These cheeseburger egg rolls are from the Skinnytaste Meal Prep cookbook! They are made with ground turkey, mushrooms, onions, cheddar cheese and pickles! They taste just like a cheeseburger all wrapped into an egg roll.

Before we talk about how to make these cheeseburger egg rolls, let's talk about the Skinnytaste Meal Prep Cookbook!

It's lovely! First of all, I love love all of Gina Homolka‘s cookbooks. The recipes are always accessible, easy to prep and they taste wonderful.

Her latest cookbook, Skinnytaste Meal Prep: Healthy Make-Ahead Meals and Freezer Recipes to Simplify Your Life, is packed with 120 recipes that are easy to prep so they can be prepped ahead of time or go into the freezer. They are recipes designed to go straight into your pressure cooker, your slow cooker or into the oven!

What's even better is that the recipes in this Skinnytaste cookbook are healthy, of course! I love love how they are simple to make, use ingredients that are easy to find and Gina includes so many great solutions that are grab-and-go ideas for breakfasts and lunches!

There are so many recipes that I put little sticky note on the ones that I want to make, for example, cold soba sesame salad, kofta meatball couscous bowls, turkey taquitos, spicy salmon poke bowls and many more!

Now back to this super fun and easy cheeseburger egg roll recipe from the Skinnytaste Meal Prep cookbook!

These air fryer egg rolls are stuffed with all the delicious toppings from a burger — lots of cheddar cheese, meaty mushrooms, and salty pickles. Yum! 

You can also swap any of these suggested fillings with your favorite burger mix-ins such as jalapeno or chopped bacon! Bacon cheeseburger egg rolls! Need I say more?

How to Make Cheeseburger Egg Rolls

First prep the veggies for these cheeseburger egg rolls. Chop the mushrooms, onions and garlic.

Next, preheat some oil in a large skillet over medium-high heat. Add the mushrooms and cook for a couple minutes until they’re soft.

Next, add the ground turkey to the pan and season with salt.

(Just a note, I removed the mushrooms before this step because I have a spouse who loathes mushrooms. I added them back later on to a batch that were for me. I removed some of the filling later on for him sans mushrooms. I love how you can customize recipes like this to your family's taste!)

Brown the turkey meat, using a wooden spoon to break it up into bite-sized pieces, until it’s just cooked through. This should only take about 4-5 minutes.

Add the onion, garlic, and mustard. Continue to cook for 2 to 3 minutes, stirring occasionally, until the onions are soft. 

Lastly, drain the meat mixture in a colander and transfer it to a mixing bowl.

Stir in the cheddar cheese.

By this point, everything is ready to be rolled up into the egg roll wrappers!

How to Roll Egg Rolls

Rolling egg rolls can be a little tricky the first few times you do it. But it gets easier after you get the hang of it.

Before you begin, fill a small bowl with water and place it near your work station. You’ll be using the water to seal up the wrappers.

Be sure to cover your egg roll wrappers with damp paper towels. You don't want the edges and corners to dry out, it will make it harder to roll egg rolls!

Start by laying one egg roll wrapper in front of you so that it’s positioned like a diamond.

Spoon a little bit of the meat mixture onto the bottom third of the wrapper and top with a teaspoon of chopped pickles. 

Carefully lift the corner closet to you and gently wrap it around the filling. 

Now, take the right corner and fold inwards.

Fold the left corner inwards.

Continue to roll towards the top corner forming a tight seal. 

Using your finger, wet the top corner and the edges and finish rolling it. Set the egg roll seam side down on a plate and repeat.

Don't they look pretty?

How to Cook Cheeseburger Egg Rolls in an Air Fryer 

Preheat the air fryer to 370 degrees F. Spray the cheeseburger egg rolls with olive oil spray being sure to coat evenly.

Cook the egg rolls for about 7 minutes until crispy and golden brown, being sure to flip the egg rolls halfway through the cooking process to ensure even browning.

How to Freeze Cheeseburger Egg Rolls

If you don’t want or need to fix this entire batch of egg rolls, you can also freeze them and cook them later! 

To freeze: place the unprepared egg rolls onto a parchment paper lined baking sheet. Freeze for at least 30 minutes. Then, put them into a plastic food storage bag, remove as much air from the bag as possible, and tightly seal.

