QUICK FIX RECIPES

QUICK AND EASY PASTA AND VEGGIES

2012-01-28T10:28:00.000-08:00

1 pkg (approx 9-oz) oven-ready lasagne noodles (or 12-oz other dry pasta)
1 tbsp olive oil
2 medium yellow squash, cut into chunks
2 medium zucchini, cut into chunks
1/2 lb fresh mushrooms, trimmed and cut in half
2 cups tomato-basil pasta sauce
1/4 cup heavy cream
Shaved Parmesan cheese, if desired

Heat about 2 to 3 quarts of salted water in a Dutch oven or large saucepan. Add the noodles, 1 at a time so they don't stick together, and cook about 8 minutes or until tender.

While noodles cook, heat the oil in a large skillet over medium-high heat until hot. Add the squash, zucchini, and mushrooms; cover and cook about 5 minutes until crisp-tender, stirring occasionally. Add the pasta sauce and the cream; heat to boiling, stirring frequently.

Drain the noodles. Place noodles in a large bowl and toss with the squash mixture. Sprinkle with Parmesan cheese if desired.

Yield: 4 servings

BROILED SPICY SALMON STEAKS & SALSA

2012-01-27T19:43:00.000-08:00

Make the salsa first so the flavors can mingle while you prepare the fish.

2 (8-oz each) salmon steaks about 1-inch thick
3/4 tsp chili powder
1/2 tsp cumin
1/8 tsp garlic salt
1/8 tsp ground oregano

Spray broiler pan with nonstick cooking spray.

Cut each of the salmon steaks into 2 pieces; set aside.

In a small bowl combine the chili powder, cumin, garlic salt, and oregano, mixing well. Lightly sprinkle both sides of the salmon steakes with the mixture and place on the prepared broiler pan.
Broil salmon 4 to 6 inches from the heat for 8 to 12 minutes or until the fish flakes easily with a fork. Turn once during cooking.

SALSA:
1 can black beans, rinsed & drained
1/2 cup diced orange sections
1/2 cup finely chopped ripe tomato
1 tsp lime juice
1 tsp granulated sugar
3/4 tsp cumin

Combine the beans, orange, tomato, lime juice, sugar, and cumin in a medium bowl and mix well. Let stand 15 to 20 minutes before serving. Stir before serving.

Yield: 4 servings

SUPERCHIP OATMEAL COOKIES

2012-01-26T16:28:00.000-08:00

1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
2 large eggs
2 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
1/2 cup whole-wheat flour
3 cups raw old-fashioned or quick oats
1 bag (12-oz) semisweet chocolate chunks, chopped
1 cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer bowl with the mixer on high, beat the butter, sugars, cinnamon, eggs, vanilla extract, baking soda, and salt together until well blended. Reduce the mixer speed to low and beat in the flour just until blended. Stir in the oats, chocolate, and nuts.

Drop the dough onto cookie sheets by rounded tablespoonfuls about an inch apart on ungreased cookie sheets.

Bake the cookies at 350 degrees for 10 to 12 minutes or until lightly browned. Cool for a minute on the sheets then transfer to wire racks to cool completely.

Yield: 3 1/2 to 4 dozen cookies

HAMBURGER-VEGETABLE SOUP

2012-01-26T13:15:00.000-08:00

1 lb ground beef
1 cup chopped onion
3 cups water
1 cup sliced carrots
1 cup diced celery
1 cup cubed potatoes
1 1/2 tsp salt
1 tsp Kitchen Bouquet sauce
1/4 tsp black pepper
1 bay leaf
1/8 tsp basil
1 can (28-oz) tomatoes

In a large saucepan or a Dutch oven, cook the ground beef with the onion, stirring to break up, until the beef is no longer pink; drain well. Stir in the water, carrots, celery, potatoes, salt, Kitchen Bouquet, pepper, bay leaf and basil and heat to boiling. Reduce the heat, cover and simmer for 10 minutes. Add the can of tomatoes with their juice, replace lid and continue to simmer for another 20 minutes.

