Hamburger Helper Shortcuts
Hamburger Helper Shortcuts
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I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This is basically hamburger, pasta (maybe potatoes), spices, milk, and water, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcut are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Hamburger Helper Shortcuts
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Rating: 5
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I grew up on Hamburger Helper, and many times the hamburger (hamburger meat for all my friends in the deep south of the US) was substituted with ground venison. My early years in the Navy, my wife and I made Hamburger Helper to stretch those dollars between paydays. This is basically hamburger, pasta (maybe potatoes), spices, milk, and water, and a load of preservatives. So I did a bit of research on the internet and found a site that replicated all of the dishes available. The basic instruction is brown the ground beef and drain, then add in the ingredients for each version you wish then simmer. Enjoy. Links to the shortcut are listed in the Recipe Notes section.
Servings
4 servings
Servings
4 servings
Ingredients
Chili Mac
Lasagna
Cheesy Beef Taco
Beef Stroganoff
Potato Stroganoff
Salisbury
Cheesy Italian Shells
Cheesy Jambalaya
Servings: servings
Instructions
Chili Mac
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the macaroni is tender.
  3. Stir in the cheese and when it is melted in, serve and enjoy.
Lasagna
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the two cheeses. Reduce heat to a simmer and stir occasionally until the egg noodles or lasagna noodles are tender.
  3. Stir in the Mozzarella cheese and sprinkle the Parmesan cheese on the top. Cover for 5 minutes to let the Mozzarella melt in, serve and enjoy.
Cheesy Beef Taco
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese and Fritos. Reduce heat to a simmer and stir occasionally until the rice is tender.
  3. Stir in 1 cup of the Cheddar cheese, sprinkle the remaining cheese on the top then the Fritos, Cover and let sit for 5 minutes, serve and enjoy.
Beef Stroganoff
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.
Potato Stroganoff
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the potatoes are tender. Serve and enjoy.
Salisbury
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items. Reduce heat to a simmer and stir occasionally until the egg noodles are tender. Serve and enjoy.
Cheesy Italian Shells
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the pasta shells are tender.
  3. Stir in the Cheddar cheese and cook for another 5 minutes or so to let the cheese melt in, serve and enjoy.
Cheesy Jambalaya
  1. In a large non stick pan, brown the ground beef and drain off any fat.
  2. Add the remaining items except the cheese. Reduce heat to a simmer and stir occasionally until the rice is tender.
  3. Stir in the Cheddar cheese and cover for another 5 minutes or so to let the cheese melt in, serve and enjoy.
Recipe Notes

Low cost.

Shortcuts: Italian Seasoning, Sour Cream.

Notes: 1. If using true Thai chili powder, cut the amount back by 1/3 to 1/2 as it is quite hotter than chili powder in the US. 2. The salt and sugar are OPTIONAL! I have made several of these and you can certainly leave out the sugar. Salt is used in the boxed version of this much the way McDonald's uses salt, sugar is used in the box version much the way cereals in the US are made, to get you to not like the meal, but love the meal, and buy more. When I make these, I do not add sugar, but I do add salt, a touch less than what is stated.

Adapted from an internet recipe.

Chicken Giblets
Chicken Giblets
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Chicken Giblets
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Rating: 5
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A alternative to just plain fried giblets. For this recipe, a mix of hearts and gizzards is fine along with liver if you like, but if using livers, add those later during the cooking as they take less time to cook.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat a splash of olive oil then add the hearts and or gizzards and fry until just browned. If using liver in addition to hearts and or gizzards, add them just when the other items are browning up, this is because the liver cooks faster, and you do not want to over cook the liver.
  2. When everything is browned, stir in the cumin, clove, paprika, bay leaf, and salt and pepper to taste.
  3. Add the onion and garlic, stir that in and fry for 5 minutes.
  4. Reduce to heat to low and stir in the wine or stock and simmer on low until the giblets are cooked through.
  5. Serve with rice, pasta, or potatoes.
Recipe Notes

Low cost.

