My Momma's sloppy Joes

These sloppy joes are a family favorite, especially for my son. I like to make these and then freeze the rest, for a quick meal later. We also like to make these for Halloween night, because there fast, warm and easy! And they taste better the longer that they simmer.

1 1/2 lbs Hamburger
3/4 cup ketsup
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons Brown sugar
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 small onion

Directions
1.Cook meat slowly in skillet with salt and onion.
2.Meanwhile, make sauce by mixing together all other ingredients and cooking slowly over low heat for 15 minutes.
3.Drain (not much to drain if you use ground round) and add meat.
4.Let simmer for at least an hour, stirring from time to time, to let meat absorb the sauce.
5.Serve on hamburger buns with cheese slices and/or pickle slices.

Fast and easy skillet burrito

Posted by Windy:
I tried that beef burrito skillet last night everyone liked it way yummy and doesn't take long at all!!!



Prep Time:
10 min
Total Time:
35 min
Makes:
4 servings, 1-1/2 cups each
What You Need!
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup chopped green onions (about 1 large)
Make It!

BROWN meat in large nonstick skillet on medium-high heat; drain.

ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.

STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onion

Waffel Breadfast Sandwiches

These are really tasty and fun for kids too. Just get a box of frozen waffels and add an egg, sasage, ham or bacon and any cheese you like. (even a little bit of syrup inside or on the side is really tasty).

Eggplant Roll ups Picture!

I have posted this recipe before, I just wanted to share a picture with you and remind you that it is tasty! Don't forget that it is good with zucchini too. I served it with a side salad and Parmesan garlic toast.

www.Simplifysupper.com

Posted by: Tami Haws
I have found a great website to help you plan your meals for the month. It has recipes for every day of the month and for the meals you choose they have a shopping list of items to buy. I have started planning weekly meals and it has saved so much time and money just buying the items needed for the week. Good luck and enjoy.
www.simplifysupper.com

Skillet Ravioli

This is so fast!..... I buy the ravioli at the store... by the cheese section. It is really good and fresh.

* 2 cups purchased pasta sauce
* 1/3 cup water
* 1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli
* 1 egg, lightly beaten
* 1 15-ounce carton ricotta cheese
* 1/4 cup grated Romano or Parmesan cheese
* 1 10-ounce package frozen chopped spinach, thawed and well drained
* Grated Romano or Parmesan cheese

Directions

1. In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.

2. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. Makes 4 main-dish servings.

Hawaiian pork in crock pot

Posted by: Sammie (who is from Hawaii) This looks good!

3 lbs. port roast, boneless, rolled
6 cloves
½ tsp. nutmeg
¼ tsp. paprika
¼ c. catsup
2 tbsp. orange juice
2 tbsp. honey
1 tbsp. soy sauce
2 tbsp. lemon juice
½ tsp. Kitchen Bouquet (optional)

Place the roast on a rack and broil 15-30 minutes or until brown (can be done the night before). Stick the cloves randomly all over the roast. Place the roast into the crock pot o the meat rack. Mix together the nutmeg and paprika, sprinkle over the roast. In a small bowl, stir together the catsup, orange juice, honey, soy sauce, lemon juice and Kitchen Bouquet, pour over roast.

Cover and cook on low 10-12 hours (high 4-6 hours). Remove the meat from crock pot and thicken juices by mixing together 1½ tbsp. cornstarch and 2 tbsp. water, which into juices and cook on high until thickened

Creamy Tomato Basil Soup

Me and my family love this soup (Hadley's favorite!). I often make it for lunch because it is so quick and easy to make. I kinda took two different recipes and made my own so I don't have exact measurements, but you will get the idea.












1 large 26 oz. can of condensed tomato soup.

4 oz of cream cheese

1 cup of beef broth

1 cup of chicken broth

1 cup of 1/2 and 1/2 or cream (optional)

Large handful of fresh basil leaves chopped (I buy or grow fresh basil and then put it in small ziplock bags and freeze it. It stays really fresh that way.) If you don't have that then add 2 T. of italian seasoning or dried basil.

I don't usually use sugar but in one of the recipes it says to add a Tablespoon or so of it, so taste it and see what you think.

*put all of the ingredients in a large sauce pan and heat through. After the cream cheese starts to melt I like to pour the soup into the blender and blend it up because the cream cheese stays chunky and that will smooth the soup out more. I also like to serve with Mustard grilled cheese sandwiches! sounds weird but put mustard on them before grilling it is so good.

