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I didn’t know what to make for dinner tonight, so I looked in my fridge and saw that I had chicken, broccoli, and mushrooms, and thought they would go nicely together. I looked online for recipes containing these items and came up with this recipe, basically a hodgepodge of a variety of recipes I read. It was delicious and easy!


Chicken (cut up)

Broccoli (chopped up)

Mushrooms (sliced)

Brown Rice

Chicken broth

Cream of chicken soup (or chicken and mushroom or chicken and broccoli)

Shredded sharp cheese

Salt, pepper, blah blah…whatever spices you want


1)   Start Rice, use chicken broth instead of water.

2)   Cook up the chicken on the skillet. I seasoned mine with a chicken-seasoning blend I have in my cabinet.  Add 2 cans of soup. Heat. Set aside.

3)   Sauté mushrooms. Add to chicken mixture.

4)   Sauté broccoli. Add to mixture.

5)   Spread the rice on the bottom of the pan.

6)   Dump mixture on top.

7)   Sprinkle cheese on top.

8)   Bake at 350 degrees for 20-30 minutes, or until heated through.


I made this for dinner tonight.It was tasty and easy! Though we all agreed that next time, no bacon needed.

I used 8 eggs, broccoli (good decision), bacon, sharp cheddar cheese, and mozzarella cheese and put it all in a 13×9 pan.

How To Make a Crustless Quiche

Making a crustless quiche is not much different than making a regular quiche. Actually it’s easier, as there is one less thing to fiddle with. You do need some fat in the recipe to make it easy to remove from the pan, but unless you are making a super-low-fat version (using fat free milk, for example), you don’t need to worry about greasing the pan. Original Link Here

  1. Prepare the solid ingredients – sauté and season any raw meats and vegetables. About 1 to 1½ cups of these work well for one quiche – more if there is no or little cheese. About 1½ to 2 cups total solid ingredients for a 9″ pie pan is about right.
  2. Spread meats and vegetables into a deep-dish pie pan.
  3. Spread shredded cheese on top of the other ingredients.
  4. Make the custard, using either a bowl with whisk, or (my favorite) a blender. A standard quiche might use 4 eggs to 1 and 1/2 cups of liquid, and this amount works well for a deep-dish 9″ pie pan. You can use cream, milk, unsweetened soy milk, or a combination. Include seasonings as desired. I usually use salt, pepper, an herb or two if not already in the pan, and perhaps some dried mustard powder.
  5. Pour the custard over the solid ingredients, and put onto center rack of 375 F. oven for 30-45 minutes.
  6. Begin checking at half an hour. You want the outside to be done (a knife inserted comes out clean), but the center will be soft. (It will continue to cook after removing from oven.)
  7. Remove from oven. The center will cook in a few minutes. You can eat it warm, cold, or room temperature.

Most of you have eaten this meal because it used to be the only thing I knew how to make. Remember how it would take me 2 hours? I was so clueless. I copy/pasted the recipe below from an old email my mom sent me back in college. Notice the detailed descriptions of simple tasks because she knew I was a special needs cook. Also note the simplicity and how awful it is for you if you don’t use healthier substitutes. This is for those of you who need something quick and easy and mouth pleasing.

Poppy Seed Chicken:
3 whole chicken breasts OR several boneless skinless chicken thighs ( about 1 1/2 lbs of meat)
1 can cream of chicken soup
1/2 pint (1 cup) sour cream
1/4 cup melted butter
1 1/2 cup crumbled crackers
1 tablespoon poppy seeds
4 cups cooked rice (Kate just follow the directions on the box to make 4 cups)
(Kate – sometimes I double the amount of sauce if I have a lot of meat. You should have enough supplies if it looks like you need more. Make it according to the recipe first and after you have it all together, and it looks a little dry, just make more and dump it in)
1. Cube and cook chicken. (Kate – cut up the chicken and put it in a frying pan. Add enough water to cover the bottom of the pan-
about 1/4 inch. Boil the chicken and cook until the chicken turns white. Drain off the water)
2. Cook the rice.
3. Spray the bottom of a 13×9 inch pan with cooking spray.
4. Put the rice in the bottom of the pan.
5. Mix together cream of chicken soup and sour cream. Add the cooked chicken to the cream sauce.
Spread chicken mixture over top of rice.
6. Mix crumbs and butter and put on top of chicken mixture.
7. Add poppy seeds.
8. Bake at 350 for about 20 minutes.

I LOVE stuffed peppers. this is an easy alternative; not quite as pretty, but just as tasty.  When my mom has extra peppers from her garden, she cuts them in strips and freezes in a large ziplock bag.  They are easy to break apart so you can use them for recipes like this.  I got the recipe from my mom, not sure where it came from, but I think Ragu had something to do with it.


