Lasagna Hamburger Buddy

This meal makes a quick and easy weeknight dinner for your family.  I can remember my mother buying a box of Hamburger Helper way back in the early 1970's when it first came on the market.  She left it sitting in the pantry so long that when I finally decided that I would make it for dinner myself, the box was full of weevils. Yuck!  I could not get that out of my mind.  I have no idea what we ate that night but I probably didn't eat much of whatever it was.  In any event, you don't have to go to the supermarket to buy a box of Hamburger Helper.  It is probably a lot healthier and tastier if you make it yourself.  You can make almost any variety of Hamburger Helper yourself with a little forethought and planning.  What you need to have on hand to create homemade helpers: Ground beef, various herbs and seasonings and other basic pantry items (such as sugar, salt, and corn starch), pasta, rice, potatoes, canned tomatoes, and cheese. (You can buy large bags of shredded cheeses to shortcut this step, or buy blocks of cheese and shred it yourself.) Some varieties also call for Frito's or nacho chips, and most call for milk because it makes a creamier sauce. Keep a large box of dry milk in the pantry so that you are never out of milk.

Homemade Hamburger (Helper) Buddy Basics:  When creating your own helpers, keep in mind that most packages of Hamburger Helper include about 1-1/2 cups of pasta plus a packet of sauce seasonings, sometimes dried tomatoes, and sometimes a packet of dried cheese, depending on the variety. If there’s anything more unappetizing than dried cheese, I can’t imagine what it is. Some varieties use rice or dried sliced potatoes instead of pasta. Whatever you’re using for the starch base in the dish–1-1/2 cups is a good rule of thumb when making homemade helpers (except rice, which works better with only 1 cup of rice added). The total amount of liquid that should be added will equal about 3 cups in total.

Lasagna Hamburger Buddy 

(Copycat Recipe)

Ingredients:

1 pound ground beef

2-1/4 cups hot water

1/2 cup milk

1-1/2 cups lasagna broken into small pieces or small egg noodles

1 cup stewed or diced canned tomatoes
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Prepare a spice packet including:

1 tablespoon corn starch

1 tablespoon mixed Italian herbs

1 teaspoon onion powder

1 teaspoon garlic

1 teaspoon salt

1 teaspoon sugar

After browning and draining the ground beef (one pound), in the same skillet add water and milk and tomato sauce, seasonings, and simmer (about 10-20 minutes). Stir in 1/2 cup mozzarella, shredded, near the end, sprinkle the top with Parmesan cheese during the 5-minute standing period.  Serve.

Enjoy! 

The Creative Cook

Cavatappi & Meatballs in Lemon-Basil Sauce

I had a Pampered Chef party at my house a few weeks ago.  The Pampered Chef representative brought a few of her cookbooks and shared this recipe with me.  This recipe is from one of the Pampered Chef cookbooks.  It is NOT my personal recipe, it is a Pampered Chef recipe. We all enjoyed the mean and it was a big hit with my boys.  I am definitely going to be making it again!

CAVATAPPI & MEATBALLS IN

LEMON-BASIL SAUCE

Pasta & Meatballs

8 oz. uncooked cavatappi pasta

1 small yellow onion

2 garlic cloves, peeled

2-1/2 Tbsps Sweet Basil Rub*

2 oz. fresh Parmesan cheese

2 slices white sandwich bread

1 egg, lightly beaten

1 lb. ground chicken

1-1/2 tbsp. olive oil

Sauce

1 lemon

1 small yellow onion

3 garlic cloves, peeled

½ tbsp. Sweet Basil Rub*

1 tbsp. olive oil

1-1/4 cups chicken stock

½ cup dry white wine such as Sauvignon Blanc

¼ cup mascarpone cheese **

½ tsp. each salt and sugar

1 cup fresh parsley

1.       Cook pasta according to package directions.  Drain and set aside.

2.       Meanwhile, for meatballs, process onion, garlic and rub in Manual Food Processor until onion is finely chopped.  Grate cheese.  Remove and discard crusts from bread, tear bread into pieces.

3.       Combine bread, onion mixture, egg and cheese in large bowl; mix until a smooth paste forms.  Add chicken and mix gently but thoroughly.

4.       Heat oil in 11- or 12-inch skillet (do not use stainless cookware) over medium heat 1-3 minutes or until shimmering.  Scoop meat mixture, forming 24 meatballs, into skillet.  Cook uncovered for 7-9 minutes or until golden brown, turning occasionally.  Remove meatballs from skillet.

5.       To prepare sauce, juice lemon to measure 1 tbsp.  Process juice, onion, garlic and rub in Manual Food Processor until onion is finely chopped.

6.       Add oil and onion mixture to skillet. Cook 1-2 minutes or until onion is softened.  Add stock and wine; cook 2 minutes.  Stir in cheese, salt and sugar.

7.       Return meatballs to skillet.  Stir in pasta.  Cook, covered, 2-3 minutes or until hot.  Chop parsley.  Sprinkle parsley over pasta.

*2 tbsp. dried basil, 1 tsp. sugar, 1 tsp paprika, ¾ tsp. salt and ½ tsp ground black pepper can be substituted for the Sweet Basil Rub.

**2 oz. softened cream cheese can be substituted for the mascarpone.

Rotini or penne pasta can be substituted for the cavatappi.

Enjoy!

The Creative Cook