Georgetown Bread Basket

Recipes

Tuna Casserole

Serves 6 to 8

Ingredients: 

~4 cups cooked pasta

~2 cans tuna OR flaked chicken, drained

~2 cans condensed cream of mushroom OR cream of chicken soup

~1/4 tsp garlic powder (optional, but yummy!)

~1 cup milk

~1 cup shredded cheddar cheese ***(optional, but preferred!  Or use 2 boxes mac and cheese, prepared, in place of pasta - its cheesiness is a great substitute if shredded cheddar isn’t available!  If you’re going this route, mix the 2 boxes prepared mac and cheese with the soup, tuna and garlic powder, but omit the extra milk listed in the recipe)

~1/4 cup breadcrumbs or crushed crackers

~3 tsp melted butter or margarine/oil

Directions:

~ Preheat oven to 375 degrees

~ Grease medium casserole dish with 1 tsp of butter/oil or line bottom with parchment (NOT waxed) paper

~ Whisk soup, milk and garlic powder together in large bowl.  Once smooth, stir in cooked and drained pasta, drained tuna/chicken and shredded cheese. Combine but do not over mix.

~ Spoon into prepared casserole dish, cover with foil (avoid letting foil touch top of casserole) and bake in preheated oven for about 30 mins/until centre is hot.  Remove from oven and take off foil

~ Combine breadcrumbs/cracker crumbs and melted butter and sprinkle over top of casserole.  Bake 5 mins more

~ ***Note*** 1/2 can of drained peas sprinkled in will boost protein and nutrition, but you may leave them out

pork

Ingredients

  • 1-1/2 cups uncooked penne pasta
  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 medium zucchini, cut into 1/4-inch slices

Directions

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and cook for 5 minutes to allow flavours to blend.
  • Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender. 
    Freeze option: Transfer individual portions of cooled pasta mixture to freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little tomato sauce if necessary.
Nutrition Facts
1.330 cups: 317 calories, 14g fat (5g saturated fat), 61mg cholesterol, 408mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 21g protein.

one pot ground chicken fajita pasta 1

Looking for something different? This fajita pasta is sure to please the whole family! 

Ingredients

  • 1 pound ground lean chicken
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Kosher salt, to taste
  • Black pepper, to taste
  • 15 ounces tomato sauce
  • 1-1/4 cup chicken stock
  • 8 ounces dried pasta
  • 1/4 cup sour cream
  • 1/4 minced cilantro
  • 1/2 cup shredded Mexican blend cheese

Instructions

  1. In a large high sided skillet add 1 tablespoon olive oil and set over medium heat.
  2. When the oil is hot add in the ground chicken, yellow onion, bell peppers, garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper.
  3. Cook until the meat is fully cooked and no longer pink and the vegetables have started to soften.
  4. Pour in the tomato sauce, chicken stock, and the dried pasta. Stir to combine.
  5. Let the mixture simmer for about 10 minutes or until the past is fully cooked. If the mixture cooks down too much before the pasta is fully cooked add a little more stock.
  6. After the pasta is fully cooked the mixture should be creamy but thick. Stir in the sour cream and cilantro.
  7. Top with cheese and let the warmth of the pasta melt the cheese.
  8. Optional - Melt the cheese under an oven broiler if in an oven safe dish.

Recipe & Photo Credit: https://www.nutmegnanny.com/one-pot-ground-chicken-fajita-pasta/ 

Ground Turkey Stir Fry V2

This recipe from Budget Bytes is cheap, easy, and delicious! Enjoy!

Ingredients

Stir Fry Sauce

  • 1/4 cup soy sauce ($0.24)
  • 1/2 Tbsp toasted sesame oil ($0.16)
  • 1/2 Tbsp brown sugar ($0.02)
  • 1 pinch red pepper flakes (optional) ($0.02)
  • 1 Tbsp water ($0.00)

Stir Fry

  • 2 bell peppers ($2.00)
  • 4 green onions ($0.22)
  • 2 oz. spinach (two large handfuls, or 1/4 of an 8oz. bag) ($0.30)
  • 2 Tbsp cooking oil of choice ($0.08)
  • 2 cloves garlic, minced ($0.16)
  • 19 oz. ground turkey ($3.49)

For Serving

  • 1/4 cup chopped peanuts ($0.12)
  • 2.5 cups cooked brown rice ($0.60)

Instructions

  • Make the stir fry sauce by stirring together the soy sauce, toasted sesame oil, brown sugar, red pepper, and water until the sugar is dissolved. Set the sauce aside.
  • Dice the bell peppers and slice the green onions.
  • Heat the cooking oil in a very large skillet over medium heat. Once hot, add the ground turkey and minced garlic. Stir and cook until the turkey is cooked through and no water is left pooling on the bottom of the skillet (8-10 minutes).
  • Once the turkey is cooked and the moisture has evaporated, add the bell pepper and green onions to the skillet. Stir and cook for about 2 minutes more, then add the spinach and continue to cook just until it is about half wilted (1-2 minutes).
  • Pour the stir fry sauce into the skillet. Continue to stir and cook the turkey and vegetables until everything is coated in sauce and the spinach is fully wilted (about 2 minutes more).
  • Serve about 1 cup of the stir fry mixture with 1/2 cup rice and a sprinkle of chopped peanuts over top. 

    Recipe & Photo Credit: https://www.budgetbytes.com/ground-turkey-stir-fry/

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Prep time: 5-10 mins

Cook time: 5-6 hours

Servings: 8

Ingredients

  • 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups)
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 pound of ground chicken
  • 2 cups chicken broth
  • 1 jar (16 ounces) salsa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen corn, thawed
  • 1 medium onion, chopped
  • 1 tablespoon chili powder
  • 3 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Shredded cheddar cheese, sour cream and tortilla chips 

Directions

  • In a greased slow cooker/Crock Pot, combine the first 12 ingredients. Cook, covered, on low 5- 6 hours or until chicken and sweet potatoes are tender. Serve with cheese, sour cream and chips.

Recipe and photo credit: https://www.tasteofhome.com/recipes/slow-cooker-chicken-sweet-potato-chili/

  1. Hearty Beef Stew with Root Vegetables & Kale
  2. Honey Garlic Pork Chops
  3. Bratwurst with Peppers & Onions
  4. Sweet & Sour Pork Chops