Sloppy Joe Pizza Sliders

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias

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The holidays are such a wonderful time of year. Spending time with friends and family, giving to others, and just plain old goodness. I love it!

Dinner time is the perfect time to sit down, relax, and talk. But, sometimes it can get tough to make a nice dinner when you’re so busy running around. You may just want to grab fast food instead of cooking. Can you make a delicious and easy meal at home instead? Yes you can! #YesYouCan

Don’t Stress! ConAgra has great products that are perfect for busy holiday cooking. These Sloppy Joe Pizza Sliders are an easy and delicious dinner.

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While I was at Walmart I picked up some PAM, MANWICH, Hunt’s Sauce, and other ingredients. Just add some veggies on the side and you’ve got an easy to make and complete meal!

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Tip: I love PAM nonstick spray. It makes cooking and baking so much easier. You don’t have to worry about things sticking.

Sloppy Joe Pizza Sliders

Ingredients:

PAM

1 lb ground italian sweet sausage

3/4 C. Hunt’s Sauce

1 15oz can MANWICH Original Sloppy Joe Sauce

1 tsp. garlic powder

1 tsp. dried basil

1/2 tsp. salt

1/2 tsp. ground pepper

Slider Buns

Shredded Mozzarella

Pepperoni

Black Olives

Mushrooms

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Directions:

Heat pan over medium heat and spray pan with PAM nonstick spray.

Cook the ground sausage until no longer pink. *Tip: If it comes out too “chunky” and you want smaller crumbles, use a metal potato masher while cooking. It breaks up the meat perfectly.

Drain to get rid of excess oil and put back in the pan.

Add salt, pepper, garlic powder and basil. Mix until combined.

Add MANWICH and Hunt’s Sauce. Stir and lower heat and simmer for 5 minutes. All done!

Assemble your sliders:

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Get a slider bun and add Sloppy Joe Mixture.

Top with mozzarella, pepperoni, black olives and mushrooms.

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You can either make a plate of these, or put everything on the table and let everyone create their own. Since some family members don’t like mushrooms and others don’t like black olives, that’s what we did. And, it was fun! This recipe is very versatile. You can use your favorite toppings!

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You’ve got to check out these other awesome recipes using ConAgra products. We’d love to hear what you would make. Go here: Yes You Can Recipes! and look around. Come back and leave a comment letting us know what you’d make.

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Cranberry Sauce Corn Muffins & Marie Callender’s Pot Pies

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PotPiePlease #CollectiveBias

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 Pot pies make me think about the fall. Delicious flavors fill the house from the oven, crisp Autumn air outside, and family time. Sometimes the hustle and bustle of every day life can hinder a nice family meal. This is where Marie Callender’s comes in. You don’t have to spend hours making everything from scratch. You just put a pot pie in the oven, and out comes comfort in a golden, flaky crust!

I headed over to Walmart to get some Marie Callender’s pot pies and the ingredients for my side dish. The larger family size pot pie was in one section of the frozen aisle, and the smaller one was a few doors down.

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I cooked the pies according the the directions on the boxes. A VERY HELPFUL TIP: If you cover the edge of the crust with aluminium foil, you will be able to keep the crust from burning.

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There was a crack in the crust of the larger pie while it was frozen, so it cracked as it cooked, but it really didn’t cause anything negative to happen. It actually added to the homemade look.

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Keeping time in mind, I wanted to make the perfect side dish to pair with the pot pies. My Cranberry Sauce Corn Muffins are a great complement to the pot pies. Here’s the recipe. Keep in mind I made these right in the oven while the pot pies were baking, toward the end when the pies were close to being finished.

Ingredients:

1 12oz bag of fresh cranberries

3/4 C. white sugar

1 C. water

1/4 tsp. corn starch

2 pkgs of corn muffins

2 eggs

2/3 C. milk

Directions:

Preheat oven to 375 degrees

In a medium pot, combine cranberries, sugar, corn starch and water.

Cook over medium heat for about 10 minutes.

Take off of heat and let cool down for a few minutes.

While that’s cooling, in a medium bowl combine the corn muffin mix, eggs and milk.

Whisk until combined.

Butter two muffin pans.

Add about a tablespoon of the cranberry mixture to each muffin slot.

On top of that, add about 1-2 tablespoons of cornbread mixture.

Bake for 15 minutes or until golden brown.

Makes about 20 muffins.

