Peppy Pizza Mac and Cheese

7 1/2 oz package Mac and Cheese Mix
8 oz can Pizza Sauce
30-40 Pepperoni slices
1/2 cup shredded Monterey Jack Cheese
1/2 cup shredded Cheddar Cheese

Prepare macaroni and cheese mix according to package directions. Spread in a 13×9 baking pan coated with non-stick vegetable spray. Spread with pizza sauce. Arrange pepperoni slices on top and sprinkle with cheeses. Bake uncovered at 350 degrees for 30 to 35 minutes, until lightly golden and cheese is melted. Let stand 5 minutes before serving.

Easy To Stuff Manicotti

8 oz pkg Manicotti Shells
1 lb Ground Beef
1/2 cup chopped Onion
26 oz jar Spaghetti Sauce
14 pieces Mozzarella String Cheese
1 1/2 cups shredded Mozzarella

Cook Manicotti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink. Stir in spaghetti sauce. Spread half of the sauce into a 9 x 13 baking dish. Drain manicotti and stuff each shell with a piece of string cheese. Place over meat sauce, top with remaining meat sauce. Cover and bake at 350 degrees for 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered for 5 to 10 minutes or until cheese is melted.

Zucchini Garden Chowder

Cooking With Mary 9/6/17

2 medium zucchini, chopped
1 medium onion, chopped
2 TBSP fresh chopped parsley
1 tsp dried basil
1/3 cup butter
1/3 cup flour
1 tsp salt
1/4 tsp pepper
3 cups water
3 bouillon cubes
1 tsp lemon juice
1 can diced tomatoes, undrained
1 can evaporated milk
1 package frozen corn
1/4 cup grated parmesan
2 cups cheddar cheese

In a Dutch oven, saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add lemon and bouillon cubes. Bring to a boil. Reduce heat and simmer for 5 minutes Stir in cheese just before serving. Garnish with additional parsley if desired.

Pork Chop Onion Rice Bake

Cooking with Mary 8/30/17

6 pork chops
2 TBSP cooking oil
1 cup uncooked rice
1 envelope onion soup mix
1 can sliced mushrooms (4 oz.)
hot water

Brown chops in cooking oil. Spread rice in bottom of baking dish. Sprinkle onion soup mix over rice. Drain mushrooms. Save the liquid and distribute mushrooms. Add hot water to the liquid from mushrooms to total 3 cups and pour over rice. Arrange browned chops on the top of rice mixture. Cover tightly with foil and bake in a 350 degree oven until just tender, about one hour. Remove foil and continue cooking for 10 minutes longer or until any excess liquid evaporates. (Also good with chicken).

Contest-Winning Barbecued Pork Chops

Cooking With Mary 8/16/17

1/3 cup hickory smoke-flavored barbecue sauce
1/3 cup A1 steak sauce
1/3 cup sherry or unsweetened apple juice
2 TBSP honey
6 bone-in pork loin chops (3/4 inch thick and 8 oz. each)
3/4 tsp salt
1/2 tsp pepper

  1. Mix first four ingredients; reserve 1/3 cup sauce for serving.
  2. Sprinkle pork chops with salt and pepper. Place on an oiled grill rack over medium heat. Grill chops, covered, until a thermometer reads 145 degrees, 4 to 6 minutes per side, brushing frequently with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.

Per serving: 299 cal, 10 g fat (4 g sat. fat), 98 mg chol., 771 mg sod., 16 g carb. (14 sugars, 0 fiber), 35 g pro.

Italian Joes on Texas Toast

Cooking With Mary 8/9/17

1 pound ground beef
1 small green pepper, chopped
1 medium onion, finely chopped
3 garlic gloves, minced
1/2 cup dry red wine or beef broth
1 can (14 1/2 oz.) diced tomatoes
1/4 cup tomato paste
1/4 tsp salt
1/8 tsp pepper
1 pkg (11 1/4 oz) frozen garlic Texas toast

  1. Preheat oven to 425 degrees. In a skillet, cook and crumble beef with green pepper, onion and minced garlic over medium-high heat until no longer pink; drain. Add wine. Bring to a boil; reduce wine by half, about 2 minutes. Stir in tomatoes, tomato paste, salt and pepper; return to a boil. Reduce heat; simmer until the mixture is thickened, stirring occasionally.
  2. Meanwhile, place Texas toast on a foil-lined baking sheet; bake until lightly browned, 8 – 10 minutes. Top with beef mixture, then cheese: bake until cheese is melted, 3 – 4 minutes

Per serving: 354 cal., 19 g fat (7 g sat. fat), 58 mg chol., 626 mg sod., 25 g carb (5g sugars, 2 g fiber), 22 g pro.

