Easy to Make Recipes
Ah glorious food! Food fuels our bodies, nourishes our souls and pleases our palettes.
by
Kelly
Tokarski
Ah glorious food! Food fuels our bodies, nourishes our souls and pleases our palettes. Food is pure pleasure and was meant to be shared with family and friends. But all too often, busy schedules equate to meals eaten from a box, out of a vending machine or prepared in a microwave.
But it doesn't have to be that way; there are many meals that are delicious, nutritious and easy to make. By planning your meals and shopping lists ahead of time, you can have a great meal made with minimal mess, time and fuss every night of the week.
The following is a list of my all-time favorite dishes, some family traditions others adapted from friends and all delicious. From savory sausage and potato bakes to light linguine with clams, these recipes are sure to please.
This first recipe is a great, simple scrumptious meal perfect for any night of the week. It's simple, nutritious and quite delicious.
1. Heat oil in medium-size saucepan over medium heat. Add onion and chopped garlic; sauté 5 minutes or until onion is slightly softened. 2. Meanwhile, strain liquid from clams; add liquid to onion in skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper. Simmer 5 minutes. 3. Stir in clams and pressed garlic clove; remove from heat. Add pasta; toss to mix. 4. Sprinkle Parmesan cheese on top if wanted.
This recipe can be prepared the night before and stored in the refrigerator. Just bring to room temperature before eating.
SAUSAGE AND POTATO BAKE 2 packages brown and serve sausage patties or links 3 1/2 cups frozen potatoes O'Brien 1 1/2 cups shredded cheddar cheese 1 1/4 cups milk 5 large eggs, beaten 1 teaspoon dry mustard 1/4 teaspoon salt Preheat oven to 350 degrees
1. Grease 11x7x2 inch baking dish. 2. Cut sausage into slices (patties into quarters). 3. Stir together all ingredients in large bowl. Pour mixture into baking dish. 4. Bake 50 minutes or until knife inserted into center comes clean. 5. Let stand 10 minutes.
This next dessert is so simple and easy because a crockpot does all the work. Enjoy it with vanilla ice cream or whip cream on top.
CROCKPOT CHERRY COBBLER 2 cans cherry pie filling 1 package yellow cake mix 1/4 cup (1/2 stick) butter, softened at room temperature 1/2 cup chopped nuts or pecans Vanilla ice cream or whipped cream for serving
1. Pour cherry pie filling into the crock-pot, spreading it out evenly. 2. In a large bowl, combine dry cake mix with butter until mixture is crumbly. Sprinkle evenly over cherries. 3. Sprinkle with nuts. 4. Turn on crock-pot on low, cover and cook 3 hours. 5. Serve hot from crock-pot with ice cream or whipped cream.
This recipe is the perfect light summer entrée. Serve it with couscous, rice or grilled polenta and fresh veggies on the side.
BROILED GARLIC SHRIMP All natural Garlic Flavor Seasoning Spray (Pam or any other garlic-flavored spray) 1 pound jumbo shrimp, peeled, devained and cleaned 1/2 cup bread crumbs Preheat broiler if manufacturer directs
1. Spray each shrimp with Seasoning Spray for about 1 second. Coat with breadcrumbs. 2. Gently spray again with Seasoning Spray for 1 second. 3. Place on broiler pan or baking sheet. 4. Broil 8 to 10 minutes or until done. (Be careful not to over cook)
This salad is perfect for a light, healthy meal. Serve with crusty French bread. You can also add strips of cooked chicken or ahi tuna on top. Feta or Blue cheese crumbles also add great flavor and texture.
SPRING TIME SALAD 1 cup sour cream 1 envelop Italian Salad Dressing Mix (I prefer the Good Seasonings brand) 4 cups chopped romaine or iceberg lettuce (or can mix the two) 3 cups assorted sliced or chopped vegetables (broccoli, carrots, and crisp/tender asparagus are good, but can use your favorites) 1 can (14-oz) artichoke hearts, drained
1. Mix sour cream and salad dressing mix, refrigerate. 2. Toss lettuce, vegetables and artichokes in large bowl. Top with desired amount of sour cream mixture; toss until evenly coated. 3. Store any remaining sour cream mixture in refrigerator.
This recipe is easy and delicious. It's the perfect finger food for parties, picnics and anytime your craving something fun. But be careful, these chicken wings are messy!
