Recipes

Easy Cheesy Chili Mac

June 26, 2017
Chili Mac | Bellasapron.com

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Easy Cheesy Chili Mac
Easy and cheesy comfort food that you will love. Add more heat with green chili or change the taste by adding fire roasted diced tomatoes. If you are not a beef eater, swap with ground turkey or chicken. Hope you enjoy it as much as we did.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. In a large dutch oven or deep skillet, heat oil at medium high heat. Add onions and celery. Cook about 3-5 minutes then add garlic. Cook another minute.
    In a large dutch oven or deep skillet, heat oil at medium high heat.  Add onions and celery.  Cook about 3-5 minutes then add garlic.  Cook another minute.
  2. Add beef and cook until browned. Drain fat, if needed. Note: you can use turkey or chicken if you are not a fan of beef.
  3. Stir in cumin, chili powder, onion powder, salt and pepper.
    Stir in cumin, chili powder, onion powder, salt and pepper.
  4. Add beans, water, brown sugar, and tomatoes. Simmer for 20 minutes.
    Add beans, water, brown sugar, and tomatoes.  Simmer for 20 minutes.
  5. Stir in cooked pasta, cheese, and parsley. Allow cheese to melt. Sprinkle on more salt and pepper, as needed.
    Stir in cooked pasta, cheese, and parsley.  Allow cheese to melt.  Sprinkle on more salt and pepper, as needed.
  6. Serve while hot with corn bread. Enjoy!
    Serve while hot with corn bread.

Enjoy!
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Classic Bolognese Sauce with Fettuccine Noodles

June 5, 2017
bolognese | Bellasapron.com
Cuisine

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Classic Bolognese Sauce
This traditional Bolognese sauce is made using all fresh ingredients, then cooked low and slow to develop a rich, hearty taste. You will love how this smells while cooking!
Cuisine Italian, pasta
Prep Time 10 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
Cuisine Italian, pasta
Prep Time 10 minutes
Cook Time 60 minutes
Servings
serving
Ingredients
Instructions
  1. In a large dutch oven, heat oil over medium-high heat. Add onions, carrots, and celery. Cook until tender. About 10 mins.
    In a large dutch oven, heat oil over medium-high heat.

Add onions, carrots, and celery.  Cook until tender.  About 10 mins.
  2. Add ground beef. Stir frequently to break up meat and until no longer pink. Note: I like buying lean meat. If you are using high content fatty meat. Please remember to drain once cooked.
    Add ground beef. Stir frequently to break up meat and until no longer pink.

Note: I like buying lean meat.  If you are using high content fatty meat.  Please remember to drain once cooked.
  3. Stir in red wine (or beef broth). Bring mixture to a boil.
  4. Add in tomatoes, salt, pepper, and nutmeg. Mix well. Simmer uncovered for 1 hour stirring occasionally.
    Add in tomatoes, salt, pepper, and nutmeg.  Mix well.  Simmer uncovered for 1 hour stirring occasionally.
  5. Add in cream to thicken sauce.
  6. Prep pasta according to package.
  7. To serve, toss sauce with the pasta. Sprinkle on some cheese as you like! Enjoy!!
    To serve, toss sauce with the pasta.  Sprinkle on some cheese as you like!  Enjoy!!
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Dirty Rice with Red Beans and Andouille Sausage

May 28, 2017
dirty rice | Bellasapron.com

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Dirty Rice with Red Beans and Andouille Sausage
Easy weekday dinner with a kick. Add some andouille sausage or smoked sausage if you prefer. Mix in different colored bell peppers for color! Enjoy =)
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pan, over medium-high heat, brown sausage and then set aside.
    In a large pan, over medium-high heat, brown sausage and then set aside.
  2. In the same pan, add oil and onions. Saute for 5 minutes. Add garlic, celery, bell peppers, thyme and Cajun Seasoning. Saute for an additional 3 minutes.
    In the same pan, add oil and onions.  Saute for 5 minutes.

Add garlic, celery, bell peppers, thyme and Cajun Seasoning.  Saute for an additional 3 minutes.
  3. Add rice, beans, sausage, bay leaf, and stir in water or broth. Allow mix to come to a simmer. Lower heat. Cover and allow rice to cook as directed on package. About 25-30 mins.
    Add rice, beans, sausage, bay leaf, and stir in water or broth.  Allow mix to come to a simmer.

