Easy Meal Ideas

Ragu and Noodles

Get a jar of pasta sauce (my favorite is Ragu Chunky Garden Style) and serve with any type of noodles, but egg noodles are especially good. You can also brow ground beef or ground sausage to go in the sauce.

Potato Bar

Bake potatoes (350 for around an hour, scrub, poke, and bake, wrapping in foil is not necessary, or cook in the microwave). Serve with heated canned chili, cooked broccoli (chop and cook in a covered dish in the microwave for 5 min), and grated cheese, or other toppings (sour cream, bacon, etc.)

Crunchy Tacos

Taco shells, ground beef, canned refried beans, tomatoes, lettuce, ketchup/salsa

Homemade Burritos

Soft tortillas, refried beans, cheese

Breakfast Burritos

Soft tortillas, sausage, scrambled eggs*, hash browns*, cheese, salsa (or ketchup), tomatoes (optional)

*For scrambled eggs, crack eggs into a small dish, stir with a fork/whisk, pour into hot, oiled/sprayed skillet, and cook until done. You can buy the has browns frozen, or bake potatoes, then shred when cool enough and heat through in butter or oil.

Easy BBQ Chicken or Pulled Pork in the Crock Pot

Put 2-4 large THAWED chicken breasts in the Crock Pot with some BBQ sauce on low for around 8 hours. (If you use chicken breasts that came frozen in a bag, they will be smaller and you'll want to use 4 or more.) Shred with forks at the end of cooking time and add more BBQ sauce. Serve on buns.
-or-
Put a pork roast (really any kind of cut, like a pork shoulder or whatever, but not pork chops because that would be weird, but I guess it could work, but you should just bake those in the oven or cook them on the grill) in the Crock Pot with some BBQ sauce on it. Cook on low for around 8 hours. Drain off the liquid into a can to dispose when cooled. Shred with forks and add more BBQ sauce. Serve on buns with additional BBQ sauce if desired.

French Toast

To make French toast for one person, crack an egg or two in a wide-bottomed bowl or pie dish or something similar, whisk it and add a little milk and stir that in. Add some spices like cinnamon, nutmeg, ginger (or Allspice as it has those kinds of spices in it already, or pumpkin pie spice). You can also add some vanilla if desired. Dip the bread (both sides), even stale bread, into the mixture, and cook on an oiled/sprayed hot skillet/pan. Serve with syrup.

Biscuits and Gravy

Brown a tube of Jimmy Dean sausage (it's the best!). Once cooked, stir in 1/4 C flour.  Gradually add 2 1/2 C milk. Cook until it comes to a boil and thickens, stirring constantly. Reduce heat to med-low and simmer for 2 minutes, stirring constantly. Season with salt and pepper. Serve on biscuits, either homemade or those that you bake from the refrigerated section in the grocery store. (From All Recipes)

Roasted Chicken and Vegetables

Cube a chicken breast. Cube turnups, potatoes, yams, carrots, and any other vegetables. Drizzle with oil, sprinkle with salt, pepper, paprika, garlic salt, onion powder, rosemary, etc. Bake at 350 to 400 for 30-45 (could be 60?) minutes or so, until done.

Alternate: Instead of seasoning with garlic powder and onion salt and paprika or whatever, mix one part balsamic vinegar and one part pure maple syrup and brush on the meat and vegetables. The glaze will caramelize!

Kielbasa

Cook some ground sausage in a large skillet until done. Drain off fat into foil or a heat-proof disposable container, throw in garbage (not in sink) when cooled. Add 1/2 to 1 head of largely cut up cabbage. Cook with sausage until done. Enjoy!

Cream Cheese Chicken in the Crock Pot

4 chicken breasts

1 can cream of chicken soup

1 stick of cream cheese

1 pouch/envelope of Italian dressing powder mix

Put everything in the Crock Pot and cook on low for 6-8 hours or so, or high from 4-5. Stir up when done, and serve on rice.

