The other day I saw a meme that said "14 Days of Quarantine: That's alot of dinners I have to cook!"
It made me laugh but it also reminded me that I have to plan dinners every day! For many people this is a new challenge. In our busy world, many people eat out more than they cook at home and cooking is a new adventure. Even those of us who cook on a regular basis may be getting to the point where we are tired of the same old meals and dread the question, "What's for dinner?"
So I made a Facebook post that said: "Hey Foodie Friends, let’s help out all of our friends who aren’t used to cooking every day. Share your easiest, favorite recipe."
I was amazed at the response. So here is a compilation of the recipes I received, then I added one of my easy, tasty favorites. Hope they spice up your dinners and help you answer the question, "What's for dinner"
Jeanette's Taco Soup
Ingredients 2 yellow onions, chopped 3 tablespoons butter 3 tablespoons wet mined garlic 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 3 pounds Mild Italian Johnsonville Sausage 3 cans diced tomatoes with green chilies 2 packages McCormick Chili Seasoning Mix (any flavor, I used Mild) 3 - 15 ounce cans dark red kidney beans 2 - 15 ounce cans light red kidney beans 2 cans yellow corn Water, as desired Instructions Sauté onions in large skillet (or in base of large enameled cast iron Dutch oven), in butter and garlic until translucent. Remove all but about 1/2 cup from the sauté pan and reserve for later use.
In same sauté pan or Dutch oven, brown the sausage with the 1/2 cup of onions, salt, and pepper flakes. Once browned, add in reserved sautéed onions, canned tomatoes, and chili seasoning. Bring to a simmer for 40 minutes.
After 40 minutes, drain beans and add to sausage. If a thinner chili is desired, add water as needed.
Return to a simmer for 20 minutes.
Drain corn; add to chili after 20 minutes. Cook an additional 5-10 minutes. Serve and enjoy!
Natalie's Honey Balsamic Sheet Pan Chicken
Serves 4 to 6 Prep Time: 10 minutes Total Time: 1 hour 10 minutes INGREDIENTS * ¼ cup balsamic vinegar * 6 tablespoons honey * 2 to 3 tablespoons olive oil, divided * 2 cloves garlic, minced * 1 teaspoon dried thyme * ¾ teaspoon dried rosemary * ½ teaspoon red chili flakes * ¾ teaspoon kosher salt * ¼ teaspoon black pepper * 2 pounds chicken breasts (4 each), trimmed * 1½ pounds baby red potatoes, quartered * 1 pint cherry tomatoes * 1 pound green beans, trimmed
DIRECTIONS
1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
3. Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
4. While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
5. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
6. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
7. Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
8. Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
Brad's Crock Pot Rice Pudding
6 cups milk 1 1/2 cups converted long grain rice 1 cup sugar 1 Tablespoon butter 1/2 teaspoon salt 1 vanilla bean or 2 teaspoons vanilla 1 egg 8 oz sour cream -Combine rice, milk, sugar, butter, salt & vanilla in crock-pot.
-Cook 4 hours (depending on specific pot) on high.
-Temper in egg. When fully combined, cook one minute.
-Remove from heat and add sour cream.
-Chill.
Melissa's Khalua Pork
-- 6-7 pound pork butt roast.
-- Layer bacon on bottom of crock pot.
-- Stab roast deeply with a knife 6-10 times and push a Whole clove of garlic inside each hole.
-- Rub the outside with pink Himalayan Sea salt and cook on low for 16 to 20 hours.
-- Take it out when it's done and do not shred it in the juices as they might be too salty.
--Save the juices though, as they are great over vegetables.
Teri's Tasty Noodles
Take one packet of Ramen Noodles, 1 egg, 1/2 cup canned mix veggies
Minced onion and garlic.
Boil the noodles ***Dont add the seasoning packet yet****
Drain the water to where it covers the noodles; add in drained and rinsed mix vegetables stir it good, add the minced garlic and onion; now crack your egg on top, the boiling water will cook your egg,, mix it up; NOW add your seasoning packet mix it up.
Pour into a bowl and enjoy.
Btw if you don’t have minced garlic and onion use the powdered version to taste.
Cherry's Chicken Casserole
One already-cooked chicken (or any leftover chicken you have)
One can cream of celery soup (or substitute your favorite cream soup)
1 1/2 - 2 soup cans of milk
2 cups shredded cheese
One cup of uncooked rice, cooked to full amount
One family sized bag of mixed veggies
Mix all together, put in 9X12 pan
Bake at 350° for 35 mins.
For extra yumminess, before baking, tear up several pieces of bread and put on top of casserole, melt a stick of butter and drizzle over the bread. Bake as usual for a crispy topping!
April's Sheet Pan Fajitas
Cut ROTESSERE CHICKEN INTO PIECES, ( how ever much you want) put in gal bag with 1TLB oil and 1 tsp fajita seasoning.
Put on one half cookie sheet that has been covered in foil.
Next slice up 1 green pepper, 2 red peppers, 1 large onion.
Todd all in a bag with 1 TLb oil and 1,- 1 1\2 tsp Fajita seasoning.
Place on other side of cookie sheet (13 x 11 size). Bake 375
For 20-30 minutes. Serve with tortillas sour cream, salsa and chopped lettuce.
Adessa's Teriyaki Chicken or Beef
TERIYAKI STEAK OR CHICKEN For this meal you can use steak, chicken, or pork. At my house, we make steak and chicken. I really like the chicken. If you make steak, you can use round steak, t-bones or porterhouse steaks. If you use chicken, you will need boneless, skinless chicken breasts. To prepare:
1. Mix together: 2 Small bottles of Teriyaki sauce 6 ounces of oil 1 onion–chopped ½ cup brown sugar A pinch of pepper
2. Do not use salt! This will ruin the taste.
3. If you are making steak and chicken at the same time, divide the marinate into two separate bowls.
4. Cut the meat into boneless pieces. You can cut the meat in strips or pieces.
5. Wash the meat and put it in the bowls of marinates. Do not put steak and chicken in the same bowl. Keep them separate.
6. Cover and place in the refrigerator for 24 hours. After 12 hours, turn the meat over.
The next day, the meat is ready to be grilled. Simply grill the meat to your desired wellness. The chicken will get done faster than the steak. Reheat any remaining sauce on the stove or in the microwave. Serve with rice and a salad. You will love it! If you have any leftovers, they will easily reheat in the microwave and taste just as good as they did originally. We are actually having leftover teriyaki chicken tonight. (Because when you have to cook everyday, leftovers are your best friend.
Anyway, hope these recipes help. Until the "stay at home" order lifts, I'll share some new recipes every week. If you have some you want to share, send me an email and I'll pass it along.
Happy Cooking!!
---Adessa
Adessa Holden is an ordained minister with the Assemblies of God specializing in Women's Ministry. Together with her brother, Jamie, they manage 4One Ministries and travel the East Coast speaking, holding conferences, and producing Men's and Women's resources that provide practical Biblical teaching for everyday life.
When asked about herself, she'll tell you "I'm a women's minister, a sister, and a daughter. I love to laugh and spend time with people. My favorite things are chocolate, the ocean, sandals and white capris, anything purple, summertime and riding in the car listening to music. It is my absolute honor and privilege to serve Jesus and women through this ministry.
