Take The Help When You Can

 You will never hear me being critical of anyone who has a shopping cart with convenience ingredients inside of it. I think we all need to take a little help where we can and if getting supper on the table means using a box rice mix, I say go for it! 

For our house taking some help from the store now and again doesn't bother me because I know my kids are still getting plenty of fresh meat, veggies, fruits....a well balanced diet. So that can of condensed soup, frozen chicken nuggets, box of macaroni and cheese occasionally doesn't haunt me. 

But let's talk about what the real tragedy is. The fact there are people in this country who are limited to processed, boxed foods because that is all they can afford. They would love to buy some fresh meat and produce, but the prices make it so they have to choose between that and paying the heating bill. So, they do what they can with what they have. 

For me, using these types of foods is a choice and that is why I will never judge those that is is a necessity. We have to do a better job in this country of making fresh, healthy food as budget friendly as the stuff we are constantly told isn't good for us. Every single person deserves to have access to better nutrition choices.

Okay, rant over. Let's talk about this recipe. Yes, it uses jarred Alfredo sauce. Can I make homemade? I sure can. I have a very easy, and delicious recipe for it; but for this recipe it's about a convenience factor for those extra busy nights. This flavorful sauce comes together in the time it takes the pasta to cook. We love it with penne, but it would be just as yummy with linguine, angel hair or even bowties. 

If you need a little help from the store to make sure your family is fed and full after a long day, don't apologize for it. In the past 2 years I think we've all learned a little more how scary empty shelves can be, and we can appreciate a meal, in whatever capacity it comes a little more. Use the jarred spaghetti sauce, make the casserole with condensed soup, heat up some frozen fish sticks...and then try to add some extra freshness in the next day's meal! 

 Creamy Marinara Sauce

2 lbs. penne pasta, cooked and drained

2 (14.5 oz) cans petite diced tomatoes, drained well

2 (14.5 oz) cans diced tomatoes with basil and oregano, undrained

2 (15 oz.) jars Alfredo sauce

1 cup milk

1 TBS olive oil

4 garlic cloves, minced

2 tsp. dried parsley

2 tsp. Italian seasoning

salt and pepper to taste

While pasta cooks, in a large skillet over medium heat, sauté garlic in olive oil for 1 minute. Add undrained diced tomatoes. Stir well. After 3 minutes, add Alfredo sauce, milk and petite diced tomatoes. Bring to a bubble. Reduce heat, add seasonings and simmer for 10-15 minutes, stirring often. When pasta is cooked, drain well. Return pasta to hot pot. Add about half the sauce to hot pasta and stir well. Top individual portions of pasta with more sauce.

Shared at Weekend Potluck

Turkey Burn Out

 Do you still have some holiday turkey sitting in the fridge? Have you been eating it every day since Thursday? Are you tried of it yet? Looking for something to switch up the menu plan this week? Have you come to the right place! 

For the past few years I have really embraced making baked potatoes in a main dish for simple supper. We top them with yummy things like broccoli and cheese, or even sloppy jo mix, add some simple side dishes and dinner is done. Believe me when I say a stuffed spud with a side salad or cup of soup can make a filling meal after a long day.

These came to be when I had an extra package of store bought pulled pork in the fridge. Have you tried the pre-packaged barbecue pork? I have to admit, it is pretty darn good! I have found some really delicious ones at Kroger, Aldi and Walmart. There is no shame in taking a little help from the store now and again. The only complaint we ever have about the store bought pulled pork is the lack of sauce. We like ours extra saucy, so I always add a cup of our favorite barbecue sauce when heating it up. 

If you have leftover pork, that would certainly work perfectly too. In fact, if you have shred some of that holiday turkey and mix it with barbecue, I bet it would be delicious too! 

The first time I ever made these, my oldest deemed them "cowboy potatoes" because he said they reminded him of a pulled pork nacho he had at a food truck at school, and those were called "Cowboy Nachos". I'm not sure cowboys would approve or not, but a fun name only adds to the appeal! 

After so much cooking last week, put some ease into your menu this week. A simple baked potato can be transformed into something extra special and yummy. Lay out a bunch of toppings and let everyone assemble their own, for even less work for you!  

 

Cowboy Potato Bar

4 large baking potatoes

1/4 c. olive oil

1 lb. barbecued pulled pork, store bought or left over

1 c. barbecue sauce

Butter

Sour Cream

Green Onions

Pickled Jalapenos

Shredded Cheese

Preheat oven to 400. Scrub each potato and dry. Baste each potato with 1 TBS oil and sprinkle with salt. Wrap in foil and cut a slit on the top. Bake for 1-1.5 hours until fork tender. In a large skillet over medium heat, warm pork through, adding the extra barbecue sauce if necessary. When potatoes are cooked, cut open and add pork and toppings. 

 

Shared at Weekend Potluck
 

All In A Name

I often wonder how recipes get their name, because I know as a food writer I sometimes struggle to give food a name that is accurate and eye catching. Sure, sometimes it's obvious, I mean you can't do much with "Roasted Broccoli", but when you want to describe something, and maybe be a little catchy, it can be a little more difficult.

So, right off, let me honest. I have NO idea why this casserole is considered "Amish." I simply have it, and made it, because a friend gave it to me, knowing how much we love egg noodles; and of course casseroles.

Now, I have a couple theories as to why it's "Amish." See, my family comes from Pennsylvania, and there things are deep rooted in simplicity. No frill ingredients like noodles, ground beef and some pantry staples might just be the key to how this delicious meal got its name. I get you have most of what this recipe calls for in the kitchen cupboard and fridge right now.

However it was names, quite frankly, it doesn't matter to me! For me, it's a simple casserole that is as hearty as it is yummy, and quickly became a favorite in our house.

If you're looking to make dinner time more simple in 2020, or maybe even stay on budget more, this Amish Casserole is a terrific place to start!

Amish Casserole

1 lb. ground beef

1 lb. egg noodles

1 can cream of mushroom soup

1 can tomato soup

1 c. milk

2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

2 TBS dried minced onion

Salt and Pepper

Dried Parsley

Paprika

Preheat oven to 375. Cook noodles according to package directions. Brown beef over medium high heat. Drain if necessary. In a medium bowl combine soups, milk, Worcestershire, garlic powder, onion, salt and pepper.  Whisk well. Drain noodles. Add to beef. Add soup mixture. Stir well. Transfer to a greased 9x13 baking dish. Sprinkle with parsley and paprika. Bake for 25 minutes until browned on top.

 Shared at Weekend Potluck
Shared at Meal Plan Monday



Inspired by Mr. Food