Quick and Easy Meals
Sometimes I just don’t want to cook. Sometimes, I just want someone else to decide what the meal will be. But the reality is, I’m the wife and mom. The reality is, it is my responsibility to provide meals for my family.
It really is my good pleasure and for the most part I find peace in the role but sometimes, just sometimes, I want someone else to answer the question, “What’s for dinner?” That’s when I usually use my go to meals. I thought I would share some of those meals with you. These are some of the easy meals, the ones I can throw together with ease or is so comforting that I just jump in and do. You know what I mean?
Depends on what meat I have on hand sometimes it’s steak and other times it’s chicken. Slice an onion, (if you like green peppers too), sautée in a little olive oil with salt and pepper. Slice chicken or flank steak. Cook chicken through, steak to preference. Wrap in tortillas. Serve with a side salad.
- 1 Package frozen mixed veggies
- 1/2 large sweet onion chopped
- 1 can cream of potato soup (do not add water)
- 1 can chicken breast (or reserved chicken from previous meals)
- salt & pepper to taste
- Pie dough (refrigerated) or leftover biscuits, or canned biscuits.
- Preheat oven to 350.
- In large bowl, mix together, veggies, soup, onion, chicken, salt & pepper.
- If using pie dough, layer one dough on the bottom of pie plan, add in the mixture, cover with top dough, crimp edges and vent top, by puncturing with fork, several times.
- Bake for about 35-40 minutes until top is browned.
- If using canned biscuit dough, layer top of mixture with the dough, bake for apx. 15-20 minutes, until biscuits are baked and brown.
- If using leftover biscuits, place mixture in pie plate, bake in oven without biscuits for 15 minutes, layer cooked biscuits on top and bake for an additional 5 to 10 minutes.
- 2 Cups White Rice + Water according to package directions.
- 1 Can of Red Beans
- 1/4 cup chopped onions
- 1 T. Olive oil or butter
- Pork Chops, Quantity for your family
- Start rice in a rice steamer or sauce pan.
- In small saucepan, add oil or butter and onions, cook on low until onions are tender.
- Drain and rinse canned beans, add to onions with 1/2 cup of water. Cook until tender. Serve over the rice.
- In the meantime, salt & pepper both sides of the pork chops add to pan with a a couple T of oil. Cook through.
- Mac & Cheese
- Elbow Macaroni
- 1/2 pound Velveeta boxed cheese
- 3 T. Milk
- 1 T. Butter
- Salt & Pepper to taste
- Cook macaroni to al-dente.
- In a small saucepan melt butter, add milk and sliced cheese, melt.
- Add to macaroni stirring until well coated.
- A good way to add in protein is to dice leftover ham or grilled chicken.
- Serve with a side of cornbread.
- Balsamic Vinegar
- 2 Tablespoons sugar
- Boneless, skinless chicken tenders, cubed
- salt & pepper
- 2 cloves garlic minced
- Olive Oil
- Pasta (Penné, Bow-tie, Linguini, your choice) cooked to package directions
- Jar of Alfredo Sauce
- Sprinkle salt and pepper on chicken, add oil to sautée pan. Cook chicken until cooked through and tender. In a small saucepan, add sugar and balsamic vinegar, reduce on low heat.
- Mix pasta with Alfredo sauce, stirring over low heat until combined. Top with chicken and drizzle balsamic glaze over top.
Using a frozen bread dough, let thaw, roll out, lay on a pizza pan.
Spread top with a marinara sauce (I use jarred spaghetti sauce, sprinkled with oregano). Add favorite toppings. My favorites are pepperoni, sausage and ham. We also like Ham with Pineapple. Sprinkle top with cheese, bake at 375 for 15-20 minutes until browned.