School started back today, which also means the Season of Insanely Busy started today. Last night I had the blessed foresight to mix this casserole and put it in the fridge. After informing teenagers all day of the rules and regs they'll live by for the next 18 weeks and trying to ignore their incessant complaining while also juggling my own children's first day of school, I'm exhausted. Thankfully, all I have to do to put a fantastic dinner on my table is to slide a pan into the oven.
Cheeseburger Casserole
1 lb ground turkey patties (enhanced for beef lovers)
1/2 medium onion, diced
1/8 c Worcestershire sauce
1/8 tsp cracked peppercorns
8 oz elbow macaroni OR other shaped pasta (jumbo macaroni or rotini work well)
1 cup milk
1/8 c spicy brown mustard
1/2 can petite diced tomatoes
8 oz 2% Velveeta cheese, cubed
1. Place ground meat, onion, Worcestershire, and peppercorn in medium skillet. Heat over medium high, stirring occasionally, until meat is brown and juices run clear. Drain.
2. Meanwhile, cook pasta according to package directions.
3. In 13X9X2 inch baking dish, mix milk, mustard, and tomatoes. Add meat and pasta. Stir in Velveeta.
4. Bake at 350 degrees for 15 minutes. Stir until smooth. Bake an additional 15-20 minutes, until bubbly and tomatoes are softened.
MAKE AHEAD DIRECTIONS: Complete steps 1-3. Cover casserole and refrigerate. In step 4, cook for 20 minutes, stir, and then cook an additional 15-20 minutes.
STIR IN IDEAS: add 1/2 cup crumbled bacon or 8 oz sliced mushrooms.
Wednesday, August 25, 2010
Wednesday, August 4, 2010
Crockpot Magic: Harvest Pork Roast
So simple, yet amazing. I love to use the leftovers to make Pulled Pork Sandwiches (just shred the leftover meat with two forks, mix with your favorite BBQ sauce, and cook on low for an hour or two in your crockpot).
Harvest Pork ROast
3-4 lb pork shoulder roast
1 cup apple juice
4-5 lbs red potatoes, quartered
8 frozen corn on the cob niblets
1/4 tsp ground black pepper
1/2 tsp rosemary
1/4 tsp ground sage
1. Place roast in bottom of crockpot. Arrange potatoes around roast.
2. Pour apple juice over roast and potatoes. Sprinkle with pepper, rosemary, and sage.
3. Arrange corn on top of roast and potatoes.
4. Cook on low 8-10 hours, or high 6-8 hours.
I usually make a cream gravy for this using 1 cup of the drippings, 2 cups of milk, 1 beef bouillon cube, and 3 tbs of corn starch (I usually add dried minced onion and pepper to it). Mix together and cook and stir over medium high heat until thickened and bubbly.
Harvest Pork ROast
3-4 lb pork shoulder roast
1 cup apple juice
4-5 lbs red potatoes, quartered
8 frozen corn on the cob niblets
1/4 tsp ground black pepper
1/2 tsp rosemary
1/4 tsp ground sage
1. Place roast in bottom of crockpot. Arrange potatoes around roast.
2. Pour apple juice over roast and potatoes. Sprinkle with pepper, rosemary, and sage.
3. Arrange corn on top of roast and potatoes.
4. Cook on low 8-10 hours, or high 6-8 hours.
I usually make a cream gravy for this using 1 cup of the drippings, 2 cups of milk, 1 beef bouillon cube, and 3 tbs of corn starch (I usually add dried minced onion and pepper to it). Mix together and cook and stir over medium high heat until thickened and bubbly.
Chicken Club Sandwiches
My name is Stacia and I'm a Fast Food Sandwich Addict. I know they aren't good for me and that they are clogging my arteries and shutting down my vital organs every time I inhale one. But I can't resist breaded chicken slathered in melty cheese and toppings.
Here's my much healthier at-home version:
3 boneless skinless chicken breasts, cut in half
1/2 cup fat free mayonnaise
1/2 tsp garlic powder
2 tbs fat free Italian dressing
1 cup dry bread crumbs
6 reduced fat Swiss cheese slices
12 slices turkey bacon, crisp cooked
Lettuce
Tomato Slices
Other garnishes of choice: ketchup, BBQ sauce, honey mustard, pickles, onions
6 kaiser buns
1. In small bowl mix mayonnaise, garlic, pepper, and Italian dressing. Pour bread crumbs into shallow dish (I use a pie plate).
2. Using a basting brush, coat chicken with mayo mixture. Roll in bread crumbs. Arrange on a large cookie sheet that has been sprayed with cooking spray.
3. Bake at 400 degrees 15-20 minutes, until juices run clear and coating is golden.
4. Top with cheese slices and cook an additional 2-3 minutes, until cheese is melted and bubbly.
5. Place chiken slices on buns and top with bacon, lettuce, tomato, and other desired garnishes.
VARIATIONS: To make Chicken Parmesan Sandwiches top chicken with marinara sauce the last five minutes of cooking. Add a slice of reduced fat Mozzarella or Provolone and cook until melted and bubbly.