  • 1 pound ground beef (I use venison)
  • 1 jar (1 lb. 10 oz.) Ragu Old World Style Traditional Pasta Sauce (or any other kind you want, I use homemade)
  • 2 large green and/or red bell pepers, coarsely chopped
  • 1 1/4 c. water
  • 1 c. instant rice
  1. In 12-inch nonstick skillet, brown ground beef; drain if desired.  Stir in remaining ingredients.  Bring to a boil over high heat.
  2. Reduce heat to medium-low and cook, covered, 20 minutes or until liquid is absorbed and rice is tender

Serves 6

I got this recipe from my mom, but it came from a Family Circle magazine.

Cook 12-oz package smoked turkey andoulle sausage, or turkey keilbasa (we use the keilbasa), sliced into coins; 1 onion, chopped; 1 sweet green pepper, chopped; and 1 rip celery, chopped, in large nonstick saucepan over medium-high heat for 3 minutes.

Add 1 1/2 T Cajun spice seasoning and 1/2 bay leaf; cook 5 minutes.

Add 14 1/2 oz can reduced-sodium stewed tomatoes and 3 cups reduced-sodium chicken broth.  Stir in 1 1/2 cups long-grain white rice.  Simmer, covered, 15 to 20 minutes, until rice is tender.  Remove bay leaf.

Makes 6 servings at $1.03 each

I got this recipe from Zoe (who I’m sure got it from Mom Baer). It’s Austin’s favorite cake and so easy to make.

2 cups sugar
1 t salt
1/3 cup cocoa
2 t baking soda
3 cups flour
2/3 cup veggie oil
2 T. cider vinegar
2 t vanilla
1 cup water
1 cup cold black coffee or yogurt or another cup of water

Mix sugar, salt, cocoa, soda, and flour. Add everything else. Don’t overmix. Pour into a 9×13 pan and bake at 350 for 40-45 minutes or until toothpick comes out clean.

Last night Lisa and I made these for dessert and they definitely hit the spot. Quick, delicious, and very refreshing…even in the dead of winter!


6 ounces frozen orange juice concentrate
1 cup milk
1 cup water

4 tablespoons sugar
2 teaspoon vanilla extract
1/2 banana, optional (gross)
12ish regular-sized ice cubes (or until desired consistency)


1. Blend together orange juice concentrate, milk, water, sugar, vanilla, and banana (if using) for 1 minute.

2. Add ice cubes to blender, one at a time, blending after each one until smooth. You don’t want chunks of ice in your orange julius!

Serves 6. Adapted from a recipe on entitled “Spaghetti Pie II.” I make this all the time because a) Austin loves it b) I love it c) it freezes wonderfully and d) it’s easy as pie 😉

**I put in parenthesis “optional” by the ingredients used for making your own spaghetti sauce. Often instead of making your own (as suggested by the original recipe), I simply dump in a jar of my favorite Prego or premade canned spaghetti sauce.


  • 1  package spaghetti
  • 2 tablespoons butter
  • Parmesan cheese (put in as much as you like)
  • 2 eggs, beaten
  • 1 pound lean ground beef
  • 1/2 cup chopped onion (optional)
  • 1/4 cup chopped green bell pepper (optional)
  • 1 clove garlic, minced (optional) I simply use garlic powder!
  • 1 (14.5 ounce) can diced tomatoes (optional)
  • 1 (6 ounce) can tomato paste (optional)
  • 1 teaspoon white sugar (optional)
  • 1 teaspoon dried oregano (optional)
  • 1 cup cottage cheese
  • 1/2 cup shredded mozzarella cheese


  1. Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate OR into 1 and a half 13×9 pans. This is what I use since I don’t have a pie plate. It makes it much easier.
  2. Preheat oven to 350 degrees.
  3. In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano OR premade spaghetti sauce (faster!). Heat through.
  4. Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
  5. Bake at 350 degrees F for 20 minutes. Take out and then sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
  6. Delicious.

Recipe compliments of Wendell’s cousin-in-law, Sandra Mease.


  • Melting Chocolate (milk or dark)
  • Anything you want
  1. Melt chocolate (I do this in a glass dish in the microwave)
  2. Add anything you like (nuts, mini marshmallows, crushed candy, pretzels); mix well
  3. Dump mixture onto a sheet of wax paper (add sprinkles on top if you wish) and wait for it to get hard
  4. Break into pieces

So much easier than making chocolate covered things. Not as fancy, but still delicious!

Recipe compliments of my uncle, Kevin Bishop.


  • 1 can frozen limeade concentrate
  • Tequila
  • Triple Sec
  • Ice
  • Salt (optional)
  1. Pour limeade into blender.
  2. Fill limeade container half full of Tequila, add to blender.
  3. Fill container a quarter full with Triple Sec, add to blender.
  4. Fill the blender to the top with ice and blend well.

I like these better than any margarita I’ve had from a mix or at a restaurant!

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