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♥ Easy Meal of the Day ♥ October

Last post 11-03-2009 4:58 AM by gratefulservant_AZ. 45 replies.
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  • 10-12-2009 1:56 PM

    ♥ Easy Meal of the Day ♥ October

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     A few people have mentioned the Easy Meal of the Day I used to do. I'll copy and post them all to one post per month. Here's October.

     

    Oct 1
     
     
    SPEEDY GONZALES SPECIAL

    1 1/2 lb ground beef
    1 (1.5 oz) pkg taco seasoning
    1/2 tsp cayenne pepper, optional
    12 tostada shells

    Preheat oven to 300. In skillet, brown and crumble ground beef. Add 1 cup water, taco seasonong and cayenne pepper and heat to boiling. Reduce heat and simmer about 12 minutes. While beef cooks, heat 6-8 shells on baking sheets.

    Topping:
    1 (10 oz) pkg shredded lettuce
    2-3 vine-ripened tomatoes, chopped, drained
    1 (8 oz) pkg shredded cheddar cheese
    1 (16 oz) bottle chunky salsa

    In serving bowl, combine 2 cups lettuce, tomatoes and cheese and toss. When ready to serve, place about 2 heaping tbsp beef on each shell and spread out. Top with heaping spoonfuls lettuce-cheese mixture. Let each person add salsa. Serve immediately.
    Serves 4-6



    SUNSHINE SALAD

    3 (11 oz) cans Mexicorn, drained, chilled
    1 (15 oz) can greeen peas, drained, chilled
    1 (15 oz) can wax beans, rinsed, drained, chilled
    1 (8 oz) bottle Italian dressing, chilled

    In bowl with lid, combine corn, peas and beans. Stir in dressing and toss. Refrigerate.
    Serves 6-8
     
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  • 10-12-2009 1:59 PM In reply to

    Re: ♥ Easy Meal of the Day ♥ October

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    Oct 2
     
     
    BEEF PATTIES in CREAMY ONION SAUCE

    1 1/2 lb lean ground beef
    1/2 cup chunky salsa
    1 1/2 cups buttery cracker crumbs
    2 (10 oz) cans cream of onion soup
    Biscuits

    In large bowl, combine beef, salsa and cracker crumbs and form into 6-7 patties. In sprayed skillet over medium heat, brown patties. Reduce heat and add 1/4 cup water. Cover and simmer 15 minutes.
    In same skillet, combine onion soup, 1 tsp pepper abd 1/2 cup water or milk. Heat and mix well. Pour onion sauce over beef patties and simmer another 5 minutes. Serve over hot biscuits.
    Serves 4-6



    GREEN BEAN CASSEROLE

    2 (15 oz) cans green beans, drained
    1 (10 oz) can cream of mushroom soup
    1 cup shredded cheddar cheese
    1 (3 oz) can french-fried onions

    Preheat oven to 375. Combine beans, soup and cheese and spoon into sprayed 7x11-inch baking dish. Top with onion rings and bake 20 minutes.
    Serves 4-6
     
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  • 10-12-2009 2:00 PM In reply to

    Re: ♥ Easy Meal of the Day ♥ October

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    Oct 3
     
     
    VEGETABLE-STUFFED POTATOES

    2 (10 oz) cans fiesta nacho cheese soup
    1 (16 oz) pkg frozen mixed stew vegetables, cooked, drained
    8 baking potatoes, washed

    In large saucepan, heat soup, add cooked vegeables and mix well. *** potatoes with fork and cook in mircrowave until insides are tender, split potato. Slightly mash flesh in each potato and spoon hearty amount of soup-veg mixture onto each split potato. If necessary, warm filled potatoes in microwave 1-2 minutes.
    Serves 6-8



    Serve with hot or cold Seasoned Turkey Breast Slices - (hickory smoked cracked-pepper turk    ey).
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  • 10-12-2009 2:01 PM In reply to

    Re: ♥ Easy Meal of the Day ♥ October

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    Thanks Dowie,  This will be one helpful little thread ~  That we slip right into favorites for future reference ~  Big Smile

