Ma What's For Dinner?

This recipe is a sure fire hit.  I gave this one to my friend Shelbi to try on her family chock full o’ picky eaters. Her four year old not only finished his plate for the first time he asked for seconds. She cried. Then I cried. Try it and let me know if you cry!  Little story for ya.  The hubs is a real meat and potatoes kind of guy.  He’s not into fancy cooking and doesn’t get excited much about food.  The first time I served up this puppy and he quickly polished off his first plate and looked at me with big eyes and a silly grin and said, “is this hamburger helper?”  Now, some may consider that an insult but I know my guy…that was the biggest compliment he could ever give me.  Don’t get between that man and his cheeseburger macaroni!

Serves: 4                        Prep time: 10 minutes                        Cook time: 25 minutes

1 lb                                    ground chicken

2 T                                    butter, divided

1 T                                    extra virgin olive oil

1 small                         onion, sliced

1 c                                    mushrooms, sliced

1 clove                                    garlic, chopped

1 10 oz can                        low sodium cream of mushroom soup

½ c                                    chicken stock

1 T                                    Worcestershire Sauce

¾ c                                    sour cream

S&P

¼ c                                    chopped parsley

1 bag                                    whole wheat egg noodles

Set a large pot of water to boil for your noodles.  In a large skillet heat 1 T butter and olive oil over medium high heat.  Add in ground chicken and allow to brown.  Once chicken is browned toss in your onions, mushrooms and garlic.  Cook for about 5 minutes or until your vegetables begin to soften.  Next add in the soup, chicken stock, Worcestershire sauce, and season with S&P.   Bring to a boil then turn the heat down to low and allow to simmer while your pasta cooks.

When water is boiling, flavor your water with a handful of salt then add in pasta.  Cook to package directions, usually about 8 minutes.  Drain and toss with remaining T butter.

Remove stroganoff from heat and stir in sour cream and parsley.  Top noodles with stroganoff sauce and serve with roasted veggies.

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Italian Cheeseburger Macaroni

Serves: 6         Prep Time: 20 minutes  Cook time: 30 minutes

2 T                                     olive oil

1 lb                                     ground beef

½ large                           onion, chopped

1                                     can diced tomato

1                                     clove garlic, chopped

8 oz                                     mushrooms sliced thin

½ T                                     dried oregano

1 t                                    dried red pepper flakes

1 lb.                                  whole wheat penne pasta

3 T                                    butter unsalted

3 T                                    all purpose flour

3 cups                              whole milk

1/2  t                                  fresh grated nutmeg

2 cups                                shredded sharp cheddar cheese

1 cup                                 shredded swiss cheese

Preheat oven to 375 degrees.  Set a large pot of water over high heat to boil for your pasta.  In  large skillet heat olive oil over medium high heat.  When oil is hot add in onions and mushroom and sautee until soft.  About 6 minutes or so.  When they are soft add in garlic, season with salt and pepper and cook for anadditional minutes.  Add in your ground beef and cook until brown, about 5 minutes.  Once meat has browned toss in the tomato, oregano, and red pepper flakes.  Season again with S&P and allow to simmer for about 5 minutes.

Meanwhile, in a large saucepan melt butter over medium high heat.  Whisk in flour and cook for 1 minute.   Slowly whisk in milk, and bring to a gentle boil, stirring constantly.  Once the milk has thickened add in nutmeg and season with S&P.  Reduce to medium low heat and melt in cheddar and swiss cheeses.  Allow to cook on low for a few minutes.

When water is boiling season water with salt and add pasta.  Note package cooking time and reduce by 2 minutes, the macaroni will continue cooking in the oven later.  Once pasta is cooked, drain and return to pot.  Toss the penne with cheese mixture.

Spray a baking dish with cooking spray and pour half of the pasta mixture into the bottom of the dish.  Spoon the Italian burger mixture over the top in an even layer.  Then cover with remaining pasta.  Top with additional cheddar cheese if desired.  Bake at 375 for 30 minutes and enjoy!

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