Quick Foods

[Guardian Angel]

Cinnamon Tortilla Snacks (great after school snacks)

1/4 cup granulated sugar
1 teaspoon cinnamon
Nonstick cooking spray
8 (10-inch) flour tortillas
 
Preheat oven to 425°F. Coat 2 rimmed baking sheets with nonstick cooking spray. In a shallow dish, combine sugar and cinnamon; mix well and set aside.
Place 2 tortillas on a cutting board and, using your favorite cookie cutter shapes, cut shapes from the flour tortillas. Spray both sides of the tortilla pieces with nonstick cooking spray and sprinkle with the sugar and cinnamon mixture. Place on baking sheets and bake 6 to 8 minutes, or until golden. Repeat with remaining tortillas. Allow to cool then store in an airtight container.

[Guardian Angel]

Baked Potato Bar (this was a favorite of Wed. nite church groups)

Wash and wrap in foil, extra large baking potatoes.
Bake at 350 till soft when squeezed.  Make a slit length wise in potatoes and add your choice of the following:

Butter
Sour Cream
Chopped Broccoli
Melted Cheese
Chili
Salsa
Bacon Bits
Chopped onions
Parsly Flakes

Serve with a salad to complete the meal.
 

[Guardian Angel]

Spicy Tomato Mac 'n' Cheese

1/2 pound Elbow Macaroni
1/4 cup (1/2 stick) butter
1/2 medium-sized sweet onion, chopped
1 (8-ounce) Mexican style Velveeta, cubed
1 cup sour cream
1 (14-1/2-ounce) can diced Rotel tomatoes , drained


Cook pasta according to package directions; drain well. Meanwhile, in a large skillet, melt the butter over medium heat; add the onion, and sauté for 3 minutes, or until tender. Add the cheese, and cook, stirring constantly, for 5 minutes, or until the cheese melts. Stir in the sour cream, blending well. Stir in the tomatoes and pasta; cook, stirring constantly, for 5 minutes, or until thoroughly heated.

To tame the spiciness, switch to regular Velveeta and mild Rotel tomatoes.  You'll get all the flavor with just a slight kick. 

[Guardian Angel]

Beer-Basted Bratwurst

2 tablespoons canola oil
3 medium onions, peeled, quartered and sliced very thin
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons spicy brown mustard
1 (1-pound) package bratwurst
1/2 cup beer

In a large skillet, heat the oil over medium-low heat. Add the onions; sauté for 10 to15 minutes, or until tender and golden, stirring often.

Season the onions with salt and pepper then stir in the mustard.

Add the bratwurst; cook for 7 minutes, or until the sausages are plump. Stir in the beer, and simmer for 2 to 3 minutes. Serve the bratwurst topped with the onions.

[Guardian Angel]

Beef Fajita Pizza

2 teaspoons chili powder
1/4 teaspoon garlic powder
1/2 pound lean, boneless sirloin steak, trimmed
1 small green bell pepper, cut into strips
1/2 medium-sized red onion, thinly sliced and separated into rings
1 (14-ounce) package prebaked Italian pizza crust
1/2 cup chunky salsa
1 cup (4 ounces) shredded Cheddar cheese

Preheat oven to 450.  Heat a nonstick skillet over medium-high heat.

Meanwhile, combine chili powder and garlic powder in a small bowl; sprinkle over both sides of steak. Add steak to skillet; cook 5 minutes per side.  Remove steak from skillet; let stand 6 to 8 minutes then slice diagonally across the grain into 1/4-inch slices.

Place pizza crust on a pizza pan and spoon salsa over it. Arrange pepper strips, onion rings, and steak slices over the salsa and sprinkle with cheese.

Bake 10 to 12 minutes, or until heated through and the cheese is melted. 

[Guardian Angel]

Penne Primavera

2 tablespoons olive oil
1 tablespoon chopped fresh garlic
1/2 cup chopped red onion (about 1/4 onion)
1 cup chopped carrots (about 2 medium carrots)
1 cup broccoli florets, cut in half
1 medium-sized yellow bell pepper, chopped
1 (26-ounce) jar marinara sauce
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 (10-ounce) package fresh spinach
1 (16-ounce) package penne pasta
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese


In a soup pot, heat oil over medium heat and sauté garlic, onion, carrots, broccoli, and yellow pepper for 5 minutes, or until soft. Stir in marinara sauce, salt, crushed red pepper, and spinach; reduce heat to low and simmer 15 minutes. Meanwhile, prepare pasta according to package directions; drain well. Toss pasta with sauce mixture and sprinkle with basil and Parmesan cheese.

[Guardian Angel]

Classic Goulash

1 tablespoon vegetable oil
1-1/2 pounds ground beef
1/2 medium-sized green bell pepper, chopped
1 small onion, chopped
1/2 pound fresh mushrooms, quartered
1 (28-ounce) jar spaghetti sauce
1 (8-ounce) package elbow macaroni, cooked according to package directions
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup (4 ounces) shredded mozzarella cheese


 Preheat the oven to 375°F. In a large skillet, heat the oil over medium-high heat. Add the ground beef, bell pepper, onion, and mushrooms, and cook for 6 to 8 minutes, stirring to crumble the beef, until no pink remains; drain excess liquid. Add the remaining ingredients except the cheese; mix well. Place in a 2-1/2-quart casserole dish, cover, and bake for 22 to 25 minutes. Remove the casserole from the oven, uncover, and top with the mozzarella cheese. Bake uncovered for 5 to 7 minutes, or until heated through and the cheese is melted. 