     

    Easy is right and very colorful and healthy ~  Yes

  • 10-12-2009 2:01 PM In reply to

    Re: ♥ Easy Meal of the Day ♥ October

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    Oct 4
     
     
    HAWAIIAN PORK

    2 (1 lb) pork tenderloins, sliced
    1 (20 oz) can pineapple tidbits with juice
    1 (8 oz) bottle sweet-and-sour sauce
    1 tsp ginger
    1 tbsp cornstarch
    1/2 cup water

    Season pork slices with a little salt and pepper and place in large skillet with about 2 tbsp oil. Over med-high heat, brown slices on both sides and cook about 5 minutes. Add pineapple chunks, sauce and ginger and stir well.
    In small bowl, combine cornstarch and water, mix well and add pork/pineapple mixture. Heat to boiling, reduce heat and simmer 25 minutes; stir several times. Serve over cooked instant rice.
    Serves 4-6



    HAWAIIAN SLAW

    1 (16 oz) pkg shredded coleslaw mix
    1 (8 oz) can crushed pineapple, drained, chilled
    1 (8 oz) bottle coleslaw dressing, chilled
    1/4 cup flaked coconut, optional

    Toss ingredients in small bowl.
    Serves 4
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  • 10-12-2009 2:03 PM In reply to

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    Oct 5
     
     
    WALNUT ROUGHY

    1 1/2 lb fresh or frozen orange roughy
    1/2 cup mayo
    3 tbsp grated Parmesan cheese
    1 tsp dried basil
    1/3 cup chopped walnuts

    Preheat oven to 425. Cut orange roughy into serving size pieces and place in sprayed baking pan. Do not let pieces touch. In bowl combine mayo, cheese and basil; spread over fish. Sprinkle with nuts. Bake uncovered 14-15 minutes or until fish flakes easily.
    Serves 4



    BAKED NEW POTATOES

    1 lb new potatoes with peels
    1 clove garlic, minced
    1 large onion, coarsely chopped
    1/2 cup butter

    Preheat oven to 350. Par-boil potatoes. Drain and quarter. In large skillet, saute onion and garlic with butter until onions are translucent. Add potatoes and toss to coat. Place in sprayed 9x13-inch baking dish. Add 1 tsp salt. Bake basting occasionally for 25-30 minutes until potaotes are fork tender.
    Serve 4-6



    Serve with 2 (12.5 oz) boxes frozen STUFFED BREADSTICKS heated according to pkg directions.
     
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  • 10-12-2009 2:04 PM In reply to

    Re: ♥ Easy Meal of the Day ♥ October

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    Oct 6
     
     
    GRILLED SWORDFISH STEAKS with MANGO SAUCE

    4 (6-8 oz) swordfish steaks
    extra-virgin olive oil
    1 lime, halved
    garlic salt

    Rinse and dry swordfish steaks. Rub olive oil over surface, drizzle juice of half lime and sprinkle with garlic salt. Grill steaks over medium heat for about 3-5 minutes per side. Do not overcook.

    Mango Salsa:
    2 ripe mangoes, peeled, finely chopped
    1 jalapeno, seeded, finely chopped
    4 green onions with tops, finely chopped
    1 yellow bell pepper, seeded, finely chopped

    Mix all ingredients in bowl and squeeze remaining half lime over salsa. Chill while steaks cook.
    Serves 4



    CREAMY BAKED POTATOES

    4 baking potatoes
    butter, softened
    sour cream
    1 (8 oz) pkg shredded cheddar cheese

    Wash potatoes and poke holes with fork. Wrap in paper towels and microwave on HIGH for about 8-10 minutes and turn once. Spilt potatoes, scoop flesh into bowl, but leave 1/2-inch on skins. Mash potatoes, mix with butter, sour cream and cheese and place mixture into shells. Place in oven at 275° to keep warm.
    Serves 4
     
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  • 10-12-2009 2:08 PM In reply to

