Quick and Easy

Nicole - posted on 08/15/2010 ( 34 moms have responded )

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Hey guys. I currently attempt to cook for my Hubby, Son, and any other Firefighters at the station who care to join for dinner! I am running out of ideas and the guys are starting to complain over the same meals that I make. I am looking for new ideas of casseroles, crock potting or just easy recipes that are kid friendly and yet could feed an army! Any ideas or help yall could provide would be awesome!

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I use an oven brick for this, but any deep pan that you can use in the oven works.
Cut some veggies(potatoes, carrots, parsnip, turnip, onions). Use chicken tights or whatever part you like. Lay the chicken on the bottom, add veggies, olive oil, some water, salt, pepper, some fresh chopped leaves(parsley, dill) and put it in the oven for about an hour(or until chicken is done) making sure you add more water if needed.
So, you have the meat and veggies, and really easy to make.

[deleted account]

This one is fun, and easy to make it is like and appetizer, but I use it for dinner fills you up..
cordon bleu
Now keep in mind the more people you have just double up....
4oz cream cheese softened,
1 tsp Dijon mustard
1 cup shredded Swiss cheese, ( i use block Swiss and cut it long way thin slices)
3/4 cup diced fully cooked ham, ( ham steaks work great, I cut them thin in stead of cube.. can do it either way)
1/2 minced chives, divided
18 slices french bread, about 1/2 in thick

Now in a small bowl you want to beat the cream cheese and mustard until smooth, and add 1/4 cup of chives, if you don't want to add any on top you can just add them all in, Now I take the mix and spread a bout a tsp on bread slices I take the ham and add it to the bread and try to cover as much, Then add the cheese on top place on cookie sheet.... cookie sheet is un greased .
bake in a 350 oven for about 12-15, or until lightly browned. When they come out if you didn't use all the chives you sprinkle them on top...
This meal is great and filling,. but it is quick and easy and doesn't take that much time, I hope this helps let me know of you need anything else will go and check out my cook books for some wonderful meals,

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Shaina - posted on 09/10/2010

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My 2 year old has been loving this recipe lately and it's cheap and simple. I take the box shelled mac-n-cheese and add a small can of mushrooms, frozen broccoli, and cubed chicken breasts. After it is all cooked I add a small pinch of chicken bullion and mix.

Beth - posted on 09/09/2010

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crock pot chicken is a good one, in the morning just toss in a few chicken breasts frozen or not, 2 cans of cream of chicken or mushroom soup your choice, 1 can of water or chicken broth, a packet of dry onion soup mix, half a bag to a bag of frozen veggies your choice, mix it up set to low and let it cook all day, by 4-5 oclock it is done, stir and break the chicken up in the pot to resemble shredded stew chicken, turn off heat and mix in a heaping spoonful of sour cream ( your preference how much) and serve over toast, or rice, or egg noodles :) a complete meal with minimal effort and wonderful for the fall and winter!

Rhonda - posted on 09/08/2010

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Well my boy's love chichen so here is a recipe for Easy Chicken Bake I hope you will give it a try and enjoy it.

1 pkg.(6oz) Stove Top cornbread stuffing mix
1-1/2 lb boneless skinless chicken breasts,cut into
1-inch pieces
1 can(10-3/4oz) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN sour cream
1 bag(16oz)frozen mixed vegetables,thawed.drained

Preheat oven to 400 degrees F.Prepare stuffing mix as directed on package,set aside.
Mix chicken,soup,sour cream, and vegetables in 13x9-inch baking dish; top with stuffing.
Bake 30 mins. or until chicken is cooked through.
makes 6 servings.

Julia - posted on 08/30/2010

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I make an easy casserole, very versatile in terms of ingredients. All you need is a bag of hash browns, some frozen veggies of choice (broccoli/cauliflower works nice) shredded cheese (we use mozza or cheddar). Then you add a can of cream of mushroom soup (or cream of celery), a couple dollops of mayo and sour cream, and some pepper to taste. You can add some bread crumbs on top and some more shredded cheese to make it extra tasty!
And voila! You have yourself a veggie-hashbrown casserole.

Lori - posted on 08/30/2010

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I have a great one and it's so easy to make for 4 people or 40!

1 lb ground beef
1 can French Onion soup

Brown the ground beef and drain the excess fat. Put the ground beef back in the skillet and pour the French Onion soup over the ground beef. Cook on medium until most of the liquid has been absorbed by the meat. Serve on buns with mustard, mayo, ketchup, pickles, etc.

A super easy side dish ...

