What’s better than a casserole (or hotdish as we say in Minnesota) and better than a cheeseburger – you probably guessed it: a cheeseburger casserole, or this recipe called Baked Cheseburgers. This recipe is perfect for a family but also perfect for a girl like me who likes to make one delicious meal a week and eat it everyday to save money and time.
8 slices bread
3 tablespoons butter, softened
1 lb lean ground beef
1 onion, chopped
2 stalks celery, chopped (I skipped this)
1 tablespoon prepared mustard
2 tablespoons ketchup
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
1/4 teaspoon salt
1 cup shredded sharp processed American cheese (I used mild cheddar)
This was almost a perfect ingredients list because I had just about everything on hand. It was a lot of bread to get rid of at once, but bread is cheap, so I didn’t worry too much about it.
Continue reading Revamping Recipes: Baked Cheeseburgers
I wanted to start my semester off with a bang, so I chose a very simple and affordable (but incredibly delicious) recipe found at Recipe Zaar.
I revamped the recipe slightly, which you’ll see how below.
1 lb uncooked bow tie pasta (I used Ziti)
1 1/2 lbs boneless skinless chicken breasts (I only used 3/4 a pound)
2 tablespoons butter
2 garlic cloves, crushed (I used garlic powder I had on hand)
1/4 cup all-purpose flour
1/2 cup milk
1 cup chicken broth (I used chicken bouillon and made my own broth)
1 cup salsa
8 ounces cream cheese, cut into 1/2 inch cubes
This recipe was very simple and affordable for me to make because I had almost everything on hand already.
Let’s see just how easy it was.
I started the dish by boiling a big pot of water. Before I poured the pasta in, I took a cup of the boiling water and poured it into
Continue reading Revamping Recipes: Creamy Mexican Pasta
What I love about many pasta recipes is that they are versatile. I’ve never found a pasta dish I didn’t like or couldn’t tweak. One of my favorite dishes growing up that I had fun making with my mom was stuffed shells.
We took a walk down memory lane this weekend by making Baked Pasta Shells with a Spinach and Ricotta Filling. This is just one of the unlimited variations of mixtures you can use to stuff these shells.
Here are the ingredients:
For the shells and sauce:
4 ounces homemade or packaged conchiglioni (read jumbo stuffed shells)
1/4 cup chopped onion (we skipped this)
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
1/4 cup dry white wine
1 cup shredded mozzarella or Swiss cheese (4 ounces)
Ground nutmeg (optional)
Grated parmesan cheese
For the spinach and ricotta filling:
1 pound fresh spinach or 10-ounce package frozen chopped spinach (we used the latter)
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
1 beaten egg
2/3 cup ricotta cheese
1/2 cup grated parmesan cheese
1/8 teaspoon ground nutmeg
Although these are fairly simple to make,
Continue reading Revamping Recipes: Stuffed Shells
When I make breakfast at school, I normally have an omelet cooking in my GT Express 101 to save time, but nothing beats a real omelet cooked slowly on the stove. I have been making them half my life and thought I would share what I consider the perfect omelet technique. Of course, it’s not quite as easy as mixing some ingredients and throwing it into the GT Express, but it looks prettier and I can load them until they burst which doesn’t work with the GT Express because the wells are pretty small.
The first thing you should do is gather your ingredients – use what you have on hand. I used two eggs, a slice of deli ham, a slice of cheese (any kind will do), some red onion and green pepper I had on hand, oregano, parsley, and some homemade salsa. The sky is the limit – go crazy, especially with the veggies. No matter what people will tell you, an omelet for breakfast when you use lots of veggies and a limited amount of butter and cheese is good for you and is
Continue reading Creating the Perfect Omelet is Easier than You Think
Usually I try to feature easy recipes that are versatile and easy to make at any skill level on any budget, but this time I’m going to stray for a bit. My mom made this incredible white lasagna that I couldn’t help but blog about.
I love Italian food. I don’t know anyone who doesn’t, but sometimes it takes a while to make. However, the one thing about Italian foods is that it impresses a crowd more than any other food I’ve ever made or tried. This white version of a traditional lasagna is a crowd pleaser and although it is not difficult or expensive to make, it is time-consuming. Because the recipe is pretty long, I thought it best to give you the link to the Italian Cooking Encyclopedia that the recipe is found in as well as a google search for white lasagna.
Isn’t it gorgeous? This is definitely the kind of recipe I would consider for a fancy party or a comfortable get-together as well as my weekly recipe that I make on Sundays at college and eat all week. It reheats just
Continue reading Keep ‘Em Coming Back With White Lasagna