Fast and Easy Recipies

I was asked to teach a class tonight demonstrating 3-4 fast and easy recipes families can make up on a crazy kind of school night.  I figure, since I went to all the work of typing up the recipes I might as well throw them on the blog too.  I have included all of these recipes under the recipes tab on my blog, but here they are in a post too :0)

Biggest point of the night- You can save yourself SO MUCH TIME by cooking all your meat at once.  I throw a whole family sized package of boneless skinless chicken breasts in the crockpot and cook it all at once.  I also do hamburger this way.  Crazy I know, but it totally saves me time!!!!  I don't wash a frying pan each night after standing over the stove for 20 minutes+.  I just use the crockpot, then divide the meat up into sandwich baggies and freeze it already cooked.  That means that any of the recipes below can be thrown together in 5 minutes or less {as long as I remember to thaw the meat.  If not, it takes 3 minutes in the microwave on high to thaw the meat enough to add to a recipe}.  Please let me know if you have any questions.  Tonight I will be showing the Tortilla Stack, Taco Soup, Cinnamon Roll Pancakes, and Mamma's Meatloaf {baked in muffin tins and topped with mashed potatoes done up frosting style-Dinner can be fun some times too :0}

Chicken Enchilada Casserole

2 c. cubed or shredded chicken                                  2 cans of cream of chicken soup

1 large can of green enchilada sauce                            1 can of diced green chilies

1 pint sour cream or plain yogurt                                 1 package of small corn tortillas

2c. shredded cheddar cheese

Mix the following in bowl- Chicken, double can of cr. chicken soup, one large can of green enchilada sauce, one large can green chilies, one pint sour cream.  Now, layer the ingredients like lasagna, starting with just a little sauce to get the bottom wet.  Lay 6 corn tortillas across the bottom of a 9x13 pan.  It is ok for the tortillas to overlap in some places.   Top the tortillas with a sprinkling of cheese.  Now repeat: sauce, tortillas, cheese.  Keep repeating layers until you get about one inch from the top of the pan.  Sprinkle with cheese and bake at 350 for 30 minutes.  If there is extra sauce I usually just freeze it for next time.  *note- if your family prefers flour tortillas use those.  I have also crunched up the end of a bag of tortilla chips and used that instead of tortillas.

Chicken Enchiladas

2 c. cubed or shredded chicken                                 2 cans cream of chicken soup

1 can of diced green chilies                                        2c. Shredded Cheddar Cheese

½ c. Sour Cream or plain yogurt                                Package of flour tortillas {10-12 per pan}

½ c. milk

Mix the following in bowl- Chicken, double can of Cr. chicken soup, one can green chilies, ½ c. sour cream, 1 1/2 cup cheddar cheese.  Take 1/3 of the filling mix and set aside.  Now, take a flour tortilla and spread about 1/4c. of the filling into the flour tortilla.  Roll the tortilla up around the filling and place it in the bottom of a 9x13 pan.  Continue to fill tortillas and place in the pan until the whole pan is full of enchiladas.  Next, take the 1/3 filling mix you set aside earlier.  Add the ½ c. milk to it, stir it up, then spread it across the top of the enchiladas.  Sprinkle with cheese and bake at 350 for 30 minutes.

Chicken and Stuffing {Works great with Turkey too!}

3-4 c. mashed potatoes {instant or fresh}                  1 Box Stuffing Mix {I like Chicken or Cornbread}

Double can of cream of chicken soup                        2 c. cubed cooked chicken                             

1 c. Sour Cream or plain yogurt                                 1 ½ c. water

Spread potatoes across the bottom of a 9X13 pan.  In Glass bowl, mix stuffing and 1  1/2 C. water and set aside for 5 min.  In another bowl mix -Chicken, double can of Cream of Chicken soup, 1 C. sour Cream.  Spread chicken mixture on top of potatoes and top with stuffing.  Bake 350, 30 min.

