Hannah's Recipe Blog

Easy Breakfast-y Burritos 2 large chicken breasts, cooked and shredded 1 (15 oz) can Tomato sauce Cumin Chili Powder 5-6 eggs, scrambled with onion and peppers Tortillas Garnishments (Salsa, Sour Cream, Cheese) Combine shredded chicken breasts with tomato sauce, cumin, and chili powder (all to taste). Scramble eggs with chopped onion, peppers, and black olives if you want. Serve chicken and eggs on tortillas with garnishments of your preference.

Breakfast Potatoes (adapted from Pioneer Woman) 4-5 Red Potatoes ½ onion, diced ¼ - ½ Red Pepper, diced ¼ - ½ green pepper, diced 2 T olive oil Salt and pepper, to taste (you’ll want a good amount) Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. When they are ready, dice them into 1-inch pieces (as uniform as possible). Next, dice the onion and pepper (larger dice is actually better). In a large skillet, heat oil over medium-low heat. Sauté onions and peppers until they start to turn brown. Next, throw in the diced potatoes. Stir well to coat with oil and veggies and then slightly press/pack them. Cook without touching them for several minutes. Cook for several minutes and flip with a spatula. Salt and pepper them as they cook. Cook until desired brownness. If you can’t get them crispy enough, sprinkle a little flour over them and flip. The more you flip, the softer they get, so flip wit

Camp Granola 1 ¼ c quick oats 1 ¼ c. old fashioned oats ½ c. brown sugar ½ c. coconut (optional) 1 T. cinnamon ½ t. salt 3/8 c. vegetable oil 1 ½ T. vanilla Preheat oven to 300. Mix all ingredients in the order given. It’s easiest to do this with your (clean) hands. Bake on a large jelly roll pan for 40 min- 1 hour (watch carefully, burnt granola is NOT good), stirring every 20 minutes. It’s needs to be a LIGHT golden brown and feel dry. Store in an airtight container when completely cooled.  

Simple French Toast Bread 2 eggs ¼ c. milk Splash of vanilla Cinnamon and sugar to taste Blend egg and milk well and put in flat container that bread can be dipped in. Preheat frying pan or griddle. Spray cooking surface. Dip bread in liquid mixture and brown both sides of bread.

Heidi Harms’ Orange Scones ¼ c. heavy cream ¼ c. buttermilk 1 egg 1 tsp. vanilla Zest and juice of 1 orange 2 c. flour 1/3 c. sugar 2 tsp. baking power ¼ tsp. salt 6 T. cold butter, cut into small pieces Glaze: 1 c. powdered sugar, juice of ½ orange, zest of 1 orange. Mix well. In a small bowl, whisk together cream, buttermilk, egg, vanilla, orange juice, and zest. Set aside. In a large bowl combine dry ingredients and cut in butter until mixture looks crumbly. Add liquids and combine just until moist. Don’t over mix. Divide dough into 12 large balls and place on a parchment lined baking sheet. Bake at 375 for 15-18 minutes. Let cool for a few minutes, then spoon glaze on top while still warm.

Karen’s Monkey Bread 4 tubes biscuits ¾ c. sugar 1 Tbsp cinnamon Glaze: 1 c. butter ½ c. sugar 1 Tbsp cinnamon Cut biscuits into fourths, dip in cinnamon and sugar mixture (I use a little less of each). Place in bundt pan. For glaze, melt the butter in a saucepan. Add cinnamon and sugar. Bring to a rolling boil- let it boil fully, but don’t over boil! Pour evenly over biscuits. Bake @350 for 30 minutes. Let sit for 5 minutes. Flip onto a plate.

Hannah and Keagan’s Breakfast Skillets 1-2 eggs (per person) Hash Browns or Fried Potatoes Bacon Veggies of choice: green pepper, onion, green onion, tomato Garnishes of choice: cheese, black olives, sour cream, salsa, salt, and pepper Prepare hash browns or fried potatoes. Bake bacon @350 for 10 min, flip and bake for 5-10 min. more. Chop up your veggies. Sauté veggies with a little bit of olive oil, or just keep fresh and toss on top.. Make eggs according to individual taste. Layer plates with potatoes, eggs, veggies, and garnishes. Mmmm. Hearty.

