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Meals that you make ALL the time -- RECIPES! - Page 2

post #21 of 140
: love this thread!

Chicken Tortilla Casserole
4-5 cooked chx breasts cut into chunks
shredded monteray jack cheese
black beans
cillantro
roasted chilis
salsa
sour cream small container (or whatever you want)
cream of chicken soup (trying to fix this recipe so I don't have to use that anymore though)
approx 2 doz corn tortillas cut into smallish squares

Mix the chx, black beans, cillantro, chilis, salsa, sour cream, chx soup all together. Start layering the tortillas, chx mixture, and cheese like a lasanga almost.....tortillas, chx mixture, cheese, tortillas, chx mixture and cheese.

Super yum! Is great as a leftover as well. I modify this all the time and add in whatever I've got around...corn, jalapenos, more onion, fresh garlic, etc.
post #22 of 140

Turkey Surprise

Turkey Surprise -

1 lb. of ground turkey
1 large bag of cole slaw (from the salad section of the market - or you could shred fresh)
1/2 jar of cheese sauce

brown the ground turkey
Add the cole slaw till wilted
Add the cheese sauce
season with salt and pepper...

my DH loves this dish as he feels he is "cheating" because of all the yummy cheese sacue
post #23 of 140
Our old standby is leftover chicken casserole

Chopped up cooked chicken 1-3 cups (depends on how much you have leftover, it can be seasoned already)

Leftover rice or pasta

Make a sauce from butter (2 tbsp), flour (1/4 cup), milk (1.5 cup) and broth (1 cup)

leftover veggies, we like red peppers, broccoli, onions, mushrooms, and zucchini the best, but whatever will work

cheese, about 1/2 cup of parmesean tastes yummy

Mix together and bake for about 30 minutes.

It's a yummy clean out the fridge dinner!
post #24 of 140
Thread Starter 
Thank you Mamas
I am going to print out each recipe and try them. If these meals are good enough for you to make over and over, I am sure I will like them.

Here's another one of my regulars:

Pasta with Broccoli and Sundried Tomatoes

1. Make pasta (spaghetti, penne, whatever)
2. Heat large skillet with olive oil -- maybe 2-3 Tablespoons
3. Make sure heat is on low and then add minced garlic -- make sure garlic doesn't burn!
4. Add either fresh broccoli florets (if you like it crispier) or steamed broccoli - you can turn the heat back up now
5. Add 1/2 jar of julienned sundried tomatoes and some of the olive oil
6. Saute until desired tenderness
7. When serving, put broccoli and sundried tomatoes over pasta and drizzle with some of the olive oil that is in the pan

So simple and delicious!
post #25 of 140
Our most common side dish is probably pasta (Tinkyada brown rice pasta) tossed with whatever I have on hand. I drain the pasta over halved or quartered cherry tomatoes (toss 'em in the colander), then I rinse the pasta well. In the pan, I start the rest. I like olive oil, garlic, diced carrot, diced onion, sun-dried tomatoes, thinly sliced summer squash, and mushrooms. I almost always skip the mushrooms (hubby is allergic), unless cooking for myself alone. If I use mushrooms, I generally use local dried mushrooms: toss in oyster mushrooms and pour in a bit of water, cook until the mushrooms are rehydrated and the water is mostly gone. Add in butter. Last of all come the fresh herbs: thyme, oregano, basil, sometimes rosemary. Add freshly ground pepper and salt. Toss over pasta.

I make mushroom stroganoff for myself at least twice a month, more often if I can justify the expense. I saute/simmer onions and mushrooms (fresh, canned, frozen exotic blends, dried) in olive oil and wine until I can't bear it any longer. A bit of ground mustard, freshly ground pepper, and thyme. Mix in mayo and sour cream (hey, I'm a Hoosier girl at heart, be glad it's not Miracle Whip). Toss over buttered pasta. Egg noodles are best. I have to settle for gluten-free options, so I often use korean "mochi"--a brown rice "cake". I buy it in thin ovalette form. Most of the time I just use tinkyada pasta.

Coconut curry sauces (over veggies for me, chicken for boy) happen about once a week. Generally over cauliflower. The quick version: saute an onion and carrot in some oil. Don't forget the red pepper and mustard seed first. Stir in some curry powder. Toss in cauliflower (cut into florets) and a can of coconut milk. Thin if necessary. Cover and simmer 20 minutes, then remove lid and reduce the sauce.

Greens happen nearly daily. Mostly sauteed, sometimes made into pot liquor. Right now they're all pot likkered up.

Hubby makes his version of coq au vin/chicken marsala about three times a month, sometimes more often.
post #26 of 140

Sausage suprise

1 package pork sausage, cut into small pieces and fried, they cut easier when they are still frozen
1 can mushroom soap, and 1 can milk, garlic powder onion powder cajun spice, I never have measured just put some it
Enough potatoes to feed your family, I don't peel them, just wash, cut in half lengthwise then cut width wise about 1/2 inch thick
Frozen veggie, I used mixed ones.
put in roaster bake at 350 for about 1 hour or until potatoes are tender, stirring about 4-5times.

