As the back-to-school season approaches, families find themselves grappling with busy schedules, homework, extracurricular activities, and the challenge of putting wholesome meals on the table. With limited time to spare, the need for quick and easy family meals becomes more apparent than ever. Festival Foods understands the demands of modern family life and has offered to share a range of convenient recipe options to help families navigate this hectic period with ease.
INGREDIENTS
1 lb. hot Italian sausage
4 garlic cloves, minced
¾ cup mini pepperoni, divided
1 (24 oz.) jar pasta sauce
1 tsp. dried oregano
1 tsp. dried basil
16 oz. whole wheat pasta
3 cups water
1 cup shredded part skim mozzarella cheese
Fresh parsley, for garnish
DIRECTIONS
Preheat oven to broil. Add Italian sausage and garlic to a large oven-safe pan and cook over medium high heat until sausage is browned, about 5 minutes. Add ½ cup pepperoni and stir to combine. Cook until pepperoni is heated through, about 1 minute.
Add pasta sauce, oregano, basil, pasta and water. Stir to combine. Bring to a boil, then cover and reduce heat. Simmer until pasta is cooked through, about 15 minutes.
Remove from heat and top with mozzarella cheese and remaining ¼ cup pepperoni. Place in oven and broil until cheese is melted and starting to turn golden brown, about 2 minutes. Garnish with parsley if desired and serve immediately.
INGREDIENTS
¼ cup olive oil
3 Tbsp. Campbell’s® FlavorUp! Cooking Concentrate, any flavor (Rich Garlic & Herb, Caramelized Onion and Burgundy Wine or Savory Mushroom & Herb)
1 tsp. dried thyme leaves
4 boneless, skinless chicken thighs (about 1 ¼ lb.)
1 lb. baby red potatoes, halved
2 heads broccoli, chopped into florets
½ small onion, sliced
Black pepper, to taste
DIRECTIONS
Preheat oven to 425°F.
In a large bowl, mix olive oil, cooking concentrate and thyme. Add chicken, potatoes, broccoli and onion and toss to coat.
Transfer mixture to a rimmed baking sheet. Season with black pepper. Bake for 30 minutes. Stir and bake for an additional 5 minutes or until chicken reaches internal temperature of 165°F.
INGREDIENTS
1 lb. ground Italian sausage
Mild Italian Sausage
Hot Italian Sausage
2 (15 oz.) cans no salt added crushed tomatoes
Water
5 oz. baby spinach
1 (20 oz.) pkg. refrigerated ravioli, your choice of flavor
1 ½ cups shredded mozzarella cheese
DIRECTIONS
Heat a large skillet over medium high heat. Add sausage and cook until browned, about 5 to 7 minutes.
Add tomatoes and about half a can of water. Decrease heat to low and let simmer for about 20 minutes.
Meanwhile, place spinach in a colander and pour hot water over spinach to wilt slightly. When cool enough to touch, squeeze out excess water.
Preheat oven to 400°F. Spread about a third of the tomato mixture in the bottom of a medium baking dish. Layer on a third of the spinach, a third of the ravioli and a third of the cheese. Repeat twice with the remaining ingredients.
Cover with foil and bake for 35 to 40 minutes or until lasagna is bubbling, removing foil during last 5 to 10 minutes of baking. Serve warm.
INGREDIENTS
1 (15 oz.) can reduced sodium black beans
1 (16 oz.) can chili beans
1 (14.5 oz.) can no salt added petite diced tomatoes
1 (14.5 oz.) can fire roasted diced tomatoes
1 (14.5 oz.) can diced tomatoes with chilies
1 (14.5 oz.) can no salt added mixed vegetables
1 (15.25 oz.) can no salt added corn
DIRECTIONS
Place all seven ingredients into a slow cooker. Stir to mix.
Cook on high for four hours or low for eight hours. Serve warm.
INGREDIENTS
1 lb. root vegetables, chopped (see Chef’s Tips for suggestions)
1 small onion, quartered
3 garlic cloves
1 (3-4 lb.) whole chicken, thawed
1 Tbsp. canola oil
1 tsp. garlic powder
1 tsp. poultry seasoning
DIRECTIONS
Preheat oven to 425°F.
Arrange prepared root vegetables in bottom of roasting pan.
Place quartered onion and whole garlic cloves into the cavity of the chicken.
Place stuffed chicken, breast-side up, on top of vegetables. Rub the chicken with the canola oil. Sprinkle with garlic powder and poultry seasoning.
Roast for about 1 hour or until chicken reaches an internal temperature of 165⁰F in the thickest part of the thigh.
Author: News Desk
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