College Cooking Tips
Preheat the oven to 425 degrees.
On a large cookie sheet add:
- 1.5 lbs of peeled potatoes-cut in ½ inch or larger cubes
- 1 lb. carrots-peeled and cut into a similar size to the potatoes so they cook evenly
- Toss in ¼ cup of cooking oil and mix it all around on the cookie sheet.
Roast in the oven for 10-15 min. Ovens vary a lot, so at 10 min use your metal spatula to push the veggies around and check to see if they’re getting browned on the bottom.
Cook another 5 min if they still have some raw crunch.
While the veggie are roasting..
In a large frying pan, on medium-low heat, add:
- ¼ cup oil
- 1 large onion-diced
Sauté until the onion smells sweet- this takes 10 min. or more.
Spread out the defrosted 1 lb. package of hamburger in the frying pan and let it start cooking over medium heat.
This is the 1 lb of hamburger you set aside in your freezer some weeks ago. You save a lot of money buying hamburger in larger packages so it's worth your effort to divide and allocate.
Add salt and pepper
A lot of water will come off of it. Don’t worry.
When it starts to sound like it’s frying break it up into chunks with your metal spatula and stir in the onion.
When the roasted veggies are done, toss them into a 9x13 casserole dish.
Fold in the cooked hamburger/onion mixture.
- 8 oz. cube of creamed cheese, cut into approximately 1 inch cubes
- 2 cup can of Rotel tomatoes (2 cups =1 pint)
Stir together and bake in the oven for 25 min at 350 degrees.
If you are using this for lunch:
Cool for 10 min. before storing in the fridge.
Enjoy throughout the week!
Take it to lunch in a container that can be reheated in the microwave.Print This Post