Our favorite food is Italian and Mexican. I need EASY recipes! On some nights we only have about 30 minutes to cook AND eat before we have to be at school or something. We are getting tired of our same ol same ol things. Any ideas???
Subscribe to:
Post Comments (Atom)
2 comments:
This is quick and easy and awesome left over.
Mindless Meatball Minestrone
2 cans (14.5 ounces each) fat-free chicken broth
1 can (14.5 ounces) fat-free beef broth
1 bag (1 pound) frozen mixed vegetables
1 bag (18 ounces) frozen meatballs (I use turkey meatballs)
1 can (14.5 ounces) stewed tomatoes
½ cup dried macaroni noodles
1 can (15 ounces) light red kidney beans
1 ½ teaspoons dried Italian seasoning
6 Tablespoons grated Parmesan cheese
½ cup red wine (optional)
Pour the chicken and beef broth into a 4.5-quart Dutch oven or soup pot and begin heating on high. Add the still-frozen vegetables and meatballs. Add the tomatoes and macaroni. Cover the pot and bring it to a boil. This will take about 10 minutes.
While the soup is heating, rinse, and drain the kidney beans and set aside. When the soup comes to a boil, uncover and stir well (the macaroni sinks to the bottom).
Add the kidney beans, Italian seasoning, and wine, and reduce the heat to medium. Stir frequently until the macaroni is tender, about 6 to 7 minutes more. Serve at once, garnishing each bowl with 1 tablespoon grated Parmesan cheese.
Serves 6
Easy. No cooking. Delicious...Enjoy!
Mango Coconut Chicken
Serves 4
I made this dish one summer when I was looking for something exciting and light for a summer meal. It was a smash hit. And it came with a bonus—the leftovers were terrific in a sandwich the next day.
Ingredients
4 cups torn or shredded cooked chicken
(about 3 medium-size chicken breasts)
1⁄2 cup shredded sweetened coconut
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons Major Grey mango chutney
(see Angela’s Tip below for more information)
1⁄2 cup plain yogurt
1⁄2 cup coarsely chopped Italian parsley
1⁄2 teaspoon sea salt
Pepper, black, to taste
Method
1. Put the shredded chicken pieces into a medium-size bowl.
2. Add the coconut, lemon juice, Dijon mustard, chutney, and yogurt and toss until well combined. Add the parsley and toss until combined. Stir in the salt and pepper. Serve.
Angela’s Tip:
Major Grey is not a brand of chutney, it is a style of chutney. Look for it under various brand names in
your supermarket in the condiment or ethnic section.
Recipe excerpt from Angela Tunner a.k.a. The Renaissance Gourmet,
from her award winning (Best Easy Recipes) cookbook entitled “Simply Summer” Deliciously Easy Gourmet Meals with Tips for Elegant Living” published by Eat Like a Millionaire™ Omnimedia Inc.
www.AngelaTunner.com
Post a Comment