The invention of Hamburger Helper proved that dinner could be quick thanks to some ground beef and noodles. We like a variation on the theme that requires fresh ingredients but is just as quick to make, thanks to ground pork and prepackaged tortellini.
Pork cutlets make lunch or dinner a snap! (Add an egg on top and you've got breakfast!!)
Use the breaded cutlet recipe below as a base for three recipes: Schnitzel, this tenderloin-style sandwich and a Caesar salad with pork "croutons."
Inexpensive and easy to fry, cube steak is the tough cut of top or bottom round from the rump. Often used for chicken-fried steak, cube steak is tenderized to make it palatable and looks a lot like ground beef.
For a twist, substitute Barham Family Farm Queso for cream cheese to spread on the hoagies.
2 Barham Family Farm chicken breasts
1 cup plus 1 tablespoon all-purpose flour
1/2 cup butter
1 onion, finely diced
1 red pepper, finely diced
2 1/4 cups low-salt chicken broth
1/2 cup lemon juice
1/2 cup limoncello or white whine
1 pound broccoli raab
The secret to turkey meatballs that aren't too dry?
Combine ground turkey with another ground meat, like our ground pork.
These Mediterranean Meatballs with sun-dried tomatoes, black olives and a bit of Greek yogurt instead of milk, are moist and delicious as an appetizer or for dinner, served with orzo pasta or rice.
1 pound penne pasta, made according to package directions
1 package Barham Family Farm Brats (Italian, jalapeño cheese or your favorite flavor)
1/2 can cannellini beans, rinsed and drained
A handful spinach
1 cup cherry tomatoes, halved
A few marinated artichoke hearts, plus flavored oil
Additional extra-virgin olive oil, as needed