Saturday Night Special Recipes

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SATURDAY NIGHT SPECIAL



Saturday Night Special image

Make and share this Saturday Night Special recipe from Food.com.

Provided by James Craig

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 8

1 lb great northern bean
4 -6 lean pork chops
1 can tomato sauce
1 small onion, chopped fine
1/2 cup ketchup
1/2 teaspoon dry mustard
1 tablespoon brown sugar
1 tablespoon molasses

Steps:

  • Wash beans and cover with 6 cups of water; bring to a boil and boil for 3 minutes.
  • Cover, let stand for 1 hour.
  • Drain and throw away soak water.
  • Cover beans with fresh water and boil gently until tender.
  • Drain.
  • Brown pork chops lightly, sprinkle with salt and pepper to taste.
  • Combine beans, mustard, brown sugar, ketchup, onion, tomato sauce and molasses and pour into a casserole.
  • If necessary, add more liquid such as ketchup.
  • Place pork chops on top and bake in a 350 degree oven for 1& 1/2 hours.

SATURDAY NIGHT SUPPER



Saturday Night Supper image

Looking for a weeknight dinner? Then check out this delicious recipe made with chicken, mixed vegetables and pasta shells - perfect for Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

1 pound ground chicken or turkey
2 cups frozen mixed vegetables
1 can (15 ounces) Italian-style tomato sauce
1 1/2 cups cooked small pasta shells
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Heat oven to 400°.
  • Cook chicken in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
  • Spoon chicken into ungreased 2-quart casserole. Stir in vegetables, tomato sauce, pasta, garlic salt and pepper.
  • Cover and bake about 30 minutes or until vegetables are tender. Stir; sprinkle with cheese.

Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 80 mg, Fiber 4 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 890 mg

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  • I have 2 large matching bowls, so as I was prepping this, it was pretty easy to divide the ingredients in half (and then I took an even amount out of each bowl for the small casserole).
  • In a large skillet, cook the beef, onion and mushrooms in a bit of oil until the beef is cooked through and no longer pink, making sure to break up the beef as you cook it. Add in the green pepper and cook for a couple more minutes. As the beef mixture is cooking, break the spaghetti in half and cook it according to the package directions (brown rice spaghetti takes longer), until it is just tender.
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