My son came home and asked what we were having for dinner. It’s a fun game we play. One of us asks what we are having for dinner and the other responds -”I don’t know, what are you making?”. If he’s cooking, sometimes I’ll tell him what to make, and if it’s me – I’ll figure something out. Tonight, I didn’t want to slave over the stove, but I remembered something my husband said when he brought home the market bag. He said that we should cook up the green beans and corn fresh and fast while we have them and not wait because they’re always best when they’re fresh.
I have a metal strainer insert that I use when I want to steam or blanch. Then I can either keep the ingredients from getting waterlogged because it doesn’t touch the bottom of the pot, or in the case of blanching, I can raise the strainer draining the water off without getting burned pouring it off. Tonight I filled the strainer with corn on the cob, green beans, potatoes, sausage (from an area farmer) …Diana
Tonight’s dinner – had a side of grilled veggies and bulgur. This side dish is a really fast and easy side that packs in a good deal of nutrients. This side can also be served as a vegetarian main and can be eaten cold or hot. So double up and bring it to lunch the next day or a repeat dinner. It’s a little scorched on the edges, but still very tasty. A quick grill with olive oil and then after you combine the veggies and bulgur, give it a quick toss with some chopped fresh basil and a little bit of olive oil.
I have a grill grate that I place over the grill top because I worry that the vegetables will fall through. I sprayed the grate with a little oil first to make sure the veggies wouldn’t stick and I used a sweet onion along with some summer squash, and red peppers.
- 1 red pepper
- 1 sweet onion
- 1 small to med zucchini
- 1 similar sized yellow squash
- 1 cup dried bulgur cooked according to directions
- 2 tbs olive oil
- olive oil …
Here’s a nice recipe to try from Autumn Quick and Easy by Gooseberry Patch. Good for breakfast, or if you want breakfast for dinner that would be delicious, especially topped with some spiced cinnamon apples.
Shared by Shelly Smith from Dana, Indiana
- 2-1/2 c. biscuit baking mix
- 1 c. milk
- 1 c. apple butter
- 2 T. oil
- 1/2 t. ground ginger
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 2 eggs, beaten
Stir together all ingredients until well blended. Pour about 1/4 cup of batter per pancake onto a hot griddle that has been sprayed with non-stick vegetable spray. Cook over medium heat until pancakes start to bubble; flip and cook until golden. Makes about one dozen.Diana
As you know, I am a big fan of keeping it simple. You can ruin a dinner by fussing too much. My dad was a perfectionist and though his meals were technically perfect, sometimes there were other factors. Ask my mom how her friends loved dinner with my dad when his perfect meal didn’t show up until 9:00. Ask how much we loved running out to the store at the last minute to pick up the perfect ingredient, that he couldn’t do without because the recipe called for it, and he didn’t do substitutions. Some of my favorite meals take just a few ingredients and a little bit of time. Spending a couple of hours preparing an appetizer that disappears within a couple of seconds can be such a let down and who wants to come home to start a really in-depth dinner, when you just want to relax? This stew is super easy, fast and delicious. I start meals like this before I go to work. The first one home adds the carrots and …Diana
Celebrate Dinty Moore/Hormel Chili’s 75th anniversary year, by cooking up some of these delicious recipes.
This historic recipe which is straight from a 1976 Dinty Moore package label…
Cowboy Stew (also called Beef Stew Bonanza)
1 (40-ounce) can Dinty Moore® beef stew
3 (15-ounce) cans Hormel® chili with beans
In large pot over medium heat, combine stew and chili. Heat just until boiling, stirring occasionally. Serves 10.
- 1 (15-ounce) can Hormel® Chili No Beans
- 1 (16-ounce) package pasteurized prepared Cheddar cheese product, cut into cubes
- In large saucepan, combine chili and cheese. Heat over low heat, stirring frequently, until cheese is melted and chili mixture is hot and bubbly. Serve with corn chips.
- (24-ounce) package refrigerated mashed potatoes, any flavor
- 1/2 cup shredded Cheddar cheese
- 1 (15-ounce) can Dinty Moore® Beef Stew
- Heat oven to 400ºF.
- In 9-inch backing dish, place stew. Spoon mashed potatoes over stew.