I always label the bag with the recipe name, date it and put the baking or air fryer instructions so when you're ready to cook them, you're not guessing what it's in the bag and how to cook them.

What goes with Cheeseburger Egg Rolls?

This baked cheeseburger egg roll recipe is a perfect snack while watching a game, especially with that special sauce! The special sauce is perfect for dipping and is unbelievably simple!

You just combine some light mayonnaise, ketchup, mustard, and dill pickle juice in a bowl to make the special sauce — and it’s ready to serve.

If you're not a sports fan, they're great for lunch or dinner, served with lettuce and tomatoes on the side.

Let me know if you make this recipe! I would love to hear about it in the comments. And don't forget to pick up the Skinnytaste Meal Prep cookbook!

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Cheeseburger Egg Rolls from Skinnytaste Meal Prep

These egg rolls are filled with everything you love about your favorite burger- pickles, mushrooms, and cheddar. They're perfect for snacking while watching a game, but if you're not a sports fan, like me, they're great for lunch or dinner, served with lettuce and tomatoes on the side. You can also swap your favorite burger mix-ins such as chopped bacon or jalapeno! My best advice for making egg rolls is to be sure there is no extra moisture in the filling. You can cook them all at one time if you're entertaining, or you can freeze the ones you don't cook- they bake from frozen beautifully.

Servings 7

Ingredients

• 1 teaspoon olive oil
• 1 cup white mushrooms chopped
• 1 1/4 pounds 93% lean ground turkey
• 1 teaspoon Kosher salt
• 1 small onion chopped
• 3 garlic cloves chopped
• 1 teaspoon yellow mustard
• 1 cup shredded cheddar cheese
• 14 egg roll wrappers
• 5 Tablespoons finely chopped pickles drained on paper towels
• Olive oil spray

Special sauce (for dipping)

• 1/4 cup light mayonnaise
• 1 1/2 Tablespoons ketchup
• 1 teaspoon yellow mustard
• 1 teaspoon dill pickle juice

Instructions

• Heat the oil in a large skillet over medium-high heat and add the mushrooms. Cook for 2 to 3 minutes, stirring occasionally, until soft. Add the turkey and salt. Brown the meat, using a wood spoon to break it into small pieces, until just cooked through, 4 to 5 minutes. Add the onion, garlic and mustard, and cook for 2 to 3 minutes, stirring occasionally, until soft.
• Drain the meat in a colander, then transfer to a mixing bowl and mix in the cheese.
• One at a time, place an egg roll wrapper on a clean surface, positioning it in a diamond shape in front of you. Spoon 1/4 cup turkey mixture onto the bottom third of the wrapper. Top with about 1 teaspoon pickles. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Carefully lift the bottom point nearest to you and wrap it around the filling. Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Repeat with the remaining wrappers and filling.
• Serve Now: Spray all sides of the egg rolls with oil and rub with your fingers to evenly coat. Preheat an air fryer to 370 degrees F. Cook the egg rolls in batches for about 7 minutes, turning halfway through, until golden brown. Serve immediately, with dipping sauce on the side (if using).
• Freeze and Serve Later: Before cooking the egg rolls, transfer to freezer bags, squeeze out as much air as possible, and seal. To cook from frozen, preheat an air fryer to 320 degrees F and cook for 12 to 14 minutes, turning halfway through, until golden brown and crisp. Serve immediately, with dipping sauce on the side (if using).
• No Air Fryer, No Problem! Bake for 12 to 16 minutes in a 400 degrees F oven, flipping halfway through. From frozen, cook for 18 to 20 minutes at 375 degrees F flipping halfway through.

Special sauce (for dipping)

• In a small bowl combine light mayonnaise, ketchup, mustard and dill pickle juice.

Notes

Reprinted from Skinnytaste Meal Prep © 2020 by Gina Homolka. Published by Clarkson Potter, an imprint of the Crown Publishing/Random House, a division of Penguin Random House LLC.

Other Egg Roll Recipes:

Vietnamese Egg Rolls
Chinese Egg Rolls
Avocado Egg Rolls

Disclosure: This post is sponsored by Clarkson Potter. I only work with brands that I love and share with you my own opinions. There are affiliate links in this post.

