Tupperware Modular Mates! SALE!!

Tupperware Modular Mates! 

Ok, I love a great sale! Tupperware is offering up my favorite modular mates for a limited time! These happen to be the first pieces of Tupperware I actually bought when I was in Alaska! WOO HOO Tupperware Party! 

The Modular Mate Super Ovals are so sleek & fit your pantry shelf. I personally invested in the flip top lid & use them for our cereal. With 4 yr old twins, you never know if Grace will want her Fruit Loops or Josey will want Daddy's cereal (Golden Grahams). I know when I need to go to the store & stock back up! I also have them stocked with the different pastas I pick up on sale and rice. Oh, and protein shake mix, and oatmeal, and dry milk... Ok, I love them, I use them, a lot! 

Super Ovals come in 5 sizes - and your choice of red or black lids

1 - 3 1/2c

2 - 7 1/2c

3 - 11 3/4c

4 - 16 1/2c

5 - 20 1/3c 

The Modular Mate Rectangles are also a favorite! I have one filled with first aid supplies (perfect for under the van seat, one with the granola bars and peanut butter crackers from Sam's Club, and Legos, lots of Legos! They do come in 4 sizes. 

1 - 8 1/2c

2 - 18c

3 - 27 1/2c

4 - 37c

You will want to get the size 1 - it is perfect for those pesky Oreos... but purchase 2 of them... One is for the pantry Oreos, and the second is for Mommy's Oreos (hiding place will not be mentioned!). I also use the #4 for my flour. I love to bake so I am constantly buying flour in bulk. 

Did you know that the US military will only allow Tupperware to be used when relocating the families? That is because of the seal which will not allow any bugs, critters or whatever to get into the food. 

I do have a great guideline for your modular mates & how much they hold so you can email me at homemadebybillie@gmail.com & just ask! 

Want more great deals? How about our matching seasoning containers? Purchase the large set (each are 1c capacity) and get the small set (1/2c capacity) for FREE! 

Check out my website for more great Tupperware deals

www.my2.tupperware.com/homemadebybillie

And LIKE my Facebook page for all great specials! 

www.facebook.com/homemadebybillie

Tupperware Trio is on Sale!

Tupperware Trio! 

It is back to school time - you need breakfast, lunch & dinner fast! Why not try our Tupperware Trio - it is the breakfast maker, the mini rice cooker & pasta maker for just $35!! That is a savings of $31! 

Breakfast maker:

Do you love omelets? Egg sandwiches? Egg cordon bleu? These are my favorite foods to cook in my breakfast maker. 2 eggs, dash of water & 2 minutes in the microwave! Since my son is an egg fanatic, this is a quick way to make his breakfast. Perfect for the college dorm room or small apartment.

Here is a quick youtube video showing just how easy it is! 

http://youtu.be/EhW6_B_eWmQ

Mini Rice Cooker:

This is perfect for the single serving of rice! Why make a huge batch of rice that will just get tossed when you can make the perfect amount! I remember having rice and raisins as a child. Just add a handful of raisins when you are cooking your rice, add some milk & sugar & voila, you have an easy tasty treat! 

Pasta Maker:

This is the product I use almost as much as I use the SmartSteamer! WHY? Well, why wait for water to boil over, just to have it boil over & then be overcooked? The pasta maker is so simple. Add pasta (up to a pound), then add water, I personally use a handful of table salt also to season the pasta (try it, you might like it!). Place in the microwave without the lid. 9 minutes for elbow macaroni, or 14 min for your bow tie or other specialty pasta. BEEP BEEP goes the microwave, remove from microwave & cover with lid for easy safe water draining! 

Here is a video for the pasta maker! 

http://youtu.be/_AhKrH7IQcw

Check out all things Tupperware at my website

www.my2.tupperware.com/homemadebybillie

And LIKE my Facebook Page

www.facebook.com/homemadebybillie 

Tupperware Asian Turkey Wraps

Asian Turkey Lettuce Wraps

1 1/4lb extra lean ground turkey

1 pkg (16 oz) frozen stir fry veggies ** I chopped up fresh broccoli, cauliflower, carrots, sugar peas, sweet peppers & added coleslaw cabbage

1/3 c reduced sodium teriyaki sauce

1/4 c hoisin sauce

3 TB reduced fat creamy peanut butter

2 TB minced fresh gingerroot

1 TB rice vinegar

1 TB sesame oil

3 garlic cloves, minced

4 green onions, chopped

10 Boston lettuce leaves ** we used 6" flour tortillas

Place your turkey in stack cooker, cover & microwave 6 minutes to brown & no longer pink, stop once to break up & stir. Drain any liquid (turkey baster works best).

