Barbecue Recipes

barbecue-picnic-recipes

Nothing says summer like picnics outside. Fire up the grill and spread out the checkered tablecloth, these are the delicious recipes we've used for barbecues and picnics every year. Get the napkins out...you'll be needing them for ribs dripping with tangy barbecue sauce and corn slathered with butter. Forget about the calorie counts (it's summer, you're exercising more!), the apple pie is perfectly suited for a scoop of ice cream to slowly melt on top.

Enjoy the slower pace and take time to picnic with family and friends. You'll love the food and the memories!

Barbecue & Picnic Recipes

Steaks and Burgers for the Barbecue

barbecue-picnic-recipes

Steaks and Burgers

Ribs and Chicken for the Barbecue

barbecue-picnic-recipes

Ribs and Chicken

 

Picnic Salad Recipes

barbecue-picnic-recipes

Picnic Sides & Salads

Dessert Recipes for Picnics

barbecue-picnic-recipes

Picnic Desserts

 

 

5 Mouth-Watering Meatloaf Recipes

 

Mom's Meatloaf Recipe

This meatloaf recipe is one that mixes the flavor of good old fashioned basic meatloaf with the added hint of sweetness from brown sugar. It isn't too sweet, and it definitely isn't boring.

 


 

Easy Meatloaf Recipe

This is an easy recipe for those who like their meatloaf to have a kick. With jalapeno peppers and monterey jack cheese, this is meatloaf with major flavor!

 


 

Best Meatloaf Recipe

This recipe has a great blend of spices and isn't hard to make. To make it the perfect dinner, serve with mashed potatoes and corn for mixing with every bite.

 


 

Simple Meatloaf Recipe

Take this simple meatloaf recipe, add some mashed potatoes, buttered rolls and a slice of pie for dessert and you've got the ultimate home cooked meal.

 


 

Turkey Meatloaf Recipe

This is a delicious turkey meatloaf recipe which provides a healthy alternative to meatloaf made with ground beef. Turkey meatloaf has a lighter flavor, allowing the other flavors like garlic and onion to come through.

 


 

 

Easy Recipes

easy-recipes-bread-pudding-recipe


We've put together easy recipes that even the pickiest eaters will love. Most people are busy, between families and careers and the endless demands of day to day life. These recipes solve the problem of finding the time to make a home cooked meal, or the effort if you're not an experienced cook.

Our lists give you great tasting meals, desserts, and even eight weeks worth of easy dinner recipes. Instead of an overpriced restaurant meal, make something simple, easy and homemade.

Our Top 15 Most Popular Recipes

For the full listing of our best easy recipes (organized by category), scroll down.

Lasagna Recipe

The classic trio of garlic, oregano and basil along with 3 cheeses creates perfection.

Lasagna Recipe

Chicken Salad Recipe

The fabulous 50's gave us so many great recipes, this chicken salad is one of them.

Chicken Salad Recipe

Best Chili Recipe

This blue ribbon championship chili is the best chili recipe you'll ever make.

Best Chili Recipe

 

Cabbage Soup Recipe

Cabbage is one of the powerhouse foods, and this soup makes it delicious.

Cabbage Soup Recipe

Homemade Biscuit Recipe

Homemade biscuits with dinner turns comfort foods into something special.

Homemade Biscuits

French Toast Recipe

This vanilla cinnamon french toast is made the night before for an easy breakfast.

French Toast Recipe

 

Meatloaf Recipe

Meatloaf is dressed up with tthe added hint of sweetness from brown sugar.

Mom's Meatloaf

Macaroni and Cheese Recipe

Our macaroni and cheese is creamy, cheesy, decadent and delicious!

Macaroni and Cheese

Easy Pulled Pork

Tender, moist, succulent pulled pork is made easy and incredibly flavorful.

Easy Pulled Pork

 

5 Mouth-Watering Meatloaf Recipes

A meatloaf is as varied as the cook who makes it. Some make meatloaf as an old-fashioned comfort food, carrying on a tradition of a reliable home cooked meal.

Each of recipes the has a distinctly different flavor so you're sure to find one that suits your taste perfectly.

5 Mouth-Watering Meatloaf Recipes

Get the Recipes

 

Chocolate Chip Cookie Recipe

After dozens of test recipes, we created the perfect chocolate chip cookie.

Chocolate Chip Cookie

Banana Bread Recipe

This recipe made is from the baking pros, our mothers and grandmothers.

Banana Bread Recipe

Monkey Bread Recipe

Treat yourself to this classic cinnamony, sticky treat you eat with your fingers.

Monkey Bread Recipe

 

Puppy Chow Recipe

This is the puppy chow recipe that kids love, a tasty sweet easy to make snack.

Puppy Chow Recipe

Bread Pudding Recipe

This old Amish bread pudding recipe is comfort food at its finest.

Bread Pudding Recipe

Apple Crisp Recipe

Aunt Lillian's apple crisp is a taste of heaven in every bite.

Apple Crisp Recipe


Easy Recipes for Dinner, Dessert and More

Browse our collection of easy recipes that picky eaters will love, plus months of dinner menus with recipes to help you plan. On days you want comfort food like meatloaf or macaroni and cheese, you'll find the best here! Make sure to treat yourself to old-fashioned favorites like Monkey Bread, Bread Pudding, and fresh from the oven Banana Bread for easy desserts sure to become part of your family's special recipe memories.

 

 

 

 

 

Easy Dinner Recipes and Menus

We've put together eight weeks worth of free meal plans, complete with the easy family dinner recipes for each day's main dish and side dishes. Click on the link for each week to get the full week of easy dinner ideas and the meal plan that goes with each day. We've done the planning so you can forget worrying about what's for dinner tonight.






Even More Easy Dinner Recipes

Quick & Easy Dinners
30 Minute Meals

Savory dinners that take 30 minutes or less for the complete meal.

30 Minute Meals

Easy Recipes

Great tasting meals from appetizers to entrees to desserts.

Simple Suppers

Few Ingredients

Family-friendly recipes with a few ingredients are packed with flavor.

4 to 7 Ingredients

 

What's for Dinner Tonight? 

This is the dreaded question for way too many families. By not knowing what's for dinner in advance, you are probably spending more than you need to on meals. Even worse, opting for takeout can blow a budget (and your health) in no time flat. Saving time and money are the biggest benefits of a meal plan, but having stress-free planned family dinners is priceless.

You can easily mix and match the recipes from different weeks to fit your family's personal tastes. It's not that much work to customize each plan. Each week has 2 to 3 chicken recipes, 2 beef recipes, 1 or 2 pork recipes, and 1 meat-free recipe. 

If you use the weekly plans as is, all you need to do is create a shopping list (our printable Grocery Shopping List includes more than just dinner items).

 

 

Easy Dinner Recipes

Week One

This week of easy dinner recipes includes family favorites that are sure to please. Enjoy a full week worth of easy dinner ideas including entrees and side dishes.

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Recipe

Chicken Noodle Casserole

CHICKEN NOODLE CASSEROLE

Ingredients:

2 cups macaroni
1 can Campbell's Cream of Celery Soup
1 can chicken breast
1 small package cream cheese
½ teaspoon garlic
½ teaspoon dry mustard
¼ cup milk
1 small onion, chopped
¼ cup seasoned bread crumbs
2 Tablespoons butter

Directions:

1. Cook macaroni per package directions.
2. In casserole dish mix cream of celery, softened cream cheese, milk until smooth.
3. Add chicken, garlic, dry mustard and onion. Stir in cooked macaroni.
4. Melt butter and mix bread crumbs into the butter. Spread mixture over top of casserole.
5. Bake in 375 degree oven for 45 minutes.


*Chicken Noodle Casserole

 

 

 

Day Two Easy Dinner

Pesto-Chicken

BAKED PESTO CHICKEN
ANGEL HAIR PASTA WITH HERBS
FRENCH BREAD

Baked Pesto Chicken Ingredients:

4 boneless skinless chicken breasts
½ cup basil pesto
2 plum tomatoes
shredded mozzarella cheese

Directions:

1. Preheat oven to 400 degrees F. Cover cookie sheet with foil.
2. Put pesto and chicken in bowl. Toss until chicken is covered.
3. Bake for 20-25 minutes.
4. Place slices of tomato on top of chicken and sprinkle with cheese.
5. Bake another 3-5 minutes.
6. Serve with a box of angel hair pasta and herbs and French bread.


*Baked Pesto Chicken with Angel Hair Pasta and French Bread

 

 

 

Day Three Easy Dinner Idea

CHILI COKE ROAST
MASHED POTATOES
GARLIC GREEN BEANS

Chili Coke Roast Ingredients:

1 beef roast, 3-4 lbs.
1 can Coca-Cola
1 package onion soup mix
1 bottle chili sauce

Directions:

1. Place all ingredients in crock-pot and cook for 7-10 hours depending on size of roast.
2. The meat will flake apart when done. Serve over mashed potatoes.


