Easy Beef Casserole

This beef casserole reminds me of home. I remember my mom making this often when I was a child, and it was always delicious and comforting. It's easy, filling, and pretty healthy. I know your family will love it! 

Brown meat in a large skillet or even better, a stockpot-mine ended up overflowing the skillet once I added the other ingredients. I used 1 lb. lean ground beef and 1 lb. lean ground turkey. Drain excess liquid.

Meanwhile, chop an onion, green pepper, and two celery stalks.

Get your other ingredients ready.

Toss the veggies, tomatoes, cream of mushroom, and water chesnuts into the pan. Cook on low for about 10 minutes. Meanwhile boil about 3/4 bag of whole wheat egg noodles-I slightly under cook the noodles as they will continue to cook in the oven.

As you can see in the picture above, my pan was about to overflow so I dumped everything in one of my large pots. Add the cooked egg noodles slowly until you get a nice noodle to beef mixture ratio. Give it a taste test and season as needed. I added a little extra salt and pepper. My hubby added hot sauce to his later. 

Pour the casserole into a 9x13 pan and cover with 2 C. shredded cheddar cheese. I was preparing these as a freezer meal (instructions below), so I lined two 9x9 pans with foil before filling.

At this point I froze the casseroles, but you would normally put into a 350 oven for about 30-40 minutes or until hot and bubbly.

Enjoy!

Easy Beef Casserole

Serves 6-8

2 lb. ground beef (could sub half or all with ground turkey)

1 chopped yellow onion

1 large green pepper chopped

1/2 C. chopped celery (about 2 stalks)

16 oz. can diced tomatoes, no salt added

1 can sliced water chesnuts

1 can cream of mushroom soup (healthy request)

3/4 bag whole wheat egg noodles, slightly undercooked

2 C. shredded sharp cheddar cheese

Salt and Pepper to taste

Brown meat in a large skillet or stockpot and drain. Add next 6 ingredients to the meat and cook on low, stirring often for about 10 minutes. Meanwhile, boil the noodles according to package but slightly undercooked-they will finish cooking in the oven. Slowly add the noodles to the meat mixture until you get a noodle-beef ratio that suits you. Take a quick taste to see if you need a little more salt and pepper. Adjust seasonings as needed. Pour in a 9x13 casserole dish and top with shredded cheese. Bake at 350 for about 30-40 minutes or until hot and bubbly. 

*This is a great freezer meal. I split it in half to make 2 9x9 dishes. Wrap each baking pan in aluminum foil, leaving excess on the edges for wrapping. Spray the bottom of the pans lightly with oil. Add casserole ingredients and top with cheese. Wrap the casserole up and refrigerate in the pan until cool. Then transfer to the freezer still in the pan. Once frozen completely lift the casserole out of the pan and transfer to a large freezer bag. When you are ready to use, pop the casserole back into the same pan you used to freeze it in. You can either thaw in your refrigerator 24 hours before cooking, or cook from frozen and add about 30 minutes to the cooking time. 

The Best Chocolate Chip Cookies EVER

My husband's favorite dessert of all time is a good chocolate chip cookie. "Love" would be an understatement for how much he enjoys them. So every now and then-probably more often than we need- I whip up a batch just for him. I will admit that most of the time I reach for the good ole' Betty Crocker pouch, but on special occasions I make this divine recipe. The recipe came from a friend of Tanner's years back named Tristan. To our family these have always been called "Tristan Cookies"; however, since you more-than-likely don't  know Tristan, I figured I would title these "The Best Chocolate Chip Cookies Ever". To us, that is what they are, and I believe you will think so too! I normally try to put a healthier spin on recipes but NOT this one. It's definitely a diet splurge but oh so worth it! Plus it makes a ton of cookies, so I like to freeze some for later. Hope you enjoy!

In a very large bowl soften 4 sticks of butter(Yes I said it-4 Sticks!) in the microwave for a few seconds. 

Add 1 1/2 c. sugar and 2 c. brown sugar and cream until smooth.

Add 2 TBSP vanilla and 3 eggs and beat until smooth.

Mix in 1/2 tsp salt and 1 1/2 tsp. baking soda. Then add 6 cups of flour, one cup at a time. It got too think for my mixer after about the 4th cup, so I switched to a spoon.

Add 4 cups of chocolate chips. I recommend using semi-sweet, as these cookies are pretty rich as is.

Place a big scoop of cookie dough on parchment-line cookie sheet. I use a medium-sized cookie scoop, but you could also use a small ice cream scoop. Press down on the cookie slightly.

Bake at 350 for 12-13 minutes. The edges will look lightly brown and the center will look not quite done yet. I always tend to over-bake cookies so this step is hard for me. But trust me-take them out when they look a little under-done. Let the cookies cool on the pan for 5-10 minutes. Then transfer to a wire rack to finish cooling. Enjoy!!