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    Oct 7
     
     
    CHEESE-N-WEINER CRESCENTS

    8 large wieners
    4 slices American cheese, cut into 6 strips
    1 (8 count) can refrigerated crescent dinner rolls

    Preheat oven to 375. Slit wieners within 1/2-inch of edge and insert 3 strips cheese in each slit. Separate crescent dough into 8 triangles and roll wieners inside dough. Place rolls, cheese side down, on baking sheet and bake 12-15 minutes or until golden brown.
    Serves 4-6



    JUICY APPLES

    1 (8 oz) pkg cream cheese, softened
    1 (7 oz) jar marshmallow cream
    1/4 tsp ground ginger
    1/4 tsp ground cinnamon
    2 delicious apples, cut in wedges

    With mixer, blend cream cheese, marshmallow cream, ginger and cinnamon. Use apple wedges for dipping.
    Serves 4



    Serve with 2 cans baked beans, heated according to can directions.
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  • 10-12-2009 2:10 PM In reply to

    Re: ♥ Easy Meal of the Day ♥ October

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    Yes

    "Disabled And Proud!"

    Both me and my only child are SSA Certified Disabled PWDs.

    I was born in the state of California, in the county of Santa Clara, in the city of San José.

    ***In every woman there is a Queen. Speak to the Queen and the Queen will answer. - Norwegian Proverb***

  • 10-12-2009 2:14 PM In reply to

    Re: ♥ Easy Meal of the Day ♥ October

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    Oct 8
     
     
    JAM-GLAZED PORK TENDERLOINS

    4 pork tenderloins (about 2 lb)

    Jam Glaze:
    1 1/4 cups grape or plum jam
    1/4 cup oil
    2 tsp chopped fresh rosemary leaves
    1 small onion, finely chopped

    In saucepan over low heat, combine jam, oil, rosemary leaves and onion. Heat and stir just until ingredients mix well. Place pork in resealable plastic bag and pour half jam mixture over pork. Seal, marinate 15 min and turn once. Remove pork from marinade and grill over unheated side of grill about 20 minutes. Turn, brush with reserved basting marinade and continue to cook until pork is no longer pink. Discard any remaining marinade. When ready to serve, heat reserved jam mixture and serve over sliced pork.
    Serves 6-8



    SPINACH-STRAWBERRY SALAD

    2 (10 oz) pkg baby spinach
    1 pint fresh strawberries, halved
    1 (8 oz) bottle poppy seed salad dressing
    1/2 cup slivered almonds, toasted

    In salad bowl, combine spinach and strawberries and toss. When ready to serve, toss with salad dressing and sprinkle almonds on top.
    Serves 6-8
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  • 10-12-2009 2:15 PM In reply to

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    Oct 9
     
     
    BROCCOLI-HAM-TOPPED POTATOES

    5-6 large potatoes
    2 cups cooked deli ham, diced
    1 (10 oz) can cream of broccoli soup
    1 (8 oz) pkg shredded cheddar cheese

    Cook potatoes in microwave until done. With knife, cut potatoes down center and fluff insides with fork. In saucepan over low heat, combine remaining ingredients, heat and stir until they blend well.
    Spoon generous amounts of ham-soup mixture into potatoes and reheat in microwave for 2-3 minutes if necessary.
    Serves 4-6



    SPINACH-ORANGE SALAD

    1 (10 oz) pkg fresh baby spinach
    2 (11 oz) cans mandarin oranges, drained
    1/2 small jicama, peeled, julienned
    1/3 cup slivered almonds, toasted
    1 bunch fresh green onions, sliced
    Vinaigrette salad dressing

    In salad bowl, combine all salad ingredients and toss with vinaigrette dressing.
    Serves 4
     
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  • 10-12-2009 2:18 PM In reply to

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    Oct 10
     
     
    BEEF and BROCCOLI

    1 lb beef sirloin steak
    1 onion, chopped
    1 (10 oz) can cream of broccoli soup
    1 (10 oz) pkg frozen chopped broccoli, thawed
    1 (12 oz) pkg medium noodles, cooked