Garlic Green Beans Ingredients:

2 cans regular green beans, drained
1 teaspoon garlic powder
2 Tablespoons butter

Directions:

1. Heat green beans in saucepan with garlic powder and butter.


*Chili Coke Roast with Mashed Potatoes and Garlic Green Beans

 

 

 

Day Four Dinner Recipe

BACON AND CHEESE QUICHE
HOME FRIED POTATOES

Bacon and Cheese Quiche Ingredients:

1 9-inch pie crust, unbaked
1 Tablespoon butter
12 bacon slices, crumbled
1 bag Italian blend shredded cheese (or mozzarella cheese)
4 eggs
2 cup heavy cream
¾ teaspoon salt

Directions:

1. Preheat oven to 425 degrees F. Spread crust into pie plate or quiche plate.
2. Spread crust with butter. Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients. Pour into crust.
4. Bake 15 minutes. Turn down to 325 degrees and bake 40 more min. Let stand 10 minutes.

 

Home Fried Potatoes Ingredients:

4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley

Directions:

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat.
3. Add onion and green pepper. Cook, stirring often, until soft (about 5 minutes).
4. Transfer to a plate and set aside.
5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high.
6. Add potato cubes, salt, paprika and black pepper.
7. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
8. Stir in the onions, green peppers and parsley and cook for another minute.


*Bacon and Cheese Quiche with Home Fried Potatoes

 

 

 

Day Five Easy Dinner Idea

HONEY PECAN PORK CHOPS
BAKED SWEET POTATOES
BUTTERED BROCCOLI

Honey Pecan Pork Chops:

1 ¼ pounds boneless pork loin, pounded thin
½ cup all-purpose flour for coating
salt and pepper to taste
2 Tablespoons butter
¼ cup honey
¼ cup chopped pecans

Directions:

1. In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
2. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
3. Mix honey and pecans into the pan drippings. Heat through, stirring constantly.
4. Pour sauce over cutlets. Serve with fresh baked sweet potatoes and buttered broccoli.


*Honey Pecan Pork Chops with Baked Sweet Potatoes and Buttered Broccoli

 

 

 

Day Six Easy Dinner Recipe

EASY CHICKEN STROGANOFF
ITALIAN BREAD
TOSSED SALAD

Easy Chicken Stroganoff Ingredients:

2 Tablespoons butter
1 lb. chicken breast, cut in strips
2 cups mushrooms
1 medium onion, chopped
1 can cream of chicken soup
1/2 cup sour cream
4 cups egg noodles

Directions:

1. Cook chicken in 1 Tablespoon butter. Remove.
2. Cook mushrooms and onions in remaining butter.
3. Stir in soup and sour cream. Heat until boiling.
4. Return chicken to the pan. Heat thoroughly.
5. Serve over noodles, with a tossed salad and buttered Italian bread.


*Easy Chicken Stroganoff with Tossed Salad and Italian Bread

 

 

 

Day Seven Easy Dinner

BUBBLE PIZZA

Ingredients:

1 ½ lb. ground beef
1 jar pizza sauce
2 tubes refrigerator biscuits
1 ½ cups shredded mozzarella cheese
1 cup shredded cheddar cheese

Directions:

1. Brown the beef in a skillet and drain.
2. Stir pizza sauce into browned hamburger and simmer until heated through.
3. Quarter the biscuits and place in a 13-in x 9-in x 2-in greased baking dish. Top with beef mixture.
4. Bake uncovered at 400 degrees F for 20 minutes.
5. Sprinkle with cheeses and bake 5-10 more minutes.


*Bubble Pizza

 

 

 

Easy Recipes Main Page

 

 

 

 

Easy Dinner Recipes

Week Two

The second full week of easy dinner recipes with entrees and side dishes. Our easy dinner ideas this week include a tasty meatloaf recipe, an easy to make crock pot recipe, and other home cooked favorites.

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Recipe

BROWN SUGAR MEATLOAF
MASHED POTATOES
BUTTERED CORN
DINNER ROLLS

Brown Sugar Meatloaf Ingredients:

½ cup packed brown sugar
½ cup ketchup
1 ½ lbs. lean ground beef
¾ cup milk
2 eggs
1 ½ teaspoon salt
¼ teaspoon pepper
1 small onion, chopped
¼ teaspoon ground ginger
¾ cup finely crushed saltine cracker crumbs (about 10 crackers)

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 5 x 9 loaf pan.

2. Press the brown sugar into the bottom of pan and spread with ketchup.

3. In a mixing bowl thoroughly mix all remaining ingredients and shape into a loaf.

4. Place loaf on top of ketchup.

5. Bake in a preheated oven for 1 hour or until juices run clear.

6. Serve with mashed potatoes, buttered corn and brown-n-serve dinner rolls.


*Brown Sugar Meatloaf with Mashed Potatoes, Buttered Corn and Rolls

 

 

 

Day Two Easy Dinner Idea

VEGETARIAN LASAGNA
ITALIAN BREAD

Vegetarian Lasagna Ingredients:

4 medium zucchini
1 package of fresh mushrooms (amount depends on taste)
1 medium onion
Fresh garlic (to taste)
10 oz. frozen chopped spinach
28 oz. jar pasta sauce
24 oz. mozzarella cheese
8 oz. feta cheese
Olive Oil (to coat the pan)
Lasagna Noodles

Directions:

1. Boil lasagna noodles until al dente. Mince zucchini, mushrooms, onion and garlic.

2. Coat pan with oil and sauté vegetables until tender. Add defrosted spinach. Add pasta sauce.

3. Layer vegetable mixture on top of noodles; add mozzarella cheese on each layer.

4. Top with feta cheese. Bake in a pre-heated oven at 350 until brown and bubbly.

5. Serve with warmed Italian bread.


*Vegetarian Lasagna with Italian Bread

 

 

 

Day Three Dinner Recipe

MEXICAN CHICKEN
WHITE RICE
TORTILLA CHIPS

Mexican Chicken Ingredients:

4 boneless skinless chicken breasts
1 jar salsa
1 (16 ounce) package Monterey jack cheese

Directions:

1. In a 9x13 pan, cover the chicken breasts with the salsa.

2. Cover with foil, bake at 350 degrees F for 25 minutes. Uncover and bake for 25 minutes longer.

3. Cover each chicken breast with Monterey jack cheese.

4. Bake for 5-10 minutes longer or until cheese is melted.

5. Serve with white rice and tortilla chips.


*Mexican Chicken with White Rice and Tortilla Chips

 

 

 

Day Four Easy Dinner

CROCK POT BURGUNDY BEEF
EGG NOODLES

Burgundy Beef Ingredients:

2 ¼-2 ½ lbs. pot roast
1 can condensed beefy mushroom soup
1 can condensed creamy mushroom soup
1 cup sliced mushrooms or chopped onions (optional)
¼ cup burgundy wine (or cranberry juice)

Directions:

1. Trim fat and cut meat into 1-inch pieces. Place in crock-pot.

2. Stir in soups, mushrooms or onions if desired and wine.

3. Cover and cook on high 4-4 ½ hours or low for 8-9 hours.

4. Serve over cooked egg noodles.


*Crock Pot Burgundy Beef with Egg Noodles

 

 

 

Day Five Dinner Idea

APPLE BUTTER PORK LOIN
DOWN HOME BAKED BEANS

Apple Butter Pork Loin Ingredients:

2 (1 ½ pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
½ cup apple butter
¼ cup brown sugar
2 Tablespoons water
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves

Directions:

1. Preheat the oven to 350 degrees F.

2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan.

3. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.

4. Bake for 1 hour in the preheated oven.

5. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves.

6. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them.

7. Cover, and return to the oven for 2 hours or until fork tender.


Down Home Baked Beans Ingredients:

1 pound bacon
2 (28 ounce) cans baked beans
1 (12 ounce) bottle chili sauce
1 large sweet onion, chopped
2 cups packed brown sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees cup).

2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.

3. Drain, crumble and set aside.

4. In a large bowl combine beans, chili sauce, onion, brown sugar and bacon.

5. Pour into a 9x13 inch casserole dish.

6. Bake in preheated oven for 45 minutes to 1 hour.


*Apple Butter Pork Loin with Down Home Baked Beans

 

 

 

Day Six Easy Dinner Recipe

BUTTER CHICKEN
MOM'S GREAT GREEN BEANS
TOASTED GARLIC BREAD

Famous Butter Chicken Ingredients:

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces

Directions:

1. Preheat oven to 375 degrees F. Place eggs and cracker crumbs in two separate shallow bowls.

2. Mix cracker crumbs with garlic salt and pepper.

3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.

4. Arrange coated chicken in a 9x13 inch baking dish.

5. Place pieces of butter around the chicken.

6. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.


