Homemade Spaghetti Os Recipe

Homemade Spaghetti Os with Meat Sauce

Spaghetti Os…you either love ‘em or you hate ‘em.

But, everyone feels something for the quick, easy meal in a can.

When I was a kid, I loved Spaghetti Os…I mean, really loved them. Somewhere along the way, I lost the taste for them. But, the other day I was wasting time searching through Pinterest for some new recipes to add to my spring menu plan and I found this recipe for Homemade Spaghetti Os with Mini Meatballs. I thought it might be something the girls would enjoy, so, I decided to try it for dinner when the husband wasn’t home. And honestly, I’m kinda glad I did.

The recipe turned out to be great, but it needed a bit of tweaking for us. I found it to be just a little bit too sticky and it needed more sauce, but the flavor was amazing. Surprisingly, they DO taste like Spaghetti Os, but there is none of that nasty tin taste that goes along with the stuff from a can.

Oh, and I didn’t feel like making meatballs, so I switched it up and made a simple meat sauce instead. It worked out great and took half the time!

Here’s the original recipe: The Barf Stops Here by Big Red Kitchen

And here’s the recipe I concocted -

Homemade Spaghetti Os with Meat Sauce 2

Homemade Spaghetti Os with Meat Sauce

1 tablespoon oil
1 tablespoon garlic, minced
1 lb. ground beef
1 teaspoon salt
1 teaspoon black pepper
6 cups beef stock
28 ounces can crushed tomatoes
12 ounces mini shaped pastas
1/2 cup Parmesan cheese, grated
1 tablespoon butter

Pour oil and minced garlic into a large pot. Heat on medium temperature until the garlic begins to brown.

Add ground beef to the oil and garlic. Stir to break up the meat chunks. Sprinkle with salt and black pepper. Continue cooking on medium temperature until brown.

Pour beef stock, crushed tomatoes, pasta, Parmesan cheese and butter into the pot with the browned meat. Stir to combine. Turn temperature down to medium low and cover. Continue cooking for 10 to 15 minutes or until the pasta is soft.

Store Homemade Spaghetti Os with Meat Sauce in glass jars or plastic ware for 3 to 4 days in the refrigerator or up to 3 months in the freezer.

Homemade Spaghetti Os with Meat Sauce 3

Enjoy!

Chicken Alfredo Pizza Recipe

Chicken Alfredo Pizza

Surprise your family with a new twist on 2 classic comfort foods. In this delicious recipe, Chicken Alfredo and Pizza come together to create the ultimate flavor combo!

As you probably know (at least if you’ve been here in the past), I love pizza.  If my husband would let me, I’d eat it every day! For breakfast, lunch and dinner. I mean, come on, there are so many ways to prepare it, that you could eat it every day and never get sick of eating pizza.

It’s the perfect “all-in-one” meal!

As we move toward Summer and warmer weather, I’m going through the recipe ideas that I wrote down throughout the winter and updating my menu planner with more seasonally appropriate meals. Chicken Alfredo Pizza started as an idea that I had jotted down several months ago and just never found the time to try, but I won’t make that mistake again. In fact, this recipe is one that will be moved straight to the top of our family favorites. The kids loved it and I think I could forgo cheesecake for this pizza…well, maybe.

Okay, maybe not.

But, it is good…really good!

I can’t wait to try it again. Since taking the very first bite of this Chicken Alfredo Pizza, my head has been spinning with ideas for variations of the recipe. You could add broccoli, basil leaves, roasted red peppers, squash, mushrooms, spinach…the list goes on and on. If you’re in a rush, you could even use pre-packaged pizza dough, leftover chicken and jarred Alfredo sauce instead of making it from scratch. But, if you have time, make it from scratch…you’ll be glad you did.

Here’s the recipe -

Chicken Alfredo Pizza

Chicken Alfredo Pizza

  • 1 prepared pizza dough
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup whole milk
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cups chicken breast, cooked and shredded
  • 1/2 cup mozzarella cheese, shredded

Preheat oven to 425 degrees Fahrenheit.

Place butter in a medium pot and heat on medium temperature.

Add the flour, garlic powder and black pepper to the melted butter. Whisk until smooth.

Pour chicken broth and milk into the butter and flour mixture. Whisk until smooth and no clumps remain. Continue heating on medium temperature until the liquid begins to thicken, about 5 minutes.

Add cheddar and Parmesan cheeses to the cream mixture and remove from heat. Continue stirring until the cheeses melt.

