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Easy Dinner Recipes

Week Four

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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

 

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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

 

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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

 

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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

 

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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

 

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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

 

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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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