Not So Philly Cheese Steaks

Not So Philly Cheese Steaks

What you'll need:

Steak-ums (1 box)

Hoagie Rolls

Onion (1 medium)

Green Pepper (1-2)

Shredded Mozzarella

Sliced Provolone

Salt & Pepper

Onion & Garlic Powder

Olive Oil

Velveeta Shells

Chips (or beans, etc....quick side)

I know these particular cheese steaks would probably be an embarrassment on any street in Philly.....but it's a quick, easy (and did I mention inexpensive) way to add a little variety to the weekly menu at home.

Begin to boil water to cook your Velveeta shells and heat 2 skillets over medium heat.

Wash, and then thinly slice the onions and green peppers. In one skillet add a little olive oil and begin to saute the green peppers. In the other skillet you'll also need to add a little olive oil and then begin to cook the steak-ums. Add salt, pepper, and garlic & onion powder to both skillets. After the peppers have cooked for a few minutes add the onions. Onions cook much faster.

Your water should be ready to boil the shell noodles. Prepare the Velveeta shells (or any other quick side item you prefer) as described on the package.

When the Steak-ums are fully cooked (and they will crumble) add them to the peppers and onions. Sprinkle heavily with shredded mozzarella and tear pieces of the provolone to toss in too. Mix well.

Serve the yummy, cheesy mix on hoagie rolls with your one or two preferred sides. I used Velveeta shells and pringles because I already had them on hand.

Not gonna profit in Philly but the family should enjoy it :)

Homemade Chicken Soup = Warm Happy Kids

Today it actually SNOWED in SC!! Can you believe it?

This is the kind of meal that's perfect for a day like today. Especially since most of us are not prepared with appropriate snow attire....and my fingers and nose were freeeeezing!!! This EASY, homemade (as it's gonna get) chicken soup is sure to thaw you all that way to your toes.

Quick Easy Chicken Soup

What you'll need:

Chicken Broth (2 boxes or large cans)

Rotisserie Chicken (1 - shredded or chopped)

Egg Noodles (8-12 oz.)

Carrots (fresh raw - 4 whole or 1/2 a bag)

Celery (fresh raw - 4 stalks)

Onion (1/2 a big one)

Poultry Seasoning - 2 tbsp (do not substitute)

Salt & Pepper

Butter -or- Olive Oil

Begin to boil (most of) the chicken broth in a large pot. Keep some out so that you can add at the end if needed. You're going to use this to boil the noodles instead of water (but you will NOT strain the noodles). I bought carrots that were already chopped and then just chopped them a little finer. You can also use whole carrots but you will need to peel and then chop them. The carrot pieces should be small or thin so that they don't take a long time to cook. You will then need to wash the celery and chop it into small slices. Then repeat with the onion. Chop as much veggies as you want. If you're not a veggie person then leave them out or keep it light....but the celery and onions most of all add great flavor to the broth.

Heat a large skillet with a little butter or olive oil and then add your veggie mix. Sprinkle with salt & pepper and continue to mix and saute. You'll want to keep this over medium heat for about 10 minutes but stir it every minute or so to keep it from scorching on the bottom. Trust me, this happens quickly :)

I usually buy rotisserie chickens when they go on sale and then I pick off all the meat, chop it, and freeze it in a freezer safe baggie. Then the morning of making this soup I'd move the bag to the refrigerator to thaw. If you didn't do this then you'll want to get your chicken picked off the bone and chop it up (just bite size....not too small).

While you're chopping chicken and waiting for the veggies to get tender enough add the egg noodles to the boiling chicken broth. Set the timer for the time listen on the bag. It's usually about 8-10 minutes. When the timer goes off add the chicken and veggies to the noodles and broth. Then add poultry seasoning and season to taste with salt and pepper. Now add the extra chicken broth if needed, and stir. You can see that I like my chicken soup thick but you can thin it as much as you want with more broth, or water if you run out. Put a lid on the pot and let it cook together for about 5 minutes.

I feel warm already!!

Stuffed Shells - with Sausage!

