Cheesesteak macaroni

Hi everyone!

I pretty much made this recipe as below for the exception of I used regular cream cheese and I used thin steak pieces instead of ground beef.  

It was rich but so delicious.

You decide which method works for you. I usually adapt most recipes to our taste and actually most unless noted I do not use any sugar,butter or cheese substitutes. I do use applesauce as a substitute in baking at times though to cut back on butter.

Ps.  I felt a real cheesesteak IMO would use thin minute steak like steak and not so much ground beef.

Use what is convenient for you and if you’re watching calories go the less fat cheese recipe.



Enjoy!

8

oz uncooked large elbow macaroni (about 2 cups)

1

lb extra-lean (at least 90%) ground beef

2

cups thinly sliced yellow onions

2

medium green bell peppers, cut in thin strips

1

tablespoon Montreal steak seasoning

1

package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cubed

1/2

cup beef broth (from 32-oz carton)

2

cups shredded reduced-fat Cheddar cheese (8 oz

• 1

  Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook macaroni to al dente; drain as directed on package.
• 2

  Meanwhile, in 12-inch nonstick skillet, cook beef, onions, bell peppers and steak seasoning over medium-high heat 9 to 11 minutes, stirring occasionally, until beef is thoroughly cooked and vegetables are tender; do not drain. Remove from heat. Stir in cream cheese until melted. Stir in hot macaroni and broth.
• 3

  Pour macaroni mixture into baking dish; top with Cheddar cheese.
• 4

  Cover with foil. Bake 20 to 25 minutes or until mixture is hot (at least 165°F in center) and Cheddar cheese is melted.

  
  

Meat or cheese Roll ups

Hi everyone and I hope you are having a good day.

Along with posting my recipe for the roll ups I also would like to mention some excellent safe preparation suggestions of our meals and cleaning our utensils .  We must be careful and smart with our food.  It is a part of staying healthy.

During these long days filled with uncertainty you can rely on me and the blog posts I have been sharing with the world since 2011.

Food is one of our ways of communicating.  Hearty healthy family meals and much care go into my food preparation.

Staying healthy is of upmost importance.  Making sure our vegetables and fruits are washed well is a must.

Our knives and cutlery should always be washed in hot water and wiped dry. There is no need to use a dishwasher if you use soap and HOT water.

We all want to stay safe and keeping our kitchen clean is a must.

Enough on that as I know most of you are aware of all the above suggestions but it never hurts to give us all a little reminder now and again.   On to the recipe as promised.

1 box lasagna noodles. Depending on what noodle/pasta I use I either cook them according to directions on box or if they are the noodles/pasta you do not have to cook, I soak them in warm water for ten minutes to allow some flexibility.  

Todays noodles/pasta are (according to box )you need not boil them but since I was making roll ups I soaked them in hot water for over ten minutes.  Personally I rather using the regular lasagna noodles for this recipe but I had these and figured I'd give it a go.

Preferred cooking method for recipe:    use noodles/pasta that you boil according to directions.  

This recipe made approximately 12 rolls.

Meat filling roll ups
1 box lasagna pasta
1/2 lb.or more ravioli meat mixture(check side bar for labels)

1/2 lb. ground beef
1/2 lb. ground pork
2/3 cup bread crumbs
1/2 cup Italian cheese or more
salt and pepper
1 egg slightly beaten
1/3 cup chopped spinach

Meatless cheese roll ups
1 container ricotta
1 egg yolk
1 tsp. dried or fresh parsley
1/4 cup cooked and drained spinach
1/2 cup shredded mozzarella
1/2 cup grated Pecorino Romano cheese.
Pasta sauce of choice.(I had my homemade meat sauce so I used it for convenience).

Boil lasagna noodles according to directions.  Drain and slightly rinse. Place a sheet or two of waxed paper on cutting board.  Place lasagna noodle on wax paper and spread filling.  Roll and place in a casserole dish.  I used an 13x9 in baking dish.

Cover with a generous amount of pasta sauce and bake at 350 degrees covered for approximately 30 minutes.  Remove cover and allow to stay in oven another 5 minutes.  Remove from oven and serve.

Meat filled

Cheese spinach filled

Please Stay safe and healthy.

Pot Roast casserole

I made this today.  I saw the recipe in Betty Crocker recipes and did it my way with save time with few short cuts.

Small eye round roast about 1 1/4 lb. cooked on low all day yesterday. I cooked it about 6 hours on low in crockpot with small can beef broth.  Allowed to cool and sliced thin.  Refrigerated in juice until today.

Today I sautéed in 2 tablespoons of  butter 1/2 cup each chopped carrots, celery and onions about 6 minutes .

I then added the thinly sliced roast and 1/2 cup of the broth to carrot mixture.  Sautéed until heated through.

