Mexican Spaghetti ****

Back when I still had "little" boys (sniff, sniff 😢), they loved watching iCarly.  On the show, one of their favorite dishes was Spaghetti Tacos.  So after listening to my kids beg relentlessly for Spaghetti Tacos, I finally created a recipe for them.  And they loved it.  Six years later, they still do.  Well, the hubs and I never really wanted to waste the extra carbs with noodles and shells, so we compromised and ate ours without the shells.  And so was born this Mexican Spaghetti.  To this day, we still eat ours this way.  We top it with lots of lettuce and sour cream and black olives.  Sometimes salsa.  It's a pretty forgiving recipe, but it's so, SO good!

MEXICAN SPAGHETTI
(luckymommyto2boys ~ Amy)

1 lb ground beef or ground turkey
1 packet taco seasoning
1 cup water
1 jar Sauteed Onion and Mushroom spaghetti sauce
1 box spaghetti noodles
Salsa, optional
Cheddar cheese, optional
Lettuce, optional
Black olives, optional

Prepare noodles according to package directions.  Drain and return to pot.
Brown meat in pan until no longer pink; drain.  Add taco seasoning and water.  Bring to a boil.  Reduce heat and simmer for 5-6 minutes, until sauce thickens.  Add spaghetti sauce and cook until warmed.  Add to noodles and mix thoroughly.
Add taco toppings to each serving as desired.
Very messy, but very yummy!

Crack Slaw (Low Carb) ***

I made a few alterations on this one, but the overall principle is good.  First off, I used a lot more soy sauce.  It was extremely bland.  Second, the 2 tsp of red pepper flakes is just too much for me.  I knew that when I put them in, and I definitely regretted it afterwards.  The rest of the family loved the heat.  Me, not so much.  Finally, one of the many times that I was adding more soy sauce, I accidentally grabbed the Worcestershire.  Oddly enough, it added a whole new dimension to the flavor, and we loved it!  I want to try more recipes likes this before I decide on our final winner, but this one most definitely has possibilities.

CRACK SLAW (LOW CARB)
(luckymommyto2boys ~ Amy ~ MandyJo.com)

2 lbs. ground beef or turkey (your choice on meat)
2 bags classic cole slaw mix
4 green onions, chopped
3 tsp minced garlic
3 tbsp light soy sauce
2 tbsp sesame oil
2 tsp crushed red pepper flakes (optional)
2 tsp ground ginger
*Optional add a single serve packet of Splenda.

Ground hamburger in pan as you normally would. Drain excess fat after cooking and set hamburger aside.
In separate pan, put sesame oil, soy sauce, chopped up green onion and chopped up garlic together and stir fry until tender.
Add cole slaw mix, crushed red pepper, and ground ginger and cook until mostly tender.
Add browned hamburger to the pan with the rest of the ingredients and stir. Can add more soy sauce to taste.
*luckymommy/Amy's notes: Use the Splenda.  Add way more soy sauce.  Add a touch of Worcester.

Beef Stroganoff Ravioli Skillet ***

This one was pretty good.  Not my favorite, necessarily, but definitely worthy of making again.  It intrigued me to think of mixing ravioli and beef stroganoff.  It didn't disappoint.  I used a ton of mushrooms with it, but that's just our personal preference.  We all love us some mushrooms!  I would probably double it next time, though.  It was plenty for the four of us, but there were absolutely zero leftovers for lunches the next day.  We had it with a salad and some bread, and it was the perfect amount.

BEEF STROGANOFF RAVIOLI SKILLET
(luckymommyto2boys ~ Amy ~ FoodFanatic)

2 tablespoons butter
1 small onion, finely chopped
2 8 ounce packages mushrooms
3/4 cup beef stock
1 package frozen beef ravioli, approximately 1 pound, 9 ounces
1/3 cup heavy cream
1/2 cup sour cream
salt and pepper, to taste
fresh parsley, chopped

In a large skillet melt butter until foamy. Add onions and sauté for a few minutes until golden and soft. Add mushrooms and stir until well coated. Brown for 5-6 minutes.
Pour in ravioli, tossing to mix everything together.
Add beef stock, mix well. Cover and let cook for 5-8 minutes, or until ravioli are cooked, stirring half way through.
Pour in cream, mix until well blended. Remove from heat.
Stir in sour cream and season with salt and pepper to taste.
Garnish with fresh chopped parsley.