Sorry I can't give you exact measurements, but I made up this dish one day when i could not think of anything to make for supper, it was a big hit and still is.
post #27 of 140
Sausage and pepper pasta..

1 pkg italian sauage, (mild, hot whatever)
1 red pepper
1 cup chopped fresh mushrooms
1 sm onion, chopped
3 cloves garlic, minced
1 jar organic pasta sauce (we use the muir glen herbed one)
salt and pepper
red pepper flakes
pasta

pull sauage out of casings and fry up, drain off fat and add the onions, garlic, peppers, and mushrooms. saute til soft, add in 1/2 to the full jar of sauce and seasonings. serve over pasta. It will be very chunky!
post #28 of 140

lentil chili

I am excited to try some of these recipes!!

Here is a favorite of ours...we have it often, especially in the fall/winter.

Lentil Chili

Serves 8-10

2 cups lentils, rinsed and picked over
7 cups water or vegetable broth
1 large yellow onion, finely chopped
2 large red or yellow bell peppers, seeded, deribbed, and finely chopped
2 cans (14.5 ounces each) diced tomatoes in juice
1 can (15 ounces) tomato sauce
¾ cup beer
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
1 ½ teaspoons kosher salt
1 cup sour cream
1 cup (4 ounces) shredded Cheddar cheese

In a 6- to 8- quart saucepan, over medium-high heat, combine the lentils and water. Bring to a simmer. Reduce the heat to medium-low and simmer gently. Cook the lentils until tender, about 45 minutes. Add the onion, bell peppers, tomatoes with juice, tomato sauce, beer, chili powder, cumin, oregano, cayenne, and salt. Stir well. Reduce heat to low. Keep the soup at a bare simmer until the flavors meld (about 30 minutes).

Top each serving with a spoonful of sour cream and some cheese.
post #29 of 140

chicken fajitas

Here's another:

Chicken Fajitas

1 lb boneless chicken breast
1 cup onions, sliced
2 cups assorted sweet peppers, sliced
1/4 cup olive oil
1/2 cup cilantro, chopped
1/4 cup lime juice
1 tbsp ground cumin
2 tbsp garlic, minced
sea salt

flour tortillas
salsa
sour cream

Cut the chicken breast into thin strips.

In a bowl, marinate the chicken with the garlic, cumin, cilantro, lime juice, and olive oil for 15 minutes.

Heat a large grill or skillet; stir fry the marinated chicken first, then add the sliced peppers and onions, season with the sea salt to taste. Serve in warm flour tortillas and your favorite tomato salsa.
post #30 of 140
Maclol, This is almost exactly how we make our chili at home-including the scrumpcious dollop of sour cream at the top. Yum!
Great minds think alike.


Quote:
Originally Posted by maclolo View Post
I am excited to try some of these recipes!!

Here is a favorite of ours...we have it often, especially in the fall/winter.

Lentil Chili

Serves 8-10

2 cups lentils, rinsed and picked over
7 cups water or vegetable broth
1 large yellow onion, finely chopped
2 large red or yellow bell peppers, seeded, deribbed, and finely chopped
2 cans (14.5 ounces each) diced tomatoes in juice
1 can (15 ounces) tomato sauce
¾ cup beer
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
1 ½ teaspoons kosher salt
1 cup sour cream
1 cup (4 ounces) shredded Cheddar cheese

In a 6- to 8- quart saucepan, over medium-high heat, combine the lentils and water. Bring to a simmer. Reduce the heat to medium-low and simmer gently. Cook the lentils until tender, about 45 minutes. Add the onion, bell peppers, tomatoes with juice, tomato sauce, beer, chili powder, cumin, oregano, cayenne, and salt. Stir well. Reduce heat to low. Keep the soup at a bare simmer until the flavors meld (about 30 minutes).

Top each serving with a spoonful of sour cream and some cheese.
post #31 of 140
Thread Starter 
Maclolo - your lentil chili was awesome! We just had it for dinner and I can't wait to have the leftovers all week for lunch. Thank you for the recipe.
post #32 of 140
The easiest meal I make on the spur of the moment, in a pinch, whenever I don't really feel creative enough for cooking...........eg ALL THE TIME
No real recipe:

Hamburger steaks - basically hamburger patties seasoned with plenty garlic powder and fried in the skillet
Meanwhile, cook:
Boxed/instant potatoes - use extra milk to make them better or add cheese for a different taste. I don't follow the "directions" to add the milk in cold, I just add everything except potato flakes, then add the flakes when it boils.
2-canned veggies, usually one green & one yellow (green beans, corn, green peas, turnip greens, carrots, chick peas, whatever)
Voila! Instant meal!

