I will be honest….I am not always in the mood to cook. Thats right! I am just like you. On nights when I am also too lazy to get dressed and go out I make one of these two dinners most often. My Mama Carbonara was my “go to” meal with the kids when they were little. They love it! In fact they call it bacon and egg pasta. Now that they are older, it is also the perfect meal for hungry college kids on a budget!
Mama Carbonara
1 package fettuccini or spaghetti noodles
5 pieces bacon, cut into pieces and cooked crisp
2 cloves garlic
2 tablespoons butter
2 eggs
1 cup parmesan cheese
Fresh parsley
Salt and pepper, to taste
Brown the bacon in a skillet. Right before removing the bacon add in the garlic and cook for a minute and then remove from the heat. Strain the bacon and garlic from the hot grease on a paper towel. Cook the pasta till all dente. Remove the pasta but keep some of the water you used to boil the noodles in. Place the noodles in a large bowl. Add butter, bacon and garlic, 2 eggs and parmesan to the HOT pasta. Stir constantly till the egg is cooked. To make it more creamy add spoonfuls of the hot boiling water till you get a creamy consistency. Serve!
Are you wondering what to do with your ground venison and are tired of chili? Then you must try this simple week night meal.
Hunters Pie
1 1/2 pound ground venison or ground beef
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
2 cups sliced mushrooms
2 cups beef broth or stock
1 package Durkee stew seasoning
1 container refrigerated mash potatoes
Preheat oven to 350 degrees. Spray a 9×13 casserole pan with nonstick cooking spray. Brown the hamburger in a large stock pot over medium heat till cooked through. Add in the veggies and cook till the onion is translucent. Stir in the stock and strew seasoning and simmer till the sauce thickens. Pour the meat and veggie mixture into the 9×13 pan and spread to evenly cover. Place heaping dollops of the mashed potatoes over the top and then using a fork spread over the entire meat mixture to cover. Sprinkle with parmesan cheese and bake for 30-45 minutes or until the potatoes are lightly browned and bubbly. Serve with your favorite salad and garnish with fresh parsley.