Posts from the ‘Main Dish’ Category

Ham & Mac N Cheese Bake


  • 1/2 of lg pkg of uncooked penne pasta
  • 2 cups ham, cubed
  • 2 cups cottage cheese
  • 2 tbsp butter
  • 1/4 cup flour
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 3/4 cup very old cheddar (also called extra old cheddar)
  • 3/4 cup old cheddar
  • 1 cup milk
  • 1/8 cup parmesan cheese
  • 2 tsp parsley
  • salt to taste
  • crushed crackers to cover top (or bread crumbs mixed with butter)


  1. boil your noodles al dente and drain
  2. place the noodles into a 9×13 casserole dish
  3. in saucepan, melt butter and when liquified add flour and let cook, stirring to cook flour in better about 1 minute
  4. add 1/2 of milk and whisk till no lumps, then add the sour cream, yogurt, and milk alternately ensuring it’s smooth and well combined before adding next ingredients
  5. add the cheese to the saucepan and blend well and let it melt, then add salt to taste
  6. pour the sauce and ham into the casserole dish and mix with noodles
  7. in a bowl or measuring cup, mix the cottage cheese, parsley and parmesan cheese then add it to the casserole dish
  8. mix everything in the dish, then top with crackers or bread crumbs
  9. bake at 350F for about 1/2 hour or until top becomes golden

recipe by: r2bcluvs2cook


Alfredo Sausage and Pirogie Skillet

Wow this was so simple to make, and it tasted good… it’s not gourmet but it’s easy and filling and my 3 year old and husband loved it.


  • 3 bratwurst sausages, cases removed
  • 1 bag frozen Pirogies – I used chive and sour cream flavor
  • 1 cup frozen mixed veggies – we like corn/green beans/peas/carrot mix
  • 1 jar Alfredo sauce


  1. cook sausage and break into bits in large skillet on medium heat
  2. add pirogies to skillet, mixing well with the sausage, and cook until pirogies begin to brown
  3. add frozen veggies and mix well, cooking until begin to thaw (cover with a lid if desired to help quicken cooking time, just make sure to stir often)
  4. add alfredo sauce and mix well in skillet to coat everything, then let simmer on low about 15 minutes or until pirogies and veggies are cooked

recipe by: r2bcluvs2cook


Sticky Crockpot Chicken Drumsticks Recipe

This recipe for chicken drumsticks in the crockpot turned out wonderfully, a little spicy for my daycare kids, but myself and my husband loved it! Plus, super easy, tasty, and moist (I did add about 1/4 cup water in the crockpot when I started cooking)!

Oh, I forgot to add the onions so I imagine would be wonderful with those in there LOL!

Cranberry Pork Tenderloin

I made this tonight and it was SOOOO good and so easy. I just made up the recipe – I think you’ll like it.

pork tenderloin
3 tbsp jules and kent brand of waynes cranberry sauce (from liquor store)

basically just rub salt and pepper into pork, then sear on high heat on both sides, then put into a clay pot or other pot with lid/foil on top – and put cranberry sauce on top then cover. .. bake at 500F for 10min then turn down to 300F and cook about 35 min.

DELICIOUS! I served with mashed potatoes and green beans.

Turkey Meatballs in Tomato Sauce

I have never really been able to make a tasty meatball… no idea why… so I found a recipe that sounded easy and tasty and I’m giving it a try, except that I’m using lean ground beef instead of turkey. I am making a big batch and freezing these for later.


pg 68 from the Everyday Italian cookbook by Giada De Laurentis

  • 1/4 cup plain dried bread crumbs
  • 1/4 cup chopped flat-leaf parsley
  • 2 large eggs, lightly beaten
  • 2 tablespoons whole milk
  • 3/4 cup grated Romano cheese
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground pepper
  • 1 pound ground turkey, preferably dark meat (I used lean ground beef)
  • 1/4 cup extra-virgin olive oil
  • 5 cups Marinara sauce

Basically, just begin by mixing everything together except the meat, then gently stir in and combine meat with mixture. Shape into bite sized balls and cook in a skillet till done (about 3 min each side, or 5-6 min total).

After the meatballs were done, I put them on a cookie tray and let cool, then placed in the freezer for about 1 hour. After frozen, remove from tray and place in freezer bags and place in freezer. I didn’t bother with the marinara sauce – will do that when I’m ready to eat them at a later date!

Result – very good flavor, a little salty so may use less cheese or salt next time, and also were very moist inside. Delicious!


Rosemary Vinegrette Marinated Flank Steak

I tried this recipe for Rosemary Vinaigrette on Flank Steak and it was delicious! I also soaked button mushrooms in some vinaigrette then sauteed them and they were fantastic….definitely will keep this recipe on hand for the future! The recipe says to grill the steak but it’s the middle of winter and -20 C here so I broiled the steak instead and it was great!


Rosemary balsamic vinaigrette

2 tbsp balsamic vinegar
1 tsp finely chopped fresh rosemary
1⁄2 tsp Dijon mustard
1⁄2 tsp kosher salt
1⁄4 tsp freshly ground black pepper
1⁄4 tsp granulated sugar
1⁄3 cup olive oil

Parmesan-Crusted Pork Chops

We don’t eat a lot of pork chops so I wasn’t really sure how to fix them so they wouldn’t taste like rubber, then I found this quick and easy recipe for Parmesan Crusted Pork Chops from the Food Network website – Yum! It was really easy and even though the recipe says to use Italian bread crumbs, I used plain and added some Garlic Herb seasoning and it was delicious! Also, I cooked these on a lower heat than in the recipe and they turned out great (some of the other reviewers mentioned the heat was too high). Oh, I also didn’t dredge in cheese before egg, I did cheese mixed with bread crumbs after egg.

Below is Copied and pasted from the website.


  • 2 large eggs
  • 1 cup dried Italian-style bread crumbs
  • 3/4 cups freshly grated Parmesan
  • 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
  • Salt and freshly ground black pepper
  • 6 tablespoons olive oil
  • Lemon wedges, for serving


Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.


Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.