[Guardian Angel]

Chicken Rolls

4 boneless skinless chicken breasts boiled (cut into strips)
1/2 carton sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup cheddar cheese
1 can crescent rolls

Mix both soups and sour cream together. Roll up chicken strips in crescent rolls. Place soup mixture in bottom of greased casserole dish and place chicken rolls on top, top with cheddar cheese. Bake at 350 degrees for about 25 minutes or until crescent rolls are brown.   Serve with Salad and vegetable of your choice.

[Guardian Angel]

Chicken with Spinch and White Wine Sauce

4 boneless skinless chicken breast filets
3 Tbs. Butter
1 bundle fresh spinach or 1 box frozen
1 large red bell pepper
2 Tbsp. Chicken Base
1 Tbsp. Minced Garlic
1/2 Lemon
3/4 tsp. Salt
3/4 tsp. Oregano
3/4 tsp. black pepper
3/4 tsp. garlic powder
1 1/2 cup white wine
1 1/2 cup half and half

Flatten chicken pieces and saute in large skillet in butter. When chicken is cooked, remove to warm plate. Add to skillet the chicken base, garlic, salt, pepper, oregano, garlic powder and juice of 1/2 lemon. Saute for 3 minutes. Add spinach and red pepper. Saute 3 minutes. Add white wine and bring to boil until reduced by 1/2. Add cream and return chicken to pan. Heat through. Serve with angel hair tossed with olive oil and freshly grated parmesan cheese.   

[Guardian Angel]

Succotash

1/4 cup (1/2 stick) butter
4 scallions, thinly sliced
1 medium-sized red or green bell pepper, chopped
1 (16-ounce) package frozen baby lima beans, thawed
1 (16-ounce) package frozen corn kernels, thawed
1/2 cup water
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper

In a large skillet, melt the butter over medium heat. Sauté the scallions and bell pepper until soft, about 5 minutes. Reduce the heat to medium-low and add the remaining ingredients, stirring to blend. Cook for 15 to 20 minutes, or until the vegetables are tender and the liquid is absorbed.

[Guardian Angel]

Sausage & Beans

1 medium-sized onion, peeled, cut in half, and sliced
1 garlic clove, crushed
1/2 pound fresh Italian sausage
1/2 pound regular or reduced-fat fully cooked smoked sausage, sliced diagonally into 1/2-inch slices
1 (16-ounce) can cannellini beans, rinsed and drained
1 (16-ounce) can chick peas, rinsed and drained
1 (14-1/2-ounce) can stewed tomatoes, undrained
2 tablespoons dry white wine (optional)
2 teaspoons brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
Minced fresh parsley or sliced scallions for garnish (optional)


In a large saucepan coated with nonstick cooking spray, cook the onion and garlic over medium heat for 2 to 3 minutes, until the onion is softened. Remove the Italian sausage from the casing and add to the saucepan. Cook and stir for 3 minutes. Add the sliced smoked sausage and cook for 3 to 5 minutes, or until the Italian sausage is cooked through and no pink remains. Pour off the drippings then stir in the remaining ingredients except the parsley. Mix gently then cover and reduce the heat to low. Simmer for 5 minutes. Uncover and cook over medium-low heat for 5 to 10 minutes to blend the flavors. Garnish with the parsley or scallions, if desired, and serve. Serve over Rice or noodles, the sauce is the best part.

[Guardian Angel]

Salsa Dogs

1 large tomato, seeded, chopped
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded, finely chopped (see Notes)
1/4 teaspoon salt
1 (16-ounce) package kosher jumbo beef franks
4 (6-inch) flour tortillas

In a medium bowl, combine tomato, bell pepper, onion, cilantro, jalapeno pepper, and salt; set aside. Preheat outdoor grill to medium heat. Grill franks for 15 minutes, or until heated through and lightly browned, turning occasionally. Place franks in tortillas, top with salsa, and wrap.  For less spicy salsa, use half of a jalapeno pepper. 

[Guardian Angel]

Nacho Casserole

1 pound lean ground beef
1/4 cup chopped onion
1 1/2 cups chunky salsa
1 (10 ounce) Mexicorn, drained
3/4 cup sour cream
1 package Taco seasoning
2 cups crushed tortilla chips
2 cups Mexican blend shredded cheese

Preheat the oven to 350 degrees.  Place ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, sour cream and taco seasoning into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
 
Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated. 

[Guardian Angel]

Chili Cheese Pie Casserole
 
3 cups Fritos corn chips
1 large onion, chopped
3 cups chili (may use large can or homemade.)
1 cup grated Cheddar or blend of cheeses.
 
Place half the corn chips in a baking dish. Sprinkle the chopped onions and half the cheese. Top with the chili, then the rest of the corn chips and cheese.
 
Bake in a 350 oven for 15 to 20 minutes, or until cheese is bubbling.

[Guardian Angel]

Flatout Bread Pizza

1 Loaf Italian Herb Flatout Bread
Low fat mozzarella cheese
28 oz Diced tomatoes, drained
1/2 lb ground chuck, browned
1/2 Cup pizza sauce
Grated parmesan cheese
Garlic and onion powder
Green peppers (optional)
Cornmeal


Spray rectangular pan with Pam.  Sprinkle bread lightly with cornmeal, shake off excess.   Layer onto bread, pizza sauce, browned beef, diced tomatoes, 3/4 cup mozzarella cheese.
Sprinkle lightly with parmesan cheese, garlic powder, onion powder or fresh onions and green peppers .  Bake at 450 degrees for about 10 minutes.