Deep Dish Cheeseburger Pizza

This was a great weeknight meal – very tasty, and very quick to throw together!

I used a raw pizza dough ball purchased at a local pizzeria for my crust, but if you had pizza dough on hand in your freezer, that works too!

Deep Dish Cheeseburger Pizza

(Real Simple)

1/2 lb. ground beef (or turkey, or chicken)

1/4 cup barbeque sauce

1 lb. raw pizza dough (thawed, if frozen)

1 cup sharp cheddar cheese, shredded/grated

Directions

-Preheat oven to 425 degrees F.

– Brown 1/2 lb of ground meat, add barbeque sauce and stir to mix

– Oil an oven-safe 10″ skillet (I used a cast iron skillet) and press the pizza dough into the bottom and up the sides of the skillet

– Top with the ground meat and cheese

– Bake 20-25 minutes, or until golden brown

– Top with arugula, sliced red onion, sliced tomato, and a drizzle of olive oil (We skipped this step and had a side salad instead)

Creamy Taco Mac

This recipe was originally described as a “healthier” version of Hamburger Helper — but since it’s been so long since I’ve had Hamburger Helper, I don’t know if that’s correct! Ha!

This was tasty — we’d have it again in a heartbeat. I think it would be a hit with relatively picky eaters or kids…it tastes JUST ENOUGH like junk food to lure you in. 🙂

When you re-heat leftovers of this, you may need to add a small amount of water to it — it dries out quickly!

Creamy Taco Mac

(delish blog)

1.25 lbs ground meat (turkey, chicken, beef…pick your pleasure)
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes
1 packet mild taco seasoning
3 oz cream cheese  (can use low fat)
1/2 cup sour cream (can use low fat)
salt & pepper
cheddar cheese (optional)

Directions

– Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water

– Over medium heat, brown ground turkey until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes

– Add cooked pasta, reserved water, cream cheese and sour cream

– Give it a good stir until cheeses are melty and incorporated.  Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired

– Top off with cheddar cheese

Old-School Stuffed Peppers

I don’t know why, but I’ve had a hankering for stuffed peppers lately.

What makes this odd, is that I HATE — venhemently hate — peppers. Most of my aggression is towards green peppers (which I think taste like toxic green clumps of dirt) but still.

Peppers are not my thing.

Nonetheless, I was hungry for them. So, I took out an ancient family recipe card, and made some changes, and came up with stuffed peppers.

They were deeeeeeeeelicious.

Old-School Stuffed Peppers

(Makes 8 medium-sized peppers full)

8 medium-sized peppers (I used all red, since my farmer’s market had them)

1 1/2 lbs. ground beef or ground turkey (your pick)

1/2 cup minced onion

1 1/2 cups cooked rice (white or brown; your pick)

1 1/2 tsp salt

1 1/2-2 cloves of garlic, minced

2-15 oz. cans of tomato sauce

1 cup shredded cheese (your pick on type) — optional

Directions

– Cut the tops of the peppers off, remove all the membranes and seeds. You can stuff these peppers whole, but I like to cut them in half and stuff each pepper half. Cut them however you’d prefer to do it.

– Cook the peppers in enough boiling water to cover them for 5 minutes, then drain

– Cook the ground meat and onion in a large skillet for 8-10 minutes over medium heat, until meat is browned and cooked through. Drain the meat and onion combination and return to the skillet

– Stir in the rice, salt, garlic and 1 can of the tomato sauce, cook until warmed through

– Heat oven to 350 degrees F

– Stuff pepper halves (or whole peppers if you go that route) and place in a casserole dish, stuffing-side up.

– If you have leftover filling, go ahead and spread that over the stuffed peppers

– Pour the remaining can of tomato sauce over the stuffed peppers
– Cover and bake for 45 minutes; uncover and bake another 15 minutes or until peppers are tender

– Sprinkle with cheese (optional); serve.

