Baked Cavatelli

Courtesy of Better Homes and Gardens

Prep: 25 minutes; Bake: 30 minutes

  • 7 oz dried Cavatelli or wagon wheel macaroni
  • 12 ounces uncooked Italian sausage links, sliced 1/2” thick, or lean ground beef
  • 3/4 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1 26 oz jar pasta sauce
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1/4 tsp black pepper

Cook pasta according to package directions. Drain; set aside.

In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.

In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine.

Spoon the mixture into a 2 quart casserole. Bake, covered, in a 375 degrees oven for 25 to 30 minutes or until nearly heated through.

Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.

Pizza Casserole

  • 1 bag of egg noodles
  • 1 jar of spaghetti or pizza sauce
  • 3 cups shredded Mozzarella cheese
  • 1 package pepperoni

Boil noodles until soft and drain. Preheat oven to 350 degrees. In a 9×13 casserole dish, pour a thin layer of tomato sauce on the bottom, then layer half of the noodles over the sauce, followed by ½ of the package of pepperoni, ½ of the cheese and the remaining noodles.  Then pour the remaining sauce over noodles, layer the other ½ package of the pepperoni and top with remaining cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes. Take out of oven and let sit for 10 to 15 minutes.

Pork Sloppy Joes

Courtesy of Verna Roth Fettig from Fettig’s Favorite 1,227 Foods Cookbook

  • 2 lbs ground pork
  • 3/4 cup chopped celery
  • 1 small onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 can condensed tomato soup
  • 1 – 18 oz jar barbecue sauce or use a can of tomato soup
  • 8 to 10 hamburger buns

Brown ground pork and celery in skillet. Add onion, salt, pepper, soup and barbecue sauce. Heat to boiling, reduce heat and simmer uncovered about 20 minutes. Serve on buns.

Chorizo and Cheese Quesadillas

Source: Better Homes and Gardens

Prep: 20 minutes
Grill: 3 minutes

  • 8 ounces bulk chorizo or mild Italian sausage
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 fresh jalapeno pepper, finely chopped
  • 6 6- to 8-inch vegetable-flavored or plain flour tortillas
  • 1 tablespoon cooking oil
  • 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
  • 2 tablespoons snipped fresh cilantro or parsley

For filling, in a medium skillet cook chorizo or sausage, onion, and garlic until meat is brown and onion is tender. Drain off fat. Pat chorizo mixture with paper towels to remove as much additional fat as possible. Stir in jalapeno pepper; set aside.

Brush one side of 3 tortillas with half of the cooking oil. Place tortillas, oiled sides down, on a large baking sheet. Spread the chorizo filling over tortillas on baking sheet. Combine cheese and cilantro or parsley; sprinkle over filling. Top with the remaining tortillas. Brush with the remaining oil.

Place quesadillas on the rack of an uncovered grill directly over medium heat. Grill for 3 to 4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling. To serve, cut quesadillas into wedges. Makes 8 servings.

Pizza Pasta

  • 8 oz pkg penne pasta
  • 1 package pepperonis
  • 1 lb Italian sausage
  • 1 16 oz jar pizza sauce
  • 2 cups water
  • 1 small can of tomato paste
  • 2 cups beef broth
  • 2 cups shredded mozzarella
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 tbsp minced garlic
  • 1 tbsp Italian seasoning

Heat the olive oil in a large skillet and sauté the onions and peppers for 5 minutes. Add in the garlic and sauté for 1 minute. Add in the Italian sausage and pepperoni. Cook until the sausage is browned. Stir in the pasta, beef broth, tomato paste, pizza sauce, water, and Italian seasoning. Bring to a boil then reduce heat to medium low. Cover and simmer for 15 minutes or until the pasta is tender. Stir occasionally. Remove from heat and stir in the cheese. Cover and let sit for a couple minutes to let the cheese melt then serve.

Pork Chop Casserole – Only 5 Ingredients!

  • 4-5 bone-in pork chops
  • 2-3 tablespoons vegetable oil
  • 2 (10.5-ounce) cans condensed French onion soup
  • Salt & pepper
  • 1 cup uncooked long-grain rice Instructions

Preheat oven to 375 degrees. Season pork chops liberally with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops on each side (do not cook through, just sear the chops on each side). Add soup and rice to a 13×9 baking dish and stir to combine. Arrange browned pork chops on top of rice in a single layer. Cover dish tightly with aluminum foil and bake for one hour.

