Getting Into The Groove

Yesterday I clicked onto my blog to dig into the archives and look for something, and I was stunned.  Yes, stunned.  It has really been two full weeks since I’ve posted.  I honestly didn’t think that much time had passed, or I would have made more of an effort, I think!  Anyway, I’ve got a few things up my sleeve this week, and hopefully, life is tracking into something called normal, at least for a little while.  It’s absolutely incredible how much of my time is suddenly gone, now that we’re home educating our kids.  Not only is there the actual lesson and learning time, but there is also the prep time for me, depending on what we want to do from day to day.  So far, we’ve successfully completed two full weeks of school, and I do think we’re getting into a good groove.  We know what to expect from each other, and we are starting to see how our day is going to roll time-wise.

One of the things that I suspect you are going to see a lot more around here is quick-and-easy cooking.  What is difficult about quick-and-easy is finding the balance of quick and healthful.  Mac-N-cheese from a box is very quick, but not particularly healthful.  Frozen pizza?  A savior sometimes, but not very redeeming nutritionally.  But when I saw a recipe in the September/August issue of TOH’s Healthy Cooking for “Family Favorite Cheeseburger Pasta”, I just knew we had to try it.  We all enjoy pasta, and who doesn’t like a cheeseburger?

According to the recipe, the total time for this recipe is 30 minutes.  I think it was closer to 20.  What took time here was boiling the pasta and browning the ground beef- both easily done at the same time, and taking about the same time.  Everything else was a drop-in affair, and the end result was, well, interesting to say the least.

Imagine leaning over into your cookpot, taking a deep breath, and experiencing the tantalizing aroma of a bona-fide McDonald’s cheeseburger.  I kid you not, this pasta was a dead ringer in aroma and actually, really close in flavor as well.  It was uncanny how much this pasta tasted like a cheeseburger.  We liked it! My changes to the recipe were that I used regular penne, because that’s what I had, and instead of dill pickle relish, I simply chopped up a few homemade dill pickles instead.  (Total, I probably added 1/4 cup of chopped pickle- it was tasty!)I followed the recipe recommendation and used McCormick’s Montreal Steak Seasoning and we had a winning and so quick pasta dish.  The sole change I would make would be to use a little less mustard.  Maybe instead of 2 tablespoons, 1 1/2 or even 1- it was just a touch too pronounced for my tastes.  Overall?  I think a keeper, we enjoyed it, and the ease of preparation was really welcome on a busy day.

Family-Favorite Cheeseburger Pasta

1-1/2 cups uncooked whole wheat penne pasta
3/4 pound lean ground beef
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 teaspoon steak seasoning
1/4 teaspoon seasoned salt
3/4 cup shredded reduced-fat cheddar cheese
Chopped green onions, optional

Directions:

Cook pasta according to package directions.

Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, steak seasoning and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Garnish with green onions if desired.