I first found this recipe over at Blissfully Domestic, but I’ve adapted it just a little by adding black beans. My family loves it! It’s a quick and easy meal and is perfect for big family get togethers because it is filling and everyone can top it their own way!
2 pounds ground beef, browned
1 can black beans (drained and rinsed)
1 (10-ounce) can Ro-Tel tomatoes
1 envelope taco seasoning
2 (8-count) refrigerated crescent rolls
1 (8-ounce) box Mexican Velveeta, sliced
Preheat oven to 400 degrees
Combine browned ground beef with Ro-Tel tomatoes, black beans, taco seasoning, and cheese in skillet. Stir and cook just long enough to melt cheese.
For your crust, simply press 1 can of crescent rolls into bottom of a lightly greased 9×13 pan.
Layer beef mixture on top of crust and spread other can of crescent rolls on top.
Bake 15-20 minutes.
Suggestions: Serve with sour cream, lettuce, tomato, olives, rice and beans for a true Mexican meal!
Ever get tired of eating the same old thing week after week? We sure do. A while back I went on a search for some new quick-fix recipes. I found this Thai Pita Pocket recipe online (though I can’t remember exactly where) and it soon became one of our favorites.
2 chicken breasts (or 1 package pre-cooked chicken strips to save time)
1 cup shredded mozzarella cheese
1 cup shredded carrots
1/2 cup green onion
Thai peanut sauce
Kraft Asian Sesame Salad Dressing (optional-we added this for a little more moisture)
Grill or fry chicken breasts and cut into strips. Mix cheese, carrots, green onion, peanut sauce (more or less depending on taste), and sesame dressing together in bowl. I like to microwave it for 30 seconds or so to melt the cheese a little. Warm pita bread in microwave (about 30 seconds). Slice in half. Open “pockets” and spoon mixture into the pita pockets.
This recipe was from Ruth Adams
1-1/2 Lb. Ground Ham
1 Lb. Lean Ground Pork
3 C. Crushed Cereal (Wheaties or Grape Nut Flakes)
2 Eggs, beaten
1 C. Milk
Mix together thoroughly, shape into oblong loaf. Put in ungreased pan. Make a glaze of brown sugar and Ketsup to pour over top. Bake uncovered for 1 hour at 350 degrees.
This is a very simple recipe with lots of room for adaptation. You can experiment with different ingredients and easily adjust for serving sizes. I always make plenty so we have leftovers the next day!
3 cans pre-made pizza dough (or you can make your own)
3 boneless, skinless chicken breasts
1 small to medium onion, chopped
1 red bell pepper, chopped
1 bottle barbecue sauce
Shredded mozzarella cheese
Boil chicken until cooked through. Let chicken cool until it can be easily handled, then shred using fork (or hands). Mix shredded chicken, onion, bell pepper, and barbecue sauce (enough sauce to cover chicken well) together in bowl. Set aside.
Spread pizza dough out on cookie sheet. Spoon 1/3 of chicken mixture onto one half of each pizza crust. Sprinkle cheese on top of chicken (as much as you want depending on your liking). Fold crust over to cover chicken and fold edges together to seal all sides.
Bake at 400 degrees for 15-18 minutes or until crust begins to brown. Cool for a few minutes, slice, and enjoy!
This is another recipe of Ruth Adams, who was my mother-in-law, and Tanya and Deanna’s grandma. She used to make this often to take to church pot-luck dinners.
1 & 1/2 lbs. ground beef
1 & 1/2 C. milk
1 C. oats
2 T. grated onion
1 & 1/2 t. salt
1/3 t. pepper
1/2 t. chili powder
Mix and shape into small patties or balls. Put in baking pan. Pour Barbecue sauce (see recipe below) over and bake uncovered 1 hour at 350 degrees.
2 medium onions finely chopped
3/4 C. catsup
3/4 C. water
2 T. vinegar
2 T. Worchestershire sauce
1 t. chili powder
1 t. paprika
Mix all ingredients and simmer uncovered for 30 minutes.
This is an easy and quick recipe to throw together. I’m not sure where the recipe came from, but it’s one I have been making for years. I used to make a double recipe and put 1/2 in the freezer. Then they can be taken out and tossed in some spaghetti sauce for a quick meal.
2 lb ground beef
1 & 1/2 C. bread crumbs (3 slices)
1/2 C. milk
1/4 C. finely chopped onion
1 & 1/2 t. salt
Mix together, and make into one inch balls. Cook on 15 1/2 x 10 1/2x 1 in. baking pan at 375 degrees for 20-25 minutes.
Note: These can easily be cooked in the microwave also.
My sister Debbie made this one time when I was visiting her home in Arkansas. I really liked it and asked her for the recipe. I still haven’t tried making it myself. But I can testify that hers turned out very yummy.
3 cups minute rice
1 med green pepper, diced
1 med white onion, diced
1 bunch green onions, chopped
1 pkg cooked ham, diced
Cook rice according to directions on package. Cook eggs, omelet style, cut up after cooked.
In same skillet, fry diced green pepper, and onion till tender. Add rice and soy sauce. Fry for a few minutes on low heat till browned. Add egg and ham and heat through. Top with green onions.
Notes from Debbie:
I got this recipe from a friend at work, and it is written like she throws it together! I just guessed at the amount of soy sauce, it seems like I used about 1/4 cup or so. I know I tried not to use too much so it wouldn’t be too salty, but enough to give it good color. It doesn’t say to, but I used butter to fry the egg and green peppers and stuff. just enough to keep it from sticking.
This recipe was sent in by my friend Lyndy. It sounds delicious! I can’t wait to try it.
Lyndy says, “Jerry and I love this recipe. It makes enough for the 2 of us to have a good meal and a few leftovers. Very hearty and great for these cold days!! It is also fairly quick and simple.”
1 pound ground beef, fresh or frozen
1 teaspoon vegetable oil
1 large onion about 1 cup chopped
1 (15-oz) can black beans
1 (14-oz) can chili-style chopped tomatoes
1 (8 oz ) can tomato sauce
1 (11.5 oz) package refrigerated cornbread twists
Cheddar cheese and sour cream (optional)
Preheat oven to 375 degrees
Heat oil over medium-heat in a cast-iron skillet. If you don’t have a cast-iron skillet, just use a normal skillet. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the beef to the skillet and brown/cook thoroughly.
Meanwhile, rinse and drain the beans. Set them aside. When the beef is no longer pink, reduce heat to medium. Add tomatoes with their juice, tomato sauce, two handfuls of cheese and reserved beans. Stir well. Remove from heat.
If you do not have a skillet that will transfer to the oven, pour the stirred mixture into a square baking dish…about a 9×9 pan. Do this before the next step.
Open the corn-twists package and separate the dough into strips. Lattice the dough over the top of the chili in the skillet. Carefully place the skillet in the preheated oven. Bake until the corn twists are lightly browned, about 12 -15 minutes. Remove and serve with cheese and sour cream if desired.
I love to throw this together in the morning. Since the chicken is frozen I don’t have to think ahead and thaw anything. It only takes about 5 minutes. When I get home from work the house smells yummy, and dinner is ready!
4 frozen boneless skinless chicken breast
1 pkg dry Italian dressing mix
1 cup chicken stock
Place frozen boneless chicken breast in crock pot.
Sprinkle dry Italian dressing mix over the chicken.
Pour chicken stock over chicken.
Cook covered for 8-10 hours on low.
Suggestions: I like to serve this over rice.
I usually double the recipe for my family. They always want seconds!
My boys love this recipe!
2 cups crispy cereal (rice crispies, corn flakes, or potato chips)
1/2 C grated parmesan cheese
1 package ranch salad dressing mix
2 egg whites
8 boneless chicken breast
Preheat oven to 350 degrees.
Spray cooking sheet with nonstick spray.
Combine the cereal (or chips) parmesan cheese, and ranch dressing mix in a bowl.
Beat egg whites in a seperate bowl.
Cut chicken breast into strips, coat with egg, and then cover in the dry mixture.
Bake for 20-25 minutes.