This lunch creation is what I fixed for myself today, from the leftover chicken soup that I made yesterday.
I think it turned out pretty good 🙂
Soup – it’s been in the fridge, so skim off any fat
5-ounce can Carnation Evaporated Milk
2 tbsp. Argo Cornstarch
Grab a heavy pot and heat the soup on medium. Take out the potato chunks and smush them up (yep, just like yesterday!) and then put them back into the soup and stir well.They helped make the soup thicker, but the cornstarch mixture is going to really make it rich and creamy.
Since I knew I’d have leftovers from lunch, I just used the container that the soup had been stored in overnight and poured the evaporated milk into it. Then, I added the cornstarch and whisked it until it was smooth.Slowly add the cornstarch mixture into the hot soup. Turn soup up to medium-high and stir constantly. It needs to get to an “almost boil” but, of course, you don’t want it to burn.Keep stirring and occasionally lift the spoon to check on the soup’s thickness.Looks like soup to me!It was so good – and there are leftovers from this – which I will eat probably tomorrow for lunch!
This yummy and delish recipe is courtesy of the Retro Dinner Diva. I saw the picture, read the recipe and had to print it off. Oh, myyyyyyyyy! I’m so glad that I did! Even though I prepared this for supper, these would be great for lunch, too. I only changed one thing: the cheese and the amount used. Oh, wait, that’s two things 😛
1 pound hamburger
1 cup cheddar-jack
1 package of Lipton Recipe Secrets Onion Soup Mix
1 tbsp. mayonnaise
1/4 tsp. garlic powder
canola oil spraymini hamburger buns (we like mini potato rolls for our sliders)Preheat oven to 350 degrees F. In medium sized bowl, combine cheese, soup mix, mayonnaise and garlic powder.Then, gently blend in the hamburger; you want to get all of the flavors mixed into the meat but don’t overwork the meat. Hamburger gets tough if you overwork it and nobody wants a tough slider.Spray your 9×13 cookie sheet with canola oil spray and then spread the meat mixture on the cookie sheet; flatten it to maybe 1/4 inch thickness. Bake in hot oven for about 20-25 minutes. Remove when timer goes off – ding! and let the meat rest for about 4-5 minutes before slicing up with pizza cutter.My hamburger didn’t stick together but that’s okay, since we made double-sliders. We aren’t picky about the way we eat our sliders.Slice potato rolls in half, grab all the condiments you love: mayonnaise, ketchup, mustard, whatever and go for it! We had fresh tomatoes from our garden. YUM!I ate two plus some baby carrots. I wanted a third but my tummy said, “No thanks, not today!”These will be definitely re-created in my kitchen…….soon!
I’ve made this before! It was pretty good the first time, but this time we liked it better. The original recipe was in the January 2008 Family Circle magazine. I made a couple of changes from the first time.
Three chicken thighs
Preheat oven to 350 degrees F. Spray an 8×8 baking dish with canola oil and place the chicken thighs in the dish. Sprinkle with 1 tbsp. of the seasoning. Cover with foil and bake for about 15 minutes; remove from oven. Carefully remove foil and turn chicken. Sprinkle with the other 1 tbsp. seasoning.Cover with foil again and bake for another 15 minutes. Uncover and let the chicken cool for a bit. Cut chicken up into small, bite-sized pieces.
Now you need to boil 8 ounces of pasta (I used bow tie pasta) in lightly salted water; the pasta will probably need to boil for about 9 minutes, which gives you plenty of time to finish the remaining steps.
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup extra virgin olive oil
1/8 cup dill weed
1/4 of a yellow sweet pepper
1/4 of a red sweet pepper
4-ounce package of Feta cheeseIn medium sized bowl, whisk together the red wine vinegar, mayonnaise, honey, salt, pepper, olive oil and dill. Add the chicken to the dressing while the pasta finishes up.Dice up the sweet peppers; I always keep sweet peppers in the freezer. It takes just moments for them to thaw. Toss them into the bowl with the chicken and dressing. By now, the pasta ought to be al dente. Drain and rinse with COLD water. This is the only time in cooking that pasta should be rinsed and rinsed with COLD water: when making a cold salad.Once the pasta drains well, pour it into the salad bowl and gently stir all ingredients together. Cover the salad and refrigerate until supper. Before serving, stir carefully and then enjoy!I served it with hot French baguettes with real butter. And of course, iced tea.It was super-delicious!
We haven’t been eating big meals since hubby came home from the hospital; he hasn’t been very hungry, so the teen and I have been kind of doing the “self-service” meals. Today for lunch I made myself a burger on the George Foreman Grill. I ran out of hamburger buns, but gladly ate it on some honey-wheat bread.
2 slices of honey wheat bread
1/4 pound hamburger
salt and pepper
Spray the George Foreman Grill with canola oil; plug in to preheat.
