This recipe was in my George Foreman handbook, and it's really good and super easy!
1/2 C Honey
1/2 C Hot Sauce
4 pork chops
Mix honey and hot sauce then brush over pork chops. Grill until no longer pink. Serve with rice and vegetables.
Showing posts with label Quick Meals. Show all posts
Showing posts with label Quick Meals. Show all posts
Taco Pie
Crust:
1/4 C plus 1 Tbls. Corn Meal divided
3/4 C Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 C Milk
1 Tbls vegetable Oil
Filling:
1 Lb Ground beef or Ground Turkey
Taco Seasoning
1 C Salsa
1 C Grated Cheddar Cheese
Lettuce, Tomato, sliced Olives, Sour Cream
Preheat Oven to 450. In a greased pie pan sprinkle 1 Tbls Corn Meal. Mix the rest of the Crust ingredients together well, then press into pan. Cook the ground beef (sprinkle with a little taco seasoning) and salsa together. Place meat mixture in crust and top with shredded cheese. Bake 15 min or until crust is done and cheese is melted. Serve with lettuce, tomato, olives and sour cream. (Serves 4)
1/4 C plus 1 Tbls. Corn Meal divided
3/4 C Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 C Milk
1 Tbls vegetable Oil
Filling:
1 Lb Ground beef or Ground Turkey
Taco Seasoning
1 C Salsa
1 C Grated Cheddar Cheese
Lettuce, Tomato, sliced Olives, Sour Cream
Preheat Oven to 450. In a greased pie pan sprinkle 1 Tbls Corn Meal. Mix the rest of the Crust ingredients together well, then press into pan. Cook the ground beef (sprinkle with a little taco seasoning) and salsa together. Place meat mixture in crust and top with shredded cheese. Bake 15 min or until crust is done and cheese is melted. Serve with lettuce, tomato, olives and sour cream. (Serves 4)
Cheeseburger Pie
1 ld. Ground Beef
1/2 C Chopped Onion
1/2 tsp. Salt
1/4 tsp. Pepper
1 C Shredded Cheddar Cheese
1 1/2 C Milk
3 Eggs
3/4 C Buttermilk biscuit mix
In Skillet, brown hamburger with onion. Drain, sprinkle with salt and pepper and spread in a greased pie plate. Top with cheese. Blend milk, eggs and biscuit mix well and pour over cheese. Bake until golden brown. (20-25 minutes @350)
1/2 C Chopped Onion
1/2 tsp. Salt
1/4 tsp. Pepper
1 C Shredded Cheddar Cheese
1 1/2 C Milk
3 Eggs
3/4 C Buttermilk biscuit mix
In Skillet, brown hamburger with onion. Drain, sprinkle with salt and pepper and spread in a greased pie plate. Top with cheese. Blend milk, eggs and biscuit mix well and pour over cheese. Bake until golden brown. (20-25 minutes @350)
Crispy Chicken Parmesan Alfredo
Chicken:
1 cup plain bread crumbs
2 tablespoons flour
1/4 cup parmesan cheese
1 cup milk
6 (1/2") thick chicken tenders
vegetable oil ( frying )
Alfredo Sauce:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Prepare pasta according to package directions. Wash and drain chicken strips.
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in frying pan that the oil has been heated and fry at medium to medium low temperature until golden and no longer pink. Remove and drain chicken on paper towels.
Alfredo Sauce:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Place Chicken strips over noodles and drizzle with sauce.
http://allrecipes.com/Recipe/quick-and-easy-alfredo-sauce/Detail.aspx
http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Parmesan_Crusted_Chicken31045.shtml
Meat and Cheese Stromboli
Super Easy and Super Yummy! Serves 8
(Adapted from Taste of Home June/July 2006)
1 Tbls Butter
1 Loaf Frozen Bread Dough, thawed
1/4 lb thinly sliced Hard Salami
1/4 lb thinly sliced Deli Ham
1/4 lb Sliced Mozzarella Cheese
1/4 lb Mild Cheddar Cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 Egg beaten
1 tsp toasted sesame seeds
On a greased baking sheet, roll dough into a 15" x 12" rectangle. Arrange the salami, ham and cheeses lengthwise over half of the dough within 1/2" of the edges. sprinkle with seasonings. Fold dough over filling and pinch the edges to seal well.
