It has been one of those days when some things just don’t go the way you want them to go. You have them also? I was getting ready to write this column when it dawned on me that I didn’t know what recipes I would share with you this week. Time is of the essence as the Press has a deadline to meet every week. I sat starring at this screen and ….I had an “Ah-ha” moment. Many people are so busy doing different things and going places that when it comes to fixing meals they don’t have much time to accomplish the task. I decided to write this column about making meals in minutes rather than picking up a pizza or making a stop for some fast food. Fast is fast but when you can make a meal in 30 or 40 minutes it’s much healthier to make a home-cooked meal. You can cut preparation time by combining some of the ingredients in the recipe ahead of time, put in the fridge and half of the prep time is done.
CHEESEBURGER SKILLET DINNER 1 – 7-1/4 oz. pkg. macaroni and cheese 1 lb. ground beef 1/2 c. diced onion 1 – 16 oz. pkg. frozen mixed veggies 1/3 c. ketchup 1/4 c. water 1/2 t. prepared mustard 1/4 t. garlic powder 3/4 c. shredded cheddar cheese Salt and pepper to taste
Prepare mac and cheese according to pkg. directions. Meanwhile, in a large skillet, brown beef with onions; drain. Stir in veggies, ketchup, water, mustard, and garlic powder. Cook until veggies are crisp-tender, about 10 minutes. Add cheese and stir until melted. Mix in mac and cheese. Season with salt and pepper. Makes 4-6 servings.
This creamy dessert is easy to put together in just a few minutes.
CREAMY FRUIT DESSERT 1 - 21 oz. can peach, apricot, cherry or strawberry pie filling 2 c. whipped topping 1/2 c. flaked coconut, toasted In a medium bowl, fold whipped topping into your choice of pie filling. Spoon into individual dessert dishes. Sprinkle each with coconut. Makes 4-6 servings.
ITALIAN CHICKEN 1/2 c. grated Parmesan cheese 2 T. dried oregano leaves 1 T. minced fresh parsley or 2 t. dried parsley flakes Scant 1/2 t. garlic salt 1/4 t. pepper 4 boneless skinless chicken breast halves 3 T. butter or margarine, melted Grease a 9-inch square baking dish; set aside. In a shallow bowl (pie pan works), combine cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter; coat with Parmesan mixture. Place in baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425 degrees for 15-20 minutes or until chicken juices run clear. Makes 4 servings.
Serve Italian chicken with….
EASY RICE AND PEAS 2 c. water 1 T. butter or margarine 3/4 t. salt 2 c. uncooked instant rice 1 c. frozen peas In a medium saucepan, bring water, butter and salt to a boil. Add rice and peas. Stir; simmer 1 minute. Remove from heat and let stand 7 minutes or until all of water is absorbed. If there is a little water left in the bottom of the pan, stir and let stand a couple more minutes. Makes 4 servings.
Thought for the Day: Worry is like a rocking chair. It will give you something to do, but it won’t get you anywhere.