1 lb hot dogs, cut in pieces
3/4 lb cheddar cheese, cubed
3 eggs, hard boiled
3 tbsp onions, chopped
3 tbsp mayonnaise
1 tbsp ketchup
8-10 hot dog buns
Mix all ingredients except for buns. Put mixture in buns and wrap individually in foil. YOU CAN FREEZE THESE. If frozen thaw partially before cooking. Bake at 400 degrees for 15 minutes, or until cheese is melted.
Showing posts with label quick dinner recipes. Show all posts
Showing posts with label quick dinner recipes. Show all posts
Monday, May 12, 2008
Chicken Pillows
3 boneless-skinless chicken breasts or 1pkg raw chicken tenders
8 oz cream cheese (room temp)
2 large packages of refrigerated crescent rolls
1 bag chicken flavored stuffing mix
4 mushrooms finely diced
Boil chicken until fully cooked. Dice chicken into small pieces. Mix chicken w/ cream cheese and mushrooms. Open crescent rolls package. Spread out each crescent roll. Place a spoonful of chicken mixture at the big part of the triangle. Roll crescent up and seal edges. Dip the crescent in melted butter. Roll in the dry stuffing mix. Bake at 375 degrees for 15-20 minutes (While the crescents are baking, flip them over after 10 minutes).
8 oz cream cheese (room temp)
2 large packages of refrigerated crescent rolls
1 bag chicken flavored stuffing mix
4 mushrooms finely diced
Boil chicken until fully cooked. Dice chicken into small pieces. Mix chicken w/ cream cheese and mushrooms. Open crescent rolls package. Spread out each crescent roll. Place a spoonful of chicken mixture at the big part of the triangle. Roll crescent up and seal edges. Dip the crescent in melted butter. Roll in the dry stuffing mix. Bake at 375 degrees for 15-20 minutes (While the crescents are baking, flip them over after 10 minutes).
Wednesday, April 30, 2008
Honey-Terryaki Salmon
Recipe Ingredients:
4 Tbs honey
4 Tbs olive oil
4 Tbs Terryaki sauce
1 lb. salmon fillet
Cut salmon into 3/4 inch chunks. Stir together oil, honey and sauce to make a marinade. Combine with salmon and marinate for about an hour.
Preheat broiler.
Line broiler pan with foil and broil for 5 -6 minutes, turning once during the cooking time.
While salmon is cooking, take remaining marinade and bring to a simmer (I ended up adding more of all 3 ingredients in order to stretch the sauce). and simmer until reduced (just a few minutes).
Serve with brown rice and steamed broccoli. Pour sauce over the plate
Courtesy of Emily wright (thank you!)
4 Tbs honey
4 Tbs olive oil
4 Tbs Terryaki sauce
1 lb. salmon fillet
Cut salmon into 3/4 inch chunks. Stir together oil, honey and sauce to make a marinade. Combine with salmon and marinate for about an hour.
Preheat broiler.
Line broiler pan with foil and broil for 5 -6 minutes, turning once during the cooking time.
While salmon is cooking, take remaining marinade and bring to a simmer (I ended up adding more of all 3 ingredients in order to stretch the sauce). and simmer until reduced (just a few minutes).
Serve with brown rice and steamed broccoli. Pour sauce over the plate
Courtesy of Emily wright (thank you!)
Pulled pork sandwiches
This is one of my favorites! Its so easy and clean up is as well.
Recipe Ingredients:
1. pork loin
2. bottle of your favorite bbq sauce
3. buns
1. pork loin. Small in size. I usually buy the one from Costco and split it in two. That probably doesnt help much does it :) Add this to the crock pot. Fill the bottom of the crock pot with a couple of cups of water, just so it covers the bottom of the crock pot. Season your pork loin with salt, pepper, onion powder, and garlic powder. Cook on high for approximately 6 hours.
2. Drain water from crock pot and add 1/2-3/4 a bottle of your favorite bbq sauce. I use Sweet baby rays. Let simmer on low for another 30-40 minutes.
3. Shred and serve. We serve on buns with our sides being either homemade french fries, or chips with carrots and celery with ranch dressing.
Recipe Ingredients:
1. pork loin
2. bottle of your favorite bbq sauce
3. buns
1. pork loin. Small in size. I usually buy the one from Costco and split it in two. That probably doesnt help much does it :) Add this to the crock pot. Fill the bottom of the crock pot with a couple of cups of water, just so it covers the bottom of the crock pot. Season your pork loin with salt, pepper, onion powder, and garlic powder. Cook on high for approximately 6 hours.
