Steven Helmer Publications

  I had some time to try something new last night while my wife and daughter were at martial arts. It's been a while since I've had tuna noodle casserole because it's usually my wife who makes that and she hasn't had much time to cook lately so I decided to attempt my own stovetop version of it. Everything was prepared in the same pan, minimizing the number of dirty dishes. Ingredients: 1 pound of egg noodles 3 cans of cream of mushroom soup 1 family-sized pack of tuna 1 can of mushrooms 1 can of peas 1 small container of onion fries. Milk (I filled one of the cream of mushroom soup cans twice) I started out boiling the noodles in the skillet until they were done then drained them. After that, I mixed in all the other ingredients except the onion fries and cooked my creation until it was fully heated, and the soup thickened a bit. I then added the onion fries and seasoned it with garlic powder and black pepper. It turned out really well. Just to warn you, I tend to cook...

My youngest daughter had dance last night and, since my wife was with her, I ended up making dinner for us. I've been in the mood for lasagna. But, I didn't have time to make one in the oven so I decided to make skillet lasagna instead. This is actually something I used to make much more often when my wife was still working in the evening. It's easy to make and I can get about 8 servings for less than $10 (especially when I already have hamburger in my freezer). Here's what you'll need: 1 pound of hamburger 1 or 2 jars of pasta sauce (1 jar for every 1/2 pound of lasagna) 1/2 pound or 1 pound of lasagna pasta (one pound makes about 8 large servings) 1 can of mushrooms low-fat ricotta cheese Instructions:  Brown the hamburger and drain Boil the lasagna pasta until it is almost fully cooked but still a little firm. After this is done, combine the lasagna, hamburger and the rest of the ingredients in a large-enough...