Baby Food Mixes Prepare ingredients if they need to be cooked or chopped. Let cool if needed. Blend all ingredients to consistency your baby prefers. Walla! Add some liquid if needed. These all freeze well and thaw well if frozen in small quantities. Apple-Brown Rice- Spinach 1 apple, core removed and roughly chopped ½ c cooked brown rice (about ¼ c dry) 1 c packed fresh spinach leaves 1 T lemon juice Pineapple-Broccoli 1 can diced pineapple 1 bag frozen broccoli florets *Makes 14 oz Mango-Sweet Potato-Quinoa Handful of frozen mango ½ c cooked sweet potato ( I bake it @ 425 for 45 minutes and let it sit in the oven for 30 minutes after it’s turned off) ½ c cooked quinoa 1 T lemon juice Pear-Peas-Spinach 1 ripe pear, peeled and chopped ½ c cooked peas 1 c fresh spinach 1 T lemon juice Barley-Zuchinni-Banana 1/2 c cooked barley 1 medium zuchinni, cut into small pieces and steamed 1 ripe banana 1 T lemon juice *M

Basic White Bread for Bread Machine 1.5 pound loaf ½ c water ½ c milk (almond milk works) 2 T butter or coconut oil 1 ½ t salt 3 c bread flour 1 T sugar 2 t bread machine yeast 2 pound loaf 7/8 c water ½ c milk 2 T butter or coconut oil 1 ¾ t salt 4 c bread flour 2 T sugar 2 ¼ t bread machine yeast Add wet ingredients to breadpan first, then all dry ingredients except yeast. Dig a well for the yeast, add it. Use the basic setting on the machine.

Cinnamon Bread for Bread Machine (this tastes like Texas Roadhouse Rolls) 1 c milk (almond milk works) ¼ c butter, margarine, or coconut oil, softened 1 egg 3 c bread flour ½ c sugar ½ t salt 2 t cinnamon 2 t bread machine yeast Add milk, butter (or oil), and egg (beaten) to the bottom of the bread pan. Then, add the flour, sugar, salt, and cinnamon. Dig a well in the dry ingredients for the yeast. Add the yeast. Put in bread machine, sweet bread setting, light crust. AMAZING.

Skillet rolls with Spinach Artichoke Dip 2 ¾ - 3 c. all-purpose flour 1 packet yeast 1 t. salt 1 c. milk 2 T. vegetable oil or melted butter 4 c. fresh baby spinach (or ½ of 10 oz frozen spinach thawed and drained) 2/3 c chopped artichoke hearts (about ½ can) 4 oz cream cheese, softened ½ c. sour cream ½ c. mayo 1 garlic clove, minced ½ t. hot sauce ¼ c. Paremsan cheese 1/4 c. mozzarella + more for topping Salt and pepper To make bread dough (you can use pre-made dough if you want): Add two cups of the flour to a large bowl. Add salt and combine. Warm milk to lukewarm but not hot. Stir in yeast and let stand a few minutes. Add yeast mixture to the flour along with vegetable oil or melted butter. Mix and add additional flour in ¼ c. increments until a smooth dough forms. You will have to knead for awhile until smooth. Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour. Meanwhile, place f

Naan (The Spruce) 1 t active dry yeast ½ c warm water 1 T sugar 3 T milk (I use unsweetened almond) ½ t onion powder ½ t garlic powder 1 t salt 1 ¾ - 2 c flour Olive oil for cooking In a large bowl, dissolve yeast in warm, but not hot, water and sugar. Let stand for about 10 minutes, until the yeast becomes frothy. Then, add in the milk, onion powder, garlic powder, and salt, and then just enough flour to make a soft dough (about 1 ¾ - 2 c). On a lightly floured surface, knead the dough for 6-8 minutes, until smooth, adding flour as necessary. Lightly oil a bowl, place the naan in the bowl, cover with a damp cloth, and let rise for about an hour. After rising, punch down the dough, break off chunks, and roll into golf ball size pieces. Place on a baking sheet. Cover with a towel and allow to rise again for ½ hour. Preheat a skillet (or method of choice) to medium-high heat. Roll each ball of dough into a thin circle, then add to the pan (grease first

Cornbread ½ c. butter 2/3 c. white sugar (you can cut some – this is very sweet) 2 eggs 1 c. buttermilk (1 T lemon juice + 1 c. milk works) ½ t. baking soda 1 c. cornmeal 1 c. all-purpose flour ½ t. salt Preheat oven to 375 degrees. Grease an 8 inch square pan. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda, and stir mixture into pan. Stir in cormeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in preheated oven 30-40 minutes (depending on darkness of pan), until a toothpick inserted into the center comes out clean.

