Easy Dinner Recipes
Easy Dinner Recipes Week Two

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

Day One Easy Dinner Recipe

BROWN SUGAR MEATLOAF
MASHED POTATOES
BUTTERED CORN
DINNER ROLLS

Brown Sugar Meatloaf:

1/2 C packed brown sugar
1/2 C ketchup
1 1/2 lbs lean ground beef
3/4 C milk
2 eggs
1 1/2 tsp salt
1/4 tsp pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 C finely crushed saltine cracker crumbs (about 10 crackers)

Preheat oven to 350
Lightly grease a 5 x 9 loaf pan
Press the brown sugar into the bottom of pan and spread with ketchup
In a mixing bowl thoroughly mix all remaining ingredients and shape into a loaf
Place loaf on top of ketchup
Bake in a preheated oven for 1 hr or until juices run clear.

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

Day Two Easy Dinner Recipe

VEGETARIAN LASAGNA
ITALIAN BREAD

Vegetarian Lasagna:

4 Medium Zucchini
Package of Fresh mushrooms (amount depends on taste)
1 Medium/Large Onion
Fresh Garlic (to taste)
10oz Frozen Chopped Spinach
28oz Pasta Sauce
24oz Mozzarella Cheese
8oz Feta Cheese
Olive Oil (turn of the pan)
Lasagna Noodles

Boil lasagna noodles until al dente. Mince zucchini, mushrooms, onion and garlic. Coat pan with oil and sauté vegetables until tender. Add defrosted spinach. Add pasta sauce. Layer vegetable mixture on top of noodles; add mozzarella cheese on each layer. Top with feta cheese. Bake in a pre-heated oven at 350 until brown and bubbly.

Serve with warmed Italian bread.

Day Three Easy Dinner Recipe

MEXICAN CHICKEN
WHITE RICE
TORTILLA CHIPS

Mexican Chicken

Use four boneless chicken breasts and your favorite salsa.

In a 9x13 pan, cover the chicken breasts with the salsa.  Cover with foil, bake at 350 degrees for 25 minutes.
Layer on cheddar and mozzarella or Monterey jack cheese. Bake for 5-10 minutes or until cheese is melted.
Serve with white rice and tortilla chips.

Day Four Easy Dinner Recipe

CROCK POT BURGUNDY BEEF
EGG NOODLES

Burgundy Beef:

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

Trim fat and cut meat into 1-inch pieces. Place in crock-pot. Stir in soups, mushrooms or onions if desired and wine. Cover and cook on high 4-4 ½ hours or low for 8-9 hours. Serve over cooked egg noodles.

Day Five Easy Dinner Recipe

APPLE BUTTER PORK LOIN
DOWN HOME BAKED BEANS

Apple Butter Pork Loin:

2 (1 1/2 pound) pork tenderloins
Seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preheat the oven to 350 degrees F (175 degrees C).

Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.

Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them.

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

Down Home Baked Beans:

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

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
Bake in preheated oven for 45 minutes to 1 hour

BUTTER CHICKEN
MOM’S GREAT GREEN BEANS
TOASTED GARLIC BREAD

Famous Butter Chicken:

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

Preheat oven to 375 degrees F (190 degrees C). Place eggs and cracker crumbs in two separate shallow bowls. Mix cracker crumbs with garlic salt and pepper. Dip chicken in the eggs, and then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Place pieces of butter around the chicken.
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

Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

BAKED ZITI
TOSSED SALAD
TOASTED ONION ROLLS

Baked Ziti:

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Serve with a tossed salad and toasted buttered onion rolls.

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