Mustard Glazed Pork Skewers

Source: Better Homes and Gardens

Prep: 35 min.
Grill: 7 min.

  • 1-1/4 lbs boneless pork loin
  • 1/2 cup packed brown sugar
  • 1/2 cup white wine vinegar
  • 1/2 tsp grated fresh ginger
  • 1 small clove garlic, minced
  • 1/4 tsp ground cinnamon
  • 2 cups peeled, cored, and chopped tart cooking apple (2 medium)
  • 1/2 cup snipped dried apricots
  • 1/4 cup chopped onion
  • 1/2 tsp dried thyme, crushed
  • 3 Tbs apple juice
  • 2 Tbs Dijon-style mustard
  • 1/2 tsp dried thyme, crushed

Soak twenty to twenty-four 6-inch wooden skewers in water for 30 minutes before grilling or broiling. Drain before using.

For chutney, in a medium saucepan, stir together brown sugar, vinegar, ginger, garlic, and cinnamon. Stir in apple, dried apricots, onion, and 1/2 teaspoon thyme. Bring mixture to boiling over medium heat; reduce heat. Cover and boil gently for 10 minutes. Uncover and boil gently about 5 minutes more or until chutney reaches desired consistency. (A small amount of liquid should remain.) Cool slightly. Transfer to a serving bowl.

Meanwhile, in a small bowl, stir together apple juice, Dijon mustard, and 1/2 teaspoon thyme; set aside. Trim fat from pork. Cut pork across the grain into thin strips about 3 inches long and 1 inch wide. Thread pork strips, accordion-style, onto wooden skewers. Lightly brush mustard mixture on both sides of pork.

Place skewers on the rack of an uncovered grill directly over medium-hot coals. Grill for 7 to 8 minutes or until pork is slightly pink in center, turning once. (Or place skewers on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 7 to 8 minutes or until pork is slightly pink in center, turning once.) To serve, arrange skewers on a serving platter; serve with chutney. Makes 20 to 24 servings.

Jamaican Pork Stir Fry

Source: Better Homes and Gardens

Start to Finish: 20 minutes

  • 2 Tbs cooking oil
  • 1-16 oz package frozen stir-fry vegetables (carrots, snow peas, mushrooms, and onions)
  • 12 ounces pork strips for stir frying
  • 2 to 3 tsp Jamaican jerk seasoning
  • 3/4 cup bottled plum sauce
  • 2 cups hot cooked rice or pasta
  • Chopped peanuts

In a wok or large skillet heat oil over medium-high heat. Add frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from the wok.

Toss pork strips with Jamaican jerk seasoning; add the pork strips to the wok. (Add more oil if necessary.) Cook and stir for 2 to 5 minutes or until pork is no longer pink.

Add the plum sauce to the wok. Return vegetables to the wok. Gently toss all ingredients together to coat. Heat through. Serve over rice. Sprinkle with peanuts. Makes 4 servings.

Teriyaki Pork Chops


  • 2/3 cup soy sauce
  • 1/3 cup packed brown sugar
  • 1/3 cup water
  • 1/4 cup rice wine vinegar
  • One 2” ginger root peeled and chopped for six 1 ½” chops

Heat to boil in saucepan until sugar dissolves.  Cook and cool.  Marinade pork chops overnight.  Cook at 350 degrees for approximately 30 minutes.

Shake ‘N Bake Pork Chops

If you haven’t tried this one…you should.  It is really good and fast.  I get the center cut pork chops…just the regular size so that they cook pretty fast.  I tried cooking these Shake ‘N Bake pork chops on an aluminum covered baking sheet and it liquified the coating which wasn’t bad just different from when I cook them on a nonstick pan without the aluminum foil.  I put these on a pan with some tater tots or potato cakes and follow the directions for the pork chops.  Usually it all cooks in about 20 minutes.  Since there are only 2 of us, this is a quick one pan meal.  I am not paid to promote this product.  I just like it.