If you are trying to figure out what to make for dinner, this quick Ravioli Sauce is the answer. We love this meaty sauce to serve over cheese ravioli or any hearty pasta and it comes together in one large skillet.

 There’s less than 10 ingredients in this one pot meal and you are likely to have everything you need on hand. I love easy dinners that use kitchen staples.

Just take me to the Ravioli Sauce Recipe!

If you are just looking for the recipe, just keep scrolling to the very end for a printable recipe card with ingredients and full instructions. Otherwise, read on for step by step photos and directions on how to make this easy meal!

Ingredients for Ravioli with Meat Sauce Recipe

• ground beef
• tomato sauce or marinara sauce
• milk or heavy cream
• Italian Seasoning
• kosher salt
• sugar
• granulated garlic
• Ravioli – frozen ravioli, refrigerated or fresh ravioli – any kind of ravioli will work here.
• fresh basil for garnish – optional

How to Make Ravioli with Meat Sauce

1. Add lean ground beef to a deep skillet and break up with a wooden spoon as it browns. Drain any excess grease. 
2. Stir in tomato sauce, milk and seasonings.
3. Add frozen or refrigerated ravioli and stir to combine. 
4. Bring mixture to a boil, cover and cook 10 minutes, stirring occasionally. 
5. Remove from heat when ravioli is heated through and garnish with fresh basil if desired. 

This easy Ravioli Sauce is the perfect way to top store-bought ravioli and it is made with simple ingredients and it’s the perfect meal for busy weeknights.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Flipboard, Instagram and Facebook!

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Ravioli with Meat Sauce

Ravioli Sauce is a quick and easy recipe made with ground beef and tomato sauce, perfect for frozen or refrigerated ravioli. A great 30 minute meal!

Course Ground Beef

Cuisine American

Keyword 30 minute meal, ground beef recipes, one pot meal, pasta, ravioli

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 664kcal

Author Milisa

Ingredients

• 1 pound lean ground beef
• 2 cups tomato sauce or marinara sauce
• 1 cup milk
• 1 tablespoon Italian Seasonings
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 teaspoon granulated garlic
• 25 oz frozen or refrigerated ravioli
• fresh basil for garnish – optional

Instructions

• Brown ground beef in a skillet, breaking it up as it cooks. Drain any excess grease.
• Add tomato sauce, milk, Italian seasonings, salt, sugar and garlic, stirring to combine.
• Add ravioli and stir until well coated.
• Bring mixture to a boil, cover and cook 10 minutes. Stir occasionally.
• When ravioli is heated through, remove from heat and serve with fresh basil if desired.

Notes

• Pasta: This sauce will work with any pasta but it is especially good with homemade ravioli, or tortellini.
• Meat: Italian sausage can be substituted for the ground beef if desired. 
• Spicy Sauce: Add red pepper flakes for a spicy pasta sauce. 
• Toppings: Top the finished ravioli with fresh grated fresh Parmesan cheese or mozzarella cheese. Fresh herbs like basil or parsley can be sprinkled over the top of the simple sauce.
• Storage: Store leftovers in an airtight container in the refrigerator 2-3 days or freeze up to 3 months.
• Reheat: Cook leftover ravioli in a saucepan over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 664kcal | Carbohydrates: 49g | Protein: 53g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 148mg | Sodium: 1851mg | Fiber: 5g | Sugar: 8g

Need more inspiration? Our Ground Beef Recipes that save busy nights will have dinner solved in no time.

 
More Pasta Dishes to Try

• Sausage Goulash is a family favorite dinner that can be on the table in under 30 minutes with bold flavors.
• Bacon White Cheddar Pasta is for the serious mac and cheese lovers. This easy dinner has tons of flavor and lots of crispy bacon!
• Easy Baked Rigatoni is a hearty recipe made with ground beef that will have everyone running to the dinner table. 
• Manicotti is filled with sausage and cheese filling with a delicious red sauce that is baked to perfection.
• Creamy Tuscan Ravioli with spinach and tomatoes is a quick dinner for busy weeknights that is just as delicious as your favorite Italian restaurant.

The post Ravioli with Meat Sauce appeared first on Miss in the Kitchen.

Pizza is always a surefire hit for any meal of the day at our house and these mini pizzas and the kids love them for a quick and easy snack. The whole family loves these and you can even make them ahead and reheat in just 1-2 minutes. We also love these Air Fryer Calzones for a quick meal. 

Ingredients for Mini Pizzas Recipe

• Olive Oil
• Canned Biscuits + all purpose flour for rolling
• Marinara Sauce or Pizza Sauce
• Cooked Sausage
• Pepperoni slices or mini pepperoni
• Shredded Mozzarella

How to Air Fry Mini Pizzas

1. Preheat air fryer to 400° for 5 minutes.
2. Unroll biscuit dough and pull each biscuit into 2 layers.
3. Sprinkle a cutting board with a bit of flour and roll biscuit into about a 3 inch circle with a rolling pin.
4. Top with marinara sauce or homemade pizza sauce.
5. Add sausage and pepperoni.

