Ground Beef and Macaroni Skillet Dinner

You Will Need:

• 1 lb. ground beef or ground chuck
• 1/2  medium yellow onion (chopped)
• 2 small cans tomato sauce
• 1 small can kernel corn (not drained)
• 1 cup elbow macaroni
• 1 Tablespoon chili powder
• 2 tsp. garlic powder
• 1 cup shredded cheddar cheese
• 1/2 cup of beef broth (or water)
• sprinkle of salt and pepper

In a large skillet over medium heat, brown ground beef and onion, drain, return meat to skillet, then add corn, macaroni, tomato sauce, and broth (or water), cook covered for 30 minutes stirring occasionally. During the last 10 minutes or so stir in chili powder, garlic powder and sprinkle of salt and pepper. After the macaroni is tender, top with cheese and heat covered for about 5 minutes. 

Makes about 6 servings

This recipe came from one of the old cookbooks that my grandma gave me (mama's mother). It's easy and quick to make, and full of great flavor. 

Serve with salad or green beans and a slice of buttered white bread

Enjoy!

Slow Cooker Italian Chicken and Vegetables

You Will Need:

• 4 boneless chicken breasts or 6-8 boneless chicken strips
• 1/2 medium red onion chopped
• 5 medium red potatoes (diced, leave skins on potatoes)
• 1/2 bag frozen yellow squash
• package Italian dressing mix (dried mix)
• heaping Tablespoon minced garlic
• drizzle olive oil
• 3 Tablespoons white vinegar
• 1/2 cup chicken broth or water

To a slow cooker crock pot, add chicken garlic, Italian dressing pack, vinegar, chicken broth or water, olive oil, the veggies and stir. 

Cook on high about 6 hours. 

This is full of flavor!

Serve with green beans or salad

Enjoy!

Mushroom Beef Patties

You Will Need:

• 1 pound ground beef
• can  cream of mushroom soup
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup chopped yellow onion
• 1 egg beaten
• 1 Tablespoon oil
• salt and pepper
• small can mushrooms drained
• 1 Tablespoon worcestershire sauce
• 1/2 cup water 

In a large bowl, mix about a Tablespoon of soup with ground beef, bread crumbs, onion, egg and sprinkle with salt and pepper. Shape into patties, cook in a large skillet on medium-high heat until well browned on both sides. Remove from skillet. Reduce heat to medium, add oil and mushrooms and cook a couple of minutes, stir in remaining soup, worcestershire sauce and water and bring to a boil, return patties to the skillet. Reduce heat to low and cover, cook about 30 minutes or until patties are no longer pink. Add more water as needed to thin the sauce or for desired consistency.

Serve with mashed potatoes and a side of vegetables (green beans)

Enjoy!