The post Cheeseburger Egg Rolls from Skinnytaste Meal Prep appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink a glass each day! I love the taste, there's nothing like it! Not only am I getting my much needed Vitamin C, I'm also getting potassium and folate, without any added sugar.

I'm so excited to share this recipe with you for this spinach salad made with an orange-ginger dressing, of course I used Florida Orange Juice in the dressing! I topped the salad off with a panko-crusted chicken breast. It's so so good and better yet, you can even make it ahead of time while you're meal prepping for lunches or dinners during the week!

First, we're going to make the orange-ginger salad dressing! Put some Florida Orange Juice into a jar.

PS and by the way, did you know that drinking a glass of 100% orange juice gives you one of your daily recommended servings of fruit? (That's an 8-ounce glass!)

Add the soy sauce, olive oil, salt and pepper to the jar with Florida Orange Juice.

Next grate the ginger and add it. Close the jar and shake it really well. I love making salad dressings this way!

Then, add the honey to taste. Depending on your preference!

Close the jar and shake it again to make sure it's mixed all the way! And then put it in the refrigerator.

Cut the chicken length-wise into cutlets. You'll now have four pieces.

I put Florida Orange Juice into the egg mixture!

Dip the chicken into the egg-OJ mixture and then into the panko breadcrumbs.

It's really really easy!

Cook in a nonstick skillet with olive oil and they look golden brown delicious like this! (Be sure to let that chicken rest before slicing it.)

You can use a grater to grate the carrot or after you have peeled it, you can peel long strips and then cut them up for your salad. I love serving carrot this way in salads!

Put the salad together. You can totally toss the dressing into the spinach salad. You can add sliced almonds if you want to!

And then top with the chicken but be sure to add that amazing orange-ginger dressing to the chicken too!

It's an easy meal to make and I know your family and friends will LOVE it! Perfect for summer and a wonderful way to use the Florida Orange Juice you have in your refrigerator!

For more information about Florida Orange Juice along with recipes and videos, be sure to visit the Florida Department of Citrus' website! And follow them on Instagram and check out the hashtag #AmazingInside!

Be sure to check out my other recipes where I use Florida Orange Juice!

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Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe

Ingredients

Orange-Ginger Dressing

• 1/3 cup Florida Orange Juice
• 1 teaspoon low sodium soy sauce
• 2 Tablespoons olive oil
• 2 teaspoons grated ginger
• pinch of black pepper
• 1/8 teaspoon salt
• 1/4 to 1/2 teaspoon honey

Chicken

• 1 pound boneless skinless chicken breast about 2
• 1 large egg beaten
• 1 Tablespoon Florida Orange Juice
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil

Salad

• 5 ounces baby spinach
• 1 carrot peeled and grated or shredded with a peeler
• sliced almonds

Instructions

Orange-Ginger Dressing

• Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Chicken

• Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.
• In another shallow dish, add the panko breadcrumbs along with salt and pepper.
• Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.
• Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.
• Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.
• Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.
• Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Salad

• Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.
• Using a sharp knife, cut the chicken into slices and serve on top of the salad.
• Add the desired amount of dressing to your salad.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Spinach Salad with Panko-Crusted Chicken and Orange-Ginger Salad Dressing appeared first on The Little Kitchen.

This post is sponsored by Green Giant.

Chicken parmesan has to be one of my favorite meals. I have fond memories of Curtis making me chicken parm one time when I came home from work really late. He had even had candles lit for me when I came home. Which he had never done before! I guess you can say it’s a meal that’s in my top ten favorites!

I'm excited to work with Green Giant to bring you this recipe. Instead of pasta, we are making it today with zucchini noodles! I love how convenient using the Green Giant Zucchini Veggie Noodles to make zucchini noodles to pair with this chicken parmesan recipe. It's so easy, I know YOU'LL LOVE IT!

I'm telling you, it's soooo easy to make!

Let's make this chicken parmesan recipe!

First, we'll prep the chicken. Then, make the breading.

Coat the chicken in the egg and then in the breading.

Place on a clean plate.

Cook in olive oil and butter.

Almost done! Then, place on another clean plate that's lined with paper towels.

Add to a baking dish and then add sauce on the chicken.

Then, add the mozzarella cheese on top. This is how we make our chicken parmesan recipe in our house!

While the chicken is in the oven, cook the zucchini noodles.