6. Top with shredded mozzarella.
7. Spray air fryer basket with olive oil (or lightly brush).
8. Use a spatula to place the pizzas in the air fryer, cooking 2 or 3 at a time.

9. Cook in the air fryer for 4 minutes or until golden brown. Repeat with remaining ingredients.
10. Place pizzas on a wire rack as they come out of the air fryer to keep the crust from becoming soggy.

For an even easier little pizzas, try making these Air Fryer English Muffin Pizzas. Using english muffins makes personal pizzas super quick and delicious. Add a garden salad and peppercorn ranch for a complete meal.

We love making homemade pizza dough for Bacon Cheeseburger Pizzas but these delicious mini pizzas are the best for nights that it seems like we really don’t have time to cook. 

If you need a quick and easy dinner, this air fryer mini pizzas recipe is just the ticket. Everyone can make their own mini pizzas with their favorite pizza toppings and it’s so much fun to get the whole family cooking together.

If you have tried this Mini Pizzas air fryer recipe leave a comment and star rating below so others will know how it turned out.

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Mini Pizzas

Mini Pizzas cook in just 4 minutes in the air fryer! Make them with everyone's favorite toppings for a family favorite dinner, lunch or snack.

Course Main Dishes

Cuisine American

Keyword air fryer pizzas, biscuit pizzas, mini pepperoni pizza, mini pizzas, sausage pizza

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 16 mini pizzas

Calories 150kcal

Author Milisa

Ingredients

• 1 can Grands Biscuits
• 2 tablespoons all purpose flour for rolling
• 1 – 2 teaspoons olive oil
• 1 cup marinara sauce
• ½ pound cooked sausage
• 4 ounces pepperoni slices
• 8 ounces shredded mozzarella cheese

Instructions

• Preheat air fryer to 400° for 5 minutes.
• Separate biscuits into 2 layers.
• Lightly flour a cutting board and use a rolling pin to roll each biscuit half into about a 3 inch circle.
• Top each dough circle with 2 teaspoons of marinara sauce.
• Add pepperoni and sausage and top with cheese.
• Spray air fryer basket lightly with olive oil or brush on.
• Use a spatula to place pizzas in air fryer basket, cooking 2 or 3 at a time with space in between.
• Cook for 4 minutes at 400° or until golden brown.
• Place on a wire rack and repeat with remaining ingredients.
• Serve pizzas immediately or cool completely on wire rack before refrigerating.

Notes

Oven Directions

1. Line a rimmed baking sheet with parchment paper or lightly grease with cooking spray or olive oil.
2. Preheat Oven to 375°.
3. Place pizzas onto the baking sheet about 2 inches apart.
4. Bake for 8-10 minutes or until crust is browned and cheese is melted. 

How to Store & Reheat

Storage: Cool pizzas completely on a wire rack if you are not serving immediately. Store leftover mini pizzas in zip top baggies or an airtight container in refrigerator up to 3 days. 

Reheat: Reheat in air fryer, toaster oven or oven for 2 – 5 minutes at 350°. 

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 5g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 433mg | Sugar: 2g

More Air Fryer Recipes to Try

Grilled Cheese Sticks

English Muffin Pizzas

Pretzel Dogs

Calzone

The post Mini Pizzas appeared first on Miss in the Kitchen.

Steak fajitas are one of our restaurant favorites and I have to say this Fajita Pasta is a close second, so good that we’ve made it twice this week. Serve it up with skillet Mexican Street Corn for a complete meal.

Ingredients Needed for Ground Beef Fajita Pasta

• Ground Beef 80/20
• Onions
• Bell Peppers
• Ground Cumin
• Granulated Garlic
• Chili Powder
• Black Pepper
• Cornstarch
• Brown Sugar or honey
• Orange Juice or Pineapple Juice
• Soy Sauce
• Cooked Pasta: Ziti, Penne or Macaroni
• Tomatoes
• Cilantro

How to Make Fajita Pasta

1. Brown the ground beef in a large skillet, breaking it up as it cooks to brown on all sides. If you have more than a few tablespoons of grease, drain the excess.
2. Slice the bell peppers and onions and add to the skillet with browned ground beef. Continue to cook until vegetables are softened.

   

3. In a bowl combine the cumin, garlic, chili powder, pepper, cornstarch and brown sugar or honey.
4. Whisk in the orange juice and soy sauce.

   

5. Pour mixture into the ground beef and veggies mixture.
6. Stir often and bring the mixture to a low boil.
7. Add the cooked and drained pasta and mix well, cooking about 2 minutes.

   

8. Remove from heat and garnish with cilantro.
9. Serve with diced tomatoes and a dollop of sour cream if desired.

Leftovers are just as good reheated the next day. Refrigerate and just add a little orange juice or lime juice to the pan to reheat.

