Archive for the 'Quick Meals' Category

Sue’s Taco Soup

Saturday, December 28th, 2013

This recipe came from a friend at work – it is always a hit for potlucks!

Ingredients:
1lb Ground Beef (or turkey)
1 Small Onion, Chopped
1 Can Rotel
1 Small can Tomato Sauce
15 oz Can Diced Tomatoes
15 oz Can or Corn, Drained
1 Can Ranch Style Beans
1 Pkg Taco Seasoning
1 Pkg Ranch Seasoning

Directions:
Brown ground beef, drain.
Add seasoning mixes.
Add all other ingredients and simmer for one hour.

Simple and delicious.

Poppy Seed Chicken Casserole

Sunday, May 8th, 2011

I got this recipe from my best friend Lisa.  I wasn’t too sure about the poppy seeds at first, but DANG this came out really good!

Ingredients:

4 Boneless skinless chicken breasts, cooked (boiled) and cut up
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
8 oz. sour cream
1 sleeve Ritz crackers, crushed
1-2 tsp Poppy seeds
Salt & Pepper to Taste (You can use Garlic Salt in place of table salt)

Directions:

In a large bowl, combine all ingredients (except the butter, poppy seeds, and Ritz crackers).  Spray casserole dish with cooking spray, and put mixture in dish.  Sprinkle with poppy seeds (you can put some in the mixture as well if you want), then top with crushed Ritz crackers.  Drizzle with melted butter and bake at 350 until top is lightly browned and mixture is bubbly (around 30 minutes).

This freezes well for a quick weeknight meal.  Even the pickiest eater (you know who you are Derek!) loved this dish.  Thanks Lisa!

Red Pepper Roasted Chicken Breasts

Thursday, April 24th, 2008

I found this low fat recipe online, and tweaked it a bit.  It came out great – the family loved it!

INGREDIENTS:

1 medium onion, thinly sliced

1 small red pepper, sliced

1 1/4 pounds boneless, skinless chicken breasts

2 tsp olive oil

1 tbsp curry powder

DIRECTIONS:

Preheat oven to 400 degrees. Line a shallow roasting pan with foil and spray with cooking spray (or you can use a Large Pampered Chef Bar Pan Baking Stone and just spray it directly – no foil needed). Spread sliced onions and red peppers on tray, and place chicken breasts on top. Drizzle oil on chicken breasts and sprinkle them with curry powder.

Bake for 30 minutes.

Serve chicken with onions and peppers on top a bed of rice.  Serves 4.

Garlic Chicken Pasta

Tuesday, November 20th, 2007

I made this last night and it turned out good…  It was a recipe I found online, but tailored it a bit to make it less fattening.  It didn’t sacrifice taste though…  A nice quick weeknight meal.

Ingredients:

1lb boneless skinless chicken breasts
1/2 cup water
1 cup dry white wine
1 (14 oz) can stewed tomatoes
2 Tbs extra virgin olive oil
1 (6 ounce) can sliced mushrooms
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cloves minced garlic
1 lb spaghetti
salt and pepper

Directions:

1. Cut chicken breasts into bite-sized pieces. Lightly brown in skillet with olive oil.

2. Add water, mushrooms, garlic, and spices.

3. Add tomatoes, wine, salt and pepper to taste.

4. Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.

5. Cook pasta until al dente. Drain pasta, place into serving dish.

6. Quickly pour chicken mixture over pasta, toss and serve.