My mom cooked like this regularly, I thought it was normal but it surprised DH that I could make such a good meal from "nothing"
post #33 of 140
Quote:
No-Roll Enchiladas
Ingredients:

1 large bell pepper
1 large onion
1 can refried beans (or homemade)
1 can enchilada sauce (or homemade)
1 cup salsa (homemade or otherwise, as spicy as you want)
1 can black beans, rinsed and drained (or other beans to your liking)
tortillas (any kind)
cooking spray
optional: 1 medium tomato

Directions:

Preheat the oven to 350 (F). Dice the onion, pepper, and tomato (if using). Spray the bottom of a casserole dish with cooking spray and lay down a tortilla (if your tortillas are smaller than your casserole, you can layer them -- but be sure the bottom of the dish is covered or it'll stick like crazy). Spread a layer of refried beans on the top of the tortilla(s) -- you may want to heat the beans first to make them spread more easily. Pour half of the salsa and half of the onions over the beans. Put another tortilla on top of this layer. Layer the black beans, green pepper, tomato (if using), and the rest of the salsa and onion on top of the tortilla(s). Put another tortilla on the top (your casserole should be pretty full by now). Pour the can of enchilada sauce over the whole thing and bake, covered, for about 35-45 minutes or until its hot and bubbly all the way through. Serve with sour cream (vegan or otherwise) or all by itself. This freezes extremely well.

Serves: 4-6
This is from Vegweb We love this! I make the enchilada sauce from scratch and it is even better. You can adjust it to what you have on hand and it is super easy to make. You can add cooked chicken and beef in there. We like to top with avocados and you can also top with sour cream before serving.

Jennifer
post #34 of 140
Quote:
Originally Posted by summerlilies View Post
Maclolo - your lentil chili was awesome! We just had it for dinner and I can't wait to have the leftovers all week for lunch. Thank you for the recipe.
oh good!! I'm glad you enjoyed it.
post #35 of 140
I love to take a large summer squash or zucchini or eggplant (peeled on the eggplant) and slice them. Dip them in scrambled egg and then in flour and fry them in butter/olive oil mix in a pan. While probably not the most healthy, this is easy and delicious snack, appetizer, or sometimes I just have one for lunch.

I also love to make hot chocolate on the stovetop with milk. It takes sooo much better than the package. I usually do 2 tablespoons cocoa powder, 4 tablespoons sugar/splenda and 2 cups milk. Just stir over medium heat until hot and mixed but not boiling.

Another great one is a baked apple. I peel and core an apple. Toss it with a teaspoon of sugar and a generous dose of cinnamon. Dot just a little butter over the top and put into a baking dish (small ceramic tart pans are nice as are fiestaware bowls) and bake at 300 degrees for 15 minutes.

The other fav take with me snack mix is in a ziplock baggie, I mix about 25 almonds, 2 tablespoons raisins, and 2 teaspoons of semi sweet chocolate chips. Its healthier than an energy bar! Experiment with different types of nuts/dried fruit combos too.
post #36 of 140
Subbing to this one...and a little bump!
post #37 of 140
Pasta with Butternut Squash and Bacon

Dice 5-6 strips of bacon and cook in a large skillet. Remove bacon with slotted spoon, set aside. Pour off all but about 1-2 T. of grease. Chop one medium onion and cook for a few minutes in the bacon drippings until they begin to soften. Add one large clove of garlic that has been smashed with a knife, cook for a couple more minutes.

Add 1.5 lbs of cubed butternut squash and 1.5 c. chicken stock to the pan, bring to boil, then reduce heat to simmer and cover. Let cook about 15 minutes.

In the meantime, cook about 1/2 lb. of pasta- rotini or other curly pasta works best. We prefer Bionaturae whole wheat spirals.

When squash is tender remove garlic and discard. Mash in the pan with a potato masher, season with salt and pepper. Add bacon back to the pan. Stir in cooked pasta and about 1/4-1/2 c. freshly grated parmesan cheese. Enjoy!
post #38 of 140
:
post #39 of 140
We make this quick pasta dish very often. It is really a throw it together kind of thing, so you can add anything to it and it'll work.

Onion
Garlic
Chopped tomatoes (or canned, diced)
Meat - any leftovers chopped up like chicken or beef, or tuna, bacon works well too. Basically anything you have in the fridge will work.
Veggies - same as above, anything in the veggie drawer that needs to be used. I usually have carrots, peas, mushrooms. Brocolli works well, so do beans.
Salt
Pepper
Herbs - dried work fine, but obviously fresh work too, I normally use a mixed herb or oregano.

Saute the onion and garlic in a little olive oil till onion is soft.
Add tomatoes.
Add chopped up meat and veggies.
Season to taste with salt, pepper and herbs.
Allow to simmer till tomatoes cook down - takes about 20 mins on med high heat.

While the sauce is simmering, cook your favorite pasta.

Top with cheese (optional)

You can totally leave the meat out if you want, and the cheese too.
post #40 of 140
: thanks for all of the recipes!
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