Farm Style Homemade Hamburger Helper

with LOTS of VEG!

Use a large heavy bottomed, non-reactive pot with a lid.

Saute in 6 Tbs of olive oil over med high heat for 5 min:

• 1 large onion diced

Option: 1 eggplant in ½ inch cubes

Add

• up to 6 cups of diced zucchini (peeled and seeded)
• 2 cups of diced carrot
• 2 cups of diced sweet peppers or hot if you prefer

Option:  any greens -minced so it looks like parsley once cooked (remove tough stems).  If using chard, saute the stems with the onions.

Saute for a minimum of five minutes over medium high heat.

Add

• 1 lb of grass fed hamburger -broken up over the veg saute
• 1 tsp black pepper
• 4 cloves of minced garlic
• 2 tsp paprika
• 2 tsp salt. *** important note:  Omit the salt if you’re using “Better than Bouillon” for the stock.

Stir spices through the mixture and cook until hamburger is no longer pink.

Add

• 4 cups diced tomatoes

Cook until the tomatoes break down and get a bit “saucy”; let their liquid reduce  gently over med. heat to create a glaze over the veggies.

Add

• 3 cups of stock (I prefer chicken but any will do)

Better than Bouillon works great here if you don’t have any homemade stock, but remember to omit the salt above.

• 1 cup whole milk or Half and Half if you like it rich.

Bring the whole pot to a boil  over med-low heat. Cover to hurry the process along.

Once it boils add

• 12 oz. elbow macaroni or other similar sized pasta.

Cook 8-10 min. Check to make sure the pasta is cooked through.

Stir in

• Half cube cream cheese

OR

• 4 oz. Fresh goat cheese

OR         

• 1 cup of shredded misc. cheese from your cheese drawer

Let the casserole rest for 10 min to finish soaking up liquid.

Serve with a mimi-mince on top.

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