If you enjoy cheeseburgers, this casserole is a dish that you will definitely want to try. This casserole uses cheeseburger ingredients such as ground beef, onion, tomatoes, mustard, pickles, and cheddar cheese. What I really like about this recipe is the combination of flavors, I really feel that the dill pickles topped this dish off nicely. You could make this casserole even better by adding some additional cheeseburger ingredients such as bacon and mushrooms. This casserole is very easy to prepare and makes a great dinner for any night of the week. Enjoy. Adapted from Skinnytaste.

Ingredients:
6 ounces uncooked rotini pasta (about 2 cups)
2 teaspoons oil
1 ½ cups onions (finely chopped)
1 garlic clove (finely chopped)
1lb lean ground beef
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons tomato paste
1 (28 ounce) can diced tomatoes
2 tablespoons Dijon mustard
2 cups shredded cheddar cheese
¼ cup chopped dill pickles

Cooking Instructions:

Step 1: Preheat the oven to 350 degrees. Spray a 9 x 13” inch casserole dish with cooking spray. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente, drain.
Step 2: While the pasta is cooking, heat oil in a large skillet over medium-low heat. Add onions and cook until soft (about 5 minutes). Stir in the garlic and cook for 30 seconds. Add the ground beef and cook while breaking up into chunks with a spoon or spatula until browned. Season with salt and pepper. Stir in tomato paste, and then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened (about 2 minutes).
Step 3: Toss the meat mixture with the cooked pasta and spread it into the prepared baking dish. Top with cheddar cheese. Place the baking dish into the oven and bake until the cheese has melted (about 15 minutes). Remove from the oven, sprinkle the chopped dill pickles over the top and serve.
(Makes 4 Servings)

If you enjoy the flavor of peanut butter this Thai chicken pasta is something you are sure to love. This dish consists of stir-fried chicken and noodles mixed with a delicious Thai flavored peanut sauce. The sauce consists of ingredients such as chicken broth, peanut butter, and lime juice. This dish gets a lot of its spice from dried red pepper flakes. You can adjust the amount of red pepper to your taste.  What I really like about this recipe was the flavor of the chicken. The chicken is marinated in a mixture of soy sauce, lime juice, oil, garlic, and ginger. The dish is topped off with carrots, peanuts, and cilantro. Enjoy. Adapted from The Life & Loves of Grumpy’s Honey Bunch.

Ingredients:
3 tablespoons soy sauce
2 tablespoons lime juice (from about 2 limes)
½ tablespoon vegetable oil
2 garlic cloves (minced)
¾ teaspoon ground ginger
1lb boneless skinless chicken breasts (sliced into strips)
½ cup carrots (thinly sliced)
2 green onions (thinly sliced)
1 teaspoon soy sauce
2 teaspoons lime juice
½ cup chunky peanut butter
½ cup chicken broth
1 tablespoon packed brown sugar
½ teaspoon salt
1/8 teaspoon dried red-pepper flakes (or to taste)
3/4 lb linguini (or spaghetti)
chopped cilantro
1/3 cup chopped peanuts

Cooking Instructions:

Step 1: In medium bowl combine 3 tablespoons of soy sauce, 2 tablespoons lime juice, ½ tablespoon oil, garlic and ginger. Add the chicken and toss to coat with the marinade. Cover and marinate for at least 10 minutes in the refrigerator.
Step 2: Bring a large pot of lightly salted water to a boil. Add noodles and cook according to the package directions. Drain and set aside.
Step 3: While the pasta is cooking, place the peanut butter in a medium, microwave safe bowl and microwave for 60 seconds. Remove peanut butter from the microwave and whisk in 1 teaspoon of soy sauce, 2 teaspoons lime juice, chicken broth, sugar, salt, and red pepper flakes. Set aside.
Step 4: Heat about 1 tablespoon of oil in a wok over medium-high heat. Stir-fry chicken until browned and fully cooked (the internal temperature has reached 165 degrees). It should take about 4 to 5 minutes for the chicken to cook. Add carrots and green onions and stir-fry for one minute more. Add the peanut sauce to the chicken and green onions and stir to coat. Add the pasta and toss with tongs to coat with the sauce. Top with chopped peanuts and cilantro.
(Makes 4 Servings)

Pizza spaghetti casserole makes a delicious dinner for any night of the week. What I really like about this casserole is that I can prepare it very easily and it does not consume much time. This casserole recipe consists of cooked spaghetti noodles topped with pasta sauce, Italian sausage, pepperoni, and cheese. You can also add any of your favorite pizza or spaghetti ingredients to this dish. Some good options might be mushrooms, green pepper, and onion. This pizza spaghetti casserole goes great served with garlic bread. Enjoy.  Adapted from Sweet Treats and More.

