An Autumn Afternoon

The Way to a Man's Heart...

I haven't been spending as much time in the kitchen since calling Jenny, and I miss it! Cooking is not just a necessary means to an end (getting food into the body), it's therapy for me. I love donning an apron and tuning out the rest of the world while I slice, dice, bake & simmer! Under the right conditions, it becomes a downright magical experience!

So, today I decided to make something special for Beren, figure he might like a change from the frozen pizza and fried shrimp he's been feeding himself lately. ..rolling eyes... I pulled out this fantastic thrift store find, a Betty Crocker recipe box, circa 1971! I remember my mom having the exact same one so this brought back fond childhood memories for me. (Can't you just see this in Samantha Steven's avocado kitchen??)





Now, I've often written about my man's less-than-healthy food choices at times and you've seen the potato chips he loves so much, so when I found this recipe I knew I had to make it for him:



Yes, those are potato chips topping that meaty, cheesy mess! Welcome to the early 1970's, folks! I console myself with the fact that at least we rode our bikes to the grocery store to purchase the ingredients(about 4 miles).





Now, I admit that I made Beren the original version of the casserole because he wouldn't have it any other way, but I also cleaned it up a bit for those of you who would like a hearty retro-style meal but without the possible heart attack! I couldn't think of a tasty alternative to the potato chips so I lightened them up, but if you have another suggestion I'd love to hear it.






Zippy Beef Casserole

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1 pound ground beef
4 ounces elbow macaroni -- uncooked
10 1/2 ounces cream of mushroom soup
3/4 cup milk
2/3 cup catsup
1/2 cup shredded cheddar cheese
1/4 cup chopped green onion
1 tablespoon minced onion
1 teaspoon salt
1 cup crushed potato chips

Heat oven to 350. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2-quart casserole, mix all ingredients except potato chips.

Cover; bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer.

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Per Serving (excluding unknown items): 484 Calories; 31g Fat (57.3% calories from fat); 20g Protein; 32g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 1083mg Sodium.






Zippy Beef Casserole Redux

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1 serving Boca Ground Crumbles
4 ounces whole wheat pasta -- elbow shaped, uncooked
10 1/2 ounces Healthy Request® Cream of Mushroom Soup
3/4 cup skim milk
2/3 cup catsup
1/2 cup reduced fat cheddar cheese -- shredded
1/4 cup chopped green pepper
1 tablespoon minced onion
1 cup light potato chips

Heat oven to 350. Cook and stir Boca crumbles until thawed. Cook macaroni as directed on package; drain. In ungreased 2-quart casserole, mix all ingredients except potato chips.

Cover; bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer.

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Serves 4 - 6, Per (6)Serving (excluding unknown items): 255 Calories; 11g Fat (37.4% calories from fat); 6g Protein; 35g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 560mg Sodium.

Ok, I have never seen Beren enjoy a meal quite as much as he did this one! He scarfed down two huge servings and had to refrain from grabbing a third, praising me all the while. *grin* I guess those retro housewives knew how to please their men, huh? *wink*

Happy Fall-Back Sunday!

Sorry I haven't posted much lately, I have been really focused on my weight-loss efforts over at my other blog. I'm also working on a large project here at the Castle which I'll be revealing soon..smile...

Even though I am dieting and eating food-of-my-own, I still cook for the family a few nights a week. It's difficult rustling everyone up at the same time for dinner, everyone's schedules are totally different, so I try to find recipes that I can keep warm in the slow-cooker or that are easy to heat up later.

Kali and her New Man (more about that later) are here helping with fore-mentioned household project and doing their laundry..grin...so I'm hoping they'll enjoy tonight's dinner.

Using this recipe as inspiration, this is what I have bubbling on my hearth right now:




Baked Seashell Pasta

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8 ounces whole wheat sea shell pasta -- cooked
2 tablespoons olive oil
1 cup grated Parmesan cheese -- divided
24 ounces ricotta cheese
1 pound vegetarian "beef" crumbles
1 jar pasta sauce -- (25.75 ounce)
8 ounces shredded mozzarella cheese

Combine hot cooked spaghetti with olive oil, stir until pasta is coated. Add 1/2 cup Parmesan cheese; stir to coat. Arrange pasta in an even layer in baking dish. Spread ricotta cheese over pastai. Sprinkle with 1/4 cup Parmesan cheese. Add veggie crumbles to pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese.

Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Serves 6

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