Copycat - Chili Cheese Hamburger Helper

Although I will admit that I actually do like boxed hamburger helper, with all the preservatives in it, it really isn't very good for me. And one day when Nate and I were trying to think of what to make for dinner, he came upon this recipe. So we tried it. The first time we made it we even made home made noodles to go in it, making it almost completely homemade (now I just need to grind my own beef, and grown my own spices --- we do have parsley, chives and basil growing in a little pot inside)

Anyway, this is the second time we made it and it was delicious. Maybe it was because we were starving, or maybe because we were camping. But it was good. And if you (or your kids) like hamburger helper you should try it too.

1 lb ground beef

1 1/2 cup water

1 1/2 cups milk

1 1/2 cups macaroni noodles

1 TBS cornstarch

1 TBS chili pwder

1 tsp garlic powder

1 tsp salt

1 tsp sugar

1/2 tsp paprika

1 cup cheddar cheese, shredded

We cooked this in a pot on the stove the first time, but in a dutch oven the second time. The directions are basically the same.

1.  Brown ground beef in a large pot.

2. Once cooked, drain the fat.

3. Add water and milk and spices (spices can be combined prior to making this, or at this point)

4. Stir every couple of minutes until boiling.

5.  Once boiling add noodles.

6. Cover and simmer for about 10 minutes (until noodles are cooked), stirring occasionally.

7. In the last few minutes of cooking add the cheese.

8. Stir in the cheese and recover the pot for the final couple minutes of cooking.

9. Once noodles are soft, take the pot of the heat and uncover and let stand for a few minutes, to thicken.

Enjoy. 

 

I liked mine topped with a little ketchup, but that's what I do with the boxed stuff too. This was mighty tasty.

What pre-prepared meals can YOU not live without? Frozen, boxed, etc.

Copycat of Rumbi's Hawaiian Teriyaki Chicken Bowl

Coconut Rice
2 cup long grain white rice
2 cup water
3/4 can coconut milk
1/2 TBS sugar

1. Put all ingredients in a rice cooker. *
2. Stir.
3. Cook until timer goes off.

*If you don't have a rice cooker combine water, milk, sugar and rice in a sauce pan over medium heat. Bring to a boil. Cover, reduce heat and simmer for about 18-20 minutes.

Hawaiian Teriyaki Sauce
3/4 cup  Yoshida's sauce
1 tsp. soy sauce

2 tsp. chili garlic sauce
1 tsp.  ginger

1/4 tsp salt

1/2 TBS pinch of brown sugar

1 TBS cornstarch

2 TBS water

1. Combine yoshidas, soy sauce, chili garli sauce, ginger, salt, and brown sugar in a small sauce pan.

2. Bring to a boil over medium heat.
3. Meanwhile combine cornstarch and water.
4. Reduce sauce to a simmer.

5. Add cornstarch water to sauce slowly, to thicken.

6. Simmer for a couple of minutes.

7. Set aside.

Vegetables and Chicken

1 Tbsp. vegetable oil

3/4 cup grated carrots
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes

1 cup chopped broccoli florets

2 chicken breasts

1. Cut each chicken breast in half (so that it will cook faster)

2. Spice chicken breasts slightly with garlic powder, salt, pepper, and onion salt.

3. Grill chicken breasts till thoroughly cooked

4. Meanwhile put vegetable oil and vegetables in a large pan over medium heat.

5. Saute for about 6-7 minutes (or less if you like your vegetables crispy)

6. When chicken is done cooking, cut chicken breasts into small cubed pieces.

7. Top coconut rice with vegetable and chicken.

8. Drizzle with hawaiian teriyaki sauce.

Oh my goodness. So I can't tell you if this tastes exactly like Rumbi's bowl (because we don't eat there that often - only cause prices). But I can tell you that this turned out delicious. I really liked the slight sweetness of the rice against the salty sweet of the sauce. 

I will warn you that it was a little spicy, I didn't mind too much, but Nate would have liked it a little less spicy, so I might cut the amount of the chili garlic sauce next time. But I will definitely be making this again. Yum Yum Yum. I'm hungry now, and I can't wait to eat the leftovers.