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asked the following question:
I prepare all the meals in my household. Unfortunitly I seem to be cooking the same things, more often. So what ever ideas that you have that are 30 min or less would be great!
I prepare all the meals in my household. Unfortunitly I seem to be cooking the same things, more often. So what ever ideas that you have that are 30 min or less would be great!
November 24th, 2009 at
These are super easy and quick to make, and even better, kids love them. Set out condiments for your family to add on their own.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ready In: 15 minutes
Yield: 4 servings
Ingredients
1 16-ounce can refried beans (pinto or black)
1 cup shredded cheddar cheese
4 flour tortillas
Optional Condiments
2 tomatoes, diced
3 cups shredded lettuce
1 cup sour cream
bottled hot sauce or salsa
Directions
1. Heat a skillet to medium. Add beans and stir continuously until warmed through.
2. Place tortillas between two paper towels and microwave for 15-25 seconds, until warm and soft. Do not microwave for too long, or they will turn dry and brittle.
3. Spread beans down the middle of each tortilla, stopping a quarter of the way to the ends.
4. Add cheese and any other desired condiments. Fold the top and bottom ends up (the ends at the edges of the beans), then fold over each side. Serve warm.
YUMMY!!!
November 24th, 2009 at
Enchiladas in a 13×9 pan…….beef or chicken mixture seasoned with a taco seasoning packet, cover with Old EL Paso Enchilada sauce bake for 20-30 min serve with shredded lettuce, tomatoes, onions, cheese, salsa on the side what a meal!
November 27th, 2009 at
These are my favorites
CHICKEN CREPES
CREPES:
3/4 c. all-purpose flour
1 1/2 tsp. sugar
1/4 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 tbsp. butter, melted
1/4 tsp. vanilla
1 egg
Lightly grease 7″ or 8″ skillet. Heat (over medium heat) until butter bubbles. Beat all ingredients together until smooth. Pour 2 to 3 tablespoons batter into pan for each crepe. Cook both sides until golden brown, rotate pan so batter covers pan. Crepes can be stacked between wax paper. Cover to keep moist.
FILLING:
1 c. milk
1 c. chicken broth
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 c. butter
2 c. cut up cooked chicken
1 1/2 c. sliced mushrooms and/or celery
Mix milk, chicken broth, flour, salt, pepper and butter in 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in chicken and mushrooms which have been drained and chopped. Heat through. Heat oven to 350 degrees. Spread about 1/4 cup chicken mixture down center of each crepe; roll up. Place seam side down in ungreased oblong pan, 13″x9″x2″. Combine one can of cream of celery soup with remaining chicken mixture and pour over crepes. Bake until hot, 15 to 20 minutes.
Crepes can be made ahead and kept in refrigerator up to 2 days. Wrap stacked, cooled, crepes in aluminum foil. To reheat: Place wrapped stacks in 350 degree oven for about 10 minutes.
I top with shredded cheddar cheese and melt
POTATO SKINS WITH CHEESE AND BACON
8 baking potatoes
2 lbs. bacon
1 lb. Cheddar cheese (shredded)
Bake potatoes until done. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato. Fry bacon until crisp then crumble; set aside. Broil potato skins side until crisp (turn them one to two times). Fill skins with cheese. Top with bacon. These toppings can be varied – olives, tomatoes, salsa, chicken, ground beef, various cheeses. Broil until cheese is melted. Top with sour cream and chives.
November 28th, 2009 at
Try this one.It is easy to cook and quite good!
Get a roast put in a big roasting pot or any big pot that will work in oven. Put roast on large piece of tin foil spread mustard over roast, cut up carrots and potatoes to around the same size (Does not need to be exact) Spread carrots and potatoes around roast. Put can of creamy mushroom soup on top of everything (No Water, just soup), sprinkle a package of Lipton’s onion soup over that. Salt and pepper to taste. Then pour 1/4 cup water over all. Take another piece of foil and put over other foil and crimp the two together. Put in oven on lowest temperature and cook all day. Open when ready to eat and you have a tender roast with potatoes,vegetables and gravy all finished! Just spoon and serve!
Good Luck!
Enjoy!!!!
