Quick Hamburger Soup

The day after we had CHEESEBURGER CASSEROLE, I told Brad he could either stop at the store to get ingredients for this soup or he could eat cheeseburger casserole leftovers. He stopped at the store. It was perfect soup weather (wet and cool), but I needed one that would come together pretty quick since I didn't have time to simmer it all day or evening. I searched Pinterest and this is what I found.

Quick Hamburger Soup
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 cup water
2-3 cloves garlic (I probably used 3 because that's just how I roll.)
32 oz. beef broth
1 can diced tomatoes
15 oz. tomato sauce
1-2 cups small pasta (I used bowtie noodles because that's what Brad brought home.)
salt and pepper
1-2 tablespoons Italian seasonings

Brown ground beef with onion and green pepper over medium heat in a stock pot until beef is brown and veggies are tender. Drain. Season with salt and pepper. Pour back into pan. Add broth, tomatoes, tomato sauce, water, and seasonings.  I didn't measure this. Just poured some into my palm and dumped it in. Bring to a boil. Taste to adjust seasonings. Stir in pasta. I'm not sure how much I used here, either. The original recipe called for 1 cup of pasta, but that didn't look like enough so I dumped in a little more. Simmer for 10-15 minutes or until pasta is done.

Adapted from EAT AT HOME

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20

Philly Cheesesteak Sloppy Joes

Ok, I know it's been a while since I posted here, but summer isn't when I find new recipes. Especially not this summer. I am going to play a little catch-up, though, because there were a few that needed to be posted. Like this one. I love any recipe with the words "Philly Cheesesteak" in them and this was no exception! And it's fast! 

Philly Cheesesteak Sloppy Joes

1 onion, chopped
1/4 cup steak sauce
1 cup beef broth
1 green bell pepper, chopped
1 (8oz.) package sliced mushrooms
sliced provolone cheese
salt & pepper to taste
rolls or bun

In large skillet, brown ground beef over medium-high heat. Add onions, peppers, and mushrooms, and cook until soft. Stir in steak sauce and beef broth. Season with salt and pepper. Bring to a boil and simmer for about 5 minutes. Split the rolls and toast briefly in the oven. Place meat mixture and a slice of provolone cheese over one half and toast until cheese is melted.

Adapted from SIX SISTER'S STUFF

Family Rating:
Brad: ***
Jordan: ****
Eli: ****
Phoebe: ***** (She loved these and ate two whole ones at dinner!)
Overall Family Rating: 16/20

Tortellini Pesto Pasta

I got this pasta recipe from my sis-in-law several years ago. It's a big hit around here because it's perfect to throw together and great for leftovers! The kids love it in their lunches the next day. I'm a little embarrassed to even post it because it's not so much a recipe as it is throwing some things in a bowl together.  


Tortellini Pesto Pasta
frozen or refrigerated cheese-filled tortellini (I usually use a 20 oz. bag of frozen tortellini because it's cheaper and makes a nice amount)
pesto sauce (You can make your own, I guess, but I just use the CLASSICO brand because it's good, inexpensive, and I can find it on the pasta aisle at Wal-Mart.)
pine nuts, toasted
grated Parmesan cheese (a couple of good handfuls)
1-2 cups diced grilled chicken (I use leftovers if I've got them or I buy the pre-packaged grilled chicken breasts in the meat or deli department at Wal-Mart.)
sundried tomatoes, cut up (I don't always use this because I can't always find them at the grocery store. I'm pretty sure the stockers at Wal-Mart and my local grocery store think it's funny to move this product around weekly!)


Cook and drain tortellini according to package directions. Toast the pine nuts and try not to burn them like I always do. Heat up the chicken in the microwave. Chop the tomatoes, if using. Transfer the tortellini to a glass bowl with a lid (so leftovers will be easier to store). Stir pesto and add about 4 tablespoons. I don't measure this. I just stir some in and then decide if I need more. Stir in the pine nuts, cheese, chicken, and tomatoes. Add more pesto if it needs it.  That's it! :)

Family Rating:
Brad: ***
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20

Fast Fish Skillet

This was one of those rare dishes that actually took less time to make than I had allotted. When does that ever happen?! Well-received, but no fives.


Fast Fish Skillet
4 tilapia fillets
1/4 cup Italian dressing, divided
1 tablespoon pesto
1 yellow bell pepper, chopped
1 zucchini, cut lengthwise, then sliced
1 cup grape tomatoes

Heat a large skillet over medium-high heat. Brush fillets with 2 tablespoons of dressing and sprinkle with salt. Cook in skillet 3-4 minutes on each side or until fish flakes with a fork. Transfer to a plate and keep warm. Add remaining dressing, pesto, and veggies to skillet. Cook 5 minutes or until crisp-tender. Season with salt and pepper. Spoon over fish.