Cheesy Bread Florentine (Buca di Beppo Copycat) 1 large loaf of French bread 1 ¾ jars Alfredo sauce 1 T Dijon mustard ½ T olive oil 2 small garlic cloves, minced 3/4ish bag frozen chopped spinach, thawed and squeezed dry Tomato, de-seeded and chopped ½ c shredded parmesan 2 c shredded provolone (or Italian blend) Pepper to taste Preheat oven to 350 degrees. In a mixing bowl, combine alfredo, mustard, and pepper; set aside. Slice loaf of French bread down the middle. Place bread flat side up on a cookie sheet. In a hot skillet, add olive oil and sauté the garlic until tender and fragrant. Add spinach, alfredo sauce, and parmesan, stirring to mix well. Add tomatoes and remove from heat. Spread mixture evenly over the bread. Sprinkle with provolone cheese. Bake for 25-35 minutes. Slice and serve warm.

Banana Bread ¾ c. sugar ½ c. shortening 2 eggs 2 c. flour 1 tsp baking soda ½ tsp salt 1 T. lemon juice 3 mashed, ripe bananas Preheat the oven to 350. Mix all ingredients in a large bowl with electric mixer. Pour into 2 greased and floured bread pans. Bake for 20-25 minutes.

These were often served at Hansen get-togethers - yum!  Marcy Madson’s Crescent Rolls 2 pkgs yeast ½ c. warm water 1 tsp. sugar 1 ½ c. hot water 2/3 c margarine/butter 2/3 c. sugar 2 eggs 2 tsp salt 6 c. flour Combine 2 pkgs yeast, ½ c. warm water, and 1 tsp. sugar. Let stand in water until yeast is softened. Melt shortening in 1 ½ c. hot water. Add 2/3 c. sugar, eggs, salt, and yeast mixture. Mix well. Add 3 c. flour and beat for 2 minutes. Add remaining 3 c. flour. Stir (the dough will be very sticky – that’s okay), cover, and refrigerate until double-size or next day. Divide into 4-5 balls. Roll out into a circle. Cut and form rolls. Let rise until double – about an hour. Bake at 350 for 12-15 minutes. WATCH. (Helps to spray the table and put wax paper down when rolling dough).

Pizza Crust for When You Forget You Don’t Have Yeast in the House 1 1/3 c. all purpose flour 1 t. baking powder ½ t. kosher salt ½ c. milk 2 T olive oil 1/8 c. milled flax (optional). Heat oven to 400. In medium bowl, mix flour, baking powder, and salt. Stir in milk and oil until soft dough forms. If dough is dry, stir in 1-2 T additional liquid. On lightly floured surface, knead. Shape dough into ball. Cover with bowl; let stand 10 minutes. Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round pizza pan. Poke holes in the dough with a fork. Bake 8 minutes, put on toppings, and bake about 20 minutes more.

Deb’s Pizza/Flatbread Crust – Deb Moe (This is Hannah’s favorite) 1 T. yeast ½-1 T. honey 1 ½ c. water ¼ c. milk 2 T. melted butter ½ c. oil ¼ c. flax, milled ½ c. whole wheat 1 t. salt 1 egg 3-4 c. flour Dissolve yeast in warm water & honey; let sit 5-10 minutes. Add egg, oil, butter, and milk. Whisk in flax, flours, and salt. Knead and put in a covered oiled boil. Let rise ½ hour. Drizzle olive oil on the bottom of the pan, sprinkle lightly with garlic salt and Italian seasoning. Spread dough over oiled pan, poke with a fork for pizza crust. For the flatbread, just spread dough over oiled pan and it is ready to finish off as a flatbread. Bake at 400 for 10 min. and finish off with pizza ingredients, then bake another 5-10 minutes on lowest oven rack. Makes two large pizzas, or 3 flatbreads.

Simple Pizza Crust 1 pkg yeast 2 c. flour ¼ tsp salt 1 tsp. sugar 2/3 c + 2 Tbsp water Olive Oil Combine 1 c. flour with other dry ingredients. Mix in lukewarm water. Add another cup of flour. Knead and form into a ball. Let rise 15 minutes. Press into a greased and seasoned pizza pan.