1 1/3 cup of white rice
1 can French Onion soup
1 can Beef Broth
1 stick of butter, sliced into 8 tablespoons

Place all ingredients in a casserole dish. Cover and cook at 350 degrees for 45 to an hour, or until rice is tender.

Amber - posted on 08/30/2010

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If you are in to sandwiches, here's a great one. It is called a swiss hammer. Use shaved chopped ham, as much as necessary to feed your group, usually 1/4 lb. per sandwich. mix in your favorite BBQ sauce and heat throughly. Place meat on a kaiser bun for an adult or a hamburger bun for children. Top with slice of swiss cheese and place in broiler until bun is toasted and cheese has melted on top of the meat. It's a great hit at my house.

Lindsay - posted on 08/30/2010

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This is a family favorite of mine! You will need to add more for more people. This serves about 4 to 6 ( depending on how much they eat :) )

2 cups of diced ham
2 cups of sour cream
1 package of hash browns ( thawed)
2 cans of cream of mushroom soup
1 1/2 cups of onion (diced)
2 cups of chedder or colby jack cheese ( i like the colby jack)

Mix all the ingredients together in a large bowl and put in a casserole dish, bake at 350 for about 20 to 25 minutes or until the center is nice and warm. Top with cheese and cook for another 5 minutes or until cheese in melted. And Enjoy!

Dawn - posted on 08/29/2010

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A good on would be a boneless chicken breast season it in taco season that you would use for taco's i use mild sprinkle it ove the chicken both sides. then put 2 tbs of salsa on it again i used mild. cook till the juces run clear or you know it is done then place some shredded cheese on top bake till melted or for 3 mins then it is done it is really good i call it salsa chicken i make some mexican style corn or salsa and scoops as a side the kids really love it and so do the company we have on some nights.. not to expensive to make either... hope i helped you out...

Tia - posted on 08/29/2010

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Make breakfast burritos..for dinner. Eggs, fried potatoes/hashbrowns, ham, bacon, sausage, cheese, salsa...whatever you want to put in them or offer buffet style so that the men can make their own. You can get the ingredients in bulk for a great price and they are VERY hearty. Plus, what guy doesn't love breakfast food?

Dee - posted on 08/28/2010

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Nicole, how wonderful to share your meals with the other Firefighters. How about serving them...



Beef and Noodle Casserole

1 Tablespoon olive oil

1 pound lean ground beef

1/2 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1/2 cup chopped onion

3 cups uncooked medium egg noodles

1 can (14.5 ounces) diced tomatoes with juice

3/4 cup beef broth or water

1/3 cup chili sauce

1 teaspoon salt

1/4 teaspoon black pepper or pepper flakes

4 slices bacon, cooked till crisp, diced



In a large skillet, heat oil over medium heat. Cook the ground beef with peppers and onion until the beef is no longer pink and onion and peppers are tender. Drain off excess fat. Stir in noodles, tomatoes, water or broth, chili sauce, salt and pepper. Mix well. Cover and cook over low heat for about 15 to 20 minutes or until the noodles ae tender.

Check occasionally and add a little more broth or water if necessary. Stir in bacon. Serves 4 to 6

Melissa - posted on 08/28/2010

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hay why dont you do chicken and pasta with cheese sauce the way to do it is you get a cooked chook or two depending on how many people you are cooking for then you boil the amount of pasta you need for everyone while the pasta is cooking melt 4 tablespoons of butter in a big saucepan and 3 tablespoons of flour combine over the heat then slowly add the milk you can add as much as you want try to boil it till it thickens but you dont have to then add about 1 to 1 and 1\2 cups of greated cheese then stir till thick over med to low heat then add the sauce to the pasta that you have cooked and drained then add the shredded chicken then mix and serve

Kylie - posted on 08/26/2010

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RAVIOLI, SPIRAL PASTA & MIXED VEGETABLE BAKE...

The first time I made this for my fiance, he LOVED IT! He loved it so much that he went back for thirds and then wondered why there wasn't enough for him to take to work for lunch...pmsl!

Ingredients:

packet of Spiral Pasta
packet of Ravioli Pasta
Tomato Paste
Diced Tomatoes
Pasta Base Sauce
500g Shredded Tasty Cheese

Method:
* Preheat oven to 180 degrees, fan forced (200 degrees non fan forced).
* Cook all pasta and mixed vegetables according to packets and drain water once cooked.
* In an oven proof dish, put pasta and vegetables in and toss together. Then add pasta sauce and diced tomatoes.
* Bake for 15 minutes. Then take dish out and turn heat up to 200 degrees (220 degrees non-fan forced).
* Add tomato paste and half of shredded cheese and mix through dish.
* Bake for a further 15-20 minutes or until cheese has melted and golden brown.

