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To celebrate the launch of the new American Express Blue Cash cards, where you can earn up to 6% cash back on your supermarket purchases, we have teamed up with American Express to have a 6 Ingredient or Less Recipe Contest!
One Prudent Patron reader will WIN a $600 American Express Gift Card!
We strive to eat a home cooked meal together every night, but we are a busy family so our favorite recipes are simple ones. I can not wait to see what recipes you can create with 6 ingredients or less. Your recipe must be for a main course. But before we get started check out my first 6 ingredient recipe…
Pan-Seared Salmon with Baby Spinach and Fresh Orange Vinaigrette
Ingredients:
4 salmon fillet (1 1/2 pound)
1 10 oz bag baby spinach
2 c cherry or grape tomatoes
2 oranges (1 1/2 tsp zest, segments, & juice)
1/4 c canola oil plus 2 Tablespoon
1 teaspoon kosher salt divided
Directions:
1. Zest 2 oranges with zester, without any white pith. If you do not have a zester you can peel several strips of orange peel with vegetable peeler & chop finely. Place 1 1/2 tsp. zest in bowl.
2. Peel oranges with paring knife cutting off skin and pith. Cut out segments. (Using a sharp knife, slice the top and bottom from the oranges, then slice away the rest of the skin and pith. cut between each segment of the oranges to remove the fleshy part.) Set aside. Squeeze remaining juice from oranges into bowl w/ zest. Add 1/4 c canola oil and 1/2 tsp. kosher salt. Whisk or mix well with fork.
3. Preheat large saute’ pan on medium-high 2-3 minutes. Season fish on both sides with 1/2 tsp kosher salt. Wash hands. Place 2 tablespoons canola oil in hot pan, let oil get hot for 1 minute, then add fish. Cook 2-3 minutes on each side or until 145 degrees F and fish flakes easily. Place fillets on plate and drizzle with 1 tsp. of orange dressing.
4. Place spinach in large salad bowl. Add tomatoes and orange segments. Drizzle on dressing and toss. Plate on 4 individual serving plates placing a salmon fillet with each portion.
Serves Four.
*This is also delicious made with mahi, grouper, or orange roughy.
**This dressing is also a wonderful marinade for shrimp, pork or chicken on the grill!
Now it’s your turn!
To Enter This Contest:
Submit a main course recipe using just six ingredients or less in the comment section of this post by August 8, 2011 at 10 PM EST.
The winner we be selected based on the recipe deemed the best 6 ingredient or less main course recipe. The winning recipe will be announced and shared on The Prudent Patron August 9, 2011.
You must be a US resident and 18 years of age or older to enter. Prize will be provided and shipped by giveaway sponsor.
I received compensation for this post. This post is sponsored by American Express through OPR. All opinions expressed are my own. Our full disclosure policy is available here.
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What a fun contest. I will have to get my thinking cap on and pick out a recipe.
This one is one of my kids absolute favorites!!
Kielbasa Mac n cheese
1 lb smoked turkey kielbasa
box of macaroni and cheese (we use Kraft)
diced sweet onions
2 cups frozen broccoli florets
diced roma tomatoes (optional)
directions: Slice turkey kielbasa, place slices and diced onion in pan, pan fry until browned and onions are soft. Meanwhile cook, macaroni and cheese according to package directions. Microwave frozen broccoli florets until warmed through. Add kielbasa, and onions to cheesy macaroni, add the broccoli florets, heat through, stirring to mix ingredients. Place mixture in bowls and top with roma tomatoes if desired.
Crunchy Chicken Caserole
2 pieces of boneless skinless chicken breasts
2 cans cream of chicken soup
1 8oz sour creme
1 1/2 sleeve of ritz crackers
butter
poppy seeds
sliced chicken into small bite size pieces and brown in fry pan on stove.
in caserole dish place creme of chicken soup and sour creme mixed together and add browned chicken.
take ritz crackers in aiplock bag and crsh to make breading. place breading on top of creme mixture (do not mix into creme) then if you use spray butter .it works out better, spray entire top of breading with the butter and top with poppy seeds. bake at 350 for about 30 minutes or untill it starts to bubble. a nice golden brown color
very tasty, i am not a caserole person, but i love this recipe!
“Mommy” Pasta
8 oz pasta (whatever you prefer – we use cavattapi)
4 cloves garlic (diced)
3 Tbsp. extra virgin olive oil
sun dried tomatoes (diced)
organic baby spinach
salt
Start the water boiling for the pasta.
Start the extra virgin olive oil on medium heat in a skillet. Once it is warm, add the garlic and cook 2 – 3 minutes until aromatic.
Cook the pasta until al dente.
Add the organic baby spinach and sun dried tomatoes (hold back 1 Tbsp of the oil they come packed in) to the garlic and olive oil. You may need to add slightly more oil at this point. Cook an additional 3 minutes or until the spinach is wilted.
Drain the pasta and return it to the pan.
Add the garlic/tomato/spinach mixture. Add salt to taste!
I love hot dogs wrapped in puff pastry, and found this recipe while searching to find a healthier alternative. It’s not only fast and easy to prepare, but GOOD! (I added my own spin to the ingredients, at the side of the original directions) P.S Love the dressing, kielbasa and casserole….going to give those a try.
Chicken Takes The Pigs Blanket
2 boneless skinless chicken breasts
4 ounces of a light cream cheese (I use onion and chive /sun dried tomato or veggy)
1 portabella mushroom, sliced into medium pieces. (I use pre-sliced white mushrooms)
8 ounces refrigerated reduced-fat crescent rolls
6 tablespoons italian seasoning ( I sprinkle with Paul Prudhomme poultry seasoning instead.)
(I love Paul P!)
Preheat oven to 350.
Cut chicken breasts in half.
Spread a layer of cream cheese on the chicken breast. Around 2 tbsp.
Sprinkle seasoning over chicken.
Cover with mushrooms.
Keep the crescent dough in rectangles of two and press together so they won’t separate.
Wrap around the chicken.
Spray a cookie sheet with cooking spray.
Bake 30 to 40 minutes on cookie sheet until chicken is done all the way thru and crescents are golden brown.
*I actually like to use chicken tenders if they are available. I substitute 2 tenders, for a half piece of chicken breast.
I grew up with creative and frugal cooks for parents. One of my favorite dinners was my dad’s skillet meal. Never came up with a name though.
Recipe:
1 package polish sausage
4 idaho potatoes
6 eggs
vegetable oil
salt and pepper
shredded cheese (optional)
prepare potatoes and slice thinly, using a vegetable slicer if able, set aside. slice sausage into desired sizes, i slice like thick pepperoni. whisk eggs, set aside.
heat a large skillet to medium high heat with a splash of vegetable oil.. once heated, layer potatoes in bottom skillet. cook both sides till golden. Add sausage. cook for about 3 minutes, just long enough for the sausage to begin cooking but not begin browning. then add beaten eggs. stir and turn frequently until eggs are cooked thru like easy over or scrambled, depending on how you like them. add a dash of salt and pepper. once cooked thru, sprinkle on cheese if desired. (my husband added that step when i cooked it for him lol). serve in a bowl. goes great with ketchup and a side of toast, or as a stand alone.
this is a comfort food for me!
I love crockpot recipes, especially when it’s too hot to want to hover over an oven (or even turn the darn thing on, haha). I’m from Chicago originally, and live in Dallas now, where’s it’s nearly impossible to find a good Italian Beef sandwich. I have a more “finicky” recipe that’s a bit more authentic to the “real thing” ala Chicago Italian Beef, but this is one I’ve adapted for crockpots, so it doesn’t need much monitoring at all:
3 1/2 to 4 pounds beef roast- sirloin tip, rump roast, round roast…I usually just get whatever roast cut is on sale, any of them will work- trim off any large amounts of fat
12 oz. jar pepperoncini peppers (sliced and drained)
1 medium white onion, diced finely
1 envelope dry Italian salad dressing (I usually buy the store brand version of Good Seasons)
1 or 2 cans of condensed beef broth (will depend how big your crockpot is)
In a skillet, brown the roast on all sides, then put it in the crockpot with the peppers, onion, and salad dressing mix, then add enough beef broth to cover the roast.
At this point you have two choices, depending how well done you prefer your beef.
1. Set the crockpot on low on 10-12 hours or until the beef is tender enough to pull apart with a fork (this method is better for those who prefer their meat well-done). Shred beef and serve on crusty italian bread loaves cut into hoagie-bun lengths. Drizzle juice (or if you like it extra wet, dip the whole shebang in the juice!) over the sandwich and enjoy!
2. If you’re like me and have a family that has different preferences for meat doneness, I monitor the meat temp closely, and pull the roast out when it hits 125 degrees, and put it in the fridge for about half an hour or so (you want to firm up the meat for ease of slicing). Don’t turn off the crockpot with the “juice” in it during this time, you’ll be putting the meat back in it to finish cooking!
When the roast has cooled down, remove it from the fridge, and using a very sharp knife (or, if you’re lucky enough to have one, a meat slicer), cut it into the thinnest slices you can. Add the slices back into the “juice” and cook until it’s the perfect amount of done-ness for you! Then put it on the aforementioned crusty italian bread and either dip the sandwich in the juice or drizzle the amount you prefer over it.
Note- this second method works *much* better for my family, which has two kids who prefer their meat well-done, my husband who prefers medium/medium-rare, and me, who likes it to still be moo-ing! Just leave the slices steeping in the juice longer for those who prefer their beef cooked all the way through. (It also doesn’t take nearly as much time as the first method)
Chicken Souvlaki with Tzatziki Sauce
Ingredients (chicken, garlic, olive oil, cucumber, greek yogurt, pitas)
Souvlaki:
6 garlic cloves, minced
1/2 pound skinless, boneless chicken breast,
cut into 1-inch cube pieces
1/2 cup olive oil
Tzatziki Sauce:
1/2 cup euro cucumber, peeled, seeded, and shredded
1/2 cup plain greek yogurt
4 garlic clove, minced
1 tablespoon of olive oil
Preparation
To prepare souvlaki, combine all ingredients in a zip-top plastic bag; seal and shake to combine and coat. Marinate chicken in refrigerator for 30 minutes. Remove chicken from bag; discard marinade. Thread the chicken onto skewers.
