Easy Does It: Easy Weekday Meals
Asian Beef with Noodles
Savory and satisfying, this dish calls for just a few ingredients.
1-1/4 pounds ground beef
2 packages (3 oz. each)
Oriental-flavored instant ramen noodles, broken up
2 cups frozen vegetable mixture, such as broccoli, carrots, red peppers
1/4 teaspoon ground ginger
2 tablespoons thinly sliced scallions
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; season with one seasoning packet from noodles. Pour off drippings.
Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion.
Recipe and image courtesy of beefitswhatsfordinner.com
Nacho Chicken Casserole
Using rotisserie chicken in this spicy, cheesy dish is a huge time saver.
2 cups shredded cooked chicken
1 ½ cups taco skillet sauce (we love Frontera brand) or enchilada sauce
½ cup sour cream
¼ cup milk
1 ½ cups shredded cheddar cheese
About half a regular size bag of tortilla chips
½ cup sliced black olives (optional)
½ cup sliced scallions (optional)
Preheat oven to 350 degrees.
Combine the sour cream and milk in a bowl; set aside.
In a skillet or saucepan, cook the cooked chicken with the skillet sauce or enchilada sauce on medium low heat or until warmed through.
With a spoon, spread a bit of just the sauce on the bottom of 9 x 13 casserole dish. Then add a layer of tortilla chips. Next, add a layer of chicken and sauce. Drizzle 1/3 to ½ of the sour cream mixture over the chicken and top with ½ of the olives. Top it all with cheese and repeat the layers once, ending with cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly. Top with scallions.
A frittata (just a thicker, baked version of an omelet) is a protein-packed, one-dish wonder. Start with this basic frittata recipe, and then feel free to add whatever add-in ingredients you like. Serve it with a simple green salad on the side, or if your family needs some meat, grill some smoked turkey sausage.
8 large eggs
½ cup whole milk
1 tablespoon butter
Salt and pepper to taste
¾ to 1 cup chopped veggies of your choosing
1 - 1½ cups of cheese of your choosing
Preheat your oven to 400 degrees.
Mix eggs, milk, half of your cheese and salt and pepper in a bowl.
Melt the butter in a large, ovenproof skillet over medium-high heat. Sauté your veggies in the butter until wilted and soft (2 to 3 minutes depending on the veggie). Pour the egg mixture over the veggies and let cook without stirring for two minutes to set. Transfer the skillet to the oven and cook for about 25 minutes. Top with the remaining cheese and cook for 5 more minutes, or until the cheese is melted. Cut into wedges and serve.
HINT: Whenever rotisserie chickens are on special, buy a bunch and pull off the meat. Toss the skin and divide the meat into approximately 1-cup servings. Place each serving in a freezer-safe zip-top bag, and you’ll have cooked chicken at your fingertips for salads, soups and casseroles.