Baked Creamy Chicken Taquitos

 From Jennilyn Woolf

1/3 C (3 oz.) cream cheese

1/4 C green salsa

1 T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t garlic powder

3 T chopped cilantro

2 T chopped green onions (opt)

2 C cooked, shredded chicken (can use canned)

1 C shredded pepper jack cheese, or Mexican blend, or cheddar

6 inch corn or flour tortillas

2 T oil (can use the cooking spray instead)

Nonstick cooking spray

Kosher salt (regular salt will be fine)

Heat oven to 425. Line a baking sheet with aluminum foil and spray lightly with cooking spray.

Heat cream cheese in microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine, then add cilantro, green onions, chicken, and cheese.

Wrap 3-4 tortillas in a damp paper towel (or clean, damp towel) and microwave for 20-30 seconds so they are soft and pliable. If the tortillas crack when rolled, use damper towels and increase the microwave time.

Place 2-3 T of chicken mix in the tortilla and roll it up.

Place seam side down on baking sheet in a single layer. Spray the tops with cooking spray or brush with vegetable oil. Sprinkle with some Kosher salt. Bake for 15-20 minutes or until crisp and the ends get golden brown. Cool for 5-10 minutes and serve with (opt) sour cream, guacamole, salsa. Makes approximately 16 corn or 12 flour taquitos.

Taco Soup

 The first time we ever ate this was at Jeff and Janae Stevenson's house when we lived downtown Salt Lake.

1 T oil

1 4 oz. can diced chiles

1 medium onion, chopped

4-6 C chicken broth

1 14.5 oz. can diced tomatoes (I like it with diced stewed tomatoes)

10 oz. frozen corn (or a can of corn, drained)

2 15 oz. cans of beans, drained and rinsed (black, white, or kidney)

1-2 T Mexican/taco seasoning

Dash of chili powder, optional

Sour cream, optional

Chips

Cheese, grated

Saute the onions in the oil over medium heat until tender. Add everything else except for the last three ingredients, and heat until boiling. Simmer 30 minutes. Serve with the sour cream, chips, and cheese on top.

Macaroni and Cheese

 I think this is what Grandma Johnson used to make for the family and is what Mom always made for us.

1 3/4 C uncooked noodles

2 C cheddar cheese, grated

1 t onion salt

1 1/2 C milk

Soda crackers

Butter (maybe 2 T cut into little pieces)

Cook the noodles, drain. Stir noodles together with the cheese, onion salt, and milk. Put in a casserole dish. Sprinkle crushed soda crackers on top. Dot with some butter. Bake at 350 for 40-45 minutes.

Bacon Basil Avocado Pasta

 

8 oz (1/2 standard box) bow tie pasta

2 medium avocados, chopped

6 slices bacon cooked (425 in oven in tray with foil or parchment paper for 15? minutes, or fry in skillet)

2/3 C chopped fresh basil

2 T lemon juice

1 T olive oil (other oil will do)

3 cloves garlic (I like the kind that comes pre chopped in a jar from the store)

1/4 t pepper

1/8 t salt

1/2 C shredded parmesan

Cook pasta according to directions. In a large bowl combine the avocados, bacon, basil*, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. (Put in a serving dish if you want), then sprinkle with cheese. Serves 4. *Don't let it sit around too long or the basil will wilt and look gross.

Southwestern Egg Rolls

I got this recipe from Kaylene from when we did dinner trades. The sauce is so yummy!

2 boneless, skinless chicken breasts, cooked and cubed
1/2 red bell pepper, diced
2 T green onion, sliced
1 can or 1 C frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chiles
1 t cumin
1/2 t chili powder
1/2 t salt
Dash of cayenne pepper
2 C shredded cheddar cheese
Flour tortillas

Avocado dipping sauce:
1 C ranch dressing
1 avocado, seeded and mashed
juice of one lime
salt, pepper, cayenne to taste

Combine everything but the tortillas. Slightly warm tortillas to make them easier to roll. Place a portion of the mixture into each tortilla and roll as tightly as possible. Spray a jelly roll pan or baking stone and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in oven at 400 until golden brown. Dip the rolls in the dipping sauce that has been pureed until smooth.

Edith's Rice and Sausage Casserole

1 c chopped celery
1 c chopped onion
1/2 c chopped green bell pepper
few sprigs of chopped parsley
1 lb pork sausage (also really good with Emily's recipe for turkey sausage)

Fry/saute together until vegetables are soft and sausage cooked Drain off fat.

