Mexican Lunch

contributed by Kelley Hutchinson

1 lb hot pork sausage (I use regular)

1 lg can Stewed tomatoes (12oz)

8oz elbow macaroni

1 med. onion (diced)

1 green bell pepper (diced)

1.5 Tbspn Chili powder

1/4-1/2 pint sour cream

brown & drain the sausage in a large/deep skillet

add tomatoes, raw uncooked macaroni, onion, green pepper & chili powder, and bring mixture to a boil

cover & reduce heat to low & simmer for 45 minutes

add the sour cream & mix well before serving

we always served this with some buttered bread, the meal has some heat to it & the cool buttered bread made for a great side (or a mini taco)…you can increase the heat using hot pork sausage or more chili powder, served w/ a salad or some fresh fruit & you have a comforting meal memory from my childhood.

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Honey Chicken Stir Fry

contributed by Christine Day
1 lb boneless, skinless chicken breast cut into 1 inch pieces
1 garlic clove, minced or you can use about 2 tsp garlic powder if you don’t have fresh
3 tablespoons honey
… 2 tablespoons soy sauce (prefer reduced-sodium variety but full strength is fine)
2 teaspoons olive oil
Salt and pepper to taste (I never use the salt…the soy sauce provides plenty of that)
1 (16 oz) package stir-fry type veggies. I use the steamer bags of whatever I am in the mood for.
Hot cooked rice (I prefer brown because its healthier but you can use whatever you want).

Spray a large skillet or wok with non-stick spray.
Cook the chicken for a few minutes turning the pieces over on all sides.
Add the garlic, honey, soy sauce, olive oil, salt and pepper.
Stir well to make sure the honey and soy coat all the chicken.
Cook on med-high until the chicken is lightly brown and the juices run clear, stirring frequently (the honey can burn otherwise).
Cover and simmer on low/warm for about 5 more minutes.

In the meantime, nuke the steamer veggies in the microwave.

When everything is done mix the veggies and chicken together and serve over the hot rice.

Grandma’s Beef Rice

contributed by Michelle Weickum Anderson
1 stick (¼ lb) butter
½ to 1 whole onion chopped
2 small cans mushrooms
2C long grain rice
1lb stew meat cut small
4C  reserved mushroom juice & beef broth

Melt butter in large saucepan to medium heat & add beef, brown for a few minutes then add rice, onion, & mushrooms.  Cook until rice is opaque & add broth mix, bring to boil stirring occasionally turn to simmer, cover & cook until rice is done,  stirring occasionally

Michelle is typing …

Home-made Hamburger Helper

contributed by Bobbi Gustason

1 1/2 lb hamburger

1 can tomato soup

1 can mushroom soup

1/8 cup Ketchup

brown and drain hamburger, and add tomato soup, cream of mushroom soup, and ketchup. Stir together and cook on medium heat until warmed all the way through.

Cheeseburger Macaroni

contributed by Laura Thompson

I will post this recipe how it was printed, and then tell you the changes I made. 🙂

1 lb ground beef (turkey I bet would be fine too)

8 oz dry elbow macaroni (I used some Orzo pasta that had been in my cabinet for way too long…it worked great), cooked according to package directions and drained

8 oz Bird’s Eye frozen classic mixed veggies, cooked per package directions and drained (I completely omitted this)

1 10.75 oz can cheddar cheese soup

1 cup milk

1 cup shredded cheddar cheese (I totally forgot about this and it didn’t make it into the dish, I will try it WITH the cheddar next time)

1/4 cup ketchup (I did 1/8 of a cup)

2 tablespoons prepared mustard (I did ONE tablespoon and the mustard was so overwhelming that I had to add a lot of Worcestershire sauce to even it out)

Salt and pepper to taste

I also added at least a half a cup of Worcestershire sauce, because our fam really likes it

In a large skillet over high heat, brown beef, drain fat

add cooked macaroni, veggies, soup, milk, cheese, ketchup, and mustard (and worcestershire if you use it). Stir and cook over medium heat until heated through, 5-10 minutes. Serve with “burger” garnishes, ie pickles, lettuce, tomato, etc. We ate it with potato chips and it was divine. 🙂