Homemade Hamburger Helper

 

Too watery in instant pot   Use less broth?  Try 4 cups  was better the second day  

Tasted good though   I used capetelli  

1 tbsp olive oil

1 lb extra lean ground beef or ground chicken

2 small yellow onions, diced

2 cloves garlic, minced

3 celery stalks, diced

1 red pepper, diced

6 cups broth; beef, chicken, or vegetable

1 15 oz can petite diced tomatoes 

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 lb dry rotini pasta (other shapes can be used) 

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 cup parsley, chopped (optional) 

Instant Pot directions

Add oil to instant pot and set to saute.  When oil is hot, add onions, garlic, and ground beef. Saute 4-5 minutes until browned. 

Add in remaining ingredients in order listed EXCEOT sour cream, cheese and parsley.  Pasta is added last. 

Cook on high pressure for 3 minutes ( instant pot will take about 15 minutes to preheat then cook 3 minutes) 

Do a quick release of the pressure, then stir in sour cream and cheese, garnish with parsley. 

6 servings 

Freeze up to 3 months.  Defrost in the fridge and reheat in microwave or stovetop. 

Stovetop directions. 

Heat oil in skillet then add onions and garlic, saute 2 minutes.  Add ground beef and cook until browned.  Add celery and red pepper, saute 2-3 minutes. 

Add seasonings and saute another 30 seconds. 

Add broth and tomatoes, stirring to combine. 

Add dry pasta and bring to a boil.  Continue cooking on medium heat, stirring occasionally for about 15 minutes or until pasta is cooked and liquid is absorbed. 

Stir in sour cream and cheese then remove from heat. Top with parsley. 

Cajun Chicken Pasta - PREP COOK

Cajun Chicken Pasta - skillet dinner (PREP COOK recipes contain directions for cooking in preparation ahead of time.  I like to PREP COOK on the weekend and then have quick, easy meals during the week using the prepped dishes).

1 1/2 lb boneless, skinless chicken breast, cut into cubes

2 Tbsp Wildtree Natural Grapeseed oil, divided

2 Tbsp Cajun seasoning, divided - can use more or less to your taste

6 to 8 mini peppers, depends on sizes

1 small yellow onion, chopped

1 (14 oz) can diced tomatoes with basil, garlic and oregano, drain well

2 cups chicken broth, divided

1 cup heavy cream (could use the fat free variety)

2 tsp Wildtree Garlic Galore Seasoning Blend

1 pound uncooked pasta

Sprinkle 1 Tbsp Cajun seasoning over the chicken pieces.  Toss to coat.   Heat 1 Tbsp oil in a large skillet over high heat.  Add chicken and allow to brown on one side.  Turn chicken to brown the other side.  Remove and place on a clean plate - set aside.  

Add 1/2 Tbsp oil, peppers and onions,  Cook until caramelized (dark/black areas).  Add tomatoes and cook about 1 minute to heat through.  Remove vegetables and add to chicken - set aside.

Pour in 1 cup chicken broth. Bring to a boil, scraping the bottom of the skillet to deglaze.  Reduce heat to medium and slowly add the heavy cream, whisking constantly.   Add remaining 1 Tbsp Cajun seasoning (more or less, to taste) and Garlic Galore.   Cook over medium heat until starts to thicken.   Return chicken and vegetables to the skillet.  For PREP COOK - stop here and see notes below.

Stir in 1 cup chicken broth and 1 cup water bring to a boil.  Add 1 pound pasta (I used penne).  Continue to cook, stirring occasionally, until pasta is al dente. Add more water if necessary as it cooks to keep it 'saucy'. 

PREP COOK sauce

PREP COOK - stop where noted above.  Refrigerate the sauce until meal time.   Place sauce in skillet and continue as instructed in the recipe.

You can also stop at the PREP COOK note and serve over spaghetti type pasta or noodles.

Pepperoni Macaroni

Pepperoni Macaroni
(Quick Cooking - Marlene Mohr, Ohio)

One of Rebekah's favorites.

2 1/2 cups uncooked elbow macaroni
1 pound ground beef or bulk sausage
15 ounce can pizza sauce
8 ounce can tomato sauce
1/3 cup milk
3.5 oz package of sliced pepperoni - cut slices in half
4.2 oz jar/can of sliced mushrooms
2.25 oz can sliced black olives, drained (I just slice up about 1/3 cup of black olives since I usually buy the whole ones)
1 cup (4 oz) shredded mozzarella

Preheat oven to 350.
Cook macaroni according to package directions for al dente. Drain.
Meanwhile, in a skillet, brown the ground beef until no longer pink, drain.
In a large bowl, combine the pizza sauce, tomato sauce and milk.
Stir in meat, macaroni, pepperoni, mushrooms and olives.

Pour into a greased 13 x 9 inch casserole.  Cover and bake at 350 for 30 minutes.  Uncover and sprinkle with cheese.  Bake 10 - 15 minutes longer or until cheese is melted.

8-10 servings

Beef and mushrooom skillet dinner

Beef and Mushroom Skillet Dinner


1 lb ground beef, browned and drained
1 medium yellow onion, diced
2 cloves garlic, minced
1 Tbsp olive oil
8 oz sliced fresh mushrooms
3 cups beef broth (I only had 2 cups so added 1 cup chicken broth)
16 oz dry pasta ( I used bowtie pasta)
1 cup sour cream


Brown and drain the ground beef - set aside.
Saute the onion and garlic in the olive oil until tender.   Add the sliced mushrooms and cook several minutes.  Add ground beef and broth.  Stir to mix well. 
Bring to a boil.  Add pasta, stir to mix.  Cover and allow to cook.  Stir occassionally until pasta is al dente.
Turn temperature down to low and stir in 1 cup sour cream.

Lemon Broccoli Pasta

Lemon Broccoli Pasta

The original recipe was from Quick Cooking but I have made several modifications 

3 cans chicken broth

Juice of 1 lemon

1 teaspoon grated lemon zest

1/2 tsp garlic powder

1/2 tsp pepper

10 oz uncooked spaghetti 

4 cups broccoli florets

1 1/2 cup fresh sliced mushrooms

1 cup light sour cream 

2 tbsp Parmesan cheese

In a large skillet, combine the broth, lemon juice, zest, garlic powder and pepper. Brung to a boil. Add spaghett, broccoli, and mushrooms. Reduce heat to simmer and let cook uncovered until pasta is tender. Drain, stir in sour cream and Parmesan cheese. 

8 servings