In a large bowl, combine:
1 can Cream of Mushroom soup (Campbell's tastes the best)
1 soup can water
1 can Chicken Gumbo or Chicken with Rice soup (Campbells's tastes the best)
1 cup uncooked rice (white)

Add the vegetable and sausage mixture, stir well.
Pour into casserole dish and cover.
Bake 350 degrees for 1 hour (I have found that sometimes the rice isn't cooked enough, so add 15 - 30 minutes of baking time).

***Emily: I cooked it at 400 for 45 minutes and it worked great!

Improv Tamale Pie

Tonight I wasn't sure what to make for dinner, but I found some cooked ground beef in the freezer. It could have been seasoned for tacos, but I'm not sure.

I ended up heating together in a skillet:

Ground beef (1/2 - 3/4 lb?)
Frozen corn (a cup?)
Black beans (a can's worth?)
Pace salsa (until it was kind of juicy looking)
Sprinkles of dried oregano

While that was heating/simmering, I mixed up some corn bread for an 8"x8" pan. I don't usually add all the sugar the recipe calls for for cornbread, but I added most of it this time because I wanted the kids to eat it.

Then I spread the cornbread on top of the hot meat mixture and baked it for 20 minutes at 350.

Then I added cheese to part of it (not all of us like cheese in this family) and baked it for 5 more minutes.

It was actually good and Evan said I had to write it down.  Eli had thirds and Sarah had at least seconds. Abby wouldn't touch it, still, and Ruby had fallen asleep.

I liked putting olives, green onions, sour cream, and lettuce on mine. Tomatoes would have been good too, and extra cheese.

Peppered Eggplant Parmigiana (or Chicken Parmesan) Light - Prevention Magazine, April 2003

1 lg eggplant, sliced into 1/4" pieces
1 1/2 T olive oil
1/2 t black pepper
1/4 t garlic salt
1 c Italian bread crumbs (I usually grind up croutons in my blender for this.)
1 3/4 c marinara sauce (I'll just use the whole jar.)
1/4 t crushed red-pepper flakes (or less)
1 jar (13oz) roasted red peppers, drained (I use a chopped red pepper, steamed until tender or if you freeze chopped red peppers, just throw them, semi thawed.)
2 c shredded reduced-fat mozzarella cheese
1/4 c grated Parmesan cheese

Preheat the broiler.  Brush the eggplant slices with olive oil.  sprinkle with the pepper and garlic salt.  Coat each slice with bread crumbs.  Broil about 4 - 5 " from the heat, 5 minutes on each side.

Remove from oven and set aside and set the oven temperature to 325 degrees.

Spread 1/4 c of the sauce on the bottom of a 13"x 9" baking dish.  Top with the eggplant slices, the remaining sauce, red pepper flakes, and red peppers.  Sprinkle with the cheeses.

Bake for 40 minutes or until cooked through and the cheese is browned.

Makes 8 servings.

Butternut Shot Glass Soup -Susan Branch

When I was at Jacque's in the fall of 2013, she told me about this fabulous soup recipe. Now I make it all the time.

3 T butter
1 lg onion, chopped
2 carrots, sliced
2 med potatoes, peeled and cubed
2.5 lbs butternut squash, peeled and cubed
6 c chicken stock
1.5 t curry (I use 1 t)
pinch of each: nutmeg and ginger
Garnish with sour cream or croutons or grated asiago cheese.
You may want to also include a turnip and parsnip in the soup too.

Melt butter in soup pot, sauté onion and carrots until soft, stir in potatoes and squash.  Add stock and bring to a boil, reduce heat and simmer, partially covered 40 min. Add curry, nutmeg, and ginger. Puree soup and add salt and pepper to taste.

Lemon Lentil Soup by Mama Pea

Emily C. Barker made this soup for us while visiting the Cleveland Barkers over Thanksgiving 2014. It was excellent! Try it!!!! - Dolly  I thought I'd post this again now that it is labeled.

4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley

Instructions
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.

Add broth and red lentils and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.

Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.

