Chili & Cheese Macaroni

Source- Joelen's Culinary Adventures

Somehow I failed to take a picture of this recipe.  In reality I could just post a picture of the goulash that my family makes and really you'd never know the difference.  :)

Ingredients

• table salt
• 1/2 pound elbow macaroni (about 2 cups uncooked pasta)
• 3 tablespoons vegetable oil
• 1 1/2 pounds ground beef (85% lean)
• 2 medium onions, chopped
• 1 red bell pepper, stemmed, seeded and chopped (used green pepper)
• 6 garlic cloves, minced
• 1 1/2 tablespoons chili powder
• 1 tablespoon ground cumin 
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon light brown sugar
• 12 oz Colby Jack cheese, shredded (about 2 1/2 cups) (used 16oz)

Preparation

• Preheat the oven to 400 degrees.
• Bring 4 quarts water to a boil in a large pot over high heat. 
• Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. 
• Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.
• Using the same large pot, wipe dry and heat over medium heat. 
• Add 1 tablespoon oil and heat until shimmering. 
• Add ground beef and break it up in pieces to brown. 
• Once browned, remove from pot and discard drippings. Set beef aside. 
•  Add remaining oil to the same large pot and return to medium heat until shimmering.
• Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown. 
• Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. 
• Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended. 
• Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste.
• Transfer mixture to a 9x13 baking dish and smooth over with a spatula. 
• Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
• Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. 
• Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. 
• Cool for 10 minutes before serving. 

Review & Changes- As stated above this recipe is really similar to the goulash my family makes.  The only difference is the addition of the chili powder and cumin.  That combination and all that cheese makes this a really good meal.  This recipe makes a lot, so leftovers are really good too. 

Ginger Spicy Chicken

Source- Campbell's Kitchen

Ingredients

• 1 can (about 20 ounces) pineapple chunks in juice
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon ground ginger
• 2 teaspoons soy sauce
• 1/2 cup Pace® Picante Sauce
• Vegetable cooking spray
• 2 medium green peppers or red pepper, cut into strips (about 3 cups)
• 1 pound skinless, boneless chicken breasts, cut into strips
• 4 cups hot cooked rice, cooked without salt
• Fresh parsley for garnish (omitted)

Preparation

• Drain the pineapple, reserving the juice. 
• Stir the cornstarch, sugar, ginger, soy, picante sauce and reserved pineapple juice in a small bowl until it's smooth. Set the mixture aside.
• Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. 
• Add the peppers and stir-fry until they're tender-crisp. Set them aside.
• Remove the pan from the heat. 
• Spray it with cooking spray and increase the heat to medium-high. 
• Add the chicken in 2 batches and cook until it's well browned and cooked through, stirring often. Set the chicken aside.
• Stir the cornstarch mixture and add it to the skillet. 
• Cook until the mixture boils and thickens, stirring constantly. 
• Stir the pineapple in the skillet. 
• Return the chicken and the peppers to the skillet and heat through. 
• Serve over the rice. Garnish with the parsley.

Review & Changes-This had amazing flavor.  You may be skeptical considering you're adding picante sauce which is like salsa to an Asian dish, but it just works.  Leftovers did not last long in our house!!  Make this!

Ham & Pasta Skillet

Source-  Campbell's Kitchen

I got this recipe in an email from Campbell's right after Easter.  They were pushing it as a recipe to use up leftover ham. Now I didn't have ham leftover from Easter, but I did have some left in the freezer and I only needed one more recipe to use up the rest.  This recipe fit the bill.

Ingredients

• 1 can (10 3/4 ounces) Condensed Broccoli Cheese Sou
• 2 cups broccoli florets or 1 package (10 ounces) frozen broccoli cuts, thawed
• 1 cup milk
• 1 tablespoon spicy brown mustard
• 1 1/2 cups cooked ham cut into strips
• 2 1/4 cups medium shell-shaped pasta

Preparation

• Cook pasta according to package directions.
• Drain, and set aside.
• Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil.  
• Reduce the heat to low.  
• Cook for 5 minutes or until the broccoli is tender.
• Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling.

 Review & Changes- This recipe had really amazing flavor.  The mustard gave just a slight tang that went well with the broccoli and cheese.  I was really happy with the overall dish, and wouldn't make any changes.

Texas Casserole

Source- Fellow Nestie/Bumpie

I feel bad, I don't remember the name of the girl that posted this recipe online.  She raved about it, but it has been awhile since I got it from her.  I decided to go through my Word file of recipes I've copied and pasted from online message boards.  I love when people share recipes they love so I can try them.

Ingredients

• 1 pound ground beef (use ground turkey)
• 1 sweet onion
• 4 oz can tomato sauce
• 8 oz can tomato paste
• 2 tsp Salt
• 1/2 tsp Pepper
• 2 tsp Sugar
• 2- 8 oz pkg's Cream Cheese
• 4 oz Sour cream
• 2 cups cheddar cheese, shredded
• 8 oz Egg Noodles

Preparation

• Brown the hamburger and the onion. 
• Drain Well. 
• Combine the tomato paste, tomoato sauce, pepper, salt, sugar, cream cheese and sour cream in large mixing bowl. 
• Pour the mixture into the skillet with the browned hamburger and onion. Stir well. 
• Let simmer for about 20 minutes. 
• Heat oven to 350 degrees. 
• Cook egg noodles per package instructions. 
• Once sauce is done simmering, put back into large bowl and add egg noodles. 
• Mix all the ingrediants except the cheese. 
• Pour mixture into baking dish, a 9X13 is perfect. 
• Then add all of the cheese on top of the noodle and sauce mixture. 
• Cover with foil or lid and put in oven for 45 minutes.
• Take out of the oven and eat for days!!!

