My girlfriend Gretchen came over last night and during our little munching on Utz Dark Pretzels (which are phenomenal!) and gabbing session, presented a great idea to me. She and our friend Neil, who are both great cooks, would like to contribute to the blog. Not only that, but Neil is a big proponent of doing all his cooking a week or so in advance. That way, when he comes home after a long day, all he has to do is grab something ready to heat from the freezer and pop it in the microwave. Two minutes later, din din is done. So, what we've decided to do once a week, is get together and make one meal, only enough for all three families. We're going to take pictures and post them along with the recipe we're using. We're going to start with just one meal to see how it works out with three of us in one kitchen and to see what any readers feedback may be. Neil is really big on using the freshest ingredients possible. Now I know what you're thinking...it's a recession....fresh means $$. Before you get your knickers in a twist just know that I'm on your side. I can't afford alot of money these days but I promise you, whatever we use fresh is going to be economical too. Plus, fresh means more nutritious and tastier. So the gauntlet has been thrown down for Neil to come up with inexpensive, tasty and fresh recipes. May he/she with the largest slotted spoon win.
Now a challenge for you! I want to see what we together can come up with for a list of inexpensive casserole recipes. You can use anything you want but preferably things that are easy to come by and won't require me to go to an Indonesian specialty shop just to buy a can of some little known fruit that only 5 people in the world eat. I don't care how good it may taste. Send in your recipes by hitting the comments button. I'll post all the recipes on Monday, Feb 23. Then, I'd like to see everyone try at least one of the recipes and write in to tell me what you thought. I'll post those reviews as they come in. Just to start, I'm giving you probably the easiest Hamburger Casserole recipe ever. It's ridiculous it's so simple. My 18 yr old daughter Nicole has been eating this since she was little. My mom made it for us as we were growing up and it's great for anyone on a budget. Oh and by the way, for some unknown reason my daughter insists my mom's is always better than mine. Little brat. LOL Brace yourself.....
Carol Mills' Hamburger Noodle Casserole
1 Lb Pasta (egg noodles or any small shape desired)
1 Lb Hamburger (ground turkey can be used just as well)
1 Small Onion, chopped
2 Cloves Garlic, minced
3 Cans Reduced Fat Cream of Mushroom soup
1/2 Soup Can of Water
1 Lg Can of Sliced Mushrooms
Salt and Pepper
Parsley, chopped
In a medium size pot, brown hamburger, garlic, mushrooms and onion over medium to medium high heat, being careful not to burn the garlic. Drain grease and add back to pot. Add soup and Water and stir to mix. Boil your pasta. Drain pasta and add to the soup mixture. Salt and pepper to taste and add parsley for taste and color.
*I have also added fresh sliced mushrooms, canned fried onions and have sometimes substituted sour cream for the milk to give it a slight tangy flavor. This is one of those base recipes that can be altered with anything you think would taste good.
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ROASTED SQUASH/PEPPER TART
ReplyDelete3c. cut up Squash [your choice]
2c. Red/Yellow Peppers
1 sweet onion
2 Tbsp. Olive Oil
salt/pepper to taste
1/4 c. Parmesan grated cheese [not powdered]
1/2 c. Canned diced tomatoes
2 Tbsp.Balsamic vinegar
2 tsp thyme or oregano
1 sheet frozen Puff Pastry or Pizza crust dough
[may also add in either broccoli or mushrooms]
Combine squash, peppers & onion with oil, salt & pepper. Spread on pre-sprayed cookie sheet and Roast in oven @ 450 degrees for 20 mins; turning once.
Mix Parmesan, tomatoes, vinegar and any other vegs.
desired. Removed roasted vegs. from oven combine in with tomato mixture then return to pan. Place dough over top of vegs., tucking edges somewhat then return to oven for additional 10 mins or until crust is brown.
Allow to sit 5 mins when removed the invert with another cookie sheet or serving plate.
Serve warm with either Ranch or Creamy Parmesan dressing.
Served with a side green salad makes a nutritious & complete meal.
Oh wow!!! I need to try this one it sounds delicious and one of Nicole's favorite veggies is squash. Thanks!
ReplyDeleteRECIPE INGREDIENTS:
ReplyDelete8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese
1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.