Mom's Great Green Beans:

2 (15 ounce) cans green beans
1 cube beef bouillon cube
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 Tablespoon butter
1 pinch garlic pepper seasoning

Directions:

1. Drain the green beans, reserving 1/2 of the liquid.

2. Dissolve the bouillon cube in the reserved liquid.

3. Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter and garlic pepper seasoning to taste.

4. Simmer gently for 15 minutes.

5. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.


*Butter Chicken with Mom's Green Beans and Toasted Garlic Bread

 

 

 

Day Seven Easy Dinner

BAKED ZITI
TOSSED SALAD
TOASTED ONION ROLLS

Baked Ziti Ingredients:

1 pound box ziti pasta, uncooked
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
1 cup ricotta cheese
1 cup Kraft Grated Three Cheese Blend (you can substitute Parmesan cheese)
1 ½ cups mozzarella cheese, shredded


Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat.

3. Add spaghetti sauce, and simmer 15 minutes.

4. Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish.

5. Layer as follows: 1/2 of the ziti, ricotta cheese, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.

6. Top with grated Three Cheese Blend.

7. Bake in the preheated oven for 25 to 30 minutes or until cheeses are melted.

8. Serve with a tossed salad and toasted buttered onion rolls.


*Baked Ziti with Tossed Salad and Onion Rolls

 

Easy Recipes Main Page

 

 

 

 

Easy Dinner Recipes

Week Three

In the third week of easy dinner recipes we include easy dinner ideas ranging from elegant chicken cordon bleu to game day barbecued beef sandwiches. The side dishes are listed on each day's menu, making it seven more days of stress-free dinners!

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Idea

BLUE RIBBON CHILI
BUTTERED CORNBREAD

Blue Ribbon Chili Ingredients:

2 pounds ground beef
½ onion, chopped
1 teaspoon ground black pepper
½ teaspoon garlic salt
2 ½ cups tomato sauce
1 (8 ounce) jar salsa
4 Tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

Directions:

1. In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans.
3. Mix well, reduce heat to low and simmer for at least an hour.

 

Cornbread Ingredients:

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Directions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, combine corn meal and milk; let stand for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, salt and sugar.
4. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
5. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.


*Blue Ribbon Chili with Buttered Cornbread

 

 

 

Day Two Easy Dinner Recipe

PENNE AND VODKA SAUCE
TOSSED SALAD
ITALIAN BREAD

Penne and Vodka Sauce Ingredients:

1 (16 ounce) package penne pasta
2 Tablespoons butter
¼ pound thinly sliced pancetta bacon, chopped
⅓ cup vodka
½ cup heavy whipping cream
1 ½ cups tomato sauce
½ cup grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add pancetta, and sauté until lightly browned.
3. Add vodka and stir until it is reduced by half, about 4 to 5 minutes.
4. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
5. Stir in pasta, and heat through. Serve with Parmesan cheese, tossed salad and warm Italian bread.


*Penne in Vodka Sauce with Tossed Salad and Italian Bread

 

 

 

Day Three Easy Dinner

EASY CHICKEN CORDON BLEU
BUTTERED WHITE RICE

Easy Chicken Cordon Bleu Ingredients:

1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to ¼ inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 Tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
½ cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. Place milk and bread crumbs in two separate shallow bowls.
2. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks.
3. Dip each chicken roll into milk, and then into breadcrumbs.
4. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides.
5. Arrange the chicken in a 9x13 inch baking dish.
6. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. 7. Pour over the chicken. Bake in the preheated oven for 30 minutes, or until chicken is no longer pink and juices run clear.


*Easy Chicken Cordon Bleu with Buttered Rice

 

 

 

Day Four Dinner Idea

BARBECUED SHREDDED BEEF ON KAISER ROLLS
BAKED FRENCH FRIES

Barbecued Shredded Beef Ingredients:

3 pounds beef roast
2 onions, chopped
2 (12 fluid ounce) cans or bottles beer
6 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons ground black pepper
salt to taste
1 (18 ounce) bottle barbecue sauce
2 cups water

Directions:

1. Preheat oven to 275 degrees F. Place roast in a large roasting pan and scatter chopped onions over.
2. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper.
3. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
4. Cover and cook in oven at 275 degrees F for 4 to 5 hours.
5. When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.
6. Serve with baked French fries (made from frozen French fries).


*Barbecued Shredded Beef on Kaiser Rolls with Baked French Fries

 

 

 

Day Five Dinner Recipe

HONEY GLAZED HAM
BAKED CORN
DINNER ROLLS

Honey Glazed Ham Ingredients:

1 (10 pound) fully-cooked, bone-in ham
1 ¼ cups packed dark brown sugar
⅓ cup pineapple juice
⅓ cup honey
⅓ large orange, juiced and zested
2 Tablespoons Dijon mustard
¼ teaspoon ground cloves

Directions:

1. Preheat oven to 325 degrees F. Place ham in a roasting pan.
2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves.
3. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
4. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. 5. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

Baked Corn Ingredients:

1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
¾ cup melted butter
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix

Directions:

1. Preheat oven to 350 degrees F.
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter, eggs and corn muffin mix.
3. Mix well and pour into one 9x13 inch baking pan.
4. Bake for 35 to 45 minutes.


*Honey Glazed Ham with Baked Corn and Dinner Rolls

 

 

 

Day Six Easy Dinner

IRISH CHICKEN AND DUMPLINGS

Irish Chicken and Dumplings Ingredients:

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 ⅓ cups milk

Directions:

1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. 2. Cover and cook over low heat about 1 ½ hours.
3. Add potatoes and carrots; cover and cook another 30 minutes.
4. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
5. Add dumplings.

To make dumplings:

1. Mix baking mix and milk until a soft dough forms.
2. Drop by tablespoonfuls onto BOILING stew.
3. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.


*Irish Chicken and Dumplings

 

 

 

Day Seven Easy Dinner Idea

ITALIAN SAUSAGE PEPPERS AND ONIONS
THIN SPAGETTI WITH TRADITIONAL SAUCE

Italian Sausage Peppers and Onions Ingredients:

6 (4 ounce) links sweet Italian sausage
2 Tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Directions:

1. Place the sausage in a large skillet over medium heat, and brown on all sides.
2. Remove from skillet, and slice.
3. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.
4. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine.
5. Continue to cook and stir until peppers and onions are tender.
6. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
7. Serve with thin spaghetti with red sauce.


*Italian Sausage Peppers and Onions with Spaghetti

 

 

 

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Easy Dinner Recipes

Week Four

The fourth week of easy dinner recipes has everything from easy dinner ideas for ham to chicken to good and hearty baked macaroni and cheese. This fourth week of menus wraps up an entire month of delicious and satisfying dinner ideas!

 

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Recipe

TATER TOT CASSEROLE
CORNBREAD

Tater Tot Casserole Ingredients:

1 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup whole milk
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 (14.5 ounce) can French style green beans
1 (32 ounce) package tater tots

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large skillet over high heat, brown the ground beef and drain fat.

3. Stir in condensed cream of mushroom soup, condensed cream of chicken soup, milk, garlic powder, salt, pepper and green beans.

4. Pour the mixture into a medium-sized casserole dish and layer with the tater tots.

5. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

 

Cornbread Ingredients:

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine corn meal and milk; let stand for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, salt and sugar.
4. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
5. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.


*Tater Tot Casserole with Cornbread

 

 

 

Day Two Easy Dinner Idea

BAKED MACARONI AND CHEESE WITH HAM

Macaroni and Cheese with Ham Ingredients:

1 pound cooked ham, cubed
¼ cup butter or margarine, divided
¼ cup flour
1 teaspoon salt
2 cups milk
¼ pound Velveeta Pasteurized Prepared Cheese , cut up
1 (8 ounce) package shredded cheddar cheese , divided
2 cups elbow macaroni, cooked, drained
2 Tablespoons seasoned dry bread crumbs

Directions:

1. Melt 3 Tablespoons of the butter in large saucepan on low heat.
2. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened.
3. Add prepared cheese product and 1 ½ cups of the shredded cheese; stir until melted.
4. Stir in macaroni. Add cooked cubed ham.
5. Pour into lightly greased 1 ½ quart casserole.
6. Melt remaining 1 Tablespoon butter; toss with bread crumbs.
7. Sprinkle casserole with remaining ½ cup cheese and bread crumb mixture.
8. Bake at 350 degrees F for 20 minutes or until thoroughly heated.


*Baked Macaroni and Cheese with Ham

 

 

 

Day Three Easy Dinner

MOZZARELLA CHICKEN
GARLIC PASTA
ITALIAN BREAD

Mozzarella Chicken Ingredients:

½ Tablespoon olive oil
4 skinless, boneless chicken breast halves
½ teaspoon ground black pepper
½ teaspoon minced garlic
¼ cup minced onion
½ cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese

Directions:

1. Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white.
2. Add pepper, garlic, onion and broth.
3. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
4. Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside.
5. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted.