MOSTACCIOLI AL FREDO

2012-01-25T19:21:00.000-08:00

1 pkg (16-oz) mostaccioli, cooked according to pkg directions
1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Drain the mostaccioli.

In a large pan or Dutch oven heat the cream and butter on low heat; do not boil. Add the cooked mostaccioli, Parmesan cheese, parsley, and seasonings. Toss gently to coat. Serve immediately.

Yield: 6 to 8 servings.

QUICK AND EASY CHICKEN MARINARA

2012-01-24T20:44:00.000-08:00

1 medium green bell pepper
1 large carrot
1 medium zucchini
1 tbsp olive oil
4 skinless boneless chicken breast pounded to 1/4-inch thickness
1/2 tsp oregano
salt to taste
pepper to taste
1 can (14-oz) Italian-style stewed tomatoes
1/2 cup sliced black olives
5 or 6 medium to large (approximately 4-oz) mushrooms, sliced*

Cut the bell pepper, zucchini, and carrot into long (about 3-inch), thin strips; set aside. Slice the mushrooms and set aside.

In a large skillet over medium heat cook the chicken in the olive oil until the chicken is lightly browned on both sides, approximately 3 minutes per side. Sprinkle with the salt and pepper and the oregano. Remove from the skillet.

Add the tomatoes, cut-up vegetables, and the olives. Cook, covered, for 3 minutes. Add the chicken back into the skillet and increase the heat to medium-high. Cook, uncovered, for approximately 5 minutes until the sauce is slightly thickened, chicken is tender and cooked through, and the vegetables are tender.

*A can of sliced mushrooms may be substituted but be sure to drain well.

HAM, ORANGE, & WALNUT SALAD

2012-01-23T19:28:00.000-08:00

1 garlic clove, cut in half
2 cups finely cubed cooked ham
1 cup thinly sliced celery
1/3 cup chopped green onion
1/3 cup chopped walnuts
1 can (11-oz) mandarin orange segments, drained
1/4 tsp black pepper
1/3 cup mayonnaise
2 tbsp light cream
1 tbsp vinegar
Crisp salad greens

Rub inside of bowl with the cut sides of the garlic clove. Combine the ham, celery, green onion, walnuts, and orange segments in a bowl. Cover bowl and chill.

Just before serving, blend the pepper, mayonnaise, light cream and vinegar together. Pour the dressing over the ham mixture and toss until the ingredients are well coated. Serve on the salad greens.

Yield: 6 servings

QUICK AND EASY OKRA PILAU

2012-01-21T13:34:00.000-08:00

3 slices bacon
2 cups chopped sweet onion
1 pkg (1 lb) frozen sliced okra, thawed
2 pkgs (8 1/2-oz each) ready-to-serve Cajun-style rice

In a large skillet over medium-high heat, cook bacon approximately 5 minutes or until crisp. Remove bacon from skillet and drain on paper towels. Reserve 2 tablespoons of the drippings in the skillet. Once bacon is cooled enough to handle, crumble; set aside.

Saute the onion and thawed okra in the reserved drippings over medium-high heat for 6 to 8 minutes until tender.

Prepare the rice according to the package directions. Stir the rice and bacon into the okra mixture in the skillet.

Serve while hot.

Yield: 6 servings

CHEESY ALMOND SPREAD

2012-01-20T16:31:00.000-08:00

1 block (8-oz) cream cheese, softened
1 1/2 cups shredded Swiss cheese
1/3 cup sliced almonds
1/3 cup mayonnaise
2 tbsp chopped green onion
1/4 tsp ground nutmeg
1/8 tsp black pepper
toasted sliced almonds for garnish

Preheat oven to 350 degrees.
Very lightly spray a 9-inch pie plate with nonstick cooking spray.

Combine the cream cheese, Swiss cheese, sliced almonds, mayonnaise, green onion, nutmeg, and pepper, stirring to blend well. Evenly spread the mixture into the prepared pie plate. Bake at 350 degrees for 15 minutes until heated through. Garnish with the sliced toasted almonds. Serve with assorted whole-grain crackers and/or celery sticks.