One Pan Philly Cheesesteak Pasta **

I was really excited to make this, but it just really seemed like something was missing in it.  Once the peppers cook in the liquid with the noodles, they lose their bite completely.  The roast beef's flavor is sucked out by the liquid too.  It just didn't have enough flavor, in my opinion.  Even a little bit of salt would have helped out some.  I don't know.  Maybe I shouldn't have used such lean meat.  I love the idea of it, so I definitely want to give it another shot.  I just need to figure out how to improve on it without changing the "cheesesteak" theme.  I need to look for some other similar meals and get some ideas, I guess.  Anyway, it was decent, but it wasn't what I had hoped it would be.

ONE PAN PHILLY CHEESESTEAK PASTA
(luckymommyto2boys ~ Amy ~ YellowBlissRoad)

2 Tbsp olive oil
1 cup thinly sliced onion (about 1 small onion
2 cups thinly sliced bell peppers (about 3 - red, and/or green)
1 pound thinly sliced, rare deli roast beef
2 cups beef broth
1 cup water
1/2 pound of small dry pasta, like Rotini (about 2 1/2 cups)
6-10 thin slices of deli Provolone Cheese

Heat olive oil over medium high heat in a 12" skillet.
Add onions and bell peppers and cook, stirring often, until vegetables are soft and onions are clear.
Cut roast beef into one inch thick slices. Add to the veggies in the pan.
Add pasta, broth and water, stir, and bring mixture to a boil.
Cover pan and reduce heat to low.
Cook for 18-20 minutes. Uncover and if there is still a lot of liquid in the pan, turn heat back up to medium-high and cook, stirring often for a few minutes until liquid is mostly absorbed.
Turn off heat and top pasta with cheese slices. Replace cover for about five minutes, or until cheese is melted.
Divide into bowls and serve.

Crock Pot Nachos Supreme ****

We've had this one a bunch of times now, but it deserves another shout-out.  It's one of the few meals that I can make where everyone cleans their plates. It is so great that everyone can make their nachos however they want, and the topping really is "supreme," lol.  This time, I was able to find the real deal nacho cheese, but that's the first time that's happened.  I've had to get pretty creative with trying different combos to make my own nacho cheese.  The best has been mixing two cans of Campbell's cheddar cheese soup, a can of green enchilada sauce, and about 1/4 cup milk for the cheese sauce.  Second best is a can of Campbell's Fiesta Nacho Cheese soup with a little bit of milk.  Last time I made this, I made it stovetop, which worked just as well.  I just added a bit more water to the meat mixture, since it wouldn't be cooking down as much. I always sub ground turkey for the beef, and you honestly can't even tell a difference.  This time, I threw the meat in frozen (although I had browned it earlier and frozen it), and it was still perfectly done in 6 hours on low.

CROCK POT NACHOS SUPREME
(Cyndy ~ MyPB&Jelly ~ via Tried and True Cooking with Heidi)

1 lb ground beef, cooked and drained
2 cans refried beans
1 can (8 oz) tomato sauce
1 pkg. taco seasoning (I use low sodium)
1/2-3/4 cup water
tortilla chips
1 can (15 oz) nacho cheddar cheese sauce with jalapeno peppers (add after cooking)
topping of choice (lettuce, tomato, sour cream, black olives)

Mix all filling ingredients in crock pot. Cover and cook on low 6 - 10 hours. Serve over tortilla chips topped with warmed cheese sauce and toppings of choice.
* Can also be made stovetop.
*luckymommy/Amy's notes:  For my cheese sauce, I mix two cans of Campbell's cheddar cheese soup, a can of green enchilada sauce (or a can of diced green chilies), and about 1/4 cup milk and warm it on the stove.

One­ Pan Enchilada Pasta ***

This was really good, considering how simple it was to throw together.  I didn't have any of the preseasoned meat, so I browned the turkey and then did the water and taco seasoning, like you would for tacos.  It was just a guess, since she doesn't mention how to do the meat without the preseasoning.  It worked, though.  I used low-sodium taco seasoning and low-sodium broth, but it was still a little salty for me.  I'm thinking I might do half broth and half water next time.  It didn't bother anyone else, so it could just be me being overly sensitive to salt again.  But we all liked it, and that's what really matters. :-)

ONE PAN ENCHILADA PASTA
(luckymommyto2boys ~ Amy ~ Number2Pencil)

2 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
1/2 of a small onion, diced
1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and
packet of low-sodium taco seasoning
2 cups of low-sodium chicken broth
1 (19 oz) can of red enchilada sauce
8 oz (about 2 1/2 cups) of dried rotini pasta
2 cups of freshly shredded Colby Jack cheese
green onions
black olives

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until
softened.
Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
Bring to a boil, then reduced heat to low and cover.
Cook on low, with pan covered for about 15 minutes.
Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has
reduced.
Remove from heat and stir in 1 cup of cheese.
Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid
back on pan and let heat from the pasta melt the cheese.
Garnish with black olives and green onions.

