Quick Meal Recipes
Slow Cooker Chicken Taco Soup (we usually make this in late fall and throughout the
winter)
1 onion, chopped
1 (15 ounce) can black beans, rinsed and
drained
1 (16 ounce) can chili beans
1 (15 ounce) can whole kernel corn,
drained
1 (8 ounce) can tomato sauce
1 bottle GF beer
2 (10 ounce) cans diced tomatoes with
green chilies....DO NOT drain
1 package McCormick or Ortega taco
seasoning
3 whole skinless, boneless chicken
breasts
Shredded Cheddar cheese for garnish
Sour cream for garnish
GF tortilla chips for garnish
Directions:
Place the onion, chili beans, black
beans, corn, tomato sauce, beer and diced tomatoes into slow cooker. Add
taco seasoning and stir to blend. Lay chicken breasts on top of the
mixture, pressing down slightly until just covered by the other ingredients.
Set slow cooker on LOW, cover and cook for 5 hours. Remove chicken
breasts from the soup and allow to cool long enough to be handled. Shred
the chicken and stir it back into the soup and continue cooking on LOW for 2 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, and
crushed tortilla chips! Yum!
Easy Sloppy Joe Pot Pie
1 lb lean ground beef
1 medium onion chopped
1 can (15.5 oz) original sloppy joe
sauce
1 cup shredded Cheddar cheese
2 eggs, slightly beaten
1 cup milk
1 cup Bisquick GF mix
Directions:
1. Heat oven to 400 F. Lightly grease
bottom of 8-inch square glass baking dish with shortening or cooking spray.
In 10-inch skillet, cook beef and onion over medium heat, stirring
occasionally, until beef is browned; drain. Stir in sloppy joe sauce and
cheese. Spoon into baking dish.
2. In medium bowl, stir together
remaining ingredients until blended. Pour over beef mixture.
3. Back about 30 minutes or until golden
brown.
Makes 6 servings.
Easy Sweet and Sour Chicken
1 Tbsp oil
1 lb boneless, skinless chicken cut into
bit sized pieces
2 cups veggies of your choice (we
typically use peppers, carrots, water chestnuts, etc.) or you may use frozen
stir-fry veggies if you desire
1 can (8 ounce) pineapple chunks in
juice, undrained
1/2 cup sweet and sour sauce
1 up water
2 cups Minute Rice (white or brown)
uncooked
Directions:
1. Heat oil in large skillet on
meduim-high heat. Add chicken; cook and stir 4 minutes or until cooked
through.
2. Add veggies, pineapple with
juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.
3. Stir in rice; cover.
Reduce heat to medium-low; simmer 5 minutes. Remove from heat and let
stand for a couple of minutes.
Nutella Yogurt Fruit Dip
1 cup plain, nonfat Greek yogurt
1/2 cup Nutella
Mix the yogurt and Nutella together in a
small bowl until completely combined. Refrigerate until ready to use. Serve
with fresh cut fruit....super yummy with bananas, apples, and strawberries!
Southwestern Pork Chops
1 cup GF prepared chunky tomato salsa
1 can corn, drained
1 can GF black beans, rinsed and drained
1 tsp. vegetable oil
6 pork loin chops
1. combine salsa, corn, black
beans in a mixing bowl.
2. In a large skillet with a lid, heat
the oil over medium high heat. Add the pork chops and brown on one side
for 4 minutes.
3. Turn Chops over an spoon the
salsa mixture evenly over the top.
4. Reduce heat to low, cover and
simmer the pork chops for 8-10 minutes or to desired doneness.
Sweet & Sour Pork chops
(crockpot)
1 can (8oz) crushed pineapple, undrained
1 cup honey barbecue sauce
1/3 cup finely chopped onion
2 Tbsp. chili sauce
4 bone-in pork loin chops
1. In a small bowl, combine the
pineapple, barbecue sauce, onion and chili sauce. Pour half into a greased 3
qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook
on low for 4 1/2 to 5 1/4 hours or until meat is tender.
Colorful
Kielbasa from Quick Cooking Annual Recipes 1999
1 can (10 ¾ ounces) GF condensed cream of
celery soup
¾ cup water
1 tablespoon butter or margarine
1 pound smoked kielbasa, cut into ½ inch
pieces
¾ cup uncooked long grain rice
1 pkg (10 ounces) frozen peas
Optional:
1 jar (4 ½ ounces) sliced mushrooms,
drained
1 cup (4 ounces) shredded cheddar cheese
I put in a few shakes of Italian
Seasoning because the GF Health Valley Cream of Celery
soup isn’t very flavorful.
In a skillet, combine soup, water and
butter; bring to a boil. Add
kielbasa and rice. Reduce heat;
cover and simmer for 15-18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer for 15 minutes or
until the rice is tender and the peas are heated through. Sprinkle with cheese; cover and let
stand until cheese is melted. 4-6
servings
