Source: Bettycrocker.com

Ingredients:

• 1 box (9 oz) frozen chopped spinach
• 1 cup shredded mozzarella cheese (4 oz)
• 1/2 cup small curd cottage cheese
• 1/4 cup grated Parmesan cheese
• 1 lb lean ground beef
• 1 clove garlic, finely chopped
• 1 box Hamburger Helper lasagna
• 3 cup hot water

Directions:

1. at oven to 375. Rinse spinach with cold water to separate; drain thoroughly. In a small bowl, mix mozzarella, and Parmesan cheeses.

2. In a 10" skillet, cook beef and garlic over medium heat 8 – 10 min, stirring occasionally, until beef is brown; drain.

3. In ungreased 2 qt casserole or 11×7 baking dish, mix beef mixture, spinach, uncooked Pasta, Sauce mix and hot water. Spoon Cheese mixture evenly over the top.

4. Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.

Source: Allrecipes.com

Ingredients:

• 1 (3 lb) fryer, cut up
• 1 (10.75 oz) can condensed cream of chicken soup, undiluted
• 1 (10.75 oz) can condensed cream of mushroom soup, undiluted
• 1 cup sour cream
• 1/2 cup water
• 1 tsp snipped chives
• salt and pepper to taste to taste
• 1/2 tsp paprika

Directions:

Place chicken in a greased 13×9×2 baking dish. In a bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. Sprinkle with paprika. Bake, uncovered, at 350 for 1 hour or until chicken juices run clear.

Variations:
Substitute Tuna for some or all of the canned salmon.
Use leftover cooked flaked fish.
Use any combination of cracker, bread or chip crumbs.
Top with basic white sauce and peas
Top with hollandaise and old bay seasoning

Source: www.frugalupstate.com

Ingredients:

• 1 (15 1/2 oz) can salmon
• 1 cup cracker crumbs
• 2 tbsp lemon juice
• 2 tbsp melted butter
• 1/2 tsp salt
• 1 egg (beaten)
• dash pepper
• 2/3 cup milk

Directions:

1. Preheat oven to 375

2. Drain and flake salmon

3. Mix all ingredients together

4. Press mixture into a greased loaf pan

5. Bake 1 hour

6. Let stand aprox 10 min before slicing.

Source: Allrecipes.com

Ingredients:

• 1 (3 lb) beef eye of round roast
• salt and pepper to taste

Directions:

1. eheat oven to 500. Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.

2. ace the roast in the preheated oven. Reduce the temperature to 475. Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time.

3. move the roast from the oven, the internal temperature should have reached at least 145. Carve into thin slice to serve.

Source: Allrecipes.com

Ingredients:

• 1 (12 oz) package egg noodles
• 3 (6 oz) cans tuna, drained
• 1 tbsp ground black pepper
• 1 tbsp salt
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1 1/2 cup milk
• 2 (10.75 ox) cans condensed cream of chicken soup
• 1 1/2 cup American Cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and place in a large mixing bowl.

2. Preheat oven to 350

3. Add tuna, black ground pepper, salt, onion, green bell pepper, milk and soup to noodles; mix. Pour mixture into a 9×13 inch baking dish and top with cheese.

4. Bake in preheated oven for 25 – 30 minutes or until cheese is a golden brown; Serve.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Try using baby spinach or baby arugula in place of the lettuce leaves for a delicious difference. Seasonally available heirloom tomatoes and sweet or red onions give burgers a garden-fresh flavor and pair well with avocados

Source: California Avocado Commission

Ingredients:

• 1 1/2 tsp Worcestershire sauce
• 1 1/2 tsp salt
• 3/4 tsp pepper
• 2 lbs ground beef
• 1 1/2 ripe avocados
• Lettuce leaves as needed
• 2 onions, sliced
• 2 tomatoes, sliced
• 6 sesame seed burger buns

Directions:

1. Combine Worcestershire, salt and pepper and ground beef.

2. Shape into patties. Refrigerate at least 30 minutes.

3. Broil, grill or pan fry to desired doneness.

4. While burger patties are cooking, seed, peel and mash the avocado.

5. Serve each patty on bun with lettuce, sliced tomatoes and onions. Top each burger patty with mashed ripe avocado.

Source: www.recipecottage.com

Ingredients:

• 3 lbs rump roast or any lean cut
• 1 cup flour
• 1 cup bread crumbs
• 1tsp salt
• 1/2 tsp pepper
• 2 eggs, beaten with 2 tbsp milk

Directions:

1. Slice meat 1/4" thick while partially frozen.

2. Mix flour, bread crumbs, salt and pepper.

3. Dip each slice into the flour-breadcrumb mixture, then into the egg mixture, then into the flour mixture again.

4. Brown quickly in skillet with vegetable oil or shortening to cover the bottom of the pan.

5. Remove to roasting pan as meat is browned.

This recipe also makes a fabulous meat sauce to serve over pasta.

Source: Unknown

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 lb lean ground beef
• 1 cup tomato sauce
• 1 cup milk
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp chili powder
• 1/2 tsp salt and pepper
• 4 toasted rolls, or English Muffins

Directions:

1. Heat oil in a large skillet. Add onion and garlic Cook 4-5 minutes or until tender and fragrant

2. Add ground beef. Break meat up with a wooden spoon and cook until meat loses raw appearance. Drain off any fat.

3. Add tomato sauce milk, Worcestershire sauce, brown sugar and seasoning. Simmer uncovered over medium heat 15 min. or until very thick.

4. Serve over rolls or English Muffins

This recipe also makes a fabulous meat sauce to serve over pasta.