Review & Changes- I was surprised at how well I liked the ground turkey in this.  This time it was fresh turkey, instead of frozen, so maybe that made a difference?  I don't know.  After successful recipes like this I'll definitely try ground turkey in other recipes.

Otherwise, it just seemed like this recipe needed something more. Not sure if adding a vegetable to the mix would work or what.  Maybe a pepper?

Layered Beef and Potato Casserole

Source-Betty Crocker

This recipe is so darn easy.  It comes together pretty easily.  Definitely a good weeknight dinner.

Ingredients

• 1 lb lean (at least 80%) ground beef
• 2 cups Green Giant® frozen mixed vegetables (from 1-lb bag)  (used full 1 lb)
• 1 jar (12 oz) beef gravy  (used 14.5oz can)
• 1/2 teaspoon salt
• 1 bag (28 oz) frozen potatoes O’Brien with peppers and onions, thawed
• 2 cups shredded Swiss cheese (8 oz)
• 1 cup shredded Mozzarella

Preparation

• Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. 
• In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 
• Stir in mixed vegetables, gravy and salt. 
• Cook 3 to 4 minutes or until vegetables are thawed and mixture is thoroughly heated.
• In baking dish, layer 3 cups of the potatoes and 1 cup of the cheese. 
• Spoon ground beef mixture over cheese. 
• Top with remaining potatoes. 
• Cover with foil.
• Bake 55 to 60 minutes or until bubbly. 
• Remove foil. S
• prinkle with remaining 1 cup cheese.
• Bake uncovered 5 minutes longer or until cheese is melted. 
• Sprinkle with paprika before serving.

 Review & Changes- This was pretty darn good.  There is no reason to change anything.  I'd definitely make this again.

Four Cheese Pasta Florentine

Source- Kraft Recipes

I love new spinach recipes.  I always feel like I'm eating good stuff when there is spinach included.  So even though this recipe is loaded with pasta and cheese, it is still at least a little bit good for you.  : )

Ingredients

• 3 cups mostaccioli, uncooked
• 1 pkg.  (10 oz.) frozen chopped spinach
• 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
• 1 cup  Low Fat Cottage Cheese
• 2 eggs
• 1 pkg.  (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese 
• 1/4 cup Grated Parmesan Cheese

Preparation

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt. 
• Meanwhile, cook spinach as directed on package; drain well. 
• Place in large bowl. 
• Add cream cheese; stir until melted. 
• Stir in cottage cheese and eggs until well blended.
• Drain pasta. 
• Add to spinach mixture with mozzarella; mix lightly. 
• Spoon into 8- or 9-inch square baking dish; top with Parmesan.
• Bake 25 min. or until center is set.  

Review & Changes- Confession, I forgot to add the eggs to this recipe.  Oopsy!  That's the bad part about only having a desktop, you have to go back and forth between the recipe and the kitchen.  Well unless you want to print the recipe. 

Even without the egg this recipe was really good.  Next time I'd skip cooking the spinach, and just rely on the cook time in the oven to warm it up.  I also might try substituting ricotta for the cottage cheese.  There was nothing wrong with the cottage cheese in the recipe, but I would have preferred a creamier look, instead of seeing the little cottage cheese pieces throughout the dish. 

Taco Stuffed Peppers

 Source- Lauren's Kitchen

I've never had stuffed peppers before.  When peppers were on sale I decided to make my first attempt at making them.  I let H pick out the peppers, so you can see the variety of colors below.  And yes, the green pepper was huge compared to the others.  : )   

Ingredients

• 6 medium sweet bell peppers  (used 7)
• 1 Tbs salt
• 1/2 C cooked couscous (used brown rice)
• 2 Tbs olive oil
• 1 onion, diced (used 1/2 large onion)
• 3 garlic cloves, minced
• 1 14oz can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 green onions, sliced
• 1-2 tablespoons taco seasoning
• 1 tsp kosher salt, plus more to taste
• 1/4 black pepper, plus more to taste
• 1 14.5 ounce can diced tomatoes
• 3/4 C Mexican blend cheese
• tortilla chips, just a handful and more for serving if desired.

Preparation

• Preheat oven to 350. 
• Prepare peppers by washing, slicing tops off, and removing insides. 
• Bring 4 quarts of water to a boil and add 1 tablespoon salt. 
• Boil whole peppers for about 3-4 minutes, until they begin to soften. 
• Remove from water with tongs and place on paper towels to drain.
• Heat oil in a 12-inch skillet over medium-high heat. 
• Add onions and garlic, and cook until softened, about 5 minutes. 
• Add corn, beans, green onions, taco seasoning, kosher salt, and pepper. 
• Stir until corn and beans are heated through, about 5 minutes. 
• Place peppers in a baking dish. 
• Remove skillet from heat and add couscous, tomatoes, and 1/2 cup cheese. 
•  Stir to combine well and give it a taste. 
• Add additional salt, pepper, and taco seasoning to your liking. 
• Then evenly divide mixture between peppers. 
• Top peppers with remaining 1/4 cup cheese.
  Bake at 350 for about 30 minutes. Serve with tortilla chips and desired toppings (sour cream, avocado, cheese, etc...)

Review & Changes-This recipe was really good.  And I was happy with the slight changes I made.  I would be willing to make this again, but I think I'd rather try my hand at some different varieties. 

I have 2 other varieties bookmarked in my Google Reader that I want to try.  Mexican Stuffed Peppers and Stuffed Peppers.