Easy meals please both cook and kids

Most kids are back in school now and that means busy weeknights with little time for cooking. We found some old-time favorites that are easy on the cook, easy on the kids, and easy on the budget. Double up the recipes and you'll have enough leftovers for another night. That's a time and energy-saver for the cook and a treat for the family, since these recipes taste just as good or better the next day!

Spanish Rice

2 slices bacon, chopped
1/2 pound ground beef (optional)
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 cups canned whole tomatoes with liquid or 1-1/2 cups tomato sauce
3 cups cooked rice

Saute bacon, beef, onion and green pepper; drain fat.

Add salt, pepper, bay leaf, tomatoes or tomato sauce. Simmer 5 to 10 minutes. Remove bay leaf. Stir in rice until heated through. Serves 6.

10-Minute Stroganoff

1-1/2 pounds ground beef or turkey
8 ounces sliced mushrooms
1 large onion, thinly sliced
1 can (10-3/4 ounces) cream of mushroom soup
16 ounces sour cream
Garlic salt, optional
Pepper, optional

In a large saucepan, saute ground beef over medium high heat; drain fat. Add mushrooms and onion and cook for 3 minutes or until onions are translucent. Reduce heat to medium and add remaining ingredients; simmer for 5 minutes. Serve over rice, noodles, or boiled potatoes. Makes 6 servings.

Ground Beef Stew

2 tablespoons vegetable oil
1/2 teaspoon minced ginger
1/4 teaspoon minced garlic
1-1/2 pounds ground beef or turkey
1 can (8 ounces) tomato sauce
1 tablespoon soy sauce
2 teaspoons salt
1/2 teaspoon sugar
1/8 teaspoon pepper
2 stalks celery
1 medium carrot
2 medium potatoes, cubed
1 onion, cubed
2 cups water
1 tablespoon cornstarch
1 tablespoon water

In large saucepan, saute ginger and garlic. Add ground beef and cook until browned; drain fat.

Stir in tomato sauce, soy sauce, salt, sugar and pepper. Bring to boil.

Cut celery and carrot into 1/2-inch pieces. Stir in vegetables and 2 cups water. Cover and simmer until vegetables are tender.

Combine cornstarch with the 1 tablespoon water; stir into stew. Cook, stirring constantly, until mixture thickens. Serves 6.

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