Here's my much healthier at-home version:
3 boneless skinless chicken breasts, cut in half
1/2 cup fat free mayonnaise
1/2 tsp garlic powder
2 tbs fat free Italian dressing
1 cup dry bread crumbs
6 reduced fat Swiss cheese slices
12 slices turkey bacon, crisp cooked
Lettuce
Tomato Slices
Other garnishes of choice: ketchup, BBQ sauce, honey mustard, pickles, onions
6 kaiser buns
1. In small bowl mix mayonnaise, garlic, pepper, and Italian dressing. Pour bread crumbs into shallow dish (I use a pie plate).
2. Using a basting brush, coat chicken with mayo mixture. Roll in bread crumbs. Arrange on a large cookie sheet that has been sprayed with cooking spray.
3. Bake at 400 degrees 15-20 minutes, until juices run clear and coating is golden.
4. Top with cheese slices and cook an additional 2-3 minutes, until cheese is melted and bubbly.
5. Place chiken slices on buns and top with bacon, lettuce, tomato, and other desired garnishes.
VARIATIONS: To make Chicken Parmesan Sandwiches top chicken with marinara sauce the last five minutes of cooking. Add a slice of reduced fat Mozzarella or Provolone and cook until melted and bubbly.
Crockpot Magic: Creamy Hashbrown Casserole
I love breakfast casseroles, but they always seem to come out a little dry in my oven. I decided to go out on a limb and try making one in my crockpot. It worked...and oooooh it was GOOD:
Creamy Hashbrown Casserole
30 oz package frozen hashbrowns
1 can cream of celery soup
2 cups skim milk
2 tsp chicken bouillon
4 tbs margarine
8 oz 2% shredded sharp cheddar cheese
16 oz turkey breakfast sausage, sliced
1 medium onion, diced
1 tsp paprika
1/4 tsp black pepper
1. Arrange hashbrowns in bottom of crockpot. Stir in sausage slices, cheese, and onions.
2. Stir in soup, milk, chicken bouillon, margarine, paprika, and pepper.
3. Cook on low 4-5 hours.
Creamy Hashbrown Casserole
30 oz package frozen hashbrowns
1 can cream of celery soup
2 cups skim milk
2 tsp chicken bouillon
4 tbs margarine
8 oz 2% shredded sharp cheddar cheese
16 oz turkey breakfast sausage, sliced
1 medium onion, diced
1 tsp paprika
1/4 tsp black pepper
1. Arrange hashbrowns in bottom of crockpot. Stir in sausage slices, cheese, and onions.
2. Stir in soup, milk, chicken bouillon, margarine, paprika, and pepper.
3. Cook on low 4-5 hours.
French Onion Steak Sandwiches
Sometimes you just need a good hunk of meat smothered in cheese! Bonus if there's also a tangy sauce and a mess of onions to go with it. These sandwiches fit the bill:
French Onion Steak Sandwiches
1.5 to 2 lbs lean steak (I like flank or Denver Strip -- use anything that is good for marinating and grilling), sliced thinly across the grain
1 large onion, quartered and sliced
1/4 c Worcestershire sauce
2 tbs canola oil
1 tsp garlic
1/2 tsp ground black pepper
1 cup water
1 cubes beef bouillon
1/2 packet onion soup mix
6 onion kaiser rolls (or bun of your choice)
6 slices reduced fat Provolone
1. In 3-quart sauce pan heat oil over medium high heat. Add onions. Cook and stir 5-7 minutes, until onions are clear.
2. Add Worcestershire, garlic, bouillon, onion soup mix, and pepper, stirring until smooth.
3. Add meat. Cook, stirring occasionally, until meat is browned and juices have run out, about 10 minutes.
4. Add water. Increase heat to high. Bring to boiling. Cover and reduce heat to medium. Simmer, covered, 15 minutes.
5. Remove lid and increase heat to high. Boil, uncovered, 10 minutes, until juices thicken and reduce. Stir occasionally to make sure that meat does not dry out.
6. To serve spoon onto buns and top with cheese. Broil 1-2 minutes to melt cheese and toast bun. Serve with small cups of sauce on the side for dipping.
French Onion Steak Sandwiches
1.5 to 2 lbs lean steak (I like flank or Denver Strip -- use anything that is good for marinating and grilling), sliced thinly across the grain
1 large onion, quartered and sliced
1/4 c Worcestershire sauce
2 tbs canola oil
1 tsp garlic
1/2 tsp ground black pepper
1 cup water
1 cubes beef bouillon
1/2 packet onion soup mix
6 onion kaiser rolls (or bun of your choice)
6 slices reduced fat Provolone
1. In 3-quart sauce pan heat oil over medium high heat. Add onions. Cook and stir 5-7 minutes, until onions are clear.
2. Add Worcestershire, garlic, bouillon, onion soup mix, and pepper, stirring until smooth.
3. Add meat. Cook, stirring occasionally, until meat is browned and juices have run out, about 10 minutes.
4. Add water. Increase heat to high. Bring to boiling. Cover and reduce heat to medium. Simmer, covered, 15 minutes.
5. Remove lid and increase heat to high. Boil, uncovered, 10 minutes, until juices thicken and reduce. Stir occasionally to make sure that meat does not dry out.