Place skewers onto grill and cook til chicken is tender.
To prepare tzatziki sauce, combine all ingredients and stir well. Serve the tzatziki sauce with souvlaki. Along with pitas that have been drizzled with olive oil and grilled for a minute on each side.
perfect for a summer bbq…
Pillsbury Crescent Dogs
(for 8 people)
-8 hot dogs
-4 slices of American Cheese cut into 6 strips each
-1 can of Pillsbury Crescent rolls
Preheat oven to 375 degrees
Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake for 12-15 minutes or when they look golden brown and flaky
they were a huge hit at my bbq a couple weeks ago!
Panzanella – I actually made this for dinner last night. It was great. It’s quick & frugal summertime dinner. I usually pick up the manager’s special bread to make this.
1 loaf of french or italian bread.
1 english cucumber
2 whole tomatoes
1/2 purple onion
3 TSBP & 1/2 cup olive oil
1/4 cup red wine vinegar
1. Cut bread into 1 inch thick cubes
2. Coat bread cubes with 3 TBSP of olive oil
3. In skillet over medium heat brown bread, usually takes about 10 min.
4. While that is cooking thinly slice onions, chop cucumbers, & tomatoes. Combine & set aside
5. Whisk together remainder of the oil & vinegar
6. Combine all ingredients together, making sure to coat bread cubes.
7. Eat right away. This does not stay good & the bread goes soggy if it stays out.
8. You can salt & pepper to taste or add canned chicken breast to give it some protein. I usually eat it as is but my husband usually wants meat with it but that would make it over 6 ingredients.
Italian Meatball Soup Dinner – This is fun, easy, tastes good, quick and great!
6 Ingredients:
•1 lb. frozen fully cooked meatballs
•16 oz. jar marinara sauce
•2-1/2 cups water
•20 oz. pkg. frozen cheese tortellini
•1/2 cup grated Parmesan cheese
•Caesar salad mix
In large pot, combine meatballs, marinara sauce, and water. Bring to a boil. Reduce heat, stir in tortellini, and simmer for 10 minutes, until tortellini and meatballs are hot and tender. Sprinkle with Parmesan cheese. Toss salad ingredients together and serve with soup.
Couldn’t be easier and it serves 4 people!!!!
Pierogi Casserole
1) 1 cup mashed potatoes (instant or leftovers is fine)
2) 1 lb shredded cheddar cheese
3) 3/4 cup butter
4) 2 -3 medium onions, diced
5) 9 -12 lasagna noodles
Directions:
1 Cook noodles as directed on package to al dente.
2 Saute onions in 1 stick of butter (may use more if desired).
3 Butter 13×9 inch pan with remaining 1/2 stick butter.
4 Mix sauteed onions with mashed potatoes.
5 Layer noodles, then potatoes, then cheese, and repeat, ending with cheese.
6 Cover with foil and bake in a 350° oven for 25-30 minutes or until cheese is melted.
Love this recipe, if you love pierogi’s this is delish! Simple to make & yummy, just my style!
Hearty Shrimp and Coconut Soup
Serves 5
This meal takes 15-20 min tops
8 oz fresh peeled ,deveined large shrimp
3 1/2 C homemade chicken broth
4 oz broken dried angel hair pasta
1 tsp curry powder
1 C unsweetened coconut milk
1 loaf of your favorite rustic bread served warm
Directions – Rinse shrimp , bring broth to boil, add pasta and curry powder, boil gently for 3 min, add shrimp cook for 2 to 3 min or until shrimp turn pink and pasta is al dente. Stir in coconut milk ,heat through , serve with bread.
This is a guaranteed winner at the dinner table and its something different!
EASY PEAS’ Y SHRIMP FRIED RICE
1 1/2 Cups Instant Rice
5 T. Butter
1 Lb. Uncooked Medium Shrimp, Peeled and Deveined
1 Package (16 oz) Frozen Peas OR Mixed Vegetables (Most people use peas, I use Peas, Carrots, and Green Bean Mix)
4 Eggs, Lightly Beaten
1/2 Lb. Bacon, Cooked & Crumbled
Pre-Prep:
Take vegetable package out the night before use and place in fridge.
Prep:
Cook bacon according to directions, cool and crumble.
Cook rice according to package directions, using the 1 1/2 cups of rice and 1 tbsp. of butter. Set aside.
Melt 1 tbsp. butter in large skillet. Add eggs and “scramble”. Remove eggs from skillet.
Melt remaining 3 tbsp. butter in skillet.
Add shrimp and slightly brown, about 1 minute each side.
Add veggie package and cook about 5 minutes stirring occasionally.
Add eggs.
Stir mixture and serve on deep platter or casserole dish.
Top with crumbled bacon.
ENJOY!
(Serves 4)
Start by crushing up some almonds. I like roasted and unsalted. This step can be done easily in a food processor, or in a bag with a mallot.
Next, cut a piece of foil big enough for your fish pieces. Season with salt and pepper. Put a little olive oil and squeeze half a lemon on each piece. Then coat with the crushed almonds.
Loosely enclose the fish in the foil (basically create a foil pouch for the fish). Bake at 350 degrees for about 10 minutes.
After baking for around 10 minutes, open up the foil pouches and put a tablespoon of butter on each piece. Then, turn the broiler on and broil the fish with the foil pouch still open for another 5-10 minutes (or until your fish is done). The fish should be white and flaky and the almonds toasty.
This is my grandma’s pasta fagioli recipe which is the shiz-nit! so simple, but tasty
You will need the following ingredients and a medium sized pot.
1 onion
1 16oz. can cannelloni beans-or-the equivalent quantity dry beans
1 cup pasta (we like the mini shells – we don’t measure though, normally it is about a handful)
1 16oz. can low sodium chicken broth
1 8oz. can tomato sauce (simple, like Hunt’s)
a blob of olive oil (enough to coat pot and for onions)
salt and pepper to taste
1. dice onion
2. heat oil in medium size pot
3. add onion to oil, saute until soft and brown (this is key because this is where the flavor really comes from)
3. add tomato sauce to onion and oil mixture in pot
4. let simmer a bit, add can of beans and can of chicken stock
5. add uncooked pasta in same pot w about a can of water (or if you would like, another can of chicken stock)
6. add salt and pepper to taste (we normally skip the salt because of all the canned food)
7. let simmer on low for a long long time, we normally let it cook for like 30-45minutes
8. ideally let it sit in the refrigerator for a day, the flavors really get better
9. reheat and eat with good pecorino romano cheese and crusty italian bread!
I love this recipe because it is easy, the ingredients are bound to be in your cabinet, and it is really good and makes a big pot so it lasts like a week! Also, it doesn’t use any short cut prepared foods with the exception of the chicken stock!
Chicken Broccoli Mac One Dish Wonder- six ingredients and a whole lot of yumm!
Macaroni Noodles
rotisserie chicken (already cooked form the grocery store)
1 lbs shredded cheddar cheese
8 oz cream cheese
1 lbs fresh and cut broccoli florets
1 cup bread crumbs
Supplies:
pot to cook macaroni in
large casserole pan
knives for choppin’, bowls for mixin’ in and spoons for scoopin’
prep
1. cook your mac noodles, drain and set aside
2. debone your chicken and cut into bite size pieces, set aside
3. in a small bowl mix half of your cheddar cheese and all of your bread crumbs
4. cut your cream cheese into cubes or just scoop out small scoops, mix in a bowl with your still warm mac noodles (this should melt the cream cheese coating the noodles
5. combine the last of the cheddar cheese into your cream cheese covered noodles, mix mix mix
construction
1. line your casserole bowl with your broccoli
2. layer chicken on top
3. take 1/3 of your cheddar cheese and bread curmb mixture and sprinkle on top
4. cover the broccoli and chicken layers with your noodle and cheese mixture
5. sprinkle the remaining cheese and breadcrumb mixture on top
6. bake @350 until warm, bubbly, and you can’t wait any longer to eat!
(this is surprisingly good cold too)
I love this recipe, super quick, super easy:
Parmesan Artichoke Chicken
1/2 cup mayo
1/2 cup parmesan cheese
2/3 can of artichoke hearts, chopped roughly
1 tsp garlic powder
4 boneless skinless chicken breasts
Mix top 4 ingredients and spread over chicken.
Bake at 375 for 40 minutes or until chicken is done and top browns slightly.
Marinated Flank Steak
Ingredients:
- Flank steak
- 1 Cup Soy Sauce
- 1 Cup Red Wine
- 3/4 Cup Honey
- Garlic Powder
- Rice (optional, to make a it a real meal)
Directions
- Trim your flank steak of any excess fat then widely score both sides.
- Completely cover both sides of the steak in garlic powder. Don’t be shy!
- Combine soy, wine and honey and pour over steak.
- Let marinate in fridge. The longer the better, up to 24 hours, turning at least once during the process.
- Cook the steak for about 5 minutes on each side for a medium rare steak. Do this by either grilling or broiling.
- Save the marinade and reduce on the stove top for a great sauce.
- Serve with white rice and enjoy!
Pizza roll up
1 can Pillsbury Italian loaf bread dough
4 ounces sliced pepperoni (get it from the deli, not the kind in a bag. too greasy!)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1 can pizza sauce
Directions:
1. Preheat oven to 350 degrees F (175C). Lightly grease a baking sheet.
2. Roll bread dough out into a rectangle. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
3. Bake in preheated oven for 40 minutes, or until golden.
4. slice loaf. dip in pizza sauce while enjoying
Perfect for that nasty summer cold that’s going around:
Easy Chicken Soup
8 cups chicken broth
3 chicken breasts, cooked and diced
2 cups frozen vegetables
1 onion, diced
2 cups egg noodles
2 chicken boullion cubes
Bring the chicken broth and boullion cubes to a boil. Add the chicken, noodles, onion and veggies, cook about 10-15 minutes, until noodles are tender. The bouillon should provide enough salt, but add pepper and any other spices to taste (I like a little garlic powder and oregano).
