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.
1 pound boneless skinless chicken breasts, cut into one inch pieces 1 tablespoon butter 1 teaspoon olive oil 2 garlic cloves, minced ¼ cup sun dried tomatoes 4 ounce small mushrooms, sliced 1 tablespoon flour 2 cups chicken broth 1½ cup half and half 1 teaspoon salt ¼ teaspoon pepper ½ teaspoon garlic powder 8 ounces linguine, broken in half ¼ cup grated Parmesan cheese 2 cups fresh baby spinach
Heat the butter in a large skillet over medium high heat; add the and cook chicken until golden brown and no longer pink.
Add the oil to the skillet along with the garlic, sun dried tomatoes, and mushrooms; cook until tender. Add in the flour and cook for another minute.
Slowly add the chicken broth, half and half, salt, pepper, and garlic powder; whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
Remove from the heat and add the Parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.
Note: I got this picture and the basic recipe from The Recipe Critic.
20 uncooked jumbo pasta shells
2 cups cooked chopped spinach
1 cup cottage cheese
1 cup ricotta cheese
4 slices provolone cheese, chopped fine
1/2 cup shredded Parmesan cheese
1/2 cup shredded Romano cheese
1 egg, lightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
Dash of freshly ground black pepper
1 jar (26-oz) meatless spaghetti sauce
Cook pasta shells according to package directions; drain.
In a large bowl, combine spinach, cheeses, egg, garlic, and seasonings; spoon into the shells. Arrange shells in a 8 x 13-inch baking dish or pan that has been sprayed with nonstick cooking spray. Pour the spaghetti sauce over all.
Cover with foil and bake at 350 degrees 40-45 minutes until heated through.
Note: This lasagna goes together in minutes but does need to bake for 45 minutes.
1 egg, beaten 1 carton (15 oz.) Part Skim Ricotta Cheese 6 Tbsp Grated Parmesan Cheese 1-1/2 cups Low-Moisture Part-Skim Mozzarella Cheese, divided 1 pkg. (3 oz.) sliced pepperoni, divided 1/2 cup chopped green peppers 1/2 cup chopped red onion, divided 2 cups traditional pasta sauce 1/2 cup water 8 lasagna noodles, uncooked Preheat oven to 350°F. Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella. Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well. Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray. Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.
1 lb. lean ground beef 1 onion, chopped 1/3 cup HEINZ Tomato Ketchup 2 Tbsp. HEINZ Yellow Mustard 1 cup KRAFT Shredded Sharp Cheddar Cheese 8 slices OSCAR MAYER Bacon, cooked, crumbled 4 cups (1/2 of 32-oz. pkg.) ORE-IDA TATER TOTS Preheat oven to 400 degrees. Brown ground beef with onions in skillet; drain. Return meat to skillet. Stir in ketchup and mustard. Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining ingredients. Bake 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown. Note: I got this easy recipe from Kraft Foods some time ago. When I use a company's recipe, I leave their name brands intact. Of course you can use whatever brand you choose.
1 bacon slice, diced
6 tbsp fresh-squeezed orange juice
1/2 cup sour cream (fat-free works just fine!)
3 tbsp finely chopped green onions - white part only
1 tbsp Dijon mustard
1 minced garlic clove
2 tsp light brown sugar
1/4 tsp salt
1/8 tsp freshly ground pepper
In a nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Add the orange juice to the pan drippings and stir to loosen browned bits from bottom of skillet.
Place the remaining ingredients into a blender or food processor; add orange juice mixture and bacon. Cover and process until smooth. Cover and process until smooth.
Store dressing in the refrigerator.
Yield: 3/4 cup
Note: This is a file photo of this dressing on this salad.
This recipe goes together quickly but needs to be refrigerated 4 hours to overnight before baking. 12 Eggs 1 1/2 cups milk
1/4 tsp Baking powder
1/4 cup Brown sugar, firmly packed
3 tbsp Confectioners' sugar
2 tbsp Mccormick cinnamon, Ground
5 tsp Mccormick vanilla extract
1 loaf Challah bread*
1/4 cup Butter
3 tbsp Milk
1/2 cup Whipped cream cheese
Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.
3 (8-inch) flour tortillas
3/4 cup sour cream
2 green onions, chopped fine
3 tsp minced fresh cilantro, divided
1/4 tsp garlic powder
3/4 cup frozen corn, thawed
1 plum tomato, diced
1 tbsp chopped jalapeno pepper
2 tbsp orange juice
1 tsp olive or canola oil
1/2 tsp salt
Preheat oven to 400 degrees.
Using a round 2-inch cookie cutter, cut 12 circles from each tortilla. Coat both sides with nonstick cooking spray and place in a single layer on a baking sheet. Bake at 400 degrees for 4-5 minutes until crisp. Cool.
In a small bowl, combine the sour cream, onions, 1 teaspoon of the cilantro, and garlic powder; cover and refrigerate.
In another bowl, combine the corn, tomato, jalapeno, orange juice, oil, salt, and the remaining cilantro; cover and refrigerate.
Just before serving, spread 1 teaspoon of the sour cream mixture over each tostada. Using a slotted spoon, top each with a teaspoon of the corn salsa.
Yield: 36 appetizers
Note: Wear gloves or wash hands thoroughly after handling jalapeno peppers. Do not touch eyes or face with jalapeno on your hands.
4 large (approx 2 lbs) red skin potatoes, cut into wedges
3 large carrots, peeled, cut into 1 1/2-inch pieces
3 large parsnips, peeled, cut into 1 1/2-inch pieces
2 large onions (I prefer red), cut into wedges
1 tbsp dried rosemary leaves
2 tsp garlic powder
1/4 cup butter, melted (healthy option: use olive oil)
In a large bowl, mix potatoes, carrots, parsnips, and onions with the rosemary and garlic powder.
Drizzle melted butter over the vegetables, tossing to coat well.
Spread vegetables out on a 13 x 9 x2-inch baking pan and bake at 450 40-45 minutes until fork tender. Stir occasionally during baking.
2 cups water
2 cups shredded fully cooked turkey (or chicken)
1 can cream of chicken soup
1 soup can of water
1 tbsp dry minced onion
1 tsp garlic powder
3/4 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
2 cups water
2 cups spiral noodles
Bring two cups of water and the turkey or chicken to a boil. Meanwhile, in a mixing bowl, use a whisk to blend the soup and soup can of water until smooth; add to the chicken. Add the spices and stir to blend. Add the second two cups of water and return to a boil. After the soup is boiling, add the noodles, stir well. Lower heat to medium and cook about 8 minutes or until the noodles are soft.
Note: I made this today as it is cool and rainy. I needed to use some of the Thanksgiving turkey so thought this might work. Isabell, my granddaughter, said, "You should make this again," after her second bowl. I don't taste anything with turkey so I am assuming it was good.