Beefing up the basics

Mac ’n’ cheese to cheeseburger pasta

Adapted from Macheesmo: http://www.macheesmo.com/one-pot-cheeseburger-pasta/

This spin on macaroni and cheese adds a bit more to impress your roommates. This recipe makes enough for six or enough for leftovers.

You’ll need:

• A big pot
• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried mustard
• 1 (28 oz.) can diced tomatoes
• 1 pound large elbow macaroni
• 2 cups beef stock
• 2 cups water
• 8 ounces cheddar cheese, grated
• Salt and pepper
• Scallions, garnish

1. Make sure the meat is defrosted. Add the tablespoon of olive oil to the bottom of the pot, then brown the beef on medium heat. Add in the salt, pepper, onion and garlic for flavoring.
2. Add in the tomato paste, oregano and dried mustard, and mix them into the meat.
3. Dump the uncooked macaroni and can of tomatoes into the pot.
4. Next, add the beef stock and water. Bring the mixture to a simmer. Once it is simmering, turn the heat down to low. Cover the pot, and let it cook for 12 minutes.
5. Uncover, and add the grated cheese on top of the pasta. Do not mix. Return the lid and wait for the cheese to melt. Once melted, add whatever toppings — scallions, sour cream, etc. — and serve!

Chicken nuggets to parmesan-crusted chicken tenders

Adapted from Family Balance Sheet:http://www.familybalancesheet.org/2015/03/crispy-parmesan-chicken-tenders.html

Nowadays, you can get 10 chicken nuggets for less than $2 at any given fast food establishment. However, you’re not likely to impress your date by taking him or her there. Try these easy and delicious parmesan chicken tenders on your next date night to win major bonus points.

You Need:

• Large frying pan or skillet
• Gallon-size plastic bag
• 2 pounds of chicken breast cut into strips or small pieces
• Olive oil
• All-purpose flour
• 2-3 eggs
• 3 cups bread crumbs (store-bought or homemade)
• ¾ cup shredded Parmesan
• 1½ teaspoon garlic powder
• 1½ Italian seasoning

1. Cut the chicken into strips or bite-size pieces.
2. Coat the bottom of the skillet with olive oil and warm over medium-low heat.
3. Beat the eggs together in a small bowl.
4. In the gallon-size bag, mix together the flour, bread crumbs, parmesan, garlic powder and Italian seasoning. This is the coating for your chicken.
5. One by one, coat the pieces of chicken in egg, then drop them into the bag. Make sure they are covered with the entire mixture.
6. Once the piece is covered, place it into the hot pan. Do not turn the chicken over until it is crunchy and brown.
7. Repeat until all pieces are fried
8. The extra eggs and coating can be discarded.

Pizza rolls/pizza to pizzadilla

Adapted from Diethood: http://diethood.com/pizzadillas/

You could order pizza – but money. You could make a plain old quesadilla – easy, but lame. Here’s the answer — pizzadilla.

You Need:

Note: This is truly customizable, so follow your heart and pile on all the ingredients you desire.

• Frying pan or skillet
• Nonstick spray for pan
• 2 tortillas
• Tomato sauce or base of choice (ranch, alfredo, olive oil, etc.)
• Shredded cheese of choice
• Toppings

1. Heat pan with oil or nonstick spray to medium-low heat.
2. Place one tortilla flat into the pan.
3. Spread a thin layer of your base sauce on the tortilla.
4. Add cheese and toppings, but don’t go crazy! If it’s too thick, it’s hard to cook through without burning the tortilla.
5. Layer the second tortilla on top.
6. Flip the quesadilla several times until the cheese is melted and the tortilla is browned.

Grilled cheese to pesto mozzarella grilled cheese

We’ve been making grilled cheese since our parents first let us use the stove, so it’s time we stepped it up a notch. Put down the cheddar singles and sandwich bread. This pesto mozzarella grilled cheese is just as easy, but adds a world of flavor and looks a lot fancier.

You Need:

• Frying pan or skillet
• Butter
• 2 slices of bread of choice (but let’s think outside of sandwich bread)
• Pesto
• Mozzarella slices

1. Warm pan over medium heat.
2. Butter both sides of each piece of bread.
3. Spread pesto on the inside of both pieces of bread.
4. Put the side without pesto facing downward in the pan. Add mozzarella slices on top of the pesto side.
5. Put the second piece of bread, pesto side down, on top of the mozzarella slices.
6. Flip several times until the bread is brown and little crunchy.