Greek Macaroni

Greek MacaroniGood morning folks! It is getting hot, summer is certainly here. I am currently making next weeks meal plan, and trying to find recipes without the use of the stove, is proving to be a bit trying. So taking a break, to write to you all. This recipe we made on one of the cooler nights, when the oven could be used. It used so much macaroni. Truth be told, I cooked the amount required in the recipe, but I couldn’t fit it all into my pan. So I currently have a bunch of cooked macaroni sitting in my fridge waiting for another use. Shockingly, it may go in the garbage. We are not wasters, we eat everything, but that macaroni may be past its prime. This was a fun dish, our son absolutely loved it. I hope you enjoy too!

Recipe slightly adapted from Allrecipes

  • 2 pounds elbow macaroni noodles- Do not use this amount, cut it in half for sure!!
  • 2 pounds ground beef
  • 1 medium onion, peeled and chopped
  • 1 cup grated parmesan cheese
  • 1 (4 ounce) package Feta cheese- I doubled this, I recommend you do as well 🙂
  • 1 (19 ounce) can diced tomatoes
  • 2 tsp. cinnamon
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 3 cups milk
  • 3 Tbsp. cornstarch
  • 1/4 cup butter
  1. Cook macaroni until al dente. Drain.
  2. Cook beef with onion until cooked through, and onion is tender.
  3. In large casserole dish combine cooked pasta, beef mixture, cheeses, tomatoes, cinnamon and salt and pepper.
  4. Combine milk and cornstarch in saucepan. Bring to a boil, while whisking, boil for 1 minute. Remove from heat and stir in butter until melted. Pour over pasta mixture.
  5. Bake for 1 hour at 350 degrees.
  6. Eat and enjoy!

Chorizo & Bacon Stuffed Peppers

Stuffed PepperSo, I made some peppers. They were delicious. I don’t feel my family liked these as much as I did, but my one spice lover was down with the flu, and the rest of the family prefers food that would be considered “mild”. So although these didn’t go over quite as I thought they would, I still quite enjoyed them. Plus, I increased the bacon significantly from the original recipe, and extra bacon is always a good thing! Right?

Recipe slightly adapted from Allrecipes

  • 6 Bell Peppers, cut in half and seeded
  • 1 lb. chorizo sausage, casing removed and chopped
  • 12 slices bacon
  • 1/2 small onion, peeled and chopped
  • 3 cups cooked brown rice
  • 1 small can diced tomatoes
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup salsa
  • Sauce
  • 1 (14 ounce) can green enchilada sauce
  • 1 Tbsp. reach seasoning mix
  • 1/3 cup sour cream
  1. Bring large pot of water to a boil. Cook peppers for 3 minutes. Drain. Sprinkle with salt. Place in large baking dish so they are ready to fill.
  2. Cook sausage, bacon and onion in skillet until bacon is cooked through and onion is tender. Drain off fat.
  3. Combine sausage mixture with next 4 ingredients. Fill the peppers with this mixture.
  4. Bake for 15 minutes at 350 degrees.
  5. Combine enchilada sauce and ranch mix in small saucepan. Heat to bubbly. Remove from heat and stir in sour cream. Spread over peppers.
  6. Eat and enjoy!

Mexican Beef & Rice Casserole

Kraft Beef & Rice CasseroleThis is one of those clear cases, that the recipe does not look anything like the picture from the actual recipe source. For some reason , most of the rice in our dish sunk to the bottom. At least it still cooked. When pulled out of the oven, I was a little worried we would be spending meal time crunching on undercooked rice. Nope, it was fine, it just wasn’t pretty. This recipe completed our sons meal section of foods for homeschooling. Next unit is baking, so I am planning on eating some delicious treats!

Recipe (very slightly adapted) from Kraft

  • 1 lb. ground beef
  • 1 1/2 cups shredded cheddar cheese
  • 6 Tbsp. taco seasoning
  • 1 cup long-grain white rice- uncooked
  • 1 cup frozen mixed vegetables
  • 1 can (14 ounce) diced tomatoes
  • 1 cup salsa
  • 1 cup chicken broth
  1. Grease a 13×9 inch baking dish.
  2. Cook beef, crumbling as you cook, until beef in cooked through. Drain fat.
  3. Add to 13×9 inch pan. Add 1/2 cup cheese and remaining ingredients. Stir to combine.
  4. Cover with tin-foil and bake for 50 minutes at 375 degrees.
  5. Remove tin-foil. Top with remaining cheese. Return to oven for 5 minutes.
  6. Eat and enjoy!

Slow Cooker Italian Meatball Soup

Meatball SoupThrowing stuff in a crock pot (slow cooker) and leaving it to cook all day has become our ideal Monday meal. During this cold month of January soup has been especially nice. Our Mondays are crazy! Crazy times, driving the kids all over the town. Coming home and having dinner ready to eat in between, has been so, so nice! We are going to be keeping up this wonderful slow cooker Monday tradition. Plus, have you ever met a kid who doesn’t like meatballs?

Recipe adapted from Pillsbury

  • 1 bag frozen Italian Meatballs (16 ounce)
  • 1 3/4 cup beef broth
  • 1 cup water
  • 1 (28 ounce) can diced tomatoes
  • 1 tsp. each dried basil and oregano
  • 1 tsp. minced garlic
  • 1 can (19 ounce) chickpeas, drained
  • parmesan cheese to top
  1. Place all ingredients, except cheese, in slow cooker. Cook on low for 8-10 hours.
  2. Scoop into bowls and top with parmesan cheese.
  3. Eat and enjoy!