Skillet beef & pasta

Who needs Hamburger Helper? Not me. Not you either! This meal takes about 5 minutes to throw together and then you can let it do it’s own thing.

What you’ll need:

3/4 lb. ground beef
1 small onion, chopped (about 1 cup)
1/2 tsp. Italian seasoning
1 can tomato soup
1/4 cup water
1 cup frozen whole kernel corn
2 1/4 cups corkscrew-shaped pasta (rotini), cooked without salt and drained
1/4 cup grated parmesan cheese

Cook the beef, onion and Italian seasoning in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat. Drain and return to pan. Stir the soup, water and corn into the skillet. Bring to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the corn is tender. Stir in the pasta cook until the mixture is hot and bubbling. Top with parmesan. Feeds 6.

Cost:
ground beef – $2.00/lb
onion – $1.12
Italian seasoning – $2.89
condensed tomato soup – $0.89
corn – $1.99
rotini pasta – $1.49
parmesan cheese – $1.99
Total – $6.24

Campbell’s® Healthy Request® Chicken Mozzarella

I think I’ve told y’all that I get Meal Mail from Campbell’s Kitchen. I just love all the recipes they send me! I got this one this morning and decided it would be supper tonight since I have all the ingredients on hand 🙂 AND I decided it looked so good that I would share it with y’all!

What you’ll need:

4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1/2 tsp. dried Italian seasoning OR dried oregano leaves, crushed
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups hot cooked corkscrew-shaped pasta, cooked without salt

Place the chicken in an 11 x 8-inch (2-quart) shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a small bowl. Spoon the soup mixture over the chicken.

Bake at 400°F. for 20 minutes or until the chicken is cooked through.

Sprinkle the cheese over the chicken. Let stand for 5 minutes or until the cheese melts. Serve with the pasta.

Serves 4.

Cost:
chicken breast – $5.00/4 pack
condensed tomato soup – $0.89
Italian seasoning – $2.89
shredded cheese – mozzarella – $2.85
pasta – $1.89
Total – $8.92

Chicken alfredo with mini garlic loaves

This was supper last night and it was delicious!

What you’ll need:

2 c chicken cut into pieces (this can be any chicken you’d like to use. Just make sure it’s boneless and skinless)
1 pkg dry alfredo mix & ingredients needed to mix it up (1 c milk + 3 Tbl butter)
½ pkg (1 c) penne noodles
2 c shredded mozzarella cheese, divided into 1 c, ¾ c and ¼ c
4 mini sub rolls (these can be found in the bakery)
½ c butter
1 tsp garlic powder
½ tsp Italian seasoning

For the chicken alfredo:
Cook the chicken in a small amount of butter until cooked through. Cook the noodles according to package directions, drain and put in a large bowl. Cook alfredo sauce according to package directions. Add the chicken and alfredo sauce to the bowl of noodles and stir well. Stir in ¾ c of mozzarella and pour into a baking dish. Top with 1 c of mozzarella. Bake @ 400 degrees for about 10 minutes (just until the cheese melts). You don’t need any other seasonings in this dish; there are plenty in the alfredo sauce. Feeds 4.

For the mini garlic loaves:
Slice the rolls in half. Mix together butter, garlic powder & Italian seasoning. Spread on tops of each roll half. Place under the broiler for about 8 minutes or just until the tops are starting to crisp. Sprinkle ¼ c of mozzarella evenly across the rolls and return to oven. Broil an additional 3 – 5 minutes or until cheese has melted. Makes 8 halves.

Cost:
canned chicken chunks – $2.50
alfredo sauce mix – $0.69
penne noodles – $1.89
shredded cheese – mozzarella – $2.85
prepared sub rolls – $2.50/bag
butter – $1.75/pound
Total – $7.31

Italian Vegetable Soup

To make this vegetable soup a vegetarian dish just substitute vegetable broth for the chicken broth. Also I always make my own broth using bouillon cubes but the canned broth is great too.

What you’ll need:

3 ½ c chicken broth
1 medium – large potato, peeled and cubed
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
½ c frozen peas
1 tsp Italian seasoning
½ tsp pepper
½ c small shell pasta, cooked and drained
1 can (14-½ oz) diced tomatoes, undrained

In a large saucepan, combine all the ingredients except the pasta and diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes. Cook and stir about 10 minutes or until it is heated through. Feeds 6.

Cost:
bouillon cubes – $1.89/jar of 20
potatoes – $2.00/5 lb bag
onion – $1.12
fresh carrots – $1.19
celery – $0.99
frozen peas – $1.68
seashell pasta – $1.89
diced tomatoes – $0.89
Total – $6.20

Italian pie with garlic cheese bread

This was supper last night and it was delicious! I’m including both recipes together since they taste so good together but the bread is awesome with seafood and other meals as well. The cost listed is for both items though 🙂

For Italian pie:

What you’ll need:

1 lb ground beef
1 can tomato sauce
1 ½ c shredded cheddar cheese, divided
½ lb penne noodles
1 tsp Italian seasoning
½ tsp garlic powder

Cook the noodles according to package directions; drain and set aside. Brown ground beef, drain and return to pan. Stir in tomato sauce, ½ c of cheddar cheese and seasonings. Cook over medium heat until mixture is heated through. Stir in penne noodles. Pour the mixture into a casserole dish and top with the remaining cheese. Bake @ 400 degrees for 15 – 20 minutes until cheese is melted and bubbly. Feeds 4.

For the garlic cheese bread:

What you’ll need:

2 c biscuit mix
½ c water
1/3 c butter, softened
½ tsp Italian seasoning
1 tsp garlic powder
½ c shredded cheddar cheese

Mix the biscuit mix and the water until dough forms adding water 1 tsp at a time if necessary (if it’s too dry to form a dough). Place on a biscuit mix covered surface and knead 5 times. Press onto a cookie sheet evenly. I roll mine out a little first and then press it out to the edges of my pan. Using a fork poke holes all over the top of the dough. In a small bowl mix together butter and seasonings. Spread evenly over the top of the dough. Bake @ 425 degrees about 15 minutes or until dough has risen and is slightly browned. Sprinkle cheddar cheese evenly over the top of the bread and cook for an additional 5 – 8 minutes or until cheese is melted and bubbly. Slice into squares. Serve warm. Feeds 4.

Cost:
ground beef – $2.00/lb
tomato sauce – $0.33/can
shredded cheese – cheddar – $1.50
penne noodles – $1.89
Italian seasoning – $2.89
biscuit mix – $3.00
butter – $1.75/pound
Total – $6.02