Let’s face it: Even if life is busy, we still need to eat.
I really do like to cook, but one of the casualties of my large family, homeschooling lifestyle has been frequent, fancy, experimental cooking. More often than not, I need quick, easy, nutritious meals that my family will actually eat. What simple dinners do you put together from stuff you have on hand? I really mean simple. You have to be able to describe your “recipe” in a few sentences like this:
Cook cubed chicken in a little oil with salt and pepper, add to prepared herb and butter flavored rice (from a box) along with frozen broccoli florets. Cook till broccoli is tender, sprinkle with parmesan cheese, and serve with rolls.
Spill it, moms. You know you “cook” this way. Help the rest of us expand our repertoires.
I cannot wait to pick out some new recipes to try, but I hadn’t seen anything like this listed. Pretty quick for breakfast or dinner.
We call this Minnesota scramble.
Scramble a bunch of eggs in a large skillet. When they are cooked through throw in some frozen cubed hash brown potatoes (or cut potatoes yourself – but this is my quick recipe – no time to chop) and add some oil, fry until the potatoes are somewhat crispy. Then throw in some frozen mixed vegies (preferably thawed first – but if not just watch to make sure nothing else burns while the vegies are cooking. I usually season with some cayenne pepper and salt- or whatever I feel like adding at the time. Then I serve it with some sort of rolls or just plain toast. No complaints from any one of my half-dozen youngsters.
Preparing a simple meal for a family brought back so many memories—My husband was always able to be home from work by the time I went in for second shift as an R.N. at our local hospital…..so hoping to help him in caring for the six children at home, I usually prepared a cassarole or a one dish meal. One day I asked if he would like it if I would set the table before I left. Being the wonderful husband and dad that he was–his reply was. "Don`t bother mom. It`s so easy, I just put the dish in the middle of the table and give them each a spoon and tell the to "Go at It". Those were the good old days!!
Chicken-cutlets
Pre-cut chicken breast tenders (family pack)
Two sticks of butter, melted
Big bowl of Panko breadcrumbs mixed with 1/4 cup of grated parm cheese
—-
1. Dip chicken pieces into melted butter
2. Roll chicken in breadcrumb mix till coated
3. Put in large saucepan over med-high heat
4. Repeat with all chicken pieces (butter, breadcrumbs, saucepan)
5. Flip the chicken pieces when browned on one side
6. Cover and lower heat to simmer, maybe 10-15 min tops
7. Serve over salad greens, with some flavor of dipping sauce on side
Better Tomatoe Soup
1. In a medium heavy bottom sauce pan or dutch oven, saute 1/2 chopped onion and 2-4 cloves crushed garlic (depending on your families taste) in vegetable oil or olive oil until onion is translucent and garlic is aromatic. 2. Add the liquid from 1-2 cans (depending on size of family, for 2 adults and 2 small kids we use one can)of diced or whole tomatoes.
3. Simmer the liquid with onions and garlic until reduced by half.
4. Add tomatoes and whatever seasonings that you like. Example: dried basil and or oregano, paprika, curry powder etc. If you what to add fresh herbs wait till just before serving. Allow to simmer for about 5 minutes
5. Puree in a blender or food processor until smooth. Return to pot and return to a light simmer.
6. You can now add whatever fresh flavours you want. A splash or cream or milk. Parmesan cheese. Fresh basil or parsley or coriander. Worchestershire sauce, tabasco sauce.
7. Serve hot. You ‘fancy’ it up with cheese on top or croutons, or a couple of shrimp or diced ham or chicken.
WAAAAYYY better than canned and the whole recipe should take about 12 minutes.
Did you know you can cook a whole chicken in the slow cooker?
