Not Your Momma's Hamburger Helper

Jalapeño cheddar and some chili powder balanced with sweet baked beans make this meat mac and cheese flavourful while still being simple to make.

Ingredients:

1 lb ground beef

1/3 cup shredded onion

1 tsp minced garlic

1 tbsp tomato paste

1 - 2 tbsps chili powder

1 - 28 oz (796 ml) can diced tomatoes

1 - 13 oz (398 ml) can baked beans

1 1/2 cups elbow macaroni

2 cups shredded jalapeño cheddar cheese

Start cooking the macaroni, then in a large oven-safe skillet brown the beef breaking it up until no pink remains, Add the onion and garlic and cook to just lightly golden. Add the tomato paste, diced tomatoes and beans along with chili powder to taste. Cover and simmer for 10 minutes.

After 10 minutes remove from heat. Add the cooked and drained macaroni and 1 cup of cheese and stir together. Then top with the remaining cheese.

Bake at 350°F for 15-20 minutes.

Serves 6

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Banana Berry Muffins

This Sunday morning bake is a fluffy banana oat muffin filled with juicy berries.

Ingredients:

2 ripe bananas

1 3/4 cups berries (diced strawberries, blueberries)

1/3 cup vegetable oil

1/4 cup sugar

1/4 cup brown sugar

1 egg

1 tsp vanilla

1 cup flour

2 tbsps flour

1/4 cup oats + more for topping

1 tsp baking soda

1/2 tsp salt

icing sugar for dusting (optional)

Mix bananas and 1/2 cup of the berries and mash together. Add both sugars and set aside. Combine the oil, egg and vanilla then add to the banana/berry mix. In a large bowl whisk 1 cup flour, oats, salt and soda together then combine with the wet ingredients. Toss 1 cup berries with 2 tbsps flour and fold into the batter.

Use an ice cream scoop to portion out the batter into a paper lined muffin tin. Sprinkle tops with some oats and add the remaining berries.

Bake at 375°F for 20-24 minutes or until a cake tester comes out clean.

Makes 12 juicy muffins.

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Chicken and Cheese Pot Pie

Classic comfort food ... flaky pastry chock full of chicken, veggies and cheese. Who can resist cheese?

Ingredients:

3 tbsps butter

1/2 cup diced onion

3/4 cup diced turnip

3/4 cup diced carrot

1/2 cup diced potato

3 tsps minced garlic

1 tsp dry thyme

1 tsp celery seed

sea salt and pepper to taste

2 cups cooked and chopped chicken (or turkey)

2 tsps cornstarch

1 cup heavy cream (or substitution - see below)

1/2 cup chicken broth

1 tsp worcestershire sauce

1 tbsp dijon mustard

3/4 cup shredded cheddar cheese

1/2 cup frozen peas

pie dough for a 2 crust pie

Melt butter in a large skillet and add the onion, turnip, carrot, potato and garlic.

Sauté 10 minutes then add the thyme, celery seed, salt and pepper. Add the broth, bring to a boil then reduce heat and simmer for another 10 minutes or until vegetables are tender.

Add the chicken. Whisk together the cornstarch, heavy cream, worcestershire and dijon and pour into the pan. (NOTE: If you don't have heavy cream combine 1/4 cup melted butter with 3/4 cup warm milk. Works like a charm!) Now simmer everything for 6-7 minutes before adding the cheese and frozen peas.

Roll out the pie dough and place one round in the bottom of a 10" pie plate. Spoon in the filling. Wet the edge of the pie dough with water then cover with the top, crimp the edges to seal and cut vent holes in the top.

Bake at 375°F for 20-25 minutes.

Cool 10-15 minutes before slicing.

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Buttery Cheesy Basa

Basa has a light, firm texture with a mild fish taste. Perfect for my on-the-fence fish eaters. Using minimal ingredients you can whip up these flavourful fillets in next to no time! (Minimal ingredients for us means using what's in the house, as we're currently in covid isolation. So no nice green garnish 😞)

Ingredients:

4 basa fillets

1 tsp minced garlic

1/4 cup mayonnaise

1/4 cup shredded asiago (+extra to sprinkle)

2 tbsps butter

salt and pepper

1/4 tsp dry basil

1/4 tsp lemon pepper

pinch cayenne

pinch turmeric

1/2 tsp lemon zest

2 tsps lemon juice

1/4 cup panko crumbs

1 tsp light olive oil

Line a baking sheet with parchment paper then pat the fish fillets dry with a paper towel. If using frozen fillets, make sure they are fully thawed out. Salt and pepper both sides and lay fillets side by side on the lined baking sheet.

Combine the minced garlic, mayo, 1/4 cup asiago, butter, basil, lemon pepper, cayenne, turmeric, lemon zest and juice and spread on top of each piece of fish. Sprinkle more asiago to taste over each. Mix the panko and olive oil together and top the fish with the mixture.

Bake in a 400°F oven for 15 minutes then broil 3-4 minutes until lightly golden.