 

Garlic Pasta Ingredients:

8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
½ cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, then return to pot.
2. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Remove garlic slices, and discard.
3. Pour oil over pasta in pot, and toss to evenly coat.
4. Sprinkle ¾ of the Parmesan cheese onto pasta, and stir until evenly distributed.
5. Transfer to serving dish. Sprinkle with remaining Parmesan and parsley.


*Mozzarella Chicken with Garlic Pasta and Italian Bread

 

 

 

Day Four Dinner Recipe

SLOW COOKER POT ROAST
BAKED POTATOES
BUTTERED CARROTS

Slow Cooker Pot Roast Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 ¼ cups water
5 ½ pounds pot roast

Directions:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
2. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
4. Serve with baked potatoes and buttered carrots.


*Slow Cooker Pot Roast with Baked Potatoes and Buttered Carrots

 

 

 

Day Five Easy Dinner Recipe

BREADED BAKED PORK CHOPS
STUFFING
BUTTERED CORN

Breaded Baked Pork Chops Ingredients:

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
¼ cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 Tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
⅓ cup white wine

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
4. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
5. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
6. Bake in the preheated oven for 1 hour.
7. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
8. After the pork chops have baked for an hour, cover them with the soup mixture.
9. Replace foil, and bake for another 30 minutes. Serve with stuffing and buttered corn.


*Breaded Baked Pork Chops with Stuffing and Buttered Corn

 

 

 

Day Six Easy Dinner Idea

SALTINE FRIED CHICKEN
POTATO SALAD
CORN ON THE COB

Saltine Fried Chicken Ingredients:

30 saltine crackers
2 Tablespoons all-purpose flour
2 Tablespoons dry potato flakes
1 teaspoon seasoned salt
½ teaspoon ground black pepper
1 egg
¼ cup vegetable oil
6 skinless, boneless chicken breast halves

Directions:

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs.
2. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
3. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
4. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
5. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

 

Red Potato Salad Ingredients:

3 pounds unpeeled red potatoes
4 eggs
1 ½ cups mayonnaise
2 Tablespoons milk
2 Tablespoons distilled white vinegar
½ cup sliced green onions
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced celery

Directions:

1. Bring a large pot of salted water to a boil.
2. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
3. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat.
4. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
5. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper.
6. Pour the mixture over the potatoes, and mix together with the eggs and celery.
7. Cover, and chill in the refrigerator approximately 2 hours before serving.


*Saltine Fried Chicken with Potato Salad and Corn on the Cob

 

 

 

Day Seven Dinner Recipe

BROWN SUGAR KIELBASA
TWICE BAKED POTATOES

Brown Sugar Kielbasa Ingredients:

1 (16 ounce) package kielbasa
1 pound bacon
1 cup brown sugar, or to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into halves and wrap each strip around the kielbasa.
3. Arrange on a baking sheet and sprinkle liberally with brown sugar.
4. Bake until bacon is crisp and the brown sugar melted.

 

Twice Baked Potatoes Ingredients:

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 Tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
4. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
5. To the potato flesh add sour cream, milk, butter, salt, pepper, ½ cup cheese and ½ the green onions.
6. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
7. Top each with remaining cheese, green onions and bacon.
8. Bake for another 15 minutes.


*Brown Sugar Kielbasa with Twice Baked Potatoes

 

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Easy Dinner Recipes

Week Five

The fifth week of easy dinner recipes includes a variety of tasty dishes your family is sure to love. Included are side dishes and all the recipes to go with the dinner menus.

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Recipe

TUNA OR CHICKEN WITH GARLIC CHEESE BISCUITS

Ingredients:

2 cans (5 oz each) tuna or chicken in water, drained, flaked
1 can (10 3/4 oz.) condensed cream of chicken or cream of mushroom soup
1 ½ cups frozen mixed vegetables, thawed, drained
⅔ cup milk
1 ¼ cups Bisquick
⅓ cup shredded Cheddar cheese
½ cup milk
2 Tablespoons butter or margarine, melted
⅛ teaspoon garlic powder

Directions:

1. Heat oven to 425 degrees F. In ungreased 2-quart casserole, mix tuna or chicken, soup, vegetables and ⅔ cup milk.
2. Bake uncovered 20 minutes.
3. In medium bowl, stir Bisquick mix, cheese and ½ cup milk until soft dough forms.
4. Drop dough by 6 spoonfuls onto hot tuna mixture.
5. Bake uncovered 10 to 12 minutes or until biscuits are golden brown.
6. Mix butter and garlic powder; brush over warm biscuits.


*Tuna or Chicken with Garlic Cheese Biscuits

 

 

 

Day Two Dinner Recipe

EASY BASIL CREAM CHICKEN
STUFFING
BUTTERED BROCCOLI

Basil Cream Chicken Ingredients:

¼ cup milk
¼ cup dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 Tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
½ cup grated Parmesan cheese
¼ cup minced fresh basil
⅛ teaspoon pepper

Directions:

1. Place milk and bread crumbs in separate shallow bowls.
2. Dip chicken in milk, then coat with crumbs.
3. In a skillet over medium-high heat, cook chicken in butter for about 5 minutes on each side or until a meat thermometer reads 170° Remove and keep warm.
4. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits.
5. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat.
6. Add Parmesan cheese, basil and pepper; cook and stir until heated through. Serve with chicken.
7. Serve chicken with stuffing (Stove Top or other packaged brand) and broccoli.


*Basil Cream Chicken with Stuffing and Broccoli

 

 

 

Day Three Easy Dinner Idea

BARBECUED BEEF SANDWICHES
FRENCH FRIES
COLE SLAW

Barbecued Beef Ingredients:

Barbecue Sauce:

½ cup ketchup
3 Tablespoons white vinegar
2 Tablespoons chopped onion
1 Tablespoon Worcestershire sauce
2 teaspoons packed brown sugar
¼ teaspoon ground mustard
1 clove garlic, finely chopped

Sandwiches:

1 lb. thinly sliced cooked roast beef, cut into 1-inch strips (3 cups)
6 hamburger buns, split

Directions:

1. In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat.
2. Simmer uncovered 10 minutes, stirring occasionally.
3. Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot.
4. Fill buns with beef mixture. Serve with French fries (baked from frozen) and coleslaw.

 

KFC Coleslaw Recipe Ingredients:

1 cabbage, shredded
¼ cup sugar
1 cup carrots, shredded
½ teaspoon salt
¼ teaspoon pepper
½ cup milk
1 cup mayonnaise
½ cup buttermilk
½ teaspoon celery seed
2 drops Tabasco
3 Tablespoons onions, dry minced

Directions:

1. Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.
2. Sprinkle with salt and pepper and drench it all with milk. Cover and refrigerate for about 15 minutes.
3. Meanwhile, combine mayonnaise (not salad dressing), buttermilk, celery seed, Tabasco and minced onion.
4. Mix well with cabbage mixture.
5. Refrigerate again at least an hour before serving.
6. Drain some of the dressing first and serve it separately at the table.


*Barbecued Beef with French Fries and Cole Slaw

 

 

 

Day Four Easy Dinner

BAKED SPAGHETTI
TOSSED SALAD
ITALIAN BREAD

Baked Spaghetti Ingredients:

1 (8 ounce) package spaghetti, cooked
2 Tablespoons butter
1 cup grated Parmesan cheese, divided
1 (24 ounce) carton ricotta cheese OR cottage cheese
1 pound ground beef
1 (25.75 ounce) jar Italian-Style spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese

Directions:

1. Preheat oven to 400 degrees F.
2. Line a 13x9x2-inch baking pan with aluminum foil. Spray with non-stick cooking spray (coat well).
3. Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti.
4. Add ½ cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan.
5. Spread ricotta cheese over spaghetti. Sprinkle with ¼ cup Parmesan cheese.
6. Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses.
7. Top with mozzarella cheese and remaining Parmesan cheese.
8. Cover with foil. Bake 30 minutes.
9. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving. Serve with tossed salad and warm Italian bread.


*Baked Spaghetti with Salad and Italian Bread

 

 

 

Day Five Dinner Recipe

PORK CHOPS WITH APPLES
CANDIED SWEET POTATOES
DINNER ROLLS

Pork Chops with Apples Ingredients:

4 bone-in pork loin chops (¾ inch thick and 7 ounces each)
2 Tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 Tablespoons honey mustard
1 Tablespoon brown sugar

Directions:

1. In a large skillet, brown pork chops in oil on each side.
2. Season with salt and pepper; remove and keep warm.
3. In the same skillet, sauté onions and apple wedges until crisp-tender.
4. Combine mustard and brown sugar; brush over chops.
5. Return to the skillet; cook for 4 minutes or until meat juices run clear.