This is absolutely delicious:
1 whole chicken, skin removed (takes a few minutes, but worth it)
1/2 c. chicken broth
1/3 c. soy sauce
1/3 c. olive oil
1/4 c. honey
1 tsp. Worcestershire sauce
2 tsp. balsamic vinegar
2 tsp. lemon juice
2 TBSP. minced garlic (or garlic powder)
Place chicken in slow cooker. Mix all other ingredients. Pour over chicken and cook on low for 8hrs or high for 4 hours. Thicken juices for gravy, serve over rice. Yum, yum!!!
**I like to cram 2 chickens into my big slow cooker and freeze the leftovers (if there are any!).
My favorite meal: (Prep chicken and rice first.) Saute a 16-oz bag of frozen stir-fry vegetables until just tender. Add about 2 cups of cooked cubed chicken (we like a lot of meat in these kinds of dishes, and I tweak it according to how many people are at dinner, from 5-8). Stir in 1/4 cup of honey teriyaki (my favorite is KC Masterpiece) and a can of drained pineapple tidbits. Serve immedidately on cooked brown rice.
This Poppy Seed Chicken Casserole is true comfort.
Mix, 4 boneless/skinless chicken breasts, cooked and cubed (I usually boil them in chicken broth, cool and cut up or tear into pieces) with one can of cream of chicken soup and one cup of sour cream. Put in a greased 9"x13" glass casserole dish and sprinkle with salt and pepper. Top with a mixture of 1 stick melted butter, 1 tube crumbled ritz crackers and 2/3 tablespoons of poppy seeds.
This is a recipe that is always worth a double batch. Bake at 350 for about 40 minutes until nice and bubbly. Serve with rice and veges.
Brown pork chops in a little oil over medium high heat.
Turn heat to medium, add one can of Campbell’s Cream of Mushroom Soup, OR one can of Creamed Corn…which ever you think your family would prefer. Stir a little to get the good browned stuff off the bottom of the pan, putting some of the soup on top of your chops, and then cover and cook on low for 30 mins. (You can make REAL rice while you wait) I serve with corn or brocolli. Hands down favorite with all the kids.
OK. My creds: oldest of 11 children, mother of 6, grandmother of 4.
1. anything that starts with onions sauteed in olive oil
2. anything that has pasta as a base
3. an actual recipe of sorts adapted from a Grange cookbook:
in a large microwave proof casserole (I use Corningware), melt a couple TBSP butter. Add one cup herb stuffing or any other bread type stuff (crumbs, crackers,leftover brioche).Stir together. Add one pound bag frozen veggies (original called for broccoli; almost anything will do;mixed combinatons are good). Add minced onion (or frozen)if your guys like it. Nuke for 5 min. Add one can creamed corn, 2 slightly beaten eggs, seasonings, leftover protein (chicken, filet mignon, pork) or tuna fish. stir it all togetherand sprinkle with breadcrumbs and/or grated cheese.Microwave for 20 minutes or regular oven for about 45 min.
cut up chicken and cook in olive oil. (or used left over chicken). Throw in some cooked elbow macaroni or pasta of choice. And more oil and season with seasoned salt. sprinkle with parsely (from a jar) to maked it look gourmet. It’s actually quite delicious. Serve with a veggie or add one to the mix if you please. That’s it!
the "recipe" below can also be changed to ground beef instead of chicken
.
i cook the following in a hot/ mediumish oven – veg hot pot
chop leeks, parsnip, swede ,carrotts and or onions or whatever you have handy ,layer in a casserole dish big enough to feed the family, top with sliced potato or swede. add enough stock or as we are veggie/vegan we use 1 tsp marmite stirred into veg stock to come just under the layer of potatoes. cook until potato is browning, serve with bread , can be mashed up for babies!
If your kids will eat calzones, here’s a quick cheat version.
