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This post is part of the No More Frumpy Mommy Moms’ Night Out Challenge, happening now through May 22. YOU can join, too! You might win $200 or tickets to see Moms’ Night Out if you participate! Are you participating and want to leave your link to today’s challenge? Read through this post, then link up at the bottom! Here are the other challenges:
- Easy Hair by Tricia Goyer — What’s your secret to easy, no-fuss hair?
- How to Get to Church on Time (with Kids) by Tricia Goyer — What tips do you have for getting your family to church on time?
- A Fast Recipe that Doesn’t Include Chicken Nuggets by Kerri Pomarolli — What’s your go-to, easy recipe?
- Fun Ways to Exercise with Your Kids by Tricia Goyer — How do you involve your kids in your exercise routine?
- Take Time for Mom-Friends by Kerri Pomarolli — What’s your favorite way to spend time with your mom-friends?
- Simple Makeup for Busy Moms by Tricia Goyer — What are your favorite tips for no-fuss makeup?
- A Fast Recipe that Doesn’t Involve Fish Sticks by Tricia Goyer — Share your easy, go-to recipe for your family!
- Quick Cleaning Tips by Kerri Pomarolli — What are your quick cleaning tips for busy moms?
- Finding Time to Follow Your Dreams by Tricia Goyer — How do you make time to follow your dreams?
A Fast Recipe that Doesn’t Involve Fish Sticks
One thing about real life is that people have to eat. Yes, it’s true–my family “expects” food in the fridge and dinner on the table. Can you believe that?!
One thing I’m always on the hunt for is easy and yummy meals that don’t take a lot of time (which means more time to write or spend with my family!). One of my former editors gave me this recipe and I’ve used it LOTS over the last twenty years. It’s so easy and so good!
2 pounds ground beef
1 large onion, chopped
1 can pinto (or kidney) beans
2 cans chili beans
1 can whole kernel corn
1 can white corn
2 cans Mexi-corn
1 can stewed tomatoes – Mexican style
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 pkg. original Hidden Valley Ranch Dressing
Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients (do not drain any of the cans) and simmer for an hour or so. (Or put it in crockpot.) When ready, serve in big soup bowls with tortilla chips, shredded cheese, salsa and sour cream.
(Note this recipe can have substitutes too. For example, my family doesn’t like onions, so I usually don’t use them. You can add whatever beans you like. I just use what’s in my cupboard. It’s the same with the corn and tomatoes. Sometimes if I don’t have Rotel, I’ll just throw in a can of green chilis for flavor. Some people serve it with cornbread instead of tortilla chips. You really can’t mess it up!)
OK, now your turn. Do you have an easy and yummy recipe to share?
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My easy recipe when I’m in a dash is to pick up a Kroger chicken and shred it
Buy the multi color noodles cook as directions state adding 1/2 tsp of garlic. Cook, drain and add 3/4 to full bottle of Italian dressing. Add chicken. Stir. Enjoy.
My go to quick recipes usually involve a crockpot so here are two.
Take a pot roast a package of pot roast mix(bought in the spice isle) 2 cans of 7up or sprite. place in crockpot for 8-10 hours on low or 4-6 hours on high and serve with mash potatoes or bake potatoes and your favorite veggie.
The next one is my favorite
So here is my twist of Fried Chicken.
1 Pound Chicken
2 cups of pretzels
1/2 cup fried onions (frenchs)
garlic and peper to taste
1 cup of mustard
Preheat the oven to 350.
So crush the pretzels and the onions blend together. Then take and beat the eggs and mustard, season the chicken ( I cute them into chicken finger sizes) then roll the chicken in the mustard mixture and then in the pretzel mixture, place onto a well greased pan then bake for about and hour or until fully cooked. It turns out really moist and don’t worry about the mustard flavor its not very powerful at all you can hardly taste it.
This can be served with just about anything during the summer I serve with fruit and a bake potato and during the winter with Rice or mash potatoes and a veggie
Allison Wilson says
Crock Pot BBQ Chicken
Frozen chicken breasts (no need to defrost)
BBQ sauce (I use whatever was BOGO :-))
Put enough frozen chicken breasts in crock pot to feed for one meal, or more if you want leftovers. I usually do 1 per person, and have a little left over for one person the next day. Pour on some BBQ sauce. (It doesn’t need to be a fancy or expensive one since most of it will not be used for anything other than the cooking process.) Just enough to put some on each breast. Cook on high for about 4 hours depending on your slow cooker. Take out the meat. Shred or chop, depending on preference. I usually strain the liquid that’s in the pot, and use a little to moisten the meat a bit before tossing the meat back in the pot to keep warm. Some Texas toast, your favorite BBQ sauce for putting on top, a veggie side, and you are all done!
Alyson Tamer says
I have two “go-to” recipes when we need a quick meal:
1- Crescent roll chicken
1 package refrigerator crescent rolls
2 cups chopped cooked chicken (for an even quicker do I use canned chicken or ready to eat strips/frozen)
1 cup shredded cheddar cheese
1 can cream of chicken soup
Preheat oven to 350
Separate crescent rolls.
Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
Place in a 9×13 baking dish.
Pour soup over rolls.
Bake at 350 uncovered for 30 mins.
I usually cook some boil in bag rice while that’s going and voila!
My second recipe is Chicken Pot Pie Cupcakes
2 cups of cooked chicken breasts diced (again I use canned chicken or ready to eat kind)
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury biscuits
*I don’t usually add any seasonings except pepper.
Preheat your oven to 400.
In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
Let rest for about 3 minutes and dig in!
With the veggies these are basically a complete meal, with some fruit on the side!
PS- I LOVE Pinterest, which is where I get most of my meal-inspiration!