Skillet Noodle Lasagna

DH and I LOVED this recipe, and it makes so much food we had it for 2 dinners, and a couple of lunches! It actually re-heats really well — better than regular lasagna!

I made it as a weeknight meal, so it’s pretty quick as well.

Our only complaint is we’d like more spinach — next time I’ll make it with fresh, chopped spinach so I can add as much as I want!

Skillet Noodle Lasagna

(Erica’s Kitchen, by way of Test Kitchen)

1/2 lb pasta, any size/shape you prefer (I used shells)

1 container (1 lb) cottage cheese

1 10 oz package frozen creamed spinach, thawed

1 lb ground meat (I used beef)

Pepper, oregano and garlic powder to taste

1 large 32 ou jar pasta sauce

1 package (8 oz) shredded cheese (I used mozzarella/provolone mix)

1/4 c grated Parmesan

Directions

– In a large skillet (12″ and probably somewith with high sides, as this layers up quickly) cook your ground meat, drain any fat and season to taste with black pepper, oregano and garlic powder.

– When done, transfer to a bowl and set aside.

– Cook noodles according to package directions. Drain.

– Meanwhile – combine the cottage cheese and creamed spinach in a bowl.

– In the skillet, spread a layer of pasta sauce, about one cup, over the bottom.

– Top with about 1/3 of the noodles, then layer in your meat, and then top with another 1/3 of your noodles.

– Top those with 1/2 of the remaining pasta sauce, then add your cottage cheese mixture and 1/2 of the package of shredded cheese.

– Finally add on your remaining noodles followed by the remaining sauce.

– Cover skillet and turn to high heat and bring to a rapid simmer.

– Reduce to medium heat, and simmer for about 10 minutes.

– Sprinkle on your remaining shredded cheese and Parmesan cheese.

– Replace cover and simmer for another 2 minutes.

– Remove from heat and let stand for about 10 minutes.

– Serve.

Gundy’s Breakfast Casserole

I was in the mood for something “different” for our weekend breakfast this week, and when I came across this recipe at Pennies on a Platter I thought it fit the bill! (Plus, it made a lot, so I hoped I could take leftovers for breakfast during the workweek!)

This casserole was good, but it wasn’t as good as I’d anticipated. I used frozen hash browns (the recipe didn’t show a preference) and they stayed a little mushy under all that egg. I also think it needs some kick…this is definately a base recipe, and probably some peppers or hot sauce would be awesome with it.

It was tasty — I just think the eggs, sausage, and hash browns would’ve been tastier as three separate entrees.

Gundy’s Breakfast Casserole

(Pennies on Platter)

16 ounces hashbrowns or tater tots (I used frozen shredded hashbrowns)

1 cup sour cream

1 cup cream of xxx soup (I used chicken)

1 cup shredded cheddar cheese (I used a mix of cheddar and a mexican blend)

1 diced onion

1 lb. breakfast sausage (I used turkey sausage links, and chopped them up finely. I also put them in uncooked…I keep thinking it’d be a better consistency if they’d have been cooked)

10 eggs

3/4 cup milk

Directions

– Spray casserole dish (I used a 9×13) with cooking spray and place hashbrowns/tater tots in the bottom of the dish.

– Mix together sour cream, cream of xxx soup, cheese, onions, and sausage

– In a seperate bowl, beat eggs and mix in milk

– Combine egg mixture with the sour cream mixture and pour over the hashbrowns/tater tots

– Bake in a 375 degree F oven for 1 hour to 1 hour 15 minutes (or until done).

Chili

Everybody’s got a chili recipe. And they range in type and texture and heat.

I respect that.

Chili is like homemade macaroni and cheese — everyone has a recipe, and everyone thinks theirs is the best.

I prefer my chili meaty (either quality ground beef or ground turkey), and I prefer mono-bean….I don’t like chili that adds a variety of beans to it. I also don’t believe other vegetables, fruits, or other miscellaneous items belong in chili. Nor do I like chili that is a “See how spicey of a food I can eat” contest. For me, it’s meat, beans (dark red kidney, preferably), tomato sauce and spices. Nothing else.