Lo

Now comes the fun part.  I placed the above in a greased 9x13 “ baking dish and added already cooked scalloped potatoes on top.  ( Costco 2lb.) (6.99) and baked at 350 degrees for twenty minutes uncovered,  I used almost all of it.  I’ll show pictures of it below.

Note: The allrecipes recipe called for boxed scalloped potatoes and following the box directions.  I took a sure bet on the potatoes because I’ve made them before and they are delicious.  I also wanted a short cut meal.

Creamy chicken casserole

Tonight’s dinner is for all carb lovers.  It’s Delicious!! And no particular recipe was followed.  I just used what I had available.

I’ll call this casserole Creamy chicken and cheese.  I use the cheese that’s posted in photos.

It really makes this dish so creamy. I recommend this cheese.

Turn oven to 350 degrees while prepping.

My recipe is a guesstimate....

3 cups of homemade chicken broth.  1/2 cup whole milk and 11/2 cups cubed chicken from the broth.  ( soup was made yesterday)

In a medium to large pot on low heat I placed 3 T butter and allowed it to melt.  Then I added 1/2 tsp. Onion powder to butter and 1/2 cup flour stirring continuously to blend.  Note: Don’t worry it will start to clump so immediately add 3 cups chicken broth and 1/2 cup milk while using a wire whisk to blend. Cook on medium heat stirring continuously.

Add 1/2 bag of ***creamy mozzarella cheese to broth/chicken mixture and whisk to incorporate.

Add 1 cup minute rice and stir to mix.

Pour in deep dish casserole .  Top with 3/4 cup sharp cheddar cheese and bake uncovered approximately twenty minutes in 350 degree oven.

Remove from oven and allow to set for ten minutes before serving. It spoons nicely.

I served with buttered carrots.

Any Green vegetable is a good alternative Or fresh fruit.  None of which I had available.  M.j.

Salsa Chicken

 As I promised I am going to post at least twice a week some new dishes for the health conscious person.

Hubby and I are trying very hard to maintain (he) and me (lose) and not be deprived of any dishes that we find interesting yet healthy so I will attempt to do this everyday and post a few of the recipes twice a week.

This simple crockpot meal is one that you can easily prep the night before and cook while you are out working or shopping.  

We were out all day from 11 to 6 and came home to this wonderful dish.

I decided to quickly make some cornbread to enjoy with it for a nice change. 

 While he set the table I through a package cornbread mix and in less than 20 minutes we had dinner.  You can easily substitute rice or a salad if you choose.

4/8/18

 1  1/2 lb. boneless chicken breasts
1 green pepper sliced thick
1 red pepper sliced thick
1 medium sweet onion sliced thick
1 cup low sodium chicken broth
1 cup bottled Salsa (I used pineapple salsa to add some sweet to the recipe) but your favorite salsa will work fine
 1/2 cup diced lite peaches in it's own juice add juice too! (optional) 
1 package cornbread mix baked according to directions.


In a slow cooker(crockpot) place chicken, peppers and onion.  Stir chicken broth, diced peaches and salsa together.  Pour over chicken..

Cover and cook on low setting for 7 to 8 hours or high setting for approx. 5 hours. When chicken is cooked I removed approximate 1/2 cup of juice and added 2 T flour to it to make a paste.

  Once the paste was smooth I added it to the chicken mixture to slightly thicken it.  It will not be a heavy sauce but just enough to add a little more texture.

Serve with cornbread or rice.

  Happy Cooking

12/6/17

Sheppard's Pie! Beef or lamb? Success!

I'm told originally Sheppard’s pie was made with ground lamb.

Beef version also known as Cottage Pie!

EASY QUICK SAVE TIME SUGGESTION 😊😊😊USE Store bought refrigerated mashed potatoes!!

Here's today's dish of Sheppard's pie!!!  This time added the peas since the fussy grandsons aren't visiting.  Delicious and filling.  An all in one meal.

11/8/15

 This is a re-post of a great recipe as well as a great family meal.  I was at our local grocery store today and saw where they had already prepared Shepard's Pie and were giving out samples.  My recipe beats theirs hands down.  If you haven't tried my recipe yet today's the day to give it a whirl. 

10/2022 updated picture 

Happy Cooking!

 I have always wanted to make Sheppard's Pie.  I saw this recipe on a Delicious Dining Calendar and it looked so appealing I decided to give it a try.  Loaded with lots of veggies and darn right tasty this meal is quite filling and loaded with calories. Feel free to cut down on some of the calories by using ground turkey or chicken. A great comfort food meal!  

Happy Baking and Cooking!  Enjoy.......