 

Candied Sweet Potatoes Ingredients:

1 can (40 ounces) sweet potatoes, drained and cut into 1-inch pieces
2 Tablespoons butter, melted
½ cup firmly packed brown sugar, divided
1 teaspoon pumpkin pie spice
1 Tablespoon maple syrup
2 cups miniature marshmallows (optional topping)

Directions:

1. Preheat oven to 350 degrees F. Place the sweet potato pieces into a lightly buttered 2 quart baking dish.
2. Mix the remaining ingredients and pour evenly over the sweet potatoes.
3. Bake 40 minutes, stirring halfway through cooking time.
4. If you are using the miniature marshmallows as topping, remove the casserole from oven and stir gently to coat potatoes in syrup; then top with the marshmallows.
5. Bake, uncovered, additional 7 to 10 minutes or until the marshmallows are golden brown.


*Pork Chops with Apples, Candied Sweet Potatoes and Dinner Rolls

 

 

 

Day Six Easy Dinner Recipe

BACON STUFFED HAMBURGERS
PERFECT MASHED POTATOES
BUTTERED CORN

Bacon Stuffed Hamburgers:

4 slices bacon
¼ cup chopped onion
1 can (4 ounces) mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
¼ cup grated Parmesan cheese
½ teaspoon pepper
¼ teaspoon garlic powder
2 Tablespoons steak sauce
8 hamburger buns, split and toasted

Directions:

1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 Tablespoons drippings.
2. Sauté onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.
3. Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties.
4. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.
5. Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking).
6. Serve on buns, with lettuce if desired.

Perfect Mashed Potatoes Ingredients:

4 pounds Yukon gold potatoes, peeled and cut into quarters
salt and pepper
2 cups heavy cream
3 Tablespoons butter
2 Tablespoons chopped chives

Directions:

1. Put the potatoes into a large pot, add 2 Tablespoons salt, and cover with cold water.
2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
3. Drain well.
4. Heat the butter and cream in a small saucepan.
5. Mash the potatoes well with a potato masher until smooth and free of chunks.
6. Add the hot cream/butter mixture and season with salt and pepper. Mix well, adding the chives while mixing.


*Bacon Stuffed Hamburgers with Perfect Mashed Potatoes and Corn

 

 

 

Day Seven Easy Dinner Idea

BISCUIT PIZZA CASSEROLE

Ingredients:

3 ⅓ cups Bisquick
1 cup milk
2 cans (8 oz each) pizza sauce (2 cups)
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)

Directions:

1. Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In medium bowl, stir Bisquick mix and milk until soft dough forms.
3. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish).
4. Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese.
5. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
6. Bake 20 to 25 minutes or until golden brown.


*Biscuit Pizza Casserole

 

 

 

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Easy Dinner Recipes

Week Six

The sixth full week of easy dinner recipes with entrees and side dishes. Our easy dinner ideas this week include a tasty alfredo baked ziti recipe, an easy to make crock pot recipe, and other home cooked favorites. It's another delicious week of dinners!

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Recipe

SPICY SHRIMP AND BROCCOLI
WHITE RICE

Spicy Shrimp and Broccoli Ingredients:

½ cup water
¼ cup sake, rice wine or chicken broth
1 Tablespoon cornstarch
2 Tablespoons hoisin sauce
1 Tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons chili puree with garlic
1 Tablespoon vegetable oil
¾ pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2 teaspoons finely chopped gingerroot
1 ½ cups broccoli flowerets
1 medium bell pepper, cut into strips
4 medium green onions, cut into 1-inch pieces
⅓ cup peanuts
4 cups hot cooked rice

Directions:

1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
3. Add shrimp, garlic and gingerroot; stir-fry 1 minute.
4. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
5. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Sprinkle with peanuts. Serve over rice.


*Spicy Shrimp and Broccoli with Rice

 

 

 

Day Two Easy Dinner

GARLIC FRIED CHICKEN BREASTS
OLIVE OIL & GARLIC PASTA (NOODLE RONI)
FRENCH BREAD

Garlic Fried Chicken Breasts Ingredients:

2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
½ cup seasoned bread crumbs
1 cup all-purpose flour
½ cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

Directions:

1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour.
2. In a separate dish, whisk together the milk and egg.
3. Heat the oil in an electric skillet set to 350 degrees F.
4. Dip the chicken into the egg and milk, and then dredge in the dry ingredients until evenly coated.
5. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear.
6. Remove from the oil with a slotted spatula. Serve with a box of olive oil and garlic pasta and French bread.


*Garlic Fried Chicken Breasts with Olive Oil Pasta and French Bread

 

 

 

Day Three Easy Dinner Idea

CROCK POT CRANBERRY BEEF ROAST
BAKED POTATOES
BUTTERED CORN

Crock Pot Cranberry Beef Roast Ingredients:

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 Tablespoons butter
2 Tablespoons all-purpose flour

Directions:

1. Place onion soup mix in the bottom of a slow cooker.
2. Place roast in the slow cooker, and top with cranberry sauce.
3. Cover, and cook 8 hours on Low.
4. Remove roast, and set aside. Set slow cooker to High.
5. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create thick gravy. Serve with the roast.
6. Serve with baked potatoes and buttered corn.


*Crock Pot Cranberry Beef Roast with Potatoes and Corn

 

 

 

Day Four Dinner Recipe

FOUR CHEESE BAKED ZITI ALFREDO
TOSSED SALAD
ITALIAN BREAD

Four Cheese Baked Ziti Alfredo Ingredients:

1 package (16 ounces) ziti or small tube pasta
2 cartons (10 ounces each) refrigerated Alfredo sauce
1 cup (8 ounces) sour cream
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
½ cup grated Parmesan cheese, divided
¼ cup grated Romano cheese
¼ cup minced fresh parsley
1-¾ cups shredded part-skim mozzarella cheese

Directions:

1. Cook pasta according to package directions; drain and return to the pan.
2. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
3. Combine the eggs, ricotta cheese, ¼ cup Parmesan cheese, Romano cheese and parsley; spread over pasta.
4. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.
5. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
6. Serve with tossed salad and buttered Italian bread.


*Four Cheese Baked Ziti Alfredo with Salad and Italian Bread

 

 

 

Day Five Easy Dinner

BAKED BEANS WITH HAM
CORNBREAD

Baked Beans with Ham Ingredients:

1 can (28 ounces) baked beans
2 cups cubed fully cooked ham
¼ cup tomato paste
2 Tablespoons molasses
1 Tablespoon brown sugar
1 Tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon taco seasoning
1 teaspoon minced fresh cilantro

Directions:

1. In a 1-½-qt. microwave-safe bowl, combine all ingredients.
2. Cover and microwave on high for 3-5 minutes or until heated through, stirring once.

 

Cornbread Ingredients:

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine corn meal and milk; let stand for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, salt and sugar.
4. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
5. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.


*Baked Beans with Ham and Cornbread

 

 

 

Day Six Easy Dinner Recipe

CHICKEN RICE CASSEROLE
BUTTERED CRESCENT ROLLS

Chicken Rice Casserole Ingredients:

6 Tablespoons butter
8 ounces mushrooms, sliced (3 cups)
¼ teaspoon dried rosemary
½ cup all purpose flour
2 cups chicken broth
1 ½ cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
½ cup dry bread crumbs
2 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter

Directions:

1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
2. Melt butter in a large saucepan over medium heat.
3. Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended.
4. Slowly whisk in the chicken broth and the half and half or milk.
5. Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about five minutes).
6. Mix in the chicken and the cooked rice, combine well. Pour into prepared pan.
7. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture.
8. Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.
9. Serve with warm buttered crescent rolls.


*Chicken Rice Casserole with Crescent Rolls

 

 

 

Day Seven Easy Dinner Idea

MEXICAN SHEPHERDS PIE
OVEN WARMED TORTILLA CHIPS

Mexican Shepherd’s Pie Ingredients:

1 package (6.6 ounces) instant home-style mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14-½ ounces) diced tomatoes, undrained
1 can (11 ounces) Mexicorn, drained
1 can (2-¼ ounces) sliced ripe olives, drained
1 envelope taco seasoning
1-½ teaspoons chili powder
½ teaspoon salt
⅛ teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.
4. Transfer to a greased 2 ½ quart baking dish. Top with ¾ cup cheese.
5. Spread mashed potatoes over the top; sprinkle with remaining cheese.
6. Bake, uncovered, at 350 degrees F for 12-15 minutes or until cheese is melted.
7. Serve with warmed tortilla chips.


*Mexican Shepherds Pie with Warm Tortilla Chips

 

 

 

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Easy Dinner Recipes

Week Seven

In the seventh week of easy dinner recipes we include easy dinner ideas ranging from super tasty chili dogs to breakfast for dinner ham and egg pizza. We also have the side dishes listed on each day's menu, making it seven more days of stress-free, mouthwatering dinners!

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Idea

CHILI DOGS
POTATO SALAD

Chili Dogs Ingredients:

1 pound ground beef
1 garlic clove, minced
1 cup tomato juice
1 can (6 ounces) tomato paste
2 Tablespoons chili powder
1 teaspoon hot pepper sauce
1 teaspoon salt
¼ teaspoon pepper
8 hot dogs
8 hot dog buns, split
Chopped onion and shredded cheddar cheese, optional

Directions:

1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving.
4. Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.

