1 pound ground beef
1 jar (16 ounces) Pace® Picante Sauce
8 corn tortillas (6-inch), cut into 1-inch squares
4 ounces shredded Cheddar cheese (about 1 cup)
Sour cream
Chopped green onion
* Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
* Stir the picante sauce, tortillas and half of the cheese in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until it's hot and bubbling.
* Top with the remaining cheese. Serve with sour cream and green onions.
Found At: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25723&INTCID=Picky_Eater_Pleasers_Collection_Recipe_2|Beefy_Enchilada_Skillet
Monday, July 19, 2010
Honey BBQ Ribs
On the Grill: Honey BBQ Ribs
1 rack pork spareribs (about 4 pounds)
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
3/4 cup ketchup
1/3 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
* Place the ribs into an 8-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender. Drain the ribs well in a colander.
* Heat the soup, ketchup, honey, garlic powder and black pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes.
* Lightly oil the grill rack and heat the grill to medium. Grill the ribs for 20 minutes or until well glazed, turning and brushing often with the soup mixture. Cut the ribs into serving-sized pieces.
Found At: http://www.campbellskitchen.com/recipedetail.aspx?recipeID=25591
1 rack pork spareribs (about 4 pounds)
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
3/4 cup ketchup
1/3 cup honey
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
* Place the ribs into an 8-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender. Drain the ribs well in a colander.
* Heat the soup, ketchup, honey, garlic powder and black pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes.
* Lightly oil the grill rack and heat the grill to medium. Grill the ribs for 20 minutes or until well glazed, turning and brushing often with the soup mixture. Cut the ribs into serving-sized pieces.
Found At: http://www.campbellskitchen.com/recipedetail.aspx?recipeID=25591
3-Cheese Pasta Bake
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)
* Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
* Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
Found At: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25195&categoryId=2&ref=%2fRecipeCategory.aspx%3fcategoryId%3d2
1 package (8 ounces) shredded two-cheese blend (about 2 cups)
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups corkscrew-shaped pasta, cooked and drained (about 4 cups)
* Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
* Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.
Found At: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25195&categoryId=2&ref=%2fRecipeCategory.aspx%3fcategoryId%3d2
Skillet Garlic Chicken
1/4 teaspoon ground sage
1/4 teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breast halves (about 1 pound)
Vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup water
Parslied Rice
* Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
* Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
* Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice
found at: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=4&ref=%2fhome.aspx
1/4 teaspoon dried thyme leaves, crushed
4 skinless, boneless chicken breast halves (about 1 pound)
Vegetable cooking spray
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup water
Parslied Rice
* Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
* Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
* Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice
found at: http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=4&ref=%2fhome.aspx
Crescent Roll Pizzas
"Take a can of crescent rolls. Mash two triangles together to create a rectangle (for individual pizzas). Then place sauce (either pizza or spaghetti) in the center. Fill with either cheese, pepperoni, or any desired filling. Bake at 350 for 15 minutes or till golden brown.
Ingredients:
1-2 cans crescent rolls
1 cup pizza/spaghetti sauce
1 cup shredded Mozzarella cheese
1 pkg. pepperoni slices
Directions:
My family loves this recipe, hope someone else can enjoy it also. These also work great for kids lunches when they have the ability to heat it up. Almost like homemade Hot Pockets."
found at: http://frugalfamilyrecipes.blogspot.com/
Ingredients:
1-2 cans crescent rolls
1 cup pizza/spaghetti sauce
1 cup shredded Mozzarella cheese
1 pkg. pepperoni slices
Directions:
My family loves this recipe, hope someone else can enjoy it also. These also work great for kids lunches when they have the ability to heat it up. Almost like homemade Hot Pockets."
found at: http://frugalfamilyrecipes.blogspot.com/
Week 2
Time for another week of planning! I do not want to go shopping on Sat. night for the next week's meals again, so I'm posting this early. I figure if I post a week early, on a Sunday or Monday, that gives me the entire rest of the week to look for coupons/get to the grocery store during the day, and still have my nights to spend with my family! So, here's the menu plan for Week 2, recipes to follow.