I didn’t have any diced frozen veggies on hand when I made this, just some frozen stir-fry veggies, so I put those in the food processor (still frozen) and chopped them up a bit so they’d be soup-size. Worked out fine!
Glazed Salmon
1 3-lb fillet/side of salmon
3 TBS Brown Sugar
3 TBS White Balsalmic Vinegar
1/3 cup mustard
1 minced clove of garlic
Preheat oven to 400 degrees F.
Combine last 4 ingredients in a sauce pan over medium heat. Reduce.
Put salmon on baking pan. I like to line it with foil for easy clean up. Salt and pepper the salmon. Spread half the glaze on the salmon and place in the oven. Bake until salmon is cooked, about 10 minutes. When cooked, remove from oven and coat with remaining sauce.
Bear with me because I’m not one to measure things unless I am baking.
Yummy stuffed Chicken Breasts
1 package of bacon
1 8oz packge of cream cheese (room tempurature)
6 chicken breasts
mushrooms (not sure how much I use)
spinach (not sure how much either)
Set aside at least 6 pieces of bacon and cook the rest.
Preheat your oven to 450
Pound your chickin until it is fairly thin
chop up some of the mushrooms and spinach, crumble some bacon. (this all depends on yor personal tastes)
Put the cream cheese in a bowl and mix in however much bacon, spinach and mushrooms you like. (if you are using frozen spinach make sure you drain it well)
Put a good sized gob of the mixture onto one side of each chicken breast.
Fold the chicken over and wrap each one with a slice of of the uncooked bacon that you set aside and secure with a toothpick.
Bake for 20-30 minutes turning the chicken breasts halfway through.
Eat the leftover bacon because you know you can’t resist it.
sleepyheadedmom at gmail dot com
Most people I know here in Texas have never had (or even heard of) beef stroganoff, which is a shame, because it is one of the tastiest Russian dishes ever! My family’s old stroganoff recipe is a major favorite in my household. It’s easy AND delicious! Enjoy!
Beef Stroganoff:
2 lbs. cubed steak
2 lbs. hamburger
2 cans mushroom soup
2 cans chicken soup
1 cup flour
8 fluid oz. red cooking wine
Directions:
Combine cubed steak & hamburger (drain if necessary) and brown in a large pot . Add flour to the meat. Cover the pot and cook at a low temp for 15 mins. Add the soup and wine next. If it seems to thicken up too much, add a bit more wine. Let simmer for 1 hour.
Tip: It’s not mandatory, but sometimes I will add sour cream to richen the flavor.
This dish is fantastic over rice, potatoes, noodles, or even alone!
My family loves these and they are super easy! You can also adapt the toppings to whatever your family prefers.
T’s Perfect Little Bites of Pizza Goodness
Makes 6
What I used:
* Cooking spray
* Tube of Pillsbury pizza dough
* Pasta or pizza sauce
* Half of an onion, chopped
* 1 lb of sausage
* Shredded cheese
What I did:
1. Preheat oven to 450 degrees. Spray 6 muffins cups with cooking spray. Divide dough into 6 equal pieces and press onto the sides of the muffin tins. If your dough won’t stay put like mine refused to, you can try baking it for about 5 minutes. Then use the back of a spoon to press the dough against the sides. This worked for me.
2. Brown sausage, and then add the chopped onion. Add about a spoonful of sauce to each dough cup. Just eyeball it. Then add your sausage & onion mixture and top with cheese. Bake until dough is golden brown and crisp, 12 minutes. Or if you pre-baked like I did, bake for 7 minutes. I only used about half of my sausage & onion mixture, so I froze the leftovers for later. You can easily adapt this recipe for whatever topping you want.
3. Enjoy!
This is a super-simple meal in a bowl, and a great way to get rid of leftover rice, if you have any. Credit goes to Apartment Therapy for the original recipe, which is somewhat altered here. This recipe makes 2 servings.
Ingredients:
2 cups cooked rice (any kind will do)
2 eggs
2 Tbsp miso paste
6 oz. silken tofu
(optional) soy sauce, to taste
Before you start:
1. If you don’t already have leftover rice lying around, cook 1/2 a cup or so of rice according to package directions.
2. Dice the tofu into small cubes.
Preparation:
1. Bring 2 cups of water to a boil in one saucepan; in another saucepan boil more water.
2. When the first pot of water comes to a boil, add the miso paste, making sure it dissolves fully, and then add the tofu. Turn the heat down and let it simmer.
3. When the second pot of water comes to a boil, crack two eggs into the pot. Let them cook for 3-4 minutes. (Alternatively, you could fry the eggs over-easy if you don’t like your eggs poached.)
4. Put a big scoop of the cooked rice (about a cup) into each of two bowls.
5. Pour the miso soup into each of the bowls over the rice.
6. Once the eggs are done, use a slotted spoon to place an egg into each bowl.
7. Serve immediately with soy sauce and any other condiments you like. Enjoy!
So Easy – Zucchini & Asparagus Pasta w/ garlic and oil
Ingredients
- 1-2 zucchinis (thinly sliced)
- 1/2 bunch asparagus (diced)
- 1 tsp minced garlic
- 1 lb pasta
- 2 tbsp olive oil
- parmesan cheese to taste
Directions
- In medium/large suate pan, saute garlic in *hot* olive oil for 1-2 min. or until light aroma. Carefully drop in zucchini and asparagus, and let saute for 15-20 minutes or until zucchini is lightly browned.
- In the meantime boil 1lb pasta. Cook until al dente, drain.
- Once zucchini is lightly browned, combine zucchini/garlic/oil/asparagus mixture with pasta.
- Dump on that parm cheese
Wallah – you are done, this is so easy, and tastes amazing.
Confetti Taco Cups
1 can refrigerator biscuits
2-3 bell peppers (different colors make it more festive)
1 lb. ground beef
1/2 packet taco seasoning
2 cups shredded cheese
1 cup shredded lettuce
1. Preheat the oven to 375 degrees.
2. Chop the peppers into tiny confetti sized pieces.
3. Open and separate the biscuits. Roll out each biscuit on a lightly floured surface, until they are very thin.
4. Sprinkle the rolled biscuits with the pepper pieces and using a rolling pin, press the peppers into the dough.
5. Lightly grease a muffin pan and place each biscuit pepper-side out into the muffin cups forming a dish in the center of each biscuit.
6. In a frying pan, brown hamburger and then season with 1/2 taco seasoning packet. Place 1/4 cup of hamburger mixture into each cup.
7. Bake at 375 degrees for 15 minutes. Top with cheese, lettuce, and other desired taco garnishments.
Makes 8 taco cups.
I invented this recipe a while ago and posted it on my kids cooking blogsite. I just wanted to add that comment in case you googled this recipe and thought that I copied it.
This is a super easy and delicious recipe for the crock pot.
Best Crocked Beef
3 lb. English roast
1 bottle chili sauce
1 envelope dry onion soup mix
12 ounce can of Coke (or your favorite cola)
Hamburger buns
Place the unseasoned roast in a crock pot. Pour chili sauce over beef, then sprinkle with the onion soup mix ; then pour in the cola. Cover and cook on low 8 to 10 hours. Shred cooked beef and serve on buns.
Pizza Bites
Serves 2
Pizza dough — Enough for one pizza
Grated mozzarella cheese (or you can use cubed like the original recipe)
Pepperoni
Olive oil
Italian seasoning
Garlic salt
Grated Parmesan
Preheat the oven to 400 degrees. Spray a circular cake pan or pie plate with PAM. Separate the pizza dough into even sized balls (mine made 13, but I’m sure the amount would change by which pizza dough recipe you used).
Roll one of the dough pieces out into a small 4-5 inch circle. Put some grated mozzarella cheese into the center along with a couple slices of pepperoni. Pull the edges of the circle up over the filling and pinch together. Put the ball into the pan seam side down. Repeat this process with the rest of the dough balls.
Lightly brush the tops of the dough balls with olive oil and then sprinkle with Italian seasoning, garlic salt, and grated Parmesan.
Bake until golden brown. Serve right out of the oven with pizza sauce
TUNA TORTELLINI
1 lb. refrigerated or frozen cheese tortellini
2 cups frozen baby peas
1 (12-ounce). can tuna in olive oil
1/2 teaspoon dried basil leaves
Salt and pepper to taste
Preparation:
Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain.
Meanwhile, drain tuna, reserving 3 tablespoons of the oil. Return tortellini and peas to pot and add the tuna along with reserved oil, basil, salt, and pepper to taste. Heat through, stirring gently.
You can sprinkle this with Parmesan cheese, but that makes four ingredients! Serves 4
Italian Style Chicken Meatloaf
1 lb of ground chicken
1 15-oz can chopped tomatoes, drained
2 cups Italian bread crumbs
1-1/2 c. shredded mozzarella cheese
2 eggs
Garlic Salt to taste
Garlic Salt and pepper to taste
Line crockpot with foil. Use a tsp of oil to grease the bottom of the crockpot.
In a large bowl, mix ingredients. Blend carefully with your hands, turning mixture. Form meatloaf and place in the crockpot. Sprinkle exra cheese on top. Cook in crockpot for 8 hours, or until internal temperature is 160°. That’s it! Now serve it up with your favorite veggies and you’ve got a delicious, easy to make dinner!
Perky Turkey Sliders
This is a great tasting, simple to make, 30 minute meal!
Ingredients:
2 tablespoons of soy sauce
1 cup of feta cheese
1 jar (16 ounces) of chunky salsa (liquid strained)
1 pound of ground turkey
1 tablespoon AND 1 teaspoon of curry powder
Hawaiian sweet rolls (2 packs to make 24 sliders)
Cooking Instructions:
• Drain the salsa in a strainer to completely remove the liquid. Let salsa continue to drain while you are preparing/cooking everything else.
