I was raised on Hamburger Helper - but there is something like a year's worth of sodium in one serving. Kind of the Great Salt Lake of convenience foods. This may be a little better for you - and just as easy (one pan!) and delicious. Don't deprive your kids of the HH experience!
1 lb. lean ground beef
2 3/4 cups of water
1/3 cup ketchup
small amount of chopped onion
2 cups elbow macaroni, uncooked (or any other kids of pasta shape)
8 oz. reduced fat cheddar cheese. You can use 8 oz. Velveeta Cheese Product, cut into cubes, but I think this is kind of scary
Brown meat and onion in a large skillet and drain. I dump the meat in a colander and run cold water over it to really get the grease out. Put back in the skillet and add water and ketchup and bring to a boil. Stir in macaroni and cover. Simmer on medium heat for 8 - 10 minutes until the pasta is cooked. Stir in cheese until melted.. Yum on a cold but busy night.
Wednesday, July 27, 2011
Too Easy Chocolate Cream Pie
This is way too easy - and so good at anytime of the year. Who doesn't like this? You can also use fat free pudding,fat free milk and fat free Cool Whip if you are kind of a free-thinking person.
2 pkg. instant chocolate pudding mix
2 cups cold milk
Oreos (or fake Oreos)
4 Tbsp. melted butter
1 8 oz tub Cool Whip
Crush 20 Oreos (put in zip lock bag and smash) and mix with butter in the bottom of a pie pan. Press down to form a crust. Beat pudding mixes and milk in a large bowl with a whisk if you can find it ( or use a big fork and go crazy on it.) Beat for 2 minutes - it will be thick.
Spread 1 1/2 cups of the pudding mixture onto the crust. Stir half of the Cool Whip into the rest of the pudding and spread over the first layer. Top with the rest of the Cool Whip. Told you it was easy. Refrigerate about 3 hours before slicing.
2 pkg. instant chocolate pudding mix
2 cups cold milk
Oreos (or fake Oreos)
4 Tbsp. melted butter
1 8 oz tub Cool Whip
Crush 20 Oreos (put in zip lock bag and smash) and mix with butter in the bottom of a pie pan. Press down to form a crust. Beat pudding mixes and milk in a large bowl with a whisk if you can find it ( or use a big fork and go crazy on it.) Beat for 2 minutes - it will be thick.
Spread 1 1/2 cups of the pudding mixture onto the crust. Stir half of the Cool Whip into the rest of the pudding and spread over the first layer. Top with the rest of the Cool Whip. Told you it was easy. Refrigerate about 3 hours before slicing.
Easy Southern Praline Bars
I made this when we discussed Saving Cee Cee Honeycut by Beth Hoffman. It is a great book that led to some deep discussions on "Life Books." We had a Southern night, with key lime pie, crab, Long Island iced tea and flowery hats. Friends and fun and a good book - nothin' better y'all!
24 Graham Crackers, broken into small squares
1/2 cup brown sugar
1 stick butter
1/2 tsp vanilla
1/2 cup finely chopped pecans
Heat oven to 350. Line the bottom of a 13x9 pan with parchment paper. Put down crackers in a single layer to cover the bottom. Heat sugar and butter to boiling, and boil one minute. Stir in vanilla. Pour over crackers, spread to cover. Sprinkle nuts over the top, pushing down slightly. Bake 8-10 minutes. Cool slightly and cut where the divisions were in the crackers. Let cool. Will be a bit sticky and gooey!
24 Graham Crackers, broken into small squares
1/2 cup brown sugar
1 stick butter
1/2 tsp vanilla
1/2 cup finely chopped pecans
Heat oven to 350. Line the bottom of a 13x9 pan with parchment paper. Put down crackers in a single layer to cover the bottom. Heat sugar and butter to boiling, and boil one minute. Stir in vanilla. Pour over crackers, spread to cover. Sprinkle nuts over the top, pushing down slightly. Bake 8-10 minutes. Cool slightly and cut where the divisions were in the crackers. Let cool. Will be a bit sticky and gooey!
