Im going to keep this simple, just like I wanted supper to be this evening. Left-over peas, zucchini, 3/4 jar of frozen tomato sauce = my dinner creation, spaghetti casserole. Well, technically it should be called fettuccine casserole but spaghetti sounds so much better. I fried up some diced onion with ground beef; meanwhile I cooked a large pot of fettuccine. I drained off the fat from the ground beef and put back on the stove over medium heat and added chopped zucchini, cooked peas and 3/4 jar of tomato sauce and stirred to heat it up a bit. Once the pasta was done I poured it into a 9×13 pan (adding a bit of the meat sauce to the bottom of the dish to prevent sticking), topped the pasta with the meat/vegetable mixture and then topped that with a generous supply of shredded mozzarella cheese. I put the casserole in a 375 degree oven for about 20 minutes until the cheese browned. My kids loved it and barely noticed my added vegetables because they like noodles so much.
Chicken and Brie Sandwiches with Corn on the Cob
I like to call this my rip-off sandwich from Earls’ Chicken, Brie and Fig Sandwich. Earl’s sandwich has a wonderful fig jam on it which I have yet to find at a grocery store (if you know where to buy it please share). I substituted Mango Chutney for the fig jam but really any jam will work and I used spring mix salad because I didn’t have spinach. After doing some research on brie for our supper, I learned that the rind is perfectly edible and some might even consider it rude to cut it off if you are at a party.
- Grilled Chicken Breasts – with BBQ sauce on them if you like
- Brie Cheese sliced
- Ciabatta Buns (slightly toasted on the BBQ)
- Spinach or lettuce variety of your choice
- Grill your chicken on the BBQ and when you put your sandwiches together the heat off the chicken is hot enough to melt the brie.
- BBQ’d Corn on the Cob: Take the husks off, spread butter on the corn and salt and pepper and wrap tightly in tin foil, the corn takes about 15-20 minutes on the BBQ and be careful around your kids, the corn is super hot when you open the tin foil.
Easy Hamburger Casserole
After googling what I can do with sour cream (which accidentally bought two containers of) and ground beef, a noodle recipe sparked my creativity. If I had egg noodles which I have to say I love the best, I would have used them but I had to settle for half penne and half macaroni style noodles. The nice thing about this type of casserole is you can add whatever you have in the fridge, mushrooms, vegetables, change-up the cheese. We usually only have pasta once a week but at least I know with a casserole like this I won’t have to fight with my kids to eat their supper. It also cleared my pantry from random half boxes of pasta.
- Ingredients: Ground beef, Onion, Tomato Sauce, Sour Cream, Parmesan (or you could use anything really, cottage cheese etc.), pasta, cheese for topping the casserole (I used mozza but cheddar would be fine)
- Fry up some ground beef with a bit of diced onion
- Meanwhile boil a pot of water for your noodles and cook your pasta
- When the ground beef is done cooking add about 2/3 C of tomato sauce seasoned with your choice – salt, pepper, garlic, Worcestershire sauce, srirachia sauce etc.
- Separately, combine 3/4 C of sour cream with 1/2 C shredded parmesan – you could do anything here as well, one of the recipes I viewed used cottage cheese.
- When your pasta is cooked mix in the sour cream mixture with the pasta and pour into a casserole dish. Top with your ground beef mixture and top that with cheese if you like. Bake at 350 for 20 minutes or so until the cheese is melted and slightly browned.
Broccoli and Cheddar Soup
With a few colds going around our house and hearing on TV that chicken broth has been proven to help relieve sinus pressure I decided on broccoli soup for supper. Made with chicken broth and very flavorful its a great pick for homemade soup.
- What you’ll need: Broccoli (lots), 1 or 2 carrots, 2 potatoes, 1 box Campbells chicken broth, 1 small onion, cheddar cheese, 2 cups milk, garlic and a blender
- Wash and chop your broccoli into very small pieces (you want to have about 5-6 cups of broccoli when your done chopping), if you’re using broccoli with long stems your supposed to peel the stems (I just bought a bag of pre-cut broccoli florets from Costco)
- Peel and dice the potatoes and peel and thinly chop the carrot
- Slice your onion into slivers and if you have a garlic press, press 2 cloves of garlic
- Add a tablespoon of butter to a large sauce pan and saute the onion and garlic for a few minutes
- Add your chicken stock and vegetables to the pot and bring to boil covered
- Boil the vegetables covered until really soft (may take up to 45 minutes) in the meantime shred 1 1/2 cups of cheddar cheese to have it ready.