Brush the top with egg and sprinkle sesame seeds. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
(Adapted from Taste of Home June/July 2006)
1 Tbls Butter
1 Loaf Frozen Bread Dough, thawed
1/4 lb thinly sliced Hard Salami
1/4 lb thinly sliced Deli Ham
1/4 lb Sliced Mozzarella Cheese
1/4 lb Mild Cheddar Cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 Egg beaten
1 tsp toasted sesame seeds
On a greased baking sheet, roll dough into a 15" x 12" rectangle. Arrange the salami, ham and cheeses lengthwise over half of the dough within 1/2" of the edges. sprinkle with seasonings. Fold dough over filling and pinch the edges to seal well.
Brush the top with egg and sprinkle sesame seeds. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
Salsa Ranch Chicken Wraps
I altered this recipe from my Taste of Home Magazine (June/July 2006) and it is DELICIOUS and SO EASY! (serves 4)
4 Tbls Salsa
4 Tbls Ranch Salad Dressing
4 Tomato Basil Tortillas (10 in.)
2 Boneless Skinless Chicken Breast halves (4 oz. each), Grilled and cut into strips
8 slices Tomato
1/2 C sliced green pepper
6 slices Provolone Cheese
2 Tbls Butter, divided
Spread 1 Tbls Salsa and 1 Tbls Ranch down the center of each tortilla. Place the Chicken, Tomato and Green Peppers down each center; top with 1-1/2 slices of cheese. Fold ends over filling and roll (like a burrito).
In a large skillet, melt 1 Tbls butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
4 Tbls Salsa
4 Tbls Ranch Salad Dressing
4 Tomato Basil Tortillas (10 in.)
2 Boneless Skinless Chicken Breast halves (4 oz. each), Grilled and cut into strips
8 slices Tomato
1/2 C sliced green pepper
6 slices Provolone Cheese
2 Tbls Butter, divided
Spread 1 Tbls Salsa and 1 Tbls Ranch down the center of each tortilla. Place the Chicken, Tomato and Green Peppers down each center; top with 1-1/2 slices of cheese. Fold ends over filling and roll (like a burrito).
In a large skillet, melt 1 Tbls butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Creamy Skillet Chicken
1 Can Cream of Chicken
1 C. Water
3/4 C. Uncooked White Rice
2 C. Cooked Chopped Chicken
2 C. Frozen mixed Vegetables thawed
Whisk soup and water into Skillet. Heat until just boiling (2-3 minutes). Stir in Rice. Cover and reduce heat to low and cook 20 minutes. Add chicken and vegetables. Stir and cover. Cook 3-4 minutes to heat through.
1 C. Water
3/4 C. Uncooked White Rice
2 C. Cooked Chopped Chicken
2 C. Frozen mixed Vegetables thawed
Whisk soup and water into Skillet. Heat until just boiling (2-3 minutes). Stir in Rice. Cover and reduce heat to low and cook 20 minutes. Add chicken and vegetables. Stir and cover. Cook 3-4 minutes to heat through.
25 minute Crunchy Whole-Grain Chicken Bites (Pampered Chef)
SUPER EASY AND SUPER GOOD!
1 lb Chicken Tenders (or breasts cut up in bite sized pieces)
3 Tblsp Ranch Dressing Mix
1 egg white
6 C. Whole Grain Chips (Sun Chips)
1/4 tsp paprika
vegetable oil
hot sauce and crumbled blue cheese (optional)
Preheat oven to 400
Cut tenders into 1 1/2 in. pieces. Whisk together 1 Tblsp ranch mix with egg white. Crush chips in a large ziploc bag and add remaining rance and paprika.
Add chicken to egg mixture; mix to coat well. Add half of the coated chicken to the crumb mixture. Shake to coat with crumbs and arrange on a baking stone in a single layer. Repeat with remaining chicken.
Spray chicken generously with oil using the Kitchen Spritzer (I sprinkle oil, or use regular cooking spray).
Bake 14-16 minutes or until Chicken is golden brown and no longer pink.
Serve with blue cheese and hot sauce drizzled over, if desired.
