I need quick and easy recipes. Any ideas?

Here are a few E-Z recipes you might want to try. Good Luck & enjoy.

COLA CHICKEN (And more variations of recipe)

4 skinless, boneless chicken breasts

1 cup catsup

1 12oz. can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.

Mix together catsup and cola, pour over chicken.

Bring to a boil. Cover, reduce heat and cook 45 minutes.

(turning chicken a few times, while cooking...to prevent from sticking to pan)

Uncover, turn up the heat and continue to cook until the sauce

becomes thick and adheres to the chicken.

It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of

chicken....wings...would be ideal...add some hot sauce....presto "Hot Wings"!

I have used Ribs, just as good.

I tried this recipe with 'meatballs'....was equally

as good...served over rice.

I found another variation.....omit the catsup and add a small jar of Salsa (any variety).

I have tried using Salsa (omitting the catsup....not).

You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??

Well...while I was preparing to fix the 'Cola Chicken' recipe

using Salsa.....I was also trying to carry on a conversation with my

husband...(just proves...I can't do two things at once)....mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.

I fixed chicken wings, (using the above recipe)

but...I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).

Finally....!! I fixed the 'SALSA' chicken......that's good , too.

Another (bright)idea.....I thought of trying......replace the

catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!

Fixed the shrimp with cocktail sauce......eh...wasn't all that

great...was OK...probably won't be fixing it again.

Also tried beef stew cuts......that was pretty good.....I can see

myself making this again.

Served both over rice.....think the stew cuts would have been just as

good over noodles.

Try little cocktail weiners/sausages…for appetizers.

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions

4 boneless skinless chicken breast halves

1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag.

DIP:

Chicken in egg

COVER:

With onion crumbs, press firmly to adhere to chicken.

BAKE:

Preheat oven to 400 degrees.

Place chicken on lightly greased baking pan.

Sprinkle with additional onion crumbs, if desired.

Bake for 20 minutes or until no longer pink in center.

CHILLI DOG CASSEROLE

1 pkg. (8) hot dog buns

1 pkg. (8) hot dogs (use more if you like)

1 can Chilli (15 oz. without beans, use more if you want)

1 small onion (chopped)

2 cups shredded cheese

mustard

DIRECTIONS: Pre-heat oven 350 degrees

In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan.

Cut up hot dogs (about 1/2" size) spread over buns.

Spoon/spred chilli over hot dog/buns.

Sprinkle onions over all.

Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)

Cover with shredded cheese.

Bake until cheese is melted and bubbly.

(Hint: If using extra hot dogs & chilli, don't add extra buns.)

"Canned Soup".

(My Way!)

Whatever cans of veggies I have, that I like, in cabinet it goes in the pot.....along with all the juices in the cans.

Cook on stove top or Crock pot.

Enjoy!

Canned:

corn

peas

carrots

gr.beans (any variety)

lima beans

wax beans

tomato (any variety)

potatoes (whole or sliced...or both whatever you like)

You get the idea....lol.

Also add a package of shredded cabbage (cole slaw mix).

You can even add a package of onion soup mix.

If it gets to dry and needs more liquids....add tomato juice...V-8...etc.

(I’ve not made this one yet)

EASY BEEF STROGANOFF

Ingredients:

3/4 lb lean ground beef

1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)

1 can mushrooms, drained (7 oz can)

1/2 cup sour cream

4-6 cups hot cooked noodles

salt & pepper, to taste

Instructions:

In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.

Preparation Time: 1-15 minutes

Cook Time: 25+ minutes

(I’ve not made this yet, either….just received it.)

"Corny Beanie Weenies."

(from a country preacher in Mississippi…wife & 2 teenage sons)

Mix one can of good baked beans

We use a good sized can of beans (14-16 ounces, I think) and

get a kind that we like (maybe with brown sugar, onion, and bacon).

There are several kinds of good baked beans.

and a package of Oscar Meier Weiners (all sliced up).

with a can of whole kernel corn (drained)

Any way, heat up these three ingredients, and serve with brown bread

(maybe toasted ?) and a glass of milk.

It doesn't get any easier than this, and is suprisingly good!

P.S…..Might put ingredients ina casserole dish and top with corn muffin mix.

POT ROAST

Your choice of beef (to fit crock-pot)

1 pkg. dry Ranch dressing mix

1 pkg. dry Italian dressing mix

1 pkg. dry Brown Gravy mix

1 cup water

Put beef in pot.

Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.

Until meat is tender.

The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.

If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add

potatoes and carrots…but never got around to it.