But this post isn’t about MY chili recipe, so much, as it is in the variety of ways we eat chili.

1. My first way — the way I grew up eating chili — was just chili-in-a-bowl, served with saltine crackers, and a little cheese sprinkled on top. I ate it this way for 18 years.

2. Sometime in college I experienced cornbread for the first time, and was smitten. I started serving my bowls of chili with cornbread muffins rather than saltines.

3. College also provided me with the delicious, yet fattening….chili on chips. Mmmmmmmmm…

4. Then I met my husband, and his family ate chili served over rice (white or brown — your choice), with cheese and sour cream on top.

5. Once I moved in with my husband (then boyfriend and soon-to-be fiance), we started experimenting with putting the rice/chili/cheese/sour cream mixture into tortillas and rolling them up like burritos. DELICIOUS.

6. More recently, my husband and I got a little bored with our “Chili-ritos” and this last time we served it Loosely-Cincinatti-Style — chili served over pasta, with cheese and sour cream. I say this is loosely cincinatti style because I don’t mash my chili into a fine pulp like Cincinatti-ians do.

Do you eat chili another unique way? Please share! I’m always looking for new ways to serve chili!

And just in case you were curious anyway — my plain, simple, and absolutely adored, chili recipe:

Chili

(Me)

1 lb ground beef or turkey (get the good lean stuff, kids. It keeps your chili from being greasy)

2 8-oz. cans of tomato sauce

1 15-oz. (I think?) can of dark red kidney beans, undrained/unrinsed

1 packet McCormick’s Original Chili Seasoning (I know. You’re disappointed and feel betrayed, because I buy a packaged spice mix. But ya know what? It’s so darn convienent, I don’t much care. When I’m out of it, I’ve also been known to just add 3/4 teaspoon chili powder, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4-1/2 teaspoon cumin,salt, and pepper, and it’s been just as good)

Directions

(This is so easy you might cry)

– Brown meat. Drain any excess fat (especially if you didn’t listen to me and you bought cheap meat)

– Mix the meat, spices, tomato sauce, and the can of kidney beans (juice and all) in your pan, and simmer your chili for a minimum of 20 minutes (it’ll sit there on simmer nearly as long as you need it to).

-Serve however you please!

Open-Faced Turkey Patty Melt

I received this recipe in a cooking e-mail list I belong to, and DH approved it for trying.

It was tasty, but a lacking a bit on flavor. I added some garlic to the mix to help it, but feel free to add any of your usual turkey burger ingredients to it — it needs some kick!

Changes are in bold.

All-in-all I’d make it again…it WAS tasty!

Open-Faced Turkey Patty Melt
(Original from Cooking Light)

(Makes 4 burgers)

1 teaspoon olive oil
1 cup vertically sliced sweet onion
1/4 cup part-skim ricotta cheese
1 1/2 teaspoons Worchestershire sauce
1/2 teaspoon black pepper
1 teaspoon minced garlic
1 pound ground turkey breast
1 large egg white
cooking spray
4 1-ounce slices reduced-fat swiss cheese (I used provolone)
4 slices light ryebread (I used Portugese bread)
1/4 cup dijon-style mustard (I left this off mine, DH said it was tasty)

Directions
– Heat oil in a large nonstick skillet over medium heat
– Add onion to the pan and cook 5 minutes, or until lightly browned, stirring occasionally
– Transfer onion to a bowl

– Preheat broiler

– Combine ricotta cheese, worchestershire, black pepper, minced garlic, turney breast and egg white.
– Divide the turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty (Gently — this mixture is VERY wet!)
– Return pan to medium heat, and coat pan with cooking spray.
– Add patties to the pan, cook approx 4-6 minutes or until brown. Turn patties over, cook until center is cooked through.
– Top each patty with 1 cheese slice; cook 2 minutes or until cheese melts and patties are done.