Home Made Mac N Cheese

I found this recipe on the evaporated milk can and it is good and really easy and fast. I like to put broccoli with it as well to make it a balanced meal.




(yield 6 servings)

1 2/3 cups of elbow macaroni, cooked and drained

2 T. cornstarch

1 t. Salt

1/2 t. dry mustard

1/4 t. ground black pepper

1 can of Evaporated milk

1 cup water

2 T. Butter

2 Cups of Sharp cheddar cheese (divided)

Preheat oven to 375 and grease 2 quart casserole dish.
Combine cornstarch, salt mustard and pepper in medium saucepan. stir in evaporated milk , water and butter. Cook over medium-heat, stirring constantly until mixture comes to a boil. Boil for 1 minute. REmove from heat. Stir in 1 1/2 cups of cheese until melted. Add macaroni, mix well. Pour into prepared casserole dish . top with remaining 1/2 cup cheese. Bake for 20 to 25 Minutes or until cheese in melter and light brown

Eggplant Roll ups

If you are an eggplant lover this is a great recipe. If you have not tried eggplant, then you need to, it is good and packed full of protein so you don't need any meat. My kids will even eat it this way. And yes they are quick and easy!(if you would like you could use zucchini instead of eggplant)


1. 1 large eggplant, cut lengthwise into 8 slices (you don't have to peel it, but for kids I would)

2. 4 large eggs

3. 3/4 cups store bought pesto (you can buy a large jar at costco and freeze it in snack ziplock bags, because it does not last long in the fridge)

4.2 1/2c. bread crumbs

5. 6 T. olive oil

6. 3/4 c. ricotta cheese

7. 1/2 c. grated Parmesan cheese

8. 1 c. marinara sauce

Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.

Preheat the oven to 350. In a large nonstick skillet, heat 2 Tablespoons olive oil over medium high heat. Working in batches, cook the eggplant until golden, 2 min. on each side. Using the remaining 4 Tablespoons of olive oil. Transfer the eggplant to a paper towel lined plate or baking sheet.

In a small bowl, combine the ricotta and 3 Tablespoons of remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll uop each slice. Bake until the eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 min.

meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining cheese.

Green Bean Casserole

This is a really good casserole, especially if you have left over ham from the holidays. I always buy a ham and then freeze it in small portions for later use. I make this in the morning and then it is all ready to go in the oven for dinner.

1 1/2 cups of cooked ham cubed

3 medium potato's cooked and cubed

8 oz. Sour Cream

1 can of cream of chicken soup

1 cup of cheese

2 cans of green beans drained

butter to taste

put small cubes of butter on bottom of 9x13 pan
then layer diced ham diced potatoes, and green beans. Then mix sour cream and soup in a bowl and pour over top. Sprinkle with cheese and bake on 350 for 24 to 30 min When done you can put french fried onions on the to to add great flavor.

Chicken Roll Ups

I made these last night for my friend Ali who just had a baby. I forgot how good they are and really easy! So I hope you enjoyed Vigue family!

2c. chicken cooked and diced (I use my chopper to make it really small for kids)
4 oz. cream cheese
2 T. onion or chives (you could go without if you have kids who are picky)
2 T. milk
2 T. pimento (it is good but you don't have to have them)
1/4 salt
dash of pepper
garlic powder to taste
1 can of crescent rolls

croutons or corn flakes, crushed or I use bread crumbs too.
melted butter

In a large bowl mix together the cream cheese, butter, onion, pimento, milk salt and pepper.
stir in chicken and set aside.
open crescent tolls and place each piece of dough flat on a lightly greased baking sheet.
place chicken mixture in middle of roll and then roll up making sure the edges are sealed.
Dip each chicken roll in melted butter and roll in the crushed (whatever you choose!)
Bake at 350 for 15-20 minutes or until golden brown.
Serve with gravy below if desired....

