Cheeseburger Pasta

 Ingredients

1-1/2 cups uncooked whole wheat penne pasta

3/4 pound lean ground beef (90% lean)

2 tablespoons finely chopped onion

1 can (14-1/2 ounces) no-salt-added diced tomatoes

2 tablespoons dill pickle relish

2 tablespoons prepared mustard

2 tablespoons ketchup

1 teaspoon steak seasoning

1/4 teaspoon seasoned salt

3/4 cup shredded reduced-fat cheddar cheese

Chopped green onions, optional

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Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Nutrition Facts

1-1/2 cups: 391 calories, 12g fat (6g saturated fat), 57mg cholesterol, 759m

COOKING FOR A CROWD

1 900 g bag of Penne Pasta = 8 cups + add 1 cup = 9

Multiply above recipe by 6 = 

4.5 lbs. ground beef

12 Tablespoons chopped onion

11 cups diced tomatoes

12 Tablespoons Dill pickle relish

12 Tablespoons Mustard

12 Tablespoons Ketchup

6 teaspoons steak seasoning

1 1/2 teaspoons seasoned salt

4 1/2 cups grated cheddar cheese

Chopped green onions

Veggie & Chicken Rice Casserole

 INGREDIENTS

  

1x

2x

6x

6 cups of chopped or shredded COOKED chicken

2 cups long grain uncooked white rice

6 cups Swanson® Chicken Broth divided

2 10.5 ounce cans Campbell's® Condensed Cream of Mushroom Soup

1 10.5 ounce can Campbell's® Condensed Cream of Chicken Soup

24 ounces frozen vegetables peas + carrots, California blend, any

¾ to 1 tablespoon all purpose seasoning blend

½ teaspoon black pepper

5 cups shredded cheddar cheese

3 cups french fried onions optional

INSTRUCTIONS

 

Prepare uncooked rice according to package directions, using 4 cups of chicken broth in place of the water. Set aside.

Spray four 8x8 inch pans with non stick spray. (Or three 8x10 inch pans.)

Preheat oven to 350 degrees.

Swanson® Chicken Broth, Campbell's® Condensed Cream of Mushroom Soup, Campbell's® Condensed Cream of Chicken Soup, vegetables, seasoning and pepper. Stir to combine well. Fold in 1 cup of the shredded cheese.

Evenly distribute the chicken + rice mixture into the prepared baking pans. Top each evenly with cheese and french fried onions if desired.

If baking now, bake uncovered for about 30 - 40 minutes until hot in the center and the cheese is golden brown and bubbly.

To freeze, cover the baking pans with a lid or heavy duty aluminum foil. To cook, let the casserole thaw in the refrigerator before baking. Cooking time will be longer; heat until hot in the center.

Cheesy Chicken Broccoli Rice Casserole

 This Cheesy Chicken Broccoli Rice Casserole is made all in ONE POT and ready in only 30 minutes. It’s cheesy, it’s comforting, loaded with broccoli and super simple to make!

INGREDIENTS

▢1 tablespoon olive oil

▢1 small onion chopped

▢2 chicken breasts cut into small cubes(6 cups diced vege chicken)

▢¼ teaspoon salt

▢¼ teaspoon black pepper

▢4 cloves garlic minced

▢¾ cup rice uncooked

▢10 ounce cream of chicken soup (1 can)(1 can cr. of broccoli soup)

▢3 cups chicken broth low sodium(vege chicken soup)

▢2 cups broccoli florets

▢1 cup cheddar cheese

▢1 tablespoon fresh parsley chopped

US Customary – Metric

INSTRUCTIONS

Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.

Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.

Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit.

Garnish with fresh parsley and serve.

3 recipes gives 2 half size foil pans

Cook covered at 400 degrees F 1 hour, stirring at 20 minute intervals.

Top with grated cheese and place under broiler on Hi for 3 minutes.

Do plain chicken rice casserole.  Do vegetable on the side, and a salad

 

Sausage and Egg Breakfast Rolls

 These Sausage and Egg Breakfast Rolls are easy and quick to make and the perfect grab-and-go-breakfast. Turkey breakfast sausages wrapped in crescent rolls with scrambled eggs and cheese, so easy and so good.

INGREDIENTS

▢1 teaspoon butter

▢5 eggs

▢2 tablespoon all-purpose flour

▢8 Pillsbury crescent rolls 1 can

▢2 ounce cheddar cheese shredded

▢8 turkey breakfast sausages fully cooked

▢1 egg beaten for egg wash

▢1/4 teaspoon salt or to taste

▢1/4 teaspoon pepper or to taste

US Customary – Metric

INSTRUCTIONS

Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.

Beat the 5 eggs in a bowl. Heat the butter in a nonstick skillet over medium heat until hot. Pour in the beaten eggs. As the eggs begin to set, gently pull the eggs across the pan using a spatula, forming large soft curds. Continue cooking, pulling, lifting and folding eggs, until thickened and there is no more visible liquid. Remove from heat.

Sprinkle the flour onto your work surface then unroll the crescent dough over the flour. Roll it out a bit, if necessary with a rolling pin. Cut the dough into 8 rectangles, by first pinching the seams if necessary.

Top each rectangle with a couple spoonfuls of scrambled eggs, some of the cheddar cheese, and a sausage link. Roll up the rectangle and place onto the prepared baking sheet. Repeat with remaining ingredients.

Brush each roll with the egg 

Whole Wheat BBQ Chicken Calzones

 Mini Whole Wheat BBQ Chicken Calzones

makes 6-8 calzones

pizza dough [slightly adapted from my garlic bread pizza crust]

1 1/8 cups warm water (100-105 degrees)

3 teaspoons active dry yeast

1 1/2 tablespoons honey

1 1/2 tablespoon olive oil

2 cups 100% whole wheat flour

1 cup all-purpose flour

1 teaspoon salt

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the whole wheat flour and salt, mixing until the dough begins to come together. Since it will probably still be sticky, add in another 1/2 cup of all purpose flour, kneading the dough with your hands and then turning it onto a work surface to knead for a few minutes. If dough is still sticky, add the remaining flour until it is soft, smooth and stretchy. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

Once risen, punch down the dough and knead a few times, adding a few spoonfuls of flour if sticky. Separate the dough into 6 or 8 pieces (it’s your call), then roll into a ball and place covered on a baking sheet to rise for another 10 minutes.

calzones

1 red onion, thinly sliced

1/2 tablespoon olive oil

1 1/2 boneless, skinless chicken breasts, cooked and shredded

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1 cup of your favorite bbq sauce + more for dipping

4 ounces freshly grated cheddar cheese

4 ounces freshly grated provolone cheese

fresh cilantro, if desired

While dough is rising, heat a skillet over medium-low heat and add olive oil. Toss in onions with a sprinkle of salt, then cover and let caramelize for 15-20 minutes, stirring occasionally.

Preheat oven to 375 degrees. In a bowl, combine chicken with garlic powder and smoked paprika.

Roll each ball of dough into a small oval, then fill with a few spoonfuls of bbq sauce, shredded chicken, a handful of caramelized onions and a sprinkle of both cheeses. Toss in cilantro if desired. Drizzle a bit of additional sauce on top, then fold the top over to meet the bottom, tightly sealing the edges. Poke a few holes in the top with a knife or fork. Place calzones on a non-stick