Chicken Curry

2 c. cubed chicken                                                    2 cans cr. chicken soup

2 c. shredded cheddar cheese                                   1 Tbsp. curry

1  Tbsp. lemon juice                                                 2-4 c. prepared rice {depending on your family size}

Mix chicken, cr. chicken soup, cheese, curry, and lemon juice together, then pour into a smaller baking dish {I usually use my Pyrex baking dish {2.8 liter} that has the higher sides.  Cover with lid and bake 350, 30 min.  Serve over rice.

Poppy Seed Chicken

2 c. cubed cooked chicken                                        1 box Rice-A-Roni or 2 cups Prepared Rice

1 can of cream of chicken soup                                  1 c. Sour Cream or Plain Yogurt        

2 rows of Ritz Crackers                                             1 c. melted Margarine or Butter

1 Tbsp. poppy seeds {Optional :0}

Cook rice-a-roni or 1 cup rice(2 cups prepared).  When cooked add 1 can cream of chicken soup, 1 cup sour cream and chicken.  Pour in 9 X 13 pan.  Use a separate bowl to melt 1 c. margarine or butter.  Crunch two rows of Ritz type crackers and pour them into the butter.  {I don't open the package, I hold one end of the row of crackers in one hand and one end in the other hand then push my two hands together compressing all of the crackers. It crushes them and keeps it all in the bag.  I crush both, then open both and pour them in at the same time so they soak up the butter equally.  It probably doesn't matter, I know, but I am strange that way}.  Stir in 1 Tablespoon of poppy seeds and spread crackers over rice mixture.  Bake 350, 30 min.

Crock pot chicken

{can make with raw chicken in crockpot, or use cooked chicken and make it in saucepan on the stove}

3-4 raw chicken breasts depending on size, or use      2 c. cubed chicken                                

1 can of cream of chicken soup                                  8 oz. cream cheese, softened

1 pkg Italian Dressing Mix {Ranch works great}        1 box Rotini noodles prepared

{I also like to add ½ c. Sour Cream, plain yogurt, or milk to thin down the sauce a bit}

Combine cr. chicken soup, cream cheese, dressing mix in the crockpot or sauce pan.  Add chicken.  If you are using the crockpot method, heat on high for 4 hours or low for 8.  For the cooked chicken on the stove top method, simply heat until warmed through.  Serve over prepared noodles.

Hawaiian Haystacks

2 c. cubed chicken                                                    2 cans Cr. chicken soup

1 c. chicken broth                                                     ½ c. Sour Cream or plain yogurt

Combine in a sauce pan until sauce is heated through

Toppings:  Frozen peas {thawed}, shredded cheese, chow mien noodles, pineapple chunks, almond slivers, diced tomatoes, diced green onions.  {mandarin oranges or coconut can also be nice for the Hawaiian effect :0}

            Serve on rice.  To assemble, dish up an appropriate amount of rice, ladle sauce over the rice, then add your toppings on top.  Enjoy!

Momma’s Meatloaf

2 lbs. hamburger                                                         2 eggs

1 lb. sausage                                                               1 row saltine crackers, crushed to crumbs

1 bottle barbeque sauce

Mix both meats, eggs, cracker crumbs together in a large bowl.  Shape into a loaf form, then spread barbeque sauce on top.  Bake at 350 for 1 hour and 20 minutes. 

Tatertot casserole

2c. browned hamburger                                             1 can cream of mushroom soup

1 bag frozen tatertots                                                 ½ c. shredded cheddar cheese

*Optional- 1 can green beans

Line bottom of 9x13 pan with tatertots.  Mix cr. mushroom and hamburger in a separate bowl {add green beans here if desired}.  Spread meat mixture on top of tots.  Cover with cheese or leave off to reduce calories or cheese consumption.  Bake at 350 for 30 min.