One Pot Cheeseburger Casserole ***

I just love the "one pot" dishes.  I've always loved one dish meals, but there have been so many new stovetop ones going around Pinterest lately (see One Pot Wonder Southwest Pasta and One Pot Wonder Chicken Lo Mein).  It's pretty awesome.  This was great, just as I knew it would be.  I don't know that it's necessarily a cheeseburger taste, but I would say it's more like a fancy Hamburger Helper, lol.  But it was delicious nonetheless.  I stirred the cheese directly into the pasta before serving, just to make it easier.  I put a small sprinkle on each serving as well, to give it a little more pizzazz, but that way, I didn't risk the kids making a mess when they stirred the cheese into their bowls. :-)

ONE POT CHEESEBURGER CASSEROLE
(luckymommyto2boys ~ Amy ~ DamnDelicious)

1 tablespoon olive oil
1-1/2 pounds ground beef
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can whole peeled tomatoes, roughly chopped
1 (8-ounce) can tomato sauce
2 cups chicken broth
1/4 cup ketchup
2 teaspoons dijon mustard
2 cups water
1 pound rotini pasta
2 cups shredded cheddar cheese
1 Roma tomato, diced (optional)
2 green onions, sliced (optional)

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
Serve immediately, garnished with tomato and green onions, if desired.

Skillet Meatball Goulash ***

I've been slacking on posting lately, but we've been so consumed with basketball and Cub Scouts since we came back from Christmas break. Our meals have mostly been quick, off-the-top-of-Amy's-head kind of things. Nothing post-worthy. I hope to be back into the swing of things over the next week, since bball is finally coming to a close. Whew!

Dh actually requested this one, which is pretty strange for him.  Normally, I'm pretty much left to my own devices when it comes to meal planning, so when dh makes a request, I almost always make it that same day, lol.  The chili sauce in this really makes all the difference, in my opinion.  That makes it a little more than the normal stroganoff-type dish.  I use turkey meatballs, fat free sour cream, and whole grain egg noodles, so it's a little bit healthier than the original recipe as written.  However, the whole grain noodles just don't soften as well as the regular.  When I use them, I make sure to add some extra water and let it simmer a bit longer.  I also like to have enough leftovers for lunches the next day, so I use the full 32-oz bag of meatballs, 8-oz of sour cream, and an extra 1/4 cup of water.  This is so unbelievably easy to throw together.  I love that the meatballs are cooked from frozen and that both the meatballs and the noodles are cooked in the same pan.  A girl's gotta love one-dirty-dish-meals!  The kids ate it up, and dh raved about it.  The house smelled wonderful.  So easy and such a comfort dish.  :)

SKILLET MEATBALL GOULASH
(luckymommyto2boys ~ Amy ~ Recipezaar)

½ cup chopped green bell pepper
1 medium onion, chopped
1 (12 ounce) jar beef gravy
1 (14 ounce) can beef broth
¾ cup water
2 tablespoons chili sauce
12-16 ounces frozen cooked Italian meatballs
8 ounces uncooked mini lasagna noodles (I prefer egg noodles)
½ cup light sour cream
2 tablespoons chopped fresh parsley

Spray 12-inch nonstick skillet with nonstick cooking spray; Heat over medium-high heat until hot.
Add bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender.
Add gravy, broth, water, chili sauce and meatballs; mix well.
Bring to a boil, stirring occasionally.
Reduce heat to medium.
Cover; cook 5 minutes or until meatballs are thawed.
Add uncooked noodles; mix well.
Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally.
Remove from heat.
Stir in sour cream until well blended.
Sprinkle with parsley.
* Amy’s notes: I use the full bag of turkey meatballs, fat free sour cream (8-oz), and 2 cups of beef broth.