Meal 1: Crescent Roll Pizzas
Meal 2: Skillet Garlic Chicken
Meal 3: Hearty Lasagna Soup
Meal 4: 3-Cheese Pasta Bake
Meal 5: Honey BBQ Ribs
Meal 6: Beef Enchilada Skillet
Meal 7: Chili Eggs and Cheese Burritos
Meal 1: Crescent Roll Pizzas
Meal 2: Skillet Garlic Chicken
Meal 3: Hearty Lasagna Soup
Meal 4: 3-Cheese Pasta Bake
Meal 5: Honey BBQ Ribs
Meal 6: Beef Enchilada Skillet
Meal 7: Chili Eggs and Cheese Burritos
Sunday, July 18, 2010
Tinfoil Dinners
a.k.a. "Hobo Dinners"
This takes me back to when I first made these, at girls' camp in North Dakota.
What you need:
tinfoil
hamburger (uncooked)
potatoes (peeled/chopped)
onion soup mix
butter (optional)
salt
pepper
For the hungrier crowd, use 1/2 pound of ground beef, otherwise for the little kids 1/3 or 1/4 lb. will be plenty. Lay out your tinfoil, it needs to be big enough to be able to wrap the food. Add potatoes- the smaller they're chopped the better they cook. Add a small amount of onion soup mix and a thin slice of butter (maybe 1 tablespoon worth?). Wrap in tinfoil, make sure it's folded over twice or three times, or gathered tightly at the top so it can steam. (you don't want hard potatoes and raw meat.) Bake them on a cookie sheet in the oven for 1 hour at 375 degrees.
Other suggestions: you can make this more of a shepherd's pie by adding a few tablespoons of tomato soup, or change the flavor by adding a small amount of cream of mushroom soup or cheese and broccoli soup
This takes me back to when I first made these, at girls' camp in North Dakota.
What you need:
tinfoil
hamburger (uncooked)
potatoes (peeled/chopped)
onion soup mix
butter (optional)
salt
pepper
For the hungrier crowd, use 1/2 pound of ground beef, otherwise for the little kids 1/3 or 1/4 lb. will be plenty. Lay out your tinfoil, it needs to be big enough to be able to wrap the food. Add potatoes- the smaller they're chopped the better they cook. Add a small amount of onion soup mix and a thin slice of butter (maybe 1 tablespoon worth?). Wrap in tinfoil, make sure it's folded over twice or three times, or gathered tightly at the top so it can steam. (you don't want hard potatoes and raw meat.) Bake them on a cookie sheet in the oven for 1 hour at 375 degrees.
Other suggestions: you can make this more of a shepherd's pie by adding a few tablespoons of tomato soup, or change the flavor by adding a small amount of cream of mushroom soup or cheese and broccoli soup
Crock Pot Chicken
This is something I came up with by just throwing things I had into the crock pot. The husband liked it, so it became one of our regular meals. The ingredients can really vary, depending on how many people you're serving/what you have in your house at the time.
What you need:
5-6 small chicken breasts (4 large, cut in half)
4 medium potatoes, peeled and chopped
*half small bag of mini carrots
1 cup of frozen corn
2 cans cream of chicken soup
1/4 cup water
I start with the potatoes on the bottom, just so that they can cook in the water. I then add the chicken, and throw what ever veggies I have on top. Then, add the cream of chicken soup and water. I cook this on low for 5-6 hours, and the chicken is so delicious and tender! I add salt and pepper to taste, when it's already on my plate.
*I throw the whole bag of mini carrots in, just because my 3 year old loves cooked carrots, and he'll not touch the potatoes. You can cater this to your family's tastes.
Other options: leave the potatoes and water out, and serve it over rice.
What you need:
5-6 small chicken breasts (4 large, cut in half)
4 medium potatoes, peeled and chopped
*half small bag of mini carrots
1 cup of frozen corn
2 cans cream of chicken soup
1/4 cup water
I start with the potatoes on the bottom, just so that they can cook in the water. I then add the chicken, and throw what ever veggies I have on top. Then, add the cream of chicken soup and water. I cook this on low for 5-6 hours, and the chicken is so delicious and tender! I add salt and pepper to taste, when it's already on my plate.