6. To serve spoon onto buns and top with cheese. Broil 1-2 minutes to melt cheese and toast bun. Serve with small cups of sauce on the side for dipping.
Sunday, August 1, 2010
Chicken Noodle Casserole
We have an insanely busy week ahead with dance, back to school shopping, getting my newspaper staff off its collective butt, and gearing up for Little Buddy's first soccer season.
I need meals that are quick and satisfying. I especially love casseroles that I can make the night before and pop in the oven when we get home. Here's primo uno!
Chicken Noodle Casserole
2 split chicken breasts (breasts with rib still attached), skinned
1 cup chicken broth
1/2 tsp thyme
1/8 tsp pepper
1 medium onion, diced
16 oz egg noodles
2 cans cream of chicen soup (I use Campbell's Healthy Request)
8 oz fat free sour cream
1 tsp paprika
1 tsp spicy brown mustard
1/4 c margarine, melted
1/2 cup bread crumbs (I use Italian, but plain is fine, too)
1. Place chicken breasts in 4-quart sauce pan. Cover with water. Add chicken broth, thyme, pepper, and onion. Bring to boiling. Reduce heat; simmer, covered, 20-30 minutes, until chicken is cooked through.
2. Remove chicken from water. Increase heat to high. When water comes to full boil, add egg noodles. Cook for 10 minutes. Drain, reserving 1 cup of the liquid.
3. Meanwhile, remove rib bones from chicken and cut into 1-inch pieces. Place in 13x9x2 inch baking dish. Add noodles (with onions).
4. In small bowl mix soup, sour cream, paprika, mustard, and the 1 cup of the water used to cook the chicken and egg noodles.
5. Pour soup mixture over chicken and noodles. Stir to coat.
6. In small bowl mix melted margarine and bread crumbs. Sprinkle over the top of the chicken and noodles.
7. Bake at 350 degrees 30-35 minutes. Allow to stand at least 5 minutes before serving.
MAKE AHEAD DIRECTIONS: Follow steps 1-5. Cover baking dish with saran wrap or foil and place in refrigerator. Uncover and follow step 6 just before baking (step 7).
MAKE THIS EVEN EASIER DIRECTIONS: Forget boiling the chicken -- use 1.5 to 2 lbs bonesless skinless chicken breast and cook it in the microwave. Place it on a plate, cover with saran wrap, and microwave 7-9 minutes. Cook the noodles at the same time (with the onions).
I need meals that are quick and satisfying. I especially love casseroles that I can make the night before and pop in the oven when we get home. Here's primo uno!
Chicken Noodle Casserole
2 split chicken breasts (breasts with rib still attached), skinned
1 cup chicken broth
1/2 tsp thyme
1/8 tsp pepper
1 medium onion, diced
16 oz egg noodles
2 cans cream of chicen soup (I use Campbell's Healthy Request)
8 oz fat free sour cream
1 tsp paprika
1 tsp spicy brown mustard
1/4 c margarine, melted
1/2 cup bread crumbs (I use Italian, but plain is fine, too)
1. Place chicken breasts in 4-quart sauce pan. Cover with water. Add chicken broth, thyme, pepper, and onion. Bring to boiling. Reduce heat; simmer, covered, 20-30 minutes, until chicken is cooked through.
2. Remove chicken from water. Increase heat to high. When water comes to full boil, add egg noodles. Cook for 10 minutes. Drain, reserving 1 cup of the liquid.
3. Meanwhile, remove rib bones from chicken and cut into 1-inch pieces. Place in 13x9x2 inch baking dish. Add noodles (with onions).
4. In small bowl mix soup, sour cream, paprika, mustard, and the 1 cup of the water used to cook the chicken and egg noodles.
5. Pour soup mixture over chicken and noodles. Stir to coat.
6. In small bowl mix melted margarine and bread crumbs. Sprinkle over the top of the chicken and noodles.
7. Bake at 350 degrees 30-35 minutes. Allow to stand at least 5 minutes before serving.
MAKE AHEAD DIRECTIONS: Follow steps 1-5. Cover baking dish with saran wrap or foil and place in refrigerator. Uncover and follow step 6 just before baking (step 7).
MAKE THIS EVEN EASIER DIRECTIONS: Forget boiling the chicken -- use 1.5 to 2 lbs bonesless skinless chicken breast and cook it in the microwave. Place it on a plate, cover with saran wrap, and microwave 7-9 minutes. Cook the noodles at the same time (with the onions).
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