• Take the Hawaiian sweet rolls and cut them in half to make mini burger buns. Place the rolls back in the plastic bag to keep soft until you are ready to form your sliders.
• Evenly mix the soy sauce curry and ground turkey together, then form the turkey mixture into small sliders. In a 10-inch skillet over medium-high heat, cook the slider patties in 2 batches until they’re well browned on both sides. Set the mini patties aside.
• Take the completely drained salsa and gently mix in the feta cheese to make a feta-salsa relish. The relish will serve as a topping for the sliders.
Assembly Instructions:
• Place the ground turkey patty in between a Hawaiian sweet roll and top each slider with a heaping teaspoon of the feta-salsa relish.
• Repeat until all 24 sliders are assembled and enjoy!
Glazed Salmon – high-sodium Asian style!
The measurements here are approximate – I’ve only ever really done this eyeballing, so just experiment!
1 4-5 oz. salmon fillet
1.5 tbsp oyster sauce
1.5 tbsp soy sauce (dark, preferably)
Sprinkle of sugar (optional)
You can do this by wrapping the salmon in foil and putting it in the oven or take the easy route and put it on something like the George Foreman grill. Salmon first, then sprinkle the sugar on top, followed by layers of the oyster sauce and soy sauce (no particular order necessary). Takes about 3-5 minutes on the grill and 5-10 minutes in the oven.
Cheesy Italian Sausage Bake
1 lb Italian Sausage
1 box farfalle noodles
1 pkg shredded mozzarella cheese
1 jar spaghetti sauce
1 can sliced mushrooms (optional)
Preheat oven on broil. Brown Italian Sausage in a skillet, drain, set aside. Boil noodles according to package, drain and dump back into the pot, add spaghetti sauce, sausage and mushrooms. Stir together over low heat until hot. Pour into a casserole dish, spread cheese on top. Broil for 10 minutes until cheese is brown and bubbly.
My new favorite recipe is one I made up based on what was in my pantry one day & is a healthy low carb option for my family. It is a twist on an italian sausage pasta, but using spaghetti squash – which reduces the carbs and is good for gluten-free diets too! This unique veggie looks like fine angel hair pasta and since it is bland on its own, it takes on the flavor of whatever you add to it. plus it would definitely satisfy the “new” eat a 1/2 plate of veg on the ADA requirements and make you feel like you indulged.
Ingredients:
- 1 can of roasted tomato and garlic
- 1 spaghetti squash
- 1 lb pack of spicy italian sausage (not the linked kind)
- parmesan cheese, shredded
- 1 yellow onion
- butter
+ extra garlic clove if you like to add more garlic punch to it
Take spaghetti squash, scrape out middle and cut it in half and place upside down on cookie sheet in oven for 15-20 minutes. while this is cooking i do the prep work.
Cut yellow onion and some butter, carmelize in pan. Remove and let sit on side
Sautee sausage in previously buttered pan until brown. add 1 can off tomato/garlic combo (I add more garlic b/c I like it garlic-y) on medium heat until bubbly, then reduce to simmer and add onions back to the mix.
When spaghetti squash is done cooking (it will easily strand nicely with a fork) place onto plate and top with the tomato/garlic/sausage combo and top with parmesan cheese.
Enjoy!
jessie’s spicy shrimp pasta
• medium-sized shrimp (works with chicken, too)
• whole wheat penne pasta
• raw broccoli
• olive oil
• red pepper flakes
• a touch of pasta sauce
this is super easy. boil pasta. warm up olive oil in pan for about a minute. add shrimp, raw broccoli, and red pepper flakes to pan. cover with top. periodically check and stir until the broccoli is cooked. once your pasta is done and your shrimp and broccoli are just right toss in a bit of tomato sauce to lightly coat everything (not too much!). add more red pepper flakes depending on how spicy you like it. enjoy!
Easy Portobello Mushroom Bake
* 6 large portobello mushroom caps, cleaned, stem removed
* chopped garlic
* can of diced tomatoes
* fresh spinach
* shredded mozzarella cheese
Heat oven to 450. In large pan, sautee fresh spinach & chopped garlic (as much as you like!) until wilted. Place mushrooms in a baking dish, cap side down. Top with spinach mixture, diced tomatoes & cheese. Bake for 20-25 minutes.
You will have filling, super-low calorie meal in no time!
Our favorite summertime recipe – healthy, easy, great for leftovers and an extra bonus is that it doesn’t heat up your house by turning on the oven!
Slow Cooked Barbecue Turkey Sandwich
Ingredients:
3 lb roast turkey breast, completely thawed if previously frozen
1 liter root beer, any variety (but not diet)
2-3 cups barbecue sauce
Buns, for serving. I highly recommend (in order of preference) onion, pretzel, or brioche buns!
Assembly:
Rinse roast and pat dry with paper towel and place into slow cooker
Cover roast with root beer
Cover and cook on low 6-7 hours, or until meat thermometer registers 160 degrees Fahrenheit
Remove roast from slow cooker. Discard root beer. Using two forks, shred meat.
Return meat to slow cooker and toss gently with barbecue sauce. Heat on low (or ‘warm’) setting for 30 minutes, or until warmed throughout
Toast buns and serve sandwiches with a pickle on the side.
More commentary posted on:
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Cheesy Hashbrown Casserole With Ham – Love this!! Make it at least once a month.
1-26oz bag, frozen, shredded hash brown potatoes
1 -8oz container sour cream
1- 10.5 oz can cream of chicken soup
1/2 cup melted butter
1 -16 oz package cubed ham
1 and 1/2 cups shredded cheddar cheese
Stir al the ingredients together. Place into a lighlty greased casserole dish (9X13). You can add a bit more cheese on top if you like. Bake at 350 degrees for 45 min-1hour. Let cool a little and serve!
Yummy!
Okay Thai Peanut chicken with rice and carrots:
1.Peanut thai sauce of your choice
2.Peanut butter
3.Chicken breasts
4.Rice
5.Carrots
Mix sauce in bowl while you are waiting for the chicken and rice to cook, Mix in peanut butter into the sauce heat in a pot until the peanut butter has melted with the sauce. Add to chicken once chicken is cooked all the way, and keep some for dipping if you want too…
Thats it, pretty simple, I like it, my son likes it. It’s Easy.
I make this whenever I have company coming over because it tastes great, but only requires one pan and is super simple.
Sun-dried Tomato and Balsamic Chicken
1 medium onion
1 jar sun-dried tomatoes
1/2 stick butter
4 tablespoons balsamic vinegar
1 lb. chicken
Throw everything together in a large deep skillet and cook on medium high heat until the chicken is cooked threw. When done place chicken and tomatoes on a platter and serve. As an extra touch add the leftover drippings in the skillet to some flour and half and half to make a gravy for the chicken (goes great over mashed potatoes too). As long as you dont over cook the chicken it will give you a new appreciation for poultry.
In my house, we do breakfast for dinner all the time! Breakfast food is filling, delicious, and simple! This recipe is meatless (and you won’t miss the meat), but if you are a carnivore, bacon would be really yummy in this sandwich.
Strawberry Peppercorn Egg and Cheese Sandwich
(makes 2 sandwiches)
1. 2 TBS Strawberry spread (no seeds) or strawberry preserves (with the seeds strained out)
2. 2 tsp Course ground pepper (more if you are a pepper-lover) and some to sprinkle on the eggs while cooking
3. 1 tsp Kosher salt and more to sprinkle on the eggs while cooking
4. 4 large eggs
5. 4 slices of bread (we like multi-grain)
6. 2 slices of sharp cheddar cheese
Directions:
1. Fry the eggs, making sure the yolks are still soft. If you do not like fried eggs, feel free to cook them another way. I use a nonstick pan to avoid the use of oil/butter. Sprinkle some salt and pepper on the eggs while cooking.
2. While the eggs are cooking, mix together the strawberry preserves, salt and pepper. (Note: I have used the Penzey’s Spices Creamy Peppercorn seasoning instead of the salt and pepper on a few occasions, so if you have access to that, try it!)
3. Stick the bread slices in the toaster.
4. Once the eggs are almost cooked through, put the cheddar slices on top so they can melt. You can also put a lid on the pan for a minute or so to help the cheese melt.
5. Spread the strawberry peppercorn sauce onto the toasted bread slices. Top with the eggs and cheese.
6. Serve to your family and enjoy!!
Not only does this dish look expensive, it tastes great, too. In our house, eating simple does not mean having the food look like it wasn’t expertly made, and low-fat cheeses help to reduce the calorie count for this recipe.
1 box of lasagne noodles
1-16 oz container of low fat cottage cheese, drained
1 cup part skim shredded mozzarella cheese
1 cup parmesan cheese
1 bag of fresh spinach, rinsed, drained and chopped
1 large jar of your favorite pasta tomato sauce
Pre-heat the oven for 350 degrees and spray the bottom and sides of a 13X9 inch pan. Prepare the lasagne noodles as per directed on the box until al dente. Remove and cold rinse. Lay out each noodle so they do not stick to each other. In a large microwave safe bowl, cook the spinach for 1 minute on high till wilted. Drain. In the same bowl, add the cottage cheese, mozzarella cheese and 3/4 cup of the parmesan cheese and mix to combine. Spread a healthy tablespoon full of the mixture on each noodle and roll up tightly. Stand it up on its curly edge and repeat for all noodles filling the pan. Top with the entire jar of sauce. Sprinkle with the remaining 1/4 cup of parmesan cheese. Bake for 30 minutes will bubbly. Enjoy!
This is an easy peasy recipe I have been using for Indian Butter Chicken. (You can eat this with rice, bread or even flour tortillas)
3 pounds boneless, skinless chicken breast, cubed
1/2 stick margarine
1 tablespoon cayenne pepper
3 garlic cloves, minced
4 ounce can tomato sauce, no salt added
4 ounce light sour cream
Directions
Heat pan on medium high heat.
Drop margarine in pan and melt.
Drop chicken in pan and add minced garlic.