Thaw out a bag (or two or three) of ready-made pizza dough. Roll each ball of dough out into a largish 12" circle shape on floured surface. (Don’t obsess over the circle shape.) Transfer to an oiled baking sheet. In a large bowl combine a bag (or 2 or more) of pre-grated mozzarella cheese, and if desired, a couple big handfuls of feta, or riccotta, and/or thawed, drained, chopped broccoli, if it’s an "acceptable" food in your house). Mix it all up, adding some garlic powder and salt & pepper, and place a good-sized cup or more of filling on one half of the rolled-out dough, avoiding the edges. Fold over the other edge (you want a half-moon shape here), crimp edges with a fork to seal, (wet edges with a little water to help them stick) place on oiled baking sheet, adjusting shape and centering it on pan – the dough is pretty forgiving. Slit the top 4 or 5 times to let steam out and bake at 475 for 15-20 minutes or til golden. Let cool a bit. Cut into manageable slabs. Dump a jar of marinara or other spaghetti-type sauce into a pot, let heat gently and use to dip your calzone slice in.
You’ll almost think it was take-out…
Here’s one more.
Pork Chop Casserole (adjust amounts as needed)
8 1/2"-thick pork chops
1 (or so)cup chopped onion
2 c chopped apples (wash but don’t bother peeling)
1/4 c raisins
2 c seasoned herb stuffing mix
1 tsp salt
Quickly brown chops in non-stick skillet sprayed with Pam. Remove and set aside. Add onion, stit til tender crisp. Stir in remaining ingredients. Arrange 4 pork chops in shallow 2-quart baking dish. Top with half of stuffing mix. Cover with remaining chops, top with remaining stuffing. Add 2 TBSP water. Cover, bake 350 for 45-50 minutes. Remove cover during last 10 minutes. Makes 8 servings.
For a quick go-with, my kids also would eat (as in take a bite of) heated canned yams with a little maple syrup drizzled on them. Add a jar of applesauce and some raw carrots and there’s dinner.
My husband loves this recipe & it’s really easy:
Brown 1 lb. of gr. beef or turkey. Add a can of cream soup (I prefer celery, but mushroom also works) & 4-6 oz of sour cream. Bring to a boil, then let simmer about 10 min. Mix with a bag of cooked egg noodles & serve!
I usually add a chopped clove or two of garlic to the meat when browning. Also, low-fat cream soup & sour cream works just as well as the regular ones.
My wife likes the book Saving Dinner for simple, quick meal ideas.
Hoppin’ John – You can upsize this one easily, but I started out this way when young and the money was – uh, lowER?
Brown 1 lb of ground sausage (we like the hot, since it is mixed in. Add to prepared family size bag of Success Rice style rice, and a can of black eyed peas undrained. Serve with Jiffy Corn Muffins, or:
My later, moist & sweet & good, not as inexpensive but just as easy cornbread – always made at least this much, because is just as good as a snack
2 boxes of Jiffy Corn Muffin Mix
1 can cream style corn
4 eggs
16 oz sour cream
2/3 cup oil
Combine with fork just til mixed, put in two cake pans, and cook 400 for about 35 min.s
Chicago Italian Beef (for sandwiches)
Ingredients -
3 to 5 pound roast (usually use chuck or rump, but will work ok with any kind I’ve tried),
1 packet of Italian-style salad dressing mix(i like zesty),
1 16 oz jar pepperoncini (sold where the pickles are – like banana pickles sort of),
1 10.5 or so can of beef broth.
Place roast in bottom of crockpot, sprinkle with dressing mix, pour whole jar of pepperoncini (including liquid) over roast, then pour beef broth over. Add onion sliced if it suits you.
Cook at least 8 hours but can’t really be overcooked if you watch the liquid – I have started this the afternoon BEFORE we are going to eat when the next whole day will be very busy. When you are ready to eat, just pull the meat apart, will almost self-shred. Serve on French Rolls or similar – so, so, so good. Also works well for pot lucks.
