This week’s dinners were so easy and SO tasty! I’m glad you are here to watch another What’s for Dinner video and I’m hoping i’ll give you some great, easy dinner ideas. 🙂
0:12 Cheesy Chicken Broccoli Casserole
5:24 Kate’s Meat Lasagna
12:00 Subbie Supper Intro
13:12 Southwest Pasta
Auntie NoNo’s Seasoning Blend:
Auntie NoNo’s Instagram:
THIS WEEK’S RECIPES:
CHEESY CHICKEN BROCCOLI AND RICE CASSEROLE:
*SUBBIE SUPPER* Submitted by Michelle
1 lb. short-cut pasta (penne, rotini, macaroni, or bowtie)
1 lb. bulk Italian sausage (or plain and season to taste with S&P, Italian seasoning, minced garlic, and crushed red pepper flakes)
1 bell pepper, chopped
1 medium onion, chopped
1 large rib celery, chopped
1 Tbl. dried oregano
1 small zucchini, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 14-oz. can petite-diced tomatoes (with the liquid)
1 small can diced green chiles (with the liquid)
2 cups picante sauce/salsa of your choice
1 8-oz. block cheddar or pepper jack, grated and divided
1 bunch scallions, chopped
1 bunch cilantro, chopped
Put a large pot of water on to boil for the pasta, cook according to package directions, drain, and let stand in the colander until the rest is done. Meanwhile, cook the sausage until almost done then add chopped bell pepper, onion, and celery. Cook until vegetables are softened. Add oregano, zucchini, canned items, and salsa and cook briefly until zucchini has softened but has not become mushy. Add ¾ of the grated cheese to the skillet; stir to combine and let melt momentarily. Toss pasta and hot skillet mixture together (this is easier in the empty pasta pot) along with scallions and cilantro. Stir thoroughly and serve, topping each plate with remaining grated cheese.
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