2 1/2 lbs. potatoes, peeled and cubed
salt and pepper
1 tablespoon olive oil
1 1/2 lb. lean ground beef
2 carrots peeled and chopped
1 onion finely diced
2 tablespoons butter
2 tablespoons flour
1 cup beef broth
2 tsp. Worcestershire sauce
1 cup frozen peas thawed
***3 oz. cream cheese, softened
2/3 cup half and half
1/2 tsp. paprika

While potatoes are boiling* see note; heat oil in large skillet, brown beef and season with salt and pepper.  Brown and crumble meat. Add carrot and onion; cook 5 minutes. stirring frequently.  Drain off any oil..In a small skillet over medium heat melt butter and add  flour whisking together until mixture starts to simmer, about  2 minutes.  Whisk in broth and Worcestershire sauce.  Cook to thicken about 1 minute.  Stir in peas to thickened gravy.

*** Note eliminate this step if using refrigerated pre cooked mashed potatoes. (Makes it really super easy)!!!add softened cream cheese to warm potatoes and mix well before laying on top of warmed meat mixture.

  Drain potatoes and pour into bowl.  Add cream cheese and half and half.  Mash with a masher until potatoes are almost smooth.  Add salt and pepper to taste.

Heat broiler to high.  Fill a medium casserole dish with meat and vegetable gravy mixture.  Spread potatoes evenly over top.  Sprinkle potatoes with paprika and broil 6 to 8 inches from the heat for 2 -3 minutes.  Serve hot. Great comfort food!





 

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9/27/12
2/21/13

Chicken, Peas and Mushroom Casserole

My hubby does not care for mushrooms so I don't make many things with mushrooms.  I do remember eating them before my hubby and I got married.

Mom would clean mushrooms well and saute them in olive oil and garlic and add chicken parts (wings and thighs) and saute them slowly slightly covered on the top of the stove.  At the time I really did like mushrooms.

I guess marriage does funny stuff to your brain.  When you are married to someone who doesn't want mushrooms in anything including pasta sauce you don't make anything with mushrooms period.  I guess that is what I thought.

It might be just me so after 40 some years of being married to this man today I put my foot down (just kidding) and made an easy crockpot casserole for dinner. Seriously I took a giant step and bought a package of Steamfresh  seasoned frozen peas and mushrooms for the very first time. 

Here is what transpired to make this first time Chicken, peas and mushrooms dinner casserole. Enjoy!  p.s. He loved it so I guess I can add mushrooms to a dinner on and again...:)

Ingredients:

1 lb. chicken breasts sliced thin 
1 package Steamfresh seasoned with garlic frozen peas and mushrooms
1 -15 oz. can cream of mushroom soup
1  1/2 cans water
1 cup minute rice

Place sliced chicken in crockpot.  Add cream of mushroom soup and water.  Cook on low for 3 to 4 hours.  Add Steamfresh frozen seasoned peas and mushrooms. Cook for an additional 15 minutes.  Add rice and let sit for approximately 5 minutes more or until slightly thickened or cook rice separately and top with mixture.  

2/20/14

Happy Cooking!

copyright 2014 i like to bake and cook blog

Spanish rice casserole

New recipe!

I an trying to eliminate wheat from my regular diet.  That means no bread, muffins, cakes and pretty much all baked goods. 

Rice and potatoes I can have so today's new recipe has some rice in it.  It's healthy also because there is no added fat to it.  I browned the meat without any oil or butter.  You can eliminate the cheese or use fat free cheese if you are watching your fat calories.

A good meal and I can easily cut leftovers in squares and freeze for later use.  Yummy!

Fresh out of the oven

without cheese

2 lb. ground beef
1 medium onion chopped fine
1/4 cup red, green or yellow pepper chopped
1- 28 oz. can diced tomatoes
1/2 cup chili sauce
3/4 cup long grain rice
1 1/2 tsp. salt
1/2 tsp. cumin
1 cup water
pinch pepper
1/2 tsp. worcestershire sauce
1 cup shredded sharp cheese
fresh cilantro optional

Note:  The original recipe called for 1 tsp. of brown sugar.  I did eliminate it.  I thought it would be too sweet.


Preheat oven to 375 degrees

In a medium Dutch oven pot Brown beef and drain off excess fat.  Add onion, diced pepper, tomatoes, water, rice, chili sauce, salt, cumin, Worcestershire sauce and black pepper and cook over low heat. 

Let simmer on low for approximately 30 to 40 minutes stirring occasionally until rice is tender.

Transfer ingredients into a 13x9 inch baking dish.  Cover with cheese. Bake 375 degrees for approximately 10 minutes.  Remove from oven and let set for a few minutes. Cut into medium size squares.  A vinaigrette dressing served over a green salad would compliment this dish.  Enjoy!