*I throw the whole bag of mini carrots in, just because my 3 year old loves cooked carrots, and he'll not touch the potatoes. You can cater this to your family's tastes.
Other options: leave the potatoes and water out, and serve it over rice.
Chops and Rice
This recipe is from:
http://www.quick-and-easy-dinner.com/chicken-bundles.html
"Here's how I made Pork Chops and Rice
* a package of pork chops - I used bone in
* 1 box of Uncle Ben's Long Grain and Wild Rice - Original
* pepper & garlic powder to taste
Directions:
1. Empty box of rice and included seasoning mix into 9"X13" baking pan, and add water according to box (2 1/4 cups).
2. Put pork chops on top, overlapping if necessary. They may be fully or partially under water.
3. I sprinkled a bit of garlic powder on top and added some freshly ground black pepper, then covered the pan tightly with foil, and baked it in a 350 oven for an hour.
I actually took the baby outside to play, and left it in the oven a bit longer, but it was truly delicious, and the pork chops were so tender than they fell apart as I picked them up with a fork. Since this was just an experiment, I was shocked that it turned out so good, and took less than 2 minutes to prepare."
http://www.quick-and-easy-dinner.com/chicken-bundles.html
"Here's how I made Pork Chops and Rice
* a package of pork chops - I used bone in
* 1 box of Uncle Ben's Long Grain and Wild Rice - Original
* pepper & garlic powder to taste
Directions:
1. Empty box of rice and included seasoning mix into 9"X13" baking pan, and add water according to box (2 1/4 cups).
2. Put pork chops on top, overlapping if necessary. They may be fully or partially under water.
3. I sprinkled a bit of garlic powder on top and added some freshly ground black pepper, then covered the pan tightly with foil, and baked it in a 350 oven for an hour.
I actually took the baby outside to play, and left it in the oven a bit longer, but it was truly delicious, and the pork chops were so tender than they fell apart as I picked them up with a fork. Since this was just an experiment, I was shocked that it turned out so good, and took less than 2 minutes to prepare."
Chicken Bundles
Ingredients for Chicken Bundles
* 4 oz. cream cheese, softened
* 1-13 oz. cans chicken
* 1 Tbs. sesame seeds
* 1/4 tsp. parsley
* 2 cans Pillsbury Crescent Rolls - leave in fridge until ready to use!
* 1 Tbs. finely chopped onion or dried minced onion
Directions:
Combine the above ingredients (minus the crescent rolls) and mix well.
Open one 8 count package crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 4 rectangles.
Pinch the seams closed and pat each one out into a larger square. Note from Brittni... "I forgot to pat them out into larger squares, and so I had to use an extra can of crescent rolls to use up most of the filling, so it might be good to have and extra can handy." (I changed the ingredient list to 2 cans of crescent rolls just in case!)
Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)
Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.
I got this recipe and the instructions from this awesome website! Check it out:
http://www.quick-and-easy-dinner.com/chicken-bundles.html
* 4 oz. cream cheese, softened
* 1-13 oz. cans chicken
* 1 Tbs. sesame seeds
* 1/4 tsp. parsley
* 2 cans Pillsbury Crescent Rolls - leave in fridge until ready to use!
* 1 Tbs. finely chopped onion or dried minced onion
Directions:
Combine the above ingredients (minus the crescent rolls) and mix well.
Open one 8 count package crescent rolls. DO NOT divide into triangles. Keep every 2 triangles together, forming 4 rectangles.
Pinch the seams closed and pat each one out into a larger square. Note from Brittni... "I forgot to pat them out into larger squares, and so I had to use an extra can of crescent rolls to use up most of the filling, so it might be good to have and extra can handy." (I changed the ingredient list to 2 cans of crescent rolls just in case!)
Put a spoonful of chicken/cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed. (Don't stress too much on the technique, fold them up press seams together to make a bundle.)
Repeat with all 8 rectangles. You're going to worry that you're doing this wrong, but you're not, just do it, I promise they'll taste delicious.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.
