Here are Greg and my favorite recipes. The spinach and feta pasta is the easiest. Orange chicken is next. Mexican chicken and rice is third easiest. And those are all pretty much "one pot" meals (maybe an occasional mixing bowl, but you can get by without it) and your prep time is about 15 minutes or less. The other three are tasty and don't take forever to prep or cook, but aren't as quick.
Lapoli, please don't think less of me for my crappy recipes and cooking. I listen to your podcasts every week and dream of the day that I am as motivated as you to cook from scratch. Will you please still be my friend?
Ptarmic, my problem is that in the summer after 12-14 hour days, 7 days a week, I don't want to cook. Not at all. Microwaving a frozen dinner even seems like trouble sometimes. (It sounds ridiculous, but unfortunately I'm serious.) In the winter, I'll cook, but I don't really enjoy cooking for the sake of cooking. I enjoy it when I'm eating it and I get pleasure out of cooking for other people, but I don't enjoy the act of cooking. I also need to expand my recipes. I haven't added any new recipes to my repertoire in about 2 years and I really only have about a dozen that I cook with any regularity. So, my idea of quick and easy is 15-20 minutes of prep time and less than an hour of cooking. So, yeah, if anyone has any crockpot recipes to share, I'm game! Spinach & Feta Penne
Serves 2-3 people (depends on serving size)
8 ounces penne pasta (pretty much any pasta works well)
2-3 cups chopped tomatoes (we especially like cherry tomatoes)
10 ounces fresh spinach, washed and chopped (I go the easy way and get the prepackaged, prewashed BABY spinach - give it a rinse, chop and you're good to go)
8 ounces tomato basil feta cheese
salt and pepper to taste
optional: 1 clove garlic, minced
1. Cook pasta according to package directions. Drain and set aside.
2. Put 2-4 tablespoons of olive oil in empty pot (I use the one the pasta was cooking in) and heat. Add tomatoes, spinach and garlic (if you use it). Cook and stir about 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook about 1 minute. Season to taste with salt and pepper and add more olive oil if desired (we add lots and lots of olive oil to ours).Chicken Broccoli Casserole
Serves about 4 people
3-4 skinless, boneless chicken breasts
1 (10.75 oz) can condensed cream of chicken soup
2.5 cups crushed cornflakes
1 cup light sour cream
1 bag frozen broccoli florets
1. Preheat oven to 350.
2. Boil chicken until tender. Cut into small pieces.
3. In pot you used to cook chicken, combine chicken, soup, sour cream, broccoli and 2 cups of cornflakes. Mix well.
4. Pour mixture into 9x13 baking dish.
5. Sprinkle 0.5 cups of cornflakes on top.
6. Bake 1 hourOrange Chicken
I usually serve this with canned green beans and instant mashed potatoes if we're in a rush.
1 cup orange juice
1 tablespoon soy sauce
0.5 teaspoon garlic powder
1 envelope (1 ounce) dry onion soup mix
2 chicken breasts
1. Preheat oven to 350.
2. In small bowl, mix orange juice, onion soup mix, soy sauce and garlic powder.
3. Rinse chicken and pat dry. Place in 9x13 glass baking dish.
4. Pour orange juice mixture over chicken.
5. Bake uncovered for 60 minutes (or until chicken is fully cooked), basting every 20 minutes.Mexican Chicken & Rice
Serves a lot (how's that for scientific!)
1 lb chicken
1 can chicken broth
1 (8 oz) can tomato sauce
1 package powdered taco mix
1 can corn, drained
1.5 cups quick cook rice
1. Cut chicken into small pieces and brown in oil.
2. Add broth, tomato sauce and taco mix; stir.
3. Bring to a boil, then reduce heat and simmer 5 minutes.
4. Add corn and bring to a boil.
5. Stir in rice, cover and remove from heat.
6. Let stand for 5-7 minutes.
7. Stir and serve with tortilla chips and shredded cheddar (we like to put the chips on our plate, pile the rice/chicken onto the chips, and top with shredded cheddar)Easy Italian Skillet
- Kraft recipe
Serves a lot
1 lb ground turkey (or lean beef)
1 jar (28 oz) spaghetti sauce
2 cups water
8 oz spaghetti, uncooked, broken in half (we love to use penne for this recipe, too)
1 cup shredded mozzarella
0.5 cup grated parmesan
chopped green pepper (optional)
1. Brown turkey in large skillet; drain.
2. Stir in sauce and water; mix well. Bring to boil.
3. Stir in spaghetti.
4. Reduce heat to medium-low; cover.
5. Simmer 15 minutes or until spaghetti is tender.
6. Sprinkle with cheeses and green pepper, if desired.
7. Cook 2 minutes or until mozzarella cheese is melted.Crescent Taco Bake
- Pillsbury recipe
Serves 3-4 (though the recipe says 6, but that's only if you're serving it with sides)
1 (8 oz) can refrigerated crescent rolls
1 lb ground beef (or turkey)
0.75 cup thick and chunky sala
2 tablespoons taco seasoning mix
4 oz (1 cup) shredded cheddar
1. Heat oven to 375.
2. Separate dough into 8 triangles and place in ungreased 10-inch pie pan or 9-inch square pan; press over bottom and up sides to form crust.
3. In large skillet, brown ground beef; drain.
4. Stir in salsa and taco seasoning mix; simmer 5 minutes.
5. Spoon meat mixture over bottom of crust lined pan; sprinkle with cheese.
6. Bake at 375 for 20-25 minutes or until crust is deep golden brown and cheese is melted.
7. Serve topped with lettuce and tomato.