- Bake shepherd’s pie 20 to 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until hot and bubbly
When I walk in the door, my track star son hits me up right away and asks what’s for dinner. I once told him he had to give me 15 minutes before he asked, but when track season starts, he’s full on hungry. I’m not great at planning, I’m more of a fridge decider. Hmm, I have chicken, oh and those leeks will go bad if I don’t use them soon. I’ve got potatoes too, or should I do noodles. No, did noodles yesterday, go with the taters. That is how I decide a lot of my meals. It’s a lets see what I can do with what I’ve got type thing. So tonight was Chicken, Potatoes and Leeks, because I had it ready to use. It was also delicious. I cut the chicken on a bias, kind of in the same shape as the potato slices. I sliced the leeks …Diana
Taste of Home put out a second edition of the Taste of Home Cookbook. The new cookbook from Taste of Home, the # 1 cooking magazine in the country, is stuffed full of quick game day chow that won’t break the bank! Using everyday ingredients the Taste of Home cookbook 2nd edition has quick and scrumptious treats that will tackle your guests’ hungry tummies. It takes less than a half an hour to whip up these mouth watering munchies such as Hot Bean Dip, Easy Meatballs, Barbeque Wings, Tomato Pizza Bread, and a yummy Five Minute Beer Dip to get the crowd going. Without emptying your wallet or being stuck in the kitchen you’ll have a feast for champions!
Hot Bean Dip Prep/Total Time: 15 Min Cost $.40 per serving
Ingredients: 1 lb ground beef ¼ cup chopped onion 1 can (16 ounces) refried beans 1-1/4 cups shredded Monterey Jack cheese ½ cup taco …Diana
Tomorrow night is the Superbowl and we’ve gotten our lists made and we’re going to shop and prepare for tomorrow’s game. Tonight, we want something easy, but delicious and wholesome. We need something good for us, because tomorrow we sin(okay that might be a little harsh). Sausage and Spinach soup is just the thing for this cold, wintry day, but it only takes 15-30 minutes to prepare. Pair it with some brushetta, or garlic bread, or a baguette and it will be the perfect meal. I found this recipe in my March 2007 issue of Cooking Light magazine.
- 10 oz Sweet Italian Turkey Sausage (I use Honeysuckle farms – it’s delicious)
- Cooking Spray( or tbs olive oil)
- 1 cup chopped onion
- 2 tsp minced garlic
- 1/2 cup water
- 1 (15oz) can cannelleni beans rinsed and drained
- 1 (14.5 oz) can of organic stewed tomatoes undrained (I use Muir Glen tomatoes)
- 1(14 oz) can of fat-free, less sodium chicken broth (I substitute organic here)
- 1lb ground beef
- 1 onion
- 1 green pepper
- 8 oz wide flat noodles
- 3 cups beef broth or stock
- 1/2 small head of cabbage
- 1 cup peas or corn or your other favorite veggie.
- salt & pepper
- 1 cup shredded cheese.
- 2 tbs. olive oil
- 1 onion
- 1 clove garlic
- 1 can tomato paste
- 2 cans chopped tomatoes(or one large can)
This is one of our family’s favorite comfort foods. I think cabbage is good for you, but I don’t want to do a whole lot of preparation, or wrapping, I just want to throw it in. Here’s a meal I came up with that we enjoy and it’s quick and easy to make too.
Saute ground beef with peppers and onions. Drain off the grease. In a large pan or wok, heat up the broth until boiling. Add in the noodles and simmer until the noodles are almost cooked.
While noodles are cooking, slice …Diana
Last night I started dinner. Spaghetti with Italian Sausage. I heated the water for the spaghetti, cooked up the sausage and was looking for sauce and discovered I was out. I mean really out. I hate when that happens. I didn’t have time to sit and simmer for an hour or so to make sauce, so here’s how to prepare it in a hurry. I keep cans of chopped tomatoes and tomato paste in the cabinet. It’s one of my staples I like to have on hand. It makes more sauce than you need for a meal, so I made extra spaghetti too.
Chop onions and garlic and saute in olive oil. When soft, throw in tomatoes and tomato paste. Stir and combine well. If you think it looks to thick, throw in a little water. I …