Yield: 2 cups

PEANUT BUTTER AND CEREAL BARS

2012-01-19T15:19:00.000-08:00

1 cup light corn syrup
1 cup sugar
3/4 cup creamy peanut butter
4 cups Grape-Nuts cereal

In a large microwave-safe bowl combine corn syrup, sugar, and peanut butter. Microwave on high setting for 2 minutes or just until the mixture starts to boil, stirring after 1 minute.

Add the cereal and toss to coat well. Press the mixture firmly into a 13 x 9-inch pan that has been lined with foil and lightly sprayed with nonstick cooking spray. Allow to cool then cut into bars.

PARM PLUS! BREADSTICKS

2012-01-18T19:31:00.000-08:00

FOCACCIA ROAST BEEF SANDWICHES

2012-01-17T05:14:00.000-08:00

1 cup mayonnaise
1 cup sour cream
2 tsp dill weed
1 tsp onion powder
1 round (8-inch) focaccia bread
fresh lettuce leaves
tomato slices
3/4 lb deli sliced roast beef

Mix the mayonnaise, sour cream, dill, and onion powder together in a small bowl.

Cut the focaccia bread into 4 pieces; split for sandwiches. Spread the dressing on the cut pieces of focaccia. Add lettuce leaves and tomato slices. Top with the roast beef and add the top slice of the bread to make a sandwich.

Yield: 4 sandwiches

NOTE: Don't like focaccia bread? Use Kaiser rolls or onion rolls instead.

EASY NO BAKE BROWNIES

2012-01-16T08:25:00.000-08:00

2 pkgs (6-oz each) chocolate chips
1 1/8 cups evaporated milk
3 cups vanilla wafer crumbs
2 cups miniature marshmallows
1 cup chopped pecans
1 cup sifted confectioners' sugar
1/2 tsp salt

Place the chocolate chips and 1 cup of the evaporated milk into a heavy 1-quart saucepan and cook, stirring, over low heat until the chocolate is melted; remove from heat. Remove 1 cup and reserve for glaze.

In a mixing bowl combine vanilla wafer crumbs, marshmallows, pecans, confectioners' sugar, and salt until well blended.

Stir the chocolate mixture still in the saucepan into the marshmallow mixture and mix well. Press the well mixed mixture into a buttered 9-inch square pan.

Stir the remaining 1/8 cup of evaporated milk into the reserved chocolate until smooth; spread over the mixture in the pan. Chill until the glaze is set.

Cut into 36 squares to serve.

HOT LINKS AND POTATOES SKILLET MEAL

2012-01-15T13:14:00.000-08:00

1 tbsp butter
1 bag (20-oz) refrigerated potatoes and onions
1 green bell pepper, chopped
1 pkg (1 lb) beef hot links. sliced
1/2 cup your favorite bottled bbq sauce

In a large skillet melt the butter over medium-high heat. Stir in the potatoes and onions along with the bell pepper. Place lid on skillet and cook for 12 to 15 minutes. Add the sliced hot links to the skillet and cook another 4 minutes or so until the hot links are heated through. Stir in the barbecue sauce and serve while hot.

Serves 4

EASY CHEESY CHICKEN FAJITAS

2012-01-13T18:01:00.000-08:00

1/2 to 3/4 lb boneless skinless chicken breasts, cut into thin strips
1 garlic clove, minced
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1/2 cup sliced onion
1 1/2 cups Mexican Style Shredded Cheese
6 (6-inch) flour tortillas, warmed
Your favorite salsa
1 lime cut into wedges, if desired

Spray a large nonstick skillet with nonstick cooking spray. Turn heat under skillet to medium-high and add the chicken strips and garlic. Cook about 5 minutes until chicken is lightly browned. Add the red and gree bell peppers and the onion to the skillet. Cook about another 5 minutes until chicken is cooked through and the peppers and onion are crisp tender.

