Favorite Recipes

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    • #4457

      Anyone interested in sharing favorite recipes that help you manage your pain either by preparing or eating the dish? I would love to start a TPC online recipe section. How does that sound to you?

    • #4464

      I would love to hear from people that have very simple, easy to make recipes. I cannot stand long at the stove so what I make has to be made in the oven, crock pot or something that is quick to make on the stove top.

      One simple recipe that I started making a long time ago is ground beef and pork n beans with barbecue sauce. You brown your ground beef, drain and then add in a large can of pork n beans. Stir and then add in about half of bottle of barbecue sauce and stir really good. Let that simmer for about 15 minutes. We like it served with corn on cob and some type of bread.  It is easy and fast, my kind of cooking.

    • #4494

      A recipe blog with tips on cooking ease tips as well as easy recipes will be posted soon. TPC Comfort Cookin’ is coming your way.

    • #4585

      Hillbilly Berry Cobbler

      2 C Berries, frozen or fresh
      1/2 cup sugar
      1 cup milk
      1 cup self rising flour
      1 cup sugar
      1 stick butter or margarine

      Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt. Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended. After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.

    • #4587

      Cucumber Salad ala Cutie:

      1-2 Sliced cucumbers with or without peel (fresh from the garden preferred);
      Onion slices [optional];
      Mix in a splash of Italian dressing (Zesty or Tuscan);
      1 Tb Mayo; with a little milk or half & half;
      Garlic powder, Salt and Pepper to taste


      • #5424

        I discovered a new way to eat cucs, thanks to my neighbor. Cut them up in bite size portions and dip in ranch dressing…………YUMMY!! and way too simple.

    • #4589

      Lemon Chicken

      Take chicken breast (raw) and butterfly cut; wash and dry in between paper towels
      Mix flour, salt, pepper and dried oregano (I crush to finer flakes in a mortar/pistol or rub in the palm of my hands) on paper plate
      Heat olive oil (may add 1 Tb butter if desired) in skillet: Moderate to High Heat
      Coat chicken with flour mixture–both sides
      Add to skillet: Brown on both sides (about 5 mins each side)
      Turn down heat to simmer and add the juice of 1 large lemon
      Cook until chicken juice runs clear–turning once (another 8-10 min)
      Serve over rice or angel hair pasta with vegetable on the side.

    • #4590

      Baked Ravioli and Broccoli

      1 40 oz can beef ravioli
      1 8 oz carton of sour cream
      1 10 oz pkg. frozen broccoli, thawed
      1 cup shredded mozzarella cheese

      Mix 1 can of ravioli with sour cream. If using broccoli spears, cut thawed broccoli lengthwise. You can also use frozen broccoli florets (thawed).

      Use 13x9x2 baking dish, slightly oiled on the bottom.

      Place a layer of broccoli on bottom on top of oil. Save some to garnish the top.

      Pour ravioli/sour cream mixture over broccoli. Garnish with saved broccoli. Sprinkle shredded mozzarella cheese.

      Bake at 375 degrees about 20 minutes. Serves 4

      **You can make this without sour cream if preferred

    • #4591

      Easy Crock-Pot Meatballs

      1 1/2 to 2 lbs of ground beef
      1 egg
      1 cup cracker crumbs
      1 tbsp. garlic powder
      1 tbsp. parsley flakes
      1 tsp. salt and pepper
      1 32 oz spaghetti sauce of your choice

      Mix beef, egg, cracker crumbs, garlic powder, parsley flakes, salt and pepper. Mold mixture into meatballs, place in crock-pot, cover with spaghetti sauce.

      Cook for 4 hours on low heat in crock-pot.

