Recipe | Cheeseburger Pasta

This recipe probably has no health value, but it's so easy. Literally only five ingredients - it's quite pathetic. But sometimes, a quick and easy meal - that makes a good amount for lunch leftovers - is just what is needed. So, in case you're ever in the situation that requires a meal with little health value, is super easy and makes a ton - here you go. You're welcome.

Ingredients

• 1 pound ground beef (I used venison)
• 1 can cheddar cheese soup
• 1 can tomato soup
• 1 1/2 cups of water
• 2 cups uncooked medium shell pasta

Instructions

• Cook the beef in a 10 inch skillet over medium-high heat until well browned. Pour off any fat.
• Stir the soups, water and pasta into the skillet.
• Heat to a boil. 
• Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender but still firm.

There you go. Don't judge me for this recipe. I know it's lame, but seriously it was so tasty. I ate it for lunch the next day and it was still good. That's a winner in my books folks.

Recipe | Chicken and Barley Soup

So a few weeks back I fell sick, and I loathe chicken noodle soup with a passion. I often had stomach problems as a child, and I feel like I just ate it a lot and now I'm sick of it. I attempted to eat a bowl, when I was sick, and could barely stomach it. I wanted something fairly bland and easy to deal with since I was having some *ahem* stomach problems.

I fell upon this ridiculously easy soup, and I didn't take a single picture because I was sick and quite frankly...I forgot.

Ingredients

• 2 boneless, skinless chicken breasts
• 3/4 cup barley
• 48 oz low sodium chicken broth
• 1 16oz bag of frozen mixed veggies
• 2 tsp Italian seasoning
• salt and pepper to taste

Instructions

• Put everything in crockpot. Cook on low for 5-6 hours.
• Before serving, shred chicken.

That is it! If you fall ill with the stomach flu, this is a great break from traditional chicken noodle! What is your favorite thing to eat when you are sick?

Recipe | Pad Thai

So a few weeks ago, we decided that ordering in Pad Thai was ridiculous because of the cost. I assured my husband that I could find a recipe and we could make it at home way cheaper. I did just that, modified it for our preferences and shared a photo on facebook. I made it again recently, and have deemed it worthy of sharing. So here we go, some homemade Pad Thai!

 

Ingredients:

• 8 oz rice noodles, cooked according to package
• 1 boneless/skinless chicken breast, chopped into bite size pieces and cooked with salt and pepper.
• 2 eggs
• 1 cup bean sprouts
• 1/3 cup sliced green onion
• peanuts (optional)

Ingredients for sauce:

• 1/2 cup ketchup
• 4 tbsp. fish sauce
• 4 tbsp. sugar
• 2 tsp. garlic
• 2 tsp. peanut butter (creamy or chunky)
• juice of 1 lime (I just used lime juice)
• 1/2 tsp. crushed red pepper flakes
• 2 tsp. soy sauce

Instructions:

• Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring until cooked through. Transfer chicken to a bowl and set aside.
• Begin cooking noodles, in a separate pot, according to package directions.
• Whisk together all sauce ingredients and set aside.
• Crack eggs over preheated pan that you cooked chicken in, and allow to fry for about a minute. Then break it up with a spoon and add the bean sprouts.
• Add in chicken, cooked noodles and sauce.
• Toss to coat the noodles in sauce. Stir in green onions.
• Garnish with peanuts if desired.

 

And that is the finished product, so good and tastes pretty darn close to our favorite takeout Thai place. Let me know if you try it and what you think!

Recipe | Easy Shrimp Scampi

I made this one night last week, and it was delicious! A little side note, it doesn't reheat super great mainly because of the shrimp. If you can come up with a better way to reheat this dish, please let me know!

Gathering of (majority) of ingredients

Ingredients

•  8 oz linguine (I used thin spaghetti; it worked fine)
• 2 tbsp unsalted butter
• 1 lb medium shrimp, peeled and deveined (and defrosted if you bought frozen)
• 1/2 tsp red pepper flakes
• 1/4 cup white wine (can use chicken stock as substitute)
• 1/4 cup lemon juice
• 2 tbsp parsley flakes
• garlic (to taste)
• salt and pepper (to taste)
• Parmesan cheese

Instructions

• Cook pasta according to package
• While pasta is cooking, melt butter in large skillet over medium high heat.
• Add shrimp, garlic (if desired) and red pepper flakes

Cooking up the shrimp with garlic & red pepper flakes

• Cook, stirring occasionally. Shrimp should begin to turn pink in about 2-3 minutes.
• Once shrimp is pink, stir in wine and lemon juice. If desired, add salt and pepper to taste. Bring to a simmer.

Shrimp simmering in the sauce

• After simmering, remove from heat and mix with pasta.
• Garnish with parsley and Parmesan cheese.

Finished product

I told you it was easy! I even buy the frozen shrimp at Kroger, already peeled and deveined so all you have to do is defrost it. Couldn't be any easier.