Source: Unknown

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 lb lean ground beef
• 1 cup tomato sauce
• 1 cup milk
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp chili powder
• 1/2 tsp salt and pepper
• 4 toasted rolls, or English Muffins

Directions:

1. Heat oil in a large skillet. Add onion and garlic Cook 4-5 minutes or until tender and fragrant

2. Add ground beef. Break meat up with a wooden spoon and cook until meat loses raw appearance. Drain off any fat.

3. Add tomato sauce milk, Worcestershire sauce, brown sugar and seasoning. Simmer uncovered over medium heat 15 min. or until very thick.

4. Serve over rolls or English Muffins

Source: The Comfort Table

Ingredients:

• 1 lb ground beef
• 1 large egg, lightly beaten
• 1 medium yellow onion, half grated, the other half thinly sliced
• 1/4 tsp garlic powder
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 12 slices white bread
• 2 tbsp unsalted butter, softened
• 12 slices American cheese, optional

Directions:

1. In a medium bowl, combine the beef, egg, grated onion, garlic powder, salt and pepper. Mix until combined.

2. Form into thin patties

3. Spread butter on one side of each slice of bread.

4. Heat a large heavy skillet over medium-high heat. Cook the burgers about 3 minutes on each side. Drain on paper towels. Drain the grease from the skillet.

5. In the same skillet, place six slices of bread, butter side down. Top each with a slice of cheese, if desired, some onions and a burger. Top with remaining slices of cheese, if using, and bread butter side up.

6. Cook each sandwich until golden brown about 2 minutes per side.

7. Serve with mustard, ketchup, pickles, or any other desired hamburger toppings.

Source: Recipezaar.com

Ingredients:

• 1 tbsp Olive Oil
• 6 boneless skinless chicken breast halves (about 2 lbs)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 (14.5 oz) can chicken broth
• 1/4 cup dried capers
• 1/2 tsp dried rosemary
• 1/4 tsp dried thyme
• 2 tbsp Dijon Mustard
• 2 tbsp butter
• 1 tbsp honey

Directions:

1. Heat oil in large skillet over medium-high heat.

2. Season chicken on both sides with salt and pepper.

3. Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.

4. Remove to platter and warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up and browned bits from bottom of skillet, for 5 minutes.

5. Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.

6. Pour sauce over chicken.

7. Serve immediately with couscous, if desired.

Source: thewouldbechef.com

Ingredients:

• 1/4 Onion sliced thin
• 2 cloves garlic, minces
• 2 tbs olive oil
• Salt and Pepper to taste
• 1 cup half-and-half
• 1/2 cup feta cheese
• 2 chicken breast
• 1 tsp corn starch

Directions:

1. Heat a large grill pan over medium high heat. Grill chicken breasts for 6 to 8 minutes per side.

2. As chicken grills, heat olive oil in medium saucepan over medium high heat, add onions, garlic, and season with salt and pepper. Cook until softened and beginning to caramelize (about 6 minutes). Add garlic , cook for 1 minute.

3. Add half-and-half and feta cheese. Stir until thickened and cheese begins to melt. For a thicker sauce dilute corn starch in a 1/4 cup of water and add to sauce gradually. Stir constantly until desired thickness is reached.

Source: Allrecipes.com

Ingredients:

• 3/4 cup Balsamic Vinegar
• 1/2 cup Water
• 1 Tsp dried minced onion
• 1/2 tsp crushed red Pepper flakes
• 1/2 tsp dried minced garlic
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp paprika
• 1/4 tsp crushed dried rosemary
• 1/4 tsp dried parsley flakes
• 1/8 tsp dried oregano
• 4 (6 oz) skinless, boneless, chicken breast halves.

Directions:

1. Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable bag. Add the chicken breast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.

2. eheat oven to 400. Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.

3. Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the center, about 40 minutes.

Source: Allrecipes.com

Ingredients:

• 1 lb ground beef
• 1/2 cup chopped Onion
• 1 (4.5 oz) can Mushrooms, drained
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup beef broth
• 1 (8 oz) package wide egg noodles

Directions:

1. Break up ground beef into a large skillet, and add onion, mushrooms, garlic powder, and mustard powder. Cook and stir over medium heat until the meat is browned and onion is tender. Drain off excess fat

2. In a small bowl, combine sour cream, mayonnaise, and beef broth. Stir into beef mixture, and cook over low heat for 10 to 15 minutes. Do not stir too much.

3. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Serve sauce over hot noodles.

Ginger ale + tsp lemon juice instead of 7 Up.
Garlic powder and salt instead of Cajun Seasoning.

Source: Allrecipes.com

Ingredients:

• 4 (4 oz) cube steaks
• 1.2 tsp Cajun Seasoning
• 1/4 tsp freshly ground Pepper
• 1 (12 oz can of lemon-lime flavored carbonated beverage.
• 2 (10.75 oz) Cream of Mushroom Soup
• 1 (1 oz) envelope dry Onion Soup Mix

Directions:

1. eheat oven to 325. Grease a 9×13 baking dish.

2. Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared backing dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.

3. Bake, uncovered, for about 1 hour or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

Ginger ale + tsp lemon juice instead of 7 Up.
Garlic powder and salt instead of Cajun Seasoning.

Source: Allrecipes.com

Ingredients:

• 4 (4 oz) cube steaks
• 1.2 tsp Cajun Seasoning
• 1/4 tsp freshly ground Pepper
• 1 (12 oz can of lemon-lime flavored carbonated beverage.
• 2 (10.75 oz) Cream of Mushroom Soup
• 1 (1 oz) envelope dry Onion Soup Mix

Directions:

1. eheat oven to 325. Grease a 9×13 baking dish.

2. Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared backing dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.

3. Bake, uncovered, for about 1 hour or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.

Source: youtube

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