- Carefully take half of your soup and add it to a blender, add 1 cup of milk and blend until smooth and put into another medium sized pot. Do the same thing with the other half of the vegetables adding the second cup of milk.
- Once you have all your soup puree’d you can return it to the stove top and add your shredded cheddar cheese and once the cheese has melted your soup is ready to serve.
- Some optional toppings for broccoli soup are a dollop of sour cream or mascarpone cheese. We put some mozzarella cheese on top because it was in the fridge already shredded but parmesan could work also.
In my family this would be equivalent to Spaghetti night since my husband doesn’t like spaghetti but devours Shepherd’s Pie. I am sure most of you have your own recipe for this but I wanted to share mine in case someone had never made it and wanted an easy recipe that doesn’t require many ingredients.
- What you need: ground beef, potatoes, 1 onion, frozen or precooked vegetables, some grated cheese (any kind you have), beef broth
- Peel, cube and boil your potatoes. Once cooked mash however you prefer them, light and fluffy or just with butter
- Dice up half an onion and fry with the ground beef until browned
- Add 2 tbsp of flour to the ground beef mixture and let cook for 2 min
- Add approximately 1 cup of beef broth to the ground beef mixture and heat until a thick sauce forms
- layer into a 9 x 13 baking pan, meat mixture first, then frozen peas/corn or any other cooked vegetable, then top with mashed potatoes making sure to try to seal the top with the potatoes to prevent boiling over in the oven. Salt and Pepper the top
- 375 in the oven for approximately 30 minutes (if still warm) or 45 if its been refrigerated
- I usually add the grated cheese right before the casserole is finished and return to the oven for 5 more minutes
This is one of my favorite things to make, I would always have some stored in the freezer if I ever had enough left overs.
- What you’ll need: potatoes, carrots, 1 onion, chicken broth, milk, and cheese
- 4 or 5 large potatoes or a whole bunch of small ones, peeled and diced
- 2 carrots peeled and cut
- 1/2 onion diced
- 3 cups chicken broth (Approximately)
- 1 cup milk
- 2 tbsp flour
- 2 tbsp butter
- 1 1/2 cups shredded cheese
Put diced potatoes, carrots and onion in a large pot and cover with chicken broth – if you don’t have enough chicken broth to cover the vegetables just add some water. I usually add some basil. Simmer the vegetables until very soft. Mash vegetables with a potato masher until desired thickness (or puree in blender if you want a smooth finish instead of chunky.
In a separate pot melt butter and whisk in flour over medium heat. Let the mixture bubble for a minute or two and then slowly add milk. Whisk mixture until it thickens. Add salt and pepper if desired
Add cream sauce to potato mixture and mix well. Add shredded cheese and mix until melted and incorporated into soup.
It’s usually boiling hot at this point so you may have to dish into bowls and cool for a few minutes before eating.
Mmmmm…..I really LOVE potato soup.
Ground Beef Wellington (chef Jamie Oliver’s recipe)
- What you’ll need: 1 onion, a few carrots, olive oil, 1 potato, 1 cup frozen peas, 1 egg, 1 lb ground beef, 1 pkg of Tenderflake puffed pastry (frozen food aisle).
- I omitted mushrooms, rosemary and celery because I didn’t have any on hand. I used two squares of the Tenderflake puffed pastry (1 box comes with 2 squares in it), rolled each into a rectangle then cut into 3 strips making 6 in total. Very important to make sure to seal the pastry shut by pinching the dough.
Breaded (Parmesan) Zucchini Bites
Fall has arrived and so have the zucchini! Currently I have one on my counter from a friends garden and its only the size of a small child. This is an easy addition to a BBQ supper or a snack for kids.
- What you’ll need: 1 medium-sized Zucchini, 2 eggs, 1.5 cups breadcrumbs, salt/pepper/garlic, grated Parmesan (optional)
- You’ll need 2 egg whites in a small bowl
- In another bowl about a cup and a half of breadcrumbs, salt and pepper them along with any other spice you like, garlic etc. Grated Parmesan cheese is always great in it as well.
- Slice your zucchini into disks .5cm thickness – too thick and they won’t soften
- Dip the slices into the egg whites first, then using your other hand dip into the bread crumb mixture and place on a greased cooking sheet
- Bake for 7 minutes in 475 degree oven, turn over and bake for another 5 minutes or until browned all over.