Coarsely chop mixed veggies (I actually used my TW smooth chopper on the veggies & made it very small pieces), add to stack cooker. In separate bowl, mix remaining ingredients except for onions & lettuce. Cover, Return to microwave for 5 minutes. Remove, add onions. Place scant 1/2 c on each lettuce leave

2 wraps: 275 calories, 8 g fat, 45 mg chol, 686 mg sodium, 19 g carb, 4 g fiber, 34 g protein

Diabetic exchange - 3 lean meat, 1 starch, 1 veg, 1 fat

Bean Pot Turkey & Dressing! Thanks Cindy!

Beanpot Turkey & Dressing •

1 ( 8-ounce ) pkg. Herbed seasoned pepperidge farm stuffing mix
1 onion Chopped
2 Celery ribs, chopped

1 cup dried cranberries
3/4 cup chicken broth
1 pkg. Turkey gravy mix
3 TBL butter melted
1 (3pound) boneless turkey breast thawed
1/4 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
Spray inside of bean pot with cooking spray. Add stuffing mix, onion,celery, and cranberries . Combine broth, melted butter and package of turkey gravy place turkey breast on top of mixture. Sprinkle salt, pepper & thyme over turkey breast .
Place in oven at 375 for 2.5 to 3 hours

Thanks to Cindy Mutrux for her recipe!

Wahoo Chili (Tastefully Simple) & Bean Pot

Wahoo! Chili Original Recipe
Submitted by Rosemary (MN) HQ Resident Chef

Ingredients
2 Tbsp. Wahoo! Chili® Seasoning Blend
1 lb. browned ground beef
8 oz. can tomato sauce
16 oz. can drained kidney beans
1 cup water
2 Tbsp. Wahoo! Chili® Seasoning Blend

Directions
Combine first 5 ingredients in large saucepan; simmer 30 minutes. Serve topped with prepared Wahoo! Chili® Seasoning Blend dip (recipe on jar). Makes 3-4 servings.

Bean Pot recipe - Combine all ingredients in bean pot. Cover. Microwave 25 min or Bake 350 1 hr. 

Sunday Chicken Times 2

It has been such a busy week! A trip to Kirksville meant not enough naps for the kids. Josey went home with Cooper on Friday after the funeral for some boy time & the Mizzou Homecoming game.

Gracie stayed w/ me & played at Auntie Ginger's work while I had a craft show on Saturday. She was asleep in the car less than 10 min after we left Kirksville.

It is Sunday night & has been a busy day. We have started a Sunday morning tradition of breakfast w/ Cooper's family, followed by trying to find a pumpkin patch to run the kids (btw, pumpkin patches should be open in the mornings on the Sunday before Halloween!). We opted for the local grocery store & I saw in the ads they had whole chickens on sale.

I picked up 2 of them - I pulled out my trusty Ultimate Southern Living cookbook for a baked chicken recipe. What I found was a baked chicken and a bonus - a Country Style Chicken & Dumplings.

The story behind chicken & dumplings - Cooper's Grandma Jessie made the BEST ever chicken & dumplings & Cooper has been dying to find her recipe. No one in the family has it - it was one of those recipes that Grandma Jessie just made -there wasn't a recipe.

I decided to cook both of them so I could have some extra cooked chicken in the freezer PLUS stock back up on my chicken stock in the freezer.

The first recipe is for a Crispy Herbed Chicken - I slow cooked it in the bean pot in the oven.

Crispy Herbed Chicken
Prep 25 min
Cook 1 hour & 5 min (Bean Pot 2 hrs give or take)

1/3 c chopped onion
1/3 c scraped, diced carrot ( I put the carrot & onion into the Ninja processor)
1/3 c diced celery
1 Tb chopped fresh parsley
3 Tb dry white wine
1 (3-3.5lb) chicken, boiler-fryer
1/4 c butter, melted
2 tsp chopped fresh basil
2 tsp chopped fresh oregano
2 tsp fresh thyme
1/2 tsp salt
1/4 tsp pepper
Combine first 5 ingredients, toss gently. Set aside. Removed giblets & neck from chicken; reserve for another use (or not!) Rinse chicken, pat dry with paper towels. Lightly stuff body cavity with reserved vegetable mixture. If desired, tie the ends of the legs together with heavy string. Lift wingtips up & over back of chicken.

