Food court 4-18
Here are some more five-ingredient recipes for easy meal preparation. It’s so nice to have an easy night in the kitchen.
1 10 3/4-ounce can cream of shrimp or mushroom soup, undiluted
1/4 cup water
1 teaspoon seafood seasoning
1 1-pound package frozen cooked medium salad shrimp, thawed
Hot cooked rice
In a saucepan, combine soup, water and seafood seasoning. Bring to a boil. Reduce heat, stir in shrimp. Heat through. Serve over rice. Serves 4. Instant rice has been fully or partially cooked, then dehydrated, that’s why it only takes a few minutes to prepare.
Marinated Baked Chicken
1/2 cup Italian salad dressing
1/2 cup soy sauce
6 bone in chicken breast halves
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
Kale and spiced apple rings, optional
In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resalable plastic bag, add chicken. Seal the bag and turn to coat, refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting. Drain chicken, discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45 to 60 minutes or until juices run clear and a meat thermometer reads 170°. Brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired. Serves 6.
Pork Chop Casserole
4 bone in pork loin chops, 1/2 inch thick
1 tablespoon vegetable oil
1 1/3 cups uncooked long grain rice
1 cup orange juice
1 10 1/2-ounce can condensed chicken with rice soup, undiluted
In a large skillet, brown pork chops in oil, drain. Place the rice in an ungreased shallow 3-quart baking dish. Pour orange juice over rice. Top with pork chops and soup. Covered and bake at 350° for 40 to 45 minutes or until pork juices run clear and rice is tender. Serves 4.
Thanksgiving in a Pan
1 6-ounce package stuffing mix
2 1/2 cups cubed cooked turkey
2 cups frozen cut green beans, thawed
1 12-ounce jar turkey gravy
Pepper to taste
Prepare stuffing mix according to package directions. Transfer to a greased 11-by-7-inch baking dish. Top with turkey, beans, gravy and pepper. Cover and bake at 350° for 30 to 35 minutes or until heated through. Serves 6.
Bean and Beef Skillet
1 pound ground beef
1 medium onion, chopped
1 28-ounce can baked beans
1/4 cup barbecue sauce or ketchup
1 cup shredded cheddar cheese
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Stir in beans and barbecue sauce, heat through. Sprinkle with cheese, cover and cook on low until cheese is melted. Serves 4.
Easy Meat Loaf
1 10 1/2-ounce can French onion soup,undiluted
1 1/3 cups crushed butter flavored crackers (about 33 crackers)
1 pound lean ground beef
1 10 3/4-ounce can golden mushroom soup, undiluted
In a bowl, combine the egg, onion soup and cracker crumbs. Crumble beef over mixture and mix well. Shape into a loaf. Place in greased 11-by-7-inch baking dish. Bake, uncovered, at 350° for 30 minutes. Pour mushroom soup over loaf. Bake 1 hour longer or until meat is no longer pink and a meat thermometer reads 160°. Drain. Let stand for 10 minutes before slicing. Serves 4.
Tangy Ham Steak
1/3 cup spicy brown mustard
1/4 cup honey
1/2 teaspoon grated orange peel
1 fully cooked ham steak (about 2 pounds)
In a small bowl, combine mustard, honey and orange peel. Brush over one side of ham. Broil or grill, uncovered, over medium-hot heat for 7 minutes. Turn, brush with mustard mixture. Cook until well glazed and heated through, about 7 minutes. Serves 6 to 8.
Seasoned Cube Steak
1 cup soy sauce
1 teaspoon dried minced garlic
1 teaspoon dried minced onion
4 cube steaks (about 1 1/4 pounds)
In a large resalable plastic bag, combine the soy sauce, garlic and onion, add steaks. Seal bag, turn to coat. Refrigerate for 30 to 40 minutes, turning once. Drain and discard marinade. Place steaks on a greased broiler pan. Broil 4 inches from the heat for about 4 minutes on each side until meat reaches desired doneness. Serves 4.
Broiled Chicken Cordon Bleu
4 boneless skinless chicken breast halves
1/4 cup butter, melted
4 thin slices fully cooked ham
4 tablespoons honey mustard salad dressing
4 thin slices Swiss or mozzarella cheese
Place chicken on the rack of a broiler pan. Broil 4 inches from the heat for 3 minutes, turn and broil 3 minutes on the other side. Brush with butter. Continue turning and basting until juices run clear, about 4 minutes. Place a ham slice on each chicken breast broil for 1 to 2 minutes. Spread 1 tablespoon dressing over each, top with cheese. Broil for 30 seconds or until cheese is melted. Serves 4.
1 pound pork tenderloin, cut into 1/8-by-1/4-inch slices
1 to 2 tablespoons vegetable oil
3 to 4 garlic cloves, minced
1 16-ounce jar salsa
1/2 cup peach preserves
Hot cooked rice
In a large skillet, sauté pork in oil for 4 minutes. Add garlic, cook and stir 1 minute longer. Stir in salsa and preserves. Bring to a boil. Reduce heat, cover and simmer for 2 minutes or until meat is no longer pink. Serve over rice. Serves 3 to 4.
Chicken Potato Bake
1 broiler/fryer chicken (about 3 pounds), cut up
1 pound red potatoes, cut into chunks
1/2 to 3/4 cup prepared Italian salad dressing seasoning
1/2 to 3/4 cup grated Parmesan cheese
1 tablespoon Italian seasoning
Place chicken in a greased 13-by-9-inch baking dish. Arrange potatoes around chicken. Drizzle with dressing, sprinkle Italian seasoning and Parmesan cheese. Cover and bake at 400° for 20 minutes. Uncover, bake 20 to 30 minutes longer or until potatoes are tender and chicken juices run clear. Serves 4.
Hearty Hamburger Casserole
1 pound ground beef
1 19-ounce can ready to serve chunky vegetable soup
1 6-ounce package instant stuffing mix
1/2 cup shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink, drain. Stir in soup and set aside. Prepare stuffing mix according to package directions, spoon half into a greased 2-quart baking dish. Top with beef mixture, cheese and remaining stuffing. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through. Serves 4.
1 3/4 cups frozen mixed vegetables, thawed
1 12-ounce can tuna, drained and flaked
1 10 3/4-ounce can cream of chicken or celery soup, undiluted
Hot cooked noodles
In a large saucepan, combine the vegetables, tuna and soup. Cook and stir until heated through. Serve over noodles. Serves 3.
Hope you enjoy these five-ingredient recipes as much as I do. They are so easy and not much trouble. If you need to reach me, you can email me at firstname.lastname@example.org or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. If you have any recipes you would like to share, please send them to the above address. Thanks.