1 can of cream of chicken soup, put in small sauce pan on med heat. add 1 Tablespoon of lemon juice and 1 tsp garlic salt. Stir well. Then add as much sour cream and milk as you want for desired thickness. Heat and serve over roll ups!

vigues said...
These were SO GOOD. Tyler hinted several times that I need to get the recipe for them--thanks for posting it! Both picky little eaters devoured them. Thanks, Becca

New Twist on tacos

1 lb. of ground beef (I used diced chicken and it was really good too.)
cook beef with a 1/2 package of Italian dressing mix, onion salt and garlic salt.

fry corn tortillas in a fry pan and shape into taco shape. Then sprinkle tortillas with Parmesan cheese. Put meat in taco and top with lettuce, green onions, tomato's and mozzarella cheese. (add salsa, sour cream or guacamole.)

posted by: Windy

Pork Chop Skillet

This recipe came from my friend Windy, she called me tonight and told me how good it is and I of course said "put it on the blog!" She said even her kids enjoyed it, and it was so fast.

6 BLSL Pork Chops (1 1/2 lbs, 1/2 in thick)
2 Onions(thinly sliced)
2TBSP Worcestershire Sauce
1 Pkg(6oz) Stove Top stuffing mix(chicken flavor)
1 C shredded low-moisture part skim Mozzarella cheese

Heat Large non stick skillet sprayed with cooking spray on med-high heat. Add chops and onions cook 10 min or until done turning chops and stirring onions after 5 min Remove chops. Cook and stir onions 5 min or until golden brown.
Stir in Worcestershire sauce. Return chops to skillet Top with onion mixture
Mix stuffing and 1 1/2 cups hot water spoon around edge of skillet Top with cheese:cover. Cook 5 min or until cheese is melted.

prep time 10 min total 35 min makes 6 servings



Windy

November 3, 2008 5:07 PM

Quick and Easy Meal Ideas

-Easy Chicken Enchiladas

14 corn tortillas
4 oz. sour cream
1 can cream of chicken
1 can of chilies
1 can of enchilada sauce (i like the green)
1 tsp. garlic powder
1/2 pepper
1/2 c. cheese (I like moteray jack)

mix all together except the cheese and sauce. Fill the tortillas and roll. put a little sauce on bottom of 13x9 pan before you add filled enchiladas. put in enchiladas and pour remaining sauce over top. make sure to cover all of the tortilla shell. sprinkle with cheese.
Cook on 325 for 20 min or until bubbly.

-Fried Burritos

We like to fry our burritos sometimes just to mix it up. The idea was originally invented by my brother.
just get a large flour tortilla (we like the fresh uncooked ones)
add refried beans, cheese, onions, rice or whatever you like. Fold up and heat oil in frying pan and cook on all sides until brown. serve with sour cream, salsa lettuce, tomatoes ect. It It is kinda like a challupa I guess.

-Easy Stir Fry

Just pick veggies and meat of choice and stir fry in high heat pan with olive, canola or sesame oil until crisp tender (add the softer veggies later so they do not cook to fast.) And for the noodles I just use top ramen noodles and then sprinkle the seasoning packet over the stir fry. (only use one packet or it is too salty.) Then add ginger, soy sauce, or garlic along with that.








Chicken Dumpling Soup
I found this easy soup recipe a few years ago in a light and tasty magazine and we now eat it a lot because it is made with bonless chicken breast and so you don't have to cook a whole chicken and take all day! I always double it for leftovers, it tastes even better the next day.

1 pound bonless chicken breasts, cut into 1 1/2 inch cubes
3 cans reduces sodium chickn broth (or boulion)
3 cups water
4 medium carrots chopped
1 medium onion, chopped
1 celery rib, chopped
1 teas. minced fresh parsley
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. fresh garlic
1/4 tsp. pepper (I like to add more)
then I just throw in whatever seasoning I like to add some more flavor!

DUMPLINGS:
3 egg whites
1/2 cup cottage cheese
2 Tbls. water
1/4 tsp. salt
1 c. flour

In a large nonstick skillet coated with nonstick spray, brown chicken. Add the broth, water, veggies and seasonings. bring to boil. Reduce heat; simmer uncovered for 30 min. meanwhile, for dumpling, beat the egg whites and cottage cheese in a mixing bowl. Add water and salt. Stir in the flour;mix well
Bring soup to a boil. Drop dumplings by tablespoonfuls into the boiling soup. Reduces heat; cover and simmer for 15 min. or until a toothpick inserted in duplings comes out clean. Serve immediatley.
Yield: 4 serving


Chicken Tortilla Soup
this is so fast and easy! I love it topped with Fritos and sour cream!

4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

Directions
Place chicken in slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.
Serves: 4-6
Size: 3-6 quarts

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