Cheesy Taco Pasta (Dinner Then Dessert) ½ pound shells pasta 1 pound ground beef 1 packet taco seasoning (or homemade) ¾ c water 1 c salsa 1 c shredded cheddar (optional) Cook the pasta. Brown the ground beef, and drain the fat. Then, add the taco seasoning and ¾ c water. Stir, and cook until the water is gone. Combine pasta, beef, salsa, and cheese (if using). Stir to combine.

Asian Meatballs and Rice Noodles (MSPI Mama) 3 T chopped green onions 2 1/2 T fish sauce (divided) ¼ c. and 1 ½ t lime juice (divided) 6 garlic cloves, minced (divided) 1 bacon slice ½ lb ground sirloin ½ lb ground pork 1 lb rice noodles ½ c warm water 6 T sugar 1-2 t chili garlic sauce (sriracha, for ex.) 2-3 T of chopped fresh herbs (such as basil, cilantro, mint) Add to a food processor or blender the green onions, 1 T fish sauce, 1 ½ t lime juice, 2 minced garlic cloves, and 1 bacon slice. Process until smooth. In a large bowl, mix the blended mixture with ½ lb ground sirloin and ground pork until well combined. Shape mixture into 1-inch meatballs. Heat a large nonstick skillet over medium heat. Coat with a bit of oil. Add meatballs; cook 8 minutes, or until meatballs are nearly done, browning on all sides. Meanwhile, prepare noodles according to package directions. Combine warm water, 6 T sugar, ¼ c. lime juice, 1 ½ t fish sauce, 1-2 t chi

Beef and Potato Burritos (Martha Stewart) 1 large baking potato 2 T oil ¾-1 lb ground beef 1 onion, chopped (we do less) 1 jalapeno, finely chopped 1 can (14 oz) diced tomatoes with juice 1 ½ t ground cumin Coarse salt 2 t paprika 5-6 tortillas Chopped fresh cilanro Garnishes – sour cream, cheese, lettuce, lime juice, etc. Peel potatoes; cut into ½ inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes. Add beef, onion, and jalapeno to the potatoes. Cook, breaking up meat until beef is thoroughly browned. Add tomatoes and juice, cumin, paprika, and 1 t salt. Cook until liquid has evaporated. Spoon into tortillas. Good with garnishes, especially fresh cilantro.

Italian Shepherd’s Pies (MSPI Mama) 1 lb ground beef ¼-1/2 onion, finely chopped 1 jar marinara sauce 1/8 t salt 1/8 t pepper 1 c all-purpose flour 1 ½ t baking powder ½ t salt ¼ t Italian seasoning ½ c milk (almond worked) ¼ c coconut oil (or butter if you can do dairy) Brown hamburger with the onion, and drain excess fat. Add the marinara sauce, salt (I omit), and pepper. Cook and stir for 8-10 minutes until thickened. Grease a casserole dish, and spoon the mixture into it. In a small bowl, combine the flour, baking powder, salt, and Italian seasoning. Stir in the milk and coconut oil, just until moistened. Spoon dough over meat mixture (It’s hard to spread…if you just drop dumplings it’ll spread out as it cooks) Bake at 450 for 15-20 minutes.

Chili Mac (MSPI Mama) ½ lb lean ground beef or turkey ½ c chopped onion 1 clove garlic, minced 1 T canola or olive oil 8 oz elbow macaroni 16 oz can kidney or pinto beans, undrained 1 c. frozen corn 16 oz tomato sauce 1 c water 1 T chili powder ½ t salt In a large skillet coated with oil, brown the meat, onion, and garlic. Drain off any extra fat and return pan to the burner. Add remaining ingredients. Bring to a boil, stirring often. Once boiling, turn heat down, cover, and simmer for 20 minutes. Stir occasionally. Add additional water if necessary, until macaroni is properly cooked. Adjust seasonings to taste.

Grilled Steak with Garlic-Parsley Sauce (MSPI Mama) 1 ½ lbs flank steak (we do NY Strip, too) ½ c minced fresh parsley leaves (not dried) ¼ c minced red onion 2 medium cloves garlic, minced ¼ c red wine vinegar ¼ c extra-virgin olive oil 1/8 t red pepper flakes Table salt and ground black pepper Combine all ingredients, except steak in a bowl. Grill steak until slightly less done than you want. Place steak in a baking dish, and coat with parsley sauce. Cover dish with foil and let rest for 5 minutes. Serve with extra sauce. YUMMMMMM.

