Making Meals Easy!!

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Are you running out of meal ideas for your family? And running out of groceries. Mealtime seems to come around pretty quickly with everyone home, doesn’t it? Here are some recipes using fewer ingredients that may help make mealtime a little easier and the grocery shopping less frequent!! Stay Safe!!

 

Super Simple Four Ingredient Chicken Enchilada Casserole

Ingredients

  • 2 cups diced or shredded cooked chicken (you can use a rotisserie chicken or cook your own)
  • 1 ½ cups Enchilada sauce
  • 1 cup shredded Mexican blend cheese (or what ever cheese you have on hand)
  • 8 6-inch corn tortillas (tip, tortillas last long than bread and can be used in lots of ways)
  • Optional toppings, sour cream, cilantro, avocado

Directions

  1. Preheat oven to 350° F. Spray a 2 quart baking dish with non-stick spray.
  2. In a large bowl, toss together chicken, half of the enchilada sauce and half of the cheese.
  3. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom, overlapping is fine.
  4. Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers once more.
  5. Cover and bake for 30 minutes. Uncover and sprinkle with the remaining cheese and bake for an additional 5-10 minutes, until cheese is melted and casserole is bubbly.
  6. Garnish with toppings.

Serves 6, each serving contains Calories 230, Fat 7 g., Cholesterol 46 mg., Protein 19 g., Carbohydrates 21 g.

Easy Greek Chicken Bowls

Ingredients

  • 6 cups cherry tomatoes, halved
  • 4 cucumbers cubed
  • 12 ounce chicken breast cooked or grilled, boneless, skinless
  • 8 Tbsp. crumbled Feta

Directions

  1. Divide tomatoes, cucumbers, and chicken evenly between four bowls. Top each bowl with 2 Tbsp. Feta cheese.
  2. If you have some Greek or Italian dressing on hand you can marinate the chicken before cooking.

Serves 4, each serving contains Calories 246, Fat 8 g., Cholesterol 89 mg., Protein 32 g., Carbohydrates 12 g.

Saucy Salsa Chicken

Ingredients

  • 6 boneless, skinless chicken breasts
  • 2 cups salsa
  • ⅓ cup brown sugar
  • 2 Tbsp. honey Dijon mustard

Directions

  1. Preheat the oven to 350° F. Combine the chicken breasts, salsa brown sugar, and mustard and place in a 9 × 13 inch pan.
  2. Bake for 30-40 minutes until chicken is thoroughly cooked.
  3. Serve the chicken mixture over hot cooked rice, orzo, or other pasta.

Crock Pot Roast with Vegetables

Ingredients

  • 3-4 lbs. lean beef, chuck roast
  • 2 cups baby carrots, or sliced carrots
  • 2 lbs. new potatoes cut into chunks, (or whatever potatoes you may have)
  • 1 packet dry onion soup mix
  • 1 ½ cups water

Directions

  1. Put roast and vegetables into the crock-pot.
  2. Mix water and dry onion soup mix, and pour over beef and vegetables.
  3. Cook on low for 8-10 hours or on high for 3-4 hours.

Crock Pot Pork and Beans

Ingredients

  • 1 onion, chopped
  • 2 cans pork and beans partially drained
  • ⅓ cup ketchup
  • ¼ cup mustard
  • 6 boneless pork chops

Directions

  1. Mix onion, pork and beans, ketchup and mustard in the crock-pot and stir to blend.
  2. Add the pork chops; cover them with the bean mixture.
  3. Cover and cook on low for 8-9 hours.

Easy Cheesy Crock Pot Chicken

Ingredients

  • 6 boneless, skinless chicken breasts
  • 1 (10 ounce) can condensed cream of chicken soup (this soup can be substituted with what ever cream soup you have)
  • 1 (10 ounce) can condensed Fiesta cheese soup
  • ⅛ tsp. pepper
  • 2 tsp. chili powder

Directions

  1. Place chicken breasts in the crock-pot. Cover with the remaining ingredients.
  2. Cover the crockpot and cook on low for 6-8 hours, until chicken is tender. Serve over rice. Orzo, or pasta.

Lemon Feta Chicken

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 2-3 Tbsp. lemon juice
  • ¼ cup crumbled feta cheese
  • 1 tsp. dried oregano
  • Black pepper to taste

Directions

  1. Place chicken in a 13 × 9 inch baking dish, sprayed with cooking spray. Pour lemon juice over the chicken, sprinkle with feta cheese, oregano, and pepper.
  2. Bake uncovered at 400° F.

Kirstie Alley Chicken

(I have shared this one before, but it is super easy and super yummy)

Ingredients

  • 6 chicken tenders, or breasts, use as many as you need for serving
  • 1 clove minced garlic
  • ½ stick butter
  • ⅓ cup sour cream
  • 1 cup shredded Parmesan cheese

Directions

  1. Preheat oven to 325° F, spray a baking dish.
  2. Melt butter and stir in garlic and sour cream. Once cooled, roll chicken in the mixture and then roll in the Parmesan cheese.
  3. Bake for 30 minutes, or more depending on the amount of chicken.

Crock Pot Pepperoncini Beef

Ingredients

(Another one I have shared before, this can also be done with turkey or pork)

  • 2 pounds London broil
  • 16 oz. jar sliced pepperoncini – do not drain
  • Provolone Cheese Slices
  • Hoagie rolls

Directions

  1. Place London broil and pepperoncini in Crockpot and cook 5 hours on high. Shred beef once done. Stir mixture and serve on hoagie rolls with provolone cheese.

Quick and Easy Chili Recipe

Ingredients

  • 1 pound ground beef, cooked and drained
  • 15 ounce can chili beans, undrained
  • 10 ounce can diced tomatoes and green chilis

Directions

  1. Mix the meat, beans and tomatoes together in a large pot. Bring it to a boil over medium heat, reduce heat and allow to simmer for 30 minutes.
  2. Salt and pepper to taste. May serve with toppings such as cheese and sour cream or chopped onions.

Pizza Chicken Roll-Ups

Ingredients

  • 4 boneless skinless chicken breast halves
  • 12 turkey pepperoni slices
  • 8 slices mozzarella cheese slices
  • 1 can pizza sauce (or your favorite spaghetti sauce)

Directions

  1. Flatten chicken to ¼ inch thickness. Place three slices of pepperoni and one slice of cheese on each piece of chicken. Roll up and secure with toothpicks. Spray a baking dish with non-stick spray and put chicken in the dish. Spoon sauce over top.
  2. Cover and bake at 350° F for 35-45 minutes or until chicken is no longer pink. Uncover, top with the remaining cheese. Bake 5 minutes longer or until cheese is melted.