Thursday, September 5, 2013


Easy Mid-Weed Recipes
Here are some quick recipes for those nights when you have worked late, have a PTA meeting, school program and a sinus infection and the kids have soccer practice, a science fair project due, and a spelling test to study for.
Orange Chicken and Sticky Rice

1/2 cup orange marmalade
½ cup bbq sauce
1 tsp ground ginger
1 ½ pounds cubed chicken (cooked)
1 bag of long cooking rice
Microwavable frozen vegetables
Heat chicken, marmalade, BBQ sauce, and ginger over medium heat.  Cover and cook on low heat for 15 minutes.  Make rice and vegetables according to package directions.  Before serving, toss veggies into chicken and sauce.  Serve over rice. 

Taco Skillet

1 pound of ground beef (brown and drained)
1 pkg taco seasoning
1 can of corn with liquid
1 can of black beans (drained and rinsed)
1 cup of salsa
2 ½ cups beef broth or water
8 oz raw penne pasta
4 oz cream cheese (softened)
4 oz cheddar cheese (grated)
Add everything into the pot and when it comes to a gentle boil, cook according to pasta directions. 

 Bubble Up Pizza
1 pound of ground beef (browned and drained)
15 oz pasta sauce
2 cans of buttermily biscuits (cut in quarters)
1 ½ cups of shredded mozzarella cheese
Heat pasta sauce and add beef.  Toss with biscuits and add to greased 9x13 casserole dish.  Bake at 350 for 25 minutes and then top with cheese and continue baking for 10 more minutes. 

Chili Mac

2 pounds of ground beef
1 cup onions (chopped)
28-32 ounces of canned whole or crushed tomatoes
½ cups A-1 steak sauce
4 tbsp chili powder
4 cups cooked macaroni
½ cup green onion, sliced (optional)
½ cup cheddar cheese, shredded
Brown ground beef and onion in a large skillet.  Drain excess fat (I rinse the meat too).  Stir in tomatoes, steak sauce and chili powder.  Bring to boil; reduce heat and simmer covered for 10 minutes.  Stir chili into macaroni.  Garnish with green onions and cheese. 


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