Homemade Organic Hamburger Helper Ultimate Creamy Stroganoff

Here’s What You’ll Need:

  • 1 lb. grass-fed organic ground beef; OR 1 pint Homemade Organic Freezer Ground Beef Mix
  • 1 Tbsp. organic home rendered tallow (rendered beef fat)
  • 1/4 cup diced organic tomatoes
  • 1/2 cup diced organic yellow onion
  • 1 cup sliced organic mushrooms
  • 1/4 cup diced organic green bell pepper (optional)
  • 2-3 organic garlic cloves, minced
  • 3/4 cups Homemade Organic Beef Stock
  • 1/2 cup Homemade Organic Mushroom Stock; OR Homemade Organic Vegetable Stock
  • 1-1/2 cups grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey (not powdered)
  • 1/2 cup organic sour cream
  • 1/4 cup organic heavy cream
  • 3 cups wide organic egg noodles
  • 2 tsp. Real Salt
  • 1 tsp. organic dried parsley flakes
  • 1 tsp. Homemade Organic Ground Beef Seasoning, optional
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1-1/2 tsp. organic Nama Shoyu (soy sauce)
  • 1-1/2 tsp. organic Worcestershire sauce (optional; Annie’s recommended)

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, (bell pepper, if using) and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic along with the tallow.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef and tallow in a saucepan until halfway done.
  3. Add the tomatoes, onions (and bell pepper, if using) then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, mushroom or vegetable stock, whey, heavy cream and milk.
  5. Add the wide egg noodles and stir well
  6. Mix in the parsley flakes, tarragon (if using), salt and pepper.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the soy sauce, Worcestershire sauce, and sour cream while allowing them to melt into the dish.
  9. Enjoy!

 

Homemade Organic Chicken Helper Creamy Chicken and Noodles

I have adapted this recipe to use ground chicken instead of raw cubed chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1.  If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, onions, mushrooms, celery (if using), and carrots.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the chicken in a saucepan until halfway done.
  3. Add the onions, mushrooms, celery (if using), carrots and garlic, then saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  4. Add the chicken stock, vegetable stock, and milk; Stir well.
  5. Stir the egg noodles and peas into the skillet.
  6. Add the parsley flakes, turmeric and salt; Stir well.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles fully cooked, approximately 16-22 minutes; Stirring occasionally.
  8. Top with 1 cup grated Parmigiano Reggiano cheese, 1/4 cup sliced green onions, and/or 1/4 cup Homemade Organic Herbed Breadcrumbs.
  9. Enjoy!

Homemade Organic Beef Stroganoff

Here’s What You’ll Need:

Here’s How I do it:

  1. Heat a large skillet over medium heat.
  2. Add the tallow and wait for it to get warm.
  3. Add the ground beef and cook until halfway done.
  4. Add the onions and saute for 4-5 minutes.
  5. Add the garlic and saute for 2-3 minutes.
  6. Add the mushrooms and saute for a minute or so
  7. Add the beef stock, as well as the seasonings and bring to a boil.
  8. Add the milk, sour cream or cream cheese and noodles.
  9. Once everything is well blended, reduce the heat to a simmer.
  10. (Depending on how “thirsty” your noodles are, you may have to add more water.)
  11. If you still want to thicken your sauce, add some flour (1-2 Tbsp. at a time) and mix well.
  12. Enjoy!

 

Homemade Organic Chicken Noodle Soup

Here’s What You’ll Need:

  • 6 cups Homemade Organic Chicken Stock or broth
  • 3 cups Homemade Organic Vegetable Stock
  • 3 cups unchlorinated and unfluoridated water
  • 2-3 organic carrots, sliced
  • 2 organic celery stalks, sliced in half lengthwise and then chopped
  • 1/2 large organic onion, diced
  • 3-4 organic garlic cloves, miced (optional)
  • 2 tsp. organic Italian Seasoning
  • 2 tsp. Real Salt, or salt to taste
  • 1/2 to 1 tsp. freshly ground organic peppercorn blend, to taste
  • 1 package large organic egg noodles.  (Homemade would be really good, too!)
  • 2 cups shredded  or chunked Homemade Organic Chicken Roast

Here’s How I do it:

  1. Add the stock (and water, if using) to the pot and bring to a boil.
  2. Add the carrots, onion, garlic (if using) and celery to the pot.
  3. Add the salt, pepper and Italian Seasonings.
  4. Turn the temperature down on the stove and allow the vegetables to simmer for 25 minutes.
  5. Add the chicken and the noodles and simmer for an additional 20-25 minutes.
  6. Enjoy!

This recipe is easily doubled or tripled.  This soup can freeze very well.

Homemade Organic Supreme Chicken and Broccoli Noodle Casserole

Here’s What You Need:

  • 1 package of organic egg noodles, cooked
  • 2 cups of fresh organic broccoli (frozen can be substituted)
  • 1 cup shredded Homemade Organic Chicken Roast
  • 3 cups Homemade Organic Cream of Chicken Soup
  • 3 Tbsp. grated organic Parmesan cheese, divided
  • 4 cloves of organic garlic, finely minced
  • 1/2 cup of chopped organic onion
  • 4 ounces of organic cheddar cheese, shredded
  • 2 Tbsp. Homemade Organic Herbed Breadcrumbs
  • 1 Tbsp. Tallow/Schmaltz or organic pasture butter
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend

Here’s How I do it:

  1. Preheat oven to 375° Fahrenheit
  2. Boil 2 quarts of water with a pinch of salt.
  3. Heat cooking fats/oil in a frying pan over medium heat.
  4. Add onions and saute for 2-3 minutes.
  5. Add garlic and saute for 1 minute or until the onions are translucent.
  6. Add broccoli and saute for 5-6 minutes until it begins to get tender.
  7. Add noodles to boiling water and cook until al dente.
  8. Add cream of chicken soup and chicken to the frying pan.
  9. Add Cheddar and 1 Tbsp. Parmesan cheeses to the frying pan and saute for 8 minutes until the cheese melts.
  10. Add the cooked noodles, salt and pepper (to taste) and mix well.
  11. Place the mixture into a casserole dish.
  12. Cover with the remaining Parmesan cheese and breadcrumbs.
  13. Place in the oven and bake until bubbles form on the sides of the casserole dish and the crumbs are golden brown, approximately 25 minutes.