What's for supper?

[Mykhal Jaems]

I think it would be fun and interesting to share recipes of what's for supper. I'm always looking for quick, easy, inexpensive, home cooked meals.

Even if it's something simple. I've recently discovered (after almost 2 years of marriage) that DH loves shepard's pie. And it's so simple! Here's the recipe he gave me to use.

Shepard's Pie
Brown ground beef (or turkey) and put in the bottom of a casserole dish.

Top with cream corn and then mashed potatoes (great use for left over potatoes!)

Bake (at 350) until potatoes are golden brown on the edges.

This is the simplest recipe b/c you can make as much or as little as you want. It freezes easily, and left overs are good in the fridge for a couple days.

[Mykhal Jaems]

Here's another one, I just posted this on a 30 minutes meal thread. This is a queche (sp?) in a 9x13 baking dish. It is easy to change out the ingredients to clean out the fridge of left overs. Most of the ingredients can be swapped out for what ever you feel like.

Eggs Lorraine

Grease a 9x13" baking pan. Spread 1 Cup shredded in the bottom of pan. Break 12 eggs over the cheese. Break the yolks but do not scramble the eggs. Sprinkle over 1/2 Cup of chopped onion over the eggs. This is where I add the extra veggies, peppers, mushrooms, olives, etc. Sprinkle 1# of cooked meat (ham, sausage, bacon, etc) over the veggies. Pour 2/3 Cup milk (or whipping cream or evaporated milk, what ever you have on hand) over the meat. (I've accidently forgotten the milk and it's turned out fine w/o it!) Salt and pepper to taste. Here's where I also add garlic powder and other seasonings (crushed red pepper, oregano, emeril's essance, etc) Sprinkle 1/2 - 1 Cup cheese over the top and bake uncovered for 30 minutes at 350 degrees. Let stand a few minutes before serving.

[Immabluefish]

Two of my favorite easy recipes are as follows:
Chicken Divan
-Combine chicken chunks(or turkey) with frozen broccoli spears
(use as much as you need-don't have to measure)
-Take a cream of anything soup mixed with a can of milk and pour over mixture
-Top with grated cheese(and bread crumbs if desired)
-Bake 350 oven for 30 minutes

Chicken and Stuffing
-Layer chicken breasts in casserole dish(again use what you need)I season mine with spices too!
-Make box stuffing mix according to directions using 1/2 the water called for and lay around the chicken breasts
-Take a cream of anything soup and mix 1 can milk
-Pour over chicken and stuffing
-Bake 350 for 45 min or until chicken is done

[Mykhal Jaems]

Those sound good! We are having cabbage roll casserole b/c there is a head of cabbage in the fridge that needs to be used. The prep time isn't too long (as long as it takes to brown beef and shred some cabbage) and the oven does the rest.

Cabbage Roll Casserole
~Brown 1# ground beef and 1 Cup chopped onion together.
~Shredd 1 medium size head of cabbage and place in a roaster pan with the browned beef and onion.
~Top w/ 1/2 Cup uncooked rice.
~Mix together 2 cans tomato soup, 2 cans water, 4 Tablespoons sugar, 2 Tablespoons vinegar, & salt, pepper, garlic to taste. Pour this over the rice and mix together just enough so everything is wet.
~Bake, covered, at 350 degrees for 1 hour.

[Ginger Coots]

Tonight we are having Corned Beef (placed in crock pot with a bit of water and onions for most the day, last few hours pour 1/2 cup BBQ sauce over) with perogies and veggies........

[Mykhal Jaems]

Ginger Coots ... do you make your own perogies?

[Kate]

Ginger Coots ... do you make your own perogies?


What is perogies? :eek:

[Sib2of11]

What is perogies? :eek:

Pierogies are a pasta filled with mashed potatoes or mashed potatoes and cheese. They look like a ravioli, only shaped differently. The bottom edge is flat and the top edge is rounded.

They're delicious. I buy the frozen pierogies, and use them sometimes as a side dish instead of potatoes.

I went to a Polish elementary school and that's where I first heard of them. Look for them in the freezer section of your grocery store. The brand I buy is Mrs. T's and they come 12 in a box.

[Mustang30]

Mexican Brisket. You will be using a crockpot (5 quart).

