cooking is art :)
easy dinners...
chili
(for chili dogs, chips and chili, etc.)
2 lbs browned ground turkey (or beef - i don't know the soy product for this use)
2 can tomato sauce
3 cans medium generic rotel (or hot or mild)
2 packets williams seasoning
1 can spicy chili beans (the whole can don't rinse)
brown the meat then add everything to the crock pot...bring to a boil and then simmer overnight
mexican soup
cooked chicken-2 or 3 breasts-ish in taco seasoning (or buy a roasted chicken)
1 can sweet corn
1 can black beans drained
1 red bell pepper diced
1 yellow bell pepper diced
2 cans chicken stock
3 cans medium generic rotel (we like target brand)
add rice if you want
cook the chicken then add everything to the crock pot...bring to a boil and then simmer overnight...the rice is tricky, i haven't figured out when to add it so it doesn't become a big cellulose glob...i usually do boil in bag and add it as i reheat the soup
pasta salad
(we usually do a 1/2 recipe)
1 bag tri-colored pasta
2 bricks mozzarella part skim
1 pack pepperonis (we use turkey pepperonis)
1 can black olives
2 T. pimentos
2 ripe tomatoes
1 can artichokes
(you can use whatever vegetables you like)
1 bottle sun-dried tomato vinagrette dressing
cook the pasta, run cold water over it. then cube the cheese, dice the pepperonis, slice the olives, dice the tomatoes and artichokes then add it all to a bowl - mix in the dressing and chill. sounds like a side dish, but we put enough stuff in to make it a meal :)
chicken noodle soup
grilled or sauteed chicken breasts cubed
4 cans chicken broth
2 T. parsley
1 tsp. thyme
1/2 onion diced
1 C. julienned or sliced carrots
1 can corn
1 bay leaf
1/2 bag egg noodles
cook the chicken, then put everything in the crock pot except the noodles, add water if necessary, bring to a boil, then simmer for a couple of hours. add egg noodles about an hour before you serve. tastes even better the 2nd day!
7(ish) layer dip
layer 1 - rinsed black beans
layer 2 - tomatoes diced (don't include the seed part)
layer 3 - diced avacados
layer 4 - sliced olives
layer 5 - chopped lettuce
layer 6 - hot salsa
layer 7 - sour cream (can add this per serving later if you like)
layer 8 - shredded sharp cheddar
then chips for dipping...
enchilladas
3 chicken breasts cooked in taco seasoning shredded
6-8 corn tortillas
2 cans market pantry red enchillada sauce
1 bag shredded sharp cheddar
1/2 can black olives, sliced
sour cream
1 bag lipton taco rice (chipotle if they still sell it at your grocery store)
put a tablespoon or two of chicken in the tortilla, roll it, put it in the pyrex - do that till they're all rolled (really quick and easy) then add sauce - cook at 400F for 20 minutes, add cheese - cook at 350 for another 20 minutes (cook rice during 2nd 20 minutes). let enchilladas rest for 5-10 mnutes, then serve topped with olives and sour cream with a side of rice. really easy!
fancy salmon
salmon fillets
puff pastry
lemon
pesto (i've used homemade and store bought)
tomato, sliced
put salmon and puff pastry on a cookie sheet. salt and pepper and lemon salmon to taste. bake at 350 for 10ish minutes. on plate layer puff pastry square - salmon fillet - pesto - tomato - more puff pastry and serve. this is great with a side of asparagus which you can stick in the oven at the same time for 10 minutes...just a spray of olive oil and some salt and pepper and it's good.
chili
(for chili dogs, chips and chili, etc.)
2 lbs browned ground turkey (or beef - i don't know the soy product for this use)
2 can tomato sauce
3 cans medium generic rotel (or hot or mild)
2 packets williams seasoning
1 can spicy chili beans (the whole can don't rinse)
brown the meat then add everything to the crock pot...bring to a boil and then simmer overnight
mexican soup
cooked chicken-2 or 3 breasts-ish in taco seasoning (or buy a roasted chicken)
1 can sweet corn
1 can black beans drained
1 red bell pepper diced
1 yellow bell pepper diced
2 cans chicken stock
3 cans medium generic rotel (we like target brand)
add rice if you want
cook the chicken then add everything to the crock pot...bring to a boil and then simmer overnight...the rice is tricky, i haven't figured out when to add it so it doesn't become a big cellulose glob...i usually do boil in bag and add it as i reheat the soup
pasta salad
(we usually do a 1/2 recipe)
1 bag tri-colored pasta
2 bricks mozzarella part skim
1 pack pepperonis (we use turkey pepperonis)
1 can black olives
2 T. pimentos
2 ripe tomatoes
1 can artichokes
(you can use whatever vegetables you like)
1 bottle sun-dried tomato vinagrette dressing
cook the pasta, run cold water over it. then cube the cheese, dice the pepperonis, slice the olives, dice the tomatoes and artichokes then add it all to a bowl - mix in the dressing and chill. sounds like a side dish, but we put enough stuff in to make it a meal :)
chicken noodle soup
grilled or sauteed chicken breasts cubed
4 cans chicken broth
2 T. parsley
1 tsp. thyme
1/2 onion diced
1 C. julienned or sliced carrots
1 can corn
1 bay leaf
1/2 bag egg noodles
cook the chicken, then put everything in the crock pot except the noodles, add water if necessary, bring to a boil, then simmer for a couple of hours. add egg noodles about an hour before you serve. tastes even better the 2nd day!
7(ish) layer dip
layer 1 - rinsed black beans
layer 2 - tomatoes diced (don't include the seed part)
layer 3 - diced avacados
layer 4 - sliced olives
layer 5 - chopped lettuce
layer 6 - hot salsa
layer 7 - sour cream (can add this per serving later if you like)
layer 8 - shredded sharp cheddar
then chips for dipping...
enchilladas
3 chicken breasts cooked in taco seasoning shredded
6-8 corn tortillas
2 cans market pantry red enchillada sauce
1 bag shredded sharp cheddar
1/2 can black olives, sliced
sour cream
1 bag lipton taco rice (chipotle if they still sell it at your grocery store)
put a tablespoon or two of chicken in the tortilla, roll it, put it in the pyrex - do that till they're all rolled (really quick and easy) then add sauce - cook at 400F for 20 minutes, add cheese - cook at 350 for another 20 minutes (cook rice during 2nd 20 minutes). let enchilladas rest for 5-10 mnutes, then serve topped with olives and sour cream with a side of rice. really easy!
fancy salmon
salmon fillets
puff pastry
lemon
pesto (i've used homemade and store bought)
tomato, sliced
put salmon and puff pastry on a cookie sheet. salt and pepper and lemon salmon to taste. bake at 350 for 10ish minutes. on plate layer puff pastry square - salmon fillet - pesto - tomato - more puff pastry and serve. this is great with a side of asparagus which you can stick in the oven at the same time for 10 minutes...just a spray of olive oil and some salt and pepper and it's good.
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