I got this recipe and the instructions from this awesome website! Check it out:
http://www.quick-and-easy-dinner.com/chicken-bundles.html
Week 1
Meals for week 1:
Meal 1: Chicken Fajitas
Meal 2: Chicken Bundles
Meal 3: Spaghetti with Meat Sauce
Meal 4: Chops and Rice
Meal 5: Crock Pot Chicken
Meal 6: Tinfoil Dinners
Meal 7: Grilled Cheese and Tomato Soup
I don't use days of the week, just because I don't know if I'll want Meal 1 or Meal 3 on Tuesday night. So, this just gives me the flexibility to choose that night which meal I want to make. You can follow it by the number, or switch it up. I tried to put the recipes that were new for me in between some of our favorite meals, just so we didn't have two nights in a row where I botch up a new recipe.
...Oh, and the recipes are to follow, under the categories of: Beef, Chicken, and Pork. I'm sure as I go, I'll get better at the organization of this blog.
Meal 1: Chicken Fajitas
Meal 2: Chicken Bundles
Meal 3: Spaghetti with Meat Sauce
Meal 4: Chops and Rice
Meal 5: Crock Pot Chicken
Meal 6: Tinfoil Dinners
Meal 7: Grilled Cheese and Tomato Soup
I don't use days of the week, just because I don't know if I'll want Meal 1 or Meal 3 on Tuesday night. So, this just gives me the flexibility to choose that night which meal I want to make. You can follow it by the number, or switch it up. I tried to put the recipes that were new for me in between some of our favorite meals, just so we didn't have two nights in a row where I botch up a new recipe.
...Oh, and the recipes are to follow, under the categories of: Beef, Chicken, and Pork. I'm sure as I go, I'll get better at the organization of this blog.
Off to a great start!
Tonight was different. Usually, after dinner when the kids are settled I get to run out to the store for the basics: milk, bread, cheese, yogurt, eggs, and perhaps some diapers. Tonight I was able to take the time to look up some new recipes, as well as add in some classic dinners my husband and I enjoy. I found that looking for three new recipes takes just about as much time as looking for one new recipe. I was able to come up with 7 meals for 7 nights!
I took the time to write down a grocery list of the things I would need for the 7 meals, and when I went to tell my husband goodbye he thought I had already left. I got to tell him no, I was planning out some meals, and can go to the store just once this week! He was excited about that, and looking forward to a week of good food that's prepared on time. (He gets off of work at 6:30pm, when he got home I started cooking, we didn't eat 'til 8:00!)
So, here's to a great week of some good home cookin'!
Jill
I took the time to write down a grocery list of the things I would need for the 7 meals, and when I went to tell my husband goodbye he thought I had already left. I got to tell him no, I was planning out some meals, and can go to the store just once this week! He was excited about that, and looking forward to a week of good food that's prepared on time. (He gets off of work at 6:30pm, when he got home I started cooking, we didn't eat 'til 8:00!)
So, here's to a great week of some good home cookin'!
Jill
Saturday, July 17, 2010
Dinner for Saturday Night
This is the first dinner of the blog- I just found a recipe to make tonight with what I have in the cupboards/pantry. It's the classic stroganoff. I don't have onions, so I'm using onion powder. Same with the garlic, I'm just using garlic powder. (I run a tight ship when it comes to the food budget!)
Hamburger Beef Stroganoff
recipe found at: http://www.quick-and-easy-dinner.com/cheap-quick-easy-dinner-recipe.html
Hamburger Beef Stroganoff
Ingredients:
- 1 lb. hamburger (ground beef)
- 2 TB. Minced Garlic (refrigerated kind)
- 1 small onion chopped
- 1 can cream of mushroom soup
- 1 cup sour cream
- salt and pepper to taste
Directions:
Brown hamburger. Drain. Add salt, pepper, minced garlic and onions. Cover and simmer for 5 minutes on medium-medium/low heat. Add soup and sour cream. Heat until warm. Voila, a delicious dinner that didn't take all night!
Serve over egg noodles or rice.
recipe found at: http://www.quick-and-easy-dinner.com/cheap-quick-easy-dinner-recipe.html
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