Bacon Cheeseburger Rice

1 lb ground beef

1 3/4 c water

2/3 c bbq sauce

1 Tbsp prepared mustard

2 tsp dried minced onion

1/2 tsp pepper

2 c uncooked instant rice

1 c shredded cheddar cheese

5 bacon strips, cooked and crumbled

In a large saucepan, over medium heat, cook the beef; drain. Add water, bbq sauce, mustard, onion, and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with bacon.

We liked this. I didn’t end up putting the bacon on since I burned the bacon. I also didn’t add the mustard since we don’t have any.

Garlic Carrots

This is from a 2002 Taste of Home cookbook. I liked this and was pretty easy to make (I usually just open a can of veggies and heat it up, so this was different for us).

1 lb baby carrots

2 garlic cloves, minced

1 to 2 Tbsp olive or canola oil

1/4 c hot water

1/2 tsp salt

1.4 tsp dried thyme

Dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme, and pepper. Bring to a boil. Reduce heat, cover and cook for 8-12 minutes (I ended up doing 12-15 minutes) or until carrots are tender.

Cheesy Beef Tetrazzini

This is also from a 2002 Taste of Home cookbook.

 

1 1/2 lbs ground beef

1 small onion, chopped

1 can (15 oz) tomato sauce

1/2 to 1 tsp salt

1/4 tsp pepper

1 package (8 oz) cream cheese, softened

1 cup small curd cottage cheese

1 cup sour cream

1/4 c thinly sliced green onions

7 oz spaghetti noodles, cooked and drained

1/4 grated Parmesan cheese

Ina large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

In a mixing bowl, beat cream cheese, cottage cheese, and sour cream until blended. Stir in green onions and spaghetti. Transfer to a greased 2 1/2 qt baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 for 30-35 minutes.

Tortellini Soup

I got this from a 2002 Taste of Home cookbook.

 

5 cups chicken broth

3 1/2 cups shredded carrots (about 10 oz)

1 cup chopped yellow summer squash

3 cups torn fresh spinach

1 package (9 oz) refrigerated cheese tortellini

In a large saucepan, combine the broth, carrots, and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is heated through.

 

I made this when my sister and her husband came. It turned out really good. Instead of shredding carrots, I chopped up some baby carrots, so I had to boil them a little longer than the recipe said. I had the squash, but it wasn’t ripe enough to cut, so it didn’t make it in there.

Cheese Stuffed Shells

I got this out of some magazine, I cut it out, so I don’t remember where exactly. You can find the jumbo shells near the lasgna noodles.

 

1 lb bulk Italian sausage

1 package (10 oz) frozen chopped spinach, cooked and well drained

8 oz cream cheese, softened

1 egg

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

1 cup cottage cheese

1/4 cup grated Parmesan cheese

1/4 tsp each salt and pepper

1/8 tsp cinnamon (optional)

20 jumbo shell noodles, cooked and drained.

Ina a skillet, brown sausage; drain. Transfer to a large bowl, stir in the spinach, cream cheese and egg. Add 1 cup mozzarella, cheddar, and cottage cheese, Parmesan, salt, pepper, and cinnamon. Mix well. Stuff shells and place in greased 13x9 pan. Spoon pasta sauce over shells.  Cover and bake at 350 for 40. Uncover, sprinkle with remaining mozzarella. Return to the oven for 5 minutes or until cheese melts.

 

Rex loved this. The second time I made it I halved the recipe and didn’t put in the sausage and it still was good.