    • #4592

      Summer Tomato & Basil Pasta

      Fresh Garden Tomatoes (4-6 Medium to Large): Peeled and seeded: Cut into chunks
      Fresh Basil: Washed and diced
      Olive Oil (Extra Virgin–bread dipping quality preferred)
      Fresh Garlic (1-2 cloves: Peeled and crushed) or Garlic Powder
      Cooked Pasta of choice (I prefer Angel Hair)
      Salt & Pepper to taste
      Parmesan, Romano, Asiago Cheese or combination of any together
      Toss and devour–this is good warm the first day as well as cold or reheated for left-overs

    • #4593

      Grilled Pineapple

      1 Fresh Pineapple
      Brown sugar

      Cut the pineapple in half and then cut into wedges leaving the rind on. You do not have to core the pineapple.
      You can cut thin or thick wedges.
      Rub a generous amount of brown sugar on both sides.

      Place the pineapple in the refrigerator for at least 30 minutes.

      Grill on medium heat until you see grill marks, turn and grill the other side. About six minutes on each side.

      Since the rind is on, you can eat it like watermelon.

      ** You can also peel and cut into half inch slices. (with or without core)

    • #4599

      Broccoli Cheese Soup for the Crock Pot

      1/2 cup green pepper, chopped
      1/2 cup onion, chopped
      2 tablespoons butter or 2 tablespoons margarine
      1 (10 ounce) can cream of chicken soup
      1 1/2 cups milk
      1 lb Velveeta cheese, cubed
      1 (10 ounce) package frozen chopped broccoli


      1 Sauté onion and green pepper in butter.
      2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

    • #4600

      Complete Steak Dinner in Crock-Pot

      Use a thick 3/4 inch steak
      Pour a 1/2 cup A1 or Heinz 57 sauce over meat
      cover with a layer of foil.

      Add foil wrapped potatoes and foil wrapped frozen corn on cob. (Remember to use fork to poke holes in potatoes before wrapping)

      Cook on low for 6 hours

      This can also be done with thick pork chops or chicken breasts and BBQ sauce.

    • #4608

      Potato Candy

      1/4 cup cooked and unseasoned mashed potatoes
      2 tablespoons milk
      1 teaspoon vanilla extract
      1 pinch salt
      1 (16 ounce) package confectioners’ sugar
      1 tablespoon confectioners’ sugar for dusting
      1/3 cup [smooth spreads easier] peanut butter, or as needed

      Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners’ sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners’ sugar on a cutting board or waxed paper.

      Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.

    • #4621

      3 Ingredient Chicken
      From: Deb Fowler Nicholson (Weight Loss Support Group)
      Preheat Oven to 350 degrees
      • Chicken (whole fryer or favorite parts)
      • Packet Dry Italian Seasoning Mix
      • 1/2 Cup Brown Sugar
      Mix the Italian seasoning packet and the brown sugar. Coat chicken on all sides.
      Line pan in foil; the dressing &sugar mixture will caramelize.
      Bake at 350 degrees until golden brown.
      Whole Chicken: 25 minutes on each side; juice should run clear
      Note: If you choose breasts, butterfly them to reduce cooking time.

    • #4622

      Lasagna Rolls
      From: Mindy Boyd
      Use: 11x 7 pan (spray with olive oil)

      Preheat oven to 375 degrees

      • 8 lasagna noodles; cooked to AL dente
      • 1/2 lb hamburger (can mix w/Italian sausage or use ground turkey)
      • 1 small onion chopped
      • Spaghetti sauce of your liking (32 oz or so)
      • Mushrooms chopped: small jar or fresh about ½ cup
      • Salt and pepper to taste
      • 1 ½ tsp minced garlic or powder (your preference)
      • dash of crushed red pepper flakes (opt)
      • 2 c mozzarella cheese finely shredded

      Cook meat with onion, garlic, 1/3 of chopped mushrooms, salt, pepper, red flakes and drain.
      Add 1/3 of spaghetti sauce– enough so meat binds together. Add 1 to 1 ½ cups of cheese once meat has cooled.
      Spread a little sauce on bottom of pan: then prepare pasta rolls:
      • Lay noodles out flat and spread an equal portion of meat on each noodle
      • Roll carefully.
      • Do not roll too tightly or the meat will fall out.
      Add the remaining sauce on top of the noodles, and then top with cheese. Cover loosely with foil and bake for 30 mins. Uncover and bake for another 5 or more minutes till cheese is brown. Remove from oven and allow to cool for 10-15 min before serving.