Note...If you want a nice crunchy, crusty top, just bake a little longer until desired colour is reached but be careful not to burn.

I hope this helps! This is a dish where you can add as little or as much as you want.

Meredith - posted on 08/26/2010

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My family loves my chicken noodle casserole!! Pretty simple and versatile.. Adjust the amount of ingredients to the number of people and the kind of vegetable to who likes what!!
Chicken breast, cubed, seasoned, and cooked
Egg noodles boiled,
Easy gravy,(sauce) 1can cream celery, 1 can cream mushroom, Milk to desired consistency, vegetables of choice,(I use frozen), Seasoned to match chicken,

In large casserole dish mix chicken, noodles and sauce, set aside.

Here's the best part, the topping!
Ritz crackers, crushed and browned in butter, then placed on top.
Or, prepared bag stuffing of choice, or I have also used biscuits,( the biscuits take longer to cook through.)

After covering the casserole with topping of choice, bake it uncovered in a 350 degree oven for about 30 minutes or until bubbly..
It's a good, pretty easy recipe that can be changed to please picky eaters. Best of all it's hearty and filling. Hope it was helpful!!

[deleted account]

Honey Dijon Chicken (Best on the grill but can be made in a pan or in the oven)

1/2 cup of dijon mustard
1/2 cup of liquid honey
2-3 chicken breasts

Mix honey and dijon mustard in a bowl big enough to marinate the chicken. Trim fat off of chicken breasts and place into sauce. Cover and let marinate for at least 30 minutes in the fridge. Put on the grill and cook. Serve with rice, fries and any vegetables you like.. I usually also make a bit extra sauce to pour over the veggies/salad.

[deleted account]

Also make "fajita pasta" another one dish complete meal and made from scratch. VERY popular in my house.

1lb of ground beef
1 small onion diced (or use 1tsp onion powder)
1 -2 cloves of garlic minced (or 1 tsp garlic powder)
enough pasta for 4 portions
1.5 cups of chicken broth (or vegetable)
1tsp chili powder
1tbsp paprika
salt and pepper as you like
1 cup peas (can be replaced by virtually any vegetable you like just add them earlier on if they need a longer cooking time)

Brown the beef with the onions and garlic (if using fresh). Drain the excess fat.
Add the pasta, broth, and spices. Cover, let simmer until the noodles are almost tender (around 10 minutes in general). Stir once or twice. Add peas in the last few minutes, remove from heat, cover and let stand for 5 minutes.

[deleted account]

2-3 potatoes sliced thin
2 cans of cream of chicken soup (or homemade cream soup)
1 cup of broccoli cut into small pieces
1 can of red kidney beans rinsed
grated cheese on top

Preheat oven to 350 F. Lay the potatoes on the bottom of an oven safe pan (I use pyrex). Add one can of chicken cream, add broccoli, add beans. Add second can of chicken cream soup. Cover with grated cheese and put in the oven at 350 F for 30-45 minutes. It's also good with ham, chicken or beef instead of beans.

It's delicious and can be modified according to what vegetables you need to cook that day or what soup you have on hand.

Jennifer - posted on 08/24/2010

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Heres one my mom used to make for the family when they were out in the field. Its a cheesy sloppy joe. It doesnt really have any measurements, but depending on how much you make,and your taste, wont be hard to figure out.
You need: hamburger
dry onion soup mix
velveeta
buns
brown the hamburger, add the soup mix with a bit of water and cube the velveeta into the mix. stir until melted. It is delicious!

Angel - posted on 08/20/2010

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Loaded Baked Potato Casserole

6 cups "prepared" mashed potatoes
(I personally make mine with heavy whipping cream, cream cheese or evaporated milk instead of regular milk, I add 2 tsp. mashed roasted garlic, plus butter, salt & pepper)
1 cup Sour Cream
12 slices Bacon (cooked & crumbled)
1/2 cup Chives (chopped fine)
1 cup Shredded Cheddar Cheese

*If you want to add some spice to it (like I do), add some sliced or diced jalapeno peppers before topping with the cheese*

Spoon mashed potatoes into lightly greased casserole dish. Cover with sour cream. Sprinkle bacon, then chives & cover with cheddar cheese.
Bake at 350º for 30 minutes or until thoroughly heated & cheese is completely melted.

Serve that with a slow cooked roast & the guys will love you for it! I make it for football parties & it's always a hit.