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The family really enjoyed the combination of food. My 10 year old son tasted the muffins and said, “Mmmm…it’s like Thanksgiving in a bite!” I think the pot pies added to that feeling.

This meal is perfect for around the holidays when things can become chaotic and you just can’t find time to sit down and have a nice meal together with family.

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 If you were to come up with a recipe to pair with a Marie Callender’s pot pie, what would you make? Comment below.

Also, click here for more great ideas to pair with your pot pies.

Grilled Vegetable Pasta

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Grilled-Vegetable-Pasta

This grilled vegetable pasta is a hearty dinner that doesn’t take too long to make. You can make this with so many different kinds of grilled vegetables. Use whatever you have on hand.

First, you want to grill your vegetables. Heat your grill to a medium heat.

Grilled Vegetables

  • 1 pgk of baby portabella mushrooms
  • 1/2 onion
  • 1 medium eggplant
  • 1 cup of red and yellow cherry tomatoes
  • Olive Oil, to coat
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

Clean your veggies. Cut the eggplant lengthwise, slice the onion into “circles” and cut any large mushrooms in half (I left smaller mushrooms whole.) Put everything but the tomatoes in a bowl and pour in olive oil, salt and garlic powder. Using tongs, toss to mix

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Once you put the veggies on the grill, add the tomatoes to the bowl and toss with the remaining oil mixture and set to the side. Grill everything but the tomatoes for about 8-10 minutes on each side, or until done.Take them off of the grill and put them aside.

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While your grill is still hot, put on the tomatoes. Flip them around. You just want them to blister and pop. This will take probably less than 1 minute. Cut the eggplant into 1/2″ pieces when they are cool enough to touch.

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Now, it’s time to put everything together.

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Ingredients:

Grilled Vegetables (see above)

1/2 lb pasta (I used Gemelli)

1/4 C. Olive Oil

6-8 leaves of basil, sliced into long, thin ribbons

grated parmesan cheese, to taste

salt & pepper, to taste

 

Directions:

Grill the vegetables, as indicated above.

Add pasta to salted boiling water until done. Drain and return to pot. Add in oil, veggies, basil, salt and pepper. Toss. Top with grated parmesan.

 

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Roasted Brussels Sprouts with Pasta

roasted brussels sprouts with pasta

Brussel sprouts or Brussels sprouts?

…that is the question. When I pronounce it, it seems to come out sounding like “Brussel sprouts” but apparently the correct way is Brussels sprouts. According to thekitchn.com, “Brussels sprouts are named after the fact that they were cultivated in Belgium in the 16th century. Knowing this little fact will also help you remember that it’s Brussels sprouts, not Brussel sprouts…”

So, there we have it. There’s an “s” at the end of Brussel. Now, that we have that out of the way, check out the delicious recipe below.

roasted brussels sprouts with pasta

I was not a big fan of Brussels sprout as a kid. Seems that’s normal. I don’t know when, but one day I realized that they are actually tasty. My favorite way to eat them is roasted, just like in this recipe. Roasting the Brussels sprouts first, caramelizes them adding a delicious richness. The only “sauce” on this dish is olive oil. It’s a simple, rustic, and comforting recipe. I like my Brussels sprouts a little more “well done”. So, they’re a bit darker in the pics than what yours may look like. This would be great with a creamy sauce like Alfredo.

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*Roasted Brussels Sprouts with Pasta
Author: 
Recipe type: Dinner
 
Ingredients
  • Brussels Sprouts
  • Pasta
  • Olive Oil
  • Garlic Powder
  • Salt
  • Pepper
  • Grated Parmesan Cheese
Instructions
  1. Roast the Brussels Sprouts:
  2. Preheat oven to 350*
  3. Wash and cut Brussels Sprouts. Drizzle a little olive oil on a non-stick baking sheet (tip:line with foil for easy clean up.) Put the brussels sprouts cut side down on baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Bake for 15 minutes and turn the brussels sprouts over, and cook for 15 minutes more.
  4. Choose your favorite pasta and cook according to package directions. Plate and top with brussels sprouts, drizzle with olive oil, add salt, pepper and garlic powder to taste. Sprinkle grated Parmesan cheese.

*When roasting the Brussels sprouts, you may have to adjust your time. They should be a nice deep brown color on the outside, and some leaves may even become crisp. The inside should be soft, but have a nice bite. Don’t let them burn.