To make fajitas place a fourth cup of the chicken mixture and a 1/4 cup of the cheese down the center of each tortilla; fold tortilla over the filling. Serve with the salsa. Garnish with fresh lime wedges, if desired.

Yield: 6 fajitas

15-MINUTE CHICKEN AND RICE MEAL

2012-01-12T19:04:00.000-08:00

1 to 2 tbsp canola or olive oil
4 small (1 lb total) boneless skinless chicken breast halves
1 1/2 cups water
1 can condensed cream of chicken soup
1/4 tsp paprika
1/4 tsp black pepper
1 1/2 cups quick cook rice, uncooked
2 cups fresh broccoli flowerets (or frozen, thawed)

In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken and place lid on skillet. Cook approximately 4 minutes per side or until cooked through. Remove from skillet.

Add the water, soup, paprika, and pepper to the skillet, stirring to blend. Bring the mixture to a boil. Stir in the rice and broccoli; top with chicken. Replace lid on skillet and cook on low for 5 minutes or until rice is cooked.

Serves 4.

THE EASIEST MINI CHEESECAKES

2012-01-11T20:40:00.000-08:00

1 pkg (11-oz) cheesecake (I use JELL-O brand)
12 fresh strawberries, stems attached
1 square melted dark chocolate, if desired

Line 12 muffin cups with paper cupcake liners; set aside.

Prepare the crumb mixture from the cheesecake package according to the package directions; press into the bottom of each paper-lined muffin cup.

Prepare the filling mix from the package as directed. Spoon filling evenly over the crumb crust.

Refrigerate mini cheesecakes for at least an hour up to several hours.

Wash the strawberries and pat dry with paper towels. Place one berry atop each of the cakes before serving. Drizzle with melted chocolate, if desired.

Optional toppings: No fruit, just apply a chocolate drizzle; other fresh berries, well drained and paper towel dried mandarin orange segments - drizzle with chocolate, if desired. Dip 1/2 of a large pecan or walnut half into chocolate and lay on top of cheesecake. Place a spoonful of cherry or other pie filling on top of the cakes. Let your imagination run wild!

Yield: 12 cheesecakes

EASY CHICKEN CASSEROLE

2012-01-11T15:15:00.000-08:00

1 can (10 3/4-oz) condensed cream of chicken soup
1/2 cup milk
dash of freshly ground black pepper
3 cups chopped or shredded cooked chicken (or turkey)
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
1 can (4-oz) mushroom stems and pieces, undrained
3 cups corn flake-type cereal, crushed down to half that amount
2 tbsp butter, melted
1/4 tsp ground thyme

Preheat oven to 350 degrees.
Spray a 2-quart oblong baking dish with nonstick cooking spray; set aside.

In a large bowl combine the soup, milk, and pepper until the milk and soup are blended. (I like to stir with a whisk.) Stir in the chicken, vegetables, and mushrooms. Pour the mixture into the prepared baking dish.

In a separate bowl, combine the cereal, butter, and thyme. Sprinkle over the top of the chicken mixture. Place in the 350 degree oven and bake 35 to 40 minutes or until brown and bubbly.

Yield: 6 servings

This recipe is fine for diabetics as it has 23 grams of carbs to 26 grams of protein per serving.

HOMEMADE CHEDDAR CRACKERS

2012-01-10T19:30:00.000-08:00

I have included this recipe in my quick fix recipes because it requires very little time. It does, however, require chilling time after mixing and before baking.

1/2 cup butter, softened
2 cups shredded Cheddar cheese, room temperature
1/2 tsp salt
cayenne pepper to suit your taste
1 tsp oregano
1/2 envelope dry onion soup mix
1 cup all-purpose flour

Preheat oven to 375 degrees.

Combine the butter and cheese in a bowl; mix well. Add the salt, cayenne pepper, oregano, dry onion mix, and flour; mix together well. Shape the mixture into 2 equal rolls approximately 1-inch in diameter and wrap in aluminum foil. Chill until firm enough to slice.