Louise - posted on 08/19/2010

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SLOW-COOKER PORK STEW

3 tbsp. all-purpose flour
2 tsp. ground cumin
1-1/2 tsp. cinnamon
1 tsp. salt
2 lbs. boneless pork butt shoulder roast, cut into 1-1/2" pieces
1 lg. onion, chopped
3 sweet potatoes, peeled, cut into 1-1/2" pieces
1/2 cup raisins
1 (14-1/2 oz. can) diced tomatoes w/ garlic
1 cup drained pimiento-stuffed spanish olives, halved crosswise
Chopped fresh parsley

In bowl, combine flour, cumin, cinnamon and salt. Add pork pieces, toss until completely coated. Place onion in bottom of 3-1/2 quart slow-cooker. Top w/ sweet potatoes, then raisins. Place pork mix on top. Pour tomatoes and their juices over top of pork. Cover, cook on low 8-10 hours. Just before serving, stir in olives, sprinkle with parsley.
This is a great Moroccan-style stew.

Louise - posted on 08/19/2010

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CROCK-POT STRACOTTO

5-6 lbs. bottom round beef
4 cloves garlic, minced
1 quart tomato puree
2 or 3 stalks celery, thinly sliced
6 small white or 2 very large yellow onions, peeled
1/2 lb. baby carrots

Wash beef round, sprinkle with salt and pepper and place in Crock-Pot.
Cover with water and set on high until it begins to simmer (do not allow it to boil!) until foam rises. Skim off the foam and discard. Add tomatoes, garlic, onions (if using small boiling onions they may be left whole), celery, and carrots.

Turn Crock-Pot to the temperature setting that will allow it to just barely simmer (steam rising from the top is enough) and allow to cook at this temperature for 5 to 8 hours, or until the meat is tender and the broth is flavorful.

At the 5 or 6 hour mark, check to see if any additional flavorings need to be added to the broth. If so, you can add beef bouillon or soup base, pinch of basil and oregano (or use fresh leaves if you have them), salt and pepper, garlic powder, onion powder, etc. to your taste, being careful not to overdo! It's best to leave your stew slightly under-salted allowing guests to add salt as they choose at the table. If you prefer a thicker stew, a tablespoon or so of flour may be mixed into the broth an hour before serving (to allow the flour to cook).


If your Crock-Pot is always at a boil when covered, then it is better to cook this in a large Dutch oven on the stove instead.

Makes 10-12 servings. Leftovers may be chopped up and added to the gravy. A can of tomato paste and some new Italian seasonings may be added the following day when reheated, and the beef bits can be served over wide noodles or pasta. Add a bell pepper or two to the sauce, if desired.

Louise - posted on 08/19/2010

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BEEF WITH APPLES & SWEET POTATOES

2 lb boneless beef chuck shoulder roast
1 (40 oz can) sweet potatoes, drained
2 small onions, sliced
2 apples, cored, sliced
1/2 cup beef broth
2 minced garlic cloves
1 tsp. salt
1 tsp. dried thyme
3/4 tsp. black pepper, divided
1 tbsp. cornstarch
1/4 tsp. cinnamon
2 tbsp. cold water

Trim fat from beef and cut into 2-inch pieces. Place beef, sweet potatoes, onions, apples, beef broth, garlic, salt, 1/2 tsp. thyme, 1/2 tsp. pepper in slow cooker. Cover, cook on low for 8-9 hrs.
Transfer beef, sweet potatoes, and apples to platter, keep warm. Let liquid stand 5 minutes. Skim off fat.

In small bowl, combine cornstarch, remaining 1/2 tsp. thyme, 1/4 tsp. pepper, cinnamon, and water, stir into liquid in slow cooker.

Cook 15 minutes or until thickened. Serve sauce with beef, potatoes, and apples.

A very warming, fulfilling dish.

Tammy - posted on 08/18/2010

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BRAT STEW



in a crock pot, cut up a 3lb pkg. of klements brats(still raw)



about 5-7 potatoes peeled and cut in chunks to match the size of the brats.



1 can cr. of mushroom soup



1 can cheddar cheese soup



add milk to the soup and mix with salt n pepper and garlic to taste



2 cans of cut green beans



2 cups shredded cheddar cheese



1/2 cup diced onion



Mix all together in crock pot 2-3 hrs, on low or until the potatoes are fork tender and brat chunks are fully cooked.



** I have found that Klements Brats are the best choice of brats to use. They cut up better if put in freezer for a little while and cutting with a serrated knife works wonderful! **

I serve this with fresh bread and or garlic bread and a salad of greens.



Bon Appetite!