Place into a skillet and cover it.

You'll notice some water, you'll want to drain it.

Then, add olive oil and sautee it and cook a little longer. I also added salt and pepper.

That's how the chicken looks right out of the oven!!

This meal is super convenient to make. The chicken parm recipe is soooo easy to make and the Green Giant Zucchini Noodles so easy to prep. I really like how this meal came out. We have made it a few times before you're seeing it here!

We bought the butternut squash veggie Noodles too and can't wait to try it! I'm totally going to try it with

Be sure to visit Green Giant to learn about the other Veggie Noodles they make and to get a coupon!

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Chicken Parmesan with Zucchini Noodles

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 pound boneless skinless chicken breasts cut into cutlets, cut length-wise in half and then in half, makes about 8 pieces
• 1 large eggs beaten
• 1/2 cup plain breadcrumbs store bought
• 1/3 cup parmesan cheese grated
• 2 Tablespoons fresh Italian parsley chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• approx. 3 Tablespoons olive oil divided for frying
• 2 Tablespoons unsalted butter divided
• marinara sauce store bought or homemade (for baking and for serving)
• 8 ounce package fresh mozzarella cheese sliced into 8 slices
• 12- ounce package Green Giant Zucchini Veggie Spirals
• 1/2 Tablespoon olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Prep the chicken.
• Beat one egg in a shallow dish. In another shallow dish, add breadcrumbs, parmesan cheese, parsley, garlic powder, pepper and salt to make the breading.
• Dip each piece of chicken into the beaten egg and using a fork or spoon, add the chicken to the shallow dish with the breading. Make sure each side of all of the chicken is coated with the breading. Place on a clean plate.
• Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a nonstick skillet for 3 to 4 minutes on medium high heat. Add half the chicken to the skillet and cook for 3 to 4 minutes on each side. Remove from skillet and place on a paper towel lined clean plate.
• Clean skillet with a paper towel and add 1.5 tablespoons olive oil and 1 tablespoon butter. Once the butter melts, add the rest of the chicken and cook for 3 to 4 minutes on each side. Wipe skillet clean again.
• Add chicken to a baking dish and on each piece of chicken, spoon about 1 tablespoon of marinara and add one slice of fresh mozzarella cheese. Bake for 8 to 10 minutes in the oven, until the cheese melts. Then, turn the broiler on and broil so the cheese browns a little for 2 to 3 minutes (be sure to watch carefully so it doesn’t burn).

Cook the Zucchini Noodles

• While the chicken is in the coven, cook the zucchini veggie spirals. Add the zucchini spirals to the the nonstick skillet and cover. Cook for about 8 to 10 minutes, stirring every so often with a rubber spatula. Drain the water. Add olive oil and sautée the zucchini for 2 to 3 minutes before flipping and cooking for another couple of minutes. Season with salt and pepper.
• Remove from skillet and serve on a plate with more marinara topped with the baked chicken.

Notes

Note:  This recipe reheats really well. I store the chicken and the zucchini noodles in separate containers in the refrigerator.

I'm sure you'll want seconds and thirds when you make this! I'm totally going to try it with my recipe for slow cooker whole chicken too!

Disclosure: This post is sponsored by Green Giant. I always share with you my own opinions and I only work with brands that I love.

The post Chicken Parmesan with Zucchini Noodles appeared first on The Little Kitchen.

This post is sponsored by Cabot.

I have been a huge fan of Cabot Cheese and I'm thrilled to be working with them this year to create a couple of recipes to share with you!

First things first, I'm obsessed with cooking with just one pan or one pot. One pot dishes are where it's at! And sooo are sheet pan dinners! And I have been wanting to make a chicken nachos recipes for ages now! Well, guess what? This dish is a one sheet pan dish! You bake the chicken in the oven and then you heat the tortilla chips with the chicken, and the Cabot cheese on top and you're done. It only takes 45 minutes to make too!

This cheesy goodness is amazing!

First, off the Cabot cheese I used are:

• yellow Vermont Extra Sharp
• white Vermont Sharp (it's hard to say which one is your favorite, right? This one might be in the top five!)
• Pepper Jack (this one is so nice and has a kick from the peppers, it's perfect for these nachos!)

