Quick Foods

[Guardian Angel]

Quick Chicken Breasts

4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/2 cup grated Parmesan cheese
4 strips bacon

Wrap each breast in a strip of bacon.  Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all, then cover with cheese.
Bake at 400 degrees for 30 minutes.
 

[Guardian Angel]

Upside Down Pizza

1 lb ground beef
1 lb ground sausage
1 jar pizza sauce
   Your choice of pizza toppings
1 8-oz bag shredded mozzarella cheese
1 can crescent rolls
   Garlic powder and oregano

Heat oven to 375.  Apply nonstick cooking spray to a 9x13 baking pan.  Brown ground beef and sausage at medium heat.  Drain meat after cooking.  In a mixing bowl, combine cooked ground beef and sausage with pizza sauce.  Spread meat and sauce mixture into an even layer in the baking pan.  Add your choice of pizza toppings as a second layer.  Cover the pizza toppings with a layer of mozzarella cheese.

Open and unroll the crescent rolls.  tear the rolls into four equally sized squares (two rolls equal one square).  Place the four squares on top of the cheese.  Stretch the crescent rolls out far enough to cover the top of the pizza, then pinch the edges of the four squares together to form a crust.  Sprinkle the crust with garlic powder and a pinch of oregano.  Bake for 15 minutes in preheated oven. 

This is quick and easy and especially loved by kids. 

[Guardian Angel]

Oriental Hamburger Casserole

1 pound ground beef
1 medium onion, chopped
1 (10 1/2-ounce) can condensed cream of mushroom soup
1 (10 1/2-ounce) can condensed cream of chicken soup
1 (8-ounce) can sliced water chestnuts, drained
1 cup chopped celery
1 cup water
1 cup uncooked instant rice
1/4 cup soy sauce
1/4 teaspoon pepper
1 cup chow mein noodles

 
Preheat electric skillet at 325°. Add ground beef and onion. Brown well. Add remaining ingredients except noodles. Bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 15 to 20 minutes. Sprinkle with chow mein noodles.

[buzorro]

Under 'Quick Foods':

Vending machine

******

I actually typed everything...manually 'picked & pecked'...

[Guardian Angel]

You have a real need to needle don't you........

[Guardian Angel]

Taco Stuffed Peppers

2 Medium green peppers
1/2 lb ground beef
2 TBLS chopped onion
1 (16 oz) can Kidney beans, rinsed and drained
1 (8oz) can tomato sauce
3 TBLS. Taco seasoning
1/4 cup sour cream
1/4 cup shredded cheese
1/4 cup chopped tomato

Cut peppers in halves lengthwise and remove seeds.  Cook in boiling water for 5 minutes; drain and set aside.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the beans, tomato sauce, and taco seasoning; bring to a boil.   Reduce heat; simmer, uncovered, for 5 minutes.  Place pepper halves in an ungreased 8 inch square baking dish.  Fill with meat mixture.  Bake, uncovered, at 350 for 10 minutes or until peppers are tender.  Top with sour cream, cheese and tomato.

[Guardian Angel]

Easy Skillet Corned Beef & Cabbage

2 tablespoons vegetable oil
8 cups chunked, green cabbage (1/2 a large head)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15-ounce) cans whole potatoes, drained and rinsed
1 (14-1/2-ounce) can sliced carrots, drained
3/4 pound deli-style corned beef, sliced into 1/2-inch strips


In a large skillet, heat the oil over medium heat. Add the cabbage, and sauté for 6 to 8 minutes, until very soft but not brown. Add the salt and pepper; mix well. Add the potatoes and carrots, and top with the corned beef. Reduce the heat to medium-low, cover, and cook for about 20 minutes, or until completely heated through. Serve immediately.

[Guardian Angel]

Sweet and Sour Lettuce Wraps with Noodles

1 lb ground chuck
1/3 cup chopped onion
1 clove garlic, minced
2 tsp olive oil
4 Tbls apricot preserves
2 Tbls soy sauce
2 tsp sesame oil
12-16 Boston Bibb or Butter lettuce leaves
1 cup shredded carrots
1 cup ready to eat crispy rice noodles or chow mien noodles
1/2 cup chopped scallions

Heat oil over medium-high heat.  Add onion and garlic; cook 2 minutes.  Add beef and cook 5 to 7 minutes, until meat is browned and cooked through, breaking up meat as it cooks.  Add salt and pepper to taste.  Drain fat.  Add apricot preserves, so sauce and sesame oil.  Mix well to combine.  Reduce heat to medium and simmer for 3-5 minutes.  Arrange lettuce leaves on a serving platter and spoon beef mixture inside.  Top with shredded carrots, rice noodles and scallions and roll up. 