As a child I was the world’s pickiest eater; my friend’s mom, Mrs. Wilhelm, made me try these, and I’ve loved them ever since:
Fry 1 lb. Jimmy Dean sausage; drain and cool (or not if you’re rushed). Mix in 2 jars of Kraft Old English cheese spread and a half a stick of butter. Cut 2 bags Thomas’ English muffins into quarters; spread sausage mixture on them; put in a zip lock bag and freeze. For a quick dinner, pull some out of the freezer, put under a low broiler for about 10 minutes (a few inches, not directly, below), and serve with, maybe, scrambled eggs and a salad. Can also be cooked right away, without freezing; obviously in less time.
I generally triple the recipe for our family (2 adults, 6 young kids), and they never last long in the freezer. We also love these for breakfast (good and quick for overnight company), and you can also just spread the sausage mixture in a pie plate, pour some beaten eggs over it, bake it at 350 until firm, and you’ve got sausage quiche.
Pot Roast in Crock Pot.
Pour Salsa over and cook on low 8 hours.
serve over rice. Wah-la!
Pretty simple, huh?!?!
We made this all the time when dating and early in marriage. It’s pretty good but we got tired of it – I made it all the time when I was working and had no idea how to cook! Quick and simple though:
Tater Tot Hot Dish:
– then cover with foil. Bake at 425-450 until bubbly, about 30 min, then uncover for another 10 or 15. Basically the total time should be according to the package directions. (don’t have one to look at right now)
Brown 1 lb ground meat with a little salt, pepper and garlic powder. Drain and place in bottom of 13×9 pan. Pour in 1 bag of frozen cut green beans. Pour over 1-2 cans cream of chicken soup. Take a bag of frozen tater tots and apply to top- you can pour them over evenly or line up in one layer with flat sides up if you have time
What I make often – meatless one dish pasta:
Heat (1 T.) olive oil in a nonstick pan, add 1 chopped onion, cook 5 minutes, add 2 cloves pressed or minced garlic and cook 1 minute, add 1- 28oz can diced tomatoes (2 if a larger crowd) and some chicken broth(1/2 cup) if you have it, and bring to a boil. Add spaghettini (thin spaghetti) and let cook 10 minutes or so. Add some salt, pepper, handful of fresh chopped basil and grated parmesan, stir and serve.
(you can sub mini penne or any other quick cooking pasta as well. Add more chicken stock or water if it gets too thick. I sometimes add dried oregano before bringing to a boil.)
One thing I have learned in the last few years of cooking fairly complicated as well as faster meals: You can always speed up pasta by adding some liquid to the sauce and cooking the pasta with it. Same with rice or orzo in soups. Oh, and a stir fry with frozen veggies and a few fresh is really fast too.
Hi ladies, I’ve never posted before, but read your site Danielle everyday…I just love it! What a great thread! I am always looking for easy recipes. Here are a few I like….
Cola Roast
1 small frozen roast (beef, pork)in crockpot
Top with 1 packet onion soup mix, 1 can cola, salt and pepper. (Can add mushrooms or other veggies)
Cook on low for 6-8 hours…tender and yum! Add liquid from pot to jarred brown gravy and make potatoes.
Easy quiche
use Pillsbury crescent rolls to layer pan for crust.
In bowl, mix 3 eggs, 1 cup of milk, 1 cup of cheese and 1 cup of cooked meat or veggies. Pour into crust. Bake at 325-350 degrees for one hour.
Macaroni and CeCe’s (Chick peas)-from my mom
Simmer onions (or onion powder) in olive oil. Add can of chick peas with liquid. Add small can of Delmonte sauce and one can of water. Mash some of chick peas. Add salt and lots of parsley. Simmer for 30 minutes covered half way. Mix with cooked pasta (ditalini, elbows). My kids all love this!
Easy Alfredo sauce -from my sis (tastes better than jarred…probably…never tried jarred! …being Italian, it would be a sin!
Put 1/2 pint heavy cream in pot with 1/3 stick of butter. Heat. When butter is melted and it starts to boil, wisk in 6 oz. locatelli Romano grated cheese until melted. Add macaroni, fettucine or tortellini and pepper to taste. Can also add bacon, peas or whatever to it. Delicious and truly homemade!