Place chicken, breast side up, on a rack in shallow roasting pan. Combine butter & next 5 ingredients. Brush chicken with butter mixture. Roast at 375 degrees for 1 hr or until meat thermometer inserted in thigh reads 180 degrees. Place chicken on serving platter, garnish if desired.

Bean Pot: since I am using my bean pot, I am not looking for a pretty chicken. This chicken filled the bean pot (it was closer to 5 lbs). I cooked it at 375 for 1 hr with lid on, then 350 for another hour w/ lid off. I did use a couple tablespoons of Tastefully Simple's Roasted Garlic infused Olive oil in the bottom of the bean pot - just because!

NOTE from cookbook: The key to this crispy skinned chicken is to baste it well with a butter mixture before it goes in the oven, but not al all during roasting.


Now - for the Chicken & Dumplings

1 (3-3.5 lb) boiler-fryer
2 qts water
1 carrot, halved (I tossed them in the ninja food processor)
1 celery stalk, halved
1 med onion, quartered
1/4 tsp salt
1/2 tsp pepper
2 c flour
2 tsp baking powder
1 tsp salt
1/3 c shortening

Combine first 7 ingredients in a dutch oven. Bring to boil; cover & reduce heat and simmer 1 hr or until chicken is tender. Remove chicken and veggies from broth, discarding vegs & reserving broth in dutch oven. Skim fat from broth, if desired. Reserve and set aside 2/3 c broth. Let chicken cool. Skin, bone & coarsely chop chicken, return to broth.

Combine flour, baking powder, and 1 tsp salt; cut in shortening with a pastry blender until mixture is crumbly. Add reserved 2/3 c broth, stirring with a fork just until dry ingredients are moistened. Turn dough out onto lightly floured surface, knead lightly 1-2 minutes. Roll dough into 1/8" thickness, cut dough into 2" squares or 2 x 3/4" strips.

Bring broth mixture in Dutch oven to a boil. Drop in dumplings one at a time into boiling broth. Cover, reduce heat, and simmer 25-30 min.

Yield 6 servings
per serving: Calories 395, Fat 16.2g, Chol 79mg, Sodium 857mg

I think it needed a bit more seasoning. Not sure if I should have added a boullion cube, some garlic, more salt... Next time gonna spice it up!

Cookin' Tuscan Chicken

What's cooking? TUSCAN CHICKEN
6-10 pcs boneless chicken breast
2 cans cream of mushroom soup
2 cans Petite diced tomatoes (you can use ones with green chilies for an extra punch)
1 pkg BLT Dip Mix

Cooking oil or Olive oil
1 box Penne Pasta

Put frozen chicken breast in bean pot. Add a few tbls. of cooking Oil or olive oil to moisten chicken. Add cream of mushroom soup,
diced tomatoes,  BLT mix and stir.
Cover and bake at 350 about 1 hour to 1 1/2 hour. (remove lid after 30 minutes and continue baking until chicken is done.

Boil Penne Paste on stove top or in microwave until done. Drain and spoon Tuscan Chicken over pasta and serve with warm French bread. To make it a true Tuscan Dinner sprinkle black olives over chicken mixture right before serving.

Thanks Donna for an awesome recipe! 

Burrito Casserole

I had completely forgotten about this recipe as I posted it a long time ago on my FB group. YUMMY! and you can make it ahead!

burrito casserole

2 (8.8 oz) pkg fully cooked brown rice 

1 jar 15 oz salsa

1/2 tsp dried oregano

1 15 oz can refried beans

1 pkg (10 oz) frozen corn, thawed

1/2 tsp chipolte chile powder

1/2 tsp cumin

1 1/2 c shredded taco cheese blend

2 pkg (10oz) frozen shopped spinach, thawed & squeezed dry

3 tb chopped cilantro

In large bowl, combine rice, salsa & oregano. In a second bowl, combine refried beans, corn, chile powder, & cumin.

Coat 12x8" baking dish w/ cooking spray. Spread half of the rice mixture evenly in dish. Layer refried bean mixture & have the cheese over the rice. Scatter spinach over cheese. Top w/ remaining rice mixture & cheese. 

Cover w/ plastic wrap & refrig up to 2 days. 

Heat oven to 350 degrees. Bake uncovered for 35 minutes or until temp reaches 140 degrees. Sprinkle w/ cilantro before serving. 

