Beefy Pasta Skillet

The Menu:

Beefy Pasta Skilllet

The Original Recipe:
I found this on Campbells.com. My family LOVED it!! I thought it would need more flavor or seasonings, but it really didn't. My husband said if I wouldn't of told him it was "from scratch" he would of thought it was Hamburger Helper.

Beefy Pasta Skillet


From: Campbell's Kitchen

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

This dish features ground beef and onion simmering with tomato, pasta and cheese.

Ingredients:

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 cup shredded Cheddar cheese

1 1/2 cup corkscrew-shaped pasta, cooked and drained

Directions:

Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, water, Worcestershire, cheese and pasta in the skillet and cook until the mixture is hot and bubbling.

Tip: You can substitute 1 cup uncooked elbow pasta, cooked and drained, for the corkscrew pasta, if you like.

Nutritional Values per Serving : :

Using Campbell's® Condensed Tomato Soup Calories 423, Total Fat 17g, Saturated Fat 7g, Cholesterol 82mg, Sodium 634mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 30g, Vitamin A 9%DV, Vitamin C 10%DV, Calcium 13%DV, Iron 22%DV

The Way I Made It My Own:
 I used shell pasta and added it to the meat mixture dry. I added 1 cup beef broth and 1 cup water to the meat/shell mixture and covered and cooked on medium (it was bubbly) for 15 minutes until the shells were tender. I then added the cheese and stirred to combine. It was PERFECT!

Kowboys Beefy Pasta Skillet

Ingredients:

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 cup cup water

1 cup beef broth

1 tablespoon Worcestershire sauce

1/2 cup shredded Cheddar cheese

1 1/2 cup Shells pasta

Directions:


Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, water, broth, Worcestershire, and pasta in the skillet and cook until the mixture is hot and bubbling.

Cover and simmer on medium for 15 minutes or until pasta is tender. Add cheese, stir to combine.

Weekly Supper Planning

As you all my have noticed, I have not been supper planning as of late. Our family has been going through a few changes. My husband is now a school student! Yep, he has officially gone back to school, which means he doesn't get home until late in the evening. My kids are used to eating around 4:30pm each day. Well, now I am trying to hold off until my husband gets home in order for him to have a hot meal when he walks in. Adjusted life is going a bit rough. I don't feel like cooking. Everyone is eating, but they are eating different things. The smaller kids are eating one meal, while us older ones (yes, we are kids at heart!) are eating something else. So, in order to make sure we all eat at the same time, I am going to try and fix suppers everyone in the family will like. I am so tired of making two meals. I don't always do this, but if we want a meal that is a bit spicey then my kids won't eat it, so I make them something different. So, I am trying to find meals that pleases everyone. (I love flavor!) I don't want to redo my whole home made cookbook, but for now, this is what I choose to do--add to it. I am also tired of trying new recipes all of the time (WHAT!?! That can't be!). Sometimes I just wish I had a few staple recipes that I know will please even the toughest of tastebuds even if we had them weekly or every other week (and that would be my own self!). Needless to say, in order to get those few staples, I need to try out some new kid friendly recipes...

Ok, here we go:

Monday- Beefy Pasta Skillet I haven't made this yet, but I think it looks like a kid pleaser! We will have salad with it, and probably fruit for the ones that don't like salad.

Tuesday- Chicken Cordon Bleu Bake (recipe to come) (chicken, ham, cheese, rice.. all in one pot!)

Wednesday (church night)- Fish Sandwhiches (premade Gordons fish), broccoli rice bake and french fries

Thursday- BBQ Wagon Wheels (recipe to come) (ground beef, pasta, corn, bbq sauce and stewed tomatoes!)

Friday- Cubscout Banquet Night

Saturday- Leftovers!!

Arcadian Inn Famous Maple Walnut Cookies

The Menu:

Arcadian Inn Famous Maple Walnut Cookies

The Original Recipe:
I had these most fantastic cookies from a bakery. They were maple with walnuts and they were soooo soft and soooo yummy, and I don't like nuts in my desserts, but these were the BEST!! I growled at the kids for trying to take one, lol.. They were that good! This is NOT that recipe, but something I found would come close. They did, not exactly, but they are still delicious...

*note: I didn't change the recipe, but next time I think I will do 1 cup of brown sugar, and I might omit the white sugar, or only do 1/2 cup (reverse the below recipe) and add 2 tsp. of maple flavoring and omit the vanilla. It was close to the one I had from the bakery, but something could of been different or more or something. Don't get me wrong, these cookies are good (really good!), but not like what I wanted.

Arcadian Inn Famous Maple Walnut Cookies



1 cup butter-flavored Crisco

1 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp. vanilla

1 tbsp. maple flavoring

4 tbsp flour

1 tsp. salt

1 tsp. soda

2 cups flour

1 1/2 cup chopped English Walnuts

Cream together the Crisco, sugars, eggs, vanilla and maple flavoring. Add 4 tbsp. flour, salt and soda. Fold in 2 cups flour and walnuts. Drop by teaspoons on ungreased baking sheet. Bake at 350 for 10 minutes.

Pumpkin Chocolate Chip Cookies

The Menu:

Pumpkin Chocolate Chip Cookies

The Original Recipe:
I had this at a cubscout meeting one year. I loooooved the idea of chocolate with the pumpkin. I then searched on the internet for this fantastic cookie, and this is what I came up with. Delish!


Pumpkin Chocolate Chip Cookies





cream together:


1/2 lb. butter


2 c. brown sugar


1/2 c. sugar


4 eggs


2 c. pumpkin (I use canned)


Mix these dry ingredients together then add to creamed mixture:


4 c. flour


4 tsp. cinnamon


1 tsp. salt


1 tsp. cloves


1 tsp. nutmeg


1 tsp. ginger


2 tsp. baking soda


Blend in:


1 tsp. vanilla


Chocolate chips


Bake at 400 degrees for 10-12 minutes.

Chicken Enchilada Chili

The Menu:

Chicken Enchilada Chili

The Original Recipe:
crockpot365.blogspot.com is where I found this yummy recipe! My 13 yr. old Loved it. He went back for 2nds. We had it with Tostito chips and some cheese. It would taste great over Fritos for some Frito Pie! MMM!

Chicken Enchilada Chili

1 1/2 pounds chicken (boneless; skinless, OR fish out the bones and skin after about 4 hours)I didn't have all the specified ingredients, so I did my own thing.

1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

The Directions.
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.






Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

Roasted Cauliflower with Garlic

This is my absolute favorite way to eat cauliflower. I can and have eaten a whole head by myself. YUMMMMMY!

The Menu:

Roasted Cauliflower with Garlic

The Original Recipe:
I found this on Babycenter. I just do it. It is so easy and simple and tastes sooo good!

Roasted Cauliflower with Garlic

1 head cauliflower
4-5 cloves garlic
1 tsp. olive oil

Cut cauliflower into bite size peices. Chop galic, add oil, garlic and cauliflower onto cookie sheet. Add salt and pepper to taste. Bake 400 degrees for 5-7 minutes, stirring around to make sure it gets done. Take out when soft.