 

Red Potato Salad Ingredients:

3 pounds unpeeled red potatoes
4 eggs
1 ½ cups mayonnaise
2 Tablespoons milk
2 Tablespoons distilled white vinegar
½ cup sliced green onions
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced celery

Directions:

1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes.
2. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
3. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat.
4. Cover, and let eggs stand in hot water for 10 to 12 minutes.
5. Remove from hot water, cool, peel and dice.
6. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper.
7. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.


*Chili Dogs and Potato Salad

 

 

 

Day Two Easy Dinner Recipe

CHICKEN AND BROCCOLI ALFREDO
BROWN AND SERVE DINNER ROLLS

Chicken and Broccoli Alfredo Ingredients:

½ of a 1 pound package fettuccine
1 cup fresh or frozen broccoli flowerets
2 Tablespoons butter
1 lb. skinless, boneless chicken breast, cut into 1 ½-inch pieces
1 can (10 ¾ ounces) condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Directions:

1. Prepare the fettuccine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.
2. Drain the linguine mixture well in a colander.
3. Heat the butter in a 10-inch skillet over medium-high heat.
4. Add the chicken and cook until it's well browned, stirring often.
5. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet.
6. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
7. Serve with warm buttered brown and serve dinner rolls.


*Chicken and Broccoli Alfredo with Dinner Rolls

 

 

 

Day Three Easy Dinner

SKILLET TACO SUPPER
TORTILLA CHIPS

Skillet Taco Supper Ingredients:

½ lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
2 ¼ cups water
1 ½ cups uncooked wagon wheel pasta (5 ½ oz)
1 ½ cups frozen corn
1 can (15 oz) kidney beans or pinto beans, drained, rinsed
1 medium tomato, chopped (¾ cup)
½ cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 Tablespoon chopped fresh chives

Directions:

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.
2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.
3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.
4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.
5. Cover; let stand 2 to 3 minutes or until cheese is melted.
6. Serve with tortilla chips.


*Skillet Taco Supper with Tortilla Chips

 

 

 

Day Four Easy Dinner Idea

BAKED RAVIOLI
ITALIAN BREAD

Baked Ravioli Ingredients:

1 pound ground beef
½ (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 Tablespoon grated Parmesan cheese

Directions:

1. Preheat oven to 450 degrees F.
2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink.
3. Drain grease, and then stir in the spaghetti sauce and tomatoes.
4. Spread ⅓ of the sauce in the bottom of an 11x7 inch baking dish. Arrange ½ of the ravioli over the sauce.
5. Sprinkle ½ of the mozzarella cheese and ½ of the Monterey Jack cheese over the ravioli.
6. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
7. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
8. Serve with warm buttered Italian bread.


*Baked Ravioli and Italian Bread

 

 

 

Day Five Dinner Recipe

CRISPY BAKED PORK TENDERLOIN
COUNTRY BAKED BEANS

Crispy Baked Pork Tenderloin Ingredients:

1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
¼ cup butter, melted
¼ cup mayonnaise
4 to 5 teaspoons prepared mustard
1 ¼ cups crushed herb-seasoned stuffing mix

Directions:

1. Flatten pork tenderloin pieces to ¼-in. to ½-in. thickness.
2. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs.
3. Place in a greased 13-in. x 9-in. baking pan.
4. Bake, uncovered, at 425 degrees F for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing.

 

Country Baked Beans Ingredients:

1 large can pork and beans
1 teaspoon or more mustard
½ cup brown sugar
½ cup catsup
½ pound bacon

Directions:

1. Grease large baking pan.
2. Mix all ingredients except bacon, pour into baking pan.
3. Place strips of bacon on top.
4. Cook for 45 minutes or 1 hour at 350 degrees F.


*Crispy Baked Pork Tenderloin and Country Baked Beans

 

 

 

Day Six Easy Dinner Idea

BACON CHICKEN CHEESE QUESADILLAS
WHITE RICE

Bacon Chicken Cheese Quesadillas Ingredients:

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
⅓ cup shredded Monterey jack cheese
⅓ cup shredded cheddar cheese
½ medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
¼ teaspoon finely chopped cilantro
1 dash salt

For serving as toppings:

Sour cream
Guacamole
Salsa

Directions:

1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
5. Sprinkle the cilantro and a dash of salt over the other ingredients.
6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.
9. Cover to keep warm while preparing additional quesadillas.
10. Serve hot with sour cream, guacamole, and salsa on the side and hot buttered white rice.


*Bacon Chicken Cheese Quesadillas and Rice

 

 

 

Day Seven Easy Dinner Recipe

HAM AND EGG PIZZA
HOME FRIED POTATOES

Ham and Egg Pizza Ingredients:

1 tube (8 ounces) refrigerated crescent rolls
3 eggs
2 Tablespoons milk
⅛ teaspoon pepper
2 cups finely chopped fully cooked ham
1 cup frozen shredded hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese
½ cup shredded Parmesan cheese

Directions:

1. Unroll crescent roll dough and place on an ungreased 12-in. pizza pan.
2. Press onto the bottom and ¼ in. up the sides, sealing seams and perforations.
3. Bake at 375 degrees F for 5 minutes.
4. Meanwhile, in a bowl, beat eggs, milk and pepper.
5. Sprinkle ham, hash browns and cheddar cheese over crust.
6. Carefully pour egg mixture over cheese. Sprinkle with Parmesan.
7. Bake for 25-30 minutes or until eggs are completely set. Serve with Home Fried Potatoes.

 

Home Fried Potatoes Ingredients:

4 red potatoes
1 Tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 Tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley

Directions:

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, about 15 minutes.
3. Drain, cool cut into ½ inch cubes.
4. In a large skillet, heat 1 Tablespoon olive oil over medium high heat. Add onion and green pepper.
5. Cook, stirring often, until soft; about 5 minutes.
6. Transfer to a plate and set aside.
7. Pour remaining 2 Tablespoons of oil into the skillet and turn heat to medium-high.
8. Add potato cubes, salt, paprika and black pepper.
9. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
10. Stir in the onions, green peppers and parsley and cook for another minute.


*Ham and Egg Pizza with Home Fries

 

 

 

Easy Recipes Main Page

 

 

 

Easy Dinner Recipes

Week Eight

The eighth week of easy dinner recipes has everything from hometown Philly Cheesesteak sandwiches to comfort food at it's finest - baked ham and potatoes. This eighth week of menus wraps up a second month of delicious and satisfying easy dinner ideas complete with main dish and side dish recipes!

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Recipe

MOM'S FAMOUS FISH STICKS
GARLIC BUTTERED EGG NOODLES

Mom's Famous Fish Sticks Ingredients:

1 pound codfish or snapper fillets
¾ cup dry bread crumbs
2 eggs
1 lemon
¼ cup butter
1 sweet pickle
½ cup mayonnaise

Directions:

1. Wash the fillets, then pat them dry with paper towels. Cut them into long pieces.
2. Spread the bread crumbs out on the waxed paper. Break the eggs into a bowl and mix up with a fork.
3. Dip each strip of fish into the eggs, then roll it around on the bread crumbs until it's coated. Lay each fish strip out on the baking pan.
4. Melt the butter in a small pan over a low heat and carefully pour it over each of the fish sticks.
5. Bake in a 400 degree oven until golden brown (about 15 minutes).
6. Serve with tartar sauce (½ cup mayonnaise mixed with 1 chopped up sweet pickle plus the juice from 1 lemon).
7. Serve with buttered egg noodles tossed with garlic powder.


*Mom's Famous Fish Sticks and Buttered Noodles

 

 

 

Day Two Easy Dinner Idea

KING RANCH CHICKEN
TOSSED SALAD

King Ranch Chicken Ingredients:

Sauce:

3 Tablespoons butter
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon fresh chili powder
3 Tablespoons all-purpose flour
¾ cup chicken stock or broth
¾ cup buttermilk
salt and freshly ground black pepper to taste

Filling:

2 Tablespoons olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
1 medium poblano pepper, chopped
2 plum tomatoes, peeled, seeded and chopped (or ½ cup canned tomatoes, drained)
¼ cup diced green chiles
3 to 4 cups cooked, coarsely shredded chicken (white and dark meat)
⅓ cup green onions, including tops, chopped

canola oil for softening tortillas
8 corn tortillas
2 cup grated Longhorn or Monterey Jack cheese

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish or 3-quart casserole.
2. Make the sauce by melting the butter in a heavy skillet over medium-low heat.
3. Add the garlic, cumin and chili powder, and sauté for a minute or two.
4. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix.
5. Pour in a small amount of the chicken broth, stirring constantly to remove lumps.
6. Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes. Add salt and pepper to taste.
7. Make the filling by warming a heavy skillet over medium heat, then adding the olive oil.
8. Sauté the chopped onion, green pepper, poblano, chiles and tomatoes until onion is transparent, about 4 or 5 minutes.
9. Fold into the mixture the shredded chicken and green onions, combining well. Remove from heat.
10. In a small skillet, heat about half an inch of canola oil.
11. Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened.
12. Cover the bottom of the baking dish with 4 of the softened tortillas.