You will need:
4 onions, finely minced
1 large, lean brisket
2 cups of brisket marinade sauce (I used "Gold Buckle" brand)
1 bottle McCormick Southwestern Fajita seasoning
2 cups olive oil
1 cup of lime juice
Flour Tortillas
Diced tomatoes
Shredded lettuce
Guacamole or sour cream
Shredded cheddar cheese

* Finely mince the onions in a blender until really really minced. Spread on the bottom of a crockpot. Add the lime juice on top of the onions. Cut up the brisket so it fits in the crockpot and put in. For each piece of the brisket, season it heavily with the fajita seasoning. Pour the brisket marinade on the brisket thoroughly coating each section of meat. Pour the olive oil in as well and thoroughly coat each section of meat. Fill up the remainder of the crockpot with warm water and cover the brisket COMPLETELY. This is important b/c the part of the brisket that is exposed won't cook all the way. Cook on Low for about 22 to 24 hours.

Slice or shred. Serve inside the warm tortillas with the cheese, lettuce, and tomatoes. Add the guac and/or sour cream. Can also be served in taco shells.

[Marian Paroo]

Favorite quick supper - POPCORN!

Seriously? I always keep a bunch of chicken breasts and thighs in the freezer.

They defrost quickly, even not in the microwave, and are like an artist's canvas - so much one can do with them. I just open the kitchen cabinet while they are thawing and get inspired.

[Autumn Moon]

Cranberry Chicken...
8-12 chicken thighs (bone in)
1/2 bottle of Kraft Catalina salad dressing
1 TBSP lemon juice (or orange juice)
1 small can of cranberries or 2/3 C dried cranberries.
1-5 cloves garlic, finely minced

Combine ingredients. Put in crock pot and cook on low for 8-10 hours or put into oven, covered for 35 minutes and uncovered for 20 minutes at 350.

[Marian Paroo]

Cranberry Chicken...
8-12 chicken thighs (bone in)
1/2 bottle of Kraft Catalina salad dressing
1 TBSP lemon juice (or orange juice)
1 small can of cranberries or 2/3 C dried cranberries.
1-5 cloves garlic, finely minced

Combine ingredients. Put in crock pot and cook on low for 8-10 hours or put into oven, covered for 35 minutes and uncovered for 20 minutes at 350.

What kind of dressing is Catalina? I've not seen it here, love cranberries, and would like to improvise this.

Thanks, Marian

[Mustang30]

Catalina is a red dressing. It is slightly sweet and tastes wonderful over salads and would blend in nicely with the flavors mentioned in the above recipe. It is similar to "French" dressing but is darker in color (French is orange) and is about as sweet.

Maybe this helps you?

:-)

[Marian Paroo]

Catalina is a red dressing. It is slightly sweet and tastes wonderful over salads and would blend in nicely with the flavors mentioned in the above recipe. It is similar to "French" dressing but is darker in color (French is orange) and is about as sweet.

Maybe this helps you?

:-)

Mustang --

Thanks, alot. I'll use bottled French, and maybe add a tad of ketchup and/or honey.

-- Marian

[CocoinTX]

I just browned some ground beef patties/balls. In a crock pot mixed up a can of cream of mushroom soup, a pkg. of beefy onion soup mix, and a can of water, put my meat balls in, and let it go!
I'll make some brown rice and a veggie to go with!

[Mykhal Jaems]

CoCoinTx, that sounds good.

We are having patty-melts. I'm making burgers in the george foreman, then assembling a grilled cheese sandwich and adding the burgers and chopped onions.

Not sure what else we will have with them ... have to figure that out yet.

[occ_gurl]

CHICKEN FAJITAS are a real favorite around here.

Slice either a red/yellow/or sweet onion and slowly brown till carmelized. I like to do the onion first so I can get them done enough. Remove from pan. Slice green/yellow/red peppers into strips and saute till crisp-tender. Set aside. Cook your boneless chicken breast which has been sliced into bite-sized pieces. When the chicken is no longer pink, add the veggies back in. Sprinkle on a package of McCormick's chicken fajitas seasoning mix with the 1/3 cup water as instructed on package. Cook for a few minutes to get the flavors thoroughly combined.

Serve with small (fajita or soft taco size) flour tortillas, sour cream (reduced fat is great), grated cheese if you like, and guacamole and salsa if you like. Just use your favorite ingredients and toppings.

The 2 of us can usually get 2-3 meals from this and it's just as good warmed up! Ole! And Cinco de Mayo is coming soon!