[Guardian Angel]

Corn & Shrimp Packets

3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
4 ears corn, husked and halved
2 large bell peppers (1 red, 1 green), cut into long strips
4 scallions, sliced
1 pound peeled and deveined shrimp

Preheat the oven to 450. In a large bowl, combine the olive oil, garlic, and salt; mix well. Add the corn, peppers, scallions, and shrimp; toss until evenly coated. Divide the mixture evenly in the center of four 14" x 18" pieces of foil. Wrap foil securely, leaving room for steam to circulate; seal edges tightly. Place the packets on a large baking sheet and bake for 15 minutes, or place on a preheated grill and cook for 10 minutes. Open packets carefully, as steam may be released.   

[Guardian Angel]

Salmon Pinwheels

4 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
8 slices marbled rye bread
1 (4-ounce) package sliced smoked salmon, each slice cut in half

In a medium bowl, combine the cream cheese, lemon juice, thyme, salt, and pepper; mix well and set aside. Cut crusts off bread and gently flatten each slice with the palm of your hand. Gently spread half the cream cheese mixture over the bread slices. Layer smoked salmon over cream cheese, cutting salmon in half again, if necessary. Spread remaining cream cheese mixture over salmon. Roll up jellyroll-style then cut in half. Cover until ready to serve.

[Guardian Angel]

Salmon Wiggle

3 cups whole milk
3 tablespoons all-purpose flour
3 tablespoons butter
2 (14.75 ounce) cans salmon, drained and flaked
1 (15 ounce) can baby peas, drained
salt and freshly ground black pepper to taste


In a large skillet or pot, make a roux with 3 tablespoons butter and 3 tablespoons flour.  Add 3 cups whole milk slowly, stirring constantly until Slightly thickened.  Stir in the peas and let mixture heat back up to simmer stirring constantly.  Mix in the salmon; season with salt and pepper to taste.  Continue cooking, stirring constantly until thick and heated through.  Serve over biscuits, toast or crackers.   

[Guardian Angel]

Beer Beef Stroganoff

2 lbs sirloin steak 1 inch thick
2 Tbsp cooking oil
salt and pepper
2 medium onions chopped
1 3 oz can sliced mushrooms
2 Tbsp flour
1 1/4 tsp paprika
1 12 oz can beer
1 tsp Worcestershire sauce
1 cup sour cream
1 pkg broad egg noodles cooked according to package directions.

Slice steak into 1/2 inch strips and brown quickly in oil in large skillet.  Add salt and pepper to taste.  Remove from skillet and keep warm.  Cook onions and undrained mushrooms in same skillet covered for 3-4 minutes.  Push to one side.  Blend flour and paprika in same skillet; add Worcestershire sauce and beer; stir in onions and mushrooms and cook until blended and thickened.  Return steak to skillet, stir in sour cream and cook slowly until heated through.  Serve over hot buttered noodles 
 

[Guardian Angel]

Crab Stuffed Potatoes

4 large baking potatoes
2 cups crab meat
1/2 cup melted butter
1 tsp. each black pepper, garlic powder, and Cajun Seasoning
1 cup shredded Cheddar cheese
dried parsley flakes

Thoroughly wash and pat dry potatoes. Rub each potato with butter and wrap tightly in foil. Bake in 375 oven until tender. Unwrap and allow to cool completely. Cut potatoes in half, length wise, and scoop as much of the potato from the skin as possible. Set skins aside.

In large bowl; combine potato, crab meat, melted butter, and seasonings, mixing well. Spoon mixture into potato skins. Top with cheese and parsley.  Place potatoes in shallow baking dish and bake at 250 until cheese is melted. Served with garden salad and hot  bread.  (Shrimp or crawfish may be used in place of crab meat) 

[Guardian Angel]

Asparagus Prosciutto Rollups

10 asparagus stalks, ends trimmed
10 thin slices Prosciutto ham
10 tsp. grated Parmesan cheese
Olive Oil in a spray can

Preheat oven to 425.   Arrange asparagus stalks in a roasting pan and cover with boiling water until they are submerged.  Bake them for 10 min.   Remove from oven, cool and discard water
Spread out each slice of Prosciutto and sprinkle with 1 tsp. of Parmesan per slice.   Put 1 asparagus stalk in the center of each Prosciutto slice and roll it up so that each asparagus is encased in Prosciutto   Arrange the rolls in the same roasting pan and spray each slightly with olive oil.   Roast for 10 min. at 425. 

[Guardian Angel]

Crostini

1 (1-lb) loaf Italian or French bread, cut into 1/2-inch-thick slices
3 tablespoons olive oil
3 garlic cloves, chopped
3/4 pound thinly sliced deli roast beef
1 (12-ounce) jar roasted red peppers, drained and chopped
2 cups (8 ounces) shredded Italian cheese blend
 
Preheat the oven to 450.  Arrange the bread slices on a baking sheet.   In a small bowl, combine the olive oil and garlic; brush lightly over the bread slices and bake for 6 to 8 minutes, or until golden.   Remove the bread from the oven and layer each slice with roast beef, roasted peppers, and cheese.   Bake for 2 to 4 minutes, or until the cheese is melted. Serve immediately.