Add shredded chicken to the cheese sauce. Return to heat and cook for an additional 5 to 7 minutes on medium-low heat.

On a lightly floured surface, roll the pizza dough into your desired shape. Place on baking sheet.

Spoon Chicken Alfredo sauce over the prepared pizza dough. Sprinkle with shredded mozzarella cheese.

Bake for 10 to 15 minutes or until the crust is golden brown.

Serve Chicken Alfredo Pizza as a stand alone dish or with your favorite salad to make a complete meal in minutes.

Chicken Alfredo Pizza

Enjoy :)

Homemade Pizza Rolls

It’s been awhile since I’ve posted a recipe and honestly, I haven’t made all that many new recipes, lately. We’ve been eating a lot of the same old things and enjoying our favorite cold weather foods. But, the Homemade Pizza Rolls I made last night were so simple and so delicious, I thought they were worthy of a post. You’re going to love them!

Here’s the recipe –

Homemade Pizza Rolls

1 prepared pizza dough
1 (8 oz) jar pizza sauce, homemade
1 (8 oz) package mozzarella cheese, shredded
Pepperoni, optional

Preheat the oven to 420 degrees Fahrenheit.

Roll or spread pizza dough onto a large cookie sheet.

Spread dough with a light coating of pizza sauce.

Sprinkle shredded mozzarella cheese over the pizza sauce.

Cover cheese with pepperoni slices, if desired.

Starting at the edge closest to you, roll the pizza dough forward until it reaches the opposite side. Press the dough together to seal.

Cut slits into the top of the pizza roll to allow air to escape while baking.

Bake for 20 minutes.

Remove pizza rolls from oven and allow them to cool for a few minutes before slicing.

Slice pizza rolls into pinwheels and serve with additional sauce.

Enjoy :)

Chicken and Vegetable Lasagna

Chicken and Vegetable Lasagna 2

Last night, was Lasagna night according to the menu, but I didn’t have any ricotta cheese for my usual recipe and so, Chicken and Vegetable Lasagna was born (at least at my house).

Lasagna….what can I say?

I’m like Garfield when it comes to eating Lasagna. I like them all…every single kind; with the small exception of anything that was premade with processed ingredients and then, frozen (in other words, store bought).

Unfortunately, with the rising cost of groceries and more specifically, ingredients like um…ricotta cheese, it’s getting more and more difficult to keep Lasagna on the regular dinner menu. It’s expensive!

For awhile now, I’ve been playing around with lasagna recipes. I’ve tried a few that didn’t come out very well and some, like Lasagna Cupcakes and Roasted Garlic and Parmesan Lasagna, that came out really well. But, this Chicken and Vegetable Lasagna is absolutely incredible.

Try it…you’ll love it!

Here’s the recipe –

Chicken and Vegetable Lasagna

Chicken and Vegetable Lasagna

  • 12 lasagna noodles
  • 2 boneless, skinless chicken breasts
  • 2 cups chicken stock
  • 1 cup broccoli
  • 1 cup carrots
  • 1 cup celery
  • 1/2 cup corn
  • 2 tablespoons butter
  • 1 tablespoon chopped garlic
  • 2 tablespoons flour
  • 2 cups milk
  • 2 teaspoons chicken bullion
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup breadcrumbs

Prepare lasagna noodles as directed on the packaging.

Place the chicken breasts into a large pot. Pour the chicken stock over the chicken and cook on high heat until boiling. Turn the temperature down to medium-low and continue to cook for 15 to 20 minutes. Remove the chicken from the pot and set aside to cool. Shred cooled chicken, using 2 forks. Turn the stock back up to high temperature until boiling.

Place the broccoli, carrots, celery and corn into a food processor and pulse until the vegetables are finely chopped. Pour the chopped vegetables into the boiling chicken stock. Cook for 3 – 4 minutes, then drain.

Preheat the oven to 350 degrees Fahrenheit.

Melt butter in a small skillet on medium temperature. Add garlic and saute for 1-2 minutes. Whisk in the flour to form a soft ball. Pour in milk, chicken bullion, kosher salt and black pepper. Whisk until smooth. Continue stirring and heat until the mixture begins to boil. Remove from heat and add shredded cheddar cheese. Stir until smooth.

Pour 1/4 cup of the cheese sauce into the bottom of a 9 inch x 13 inch casserole dish. Place 3 lasagna noodles into the dish. Sprinkle with 1/4 of the shredded chicken. Repeat with 1/4 of the chopped vegetables. Pour 1/4 cup of the cheese sauce over the vegetables. Sprinkle with 1/4 cup of mozzarella cheese.