When you need a 30 minute dinner try this Fajita Pasta with ground beef. It’s so simple to make with just a few pantry ingredients and is sure to please the whole family.

If you love this recipe as much as we do, please leave a comment and a star rating to let others know how it turned out.

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Fajita Pasta

Ground Beef Pasta with ground beef is a quick and easy weeknight meal. Full of the best fajita flavors mixed with pasta for a hearty meal everyone can agree on.

Course Ground Beef

Cuisine American

Keyword 30 minute meal, beef fajita pasta, ground beef recipe, pasta recipe with ground beef

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 789kcal

Author Milisa

Ingredients

• 1 ½ pounds lean ground beef
• 2 cups diced onions
• 2 cups sliced bell peppers
• 1 tablespoon ground cumin
• 1 tablespoon granulated garlic
• 1 tablespoon chili powder
• 1 ½ teaspoons black pepper
• 1 ½ tablespoons cornstarch
• ⅓ cup brown sugar or honey
• 2 cups orange juice or pineapple juice
• ¼ cup soy sauce
• 12 ounces cooked pasta ziti, penne or cavatappi
• cilantro
• diced tomatoes for serving

Instructions

• Brown the ground beef in a large skillet, breaking it up as it cooks to brown on all sides. If you have more than a few tablespoons of grease, drain the excess.
• Add peppers and onions to the skillet with browned ground beef. Continue to cook, stirring occasionally until vegetables are softened.
• In a bowl combine cumin, garlic, chili powder, pepper, cornstarch and brown sugar or honey. Whisk in the orange juice and soy sauce.
• Pour mixture into the skillet. Stir often and bring the mixture to a low boil. 
• Stir in the cooked and drained pasta, cooking about 2 minutes.
• Garnish with cilantro.
• Serve with diced tomatoes if desired.

Notes

Store leftover pasta in an airtight container in the refrigerator up to 4 days.

Reheat in a pan with 1-2 tablespoons orange juice or water over medium heat. Cover the pan, stir occasionally until heated through.

Nutrition

Serving: 1g | Calories: 789kcal | Carbohydrates: 87g | Protein: 59g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1153mg | Fiber: 7g | Sugar: 40g

More Ground Beef Recipes to Try

Ground Beef Enchiladas

Burrito Bake

Mexican Cornbread

Spanish Rice with Ground Beef

The post Ground Beef Fajita Pasta appeared first on Miss in the Kitchen.

Leftover ham is the best for making quick dinners and these loaded baked potatoes were a huge hit with our whole family. You can even bake the potatoes ahead to make this even quicker for busy nights.

Why You’ll Love This Recipe

• Easy weeknight dinner with simple ingredients – everything cooks quickly and comes together in one pan.
• Perfect way to use leftover ham – no waste and big flavor that everyone loves.
• Hearty, budget-friendly meal – loaded baked potatoes that actually fill you up.

Ingredients for Loaded Ham and Broccoli Potatoes

• Russet potatoes
• Olive oil
• Butter
• Salt
• Black pepper
• Petit Jean Meats Ham – chopped
• Broccoli (fresh or frozen)
• Cheddar cheese

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

How to Make Ham, Broccoli & Cheese Baked Potatoes

1. Bake the potatoes Scrub potatoes clean and pat dry. Rub with olive oil and sprinkle with salt if you like (I skip this for lower salt intake). Bake at 400°F for 50–60 minutes or until fork tender.
2. Prep the broccoli If using frozen broccoli, thaw under cool water and drain well. If using fresh, steam if desired.
3. Fluff the potatoes Slice each potato open and gently fluff the inside with a fork. Add butter, salt and pepper.
4. Load them up Top each potato with broccoli, ham and plenty of shredded cheddar cheese.
5. Melt the cheese Return to the oven for 15 minutes or until the cheese is melted and bubbly and broccoli is heated through.

Make It a Meal

These loaded baked potatoes are hearty on their own, but you can serve them with a simple side salad or cucumber onion salad for an easy, balanced dinner.

There’s just something about a baked potato piled high with all the good stuff that feels like home to me. This is one of those meals I make when I don’t feel like overthinking dinner but still want something warm and satisfying on the table. It’s simple, it uses what I already have on hand, and somehow it always hits the spot.

If you’ve got leftover ham and a few potatoes, you’re already halfway there. Once you try it, don’t be surprised if it becomes one of those easy go-to dinners you keep coming back to.

Have you tried this Ham, Broccoli and Cheese Stuffed Potatoes recipe? Leave a comment and rating below to let others know how it turned out.

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Ham Broccoli and Cheese Baked Potatoes

Ham, Broccoli and Cheese Baked Potatoes are an easy, hearty dinner made with fluffy baked potatoes loaded with ham, broccoli and melty cheddar cheese. Perfect for using leftover ham and creating a budget-friendly family meal.