Tuesday, July 26, 2011
Rolo Pretzels
It cracked me up that someone actually asked for the recipe for this. It seems quite obvious, but I won't be judgmental. At least for the next thirty seconds, anyway. Many people who make this put pecans or walnuts on top - which takes it to the next level, but I am too cheap.
One bag Rolo candies, unwrapped (duh - hey, thirty seconds is up)
One bag small pretzels - the ones that look like a floppy figure 8
Heat oven to 350. Put one Rolo on top of each pretzel (duh - oops, sorry). Bake for about 8 minutes, until the Rolos just start to melt. Cool until firm - this may take about an hour.
If you want to be all fancy-pants for holidays, top with appropriate color M&Ms right as they come out of the oven. It's dangerous decorating because the caramel is molten-lava hot. Red for Christmas, pastels for Easter, and so on. You get it.
One bag Rolo candies, unwrapped (duh - hey, thirty seconds is up)
One bag small pretzels - the ones that look like a floppy figure 8
Heat oven to 350. Put one Rolo on top of each pretzel (duh - oops, sorry). Bake for about 8 minutes, until the Rolos just start to melt. Cool until firm - this may take about an hour.
If you want to be all fancy-pants for holidays, top with appropriate color M&Ms right as they come out of the oven. It's dangerous decorating because the caramel is molten-lava hot. Red for Christmas, pastels for Easter, and so on. You get it.
Low-Cal Fruit Dip
OK, for every party you have to plan for the guest who is always on a diet, although she weighs as much as I did as a fetus. This should make her happy. And, make you happy because it is super easy.
small carton thawed fat free Cool Whip
8 oz. fat free cream cheese
4 - 5 packets of Splenda (or whatever you swiped from your last trip to Wendy's)
1 tsp cinnamon
Mix together and refrigerate for a bit. Serve with cut up fruit.
small carton thawed fat free Cool Whip
8 oz. fat free cream cheese
4 - 5 packets of Splenda (or whatever you swiped from your last trip to Wendy's)
1 tsp cinnamon
Mix together and refrigerate for a bit. Serve with cut up fruit.
Beer BBQ Crock Pot Chicken
This is what I'm talking about. Cheap Chicken + Crock Pot Easy + Beer = the Holy Trinity in my book. Working Moms: You can brown the chicken the night before and throw together in the morning. Working Dads - forget it, like you'd be this organized???
Heat a bit of oil in a heavy skillet and brown chicken pieces (whatever is on sale). Put in a crock pot and add salt, pepper, and some onions if you want. Pour 1 cup BBQ sauce (whatever is on sale) over the top. Pour 3/4 can of beer (whatever is in your fridge) over the top. Drink the rest of the beer as you are reading the morning paper. Cook on low for 7 - 8 hours.
Heat a bit of oil in a heavy skillet and brown chicken pieces (whatever is on sale). Put in a crock pot and add salt, pepper, and some onions if you want. Pour 1 cup BBQ sauce (whatever is on sale) over the top. Pour 3/4 can of beer (whatever is in your fridge) over the top. Drink the rest of the beer as you are reading the morning paper. Cook on low for 7 - 8 hours.
Rosemary Potatoes
Easy, easy and good. Have the leftovers for breakfast. With an omelet, that is - not with your Cheerios. This is like an old-fashioned Sunday dinner potato, for those Sundays you actually have time to cook something for more than 20 minutes. Not judging - been there.
Small, red new potatoes - enough for your dinner crowd
Olive oil
Dried rosemary
salt
Heat oven to 375 (or put in with chicken or anything else already in the oven). Place potatoes on a baking sheet and toss with oil. rosemary and a pinch of salt. Bake for about 1 hour and fifteen minutes.