Best Ever Chocolate Chip Cookies

Makes about 4 dozen cookies 

4 sticks unsalted butter, very soft

1 1/2 C. white sugar

2 C. lightly packed brown sugar

2 TBSP Vanilla

3 large eggs

1/2 tsp. salt

1 1/2 tsp. baking soda

6 C. flour

4 C. chocolate chips (I used semi-sweet)

In a very large bowl cream together the butter and sugars. Then add vanilla and eggs and mix until smooth. Next, add the salt and baking soda and mix. Then add the flour 1 cup at a time until blended. I used my hand mixer for the first 4 cups, and then as it got thicker I used a wooden spoon. The batter will be thick but still soft to the touch. Once all the flour is combined, add the chocolate chips. Line a cookie sheet with parchment paper. Using a small ice cream scoop or medium cookie scoop, put a good-sized dough ball on the paper. Press down just slightly. Make sure you don't over-crowd the pan, as they will spread out a little as they cook. Bake at 350 for 12-13 minutes. They will be just lightly brown on the edges, but will look not quite done in the middle. Let cool on the pan for 5-10 minutes. Then transfer to a cooling rack until completely cool. Store in an airtight container or ziploc. These freeze well also!

Ham & Turkey Tasties

                         

We could eat these little sandwiches every day, and some weeks we do! They are really easy to make and can be enjoyed either hot or cold. It's a recipe I got from my mother-in-law who also makes them quite frequently. I tweaked the recipe slightly by cutting back a bit on the butter and cheese. They freeze beautifully and travel well. We have these a lot on the boat in the summer, and they are perfect for packing lunches. They really are just the perfect little sandwich! I hope you try these today, because they are DELICIOUS! Okay let's get started!

1. Take the Hawaiian rolls out of the package and slice horizontally. 

2. Separate the top and bottom.

3. In a small bowl mix softened butter, Worcestershire sauce, dijon mustard, onion powder, and poppy seeds. Spread evenly on both sides of bread.

4. Layer the ham slices on the bottom.

 5. Layer the turkey slices on top of the ham.

 6. Place 6 provolone slices on top of turkey. Slice will overlap a little bit.

7. Place the top of the bread back on.

8. Cut out each roll. Either wrap in foil and heat until cheese is melty, serve cold, or wrap and freeze. Enjoy!

Ham & Turkey Tasties

Makes 12 rolls

1 package King's Hawaiian Rolls (I use the honey wheat ones)
5 TBSP softened butter
1 tsp. mayo
1 teaspoon dijon mustard
1/2 tsp. worcestershire  sauce
1 tsp. onion powder(or fresh grated onion)
1 tsp. poppy seeds
1/3 lb. thinly sliced deli ham(I usually get a smokehouse style ham)
1/3 lb. thinly sliced deli turkey (I usually get honey or oven-roasted style)
6 slices Provolone Cheese

Split the rolls in half lengthwise. In a small bowl mix butter, mayo, dijon mustard, worcestershire sauce, onion powder, and poppy seeds. Spread evenly on both sides of rolls. Layer on the bottom half ham, turkey, then cheese. Cover with top halves of rolls. At this point you can either wrap in foil and bake at 350 for about 20 minutes, store in the refrigerator as cold sandwiches, or wrap and freeze.

Stuffed Pepper Casserole

Stuffed peppers are something I have loved since I was a child. My grandmother made them often, and thankfully her recipe has been passed on to me (will have to post her recipe sometime). I have made hers before and they are fantastic, but they are not the easiest dish to make. Lots of steps and lots of ingredients. When I found this stuffed pepper casserole recipe on Pinterest, I knew I had to give it a try in hopes of getting that same flavor but with an easier process. My husband and I were both impressed and ate every bit of it-even the left overs! It was adapted from a Kraft recipe and then I adapted again...so it's a twice adapted Kraft recipe! Hope you give it a try and feel free to adapt it to your family's liking.

1. Cook brown rice. You need 2 cups cooked, so I think I used about 2/3 c. uncooked.

2. Dice up a large green pepper, small onion, and mince 2 cloves garlic. Set those aside for a minute, while you brown your beef.

 3. In a skillet, brown 1 lb. lean ground beef. Once the meat is almost cooked through, add in the green pepper and onion. Let cook for a couple minutes while stirring.

4. Once the pepper and onion start to become slightly tender, add in 1 shredded carrot and your minced garlic. Cook stirring for about 2 more minutes.

5. In a casserole dish, combine your 2 c. rice and beef mixture. 

6. Add in a 24 oz jar of spaghetti sauce. Stir 1 can of sliced water chesnuts(cut in half), onion powder, and salt, pepper and red pepper flakes to taste.

7. Stir in about 1/2 c. mozzarella cheese and sprinkle the last 1 c. cheese on top. Bake at 350 for 30 minutes until bubbly and cheese begins to brown.

