Beef Stroganoff Hamburger Dinner in a Skillet

INGREDIENTS:

• 1/2 lb lean ground beef
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp "Essence" (recipe found at the bottom)
• 1 Tbs olive or vegetable oil
• 1/4 cup chopped yellow onions
• 1 cup sliced white button mushrooms
• 1 tsp chopped garlic
• 1/4 lb small elbow macaroni or wide egg noodles, cooked
• 1/2 cup beef broth
• 1/4 cup sour cream
• Grated white cheddar, optional
• Chopped parsley, for garnish

DIRECTIONS:

1. Season the beef with the salt, pepper, and Essence.
2. In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.
3. Add the onions and cook, stirring, until soft, 3-4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5-6 minutes.
4. Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

Essence Recipe:

INGREDIENTS:

• 2 1/2 Tbs paprika
• 2 Tbs salt
• 2 Tbs garlic powder
• 1 Tbs black pepper
• 1 Tbs onion powder
• 1 Tbs cayenne pepper
• 1 Tbs dried oregano
• 1 Tbs dried thyme

DIRECTIONS:

1. Combine all ingredients thoroughly.

Dripping Roast Beef Sandwiches with Melted Provolone

INGREDIENTS:

• 1 can (10.5 oz) French onion soup
• 1 Tbs reduced sodium Worcestershire sauce
• 3/4 lb thinly sliced deli roast beef
• 4 soft hoagie rolls with sesame seeds
• 4 slices deli provolone cheese, cut in half
• 1/4 cup drained hot or mild pickled banana pepper rings

DIRECTIONS:

1. Heat oven to 400°.
2. Heat the soup and Worcestershire sauce in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
3. Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
4. Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 Tbs pepper rings.

Stuffed Green Peppers

INGREDIENTS:

• 6 green peppers
• salt and pepper to taste
• 1 lb ground beef
• 1/3 cup chopped onion
• 1 (14.5 oz) can whole peeled tomatoes, chopped
• 1 tsp Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded cheddar cheese
• 1 (10.75 oz) cans condensed tomato soup

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350°. Stuff each pepper with the beef and rice mixture an place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly.

Crunchy Chicken

INGREDIENTS:

• Boneless, skinless chicken breast, cut into 3-4 inch pieces
• Seasoned bread crumbs
• Butter
• Any seasoning to add to the seasoned breadcrumbs

DIRECTIONS:

1. Melt butter. Dip chicken pieces in butter. Then dip into seasoned breadcrumbs. Dip back into the melted butter, and back into the breadcrumbs.
2. Place chicken onto a baking sheet. 
3. Bake at 350° for 35-45 minutes, until golden brown.

*For a twist, add Parmesan cheese to the breadcrumb mixture

Spaghetti Casserole

INGREDIENTS:

• 1 (16 oz) package angel hair pasta
• 1 1/2 lbs ground beef
• 1 (26 oz) jar spaghetti sauce
• 2 (8 oz) cans tomato sauce
• 1 (10.75 oz) can condensed cream of mushroom soup, undiluted
• 1 (8 oz) cup sour cream
• 2 (8 oz) cups shredded Colby-Monterey jack cheese

DIRECTIONS:

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink. Drain.
3. Stir in spaghetti sauce and tomato sauce. Remove from heat.
4. Drain pasta. Combine soup and sour cream.
5. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. 
6. Makes 2 casseroles. Cover and freeze one casserole for up to 3 months.
7. Cover and bake the other at 350° for 55-65 minutes or until cheese is melted. 
8. To use frozen casserole: thaw in refrigerator overnight. Remove 30 minutes before baking. Bake as directed.

Hoagie Dip

INGREDIENTS:

• 1/2 lb deli ham, thinly sliced
• 1/2 lb genoa or hard salami, thinly sliced
• 1/2 lb provolone cheese, sliced
• 2 cups mayonnaise
• 1 tsp oregano
• 1 Tbs red wine vinegar
• 1 onion, chopped
• 1/2 head iceburg lettuce, shredded
• 2 tomatoes, diced
• 12 hoagie rolls, torn into pieces for dipping

DIRECTIONS:

1. Cut ham, salami & cheese into pieces. Place in a large bowl.
2. In a medium bowl, mix together mayonnaise, oregano and red wine vinegar. Add the mayonnaise mixture to the ham mixture, 1/2 cup at a time, until meats and cheeses are well combined.
3. Add chopped onion.
4. Just before serving, mix in lettuce and chopped tomatoes. Serve with hoagie pieces for dipping.

Casserole Olé

INGREDIENTS:

• 1 lb hamburger
• 1 (17.25 oz) jar enchilada sauce
• 1 (8 oz) jar taco sauce
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 soup can of milk
• 1 bag Doritos (plain)
• Shredded cheddar or Mexican blend cheese

DIRECTIONS:

1. Brown hamburger. Drain and set aside.
2. Combine enchilada and taco sauces and heat. Add soups and milk - mix well. Continue heating.
3. Line pan with crushed Doritos. Top with one half of the soup/sauce mixture. Top with meat and cheese, then with the remaining soup/sauce mixture. Sprinkle more Doritos on top.
4. Bake at 350° for 30-45 minutes, adding additional cheese during the last 10 minutes of baking.

