When asked what activity drains your energy, 30% said THIS
Incorrect Guesses: driving, socializing, doing taxes, planning a vacation, household chores, sitting on the computer, playing with grandkids, holidays with relatives, making a to-do list, grocery shopping, doing laundry, yard work, work, meal planning, arguing with your spouse, watching tv, getting out of bed, paying bills, sleeping
Quick, weeknight meal your entire family will love!
1 pound lean ground beef
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp pepper
1-1/2 cups pizza sauce
2 loaves (8 oz each) French bread, halved lengthwise
1/2 cup shredded part-skim mozzarella cheese
In a small bowl, mix the beef and seasonings just until combined. Divide into twelve portions; shape each into a 1-1/2-in. patty. In a large nonstick skillet, cook patties for 4 to 5 minutes on each side or until meat is no longer pink; drain. Pour pizza sauce over patties and heat through. Spoon onto French bread; sprinkle with cheese. Cut into sandwiches and serve.
In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. reduce heat; cover and simmer 10-15 minutes until potatoes are tender. Add peas; cook 5-8 minutes longer until peas are tender. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives.
1 package (6 oz) stuffing mix
1 cup water
2 tbsp hickory smoke-flavored barbecue sauce
1 pound ground beef
4 oz (1 cup) shredded cheddar cheese
Combine the stuffing mix, water and bbq sauce. Mix in ground beef. Place 1/3 cup into each of 12 ungreased muffin cups. Bake at 375 for 18-22 minutes. Sprinkle tops with cheese; bake 2-4 minutes longer until cheese is melted. Serve with additional bbq sauce if desired.
This dish comes together so fast on a weeknight! And it's delicious..
2 packages (8.8 oz) ready to serve long grain rice
2/3 cup Thai peanut sauce
2 tbsp canola oil
2 tbsp water
1 package (16 oz) coleslaw mix
2 package (6 oz each) ready to use grilled chicken breast strips (or 1-1/2 cups shredded rotisserie chicken or other leftover cooked chicken)
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts
Prepare rice according to package directions; remove to a large bowl. In a small bowl, whisk the peanut sauce, oil and water until blended; set aside. Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts; serve immediately.