Cheeseburger Casserole, My Way

Hi and a very good day to you!

I like easy meals and I know you do too so I decided to put a spin on a recipe that looked good for one or two exceptions so I made it my way.  I hope you enjoy it too!

   Ingredients :                                     1 lb. 80% ground beef

1 medium onion sliced thin
1/2 cup ketchup
1 cup Bisquick
1 1/2 cups shredded cheese(Cheddar, American, Provolone)

1 cup milk
1 egg
  

Beat egg with whisk, add milk and Bisquick and set aside.

Note: I have seen recipes similar using Tater Tots on the top layer but I am not fond of them and I think having the bisquick is enough of starch. IMO You can use them as you want just increase the liquid to 1 1/2 cup milk and add another egg.

Spray a 13 x9 inch baking dish with cooking spray.  In a separate pan saute beef, sliced onions, salt and pepper until meat is no longer pink. Drain if necessary. 

  Place cooked beef mixture in bottom of baking dish.  Top with spoons of  ketchup randomly over beef.  Top with shredded cheese and then pour liquid over top making sure to cover as much as possible.  Sprinkle a little more cheese of top and bake 400 degrees approximately 20 to 25 minutes or until browned nicely on top.

Note:  I had a few slices of white American cheese I added too.

Cool for ten minutes and cut in squares or spoon onto individual plates.

It definitely looks and tastes like a cheeseburger.  Great recipe!

Getting ready for the New Year! Some positive thoughts and a recipe too!!

2018 is quickly approaching and although I am still in the holiday cooking mode I wanted to share some positive thoughts and a few helpful hints to help you in your the new year.

First being a great recipe for healthy vegetable soup. Check out the highlighted area below for the link to the recipe.

Vegetable Soup

12/31/15

Next if you decide you would like a sandwich or salad for lunch watch the amount of dressing or condiment.

 A nice light lunch sandwich is one that you would use:

2 slices of reduced calorie bread or even a pita pocket would do
3 oz. of light tuna (packed in water for sure and drained)
2 tablespoons light mayo or miracle whip which I like
1 tsp. pickle relish(optional)
lettuce and tomato
1 small banana or apple


In order to plan a healthy menu you must start off in the right direction and I believe getting your kitchen organized should be the first thing you do. Clear your counter and make sure to leave yourself some easy accessible space to prep your veggies, meats and poultry.  Even if you have limited counter space allow yourself some workable space with a nice cutting/ chopping board.  Preparing food will be much easier if you leave that space open.

Try to buy farm fresh vegetables when you can do so.  An Option is frozen which I use quite a bit in the winter.

Go through your cabinets and make sure you have quick access to spices.  Items you use frequently place close to the end of your shelf.. I find a nice 3 layer shelf works well in my cabinet and I can keep plenty of spices on it.

Get rid of those spices you never use or are outdated..Fresh is best..You need not replenish all at once..Spices are expensive, so use caution..

Organize your cabinet drawers and get rid of those items you don't use and use utensil trays to organize everything.

Place spatulas, tongs, slotted spoons and stirring spoons in a pretty crock on your counter to easy access and make sure to keep measuring cups and spoons close to the area you are working, preferably in a cabinet drawer.

Try not to store cookbooks on the counter..They take way too much room and allow for clutter..Find a pretty basket or bookshelf to keep them handy. 

 I make photo copies of my favorite recipes and keep them in a binder for easy access.  I buy plastic binder sheets to keep them free from food spills. I work directly from my binder and find it is the best way to follow a specific recipe and not have to work with paper that easily gets food splashed on it or ripped.

Hopefully I will inspire, motivate and help you organize your kitchen to make baking and cooking easier.

Happy New Year from my kitchen to yours!! 

12/30/11

Goulash my way!