[Mykhal Jaems]

We are having fresh green beans (not sure how I'm going to cook them), baby red potatoes (par boiled and then baked w/ butter and salt, & sour cream) and there were two packages of meat in the freezer that I thought I could use. One was a pkg of boneless skinless chix breast the other was a small pkg of boneless short ribs. I'm going to cut them into smallish size pieces and use some bbq seasoning and coat them and bake them. It's all experimental, but it will do for tonight.

[triplej2676]

it is NOT winter any more...but this is a great dish nonetheless.. everyone in my family loves it.

-1 lb. spicy sausage, cooked and drained well ( i like to do this on the weekend, then store it in a baggie)
-1 large russet potato or 2 medium ones, halved and sliced thin
-About 4 cups of water ( i don't measure, i have a certain pot i use and i eyeball it)
-3 cloves of garlic ( i smash it in a presser, you can do what you want with it)
-1/4 tsp. poultry seasoning
-1/2 onion, diced OR if your kids won't eat onions, use onion powder to taste
-one of those little cartons of whipping cream (hey, i never said it was fat free!)
-optional... crumbled, cooked bacon, chopped kale or cabbage
pepper to taste

put the water in a pot, add the garlic, poultry seasoning and onion. slice the potato real thin, don't bother to peel it, but you should scrub it first. bring water to a boil, throw in the potato. don't splash or you will get burned. when the potato is cooked, add the sausage. stir in the cream, heat through. stir in the kale or cabbage here. it is ok if the potato slices break up a bit. i hope i didn't leave something out. this is a soup i throw together when i am tired, but the family is starving. there are never leftovers.

[Autumn Moon]

This is a little something you can do ahead and put into the freezer, cooked or uncooked

Cheater's Chicken Cordon Bleu

1 1/2 pound of ground chicken
3/4 c fine bread crumbs
1 egg 1 med onion, finely chopped
1 tsp chicken stock powder
1/2 c milk
salt, pepper, minced garlic to taste
6 slices of swiss cheese
6 slices of ham sandwich meat
Extra Crispy Shake and Bake (optional)

Compine first 6 ingredients and spread out on a piece of tinfoil about 9 inches wide and 1/2 inch thick with the short edge towards you.
Layer cheese and ham on, leaving about an inch on either long side and 2 inches at the end farthest from you
Using the tinfoil to lift, roll it up starting at the short side closest to you.
Pat the ends in to seal and make sure the seam is sealed.

OPTIONS:
Place on a baking pan (you will want sides on it) and bake at 375 for 1 hour. Let sit for 5 minutes before slicing

Keep rolled in foil. Don't scrunch in the ends to seal but fold them up a little to retain the juice. Place in crock pot on low for 8-10 hours. Remove from pot and place on baking tray and remove foil (I usually cut it open at the top instead of trying to unroll it). Put into preheated oven at 450 for 15 minutes to brown.

Sometimes I put a package of frozen spinach in. Thaw and drain well and chop it up first.
I have made mini's with this recipe too...little bite sized ones that are perfect for taking to work. It's a little fussier but it went over well as an appetizer too.

Autumn

[Mykhal Jaems]

I found this today in Rachel's cook book. I haven't made it yet, but will sometime this week.

Source: Rachel Ray 30-Minute Meals

Enchilada Sauce

Clove Garlic – 1, minced
Extra Virgin Olive Oil – 1 Tablespoon
Small White Onion – 1, grated
Pureed Tomatoes – 1 Can (28 ounces)
Chili Powder – 1 Tablespoon
Cinnamon – a pinch
Ground Cumin – 1 Teaspoon

Over medium heat, heat garlic in oil. When it starts to sizzle, add the onion by grating it directly into the pot. Cook onion and garlic for 2 minutes to soften and sweeten. Add pureed tomatoes and seasonings. Bring to a boil; reduce heat to low and keep warm until enchiladas are ready to top.

Pork or Beef Filling

Ground Beef/Pork – 1 1/2 Pounds
Cloves Garlic – 2, minced
Extra Virgin Olive Oil – 1 Tablespoon
Small White Onion – 1, grated
Broth – 1 Cup (beef for beef; chicken for pork)
Chili Powder – 1 Tablespoon
Ground Cumin – 1 Tablespoon
Allspice – 1 pinch
Tomato Paste – 2 Tablespoons (for beef only)

Over medium-high heat, brown ground meat. Add garlic. Grate onion directly into pot. Cook for a minute or two to sweeten onion. Add broth, seasoning and add paste (if making the beef). Simmer until liquid reduces by half, about 10 minutes. Mixture to should not be too wet.