I only make it for Thanksgiving, hence the name, because I don't like green beans or mushrooms. Okay, so here are 2 different recipes I tried this year. Yesterday I made the first one, and today I made the second one. We'll see which one Marcos prefers.
Recipe #1: French's Green Bean Casserole
Ingredients:
1 (10 3/4 oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1 1/3 cup french fried onions
2 (14.5 oz) cans green beans, drained OR 2 (9 oz) pkgs frozen cut green beans, thawed
Directions:
Mix soup and milk, then add pepper, beans and 2/3 cup onions in a 1.5 qt. casserole dish.
Bake at 350 F for 30 mins or until hot.
Stir.
Top with remaining onions and bakd for 5 more mins.
Prep Time: 5-10 mins, if that
Source: the back of the French's French Fried Onions can
Variations: none
Marcos' Rating: 15 (on a scale of 1-10)
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Recipe #2: Campell's Green Bean Casserole
Ingredients:
2 cans (10 3/4 oz)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
2 2/3 cups french fried onions
Directions:
Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-qt casserole.
Bake 350 F for 25 mins or until the bean mixture is hot and bubbling. Stir the bean mixture and top with the remaining onions.
Bake for 5 more mins or until the onions are golden brown.
Prep Time: 5-10 mins maybe
Source: the back of the Campbell's Green Beans soup can
Variations: I made a forth of this recipe (it was only for Marcos to eat), and it still turned out good.
Marcos' Rating: (to be determined . . . he'll eat it tonight)
Showing posts with label very easy. Show all posts
Showing posts with label very easy. Show all posts
11.27.2009
9.13.2009
Cafe Rio Salad Chicken
Ingredients:
5 lbs boneless chicken
1 small Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic
Directions:
Add all to crockpot. Cook on low, 5-7 hrs. Shred & let sit in juices until serving.
Prep Time: 2 minutes tops
Source: My sister Erin
Variations: I use frozen chicken so there's quite a bit of juice. And I never put in 5 lbs. I usually put in about 2-3 lbs worth but I still use the same measurements for the rest of the ingredients.
Marcos' Rating: 8 when by itself, 8.5-9 in the salad
5 lbs boneless chicken
1 small Zesty Italian Dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves garlic
Directions:
Add all to crockpot. Cook on low, 5-7 hrs. Shred & let sit in juices until serving.
Prep Time: 2 minutes tops
Source: My sister Erin
Variations: I use frozen chicken so there's quite a bit of juice. And I never put in 5 lbs. I usually put in about 2-3 lbs worth but I still use the same measurements for the rest of the ingredients.
Marcos' Rating: 8 when by itself, 8.5-9 in the salad
11.26.2008
Mormon Popcorn
Ingredients:
1/4 cup margarine
1/4 cup sugar
1/2 tsp vanilla
1 bag microwaveable popcorn
Directions:
Microwave popcorn. In a small saucepan, combine and melt the remaining ingredients. Empty popcorn into metal dish. Pour sauce over popcorn and mix quickly to cover all of the kernels. Enjoy!
Source: It's one of those recipes that I've had forever. I remember making this when I was 12. Something in my memory tells me that I got this from a friend or a neighbor or my mom's friend.
Serves: 1-5 people (depending on how much popcorn they like)
Prep time: 5 minutes most
Marcos' rating: 7 (he loves sweet popcorn, but this was too sweet for him)
1/4 cup margarine
1/4 cup sugar
1/2 tsp vanilla
1 bag microwaveable popcorn
Directions:
Microwave popcorn. In a small saucepan, combine and melt the remaining ingredients. Empty popcorn into metal dish. Pour sauce over popcorn and mix quickly to cover all of the kernels. Enjoy!
Source: It's one of those recipes that I've had forever. I remember making this when I was 12. Something in my memory tells me that I got this from a friend or a neighbor or my mom's friend.
