This is seriously one of the easiest dinners I’ve ever made for my family and truly tastes like I picked it up from a restaurant. All you need is:
A pound of boneless, skinless chicken breasts cut into bite sized pieces
About half a cup of miracle whip
About 2 tablespoons of mustard
About 1 tablespoon of honey
Cheese of your choice (Swiss would be more Cordon Bleu like but we prefer mozzarella) Shredded, slices…. whatever, it doesn’t matter
Your favorite vegetables
Cook chicken in miracle with honey and mustard. Microwave the tortilla shells with deli ham on top, just to warm them. Top with chicken, cheese and veggies.
Since my last meatloaf turned out so well, I decided to try something new again. I did this recipe a couple months ago and Peter has requested it every week or two since then. And as always it’s super easy, just get:
1/2 packet taco seasoning
1 pound ground turkey
1/2 cup baby oatmeal (if you aren’t trying to get rid of a bunch of baby oatmeal, substitute bread crumbs and you’ll be just fine.)
1/3 cup of salsa
Combine the first 4 ingredients in a bowl and mix well. Then shape into a loaf and bake at 350 degrees for 45 minutes. When 10 minutes remains, pour the salsa on.
In case you read this post about my glaze I made for ham steak and thought my cooking couldn’t get lazier… here I am to prove you wrong. I included veggies in this recipe so I didn’t have to cook them separately. All I used was:
- Lemon Rosemary Seasoning
- Ham Steak
- Bag of Cauliflower and Broccoli
I preheated the oven to 350, and dumped the veggies into a casserole dish, sprinkling them with lemon rosemary seasoning. Then I put the ham on top and squirted a bit of honey on the ham, spreading it evenly on the top of the steak. Sprinkled the ham with the same seasoning and baked it for 15-20 minutes. Then I stirred the veggies, flipped the ham, and covered the other side with honey and lemon rosemary seasoning. Baked another 15-20 minutes. All done.
Growing up I loved ham. As an adult I loved it even more. Because ham steaks are so easy and quick to cook, plus they take up almost no room in your fridge or freezer! But, I think I’ve been lazy and resorted to them too many times because… I’ve become rather bored of ham. So I tried to spice it up with different seasonings. It turned out great, so I’m writing it down so I remember what I did. All I used was:
Equal part honey and dijon mustard
Lemon pepper seasoning
A Ham Steak
I mixed the honey and mustard, made just enough to spread on the ham steak. THen I seasoned it and baked it as normal… which for me is about 15 minutes at 350, flip it, and another 15 minutes.
This recipe literally could not be any easier. Or tastier. Sure, it takes a healthy vegetable and makes it… not healthy… but, I’m going to be making it again anyways! All you need is:
About a pound of asparagus
About 2 tbs of butter
About 2 tbs of brown sugar
In a skillet melt the butter with the brown sugar. Then toss in the asparagus (cut off the yucky woody ends first) and sauté them up a couple minutes until they are your desired texture.
The asparagus didn’t soak up all the liquid so I poured it right on top of the asparagus, and the potatoes we happened to be eating that night too. YUM!
As usual, this is a recipe I created just trying to use up what I had in my house because I’m terrible at meal prep. But it turned out delicious! So I’m definitely going to be making it again. All you need is:
1 cup of uncooked rice
1 pound of ground beef
1 can of black beans (15 oz)
2/3 cup of barbecue sauce
1-2 bell peppers
To get things started cook rice according to directions on package. While this is happening, brown beef. Since neither of these require too much attention, now is also a good time to cut your pepper(s).
Once beef is browned, drain the fat. Drain black beans. Combine beef, black beans, peppers and barbecue sauce in pan and continue to cook on medium for a few minutes. Add rice, cook on low for a few more minutes. Dish up, sprinkle with cheese, enjoy! If you like an extra kick, a few drops of Frank’s Red hot sauce is superb on it!
This morning the kids were super cranky, the house was cold and I wanted to find a way to start our morning off a fun way. There were a few leftover biscuits in the fridge from Sunday’s chicken and biscuits and strawberries that were about to go bad. So I decided to try to treat the kids to dessert for breakfast, delicious, warm strawberry shortcake.
All I did was cut up a pound of strawberries, combined it with 1/2 cup of powdered sugar in a sauce pan and cooked it on medium heat for 15 minutes. In the meantime I warmed up the biscuits. I spread the strawberry topping over top the biscuits and surprised the kids by bringing this treat to the table pre-9 am, definitely earlier than they’re used to having sweets. It was a hit!
I probably shouldn’t make this a habit in our house, but it was fun for an occasional treat. Lucille watches Strawberry Shortcake on Netflix. When I told her what we were eating she insisted I put on the show. So, we had entertainment with breakfast too.
Stuffed peppers are an amazing way to use up odds and ends you have kicking around in your fridge. I realized this when I read this blog post, which was a life changer. The formula can be used for whatever you have in your house with no immediate plans to use up: deli meat, chicken, beans, corn, rice, salsa, barbeque sauce… these are things I almost always have in my house! Tonight I was determined to use up deli turkey, it was on a great sale so naturally, I bought too much. So here are my turkey taco stuffed peppers.
Before they go in the oven
The formula provided by Modern Common Place book is: 1/4 pound of meat, 1/2 cup of filling and 1/2 cup of sauce per pepper. I admit I didn’t measure but I think I used about half her formula because the peppers I was cooking with were pretty small.
1/2 a pound shredded deli turkey
1 cup of black beans
1 cup of salsa
4 bell peppers
shredded cheddar cheese
It’s so easy! Just cut the peppers in half so that each pepper makes 2 bowls. Mix the turkey, beans and salsa in a bowl then fill the peppers with this mixture. Cook at 350 degrees for 50 minutes. Sprinkle with cheddar cheese and cook 10 more minutes.
So easy, so delicious. Peter said it’s his new favorite meal that I cook! YAY!
My apologies I don’t have a picture of the salad. I didn’t intend on writing a blog post with this recipe. I only intended to use up some of the many tomatoes my Dad sent me from his garden. I threw stuff into a bowl and served it to people on a whim. But after everyone raved about it I figured, maybe I should write down what I did. Because (as usual) it was quite easy. Here’s all I used:
1/2 tablespoon minced garlic
1/3 cup Ranch dressing
Cube the zucchini and boil it for a few minutes so that it’s not as hard. I didn’t cook it completely. Cube tomato, cucumber and onion. Combine all ingredients in a serving bowl and mix them together. Leave salad in the fridge for 1 hour. Then it’s ready to serve!
Months ago I wrote my first recipe blog post easy cheesey scalloped potatoes and ham, and this post is pretty much a variation of the same thing. But a variation that my hubby loves, so I figured, it’s worth another post.
4-8 white potatoes (depending on the size of potatoes)
1 lb of ham steaks
1 cup of shredded mozzarella cheese
1 cup of shredded cheddar cheese
10.5 ounces of golden mushroom condensed soup
Poke a few holes in your potatoes and microwave them for 3 minutes. This will make them soft. Slice them, dice ham, dice onion. Mix all the ingredients in a crock pot and cook for 5 hours on high or 10 hours on low. We put pepper on it for seasoning too.