382 calories; 9 g fat; 19g protein; 61 g carb; 10 gram fiber; 788 mg sodium; 26 mg chol

Bank Ranch Chicken or Pork Chops Bean Pot & Tastefully Simple

Bacon Ranch Chicken (or pork chops). 

Dip chicken in liquid Ranch dressing, then in mixture of 1 cup breadcrumbs, 1 cup Parmesan cheese and 2 Tbsp. Tastefully Simple Bacon Bacon. Put in bean pot, sprinkle with a little more Bacon Bacon and bake at 350 for 30 mins.

Have you tried Tastefully Simple's Bacon Bacon seasoning? It makes an awesome dip, but I use it more for my green beans. Do you ever just want those beans to have an extra something? The bacon bacon will do it. I usually toss in about a half capful (1 TB) into my beans while they are cooking. YUMMY! 

Round Steak & Gravy

My posts are lagging, I know. My hubs & I are sleep training our kids into their toddler beds. They are getting better, however that means less time at nap & after bed for me to post, do laundry, pick up the house, and basically watch any tv at all (I got 30 min last night - so unfair!).... All I can say is THANK YOU DVR!!

We also had a death in the family which has bogged down my gumption. Then you add all the trials & errands of normal life... and I know I am now like every other mother in the world!

I hadn't made round steak in ages & I grabbed a package impulsively last weekend. Since I didn't better prepare my meal, it was fried w/ a light flour breading in olive oil. I did try to make gravy & since my gravy is hit & miss - this one was a hit!! YUMMY!

Easy Round Steak & Gravy

4 pieces round steak, these were tenderized
1/4c flour
season salt & pepper to taste - oh how I miss Homemade Gourmet's Pepper Pzazz
Olive Oil

Heat about 1-2Tb olive oil over med hi heat in your skillet. Combine flour, season salt & pepper. Dredge your round steak in the flour mixture & fry in olive oil til golden brown on each side.

Gravy - I use less than 1/4c flour (there is no set amount) & sprinkle it over the remaining oil & drippings in the pan from the fried round steak. Stir the flour into the oil & drippings & let it "fry" for a minute or so. Add desired amount of milk to skillet, & heat till bubbly, turn to low & stir constantly till lumps are gone & gravy has thickened.  Season according to your taste w/ salt & pepper.

I am a horrible gravy maker- with exception of Sausage Gravy. I firmly believe that the best gravy comes from the best seasoned drippings. And last night's gravy left me begging for more!

After dinner, I had to can up some pears before they went bad. A friend gave me a bucketful. They were perfectly ripe & yellow, ready to be canned. Time has been running out on me lately so I had to make it work last night to finish them up. Then it was time for bed.

My sweet husband washed & folded the kids' laundry & shelled out the remaining seed beans while he watched tv last night. Now, time to get breakfast ready, costumes ready (we have costume day at the Little Gym), and find time to remember, let alone put on, some eyeliner!

Have a great week!

Pork Chop w/ Mushroom Gravy

Why haven't there been more recipes? Well, recently, the kids have been crawling out of their cribs. Hence, less time for Mama to blog, browse recipes, and well, nap... ha ha!

Tonight is a funny little story. Yesterday was the first night for big kid beds, crib sides were taken down . It was 11pm before Cooper said they stayed in bed. Tonight he & I both took a crib & laid "guard" in front to keep them in. I left about 15 min ago after Gracie was asleep & Josey was convinced to lay down. As I was tucking him in, I hear a soft snore from Cooper... hee hee!

So, this is what I made last night. Saturday at a vendor event, I browsed the Food Network magazine since it was a bit slow w/ customers. The gravy was so yummy!  I love this magazine. I love pork chops too! :D

Pork or chicken scallopini (technical term) - is just a light flour breading on your meat & fried. Yummy just by itself....

Pork Chops w/ Mushroom Gravy
4 pork chops, bone in 1/2" thick, fat trimmed
Kosher salt & fresh ground pepper (nope, neither were in my pantry)
2 TB flour
1 1/2 TB extra virgin olive oil
12 oz cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2" pieces
1/2c low sodium chicken broth
2 TB low fat sour cream
1/4 c chopped fresh parsley

Season the pork chops w/ s&p. Sprinkle all over with 1 1/2TB flour. heat 1/2 TB oil in large non stick skillet over medium high heat. Working in 2 batches, add the chops & cook til golden & just cooked thru, about 3-4 min each side. Adding 1/2TB oil to the skillet between batches. Transfer the chops to a plate & keep warm.