Inside-Out Stuffed Cabbage ***

Big hit for our family!!!  It was actually the first time I've ever cooked with butternut squash, so that was a new experience for us as well.  We all loved it, though.  I made a few changes to make it work for us.  I used ground turkey, white rice (no brown on hand, but would have preferred that), and shredded coleslaw mix with carrots.  Will definitely do that again.  Hubby and I added a little hot sauce to our servings, since it just needed a little extra "something," so I'm thinking of either adding a little chili powder or cayenne pepper while it cooks next time.  It has the spicy hot V8, but you really can't get that flavor coming through at all.  So, so good, though!

INSIDE-OUT STUFFED CABBAGE
(luckymommyto2boys ~ Amy ~ Taste of Home)

2 pounds ground beef
3 cups cubed peeled butternut squash
1-1/2 medium green pepper, chopped
9 cups chopped cabbage
17 1/4 ounces spicy hot V8 juice
1-1/2 cup water
1-1/2 envelope beefy onion soup mix
1-1/2 tablespoon brown sugar
3/4 cup uncooked instant brown rice

In a Dutch oven, cook the beef, squash and green pepper over medium heat until meat is no longer pink; drain. Stir in the cabbage, juice, water, soup mix and brown sugar. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cabbage is tender, stirring occasionally.
Stir in rice. Cover and cook for 5 minutes. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Yield: 6 servings.

Spaghetti Tacos ****

I love that when I tell the boys we're having Spaghetti Tacos for dinner, my announcement is met with excitement and not the usual griping that we encounter with meals.  No, this is not the healthiest main dish, so I always make sure to serve it with lots of veggies.  I want to try it with shredded zucchini sometime.  I've done that with regular spaghetti before, and it's always turned out great.  This time around, I tried angel hair pasta instead of spaghetti, thinking it would be easier for the kids to keep it in the tacos.  Score!  They loved the change, and so did hubby and I.  As usual, the kids had theirs on the taco shells, and hubby and I had ours plain with salsa and cheese on top.  So good!  That's my favorite part about them.  They are so versatile.  This has become one of our favorite meals.  The taco seasoning makes it so much tastier than regular spaghetti.  So good!

SPAGHETTI TACOS
(luckymommyto2boys ~ Amy)

1 lb ground beef or ground turkey
1 packet taco seasoning
1 cup water
1 jar Sauteed Onion and Mushroom spaghetti sauce
1 box spaghetti noodles
12 hard taco shells
Salsa, optional
Cheddar cheese, optional
Lettuce, optional

Prepare noodles according to package directions.  Drain and return to pot.
Brown meat in pan until no longer pink; drain.  Add taco seasoning and water.  Bring to a boil.  Reduce heat and simmer for 5-6 minutes, until sauce thickens.  Add spaghetti sauce and cook until warmed.  Add to noodles and mix thoroughly.
To assemble the tacos, place a spoonful of salsa in the shell.  Sprinkle with a small amount of cheese.  Finally, finish filling the shell with spaghetti.  Add lettuce on top, if desired.
Very messy, but very yummy!

Previous reviews:
4/6/11
My boys both love iCarly. As with so many other kids, they saw the episode where they were eating Spaghetti Tacos and begged me to make them. This was my attempt at them, and I have to say, I was very impressed with it. The whole idea seems kind of crazy, but the salty crunch of the taco shell is wonderful with the spaghetti. Hubby wasn't as crazy about the shell part as the rest of us were, but he did love the addition of the taco seasoning to the spaghetti. He ate one taco and then ate the spaghetti by itself, with spaghetti and cheese on top. This is definitely a winner for us. The kids both raved about it. Plus, it makes enough that I could send some spaghetti with Hubby for lunch tomorrow and still have leftovers for the kids to have the tacos again this weekend. Score! I served it tonight with Roasted Asparagus.

Beefy Pizza Ramen Skillet ****

Dh and I had this when I very first started cooking - back before I started rating my recipes.  I saved it in a file on the computer and forgot all about it.  I pulled it back out to give it another try, and I am so glad I did! We all loved this.  The kids both ate every bite and oohed and ahhed the entire time.  This is such a keeper in my book.  It's so simple and good.

