garlic powder
This recipe makes a lot. I halve the recipe (don’t ask about the 1/2 egg, it is messy) for our family and still have meatballs to freeze. I freeze the extras before I bake them and then pull them from the freezer and put them directly in the oven for about 25-30 minutes. With the whole recipe, I can usually get about 25-30 meatballs.
- parsley
- dried oregano
- minced garlic
- ground black pepper
- dried basil
- red pepper flakes
- ground beef
- canned tomatoes
- hoagie buns
- mozzarella cheese
- parmesan cheese
- bread crumbs
- soy sauce
- accent
- vinegar
- ketchup
This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months. To freeze, prepare the dish through dividing the pasta between the two pans; let cool completely before covering tightly with plastic wrap and placing in the freezer.
- whole tomatoes
- rigatoni
- heavy cream
- oregano
- baby spinach
- grated Parmesan cheese
Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.
- fresh fettuccine
- mustard
- seasoned salt
- pepper
- Velveeta
- cheddar cheese
- evaporated milk
- eggs
- elbow macaroni
Poached salmon in classic hollandaise sauce; serve with boiled, cubed sweet potatoes and broccoli.
- fresh lemon juice
- hot water
- fresh lemon juice
- chopped fresh chives
- shallots
- Ground black pepper
- butternut squash
- chicken broth
- reduced-fat milk
- fresh grated Parmesan cheese
- plain dried bread crumbs
Ground beef simmered with diced tomatoes, potatoes and veggies
- ground beef
- ground black pepper