Small, red new potatoes - enough for your dinner crowd
Olive oil
Dried rosemary
salt
Heat oven to 375 (or put in with chicken or anything else already in the oven). Place potatoes on a baking sheet and toss with oil. rosemary and a pinch of salt. Bake for about 1 hour and fifteen minutes.
Fruit Salsa
This is soooooooo gooooooood! Takes a little bit of time, but it is worth it. It is not a hot salsa at all - it is made up of fruit and is sweet. Great to make in the summer when you can actually get a strawberry that is not from a laboratory.
Chips: Take the smaller white tortillas (from the refrigerated section of the Mexican aisle), spray them with a little water (I use my ironing board spray bottle). Sprinkle on a lot of cinnamon-sugar mixture. Bake at 350 for about 8-10 minutes. Let cool and cut into sixths. You will have to cook 2 at a time on a cookie sheet. While cooking.......
Salsa: Cut up seasonal fruit into small bites. Use whatever you like, but make sure you have some apples for crunch. I like to use strawberries, grapes, kiwi, pears, peaches and/or blueberries. Mix with enough apple jelly to make a "salsa" consistency. (Educational tidbit: the jelly keeps the fruit from going brown.) Let set in the refrigerator for an hour or so. Drain and serve in a chip/dip bowl - or whatever you have. Dip the cinnamon chips into the fruit for a low-cal taste of summer (Warning - not low-cal if you eat 200, which you will want to do).
Update: Skip the chip making and buy Stacy's Cinnamon Sugar Pita Chips. A great invention!
Chips: Take the smaller white tortillas (from the refrigerated section of the Mexican aisle), spray them with a little water (I use my ironing board spray bottle). Sprinkle on a lot of cinnamon-sugar mixture. Bake at 350 for about 8-10 minutes. Let cool and cut into sixths. You will have to cook 2 at a time on a cookie sheet. While cooking.......
Salsa: Cut up seasonal fruit into small bites. Use whatever you like, but make sure you have some apples for crunch. I like to use strawberries, grapes, kiwi, pears, peaches and/or blueberries. Mix with enough apple jelly to make a "salsa" consistency. (Educational tidbit: the jelly keeps the fruit from going brown.) Let set in the refrigerator for an hour or so. Drain and serve in a chip/dip bowl - or whatever you have. Dip the cinnamon chips into the fruit for a low-cal taste of summer (Warning - not low-cal if you eat 200, which you will want to do).
Update: Skip the chip making and buy Stacy's Cinnamon Sugar Pita Chips. A great invention!
Easy Stromboli
Leftovers always taste better when they have a fancy name. This would be good with any combo of meat/cheese/veggies and dipping sauce. Looks impressive - bonus points!
1 can regular pizza dough (in the dairy case) - don't get the thin crust version
Assortment of meats and cheeses: For example - salami, ham and provolone; ham and Swiss cheese; mozarella, olives, tomatoes, spinach.
1 egg, beaten slightly
Dipping sauce - if desired (I used Ragu for the salami version)
Preheat oven to 400. Grease cookie sheet. Unroll dough onto slightly floured surface and push/pat until it is about 12x10 inches. Arrange meat and cheese, staying 1 inch from the edges. Starting at the long side, roll tightly. Seal ends and press seam down to seal. Brush with egg. Cover loosely with foil that has been sprayed with Pam and bake 20 minutes. Take off foil and bake about 15 more minutes, but watch the bottom so it doesn't burn. Cool for about 5 minutes and cut into slices. Leftovers are good cold!
1 can regular pizza dough (in the dairy case) - don't get the thin crust version
Assortment of meats and cheeses: For example - salami, ham and provolone; ham and Swiss cheese; mozarella, olives, tomatoes, spinach.
1 egg, beaten slightly
Dipping sauce - if desired (I used Ragu for the salami version)
Preheat oven to 400. Grease cookie sheet. Unroll dough onto slightly floured surface and push/pat until it is about 12x10 inches. Arrange meat and cheese, staying 1 inch from the edges. Starting at the long side, roll tightly. Seal ends and press seam down to seal. Brush with egg. Cover loosely with foil that has been sprayed with Pam and bake 20 minutes. Take off foil and bake about 15 more minutes, but watch the bottom so it doesn't burn. Cool for about 5 minutes and cut into slices. Leftovers are good cold!