Course Main Dishes

Cuisine American

Keyword leftover ham recipes, loaded baked potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 4

Calories 647kcal

Author Milisa

Ingredients

• 4 russet potatoes medium to large
• 2 tablespoons olive oil
• ¼ cup butter melted
• 1 tablespoon kosher salt plus more for if salting potatoes before baking
• 1 tablespoon black pepper
• 1 ½ cups Petit Jean Meats Ham diced
• 1 ½ cups broccoli fresh or frozen
• 1 ½ cups cheddar cheese shredded

Instructions

• Preheat oven to 400°. Line a baking sheet with parchment paper.
• Scrub potatoes clean and pat dry. Make a 1/8 inch slit down the length of each potato or prick with a fork. Rub with olive oil and sprinkle with salt if you like (I skip this for lower salt intake). Bake at 400°F for 50–60 minutes or until fork tender.
• Prep the broccoli If using frozen broccoli, thaw under cool water and drain well. If using fresh, steam if desired.
• Slice each potato open and gently fluff the inside with a fork. Add butter, salt and pepper.
• Top each potato with broccoli, ham and shredded cheddar cheese.
• Return to the oven for 15 minutes or until the cheese is melted and bubbly and broccoli is heated through.
• Serve immediately.

Notes

• Add a dollop of sour cream or Greek yogurt for extra creaminess
• Swap cheddar for Monterey Jack or Colby cheese
• Sprinkle with green onions or crispy bacon for extra flavor
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
  Reheat in the oven at 350°F until warmed through or chop it up and heat in a skillet on the stove top.

Nutrition

Calories: 647kcal | Carbohydrates: 43g | Protein: 27g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 2758mg | Potassium: 1199mg | Fiber: 4g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 42mg | Calcium: 358mg | Iron: 3mg

More Leftover Ham Recipes

Baked Ham Penne Pasta

Ham & Egg Bake

Ham Spinach & Mushroom Quiche

Ham & Cheese Cruffins

The post Ham Broccoli and Cheese Baked Potatoes appeared first on Miss in the Kitchen.

I tend to forget how much I love classic Egg Salad and when my husband suggested we add ham for a quick lunch, I knew it was going to be a big hit.

Why You’ll Love This Recipe

• Perfect way to use leftover holiday ham – This easy ham salad recipe turns extras into something totally new and crave-worthy.
• Easy to make ahead – Hard boiled eggs can be made ahead of time and the salad can be refrigerated for a couple of days.
• Creamy, tangy flavor with just the right crunch – The combination of eggs, pickles, and mustard gives it that classic deli-style taste.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Salad

• Petit Jean Meats Ham
• Hard boiled eggs
• Mayonnaise
• Yellow mustard
• Bread and butter pickles or dill pickles
• Dried dill
• Granulated garlic
• Kosher salt
• Black pepper
• Hawaiian rolls
• Lettuce
• Red onion

How to Make Ham and Egg Salad Recipe

1. Chop the ingredients – Dice the ham into small pieces. Chop the hard boiled eggs and pickles.

2. Crisp up ham – Place a skillet over medium-high heat. Add ham, stirring occasionally. Cook until ham just starts to crisp. Remove from heat and set aside.

3. Mix the dressing – In a large bowl, stir together pickles, mayonnaise, yellow mustard, dried dill, granulated garlic, salt, and pepper.
4. Combine everything – Add the diced eggs and ham to the bowl. Stir until everything is well coated and creamy.
5. Serve – Spoon onto Hawaiian rolls with lettuce and sliced red onion.

If you’ve got leftover ham sitting in the fridge after a big holiday meal, these brunch sliders are exactly what you need to make next.

This is one of those recipes that doesn’t look fancy but always disappears fast. It’s simple, satisfying and a great way to turn leftovers into something everyone actually gets excited about.

If you try this Ham and Egg Salad Recipe, let me know how it turns out with a comment and star rating below.

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Ham and Egg Salad

Creamy ham and egg salad made with leftover ham, hard boiled eggs, and simple pantry ingredients. Perfect for Easter brunch, easy lunches, or quick sandwiches on soft Hawaiian rolls.

Course Sandwiches

Cuisine American

Keyword egg salad sandwich, ham salad sandwiches, leftover ham recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 216kcal

Author Milisa

Ingredients

• 4 ounces Petit Jean Meats Ham diced
• 8 hard boiled eggs see tips below for easy to peel eggs
• ½ cup bread and butter pickles diced
• ⅓ cup mayonnaise
• 2 tablespoons yellow mustard
• 2 teaspoons dried dill
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1 ½ teaspoons black pepper
• 12 Hawaiian Rolls for serving
• 1 cup lettuce for serving
• red onion slices for serving

Instructions

• Place a skillet over medium-high heat. Add diced ham and cook, stirring occasionally just until ham starts to crisp. Remove from heat and set aside.
• Dice hard boiled eggs.
• In a large bowl, combine mayonnaise, mustard, diced pickles, dill, garlic, salt and pepper.
• Fold in chopped eggs and ham.
• Serve on Hawaiian rolls with lettuce and red onion.