Did you know that all Cabot Cheddars are naturally lactose-free? This is awesome for me because I'm becoming more lactose intolerant. I love that I still get to enjoy Cabot Cheddar cheese!

I grated half of each block for this recipe!

A note though, you can totally use the leftover chicken from this crockpot whole chicken recipe!

I used a half a pound of tenderloins, they cook nicely in the oven with olive oil…

and some taco seasoning.

Ready for the oven!

After they are baked, they are so good!

I cut them up with a fork and knife right on my sheet pan.

Add the tortilla chips along with the chicken and black beans…

and the cheese!

It's that simple…and you get the cheesy goodness! This has fast become a new favorite of mine for snacking or even for a quick lunch! It's so so good!

If you make if your family, they will love you for it!

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Sheet Pan Chicken Nachos

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound chicken tenderloins
• 1 Tablespoon olive oil
• 2 teaspoons homemade taco seasoning
• 1/2 to 1/3 cup canned black beans drained and rinsed
• tortilla chips
• 4 ounces Cabot Vermont Extra Sharp Cheddar Cheese grated
• 4 ounces Cabot Vermont Sharp Cheddar Cheese grated
• 4 ounces Cabot Pepper Jack Cheese grated

To Serve:

• 1 tomato diced
• 1 jalapeno cut in half and sliced thinly
• 1 green onion sliced thin
• homemade guacamole (or it can be store-bought)
• Cabot Sour Cream
• homemade salsa (or it can be store-bought)

Instructions

• Heat oven to 425 degrees F. Remove chicken from packaging and drizzle olive oil on top. Add taco seasoning on both sides of chicken. Place on a baking sheet and bake for 15 minutes (flipping chicken over halfway). Remove baking sheet and allow chicken to rest for 5 minutes. Cut chicken into bite sized pieces.
• While the chicken is cooking, grate the cheese and prep the tomatoes, jalapeño, green onion, guacamole and salsa.
• Lower the oven to 375 degrees F. Add tortilla chips to the same baking sheet and sprinkle grated cheese on top. Sprinkle chicken and black beans over the tortilla chips and add the remaining cheese. Bake for 7 to 8 minutes at 375 degrees F.
• Remove the baking sheet from oven and top with diced tomatoes, sliced jalapeños and green onions. Serve with guacamole, sour cream and salsa.

Notes

Notes: If preparing ahead of time, you can cook the chicken in the oven a few days in advance and cut it up. Store in a sealed container and when you’re ready to make the nachos, remove from the fridge and follow the rest of the recipe!

Other recipes you might want to try! These beef and spinach tosadas, cheesy corn stuffed jalapenos and these breakfast nachos.

Disclosure: This post is sponsored by Cabot. I only work with brands that I love and I always share with you my own opinions.

The post Sheet Pan Chicken Nachos appeared first on The Little Kitchen.

This post is sponsored by Princess Cruises.

I love quick and easy meals. I really do. I also love laboring over a meal (when I have time on the weekends) and it coming out just right. It's such a feeling of accomplishment.

But during the week, it's all about the quick and easy! This recipe for BLT (bacon, lettuce and tomato) shrimp flatbreads is so easy!!!

I recently went on a Princess Cruise to the Mexican Riviera and I had an amazing time! I was fortunate to bring my friend, Nancie, with me!

We had so much fun! This is the Port of Los Angeles as we were leaving the port for Mexico!

We had sooo much good food on the cruise ship and off. I knew I had to come home and make some shrimp recipes for you to try!

After cooking the bacon, I left some of the bacon fat in the skillet. And then cooked the shrimp!

This is kind of a recipe un-recipe…because I just splashed in some vinegar and olive oil along with some salt and pepper!

This makes a delicious snack or dinner! I know you'll love it!!!!!

