SPEEDY HAMBURGER MEALS

Refer to packet in cookbook cupboard for more, but these are two of our favorites that we have tried.

SLOPPY JOES

Cook in 2 T of butter to soften:
1/2 cup onion
1/2 cup celery
ADD:
1# cooked hamburger
1 cup ketchup
1/2 c water
season with salt and pepper
can also add pureed carrots or squash

Cook until bubble and slightly thickened. Serve as a sandwich or on top of bread or potatoes

STROGANOFF
Cooked cabbage (about 2 cups) is a good addition.

 STIR TOGETHER AND HEAT THOROUGHLY:
1# cooked hamburger
2 T flour
1 can each of mushroom and chicken
1/4 tsp seasoned salt
1/8 tsp garlic powder
1 T Worcestershire sauce 
ADD RIGHT BEFORE SERVING:
1+ cup sour cream (good without this too)

Serve over hot cooked egg noodles or rice.

PORK CHOPS

PORK CHOPS

These are so yummy and easy!

http://www.hiddenvalley.com/recipe/v/121/Original-Ranch-Pork-Chops/

• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• Salt and freshly ground black pepper
• 6 pork loin rib chops about 1-inch thick
• Dash of paprika (optional)

Preheat the oven to 450ºF.

In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.

Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.

CROCK POT PORK

1 big pack of pork chops

1 packet of Ranch

1 can cream of chicken soup

1 can water

Put all in crock pot.  Cook for 4-6 hours on low.

ITALIAN CHOPS

So good!  Found in crock pot cookbook pg. 137.

16 oz bottle Italian salad dressing (use less if only cooking 2 chops) - we really like Ken's brand
2-4 pork chops (I did 10 thin pork chops and it worked great)

Place pork chops in slow cooker.  Pour salad dressing over chops.  Cover and cook on high 6-8 hours.

Variation: add cubed potatoes and thinly sliced carrots and onions to meat before pouring over top.  

SHALOM'S PORK CHOPS

We liked these. Easy!  Cook in the oven for an hour.  See Cowboy Cookbook pg. 145.


PORK CHOPS
Made these in the instant pot.  We really liked them.  4 pork chops.  Were the thick ones from Costco.  If using thinner ones I would cut the cooking time.  I started marinating the chops in the morning then came home between jobs and put in instant pot.  Worked well!

Marinated the chops in:
1/4 c oil
1 tsp steak seasoning
2 1/2 T soy sauce

Add 1 1/2 cup water to instant pot.  Put in trivet.  Put chops on top of trivet and add marinade.  

High pressure for 8 minutes.  Let naturally release.

GREEN CHILE CHICKEN

GREEN CHILE CHICKEN

We really like this recipe (except for the kids). I usually make the leftovers into something different like burritos.

6-8 large boneless, skinless chicken breast

1/2 cube melted butter

pepper to taste

1 can Stokely's Pork and Chile for Chicken

1 can green Chile Enchilada sauce (tried red, liked green better)

1 can cream of chicken soup

Pour melted butter in bottom of crockpot. Add chicken. Sprinkle pepper on top of chicken. Add cans. Cook on low 5-6 hours (stir 1/2 way through). Serve over rice.

MACARONI & CHEESE

MACARONI & CHEESE

We love this recipe. Easy to make and a very easy to double. It is also an easy one to modify depending on what you have on hand. This is by far my favorite Mac & Cheese. I got this from Chris Groat at Pacific Yurts.

Boil 2 cups noodles.

Saute 1 small onion (white or red or combination) and 1 green pepper (can either substitute or add celery or broccoli - both really good)

Mix together:

1 can cream of whatever soup (can use 8 oz cream cheese and chicken seasoning)

1/2 cup mayo (one time I forgot and it was still just as good)

1 small jar pimentos

4 cups (1#) cheese, shredded

Mix all together and bake in a 9x13 at 350 for 25 minutes.

Sprinkle top with ritz crackers or chips.

Last time I one and halved the recipe I did: 3 cups noodles, big onion, big bell pepper (Herricks big), 1 can soup, 3/4 cup mayo, 1 jar pimentos, about 4 cups cheese and 8 oz cream cheese. Was so delish!

WHAT TO DO WITH THE LEFTOVERS (these came from Martha Stewart Food Magazine):

In large skillet, heat 1 T oil over medium heat. Add 1 medium red onion, halved and thinly sliced, and cook stirring occasionally until softened - about 8 minutes. Add 1/2# (or more) sweet Italian sausages, castings removed, add 1/2 tsp. red-pepper flakes (I think I will leave out next time) and cook, breaking up meat with a wooden spoon, until browned and cooked through - 8 minutes. Add 4 cups leftover mac&cheese to skillet and gently combine. Stir in 2T heavy cream (or whatever you have on hand) and 5 ounces spinach (I tore up my spinach into smaller pieces) and cook until spinach begins to wilt. Sprinkle top with shredded Parmesan cheese (I didn't have -was still good)

-OR-

Preheat oven to 400. In a large skillet heat 1T oil over medium. Add 1 small onion, diced small, and cook until softened - about 8 minutes. Stir in 1 can (14.5 oz) diced tomatoes with juice and cook until tomatoes are heated through - 2 minutes. Add 4 cups mac&cheese and gently combine. Remove from heat and stir in 3T sour cream and 4 tsp fresh basil leaves; season with coarse salt. Transfer to a 2-quart baking dish, top with 1/4 cup fresh breadcrumbs and drizzle with 1T oil. Bake until sauce is bubbling at edges and breadcrumbs are golden - 20 minutes. Let cool 5 minutes.