Notes

Easy Peel Hard Boiled Eggs: Bring a pot of water to a boil. Add eggs and cook for 12 minutes. Drain eggs and place in a bowl of ice water – about 5 cups of water and 3 cups of ice. Chill eggs for 10 minutes. Drain the water from the eggs and crack on the large end. Peel under cool running water. Rinse eggs and pat dry with paper towels.

Store leftover ham and egg salad in an airtight container in the refrigerator up to 3 days. Stir before serving.

Variations:

Add red pepper flakes for a spicy kick.

Use fresh herbs if you have them. Substitute dill for parsley if desired.

Serve in lettuce cups, on toasted bread, bagels or croissants.

Nutrition

Calories: 216kcal | Carbohydrates: 17g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 529mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 269IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg

More Ham & Egg Recipes to Try

Ham and Egg Bake

Ham and Egg Breakfast Rolls

Ham, Spinach and Mushroom Quiche

Breakfast Sandwiches

The post Ham and Egg Salad appeared first on Miss in the Kitchen.

This easy casserole couldn’t be easier to make and it’s full of delicious flavors. Serve it with Cheesy Hashbrown Casserole or Crispy Hash Browns for a family favorite.

Why You’ll Love This Recipe

• Easy breakfast casserole with crescent rolls that comes together fast with just a few ingredients.
• Perfect make-ahead brunch recipe with ham and eggs for holidays, weekends or busy mornings.
• Hearty, cheesy breakfast bake for a crowd that’s filling, flavorful and always a hit.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

Ingredients for Ham and Egg Bake

• Crescent dough
• Eggs
• Salt
• Pepper
• Onion
• Red bell pepper
• Petit Jean sliced ham
• Swiss cheese

How to Make Ham and Egg Bake

1. Press the dough: Unroll the crescent dough and press it evenly into a greased 9 x 13 baking dish, sealing the seams.
2. Add the cheese: Layer Swiss cheese slices over the dough to cover the bottom.
3. Mix the eggs: In a bowl, beat eggs with salt and pepper until well combined. Pour evenly over the cheese.
4. Layer the toppings: Sprinkle chopped onion and half of the red bell peppers over the eggs.
5. Add diced ham, then top with the remaining bell peppers.

Bake: Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden.

Cool and serve: Let cool for a few minutes before slicing and serving. Cut into large slices to serve as an entrée or small squares to serve as a brunch appetizer.

This is one of those breakfasts that just works when you need something dependable without overthinking it. You get a flaky base, savory ham, and a cheesy egg layer all in one pan. It’s simple, dependable, and always disappears fast, whether you’re serving breakfast, brunch or even breakfast-for-dinner.

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Ham and Egg Bake

Course Main Dishes

Cuisine American

Keyword breakfast casserole, brunch casserole, leftover ham

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Calories 271kcal

Author Milisa

Ingredients

• 8 ounce crescent dough
• 8 ounces Petit Jean Sliced Ham diced
• 6 slices Swiss Cheese
• 6 eggs
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• ½ onion diced
• ½ bell pepper diced

Instructions

• Preheat oven to 375°.
• Unroll crescent dough and press into the bottom of a 9 x 13 inch casserole dish. Press seams together.
• Place cheese slices over crescent dough in a single layer.
• Beat eggs in a bowl with salt and pepper.
• Pour over cheese layer.
• Sprinkle onions and half of peppers over the egg mixture.
• Add chopped ham and remaining peppers.
• Bake for 35 – 40 minutes or until eggs are set and crust is golden brown.
• Remove from oven and cut into squares.
• Serve hot or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator up to 2 days. 

Reheat in toaster oven or oven for 3- 5 minutes or until heated through.

Nutrition

Serving: 2g | Calories: 271kcal | Carbohydrates: 13g | Protein: 15g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 921mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 1mg

More Brunch Favorites

Hashbrown Breakfast Casserole

Baked Denver Omelet

Ham and Egg Salad

Ham, Mushroom & Spinach Quiche

The post Ham and Egg Bake appeared first on Miss in the Kitchen.

This Italian shrimp pasta is going to be your new favorite dinner! It was a huge hit at our house and it’s delicious enough to serve to company and the perfect dinner when you don’t know what to cook!

Why You’ll Love This Recipe

• Quick garlic shrimp pasta dinner ready in under 30 minutes perfect for busy weeknights.
• Simple pantry ingredients with big flavor thanks to Italian dressing and garlic.
• Light pasta with juicy shrimp that’s not heavy but still totally satisfying.

Ingredients

• Jumbo shrimp
• Italian Dressing – use our homemade dressing with fresh lemon juice or grab your favorite from the grocery store
• Spaghetti – Angel Hair or thin spaghetti
• Olive oil
• Granulated garlic
• Salt
• Pepper
• Parmesan cheese for garnish

1. Marinate the shrimp. Place shrimp in a bowl and toss with Italian dressing. Let sit while you prepare everything else.How to Make Shrimp Spaghetti
2. Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.