BEEFY PIZZA RAMEN SKILLET
(luckymommyto2boys ~ Amy)

2 (3-oz) packages beef-flavor ramen noodle soup mix
1 lb lean (at least 80%) ground beef)
24-30 slices pepperoni (1 to 1-1/4 inches in diameter)
1 (14.5-oz) can diced tomatoes with basil, garlic, and oregano, undrained
1-1/2 cups water
1 small green pepper, cut into 1/2-inch pieces (1/2 cup)
1 cup (4 oz) shredded mozzarella cheese

Break blocks of noodles in half (reserve seasoning packets) and set aside. In large skillet, cook beef and pepperoni over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir tomatoes, water and seasoning packets into beef mixture. Heat to boiling. Stir in noodles and bell pepper. Cook 5 to 7 minutes, stirring occasionally, until noodles are tender and water has evaporated.
Sprinkle cheese on noodle mixture in ring around edge of skillet. Cover and let stand about 5 minutes or until cheese is melted.

Meatball Skillet ***

This was really good.  I didn't notice until I started cooking tonight that this only serves 4.  I normally like stuff to serve 6, so that I have enough to send with dh for lunch the next day.  I added an extra cup and a half of water and an extra cup of white rice.  I also used the entire 2-lb bag of meatballs.  I added an extra handful or so of green beans too.  We all enjoyed it, though.  Of course, the kids would eat just about anything if it had meatballs in it, lol.

MEATBALL SKILLET
(Sandy~Bettyinthekitchen)

1 pkg garlic rice and vermicelli mix
1-1/2 cups water
1 lb frozen fully cooked meatballs or Easy Meatballs, cooked
2 cups frozen French cut green beans
1 cup sour cream
1/2 cup grated Parmesan cheese

Prepare the mix according to package instructions, adding 1/2 cup more water and adding the meatballs along with the water and seasoning packet. Five minutes before the rice is done, stir in the green beans. Cook until rice and pasta are tender. Remove from heat, stir in sour cream and cheese. Cover and let stand 5 minutes before serving. Serves 4

Dripping Roast Beef Sandwiches with Melted Provolone ***

These are delicious!  I've had a recent fascination with French Dip sandwiches, so as soon as this was posted, I knew I had to try it.  Even dh loved it!  The boys ate at my parents', so they didn't get to try it.  I really think they would have enjoyed it too, though.  And it's so easy!  Dh did the shopping for me, and he accidentally got Condensed Beefy Mushroom Soup instead of the French Onion.  I just added a little chicken broth to it to kind of soften the flavor a bit.  It was delicious!  I still want to try it with the French Onion, just to see how different it would be.  Maybe this weekend... ;)

Photo courtesy of Campbells.com

DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE
(Dottie ~ hokiesmom ~ via Campbell's website)

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings

Heat the oven to 400°F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Spaghetti & Meatballs for Dummies ***

This was a recipe I came up with last summer.  I spent hours pouring over the different recipes on the 'Net, but I couldn't find one that worked for us.  I ended up combining aspects of all of them, and the result was a keeper for us.  This is beyond simple.  Dh made it tonight, and even he couldn't mess it up. :)  It was just as good as usual.  It really is like those "Dummies" books, because it's just about impossible to mess it up.  I normally just add browned ground turkey to my spaghetti, so this is not all that different.  The kids just get a lot more excited when there are meatballs in it.  Overall, it's 8 thumbs up for us.  :)

SPAGHETTI & MEATBALLS FOR DUMMIES
(luckymommyto2boys ~ Amy)

1-1/2 lbs ground turkey
3/4 cup Italian seasoned bread crumbs
1 egg
2 jars Ragu Mama's Special Garden Pasta Sauce
1 box (13 oz) whole wheat thin spaghetti

Combine ground beef, bread crumbs, and egg; shape into 32 meatballs. You can freeze half if you don't like too many meatballs in the sauce.
Bring sauce to a boil in saucepan. Stir in uncooked meatballs.
Simmer, covered, stirring occasionally, 25 minutes or until meatballs are cooked through.

Veggie-Tastic Ravioli ***

We all really liked this.  It was inspired by a recipe that someone posted onto BBC from Taste of Home.  I redid it to make it work for us, and because it became something completely different, I gave it a new name.  The kids ate all their veggies, which just blew my mind.  I personally loved the veggies with the spaghetti sauce.  We will be making this very often.

