Easy Dinner for a Busy Weeknight Chicken and Broccoli Stir Fry with Peanut Sauce

7 09 2011

This is a great one dish recipe, it has vegetables mixed right in and you can add variety by adding in carrots or what ever else you have on hand. It really pulls together quickly and tastes great.

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Chicken and Broccoli Stir Fry with Peanut Sauce

~ 1 lb. chicken, cut into bite-sized pieces

~ 2 cloves garlic

~ 2 tsp. minced ginger

~ 6 to 7 cups broccoli, chopped

~ 3 Tbsp. hot water

~ 3 Tbsp. peanut butter (chunky or smooth)

~ 3 tsp. soy sauce

~ 1 Tbsp. rice vinegar

1. Coat a nonstick pan with 1 Tbsp. of oil. Sauté broccoli on medium heat until tender. Set aside in bowl.

2. Add another Tbsp. of oil to the same pan and cook the garlic and ginger for two minutes or until golden in color. Add chicken and sauté on medium heat until cooked through.

3. While the chicken is cooking, make the sauce by adding the hot water to the peanut butter. Whisk until well mixed and then add the stir in the remaining ingredients.

4. Add the broccoli and the sauce back into the pan. Toss until thoroughly mixed. Add chopped peanuts if you would like and then serve over rice.

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Chicken and Broccoli Stir Fry with Peanut Sauce

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Easy Dinner for a Busy Weeknight Crock Pot Pulled Pork Sandwich’s

6 09 2011

Again use the crock pot as much as you can when you are busy. Saves you so much time and produces some great food! I add all my ingredients to the crock pot the night before, place in the refrigerator, and in the morning plug it in and turn it on. Once you are ready for dinner mix up some coleslaw, I just buy cabbage already shredded at the store and mix in some bottled coleslaw dressing. A quick and easy dinner that everyone will love.

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Crock Pot Pulled Pork

~ 2 1/2 pound boneless pork shoulder or roast

~ 3 Tbsp. brown sugar

~ 2 Tbsp. Cajun seasoning (or your favorite like Pappy’s)

~ 1 Tbsp. onion powder

~ 1 Tbsp. garlic powder

~ 1 Tbsp. cumin

~ 1/2 cup apple juice

~ 1/2 cup cider vinegar

~ A few drops of liquid smoke

1. Combine the rub spices and coat the pork.

2. Put apple juice and vinegar in crock pot and add the pork.

3. Turn on crock pot to high for an hour and then turn down to med and cook for about 10 hours.

4. Remove the liquid from the crock pot and shred the pork.  Add your favorite barbecue sauce and cook for another 30 minutes.

5. Place the pork on a bun and add your favorite barbecue sauce, coleslaw, or pickles.  Enjoy!

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Crock Pot Pulled Pork





Easy Dinner for a Busy Weeknight Easy Potato and Bacon Breakfast Casserole

5 09 2011

Our family loves to have breakfast for dinner and with this recipe you have everything breakfast combined into one dish. Make it the night before and all you have to do is pop it in the oven once you get home. Slice up some fruit and you have a great dinner that didn’t take you much time to pull together.

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Easy Potato and Bacon Breakfast Casserole

~ 4 cups southern/country- style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)

~ 1 package bacon

~ 1 1/2 cup cheddar cheese

~ 1 1/2 cup jack cheese

~ 4 green onions, chopped

~ 3 eggs

~ 1 cup milk

~ 1/2 tsp. salt

~ about 10 turns freshly ground pepper

1. About 3 or so hours before you begin make sure to set out your 4 cups of hash browns so they can thaw out.

2. Cook bacon. While bacon is cooking, place the potatoes in a 9 x 13 baking dish or a deep-dish 9” pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel. If you want sauté up the green onions in a little bit of the bacon grease and then spread the onions over the cheese mixture. Then sprinkle everything with crumbled bacon.

3. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

4. When ready to bake, preheat oven to 350o F. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.

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Easy Potato and Bacon Breakfast Casserole





Easy Dinner for a Busy Weeknight Taco Chili

2 09 2011

This chili is a big hit in my house and it can be frozen! It is fast to make on its own but can be made on a weekend, frozen, and then thawed out for a quick and easy dinner. We usually sprinkle Fritos and cheese on ours to make something similar to Frito boats.

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Taco Chili for 4

~ 1 lb. lean (at least 80%) ground beef

~ 1/2 cup frozen or fresh chopped onion

~ 2 tablespoons Taco Seasoning Mix (from 1.25-oz. pkg.)

~ 1 15.5 oz con diced tomatoes with green chilies, undrained

~ 1 8 oz can tomato sauce

~ 1 cup frozen corn

~ 1 15.5 oz can southwestern black beans with chili spices, undrained

~ Fritos

~ shredded cheddar cheese

1. In a 3-quart saucepan, cook ground beef and onion over medium-high heat until beef is browned, stirring frequently. Drain.

2. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until beef is thoroughly cooked and corn is tender, stirring occasionally.

3. Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

4. Spoon into individual serving bowls. Sprinkle each serving with Fritos and cheese.

* I am never able to find the black beans with seasoning or the tomatoes with green chilies and I also buy the cheap stuff so I just use regular black beans and tomatoes.

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Taco Chili for 4

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Taco Chili for 16

~ 3 lb. lean (at least 80%) ground beef

~ 2 cups chopped onions

~ 2 1.25 oz pkg. Taco Seasoning Mix

~ 4 15.5 oz cans diced tomatoes with green chilies, undrained

~ 2 15 oz cans tomato sauce

~ 1 lb pkg frozen corn

~ 4 15.5 oz cans southwestern black beans with chili spices, undrained

~ Fritos

~ shredded cheddar cheese

1. In 8-quart Dutch oven, cook ground beef and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, tomatoes, tomato sauce and corn. Bring to a boil. Reduce heat to medium; cook 10 to 15 minutes or until corn is tender, stirring occasionally.

2. Stir in beans; return to a boil. Reduce heat to medium; cook 10 minutes or until thoroughly heated and flavors are blended, stirring occasionally.

3. Spoon 6 cups of the chili into each of four 6-cup freezer/microwave-safe containers. Cool 30 to 45 minutes. Cover; refrigerate up to 3 days or freeze up to 2 months.

4. Thaw 1 container of chili in refrigerator for 48 hours, or uncover and thaw in microwave on Defrost for 30 to 40 minutes.

5. To heat refrigerated or thawed chili, cover loosely and microwave on High for 6 to 8 minutes or until thoroughly heated, stirring once or twice. Spoon into 4 individual serving bowls and sprinkle each with Fritos and shredded cheese.

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Taco Chili for 16





Easy Dinner for a Busy Weeknight Crock Pot Black Bean & Corn Chicken

1 09 2011

The crock pot is a great tool in helping you prepare hot meals that don’t require a lot of prep. To help you out even more make sure you use a Slow Cooker liner and the clean up is a breeze. The night before I place all the ingredients in the crock pot and stick it in the fridge. In the morning I pull it out and turn on the crock pot. If you know that it will take you longer than the cook time before you get home grab a plug in timer. Plug your crock pot into the timer and set it for the start time you want. When you get home the house will smell amazing and again all you have to worry about is a side dish.

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Crock Pot Black Bean & Corn Chicken

~ 4-5 boneless chicken breasts (frozen or thawed)

~ 1 (15 1/2) oz can black beans, drained

~ 1 (15 oz) can corn, drained

~ 1 (15 oz) jar salsa, any kind

~ 1 (8 oz) package cream cheese

Place the chicken breasts into the crock pot.  Add the corn, black beans, and salsa on top. Don’t worry about mixing. Turn crock pot on high for about 4-5 hours or until chicken is cooked. Add cream cheese (just throw it on top) and let sit for about 1/2 hour.  Stir and enjoy!

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Crock Pot Black Bean








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