Heat the remaining 1/2 TB oil in the same skillet; add the mushrooms, garlic, scallion whites & a pinch of salt & cook, without stirring, (whoops, forgot that step, I stirred) until the mushrooms begin to brown, about 3 min. Sprinkle in the remaining 1/2TB flour & cook, stirring occassionally, til the mushrooms are soft, about 3 more minutes. Stir in the chicken broth & sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.

Divide the pork chops among plates. Drizzle any juices from the pork, stir into the gravy; stir in the scallion greens & parsley. Season w/ salt & pepper; spoon over the pork.

Per serving: Calories 362, fat 21g, Chol 97mg, Sodium 361 mg, Carb 9g, Fiber 1 g, Protein 31g.

Bean Pot Chili

What's Cooking in the Bean Pot? Family Favorite - Chili

2 lbs. ground beef, cooked and drained
1 small onion, chopped
3 Tbsp. chili powder

1 Tbsp. cumin
1 8 oz. can tomato sauce
1 8 oz. can diced tomatoes
2 cans kidney beans
salt and pepper to taste
Brown ground beef with chopped onion mixed in and drain well.
Add all other ingredients and mix well in the Bean Pot.

Baking options:
Bake in a 250 degree oven for 3 - 4 hours.
Bake in a 350 degree oven for 1 - 2 hours.

With leftovers use the awesome Tupperware Freezer mates or even the Vent & Serve pieces!

Tomato Basil Pasta Dish - 15 min meal

Tomato Basil Pasta dish

The best 15 minute lunch: chop basil and garlic (in Tupper Chopper); cut tomatoes in half (cherry or grape tomatoes). Angelhair pasta on Tupperware's Pasta Cooker - 8 minutes in the microwave. Sauté garlic, tomatoes in olive oil. (I added a couple of handsful of spinach.). Add in cooked pasta with a little of the pasta water. Sprinkle with Parmesan and fresh basil. Delish!

I added some basil while I sauted the garlic and tomatoes

Pulled Chicken Sandwiches

This recipe I don't remember where I nabbed it, but it is by far my fav bbq chicken recipe. It works in the bean pot, it works in the stack cooker, it works in the crock pot. 'Nuf said!

Pulled Chicken Sandwiches

2 onions, thinly sliced

1 lb boneless, skinless chicken breasts (I used thighs)

3/4 lb boneless skinless chicken thighs

1 c ketchup

2 TB cider vinegar

1 TB Dijon mustard

2 TB molasses

1 tsp onion powder

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp tabasco

Scatter onions on bottom of trash can -- oops, I mean the bean pot, crock pot or stack cooker. (ha ha - you should know by now I am not a fan of onions, just very little unnoticable onions are ok)... 

Arrange chicken over onions.

In a bowl, combine remaining ingredients. Pour over chicken. Cover crock pot & cook on low for 4-6 hrs - till chicken is cooked thru & falls apart w/ fork. Remove chicken & shred meat. Stir back into sauce. 

Bean pot - bake 325* for 1.5 hrs

Stack cooker - microwave 20ish minutes till chicken is done. 

I make this recipe in a half batch since it is just Cooper & I that eat it. Not sure why my kids don't like bbq yet... 

Enjoy! 

Grilled Garlic & Herb Shrimp

Grilled Garlic & Herb Shrimp

Allrecipes.com - thru - yep, you guessed it Pinterest

2 tsp ground paprika

2 TB fresh minced garlic

2 tsp Italian Seasoning Blend - I used TS Spinach & Herb

2 TB fresh lemon juice

1/4 c olive oil

1/2 tsp grd black pepper

2 tsp dried basil

2 TB brown sugar, packed

2 lbs large shrimp, peeled & deveined

Whisk all but shrimp together in bowl, thoroughly blending. Stir in shrimp & toss evenly to coat w/ marinade. Cover & refrigerate at least 2 hrs, turning once.

Preheat outdoor grill for med hi heat. Lightly oil grill grate, & place about 4" from heat source. Remove shrimp from marinade, drain excess, & discard marinade.

Place shrimp on preheated grill & cook, turning once till opaque in center - 5-6 min. Serve immediately.