Turn heat to medium heat.
Fry chicken for 10 minutes, stirring occasionally to brown all sides.
Pour tomato sauce and stir. Cover pan, and cook for 5 minutes.
Turn heat to medium low and add the sour cream.
Cook, covered for another 10 minutes, stirring occasionally, and your done!
This is a great recipe!
Cheesy Shrimp Enchiladas
1 tub of Phildelhia Cooking Cream (Santa Fe works best)
1 can enchilada sauce
1 12-16 oz bag mexican style chedder cheese
1 lb of shrimp
1 bag of 8 whole wheat tortillas
1 can of rotel tomatoes with Cilantro (2 cans if you really like tomatoes)
1) Preheat Oven to 350 degrees
Cover with enchilada sauce and then the remaining cheese.
2) Cut shrimp into bit size pieces
3) Saute shrimp over medium heat for till Opaque
4) Add the cooking cream to shrimp and stir until warm through
5) Add the can of rotel to the mixture and take of heat
6) Warm tortillas on a microwave plate covered with a wet paper towel for 45 seconds.
7) Next fill each tortilla with a even amount of mixture and sprinkle with cheese, wrap like burrito and place seam side down in a greased baking dish.
Place in oven and cook approx. 20-30 minutes until heated through. YUMMO This recipe can be adapted to any lifestyle. You can skip the shrimp and just do all fresh vegs, or do turkey, etc. I usually make this on a night when we need to use the leftover vegetables from the week or starches and just add those as side dishes. But it can also just be served alone and very filling.
asy Healthy Pasta
Whole Grain Noodles (your choice)
1Pkg Frozen Stir Fry Vegetables (we like the kind that includes squash and asparagus)
1 Med Size Can Diced Tomatoes
Black Olives
Feta Cheese
Olive Oil
1 Pkg Pork Sausage Links (optional) Not a necessary ingredient
1. Cook noodles per directions
2, Cook vegetables per directions
3. In a large pan, mix vegetable with diced tomatoes and heat
4. To serve, pour vegetable and tomatoes over pasta and toss with a small amount of olive oil. Sprinkle black olives and feta cheese on top. If you are using sausage, sprinkle that on top as well.
We have a veggie eater in the house and often choose to make this recipe without the sausage. It is delicious either way and so easy! Enjoy
Pizza Casserole
It is easy, cheap and makes a lot! Kids can also help mom/dad prepare it!
2 (10 oz) cans of pizza sauce
2 cups of uncooked noodles
1 cup of milk
1 lb of hamburger
1 tbsp of oregano
Shredded cheese (optional)
Mix all ingredients together by hand (make sure meat is fully thawed). Place into a buttered casserole dish. Bake at 350 degrees for 45 minutes.
Optional – Add a little of the pizza sauce and a favorite cheese on top while it cools.
Sweet and Sour chicken
Ingredients
1 can pineapple chunks drained
1 pack skinless boneless chicken
1 scallion
1 can or bag of baby carrots
4 tablespoons low sodium soy sauce
Cut chicken in slices, and saute in a little olive oil. When just about done add the scallion,baby carrots and pineapple chunks. Stir in a spoonful of cornstarch or flour to thicken and then add 1 cup of water and the soy sauce. Serve over white rice.
Baked Crab and Cream Cheese Appetizer
2 Package refrigerated Crescent dinner rolls-either regular or the one long piece can
(this is much easier if you can find it- reduces the time spent pinching the triangles together!)
2 cans canned crabmeat, drained and shredded (you can also use fresh- just make sure to clean well)
16 ounces Cream cheese, softened
1 package (8 oz) shredded Monterey Jack or Mozarella Cheese (we use half of each)
1/2 -1 teaspoon Dill weed(basedon how well your family likes dill)
1 egg yolk, beaten
1. Unroll 1 package of dough on very lightly floured baking sheet (trust me-it is MUCH easier to put this directly on the sheet, than trying to transfer it later to it), press perforations together snugly to form a 12×4-inch rectangle.
2. In medium to large bowl, combine cream cheese and shredded cheese(s), add crab, mix well. Add dill, mix.
3. Place cream cheese mix, down the center of dough. I like to then spread it to about 1 inch from the edge with a rubber spatula. Don’t worry if it’s lumpy in the middle, dough will cover it! I then like to sprinkle some more of the shredded cheese all over the center of the cream cheese mix- it gives more of an ooey gooeyness to it!
4. Open the other crescent roll package. if using the rectangle one, you can place it directly over the dough on the baking sheet, matching up edges. If not, you may want to lay out on lightly floured board, pinch together triangles, then transfer it to baking sheet and cover as above.
5. Pinch to seal edhes all the way around. i then like to dip fork in flour and go around the edges to crimp, like you would on a pie shell. I also like to put 1 or 2 small vent holes on the top.
6. Brush with egg yolk. Bake at 350° about 20 minutes or until lightly browned.
7. Allow to cool for 5-10 minutes, then transfer to serving dish (very very carefully) and cut into slices. ENJOY
I just planted my first home garden this summer, and we have been testing lots of new recipes with out bounty! This one was so easy and really delicious.
This recipe is so easy, healthy and hearty! You can substitute any white firm fish, like Cod, or even medium sized, peeled and de-veined shrimp.
Poached Halibut in Spicy Tomato Sauce
1 lb of fresh (wild if possible) Halibut
1 16 oz can “fire roasted” tomatoes (or san marzanos)
2 poblano peppers, diced
1 small onion, diced
3 cloves of garlic
1 cup fresh cilantro chopped
S&P to taste
In a non-stick pan, sauté onions and peppers with a little olive oil until soft, about 5 minutes. Add tomatoes, and then grate (or use garlic press) garlic into the sauce and add 1/2 the cilantro. Simmer until all flavors blend together, add salt and pepper as needed. Add fish skin side up and place lid on pot, cook on medium heat until fish cooks through, about 15 minutes. Peel off skin and flip over to plate, with remaining cilantro on top. Serve with lemon wedges and crusty bread.
Glazed Pork Roast
4 lb. Pork Loin Roast
1 tsp. ground sage
1/2 tsp. ground chipotle chili pepper
1/2 tsp. garlic powder
1/2 c. Sugar Free Grape jelly
2 T. Apple Cider Vinegar
Preheat oven to 350 degrees. Combine sage, chipotle chili pepper, and garlic powder in small bowl. Rub all over pork roast and put in roasting pan. Roast uncovered for 1 hour. While roasting the meat, bring the jelly and vinegar to a boil in a small saucepan. Reduce down to about 1/3c. This will take about 3-5 minutes. Take pork out after 1 hour to brush with the jelly glaze. Roast for about 20 minutes longer, or until internal temperature is around 155 degrees. Let sit for at least 10 minutes before slicing. Serves 6-8.
sarahsparks79(at)yahoo(dot)com
Crock Pot Pulled Pork
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Ingredients:Servings:
10
4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray’s)
barbecue sauce, for serving (optional
1Slice one onion and place in crock pot
.2Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6TIP: freeze ready-made sandwiches – a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need.
9Note3: You might want to turn your roast over after it’s cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.
Quick Latin steak and pan roasted corn
2 new york strip steaks (14 – 16 oz. each)
EVOO, for rubbing
3 cups fresh (about 5 ears) corn kernels, patted dry (if you have frozen, thaw and use, but don’t use the kind in the can, too mushy usually) – tip: easy to get the kernels off the cob by gently slicing down with a knife
1/2 cup medium-hot salsa (salsa verde is my favorite, but you can use what you have)
3 oz. cheese, such as queso fresco, finely crumbled – the idea is a kind of Mexican cheese (you can get queso fresco at most grocery stores) but I have used different kinds and it still tastes great
1 lime, cut into wedges
Heat a 12-inch cast-iron skillet over medium-high heat. Pat the steaks dry, rub with a little olive oil and season well with salt and pepper. Add the steaks to the skillet and lower the heat to medium. Cook until the bottom is seared, 4 to 5 minutes. Flip and cook for 4 or 5 minutes longer for medium. Transfer the steaks to a plate; tent with foil to keep warm.
Quickly spread the corn evenly over the browned bits in the hot skillet. Cook over medium heat, without stirring, to brown on one side, about 1 minute. Then stir, season with salt and pepper and cook until lightly browned all over, about 2 minutes.
To serve, halve the steaks crosswise and arrange on 4 plates. Pile the corn over the steaks. Sprinkle with the salsa and cheese. Serve with the lime wedges.
This is seriously the easiest, yummiest dish I’ve ever made. I love it!
CRUNCHY ONION CHICKEN
Ingredients:
2 cups (4 oz.) FRENCH’S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
Directions:
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.
Voila! That’s it. Enjoy!
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Sausage Mac
1 package Hillshire farm Turkey Smoked Sausage with Pepper Jack Cheese Links (or any sausage links), chopped
2 cups elbow macaroni (raw)
1 bell pepper (any color), diced
1/2 onion, diced
1/2 jar any spaghetti sauce
1 cup celery, diced
Cook elbow macaroni. Drain; leave in strainer.
In a skillet brown chopped sausage links, onion, celery, and bell pepper until cooked through.
Mix in elbow macaroni; pour spaghetti sauce over macaroni/sausage/vegetable mixture. Stir. Serve hot.
Delicious Fettuccinne Alfredo!
This recipe is so easy to make and really yummy!
Ingredients
1 box of any dry pasta
1 quart of heavy cream/half and half
1 cup of parmesean cheese
1 cup of butter/margarine (2 sticks)
1 rotisserie chicken
Directions
In a saucepan heat cream for about 5 minutes. Stir butter in a 1/4 cup at a time until all melted. When all the butter has melted stir cheese in. Let heat for about 20 minutes, just long enoguh to thicken the sauce. Carve the rotisserie chicken and add in the sauce about 10 minutes before you take the sauce off the stove. Next, in a pot boil water and add the pasta. Leave pasta in for about 7-8 minutes until aldente. Strain pasta and add directly to the pot of sauce, which will thicken the sauce a little more, and serve.