Lower heat.  Cover and allow rice to cook as directed on package.  About 25-30 mins.
  4. Add salt and pepper to taste. Sprinkle on some green onions if desired.
    Add salt and pepper to taste.

Sprinkle on some green onions if desired.
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White Chicken Enchiladas

May 3, 2017
chicken enchiladas | Bellasapron.com

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Chicken Enchiladas
The white spicy sauce is great over the chicken and corn tortillas. It's a time consuming recipe but the end product is delicious. Yes, you will have to wash an extra few items due to the assembly process of this recipe. Perfect comfort food you can make as healthy as you please. I use white corn tortillas, but you can choose to use flour or yellow corn tortillas. Serve the enchiladas with rice or eat by themselves. Enjoy!
Prep Time 45 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 45 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Instructions
Chicken Filling
  1. In a large skillet, heat up oil over medium-high heat. Add onions and saute till translucent.
    In a large skillet, heat up oil over medium-high heat.  Add onions and saute till translucent.
  2. Add cooked chicken, one can of chilies, 1/2 cup of chicken broth, milk, and 1/2 tsp of paprika. Stir well. Allow to come to a boil. Lower heat and allow liquids to thicken. About 3-5 mins. Take off heat and set aside.
    Add cooked chicken, one can of chilies, 1/2 cup of chicken broth, milk, and 1/2 tsp of paprika.  Stir well.  Allow to come to a boil. Lower heat and allow liquids to thicken. About 3-5 mins.

Take off heat and set aside.
White Sauce
  1. In a separate large pan, over medium-high heat, melt butter and whisk in flour. Cook for 1-2 minutes until it's bubbly and golden brown. Pour in remaining broth, whisking carefully (don't let the mixture get lumpy). Add in remaining chilies and 1/2 tsp of paprika. Stir all the cheese BUT remember to reserve 1/2 cup of each for the topping. Add salt and pepper to taste (optional). Once all mixed and thick. Set aside.
    In a separate large pan, over medium-high heat, melt butter and whisk in flour.  Cook for 1-2 minutes until it's bubbly and golden brown.  Pour in remaining broth, whisking carefully (don't let the mixture get lumpy).

Add in remaining chilies and 1/2 tsp of paprika.  Stir all the cheese BUT remember to reserve 1/2 cup of each for the topping. Add salt and pepper to taste (optional).

Once all mixed and thick.  Set aside.
Assembly
  1. Preheat oven to 350 degrees F.
  2. Wet a paper towel, wrap corn tortillas and microwave for 30-60 secs. Note: the warm tortillas will be easier to handle and roll in casserole dish..and this is much healthier than frying them!
    Wet a paper towel, wrap corn tortillas and microwave for 30-60 secs.

Note: the warm tortillas will be easier to handle and roll in casserole dish..and this is much healthier than frying them!
  3. In a large and deep casserole dish (~9 x 13). Spray with cooking spray and start assembly! In each tortilla, spoon 2 heaping spoons of the chicken mixture. Roll and lay seam side down. Repeat until you have all the tortillas rolled up.
    In a large and deep casserole dish (~9 x 13). Spray with cooking spray and start assembly!

In each tortilla, spoon 2 heaping spoons of the chicken mixture.  Roll and lay seam side down.  Repeat until you have all the tortillas rolled up.
  4. Pour white sauce mixture over top. Sprinkle cheese.
    Pour white sauce mixture over top.  Sprinkle cheese.
  5. Bake for 30 minutes or until cheese and sauce are bubbly. Sprinkle with chopped cilantro and some Salsa Verde for extra heat. Enjoy!
    Bake for 30 minutes or until cheese and sauce are bubbly.

Sprinkle with chopped cilantro and some Salsa Verde for extra heat.  Enjoy!
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Chicken Pot Pie Skillet

April 3, 2017
chicken pot pie skillet | Bellasapron.com

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Chicken Pot Pie Skillet
Comfort food without the crust. Serve over pasta or mashed potatoes. ...or use as your next pie filling! Enjoy!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. In a large pan, melt butter over medium-high heat. Add onions, celery, carrots, and mushroom. Saute until tender, about 5-7 minutes.
    In a large pan, melt butter over medium-high heat.  Add onions, celery, carrots, and mushroom. Saute until tender, about 5-7 minutes.
  2. Pour and stir chicken stock and milk well. Bring mixture to a boil.
  3. Add cooked chicken and all the seasonings. Once mixture comes to a boil, reduce heat to medium, and simmer for 10 more minutes.
  4. Add corn and peas. Allow to heat through. Sprinkle with parsley.
    Add corn and peas. Allow to heat through.  Sprinkle with parsley.
  5. Serve over cooked pasta or potatoes while hot. Enjoy!
    Serve over cooked pasta or potatoes while hot.  Enjoy!
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Slow Cooker Balsamic Chuck Roast

