Tag Archives: favorite

Simple Ground Beef Stroganoff

One pot!  Yep, again, here is a family-filling meal that can be made all in just one pot!  Easy cleanup is always an incentive to cook a homemade meal for your family..or at least to me it is.

Now this may not be your traditional Russian ‘Beef Stroganov’ made with strips of beef, brandy etc., BUT it’s pretty darn tasty, quick and good on your pocketbook!  With a family that is paramount for me.  Also, since it uses a lot of fresh ingredients, you can feel good about serving it to your loved ones. ūüôā

The Starting Lineup

  • 1 lb lean ground beef
  • 1 8oz package mushrooms, sliced/quartered
  • 1/2 diced onion, chopped
  • 3 cloves garlic, minced
  • 3 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 cups beef broth (low-sodium)
  • 1/2 cup sour cream
  • 8oz pasta noodles
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • Fresh parsley garnish, optional

Begin by rinsing and prepping your veggies!

Next in a large pan (remember it’s a one pot meal!), heat 1 tbsp of the extra virgin olive oil to medium heat.  Add in the mushrooms and saut√© for 4-5 minutes.  Transfer to a bowl and set aside.


To that same pot, heat another tbsp of oil and add in the onions and saut√© for 5 minutes (till translucent) followed by the garlic for another minute.  Now goes in the ground beef, paprika, garlic powder, onion powder, salt and pepper.  Cook completely through; taste for more seasoning if needed.


If you used a lean ground beef, you likely won’t need to drain excess grease.  However, if you used an 80/20 blend (which is perfectly fine) you may need to drain some of that grease out (also perfectly fine).

To the cooked beef, add the beef broth and noodles.  Gently stir together and bring to a boil.  Cover and lower heat to a simmer for 18-20 minutes, stirring occasionally.

Remember to cover friends! I didn’t think taking a picture of a pan with a lid on was too interesting…


Finally, remove from heat and stir in the sour cream and mushrooms.  Top with fresh parsley and dig in!  Enjoy!!

Creamy Tortellini & Sausage Stew (crockpot)

This is an all-time favorite recipe in my home on these chilly Fall (& winter) days.  Now I cannot take credit for this classic crockpot meal delight, but it is SO easy, SO yummy and SO filling that if I can even reach just one person who has yet to taste this…my job is done.  I’m happily passing the torch along from whomever made up this genius and simple meal!

Besides cooking the sausage beforehand (for texture and sanitary reasons ;), this is a “throw it all in one pot” meal and walk out the door.  You’re family will absolutely think you’re something brilliant!

The Starting Lineup

  • 1 lb Italian sausage (cooked)
  • 1 bag frozen cheese tortellinis, aboubt 1lb
  • 32oz box of chicken broth
  • 2 cans Italian-style diced tomatoes
  • 1 block cream cheese, 8oz, cubed
  • 1/2 yellow onion, sliced
  • 1 bag spinach leaves, about 8oz

Garnish (optional)

  • Parmesan Cheese (shredded/grated)
  • Pesto Sauce   

Starting off with the sausage…now to each their own here, but in my home we prefer ours cooked and sliced.  This way adds a bit more texture and bite to the stew.  Alternatively, you can absolutely remove the sausage from the casing and cook as you would ground beef.  The flavor will be the exact same..promise. 

   That all being said, I seared each side of the italian sausage hot links for a few minutes per side.  I then took them off the heat to a cutting board and allowed to cool down (rest) for about 5 minutes before slicing up. 

 Next, coat your crockpot with non-stick spray (optional) and then lay the sliced onions on the bottom.  Follow that with the rest of the ingredients.  Layer the frozen tortellinis, cooked sausage, chicken broth, diced tomatoes, cubed cream cheese and then the spinach leaves.   

         Stir together as well as you can (uncooked spinach can be a pain) then cover, set to low and allow the flavors to meld together for about 5 hours.  Remember, this is a crockpot, so if it is cooking away even longer on low, it is No.Big.Deal!!

Once you’re meal is ready, I like to top each bowl with a bit of shredded parmesan cheese and serve with crusty bread and butter.  Enjoy! 

 *At times I will put just half of the bag of spinach in at first and then a couple of hours in I’ll stir in the rest (so it all fits)!.

One Pot Bacon Cheeseburger Pasta

Here is a hit for all ages! ¬†Whether you’re a sophisticated grown up or a crazy toddler, who doesn’t love a juicy bacon cheeseburger?! ¬†…However, those fat burgers can be a bit hard for little hands to handle and the meal doesn’t spread quite as far for a large family. ¬† So here’s the trick, put it into a casserole form and you have a winner!

As odd as it many seem to some, this really does replicate the exact taste of one of them delux burgers! ¬†Plus, like I said, this recipe makes PLENTY. ¬†So if you’re feeding a hungry crowd or trying to stretch your dollar, this is a fantastic family-friendly meal!

The Starting Lineup

  • 2 lbs ground beef
  • 6 strips bacon
  • 1 lb rotini pasta
  • 4 cups chicken broth
  • 2 15oz cans of crushed tomatoes
  • 1 8oz can of tomato sauce
  • 1/4 cup ketchup
  • 3 Tbsp mustard (classic yellow or dijon)
  • 2 Tbsp Worcestershire sauce
  • 2 cups cheddar cheese, shredded
  • 1 tomato, diced
  • ¬†1/2 large red onion, chopped
  • 1/3 cup green onion, sliced
  • 1/3 cup dill pickles, chopped
  • Salt & pepper to taste
  • EVOO¬†

We’ll start this pasta dish by first prepping our veggies! ¬†The red onion & pickles will be incorporated into the pasta, where the green onion & tomatoes will be used for garnish.

 In a large skillet (remember this will ALL fit into one pot) add in your bacon slices and cook till crisp.  Set aside on a paper towel lined plate and drain almost all the bacon grease out.

Next add in a tbsp of EVOO along with the red onion & hamburger meat, cook all the way through while adding salt & pepper to taste and the Worcestershire sauce.  Drain the grease from the beef.

    Once the excess grease has been removed from the beef, add in the crushed tomatoes, tomato sauce, ketchup, mustard, chicken broth & pasta noodles.  Bring to a boil, then cover and simmer for about 20 minutes (stir once or twice).

  
  

After the 20’ish minutes have passed, your pasta will be perfectly tender. ¬†Here is when you’ll fold in the chopped dill pickles and your cooked (crumbled) bacon *assuming you didn’t eat it all by now.¬†

Top this with all of the shredded cheddar and recover the skillet for about 5 more minutes, till the cheese has melted. 

Once the cheddar cheese is nice and gooey, top with the diced tomato and green onion because it is done!!  Enjoy! 

  

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