Directions: season the hamburger, form into patty. Toss onto Grill and check after about three minutes. Flip just for the fun of it. It shouldn’t take too much longer for it to be medium-rare, the way I love it. Spread mayo on the bread and flop the burger on and dig in!You can see I wanted Kraft Mac & Cheese along with the burger. Since it was just me, I fixed up one of those instant microwavable cups from Kraft. Pretty good stuff. Not as good as homemade mac & cheese, but it was enough for just me. All I needed then was my iced tea and that was lunch!
Last night, the teen and I watched a recorded Drive-Ins, Diners & Dives with Guy Fieri. You can not watch that show without drooling and/or racing to your kitchen for something to eat. I made popcorn last night, even though none of the places Guy went to served any. He went to a couple of hamburger joints, though, and I think each of them served some type of chili burger. My son didn’t like chili for the longest time but now he does and so we decided that today should be chili burger day.
I hunted on the Food Network website for a recipe from last night’s recording and didn’t find it, so I winged it.
1.5 pounds of hamburger
1 tbsp. canola oil
1 can of Bush’s Pinto Beans
1 can (10ounces) of Ro-tel Diced Tomatoes and Green Chiles (I used mild)
1 can (14.5 ounces) of Hunt’s Tomato Sauce
2 tbsp. McCormick Chili Powder
1 tbsp. McCormick Chipotle Seasoning
2 tbsp. McCormick Onion Powder
1 tbsp. McCormick Garlic Powder
1 tbsp. McCormick Ground Cinnamon
1 stick of butter
Salt and pepper
Preheat oven to 250 degrees F.
Brown hamburger (in the canola oil) in deep pan. Mine was frozen so it took a bit of stirring and chopping to get it totally browned and cooked thoroughly.Add all of the other ingredients, stirring as you add them. You may want to use MORE or LESS of the seasonings, depending on your family’s tastes. Woo! A whole stick of butter – I saw this on the television show last night – it sounded like a great idea until I saw how BIG the stick of butter looked in the pan. Then I began wondering about heart attacks…..Let the flavors blend and taste again; add salt and pepper. Blend well.Cover with lid and set in hot oven for at least three hours. Time to make the burgers! My hubby hasn’t been feeling well all weekend, so it was just the teenager and me for supper tonight. He wanted two burgers and I wanted one. He ate his too quickly for me to photograph it but here’s mine on the George Foreman Grill:I also toasted the buns like last night.It does not take very long to cook a burger on the grill; maybe a total of four minutes. Pop it on top of the bun:Add the chili and if you want, some shredded cheddar:Oh. My. Gosh.Okay, I tried to be ladylike and nice and neat and sliced my first bite with a fork and knife.My son laughed at me and said that I had to pick it up to eat it, so I did.Mmmmmmmmmmmm! Heavenly!
Tonight’s main course is courtesy of RetiredDad9877 at AllRecipes. His dish is called Tonya’s Terrific Sloppy Joes. I changed a couple of things (like cutting the recipe in half and a couple of other things) and they turned out very well.
Ingredients and Instructions for Corn on the Cob:
4 ears of fresh corn on the cob
3 tbsp. salt
3 tbsp. sugar
water – lots of water
Fill a deep pot with the salt, sugar and water. I used my big pasta pot. Cover and bring to a rapid boil. Pull the husks off the corn (this is the messy part):
and break each ear in half; set aside while you wait for the water to boil. Now, start the Sloppy Joes!
Ingredients and Instructions for Sloppy Joes:
1 pound hamburger
2 tbsp. onion powder
1/4 cup chopped celery
9 ounces ketchup (yep, I measured it in my measuring cup)
1 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tsp. white vinegar
1/2 tsp. mustard powder
1 good squeeze of a quarter of a lemon
First thing: using a big skillet, brown the hamburger, onion powder and celery on medium-high heat. I used my Speed Slicer Plus for the first time to slice my celery. It was a blast!
Anyway – back to the cooking…once the hamburger mixture is browned, mix the ketchup with the brown sugar, Worcestershire sauce, vinegar, mustard powder and lemon juice. Stir it together and pour it on top of the hamburger:
Your water should be at a full, rolling boil. Slowly add the corn and be careful not to splatter hot water on yourself. Cover and keep burner on HIGH and let it boil for about 10 minutes.
When it’s close to 10 minutes, use your tongs and pull up an ear, pierce with a fork to see if it’s ready. If so, yay! Take the corn out and place in serving bowl with a ton of butter (yes, Paula Deen must love cooks like me!).
Back to the Sloppy Joes: pour the hamburger mixture into serving bowl with a spoon, take to the table with hamburger buns. Sit back and watch your family devour supper (or lunch).
I also opened a can of pork and beans. Thank you, Jay and Duke at Bush’s Baked Beans for the Country Style Baked Beans!
