diced tomatoes

Best Baked Manicotti

no-boil lasagna noodles (see note)

(2 ounces) Parmesan cheese

(4 ounces) Parmesan cheese

mozzarella cheese

eggs,

table salt

black pepper

parsley (or 2 teaspoons dried parsley)

basil

olive oil

garlic,

red pepper flakes, optional

(28-ounces) diced tomatoes, undrained

(28-ounces) crushed tomatoes

salt

Adjust oven rack to middle position and preheat...

Adjust oven rack to middle position and preheat oven to 375 degrees F.

For the sauce: heat oil, garlic, and pepper...

For the sauce: heat oil, garlic, and pepper flakes (if using) in large saucepan or skillet over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

For the filling: in a medium bowl, combine...

For the filling: in a medium bowl, combine ricotta, Parmesan cheese (1 cup), mozzarella cheese, eggs, salt, pepper, parsley and basil; set aside.

To assemble: pour 1-2 inches boiling water into...

To assemble: pour 1-2 inches boiling water into a 9X13-inch baking dish. Add the noodles one at a time, alternating directions so they don't stick. Let the noodles soak until soft enough to roll up, about 5 minutes. Separate the noodles with the tip of a sharp knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels or paper towels. Discard the water in the baking dish and dry the dish to use for assembling and baking the manicotti.

Spread 1 1/2 cups sauce on the bottom...

Spread 1 1/2 cups sauce on the bottom of the baking dish.

Dollop about 1/4 cup of the cheese mixture...

Dollop about 1/4 cup of the cheese mixture on the bottom short side of each noodle. You can either spread the mixture evenly over the bottom 3/4 of the noodle or keep it in a little mound. Roll up the noodle and filling into a tube shape and arrange in the baking dish seam side down. All 16 noodles should easily fit in the 9X13-inch dish.

Spread the remaining sauce evenly over the noodles...

Spread the remaining sauce evenly over the noodles so they are completely covered.

Cover the baking dish with aluminum foil. Bake...

Cover the baking dish with aluminum foil. Bake until the manicotti is bubbling, about 40 minutes. Remove the foil. Sprinkle the manicotti evenly with remaining 1/2 cup Parmesan cheese (add more, if desired). Bake, uncovered, until cheese is browned and bubbly, about 6-7 minutes.

Remove from the oven and let sit for...

Remove from the oven and let sit for 10-15 minutes before serving.

The Best Homemade Spaghetti Sauce

onion, chopped and divided

garlic, finely minced

beef turkey

red bell pepper, seeded,

(12-ounces) tomato paste

coarse, kosher salt

oregano

thyme

(14-ounces each) Italian-style diced tomatoes tomatoes

(28-ounces each) crushed tomatoes

beef stock or beef broth

brown sugar

bay leaves

balsamic vinegar

In a large pot, heat the olive oil...

In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.

Add beef, and cook, breaking into small pieces,...

Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.

In a blender or food processor, blend remaining...

In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.

Add the tomato paste, salt, pepper, oregano, basil...

Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.

Add diced tomatoes, crushed tomatoes, mushrooms (if using),...

Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.

Bring the sauce to a boil, and then...

Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

https://www.youtube.com/watch?v=GJVCZ5HYB54

The rich, delicious flavor of this homemade spaghetti sauce is nothing short of amazing! Tried-and-true, this spaghetti sauce recipe really is the best.

GET THE RECIPE: https://www.melskitchencafe.com/homemade-spaghetti-sauce-perfected/

The BEST Homemade Spaghetti Sauce

A skillet meal of seasoned, sautéed chicken breasts, in a tomato basil pasta sauce with bow tie pasta and finished with Italian cheese.

Chicken in Tomato Basil Sauce with Bow Tie Pasta

chicken breasts

butter

pepper

Cajun

paprika

garlic powder

onion powder

farfalle bowtie pasta (about 2-1/2 cups)

onion

garlic

tomatoes

tomato sauce

heavy cream

dried parsley,

Italian-style cheese

Chili Verde {Mexican Stewed Pork}

canola oil

pork

Salt and pepper for seasoning roast

yellow onions, chopped

(15 oz.) can green enchilada sauce

(4 oz.) cans diced green chiles

(14 oz.) cans diced tomatoes with green chiles

beef bouillon cube (or 1 teaspoon beef bouillon granules)

cumin

Cut the roast into 3-4 large chunks. Season...

Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker (read below for oven-roasting method). Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.

Oven-roasting Instructions: When beginning the recipe, make sure...

Oven-roasting Instructions: When beginning the recipe, make sure to use an oven-safe pot for the browning (such as a large enameled cast-iron pot). Follow the recipe up until the point of adding the pork to the slow cooker. Instead, keep the pork in the oven-safe pot. Add in all the other recipe ingredients plus 1/2 cup water. Stir to combine. Cover the pot and cook in the oven at 300 degrees for 3-4 hours. When finished cooking, remove the roast as directed in the above instructions. Follow the recipe to reduce the sauce.

This 30-Minute One Pot Lasagna Soup is the best way to enjoy all the flavors of lasagna without any of the assembly - plus you can freeze the leftovers!

30-Minute One Pot Lasagna Soup

lb extra-lean ground beef

onions, diced

Italian seasoning

salt & pepper

(650 milliliters) jar marinara sauce

beef broth

mafalda pasta (or rotini)

ricotta cheese

parsley

Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.

Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.

Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!

https://www.youtube.com/watch?v=BWGTldZckOU

This 30-Minute One Pot Lasagna Soup is the best way to enjoy all the flavors of lasagna without any of the assembly - plus you can freeze the leftovers!

• About 305 calories/10 freestyle points per serving •

PRINT RECIPE: https://thegirlonbloor.com/lasagna-soup/

30 Minute Lasagna Soup

This Quick and Easy Creamy Keto Taco Soup Recipe with Mexican flavors made on the stove will be a big part of your Hearty Comfort Food. Fully Gluten-Free, Grain-Free, Low-Carb, Keto, and Diabetic friendly, our Low-Carb Mexican Soup will be your go-to from all the Keto Soup Recipes there are.

Quick and Easy Creamy Keto Taco Soup Recipe

Cup (60 grams) Onions

Tablespoons Garlic

& 1/2 Cup (250 grams) Ground Beef

Tablespoons (4 grams) Taco Seasoning

Tablespoons (14 grams) Jalapeño

Cup (60 grams) Tomatoes

Cup (25 grams) Green Pepper

Water

Cup (60 grams) Greek Yogurt or Sour Cream

Cilantro

First, prepare all ingredients you will use to...

First, prepare all ingredients you will use to cook this delicious creamy keto taco soup. 

Chop all the vegetables into smaller pieces. The...

Chop all the vegetables into smaller pieces. The size depends on how big you like them in the soup.

Take out the Greek yogurt or sour cream...

Take out the Greek yogurt or sour cream from the fridge to be at room temperature when being used. 

Start heating your cooking pot over medium heat...

Start heating your cooking pot over medium heat with a tiny bit of olive oil.

Add onion and garlic and cook until caramelized. 

Once your onion and garlic caramelize, add ground...

Once your onion and garlic caramelize, add ground beef and cook it until it browns up. It should take approximately 5 to 10 minutes. 

Once your ground beef browns, switch the heat...

Once your ground beef browns, switch the heat and add taco seasoning. If you do not have taco seasoning packets, you can use our keto taco seasoning recipe, done in less than 5 minutes. 

Mix it all until all the Mexican seasoning...

Mix it all until all the Mexican seasoning is fully incorporated. 

Once your ground beef is seasoned and browned,...

Once your ground beef is seasoned and browned, switch the heat back to medium-high, add remaining vegetables, and mix.

Add liquid such as water, bone broth, or...

Add liquid such as water, bone broth, or chicken stock and cook for an additional 20 minutes. 

Once all cooked, switch the heat off and...

Once all cooked, switch the heat off and add room temperature Greek yogurt or sour cream. 

You can add grated cheddar cheese or hard...

You can add grated cheddar cheese or hard cheese of your choice for extra creaminess. 

Garnish with chopped fresh cilantro, avocado slices, lemon,...

Garnish with chopped fresh cilantro, avocado slices, lemon, or grated cheddar cheese.

https://mediavine-res.cloudinary.com/video/upload/ztzamfy4gmqododpkleb.mp4

All you need is 30 minutes to make this simple and cozy plant-based meal. Perfect for whipping together on a night when you don&#39;t feel like cooking!