I also like to check out Rachel Ray’s website for easy recipes.
Maria in VA
Chicken curry: even the two year old loves it…
Saute chicken tenders till cooked, dice,(or use cooked chicken) then saute a little chopped onion in the same pan. Add 1 can diced tomatoe, 1can coconut milk, a couple of tbs Patak’s mild curry paste. Serve over rice.
Friday Lenten version: as above but saute a large diced potato till cooked instead of chicken and add a drained can garbanzo beans…..too good for lent!
This is a hearty breakfast or dinner and probably some of the best hash you’ll ever have.
In a large, deep, non-stick skillet, brown one large sweet yellow onion (chopped) in one stick of butter. When the onion is soft, add 2or 3 pint jars of canned venison(drained) and warm through. Then add about 6/8 med. red potatoes that have been peeled, boiled, cooled and diced. Heat/mix all ingredients together. Season to taste with salt, pepper and lots of powdered garlic . Serve with toast and eggs for breadfast or with your favorite vegetable for a hearty dinner. Great for camp!
One of my favorites, adapted from Coffee & Cale’s Four Ingredient Cookbook:
4 skinless, boneless chicken breasts–fresh or frozen
1 pound of baby carrots–fresh or frozen
2 cans stewed tomatoes, any recipe (Italian, Mexican, no salt, whatever)
1 bag frozen brussels sprouts
Put in crock pot on low for about 8 hours. The tomatoes infuse the sprouts so that they don’t taste nasty, too. If you use the frozens, this recipe can just wait in your freezer and cupboard until whenever.
potatoes o’brian
Take cooked cubed ham, stir into browned stirfried potatoes obrian mix (you can find this in veggie freezer section, hash brown potatoes with peppers and onions). May not need much salt, ham makes it salty. Serve with salad- kids love this!
Pot Luck Supper (my kids favourite,all 4 of them)
Cook 1-1/2lb of ground beef in a deep frying pan(I use my deep electric fry pan)and one diced onion,add 1 large can of stewed tomatoes (may use diced tomatoes) salt and pepper to taste and any other spices to choice. While this is cooking, prepare a pan of water, bring to a boil, add 1 cup of uncooked macaroni, cook and drain add to meat mixture. Top with one cup of diced cheddar cheese, cover and let cheese melt slightly. Serve on a toast or warm hamburger bun. Great!! Diane Goulet
CURRY IN A HURRY (this is from a magazine I have been making this for the past 35 years)quite good, easy and fast
1 ½ lbs beef, (steak cut in thin strips)
2 onions
1 clove garlic
4 tsp curry powder
1 C tomato juice
½ C water
¼ tsp each salt, sugar, cinnamon
Cook all together and serve over rice and green peas if desired.
Diane Goulet
In case you would like a quick dessert kids can make:
EASY CHEESECAKE
Takes only 5 ingredients;
8 oz (227mL) package cream cheese , softened
1/3 C ( 80mL) icing sugar
227 mL (8 oz) or half a big tub whipped topping
thawed(Cool Whip , Dream Whip or the likes)
1 prepared graham crust(or make your own
using: 1C graham wafer crumbs, ¼ C sugar,
¼ C melted butter or margarine, bake in microwave 1 minute)
TOPPING:
1 ½ C (375 mL) cherry pie filling (may use fresh fruit if desired)
Method: Beat cream cheese, sugar with electric beater, add cool whip.
Mix well and pour into crust.
Refrigerate a couple of hours. Spread fruit evenly on top. Makes 8 servings.
Cook’s Tip: to soften cream cheese, microwave on high 30 sec.
Bon appétit, Diane Goulet
Cut up chicken stips in bite size pieces. Chop up onions and garlic and throw in. Brown in a little bit of oil. Add salsa (the mexican kind – use your favorite), lower heat, and simmer for 10-15 minutes until flavors blend. Serve w/rice. Done.