One Pan Healthy Italian Sausage and Veggies (Chelsea’s Messy Apron) About 2 cups carrots (2 large or a lot of baby) 2 red potatoes 1 small-medium zucchini 1 red pepper 1 head broccoli 17 oz. smoked sausage (Turkey, Chicken, Beef works) ½ T. EACH: dried basil, oregano, parsley, garlic powder ½ t EACH: onion powder, dried thyme 1/8 t red pepper flakes 4 ½ T olive oil Rice or quinoa for serving Preheat the oven to 400. Line a large sheet pan with parchment paper or foil, and set aside. Prep the veggies (according to directions so they cook at same time -   see pictures at the website if you are more visual like I am - https://www.chelseasmessyapron.com/one-pan-healthy-italian-sausage-veggies/). Peel and very thinly slice the carrots. Wash (if desired, peel) the potatoes and chop them into small pieces. Halve the zucchini and cut thick coins. Coarsley chop the broccoli . Chop peppers into medium-sized pieces. Chop the sausage into thick coins. Add al

Freezer Make Ahead Italian Meatballs (Slow Cooker Gourmet) ½ c. panko bread crumbs ½ c. milk 1 pound ground beef 1 pound ground pork sausage (Sage flavor) 1 egg 2 t. dried parsley 1 t. dried Italian seasoning ½ t. salt ¼ t. pepper Line large cookie sheet with foil, place a wire cooling rack on top, and set aside. Add milk to bread crumbs and let them soak for 5 minutes. Meanwhile, mix both meats along with seasonings and egg. Add soaked bread crumbs. Use hands to gently mix until well combined, but do not overwork. Using an ice cream scooper (to ensure uniform size), scoop meat into hands and gently roll into a ball shape. Place on cookie sheet. Broil in the oven for about 8 minutes until lightly browned and crispy, then carefully flip and broil for another 4 minutes. Reduce oven heat to 400 degrees and let meatballs continue to cook for another 10 minutes, or until cooked through. Let cool completely, transfer to a clean parchment paper lined cookie

One Pan Cheesy Smoked Sausage and Pasta 1 T olive oil 1 pound beef smoked sausage (links, sliced) ½ c. diced onion 1 T minced garlic ¼ t Red Pepper Flakes ½ t salt and pepper, each 2 c chicken broth 1 (14 oz) can diced tomatoes ½ c. milk 8 oz dry penne pasta 2 c shredded Colby-Jack cheese 1/3 cup chopped scallions, for garnish In a large pan (soup pot), add olive oil and heat over medium heat. Add onions and sausage. Cook for 5 minutes. Add garlic and all seasonings. Cook for 2 minutes. Add chicken broth, tomatoes (drained), milk, and pasta. Bring to a boil, lower heat, and cover for 15 minutes. Stir in cheese. Garnish with chopped scallions. (Also good with fresh or frozen spinach or kale. Frozen – add before boiling. Fresh – add just at the end to wilt it in)

Hamburger Wild Rice 1 lb. hamburger 1 box long grain & wild rice Brown hamburger and drain. Prepare rice according to directions. Combine.

One Pot Chili Pasta (BudgetBytes) 1 T. olive oil 1 medium onion 2 cloves garlic 1 lb ground beef 2 T. flour 2 T. chili powder 1 (15 oz) can tomato sauce 1 (15 oz) can diced tomatoes 1 (15 oz) can black beans 1 c. frozen corn kernels 2 c. uncooked elbow macaroni 2 c. beef broth 1 c. shredded cheese Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat for 1-2 minutes, or until soft and transparent. Add the ground beef and continue to stir and cook until it is fully browned. Drain after browned. Add the flour and chili powder to the pot and stir to coat the meat. Continue to stir and cook for 1-2 minutes more. Drain and rinse the beans. Add the beans, tomato sauce, diced tomatoes, and corn kernels. Stir well. Add the dry macaroni and two cups of beef broth to the pot and stir to combine. Place a lid on top, turn the heat up to high, and let the pot come to a boil. Once it reaches a boil, give it a

Hannah and Keagan’s Chile Tacos 1 lb. hamburger 1 packet taco seasoning Pepperoni (to taste) Chiles (to taste) Rice Tortilla Shells Garnish: sour cream, black beans, Monterey jack cheese, black olives, lettuce Brown hamburger, add taco seasoning and cook according to packet instructions. Cut pepperoni (to taste) into fourths. Add chiles (to taste) and pepperonis to meat mixture. Cook rice (minute rice is easiest). Serve on tortilla shells with toppings of choice

