This blog is for the harried cook, busy families, beginning cooks, anyone who needs or wants to get a simple meal on the table in 30 to 60 minutes. FORGET FEEDING YOUR FAMILY FAST FOOD AS A REGULAR DIET. Save fast food for an occasional treat and feed your family quick, healthy meals at home! Some recipes are original and some are ones I have collected over the years and found to be practical and tasty.
4 boneless skinless chicken breast halves
1/2 cup plain bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1 egg, beaten
2 tbsp olive oil
2/3 cup spaghetti sauce
1/2 cup shredded mozzarella cheese
Place 1 chicken breast between 2 layers of plastic wrap and working from the center, gently pound with a meat mallet or a rolling pin until about 1/4-inch thick. Remove plastic wrap and repeat process with the three remaining breasts.
In a medium bowl, combine the bread crumbs, Parmesan cheese and parsley; mix together well.
Place egg in a shallow bowl or pie plate and dip chicken, one piece at a time, in the egg then coat with the bread crumb mixture.
In a large skillet, heat the oil until hot over medium-high heat. Add the chicken; cook 8-10 minutes or until for tender and the juices run clear. Turn once during cooking to brown both sides.
While chicken cooks, heat the spaghetti sauce. Sprinkle the mozzarella cheese over the chicken and cover skillet to melt cheese.
To serve, spoon sauce over the chicken.
Yield: 4 servings
Per serving: Approximately 360 calories, 14 g carbs and 37 g protein
NOTE: This is a good recipe for DIABETICS, too.
In a food processor or blender, combine the above ingredients; cover and process until well blended. Cover and refrigerate until serving.
Preheat oven to 375 degrees.
Grease or line with paper liners, 14 muffin cups; set aside.
2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup milk
2 tbsp instant coffee granules
1/2 cup butter or margarine, melted
1 egg, beaten
1 tsp vanilla extract
3/4 cup miniature semisweet chocolate chips
In a bowl, combine flour, sugar, baking powder, cinnamon and salt.
In a separate bowl, stir milk and coffee granules together until coffee is dissolved. Add the butter, egg, and vanilla extract. Stir into the flour mixture just until moistened. Fold in the chocolate chips.
Fill the prepared muffins cups 2/3s full and bake at 375 degrees 17-20 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before removing to wire racks to cool completely.
1 lb lean ground beef
1 pkg (6oz) STOVE TOP stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup CLASSICO Pasta Sauce
3/4 cup Kraft Shredded Mozzarella cheese
Heat oven to 375 degrees.
Spray 12 muffin cups with nonstick cooking spray; set aside.
In a bowl, combine the beef, stuffing mix, water and seasoning until well blended. Press mixture into the prepared muffin cups.
Using the back of a spoon, made an indentation in the center of meatloaf. Fill indentations with the sauce. Bake at 375 for 30 minutes or until done. Sprinkle with the cheese and bake another 5 minutes for cheese to melt.
Note: This is a recipe I got from Kraft Foods so I used their product names. Feel free to use other brands.
Note: This cornbread is really good when baked in a 9-inch greased iron skillet!
3 cups white cornmeal
1/2 tsp salt
3 tbsp all-purpose flour
1 1/2 tsp baking powder
2 cups milk
3 tbsp olive or canola oil
Preheat oven to 450 degrees.
Grease a 9-inch pan or oven-proof skillet; set aside.
In a bowl, combine the cornmeal, salt, flour, and baking powder; add milk and oil, mixing together well. Pour batter into the prepared skillet or pan. Bake at 450 degrees for 30 minutes or until browned.
This is a recipe from one of my Indiana friends known for her good cooking. You know I have never tasted it since it is chicken!
1 large can diced chicken, drained well
2 tsp onion powder
1 bar (8-oz) cream cheese, softened
1 tsp Worcestershire sauce
Mix all together in a small bowl; chill until serving time. Serve with an assortment of crackers.
This recipe is quick to put together in the slow cooker. Hours later you have a tasty meal.
1 1/2 lbs beef stew meat, cubed
1 tbsp olive or canola oil
1 jar (4-oz) sliced mushrooms
1 tbsp dried minced onion
2 garlic cloves, minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp thyme
1 bay leaf
1 1/2 cups beef broth
1 carton (8-oz) sour cream
1/2 cup white whole-wheat flour
1/4 cup water
4 cups hot cooked noodles for serving
Heat oil in a large skillet and brown the beef; drain.
In a slow cooker, combine the beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme and bay leaf. Pour in the beef broth. Place lid on cooker and cook on low 8-10 hours or on high 4 to 5 hours. Discard bay leaf.
Turn cooker to high (if on low).
Mix the sour cream, flour and water together. Stir in 1 cup of the hot cooking liquid. Pour mixture into the cooker, stir to combine and place lid back on cooker. Cook on high 30 minutes or until thickened and bubbly.