Oh, yes, the quick dinner! I love it. It means that we can do more stuff with our kids and less stuff with our kids hanging onto our pants (or skirts), whining, while we try to MAKE THEM A GOOD DINNER, DARN IT!!
This is one of my favorite quick dinner recipes – you can add rice, too, if you have it around. So simple, healthy, meatless (good for abstinence days), and delicious.
South of the Border Wraps
Makes 4 servings
1 8 oz can kidney beans (I also use black beans sometimes)
8 oz frozen corn, defrosted
¼ cup chopped bell pepper
½ cup chunky-style salsa
1 T chopped cilantro or parsley
4 tortillas (8-10 inches in diameter)
grated cheese (if desired)
Drain kidney beans, rinse, and put in bowl. Add corn, bell pepper, salsa, and cilantro. Stir. Microwave on high 2 minutes. Put in wraps, wrap up, enjoy!
Here’s a "throw in the oven and forget it for 2 hours" recipe:
1 boneless pork roast, enough for your family’s dinner (2 pounds for 6 servings gives some leftovers too!)
1 pound baby carrots
Potatoes, cut in 1-inch pieces (no need to peel)
Sweet potatoes/yams, peeled and cut in 1-inch pieces
3 tbl EACH olive oil and balsamic vinegar
Salt and pepper
Toss potatoes and carrots in the oil and vinegar mixture. Place in the bottom of a big deep Dutch oven. Top with the roast. Salt and pepper the whole thing. Cover and cook at 300 for 2 hours or until the meat thermometer says it’s done.
"Super Easy Chicken/Pork/Beef BBQ"
Enough meat of your choice to feed your size family. Mix a can or two of chicken or beef broth with a 1/2 to 1 cup of barbeque sauce and blend together. Add the meat and cook on low for 8 to 10 hours. When you are ready, take the meat out & let it cool off a little while, then shred it with a fork. Throw it on some buns & those who want more BBQ sauce add it on. Choose whatever sides your family likes: cole slaw, fries, salad, applesauce, etc. Thanks for all the other ideas ladies!
Ooops! I forgot to add that my recipe should be cooked in a crockpot – duh!
Recipe #2
Tacos
brown chop meat, add taco mix. (We prefer Ortega) Serve with crispy or soft taco shells, cheese, refried beans and whatever else the kids like to put on top.
Easy meal in less than 15 minutes.
I haven’t seen one thing about beans and franks. Add some celery and carrot sticks, apple sauce and a couple of cookies for desert and you’ve got it. Just cut hotdogs up in chunks in pork and beans, add whatever you like ( catsup etc.) and heat.
Also, if you stick a whole chicken in the crockpot and cook it on low while you are sleeping, you will have the cooked chicken for whatever recipe you need the chicken , such as quesadias?, chicken bbq, chicken salad or chopped chicken on top of a regular salad, chicken tacos etc.
cooked pasta….(any kind)
In pot add to Pasta:
whatever you have in your fridge ie: cooked chicken, broccoli, peppers, ham, peas, (use up leftovers).
(best to keep it one meat and one vegetable)
Stir in a bit of butter, milk, parmesian cheese.
When warm….SERVE
I think I got this one from FlyLady:
Put one beef roast in the crockpot and add 2 sliced cloves of garlic and the juice from one large jar of dill pickles (or if you like *spicy* use peperoncini peppers intead). Cook 6-8 hours and serve with pita bread.
I usually also serve raw cut-up veggies with dip made from half yogurt, half miracle whip and some curry powder.
Well, there is always grilled cheese and tomato soup if you are in real hurry and have a really BIG grill pan. You know that Bean family, there are soooo many of them!
These recipes are popping into my head right and left!
Cook a pound of pasta, add a large can of tuna, some olive oil, salt and pepper, garlic powder and voila, dinner in a hurry!