Fiesta Tortilla Stack
1 can refried beans
1/2 C Salsa
1/2 C Sour Cream
2 Tbl taco Seasoning
2 small chopped tomatoes
4 sliced green onions
1 can sliced olives
5 flour tortillas
2 C shredded lettuce
2 C shredded cheddar cheese
Combine beans, salsa and 1/4 C sour cream and half of seasoning. Mix well. Place one tortilla on baking sheet ( round cake pans work well). Top with 2 scoops of bean mixture, spread within 1/4 inch of the edge. Sprinkle with cheese. Repeat layers or tortilla, bean mixture and cheese 3 more times. To with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 C sour cream with the remaining seasoning. Spread evenly over the top of stack. Sprinkle with tomato, lettuce, and olives. Cut into wedges and serve with salsa.
1/2 C Salsa
1/2 C Sour Cream
2 Tbl taco Seasoning
2 small chopped tomatoes
4 sliced green onions
1 can sliced olives
5 flour tortillas
2 C shredded lettuce
2 C shredded cheddar cheese
Combine beans, salsa and 1/4 C sour cream and half of seasoning. Mix well. Place one tortilla on baking sheet ( round cake pans work well). Top with 2 scoops of bean mixture, spread within 1/4 inch of the edge. Sprinkle with cheese. Repeat layers or tortilla, bean mixture and cheese 3 more times. To with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 C sour cream with the remaining seasoning. Spread evenly over the top of stack. Sprinkle with tomato, lettuce, and olives. Cut into wedges and serve with salsa.
Chicken Club Sandwich
Mayonnaise or salad dressing
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper
Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper
Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.
Easy Enchiladas
Flour or corn tortillas
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.
Bake 20 minutes or until hot at 325˚.
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.
Bake 20 minutes or until hot at 325˚.
Hawaiian Meatballs
1 1/3 C long-grain rice
2 bunches green onions (about 1 cup pieces)
2 tsp vegetable oil
2 medium sized carrots (about 1 cup sliced)
24 pre-cooked meatballs (see Marvelous Meatballs recipe), defrosted
1 C Chicken Broth
1 can Pineapple chunks packed in heavy syrup (needs heavy syrup to be sweet enough)
2 Tbls red wine vinegar or cider vinegar
2 Tbls soy sauce
1 Tbls finely minced fresh ginger or bottled minced ginger
2 cloves fresh minced garlic
2 Tbls cornstarch
Bring 2 2/3 C lightly salted water to a boil in a covered medium sized sauce pan. Add rice, sir and reduce heat to low. Cover and simmer until tender, about 20 minutes (or use rice cooker). Meanwhile, cut the green onions into pieces about 1 inch long, including some of the tender green tops to make 1 cup. Heat the oil in an extra deep 12-in, skillet over medium heat. peel carrots and cut into 1/4 inch slices and add to the skillet. Add the meatballs and cook stirring frequently, until the carrots are almost tender- about 3 minutes. Add onions, broth, pineapple chunks and syrup, vinegar, soy sauce, ginger and garlic to the skillet. Raise heat to medium-high and bring to a boil. Combine cornstarch with 3 Tbls cold water and disolve. Add mixture to skillet and cook until thick and bubbly, stirring. Remove from heat and serve over hot rice.
Barbecue Pork Chops
4 Pork Loin Chops
1 Tbl. Canola or Vegetable Oil
1/4 C. Brown Sugar
1/4 C. Chopped Sweet Onion
1/4 C. Each: Ketchup, BBQ sauce, French Salad Dressing and Honey
In a large skillet, brown chops in oil on both sides. Combine remaining ingredients; pour over browned chops. Bring to a boil and reduce heat. Cover and simmer 12-14 minutes or until meat is tender and no longer pink. Serve with white rice and vegetables.
* To freeze and reheat: Freeze cooked pork chops and sauce in freezer bags. Thaw overnight. Place in skillet and boil; reduce heat. Cover and simmer 6-8 minutes.
1 Tbl. Canola or Vegetable Oil
1/4 C. Brown Sugar
1/4 C. Chopped Sweet Onion
1/4 C. Each: Ketchup, BBQ sauce, French Salad Dressing and Honey
In a large skillet, brown chops in oil on both sides. Combine remaining ingredients; pour over browned chops. Bring to a boil and reduce heat. Cover and simmer 12-14 minutes or until meat is tender and no longer pink. Serve with white rice and vegetables.
* To freeze and reheat: Freeze cooked pork chops and sauce in freezer bags. Thaw overnight. Place in skillet and boil; reduce heat. Cover and simmer 6-8 minutes.
Honey Teriyaki Meatloaves and Noodle Toss
Also a favorite of ours! Very quick and easy!
