Sausage Muffins

1 cup of Bisquick

1 lb cooked sausage

4 eggs beaten

1 cup of shredded Cheddar cheese.

350 degrees 20 minutes.

SEA BASS IN GARLIC BUTTER SAUCE

1 lb sea bass fillets

¹/₄ tsp paprika (1 mL)

¹/₄ tsp onion salt (1 mL)

¹/₄ tsp seasoning salt (1 mL)

¹/₄ tsp black pepper (1 mL)

1 tbsp olive oil (15 mL)

Lemon wedges

Garlic Butter Sauce:

1¹/₂ tbsp butter (22 mL)

1 tbsp olive oil (15 mL)

1 tsp dried parsley (5 mL)

1 tsp crushed garlic (I use the bottled kind) (5 mL)

¹/₈  tsp salt (0.5 mL)

Wash fish fillets under cold running water.  Pat dry with paper towels.  In small bowl, combine paprika, onion salt, seasoning salt and black pepper.  Sprinkle seasoning on both sides of the fish.

Garlic Butter Sauce:  In small saucepan, combine butter, olive oil, parsley, crushed garlic and salt.  Heat until hot and sauce is bubbling.

In large frying pan, in the 1 tbsp olive oil, over medium heat, cook sea bass fillets about 3 minutes on the one side.  Turn and coat with Garlic Butter Sauce and cook 4 to 5 minutes more, or until done.  Serve immediately with lemon wedges.

Helpful Hints:  You could possibly triple or quadruple the seasoning so that it is ready whenever you want to make this fish dinner.  I find it is a titch sparse anyway, so before finishing cooking my fish, I sprinkle a very light amount of seasoning salt over my fish.

Yield:  2 servings
1 serving
359.8 calories
42.1 g protein
20.0 g fat
0.7 g net carbs

Rigatoni Pasta Bake

Rigatoni Pasta Bake

This Rigatoni Pasta Bake is a hearty and comforting casserole made up meat sauce, rigatoni pasta and cheese! Meal prep and freezer friendly.

CourseMain Course

CuisineAmerican, Italian

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Servings8 servings

Calories440cal

AuthorAshley Fehr

Ingredients

• 1 lb lean ground beef
• 1 medium onion diced
• 1 tablespoon Italian seasoning
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cups tomato pasta sauce roughly 2 jars
• 500 grams Rigatoni pasta about 1 lb
• 2 cups shredded mozzarella cheese

Instructions

• In a large saucepan, stir and cook ground beef and onion over medium heat until browned and onions have softened. Drain any juices released.
• Add the Italian seasoning, garlic, salt and pepper and cook 1 minute.
• Add the pasta sauce and cook, stirring occasionally, over medium heat, for 5 minutes. Set aside.
• Meanwhile, bring a large pot of salted water to a rolling boil over high heat. Add rigatoni, reduce heat to medium-high, and cook just until al dente (it will continue to cook slightly in the oven).
• Reserve 1/2 cup pasta water and drain pasta. Stir reserved pasta water into meat sauce.
• Combine pasta and pasta sauce in saucepan. Pour into a lightly greased 9x13" or similar baking dish.
• Cover with a lightly greased piece of foil and bake at 350 degrees F for 20 minutes or until heated through.
• **Optionally, cover and refrigerate up to 2 days. Bake at 350 degrees F until heated through, about 30-40 minutes.
• Uncover and sprinkle with cheese. Bake an additional 10 minutes, until cheese has started to brown.

Nutrition

Calories: 440cal | Carbohydrates: 57g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 1310mg | Potassium: 899mg | Fiber: 4g | Sugar: 9g | Vitamin A: 865IU | Vitamin C: 12.3mg | Calcium: 196mg | Iron: 4.1mg

Artichoke Chicken Casserole

My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.

By JLGOEDDE

prep: 15 mins

cook: 30 mins

total: 45 mins

Yield: 4 servings

Ingredients

Ingredient Checklist

• 1 cup grated Parmesan cheese
• 1 cup light mayonnaise
• 1 pinch garlic powder, or to taste
• 4 (4 ounce) skinless, boneless chicken breast halves
• 1 (14 ounce) can artichoke hearts, drained
• 1 (8 ounce) package crimini mushrooms, sliced

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.

• Step 3

  Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.

• Step 4

  Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30