    • #4623

      Farmhouse Biscuits

      1 can of refrigerated biscuits
      1 lb. of ground beef
      ½ cup of barbecue sauce
      Shredded cheese

      Brown ground beef in skillet, drain, place in bowl and add barbecue sauce, stir. Make sure all the ground beef gets a coating of the barbecue sauce, add small amount more if needed.

      Spray muffin tins with cooking spray, flatten biscuits and lay in muffin tins. Fill each tin to top with ground beef mixture and add shredded cheese to top.
      Bake per instructions on biscuit package.

      Serve with mashed potatoes and your choice of vegetable.

      They are great without cheese also.

    • #4737
      Dionetta Hudzinski

      Chicken and Melon Salad (serves 6+) a great salad for a summer picnic…
      • 3 boneless whole chicken breasts
      • 1 cantalope, cut in cubes/chunks
      • ½ lb black seedless grapes, cut in halves
      • ½ lb asparagus, fresh
      • 1 cup chicken stock (can substitute broth)
      • ½ cup dry white wine (or any wine you have that is dry)
      • 1 clove garlic, crushed
      • 3 tablespoons capers
      • 3 tablespoons shredded parmesan cheese
      Dressing: (combine all ingredients in a jar and shake)
      • ¼ cup lemon juice
      • ¼ cup olive oil
      • ¼ cup dry white wine
      • 1 clove garlic, crushed
      1. Cut cantaloupe into chunks
      2. Halve the grapes
      3. Trim asparagus, cut into 2 inch lengths. Place on a cookie sheet, drizzle with olive oil, sprinkle with shredded parmesan cheese. Bake in oven at 350o for about 10 minutes or until tender. Remove from oven and set aside.
      4. Combine chicken stock, wine, and garlic in large pan, add the chicken breasts, bring to a boil, reduce heat to simmer about 5 minutes on each side, or until tender and done on the inside. Drain the chicken, place in refrigerator or freezer to cool for 30 min. when cool to touch shred the chicken finely.
      5. In a serving bowl – Combine chicken, melon, grapes, asparagus and capers with dressing and serve sprinkled with parmesan cheese.
      Tips for those in Chronic pain. This recipe can be made in stages over 1-2 days. Keeps very well in the refrigerator. If you have kids they will love helping with this one.

    • #4738
      Dionetta Hudzinski

      Barszcz (Beet soup) Traditional Polish favorite – serves 5-6
      • 8 cups water
      • 1 -2 medium onions – chopped
      • 4 carrots coarsely grated
      • ¼ head coarsely chopped red/purple cabbage
      • 2 stalks celery chopped
      • 4 medium beets – cooked and peeled and grated
      • 5 pepper corns
      • 1 bay leaf
      • 1 teaspoon salt
      • ¼ teaspoon pepper
      • 1 cup mushrooms sliced (Optional)
      • 1 tablespoon Vinegar
      • 1/3 – ½ cup of pearl barley
      Cook until the barley is tender about 1 hour. Remove the bay leaf before serving.
      Serve hot by itself as a hearty soup or can be poured over boiled potatoes.
      Add a dollop of sour cream to each bowl of soup before serving.
      Tip for those with pain- I use a food processor to chop and grate the onions, carrots, cabbage, celery, and beets.

    • #4739
      Dionetta Hudzinski

      Sherried Barley soup – Mom Hudzinski’s Christmas Eve Soup (but I like it any time)
      Serves 5
      • 2 ½ cups sliced mushrooms (if you can get wild mushrooms they are the tastiest)
      • ½ cup chopped onion
      • 1/3 cup butter
      • 1/3 cup flour
      • 20 oz of condensed chicken broth
      • 2 cups water
      • 1/3 – ½ cups pearl barley
      1. Saute mushrooms and onions in butter
      2. Remove with a slotted spoon
      3. Stir flour into butter that is left in the pan, stir over medium heat until brown
      4. Add broth and water stir to let the flour mixture dissolve in the broth/water
      5. Add barley, bring to a boil, reduce heat; add mushrooms and onions
      6. Stir occasionally
      7. Simmer until the barley is tender about 1 hour
      8. Add more water if the soup is too thick
      Add before serving:
      • 1 tablespoon cooking sherry
      • 2 teaspoons worchestershire sauce
      • 3 tablespoons fresh parsley (1 teaspoon dried)
      • 1/8 teaspoon pepper and salt to taste.