Ingredients:
12 ounces uncooked spaghetti noodles
½  teaspoon salt
1lb Italian sausage
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend

Cooking Instructions:

Step 1:Preheat the oven to 350 degrees. Lightly grease a 9×13 inch casserole dish. Cook spaghetti noodles with ½ teaspoon of salt according to package directions. Drain and placed into the greased casserole dish.
Step 2: In a large skillet cook the Italian sausage while breaking it up into chunks with a spatula or spoon while cooking. Cook until the sausage is fully cooked. Drain any excess liquid from the pan.
Step 3: Place the cooked Italian sausage on top of the spaghetti noodles in the casserole dish. Pour the pasta sauce over the Italian sausage. Spread half of the pepperoni slices over the top of the pasta sauce. Top with parmesan cheese and shredded Italian cheese blend. Arrange the remaining pepperoni slices evenly on top of the cheese.
Step 4: Lightly spray one side of a piece of aluminum foil (large enough to cover the baking dish) with cooking spray and place over the dish sprayed side down. Place into the oven and bake at 350 degrees for 30 minutes or until the cheese has melted and is starting to brown.
(Makes 4 Servings)

I prepared this delicious maple glazed ham steak for Easter and everyone really enjoyed it. What I like about this recipe is that it is a quick and easy way to prepare ham. The ham steak is simply brushed with this glaze while being fried in the pan. The glaze is a combination of just a few ingredients—maple syrup, apple cider vinegar, and Dijon mustard. This maple glaze ham steak goes great served with salad and macaroni and cheese. Enjoy.

Ingredients:
1 (1lb) ham steak
¼ cup maple syrup
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard

Cooking Instructions:

Step 1: In  a small bowl mix together maple syrup, vinegar, and Dijon mustard.
Step 2: Heat a large skillet to medium heat. Brush some of the glaze onto one side of the ham steak and place glazed side down into the skillet. Brush some of the glaze on top of the ham steak. Cook over medium heat, turning frequently and brushing with the glaze until cooked through and the glaze has thickened.
(Makes 4 Servings)

Preparing Mexican flavored shredded beef in the slow cooker is a great way to make meat for quesadillas, tacos, enchiladas or burritos. This delicious shredded beef gets its flavor from ingredients such as taco seasoning, taco sauce. And beef broth. There is nothing complex about this recipe, the meat and onions are placed into the slow cooker topped with beef broth and taco seasoning. The beef is then shredded and mixed with taco sauce and green chilies. This recipe calls for a 1.5lb boneless chuck roast. What I like to do is get a package of stew meat. The stew meat practically falls apart in the slow cooker and I will use a slotted spoon to break it up even more. I like doing this because you do not have to take the time to shred the beef. If you are looking for a simple and delicious way to make Mexican shredded beef, give this recipe a try. Enjoy!

Ingredients:
1 1/2lbs boneless beef chuck roast
1 medium onion (sliced)
1 cup beef broth
1 (1 ¼ ounce) package taco seasoning mix
1 (16 ounce) jar taco sauce
1 (7 ounce) diced green chilies

Cooking Instructions:

Step 1: Place beef roast and onion into the slow cooker. In a small bowl combine taco seasoning and beef broth. Pour over the beef and onion. Cover and cook on low for 6-8 hours or until tender. Shred the beef using two forks.
Step 2: Place the beef in a large bowl. Stir in taco sauce and green chilies. Use the shredded beef for whatever you like—quesadillas, tacos, burritos, etc.
(Makes 6 Servings)

This is an easy and delicious recipe for Mongolian shrimp. Mongolian shrimp is a Chinese dish that is both spicy and sweet. The spice in this recipe comes from crushed red pepper flakes, so you can adjust the amount to your taste. The shrimp can either be stir-fried in the pan or cooked in the deep fryer. I prefer to use the deep fryer because it leaves the shrimp nice and crispy. The sauce in this recipe is very easy to prepare and consists of soy sauce, water, and rice wine. Garlic and ginger is added into the mixture to give this dish even more delicious flavor. This Mongolian shrimp recipe goes great served with egg rolls and brown or white rice. Enjoy.