HASH BROWN CASSEROLE

2 lbs. frozen shredded hash brown potatoes (thawed)

1 bunch green onions, chopped

sweet pepper chopped (red – green – yellow – orange – or a mixture of all)

1 lb. Sausage, cooked until pink disappears, crumbled

1 cup ham cubes

4 slices crisp bacon, crumbled

1 small can sliced mushrooms

1 small can sliced black olives

2 – 8oz. packages of shredded cheese

½ cup milk

12 eggs beaten

Tabasco (optional)

sour cream & salsa (optional)

Grease a 9 x 13 baking pan, wipe excess with paper towel.

Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)

Sprinkle sausage over potatoes…then

Peppers…

Mushrooms…

Ham..

Onions (reserve about ¼ cup)

Mix eggs & milk together…….I added about 2 TBLS. Tabasco…more to your taste… pour slowly over all.

Cover with shredded cheese….then sprinkle over all

Remaining onions…

Olives…

Bacon…

Cover and refrigerate overnight.

Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted.

Serve with sour cream and/or salsa.

OLD SETTLER’S BEANS

INGREDIENTS:

1/2 lb. ground beef

1/2 lb. bacon

1 chopped onion

Brown in skillet and drain excess grease.

ADD:

16 oz. can Red Kidney Beans (drained)

24 oz. can Pork & Beans (drained)

1/2 cup white sugar

1/2 cup dark brown sugar

1/4 cup Catsup

2 TBLS. Molasses

1/2 tsp. dry mustard

Mix Thoroughly !

Cook in a crock pot until...hot...hot...hot!

MARINATED VEGGIE SALAD

1 lb. can French style green beans

1 lb. can small peas

1 lb. can white corn

1 - 4oz. jar pimento (chopped)

1 cup shopped onion

1 cup chopped celery

1 cup chopped green pepper

1 cup sugar (I used artificial sweetener)

2/3 cup vinegar (I used red wine vinegar)

1/2 cup cooking oil

1 tsp. salt

1 tsp. pepper

1.)Pour green beans, peas, corn & pimento in a colander to drain over a

large bowl. Discard 1 1/2 cups of liquid.

2.)Put veggies in a large bowl and fold in onions, celery and green

peppers.

3.)Mix together thoroughly the remaining ingredients and toss with

veggies.

4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)

Desserts/Snacks

POUND CAKE

Combine:

2 sticks butter

1 2/3 cup sugar

Beat in:

5 eggs (1 at a time)

Add:

2 cups sifted flour

1 teaspoon vanilla

1 teaspoon rum extract

Mix thoroughly and bake 1 hour at 325 degrees.

E-Z Candy

(All recipes are mixed the same.)

Melt ingredients, seperately in microwave until runny.

Mix together and pour into serving dish.

Chill until firm, cut & serve.

Chocolate Fudge:

16 oz. container of Fudge Frosting

1 bag of Chocolate Chips (any flavor you like)

Peanut Butter Fudge #1:

1 small jar Peanut Butter (18 oz.)

2 bags of Peanut Butter Chips

Peanut Butter Fudge #2:

1 small jar Peanut Butter (18oz.)

16 oz. container of White Frosting

Marshmallow Nougat:

1 small jr Marshmallow Creme

1 bag White Chocolate Chips

1 tsp. Almond Flavoring

1 small bag Chopped Nuts

(I've made this without the flavoring & nuts....I want to try

rolling

into balls and dipping in a chocolate coating....sounds good to

me.)

I've doubled all the above recipes. The Marshmallow Nougat

recipe...doubled and added a container of white frosting (had an

extra one....so thought....why not!)

I use a double boiler..(prefer the double

boiler)...add chips in first ...then rest of

ingredients.....saving

nuts and flavorings for last.

Kreamy Kool-Aid Pie

1-(6 g) package un sweetened Kool-Aid powdered drink mix

1-(14 oz.)can sweetened condensed milk

1-(8 oz)container Cool Whip frozen whipped topping, thawed.

1-(

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

This site http://www.tasteofhome.com/search/recipes/category... has a bunch of recipes that take 30 minutes or less. I've used a lot of recipes from Taste of Home and they are usually excellent.

I agree about the crockpot. You can make an amazing variety of dishes using the crockpot. I usually make my crockpot meals the night before and then put them on low early in the morning and 6 to 8 hours later, your food is done.

A really good recipe, French Dip Sandwiches, can be made and cooked the night before and reheated on the stove in time for lunch the next day. It makes plenty for leftovers, too.

