Easy dinner recipe's with not many ingredients...?

Barbecue Beef Wraps.

Ingredients (serves 4)

1 tablespoon olive oil

1 large brown onion, chopped

500g lean beef mince

3 teaspoons MasterFoods barbecue seasoning

1/2 cup beef stock

1 tablespoon tomato paste

8 large flour tortillas

1 medium avocado, diced

2 large tomatoes, diced

1 baby cos lettuce, trimmed, shredded

Method

Heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Increase heat to high. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned.

Add seasoning. Cook, stirring, for 1 minute or until fragrant. Stir in stock and tomato paste. Bring to the boil. Reduce heat to low. Simmer for 2 minutes or until slightly thickened.

Heat tortillas following packet directions. Place tortillas on work bench. Top each with mince mixture, avocado, tomato and lettuce. Fold up to enclose filling. Serve.

Notes & tips

You could save around $3.93 in total by using regular mince. Drain excess fat from pan at the end of step 1. You could also double the amount of mince mixture and freeze for an easy makeahead meal later.

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I just typed 5 ingredient recipes into my search bar and got a huge page of recipes, sectioned into grilling, crockpot, comfort foods,healthy and nutrients..........the list goes on and on, I'm sure you can find something there that you and your family will love. They also have 3, and 4 ingredient recipes as well! Easy recipes that you can do with your kids and not be in the kitchen for hours! Hope this helps you out today, have a great weekend!

The NSA is No Salt Added. I am on a low sodium diet so I can adjust to accordingly to taste and to fit my diet guidlines

Spaghetti Sauce:

Everyone does theirs different but here is the general way I do mine. Not exact as I just toss most everything in as I go and taste a lot and eye-ball it.

1 can NSA stewed diced tomatoes

1 can NSA tomato sauce

1 can tomato paste-sometimes

1 small onion chopped

1 good sized clove of garlic chopped

Unsalted butter

Low or no sodium chicken broth

Italian seasoning

Basil

Oregano

Parsley

Dried Chives

Pinch sugar

Pepper

Granulated Garlic

Onion powder

¼ tsp or less celery salt

Saute the onion and garlic until translucent and tender. Add the tomatoes and remaining ingredients. I like to simmer mine for at least 20-30 min. Use over pasta with or with out meat. In lasagna, chicken parmesan etc…

Simmer bone in skinless chicken thighs and legs, until they are fall of the bone tender for super yummy chicken sauce.

You can also add a little more water and some chopped veggies and make a tomato veggie soup.

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Creamy chicken enchiladas:

1 pound boneless chicken breasts diced

1 8oz package cream cheese cut into cubes

Flour or corn tortillas

1 can diced green chili peppers

ground cumin

1 or 2 can green enchilada sauce

Shredded cheese

Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.

Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.

Polo Verde Sauce:

3/4 cup butter

3/4 cup flour

1 1/2 tbsp cumin

1 tsp garlic powder

2 cups 1/2 and 1/2 or evaporated milk

2 cups hot chicken stock (or hot water with bullion)

1 small can diced green chili's

4 tbsp canned jalapenos chopped

Melt the butter and stir in the flour. Let it cook and bubble for just a few minutes. Then whisk in the cumin and garlic powder. Then add a healthy splash of the 1/2 and 1/2 and whisk well, let it thicken up a bit. Then add a healthy splash of the stock, whisk and let it thicken up. Repeat until you have added all the liquids.

Add the chili's and jalapenos.

This is good on a chicken tostada salad-tortilla bowels or layer of chips. Lettuce, chopped onions and tomatoes, sliced olived and canned sliced jalapenos, and some shredded cheese. Do 2 layers of these. Then add the sauce and serve with salsa, sour cream, and guacamole.

This is also good on top of breakfast burritos, pork burrtios, as a green sauce for encheladas etc…

Rinse some Corned silverside and get into the pot and bring to the boil, then gently simmer for 45 minutes per lb.

The kids can prepare the veggies,

Peeled spuds, quartered.

Peeled baby onions, whole

Peeled carrots, bight sized pieces

Shelled green peas

Shredded cabbage

They all can be added to the pot in the last stages as the corned Silverside nears completion. Show them what requires the longest to cook, to the shortest.

As the Silverside rests the veggies can be brough to the boil and then simmered.

Carrots, peas and cabbage make good cooks treats as they are prepared.

Mix some Hot English mustard, and have each kids set the table, get out plates, earlier enough to warm.

Drain

Pick out the onions

Toss the rest in melted but and serve, try to get even sized portions,

Most sauces, can be 'made up'. For example, using cream cheese and mixing it with Parmesan and milk is simple and has few ingredients.

Stuffing shells can be fun and simple.