Ingredients:
2lbs raw shrimp (peeled and deveined with tails removed)
vegetable oil (for frying)
1 teaspoon fresh ginger (minced)
1 tablespoon fresh garlic (minced)
½ teaspoon crushed red pepper flakes
½ cup soy sauce
½ cup water
½ cup brown sugar
2 tablespoons rice wine
½ cup green onions (sliced)

Cooking Instructions:

Step 1: In a large bowl or sealable shaker bag, toss the shrimp with cornstarch. In a large wok or skillet heat oil over medium-high heat. Add green onions and stir fry for 1 minute. Remove from the wok and set aside. Add a little more oil if needed. Add shrimp and stir-fry in batches (adding more oil if needed), until the shrimp has turned opaque and is fully cooked (the internal temperature has reached 145 degrees). The shrimp should take about 5 minutes per batch to cook. Remove from the wok and set aside.
Step 2: Add a little more oil to the wok, add garlic, ginger and red pepper flakes and stir-fry until fragrant (about 15 seconds), be careful not the burn them. Add water, soy sauce, rice wine, and brown sugar. Stir until the sugar dissolves. Bring to a boil, reduce heat to low and simmer stirring constantly for about 5-6 minutes.
Step 3: In a large bowl toss the cooked shrimp with the sauce and green onions. Serve with rice.
(Makes 4 Servings)

If you like taco style pizza this recipe for taco pie is something that you are sure to enjoy. The best part about this recipe is the crescent roll crust. There is just something about the flavor of the taco meat and the buttery crust to goes so well together. This recipe is very simple to prepare, the cooked taco meat is piled on top of the crust and topped with sour cream, cheese, and crushed tortilla chips. You can either lay the dough into a square cake pan or onto the bottom and up the sides of a round pie dish. If you want a little different flavor, you can use crushed nacho cheese Doritos instead of the tortilla chips. You can top the taco pie with whatever ingredients you like. Some good options would be salsa, guacamole, lettuce, and tomato. Enjoy.

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1lb ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14 ounce) bag tortilla chips (crushed)

Cooking instructions:

Step 1: Preheat the oven to 350 degrees. Lay crescent dough flat on the bottom of a greased square cake pan. Place into the oven and bake according to package directions.
Step 2: Meanwhile, brown the ground beef in a large skillet over medium-high heat. Break up the meat into chunks with a spoon or spatula while cooking. Add the taco seasoning and stir together until well mixed.
Step 3: When the dough is done, remove from the oven and spoon the taco meat over the crust in an even layer, then a spread on a layer of sour cream and a layer of cheese, and then top off with a layer of crushed tortilla chips. Return to the oven and bake at 350 degrees for 10 minutes or until the cheese has melted.
(Makes 4 Servings)

I saw this Italian baked shrimp all over Pinterest lately so I thought I would give it a try.  The recipe is very simple – it is nothing more than raw shrimp baked in a casserole dish with butter, lemon slices, and Italian dressing mix. I was really impressed with the flavor of the shrimp when they came out of the oven. I tried mixing the shrimp and the lemon butter sauce with pasta and serving it that way, I was not very impressed with the results. The pasta mixture seemed almost flavorless. So I decided to try putting the shrimp on garlic bread and pouring some of the sauce over the garlic bread, this was delicious and I would recommend serving this dish that way. You can use any size shrimp you want for this recipe. Also, the Italian dressing mix can be found at Wal-Mart. It is the dry stuff that comes in a packet. If you are looking for an easy and delicious shrimp recipe, give this one a try. Enjoy.