Souped Up Meatballs

INGREDIENTS:

• 1 Tbs butter
• 1 onion, minced
• 1 can chicken and rice soup
• 1 lb ground beef (rolled into small balls, approximately 1 inch in diameter)
• 1 can tomato soup
• 3/4 cup water
• Pinch of garlic powder

DIRECTIONS:

1. Melt butter in large skillet. Add onion and cook until tender.
2. Stir in both soups (undiluted) and add 3/4 cup water. Heat until just boiling and then simmer, stirring occasionally.
3. Drop in meatballs and cook slowly in sauce for 1 hour.
4. Serve over mashed potatoes or bread.

Carrot Soup

INGREDIENTS:

• 1/2 lb lean ground beef
• 2 cans tomato sauce
• 2 cups sliced carrots
• 1/2 cup chopped onions
• 2 cups water
• Pinch of garlic powder
• Pinch of basil

DIRECTIONS:

1. Cook ground beef in large soup pot. Drain grease.
2. Add tomato sauce, sliced carrots, chopped onions and spices. Stir in water.
3. Cover and bring to a boil. Reduce heat and simmer 30-35 minutes or until carrots are tender, stirring occasionally.

Baked Mac and Cheese

INGREDIENTS:

• 2 cans cheddar soup
• 1 can milk
• 1 bag (2 cups) shredded cheddar cheese
• 1 bag (2 cups) shredded mozzarella cheese
• 1/2 small stick velveeta cheese
• 1 stick butter
• 1 box ziti noodles
• Bread crumbs

DIRECTIONS:

1. Boil ziti according to directions on box.
2. Mix soup, milk, 1/2 cheddar cheese and 1/2 mozzarella cheese, butter (cut into cubes), and velveeta (also cut into cubes). Add ziti and mix.
3. Spread into large casserole dish.. Cover with the rest of the cheese and bread crumbs to taste.
4. Cover with foil and bake for 30 minutes at 425°.
5. Uncover and bake for another 30 minutes.

Chicken Marinade

INGREDIENTS:

• 1 1/2 cups vegetable oil
• 3/4 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1/2 cup red wine vinegar
• 1/3 cup lemon juice
• 2 Tbs dry mustard
• 1 tsp salt
• 1 Tbs black pepper
• 1 1/2 tsp finely minced fresh parsley

DIRECTIONS:

1. In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice.
2. Stir in mustard powder, salt, pepper, and parsley.
3. Use to marinate chicken before cooking, as desired. The longer you marinate, the more flavor it will have.

Banana Bread

INGREDIENTS:

• 3-4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour

DIRECTIONS:

1. Preheat oven to 350°
2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last and then mix.
3. Pour mixture into a buttered 4x8 inch pan. Bake for 1 hour
4. Cool on a rack. Remove from pan and slice to serve.

Crockpot Broccoli Beef

INGREDIENTS:

• 1 lb thin beef (I used rib eye)
• 1/4 cup soy sauce
• 2 Tbs white wine
• 2 Tbs apple cider vinegar
• 1 Tbs brown sugar
• 2 tsp sesame oil
• 2 cloves garlic, smashed & chopped
• 1/2 tsp crushed red pepper flakes
• 1 bag thawed broccoli florets

DIRECTIONS:

1. Add the liquid to the crockpot
2. Chop up your garlic and add to mixture. Stir in spices.
3. Slice meat into thin strips. Toss into the liquid and spice mixture to coat thoroughly.
4. Cook on low for 6-8 hours, depending on cut of meat. Thicker pieces take longer to tenderize.
5. An hour before serving, add entire bag of broccoli. Cover and cook on high for another hour or so.
6. Stir gingerly to coat broccoli.
7. Serve over steamed rice.

The Best Lasagna Ever

INGREDIENTS:

• 1 1/2 lbs ground beef
• 1 lb hot breakfast sausage
• 2 cloves garlic, minced
•  2 (14.5 oz) cans tomato paste
• 4 Tbs dried parsley
• 2 Tbs dried basil
• 2 tsp salt
• 3 cups low-fat cottage cheese
• 2 whole beaten eggs
• 1/2 cups grated (not shredded) Parmesan cheese
• 1 lb sliced mozzarella cheese
• 1 (10 oz) package lasagna noodles
• (Add 1/2 tsp salt & 1 Tbs olive oil to pasta water)

DIRECTIONS:

1. Bring large pot of water to a boil.
2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage and garlic. Cook over medium-high heat until browned. Drain half the fat.
3. Add tomatoes, tomato paste, 2 tbs parsley, basil and salt.
4. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
5. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 tbs parsley and 1 tsp salt. Stir together well. Set aside.
6. Cook lasagna until "al dente" (not overly cooked)

To assemble:

1. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if needed. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
2. Repeat, ending with the meat/sauce mixture. Sprinkle top generously with extra Parmesan
3. Bake at 350° for 20-30 minutes, or until top is hot and bubbly.

Chicken Stroganoff

INGREDIENTS:

• 4 skinless, boneless chicken breast halves, cubed
• 1/8 cup margarine
• 1 (.7 oz) package dry Italian-style dressing mix
• 1 (8 oz) package cream cheese
• 1 (10.75 oz) can condensed cream of chicken soup

DIRECTIONS:

1. Put chicken, margarine and dressing mix in slow cooker. Mix together and cook on low for 5-6 hours.
2. Add cream cheese and soup. Mix together and cook on high for 30 minutes or until heated through and warm.

*You can serve over egg noodles (optional)

**I also throw in some mushrooms sometimes