Chicken and Rice

4 chicken breasts, salted and peppered

1 stick margarine

1 c rice (uncooked and not minute rice)

1 can cream of chicken soup

1 can cream of mushroom soup

1 can cream of onion soup

Melt margarine in skillet. Add rice and soups. Pour into a greased baking dish. Put chicken on top. Cover and bake at 350 degrees for 1 hour. Uncover and bake another 30 minutes.

I just viewed a few of these recipes and the only canned or packaged ingredient was things like spaghetti sauce and salad dressing (at least in the ones I looked at. http://www.bhg.com/recipes/quick-easy/five-or-fewe...

Steam the broccoli cauliflower carrots and zucchini add salt to taste cook some rice with onions and add corn and seasonings

Marmalade Pork Chops

INGREDIENTS

4 to 6 pork chops

1/2 cup orange juice

2 tablespoons marmalade

2 tablespoons brown sugar

1 tablespoons white vinegar

Brown pork chops in skillet.

Mix remaining ingredients together and pour over browned chops. Cover skillet and simmer for 45 minutes, stirring occasionally until chops are cooked and sauce is thickened.

Cashew Chicken

INGREDIENTS

1/2 cup ketchup

4 tablespoons soya sauce

1/2 teaspoon salt

2 tablespoons worchestershire sauce

3 tablespoons sugar

1 1/2 teaspoons sesame oil

1/4 teaspoon cayenne pepper

1/2 cup broth

2 tablespoons corn starch

1/2 teaspoon sugar

1/4 teaspoon salt

3 whole chicken breasts cut into 3/4 inch cubes

1/4 cup oil

2 - 3 tablespoons minced fresh ginger root

1 tablespoon minced garlic

1 small onion, chopped

2 red bell peppers, cut

2 carrots, sliced diagonally (thin)

2 cups snow peas

1 1/2 cups cashews

Combine first 8 ingredients for the sauce and set it aside. In a bowl, combine the next 3 ingredients, Add the chicken and toss.

Heat a frying pan to high heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Fry and stir until chicken is opaque, about 1 minute. Add peppers and carrots. Stir 2 - 3 minutes. Add snow peas and the sauce. Cook until it comes to a boil. Add the cashews and serve.

Serves 6.

Pasta with Broccoli

INGREDIENTS

12 oz. pasta (penne, fusilli and rigatoni work well)

3 cups broccoli pieces (1 bunch) or equivalent amount of frozen broccoli spears

1 tablespoon butter

4 cloves garlic, chopped

1 onion, finely chopped

1 teaspoon grated lemon rind

¼ cup lemon juice (usually about the juice of 1 lemon)

3 tablespoons flour

½ cup chicken stock

2 ½ cups milk

1 sweet red pepper, diced

grated Parmesan cheese

salt and pepper to taste

Cook pasta according to directions in large pot of salted water. Cook until just under done, or al dente (about 10 minutes). Stir in broccoli. Let stand for under a minute and drain. Empty into a bowl and set aside.

Melt the butter in the same pot. Add the garlic and onion, and cook over medium heat, for about 3 minutes, stirring occasionally, until onions are golden. Add lemon juice and cook, stirring, until lemon juice is almost evaporated.

Sprinkle flour over the onion mixture and cook for ½ minute. Gradually add stock, stirring, then milk and lemon rind. Add salt and pepper and red pepper. Cook for about 3 minutes, until sauce begins to thicken. Add drained pasta and broccoli. Continue to cook until pasta is hot and sauce has thickened. Sprinkle with parmesan cheese.

Trout Amandine

INGREDIENTS

2 pounds rainbow trout fillets

1 lemon cut into 8 wedges

1/4 cup sliced almonds, toasted

1/4 cup fresh parsley, chopped

Preheat the oven's broiler.

Lightly coat the rack of a broiler pan with nonstick cooking spray.

Rinse the fish and pat it dry. Rub the trout fillets with lemon juice from 2 of the lemon wedges. Place the fish on the broiler pan and broil for 3 to 5 minutes until the it is almost done, turning once during cooking time. Broil about 4 to 5 inches from the heating element.

Sprinkle fish with almonds and broil for 1 or 2 minutes more, until the fish flakes with a fork. Sprinkle with the chopped parsley and serve with remaining lemon wedges.

Serves 6

Baked Macaroni and Cheese

INGREDIENTS

1 8oz package of macaroni

1 1/2 cups grated cheddar cheese

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons butter

2 cups milk

2/3 cup soft buttered crumbs*

Preheat oven to 350°.

Cook macaroni in salted boiling water until almost soft (al dente). Drain well.

Grease a large shallow casserole and place a layer of macaroni on the bottom, sprinkle with cheese, butter, flour and seasonings. Continue to layer until all ingredients are used evenly in the layers. (3 layers works well)

Pour milk over all. Top with buttered bread crumbs.

Bake at 350° for 40 minutes.

Serves 6 to 8