3. Cook the shrimp. Heat olive oil in a large skillet over medium heat. Add shrimp with marinade, cooking 2 to 3 minutes per side until pink and opaque. Remove from heat and set aside.

4. Combine with pasta. Add cooked pasta to the pasta pan or skillet and toss with remaining cup of Italian dressing, granulated garlic, salt and pepper until well coated.

Serve. Top with shrimp and freshly grated parmesan cheese. Serve with a side salad and garlic bread.

Tips & Variations

• Use peeled and deveined shrimp to save time.
• Don’t overcook the shrimp or they’ll turn rubbery, pull them off the heat as soon as they turn pink.
• Add a splash of pasta water if needed to loosen the sauce.
• Toss in fresh parsley or basil for extra flavor and color. Add a pinch of red pepper flakes for a spicy kick to this pasta dish.

This Shrimp Spaghetti is one of those family favorite recipes you’ll keep coming back to when you want something fast, flavorful and just a little different from your usual pasta night.

If you try this Shrimp Pasta recipe, leave a comment and start rating below to let me know how it turned out!

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Shrimp Spaghetti

Easy shrimp spaghetti made with juicy shrimp, Italian dressing, and garlic for a quick and flavorful weeknight dinner.

Course Main Dishes

Cuisine Italian

Keyword 30 minute meals, Italian shrimp, shrimp pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 851kcal

Author Milisa

Ingredients

• 1 pound jumbo shrimp thawed, peeled and deveined
• 2 cups Italian Dressing homemade or favorite brand – divided
• 1 pound thin spaghetti
• 2 tablespoons olive oil
• 2 teaspoons granulated garlic
• ½ teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• Parmesan cheese grated, for garnish

Instructions

• Place peeled shrimp in a bowl and toss with 1 cup Italian dressing. Let sit while you prepare everything else.
• Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add shrimp with marinade, cooking 2 to 3 minutes per side until pink and opaque. Remove from pan and set aside.
• Add cooked spaghetti back to the pasta pan or skillet over medium heat. Toss with remaining 1 cup of Italian dressing, 2 teaspoons garlic, 1/2 teaspoon kosher salt and 1 teaspoon ground pepper.
• Top with shrimp and garnish with grated parmesan.

Notes

Tips & Variations

• Use peeled and deveined shrimp to save time.
• Don’t overcook the shrimp or they’ll turn rubbery, pull them off the heat as soon as they turn pink.
• Add a splash of pasta water if needed to loosen the sauce.
• Toss in fresh parsley or basil for extra flavor and color.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a little olive oil to keep the pasta from drying out.

Nutrition

Calories: 851kcal | Carbohydrates: 101g | Protein: 31g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 2107mg | Potassium: 504mg | Fiber: 4g | Sugar: 16g | Vitamin A: 249IU | Vitamin C: 0.5mg | Calcium: 104mg | Iron: 2mg

More Shrimp Pasta Recipes to Try

Honey Garlic Shrimp Spaghetti

Cajun Steak and Shrimp Alfredo

Creamy Shrimp Pasta

Hoisin Shrimp Stir Fry

The post Shrimp Spaghetti appeared first on Miss in the Kitchen.

While enjoying a Chicken Fajita Taco Salad at our favorite Mexican place, I was inspired to make a chicken pot pie with chicken fajita filling. I can’t wait for y’all to try this one! It’s so delicious and something out of the ordinary.

Why You’ll Love This Recipe

• Creamy Tex-Mex chicken pot pie with queso sauce. Tender chicken, peppers and spices are tossed in a creamy salsa verde and white cheese sauce that makes this pot pie extra rich and flavorful.
• A fun twist on classic chicken pot pie. If you’re looking for an easy Tex-Mex dinner idea with chicken and pie crust, this recipe brings the comfort food you love with bold southwest flavors.
• Simple weeknight comfort food recipe. Using cooked chicken keeps this easy chicken pot pie with salsa verde and queso sauce quick to prep and perfect for busy nights.

Ingredients for Tex-Mex Pot Pie

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Evaporated milk
Salt
Pie crust
Egg white (for brushing crust)

How to Make Tex-Mex Pot Pie

1. In a saucepan over medium heat, melt the butter.
2. Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
3. Stir in salsa verde, white Velveeta, evaporated milk and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside

4. Heat olive oil in a large skillet over medium heat.
5. Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin and chili powder.
6. Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.

7. Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
8. Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.

9. Allow the pot pie to cool slightly before serving.

Tex-Mex Pot Pie is great with pico de gallo, sour cream and guacamole. Add a side of Mexican Corn for a family-favorite dinner that is sure to break any boring dinner routine.

If you try this Tex-Mex Pot Pie recipe, leave a comment and star rating below and let me know how you liked it.

