1.5 lbs ground beef
egs
dijon
worchestershire
salt
pepper
onion
seasoning salt
potatoes peeled and sliced
at least 4 asparagus spears per person
1. For each person thinly slice (about 1/8 inch) 2 red potatoes and place in pie pan or on a big piece of foil.
2. To make 6 Meat Patties- mix 1.5 pounds 85% lean ground beef, 2 eggs, 1 1/2 tsp. Dijon, 1 Tbsp. Worcestershire sauce, 1 tsp. salt and 1/2 tsp. pepper, and 1/2 cup finely chopped onions. Divide into 6 one inch thick patties.
3. Top each pan of potatoes with a meat patty and sprinkle the potatoes generously with seasoned salt or garlic salt and pepper, then drizzle with a olive oil, especially over the potatoes.
4. Cover with foil and bake at 400 degrees for 35-45 minutes or until potatoes are fork tender.
5. Serve with BBQ Sauce, Ketchup, or HP Sauce.
Showing posts with label quick meal. Show all posts
Showing posts with label quick meal. Show all posts
Wednesday, September 9, 2015
Wednesday, April 11, 2012
Saturday, February 11, 2012
Monday, November 14, 2011
Friday, July 22, 2011
The World's Easiest Buiscuits!
seriously....EASIEST!
INGREDIENTS:
2 cups self rising flour
1 cup whipping cream
Preheat Oven to 450 degrees. Combine 2 ingredients until just blended. Lightly flour surface and put dough on it. Knead 10 times. Roll our to 1/2 inch thick (or slightly thinner...or my measurements may have been off..but mt 1/2 inch thick only yielded 9 biscuits which were VERY thick...not that I'm complaining!). Use 2 inch cutter. Place biscuits close together in lightly greased sheet. Bake 10 minutes. Makes (approximately) 12 biscuits. YUM!!!
INGREDIENTS:
2 cups self rising flour
1 cup whipping cream
Preheat Oven to 450 degrees. Combine 2 ingredients until just blended. Lightly flour surface and put dough on it. Knead 10 times. Roll our to 1/2 inch thick (or slightly thinner...or my measurements may have been off..but mt 1/2 inch thick only yielded 9 biscuits which were VERY thick...not that I'm complaining!). Use 2 inch cutter. Place biscuits close together in lightly greased sheet. Bake 10 minutes. Makes (approximately) 12 biscuits. YUM!!!
Saturday, May 21, 2011
Wednesday, March 30, 2011
greek style chicken
from cooking light
greek style chicken
then with the leftovers the next day I made "greek style chicken pizza"
spread a piece of flatbread pita with tomato sauce and some italian herbs.
layered on a little bit of mozzarella cheese, chicken, feta, kalamata olives and a bit more mozarella. cooked at 350 in the toaster oven for 5 or 6 minutes, then spread with some of the yogurt sauce. YUM!!!
greek style chicken
then with the leftovers the next day I made "greek style chicken pizza"
spread a piece of flatbread pita with tomato sauce and some italian herbs.
layered on a little bit of mozzarella cheese, chicken, feta, kalamata olives and a bit more mozarella. cooked at 350 in the toaster oven for 5 or 6 minutes, then spread with some of the yogurt sauce. YUM!!!
Sunday, February 20, 2011
Saturday, September 25, 2010
chicken fried rice
from meals for a month
serves 4
1.5 cups long grain white rice
2.5 cups water
1 onion chopped
1 cup frozen soybeans
2 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
3 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon sesame oil
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken.
3. Stirfry the rice mixture in olive oil until hot. Beat eggs and add to skillet. Cook eggs until set but still moist. Add soy sauce and sesame oil and serve.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us.
to share and store
12 servings (or 3 frozen batches)
4.5 cups long grain white rice
7.5 cups water
3 onion chopped
3 cup frozen soybeans
6 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
6 tablespoons olive oil
6 tablespoons soy sauce
3 teaspoon sesame oil
9 eggs
1 1/2 teaspoon salt
3/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork. Spread rice into a thin layer on foil-lined cookie sheet and refrigerate until very cold.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken. Package in zipper-lock bag, label and freeze.
