http://www.bettycrocker.com/products/hamburger-helper?WT.mc_id=Paid_Search_Brands_MLS_HamburgerHelpers&WT.srch=242

The link above is for some delicious Betty Crocker Hamburger Helper.  Now, because this a “healthy” site…I would like to add the following suggestions to add on to the mix, to make it both hearty and healthy.

For my first suggestion: Only use half the seasoning packet.  That mix has a ton of salt, and half the mix tastes great.  Dump the remainder into a container for use on popcorn, or veggies.

Make the recipe according to package directions.  From the time you add the water and seasoning, give it EXACTLY 5 minutes.  Then add the following: 1 cup frozen broccoli, 1/2 cup peas (frozen), and chopped fresh carrots.  Stir well and allow to finish cooking.  The vegetables should be perfectly steamed.

Second Idea: If you want a “fresh” take, make the HH according to directions, then on the top slice tomatoes, put some fresh spinach, and diced carrots.

My third and final suggestion is, once you have cooked the HH put it into a casserole dish.  Top with whole wheat bread crumbs, some Feta cheese, and serve with skewered vegetables (layers of onion, bell pepper, zucchini, and mushroom).  It will be inexpensive and eat like a gourmet meal…sort of.

Summer is almost (kinda) here! To celebrate the season and avoid heating up your house with an oven, I have concocted this outstanding dish. It can serve as a main course when chicken, cubed sausage, or tuna is added, or a sensational side when meat is omitted.

1/2 cup olives (I mix green and black)
3 sprigs of green onion chopped
1 cup of chopped celery
1 cup of chopped cooked meat (from the suggested list above) (optional)
3 cups cooked whole wheat pasta spirals or elbow macaroni
1/4 cup yellow mustard
1/2 cup egg-free mayonnaise (found in Natural Food section of most grocery stores)
1/4 cup chopped pickles or dill pickle relish
2 boiled eggs chopped (optional)
1/2 cup shredded cheese (optional)
1 cup cherry tomatoes chopped in half
1/2 cup shredded raw zucchini
1 teaspoon each: fresh basil, bay leaves, and oregano

Combine all the ingredients you prefer out of the list above. Do not omit the mayo nor the mustard, they are essential to the consistency of the salad. Chill in the refrigerator at least four hours before serving, to allow the flavors to mingle and the zucchini to soften.

Serve and enjoy.

Pita’s are hollow round bread that can be filled and eaten like a tortilla, or cut in half and stuffed. I have found the whole wheat version to be both filling, and amazingly delicious.
4 whole wheat pitas
1/2 cup sprouts
4 Gardenburger (R) patties cooked in a non-stick pan without oil
1 large tomato
Spinach blend lettuce mix
4 oz spicy hummus
4 oz guacamole
4 tablespoons sliced olives (if desired)
4 slices of Swiss Cheese (if desired)
Thin sliced onion (if desired)

Wrap the pita’s in a slightly moist towel and microwave for 15 seconds. Cut an opening about 2 inches across the top of the pita to make a mouth. Use your hand and hollow out the center. Use a butter knife to spread an ounce of each hummus and guacamole. Cut each burger in half and put the two halves in the pita. Add the veggies and cheese as desired. Tuck in the top half of the lip of the pita around the bottom creating a round tortilla look. Wrap with a towel, or napkin to prevent spill-over. Serves 4.

Looking for a quick and delicious way to feed your guests? Look no further than these amazing mini pizza recipes.

Traditional Vegetarian Mini Pizza

1 pack sliced party rye bread
1 8 oz can of tomato sauce
1 lb of reduced fat Italian blend cheese
1 tablespoon of Italian seasoning
1 8 oz can of olives diced
1 small onion diced
1/4 cup of diced artichoke hearts

Toast the rye bread in a single layer on a cookie sheet until light brown and crisp. Remove from the oven. Repeat toasting until the entire loaf is done. Reduce the oven temperature to 350 degrees. In a large bowl, combine all the remaining ingredients. Use a tablespoon to measure a heaping scoop for all the toasted pieces. Place them back in the oven for 10 minutes or until the cheese is completely melted.
Serve hot.

1 loaf of sour dough baguette bread thinly sliced
12 oz can tomato sauce
2 tablespoons of Italian seasoning
2 cups reduced fat cheese grated fine
1 can chopped chicken
6 slices of turkey bacon crumbled
2 green onions diced
1/2 cup chopped mushrooms
1/2 cup chopped olives

In a similar fashion to the first, toast the sliced sour dough bread. In a bowl mix the remaining ingredients. Spoon them on the bread pieces and bake on 350 degrees.

I hate throwing food away. We had chicken fajita leftovers. Rather than just reheat, I decided to do something a little different. The result is A-M-A-Z-I-N-G! We loved them, and I think you will too.

2 cups of finely chopped fajita leftovers (onions, bell peppers, jalapeno’s and chicken usually)
3 cups of Pita chips or Tortilla chips
1/2 cup of Goat cheese, or Mexican cheese depending on preference
1/4 cup chopped Kalmata olives
2 stalks of green onion finely chopped
2 Tablespoons of chopped canned artichokes
1 tsp of Parmesan cheese
(Top with your choice of Avocado, chopped cucumber, chopped tomato)

Preheat the oven to 400 degrees for ten minutes while assembling the fajita.
Layer the chips in a shallow baking dish or on a cookie sheet. Then layer the remaining ingredients in this order: cheese, chicken fajita, olives, green onion and artichokes. Sprinkle the top with Parmesan cheese.
Bake for 15 minutes or until the cheese is melted and chips are lightly browned.
Enjoy with hummus, sour cream and salsa