When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform.  Adjust salt and pepper to taste.

Recipe by Peas and Thank You

Posted by Emily at 9:09 AM

 

Chicken Cannelloni With Roasted Red Bell Pepper Sauce

This is from my Southern Living Complete Quick and Easy Cookbook, although it really isn't quick and easy to make but it is worth it! It is an easy one to half and bake in an 8x8 in. pan. You could probably use one 9x13 in. pan too.

prep time: 30 min, cook:  30 min

1 -( 8 oz.) pkg. cannelloni or manicotti shells
4 c finely chopped cooked chicken
2 - (8 oz. ea.) containers chive-and-onion cream cheese
1 (10 oz.) package frozen chopped spinach, thawed and well drained
1 c (4 oz.) shredded mozzarella cheese
1/2 c Italian-seasoned breadcrumbs (I usually grind up croutons in my food processor)
3/4 t garlic salt
1 t seasoned pepper (I used lemon pepper because that's all I had)
Roasted Red Bell Pepper Sauce
Garnish:  chopped fresh basil or parsley

1.  Cook pasta according to package directions; drain and set aside.
2.  Stir together chicken and next 6 ingredients in a large bowl - you may want to use your hand to mix..
3.  Cut 1 side of pasta shells lengthwise, opening each shell.
4.  Spoon 1/2 c chicken mixture into each shell, gently pressing cut sides together. Place shells seam side down, in 2 lightly greased 11x7 baking dishes.
5.  Pour Roasted Red Bell Pepper Sauce evenly over shells.
6.  Bake, covered at 350 degrees for 25 -30 min. or until thoroughly heated.  Garnish, if desired.  Makes 6 to 8 servings

Roasted  Red Bell Pepper Sauce:
Savor this rich sauce over your favorite pasta or grilled meats.
prep: 5 min

2 (7 oz. ea.) jars roasted red bell peppers, drained
1 (16 oz.) jar creamy Alfredo sauce
1 (3 oz.) pkg. shredded Parmesan cheese

Process all ingredients in a blender until smooth, stopping occasionally to scrape down sides.  Makes 3 1/2 c. (I used my food processor.)

Coconut Curry Chicken

In my attempt to make freezer meals, I made one out of this Curry Chicken recipe that Annie posted.  I knew it would be different than when you make it fresh, but we were stunningly surprised at how good this was. It reminded me a lot of the curry people ate in Samoa.

For a freezer-Crock-Pot meal, combine in a freezer Ziplock:

1 chopped onion
2 chopped carrots
1 large chicken breast
1 cubed potato
1 T curry powder
1 t salt
1 1/2 t sugar
1/4 t ginger
2 t chicken base paste (2 bouillon cubes)
2 C coconut milk
1 T lemon juice

Put everything thawed in a Crock Pot. Cook on high for 5 hours. Serve over rice. I did not add the 2 C water to the mix which the original recipe calls for, so the flavor was quite strong & yummy! Adding the 2 C water would obviously make a more mild flavor.

Chicken-Rice en Casserole

from:  Betty Crocker’s New Picture Cook Book – 1970s
9 x 13 baking dish             Bake 350° 40 – 45 minutes, covered                        12 servings

6 T butter
7 ½ T flour
2 ¼ t salt
1/8 t pepper
1 ½ c chicken broth
2 ¼ c milk

2 ¼ c cooked wild or white rice (3/4 c uncooked)
3 c cut-up cooked chicken
1 c sliced mushrooms
½ c chopped green pepper
3 T chopped pimiento
6 T slivered almonds

Heat oven to 350°. 

Make white sauce: Melt butter in saucepan over low heat.  Blend in flour, salt, and pepper.  Cook over low heat until smooth and bubbly.  Remove from heat and stir in chicken broth and milk.  Bring to boil and boil 1 minute, stirring constantly.  White sauce should be medium thick.  Remove from heat.

Combine:  Cooked rice, cooked chicken, mushrooms, green pepper, pimiento and almonds in large bowl.

Add: White sauce to rice-chicken mixture and stir together.  Sprinkle fresh or dry parsley on top.  Pour into greased 9 x 13 baking dish. Cover and bake.