Beef Stroganoff

Disclaimer:  I have made beef stroganoff exactly two times in my adult life.  Why?  I hate mushrooms, including cream of mushroom soup, and without fungi mushrooms, you don't have stroganoff, you just have a noodle dish.  Disclaimer aside, this is a fast budget recipe that most people enjoy.  (And if you're a shroom hater like me, use cream of celery soup.)

1/2 pound ground beef
1/2 onion, diced
1 can cream of mushroom soup
Egg noodles or rice

Brown ground beef with onion.  Drain grease.  Add cream of mushroom soup and ½ soup can of water.  Heat until hot and bubbly.  Add cooked pasta, or serve over rice.

Cheers ~
Cheryl

Broccoli Cheese Soup

A two month lapse?  Inexcusable.  I won't make excuses to those of you who don't read my blog and haven't noticed.  LOL  Life's been busy.  As I said earlier, I created this blog to give my girls (especially the two who live out of the house and will both be married this year) some good, basic, EASY (and usually CHEAP) recipes to start them off with.

It's winter and I've been cold since November.  I'm craving creamy, rich comfort foods.  Last week daughter #2 brought me broccoli cheese soup in a bread bowl from Panera.  I'm 46 and I have to admit that this was my first bread bowl.  No, I'm not one of those people who goes to Pismo and has to go to Splash Cafe for a clam chowder (yuck) bread bowl.  And, being on a diet, creamy soups in bread bowls aren't very friendly for the scale, but it was yummy anyway.  My version of the soup was almost as good as Panera's, a whole lot cheaper, and ready in about 20 minutes.

Frozen broccoli (3-4 cups)
Grated cheddar cheese (1/2 cup)
Milk (1 cup)
Butter (2 Tbsp)
Flour (2 Tbsp)

Steam broccoli in small amount of water in microwave or on stove.  Set aside and chop finely.  In medium size pan, melt butter over medium high heat, stirring constantly.  Add flour and continue to stir, making a roux ("roo"...because I know my girls would find a way to pronounce the "X"!).  Add milk slowly and continue to stir.  Turn heat down to medium and add broccoli, stirring often so soup does not scorch.  If you prefer soup more smooth, use a Braun immersion mixer to cream.  Add salt and pepper to taste.

Cheers~
Cheryl

Chili Potatoes

Why is it that Wednesdays roll around so quickly?  And why is it that I can't seem to stay on top of a silly little cooking blog?  I persevere and ask you to forgive me if [when] I'm late or delinquent altogether.

At a friend's suggestion, today's entree is even faster and easier than most of what you have read here.  Potatoes are healthy when you don't add a stick of butter, a cup of sour cream, and a pound of bacon bits.  Unfortunately, that's my favorite way to eat them.  BUT you can be creative and top them with chili, broccoli, even stews/chowders.

Chili Potatoes

Yes, chili potatoes.  Two main ingredients.  Baked potatoes.  (Remember when Costco used to have huge, potato-on-steroids sized spuds for next to nothing?  Now the size is smaller and the price is about double.  Hmm.)   Canned chili.  (OK, you can use homemade if you want, and that is coming up next month, but humor me and grab a 99 cent can of canned chili for now.)

If you're still reading and hoping for directions, well, you've missed the simplicity of this meal.  :)  But here are the directions just in case:

Bake potatoes.  Microwave, oven, whatever suits you.
Heat chili on stove.  (Because chili always explodes in the microwave.)
Slice open potato, use a fork to fluff, and spoon steaming hot chili over potato.
Top with grated cheese, onion, chives.

Wasn't that easy? 

Cheers ~
Cheryl

Chimichangas

I grew up in Dallas until I was 11, then Albuquerque until I was 18.  Albuquerque opened up a whole new world of flavors and I learned that in spite of my German background, my taste buds longed to be New Mexican!  Chimichangas are not the healthiest Mexican food option, but they sure are delicious.  I had never attempted making until a dear friend, Lisa, told me the way she made them ~without deep-frying~.  They're still not in the "health food" category, but they are delicious and can be lightened up.  I'll share the basic directions, then some healthier options below.