I used our Cuisinart indoor grill - a handy gadget, but a real booger to clean up. Awesome flavor! We didn't even want to share w/ the kids! :D

Bean Pot Fried Chicken

Almost Fried Chicken

* Ingredients:

* 2 cups Corn Flakes

* 1/3 cup grated Parmesan Cheese

* 1/2 tsp. Paprika

* 1 3 to 4 pound Chicken, cut into serving pieces (prefer Boneless Chicken Breasts)

* 1/2 tsp. salt

* 1/4 tsp. pepper

* 4 Tbs. butter (melted) or 1/4 cup Olive Oil

* Directions:

* Place corn flakes, cheese & paprika in large serving bowl.

* Using the bottom of measuring container or glass, crush to crumble the flakes coarsely.

* Mix the corn flake coating well.

* Season each piece of chicken generously with salt & pepper.

* Dip each piece in butter or oil, then dredge in corn flake mixture to coat completely.

* Arrange chicken pieces into Bean Pot, with thickest parts facing out...about 4 chicken breasts fit nicely in the bottom.

* Add the lid & microwave on HIGH 21-28 minutes (7 minutes per pound).  (we did 21 minutes...set aside while veggies were steaming & then put back in for 2 minutes...I think we need a couple more microwaves!)

* Make sure your Bean Pot is rotating, IF not, make sure chicken is cooked to the bone, reduce power to MEDIUM-LOW or DEFROST & microwave 10 minutes longer.

* Simple & easy.....enjoy!!

Corn Chowder Bean Pot or Stack Cooker

Corn Chowder

* Ingredients:

* 1/2 pound bacon (diced)

* 3 medium baking potatoes, peeled & cut into 1 inch chunks

* 1 medium onion, chopped

* 1 1/2 cups milk

* 1 17-ounce can cream-style corn

* 1 7-ounce can whole kernel corn

* 1/2 tsp. pepper

* Hot pepper sauce

* Salt

* Directions:

* Place bacon in your Bean Pot.  Cover with paper towel.  Microwave for 5-6 minutes, until bacon is crisp.

* Remove bacon & set aside.  Discard all but 1 Tbs. bacon drippings.

* Place potatoes, onion, & 1 Tbs. bacon drippings in your Bean Pot or stack cooker. 

* Add lid & microwave for 7 minutes, stirring once IF you think about it.

* Stir in milk & corn.  Microwave for 10 - 12 minutes, until potatoes are tender.

* Add pepper & season with hot sauce & salt to taste.

* Simple & easy....enjoy!!

Chicken or Beef Fajitas in Stack Cooker

Chicken or Beef Fajitas ¾ - 1 lb Chicken or Beef 1 small Green and Red Pepper 4 Green Onions 1 ½ cups Salsa 1 cup Grated Cheddar Cheese ½ cup Sour Cream 1 pkg Tortilla Shells Cut meat into cubes or slices. Put peppers and onions in the Quick Chef and chop until they are chopped into bite size pieces. Mix Chicken/Beef, peppers, onions and salsa into the Season Serve container and let it marinade in the refrigerator for at least 20 min. Add 3 tbsp of water to the base of the Micro Steamer. Cook mixture on high for 10 minutes in the top half of the Micro Steamer. Place 6 Tortilla shells between 2 pieces of paper towel and lay over Micro Steamer cover for last minute of cooking time. Assemble and garnish with cheese and sour cream.

Bean Pot Hamburger Helper

Bean Pot Hamburger Helper

* Ingredients:

* 1 pound ground beef or turkey

* Ingredients on Hamburger Helper box

* Directions:

* Brown meat in Bean Pot for 7 minutes ....crumble before or after.  Drain grease if using beef.

* Add Hot water & ingredients according to the box.

* Stir & Microwave 25 minutes or bake in oven for 45 minutes at 350 degrees.

* NO stirring required!!!

* You can be baking dinner while getting ready for the evening.

NOTE:  Cook time needs to be expanded a little for macaroni recipes.

Another Tortillini Recipe - Cheesey Tortillini in a Bean Pot

BEAN POT Cheesy Tortillini Thanks Maggie
1 lb Italian Sausage 
1-2 25 oz Jar of marinara sauce
1 small can tomato paste
1 can diced tomatoes

1 20 oz Buitoni Mixed Cheese Tortellini
*Optional: half pack of chicken tortellini*

Brown sausage then put ALL above ingredients in Bean Pot.
Cook at 350 degrees for about an hour or until pasta is tender.
Mix well and serve with plenty of mozzarella cheese on top and garlic bread.