Quick Meal Recipes

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