Grilled Sirloin Steak

Cooking with Mary 7/26/17

1 cup soy sauce
1 cup red wine vinegar or cider vinegar
1/4 cup olive or vegetable oil
4 garlic cloves
1 tsp pepper
1 TBSP ground ginger
1 TBSP honey or brown sugar
1 boneless beef sirloin steak, about 3 pounds and 2 inches thick

In a large resealable plastic bag, combine the first seven ingredients. Add beef. Seal bag and turn to coat. Refrigerate for at least 3 hours or overnight. Drain and discard the marinade. Grill steak, covered, over indirect medium heat for 1 1/2 to 2 hours, turning once or until meat is done to desire.

Philly Cheese Steak Stuffed Peppers

Cooking with Mary 7/19/17

Prep Time: 15 minutes

Cook Time: 50 minutes

Yield: Makes 4 Servings

  • 8 oz thinly sliced roast beef
  • 8 slices provolone cheese
  • 2 large green bell peppers
  • 1 medium sweet onion, sliced
  • 6 oz baby bella mushrooms, sliced
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 tbsp garlic, minced
  • sea salt and black pepper, to taste
  1. Slice peppers in half lengthwise, remove ribs and seeds.
  2. In a large sauté pan over low-medium heat, add butter, olive oil, garlic, mushrooms onions and a little salt and pepper.
  3. Sauté until onions and mushroom are nice and caramelized – About 30 minutes.
  4. Preheat oven to 400°
  5. Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing.
  6. Top each pepper with another slice of provolone cheese.
  7. Bake for 15-20 minutes until the cheese on top is golden brown. (You may want to pre-bake the peppers for about 10 minutes while the meat mixture is cooking if you like a softer pepper)


Per Serving – Calories: 458 | Fat: 36g | Protein: 27g | Net Carbs: 8.5g

Double Apple Chicken

Cooking with Mary 7/12/17

1/3 cup apple butter
1/2 tsp lemon peel (finely shredded)
3 TBSP melted butter
3/4 tsp apple pie spice
3/4 tsp salt
1/8 tsp cayenne pepper
4 skinless boneless chicken breast halves (1 1/4 pounds)
2 medium apples, cored and cut into 1/2 inch thick rings

In medium bowl, combine apple butter, lemon peel, and 1 TBSP of the lemon juice. Set aside. In another bowl, combine the remaining 2 TBSP of lemon juice, melted butter and 1/4 tsp apple pie spice. Set aside. Combine salt, remaining apple pie spice and cayenne pepper. Sprinkle evenly onto chicken breast halves. Prepare grill.Place chicken on grill rack and brush with apple butter mixture. Cover and grill on medium heat for 5 minutes. Turn chicken over and brush again. Discard any remaining apple butter mixture. Brush apple slices with lemon butter. Place slices on grill rack and grill 10 to 13 minutes until chicken is no longer pink and apple slices are tender, turning once. Brush with remaining lemon butter. Serve on each of 4 dinner plates.

BLT Salad with Buttermilk Dressing

Cooking With Mary 6/14/17

4 slices bacon
2 TBSP sour cream
2 TBSP light mayonaise
1 TBSP snipped fresh dill
1 TBSP cider vinegar
1 clove garlic (optional)
1/4 cup buttermilk
salt and freshly ground black pepper to taste
2 heads romaine lettuce mixed with iceberg
1 cup cherry tomatoes
2 ounces or 1/2 cup shredded Parmesan cheese
4 slices white bread, crust removed… toasted in 1/4 cup butter, in skillet over medium heat for 4 to 5 minutes, stirring often… remove after golden brown… cool

Combine lettuce, bacon and tomato. Drizzle salad dressing over and sprinkle with Parmesan. Top with croutons and serve.