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Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Chicken Stew for Two

Succulent chicken with a mix of tender root veggies all in one pot. Just what you need on a cold winter's day 🥶

Ingredients:

2 tbsps olive oil

2 chicken legs

salt and pepper to taste

2 onions, quartered

2 tsps minced garlic

2 carrots, sliced thick

1 cup diced turnip

1/2 cup white wine or water

3 tbsps flour

3 cups chicken broth

2 tbsps tomato paste

2 tsps worcestershire sauce

1 tsp celery seed

1 tsp dry thyme

1 bay leaf

2 cups cubed potatoes

Start by browning the chicken legs in hot olive oil in a large skillet. Salt and pepper them on both sides then remove to a plate. Add onions to the skillet and cook 2 minutes then add garlic for 1 minute. Add the carrots and turnip and the wine or water to de-glaze the pan. Make a well in the center of the pan and sprinkle the flour. Whisk in the broth so no lumps of flour form, then add the tomato paste, worcestershire sauce, celery seed, thyme and bay leaf.

Place chicken legs on top and heat to simmering, then cover and put in 350°F oven for 45 minutes.

Remove the lid and add the potatoes, pushing them down in the liquid, and return to the oven uncovered for 40 minutes.

And tomorrow the leftover juices can be turned into a hearty soup. Mash some of the cooked veggies and add cooked orzo or other pasta or rice and you've got another quick meal!

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Crustless Broccoli Quiche

When someone in the house has had dental surgery it's a challenge to find nutritious meals that they can easily eat. Enter the egg, one of nature's little wonders. And going crustless is not only healthier but easier to eat.

Ingredients:

1/3 cup shredded onion

1 tsp minced garlic

1 cup cooked and chopped broccoli

6 eggs

1 cup 10% cream

1/2 tsp sea salt

1/2 tsp black pepper

1 small potato, thinly sliced using a mandolin if possible

1 tbsp olive oil

1 1/4 cups shredded cheese (I used jalapeño Monterey Jack)

Get the potato slices ready first. Heat olive oil in a large skillet and add the potato slices. Fry for 5-6 minutes on medium heat until tender, then add the onion and garlic and cook another 2-3 minutes.

In a large bowl beat the eggs, then add the cream, salt and pepper and broccoli. Pour into an oiled 10" pie plate and top with the potatoes, onion and garlic. Finally sprinkle the cheese on top.

Bake at 350°F for 32-34 minutes or until a knife in the center comes out clean.

Let stant 4-5 minutes before slicing in.

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Easy Baked Tuna Patties

These delicious little nuggets are kept on the healthy side by baking them instead of frying. And using canned tuna makes them a cinch to put together!

Ingredients:

Tuna Patties

2 - 170g cans albacore tuna, drained (or about 12 oz)

1 egg

2 tbsps finely chopped onion

1 tsp dry parsley

1 tbsp mayonnaise

1 tsp dijon mustard

1/2 tsp sriracha sauce

1 1/2 tbsps lemon juice

1 tsp minced garlic

1/4 tsp sea salt

1/8 tsp black pepper

1 tbsp relish

1/4 + 1/4 cup panko crumbs

Avocado cream:

2 tbsps mashed avocado

1 tbsp mayonnaise

1 tsp lemon juice

1 tsp relish

a few drops hot sauce

Combine 1/4 cup panko crumbs with the rest of the patty ingredients. Mix well then form into patties. I used a 1/4 cup dry measuring cup to make 7 - 1 X 1 1/2" patties. Just press in the mixture and pop it out. Coat the patties in the remaining 1/4 cup panko and place on a parchment line baking sheet. Refrigerate 1 hour.

Then bake in a 425°F oven for 20 minutes. While baking the patties combine the avocado cream ingredients and chill until serving.

These tuna patties go well with the avocado cream, sriracha sauce or sweet chili sauce. I like mine sitting in a pool of chili sauce topped with avocado cream 😋

Makes 3 servings of 2 patties each with 1 extra to fight over!

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Greek Red Lentil Soup

Fakes, or Greek lentil soup is traditionally made with brown lentils, but red lentils cook up softer, losing their shape more than brown. I found this better for puréeing and besides, don't you think this red colour is more appetizing than brown?

Ingredients:

3 tbsps olive oil

1 onion, shredded

3 tsps minced garlic

2 carrots, shredded

3 tsps dry oregano

1 1/2 tsps ground cumin

1 tsp rosemary

1/4 tsp red pepper flakes

2 bay leaves

1 cup diced tomatoes

1 tbsp tomato paste

7 cups vegetable or chicken broth

2 cups red lentils, rinsed and drained

sea salt to taste

zest of 1 lemon

4-5 tbsps lemon juice

crumbled feta to garnish

Heat olive oil in a large pot and add the onion, garlic and carrots. Cook over medium heat 2-3 minutes stirring occasionally. Add the seasonings and stir 1 minute. Next add the diced tomatoes, tomato paste, broth and lentils. Make sure to rince the lentils very well before adding them. Bring to a boil then simmer for 20 minutes or until the lentils are cooked. Taste to see if salt is needed. 

Remove the bay leaves before using an immersion blender to blend the soup. (I may or may not have left them in when I started to blend 😕)

Once ready to serve add the zest and lemon juice and garnish with feta.

Serves 6

Find more hotandcoldrunningmom on Pinterest. You can scan the pincode below with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