VEGGIE-TASTIC RAVIOLI
(luckymommyto2boys ~ Amy ~ inspired by ToH's Ravioli Primavera)

25 oz frozen cheese or beef ravioli
¼ cup olive oil
1/4 tsp minced garlic
16 oz frozen mixed vegetables (I prefer zucchini, corn, etc.)
¼ cup chicken broth
28 oz spaghetti sauce
salt, to taste
pepper, to taste
Grated Parmesan cheese
Cook ravioli according to package directions.  Drain when fully cooked, and return to pot.
In a large skillet over medium heat, cook garlic in oil for 1 minute (if garlic is dried, heat only briefly, so as not to brown).
Add frozen veggies; cook for 4 minutes.  Add chicken broth; cook for 3 minutes. Stir in salt, pepper, and spaghetti sauce; cook for 1 minute.  Mix into ravioli and sprinkle liberally with Parmesan cheese.  Serve while hot for best results.

Easy Skillet Casserole ***

I spent all evening in the kitchen, getting our breakfast and lunch made for tomorrow (Memorial Day), so this was the perfect meal to throw together in the process.  The kids had a "picnic" on the floor and watched Goonies with dh while I cooked, and this made a nice, easy meal (cooking and clean-up) for them to eat in front of the TV.  I said it last time, and I'll say it again.  The Worcestershire definitely makes the dish, as far as I'm concerned.  Otherwise, it would just be mac-n-cheese with hamburger meat.  As usual, I subbed ground beef for ground turkey.

Photo courtesy of Recipezaar

EASY SKILLET CASSEROLE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb lean ground beef
1 medium onion
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
salt
pepper
1 (6 ounce) can tomato paste
1/4 cup milk
1 tablespoon butter
1 (12 ounce) package macaroni & cheese dinner mix

Brown beef in a large, deep pot with onion, garlic powder, salt, pepper and Worchestershire sauce.
Cook macaroni separately according to package directions.
When beef is cooked add tomato paste and prepared macaroni.
Mix thoroughly.
Cook over low heat until thickened. Add grated cheese on top, if desired. Cover and set aside for 5 mins before serving.

PREVIOUS REVIEWS
2/24/10: No question. This one was a hit. The boys all loved it. All 3 of them, lol. I liked it. It's nothing special, but it's easy enough and has a nice flavor to it. I really like the Worcestershire cooked with the meat. That adds an extra little flavor dimension to it. I used ground turkey with no problems. Definitely a keeper for us.

4-Cheese Penne Pasta Skillet Sensation ***

This one was originally printed on a recipe calendar where I used to work, but I've made so many changes through the years that it's turned into something else completely, lol.  We still love it, though.  I'm not going to lie.  It's better with the regular penne pasta, but the cheese does a decent job of masking the texture of the whole wheat.  It's a fair trade, right?  ;)  It makes about 4-6 servings, but I normally double it if I want enough for leftovers the next day. 

4-CHEESE PENNE PASTA SKILLET SENSATION
(luckymommyto2boys ~ Amy)

6 oz penne or other tube pasta
¾ lb ground beef
1 (14.5-oz) can chunky pasta style stewed tomatoes
1 cup sliced green onions
1 (3-oz) pkg cream cheese
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
½ shredded sharp cheddar cheese

Cook pasta as package directs; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese.
Yield: 4-6 servings
* Amy’s notes: I used ground turkey, fire roasted tomatoes, and whole wheat/whole grain pasta.

Tortellini Bake Parmesano ***

Kim aka (mommy2sweetie)

12 oz cheese tortellini
½ lb lean ground beef
½ medium onion, chopped fine
2 cloves garlic, minced
½ tsp dried oregano, crushed
1 can chunky spaghetti sauce
2 small zucchini, sliced
1/3 c grated parmesan cheese
1/3 c shredded mozzarella cheese

Cook pasta according to package directions; rinse and drain. Meanwhile, brown beef with onion, garlic and oregano in large skillet over medium-high heat; drain. Season with salt and pepper, if desired. Add spaghetti sauce and zucchini. Cook 15 minutes or until thickened, stirring occasionally. In oiled 2-quart microwaveable dish, arrange half of pasta; top with half each of sauce and cheese. Repeat layers ending with cheese; cover. Microwave on high 8 to 10 minutes or until heated through, rotating dish halfway through cooking time. Makes 4 servings.
Helpful Hint: For convenience, double recipe and freeze one for later use. The recipe can also be made ahead, refrigerated and heated just before serving (allow extra time in microwave if dish is chilled).