Variant: 1. In place of the white wine or chicken stock, use an equal amount of heavy cream.

Adapted from an internet recipe.

White Wine Garlic Shrimp
White Wine Garlic Shrimp
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Sounds really good and pretty straight forward recipe as well. On my to cook list.
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
White Wine Garlic Shrimp
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Sounds really good and pretty straight forward recipe as well. On my to cook list.
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pan on medium heat, melt the butter and add the garlic and saute for a minute or so, then add the shrimp in a single layer and cook for about 2 minutes per side until pink and cooked through. Remove from the pan and set them aside.
  2. Same pan, add the wine and tomatoes and cook for several minutes, then stir in the milk and cream and cook for a few more minutes.
  3. Add the spinach and stir until wilted, Taste and season as needed with salt and pepper, then stir in the Parmesan. Simmer until the cheese is melted and the sauce thickened.
  4. Return the shrimp to the pan and stir them in to fully coat the shrimp, cook for another minute or two to warm the shrimp through.
  5. Serve over pasta or rice.
Recipe Notes

Figure about 150 Baht/500 grams of large white shrimp from Tesco, you may find them cheaper from local fishermen or farms. For 2 servings, this is about $2.20 per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Cabbage, Apple & Sausage Skillet
Cabbage, Apple & Sausage Skillet
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Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Cabbage, Apple & Sausage Skillet
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Sounds really good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a non stick pan over medium heat with the bacon fat and when hot, add the sausage and stir occasionally to brown and cook the sausage through. when cooked, remove to a plate and drain off all but 1 tablespoon of fat from the pan, add the butter and when melted, add the cabbage, onion, apple, and season with a pinch of chili powder.
  2. Cook for 5 minutes and stir in the brown sugar. Continue to cook for another 7-8 minutes or until the cabbage is wilted and everything starting to brown.
  3. Add the sausage back to the pan and mix together. Cook for a few minutes to warm the sausage through. Season with salt and pepper as desired.
  4. Serve.
Recipe Notes

I will price this when I source Italian sausage links. For now I will say Low cost.

Shortcut: Italian Sausage.

Variant: 1. Use bulk sausage instead of links.

Provided courtesy of good friend, Stephen Connell.
United States.

Skillet Pasta Limone
Skillet Pasta Limone
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Simply delicious, and the beauty of this, it is all cooked at one time, in one skillet or a pot, how easy is that. Serve as a main or side dish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Skillet Pasta Limone
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Rating: 5
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Simply delicious, and the beauty of this, it is all cooked at one time, in one skillet or a pot, how easy is that. Serve as a main or side dish. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. You can use a heavy walled pot or a large deep skillet for this dish, either will work well. I used my pressure cooker pot due to being thick walled.
  2. Slice and rinse the leeks several times, reason for this is the way leeks grow, they can have sand in between the layers as it grows.
  3. To a large deep, non stick skillet or pot, add the water, pasta, leeks, garlic, lemon zest, basil, salt, and pepper.
  4. Bring to a boil then reduce to a high simmer and cook, stirring often, until the water is nearly gone and the pasta is cooked to tender, about 15 minutes.
  5. Squeeze in the lemon juice and grated cheese and toss to combine.
  6. Serve, garnish with chopped basil and lemon zest. Serve as a main or side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Skillet Sausage & Vegetables
Skillet Sausage & Vegetables
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Sounds really good. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Skillet Sausage & Vegetables
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Sounds really good. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick skillet, on low heat, heat the olive oil and add the garlic, stir in the bell pepper and sausage and cook until smoked sausage is browned and the peppers tender.
  2. Add the onion and eggs and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.
  3. While this is cooking, prepare your rice or pasta to your liking.
  4. Add cooked rice or pasta to the sausage and vegetables to your liking and mix in.
  5. Serve with a vegetable on the side.
Recipe Notes

I will price this when I buy smoked sausage again, it is reasonable so I will say fair value for now.

Provided courtesy of good friend, Stephen Connell.
United States.

