Hamburger Helper over Rice

I know this is a very starchy dish, but when you want something other than just Hamburger Helper, you'll use just about anything you have that might go well with it. I first made this several years ago and I make it every so often when I'm feeling lazy or just in the mood for it.

Lamb Casserole

I found this recipe in one of my mom's cookbooks. It says its a casserole, but its really more of a stew. It consists of Lamb, carrots, green peppers, onions, turnips and ginger root. Unfortunately, I forgot to copy the recipe, but mom has made the promise to email it to me. Once she does, I'll post the full recipe here.

I don't really like lamb, but I thought this was delicious.

Steak, Green Beans, Potatoes, Onion Rings

For dinner, I made a couple of steaks, a bag of steamed green beans that I cooked with some garlic after steaming them, a box of scalloped potatoes, and some sweet onion rings.

White Clam Sauce over Pasta

Today, we made a White Clam Sauce to go over pasta. The sauce is made of a bag of spinach leaves, feta cheese, black olives and 4 small cans of white clam sauce. Make the pasta of your choice.

Steak, Rice, Broccoli, and Stuffing

Dinner tonight was Steak, Broccoli, Apple Stuffing (Stove Top) and Baby Back BBQ rice (Knorr).

The rice and stuffing are obviously easy to cook because all you have to do is follow the directions. The broccoli is also easy to make. I filled a large pot with water, added a stick of butter, onions, and other seasoning and let the water boil for before adding the broccoli in it to cook. I put the seasoned steak in a baking dish, filled it about 1/4 way water, covered it with foil and left it in the oven on our Convection Roast setting for 2 hours.

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Eggs and Fried Potatoes

 So today I made eggs and fried potatoes for breakfast. This is the meal my mom used to make that actually made me want to start this blog in the first place. Very delicious and full of good memories.

This is incredibly easy to make. Slice up your potato to be as thick or thin as you like (the thinner they are, the crispier they can get) and cook them up in your butter coated pan/skillet/griddle or whatever you feel like using. Make sure that you can put your fork through easily before you take them out (I made that mistake in my earlier days of trying to make this) but I'm pretty sure you all know that already =) . Then, all you have to do is scramble yourself some eggs, sit down and enjoy!

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