13. Layer the remaining ingredients in the following order:

Half of the chicken/vegetable mixture
Half of the grated cheese
Half of the sauce
The remaining 4 softened tortillas
The remaining chicken/vegetable mixture
The remaining grated cheese
The remaining sauce

14. Bake for 30 minutes at 350 degrees F until casserole is heated through and bubbly.
15. Serve with a tossed salad and your favorite salad dressing.


*King Ranch Chicken and Tossed Salad

 

 

 

Day Three Easy Dinner

PHILLY STEAK SANDWICHES
CRISPY ONION RINGS

Philly Steak Sandwich Ingredients:

½ pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 Tablespoons butter
1 pound thinly sliced cooked roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubes
2 cups water

Directions:

1. In a large skillet, sauté mushrooms, onions and green pepper in butter until tender.
2. Divide beef among rolls. Top with vegetables and cheese; replace roll tops.
3. Place on an ungreased baking sheet; cover with foil.
4. Bake at 350° for 15 minutes or until heated through.
5. Meanwhile, in a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.

Crispy Onion Ring Ingredients:

4 large onions
1 quart buttermilk
2 cups flour
salt
pepper
⅛ teaspoon garlic powder
oil for frying

Directions:

1. Slice 4 large onions into ¼-inch rings. Place in large bowl and cover with buttermilk.
2. Season with salt and pepper (season to taste).
3. Cover with plastic wrap and refrigerate for 30 minutes.
4. Place 2 cups flour in a shallow dish. Season with garlic powder, salt and pepper.
5. Dredge onion rings in seasoned flour. Dip again in buttermilk, then in seasoned four.
6. Fry in batches in a large skillet, in 350 degree oil for 2 to 3 minutes until golden.
7. Drain on paper towels. Let oil come back to temperature before frying next batch.


*Philly Steak Sandwiches and Crispy Onion Rings

 

 

 

Day Four Dinner Recipe

ITALIAN SAUSAGE MANICOTTI
MIXED GREEN SALAD
ITALIAN BREAD

Italian Sausage Manicotti Ingredients:

1 pound spicy Italian sausage
1 (28 ounce) can crushed tomatoes
1 (26 ounce) jar marinara sauce
2 eggs, beaten
3 cups ricotta cheese
¾ cup grated Parmesan cheese
1 (4 ounce) can chopped green chilies
3 Tablespoons minced fresh parsley
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
18 manicotti shells
½ cup shredded mozzarella cheese

Directions:

1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
2. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes.
3. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.
4. Divide 2 cups of sauce between two greased 13-in. x 9-in. x 2-in. baking dishes.
5. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.
6. Cover and bake at 375 degrees F for 50 minutes.
7. Uncover; sprinkle with mozzarella cheese.
8. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.
9. Serve with salad and warm buttered Italian Bread.


*Italian Sausage Manicotti with Salad and Italian Bread

 

 

 

Day Five Easy Dinner Idea

HAM AND POTATO CASSEROLE
BUTTERED BROCCOLI

Ham and Potato Casserole Ingredients:

5 pounds red potatoes, quartered
1 (16 ounce) container sour cream
½ cup butter
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
¼ cup chopped green onion
2 cups cooked, chopped ham
salt and pepper to taste
1 ½ cups Parmesan cheese flavored bread crumbs
¼ cup melted butter

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
2. Place potatoes in a large pot of water, and bring to a boil.
3. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
4. Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes.
5. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
6. Bake 30 minutes in the preheated oven.
7. Serve with buttered broccoli.


*Ham and Potato Casserole and Buttered Broccoli

 

 

 

Day Six Easy Dinner Recipe

SALISBURY STEAK
ONION ROASTED POTATOES
CORN ON THE COB

Salisbury Steak Ingredients:

1 (10.5 ounce) can condensed French onion soup
1 ½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 Tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 Tablespoon Worcestershire sauce
½ teaspoon mustard powder

Directions:

1. In a large bowl, mix together ⅓ cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.
4. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

 

Onion Roasted Potatoes Ingredients:

1 envelope Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into large chunks
⅓ cup olive or vegetable oil

Directions:

1. Preheat oven to 450 degrees F. In large plastic bag, add all ingredients.
2. Close bag and shake until potatoes are evenly coated.
3. Empty potatoes into shallow baking or roasting pan; discard bag.
4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
5. Garnish, if desired, with chopped parsley.

Serve Salisbury Steak and potatoes with buttered corn on the cob.


*Salisbury Steak, Onion Roasted Potatoes and Corn on the Cob

 

 

 

Day Seven Easy Dinner Idea

WHITE PIZZA

White Pizza Ingredients:

1 unbaked pizza crust
2 Tablespoons butter, melted
1 Tablespoon olive oil
3 Tablespoons minced garlic
2 Tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 Tablespoon grated Parmesan cheese
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled

Directions:

1. Preheat oven according to pizza crust package directions.
2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese.
3. Spread mixture evenly on pizza crust.
4. Arrange tomato, spinach, onion and jalapeno on pizza.
5. Top with crumbled feta cheese.
6. Bake according to pizza crust package directions.


*Homemade White Pizza

 

 

 

Easy Recipes Main Page

 

 

 

 

Casserole Dinner Recipes

Casserole-Recipes

Casseroles are family favorites and have been for years. The possibilites are endless when you're creating this one dish dinner bake, which makes it even easier to make a hearty dinner with ingredients you have on hand.

Try some of our family classics for an easy dinner that'll have you out of the kitchen in no time.

 

 

 

 

Chicken Rice Casserole

Buttered Crescent Rolls

chix_rice_casserole_2
 
Chicken Rice Casserole Ingredients:

6 Tablespoons butter
8 ounces mushrooms, sliced (3 cups)
¼ teaspoon dried rosemary
½ cup all purpose flour
2 cups chicken broth
1½ cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
½ cup dry bread crumbs
2 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter
 
Directions:
 
1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.

2. Melt butter in a large saucepan over medium heat.

3. Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended.

4. Slowly whisk in the chicken broth and the half and half or milk.

5. Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about five minutes).

6. Mix in the chicken and the cooked rice, combine well. Pour into prepared pan.

7. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture.

8. Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.

9. Serve with warm buttered crescent rolls.

 

Ham and Egg Pizza

Home Fried Potatoes

ham_egg_pizza_2
 
Ham and Egg Pizza Ingredients:

1 tube (8 ounces) refrigerated crescent rolls
3 eggs
2 Tablespoons milk
teaspoon pepper
2 cups finely chopped fully cooked ham
1 cup frozen shredded hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese
½ cup shredded Parmesan cheese
 
Directions:
 
1. Unroll crescent roll dough and place on an ungreased 12-in. pizza pan.

2. Press onto the bottom and ¼ inch up the sides, sealing seams and perforations.

3. Bake at 375 degrees F for 5 minutes.

4. Meanwhile, in a bowl, beat eggs, milk and pepper.

5. Sprinkle ham, hash browns and cheddar cheese over crust.

6. Carefully pour egg mixture over cheese. Sprinkle with Parmesan.

7. Bake for 25-30 minutes or until eggs are completely set. Serve with Home Fried Potatoes.

 
Home Fried Potatoes Ingredients:

4 red potatoes
1 Tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 Tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley
 
Directions:
 
1. Bring a large pot of salted water to a boil.

2. Add potatoes and cook until tender but still firm, about 15 minutes.

3. Drain, cool cut into ½ inch cubes.

4. In a large skillet, heat 1 Tablespoon olive oil over medium high heat. Add onion and green pepper.

5. Cook, stirring often, until soft; about 5 minutes.

6. Transfer to a plate and set aside.

7. Pour remaining 2 Tablespoons of oil into the skillet and turn heat to medium-high.

8. Add potato cubes, salt, paprika and black pepper.

9. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.

10. Stir in the onions, green peppers and parsley and cook for another minute.

 

Baked Beans with Ham

Cornbread

ham_baked_beans_n_cornbread_2
 
Baked Beans with Ham Ingredients:

1 can (28 ounces) baked beans
2 cups cubed fully cooked ham
¼ cup tomato paste
2 Tablespoons molasses
1 Tablespoon brown sugar
1 Tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon taco seasoning
1 teaspoon minced fresh cilantro
 
Directions:
 
1. In a 1½-qt. microwave-safe bowl, combine all ingredients.

2. Cover and microwave on high for 3-5 minutes or until heated through, stirring once.
 
Cornbread Ingredients:

1½ cups cornmeal
2½ cups milk
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
cup white sugar
2 eggs
½ cup vegetable oil
 
Directions:
 
1. Preheat oven to 400 degrees F (200 degrees C).

2. In a small bowl, combine corn meal and milk; let stand for 5 minutes.

3. In a large bowl, whisk together flour, baking powder, salt and sugar.

4. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.

5. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

 

 

Bacon Chicken Cheese Quesadillas

White Rice

chix_ques_2

Bacon Chicken Cheese Quesadillas Ingredients:

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
cup shredded Monterey jack cheese
cup shredded cheddar cheese
½ medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
¼ teaspoon finely chopped cilantro
1 dash salt
 
For serving as toppings:
 
Sour cream
Guacamole
Salsa
 
Directions:
 
1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.

2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.

3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.

4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.

5. Sprinkle the cilantro and a dash of salt over the other ingredients.

6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.

7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.

8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.

9. Cover to keep warm while preparing additional quesadillas.

10. Serve hot with sour cream, guacamole, and salsa on the side and hot buttered white rice.

 

 

Four Cheese Baked Ziti Alfredo

Tossed Salad

Italian Bread

four_cheese_baked_ziti_2
 
Four Cheese Baked Ziti Alfredo Ingredients:

1 package (16 ounces) ziti or small tube pasta
2 cartons (10 ounces each) refrigerated Alfredo sauce
1 cup (8 ounces) sour cream
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
½ cup grated Parmesan cheese, divided
¼ cup grated Romano cheese
¼ cup minced fresh parsley
1¾ cups shredded part-skim mozzarella cheese
 
Directions:
 
1. Cook pasta according to package directions; drain and return to the pan.

2. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.

3. Combine the eggs, ricotta cheese, ¼ cup Parmesan cheese, Romano cheese and parsley; spread over pasta.

4. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.

5. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

6. Serve with tossed salad and buttered Italian bread.

 

White Pizza

white_pizza_3
 
White Pizza Ingredients:

1 unbaked pizza crust
2 Tablespoons butter, melted
1 Tablespoon olive oil
3 Tablespoons minced garlic
2 Tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 Tablespoon grated Parmesan cheese
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled
 
Directions:
 
1. Preheat oven according to pizza crust package directions.

2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese.

3. Spread mixture evenly on pizza crust.

4. Arrange tomato, spinach, onion and jalapeno on pizza.

5. Top with crumbled feta cheese.

6. Bake according to pizza crust package directions.

 

Crock Pot Cranberry Beef Roast

Baked Potatoes

Buttered Corn

cranberry_beef_roast_3
 
Crock Pot Cranberry Beef Roast Ingredients:

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 Tablespoons butter
2 Tablespoons all-purpose flour
 
Directions:
 
1. Place onion soup mix in the bottom of a slow cooker.

2. Place roast in the slow cooker, and top with cranberry sauce.

3. Cover, and cook 8 hours on Low.

4. Remove roast, and set aside. Set slow cooker to High.

5. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create thick gravy. Serve with the roast.

6. Serve with baked potatoes and buttered corn.

 

Salisbury Steak

Onion Roasted Potatoes

Corn on the Cob

salisbury_steak_2
 
Salisbury Steak Ingredients:

1 (10.5 ounce) can condensed French onion soup
1½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
teaspoon ground black pepper
1 Tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 Tablespoon Worcestershire sauce
½ teaspoon mustard powder
 
Directions:
 
1. In a large bowl, mix together cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.

4. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

 
 
Onion Roasted Potatoes Ingredients:

1 envelope Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into large chunks
cup olive or vegetable oil
 
Directions:
 
1. Preheat oven to 450 degrees F. In large plastic bag, add all ingredients.

2. Close bag and shake until potatoes are evenly coated.

3. Empty potatoes into shallow baking or roasting pan; discard bag.

4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.

5. Garnish, if desired, with chopped parsley.
 
Serve Salisbury Steak and potatoes with buttered corn on the cob.

 

 

Ham and Potato Casserole

Buttered Broccoli

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Ham and Potato Casserole Ingredients:

5 pounds red potatoes, quartered
1 (16 ounce) container sour cream
½ cup butter
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
¼ cup chopped green onion
2 cups cooked, chopped ham
salt and pepper to taste
1½ cups Parmesan cheese flavored bread crumbs
¼ cup melted butter
 
Directions:
 
1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.

2. Place potatoes in a large pot of water, and bring to a boil.

3. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.

4. Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes.

5. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.

6. Bake 30 minutes in the preheated oven.

7. Serve with buttered broccoli.

 

 

Skillet Taco Supper

Tortilla Chips

skillet_taco_3
 
Skillet Taco Supper Ingredients:

½ lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
2¼ cups water
1½ cups uncooked wagon wheel pasta (5½ oz)
1½ cups frozen corn
1 can (15 oz) kidney beans or pinto beans, drained, rinsed
1 medium tomato, chopped (¾ cup)
½ cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 Tablespoon chopped fresh chives
 
Directions:
 
1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.

2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.

3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.

4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.

5. Cover; let stand 2 to 3 minutes or until cheese is melted.

6. Serve with tortilla chips.

 

Crispy Baked Pork Tenderloin

Country Baked Beans

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Crispy Baked Pork Tenderloin Ingredients:

1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
¼ cup butter, melted
¼ cup mayonnaise
4 to 5 teaspoons prepared mustard
1¼ cups crushed herb-seasoned stuffing mix
 
Directions:
 
1. Flatten pork tenderloin pieces to ¼-inch to ½-inch thickness.

2. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs.

3. Place in a greased 13-in. x 9-in. baking pan.

4. Bake, uncovered, at 425 degrees F for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing.
 
Country Baked Beans Ingredients:

1 large can pork and beans
1 teaspoon or more mustard
½ cup brown sugar
½ cup catsup
½ pound bacon
 
Directions:
 
1. Grease large baking pan.

2. Mix all ingredients except bacon, pour into baking pan.

3. Place strips of bacon on top.

4. Cook for 45 minutes or 1 hour at 350 degrees F.

 

Italian Sausage Manicotti

Mixed Green Salad

Italian Bread

italian_sausage_manicotti_2
 
Italian Sausage Manicotti Ingredients:

1 pound spicy Italian sausage
1 (28 ounce) can crushed tomatoes
1 (26 ounce) jar marinara sauce
2 eggs, beaten
3 cups ricotta cheese
¾ cup grated Parmesan cheese
1 (4 ounce) can chopped green chilies
3 Tablespoons minced fresh parsley
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
18 manicotti shells
½ cup shredded mozzarella cheese
 
Directions:
 
1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.

2. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes.

3. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.

4. Divide 2 cups of sauce between two greased 13-in. x 9-in. x 2-in. baking dishes.

5. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.

6. Cover and bake at 375 degrees F for 50 minutes.

7. Uncover; sprinkle with mozzarella cheese.

8. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.

9. Serve with salad and warm buttered Italian Bread.

 

Baked Ravioli

Italian Bread

baked_ravioli_2

Baked Ravioli Ingredients:

1 pound ground beef
½ (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 Tablespoon grated Parmesan cheese
 
Directions:
 
1. Preheat oven to 450 degrees F.

2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink.

3. Drain grease, and then stir in the spaghetti sauce and tomatoes.

4. Spread of the sauce in the bottom of an 11x7 inch baking dish. Arrange ½ of the ravioli over the sauce.

5. Sprinkle ½ of the mozzarella cheese and ½ of the Monterey Jack cheese over the ravioli.

6. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

7. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

8. Serve with warm buttered Italian bread.

 

Philly Steak Sandwiches

Crispy Onion Rings

philly_steak_sandwiches_2
 
Philly Steak Sandwich Ingredients:

½ pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 Tablespoons butter
1 pound thinly sliced cooked roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubes
2 cups water
 
Directions:
 
1. In a large skillet, sauté mushrooms, onions and green pepper in butter until tender.

2. Divide beef among rolls. Top with vegetables and cheese; replace roll tops.

3. Place on an ungreased baking sheet; cover with foil.

4. Bake at 350° for 15 minutes or until heated through.

5. Meanwhile, in a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.
 
Crispy Onion Ring Ingredients:

4 large onions
1 quart buttermilk
2 cups flour
salt
pepper
teaspoon garlic powder
oil for frying
 
Directions:
 
1. Slice 4 large onions into ¼-inch rings. Place in large bowl and cover with buttermilk.

2. Season with salt and pepper (season to taste).

3. Cover with plastic wrap and refrigerate for 30 minutes.

4. Place 2 cups flour in a shallow dish. Season with garlic powder, salt and pepper.

5. Dredge onion rings in seasoned flour. Dip again in buttermilk, then in seasoned four.

6. Fry in batches in a large skillet, in 350 degree oil for 2 to 3 minutes until golden.

7. Drain on paper towels. Let oil come back to temperature before frying next batch.