No-Fuss Dinners for the Crew

Ingredients

• 1 (12 ounce) package angel hair pasta
• 2 cups chopped cooked chicken breast
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 0.75 (8 ounce) package processed cheese, cubed
• 0.5 (4 ounce) jar sliced mushrooms, drained
• salt and pepper to taste

Instructions

1. Cook angel hair pasta according to package directions in salted boiling water until al dente, then drain.
2. In the same pot, combine the cooked chicken, condensed cream of chicken soup, diced tomatoes with green chilies, cubed processed cheese, drained mushrooms, salt, and pepper.
3. Heat the mixture over low heat, stirring frequently, until the cheese has fully melted and everything is well-combined and heated through, approximately 5 minutes.
4. Add the drained pasta to the pot and toss gently to coat evenly with the sauce.
5. Serve immediately.

Ingredients

• 2 slices italian bread
• ½ cup whole milk
• ½ lb lean ground beef
• ½ lb mild italian pork sausage (loose)
• 1 large egg
• 2 garlic cloves (grated)
• ½ cup grated parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 1.5 teaspoons kosher salt
• 1 (32 oz) jar marinara sauce

Instructions

1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
2. Tear the Italian bread into pieces and soak them in milk for about 5 minutes until fully saturated.
3. In a large bowl, combine the soaked bread (gently squeezed), ground beef, Italian sausage, grated garlic, egg, Parmesan cheese, parsley, salt, and pepper. Mix everything together with your hands until just combined, being careful not to overwork the mixture.
4. Form the meat mixture into approximately 1½-inch meatballs and place them on the prepared baking sheet.
5. Bake the meatballs for 10-12 minutes, just until they begin to brown but are not fully cooked.
6. While the meatballs are in the oven, warm the marinara sauce in a large skillet over medium heat. Once the meatballs are par-baked, carefully add them to the simmering sauce.
7. Cover the skillet and let the meatballs simmer in the sauce for at least 30 minutes, or until they are cooked through and tender.

Ingredients

• 6 large bell peppers (ensure they have a flat base so they will stand up when cooking)
• 2 tablespoons vegetable oil
• 1 lb ground beef
• 2 tablespoons taco seasoning mix ((see recipe below to make your own))
• 1 medium yellow onion (diced)
• 15 oz black beans (drained and rinsed)
• 1 cup cooked brown rice
• 1 cup frozen corn
• 16 oz medium chunky salsa
• 1 ½ cups grated Mexican blend cheese (divided, plus more for serving)
• guacamole (for serving)
• sour cream (for serving)

Instructions

1. Preheat your oven and prepare the bell peppers by slicing off their tops, removing the seeds and membranes, and placing them upright in a baking dish. Bake them for about 20 minutes to soften.
2. While the peppers are pre-baking, heat oil in a large skillet over medium-high heat. Brown the ground beef, breaking it apart, and stir in the taco seasoning until well combined.
3. Add the diced yellow onion to the skillet with the beef and cook until it becomes tender.
4. Reduce the heat to medium and incorporate the drained black beans, cooked brown rice, and frozen corn into the beef mixture. Stir in the salsa.
5. Mix in 1 cup of the grated cheese until it melts into the filling, then remove the skillet from the heat.
6. Generously spoon the beef and bean mixture into the partially baked bell peppers. Top each filled pepper with the remaining ½ cup of cheese.
7. Return the stuffed peppers to the oven and bake for another 15 minutes, or until the cheese is bubbly and golden.
8. Serve the taco-stuffed peppers hot, garnished with your favorite toppings like guacamole and sour cream.

Ingredients

• 2 chicken breasts
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 egg (beaten)
• ¾ cup flour
• 1 green pepper (sliced)
• 1 red pepper (sliced)
• rice (to serve)

Instructions

1. Season the chicken strips with salt and pepper, then coat them in beaten egg and flour.
2. Pan-fry the coated chicken in a little oil until it's golden brown on all sides. Remove the chicken from the pan and set aside.
3. Add the sliced green and red bell peppers to the same pan and cook for a couple of minutes until slightly softened.
4. In the same pan, create a sauce by combining garlic, red chili, soy sauce, tomato purée, and water. Simmer this mixture until it thickens into a syrupy consistency.
5. Return the fried chicken and cooked peppers to the pan, tossing them thoroughly to coat them in the glossy sauce.
6. Serve the finished chili chicken immediately over cooked rice.