Well, I haven't posted any recipes in a while so I thought I'd get back to it. My husband and son both LOVE Hamburger Helper. In fact, when I met him, HH was a staple in Hubby's pantry. Cheeseburger Macaroni to be exact. And, I admit, when the kids were young, I resorted to a lot of quick mixes like HH.
But....in my old years, I'm trying to avoid excess sodium and so I prefer to make more from scratch. There are bunches of recipes on the internet, but I couldn't find EXACTLY what I wanted so I made my own! It's pretty good if I do say so myself. And not a lot of added sodium! Yippee! Hope you enjoy.
CHEESEBURGER MAC AND CHEESE
(A Hamburger Helper knock off)
Should serve 4-6
Ingredients
1 lb. lean ground beef
1 small sweet onion, chopped small
1 tsp garlic powder
1/2 tsp black pepper
1 1/2 cups elbow macaroni (wheat or gluten free works)
1 cup no salt chicken broth
2 cups whole or 2% milk
2 T cornstarch
1 1/2 cups 2% shredded cheddar cheese
1 slice American cheese (2% is fine)
STEPS
1. Brown ground beef in a large skillet with a top. Drain and rinse in hot tap water. Reserve.
2. Brown onions in same pan and add ground beef back in once onions are translucent.
3. Add garlic powder and pepper and stir.
4. Add macaroni and chicken broth.
5. Add cornstarch to milk and stir to dissolve. Pour into pan.
6. Put lid on pan and bring to boil. Immediately turn to simmer. You are just cooking the macaroni at this point. Cook until macaroni is the way you like it. I like it al dente, so I cooked it about 11 minutes.
7. Remove from heat and stir in cheeses.
If it feels too thick to you, add about tablespoons of milk until you reach the consistency you like.
We served ours with some No Sugar Added canned pears, but a nice salad would be good too! Enjoy!
Wednesday, February 8, 2017
Kitty's Chicken and Dumplings
A few months ago, I was really craving chicken and dumplings. Although I have previously changed my eating habits to gluten free, I thought I would try adding some gluten back into my diet...just to see how I tolerated it. Turns out, I was able to tolerate it just fine, however, eating too much (more than one or two times a week), caused joints to hurt, stomach to bloat and made me feel generally bad all over.
But chicken and dumplings just ain't the same without the skinny, noodle-like dumplings I used to get at places like Piccadilly and Morrisons. And, folks, that was gluten all the way. Thankfully, I was able to eat this deliciousness and I have preserved the recipe here for you! Enjoy!
INGREDIENTS
1/2 Rotisserie Chicken, skinned, bones removed and shredded
1 T. olive oil
1/2 cup diced carrots
1/4 cup diced celery
1/2 cup diced onion
1/2 tsp chopped garlic
3 T flour
4 cups no salt chicken broth
1/2 tsp low sodium chicken Better than Bouillion
1/4 cup water
1 bay leaf
1/2 small pkg frozen flat dumplings (like Anne's)
Salt and pepper to taste if needed
(NOTE ON INGREDIENTS..all of the veggies, chicken, garlic, dumplings are subjective. Use what you want and how much you want. Just know that if you use much more than is listed in total, you'll need to add more broth and more flour to thicken it with. I don't think I would add more Better than Bouillion because it is very salty even at low sodium. Also, the dumplings are sometimes too wide for my taste. I actually broke them in half long ways so they were more square.)
1. Cook diced veggies in olive oil in large soup pan until soft...about 4 minutes. Add chopped garlic and cook 1 minute.
2. Add flour to veggies in the pan (if no oil is left in the pan, add a drop just so you can make a roux. Cook for 1 minute.
3. Add chicken broth, bouillion and water. If it's too thick, add a little more water or broth. It should stay pretty liquidy because you are going to add the dumplings in.
4. Bring the pot back up to a boil. Add dumplings one at a time into the boiling liquid. Turn down heat, cover and cook 20 minutes or so.
But chicken and dumplings just ain't the same without the skinny, noodle-like dumplings I used to get at places like Piccadilly and Morrisons. And, folks, that was gluten all the way. Thankfully, I was able to eat this deliciousness and I have preserved the recipe here for you! Enjoy!
INGREDIENTS
1/2 Rotisserie Chicken, skinned, bones removed and shredded
1 T. olive oil
1/2 cup diced carrots
1/4 cup diced celery
1/2 cup diced onion
1/2 tsp chopped garlic
3 T flour
4 cups no salt chicken broth
1/2 tsp low sodium chicken Better than Bouillion
1/4 cup water
1 bay leaf
1/2 small pkg frozen flat dumplings (like Anne's)
Salt and pepper to taste if needed
(NOTE ON INGREDIENTS..all of the veggies, chicken, garlic, dumplings are subjective. Use what you want and how much you want. Just know that if you use much more than is listed in total, you'll need to add more broth and more flour to thicken it with. I don't think I would add more Better than Bouillion because it is very salty even at low sodium. Also, the dumplings are sometimes too wide for my taste. I actually broke them in half long ways so they were more square.)
1. Cook diced veggies in olive oil in large soup pan until soft...about 4 minutes. Add chopped garlic and cook 1 minute.
2. Add flour to veggies in the pan (if no oil is left in the pan, add a drop just so you can make a roux. Cook for 1 minute.
3. Add chicken broth, bouillion and water. If it's too thick, add a little more water or broth. It should stay pretty liquidy because you are going to add the dumplings in.
4. Bring the pot back up to a boil. Add dumplings one at a time into the boiling liquid. Turn down heat, cover and cook 20 minutes or so.
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