Red Curry Shrimp
Red Curry Shrimp
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This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Red Curry Shrimp
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Rating: 5
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This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a non stick pan and add the curry paste. This is real, hand made red curry paste here, this is spicy stuff, basically, Bird's Eye chilies, black pepper, red onion, garlic, and lemongrass.
  2. Add the shrimp paste right after the curry paste. This is local made shrimp paste, shrimp and spices pounded in a mortar into a paste, very common ingredient in Thai cooking.
  3. Mix and cook for just a few minutes then add the shrimp and mix into the curry and shrimp pastes, the shrimp will release water, then add the clove basil and mix that in, stir fry until the clove basil is good and wilted.
  4. Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.
Recipe Notes

Figure about 400 Baht for small white shrimp from Tesco, 2 kilos, removing the heads, peels and tails will give you about a kilo. Save all the scrap for shrimp stock later if you like and just freeze that. For 6 servings, this is about $1.97 per serving.

Watched my wife, Rrayada Thayer make this.
Thailand.

Italian Chicken Skillet
Italian Chicken Skillet
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Sounds really good, on my to cook list for sure.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Italian Chicken Skillet
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Sounds really good, on my to cook list for sure.
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick skillet heat the olive oil over medium heat, when hot, add the chicken and garlic and cook and stir often until the chicken is no longer pink in the center, about 5 to 8 minutes.
  2. Add the wine and diced tomatoes with their juice into the pan and bring to a boil over high heat while scraping the bottom of the pan with a spatula.
  3. Stir in the pasta and return to a boil and cook without covering stirring often until the pasta is cooked through but firm, about 10 to 15 minutes, add chicken stock if the pan is getting too dry or you want more sauce. spread the spinach over the top, cover and reduce to a simmer and cook for about 5 minutes, either to wilt and cook fresh spinach or heat through frozen thawed spinach.
  4. Sprinkle on the cheese and simmer until the cheese is melted and the pasta is bubbly.
  5. Serve.
Recipe Notes

For the chicken, figure about 70 Baht. For the cheese, figure about 90 Baht. For 4 servings, this is about $1.17 per serving.

Shortcut: Italian Seasoning.

Variants: 1. Precook the pasta about 3/4 done in a separate pot of salted water before adding to the skillet. 2. Add sliced mushrooms. 3. Add diced red bell pepper.

Adapted from an internet recipe.

Panang Curry with Beef or Chicken
Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Panang Curry with Beef or Chicken
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Panang Curry is thick red curry that is popular throughout Thailand and South East Asia. This recipe is based on a store bought curry paste, and the brand of choice for me is Lobo. Lobo also exports this to the US so you should be able to find this in most Asia grocery stores.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. This is the packet you need, widely available in the US and is at nearly every grocery store in Thailand.
  2. Heat a skillet on medium heat and add the coconut milk and the contents of the packet and stir to mix together.
  3. Add the beef or chicken. Stir fry and cook until cooked through. Add 1 cup of water and bring to a boil.
  4. Add kaffir lime leaves and chilies as desired and cook until meat is tender. Taste and season with fish sauce as desired.
  5. Serve with hot cooked rice.
Recipe Notes

Low cost.

Recipe from a curry paste packet.

Pork Chop Santa Fe
Pork Chop Santa Fe
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Sounds delicious, a must cook for me. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pork Chop Santa Fe
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Sounds delicious, a must cook for me. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In large heavy skillet, heat oil over medium high heat. Brown chops quickly, about 2 minutes per side. Lower heat and add remaining ingredients. Cover and simmer 8 minutes, until internal temperature is 71 C / 160 F, followed by a 3 minute rest time.
  2. Serve with sides of your choice.
Recipe Notes

Pork loin will cost about 125 Baht/kilo. I don't think for 4 thick slices would be a kilo, but just using that number, for 4 servings this is about 92 cents per serving. I have only seen pork chops in specialty chops and they are pricey. Going with just a loin that you cut yourself, money saver.

Shortcut: Salsa.

Provided courtesy of good friend, Stephen Connell.
United States.