PACIFIC CHICKEN WINGS 1 cup soy sauce 1 cup packed brown sugar 1/2 cup (1 stick) butter 1 teaspoon dry mustard 3/4 cup water 3 pounds chicken wings, trimmed of excess fat Preheat oven to 350 degrees
1. Line 9x13 inch baking pan with heavy foil. 2. In medium saucepan, combine first 5 ingredients and heat just until butter melts and sugar dissolves, stirring to combine. Remove from heat and cool. 3. Place trimmed chicken wings in very large bowl or roasting pan. Pour soy mixture over; cover and refrigerate at least 8 hours. 4. Transfer chicken wings to prepared, foil-lined pan. Pour marinade over top. 5. Bake in preheated oven 1 1/2 hours, basting periodically with sauce. As wings bake, sauce will become thicker and coat wings with sticky, flavorful sauce. Wings should have a rich mahogany color.
This recipe is a great protein/carbohydrate combo, perfect for a quick lunch or dinner. Serve it with a side of Spanish rice.
FIESTA WRAPS 1 tablespoon olive oil 4 chicken breast fillets cut into thin strips 2 cups chicken broth 1 cup extra long grain rice 1 can refried beans 1 (8 oz) package of cream cheese, softened 8 burrito-size flour tortillas or flavored wraps (warmed) 8 large lettuce leaves
1. In a large skillet, heat oil; stir fry chicken until lightly browned. Add broth and rice; bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is tender. 2. Heat beans according to label directions. 3. Divide cheese into 8 equal portions; spread portion over tortilla. Layer cheese with 3 tablespoons beans, 1/3 cup chicken mixture and one lettuce leaf. 4. Fold in sides of tortilla; roll up. Cut in half diagonally for an attractive presentation. 5. Repeat steps with remaining ingredients.
This recipe is great with a side of black beans and sticky white rice.
FUN FISH TACOS 1 (8 1/2 ounce) box frozen sole fillets with breadcrumb coating 1/2 cup fat-free or light mayonnaise 3/4 cup fresh tomato salsa 6 corn tortillas, warmed 1/2 small green cabbage, shredded (1 1/2 cups) 1/2 cup chopped cilantro 3 limes, quartered
1. Bake fish fillets according to package directions. 2. Combine the salsa and mayonnaise in a bowl and mix well. 3. Cut each fillet in half lengthwise and place in the center of a warm tortilla. Top the fish with 1/4 cup of cabbage and a sprinkle of cilantro. Spoon 3 tablespoons of the mayo and salsa sauce over the top. 4. Fold each taco in half and serve with 2 lime quarters to squeeze on it.
This recipe is easy and a great appetizer your guests will love.
SCOTCH EGGS 1 pound bulk sausage Salt and pepper to taste 6 hard-cooked eggs, peeled 1 egg, lightly beaten 3/4 cup crushed cornflakes (or cornflake crumbs) Preheat oven 400 degrees
1. Divide sausage into 6 portions; flatten and sprinkle with salt and pepper. 2. Shape sausage around each hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. 3. Place on rack in shallow roasting pan. Bake, uncovered, 30 minutes or until meat is no longer pink, turning every 10 minutes.
This recipe is an all time party favorite. You can never make too many sweet and sour meatballs.
SWEET AND SOUR MEATBALLS Meatball Ingredients: 1 pound ground pork 2 medium onions, finely chopped 2 scallions, chopped finely 1 red bell pepper, finely chopped 2 tablespoon soy sauce 1 egg 3/4 cup flour 1 teaspoon salt 1 teaspoon pepper Cooking oil for frying
Sweet and Sour Sauce Ingredients: 1/2 cup sugar 1/2 cup water 1 tablespoon soy sauce 1 tablespoon salt 1/4 cup vinegar Combine all ingredients
Other Ingredients: 1/2 cup broth or water 1 cup pineapple chunks 6 sweet pickles, sliced 1 green bell pepper, diced 1 carrot cut in rounds 1 clove garlic, finely chopped 1 tablespoon cornstarch dispersed in 1 tablespoon water
1. Combine the meatball ingredients, mix well and set aside. 2. Heat cooking oil in a frying pan. Form little balls out of the meatball ingredients and fry balls in hot cooking oil until golden brown. Remove and drain in absorbent paper. 3. Remove excess oil from the frying pan. Put fried meatballs back into the frying pan and add pineapple chunks, sweet pickles, green bell pepper, carrot, garlic, and 1/2-cup broth. 4. Cover and cook for 10 minutes. 5. Prepare sweet and sour sauce and pour in saucepan. 6. Let boil uncovered for 5 minutes. Thicken with cornstarch as needed.
Easy to Make Recipes