Pepperoni Pizza Muffins

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I’ve been thinking about these pepperoni pizza muffins for a long time.  But I live with a 7-year old, so it’s pretty much a given that any recipe I suggest making is initially snubbed {i.e., “gross,” “ewww,” and “yuck”}.  He also says that about anything that’s covered in cheese sauce {whaaaaa?}, so I don’t usually put much stock in his opinion.

I was convinced that Doodle would love these little muffins though, so I took a chance and made them anyway.  And guess what?  He liked ‘em.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

The awesome thing about these mini-muffins is that they freeze well, so if you can’t eat 36 of them right away {umm, I won’t tell you that we ate the entire batch of these over the course of a weekend}, just stock-pile them in your freezer.  For us, these are a great lunch box item or after school snack.  I’ll be honest and tell you I ate a number of these at room temperature, and they were still yummy!

We dipped ‘em in pizza sauce {this one is awesome – but store bought works just fine, too}…and just kept dipping.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I can tell you that these little Pepperoni Pizza Muffins are definitely a fun finger food that I’ll be keeping on hand.  Believe me, when I find something that Doodle inhales like he did these, they’re going straight to the top of my “don’t run out of” list.

Pepperoni Pizza Muffins

Pepperoni Pizza Muffins

Ingredients

  • 10.75 oz can condensed tomato soup
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 1/2 cup chopped turkey pepperoni
  • 1 teaspoon dried Italian seasoning
  • 3 cups all-purpose baking mix {store-bought or make your own

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine soup, cheese, 3/4 cup water, pepperoni, and seasoning in a large bowl. Add the baking mix, and stir just until moistened (the batter will be lumpy--that's totally fine).
  3. Divide the batter evenly among 36 mini muffin cups coated with cooking spray.
  4. Bake 17 to 20 minutes, or until the muffins turn light golden brown.
  5. Serve with pizza sauce for dipping, if desired.
  6. Allow the muffins to cool in pan 5 minutes, and transfer to a wire rack. Cool completely.
  7. You may wrap the individual muffins in plastic wrap, and freeze in a zip-top plastic freezer bag up to 1 month. Thaw at room temperature or microwave 30 seconds.
http://kitchenmeetsgirl.com/pepperoni-pizza-muffins/

This recipe is from Emeals Healthy Lunch plan – I love using EMeals to help with my menu planning {NOT an affiliate link – I just really love ‘em}.

XO, Ashley

 

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Honey BBQ Chicken with Ranch Slaw

Busy nights ahead? Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

School starts for us here on Tuesday – I can’t believe it. It seems like the summer just started, and now I’m busy packing backpacks and labeling school supplies like nobody’s business.  But if you want to know the truth: I’m just a little bit excited.

Well, other than crying into my pillow that Doodle is starting the second grade (seriously…it seems like just yesterday I brought him home from the hospital, and now he’s be-bopping around like he’s big stuff), I’m looking forward to the routine of the school year again.

Since I work full-time, you wouldn’t think my schedule would change drastically during the summer (instead of school, Doodle’s been in karate camps most of the summer)…but between baseball and swimming and camps and regular karate classes and vacation and…well, you get the idea.

He has to go back to school for me to get any rest. ;-)  Moms…you’re feeling me on this, right?

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

We’re busy even with our new back-to-school schedule.  Karate on Monday and Wednesday evenings.  Two more classes on Saturday.  Homework folders on Monday evenings, with spelling tests on Wednesdays and Fridays and reading comprehension quizzes on Fridays.

Plus, Doodle’s already been asking about gymnastics classes.  He wants to learn how to do flips in conjunction with his flying tornado kicks.  I’m not sure how we’ll fit it all in, but somehow it seems less hectic than our summer.

So yeah.  I’m going to be relying heavily on the slow cooker this fall – starting with this Honey BBQ chicken topped with Ranch Slaw.  It’s such an easy meal – just pair it with a veggie and some fruit – and you have a tasty meal sure to please everyone at your table!

