Welcome to the CSAHM “Question of the Week.” Please feel free to share your answers, ideas, or thoughts to the “Question of the Week” in the comments section below.
This weeks question:
What is your favorite EASY recipe?
I am ALWAYS on the lookout for easy recipes to cook for breakfast, lunch, and dinner. So I thought this week’s question would be helpful to all of us busy moms out there.
My favorite easy recipe is Picante Chicken. Basically you put boneless skinless chicken breasts in the crock pot and cover it with picante sauce. Cook on low for about 6 – 8 hours and you are good to go! It goes great with some black beans, sour cream, and tortilla chips. YUM!
About CSAHM
BBQ Chicken: Chicken in the Crockpot, covered with BBQ sauce (I add some chicken broth as it cooks so it doens’t burn) cook on high 4-6 hours (or low 8-10)
Pot roast: put roast, baby potatoes and baby carrots (see, not even any cutting!) and pour 2 cans of beef broth (enough to cover). Cook low 8-10 (if you shred the roast and continue cooking it for another hour or two, it is melt in your mouth good!)
I’d say my Sour Cream Chicken Enchiladas. I like to use whole chickens from the crock pot, but to make even more easy you can use already roasted chickens from the store.
In a 13″x9″ pan spread 1 C of sour cream on the bottom.
Mix 2C of pulled apart cooked chicken w/ ing. list below & heat through on med. stirring occasionaly. Heat your tortillas in a little bit of oil to soften. Fill tortillas w/ mixture, fold & lay seam down in pan. Spread about another 1/2 C of Sour Cream on top of all the tortillas & sprinkle w/ cheese. Place in oven at 450 degrees for 8 min. YES!!! That’s it!!!
2 – 4oz cans of drained mushrooms 1/2 tsp. salt
1- 2oz. can of drained green chillies 1/2 tsp. garlic powder
1/3 C of onion flakes ( I like to use fresh) 1/4 tsp. of pepper
1 tsp. chili powder
This sounds so yummy, I’m writing these ingredients on my shopping list!!!
This isn’t really a recipe, but it’s something that saves me a lot. I pre-cook several meals and freeze. One is, I’ll make a whole chicken and mashed potatos, cut the chicken in half (it’s just me, my husband and our 1.5 yr old). Put each half of the chicken and mashed potatos in a pyrex glass pan that has a lid. Make up the gravey and freeze that in 2 tupper wares. There’s 2 meals for the prep of 1. When I know I’m going to have a crazy day, I’ll just thaw that out and heat it up. The only thing left to make is a veg. I also do this with chili, pasta sauce, meatballs, meatloaf. It’s a life saver on those days.
Oh my – these recipes sound delicious!!!
My favorite recipe is Ranch Chicken Noodles…
Boil your favorite noodles. Depending on how much you want to make, you can stir in 1-2 cans of cream soup (I like cream of chicken), 1/2-1 cup sour cream, up to 1 Tbsp dry ranch dressing mix, and 1 drained can white chicken. I always stir in 1 cup of shredded cheese, sharp cheddar being our favorite. Obviously – you can change the seasonings, the soup flavors, and even the meat you add for variety. We’ve added cooked broccoli; I’ve used tuna; You could add drained tomatoes with chiles for a Mexican flair.
Easy Peasy!!!
Soup!
2 pounds of red tomatoes, drizzle with olive oil and bake for half an hour at 200 degrees. Boil one small potato in a small amount of water.
Blend the roasted tomatoes and potato (discard the water). Serve with toast and olive oil and balsamic vinegar.
Tastes lovely and is the simplest recipe I use regularly for lunch.
Cincinnati Chili! Takes 15 minutes from start to finish.
You need 1 packet Cincinnati Chili seasoning mix, 1 can tomato paste, and 1-2 lbs ground beef. The seasoning mix used to be only local but I think it’s a national thing now – I like Cincinnati brand, but you can use Gold Star and add 2 tsp salt.
First boil the ground beef in enough water to cover it, about 5-6 minutes until no longer pink. In the meantime, boil some spaghetti and chop some onions. When the meat is cooked, drain off the fat and water. Add seasoning, tomato paste and water, mix well. Then bring to boil and simmer. Serve over spaghetti with onions, cheddar cheese, hot sauce. You can even add kidney beans or black beans to it. We also love it over hot dogs for cheese coneys. When I am really pressed for time, this is what I make.
On my crazy days, I put 3-4 Frozen Chicken Breasts (Boneless, Skinless) in a baking dish and cover with Sun-Dried tomato alfredo sauce. (I think Preggo makes it). It’s so easy! Bake at 400 for about 45 minutes. I just prepare a vegetable with it when I get back from Curves!! My 2 and 4 year old even love it!