– Places bread slices in a single layer on a baking sheet and broil for 2 minutes or until toasted.
–I then placed the turkey burgers on the sheet, and slipped it under the broiler for another minute to lightly brown the cheese
– Spread 1 tablespoon of mustard on each toast slice, then top each with 1 patty.
– Divide onion mixture amongst 4 burgers

We served it simply, with a veggie medley.

Simple Turkey Burgers

I had never eaten turkey burgers until I met DH. His family has a simple, effective, and delicious recipe for turkey burgers.

I serve them with many different sides — but most commonly German Potato Salad, or the Homemade Mac n Cheese recipe in my blog.

Simple Turkey Burgers

1 lb. ground turkey
1 egg
3 scallions, finely chopped
1/2 – 3/4 cup breadcrumbs (use enough to combine)

Directions
– Chop the scallions and add them to the turkey
– Add the egg and breadcrumbs
– Dash of salt and pepper
– Mix the ingredients together (your hands work best)
– Score the meat into 4 by making a cross in it (this will give you 4 LARGE burgers)
– Heat a skillet on medium/medium high heat with 1 1/2 tbsp butter and a splash of olive oil
– Form burgers, and place in the heated skillet to cook
– Cook approximately 8 minutes and then flip, cooking until no longer raw in the center.
We serve them simply — a bun and a dollop of ketchup.

Yum!

Goulash — Or "Dog Food"

When my mom was a little girl, she hated goulash. But my grandmother kept making it. To show her dislike of the meal, she started calling it “dog food” — and the name stuck. To this day, my family calls it dog food.

Fast forward many years later, and I meet my husband (then boyfriend). I’m making dinner one night, and he asks what we’re having. “Dog food,” I reply. He just stares at me. And proceeds to politely tell me he’s not eating ANYTHING called dog food!

We’ve since reverted back to calling it goulash…mostly because DH can’t stomach calling it the family name!

It’s a quick dinner, and hearty. Enjoy!

Goulash — “Dog Food”

1 lb. ground beef – cooked and drained (you can use turkey, also)

1/2 cup onion, chopped

1/2 cup green pepper, chopped

2 cups elbow macaroni

1 cup water

15 oz. tomato sauce (1 lg 14.5 oz. can will work, or, two 8oz.)

Directions

-Cook meat in a large skillet with sides (chicken cooker style pan), drain, and set aside.

-Add onion, green pepper, macaroni, and water. Stir

-Add the meat, tomato sauce, and salt and pepper.

-Cover, and let simmer on low to medium heat for 30 minutes.

-Stir to mix ingredients before serving.

We serve this meal with shredded cheese on top. Any cheese will do, but colbey is DELICIOUS!

Meatloaf

Ahh..meatloaf. The comforting nature of this meal is just too much to resist, for me. This recipe is a solid, 1950’s style, plain meatloaf. If you’re looking for a fancy-pants version, this ain’t it 🙂

I serve this with mashed potatoes (regular potatoes for DH, yams for me) and a green veggie — peas, broccoli, etc.

Sorry for the bad picture….we were running late that night and I didn’t get a pretty picture!

Meatloaf

1 lb. ground meat (I use ground beef or turkey for this, with no problems)
1 cup bread crumbs (approx — use whatever you need to hold the loaf together)
1 egg
1 small onion, finely diced
8 oz. tomato sauce

Mix all ingredients together and form a loaf (or two — see Advice).
Drizzle ketchup over the top.
Bake at 350 degrees for about an hour.

Advice
You can make one large loaf, or make two small ones, as I do (the image above is of ONE small loaf. I actually had two that size). I make two so we can eat one loaf one night and the leftover night has it’s own loaf.

Variation
The above recipe is my grandma’s. At some point my mom changed it to the following….both are tasty.

1 lb. ground meat
3/4 cup crushed saltines
1 egg
1 tbsp. of milk
1 small onion
1/2 can tomato soup
1/2 can BBQ sauce
Drizzle BBQ on top

Mix together and form a loaf, cook at 350 for 1 hour.