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

Tell me: what are some of your favorite slow cooker meals? I have a feeling I’m going to be giving mine a workout this fall, so I need lots of ideas!

Honey BBQ Chicken with Ranch Slaw

Honey BBQ Chicken with Ranch Slaw

Ingredients

  • 2 pounds boneless chicken breasts
  • 18-ounce bottle honey barbecue sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup light brown sugar
  • 2 tablespoons Worcestershire sauce
  • For the slaw:
  • 14-ounce bag shredded cabbage mix
  • 1/2 cup Ranch salad dressing
  • 1 tablespoon dry Ranch mix

Instructions

  1. In the bottom of your slow cooker, mix together the bottle of barbecue sauce, Italian dressing, brown sugar and Worcestershire sauce. Placed chicken breasts on top and turn to coat.
  2. Cover, and cook on low for 6 hours or on high for 3 to 4 hours.
  3. Remove chicken from slow cooker and shred. Return meat to cooker and warm back through with the sauce. Serve on your favorite hearty roll or hamburger bun.
  4. For the slaw:
  5. Mix cabbage, dressing and Ranch seasoning in a large bowl. Keep refrigerated until ready to serve.
http://kitchenmeetsgirl.com/honey-bbq-chicken-ranch-slaw/

XO, Ashley

 

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Savory Garlic and Cheddar Chicken Panini

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It’s ready in just minutes, and uses some of my favorite Mezzetta products!

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I don’t know about you, but our summer has been crazy.

We’ve spent practically no time at home, and cooking has been waaaaay down on my list of priorities.  Sort of a weird thing for a food blogger, but even a person who lives for eating gets tired of cooking every now and then.

Also, with nearly no time between work and baseball games, swimming lessons, karate classes…well, there’s just not much time for gourmet food preparation around here.  Quick sandwiches have sort of been our staple dinner lately.

But with sandwiches like this Savory Garlic and Cheddar Chicken Panini, I’m totally okay with a fancied-up grilled cheese for dinner.

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

Now, I call this sandwich a panini, but we don’t own a panini press…I used my George Foreman grill to make these, but you could just as easily use a griddle or a pan on the stove.  You just need something to melt all of this cheesy, garlicky goodness together!

And with a few easy to use Mezzetta products, these sandwiches came together in no time.  The kind folks at Mezzetta sent me a few jars of their products to make our sandwich-making easy.  You can find any of these products in your local grocery store in the condiment aisle.

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I decided to start with chicken and cheddar cheese, simply because that’s what Doodle usually requests on his sandwiches.  But when I saw Mezzetta’s Savory Garlic Everything Spread, I knew that’s just what these sandwiches needed for a little extra pizzazz.  Added with some Mezzetta sun-ripened dried tomatoes and fresh spinach, these quick and easy sandwiches were a hit at my dinner table!

Meet our new favorite weeknight sandwich: this Savory Garlic and Cheddar Chicken Panini.  It's ready in just minutes, and uses some of my favorite Mezzetta products!

I had fun creating this easy and tasty family-friendly sandwich, and you should try creating one of your own as well.  Because Mezzetta is hosting a “Make That Sandwich” contest – and the prize is $25,000!  So grab your favorite Mezzetta products and get busy in the kitchen!  Make sure to include at least two different Mezzetta products in your recipe – you can get all of the contest details here.

mezzetta

Savory Garlic and Cheddar Chicken Panini

Savory Garlic and Cheddar Chicken Panini

Ingredients

  • 4 slices thick sourdough or french bread
  • 2 tablespoons Mezzetta Savory Garlic Everything Spread
  • 3 tablespoons Mezzetta Julienne Cut Sun-Ripened Tomatoes
  • 1/3 cup shredded cheddar cheese
  • 1 cup shredded chicken, cooked
  • 1 cup fresh spinach leaves

Instructions

  1. In a small bowl, combine shredded cheddar cheese and the Mezzetta Savory Garlic Everything Spread and Julienne Cut Sun-Ripened Tomatoes. Spread the mixture on 2 slices of the bread.
  2. Assemble 2 sandwiches, spread side in, topping with chicken and spinach leave. Toast sandwiches in a panini press or indoor grill.
http://kitchenmeetsgirl.com/savory-garlic-cheddar-chicken-panini/

XO, Ashley

This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.

