Posted on 09/20/2008 6:16:23 PM PDT by TheMom
I say if it can’t be prepared in 30 minutes (doesn’t include baking time), I don’t make it, LOL. I like to cook things that have a lot of the different food groups in one dish.
For instance, we like chicken or turkey divan.
As far as recipes, I don’t use them, but I can tell you how to make it. Put slightly steamed broccoli in a baking dish (or you can use frozen florets that have been thawed), cover it with boiled pieces or shredded turkey or chicken, then put a cheese sauce on top, or grated cheese will do and bake it for about 1/2 hour. Easy, and nutritious...servce it on top of rice or brown rice.
Quiche is easy...take a frozen pie crust, and bake it for about 10 minutes, remove and let it cool. Then put into the pie crust whatever you’d like: steamed broccoli, drained or fresh spinach, bacon, ham, cooked chicken, any type of grated cheese, etc. (you pick the ingredients you like)...for an easy quiche put 6 eggs, 8 oz container of sour cream and a teaspoon of yellow mustard in a blender. Blend then pour into the pie crust so that it covers the things you’ve added. Bake at 350 for about 50 minutes.
Here’s an easy one. Buy frozen, boiled shrimp...you can buy it in freezer section, buy whatever kind your budget will allow. Boil a lb of pasta..I use the multicolor rotini, but anything other than spaghetti will do. Thaw the shrimp (you usually have to remove the tails.) Cool the pasta. Now add shrimp, pasta, and a bunch of cut up fresh veggies like tomatoes, cucumbers, peppers, avocado...anything you like, and use a salad dressing (I like to use Paul Newman’s Italian w/lemon...it’s lowfat and the lemon gives the salad a nice flavor.) Chill it and you’ve got a nice meal in one bowl.
Here’s another easy one. Boiled chicken shredded, cut up apples, chopped walnuts, raisans, salt, pepper and mayonnaise...a little curry if you like curry. Then serve it on tortillas as a wrap with some alfalfa sprouts and it makes a light meal, that’s relatively filling.
A number of years ago, FReeper Carlo3B compiled a bunch of recipes on a thread...he may have something already compiled....
grrrr - -
George Foreman grill. Next to a microwave I can’t think of anything else you need in the kitchen. And spices are complicated and take some time to know but they are your friends. Meat and veggies. What else is there? YUM! However, I still do the elaborate, wreck-the-kitchen pasta or comfort food deal once a week. ;)
you can get recipes delivered to your in box and they are wonderful.....they also have critiques after them which may help you decide if you want to try it or not.....
Here’s where I went for ideas. I went here because you get a weekly menu, complete with a shopping list, recipe list, nutritional info, everything.
It’s fantastic!
Thanks. Saved & will let you know the outcome.
Here’s one that you cook slow in your regular oven:
Golfer’s Pot Roast
3 lbs. Bottom Round or Chuck Roast
3 or 4 potatoes, peeled and sliced thick
1 lb. baby carrots (in prepared package)
1 large onion, sliced
1 pkg. Lipton’s onion soup mix
1 lg. can diced tomatoes
1 can Campbell’s cream of mushroom soup
Line a roasting pan with heavy duty aluminum foil, with enough overlapping to fold and seal over the roast.
Lay the roast in the center. Surround with the vegetables.
Mix the mushroom soup the Lipton’s mix, and 1 can of liquid (water, beer, or red wine) and pour over the roast and veggies. Season according to taste. I use Worcestershire sauce.
Then wrap up tightly in the foil (like a big envelope).
Heat oven to 250* Put roast in oven for 4 hours.
Go play a round of golf (ladies—you can go shopping). When you come home, your pot roast will be done to perfection!
I will second the recommendation for S&B curry mixes.
Will give this a try. Thanks!
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BUT I can whip up some awesome soup. It's not that difficult and ALWAYS impresses the heck out of everyone. The girls at my wife's office call me the 'soup daddy' and beg me to make stuff all the time.
It's good for you (you know what going in) and the taste blows away anything you can get out of a can.
Pick up a cookbook about soups, but an important bit of advice... don't scrimp or cheat on ingredients on anything you cook.
Hungry ping
Here's how:
Getcha a bottle of red wine. Cheap is fine, you ain't gonna drink it.
Get a couple of onions and potatoes and a six-pack of chicken thighs.
Wash the chicken and lightly brown it (skin on) in a skillet with butter or oil.
Don't fry it, just give it some color.
Hack up the onions and potatoes, rough cut is good.
Dump the wine into a big pot and make it boil.
When it does, dump all the other stuff in there too.
Cover and simmer. Stir about every 15 minutes. Keep this up for a couple hours.
Haul out the chicken & plants and trash the wine.
Goes well with cold beer or hot French chicks.
Oh my goodness that stuff is tasty.
Bean and Sausage Soup
1 pound Kielbasa
1-1/2 Cups Dried Beans
1 28 oz. can Plum Tomatoes
2 tablespoon dried thyme
1 teaspoon salt
1 tablespoon course ground black pepper
1 large yellow onion sliced
1 Cup carrot sliced
1 Cup celery sliced
1 Tablespoon Liquid Smoke
1 teaspoon Crystal Hot Sauce
2 Cups Beef Stock
2 Bay leaves
Add the beans to a stock pot and cover with water. Soak for a few hours.
Fry sausage in iron frying pan. Slice into ¼ thick slices. Add to stock pot.
Add the rest of the ingredients to the stock pot and simmer for 2 hours.
I like smashed potatoes, there are much like mashed potatoes but it is little messy and lots more fun to make. Then you get ground beef cooked and spiced up to your liking. Some ground cheese and you can make a really cool sandwich. Sliced bread is a wonderful invention. I make the traditional egg sandwich and the less traditional peanut butter and banana sandwich, with frosted flakes. If you just want change your meals food dye can be fun. While in college green food dye in my corn bread slowed my roommates down a little when I baked.
Spaghetti Pie
1 pound of ground beef
1 pound of bulk Italian sausage
2 jars of good quality spaghetti sauce (I use Prego Extra Chunky)
½ tsp baking soda
1 tsp brown sugar
1 pound good spaghetti (I use Barilla Plus Angel Hair)
Olive oil
2 T butter
1 cup grated Parmesan cheese
1 package (2 cups or better) of shredded Italian Cheese
Brown the sausage and beef in a deep skillet. Drain. Add sauce and heat through. Add baking soda and brown sugar to take off some of the acid (reduces heartburn). Remove from heat.
Prepare the spaghetti according to the package directions. When al dente, drain and toss with butter and olive oil to coat. Toss in about half of the Parmesan cheese. Cool slightly, so you can handle it with your bare hands.
Take the generous half of the pasta and create a bottom and side crust. If you are using a 10 inch deep dish pie plate, you can only make one pie. If you make 8 inch squares, you can make two. OK, in any event, sprinkle about 1/3 of the grated cheese on the prepared bottom “crust”. Fill the crust with sauce. You won’t need it all.
Sprinkle more of the grated cheese, then make a “top crust” with the remaining pasta. Use some of the remaining sauce to cover the edges of the pie (this prevents it from getting too cooked!). Cover the center with the remaining cheese, including the reserved bit of Parmesan.
Bake in a preheated oven at 325 for about 40 minutes (if you start with everything hot, it may be a little less). Cover the top loosely with foil if the cheese is browning too quickly.
My dear FRiend, I can cook the crap out of liver & onions (according to the ex-husband & his family). I just do not like the taste.
My thoughts & prayers are that you get your power restored really soon.
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