    • #4740
      Dionetta Hudzinski

      Apple Macaroon Pudding (serves 5-6) My Aunt Angela’s recipe
      • ¼ cup flour
      • ½ tsp baking powder
      • ¼ tsp salt
      • 1 egg beaten
      • ¾ cup sugar
      • 5 apples peeled, cored and sliced
      • 5 Tablespoons butter (can use less)
      • Cinnamon
      1. Peel, core and slice apples
      2. Arrange apple slices in Deep, well-greased baking dish
      3. Sprinkle ¼ cup sugar over Apple slices and dot with butter
      4. Mix flour, baking powder, salt in a bowl
      5. Beat egg until light and fluffy, add ½ cup sugar and beat well.
      6. Add to the flour mixture, mix well.
      7. Add 1 tablespoon melted butter to the flour mixture, mix well.
      8. Pour mixture evenly over the apple slices
      9. Dot with remaining butter
      10. Sprinkle with cinnamon
      Bake in oven at 370o for 30 -35 minutes or until apples are tender.
      For those in pain – do this in stages and rest in between.

    • #4741
      Dionetta Hudzinski

      Rhubarb Custard Pie (Mom Hudzinski’s recipe)
      1. Pre made pie shell
      2. Cut Rhubarb into thin slices and place in the pie shell (fill to the top)
      3. Beat 2 eggs until frothy, set aside
      4. In a bowl Mix ¾ cup sugar and 2 tablespoons flour
      5. Add 3 tablespoons water to the sugar and flour mixture
      6. Add this mixture to the eggs
      7. Pour over the rhubarb and dot with butter
      8. Sprinkle with cinnamon
      Bake in oven at 400o for 35 – 45 minutes

    • #4742
      Dionetta Hudzinski

      Pizza Dough (Mom Hudzinski’s recipe) (as kids we loved pizza night – we would help make the dough and put on the toppings)
      1. Combine 2 cups warm water and 2 cups flour to make a paste
      2. Dissolve 2 pkgs dry yeast in ¼ cup warm water and add 1 teaspoon sugar
      3. Add the yeast mixture to the flour and water paste mixture.
      4. Add 1 tsp salt and ½ cup olive oil
      5. Slowly add 5 cups of flour
      6. Mix and knead into a dough that is not sticky (add more flour as needed)
      7. Let dough rise about one hour.
      8. When ready stretch the dough onto a lightly greased cookie sheet. Pour on the sauce and add your favorite toppings: grated mozzarella cheese, mushrooms, onions, olives, Canadian bacon, sausage etc.
      Pizza sauce:
      Combine the following ingredients:
      • 3 cups tomato sauce
      • ½ teaspoon oregano
      • ½ teaspoon rosemary
      • ½ teaspoon salt
      • ¼ teaspoon pepper
      • ½ cup olive oil
      • 1 tablespoon butter
      Bake in oven at 375 for 30 minutes or until the crust is brown and cheese is melted.

    • #4749

      5 Ingredient Pizza Bake

      2 1/2 cups Bisquick Baking Mix, Original All-Purpose
      1 cup water
      1 jar (14 oz) pizza sauce
      1 package (8 oz) sliced pepperoni
      2 cups shredded mozzarella cheese (8 oz)

      Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).

      Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.

      Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.
      Makes 8 Servings

    • #4831

      I just made this yesterday. It is easy and yummy. Allrecipes.com gets the credit for the meat recipe. The gravy is my own.

      Slow Cooker Roast Beef and Mushrooms:

      Choose your favorite cut of beef. I used a rump roast.
      Put 1 pound fresh mushrooms in bottom of crock pot
      Place meat on top; Sprinkle with onion soup, pepper to taste
      Add one can or bottle of beer.