 

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How to Make the Best BBQ Brisket

Just in time for summer entertaining – my favorite tips on how to make the best BBQ brisket!

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

If you’re like me – and a large percentage of the rest of the country – chances are you’re planning a holiday feast of some sort over Memorial weekend. Barbecue is my personal favorite, especially when it’s slow cooked and falling apart tender.

What I love about making brisket is that I can make it early in the day, and then have it ready to go for entertaining later on. Quite honestly, I love brisket warm, room temperature, or cold. I’ll eat it anyway I can get it…but shredded and piled high on a bun and covered generously with KC Masterpiece® barbecue sauce is my absolute favorite.

KC Masterpiece® is celebrating their 35th anniversary with the release of their limited edition blend, KC Masterpiece Kansas City Classic barbecue sauce. KC Masterpiece was originally created by Dr. Rich Davis in Kansas City in 1978. As a midwesterner and a Kansas native, it’s fun for me to talk about a product that has its roots so close to home. I love how rich and thick their sauces are – they’re great for broiling, baking, and grilling!

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

Making a great BBQ brisket is easy – you just need to plan ahead to (1) allow for marinating time; and (2) allow for a long cooking time. Cooking for a long time (about 8 hours) on a low temperature, is the trick to getting tender, juicy brisket.

My mom makes the best BBQ brisket, and I finally wrangled her “recipe” to share with you here. Although truth be told, it’s more of a technique than a recipe, since I didn’t measure a darn thing. ;-)

Just in time for summer entertaining - my favorite tips on how to make the best BBQ brisket!

I’ve always been a little intimidated to try making brisket myself, but this was so good, and so easy! Trust me, you’ll want to give this recipe a try!

How to Make the Best BBQ Brisket

How to Make the Best BBQ Brisket

Ingredients

  • 1 beef brisket, trimmed of all fat (about 6 pounds)
  • liquid smoke
  • celery salt
  • garlic salt
  • onion salt
  • salt and pepper
  • 1 bottle KC Masterpiece Classic BBQ Sauce

Instructions

  1. Lay out a large piece of heavy foil (big enough to cover the entire brisket) and place the brisket in the middle. Generously cover the top and the bottom of the brisket with liquid smoke - I used about half a bottle on mine.
  2. Next, sprinkle the celery salt, garlic salt, onion salt, salt and pepper on both sides of the brisket. Again, be generous. I did not measure my spices - I just sprinkled them on evenly until the brisket was well covered. Wrap up tightly with foil and place on a jelly roll pie or large baking dish. Refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator and cover well with KC Masterpiece Classic BBQ Sauce - I used the whole darn bottle!
  4. Wrap back up and bake for 8 hours at 250 degrees. Check tenderness when brisket has been cooking several hours: stick in two forks and pull in opposite directions - the meat should come apart easily.
http://kitchenmeetsgirl.com/make-best-bbq-brisket/

KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit www.KCMasterpiece.com.

This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.

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Creamy Cilantro-Lime Pasta Salad

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.  

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

I don’t know about you, but thinking up side dishes is one of my least favorite things ever.

Another one of my least favorite things?  Being in the kitchen preparing food while everyone else is visiting around the grill, drinking ice-beverages on the patio, and watching the kids play on the slip and slide.

So yeah, pasta salads are one of my favorite, easy, make-ahead dishes for summer entertaining.  I can throw it together in the morning {which gives the flavors time to meld anyway}, hand the meat and the bread to the Tall Boy for grilling, and my work is done. ;-)

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

What I love even more about pasta salads is that you can load ‘em up with whatever veggies float your boat.  Since I went with a sort of Tex-Mex theme with this version, I used loads of bell peppers, corn, red onion, and cilantro.  I realized after I shot this that I forgot to add in the black beans, and I totally recommend that you do that.