3. Mark olive oil, soy sauce, and sesame oil as reserved ingredients and store in your pantry. Mark eggs as reserved in refrigerator. (I guess since the authors intend for these recipes to be used within a month so it is ok to go ahead and buy the eggs...I keep these recipes for longer than a month....so it might not be a good idea to have eggs hang around for TOO long!)
4. To thaw and coo: let rice mixture thaw overnight in refrigerator. Heat olive oil in large skillet or wok. Stir fry rice mixture in oil until thoroughly heated. Push rice mixture to one side of wok and pour in beaten eggs. Stir fry until eggs are set but still moist. Gently stir the set eggs into rice/chicken mixture. Season with soy sauce, sesame oil, salt and pepper and serve immediately.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us
serves 4
1.5 cups long grain white rice
2.5 cups water
1 onion chopped
1 cup frozen soybeans
2 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
3 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon sesame oil
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken.
3. Stirfry the rice mixture in olive oil until hot. Beat eggs and add to skillet. Cook eggs until set but still moist. Add soy sauce and sesame oil and serve.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us.
to share and store
12 servings (or 3 frozen batches)
4.5 cups long grain white rice
7.5 cups water
3 onion chopped
3 cup frozen soybeans
6 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
6 tablespoons olive oil
6 tablespoons soy sauce
3 teaspoon sesame oil
9 eggs
1 1/2 teaspoon salt
3/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork. Spread rice into a thin layer on foil-lined cookie sheet and refrigerate until very cold.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken. Package in zipper-lock bag, label and freeze.
3. Mark olive oil, soy sauce, and sesame oil as reserved ingredients and store in your pantry. Mark eggs as reserved in refrigerator. (I guess since the authors intend for these recipes to be used within a month so it is ok to go ahead and buy the eggs...I keep these recipes for longer than a month....so it might not be a good idea to have eggs hang around for TOO long!)
4. To thaw and coo: let rice mixture thaw overnight in refrigerator. Heat olive oil in large skillet or wok. Stir fry rice mixture in oil until thoroughly heated. Push rice mixture to one side of wok and pour in beaten eggs. Stir fry until eggs are set but still moist. Gently stir the set eggs into rice/chicken mixture. Season with soy sauce, sesame oil, salt and pepper and serve immediately.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us
Thursday, July 15, 2010
mini meatball sandwiches
Prep Time: 16 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 6
Ingredients
1 pound Ground Chuck Or Ground Beef
½ cups Panko Or Other Bread Crumbs
1 clove Garlic, Minced
½ teaspoons Salt
Freshly Ground Black Pepper
½ cups Milk
2 Tablespoons Olive Oil
½ whole Medium Onion, Diced
1 jar (large) Marinara Sauce
12 whole Dinner Rolls (or Slider Rolls)
4 slices Provolone Cheese, Cut Into Four Wedges Each
Preparation Instructions
Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.
Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.
When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.
Serve immediately!
Ingredients
1 pound Ground Chuck Or Ground Beef
½ cups Panko Or Other Bread Crumbs
1 clove Garlic, Minced
½ teaspoons Salt
Freshly Ground Black Pepper
½ cups Milk
2 Tablespoons Olive Oil
½ whole Medium Onion, Diced
1 jar (large) Marinara Sauce
12 whole Dinner Rolls (or Slider Rolls)
4 slices Provolone Cheese, Cut Into Four Wedges Each
Preparation Instructions
Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.
Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.
When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.
Serve immediately!
Monday, July 12, 2010
16 minute beef and bean burritos
Ingredients
2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)
2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain.)
Tuesday, June 8, 2010
Chicken Tuscon
from the "Everything Meals for a Month Cookbook"
INGREDIENTS:
1 20 ounce jar salsa
2 (16 ounce) cans black beans (or 1/2 pound of dried black beans, cooked)
1 red bell pepper, chopped (I only had green)
6 corn tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture.
