Saturday, October 14, 2017

Leader Enterprise - October 11, 2017 - Keeping Meals Simple

Life can get pretty hectic with all the extra-curricular school activities. It always seems easier to get fast food, but if you can stick with a few simple recipes, everyone can eat (sometimes healthier) at home.  And that's always a good thing. 

It's been proven that sitting down to dinner together creates a strong family bond. I'm here to help you with ideas for some simple meals to add to your menu. 


2 lbs. ground beef
1 T. onion, minced
2 (10.75 ozs) cans tomato soup
1 t. chili powder
4 c. corn chips, slightly crushed
8-oz. pkg. shredded Cheddar cheese

Brown ground beef and onion together in a large skillet over medium heat; drain. Stir in soup and chili powder. Spread corn chips in an ungreased 9" x 13" baking pan; top with ground beef mixture. Bake, uncovered, at 350 degrees for about 20 minutes or until bubbly. Remove from oven; sprinkle with cheese. Bake for an additional 5 minutes, until cheese melts. Serves 6 to 8.


2 lbs. boneless skinless chicken breasts
1 (15 ozs.) can sloppy joe sauce (like Hunt's Manwich)

Lightly spray crockpot with nonstick cooking spray.  Place a few tablespoonsful of sauce on bottom of crock. Add chicken; pour remaining sauce over top. Place the lid on; cook on low for 4 hours.  When ready to serve; remove chicken and shred with 2 forks. Return chicken to crockpot; mix with sauce. Serve on buns or over rice. 


1-1/2 lbs. ground beef
2 eggs
1 medium onion, finely chopped  
1/2 c. cracker crumbs
salt and pepper
1/2 tsp. poultry seasoning or a dash of nutmeg
1 (10.75 ozs) can cream of chicken (or mushroom) soup 
1 soup can of water
1 Tb. each: oil and margarine

In large bowl, combine beef, eggs, onion, cracker crumbs and seasonings. Shape into balls.  Roll in flour; brown in oil and margarine; drain.  In small bowl, combine soup with 1 soup can of water; pour over meatballs and simmer in the crockpot on low for 3 - 4 hours. (Or you can simmer on top of stove, covered, for 1 hour.) Serve over mashed potatoes, rice or noodles. 

A hearty meal ready in less than 30 minutes.  GO! 


1/2 (1#) box elbow pasta 
1/2 - 1# lean ground beef 
1 medium onion, coarsely chopped
(or 3 - 4 Tb. dried minced onions)
1 - 2 tsp. chili powder
1 (14 ozs) can diced tomatoes, undrained
1 sm. can tomato paste
1/3 c. water (more as needed)
1 (15 ozs) can kidney or black beans, rinsed and drained
freshly ground salt and pepper, to taste
1/2 c. shredded Mexican cheese blend

In medium pot, cook pasta according to package directions.
Set aside to drain until ready to use. In same pot, brown ground beef and onion; stirring until no pink remains. Add chili powder, then tomatoes, tomato paste and water. Cook 2-3 minutes to blend flavors; add beans; heat through. Season with salt & pepper. Remove pot from stove; toss pasta into beef mixture; stir. Top with cheese just before serving. 


2 c. cooked chicken, chopped or shredded
2 c. shredded mozzarella cheese, divided
1 jar (15 ozs.) Alfredo sauce
1 pkg.(16 ozs.) flaky large biscuits (like Grands - 8 count)
garlic powder, to taste, optional

Preheat oven to 350. Grease a 9" x 13" baking dish.
Remove biscuits from package and cut each biscuit into 6 pieces. Place biscuit pieces into large bowl. Add Alfredo sauce, 1 cup of cheese and cooked chicken into bowl with cut biscuits. Mix well to combine. Spread mixture evenly into prepared pan. Top with remaining mozzarella cheese. Bake 35 minutes or until biscuits are brown and cooked through. Let it sit for 5-8 minutes before serving. Yield: 6 servings

Fall foods are my favorite. Be watching for upcoming fall recipes that you'll enjoy and they'll make your house smell so good too! 

Even if something is left undone, everyone must take time to sit still and watch the leaves turn - Elizabeth Lawrence 

No comments :

Post a Comment