One-Pot Vegetable Tortellini Soup

extra virgin olive oil

carrot (about 3 medium to large carrots)

celery (about 4 celery ribs)

garlic (3-4 cloves)

tomato paste

bay leaves (optional)

vegetable broth

tortellini (I like Kite Hill's dairy-free tortellini)

juice of 1 lemon (optional)

salt & pepper (to taste)

In a large pot, warm the olive oil over medium heat. Add the onion, carrot and celery then cook for 5 minutes. Next, add the garlic. Stir together and cook for 3 minutes more.

To the pot, add the diced tomatoes (with their juices), tomato paste, dried oregano, bay leaf, and vegetable broth. Bring to a low boil then add the tortellini. Cook for as long as directed on the package, about 15 minutes, or until tortellini is tender.

Remove bay leaf from the soup then squeeze in lemon juice and stir. If the soup isn&#39;t brothy enough for you, feel free to add 1-2 cups of water (more/less as desired). Season with salt &amp; pepper, serve warm and enjoy!

Made with warming spices and creamy coconut milk, this comforting one-pot meal comes together in less than 30 minutes!

Quick and Easy Chana Masala

onion (finely chopped)

jalapenos (cored and finely chopped)

ginger

chili powder

turmeric

coriander

garam masala (or more, depending on your preferences)

can coconut milk (full-fat, shaken well)

chickpeas

basmati rice, yogurt and cilantro

In a large skillet or pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for about 3-5 minutes, until translucent.

To the skillet, add the jalapeno, garlic, and ginger. Sprinkle the spices on top (chili powder, turmeric, coriander and masala). Stir to combine and continue to cook for about 5 minutes while stirring constantly and scraping any browned bits from the bottom of the skillet.

Next, pour in the diced tomatoes and coconut milk. Reduce to a simmer and cook for 10 minutes, until liquid has reduced by about 1/3. Add the chickpeas and cook until heated through. Serve warm with rice, yogurt and cilantro (optional) and enjoy! 

These Traditional Texas Ranch Beans make a great side dish for your next cookout. Best plan ahead as the beans need to soak overnight.

Traditional Texas Ranch Beans

Cups Pinto Beans (dried)

Cup Yellow Onion (chopped)

Garlic Cloves (finely chopped)

Cup Vegetable Oil

oz Diced Tomatoes

Tsp Ground Dry Mustard

Worcestershire Sauce

Tsp Chili Powder

Tsp Ground Black Pepper

Tsp Dried Oregano

Tsp Ground Ginger

Tbsp Molasses

Salt

Tsp Hot Sauce (Optional)

In a large pot, add the pinto beans. Cover the beans with water ensuring at least 2 inches of water above the beans. Let the beans soak overnight. Drain and rinse well.

In a large pot, sauté the beans, onion, and garlic in the vegetable oil until browned. Add all the remaining ingredients except the salt. Let simmer covered for approximately 2 hours, adding the salt in the last 30 minutes.

I made the beans for my father who has wanted me to make this style of recipe for a long time. He was thrilled with this. He said that it took him back to his childhood. I used multi-colored dried beans for a visual difference (hope that isn't a travesty, no disrespect intended from this Californian).

Took to a friends for a nice addition to a pulled pork sandwich. Very beautiful dish that taste as good as it looks. I used quick soak method on beans and they turned out great with nice texture and the flavors worked so well.

Top 13 diced tomatoes recipes from across the web

The most viewed diced tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Baked Manicotti

The Best Homemade Spaghetti Sauce

Chicken in Tomato Basil Sauce with ...

Chili Verde {Mexican Stewed Pork}

30-Minute One Pot Lasagna Soup

Quick and Easy Creamy Keto Taco Sou...

One-Pot Vegetable Tortellini Soup

Quick and Easy Chana Masala

Traditional Texas Ranch Beans

Sweet Potato Pasta Bake with Spinac...

Southern Style Skillet Ratatouille

Vegan Minestrone Soup (Easy!)

Summer Vegetable Chili

Top 13 diced tomatoes recipes from across the web

The most viewed diced tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Baked Manicotti

The Best Homemade Spaghetti Sauce

Chicken in Tomato Basil Sauce with ...

Chili Verde {Mexican Stewed Pork}

30-Minute One Pot Lasagna Soup

Quick and Easy Creamy Keto Taco Sou...

One-Pot Vegetable Tortellini Soup

Quick and Easy Chana Masala

Traditional Texas Ranch Beans

Sweet Potato Pasta Bake with Spinac...

Southern Style Skillet Ratatouille

Vegan Minestrone Soup (Easy!)

Summer Vegetable Chili

The most viewed diced tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine