Easy Stir-Fry

We use to have these all the time. Our local grocer has stopped carrying them (for reasons unknown to me) which is a tragedy! They are tasty - and so quick and easy. I usually will cut up chicken or beef cubes to add to the mix. Then I serve it over steamed white rice.

I have found this is a great way to serve veggies to my kids. They don't even notice really - the sauce must mask that veggie taste or something!

Fast Breakfasts

My favorite breakfast lately is biscuits and sausage! You can't beat a warm biscuit from the oven smothered with butter and honey! From scratch? you say? Nope - just a pack of Jiffy! Why bother with scratch when these are so good and fast!

For a little variety, we sometimes mix it up with a box of Jiffy Chocolate Muffins. It's like having a cupcake for breakfast - only healthy because it says 'muffin' ! We usually don't do breakfast sausage with this option. But throw in a banana or some strawberries, and it isn't too bad!

Mel's Key Lime Bars

I made these yesterday for a light, summery dessert for fathers day. I found the recipe here and have been waiting to try it for a couple of weeks. They didn't disappoint - They were a big hit!

They are even better today!!

Ingredients:

Crust:
5 ounces animal crackers (about 2 1/2 cups animal crackers)
3 tablespoons packed light brown sugar
Pinch salt
4 tablespoons butter, melted

Filling:
2 ounces cream cheese, softened to room temperature
1 tbsp grated fresh lime zest (from about 2 limes)
1 can (14-ounce) sweetened condensed milk
Pinch salt
1 large egg yolk
1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)

Garnish (optional)
3/4 cup shredded coconut, toasted

Directions:

Preheat the oven to 325 degrees F, adjusting an oven rack to the middle position. Line an 8-inch square baking pan with aluminum foil, letting two opposing edges hang over at least an inch or so. Grease the foil with cooking spray.

For the crust, process the animal crackers, sugar and salt together to fine crumbs in a blender or food processor. Drizzle the melted butter over the crumbs and pulse to incorporate (or stir together in a bowl with a fork). Sprinkle the mixture into the prepared pan and press the crumbs into an even layer. Bake the crust until fragrant and golden, about 15-18 minutes.

For the filling, while crust bakes, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth (you can use a handheld electric mixer, if you want). Whisk in the egg yolk and lime juice until combined.

Pour the filling evenly over the crust. Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes.

Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Remove the bars from the pan using the foil overhang and cut into squares. Sprinkle with toasted coconut if desired.

Fish and Rice

Okay, So if you are like me you don't do a "recipe" every day, it is more like meal combination.  With that in mind I have been wanting some new ideas that are things I can keep on hand and put together to call a meal. In the spirit of that I am posting an idea that I use for my family.  Tonight we had Tilapia, Broccoli and Cheese rice, Tossed Green Salad, Blueberry muffins, and peaches. Sounds kind of fancy right? Well, it is actually a simple 30 minute standby! Here's the break down:

I will get about 2.5 meals from one bag.  One bag is $11.98 at Sam's Club. We don't get this all the time cause it is a little expensive, but it is worth it!  Oh and these cook from mostly frozen in 20 minutes. I just put a little garlic salt, basil, and lemon pepper on them.

We love rice in our house. One packet left us with just a little left over. It was $.88! I cooked it in the microwave in 12 minutes! yup, 12 minutes.

Who doesn't love a blueberry muffin! One packet makes 6 muffins, barely enough for my crew. These were $.78!  These took 15 minutes in the oven. I set the temp for the fish at 400 started it first 5 minutes then added the muffins and everything came out pretty much at the same time! (fish on the bottom rack) 

We prefer this blend cause it has pea pods and radishes! mmmmm if I make a salad myself I include both! These are often on sale for 2 for $5. We usually get two meals out of one bag, and yes the kids eat this!

This is one of the large cans, a small one doesn't quite do it but a big one left us with a few left over. Lunch tomorrow! I think I paid a dollar for this one.

I have included all the pricing so that we can see that this is a convenient quick, relatively health, meal that doesn't break the bank.  I hope this helps you with some ideas to keep in your kitchen!

Total Per Person Cost: $2.71 (feel free to double check the math!)

Now you know, I often get our entire meals from packages. Sigh. But if you do it right it can still be pretty darn healthy. Even the peaches are no sugar added preserved in pear juice. I am going to put a label on this type of post Convenient Combos so that we will know they are not really a recipe, but a meal idea.The idea here is kind of to have parts on hand that you could use in different combination. Such as pasta instead of rice or chicken instead of fish etc. PLEASE if you have some meals like this that you keep on hand for your family SHARE!! We would love some change.

One Pan Chicken and Potato Bake

This recipe is from the Kraftfood Magazine. I used to get it regularly and really liked it! Now I just check out the website.  This is a quick and easy throw in the oven and come back to a hardy meal.

Ingredients:

3 medium sized boneless skinless chicken breasts ( the original recipe uses legs and thighs, but I usually have breasts on hand in the freezer.)
3-4 medium sized potatoes cut in to wedges
3/4 cup Italian dressing (zesty works well too)
Parmesan Cheese

Directions:
Grease casserole pan and place potato wedges in bottom, cover lightly with dressing. Place chicken breasts on top of potatoes cover with dressing and Parmesan cheese. Place in preheated oven 400' for about 45 minutes.  The cheese will brown up a little as will the potatoes. 

I usually serve this with a cold salad and or cold fruit.

Mock Mac & Cheese

I have fallen in love with this recipe ever since I found it on a diabetic recipe website. It is so full of flavor and it is so good for you, it makes having second helpings feel much less guilty. I do not understand why it is titled the way it is since it tastes nothing like mac & cheese, but I just go with it anyway.

Mock Mac & Cheese

Ingredients:

1 head of cauliflower
1 Tbls. yellow mustard (the kind you put on a burger, not the powder.)
3 Tbls. Low fat or Fat Free Mayo (I prefer Best Foods low fat mayo)
2-4 Tbls. Margarine (optional)
Grated or Shredded Parmesan Cheese

Clean cauliflower and peel off leaves. Boil for approx. 20 -25 min. You do not want it to over cook it as it will fall apart. Remove from pot and sit on a plate covered in several sheets of paper towels to absorb left over water. Let sit till it is completely drained then place in a suffl'e dish. (I use a deep casserole dish and it works just fine.) Take margarine and push down into the head of cauliflower, top and sides to add moisture and to allow sauce to penetrate. Mix mayo and mustard together and pour it over cauliflower, making sure to cover the entire head. Keep most of the sauce on top and it will run down the side while cooking. Sprinkle generously with Parmesan cheese and cook in oven @ 350 degrees until top is golden brown. Apprx. 25 min.

You can adjust the sauce to the amount of cauliflower by adding mayo and mustard to acheive desired quantity and taste. Serve as a side dish to anything.

Old Fashioned Strawberry-Rhubarb Crisp

• Filling
  1. 2 pounds rhubarb stalks, sliced 1/2 inch thick
  2. 1 1/4 cups sugar
  3. 1 pound strawberries, hulled and quartered
  4. 3 tablespoons cornstarch
  5. 2 teaspoons fresh lemon juice
  6. 1 teaspoon pure vanilla extract
• Topping
  1. 1 stick (4 ounces) unsalted butter, softened
  2. 1 1/2 cups light brown sugar
  3. 1 1/2 cups all-purpose flour
  4. 1 1/4 cups quick-cooking rolled oats
  5. 3 tablespoons canola oil
  6. 1 1/2 teaspoons cinnamon
  7. 3/4 teaspoon salt

Directions

1. Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
2. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
3. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

Make Ahead

The topping can be refrigerated overnight. Bring to room temperature before using.

Serve With

Can be served with vanilla ice cream.

Baked "Fried" Chicken

This is one of my favorite go-to meals. I usually always have chicken on hand, and this recipe is E A S Y! Not to mention delicious and one of my kids' favorites (anything that scores big with the kids is high on my list!)

Ingredients:

4 boneless, skinless chicken breasts
Breadcrumbs
Butter
Nature Seasoning (or all spice)

Directions:

Turn the oven to 350.

Assemble your breadcrumb coating. I usually will crumble up soda crackers, or corn flakes, or old breadcrumbs. Just depends on what I have laying around the house. If I'm being super fancy, I use the breadcrumbs that come nicely crumbled in a jar. Complete with flavoring! Add to the breadcrumbs a few shakes of the Nature Seasoning. Mix.

Wash uncooked chicken breasts. Towel dry. Lay the chicken (one at a time) in the breadcrumb mixture to coat both sides.

Grease a baking dish with a little Pam or Butter. Lay the chicken in the baker parallel to each other. In between each breast, put 1 tablespoon of butter.

Place in the oven for 30 minutes. After 30 minutes, turn the breasts over and cook for an additional 30 minutes. (If your butter has boiled and evaporated out, add a few more chunks before you cook for the last 30 minutes.)

That's it! Enjoy!

Complete the meal:

I usually serve this with Rice A Roni Chicken Rice and some Frozen Peas.

Pasta Salad

Sounds vague right? Well, this is sometimes called Italian Pasta Salad. It has many variations and is a great summer salad, either as a meal itself or as a side.

Ingredients:

2 cups Garden Rotini Pasta
1 cucumber
1 each green, red, yellow, orange small sweet bell peppers (more or less to taste, all green works too.)
1/2 can chopped large black olives
1 diced tomatoes (I usually leave these out, but if you like tomatoes they are a great addition)
1/2 cup Italian dressing (zesty Italian is nice too, add more or less to taste)

Directions:

Boil pasta until tender, drain, rinse in cold water and place in fridge to chill. Dice all veggies, I like to peel my cucumbers- but it is not vital, add veggies to noodles and stir.  Add dressing and stir. Chill for a few minutes before serving.

Beef Stroganoff

One of our favorites! It is fast, easy, and a crowd pleaser!

Ingredients:

1 lb Beef Cubes
2 Cups Sliced Mushrooms
1 Pkg. Egg Noodles
2 Pkgs. Brown Gravy mix
Garlic Salt (to taste)
Nature Seasoning (to taste) -- you can use any all spice brand
Sour Cream
Butter

Directions:

Cook noodles until al dente.

In a frypan, melt about 2 tablespoons of butter. Once melted, add your mushrooms. Stir until coated and let cook for about 1 minute. Then add your beef cubes. Season with the Garlic Salt and the Nature Seasoning. Cook until beef is browned. Once the meat is done, add the Brown Gravy mix to the pan. The brand I buy is powder form and requires a cup of water per packet. If that is the case, add the amt of water called for on the back of the packets. In my case - it is 2 cups. Stir all together and cook until the gravy begins to thicken.

At this point, I will add a tablespoon of sour cream into the mix. Some people in my family don't like sour cream, but I've found it makes a richer gravy and if I sneak it in at this point, no one knows! :) Once I get it mixed in, I serve over the noodles.

You can add another dollop of sour cream on top of the mix for presentation if you'd like.

Complete the meal:

I usually serve this meal with a loaf of fresh French bread and a green salad.