Slice the rolls into 1/4-inch (24 slices per roll) slices. Place slices on an ungreased nonstick baking sheet. Bake for 12 minutes or until light brown. Cool on a wire rack.

Yield: 48 crackers

EASY ENCHILADA CASSEROLE

2012-01-10T12:45:00.000-08:00

1 can (15-oz) tamales, drained
1 can (15-oz) chili without beans
1/2 cup chopped onion
1 cup tortilla chips, crushed
4-oz. Cheddar cheese, grated

Cut the tamales crosswise into 1/2-inch slices. Line 1 1/2-quart baking dish with half the tamale slices. Spread half the chili over the tamale slices; top with half the onion and half the crushed chips. Sprinkle with half the grated cheese. Repeat the layers, omitting cheese. Microwave on high power 10 to 12 minutes until heated through. Sprinkle the remaining half of the cheese over the top and let stand, covered, until the cheese melts.

Serve with shredded lettuce, diced tomatoes, and/or sour cream, if desired.

SIMPLE AMBROSIA SALAD

2012-01-09T18:12:00.000-08:00

This recipe only requires a few minutes of your time. It should, however, be chilled for an hour before serving.

5 large navel oranges, peeled sectioned, cut into 1-inch pieces
1 can (6-oz) pineapple tidbits, drained
1 cup flaked coconut
1/4 cup powdered sugar

Combine all the ingredients in a large bowl and mix together well. Cover and refrigerator at least an hour for best results.

HOMEMADE MOCHA COFFEE MIX

2012-01-08T19:11:00.000-08:00

4 cups nonfat dry milk
3 cups powdered sugar
6-oz nondairy dry coffee creamer
16-oz instant chocolate drink mix
6-oz instant coffee granules (reg or decaf, your choice)
1/2 tsp cinnamon
whipped cream for garnish when serving

In a large bowl mix together the dry milk powder, powdered sugar, creamer, chocolate drink mix, coffee granules and cinnamon. When well mixed, store in an airtight container, jar, or bowl that seals.

To serve: Dissolve 1 tablespoon of the mixture in a mug of hot water. Top with whipped cream.

Yield: Approximately 95 servings.

To give as gifts, package in pretty tins or jars. Attached serving instructions.

DOUBLE CORN BREAD

2012-01-07T19:37:00.000-08:00

1 pouch corn bread mix
1 can (approximately 16-oz) whole kernel corn, drained with 2/3 cup liquid reserved
1 tsp sugar, optional
1/4 tsp paprika

Preheat oven to 400 degrees.
Spray a 11 x 7-inch baking pan with nonstick cooking spray; set aside.

Prepare the cornbread mix according to the package directions substituting the reserved corn liquid for the milk. Stir in the drained corn, sugar - if using, and paprika. Pour the batter into the prepared pan and bake at 400 degrees for approximately 25 minutes or until done.

Yield: 4 to 6 servings

HONEY-BAKED ONIONS

2012-01-06T19:54:00.000-08:00

6 medium yellow onions
1/4 cup honey
2 tbsp butter, cut into pieces
2 tbsp chopped parsley

Peel the onions and cut in half crosswise. Arrange the halves in a single layer in a 7 x 11-inch baking dish. Pour the honey evenly over the onions and dot with the butter.

Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender. Baste with the pan juices twice during the cooking time.

Garnish with the chopped parsley and let stand for 3 minutes.

Yield: 12 servings.

CARROT AMBROSIA

2012-01-05T21:17:00.000-08:00

1 lb carrots, shredded
1 can (20-oz) crushed pineapple in its own juice
3/4 cup golden raisins
3/4 cup flaked coconut
3/4 cup miniature marshmallows
1 cup sour cream
2 tbsp honey

Combine the carrots, pineapple, raisins, coconut and marshmallows in a salad bowl; mix together well. Add the sour cream and honey, mixing gently. Refrigerate until time to serve.

Yield: approximately 12 servings.