Quick and Easy to Keep You Warm

I have never professed to be an elegant cook. On the whole I want fresh ingredients, but I also want things to move quickly. That being said, sometimes you just need that fast, filling meal so here are a few favorites.

Speedy Chicken and Dumplings

1 5 count can of Hungry Jack Biscuits
10 oz. can chunk chicken (or leftover chicken)
1 can chicken broth (low sodium)
1 can cream of chicken soup (low sodium)
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon dried parsley

Mix drained chicken, soup, broth, and spices in large pot on stove. Bring to a boil over medium-high heat. Cut biscuits into quarters. Drop each piece into hot liquid and cook for 5-10 minutes. Serves 4

Serve with seasonal fruit and steamed broccoli.

Franks and Beans

1 lb. hot dogs (I use Oscar Meyer all beef)
1 16-oz. can pork and beans
1/3 cup ketchup
1/4 cup molasses
1 Tablespoon spicy brown mustard

Slice hot dogs into bite-sized pieces. Combine all ingredients in large pan over medium heat. Bring to a low boil; reduce heat and simmer 15 minutes. Serves 4

Serve with cornbread and sliced peaches

Mock Enchiladas

1 can hominy, drained
1 large can chili (or leftover homemade)
8 oz. shredded cheddar cheese

Layer 1/2 of hominy, 1/2 of chili, and 1/2 of cheese. Repeat. Bake at 325 for 30 minutes. Serves 4

Serve with a selection of crackers and a big spinach salad.

These don't classify as "healthy" but they're not that bad when balanced with fresh fruits and veggies; and it still beats fast food!

Enjoy : )

Menus Need Recipes

The other day at lunch, some friends and I were discussing blogs. Something got said about my other blog "Musing & Meanderings". LB said I should create a menu blog, but I think it needs to include recipes as well. So this is my first attempt.

Saturday Night's Menu --

Chicken in the Jug
Cheesy Grits
Green Bean Casserole
Crescent Rolls
Chocolate Chunk Cookies

Chicken in the Jug

6 boneless chicken breasts
1 stick butter, melted
1/3 cup Worcestershire sauce
3 Tablespoons lemon juice

Place chicken in 1 1/2 quart baking dish with lid. Mix remaining ingredients and pour over chicken. Place lid on casserole and bake in preheated 350 degrees for 45 mins or until chicken is tender, but not dry.

Cheesy Grits

3 cups water
1 teaspoon salt
1 cup quick cook grits
6 oz. cheese (I used a blend of cheddar and cheddar/jack)
2 eggs, beaten
add enough milk to eggs to equal 1 cup
1 stick butter
1/4 teaspoon garlic powder

Cook grits in salted water according to package directions. Melt butter. Mix all ingredients until cheese is melted and mixture is smooth. Pour into a greased 1 1/2 quart casserole. Bake at 350 for 40 minutes.

Green Bean Casserole

2 15 oz. cans cut green beans (I use no salt added)
1 can cream of mushroom soup
1 large can French's fried onion rings

Drain beans. Mix together beans, soup and 1/2 can of onion rings. Spoon into a greased 1 1/2 quart casserole. Bake 25 minutes at 350. Top with remaining onion rings and bake an additional 5 minutes.

Crescent rolls are self explanatory and the cookies where frozen from a school fundraiser. Easy peasy!