Everyday Food for Busy People
This soup has a lot of things going for it.
It can be made entirely in the slow cooker.
The chicken cooks in the soup, so no need for an extra step.
Just like taco soup, there are a million variations. Use what you’ve got available in your pantry.
Here’s what I used: [Read more...]
I created this soup the other day when I needed something fast for dinner. If you’ve got cooked hamburger in the freezer, this meal really comes together quick. It’s a combination of Hamburger Vegetable Soup and Pasta Soup.
Feel free to vary the recipe according to what you like and what you have available in your pantry. It’s a good one for using up small amounts of pasta. You could also use rice or barley instead of the pasta. And you might want to add more veggies.
Here’s what I used: [Read more...]
Good news! Just by rummaging through your pantry, fridge and freezer and creatively combining a few ingredients, you can have dinner tonight.
Here’s how it works. Choose a meat from the fridge or freezer. I chose boneless pork chops, but you might pick chicken or beef instead.
Check the fridge for a likely looking veggie or two. I found a green pepper and onion. Other candidates include red pepper, green onions, sugar snap peas, green beans, carrots – you get the idea. Anything that you’ve got that sounds good. [Read more...]
There are nights when I stare into my pantry, wondering what I’m going to fix. On this particular night, the contents of the pantry made me consider making Italian Sausage with Bowties but I didn’t have any stewed tomatoes. I decided to change the recipe up a bit and came up with this.
Like the original, it’s a cinch to make and quick too. This one gets an added taste boost from the peppers. Here’s what you’ll need: [Read more...]
Remember all the 88 meatballs I made and froze? Some of them were destined for this dish.
This is based on a recipe in an old church cookbook. I made it according to the recipe the first time (unusual for me to follow a recipe exactly!), which means I used the Velveeta it called for. Much as we like Velveeta, it was too gooey and sticky for us.
A week later, I gave the recipe a make-over. I swapped out the Velveeta for Italian blend cheese and added garlic and Italian seasonings. It’s still a quick stove-top meal, but with much better flavor.
Here’s what you’ll need: [Read more...]
For Christmas morning, I wanted to make a different type of breakfast casserole than the egg/sausage one I usually make. We have to have some kind of protein to counteract the cinnamon rolls, frozen fruit cups, and hot cocoa.
I set out on a search to find a recipe that suited me, but since I’m picky, I couldn’t find the perfect casserole. So, I created one based on several recipes. I knew I wanted ham, peppers and onions. And it needed to be something I could make the day before and pop in the oven on Christmas morning to bake.
The result was exactly what I hoped for. The green and red pepper made it look Christmasy, but it would be good for any brunch. It would also make a good breakfast-for-dinner meal. I didn’t get a photo of the ingredients, but here’s what you’ll need: [Read more...]
This is a guest post from Crystal at Crystal and Comp.
We love this at our house. It is beyond simple, takes less than 30 minutes from prep to table, and is an excellent alternative to traditional pizza that is easy to personalize for everyone’s taste.
You’ll Need: [Read more...]
4 ingredients (6 if you count the cheese and buns) + 1 slow cooker = 1 splendiferous dinner. And, in case you wondered, splendiferous is in the online thesaurus. It’s a more funtastic word than “good”, don’t you think?
I used cube steaks to make these sandwiches, but you can use round steak or another cut if you like. Here’s what you’ll need: [Read more...]
I’ve made this twice now. It is so easy and we all love it. The taste is similar to sweet and sour chicken, but it has a little bit of kick from red pepper flakes in the sauce.
It’s a complete cheater meal, making use of several convenience items. That means this meal can be fixed in just about 15 minutes. Faster than grabbing food at a restaurant.
Here’s what you’ll need: [Read more...]
I whipped this up for dinner one Saturday night when I didn’t really want to cook. It was fast, easy and tasty. While I was eating I thought how versatile this recipe could be.
The topping could be put over pasta, pizza crust, used to fill an omelet or mixed with eggs for frittata, broiled on thick slices of French bread…the possibilities are endless.