Chili Cornbread Skillet (adapted from BudgetBytes) For the Chili: 1 pound hamburger 1 T olive oil 2 cloves garlic 1 small onion 1 jalapeno ¼ c. tomato paste 1 (15 oz) can fire roasted tomatoes 1-2 cans beans (kidney, pinto, black) 1 T chili powder ½ t. cumin ½ t. oregano 1 t. salt 1 c. shredded cheddar For the Cornbread: 1 c. yellow cornmeal 1 c. all-purpose flour ¼ c. sugar 4 t. baking powder ½ t. salt 1 c. milk 1 large egg ¼ c. vegetable oil Brown hamburger and drain grease. Dice the onion and mince the garlic. Slice the jalapeno lengthwise, scrape out the seeds, and then dice the pepper. Sauté the onion, garlic, and jalapeno for five minutes with a bit of olive oil. Drain the beans in a colander and rinse them briefly. Add the tomato paste, diced tomatoes, browned hamburger, and beans to the skillet with the onions, garlic, and jalapeno. Stir to combine. If the mixture is too thick, add ¼ - ½ c. wa

Mom's Barbecues 1 lb. hamburger 1 can chicken gumbo soup ½ c ketchup Mustard Brown hamburger and drain. Pour in soup, ketchup, and mustard. Simmer for 10 minutes. Serve on Hamburger Buns

Pot Roast (Pioneer Woman) Salt and freshly ground black pepper One chuck roast 2-3 T olive oil 2 whole onions, peeled and halved 6-8 whole carrots, cut into 2-inch pieces 3 c. beef broth Rosemary and Thyme (2-3 sprigs fresh, dried works too) Generously salt and pepper the chuck roast. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. Throw the carrots in the same hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. If needed, add more oil. Place the meat in the pot and sear it for about a minute on all sides. Remove the roast to a plate. With the burner still on medium high, use about 1 c. beef broth to deglaze the pot. Place the roast back into the pot and add about 2-3 c. beef broth to cover the meat halfway. Add in the onions, carrots, and herbs. Cook at 275 3 hours for 3-

Beef Gyros (Taste of Home) 1 c. (8 oz) plain yogurt 1/3 c. chopped, seeded cucumber 2 T. finely chopped onion 1 garlic clove, minced 1 t. sugar 1 ½ t. dried oregano 1 t. garlic powder 1 t. onion powder 1 t. salt ¾ t. pepper 1 lb ground beef 4 pita breads, halved, warmed 3 c. shredded lettuce 1 large tomato, chopped 1/2 small onion, sliced In a small bowl, combine yogurt, cucumber,   2 T finely chopped onion, garlic, and sugar. Chill. In a large bowl, combine seasonings. Crumble beef over mixture and mix well. Shape into four patties. Grill (or pan cook) over medium heat. Cut patties into thin slices, stuff into pita halves. Add lettuce, tomato, onion, and leftover cucumber. Serve with yogurt sauce.

Ramen Dinner 1 lb. hamburger 2 c. water Frozen oriental veggies 2 pkgs. Ramen noodles and seasoning packet 1 tsp. ginger (optional) Brown and drain hamburger. Add water, vegetables, ramen noodles, seasoning packet, and ginger. Bring to a boil. Simmer 5-8 minutes.

Un-Stuffed Green Peppers 1 T. olive oil 1 clove garlic ½-3/4 small onion 1-1 1/2 green bell peppers ¾ - 1 lb ground beef 1 (15 oz) can diced tomatoes 1 c. uncooked white rice 1 t. basil 1 t. oregano Freshly cracked pepper 1 ½ c. beef broth  1 (8 oz.) can tomato sauce 1 t. Worcestershire sauce Cheddar to top                Mince the garlic and dice the onion and bell peppers. In heavy skillet, sauté the garlic and onion in olive oil over medium heat (2-3 minutes). Add the ground beef and cook until fully brown. Lastly, add the diced bell pepper to the skillet and sauté 3-5 minutes until they are slightly soft. Add the diced tomatoes and their juices to the skillet, along with the uncooked rice, basil, oregano, and some freshly cracked pepper. Stir well. Add beef broth and stir to combine. Place the lid on the skillet, turn the heat up to high, and allow the mixture to come to a full boil. Once it reaches a boil, turn the heat down to low and le