Cheesburger Macaroni

This is a great dish from Kevin and Amanda's blog. It was an easy weeknight dish and Brian was a huge fan. I was excited tomake this dish since I Jack loves noodles, cheese and hamburger meat. Well, the taco seasoning and Rotel gave it a kick. Too spicy for Jack. I've also included another recipe from my girlfriend, Patti. I think her recipe is just as tasty, but more kid friendly!

Ingredients:
1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni

Directions:

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

Read More http://www.kevinandamanda.com/recipes/dinner/cheeseburger-macaroni.html#ixzz1KJqZa4pT

Velveeta Cheeseburger Mac

Ingredients:
1 lb ground beef
2 3/4 cups water (I would suggest more like 2 1/2 cups)
1/3 cup ketchup
1 tsp onion powder
2 cups elbow macaroni, uncooked
1/2 lb (8 oz) velveeta pasteurized prepared cheese

Directions:
Brown meat in large skillet and drain. Add water, ketchup and onion powder.
Mix well and bring to a boil. Stir in macaroni (uncooked) and cover. Simmer on
medium-low heat 8 to 10 min or until macaroni is tender. Stir in velveeta, cook
until melted.

Recipe courtesy of Patti Potter

Crispy Easter Nests

I whipped up these cute little nests for Easter tonight. Thanks to my friend, Jaimie, for sending me this new recipe to try. If you make them after Easter, you can call them Spring Nests. Jaimie's tip: it's better to make a day ahead and place in a covered container so they will firm up. Otherwise they are sticky and tend to break in half.

Ingredients:
1 (7oz) jar marshmallow crème (not fluff)

1/4 c creamy peanut butter

2 Tbsp margarine, melted

1 can (5 oz) chow mein noodles or buy the bag and use about 3 cups

1 c chopped pastel plain M & M's

several pastel peanut M & M's - use for eggs in the nest

Directions:

In large bowl, combine marshmallow crème, p butter, margarine; stir until well blended. Add noodles and 1 c chopped plain M & M's; mix well. Drop by 1/3 cupfuls (or any size you want - the smaller the more you get) onto greased cookies sheet; shape w/greased fingers to form nests. Fill with peanut M & M's (2-3). Let stand until firm. If desired, dust bottoms lightly w/powdered sugar. Makes 10-12.

Recipe courtesy of Jaimie Morton

Chicken Packets

Here is another great recipe from Kevin and Amanda's blog that I follow. I think this is a quick, weeknight dish that is kid friendly. Jack enjoyed it!


Ingredients:
2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
2 tbsp butter, melted
1/3 cup Italian seasoned breadcrumbs

Directions:
Preheat oven to 350. Spray rectangular baking sheet with Pam. Mix chicken, cream cheese, and milk a large bowl. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together. Spoon chicken mixture into the center of 4 rectangles. Place the other 4 rectangles over the filling and pinch the edges together of seal tightly. Brush each packet with melted butter and coat with breadcrumbs. Bake at 350 for 20-25 mins or until golden brown. Makes 4 packets.

Read More http://www.kevinandamanda.com/recipes/dinner/chicken-packets.html#ixzz1JG87pp12

Sweet & Sour Meatballs

This dish is very simple to makes which makes for a good week night dinner! It is very tasty too and changes up the dinner routine! Jack gobbles it right up!

Ingredients:
1 can of tomato soup
1 can of tomato sauce
brown sugar to taste
white rice
frozen meatballs

Directions:
1. Mix soup and tomato sauce together in a large pan.
2. Add desired amount of meatballs and mix to coat.
3. Bring to a boil and then reduce heat. Simmer on low until meatballs are cooked.
4. Serve on white rice.

Recipe courtesy of Danielle Shannon

Gina's Tuna Salad

My friend Gina always has the best lunches at work! Here is her recipe for a yummy tuna salad. She made a lot last week and was so sweet to share. I decided to make it for lunch this week. I serve it on a bed of romaine lettuce.

Ingredients: I didn't have measurements. I just guessed!

1/2 a box of noodles (macaroni or rotini or whatever you like!)
mayo
2 packages of white albacore tuna
chopped celery
chopped onion
salt and pepper to taste

Directions
1. Cook noodles, drain, and chill.
2. In a large bowl, add noodles, tuna, mayo, celery, onion. Mix.
3. Sprinkle salt and pepper to taste.
4. Chill over night or several hours.

Serving suggestion: Serve on a bed of lettuce.

Recipe courtesy of Gina Stetka
2. Add cold noodles to

Spaghetti a la Philly

Ingredients:
1/2 lb spaghetti, uncooked ( I used vermicelli)
1 lb extra lean ground beef
1 24 oz jar spaghetti sauce
4 oz (1/2 of 8 oz pkg) Philadelphia Cream Cheese, cubed
2 tbsp Kraft grated Parmesan cheese

Directions:
1. Cook spaghetti as directed on package.
2. Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in sauce and cream cheese; cook on low heat for 3 to 5 minutes, or until sauce is well blended and heated through, stirring frequently.
3. Drain spaghetti. Add sauce; mix lightly. Place on platter. Top with Parmesan.

Serving with garlic bread and salad!

Recipe courtesy of the inside of the box of the Philadelphia Cream Cheese! :)

Meatloaf and Cheesy Smashed Potatoes

The delish dish was shared with my by my SIL Shannon. She made us this meatloaf recipe back in the fall. I ended up making 5 mini loaves (froze 2). Shannon's recipe calls for a yummy sauce which makes this meat loaf super tasty! I made these cheesy smashed potatoes from Kraft. They are made with red potatoes and cauliflower and are a great side dish to compliment the meat loaf.

1 packet of  McCormick Meat Loaf Seasoning Mix
1 lb ground pork
1 lb ground chuck
2 eggs, lightly beaten
1/4 c milk
1/4 c ketchup
1/4 c dry bread crumbs (or 1 c soft bread crumbs from 2 slices of bread)

Directions:
1. Mix all ingredients in a large bowl until well blended.
2. Shape meat mixture into a loaf or mini sized. Make sure to bake it shaped in a loaf on a broiler pan so the grease drains away from it.
4. Bake 375 for 1 hour.
5. At 30 minutes, top with sauce. See below. Top with sauce again at 10 minutes left.

Sauce
Ingredients:
1 tsp. yellow mustard
¼ cup brown sugar
1 tsp. Worcestershire sauce
1/3 cup ketchup
Vinegar – just a quick shot - like a cap full



Kraft's Cheesy Smashed Potatoes

Ingredients:
1 lb. red potatoes (about 3), cut into chunks

1 cup small cauliflower florets

1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Directions:

COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return to pan.

ADD sour cream; mash until vegetable mixture is fluffy.

STIR in cheese.