Now, off to AllRecipes to write up a review on the Sloppy Joes. I need to let RetiredDad9877 know that my son ate THREE of his Sloppy Joes and I ate one and hubby ate one HUGE open-faced Sloppy Joe (probably the equivalent to two Sloppy Joes?).
p.s., I went over to AllRecipes and reviewed the recipe AND submitted my edited version!
We love brats. Daniel asked me to purchase these because he wanted to prepare them. Odd thing is, when it was time to prepare supper tonight, he was nowhere in sight. That happened last night, too. Oh, well. Teens. What can you do?
One pound of Johnsonville Beer -n- Bratwurst
Condiments: mustard (must be Plochman’s mustard or I hear complaints) and ketchup
Sides: pork and beans; chips; Cheetos
I didn’t photograph the initial cooking because it was rather boring. All you do is put the brats into a deep pot, cover with plenty of water and set on stove, on LOW for a couple of hours. Keep an eye on it and don’t let the water get low. I was able to take a nap for two hours because I put them in lots of water and set the stove timer on two hours.
Once the timer went off, I woke up (slowly) and went into the kitchen.
In your oven, move the rack one rack higher than the middle; do NOT use the TOP rack unless you are going to stand there and watch that the brats don’t burn. Turn the broiler on HIGH and grab your broiling pan, spray it with canola oil and pick up the brats with a pair of tongs and place on the broiling rack.
Carefully set the rack in the oven and close the oven door; set the timer for 5 minutes.
After 5 minutes, flip the brats and set the timer for 5 more minutes after you close the oven door. Ahhh! Pretty soon, someone will walk into the kitchen asking when supper is. Remove the browned brats and let them sit for a bit.
Mine didn’t sit for 5 minutes because my people were demanding to eat them.
Speaking of eating them, my family has two methods of eating brats that I have to mention! My husband decided to make a tunnel in his brat bun and then set the brat inside the tunnel. See the tunnel? Very creative! He does not like messy food and by making a tunnel, his was nice and neat.
Hamburgers are great for either lunch or supper. I think that every time I make them, I do something different….just to keep it interesting, know what I mean?
1 pound hamburger, 85/15
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
spritz of canola oil
Mix hamburger with seasonings. Make four hamburgers; I use my hamburger press. I wish I could remember where I got it from, but can’t. It’s pretty handy, though.
Lower the stove to medium. Set the burgers in the skillet and leave them for five minutes. This is the hard part for me, because I want to see how they’re browning. I pretty much make myself walk away for five minutes. Okay, if you can survive the five minutes, then flip the burgers.
See the nice sear? That’s what happens when you leave them be. Let them sit for another five minutes or so. Turn off the heat and remove the skillet to a cool place. Everyone wanted cheese so I grabbed the cheese, folded it and placed it on the burgers. Then, I took maybe a couple of tablespoons of water, poured it into the skillet and covered the skillet and let the steam help melt the cheese.
Yesterday for breakfast, I was craving carnitas and beans. My teen saw what was up and he stuck around. He knows what’s good!
Pork chop, I typically use 1/2 chop per person (cut up into bite sized pieces)
Canola oil (or lard, if you are my mom), maybe 4 tbsp.
1 can of Bush’s pinto beans (unless your mom gives you some homemade), drained
Tortillas (the best ones are the ones my mom makes)
Heat canola oil in small skillet; when it’s shimmery hot, add the pork.
Once the meat is cooked through, pour in the beans. Start smashing and smushing them. The beans need to get dry – this can take anywhere from 8-12 minutes. See below, how they’re sticking to the side of the skillet? That’s a good thing.
This yummy recipe comes from Framed Cooks. These were great for supper, and they’d be super for lunch, too.
1 pound hamburger (I used 80% and not 1 1/2 pounds/hamburger as per the original recipe)
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tbsp. pepper
1 cup shredded cheddar cheese
4 soft hamburger buns
condiments: ketchup, mustard, mayo, pickles, etc.
The recipe calls for you to use either a dutch oven or a large skillet; I used my largest skillet and a steamer. Fill the skillet with water BUT not so much that it touches the steamer’s bottom. Turn on HIGH and prepare meat. Place hamburger, worcestershire sauce, salt and pepper into bowl.Gently mix; for this I grabbed a handy-dandy quart sized baggie and mixed it up.Form the meat into four patties and let them sit and rest while the water in the skillet comes to a boil; grate the cheese while you wait.Once the water is boiling, gently place the patties in the steamer.Cover and allow to cook on HIGH for about 8 minutes. Here’s where I changed the recipe a bit: at the end of the 8 minutes, remove the skillet from the stove and flip the burgers.Top with cheese and cover for 3 minutes, allowing the cheese to melt and get nice and gooey.Yum! While the cheese melts, put the hamburger buns (still in their bag) into the microwave and warm for about 15 seconds.Serve with assorted condiments. I made tater tots and pork and beans.Drool! They were good and I’m sure that I’ll be making them again.