Ingredients:
1lb raw shrimp (peeled and deveined with tails removed)
1 stick of butter (1/2 cup)
2 lemons (sliced)
1 (0.9 ounce) packet Italian dressing mix

Cooking Instructions:

Step 1: Preheat the oven to 350 degrees. Place butter into a small bowl and melt the butter in the microwave. Pour the butter onto the bottom of a 9×13 inch casserole dish. Layer the lemon slices on top of the butter in a single layer. Toss the raw shrimp in the Italian dressing mix and layer on top of the lemon slices and butter.
Step 2: Place into the oven and bake at 350 degrees for 10-12 minutes or until the shrimp are fully cooked (the internal temperature has reached 145 degrees). Serve the shrimp and sauce on top of garlic toast or toasted bread.
(Makes 4 Servings)

If you are looking to try a delicious and sweet chicken sandwich, this recipe is perfect for you. These honey mustard chicken subs are loaded with grilled chicken, bacon, honey mustard sauce, lettuce, tomato, and onion! For the chicken, you can grill it, bake it, or fry it in the pan. You can save time by using pre-cooked bacon, heating it up, and then chopping it. These sandwiches are also toasted in the oven.  This sandwich is very similar to the honey mustard chicken sandwich from Quiznos. Enjoy.

Ingredients:
1.5lbs boneless skinless chicken breasts
salt and pepper (to taste)
12 slices bacon (cooked until crispy)
8 slices Swiss cheese
8 slices tomato
4 pieces of lettuce
½ medium onion (chopped)
4 sub rolls
Honey Mustard Sauce-
¼ cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
½ tablespoon lemon juice

Cooking Instructions:

Step 1: To make the honey mustard dressing- in a bowl whisk together mayonnaise, mustard, honey, and lemon juice. Season with salt and pepper. Store covered in the refrigerator until needed.
Step 2: Season chicken breasts on both sides with salt and pepper. Cook the chicken using your method of choice (grilling, stovetop, oven) until fully cooked (the internal temperature has reached 165 degrees). Allow the chicken to cool and chop it into small chunks. Chop the cooked crispy bacon until pieces. In a large bowl mix together the chicken and bacon pieces.
Step 3:  Pre-heat the oven to 300 degrees. Split the sub rolls and lay them onto a baking sheet. Spread about 1 tablespoon of the honey mustard dressing onto one side of the inside of the sub roll. Fill each sub roll with even amounts of the chicken and bacon mixture. Top with 2 slices of Swiss cheese. Place into the oven and bake at 300 degrees for 10 minutes (or longer if you want them toasted more).
Step 4: Remove from the oven. Top the subs with 2 slices of tomato, 2 slices of onion, 1 piece of lettuce, and additional honey mustard sauce.
(Makes 4 Servings)

This recipe is apparently similar to the Dan Dan Noodles at PF Changs. I have never eaten at PF Changs so I cannot comment how close this is to the actual dish, but it is extremely delicious and worth making. If you enjoy Chinese food, this recipe is one that you will definitely want to try; it is a Chinese pasta dish consisting of chow mein noodles topped with a sauce, peanuts, and chicken. The chicken in this recipe is stir fried so there is no deep frying involved. The chow mein noodles cook very fast so I would not recommend cooking them a long time before the sauce is finished simmering. I like to serve this dish with egg rolls on the side. Enjoy.

Ingredients:
2 boneless skinless chicken breasts (sliced into small strips)
2 tablespoons peanut oil (plus more for cooking the chicken)
1 (6 ounce) package chow mein noodles
1 ½ tablespoons garlic (minced)
½ cup green onion (chopped)
1 tablespoon ginger (minced)
½ cup soy sauce
¾ cup chicken broth
1/3 cup dark brown sugar
2 teaspoons garlic-chili sauce
4 tablespoons cornstarch
½ cup water
½ cup peanuts

Cooking Instructions:

Step 1:  heat about 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Stir try chicken breast pieces until they are fully cooked (the internal temperature has reached 165 degrees). Remove chicken from the wok.
Step 2: Prepare noodles according to the package directions (they usually boil for 3 to 5 minutes). Heat 2 more tablespoons of peanut oil in the wok, reduce heat to medium. Add garlic, ginger, and green onion and stir fry for just a few seconds (be careful that the garlic doesn’t burn).
Step 3: Add soy sauce, chicken broth, brown sugar, and chili-garlic sauce. Combine cornstarch with ½ cup of cold water and stir it into the sauce. Simmer the sauce for about 2 minutes or until it thickens. Once thick add the chicken and simmer for an additional 5 minutes.
Step 4: Place cooked noodles onto a serving plate. Spoon the chicken and sauce over the noodles (or you can mix everything together if you want). Garnish with peanuts before serving.
(Makes 4 Servings)