Homemade Hamburger Helper

I always want to be honest with you. And honestly...this was a risk. I knew it was, too. It was the end of the month, and you know how that goes. That's the time that you scour the pantry and try to find something convincing and filling.

This is that recipe.

Will I make this for anniversary meal? Probably not. But on those days when you only have a few canned goods and a pound of ground beef, this is your meal.

It's good. Promise. I don't eat things that are bad. Neither does Tim.

Ingredients:

• 1 lb. ground beef
• 1 small can tomato sauce
• 1 can corn, drained
• 1 can kidney beans, drained
• 1 can pinto beans, drained
• Egg noodles (or macaroni noodles)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• Minced garlic
• 1/2 block cream cheese
• Basil, oregano and garlic powder

Directions:

• Boil noodles.
• While that's boiling, cook ground beef over medium high heat, chopping finely. Once cooked, drain and return to pan and turn heat on low.
• Add tomato sauce and stir.
• Add 1 teaspoon of minced garlic and stir.
• Add a pinch of basil, oregano and garlic powder.
• Dice up cream cheese into small cubes and add to ground beef mixture.
• This makes the mixture nice and creamy. If you don't have cream cheese, add 1/4 cup milk instead. It's not exactly the same, but it still makes the same bottom line.
• Stir all ingredients and let simmer on low
• Remember, the longer it simmers, the better it tastes!
• Drain noodles and return to pot.
• Add the ground beef mixture to the pot o' noodles and stir.
• Add drained corn and beans and mix thoroughly.
• Transfer to a 13x9 pan.
• Top with all the shredded cheese.
• Bake at 350 degrees for about 15-20 minutes or until cheese is melted and bubbly.
• Serve with fresh bread and salad.

Feel free to add any other ingredients if you feel so inclined. Like this blog, this recipe doesn't discriminate. Isn't the whole point of hamburger helper to eat things you would have otherwise forgotten were even in your pantry?

Be brave, lovelies.

Love and not-needing-the-boxed-stuff,
Rachael

4 bean chili

I know that it's summer, and I know that it may or may not be too hot for chili. I also know that my husband took a nasty picture of this stuff, making it look anything but appetizing. But I also know that I'm moving, and I've gotta use what I've got in my pantry and in the freezer. That's how this thick, delicious, filling dinner came into existence.

Want proof that it's amazing? I made a full gallon of this stuff. As in, it could fill your milk container. I came home from work 8 hours later, and my husband had single handedly demolished the entire container. And, well, the beans took their effect, and he was MIA the rest of the evening.

The proof's in the pudding.

Ingredients:

• 1 pound ground beef
• 1 package chili seasoning 
• 1/2 cup finely chopped onion
• 2 cans chili beans (not drained)
• 1 can drained kidney beans
• 1 can drained pinto beans
• 1 can black beans
• 2 eight-oz. containers of tomato sauce
• 1/2 teaspoon minced garlic
• Lawry's seasoning salt

Directions:

• Thaw the meat and throw it in a pan over medium high heat
• Using a wood spoon, chop up meat until it's in small pieces, like you're making spaghetti
• After thoroughly cooked, add entire chili powder packet and stir until well-combined
• Dice up onion and toss in with the meat, leaving heat on medium high and stirring continually
• After a few minutes, add the garlic and stir well
• Add both cans of tomato sauce and stir until bubbly
• Remember what my mother-in-law always says: the longer you let it simmer, the better and richer it'll taste. So if you have the time, let it stay on the stove as long as possible on a very low heat setting.
• Pour cooked meat sauce into a large pot
• Add chili beans. You want all the sauce from the can!
• Drain the black, kidney and pinto beans and add 'em to the mix
• Fill one can with water and pour it in the pot with everything else
• Mix everything well
• Sprinkle generously with Lawry's seasoning salt. It's not the same without it!
• Cover and let it sit on low heat until heated thoroughly

Make some corn bread to go with this, and maybe a panini, and you've got yourself an inexpensive, hearty, summer-time recipe. It's perfect for those days that your kids (or husbands) invite all their friends over last minute and expect you to feed their bellies.

It happens. A lot.

Love and using-watcha-got,
Rachael

Roasted garbanzo beans

Given the choice of eating cookies or chips, I will choose chips every single time. For those of you who are like me but are trying to lighten up your waistline and who are tired of spending big bucks for potato chips, give this a try! Ever heard of a corn nut? We're going to make the healthier version.

Sorta'.

Ingredients:

• 1 can garbanzo beans
• Seasoning of choice for topping (garlic powder, onion powder, sea salt, cayenne, etc.)

Directions:

• Drain liquid and rinse well.
• Shake off excess water and spread out on a cookie sheet or pan (sprayed with Pam).
• Roast at 350, stirring every 10-12 minutes until they are as crispy as you want them. 
•  At the end, check them often so they don't burn, but they typically take about an hour, because I like the super crispy texture. Some recipes sprinkle chick peas with oil on them, but leave that out to avoid the extra fat.

Enjoy this, everyone! It's a healthier, cheaper alternative to snacking.

Love,