Preheat oven to broil/475*.

Using the meat/bean filling from last week, heat and add a good amount (a cup or so) of salsa (fresh is best!) to the mixture.  Put 1/3-1/2 cup meat/salsa in a softened flour tortilla and roll, folding the sides in first, then each of the ends.  Just tuck everything in really tightly.  Place seam side down in a glass baking dish and continue until you have filled the dish.  Now comes the naughty part.  In a bowl, melt a stick of butter.  Two if you're doing a really large batch, but 1 stick is sufficient for 4-6 chimichangas.  Pour over chimis, making sure everything gets coated nicely and you have it between and under everything.  (Sigh.  I miss butter.)  Place in oven and watch carefully...they cook fast (5-7 minutes in mine).  When they are light golden brown, turn the oven off, pull pan out, and lightly sprinkle grated cheese over the top.  Return to oven just long enough for the cheese to melt.  Serve immediately.

Now, if you want to enjoy these without your arteries hating you, try using the following substitutions:  whole wheat/fiber tortillas; ground turkey or a vegetarian/soy option for the meat; fat free refried beans; spray the pan with nonstick spray; melt 2-3 Tbsp. butter and brush the tops before baking or spray with fake butter spray; use low fat cheese.  I won't lie:  It's not as yummy without all the butter, but it makes it much more diet friendly.

Cheers ~
Cheryl

Taco/Burrito Filling

"Back in the day" when our family ate a lot more ground beef than we do now (ok, in the days when we were really poor, not just moderately poor), this was a great way to stretch our grocery budget.  Today there is ground turkey that can be substituted (not that *I* do that, but some might!) to make it a little healthier.

Taco/Burrito Filling

1 pound ground beef

1 small onion, diced

1 large can refried beans (or soak and cook your own beans, then blend or mash)

Seasonings – taco seasoning, salt, pepper, salsa

Brown ground beef with onion in large skillet, breaking apart as it cooks.  Drain grease into container (do not pour down the drain - I learned that in 6th grade when I stopped up the kitchen sink with a pan full of grease!).  Return to medium heat and add refried beans.  Add seasonings to taste.

Use in taco shells or tortillas.  Next week...chimichangas using this same filling!

Tamale Pie

I have not made this in years, but it was a staple when our kids were quite young.  A friend (who had given birth to her 3rd and 4th boys - twins - about 6 months before I had my twin girls) brought this to our family and it was quick, easy, and delicious!

Tamale Pie

In skillet, add:  1 pound ground beef, ½ diced onion.  Cook until beef is cooked thoroughly.  Drain off grease.  Add 1 8oz can tomato sauce, 1 can corn (drained), 1 can kidney or pinto beans (drained), salt and pepper.  Stir until heated through.  Pour into greased casserole dish.

Mix 1 box “Jiffy” corn bread mix according to directions.  Pour over meat mixture and spread to cover thoroughly.

Bake at 350* until cornbread is done (approximately 20 minutes).

Lots of variation possibilities here, of course, but you get the general idea.

Cheers ~

Cheryl

Pumpkin Spice Cake

This recipe couldn't be easier.  Really.  My younger sister passed it my way when we were both on Weight Watchers.  I was a skeptic, but after making a batch, I was a believer!

1 box spice cake mix (carrot cake mix will work, too)
1 15oz can pumpkin
1/2 cup water
1 egg, optional
Cool Whip

Here comes the hard part.  Combine all ingredients.  Wow.  Wasn't that easy?  Pour into greased 9"x13" pan.  Bake at 350* for about 15-20 minutes, until it tests done with a clean toothpick.  Allow to cool.  Serve with a dollop of Cool Whip.

Isn't that the perfect recipe for these fall days?