Here's another great one pot meal that I decided to put together on this rainy day.  I had the beef , onion, garlic and carrots as well as the chicken broth so this sure was easy to make using ground meat.  I'm thinking typical(if there is such a thing) goulash may use beef cubes but this cooked quickly, in about an hour and really was tasty.  I added Paprika(my new favorite spice) to give it a little bite.  Not spicy at all.  Try it. I think you'll like it.  

10/22/18

1 lb. 85% ground beef
2 T olive oil
1 medium onion chopped
1 sliced or grated garlic
1 cup diced carrots
1 medium potato skinned and cut in small cubes
1 tsp paprika
Salt and pepper
1-15 oz can petite diced tomatoes(if your prefer you can use tomato sauce in the same size can).
1-15 oz can beef broth
2 T cornstarch mixed with some of the liquid to thicken slightly

I’m a medium size Dutch oven place olive oil.  Add onion,ground beef, carrots, potato, salt , pepper and paprika. Sauté until beef has browned.  Add tomatoes or you can add tomato sauce if you prefer and beef broth.  Cover slightly and cook on low heat until bubbly.  It is done in approximately 1 + hours.  When it is done your potatoes and carrots will not be hard. FYI: Carrots and potatoes will cook quicker if you dice them instead of using large cubes.

To thicken the broth slightly.  I take 2 T cornstarch and whisk with some of the juice until smooth and add to Goulash.  Using a large spoon mix carefully.  

  Note:  You can use your crockpot too but I would brown your meat first before I put it in the crockpot.

We had fresh bread and butter to scoop up the great tasty broth.

Pork Medallions with Mango/Pear chutney

I tried to make this week menu light and easy. I decided if I was going to cook while here in Florida the recipe had to be super easy.  There is an abundance of fruit and veggies here so I may as well make good use of my time here in the sunshine state,

When I went to the grocery store last weekend I had decided I was going to make this easy WW recipe so I made note of what I needed to buy and did so. Other than having some difficulty finding the mango chutney it was a breeze.  I did buy some fresh ginger since it was in a handy spot in the veggie section of the store. This meal could be easily prepared in less than an hour.

When buying the pork take advantage of the packaged pork tenderloins.  There are usually two in a package.  Some are seasoned and some are not. Make sure you buy the unseasoned ones and wrap the other for the freezer for later use.  Great value!

Enjoy!

3/4 lb. pork tenderloin trimmed and cut into 1 inch pieces
1/2 tsp. salt
1/2 tsp. pepper
2 T. olive oil
2 firm-ripe pears, peeled, cored and halved and chopped
2 tsp. grated fresh ginger (dried is fine but cut back on the amount)
1/4 cup mango chutney(I added a little more)
1/4 cup low sodium chicken broth

Sprinkle the pork with salt and pepper.  Heat 1 tsp. olive oil in skillet over medium high heat.  Add the pork and cook until browned and cooked through.  Set aside and cover to keep warm.

Add the remaining 1 tsp. oil to skillet.  Add pears and ginger, stirring until pears are tender and golden.  Stir in chutney and broth.  Bring to a boil, scraping up browned bits from bottom of pan.  Cook until sauce thickens slightly.  Spoon the chutney over pork and serve with a salad or rice.

Easy Peazy!


From my kitchen to yours,

3/28/14
1/14/15
4/28/18

Pork and Sauerkraut

New updated photo! Delish!

When it comes to food, tradition plays a big part in most of the dishes I prepare.  Pork is probably my favorite white meat and always has been so making a meal like this is right up my alley as Mom would say.  If you have never heard that expression it's an oldie from long ago. 

This meal is crockpot friendly.   Here's my recipe.

3 lb. pork butt or loin
1-8 oz. Tomato sauce
1 can water 
salt, pepper and onion powder
1 large can sauerkraut (rinsed and drained)

Place above in crockpot on low and simmer for 5 or 6 hours or pork is tender. Delish!!

Serve with mashed potatoes or fresh bread.  (I opt for the potatoes). Yummy!

12/31/14