Stroganoff

2c. browned hamburger                                             2 cans cream of mushroom soup

1 c. sour cream                                                           1 packet onion soup mix

1 pkg prepared noodles

Mix cream of mushroom soup, sour cream, packet onion soup mix, and hamburger in a saucepan over medium-medium high heat.  Heat through and serve over noodles. {You can make this casserole style, pour cooked noodles in pan, cover with sauce and freeze}

Lasagna Casserole

2c. browned hamburger                                             1 large can crushed tomatoes

1 pint cottage cheese                                                 2 c. shredded mozzarella {or cheddar}

2 tsp. sugar, various seasonings to taste                    prepared noodles

Boil Macaroni.  Drain water off macaroni, put back in the pot and add: crushed tomatoes, cottage cheese, hamburger, cheese, {*optional} about a 2 tsp. of sugar to take the tartness out of the tomato, and salt and pepper to taste.  {I usually throw in some of the garlic seasoning from Costco with the sugar, you could sprinkle in some Italian seasoning and Parmesan too if you want}.  Pour in a 9 x 13 pan, top with cheese.  Bake at 350 for 30 min.

Fireman tacos

2 c. browned hamburger                                Taco fixings, like beans, sour cream, cheese, salsa, lime juice, lettuce                                                                        Corn chips

Take a handful of chips and place them on your plate.  Crush them with your hand until they are very small pieces of chip.  Add your choice of toppings, then stir it all up.  My family calls these Fireman tacos cause you can eat them in a hurry.  Great for feeding a large or picky crowd.  Everyone can pick their own toppings.

Don’t forget Breakfast  for dinner! Eggs and hashbrowns, pancakes, omelet, breakfast burrito, or whatever

Baked potatoes-  Bake potatoes- I like to use the microwave to cook them in about 10 minutes.  Top with chili, cottage cheese, broccoli, etc.

Taco Soup

1 lb. browned ground beef                                                     1 no. 10 can crushed or diced tomatoes

2 cans light kidney beans                                                        1 small bag frozen corn

1 packet taco seasoning

Throw it all in a pot.  Bring to a boil.  Serve with Fritos or tortilla chips crushed on top.

Baked Cinnamon Roll Pancakes

1 1/2 cups milk                                                           4 T. melted butter

2 large eggs                                                                2 T. sugar

2 cups flour                                                                 4 t. baking powder

1/2 t. salt

Preheat oven to 350°. Lightly grease an 11×17 inch jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter.  Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.                                           

Cinnamon Roll Filling

4 T. melted butter                                                       3/4 cup brown sugar

2 T. cinnamon

In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter.

Maple Cream Cheese Drizzle

2 ounces cream cheese, softened                              1 cup powdered sugar

2 T. good maple syrup                                                            milk

Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way.

Tortilla Stack

2 c. cooked chicken, diced                                          1 can refried beans

2 c. shredded cheese                                                  1 c. corn pieces {optional}

2/3 c. sour cream                                                       1 packet taco seasoning

1 can sliced olives                                                       2 diced tomatoes

½ c. sliced green onions                                             4 large flour tortillas

Mix 1/3 c. sour cream with 1 Tbs. taco seasoning and set aside.  Also set aside about 2 Tbs. of tomato and olive pieces.  Mix remaining sour cream and taco seasoning with the beans, corn, and chicken in another bowl.  Take a cookie sheet, place one tortilla on the pan.  Spread 1/3 of the bean/chicken mixture on the tortilla.  Sprinkle 1/3 of remaining the tomatoes, onion, and olives on the bean mixture.  Sprinkle with cheese, then add another tortilla and repeat the layers.  When you have three layers, take your last tortilla, place on top and then either brush with 1 Tbs. of cooking oil or spray with Pam spray.  Bake for 25 at 350.  Remove the tortilla stack from the oven, spread sour cream/taco seasoning mixture on top, then sprinkle with olives and tomatoes.  Cut with a serrated knife.