This is what you make when your Mother-in law is coming for dinner! Most people assume that it's hard to do, or expensive...but it's neither.

Stuffed Shells - with Sausage!

What you'll need:

Large pasta shells - 1 box

Spaghetti sauce - 2 jars or cans

Ricotta cheese - about 12 oz.

Shredded mozzarella cheese - about 16 oz.

Cream cheese - 8 oz.

Ground sausage - about 1 lb.

Onion - 1/2 cup chopped

Garlic - fresh, 2 cloves

1 Egg

Lemon juice - 2 tbsp.

Rosemary - fresh, 1 tbsp.

Preheat the oven to 400.

Boil water to cook the shells. Cook the sausage in a skillet and when it is almost done cooking add the onions and garlic. I used "sage" sausage that I found in a roll near the breakfast sausage but I imagine that most ground sausages would be good (maybe Italian). While the sausage is cooking get the shells into the boiling water and don't forget to set a timer. I always cook my pasta with a timer set so I don't forget about it or overcook it. It's really just one less thing to worry about and these shells will not work well if they're overcooked.

In a big mixing bowl you will want to combine the ricotta cheese, HALF of the shredded cheese, cream cheese, chopped rosemary, and the lemon juice. Cream it together very well. This is usually easiest with an electric hand mixer or the back of a large slotted spoon. Season to taste with salt, pepper, and any other seasoning that you think might work well. Once you're satisfied cream the egg into the blend.

Strain the shells when the timer goes off and leave them in the strainer. You may want to stir them with a tiny bit of olive of vegetable oil to keep them from sticking together. Add the cooked sausage mix to the bowl of cheeses and mix well.

Spread a layer of spaghetti sauce in the bottom of your baking pans. Keep in mind that you can make this recipe larger or smaller very easily as the proportions of ingredients are more of a preference and don't have to be exact. Make just one small man for you and your hubby, or make 2 large pans for the whole family...and your in-laws.

Begin stuffing the shells as pictured and put them open side up in the baking pan. When the pan is full you'll need to top it with more sauce and shredded cheese. Bake about 30-40 minutes until the top is nicely browned.

Now go serve dinner and impress someone!

Oh So Yummy Tortellini

This meal was one of the more expensive meals that I've made, but still within reasonable budget. Just looking at the pictures is making my stomach growl...so worth it!

Oh So Yummy Tortellini

What you'll need:

1 Rotisserie chicken

Tortellini - pre-made, in deli section or frozen

Sour cream (8 oz)

Butter (1 stick)

Olive oil (1/8 cup)

Cherry tomatoes

Garlic, fresh

Onions

Rosemary (fresh is so much better)

Shredded motzerella - 1 cup

Parmesean cheese - 1/4 cup

I got this idea from my friend Lisa and made a few changes. (Speaking of Lisa, I'll have to show you how to make her pasta salad one day!) Garlic bread would have been a nice side....but I've been slacking on buying bread lately. I should use cutting carbs as an excuse but it's more like forgetfulness.

I usually buy 2 or 3 rotisserie chickens when they go on sale (about $3.99 is good) and I shred all the chicken off of it into bite size pieces. I bag each chicken in a freezer bag individually and flatten out, then freeze. Flattening out the chicken allows it to thaw faster and fit better in the freezer.

In a large pot you'll need to boil some water to cook the tortellini.

Chop onions, rosemary, and garlic into fairly small pieces and begin to saute with a little of the butter and olive oil. Sprinkle lightly with salt + pepper. The water should be boiling enough to start the pasta cooking (rad package for time and set a timer). Chop the cherry tomatoes in half and then cut each half in half again. Add the shredded chicken to the skillet. Don't add the tomatoes to the onion/chicken mixture until it's almost done cooking. Tomatoes will get soft really quickly and start to mush.

When the tortellini is done cooking strain it and put it back in the pot. Pour everything from the skillet into the pot with the pasta. Add the sour cream, both types of cheese, and the remaining butter and olive oil. Season with salt and pepper to taste.

This was excellent!! I don't even want to know how many calories are in it but YUM!