STEW/SOUP/CHOWDER

CREAM OF POTATO SOUP

In the 2nd edition McCleve cookbook pg. 55. My family ate this, but wasn't super excited about it. I think I ate all the leftovers. It is kinda bland, it would be better with some kind of meat added (1# hamburger). Can also top with shredded cheese which makes it even better.

COOK IN ENOUGH WATER TO COVER POTATOES:

6-7 potatoes, peeled & cubed

1 T parsley flakes

salt & pepper

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SAUTE UNTIL VEGETABLES ARE TENDER (ABOUT 10 MINUTES) AND THEN ADD TO POTATOES:

4 T margarine/butter

3/4 c chopped onion

3/4 c chopped celery

1/4 c chopped carrots

WHISK TOGETHER UNTIL THERE ARE NO LUMPS, THEN ADD TO POTATOES:

2 cans evaporated milk

1/2 c flour

STIR UNTIL THICK AND SERVE.

CAULIFLOWER CHOWDER

In the 2nd edition McCleve cookbook pg 57. It is so good and easy/quick to make. Taste even better as a leftover.

1 head cauliflower

3 cups water

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1 cup instant potatoes (can get in bulk)

8 oz cream cheese

1 can milk (soup can)

2 cans mushroom creamed soup

4 slices ham, cubed (bacon or summer sausage is good too)

Break cauliflower up and cook in water until slightly tender. DON'T DRAIN. Add other ingredients and heat thoroughly.

BRUNSWICK STEW

We all liked this. I used a rotissery chicken from Albertsons I had on hand. I would have liked it better with a little bit more water or broth. I had to use the big pot to make it in.

1 broiler/fryer chicken (3-4#), cut up
1 cup water (I used broth since my chicken was already cooked)
4 medium potatoes, peeled and cubed (I didn't peel)
1 can (15 oz) lima beans, rinsed and drained
2 medium onions, sliced (I used one)
1 tsp. salt
Dash of cayenne pepper (I didn't use)
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1 can (15 1/4 oz) corn, drained
1 can (14 1/2 oz) dice tomatoes, undrained
1/4 cup butter or margarine
1/2 cup dry bread crumbs

Place the chicken in water; bring to a boil. Reduce heat and cover and simmer for 1 1/2-2 hours or until chicken is tender. Remove chicken and debone; cube chicken and return to broth. Add potatoes, beans, onions and seasonings. Simmer for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered for 10 minutes or until slightly thickened. 6 servings.

BLACK BEAN SOUP - NEED TO START BEANS THE NIGHT BEFORE

This recipe came from a booklet that was at Albertsons that had healthy recipes in it. I liked it a lot more than I thought it would - everyone else liked it too. It is very filling.

1 T olive oil

1 cup chopped onion

1/2 cup chopped carrots

2 T minced garlic

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2 tsp ground cumin

1 tsp chili powder

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2 (14.5 oz) reduced sodium chicken broth

2 cups (2 cans) no-salt added tomato puree

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3 cups COOKED dry black beans (can also use 2-15 oz black beans rinsed let set for 5 minutes and rinse and drain)

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sour cream

shredded Monterey jack cheese

In a large pot, heat oil over medium-high heat. Add onions, carrots and garlic; saute until carrots are softened (about 5-7 minutes)

Add in cumin and chili powder; stir until well mixed. Add chicken broth, tomato sauce and black beans; salt and pepper to taste.

Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tends and soup is slightly thickened. Serve with sour cream and cheese if desired.

serving size 1/4 recipe: calories 200; total fat 4g; cholesterol 0; sodium 525mg; fiber 13g; protein 10g

OLD-FASHIONED CHICKEN NOODLE SOUP

All of these are really good:

Cowboy Cookbook pg. 70

McCleve Cookbook 2nd edition pg. 54

Pioneer Woman Recipe

BRATTEN'S FAMOUS CLAM CHOWDER

lemon cookbook pg. 36.  We love, love this recipe.  It is better the next day. Takes about 30 minutes to prepare.  Make sure the vegetables (especially potatoes) are cooked through.  Cook veggies on the stove top - not pampered chef thing.

1 c finely chopped onion

1 c finely diced celery

2 c very finely diced potatoes

2 cans (6.5 oz) minced clams and juice

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3/4 c butter

3/4 c flour

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1 qt half-and-half (not fat free)

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2 T red wine vinegar

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1 1/2 tsp salt

few grains pepper

Pour clams over vegetables in very small saucepan; add enough water to barely cover and simmer, covered, over medium heat until barely tender.  While simmering, melt butter and add flour and blend; cook, stirring constantly.  Add cream and cook and stir with wire whip until smooth and thick (this is important!).  Add undrained vegetables/clams and vinegar.  Heat through.  Season with salt and pepper to taste, DO NOT let stand half warm on stove.  Serve amount needed hot and chill the rest.  Reheat only amount needed each time.  Yield: 8 servings.