Cheers ~
Cheryl

Mock Jambalaya

I love spicy food...therefore I love jambalaya.  Now, there are many "good" recipes out there on the internet, but since this site is all about "easy", I'll share two variations here.  Actually, we are having #1 for dinner tonight!

#1 Cheater Jambalaya:
1 box Zatarain's Jambalaya Mix (I told you I was cheating)
1 cup white rice + 2 cups water
1 can diced tomatoes
Meat: One or mixture of any - sausage, chicken, or shrimp (all cooked and chopped)

In large skillet or pan, combine mix (and all liquid required), rice, water, and tomatoes.  Bring to a boil, stirring often.  Turn heat down to medium low and cover.  Cook 10 minutes, then top with meat.  Stir, cover and cook another 10 minutes until rice is cooked and meat is hot.

#2 Easy Jambalaya:
2 cups white rice
2 cups water or broth
1 can diced tomatoes
Creole seasoning, as desired (I will use probably 1/3 cup, but I like things spicy!)
Meat: One or mixture of any - sausage, chicken, or shrimp (all cooked and chopped)

In large skillet or pan, combine rice, water, tomatoes and seasoning.  Bring to a boil, stirring often.  Turn heat down to medium low and cover.  Cook 10 minutes, then top with meat.  Stir, cover and cook another 10 minutes until rice is cooked and meat is hot.

*If you need to stretch this, more rice is a great way to do so, or you can also add canned red beans (drained and rinsed) at the same time you add the meat.

Cheers ~
Cheryl

Cake Mix Cookies

Time for something sweet!  3 main dish recipes in a row is ... well ... too many main dishes!  I think this is a pretty basic recipe that probably *everybody* has, but I have to say it makes one delicious cookie - and FAST!  When my girls were young, I baked most Fridays so we would have something sweet to snack on during the weekend.  Those days are gone, mostly because it would be ME doing more than my share of the snacking.  I still bake occasionally, but we are all more health conscious these days and just don't keep those things around regularly.  (Sigh.)

Cake Mix Cookies

1 dry cake mix, any flavor

1 large egg

¼ cup oil

¼ cup water

Combine well in large bowl.

Stir in one of the following:

1 cup oatmeal, coconut, cereal, nuts, raisins, chocolate chips, M&Ms, etc.

Spoon onto greased cookie sheet.  Bake 350* for 15 minutes.  Remove to cooling rack.

*Lemon cake mix, lemon juice in place of water, and Rice Krispies cereal make one yummy cookie.  I make a glaze of lemon juice and powdered sugar to ice these.

Cheers ~
Cheryl

Texas Chili Enchiladas

So much for posting regularly on Wednesdays.  Sometimes life interferes with the best laid plans.  And sometimes I travel and don't plan ahead.

Growing up in Dallas, Texas, I was not often exposed to the wonders of Mexican food; although about once a month, we would go to church, then lunch at El Chico.  I suppose having 5 kids, our parents were wise in taking us to a place where we could easily fill up on chips and salsa, and warm corn tortillas with butter.  Aaah, the good days, but I digress.  My mother was (still is) an amazing cook, but some of my favorite meals were probably things she threw together on a busy day.  I remember having these enchiladas often as a child.  No honorable Mexican food lover would consider this dish Mexican food by any means, but they have a southwest flavor, are FAST and EASY, and very easy on the budget.

Texas Chili Enchiladas

12 corn tortillas

Grated cheddar cheese

2 cans chili with beans

1 small onion, chopped

In greased 9x13 pan, add just enough chili (2-3 Tbsp) to coat the bottom of the pan so the tortillas don’t stick.  Soften tortillas in microwave (or fry quickly in a small amount of oil if your arteries can handle it), and add 1 Tbsp onion and a generous amount of grated cheese.  Roll up and place in pan seam side down.  Repeat to fill pan.  (OR layer tortillas, chili, onion, cheese and continue layering until pan is full.)  Top with remaining chili.  Cover with foil and bake at 350* for 45 minutes, until hot.

For a creamier version, combine chili with a can of cream of chicken soup.

Cheers ~