1 1/2 lb. Ground beef
1/2 C. dry plain Bread Crumbs
3/4 C. KC Masterpiece Honey Teriyaki BBQ sauce, divided (I think they stopped making this, so I use their marinade, but the BBQ is better if you can find it)
1 Egg
pepper
Noodletoss:
1 (16 oz) package frozen Oriental Vegetable mix
2 C. water
2 (3oz.) packages of Oriental flavored Ramen Noodles
1/4 C. Green Onion, thinly sliced
Preheat oven to 400 degrees. In a large bowl, combine ground beef, bread crumbs, 1/2 C. Teriyaki sauce, egg and pepper. Mix lightly but thoroughly. Place approximately 1/4 C. of mixture into each of 12 medium muffin cups, pressing lightly. Spread remaining 1/4 C. sauce over tops. Bake 20 minutes or until centers are no longer pink. Meanwhile, prepare Noodle Toss. In a 10" skillet, combine vegetables, water and noodles (broken into several pieces) and seasoning packet from one package of noodles (save the other for another use). Bring to a boil. Reduce and simmer, stirring occasionally. Stir in green onions and Teriyaki sauce. Remove meat loaves from pan and serve with noodles.
Serves 6
1 1/2 lb. Ground beef
1/2 C. dry plain Bread Crumbs
3/4 C. KC Masterpiece Honey Teriyaki BBQ sauce, divided (I think they stopped making this, so I use their marinade, but the BBQ is better if you can find it)
1 Egg
pepper
Noodletoss:
1 (16 oz) package frozen Oriental Vegetable mix
2 C. water
2 (3oz.) packages of Oriental flavored Ramen Noodles
1/4 C. Green Onion, thinly sliced
Preheat oven to 400 degrees. In a large bowl, combine ground beef, bread crumbs, 1/2 C. Teriyaki sauce, egg and pepper. Mix lightly but thoroughly. Place approximately 1/4 C. of mixture into each of 12 medium muffin cups, pressing lightly. Spread remaining 1/4 C. sauce over tops. Bake 20 minutes or until centers are no longer pink. Meanwhile, prepare Noodle Toss. In a 10" skillet, combine vegetables, water and noodles (broken into several pieces) and seasoning packet from one package of noodles (save the other for another use). Bring to a boil. Reduce and simmer, stirring occasionally. Stir in green onions and Teriyaki sauce. Remove meat loaves from pan and serve with noodles.
Serves 6
Pasta in Tomato Cream Sauce
MMM! We LOVE this one!
8 oz. Penne or other tube pasta
1 (14.5oz) can Del Monte Diced Tomatoes with Garlic and Onion
1/2 C. Fresh Basil, chopped or 1 tsp. dried Basil
3/4 C. Whipping Cream
1/3 C. Grated Parmesan cheese
Cook past according to package directions; drain and keep warm. Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil and cream. Heat through, but do NOT boil. Toss with pasta and cheese. Serve immediately.
Serves 4.
8 oz. Penne or other tube pasta
1 (14.5oz) can Del Monte Diced Tomatoes with Garlic and Onion
1/2 C. Fresh Basil, chopped or 1 tsp. dried Basil
3/4 C. Whipping Cream
1/3 C. Grated Parmesan cheese
Cook past according to package directions; drain and keep warm. Cook tomatoes over medium-high heat in skillet until thickened, about 5 minutes. Reduce heat; add basil and cream. Heat through, but do NOT boil. Toss with pasta and cheese. Serve immediately.
Serves 4.
Favorite Oven-baked Chicken Parmesan
4 Boneless Skinless Chicken Breast halves
1 egg, slightly beaten
3/4 C. Italian seasoned dry bread crumbs
1 jar (26 oz.) Marinara Sauce
1 C. Shredded Mozzarella Cheese
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In a 9x13 greased glass* baking dish, arrange chicken. Bake uncovered 20 minutes. Pour sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Serve with pasta.
Serves 4.
*If using metal baking dish, increase temperature by 25 degrees.
1 egg, slightly beaten
3/4 C. Italian seasoned dry bread crumbs
1 jar (26 oz.) Marinara Sauce
1 C. Shredded Mozzarella Cheese
Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well. In a 9x13 greased glass* baking dish, arrange chicken. Bake uncovered 20 minutes. Pour sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.
Serve with pasta.
Serves 4.
*If using metal baking dish, increase temperature by 25 degrees.
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