Serves: 1-5 people (depending on how much popcorn they like)
Prep time: 5 minutes most
Marcos' rating: 7 (he loves sweet popcorn, but this was too sweet for him)
Spicy Chickpea Stew
Ingredients:
1 onion, peeled & chopped
1 Tbsp sunflower oil
1/2 tsp chili powder
2 cloves garlic, peeled & crushed
15 oz canned chickpeas
5.5 oz canned sweetcorn, drained
14 oz canned plum tomatoes
1 Tbsp fresh coriander, chopped
Directions:
Fry onion in oil for 10 minutes over a low heat to soften. Add chili and garlic and fry for a further minute. Add chickpeas with their liquid, sweetcorn, and tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and flavors have mingled. Sprinkle with freshly chopped coriander. Serve with plain rice.
Source: Somerfield Magazine, November 2008
Serves: 2
Prep time: 40 minutes
Marcos rating: I think he thought it was about a 5 or 6
My variations: Well, I changed this recipe a bit when I made it. We don't have any chili powder and I wasn't about to buy some just to use 1/2 a tsp. So I used a half packet of taco seasoning. I also did not use any coriander. I also decided that this was not going to be enough to feed us, so I added cooked & chopped chicken to the pot and stirred in Mexican rice before serving. Oh, and I used vegetable oil instead of sunflower oil.
1 onion, peeled & chopped
1 Tbsp sunflower oil
1/2 tsp chili powder
2 cloves garlic, peeled & crushed
15 oz canned chickpeas
5.5 oz canned sweetcorn, drained
14 oz canned plum tomatoes
1 Tbsp fresh coriander, chopped
Directions:
Fry onion in oil for 10 minutes over a low heat to soften. Add chili and garlic and fry for a further minute. Add chickpeas with their liquid, sweetcorn, and tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and flavors have mingled. Sprinkle with freshly chopped coriander. Serve with plain rice.
Source: Somerfield Magazine, November 2008
Serves: 2
Prep time: 40 minutes
Marcos rating: I think he thought it was about a 5 or 6
My variations: Well, I changed this recipe a bit when I made it. We don't have any chili powder and I wasn't about to buy some just to use 1/2 a tsp. So I used a half packet of taco seasoning. I also did not use any coriander. I also decided that this was not going to be enough to feed us, so I added cooked & chopped chicken to the pot and stirred in Mexican rice before serving. Oh, and I used vegetable oil instead of sunflower oil.
9.07.2008
Popeye Pancakes
Ingredients:
2 Tbsp butter
3 eggs
1/2 cup milk
1/2 cup flour
Dash of salt
1 Tbsp sugar
Directions:
Melt butter in small pan in oven. Mix remaining ingredients. Pour into pan. Bake on 375 (F). Pancakes will be done when fluffy and brown. Top with powdered sugar & lemon juice.
Prep time: 3 minutes?
Source: My mom
Marcos' rating: 6
2 Tbsp butter
3 eggs
1/2 cup milk
1/2 cup flour
Dash of salt
1 Tbsp sugar
Directions:
Melt butter in small pan in oven. Mix remaining ingredients. Pour into pan. Bake on 375 (F). Pancakes will be done when fluffy and brown. Top with powdered sugar & lemon juice.
Prep time: 3 minutes?
Source: My mom
Marcos' rating: 6
6.21.2008
Santa Fe Chicken
I serve this with warm tortillas to make burritos. You could also serve over rice. And the left-overs are great as a dip for tortilla chips!
Ingredients:
1 can black beans, drained
2 cans corn
2 cups salsa
3 boneless skinless chicken breasts, thawed
2 oz cream cheese
1 cup cheddar cheese
Directions:
Add all ingredients except for cheeses into the crockpot. Cook on high for 3 hours or low for 6 hours. Shred the chicken with a fork while inside the crockpot. Right before you serve, add the cream cheese and cheddar cheese. Wait until it melts, then mix into other ingredients.
Prep time: 5 minutes
Source: my sister Amberly
Variations: The original recipe calls for 2 cups frozen corn instead of canned corn.
Marcos' rating: 7 or 8 (depending on his mood)
Ingredients:
1 can black beans, drained
2 cans corn
2 cups salsa
3 boneless skinless chicken breasts, thawed
2 oz cream cheese
1 cup cheddar cheese
Directions:
Add all ingredients except for cheeses into the crockpot. Cook on high for 3 hours or low for 6 hours. Shred the chicken with a fork while inside the crockpot. Right before you serve, add the cream cheese and cheddar cheese. Wait until it melts, then mix into other ingredients.