2. Drain water from crock pot and add 1/2-3/4 a bottle of your favorite bbq sauce. I use Sweet baby rays. Let simmer on low for another 30-40 minutes.
3. Shred and serve. We serve on buns with our sides being either homemade french fries, or chips with carrots and celery with ranch dressing.
One pot pasta
RECIPE INGREDIENTS:
8 ounces spiral pasta (Barilla)
1 cup broccoli, cut into florets
1 cup cauliflower, cut into florets
1 cup frozen sweet corn
1 carrot, peeled and cut into diagonal slices
1 cup cooked canned chickpeas
1 tablespoon extra virgin olive oil
1/2 cup chicken or vegetable broth
1 (14 ounce) can diced tomatoes
3 tablespoons pesto
4 tablespoons Parmesan cheese
1 teaspoon salt and black pepper
1. Bring large pot of water to boil, add the pasta, stir, and bring to a boil again. Cook uncovered for 4 minutes. Add the broccoli, cauliflower, corn, and carrot, and continue to boil for another 3 to 4 minutes until the pasta is al dente.
2. Drain and return pasta to the pot, add the chickpeas (drained), olive oil, chicken broth, diced tomatoes (drained), pesto, parmesan cheese, and salt and pepper.
courtesy of family fun magazine
8 ounces spiral pasta (Barilla)
1 cup broccoli, cut into florets
1 cup cauliflower, cut into florets
1 cup frozen sweet corn
1 carrot, peeled and cut into diagonal slices
1 cup cooked canned chickpeas
1 tablespoon extra virgin olive oil
1/2 cup chicken or vegetable broth
1 (14 ounce) can diced tomatoes
3 tablespoons pesto
4 tablespoons Parmesan cheese
1 teaspoon salt and black pepper
1. Bring large pot of water to boil, add the pasta, stir, and bring to a boil again. Cook uncovered for 4 minutes. Add the broccoli, cauliflower, corn, and carrot, and continue to boil for another 3 to 4 minutes until the pasta is al dente.
2. Drain and return pasta to the pot, add the chickpeas (drained), olive oil, chicken broth, diced tomatoes (drained), pesto, parmesan cheese, and salt and pepper.
courtesy of family fun magazine
Burrito casserole
RECIPE INGREDIENTS:
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese
1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.
Recipe courtesy of family fun magazine
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese
1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.
Recipe courtesy of family fun magazine
Oven-fries and fish chips
A healthier alternative to frozen fish sticks and fries, and really yummy!
RECIPE INGREDIENTS:
4 all-purpose baking potatoes (such as Russet or Idaho)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
1 Box Melba toast, Mediterranean or garlic flavored (about 5 ounces)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges
1. Lightly grease a baking sheet with sides. Preheat oven to 450 degrees. Peel potatoes and cut in half, and then cut each half into 8 wedges. In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
2. Meanwhile, prepare the fish. Place the Melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush -- there will be some pieces that remain large (the size of a pebble), this is OK as it adds to the texture once baked.
3. Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
4. Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
5. After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
6. Serve immediately with tartar sauce and a lemon wedge.
RECIPE INGREDIENTS:
4 all-purpose baking potatoes (such as Russet or Idaho)
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
1 Box Melba toast, Mediterranean or garlic flavored (about 5 ounces)
2 large eggs
1 tablespoon Dijon mustard
2 tablespoons water
1 pound skinless white fish fillet, (such as cod or haddock), cut into 3-inch pieces (should be about 7 pieces)
1 cup Tartar Sauce
1 lemon, cut into wedges
1. Lightly grease a baking sheet with sides. Preheat oven to 450 degrees. Peel potatoes and cut in half, and then cut each half into 8 wedges. In a bowl, toss the potatoes with the olive oil, paprika, salt, and pepper. Place potatoes on the baking sheet in a single layer. Bake in preheated oven for 15 minutes.
2. Meanwhile, prepare the fish. Place the Melba toast in a plastic ziplock bag and pound with a mallet or the back of a heavy spoon to crush -- there will be some pieces that remain large (the size of a pebble), this is OK as it adds to the texture once baked.
3. Place the crushed Melba toast on a plate. In a shallow bowl, whisk together the eggs, Dijon mustard, and the water.
4. Season the fish with salt and pepper to taste. Dip the fish on both sides with egg mixture and then press to coat with crumbs, turning to coat both sides.
5. After the potatoes have cooked for 15 minutes, use a spatula and push them to one side of the pan. Place fish in the pan, making sure they do not touch and return pan to oven. Bake for another 15 minutes, until the fish is crisp and firm to the touch.
6. Serve immediately with tartar sauce and a lemon wedge.
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