November 30th, 2009 at
CRESCENT SAUSAGE AND CHEESE BAKE
8 oz. can refrigerated quick crescent rolls
8 oz. pkg. brown and serve sausage (thawed and sliced)
2 c. (8 oz.) shredded Monterey Jack or Swiss cheese
4 eggs
1 c. milk
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
Preheat oven to 425 degrees. Separate crescent dough into 2 large rectangles. Place in greased 13×9 pan. Press over bottom and 1/2 inch up sides to form crust (seal any perforations).
Place sliced sausage over crust. Sprinkle with cheese. Combine remaining ingredients; pour over cheese. Bake 20-25 minutes until golden brown.
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EASY HAMBURGER CASSEROLE
1 lb. ground beef
4 or 5 med. potatoes (or use canned that are already sliced; drain)
4 or 5 carrots (or use canned that are sliced; drain)
1 onion
1 can green peas
1 can cream of mushroom soup
Brown and drain ground beef. Cover bottom of quart casserole dish then layer sliced potatoes, carrots and onions. Pour drained green peas over mixture and then cream of mushroom soup. Bake at 325 degrees for 1 hour or until done.
December 2nd, 2009 at
CHICKEN FRANCAISE
Sheila Stein of Woodbury, New York, New York, writes: “We’ve eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?”
Active time: 1 hr Start to finish: 1 hr
4 large skinless boneless chicken breast halves (2 lb total)
1/2 cup olive oil
1 cup rice flour
3/4 teaspoon salt
1/2 teaspoon black pepper
3 large eggs
1/2 stick (1/4 cup) unsalted butter
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
Juice from ½ lemon, plus 1 whole lemon, thinly sliced
1/4 cup chopped fresh flat-leaf parsley
Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.
Makes 4 servings.
Serve with-Linguine-Add 1 TBS Olive Oil, 1 can Diced tomatoes, dried basil, 3 cloves chopped garlic,onion powder, handful(dash) red pepper flakes.
Gourmet
October 2003
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Balsamic Vinegar Chicken with Almond Peppers
From Cooking Light
2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 teaspoons olive oil
1/4 cup balsamic vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup slivered almonds, toasted
6 (4-ounce) skinned, boned chicken breast halves
3 tablespoons dry breadcrumbs
3 tablespoons grated Parmesan cheese
1/4 cup all-purpose flour
2 egg whites
2 teaspoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons water
Cut bell peppers into 2 x 2 1/2-inch strips. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add peppers; sauté 8 minutes. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside, and keep warm.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook for 3 minutes on each side or until done. Remove from heat. Place the chicken and bell pepper mixture on a serving platter; set aside, and keep warm.
Add 2 tablespoons vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture.
Yield: 6 servings (serving size: 1 chicken breast half and 1/2 cup bell peppers)
Basil Shrimp with Feta and Orzo
1 Regular Size foil oven Bag
Cooking Spray
½ Cup Uncooked Orzo
2 Tsp. Olive Oil, divided
2 Cups Diced Tomato
¾ cup diced green onions
1 Cup crumbled Feta Cheese
1/2 Tsp grated lemon rind
1 TBS lemon juice
Salt, Pepper, Red Pepper to taste
¼ lb large shrimp
1/2 cup chopped fresh basil
1 Large Clove Garlic minced
1 Small Shallot, minced
Preheat oven to 450 degrees
Coat inside foil bag w/ cooking spray, place in large cooking pan
Cook paste in boiling water for 5 minutes, drain
Meanwhile, sauté garlic and shallot in small pan
Place pasta in large bowl
Stir in 1 tsp olive oil ,shallot, , garlic, tomatoes, green onion, lemon rind and juice, salt and pepper, Red pepper, Feta Cheese, shrimp, and basil
Place all in oven bag
Fold over bag to seal
Bake at 450 till shrimp are done
Cut open bag, drizzle w/ remaining Olive Oil
December 5th, 2009 at
Go to kraftfoods.com there are some great recipes there.
December 6th, 2009 at
Smithfield, Hormel, Armour have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen.
Tyson’s fully cooked whole chickens are delicious. I serve them often with S&W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy, a vegetable, cranberry sauce, and Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.
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You can buy a roasted chicken or two at your supermarket’s deli section. They also have all types of salads and vegetables already cooked.
Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat meal into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Be sure to read the booklet that comes with the crock-pot. Here are some recipes for you:
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Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
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Chicken Recipes in Crock Pot:
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Scroll way down this link for more chicken recipes:
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