LisaRae - posted on 08/18/2010

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salsa mac and beef. it's good easy and priced right. campbells cheddar cheese soup the recipe is right on the side of the can. i have a 2yr old a 15 yr old and my husband and they all love it. if you want spicier just up the salsa mild medium or hot your choice.
another good one is campbells cream of brocolli. we tried this one with a couple of cups of egg noodles and YUM! cook the noodles till they are still just a little bit firm then add them in with the rest and they will finish cooking in the casserole.

Misty - posted on 08/16/2010

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The more you need to cook for just double or whatever the recipe.. I made it a served it with brown rice and corn my family loved it! hope you enjoy!



4 Skinless, boneless Chicken Breasts
1/2 Cup Mayonaise (Low Fat optional)
1/2 Cup crumbled Feta cheese (Low Fat optional)
2 Cloves Garlic (chopped)
1 (10-ounce) package of frozen chopped Spinach, thawed and drained
4 Slices Bacon
2 Tbsp Extra Virgin Olive oil
2 Tbsp Lemon Juice
Salt, Pepper & Oregano to taste


This recipe makes 4 servings, but is easily reduced for less. You can do a lot of wonderful, low fat substitutions, as well as trading in fresh spinach for frozen (just cook and drain is first).

1.) In a bowl, mix together the mayonaise, spinach, feta cheese and garlic until an even consistency is met. Put aside.

2.) Carefully butterfly chicken breasts (don't cut right through). Spoon Spinach mixture into the incision.

3.) Wrap each breast up with a piece of bacon (Prociutto is a great alternative), and secure with a toothpick. Place in a shallow baking dish.

4.) Mix together Olive oil, Lemon juice and seasoning. Brush over breasts (the chicken's, not your own).

5.) Bake at 375 degrees F (190 C) in oven for 1 hour, or until chicken is no longer pink.

6.) Enjoy with rice, noodles or a great salad.

Chris - posted on 08/16/2010

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Nicole,



Here's a super easy recipe that can feed a lot. My family doesn't like the jalapenos, and I always seem to forget the cream (which when I remember I switch to milk), but it's always a hit! Good luck!



Zesty Ravioli Skillet



1/3 cup (75 mL) heavy whipping cream

4 cups (1 L) loosely packed fresh baby spinach leaves

6 oz (175 g) provolone cheese, grated

1 tbsp (15 mL) olive oil

1 small jalapeño pepper, seeded

3 garlic cloves, pressed

2 cans (14.5 oz/398 mL each) diced tomatoes with onions, undrained

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) coarsely ground black pepper

1 pkg (24 oz/700 g) small frozen cheese ravioli (about 65)

Halved grape tomatoes (optional)



Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.



Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.



Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.



Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted. Garnish with grape tomatoes, if desired.

Nicole - posted on 08/15/2010

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You're welcome...let me know how it goes over. I will post some more for you too. =)

Nicole - posted on 08/15/2010

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This is a good one and my kids love it. Not so much a written down recipe but you will understand it.

So you get those rotisserie chickens already made from the store and pull the chicken off the bones. Mix the chicken with a can or two of rotel tomatoes (depending on how much you are making). Then take corn tortillas, put some of the mixture in and roll up, and place in a casserole dish. After you fill the dish pour cambells cream of mushroom soup all over it, and then sprinkle the cheese of your choice on top. Bake it all in the oven at 350 until cheese is nice and bubbly.

I hope you like this one it's one my kids like! I will get some more for you too.

Michelle - posted on 08/15/2010

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I cook for my partner and baby son and my partner loves the lasagne i made. I basically do a spag bol mix and then but it between pasta shetts and a white domino sauce on top and do garlic bread with it and he loves it.

[deleted account]

ok I have two for you.. here is the first one...
Double -Cheese macaroni
1 pkg elbow macaroni
3 cups (about 24oz) cottage cheese 4%
1/2 cup butter, cubed
1/2 cup all purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic salt
3 cups half & half cream
1 cup milk
4 cups (bout 16 oz) shredded cheddar cheese
Topping
1 cup dry bread crumbs
1/4 cup butter melted

Cook the macaroni according to package, Mean while place cottage cheese in a food processor and cover and process until smooth. Set aside..
In a lag saucepan, melt the butter, and stir int he flour, salt, and pepper and garlic salt until smooth, Gradually add the cream and milk, bring to a boil, cook and stir for about 2 mins, or until thickened...
Drain macaroni, transfer to a lg bowl, add cheddar cheese, cottage cheese and sauce, toss to coat, transfer to a greased 13x9 baking dish. dish will be full...combine bread crumbs and butter, sprinkle over top, bake uncovered at 400 for 20-25 mins or until bubbly.. should serve 12...

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