Stuffed Pepper Casserole

Serves 6-8

2 cups cooked brown rice
1 lb. lean ground beef
1 large green pepper, diced
1 small onion
1 carrot, shredded
1 can sliced water chesnuts, cut in half
2 cloves garlic, minced
1 24oz. jar spaghetti sauce(italian seasoned-if using plain you may need to add a few more spices)
1 tsp. onion powder
salt and pepper to taste
1 1/2 c. mozzarella cheese, divided

Cook the rice in a pot. Meanwhile, dice up the green pepper and onion, mince the garlic, shred the carrot, and cut the water chesnuts in half. In a skillet, brown the ground beef. Once its almost cooked through, add in the onion and green pepper. Cook for a couple minutes until slightly tender. Next add in the carrot and garlic and cook stirring for a couple more minutes. In a large casserole dish pour the beef mixture, rice, water chesnuts, and spaghetti sauce. Mix it up and give it a taste test. Season to your taste using salt, pepper, onion powder, and red pepper flakes. Stir in 1/2 c. mozzarella cheese and sprinkle the other 1 c. on top. Bake at 350 for 30 minutes or until hot and bubbly.

Apple Carrot Molasses Muffins

I found these little muffins on pinterest at http://catesworldkitchen.com/2010/02/molasses-muffins/. I brought them to school for the 4th grade team and they were a big hit! They are so moist and just the right amount of sweetness. For being so delicious, it's hard to believe they are so healthy. Even the hubby loved them which was a big surprise! I really encourage you to try them. They would be perfect to make on a Sunday night to eat throughout the week for breakfast.

1. Add all your dry ingredients together in a bowl.

2. Grate one large carrot and 1 apple.

3. Mix all your wet ingredients together, including carrot and apple.

4. Slowly mix your dry ingredients into the wet. Add the chopped walnuts.

5. Fill your muffin pan. I used a mini muffin pan. Bake at 350 until toothpick comes out clean.

Apple Carrot Molasses Muffins

1.5 cups white whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. ginger

1/4 tsp. nutmeg

2 eggs

2/3 c. molasses

1 apple peeled and grated (I used a gala apple)

1 large carrot grated

1/2 c. walnuts chopped

1/4 c. oil (I used coconut oil)

Mix dry ingredients together in a bowl. Grate your carrot and apple. Mix wet ingredients along with the carrot and apple. Add dry ingredients to wet and add your nuts. Bake at 350 in either regular or mini muffin tin until toothpick comes out clean. Makes about 14 regular muffins or about 30 mini muffins.

Tomato Basil Parmesan Soup

I found this recipe on Pinterest, and I made a few tweaks to cut back on some of the fat. It was absolutely fabulous! Tanner and I agreed it was the best tomato soup I have ever made! It's got quite a bit of veggies in it, but you can't even tell once they are pureed. It also made a ton! We had leftovers for days. Hope you enjoy!

           

1. Dice 1 c. each of celery, onion, and carrots.

2. Add to crockpot along with 2 cans diced tomatoes, 4 c. low sodium chicken broth, 1 TBSP dried basil, 1 tsp dried oregano, 2 cloves minced garlic, 1 bay leaf, 1/2 tsp. salt, 1/4 tsp. pepper. Cook on low for 4-5 hours.

3. About 30 minutes prior to serving, melt 5 TBSP butter in a small saucepan. Whisk in 1/2 c. flour and cook for 5 minutes, whisking continually.

4. Once it looks like this, start ladling in some of the broth from the crockpot. 

5. Whisk in a couple of cups of soup until it is thinned out a bit.

5. Add it to the pot of soup and whisk a bit until it is combined. Using an immersion blender(or regular blender), puree soup to your liking. I made it thin with a few small chunks left.

6. Stir in 1 c. half and half, 1 c. 2% milk, and 1 c. shredded parmesan cheese.

7. Cook for another 20 minutes or until completely hot. Give it a taste test to see if it needs more salt, pepper, basil, and/or oregano.

8. Serve with some tasty fiesta grilled cheeses!

Crockpot Tomato Basil Parmesan Soup

Serves 8

1 c. diced celery

1 c. diced onion

1 c. diced carrot

2 cloves minced garlic

2 cans diced tomatoes, with juice(I used basil & oregano no salt added)

4 c. low sodium chicken broth

1 TBSP dried basil

1 tsp. dried oregano

1 bay leaf

5 TBSP butter

1/2 c. flour

1 c. half and half

1 c. 2% milk (or whatever kind of milk you have on hand)

1 c. parmesan cheese

1/2-1 tsp. salt

pepper to taste

Add first 9 ingredients in crockpot. Cook on low for 4-5 hours. 30 minutes before serving, melt butter in a small saucepan. Sprinkle in the flour, whisking constantly, and cook for 5 minutes. Slowly whisk in a couple of cups of broth from the crockpot to thin out the roux. Then add it all back into the pot. With an immersion blender, puree the soup to your liking. Then add the half and half, milk, and parmesan cheese. Give it a taste and add salt, pepper, basil, and/or oregano as needed. Cook on low for about 20 more minutes or until completely hot.