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Tex-Mex Pot Pie

If you love a cozy pot pie but want something a little more exciting than the classic version, this Tex-Mex Pot Pie is going to be a new favorite. Creamy chicken filling with peppers, spices and white queso sauce is baked under a flaky crust for a hearty dinner that’s packed with bold flavor.

Course Main Dishes

Cuisine American

Keyword chicken casserole, fajita pot pie

Prep Time 5 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 8

Calories 514kcal

Author Milisa

Ingredients

for the white queso sauce

• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup onion diced
• 2 cloves garlic minced
• ½ cup salsa verde
• 8 ounces white velveeta or American cheese
• 1 cup evaporated milk or heavy whipping cream

for the pot pie

• 2 tablespoons olive oil
• 2 cups onion diced
• 2 cups bell pepper diced
• 3 cups cooked chicken diced (we used grilled chicken thighs)
• 1 teaspoon ground cumin
• ¼ teaspoon kosher salt
• ½ teaspoon chili powder
• 2 pie crusts homemade or store bought
• 1 egg white beaten

Instructions

• Preheat oven to 375°.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and 1/2 cup diced and sauté for 2-3 minutes until softened.
• Stir in salsa verde, white Velveeta and evaporated milk. Whisk continuously until the cheese is completely melted and smooth. Remove from heat and set aside
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken, cumin, chili powder and salt.
• Pour the queso over the chicken, peppers and onions. Stir until everything is well combined.
• Place a pie crust into a pie plate. Spoon filling into pie crust. Add top pie crust over the filling. Trim and crimp the edges as desired and cut a few small slits in the top to vent.
• Brush the top with beaten egg white.
• Place pot pie on a rimmed baking sheet and bake on the center rack for 45 minutes to one hour until pot pie is golden brown.
• Allow the pot pie to cool slightly before serving.

Notes

Store leftovers covered in the refrigerator for up to 3 days.

Reheat in the oven at 325°F until warmed through or in a covered skillet over medium heat, stirring occasionally until heated through.

Nutrition

Calories: 514kcal | Carbohydrates: 33g | Protein: 25g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 918mg | Potassium: 495mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1724IU | Vitamin C: 55mg | Calcium: 412mg | Iron: 2mg

More Tex Mex Chicken Dinners

Rolled Chicken Tacos

Chicken Tacos

Creamy Chicken Enchiladas

Doritos Chicken Casserole

The post Tex-Mex Pot Pie appeared first on Miss in the Kitchen.

They are perfect for game day, family gatherings, or a fun weeknight dinner that feels a little special without being complicated.

Why You’ll Love This Recipe

• Crispy chicken fajita egg rolls with sautéed peppers, onions and white queso.
• Easy Tex-Mex appetizer recipe using cooked chicken for quick prep.
• Perfect party food idea for game day, Mexican Fiesta Menu or Cinco de Mayo.

The homemade queso takes these over the top. It melts right into the filling and gives you bold fajita flavor in every bite.

Ingredients for Fajita Egg Rolls

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Salt
Egg roll wrappers
Oil for frying

How to Make Chicken Fajita Egg Rolls

1. Sauté the Peppers and Onions Heat olive oil in a large skillet over medium heat.
2. Add sliced onion and bell peppers. Cook until tender and slightly caramelized. Stir in the cooked chicken and heat through. Remove from heat and set aside.

3. Make the Queso In a saucepan over medium heat, melt the butter. Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
4. Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat.

5. Combine the Filling Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated. Let the mixture cool slightly before filling the wrappers.

6. Fill the Egg Roll Wrappers Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water. Repeat with remaining wrappers.

7. Fry Until Golden Heat oil in a deep skillet or Dutch oven to 350°F.
8. Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
9. Remove to a paper towel-lined plate to drain.
10. Serve warm with pico de gallo, sour cream or jalapeno ranch.

These Chicken Fajita Egg Rolls are crispy on the outside, creamy and flavorful on the inside, and always the first thing to disappear.

If you try this Chicken Fajita Egg Rolls recipe, leave a comment and star rating below to let me know how your family liked them.

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Chicken Fajita Egg Rolls

Crispy egg rolls stuffed with chicken fajita filling and creamy homemade white queso. A bold and easy Tex-Mex appetizer perfect for parties or dinner.

Course Appetizers

Cuisine American

Keyword Tex Mex Egg Rolls, Tex Mex Party Appetizers

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 263kcal

Author Milisa

Ingredients

• 1 ½ cups cooked chicken diced we used grilled chicken thighs)
• 1 medium onion diced
• 1 bell pepper diced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup salsa verde
• 4 ounces salsa verde
• 1 ½ teaaspoons granulated garlic
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 4 ounces white Velveeta
• 8 egg roll wrappers
• 3 cups vegetable oil

Instructions

• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken and heat through. Remove from heat and set aside.
• In a small pan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender, remove from heat. Stir in chopped chicken and set aside.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated.
• Let the mixture cool slightly before filling the wrappers.
• Lay an egg roll wrapper on a clean surface in a diamond shape.
• Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water.
• Repeat with remaining wrappers.
• Heat oil in a deep skillet or Dutch oven to 350°F.
• Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
• Remove to a paper towel-lined plate to drain.
• Serve warm with extra salsa verde, sour cream, or your favorite dipping sauce.