Bone Appetit!!
Hungarian Barley Stew
1 Cottage Ham cubed
1 Large Onion Chopped
Tablespoon or two of Vegetable Oil of choice
2 Large cans Whole Tomatoes
1 1/2 cups uncooked Barley
4 cups Water
approx. 10 minutes prep time. Feeds family of 4 or more!
This meal cooks itself. Saute Cottage Ham with Onion in tablespoon of Vegetable Oil until onion is clear in large sauce pot. Add rest of ingredients and cook over low heat for couple of hours or until barley is completely cooked, stirring occasionally so that barley does not stick to bottom. Let sit for at least 15 minutes after cooking for sauce to thicken.
Dish into bowls. Family will love it!!
Optional: dollop top with sour cream and /or serve with rye bread.
Raspberry Balsamic Chicken with Cottage Cheese and Noodles
Serves 4
A family favorite but fancy enough for company… you will love how the cottage cheese makes a delicious sauce for the noodles and complements the sweet and tart chicken perfectly! Enjoy!
1. 4 boneless, skinless chicken breasts
2. 1/4 cup balsamic vinegar
3. 1/2 cup raspberry preserves
4. 1 pound of pasta (we like whole wheat egg noodles)
5. 1 cup of 2% milk cottage cheese (more if you want it extra creamy!)
6. Freshly cracked pepper
1. Whisk together preserves and Balsamic vinegar. Add pepper to taste.
2. Cook chicken on the grill. It will take about 5-7 minutes on each side. While cooking, brush with the glaze. The chicken could also be made on the stove or in the oven at 400 degrees. If cooking in the oven, place under the broiler for about 1-2 minutes on each side after the chicken is cooked. This will give it a golden color and delicious flavor.
3. While chicken is cooking, cook pasta according to the package directions. Drain, put the pasta back into the hot pot (but be sure that the stove is off), and immediately add cottage cheese and pepper to taste. Stir it well so that the cottage cheese coats all the noodles and heats through.
4. Serve the chicken with noodles on the side. The flavor combination is delicious!! Enjoy!
Daughter’s favorite salad
This has become my daughter’s new favorite. Very yummy!
4 cups of mixed salad greens
1 1/2 cup cubed watermelon, seeds taken out
1 cup of cubed or crumbled feta cheese
4 chicken breasts, boneless and skinless
1 cup store -bought balsamic vinaigrette
1 cup store-bought citrus dressing (or more to taste). Can just use balsamic dressing as well.
Marinate the chicken in the balsamic dressing overnight or at least for a few hours.
Grill the chicken for about 4 minutes on each side or until no longer pink in the middle. You can baste with more dressing while grilling, but make sure to use fresh dressing, not the one the chicken marinated in.
Cut the chicken into bite-sized pieces and allow to cool a little bit.
While the chicken is cooling, combine greens, feta and watermelon. Then add in the chicken and toss with dressing.
Serve immediately.
Parmesan Chicken
Ingredients-
Mayonnaise
Frozen Chicken Breasts
Kraft Parmesan Cheese Crumbs
Put oven on 375. Put about a cup of mayo in a bowl, than sprinkle the cheese on a plate. Take the frozen ckn breasts and spread the mayo all over it with a butter knife, than cover it with the cheese. Place it in a casserole dish. Do as many as you want.(I usually do a full pan, about 4 big breasts) Cook it for about an hr to 1 1/2 hrs until the ckn is lightly browned. It is seriously Delicious and sooo tender.
I always just grab some prego sauce and some noodles, and put the ckn on top. And you have a full Italian Parmesan Ckn Meal! Yum!
I am LOVING the recipes here! Here’s one of my family’s fave go-to suppers! yumo!!(S&P together as one ingredient haha)
I always think of my Mom when I eat this because she loved it!
Chicken and stuffing casserole
2-3 cups boiled shredded chicken (If I’m feeling lazy,sometimes I use the pre-packaged cooked chicken at the grocery store haha)
salt & pepper
1 can cream of mushroom soup
1 can chicken broth
1 cup sour cream
3 cups stouffers seasoned stuffing (in the stuffing aisle, found in a blue plastic bag)
Pre-heat your oven to 350
In a 3-quart casserole dish, spread the shredded chicken on the bottom of the dish, add salt and pepper to taste.
In a medium size mixing bowl, mix up stir the cream of mushroom soup, 1/2 of the can of chicken broth, and the sour cream. Pour mixture evenly over the chicken.
Rinse out mixing bowl.
Now use the mixing bowl to mix up the stuffing and the remaining half can of chicken broth. Spoon stuffing mixture on top of the sour cream mixture.
Cook uncovered for 30 minutes. Eat and drool!! lol
Hope you enjoy it!
thank you for the chance to win!
ajoebloe(at)gmail(dot)com
Me too, this post will make for a great resource.
Chimichurri salmon
2-4 salmon pieces (depending on size)
1 cup flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves (more the better)
1/2 cup olive oil
1 teaspoon sea salt
1/4 teaspoon red pepper flakes
1 Finely chop the parsley and garlic (or process in a food processor several pulses). Place in a small bowl. (can also add fresh oregano – optional)
2 Stir in the olive oil, salt, pepper, and red pepper flakes. Adjust seasonings.
Brush on salmon or marinate and freeze…..
My daughter even loves this recipe!
Salmon Puff
6 ingredients
* 8 oz salmon filet
*saute’d spinach
*saute’d onions
*puff pastry
* 1 egg
* olive oil
Direction….
1.) pan sear the salmon fillet in a skillet with olive oil until golden brown on each side
2.) saute the spinach and onions until carmalized
3.) lay down one square of puff pastry
4.) place cooked salmon filet on top of the puff pastry followed by the saut’d spinach and onions on top of the salmon
5.) fold over the 4 corners of the puff pastry over the fish, spinach, and onion
6.) brush top of pastry with egg wash (1 egg whisked)
7.) bake on 400 degrees until the puff pastry shell is golden brown
Enjoy!
Sweet-sour-salty-savory stir fry
Cooking time: 10-15 minutes.
Ingredients:
Mexican chorizo (1/2-1 small one per person)
leftover or canned lentils (1/4-1/2 cup, cooked, per person)
sliced apples (1 small apple per person)
spinach (lots)
lime (1-2 small)
black pepper (to taste)
(0.5 If you are making lentils from scratch, add at least another 1/2 hour to your time estimate.)
1. Wash apples and spinach, slice apples, chop spinach coarsely.
2. Remove casing of chorizo. Cook chorizo in pan. (Be prepared to be appalled at the amount of grease.)
3. Skim off most of the grease – just leave enough that nothing will burn. Add apples, spinach, lentils. Stir until everything is warm and the spinach is just slightly wilted.
4. Remove from heat. Season with lime juice and black pepper to taste.
Pleasing Country Sausage, Potatoe’s & Green Beans, with a twist!
*1 lb. Sausage, smoked or plain-fried, sliced and tossed in a pot
*6-8 medium potatoes, peeled,chopped-boiled until soft and tossed in the pot
*1 bag frozen green beans, cooked in microwave, then tossed in the pot
*1 Lg. can Cream of Mushroom Soup, dumped over all that goodness in the pot, and stirred!
*Milk…Just a dash, or 2 or 3 added to the goodness while you stir in the mushroom soup
** I like to serve this with Pillsbury Grands Homestyle Buttermilk Biscuits! This recipe is something I came up with on the fly one day-it happens alot when you’re feeding a hungry family of 6, it hits that comfort food zone so good and is so easy! I promise your family will love it!!
I’m glad the recipe doesn’t have to be low-fat/low-calorie…here’s a no-fail recipe for
Chicken in Puff Pastry
1 pkg puff pastry sheets
8 oz cream cheese, softened
Garlic Powder to taste
1 Tablespoon dried Parsley flakes
4 halved, boned & skinned, chicken breasts
1 egg, beaten
Remove puff pastry from freezer to thaw.
Place cream cheese in bowl, then add garlic and parsley flakes. Mix well. Set aside.
Roll puff pastry sheets on lightly floured surface. Cut each sheet into two pieces (large enough to enclose and seal around the chicken breast). On each of the four pieces, place 1/4 of the cream cheese mixture, then top with a chicken breast half. Seal edges tightly by first brushing the edges with the beaten egg.
Place chicken/pastry seam-side down, on an ungreased baking sheet. Brush top with remaining egg. Bake in 425-degree oven for 25 minutes.
This recipe is relatively easy to make, yet never fails to impress!
Chicken will be tender, juicy, and delicious. Enjoy!
Pork n Beans
Ingredients-
1 lb bag of pinto beans
1 onion
1 can ROTEL* (stewed tomatoes and green chilies)
1 package of bacon
Easy cooking-
After soaking and rinsing beans, put into large pot with enough water to cover, and start to simmer. Add chopped onion, bacon, and can of Rotel. Add desired additional seasonings. Cook for 2-3 hours, keep watch on water level and stir occasionally.
Stuffed Bell Peppers
3 Green Bell Peppers
1 can of diced tomatos with green chilies
1 cup of cooked rice (I like the flavored Spanish rice packet)
1/2 lb ground beef
1/2 cup of canned corn
Mozzarella
Cut peppers in half (the long way) and clean out seeds.
In a bowl, mix (uncooked) ground beef, corn, tomatos, and rice.
Stuff peppers with mixture and place in a casserole dish.
Add 1/4 cup of water to dish.
Cover with tin foil.
Put in a preheated 400 degree oven for one hour. Uncover and add mozzarella to the tops and continue cooking for another 5 minutes until cheese has melted. ENJOY!
jmmccarr@gmail.com
Parmesan cheese artichoke dip
1 cup Parmesan cheese – grated
1 cup mayonnaise
1 can artichoke hearts, drained and chopped
Tiny bit of garlic powder
2 tablespoons finely chopped green onion
Crackers for dipping
Mix mayonnaise, artichokes, parmesan cheese, and garlic powder. Spread mixture in a baking pan. Bake at 350° for about 20-25 minutes, or until the top is browned lightly. Top with the green onion. Serve with crackers, tortilla chips, or French bread (a favorite of mine).
