Here is my original post followed by the recipes I received.  I will be deleting the other entries and just have all the recipes in this one post.  Feel free to click on the comments at the end and add your own recipe.  Also, you may print these out and enjoy!  Thank you to all who participated! 

 

My original post from last week...

What's for supper tonight?  I'm not a person who loves spending time cooking but since my family's survival depends upon it, please post in the comments any quick and easy recipes that will feed a family of six hungry people.  After I have several recipes collected, I will make a new blog entry with them so you can all have the recipes too!  We are tired of having the same things to eat and I need some inspiration to make next week's menu for the family!  I'm looking forward to trying some new recipes.  Thanks for your help! 

Blessings,

Dianne

 

RECIPES

 

Jul. 13, 2005 - My Red Beans and Rice! :-)

Posted by HomeSchooling4Jesus

Even the picky kids love this one...

Ingredients:

1 package of link sausage, sliced
2 can's of dark red kidney beans, drained
2 cups instant rice
1 & 1/2 cups water
finely chopped onion, minced garlic (I use jarred) and chili powder
Shredded Cheddar Cheese
Soft Tortilla Shells

Sautee' the sausage, onion, and garlic in a large pan.
Add beans, rice and water, cover and simmer until rice is tender.
Stir in chili powder to taste.

Fill the center of torilla's with above mixture, add cheese and roll up!
Bake at 350 for approx 10-15 mins.

Serve with sour cream or salsa.

YUMMY!

Jul. 14, 2005 - Supper (or Dinner)

Posted by SweetHomeAlabama

We usually eat our big meal at lunch time! So today we had veal parmesean, tossed salad (romaine and ranch LOL) and for dessert I made some peach cobbler.

The veal was made for us in the dinner co-op that we are in. I had the romaine and dressing in the fridge and here is the cobbler recipe:

1 cup of flour
1 cup of sugar
1 cup of buttermilk(or milk if that is all you have)
1 cup of peaches (I like fresh and I leave the peel on them) Put some sugar on top of them to sweeten them up while you are making the batter.

Mix first 3 ingredients together put in a greased (with Pam) 9x9 or 8x8 dish, then add peaches around on the top. Cook at 350 until the batter is cooked through. You may have to cover will foil during the last 10 minutes or so to keep the crust from burning!.

Take out of oven, serve immediately with your fav vanilla ice cream!! YUMMMMYYYY!

Jul. 14, 2005 - Dinner tonight

Posted by rnjskipper

Since all the rain the last couple of weeks has left us with an abundance of zucchini from the garden (yes, I have already shared with the neighbors...lol), we are having Pasta with Chicken and Zucchini. The recipe can be found at http://wcpo.com/recipes/2005/04/26.html

(I copied and pasted the recipe here.  Hope that's okay.  Never could figure out how to make it all look just right though.   ~Dianne)

Pasta with Chicken and Zucchini

Recipe by: Rita Heikenfeld, Macy’s Culinary Professional
Web produced by: Liz Foreman
4/25/2005 12:55:12 PM

This recipe doubles easily.

1/2  pound pasta boiled as directed on package

3 tablespoons olive oil or bit more to taste

1 small zucchini, sliced or chunked up, unpeeled

1-1/2 teaspoons minced garlic

1 can, 14.5 oz, crushed tomatoes

1 to 1-1/2 teaspoons dried oregano

1/2 teaspoon dried basil

Chopped cooked chopped chicken (try the cooked chicken chunks or strips that are already cooked in the frozen food department at Krogers, or buy a deli roasted chicken and pull the meat from the bones – you decide how much you want to put in)

Few handfuls fresh greens if you have them, like spinach, Swiss chard, etc.

Favorite kids cheese for sprinkling on top

Sliced green onions for sprinkling on top (opt)

While pasta is cooking, heat oil and add garlic and zucchini.  Cook for a minute over low heat just until garlic smells fragrant and zucchini is turning bright green.  Add chicken and stir. Add tomatoes, basil and oregano.  Cook for 10 minutes or while pasta is boiling.  Add fresh greens.  Stir until just wilted.  Pour over pasta. 

Sprinkle with cheese.

Jul. 14, 2005 - Great idea!!

Posted by abundantblessings

Since I just finished my 4 week menu plan, I can still relate to the "what's for supper?" thing!
This is what's on the menu for tonight at our home...

Chicken Enchiladas
Mexican Rice
Black Beans


Recipes...

Chicken Enchiladas
___________________

I use chicken meat that I have pressure cooked and canned for this. If you don't have this, boil a chicken and shred the meat off the bone...

Sauce-
1 chopped onion
1 clove garlic
1 small can green chilies
1 ts oregano
1 ts salt
1- 29 oz can tomato sauce

I put all of this in the Vita Mix and blend it till smooth. If your family doesn't mind chunky, you can skip that step and just mix to combine. I then heat this till warmed through.

To the shredded chicken, add some garlic salt and pepper. Mix together.

