Quick, all-in-one dish that will make feeding the fam on a weeknight a breeze!
1 pound boneless skinless chicken breasts, cut into thin strips
1/4 cup butter, cubed
1-1/2 cups uncooked long grain rice
5 medium carrots, slived
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped sweet red pepper
4 cups chicken broth
2 tbsp minced fresh parsley
Salt and pepper to taste
In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm (I wrap the chicken in a tinfoil pocket). In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until the rice is browned and onion is tender.
Stir in broth. Place the chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.
Accor;ding to a new study, Americans did this for an average of 18 minutes a day in the 1950's. Today, they estimate we do it for 5 minutes a day. What?
Incorrect Guesses: read a newspaper, handwriting, watch t.v., cook, talk about our days, eat dinner, do the dishes, brushing your teeth
Love vanilla, love cake. So, vanilla cake? Oh yeah!!
1 cup shortening
2 cups sugar
4 eggs
2 tbsp vanilla extract
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
For the drizzle topping:
1 cup confectioners' sugar
1/2 tsp vanilla extract
1 to 2 tbsp milk
In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamy mixture alternately with buttermilk, again beating well after each addition.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.
You probably know this dish as an oven entree but it is quite simple to pull it together on the stovetop too!
1 pound lean ground beef
1 cup chopped onion
2 cups frozen corn, thawed
2 cups frozen peas, thawed
2 tbsp ketchup
1 tbsp Worcestershire sauce
2 tsp minced garlic
1 tsp beef bouillon granules
1/2 cup boiling water
1 tbsp cornstarch
1/2 cup sour cream
3-1/2 cups mashed potatoes, prepared with milk and butter
3/4 cup shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in corn, peas, ketchup, Worcestershire sauce and garlic. Reduce heat; cover and simmer for 5 minutes.
Meanwhile, in a small bowl, dissolve bouillon in boiling water. Combine sour cream and cornstarch until smooth; stire into beef mixture until blended. Add bouillon mixture. Bring to a boil. Reduce heat, cook and stir until thickened.
Spread mashed potatoes over the top; sprinkle with cheese. Cover and cook until potatoes are heated through and cheese is melted.
Make sure to eat 'em fast because they're so light, they might just float off your plate!
1-1/3 cups all purpose flour
2/3 cup cornmeal
2 tbsp sugar
4 tsp baking powder
1 tsp salt
2 eggs
1-1/3 cups milk
1/4 cup canola oil
Pancake syrup, heated
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. in another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup.
Everyone will rave about this all-in-one dish! It has your meat and potatoes plus veggies and cheese.
1 pound lean ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, drained
1 tsp each chili powder and dried oregano
1/2 tsp salt
1/4 tsp pepper
1-1/2 cups frozen mixed vegetables
For the topping:
3 cups frozen shredded hash brown potatoes, thawed and drained
1 cup (8 oz) shredded cheddar cheese
1 egg
1/8 tsp each salt and pepper
In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Stir in the vegetables.
Pour beef mixture into a greased 9 in. pie plate. Combine the topping ingredients; spoon evenly over the meat mixture. Bake uncovered at 400 for 30 minutes.
Since the temp is falling throughout the day today, a simple heartwarming soup is on the Meat-free Monday Menu tonight for sure!
3 medium carrots, sliced
1-1/2 cups chopped onions
1 cup sliced celery
1 tbsp canola oil
2 to 3 garlic cloves
2 cans (14-1/2 oz each) chicken broth
2 cans (15 oz each) navy or great northern beans, rinsed and drained, divided
2 cups fresh broccoli florets
1/2 tsp salt
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
1/4 tsp pepper
1 cup fresh baby spinach
In a Dutch oven, saute the carrots, onions and celery in oil until tender. Add garlic; cook one minute longer. Stir in the broth, one can of beans, broccoli and seasonings; bring to a boil. Reduce heat; simmer uncovered for 5 to 7 minutes.
Place remaining beans in a blender, cover and process until smooth. Add the bean puree to the soup with the spinach and simmer until soup is heated through.
It may heat you up with its jalapenos but this is a salad best served cold. Make it ahead of time for an easy-to-plate dinner.
2 medium ears sweet corn
1/4 cup olive oil, divided
2 cups cubed cooked chicken breast
1 medium sweet red pepper, julienned
2 jalapeno peppers, seeded and minced
2 tbp minced fresh cilantro
1/4 cup lime juice
1 garlic clove, minced
1 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
1 cup uncooked long grain rice
2 medium ripe avocados, peeled and cubed
Clean corn; brush with 1 tbsp olive oil. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs.
In a large bowl, combine chicken, red pepper, jalapenos, cilantro and corn. In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours.
Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.
If you love the creaminess of Stroganoff, you'll love this dish that turns it into a delightful sandwich filling. (Recipe yields 8-10 servings)
2 pounds ground beef
1/2 cup chopped onion
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1 loaf French bread
Butter, softened
2 cups (16 oz) sour cream
2 tomatoes, seeded and diced
1 large green pepper, diced
3 cups (12 oz) shredded cheddar cheese
In a skillet, brown ground beef and onion. Drain. Add salt, garlic powder and pepper.
Cut bread lengthwise in half; butter both halves and place on baking sheets. Remove meat mixture from heat; stir in sour cream. Spoon onto the bread. Sprinkle with tomatoes, green pepper and cheese.
Bake at 350 for 20 minutes or until cheese is melted. For crispier bread, bake 5-10 minutes longer.
A batch of these got passed around the office (thanks Samantha!) and I knew I had to share the easy, no-bake recipe with you. The variations are endless! Swap out ingredients to suit your family's tastes.
1 cup oatmeal
1/2 cup peanut butter (or any other nut butter)
1/3 cup honey (or agave nectar)
1 cup coconut flakes (sweetened or not)
1/2 ground flaxseed (or crushed Cheerios)
1/2 cup mini chocolate chips (or raisins/other dried fruit)
1 tsp vanilla
Mix everything together until fully incorporated. Chill for half an hour. Once chilled, roll into balls (recipe should make 18-20). Store in an airtight container in the refrigerator for up to a week.
1 package (22 oz) frozen waffle fries
10 bacon strips, cooked and crumbled
3 green onions, sliced
1 can (6 oz) sliced ripe olives
2 medium tomatoes, seeded and chopped
2/3 cup salsa
1-1/2 cups (6 oz) shredded cheddar cheese
1-1/2 cups (6 oz) shredded Monterey Jack cheese
Sour cream, optional
Bake fries according to package directions. Transfer to a 10 inch ovenproof skillet. Top with bacon, onions, tomatoes, olives, salsa and cheese. Return to oven for 5 minutes or until cheese is melted. Serve with sour cream if desired.
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