Cornbread Chicken Pot Pie
Prep time:10 min Cook time: 30 min
2 cups of cooked chicken
1 cup mixed vegetables
1 can of Cream of Chicken soup
1 box of cornbread mix
Mix chicken, vegetables, and soup in a medium bowl.
Make cornbread in separate bowl
Pour chicken mix into greased 9in pie plate, make sure it is all even
Pour cornbread mix over chicken mix, make sure to cover completely.
Bake at 400 degrees for 30 min.
Rick’s Swordfish Delight
4 – swordfish steaks (6 or 8 oz are best)
4 – tbsp EXTRA virgin olive oil
4 – tbsp Dijon mustard
salt & pepper mix
Mix olive oil, Dijon mustard, salt & pepper together in a bowl. Brush mixture over both sides of swordfish steaks evenly. Grill or broil approximately 4 to 5 minutes per side.
Serve over wild rice and top with steamed string beans that have been tossed with leftover olive oil/Dijon mixture!!
Chicken Tacos
This is so good. Even my PICKY child devours it.
3-4 chicken breasts (frozen)
1 package taco seasoning mix
1-2 cups water
Soft tortillas or hard taco shells or BOTH (your family’s preference)
Taco fixings (shredded cheese, sour cream, salsa, etc.)
Place FROZEN chicken breasts into crock pot. Turn crock pot onto low (7-8 hours) or high (4-6 hours) depending on what time you decide to make this:) Sprinkle one package of taco seasoning over the frozen chicken breasts. Add 1-2 cups of water depending on how many chicken breasts you use. Place lid on crock pot, and that’s it!
I usually check the chicken after half of the cooking time is up. If I need more liquid I will add a cup more water. Just use your judgment on this. When cooking time is complete, shred chicken using 2 forks. Build your tacos or tortillas with all of the fixings! Every time I fix this for my family, I cannot believe how good it is (and how easy it was to make)!
Cheese Enchilada Stack
Ingredients:
12 corn tortillas, cut into quarters
12 ounces sharp cheddar cheese, grated
1 (15 ounce) can enchilada sauce
1 bunch green onion
1 (4 ounce) can green chilies
Directions:
1 Preheat oven to 400 degrees.
2 Spray square 8×8 baking pan with pam (the garlic one is good).
3 Line pan with layer of corn tortillas.
4 Top with 1/3 sauce, cheese, chilis, and onions.
5 Top with second layer of tortillas.
6 Top with second layer of 1/3 sauce, cheese, chilis, and onions.
7 Top with final layer of tortillas.
8 End with final layer of 1/3 sauce, cheese, chilis, and onions.
9 Bake until bubbly (approximately 10-15 min.).
This is vegetarian as is, or for variation you can use 2 cups cubed chicken, or black beans, or ground beef seasoned with taco mix, or vegetarian “ground beef”.
Servings Size 4
Cheap Fast and Easy but really good:
One 16 oz package Inn Maid Medium Noodles
One 32 oz Chicken broth
Two Chicken flavored bouillon cubes
Optional small package full cooked chicken breast for salads, cut up in small chunks.
Bring broth and chicken bouillions to boil, add 3/4 bag of noodles stir and cook over medium heat( add chicken peices ) cook till done. Add a drop or two of yellow food coloring (also optional) If you fine your noodles dry and a cup of water.
Buy Bob Evans mashed Potatoes, heat in microwave for 6 mins, serve with noodles on top.
also can be served with green beans or corn or whatever your family likes!
ingredients
4 plantain
water
2 whole fish
oil
tomato paste
salt
Directions
boil your plantain in the water for about 20 minutes if yellow, and a bit longer if green.
For your fish, I prefer red snappers, but any kind will do. Let it saute in the oil for a little bit, about 10 minutes. Then add tomato paste to the oil while it’s still frying. (Mash the paste in the oil) Quickly add water and salt to the fish and let it boil until cooked. (Should be done in 20mins or so)
serves 4. After it’s cooked cut the fish in half.
you have a nice meal of plantain, fish and the fish sauce for some flavor.
EASY BEEF AND BROCCOLI (Serves 4)
1 lb. beef flank steak (wile partially frozen, slice across the grain into very thin strips)
(You could use sirloin steak if you prefer)
1 or 2 tsp oil
1 medium onion chopped
1 10-1/2 oz. can Cream of Broccoli soup
1 10 oz. package of frozen, chopped broccoli (thaw)
Wide Egg Noodles or Rice
Brown meat and onion in the oil.
Reduce heat. Simmer 15 mins.
Stir in soup and broccoli and heat.
Serve over wide cooked noodles (or rice)
Digicats {at} Sbcglobal {dot} Net
I love to make enchiladas with ground turkey.
chop onions and green peppers and saute; add 1 pound ground turkey and saute until turkey is cooked through. Add 1 can of enchilada sauce (your favorite brand) and saute until warmed through.
Spray bottom of baking pan with non stick spray. Lay out about 6 to 8 soft tortillas, Spread with some vegetarian refried beans, a spoonful of the turkey mixture and a generous sprinkle of Mexican shredded cheese. Roll up the tortillas and lay in the baking pan side by side. Spread remainder of meat sauce on top and cover the whole dish with more shredded cheese. Bake about 30 min. at 375. Delicious and easy.
Taco Casserole
1lb Ground Beef – cooked
Corn Tortillas
Shredded Cheese
Sliced Black Olives
1 Can Refried Beans
After cooking ground beef and heating refried beans, in a casserole dish layer corn tortilla, refried beans, beef, cheese, olives. Keep layering until ingredients are gone. Bake in oven at 350 for 30 min or until hot. I serve it with chopped lettuce, tomatoes and tortilla chips. My family loves this and so does all of my teenagers friends.
Pulled Pork Dinner (for 6)
3 lb pork roast
1/4 brown sugar
2 cups your favorite bbq sauce
rolls (to put pork on)
1 bag frozen carrots
1 large can baked beans
Put pork roast & just enough water to cover it in your crock pot on LOW before you go to bed. The next evening (when you get home from work, or have a free second) dump the water off of the pork (The pork will “pull” itself when you stir it) . Add brown sugar and bbq sauce. Stir. Continue to cook on low for 30 minutes. While you are waiting for the pork to finish, cook your carrots according to package-as well as the beans. Serve pork on rolls, with carrots, and beans! Yum!
Smoky Braised Chicken and Gnocchi
Ingredients
4 chicken legs quarters
kosher salt and pepper to taste
1 tablespoon olive oil
4 cups low-sodium chicken broth
1 tablespoon smoked or hot paprika (found in the spice section of the supermarket)
2 yellow onions, cut into wedges
2 red peppers, cut into eigths
1 pound gnocchi (refrigerated or shelf-stable)
Directions
Heat oven to 400° F.
Pat the chicken dry with a paper towel and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large ovenproof saucepan over medium-high heat. Add the chicken, skin-side down, and cook until the skin is crisp, about 5 minutes. Turn the chicken and add the broth, paprika, peppers and onions. Transfer to oven and cook, uncovered, for 30 minutes.
Add the gnocchi and continue cooking until the gnocchi are cooked through, about 15 minutes. Divide among individual plates.
Here is my husband’s favorite
Cream Cheese Chicken:
2 lbs boneless skinless chicken breasts
1 pack Italian Dressing Mix
1 tsp minced garlic
1 stick Butter
1 block Cream Cheese
1 can Cream of Chicken Soup
Melt butter in a hot crock pot. Add Italian dressing and garlic mix and stir. Add chicken and coat with butter and seasonings. Cook on high in crock pot for 2 hours. When chicken is fully cooked, chop up cream cheese and allow to melt and mix in. Add can of cream of chicken soup and stir until well combined. Serve warm over egg noodles.
It’s easy and it’s great to just throw it in the crock pot and forget about it til you’re ready to eat
It also freezes incredibly well.
My favorite and EASY dish is: ” TATER TOT CASSEROLE”!
brown 1lb. of ground beef. Place in 9×11 pan. Pour one can of mushroom soup condensed on top of meat. Place generous slices of velveeta cheese enough to cover the entire dish. then neatly place TATER TOTS to cover te entire dish as well. Follow the instructions of tempature and time to cook the TATER TOTS. And when they are brown and ready to eat, then “WOLAH” ENJOY!!! It’s SOOOO yummy!!
This is not original to me but I cannot recall where I found it. It is super fast, super easy, and my kids love it. I love it!
Asian Beef Noodles
1 lb. ground beef (or turkey)
2 (3 oz.) pkgs. Beef flavor Ramen noodles (use a veggie flavor Ramen for turkey)
2 c. frozen vegetables (oriental style works best)
Green onions to taste (optional)
In a skillet, brown ground beef over medium heat, 8 – 10 minutes or until no longer pink, breaking up into ¾” crumbles. Strain with hot water to remove grease. Season beef with one seasoning packet from Ramen noodles; set aside. In same skillet combine 2 cups water, Ramen noodles broken in several pieces, vegetables, and remaining seasoning packet. Bring to a boil; reduce heat. Cover; simmer 3 minutes until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onions, if desired, before serving.
4 Servings
Creamy Crockpot Chicken (over Rice or Pasta)
5 Frozen Chicken Breasts (cook on low 5-6 hours)
or 5 Thawed Chicken Breast (cook on low 3-4 hours)
1 can cream of mushroom soup
1/2 cup sour cream and/or 4 oz. cream cheese melted
1/4 cup Italian dressing
Pepper (to taste)
Mix soup, sour cream and/or cream cheese, Italian dressing, and pepper in a bowl. Place chicken breasts in crock pot and pour soup mixture over top. Cook on low for 3-4 hours if chicken is thawed or cook on high 5-6 hours if chicken is frozen.
Serve over rice or pasta (linguini or angel hair is yummy). Pour extra juices over pasta or rice.
Stuffed Cabbage Un-Stuffed!