Spread some sauce on the bottom of 9X13 pan. Roll handful of chicken in tortilla. (you can use either size). Place seam side down in pan. Continue rolling till all is used.
Cover with sauce, leaving some for serving. Sprinkle with cheese ( I normally use Mexican cheese ..but you can do a mixture of Cheddar and Mozzarella and Monterey Jack....whatever cheese your family likes)

Bake at 350 for 10-15 minutes. Serve on a bed of lettuce, tomatoes (peppers and onions too if you like). Put a little more sauce over.



MEXICAN RICE

1 c. salsa (again, my family doesn't care for chunky..use what you like)
1 sm. can tomato sauce
1 c. rice
1/8 c. butter
1/2 c. water

In a covered saucepan bring to a boil water, butter, tomato sauce and salsa. Add rice; cover and reduce heat to low. Cook until rice is done as per rice directions. Fluff with fork.


Enjoy!!!

Blessings,
Laurie

 

Jul. 14, 2005 - Picadillo

Posted by MamaBugs

I usually make mine a bit different from this but decided this one sounded good and was worth a try tonight. it's from Kraft Foods...

1 lb. 95% lean ground beef
1/2 cup each chopped onion and green pepper
2 cloves garlic, minced
1/2 cup tomato sauce
1/4 cup each sliced Spanish manzanilla olives and raisins (I will skip the raisins)
2 Tbsp. capers (optional)
1 tsp. ground cumin
2-2/3 cups cooked MINUTE Brown Rice

PLACE meat, onions, peppers and garlic in large skillet; cook and stir on medium-high heat 5 minutes or until meat is browned and vegetables are tender. Drain.
ADD tomato sauce, olives, raisins, capers and cumin; mix well. Reduce heat to low; simmer 15 minutes, stirring occasionally.
SERVE over rice.

Jul. 15, 2005 - It was successful!

Posted by MamaBugs

My family really enjoyed the Picadillo. I loved it because it only took about 10 minutes to put together. I made ours with white rice (dh is Japanese). Normally mine has chili powder in it and not the cumin or capers. It changed it nicely but still wasn't spicy. I would caution not to add salt though because the olives and capers are pretty salty on their own.
This is a keeper! I served it with fresh fruit, a green salad and Pineapple Upside Down Cake for dessert. (I am going to miss Hawaii and all it's fresh stuff!)

Jul. 16, 2005 - Here's a quick and easy one!

Posted by Titus2woman

With tortillas you can very quickly and easily make chimichangas or hot pocket sorta thingies, just change the filling to suit your needs! Brush one side of a tortilla with butter (I just lay it on a plate brushed with margarine), fill with beans and taco meat and cheese~really whatever you like~, roll up burrito style and bake on a cookie sheet for about 12 minutes (or until golden brown) on 475. (((((HUGS))))) sandi

Jul. 18, 2005 - Ginger Chicken

Posted by Titus2woman

chicken tenders
1/3 c. flour
1 T vegetable oil
1/2 c. fruit juice
2 T honey
2 T soy sauce
1 T fresh ginger or 1/2 t. ground ginger
2 t. minced garlic

Roll chicken in flour and lightly brown (still pink inside). Mix rest ingredients and pour over chicken (I usually need to at least double this part). Cook stirring occasionally until no longer pink. This sauce is great over just about any stir fry you might make! (((((HUGS))))) sandi

 

Jul. 14, 2005 - Looks like meat's back on the menu boys! (LOTR movie line!)

Posted by ClassicalMichele

We're having Texas-style chili tonight. Stew meat sauteed in bacon fat then added to a slow cooker along with sliced onions, plenty of garlic, chopped tomatoes, toasted cumin seeds, oregano, beef broth, and bacon. It's been simmering all day! I'll serve it with homemade cornbread and zucchini bread and a big salad. What's on *your* menu?

Jul. 14, 2005 - Tortellini, I think.

Posted by MelM

I think I'll heat up the tortellini with marinara sauce that I froze a couple of weeks back. When I make things like spaghetti and such, even though it's just me and Bekah, I make the entire package of pasta...then I freeze it with the sauce on and usually have 3-4 containers of "tv dinners" set aside from one cooking period.

So...for the details...if I recall correctly the mini tortellin were stuff with zucchini, bell pepper and something else...basil maybe? Organic marinara sauce was poured over the top (Trader Joe's. of course). We'll sprinkle parmesan on top, toast some organic flax seed bread (TJ's) and probably have organic baby carrots, organic peas, and organic plums. (Sensing a trend here?)

Jul. 14, 2005 - Italian Chicken Rolls

Posted by angelsweezea

We are having Italian Chicken Rolls, twice baked potatoes, green beans and homemade french bread--all straight from the freezer! The chicken in just boneless, skninless breasts pounded thin with thin slices of provolone and proscuitto rolled up and coated in Italian Bread Crumbs, romano cheese and parsley. The potatoes are stuffed with a combination of cream cheese, sour cream and chives and topped with cheese. I just throw the chicken rolls and potatoes in a 350* oven for 45 min, steam the green beans and toss the bread slices in a basket.

Jul. 14, 2005 - Mmmmmmmmm!

Posted by HomesteadMama

Chicken Fettucini Alfredo, Homemade Bread and Veggies and a HUGE glass of ICE WATER!