Along with some sour cream, Greek yogurt, lime juice, and spices, I added in some Lowry’s Baja Chipotle Marinade to make a quick and easy dressing {NOT sponsored, I just really like using their quick marinades}.  You can find Lowry’s in your grocery store next to the salad dressings.

#sogood

I crumbled some Queso Fresco {Mexican crumbling cheese, found in the refrigerator case–I get mine at Wal-Mart} on top just before serving, but cubed cheddar would work just fine here, too.

Packed with veggies and covered with a dressing made with Greek yogurt, this Creamy Cilantro-Lime Pasta Salad is the perfect addition to your summer cookouts.

Since grilling season is just around the corner, I’m looking for new side dish recipes to try.  What are your favorites?

Creamy Cilantro-Lime Pasta Salad

Creamy Cilantro-Lime Pasta Salad

Ingredients

  • 12 ounces small pasta
  • 8 ounces sour cream
  • 1 cup plain Greek yogurt
  • 1/3 cup Baja Chipotle Marinade
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 bell pepper, diced (I used half green pepper and half red pepper)
  • 1/2 cup corn
  • 1/2 cup black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • optional: queso fresco cheese, for topping

Instructions

  1. Boil pasta until tender, 7 to 9 minutes. While the pasta is cooking, combine the sour cream, Greek yogurt, marinade, lime juice and spices in small bowl.
  2. When the pasta is done, drain and rinse with cold water to cool. Place pasta in a large bowl and add the bell pepper, corn, black beans, red onion, tomatoes, and cilantro. Add the sour cream/yogurt mixture and toss to coat.
  3. Keep covered in the refrigerated until serving. Just before serving, top with crumbled cheese.
http://kitchenmeetsgirl.com/creamy-cilantro-lime-pasta-salad/

XO, Ashley

 

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Slow Cooker Hawaiian Chicken

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

Last weekend, Doodle attended a bowling party with kids from his karate school – he’s the youngest one in the group, and has such a blast hanging out with the “big kids.”

Seriously, this bunch of young people is awesome.   First of all, some of these kiddos have very well-deserved black belts by age 9 (!!!), and to watch what they can do with a bow staff/nunchucks/swords kind of blows my mind.   I’m not sure what I was doing at that age, but I’m pretty sure it wasn’t backflips and jump-kicks higher than my head.

Not only that, but every single kid in this group is kind and supportive and willing to take time to help Doodle learn.   He sometimes gets frustrated trying to keep up with kids who’ve been doing karate much longer than he has, and isn’t very patient with mom and dad when we try to help…but if Ben or Bryce or Molly show him what to do, he actually pays attention and listens.

Oh, and apparently they are teaching him to put away pizza like no one’s business.

When I arrived at the party to pick him up, his coach told me she cut him off from eating pizza because after eating four or five pieces, she was worried he’d get a stomach ache.  “Do you usually let him eat that much?” she asked.  At this point, I’m wondering if she had the right kid, because it’s usually a fight at dinner to get him to eat half of a hot dog and two bites of corn.

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

So when I made this Hawaiian Chicken the other evening and he ate an entire sandwich, I knew this recipe was a winner!

It’s super easy, requires only a handful of ingredients – and you can serve it in many different ways: on buns, tortillas, or with rice or veggies.  We like to add chopped red onion, chopped cilantro, and extra pineapple slices to ours.

