If you’re like me, cooking is a chore rather than a delight. So when I find something easy-peasy that I actually LIKE…well, I know I’ve just got to share it.

By the way, if you have a delicious easy-peasy recipe, feel free to send it via my Contact Me page. I’d love to discover some yummy new dishes.

###########################################################

 

November, 2017 – Onion Roasted Sweet Potatoes

Photo from the Allrecipes.com website.

2 (one ounce) packages dry onion soup mix

2 pounds sweet potatoes, peeled and diced

1/3 cup vegetable oil

Preheat oven to 425 degrees. In a large bowl, toss the dry onion soup mix, diced sweet potatoes, and vegetable oil until the potatoes are well coated. Arrange the mixture on a large baking sheet. Bake in the preheated oven for approximately 40 minutes, or until the sweet potatoes are tender.

NOTE: I loosely cover the potatoes for at least half the cooking time with aluminum foil so the onions won’t burn. Keep an eye on them so they don’t overcook – ovens vary, so cooking time may take more or less than indicated.

How can it get any easier than three ingredients? This is a recipe I discovered a few years ago on the Allrecipes.com site. I’m not a fan of dumping sugary things on sweet potatoes, so I knew I had to try this one. The slightly salty, slightly sweet flavor did not disappoint. Even my picky-eater daughter devoured every bite. Enjoy!

 

October, 2017 – Stuffed Pepper Soup

1 pound ground sirloin

1 green bell pepper, chopped

1 cup finely diced onion

1-29 ounce can diced tomatoes

1-15 ounce can tomato sauce

1-14 ounce can chicken (or beef) broth

splash of Worchestershire

garlic powder to taste

salt and pepper to taste

1 cup instant brown rice

In a large stock pot brown ground beef. Drain fat and add peppers and onion, Cook until onion is translucent.  Add tomatoes, tomato sauce, broth, and seasonings. Cover and simmer for 30-45 minutes or until peppers are tender.  In another saucepan (I cooked the instant rice in the microwave) prepare the instant rice and then add the cooked rice to the soup.

I found this recipe on line and adapted it slightly. Adding the rice will thicken the soup considerably, making it almost stew-like in consistency. Tasty and totally satisfying, this easy-peasy soup is perfect for a chilly fall night!

 

September, 2017 – Marcia’s Easy Chicken

1 bottle 8 oz. low fat French salad dressing

1 envelope dry onion soup mix

1 can whole cranberry sauce

6 lean skinless boneless chicken breasts or tenderloin strips (I cut large chicken breasts in half)

Lay chicken in pan. (I used 8×13 dish sprayed with olive oil) Whisk together the first three ingredients and spoon sauce over the chicken.

Cover dish and refrigerate overnight. Next day, bake dish covered at 350 degrees for 1 and one half hours. Serve cooked chicken and sauce over rice, couscous, or quinoa. (I used brown rice). Marcia says this is a Weight Watchers recipe, which is cool for those counting points/calories. I found the chicken quite tasty. The tart cranberry and onion flavors melded together nicely. It took a lot to keep me from eating the sauce with a spoon. Thanks for sharing the terrific recipe, Marcia!

 

August, 2017 – Lynn’s Crock Pot Chicken

1 pkg 8 oz. cream cheese, softened

1/4 cup flour

1/2 cup water

1 can cream of mushroom soup (or cream of chicken)

Chicken – Use tenderloin or thin-sliced chicken breast (I used 1.3 pounds, but would suggest closer to 2 pounds)

Mix together soup, flour, and water. Blend softened cream cheese into the soup mixture until smooth and creamy. (I did not use any seasoning. You may wish to spice it up a bit.) Put chicken in crock pot (I use crock pot liners. No scrubbing later.) Pour soup mixture over chicken. Cook on low 4-5 hours.  Serve chicken and sauce over rice or noodles and add a salad for the perfect easy-peasy meal.

Thanks to my generous and talented friend, Lynn Obermoeller for this delicious easy-peasy comfort-food recipe!

 

July, 2017 – BETH’S BEAN SALAD

2 cans black beans, rinsed

1 can Rotel (If doubling recipe I use one can original and one can mild-2 cans of original will really kick up the spice)

1 can Mexicorn, drained (or regular sweet corn, drained)

1 onion, chopped

1/4 cup red wine vinegar

2 Tbsp  olive oil

1 tsp red hot pepper sauce

Splash of Chardonnay (optional)

Whisk together red wine vinegar, olive oil, and pepper sauce.  Add remaining ingredients and stir. Make at least a day in advance for flavors to blend. Keep the bean salad in the refrigerator.

This dish, given to me years ago by a friend, is a favorite, with practically no measuring, chopping, or complicated steps. It’s Hubby-approved and perfect for a HOT day. With a summer like this one, I usually make a double batch. 🙂