Prep time: 5 minutes
Source: my sister Amberly
Variations: The original recipe calls for 2 cups frozen corn instead of canned corn.
Marcos' rating: 7 or 8 (depending on his mood)
Chicken Lasagna
This is really yummy and fills you up! I usually serve it with noodles or rice and a side salad.
Ingredients:
4 boneless chicken breasts (not frozen)
1 jar Prego spaghetti sauce
1 package mozzarella cheese, shredded
1 can pinto beans, drained
Directions:
In a 9x13 glass dish, layer chicken, sauce, beans, & cheese. Cover with foil. Cook for 1 hour at 350°. Uncover and cook for another 10 minutes.
Prep time: Maybe 15 minutes.
Source: my sister Bekah
Variations: I usually don't use the whole jar of sauce.
Marcos' rating: 6
Chicken for Burritos
Ingredients:
3-4 large chicken breasts unthawed
1 16oz jar of salsa
Sour cream
Lettuce
Tomatoes
Cheese
Beans
Tortillas
Directions:
Cook chicken and salsa in crock pot for 6-8 hours. Take out and shred chicken. Place back in warm crock pot. Serve in tortillas with your choice of toppings.
Prep time: Five minutes
Source: Me
Variations: You can also use this chicken for tacos, salads, sandwiches, enchiladas, or quesadillas.
Marcos' rating: 7
3-4 large chicken breasts unthawed
1 16oz jar of salsa
Sour cream
Lettuce
Tomatoes
Cheese
Beans
Tortillas
Directions:
Cook chicken and salsa in crock pot for 6-8 hours. Take out and shred chicken. Place back in warm crock pot. Serve in tortillas with your choice of toppings.
Prep time: Five minutes
Source: Me
Variations: You can also use this chicken for tacos, salads, sandwiches, enchiladas, or quesadillas.
Marcos' rating: 7
BBQ Chicken
Ingredients:
Frozen chicken breasts, skinless, boneless (I usually put in 1 and 1/2 per person)
BBQ sauce
Directions:
Put a little water on the bottom of the crock pot. Put chicken in crock pot. Add BBQ sauce until chicken is well coated. Cook on low for 6-7 hours or high for 4 hours.
Prep Time: 3 minutes
Source: My dad
Variations: You can use fresh chicken, just don't cook it for so long.
Marcos' rating: 7
5.17.2008
Pita Pizza
This recipe is so simple, so good, and so quick that you'll never want to make anything else. Just think, only one dirty cookie sheet and one knife to clean (unless you eat your pizza with a fork & knife like we do).
Ingredients:
Pita Bread
Pesto Sauce
Red Pepper, cut into thin slices
Mozzarella Cheese, shredded or pearls or cubed
Tomato, cut into thin slices
Directions:
Cut pita bread lengthwise so that you have two whole bases (so that it's no longer a pocket). Place bread on cookie sheet. Spread thin layer of pesto sauce on each piece of bread. Sprinkle on cheese and veggies. Cook on broiler at medium heat for 5-6 minutes.
Prep time: seriously like 2 minutes after you cut the bread
Source: Asda magazine
Variation: You can virtually add/delete any topping you want.
The thing I love most about this pizza is that it uses pesto sauce instead of tomato sauce so it just seems healthier (even though it probably isn't). Also, it makes for a perfect lunch right after church when you're starving!
Marcos' rating: 8
Ingredients:
Pita Bread
Pesto Sauce
Red Pepper, cut into thin slices
Mozzarella Cheese, shredded or pearls or cubed
Tomato, cut into thin slices
Directions:
Cut pita bread lengthwise so that you have two whole bases (so that it's no longer a pocket). Place bread on cookie sheet. Spread thin layer of pesto sauce on each piece of bread. Sprinkle on cheese and veggies. Cook on broiler at medium heat for 5-6 minutes.
Prep time: seriously like 2 minutes after you cut the bread
Source: Asda magazine
Variation: You can virtually add/delete any topping you want.
The thing I love most about this pizza is that it uses pesto sauce instead of tomato sauce so it just seems healthier (even though it probably isn't). Also, it makes for a perfect lunch right after church when you're starving!
Marcos' rating: 8
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