      Turn on high for 2 hours then reduce to low for 3 more (or) cook low for 6-7 hours. If the meat pulls apart easily it is ready.

      Take out roast and allow to rest on a plate, cover with mushrooms. Pour remaining liquid into gravy boat if you desire au jus.
      If you desire gravy: Transfer juice to frying pan and bring to a boil
      In a separate container with a lid, add 3 TB flour, 1/2 cup milk, 2 TB sour cream (opt)
      Secure lid on top and shake vigorously to combine ingredients; open and slowly add to frying pan.
      Stir continuously until thickens into gravy.

      Serve with potatoes, rice or noodles and a green vegetable.

    • #4832

      Now in time for the holidays here is one of my most favorite sweet potato recipes. They made this at the local hospital where I used to work. I adjusted it to serve 10 doctored it up a tad, so will indicate that by listing the ingredients as optional. Enjoy.

      Sweet Potato Casserole

      Preheat Over to 350 degrees


      6-7 medium to large sweet potatoes (aka jams)
      1/3 c sugar
      3 eggs
      1 tsp vanilla
      1/3 c milk
      1/3 c butter (or margarine)
      1/2 Tb Amaretto (opt)


      1/4 c brown sugar
      1/3 c pecans, chopped
      2 Tb flour
      2 1/2 Tb (1/2 stick) butter (or margarine), melted
      1 Tb Kahlua (opt)

      Boil sweet potatoes until done (test with fork, should enter easy)
      Combine cooked potatoes with remaining filling ingredients into a large bowl. Beat with mixer at medium speed or by hand using a masher until blended.
      Transfer into a greased (spray, oil, crisco or butter) casserole dish. Press into dish so that about 1 inch space is left at the top.

      Combine topping ingredients in a separate bowl. I food process the dry ingredients first then add them to the bowl followed by the melted butter. Mix so the topping is crumbly. Add to the top of the filling.

      Bake for 30-40 minutes, covered except for the last 10 minutes to allow for browning.

      Let rest 10 min before serving and then dig in! My friends and relatives love this version. It goes well with the holiday turkey dinner.

    • #4980

      Pineapple Casserole

      In a mixing bowl mix together:
      1 cup sugar
      6 tablespoons flour
      2 cups shredded sharp cheddar cheese

      Drain 2- twenty oz. cans of chunk pineapple, saving 6 tablespoons of the juice for later

      Mix pineapple into above dry mixture and pour into a baking dish

      Melt 1 stick marg. or butter
      Add one cup of crushed Ritz or townhouse crackers

      Pour on top of ingredients all ready in casserole dish

      Bake @ 350 degrees for 25-35 minutes until golden brown on top.

      Courtesy of Recipes from Paula Deen

    • #5052

      Spaghetti Olio

      1 pound spaghetti

      1/4 cup of olive oil

      2 teaspoons of chopped garlic

      1/4 cup of melted butter

      1/4 cup of crushed red pepper flakes (optional)

      In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.

      Meanwhile, in a large skillet over low heat saute garlic, red pepper flakes with olive oil . Cook until garlic turns golden in color.
      Toss pasta with garlic mixture and butter or margarine. Serve warm.

    • #5501

      Peanut Butter Chewies

      These are super easy to make cookies.

      2 cups Brown Sugar
      2 cups Peanut Butter
      1 Pint of Light Karo Syrup
      1 Large Box of Corn Flakes (you can buy the off brand—but get the biggest box you can)

      Combine sugar and syrup; bring to a boil. Remove from heat as soon as bubbles appear.
      Add peanut butter and stir until peanut butter is melted; pour over the corn flakes in large bowl.

      Drop by teaspoons on waxed paper. You want to do this quickly, the mix will harden fast. Yield: about 50 cookies

      Storage: I use a large container with lid and I layer the cookies, using a piece of wax paper in-between the layers so the cookies do not stick together.