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BLT Shrimp Flatbread Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 flatbread pizzas

Ingredients

• 2 naan flatbreads
• 3 to 5 slices bacon cooked and chopped
• 1/2 pound shrimp if frozen, defrosted; peeled and deveined
• homemade pesto or store bought is fine
• chopped tomatoes
• baby arugula
• white wine or prosecco vinegar
• olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Cook the bacon in a skillet and chop up. Set aside.
• Prep the shrimp. Dry the shrimp with paper towels and add salt and pepper. Using the same skillet (with some of the bacon fat still in the skillet), cook the shrimp 2 to 3 minutes on each side. Remove the shrimp and set aside.
• While the shrimp is cooking, add the flatbreads to the oven on a foil-lined baking sheet. Heat 4 to 6 minutes on each side (longer if your flatbreads are frozen).
• Add tomatoes, arugula, a couple of splashes of vinegar and olive oil as well as salt and pepper to a medium-sized mixing bowl. Toss to combine.
• Remove the flatbreads from the oven, spread the pesto on both. Add the tossed arugula and tomatoes on top. Then, add the shrimp and bacon. Serve immediately.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post BLT Shrimp Flatbreads appeared first on The Little Kitchen.

I’m excited to once again partner with Tuttorosso Tomatoes to bring you this post and recipe.

I'm a huge fan of quick and easy meals. Weeknights are hard right? We don't have kids but sometimes I feel like we have so much going on. Too much to do and yes, even though I write and cook and run this blog, we also run out of ideas for dinner.

When one pot pastas came on to the scene, I was so intrigued and once I started trying them like this one and this one with mushrooms, I became obsessed.

The only reason I call this one a one pot lasagna pasta is because I added ricotta and mozzarella cheeses and of course beef…and it's so easy to make.

It's so simple to make and as long as you have great ingredients, it tastes amazing!

Can we talk tomatoes? Namely canned tomatoes…I am in love with Tuttorosso tomatoes. Last year, I attended an event in Atlanta with them and they showed us how to cut and taste tomatoes. It might sound strange but have you ever tasted the canned tomatoes that you buy?

They sent me their whole plum tomatoes along with another brand's whole plum tomatoes. When I opened both cans, I can tell the difference in quality. The Tuttorosso tomatoes are whole tomatoes, the other ones are in pieces. The texture and color, such a difference. When you taste the two different brands, there's a huge difference, you guys.

And my friend was really interested in this when I told her about this…she did a blind taste test and told me she liked the taste of Tuttorosso's tomatoes better.

Let's talk about this recipe. First we're going to cook the onions…

and the ground beef.

Once it's browned, remove the beef with a slotted spoon and then wipe the pan clean.

Add the pasta with the Tuttorosso tomatoes…

and also add the olive oil, water, salt, pepper, oregano, thyme and basil.

And then mix it all up.

Bring it to a boil, once it's boiling, cook it for another 9 to 10 minutes.

Add the beef and mix.

Add both cheeses.

This recipe is soooo good! We loved it, our friends loved it…and even better, it reheats well.

What to have for dinner, problem solved and you'll thank me for it!

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One Pot Lasagna Pasta Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

Beef

• 1 Tablespoon olive oil
• 2 garlic cloves peeled and thinly sliced
• 1/2 onion diced
• 1/2 pound ground beef
• 12- ounce package of bowtie pasta
• 1 Tablespoon olive oil
• 28- ounce can Tuttorosso diced tomatoes
• 3 1/2 cups water
• 5 garlic cloves peeled and thinly sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 Tablespoons chopped fresh basil plus more for serving
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese (plus more for serving)

Instructions

• Preparing the beef: Heat the olive oil in large skillet on medium for 2 to 3 minutes. Add the garlic and onions and cook for 1 minute. Add the ground beef, season with salt and pepper. Cook the beef for 3 to 4 minutes until browned. As you’re cooking the beef, break it up the beef with a rubber spatula or wooden spoon.
• Remove the cooked ground beef with a slotted spoon and place in a medium sized bowl, set aside. Wipe the pan with a paper towel.
• Add pasta, olive oil, Tuttorosso diced tomatoes, water, garlic, oregano, thyme, fresh basil, salt and pepper to skillet. Stir ingredients together and bring to a boil on high. Once it comes to a boil, boil for about 9 to 10 minutes, stirring constantly.
• Turn the heat down to low and add the cooked beef and cook for 1 minute to heat through. Season with salt and pepper, if necessary. Add the ricotta and mozzarella and serve.
• Serve with fresh chopped basil and more mozzarella cheese on top.

Disclosure: This post is sponsored by Tuttorosso. I only share with you brands and products that I love and always only share with you my own opinions.

The post One Pot Lasagna Pasta appeared first on The Little Kitchen.