2 large jars of chicken gravy (sounds scary – but pretty good & not too fattening)
2 cups of shredded cooked chicken
1 Package broccoli florets
combine in pot – cook til warm
Serve over whatever’s handy puffed pastry, biscuits, or bread
sprinkle with cheddar cheese
2 can (16 oz) black beans
1 can tomatoes – chopped, or pureed or Italian style -whatever
1 can chopped green chilies (or not)
1 package (10 oz) of frozen corn
2 Tbs bbq sauce
3/4 t cumin (sometimes I leave it out for kids)
a litle brown sugar
- Open cans, drain the beans and combine with other ingredients in a pot. Warm about ten minutes. Serve with rice.
.I said " (We prefer Ortega) " Goodness no! We dont’ like that at all. Old El Paso is the only one my kids will eat. Ortega is slimy.
For large families, cook your grilled cheeses on a cookie sheet under the broiler!
On that note – some days I would announce "Backwards Day" to my kids – usually when we had leftovers.. We would have leftover dinner for breakfast, and for dinner we had breakfast. Made eating the leftovers fun!
Easy breakfast for dinner – cook your pound of bacon on a cookie sheet lined with foil. Either under broiler (that’s where the "on the same note" came from), or I now prefer putting it in the oven at 350 for 30 minutes or so…. Eggs w/grated cheese sprinkled in near the end. Sausage gravy (ground sausage browned, drain most of drippings, add flour, then milk) with biscuits. French toast with needs-to-be-used bread. And my favorite – corned beef hash made from ready made hash browns (you know the ones!) – start them, add cut up onion, and stir in a tin of corned beef (the kind w/the key).
This can be expanded to feed more people. Brown hamburger. Drain. Add one bottle of salsa, one can of kidney beans. Mix. Put in casserole dish, top with batter of cornbread (I use Jiffy). Bake in a 350 F. oven until cornbread is baked. Delicious and fast.
Quesadillas
Put tortilla in warm skillet or on griddle. Add cheese and if desired black beans or chicken or green pepper, whatever you like or have on hand. Add another tortilla on top. Cook until slightly browned and crispy. Flip and cook until other side is done.
Cut with pizza cutter and serve with sour cream if desired. Easy to customize to what your family likes and super quick.
One of our favorite quick dinners is this. I keep cans of chicken broth handy. quick cook some carrots (those baby carrots) cut up some potatoes and cook until slightly fork tender. I try to use as little water as possible. I add a bouillion for the little water plus the chicken broth. Then cook some noodles We then add some romano cheese to the top of the soup. This is one of our favorites.
Bread chicken cutlets-put in frying pan with oil, brown on both sides-put in pan with cream of chicken soup and let cook at 325 for 2 hours and the best part is to let cook for the rest of the day at 275. It is delicious!!
Even my daughters who are vegies will eat this soup because there is no chicken added.
OK, this recipe is easy and DELICIOUS and I got it from my friend Mary, who is a homeschooling mom of 5.It’s called "CHICKEN ERCKERT" after her family.
Line up skinless boneless chicken breasts on a baking sheet
pour italian dressing over each breast
crumble ritz crackers over each breast
put in oven on 350 for one hour
serve with veggies of your choice, or bagged salad.
this recipe is AWESOME and my family loves it!
Whoa, I haven’t read all the recipes yet, so sorry if this is a repeat! We like to do breakfast for dinner sometimes (especially since I rarely make a real, home-cooked breakfast in the mornings). It could be waffles or pancakes and bacon, but my favortie is a frittata. Brown some shredded potatoes (frozen hash browns or Simply Potatoes in the refrigerator section of the grocery store)in a frying pan along with onions and peppers. I use some oil- enough so that the potatoes don’t stick too much. Beat some eggs (I use 8 eggs with one bag of Simply Potatoes) and pour into the pan over the potato mixture. Cook until egg sets. You may need to stick the pan under the broiler to make sure the egg gets cooked. Then, loosen the sides and bottom with a spatula and flip the fritatta out onto a platter and cut into wedges. For dinner, I serve this with a salad and maybe some muffins.