heavenly hamburger

This recipe came from Aaron's mom. We don't have it often, because it's not that healthy. It's the first red meat I ate after my bland diet.

8 oz egg noodle pasta
1 lb ground beef
1 clove garlic, minced
1 tsp salt
1 tsp pepper
1 tsp sugar
2 (8 oz) cans tomato sauce
3 green onions, sliced
3 oz cream cheese
1 c. sour cream
1/2 c. cheddar cheese, grated

Brown ground beef, garlic, salt, sugar and pepper.
Add sauce, simmer 15 minutes.
Cook noodles according to package directions.
Add onions to sauce.
Stir in sour cream and cheeses.
Pour in 9x13 pan. Bake at 350 degrees F for 20 minutes.

Herb and Chicken Pasta

I've made this before, but apparently haven't posted it. I reduced the amounts slightly, and didn't use the red pepper flakes. I added 1 Tbsp cornstarch to the chicken broth to thicken the sauce.

Herb and Chicken Pasta

• 1 (16 ounce) package angel hair pasta
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon Cajun seasoning (optional)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 cup chicken broth

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
3. Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.

Chicken Calzones

I can't believe I haven't posted this recipe yet. It is one i used to make all the time. I brought out the recipe again for gourmet girls (an enrichment group) last week. It's pretty healthy if you follow the recipe.

1 pkg regular active dry yeast
1 c. warm water
1 Tbsp. sugar
2 tsp. vegetable oil
1/2 tsp salt
1 1/2 c. all-purpose flor
1 1/4 - 1 3/4 c. whole wheat flour
1 egg white beaten

Chicken -mushroom filling
1 c. cut up cooked chicken
4 oz chopped mushrooms
3/4 c. shredded mozzarella cheese
1/4 c. chopped onion
8 oz pizza sauce.
2 Tbsp. Parmesan cheese

Dissolve yeast in warm water in a large bowl. Stir in sugar, oil, salt and all-purpose flour. Beat until smooth. Mix enough whole-wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Cover and let rest for 5 minutes.
Heat oven to 375 degrees F. Prepare chicken mushroom filling: mix all ingredients. Reserve.
Spray large cookie sheet with non-stick cooking spray. Divide dough into 6 equal parts (I usually do 8). Roll or pat into 7 -inch circle on a lightly floured surface, turning occasionally to coat with flour. Place about 1/3 c. of filling on half of each circle; spred to within 1 inch of edge. Fold dough over filling; press edge with fork to seal (or twist, or pinch etc.) Place on cookie sheet; brush with egg white. Cut several slits in top to vent steam. Bake 25-30 minutes or until golden brown.

Cranberry Salad

I made this for Thanksgiving. It's a tradition from Aaron's family. I halved it and added vanilla to the whipping cream. I don't have a food processor to slice the cranberries nicely, so I just chopped the cranberries (with an electric chopping appliance).

1 12 oz bag fresh cranberries, sliced
1 10 oz bag mini marshmallows
1 14 oz can crushed pineapple
1 pint whipping cream
3/4 cup sugar


The night before mix together marshmallows, cranberries and pineapple. Refrigerate.
The next day whip the cream using electric beaters. Slowly adding sugar and vanilla as you whip.
Fold whipped cream into the cranberry mixture.

Basic Bread Stuffing

This is the stuffing I made for Thanksgiving. I got it from the Joy of Cooking Cookbook. You can either use it to stuff a turkey or bake it in the oven. We didn't stuff our turkey. You can also adjust the ingredients depending on how moist you want it.

• 1 pound firm white sandwich, French, or Italian bread including crusts, cut into 1/2 inch cubes, or 10 cups lightly packed bread cubes
• 4-8 Tbsp butter
• 2 c. chopped onions
• 1 cup chopped celery
• 1/4 cup to 1/2 cup chopped fresh parsley (I used 2 Tbsp, dried)
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 3/4 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/3 to 1 cup chicken stock
• 1 to 2 large eggs well beaten

1. Toast the bread cubes until golden brown - I put them on a 15x11 pan and broiled them for a few minutes. Turn into a large bowl.
2. Heat butter in a large skillet over medium-high heat until melted. Add onions and celery. Cook stirring until tender, about 5 minutes.
3. Remove from heat and stir in, parsley, sage, thyme, salt, pepper, nutmeg and cloves.
4. Stir into the bread cubes and toss until well combined. Depending on how much butter you started with and how firm you want the stuffing, stir in chicken stock and egg, a little at a time, until the stuffing is lightly moist but not packed together.
5. To use as stuffing reheat just before adding to the bird.
6. Or moisten with additional stock and/or egg and turn into large buttered baking dish (I used a 9x13 - a 11x15 would work also). Baking in a 350 F oven until the top has formed a crust and the stuffing is heated through, 25-40 minutes.

Oven Roasted Potatoes

I've used this recipe several times, so I was surprised I hadn't posted it yet. I don't put in the dill weed, and use only a dash of cayenne pepper (instead of crushed red pepper flakes). I've also baked these another way. I cut them into wedges, microwave them for about 4 minutes (about half done), and then mix them with the oil and herbs. Then I pan fry them on the stove in a large skillet.

Oven Roasted Potatoes

• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Chicken Salad Wraps

As always I changed this a little. The recipe reflects the changes. I also shredded the lettuce and mixed it in, but you can leave the lettuce whole as well. I made it last more than 6 tortillas.

Chicken Salad Wraps

• 2 chicken breasts cooked and shredded
• 1/4 cup chopped onion
• 1/4 cup ranch dressing
  
• 4 tablespoons fresh salsa
• 1/2 cup shredded cheese
  
• salt and pepper to taste
• 6 (10 inch) flour tortillas
• 12 lettuce leaves

1. In a small bowl combine the chicken, onion, ranch, salsa, cheese, salt and pepper. Mix together.
2. Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.