Notes

To bake, brush lightly with oil and bake at 400°F for 15 to 18 minutes, turning halfway through.

To air fry, spray lightly with cooking spray and cook at 375°F for 8 to 10 minutes, turning once, until crisp and golden.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or air fryer to keep them crispy.

Nutrition

Calories: 263kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 622mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 23mg | Calcium: 165mg | Iron: 1mg

More Tex-Mex Appetizers to Try

Chipotle Ground Beef Taquitos

Velveeta Cheese Dip

Taco Dip

Fried Jalapenos

The post Chicken Fajita Egg Rolls appeared first on Miss in the Kitchen.

If you have leftover ham, these savory croissant muffins are a must-try. They are quick to make and disappear even faster. If you are a pickle lover, try our Cheesy Ranch Pickle Cruffins.

Why You’ll Love This Recipe

• Quick ham and cheese cruffins with crescent dough that are perfect for busy mornings, lunch or a quick dinner.
• Savory croissant muffins with layers of ham, cheddar and Dijon flavor in every bite.
• Easy make ahead breakfast or brunch recipe that works for holidays, breakfast boards or potlucks.

Ingredients Needed

• Refrigerated crescent dough
• Dijon mustard
• Chopped ham
• Cheddar cheese
• Butter
• Worcestershire sauce
• Everything bagel seasoning
• Non stick cooking spray

How to Make Ham and Cheese Cruffins

1. Preheat the oven to 375° and coat a muffin tin with non stick cooking spray.
2. Unroll each can of crescent dough and press the seams together to form a rectangle.
3. Spread Dijon mustard evenly over the dough. Sprinkle chopped ham and shredded cheddar cheese over the top of each dough rectangle.

4. Starting from the long side, roll each dough tightly into a log. Slice each roll into 6 even pieces.

5. Place each roll into the prepared muffin tin.
6. In a small bowl, mix melted butter, Dijon mustard, Worcestershire sauce and everything bagel seasoning. Brush the mixture generously over each cruffin.

7. Bake for 15 to 17 minutes or until golden brown and cooked through.

These buttery layered ham and cheese cruffins are proof that simple ingredients can turn into something really special for any meal of the day and delicious enough for Easter brunch or any holiday spread.

Have you tried this Ham and Cheese Cruffins recipe? Leave a comment and a star rating to let me know how they turned out in your kitchen.

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Ham and Cheese Cruffins

Ham and Cheese Cruffins are an easy savory breakfast made with crescent dough, Dijon mustard, ham and cheddar cheese baked in a muffin tin for flaky, buttery layers everyone loves.

Course Main Dishes

Cuisine American

Keyword breakfast, brunch, muffins

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Calories 268kcal

Author Milisa

Ingredients

• 2 cans refrigerated crescent dough
• ¼ cup dijon mustard
• 8 ounces chopped ham
• 2 cups cheddar cheese shredded
• non-stick cooking spray

for the topping

• ¼ cup butter melted
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon mustard
• 2 tablespoons everything bagel seasoning

Instructions

• Preheat the oven to 375° and coat a muffin tin with non stick cooking spray.
• Unroll each can crescent dough and press the seams together to form a rectangle.
• Spread 2 tablespoons Dijon mustard evenly over each of the dough rectangles. Sprinkle each with half of chopped ham and half of shredded cheddar cheese over the top.
• Starting from the long side, roll each dough tightly into a log. Slice each into 6 even pieces.
• Place each roll into the prepared muffin tin. Press down to fill the muffin cups.
• In a small bowl, mix 1/4 cup melted butter, 1 tablespoon, Dijon mustard, 1 tablespoon Worcestershire sauce and 2 tablespoons of everything bagel seasoning. Brush the mixture generously over each cruffin.
• Bake for 15 to 17 minutes or until golden brown and cooked through. Cool for a few minutes in the pan. Run a sharp knife around the edges to loosen from the pan.
• Serve warm or at room temperature.

Notes

Store leftover cruffins in an airtight container in the refrigerator for up to 3 days.

Reheat in a 300° oven for about 8 minutes or air fry for a few minutes until warmed through. 

These also freeze well. Cool completely, wrap tightly, and freeze up to 2 months. Reheat straight from frozen in a low oven until hot.

Nutrition

Serving: -1g | Calories: 268kcal | Carbohydrates: 16g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 916mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 0.2mg | Calcium: 140mg | Iron: 1mg

More Ham and Cheese Recipes You’ll Love

Ham and Cheese Party Puffs

Ham and Egg Breakfast Rolls

Ham and Cheese Biscuits

Breakfast Sandwiches

The post Ham and Cheese Cruffins appeared first on Miss in the Kitchen.