March 5, 2017
balsamic roast | Bellasapron.com

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Slow Cooker Balsamic Chuck Roast
Delicious and easy beef from your slow cooker. Shred the beef and serve with any side or in a hoagie!
Prep Time 5 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 8 hours
Servings
servings
Ingredients
Instructions
  1. Place the garlic, broth, and onion slices at the bottom of the slow cooker. Place the meat on top. In a small bowl, mix the rest of the ingredients and pour over the meat. Cook for 6-8 hours (SLOW) or 4-5 hours (HIGH).
    Place the garlic, broth, and onion slices at the bottom of the slow cooker.  Place the meat on top.

In a small bowl, mix the rest of the ingredients and pour over the meat.

Cook for 6-8 hours (SLOW) or 4-5 hours (HIGH).
  2. Once the chuck is tender. Remove from the slow cooker and shred with meat with two forks.
    Once the chuck is tender.  Remove from the slow cooker and shred with meat with two forks.
  3. Enjoy next to any side or in a hoagie bun!
    Enjoy next to any side or in a hoagie bun!
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Vegetarian Minestrone Soup

February 6, 2017
Minestrone | Bellasapron.com

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Vegetarian Minestrone Soup
Healthy vegetarian minestrone soup that cooks within 30 minutes. Use vegetable stock or chicken stock as you prefer. Add any vegetables...or what's in your fridge / pantry =) Enjoy!
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in a large soup pot over medium high heat. Add onions and cook until it softens. Add garlic. Follow with carrots, and celery. Toss about 5 minutes
    Heat oil in a large soup pot over medium high heat.  Add onions and cook until it softens. 

Add garlic.  Follow with carrots, and celery.  Toss about 5 minutes
  2. Add beans, tomatoes, pasta, zucchini, and season with salt and pepper. Cover and cook until on low-medium heat until pasta is cooked to desired tenderness. Pour in stock and bay leaf.
    Add beans, tomatoes, pasta, zucchini, and season with salt and pepper. Cover and cook until on low-medium heat until pasta is cooked to desired tenderness.

Pour in stock and bay leaf.
  3. Season with more salt and pepper, if needed. Remove bay leaf!
  4. Serve while hot. Sprinkle with Parmesan cheese. Enjoy
    Serve while hot.  Sprinkle with Parmesan cheese.

Enjoy
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Sausage Mushroom Wild Rice Casserole

January 17, 2017
Sausage Mushroom Wild Rice Casserole | Bellasapron.com

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Sausage Mushroom Wild Rice Cassarole
Serve this as a dish at a potluck or your next family get together.  This is hands down my favorite casserole.  This was an invention between three different recipes.  Lots of vegetarian and vegan recipes use sweet potato so that was the inspiration of adding sweet potato into the dish.  The red bell pepper gave the dish a sweeter flavor and beautiful color. Instead of sweet potato, try using butternut squash to alert the recipe. Also, I used shiitake mushrooms but you can use any other type of mushroom.  Shiitakes have a savory flavor so it compliments this dish well.
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Instructions
  1. Prepare wild rice separately in a pan following package directions. Instead of water, use a vegetable or chicken broth to add more flavor. Once cooked, transfer into a casserole dish and set aside. Preheat oven to 400 degrees F.
    Prepare wild rice separately in a pan following package directions. Instead of water, use a vegetable or chicken broth to add more flavor.

Once cooked, transfer into a casserole dish and set aside.

Preheat oven to 400 degrees F.
  2. In a skillet, heat oil and add sausage. Cook at a medium-high heat breakdown the sausage. Brown until sausage is no longer pink and well-done. Note: remove sausage from casing, if casing is included.
    In a skillet, heat oil and add sausage. Cook at a medium-high heat breakdown the sausage. Brown until sausage is no longer pink and well-done.

Note: remove sausage from casing, if casing is included.
  3. Add mushrooms and bell peppers. Stir in until mushrooms are cooked. About 4-5 minutes.
    Add mushrooms and bell peppers. Stir in until mushrooms are cooked. About 4-5 minutes.
  4. Add in sweet potato. Note: the smaller the potato pieces, the faster they will tender.
    Add in sweet potato.