Slow Cooker Hawaiian Chicken

serves 8

Slow Cooker Hawaiian Chicken

Ingredients

  • 1 pound boneless chicken breasts
  • 1 (20-ounce) can crushed pineapple in juice
  • juice of one lime
  • 1 tablespoon honey
  • 1/4 cup soy sauce
  • 3 or 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (adjust to your heat preference)
  • 8 whole wheat buns
  • for serving, optional: pineapple rings, diced red onion, chopped cilantro

Instructions

  1. Place chicken into crock pot. Cover chicken with remaining ingredients, through the red pepper. Cook on low for 4 to 6 hours. Shred chicken and serve on buns; top with additional pineapple, red onion and/or cilantro.
http://kitchenmeetsgirl.com/slow-cooker-hawaiian-chicken/

XO, Ashley

 

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Chicken-Bacon Alfredo Pizza Rolls

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week – and it’s one that kids and adults alike will gobble up!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

Can I tell you about my Tuesday night?  It was one of those days, if you know what I mean.  You know, one of those days when nothing goes as planned.

I was attempting to photograph my Apple Butter Ice Cream in the short window of time I had between work and no remaining natural light.  Simultaneously, I was melting some chocolate for a snacky recipe I’m hoping to share next week, and trying to finish dinner prep.

First, the ice cream melts into a soupy mess before I get any good shots.

While I was fooling with the ice cream, I lost track of the chocolate.  I left it over the heat for too long and it completely seized up.  If there’s one thing I hate, it’s wasting good chocolate.

And to cap off my good luck, when I checked my crock pot, the liquid had all completely evaporated, leaving my beef roast a tough, dried up disaster.

Fortunately, I was at least able to salvage meal time by using a can of Pillsbury pizza dough to make these Chicken-Bacon Alfredo Pizza Rolls.

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

I almost always have pre-cooked/shredded chicken hanging out in my fridge, so I filled my rolls with a little of that, some pre-cooked Hormel bacon (one of my new faves – we’ve been buying it in bulk at our local Sam’s Club), and some mozzarella cheese – and served them with a side of Alfredo sauce for dipping.

Doodle loved them!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

I’ll be honest, the true taste-test around our house is whether or not it’s kid-approved.  If the photo below (totally not posed, Doodle stuck his hands in the picture while I was still trying to photograph) gives you any indication, he really, really liked them!

Chicken-Bacon Alfredo Pizza Rolls make a quick and easy dinner any night of the week - and it's one that kids and adults alike will gobble up!

Chicken-Bacon Alfredo Pizza Rolls

Chicken-Bacon Alfredo Pizza Rolls

Ingredients

  • 1 roll refrigerated Pillsbury pizza dough
  • 3/4 cup cooked chicken, shredded
  • 5 slices Hormel bacon, cooked and crumbled
  • 1 cup mozzarella cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons grated Parmesan cheese
  • 1 cup Alfredo sauce

Instructions

  1. Preheat oven to the heat specified on your pizza dough package. Unroll the dough and, using a pizza cutter, slice the dough into 15 squares.
  2. Sprinkle each square with chicken, bacon and cheese - don't overfill or you'll have a hard time rolling up your dough. Carefully fold up the corners of the pizza squares and pinch to make sure each ball is sealed shut. Place the rolls seam-side down in a lightly greased pie pan.
  3. Brush the tops of the rolls with 1 tablespoon of olive oil, and then sprinkle with the garlic powder, Italian seasoning, and Parmesan cheese.
  4. Place pan into preheated oven and bake for 15-20 minutes, or until the tops of the rolls are golden brown.
  5. Serve with warmed Alfredo sauce for dipping.
http://kitchenmeetsgirl.com/chicken-bacon-alfredo-pizza-rolls/

XO, Ashley

 

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Easy Cheesy Turkey Chili Mac

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

I’m not sure how or when I got the idea stuck in my head that as soon as Doodle got a little bit older, things would get “easier” around my house.  I mean, surely when you’re no longer sterilizing bottles or changing diapers, you end up with all kinds of free time on your hands, right?  And bonus free time when your kiddo can get himself through the shower, into pajamas and teeth brushed all on his own.  With all of this “extra” time, I can now sink into my favorite flower chair for a quiet 30 minutes after work.  Maybe read a few pages of a good novel, casually sip a glass of red wine.

Other parents of school-aged children are probably chuckling as they read this.

In the approximate 30 minutes of “free time” I have after work, we’ve got to fit in first-grade homework, after-school snack, changing clothes (Doodle, not me), and driving to karate class.  Four.nights.a.week.  By the time we get home, it’s 6:45, and preparing a time-consuming meal is out of the question – not just because of my growling stomach, but for my sanity as well.

This Easy Cheesy Turkey Chili Mac can be on my table in just 30 minutes, and is a crowd-pleaser for parents and kids alike.

This super quick Easy Cheesy Turkey Chili Mac comes together in 30 minutes with the help of Ragú Traditional Sauce.

And despite our crazy schedules, we make it a priority to always sit down at the table and eat as a family.  Ragú is one of those comfort foods for me – it brings me back to my own childhood, sitting around the table with my family, dishing about our day with a healthy, yummy meal.

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Ragú has the authentic Italian taste that families love, and there is always a variety of great tasting, quick and easy to make family favorite recipes with it.  Moreover,  each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes, making it its richest, thickest recipe.

If you’re looking for more quick, easy and delicious recipes, visit  Ragú on Facebook, and check out their wonderful dinner ideas. 

Easy Cheesy Turkey Chili Mac

Easy Cheesy Turkey Chili Mac

Ingredients

  • 1 lb. ground turkey
  • 2-3 garlic gloves, minced
  • 1 Tbsp. Italian seasoning
  • 3/4 tsp. onion powder
  • 1/2 tsp. dried basil
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1 (24-ounce) jar Ragú® Old World Style® Traditional Sauce
  • 1 can (15-ounce) diced tomatoes
  • 2 cups uncooked elbow macaroni
  • 1 can (15-ounce) kidney beans, drained and rinsed
  • 1 cup shredded cheese (I used cheddar)

Instructions

  1. Brown turkey with minced garlic in a large skillet over medium-high heat for 5-7 minutes. Drain; then add in Italian seasoning, onion powder, basil, and red pepper flakes (if using). Sauté spices with the meat for about 30 seconds.
  2. Add Ragú® Old World Style® Traditional Sauce and diced tomatoes to the meat mixture and
  3. bring to a boil. Reduce heat to a simmer, and add macaroni and kidney beans. Cover and simmer for 20 minutes or until macaroni is tender. Stir occasionally.
  4. When the macaroni is tender, sprinkle with cheese, replace cover and let stand until cheese is melted.
http://kitchenmeetsgirl.com/easy-cheesy-turkey-chili-mac/

Tell me…how do you feel about a trip to Italy?  You can hop over to http://www.ragusweeps.com/ to enter the Ragú Sweepstakes for a chance to win great Authentic Italian themed prizes and a grand prize trip to Italy for a family of four. 

NO PURCHASE NECESSARY.  Legal residents of the 50 United States (D.C.) 18 years and older.  Ends 5/6/14.  To enter and for Official Rules, including odds, alternate method of entry, and prize descriptions, visit www.RaguSweeps.com.  Void where prohibited.

This is a sponsored conversation written by me on behalf of Ragú®. The opinions and text are all mine.


XO, Ashley

 

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85 Slow-Cooked Recipes

85 Slow-Cooker RecipesFrom breakfast to dessert & every meal in between, we’ve rounded up 85 of the best slow-cooker recipes to keep your crock pot busy all year long!

85 Slow-Cooker Recipes

 

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35 Healthy Meatless Dinner Recipes

35 Healthy Meatless Dinner Recipes | KitchenMeetsGirl.com

A couple of weeks back we shared 90 of the Best Healthy Dinner Recipes.  Well we didn’t want to leave out all of the delicious meatless healthy meals as options to eat better in 2014!

We’ve rounded up another great collection of recipes to add to your dinner rotation!  Give these delicious healthy meatless meals a try & I bet you’ll never even miss the meat!

Enjoy these 35 Healthy Meatless Dinner Recipes

 

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