Beefaroni

by Ellie Weightman

2 cups dry macaroni

8 oz ground beef

8 oz sharp cheddar cheese (shredded)

2 cans tomato soup

1/2 green pepper (chopped)

1/2 red pepper (chopped) - optional

1 medium onion (chopped)

1 clove garlic (minced) - optional

salt and pepper to taste

ALTERNATIVE:  Use 1 can (10.5 oz) tomato soup and 10.5 oz spaghetti sauce.

Preheat oven to 350 degrees.

Cook macaronis according to package directions.  Drain

While the macaroni's are cooking, in a medium pot, slowly brown the beef with the onions, garlic, green and red peppers. Drain grease.

To the beef, add the soup.  Heat until just simmering.  Remove from heat, add cheese and stir til cheese dissolves. Add salt and pepper to your liking.

Pour the macaroni into a 2 quart casserole dish.  Add the sauce and stir.

Bake for 30 minutes - no lid.  Serve.

Chicken Fried Rice

by Ellie Weightman, adapted from "Cooking with Paula Deen" cookbook

3 cups cooked rice (see RICE below)
2 boneless skinless chicken breasts, cut into bite-size pieces

4 1/2 tbsp low-sodium soy sauce

3 tsp sesame oil, (toasted or reg)

2 large eggs, beaten

¾ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
2 cloves garlic, minced
1 cup broccoli florets
4 oz sliced mushrooms
4 oz sliced water chestnuts, drain and rinse
½ cup frozen peas, thawed
1/8 tsp crushed red peppers

Garnish: Sesame seeds, chopped green onions

In a zip lock bag, combine chicken and 1 ½ tbsp soy sauce; massage and let sit 30 minutes while you chop your vegetables.

Remove chicken from soy sauce, discarding soy sauce.
 In a large wok, heat 1 ½ tsp sesame oil over medium-high heat. Add chicken and cook stirring occasionally for about 3 minutes or until cooked through. Remove with slotted spoon; set aside and keep warm by covering.

Add eggs and cook 2 minutes, stirring constantly until scrambled. Remove from pan; set aside and keep warm by covering.

Heat remaining 1 ½ tsp oil. Add carrot, celery, onion, garlic and 1 ½ tbsp soy sauce, cook for 4 minutes, stirring occasionally.

Add broccoli and mushrooms and cook for 5 minutes or until tender.

Stir in pre-cooked rice, water chestnuts, peas, red pepper flakes, cooked chicken and any accumulated juices, scrambled eggs and remaining 1 ½ tbsp soy sauce.

Garnish with sesame seeds and green onions if desired. Serve immediately.

NOTE: Be careful adding any additional soy sauce, can be salty, so go easy.

RICE: Cook your rice earlier in the day or the night before. Put in bowl and cover. Put in refrigerator. If rice is pre-cooked and cool, it will not mush in the wok. You can use white, brown, long grain, basmati or whatever your preference.