This is a quick and easy meal. I used Aldi brand chicken patties, and they were very good. I used American cheese, and my sandwiches were assembled in less than 15 minutes. I recommend getting a good toast on your bread and adding the sauce to the chicken and cheese and not directly to the bread, or it will get soggy.
Cook chicken patties as recommended on packaging.
Toast your bread.
In a sauce pan, add tomato sauce. Add 2 tsp garlic powder, and 1 Tbsp Italian seasoning. Stir and heat over very low heat until boiling.
Stack your chicken with cheese and 2 Tbsp sauce, top with bread, and enjoy!
If you’ve been following me for a while, this recipe may seem familiar. I made this about three months ago, however I had altered it since then. I’ve been able to alter the recipe and make this dish a one pan meal! I’ve also doubled my boxed mac and cheese to help distribute the meat better and to make a dish that would be great for a big family. For my original recipe, you can click here.
This is a homemade version of hamburger helper that just needs boxed mac and cheese. When cooking, you can choose to drain off the fat or not. Fats do add some flavor to dishes, however this dish doesn’t need that flavor to make a tasty dish. I also used 1/2 of a frozen diced onion. I just find it easier to dice and freeze my onions in bulk. I used a standard beef bouillon, but you can also use 4 cups low sodium stock in place of some water or powdered bouillon. And finally, I used Weis brand mac & cheese. You can try other types like Kraft or shells, but that’s what I had on hand. Remember to taste your food before serving, and add additional garlic, mustard powder, or ketchup as you desire.
In a large dutch oven, brown and break up one pound of ground beef. Dice up 1/2 cup of onion and cook until translucent. Drain off any excess fat if you desire.
Add 7 cups of water and 4 beef bouillon cubes. Bring to a boil. Once boiling, add 2 boxes of mac and cheese pasta. Stir regularly. Boil 3-4 minutes longer than recommended by the box, until most water has boiled off.
Add your cheese packets and any other ingredients instructed by the box. Stir. Add 8 Tbsp ketchup, 3 Tbsp mustard, and 2 Tbsp garlic powder. Combine together and serve. Makes 9 adult portions. If you desire, excess can be frozen. To reheat, add a splash of milk and microwave 1-2 minutes, or 5-7 minutes if frozen.
These pockets are time consuming, but they can easily be frozen and reheated. It took me about 3 hours to make and bake these pockets, but I’ve tried the make the instructions best for time management, so it would hopefully only take about 2 hours. The biggest problem we faced was making sure to put deep enough vent holes in the dough, because we had 2 break out the side as a result. The dough should be tacky, but not sticky, so make sure you add enough flour before the first rise. Otherwise, these pockets taste just like Hot pockets, and the dough became fluffy and full. We made 9 pockets, but many had extra dough, so 10 would have been better.
In a bowl, mix together 3 cups flour, 2 tsp active dried yeast, 1 cup of warm water, and 1 1/2 Tbsp oil. Mix until dough comes together. Oil a bowl, turn the dough in the oil, then cover and let rise till double, about 1 hour.
Heat oven to 400 F.
Take one pound of ground burger and place it in a large mixing bowl. Add 2 slices of bread crumbled, 1 Tbsp A1, and 2 tsp Worcestershire sauce. Mix together with your hands. Roll about 2 Tbsp of meat into a balls. Place the balls on a greased baking sheet. Bake for 30 minutes.
Open a jar of tomato sauce, season as if for a pizza (onion and garlic powder, parsley, oregano, etc.). Mix together.
Once dough is doubled, and meat balls done, grease 2 large baking sheets. Divide the dough into 10 pieces.
Take your dough and roll it into a round. Add a spoon full of sauce and spread it down one side of the round. Add 3-4 mini meatballs, and about 1/3 cup of shredded mozzarella. Seal, add vent holes, and place onto greased baking sheet.
Repeat step 6 for all balls of dough. Bake in the oven at 400 F for 20-30 minutes till the top is crisp when tapped.
Let cool for 5 minutes then eat. You can also freeze leftovers, reheat by microwaving those refrigerated for 1 minute, or those frozen for 2minutes and 30 seconds.
Peanut butter and butter toast is a meal I’ve eaten since I was young. I usually would have this as a Saturday breakfast before we’d be out of the house for sports or activities. Not only is it filling and healthy, but you can easily make it healthier. You can also have this as a snack during the day or as a late night snack before bed. It’s quick if you are on the run, and 2 pieces of toast are enough for even an adult. I used crunchy peanut butter, but you can pick any texture or brand you want. I used standard salted butter, and used it as a pen to cover the toast, then cut off the last 1/4 Tbsp butter, so the stick isn’t covered in crumbs. You can easily use margarine or coconut oil instead. I also used white sandwich bread, but you could also use wheat, whole grain, or seeded rye.
Toast bread. While hot, smear with butter, then add a thin layer of your favorite peanut butter. Eat as a snack or as a quick breakfast.
Ham salad has been one of the foods that my mom has had since she was a little girl. This was the recipe her mom and grandmother used during the great depression to make ham last a few extra meals. For this recipe, they would use their own recipe for Thousand Island pickles, however, you can also use sweet relish or sweet pickles to accomplish the same task, however I canned some Thousand Island pickles this summer, so I’ll be using those. You will also see that I am using toast. I always freeze my bread since it’s just me and my husband and we don’t want to waste food, and toasting tends to work really well in cooking/heating up the bread again.
Cut ham into cubes. Approx. 4 slices cut into 1″ x 1″ cubes (1 1/2 cup)
Place these into a chopper, blender, or meat grinder. For chopper/blender, pulse until all of the ham takes on the small pebbly texture, or until you’ve chopped all of the cubes.
Take sweet pickles (1/2 cup) and process into a relish.
Finally, Mix Ham (1 1/2 cup), Relish (1/2 cup), and Mayo (1 cup). Chill or serve immediately on bread or toast.
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