Note: the smaller the potato pieces, the faster they will tender.
  5. Reduce heat to medium. Pour and stir in wine or broth. Cover and cook 10 minutes. Once potatoes are tender, uncover and allow liquids to cook down. About 10 minutes.
  6. Add salt and pepper to taste. Transfer skillet content into casserole dish.
    Add salt and pepper to taste.

Transfer skillet content into casserole dish.
  7. Fold all ingredients together and sprinkle some cheese on top.
    Fold all ingredients together and sprinkle some cheese on top.
  8. Bake in oven for 20-25 minutes or until everything is heated through and cheese is melted.
    Bake in oven for 20-25 minutes or until everything is heated through and cheese is melted.
  9. Serve while hot with a slice of corn bread. Enjoy!
    Serve while hot with a slice of corn bread.

Enjoy!
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Chicken Burrito Bowl

January 5, 2017
Chicken Burrito Bowl | Bellasapron.com

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Chicken Burrito Bowl
Here's yet another easy slow cooker recipe that's great to take into work as a lunch.  It's healthy, filling, and easy to make on a Sunday morning in prep for the long week ahead.  The salsa you use can make or break this recipe.  Buy or make fresh chunky type salsa. Make it mild, medium, or hot based on preference. You can use chicken breast or chicken thighs.  Chicken breast tends to be dry so I like using chicken thighs. Top the dish off with guacamole, queso cheese, sour cream, red onions, or fresh cilantro! Serve on top of rice.
Prep Time 10 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Instructions
Chicken
  1. In slow cooker, combine chicken, beans, corn, salsa, seasons (chili powder, garlic, cumin, oregano, and salt and pepper). Allow to cook for 3-4 hours on HIGH or 6-8 hours on LOW.
    In slow cooker, combine chicken, beans, corn, salsa, seasons (chili powder, garlic, cumin, oregano, and salt and pepper). Allow to cook for 3-4 hours on HIGH or 6-8 hours on LOW.
  2. Once chicken is cooked and tender. Remove chicken and shred. Mix back into slow cooker and serve while hot!
    Once chicken is cooked and tender. Remove chicken and shred. Mix back into slow cooker and serve while hot!
Rice
  1. On the side, steam rice. Fluff with fork and set aside. Add cilantro and lime juice, if desired.
Finished Product
  1. Serve on top of steamed rice and add desired toppings =)
    Serve on top of steamed rice and add desired toppings =)
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Chicken and Wild Rice Soup

January 2, 2017
Chicken and Wild Rice Soup | Bellasapron.com

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Chicken and Wild Rice Soup
Hearty, comfort soup with leftover chicken or rotisserie chicken. If you don't want chicken, swap it with turkey. If you are gluten intolerant, swap the flour with some corn starch. If you want to lower the fat, use only skim milk. Enjoy!
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Melt 1 tablespoon of butter in a large soup pot over medium heat. Add onions, carrots, and celery and saute till tender. About 5 minutes.
    Melt 1 tablespoon of butter in a large soup pot over medium heat.  Add onions, carrots, and celery and saute till tender.  About 5 minutes.
  2. Add chicken broth, thyme, sage, rosemary, salt, and pepper. Salt and pepper soup to taste.
    Add chicken broth, thyme, sage, rosemary, salt, and pepper. Salt and pepper soup to taste.
  3. Add chicken.
    Add chicken.
  4. Add wild rice. Cover soup pot until rice is cooked and tender. About 20 minutes.
    Add wild rice. Cover soup pot until rice is cooked and tender.  About 20 minutes.
  5. In a medium saucepan, melt remaining butter and add in flour. Whisk constantly! Cook about 1 minute.
    In a medium saucepan, melt remaining butter and add in flour. Whisk constantly!  Cook about 1 minute.
  6. Pour milk slowly into saucepan while whisking. Allow it to thicken. About 3-4 minutes.
    Pour milk slowly into saucepan while whisking.  Allow it to thicken.  About 3-4 minutes.
  7. Pour mixture into soup pot and allow soup to thicken.
    Pour mixture into soup pot and allow soup to thicken.
  8. Sprinkle with parsley. Add more salt and pepper to taste, if needed.
  9. Serve with crackers, enjoy!
    Serve with crackers, enjoy!
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