    • #5502

      Here is another holiday special that my childhood neighbor made every year:

      Potato Candy

      1/2 cup mashed potato (either leftovers or cook 1 med potato & mash)
      1/2 tsp vanilla
      1 box confectioner’s (powdered) sugar
      Peanut butter (about 1 cup); chunky or plain

      Cool potato until warm in bowl. Mix vanilla. Add sugar gradually to mix well until stiff enough to roll–consistency of pie crust. Transfer to wax paper dusted with powdered sugar. Place another piece of wax paper on top. Roll to thin, rectangle shape. Remove top wax paper. Spread on peanut butter to cover surface and edges. Log roll the dough. Cover with wax paper (you can use the bottom sheet). Chill for 3-4 hours. Remove wax paper and cut into 1/2 inch pinwheels.

      These are rich and quite yummy. I store mine in a cookie tin lined with wax paper and in between layers.

    • #5818

      Discovered a delicious way to make St. Louis style pork spareribs.

      I covered a large baking pan with aluminum foil. I cut the rack in two pieces to make it easier to handle. I used McCormick Grill Mates Barbecue seasoning on both sides and baked uncovered in the oven at 350* for 2 hours. We then put them on the hot grill and smothered them with Kraft Original Barbecue sauce on both sides. Flipping them often until they had the right amount of crisp for our taste. They are so yummy.


    • #5820

      YUMMY! Thanks for posting the BBQ secret. What great timing.

    • #5848

      Mulberry Cobbler

      You will need;
      2 cups of mulberries
      ½ cup of sugar
      6 tablespoons of butter
      ¾ cup of flour
      2 teaspoons of baking powder
      ½ teaspoon of salt
      ¾ cup of milk

      Preheat your oven to 350 degrees. Wash the berries being gentle to not mash them.
      Next mix the berries with the sugar, (tip: put berries and sugar into a bowl with a lid and gently shake until berries are coated with the sugar) after the fruit and sugar is thoroughly mixed set it off to the side (do not add berries and sugar until the end)
      Melt the butter and pour it into an eight inch square glass dish. Then set this dish aside.

      Now in a separate bowl mix all of the dry ingredients together (flour, baking powder and salt) and then add the milk to the dry ingredients; once you have mixed this batter, pour over top of butter, do NOT Stir.
      Now that the batter is in the pan you add your mulberries. Sprinkle them all over the top of the batter, do NOT stir.

      Bake this dish for about 30 minutes.
      You will know it is done when a knife comes out clean of batter when it is inserted in the middle of the cobbler.

    • #16091

      Oh how I love to find new tips and tricks for adjusting recipes to be gluten free and dairy free. At http://nogluten-noproblem.com/2014/07/cherry-coconut-cream-tart.html I learned that if you put a can of full-fat coconut milk in to the refrigerator overnight you are able to get coconut cream out of it by opening the BOTTOM of the can and pouring off the liquid. The possibilities for applying this to other recipes are endless. I’ve got some experimenting to do with cream pies, cake fillings and maybe even a pumpkin cheesecake.

    • #422825

      Thanks for sharing. Really, very useful.

    • #426659

      Hey, there.

      I know that it is an old thread, but I just found this community a few days ago and already found a lot of helpful information for myself. Thanks to everyone who shared favorite recipes. I can’t say that I’m a good cooker, but you gave me so many ideas to try to cook something new, that I want to start right now. Thanks a lot.

    • #434674

      Hi TightHope,

      We are happy to have you join us here at TPC. Cooking is one of my least favorite things to do but these recipes shared here are great.


    • #4750
      Dionetta Hudzinski

      Helpful Tip of the Day:

      Prepare your favorite Pasta. (shells, spirals, elbow macaroni etc) per package directions. DO NOT overcook.
      Place serving size portions in Freezer Ziplock bags and place in freezer for later use.
      When you want a quick meal do the following:
      Remove pasta from freezer, thaw and heat in microwave 2-3 min
      Cook pasta sauce – whatever brand you prefer.
      Add sausage, ground beef or turkey, mushrooms etc to your preference.
      Pour sauce over pasta and sprinkle with your favorite cheese.
      make a side salad and you have a balanced meal in just minutes.

      Helpful Hint: (any sauce you do not use put in freezer container and freeze for later use)

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