3. Sprinkle with 1 cup cheese and bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Top with dollop of sour cream.
Serves 4
IF YOU WANT TO TRIPLE THIS RECIPE AS A FREEZER MEAL:
INGREDIENTS:
3 (20 ounce) jars salsa
6 (16 ounce) cans black beans (or 1.5 pounds of dried black beans, cooked)
3 red bell peppers, chopped (I only had green)
18 corn tortillas
6 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture. Wrap and label. Reserve sour cream in refrigerator. Place remaining cheese in ziploc bag and attach to baking dish, and freeze.
3. TO THAW AND COOK: Thaw overnight in refrigerator. Sprinkle with cheese and bake at 350 degrees for 30-40 minutes until hot and cheese begins to brown. Top with dollop of sour cream.
Serves 12
INGREDIENTS:
1 20 ounce jar salsa
2 (16 ounce) cans black beans (or 1/2 pound of dried black beans, cooked)
1 red bell pepper, chopped (I only had green)
6 corn tortillas
2 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture.
3. Sprinkle with 1 cup cheese and bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Top with dollop of sour cream.
Serves 4
IF YOU WANT TO TRIPLE THIS RECIPE AS A FREEZER MEAL:
INGREDIENTS:
3 (20 ounce) jars salsa
6 (16 ounce) cans black beans (or 1.5 pounds of dried black beans, cooked)
3 red bell peppers, chopped (I only had green)
18 corn tortillas
6 cups shredded cheddar cheese
1/2 cup sour cream
1. Spread 1/2 cup salsa in a 9x9 baking dish and set aside. Drain balck beans and rinse well; drain again. In large bowl combine beans, bell pepper, chicken, and remaining salsa and mix well.
2. Place 3 tortillas on salsa in bottom of bakign dish. Top with half of chicken mixture and sprinkle with half of cheese. Top with 3 more tortillas, then remaining chicken mixture. Wrap and label. Reserve sour cream in refrigerator. Place remaining cheese in ziploc bag and attach to baking dish, and freeze.
3. TO THAW AND COOK: Thaw overnight in refrigerator. Sprinkle with cheese and bake at 350 degrees for 30-40 minutes until hot and cheese begins to brown. Top with dollop of sour cream.
Serves 12
Wednesday, April 7, 2010
Quick Carbonara
tweaked from Easy Weeknight Favorites
INGREDIENTS
1 8 ounce package spaghetti, uncooked
8 slices bacon
2/3 cup chopped green onions
1-4 ounce can sliced mushrooms, drained
3 egg yolks, lightly beaten (my mom has convinced me to use an equivalent amount of egg beaters instead of the raw eggs)
1 1/2 cups finely shredded cheddar cheese
dash peper
Combine pasta according to directions Meanwhile cook bacon in large skillet until crisp. Remove bacon, reserving 3 tablespoons of drippings in skillet. Coarsley crumble bacon and set aside.
Cook green oneions and mushrooms in drippings in skillet over medium heat 2 minutes. Drain pasta and place in a serving bowl. Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese and pepper, toss. Serve immediately.
Serves 4
INGREDIENTS
1 8 ounce package spaghetti, uncooked
8 slices bacon
2/3 cup chopped green onions
1-4 ounce can sliced mushrooms, drained
3 egg yolks, lightly beaten (my mom has convinced me to use an equivalent amount of egg beaters instead of the raw eggs)
1 1/2 cups finely shredded cheddar cheese
dash peper
Combine pasta according to directions Meanwhile cook bacon in large skillet until crisp. Remove bacon, reserving 3 tablespoons of drippings in skillet. Coarsley crumble bacon and set aside.
Cook green oneions and mushrooms in drippings in skillet over medium heat 2 minutes. Drain pasta and place in a serving bowl. Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese and pepper, toss. Serve immediately.
Serves 4
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