Adapted from KRAFT FOODS

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ***
Overall Family Rating: 14/20

Mini Deep Dish Pizzas

I made these on a night when Brad had a meeting with the idea of sending the leftovers in the kids' lunches. I didn't think they were "Brad Food". 


Mini-Deep Dish Pizzas
1 tube refrigerated pizza dough
pizza or spaghetti sauce (I seem to always have some in the fridge that needs using up, but I probably used a tablespoon or so in each muffin cup.)
1-1/2 cups grated mozzarella cheese
24 slices of pepperoni (I used turkey pepperoni)

Preheat oven to package directions. In a greased muffin tin, press dough to the bottom and up along the sides. Try to use all the dough and make sure the muffin tins are fully covered. Bake for about 8-9 minutes or until dough is just done. Remove from oven and fill with sauce. Top with cheese and pepperoni. Bake 7-8 more minutes or until cheese is melted and dough is completely done.

Family Rating:
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 13/15

Beef Stroganoff

I *love* me some beef stroganoff. And this isn't the fancy beef stroganoff. It's the one with three ingredients. I grew up eating it and it's one of my all-time favorite comfort foods. Yummy.

Beef Stroganoff
1 lb. ground beef
1-2 cans cream of mushroom soup (I've done both. I usually use 8 oz. sour cream if using two cans and only 4 oz. if using 1 can.)
4-8oz. sour cream
cooked egg noodles

Prepare noodles according to package directions. Brown ground beef in a large skillet. Add cream of mushroom soup and simmer until noodles are ready. Just before ready to serve, stir in sour cream. Taste to adjust seasonings (it usually needs a little salt and pepper). Serve over noodles.

Family Rating:
Brad: ***
Jordan: *****
Eli: ****
Phoebe: ***
Overall Family Rating: 16/20

Philly Cheesesteak Calzone

Photo from Mel's Kitchen Cafe

Philly Cheesesteak Calzone
1 pizza dough ball, thawed
16 ounces deli roast beef, thinly sliced (leftover roast beef like this Italian Beef or this French Dip would work great in this)
1 tablespoon olive oil
1/2 medium yellow onions, cut in half and sliced into thin half moons
1 green pepper, chopped
6 ounces white button mushrooms, sliced
8 ounces provolone cheese, grated or thinly sliced

Separate the dough into 7 or 8 pieces and shape into a ball. Let them rest lightly covered for 10-15 minutes to help the dough relax a bit.

While the dough rests, preheat the oven to 400 degrees and heat the oil in a large nonstick skillet. Add the onions and mushrooms and cook, stirring now and then, until the onions begin to become translucent and the mushrooms start to cook down, about 3 minutes. Add the peppers and continue to cook until the vegetables are tender and most of the liquid has cooked off, about another 3-5 minutes. Toss in the roast beef and cook until the beef is warmed through (if there is still a lot of liquid left in the skillet from adding the roast beef, either drain the liquid or cook until the liquid evaporates). Take the skillet off the heat.

Using a nonstick mat or a lightly greased countertop, working one at a time, start flattening each piece of dough into a circle. On the bottom half of the dough circle, leaving at least a 3/4-inch edge on the bottom and sides to crimp later, layer on a portion of the meat and veggies, taking care to portion the meat and vegetables so you’ll have enough for each calzone. Top the meat and veggies with cheese. Grab the top edge of the dough and fold it up and over the filling. Pinch edges to seal. Transfer to a cookie sheet and bake for 14-15 minutes until golden brown and cooked through.

Recipe adapted from MEL'S KITCHEN CAFE

Family Rating:
Brad: ***
Jordan: ****
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20

Baked Ham and Cheese Croissants

My kiddos loved these more than I though they would. A perfect dinner for those busy evenings! We call those "Wednesday Night Meals" around here.

Photo from Real Mom Kitchen

Baked Ham and Cheese Croissants
4 oz cream cheese, softened
1/2 Tbsp honey dijon mustard
6 large croissants
6 slices of Monterrey jack or Colby jack cheese (I used Colby Jack)
1/2 pound shaved ham

Blend the cream cheese and mustard together until combined well. Slice croissants in half and spread some of the cream cheese over both sides of the croissants. Place a slice of cheese on each croissant and divide meat evenly between each croissants. Close croissants and place on a baking sheet. Bake them at 350 for 15 minutes until golden and crispy. Eat immediately.

Recipe from REAL MOM KITCHEN

Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20 with special consideration because it was sooooo easy!