Repeat layers 3 more times.

Sprinkle bread crumbs over the top and cover with foil. Bake for 25 to 30 minutes or until golden brown and bubbling.

Serve hot with Homemade Garlic Bread.

Chicken and Vegetable Lasagna
Serves 8
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 12 lasagna noodles
  2. 2 boneless, skinless chicken breasts
  3. 2 cups chicken stock
  4. 1 cup broccoli
  5. 1 cup carrots
  6. 1 cup celery
  7. 1/2 cup corn
  8. 2 tablespoons butter
  9. 1 tablespoon chopped garlic
  10. 2 tablespoons flour
  11. 2 cups milk
  12. 2 teaspoons chicken bullion
  13. 2 teaspoons kosher salt
  14. 1 teaspoon black pepper
  15. 2 cups cheddar cheese, shredded
  16. 1 cup mozzarella cheese, shredded
  17. 1 cup breadcrumbs
Instructions
  1. Prepare lasagna noodles as directed on the packaging.
  2. Place the chicken breasts into a large pot. Pour the chicken stock over the chicken and cook on high heat until boiling. Turn the temperature down to medium-low and continue to cook for 15 to 20 minutes. Remove the chicken from the pot and set aside to cool. Shred cooled chicken, using 2 forks. Turn the stock back up to high temperature until boiling.
  3. Place the broccoli, carrots, celery and corn into a food processor and pulse until the vegetables are finely chopped. Pour the chopped vegetables into the boiling chicken stock. Cook for 3 - 4 minutes, then drain.
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Melt butter in a small skillet on medium temperature. Add garlic and saute for 1-2 minutes. Whisk in the flour to form a soft ball. Pour in milk, chicken bullion, kosher salt and black pepper. Whisk until smooth. Continue stirring and heat until the mixture begins to boil. Remove from heat and add shredded cheddar cheese. Stir until smooth.
  6. Pour 1/4 cup of the cheese sauce into the bottom of a 9 inch x 13 inch casserole dish. Place 3 lasagna noodles into the dish. Sprinkle with 1/4 of the shredded chicken. Repeat with 1/4 of the chopped vegetables. Pour 1/4 cup of the cheese sauce over the vegetables. Sprinkle with 1/4 cup of mozzarella cheese.
  7. Repeat layers 3 more times.
  8. Sprinkle bread crumbs over the top and cover with foil. Bake for 25 to 30 minutes or until golden brown and bubbling.
  9. Serve hot with Homemade Garlic Bread.
Mom's Menu Planning http://momsmenuplanning.com/

Back to School Sweets and Treats

Back to School Menu

Ready or not…It’s back to school time!

The rush is on from the time your toes hit the floor in the morning. Why waste the precious moments you do have available, stressing over what to cook for the kids?

The delicious recipes below are perfect for any back to school meal…breakfast, lunch, dinner, snacks, drinks AND dessert!

Breakfast

Topped with a vanilla – orange glaze and filled with buttery cinnamon, these Old-Fashioned Cinnamon Rolls with Vanilla-Orange Glaze take you right back to Grandma’s kitchen with just one bite.

Maple-Glazed Cinnamon Chip & Golden Raisin Scones.
Oh. My. Lord. These things are heavenly. I really, truly mean that.

 

Lunch

chicken melt
 

Surprise the kids with these amazing Chicken Melts for lunch, snack or anytime!

IMG_0088

Delight the kids at lunchtime with these adorably delicious, pop in your mouth Pizza Muffins.

After-School Snacks

Glazed Sugar Cookies

These little circles of goodness are perfect for any occasion. Decorate these Glazed Sugar Cookies with your favorite colors or let the hues of the season inspire you instead.

Treat the kids to some fall goodness with Homemade Dried Apple Slices instead of sugar-laden fruit snacks.

Drinks

Cranberry Pomegranate Greenade

Boost your otherwise boring iced tea with the delicious flavors in this Cranberry-Pomegranate Greenade.

Chocolate Marshmallow Milkshake

Put yourself on top of the “Best Mom Ever” list for this school year, with these decadent Chocolate Marshmallow Milkshakes.

And last but, certainly not least….

Dessert

Just because the summer is over, doesn’t mean the S’mores have to end!

S'mores Brownies

S’mores Brownies

Peanut Butter S'mores Pizza

Peanut Butter S’mores Pizza

More…
S’mores Cookie Bars
S’mores Snack Mix

Have an amazing school year!