Tuesday, July 5, 2011
Chipolte Salad
This doesn't really come from Chipolte (ah, that would be too easy!) - but it reminds me of a Chipolte burrito - Heaven in tinfoil. Easy to make for a big picnic crowd. Would make a Cinco de Mayo fantastico! This recipe comes from Susie- who always has the best pool side parties.
Prepare one box Jiffy cornbread mix - bake and cool
1/2 cup chopped jalapeno pepper (I use chilis because I am a pepper wimp)
1 pkg ranch dressing mix (the dry stuff)
8 oz, sour cream
1 cup mayo
16 oz. can pinto beans, drained
16 oz. can black beans, drained
3 cups shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup chopped green peppers ( I leave this out, pepper wimp - remember?)
1/2 cup chopped onions
3 cups cooked white rice, cooled
15 oz. can corn, drained
Dash of fresh cilantro as a garnish - get it from the produce section in a little container
Combine ranch mix, sour cream and mayo and set aside.
Place 1/2 cornbread, crumbled, in bottom of large serving bowl. Top with 1/2 can of each bean.
Follow with 1/2 of cheese, tomatoes, peppers, onions, rice and corn. Add 1/2 dressing mix.
Repeat layers, and end with the dressing mix. Top with small pieces of cilantro.
Cover and chill for at least two hours.
Add some cooked chicken and heat it up for a few seconds in the microwave for dinner the next day.
Prepare one box Jiffy cornbread mix - bake and cool
1/2 cup chopped jalapeno pepper (I use chilis because I am a pepper wimp)
1 pkg ranch dressing mix (the dry stuff)
8 oz, sour cream
1 cup mayo
16 oz. can pinto beans, drained
16 oz. can black beans, drained
3 cups shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup chopped green peppers ( I leave this out, pepper wimp - remember?)
1/2 cup chopped onions
3 cups cooked white rice, cooled
15 oz. can corn, drained
Dash of fresh cilantro as a garnish - get it from the produce section in a little container
Combine ranch mix, sour cream and mayo and set aside.
Place 1/2 cornbread, crumbled, in bottom of large serving bowl. Top with 1/2 can of each bean.
Follow with 1/2 of cheese, tomatoes, peppers, onions, rice and corn. Add 1/2 dressing mix.
Repeat layers, and end with the dressing mix. Top with small pieces of cilantro.
Cover and chill for at least two hours.
Add some cooked chicken and heat it up for a few seconds in the microwave for dinner the next day.
Summer Tortellini Salad
You could make this in the winter, too. I just don't like to make big dinners in the summer, so you could make a big bowl of this and eat it all week. Boring - yes. Easy - yes. More time to relax - yes.
about three chicken breasts, boiled, cooled and shredded
two 9 oz. cheese rainbow tortellini (in pasta section, refrigerator case)
1/2 cup halved green olives
1/2 cup fresh grated parmesan cheese (not that dry stuff)
1 cup shredded cheddar or mozarella cheese
1 cup fat free Italian salad dressing
Cook tortellini according to package directions and drain. Mix pasta gently with chicken. Add other ingredients. Refrigerate until serving time. Stir gently and add more dressing if you think it needs it.
about three chicken breasts, boiled, cooled and shredded
two 9 oz. cheese rainbow tortellini (in pasta section, refrigerator case)
1/2 cup halved green olives
1/2 cup fresh grated parmesan cheese (not that dry stuff)
1 cup shredded cheddar or mozarella cheese
1 cup fat free Italian salad dressing
Cook tortellini according to package directions and drain. Mix pasta gently with chicken. Add other ingredients. Refrigerate until serving time. Stir gently and add more dressing if you think it needs it.
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