Tuesday, September 30, 2008

Tomato-Cream Sauce for Pasta (All Recipes)

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
  • 1 tablespoon dried basil leaves
  • 3/4 teaspoon white sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 1 tablespoon butter


  1. In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Tip: This dish probably would taste really good with some meatballs, italian sausage or even proscuitto for those of you who are meat lovers!

Saturday, September 13, 2008

Meatloaf Options

Since all my spices are in storage I've had to be selective and a bit creative about what I cook. I refuse to go out and buy more spices I know I already have.

This week I made meatloaf and the recipe I had called for breadcrumbs. I know I have some breadcrumbs in our shipment and the price for breadcrumbs at Wal-mart was too high for me to justify. So I used Shake N' Bake and it turned out great!

Sunday, September 7, 2008

Pork Chops N' Stuffing

4 pork chops
1 package or box stuffing mix any flavor
1 can condensed cream of mushroom soup
1/3 cup water

In frying pan sprayed with Pam, brown chops on both sides over medium high heat. Place in shallow casserole. Prepare stuffing according to package directions. Place a mound of stuffing on top of each chop. Blend soup and water, pour over chops and stuffing. Bake uncovered at 350 degrees for 1 hour until chops are tender. Do not over bake and let the chops dry out. Makes 4 servings.

*I used boneless chops. I also skipped the step about preparing the stuffing and just mounded it on the chops. It made a super simple and yummy dinner.