Jbrockel's profile page
Recipes
hamburger helper
By jbrockel
Brown ground beef in a large skillet; drain
- 1 pound ground beef
- 1 cup hot water
- 2 cups milk
- 1 1/2 cups elbow macaroni
- 1 tablespoon corn starch
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 1 cup cheddar cheese, shredded
- Mix up the , starch, chili,garlic,salt sugar & paprika (I added pepper, and some minced onion in there) That's your sauce mix!
One-Pan Taco Beef and Noodle Skillet
By jbrockel
BROWN meat in large nonstick skillet on medium-high heat; drain
- 1 lb. lean ground beef
- 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 2 cups water
- 1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 large tomato, chopped
- 1 cup shredded lettuce
- 1 cup tortilla chips, broken up
Beef Fried Rice
By jbrockel
1. Heat vegetable cooking spray in a large skillet or wok over medium-high heat 2 minutes
- Vegetable cooking spray
- 3 egg whites, lightly beaten
- 3/4 pound Laura’s 92% Lean Ground Beef or 96% Lean Ground Round
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 2 cups cooked brown rice
- 1 cup frozen green peas
- 1/4 cup low-salt soy sauce
- 1 tablespoon Thai style chili sauce
- Green onions (optional)
Campbells Skillet Mac N Beef Recipe
By jbrockel
COOK beef, onion and Italian seasoning in skillet until browned
- 3/4 lb. ground beef (85% lean)
- 1 small onion, chopped
- 1/2 tsp. Italian seasoning or dried oregano leaves, crushed
- 1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup (Regular, 25% Less Sodium or Healthy Request®)
- 1/4 cup water
- 1 cup frozen whole kernel corn
- 3 cups cooked corkscrew-shaped pasta, cooked without salt
- 1/4 cup grated Parmesan cheese
Chicken Ole'
By jbrockel
Cut tortillas into 6-8 pieces each, grease sides and bottom of slow cooker, arrange all ingredients (except cheese)...
- 12 Tortillas
- 4 cups of chopped cooked chicken
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 1 7oz. can of green chili salsa
- 1 cup of sour cream
- 1 tbsp. of grated onion
- 1-1/2 cups of shredded cheddar cheese
Baked Taco Sandwich
By jbrockel
1. Heat oven to 450ºF. Grease square pan, 8x8x2 inches
- 1 pound lean ground beef
- 1 package (1 ounce) Old El Paso® taco seasoning mix
- 1 cup Original Bisquick® mix
- 1/3 cup cold water
- 3/4 cup shredded Cheddar cheese (3 ounces)
- Sour cream, if desired
- Shredded lettuce, if desired
- Chopped tomato, if desired
Our Favorite Pie Crust
By jbrockel
In a food processor, pulse flour, salt, and sugar several times to combine
- 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 2 tablespoons ice water, plus 2 more, if needed
Mexican Pasta Bake
By jbrockel
1. Heat oven to 350ºF. Grease 4-quart casserole
- 1/2 pound lean ground beef
- 2 1/2 cups uncooked rigatoni pasta (8 ounces)
- 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 1 jar (24 ounces) Old El Paso® Thick 'n Chunky salsa
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 1/3 cups shredded Mexican cheese blend (6 ounces)
- 2 medium roma (plum) tomatoes, thinly sliced
Gnocchi and Garlic Chips
By jbrockel
Bring a large pot of water to a boil, salt it, add the gnocchi and cook until they float to the top, 3 minutes
- Salt and pepper
- 2 packages gnocchi (10 ounces each)
- 4 large cloves garlic, peeled and thinly sliced
- 1/4 cup extra virgin olive oil (EVOO)
- 1 pound baby spinach, stems discarded
- Ground nutmeg
- 1/3 cup grated Pecorino Romano cheese (a generous handful), plus more to pass around the table
Red & Green Winter Stoup
By jbrockel
1.In a medium soup pot, heat the EVOO, 4 turns of the pan, over medium to medium-high heat
- 1/4 cup extra-virgin olive oil (EVOO)
- 2 large baking potatoes, peeled and sliced 1/4 inch thick
- 2 onions, quartered lengthwise and thinly sliced crosswise
- 2 to 3 sprigs fresh rosemary, leaves finely chopped
- 1 bay leaf Salt and pepper
- One 32-ounce container (4 cups) chicken or vegetable broth
- 1 bunch kale, stemmed and coarsely chopped
- One 28-ounce can crushed tomatoes or fire-roasted tomatoes
- 3 large roasted red peppers
- 4 thick slices crusty whole grain bread
- 2 large cloves garlic, peeled and halved 1 cup shredded asiago cheese