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

Chicken Chow Mein

Am I the only person who doesn't know what to do with leftover spaghetti noodles? My husband harasses me. Incessantly.

"But Bubs, I don't want leftover noodles. I don't want 'em!"

Whiner. So my task was to find a way to mask their identity. After all, who wants to waste a $.99 box of noodles? Not I.

I have to admit that I was nervous about this one. I'm not necessarily "in" with the Asian food crowd. I know that one day I'll have to attempt egg rolls, and because of that, I hyperventilate. I was expecting mediocre at best. But let me tell you.

This stuff is great. It's better than great.

It's 真棒

That's what the Chinese would say. Or, at least, what Google translator tells me they would say.

Ingredients:

• 2 cups cooked spaghetti noodles
• 1/4 cup chicken broth
• 1/2 cup soy sauce, divided
• 1 tbsp cornstarch
• 1/4 teaspoon ginger powder
• 1 tbsp olive oil
• 2 chicken breasts
• 1/4 cup large chunks of onion
• 1/4 cup fresh green beans
• 1/4 cup diced celery

Directions:

• Heat olive oil over medium heat in a large skillet
• Cut up chicken into small pieces and throw into the heated skillet
• Add 1/2 cup soy sauce and let cook until just barely cooked (not browned at all)
• Add the celery, onion and green beans and let is cook on medium heat for about 10-15 minutes, stirring often until veggies are softened
• You might want to microwave the green beans for one minute before adding them, because they can take awhile to soften
• This is the part where the chicken browns and gets all tasty and such
• Add cooked noodles
• Add soy sauce and chicken broth and combine
• Sprinkle cornstarch and garlic powder and combine
• This thickens the "sauce"
•  Turn heat on low and let sit, stirring occasionally

Like I said, I expected mediocrity. This is anything but.

Love and 麵條 (noodles),

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