SO good!
1 large bottle of Vernonr’s Ginger Ale- Not Diet
2 lbs of ground turkey or lean ground beef
1 large size bottle of Heinz ketchup (look for the biggest you can find)
1 jar of sour kraut- 28 0z any Brand (drian water!)
1/4 cup Brown Sugar
2 tbs Lemon juice
In a large stock pot add Vernor’s, Ketchup, Sour Kraut, Brown Sugar and Lemon Juice-Bring to a low boil
Make meat into meatballs (DO not add anything to the meat such a rice etc) and season to your liking (I JUST add garlic powder)
Place into the pot!
Cook at least 3 hrs BUT truly the longer the better!
We serve this over mashed potatoes!
This is a VERY easy recipe that looks like you slaved for hours!!! My Grandma made it like this BUT she rolled for hours! This is the busy mommy version!
The KIDS love it as it has a sweet taste! Yet, they eat the cabbage in it because it is not “big” like regular stuffed cabbage! As well NO rolling the meat into the cabbage!
What a mess!
This is also so easy as it tkae 15 min or less to make then you leave it for hours! Go do what you need to and leave on fire on low for hours!
*If you want you can add a can of tomotoes to this as well!
Steak Wraps
Tortillas
Steak
Feta Cheese
Onions
Cook steaks and sautee’ onions (we like to caramelize in butter worth the extra minutes). Place cooked steak, onions, feta cheese in wrap and roll up. Put on skillet with a little butter to brown. Dip in Tzaiki sauce or salsa. Easy dinner can also be made with Chicken or Pork.
Great for soccer practice nights. Dinner on the table fast! I usually cook an extra steak with a previous meal so we can just throw this together after a long day.
Onion Steaks
2 lbs of cubed steak (or swissed round steak)
2 large vidalia onions
2 T of oil (I use coconut oil)
24 ozs of beef broth or stock
1 cup of ketchup
1/4 cup of Worcestershire sauce
Sear your cubed steak on a gas or charcoal grill until brown on both sides.
In a large skillet saute your sliced onions in your oil (about 4 or 5 minutes) stirring almost constantly. Pour beef stock, ketchup and Worcestershire sauce, on top of the onions and bring to a boil. Put your seared cubed steaks into the onion sauce and cook on a medium heat until the sauce reduces to a consistency that you like (usually about 15 minutes).
This is one of my hubby’s favorites!!!
Italian Beef Sandwiches: This is easily one of the quickest and tastiest meals ever! When I make this everyone raves at the flavor and tenderness of the beef!
3-4lb rump roast (you can use whatever you need)
1/4 c banana peppers
3-4 packets dried italian dressing
2 TB italian dressing from the bottle
Kaiser Rolls or Italian bread loaf
salt & pepper to taste
Salt and pepper roast. Put in a crockpot and add water until it is halfway up the roast. Add banana peppers on top of roast, plus a tad of the juice in the water and turn on low. Cook for 10 hours. The roast should be tender. Remove roast from crockpot and shred using fork (should be at the point where it just falls apart). If you’re like me, you’re going to remove every piece of fat at this point, too! Once roast is shredded put it back in the crockpot and add the dried seasonings and a squeeze of the bottled seasoning. I use a lot of seasoning on mine because I love flavor, but you may want to use less. You don’t want your roast swimming in water, you should have just enough water left to make a pretty moist meat with some good juice. Stir well, add lid and let spices soak in the meat for an additional 10 or so minutes. Your house should smell ah-ma-zing by now! When ready to eat spoon onto kaiser roll or whatever type of bread. Because the meat is hefty and juicy I recommend using some kind of heavier bread, sandwich slices won’t do it here
Add a veggie, chips or fruit and that is all you need for dinner! You can also freeze these leftovers and will be excellent the 2nd time around!
This is a recipe I’ve had for over twenty years. It a keeper, for sure! The cumin flavoring really makes it stand out.
Acorn Squash Stuffed with Salmon
2 acorn squash
4t+ Butter
Onions or Mushrooms
15-oz can salmon, drained, de-boned, and gently broken
3/4 C sour cream
1 t cumin
Split squash in half and scoop out insides. Put 1 t butter in each. Place on baking sheet and bake at 375 degrees for 25-30 minutes. Take out of oven.
Melt additional butter in skillet. Add onions or mushrooms (whichever you choose) and saute. Remove from skillet and cool in a bowl. Break up salmon and mix with onions or mushrooms, sour cream and cumin. Spoon mixture into squash halves, and return to oven for 20-25 minutes.
Chicken Alfredo with bonus chicken salad sandwich next day for lunch
Make 2 chicken breast on grill ( I do this part on Sunday)
Cut up 1.5 of them for the chicken alfredo
Make up one pkg of egg noodles
Use one or two jars alfredo sauce to taste
Place cut up chicken breast, egg noodles and alfredo sauce stir together in 9×13 dish
Bake in over 30 minutes 375 or until bubbly hot. Serve with toss salad and parmesan cheese and bread.
Later use 1/2 chicken breast combine with one hard boiled egg cut up add parmesan cheese and mayo to taste should make 2 sandwiches for lunch the next day.
This meal goes together so fast and it has a bonus for the next days lunch!
Chicken Makhani
This is one of my favorite dishes at this Indian restaurant that we go to so I just had to make it! This Indian dish is absolutely delicious!
Ingredients:
2 Chicken breasts
Garlic Salt to taste
1/2 Jar Spaghetti Sauce (I like the Ragu Chunky Tomato and Basil spaghetti sauce)
1/3 heavy whipping cream
1 tablespoon garam masala
1 teaspoon cayenne pepper ( use more or less depending on preference)
Slice chicken breasts into 1/2 inch slices. Season chicken breasts with garlic salt. Cook chicken until golden brown. Pour spaghetti sauce in the pan. Add heavy whipping cream. Stir ingredients on medium heat. Add garam masala and cayenne pepper to taste (you can use more or less depending on your preference and how spicy you want it). Turn stove down to medium-low heat to simmer (approx. 10-15 minutes). Then you’re ready to serve!
* I usually serve this over basmati rice or some garlic naan.
Enjoy!
I was inspired by the giveaway name
We eat a lot of potatoes at our home so we try to come up with new ways to enjoy them!
BBQ N Bleu Chicken Stuffed Baked Potatoes
4 Large Baking Potatoes
2 Chicken Breast
2 Cups BBQ Sauce (I just check here and use whatever brand is on sale at Publix)
1 Medium Yellow Onion
Tabasco Sauce
Crumbled Bleu Cheese
Bake Potatoes at 400 degrees for one hour or until done
Saute Chicken in BBQ sauce over med heat 5-8 min per side or until cooked with 1 chopped onion
Chop Cooked Chicked Breasts (Leave in the Sauce)
Split open the baked potatoes
Divide the BBQ Chicken and place on top of the potatoes
Add A Splash of Tabasco
Finish with crumbled bleu cheese
Pasta Caprese alla Vittoria (that’s me!)
1) 1/3 cup extra-virgin olive oil
2) 2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
3) 1 pound pasta, preferably campanelle
4) 12 ounces salted fresh mozzarella cheese, cut into 1/2-inch cubes
5) 1/2 cup chopped fresh basil
6) freshly ground pepper
Directions
Add olive olive oil to saute pan and heat until hot but not smoking. Add the tomatoes and gently cook until soft, about 10 minutes.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and season with pepper. Serve hot or refrigerate, tossing occasionally, until serving.
Thanks!
DolphinV27@aol.com
who is the winner?
We are testing the finalist recipes tomorrow and the winner will be announced very soon!
Yummy Crock Pot Simple Pot Roast
This one was one of my husbands favorites and mine too. He passed away from cancer and now this is both my granddaughters favorites too. I am raising my granddaughters alone and this saves time and money. I know pot roast is as old as roast itself, but this is still a family favorite.
3 Pound London Broil (fat removed)
3 Cups Peeled Potatoes
1 Cup Celery
1 Cup Carrots
1 Small Onion
3 cloves Garlic
Seasonings to taste (Italian Seasonings, salt & Pepper)
Set Crock pot to high, add roast. Sprinkle with seasonings. I use 1/4 tsp pepper, 1/4 salt and 1/2 teaspoon italian seasonings. Add 3 Cloves of Garlic and approx 1/2 cup water. Cover and Cook on High for 6 hours. Add Chopped Potatoes, Carrots, Celery and Onion, cook on high another 2 hours. You roast will come out so juicy. Serve with Cornbread of Biscuits. Makes approx 8 servings.
Notes: I use to come home during my lunch hour and put in the vegetables. Now if I don’t have time to put in vegetables, I put them in a glass covered baking dish cover with the drippings from the pot roast and put in microwave, set to fresh vegetable settings (approx 10 minutes).
Ginger Soy Sauce Marinade
4 Tablespoons Grated Fresh Ginger
2 Tablespoons Minced Garlic
1 Cup Soy Sauce
1/2 Cup Sugar
1 Cup Sliced Green Onion
2 Pounds Chicken Breast Sliced to 1/4 thick
Combine all the above ingredients. Place all in plastic bag marinade in refrigerater overnight, mush bag around occasionally, skewer and grill.
Variations: Make ahead of time, freeze bags with all the ingredients, take to beach, picnic or camping and grill later. Add Grilled whole corn on a stick. Can replace chicken with beef or use a combination of both.
Greek Inspired Greens
Ingredients:
1.) 4 Bunches of Mustard Greens
2.)1 whole white onion
3.)3 cans of stewed tomatoes
4.) 1 pound of smoked tasso(may sub with smoked turkey wings)
5.)32 oz of chicken broth
6.)white rice- cooked separately, only need 1 and a half cup per person
Prep
Clean greens and chop loosely
Clean and Chop onion finely
Combine all ingredients in a large pot and bring to a boil.
then keep on a medium heat until the greens are cooked down to your taste, i prefer very dark usuall takes 1 1/2 to 2 hours.
Serve over rice, Great for those cold winter nights!
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