-1 lean beef roast (3 to 4 pounds, I like rump roast)

-1/2 cup soy sauce

-1 beef bouillon cub

-1 bay leaf, optional

-3 to 4 whole peppercorns

-1 teaspoon dried rosemary

-1 teaspoon dried thyme

-1 teaspoon garlic powder

-water

-rolls for sandwiches (hard rolls are best, but you could use a loaf of French bread, too)

1. Remove and discard all visible fat from roast.

2. Place roast in crockpot.

3. Combine soy sauce, bouillon and spices. Pour over meat.

4. Add water to almost cover the roast.

5. Cover and cook over low heat 10 to 12 hours or until meat is very tender.

6. Remove meat and shred with a fork. Reserve the broth.

7. Strain the gravy left in the crockpot to remove bay leaf and peppercorns. Pour over shredded meat.

This can be made entirely the night before. The next day, simply heat the meat and gravy mixture in the microwave or on the stove. Serve on rolls or bread.

*Note: If you want to use this in a different way, serve the meat and juice over mashed potatoes for lunch, then give you fiance a sandwich with some of the leftover meat and gravy for his dinner.

Another dish you might enjoy is Parmesan Baked Chicken (from a book I have Country Quick & Easy from Gooseberry Patch, recipe from Samantha Starks):

-1/2 cup mayonnaise

-1/3 cup grated Parmesan cheese

-3/4 teaspoon garlic powder

-4 boneless, skinless chicken breasts

-3/4 cups Italian bread crumbs.

1. Mix mayonnaise. cheese, and garlic powder together in a bowl.

2. Coat chicken with mayonnaise mixture and cover each with bread crumbs (bread crumbs should be spread on a plate).

3. Arrange chicken on an ungreased baking sheet.

4. Bake at 425 degrees for 15 to 20 minutes or until lightly golden and juices run clear.

You could serve this with macaroni and cheese or a salad and bread to have a full meal. A chicken sandwich or two could be taken for dinner.

I hope this helps.

Beef Stroganoff

1 1/2 lb ground beef

1 bag wide egg noodles

2 cans cream of mushroom soup

1 (8 oz) canister sour cream

brown beef, drain. Boil pasta, drain. Combine all ingredients into one pan, simmer about 5 minutes until all contents are hot.

Serves 4-6 easily! I always serve with a salad and buttered bread!

Hope he enjoys it!! My boyfriend asks for it once a week!! lol

caserole... this one is good:

Brocolli chicken and rice:

2 cups boiled chicken

1 bag frozen brocolli

1 cup cooked rice

1 can cream of chicken soup

1/2 cup mayo

1 tbsp lemon juice

cheddar cheese

1/2 crushed crutons

1/4 cup melted butter

grease a 8x11 caserole dish

cover bottom with brocolli

shred chicken and layer over brocolli

mix rice, soup, a handful of cheddar and lemon juice

smooth rice mixture over chicken.

cover this layer with cheddar cheese

combine melted butter with croutons and cover top of caserole with croutons.

bake at 350 degrees for about 45 minutes until the cheese is melted and the croutons are browned a bit.

its in the oven awhile, so its not the shortest recipe but only takes about 15 minutes to assemble. and the taste is great. AND if you dont like brocolli, just leave it out.

Pasta Piselli

1 package of frozen fresh peas

1/4 cup olive oil

1/2 large onion chopped.

1/4 cup of marinara sauce

1 pound of datali pasta or small shells

Serves 4

1. Bring a small pot of water to a boil, drop frozen peas in water and cook until just under done.

2. At the same time, heat olive oil in Large Saute Pan over Medium heat. Add onion and cook until translucent.

3. Add the marinara sauce and the peas with 1/4 cup of the water that you cooked the peas in. Season with salt & pepper to taste and cook for 15 minutes.

4. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.

5. Cook uncovered over high heat until Al dente.

6. Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top.

Chicken Drums:- Herbed

8 Drumsticks.

3-4 Cloves of Garlic. (crushed)

2T Oregano, Rosemary, Thyme or Parsley. (fresh, chopped)

Zest of 2 Lemons.

2t Salt.

Ground Black Pepper.

Oil.

4 Carrots. (peeled)

4 Parsnips. (peeled)

Pre heat oven to 180C (350F)

a) Mix together garlic, herbs, lemon zest, 1t salt, 1T of oil.

b) Remove skin and knuckle from drumsticks (optional) and toss in the mixture to coat evenly. Place on oven tray lined with baking paper.

c) Cut carrots and parsnips into ¼’s lengthways and toss in the remaining salt oil and herb mixture. Scatter around drumsticks.

d) Bake drumsticks, carrots and parsnips for 30 minutes.

Have you tried a crockpot? I swear I am addicted to mine- you throw the ingredients in in the morning, on low- you come home to a wonderful supper, on high-you come home to a wonderful lunch. Crockpots are rather inexpensive, and you can make a variety of dishes...even desserts! Let the crockpot do the cooking so that you can spend more time with your fiance and family.

rachel ray

How about a Pakistani Recipe for tonight?

http://www.khanapakana.com/recipes.aspx