    Slice beef across grain into very thin strips. In large skillet brown steak strips and onion in a little oil and stir several times. Reduce heat and simmer 10 minutes. Stir in soup and broccoli and heat. When ready to serve, spoon beef mixture over hot, cooked noodles.
    Serves 4-6



    FANTASTIC FRIED CORN

    2 (16 oz) pkg frozen corn
    1/2 cup butter
    1 cup whipping cream
    1 tbsp sugar
    1 tsp salt

    Place corn in large skillet, turn on medium heat and add butter, cream, sugar and salt. Stir constantly and heat until most of whipping cream and butter absorbs into corn.
    Serves 4-6
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  • 10-12-2009 2:19 PM In reply to

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    Oct 11
     
     
    SAVORY CHICKEN and MUSHROOMS

    1 (16 oz) pkg frozen chopped onions and peppers
    1 (8 oz) pkg fresh mushrooms, sliced
    1 (10 oz) can cream of mushroom soup
    1 cup milk
    1 rotisserie chicken, skinned, boned, chopped
    3 cups instant rice

    In large skillet with a little oil, cook onions, peppers and mushrooms about 5 minutes or until onions are translucent; stir frequently. Stir in soup and milk, mix well and add chicken pieces with a little salt and pepper. Boil, reduce heat and cook for about 10 minutes. Serve over hot, cooked rice.
    Serves 4-6



    BROCCOLI-PEPPER SALAD

    5 cups cut broccoli florets, stemmed
    1 sweet red bell pepper, julienned
    1 cup diagonally sliced celery
    1 (8 oz) pkg cubed Monterey Jack cheese
    1/2 cup honey-mustard salad dressing

    In bowl with lid, combine all salad ingredients and mix well. Toss with dressing.
    Serves 4-6
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  • 10-12-2009 2:32 PM In reply to

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    Oct 12
     
     
    MEATBALL SUBS
     
    1 (18 oz) pkg frozen meatballs, thawed
    1 (28 oz) jar chunky spaghetti sauce
    6 submarine or hoagie buns
    1 (12 oz) pkg shredded mozzarella cheese
     
    Preheat oven to 450°. In saucepan combine meatballs and sauce and heat until hot. Shave thin layer off top of each roll. With firk remove some of soft interior of bun to make a "trough". Place rolls on large baking pan and spoon about 3 heaping tbsp of cheese into "trough". Bake about 5 minutes. Spoon 1/4 cup sauce and 2-3 meatballs into each bun. Top subs with little more sauce and cheese. Serve hot.
    Serves 4-6.
     
     
     
    CORNY SALAD
     
    3 (11 oz) cans Mexicorn, drained, chilled
    1 (15 oz) cab green peas, drained, chilled
    2 yellow bell peppers, chopped
    1 (8 oz) bottle Italian dresing, chilled
     
    In serving bowl with lid, combine corn, peas and peppers and pour dressing over vegetables. Refrigerate. Serve with slotted spoon.
    Serves 4-6
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  • 10-12-2009 2:41 PM In reply to

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    Oct 13
     
     
    CAESAR-SALAD PIZZA
     
    1 (12-inch) Italian pizza crust
    1 (8 oz) pkg shredded mozzarella cheese
    1 (6 oz) pkg cooked chicken breast strips
    2 cups shredded lettuce
    3 fresh green onions, sliced
    3/4 cup shredded cheddar and Colby cheese
    1/2 (8 oz) bottle Caesar dressing
     
    Preheat oven to 400. Top pizza crust with mozzarella cheese and bake 8 minutes. In bowl combine chicken, lettuce, onions and cheese. Pour half of dressing over salad and toss. Top hot pizza with salad and cut into wedges. Serve immediately.
    Serves 4
     
     
     
    FLUFFY FRUIT SALAD
     
    2 (20 oz) cans pineapple tidbits, drained
    1 (16 oz) can whole cranberry sauce
    2 (11 oz) cans mandarin oranges, drained
    1/2 cup chopped pecans
    1 (8 oz) carton whipped topping
     
    Combine all ingredients.
    Serves 4
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