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Wednesday, April 2

5-Ingredients-Only Main Dishes



1. Cameron's Any-Meat Casserole

  • 1 pnd ground beef or venison OR 1-2 cans tuna, OR 3 diced chicken breasts
  • 3 cups uncooked noodles
  • approx. 2 cups veggie of choice (peas, carrots, sweet pepper, broccoli)
  • 1 can condensed soup (chicken, celery, or mushroom)
Cook ingredients separately (except for soup). Combine all ingredients while hot (do not add water to condensed soup). Season to taste. Cover and bake at 350 for 15-25 minutes. Serves 4.

2. Chicken and Dumplings
  • 1-1/2 cups biscuit baking mix
  • 1/4 cup milk
  • 18 oz. chicken broth
  • approx. 1 pnd diced chicken
  • 1/2 pnd diced veggies (carrots, celery)
Stir together mix and milk until it gets thick. Bring broth to a boil and place 1-2 inch chunks of biscuit/milk mix in pot. Make sure all are immersed for at least a moment. Cover and simmer for at least 10 minutes. Remove dumplings from heat, mix with warmed chicken and veggies. Season to taste. Serves 4.

3. Mexican Casserole
  • tortillas (5-10)
  • 1 pnd diced chicken, ground beef, or ground venison
  • 2 cups (or 1 package) of shredded cheese
  • 2 cups cooked beans of choice OR brown rice
  • 1 cup salsa OR diced tomatoes
  • Optional: Sweet bell peppers, onions
Brown/cook meat. Cook rice. Spray pan with non-stick spray. Layer meat, cheese, beans/rice, salsa, tortilla. Repeat. Sprinkle sour cream or cheese on top. Bake at 350 until cheese melts. Serves 4-6.

4. Easy Crock-Pot Roast
  • 1 pnd chicken, beef, or venison in 3 inch cubes
  • 1 pnd potatos in 2 inch cubes
  • 4 carrots cut into 1 inch cubes (Optional: celery)
  • seasonings (basil, salt, pepper, garlic salt)
  • Optional: broth instead of water in bottom of crock pot
Fill bottom of crock pot with enough water to barely cover meat. Place meat in bottom of crock pot, cover with light layer of seasonings. Place potatoes and carrots on top. Cover with seasonings. Cook on high for 6 hours or until meat and veggies are tender. Serves 4.

5. Terry's Simple Tacos
  • 8-10 taco shells
  • 3/4 pnd ground beef or venison
  • 1-2 cups shredded cheese
  • shredded lettuce
  • 1 cup diced tomato
  • Optional: Mexican seasoning packet for meat, sour cream and tobasco sauce
Cook ground meat (add Mexican seasoning packet if desired). Design your taco! Serves 4.

6. Stuffed Peppers (vegetarian*)
  • 1 bell pepper per person
  • 3 cups cooked brown rice (*for non-vegetarian use 2 cups and substitute 1/2 pod ground meat)
  • 1 can black or pinto beans
  • Diced tomatoes
  • Mexican seasoning packet or desired seasonings
  • Optional: shredded cheese
Cook rice and combine with tomatoes, beans, and seasoning. Hollow peppers and fill with the mixture (include cheese if desired). Bake at 350 30-45 minutes or until pepper is tender. Garnish with cheese if desired. Serves 4.

7. Cheesy Kid Casserole
  • 1-2 hotdogs per person
  • 1/2 cup uncooked pasta per person
  • 1/2 cup shredded cheese per person
  • salt and pepper
Boil hotdogs and cut into 1/2 inch slices. Cook pasta. Combine all ingredients. Grease pan. Bake at 350 until the top browns and casserole congeals.

8. Chicken Crescent Rolls

  • crescent rolls (2 per person)
  • 1 lb. shredded chicken
  • 2 cans peas, carrots, or mixed veggies
  • 1 can cream of chicken soup
  • 16 oz. cream cheese (approx. 2 T per roll) OR substitute with shredded cheese
  • Optional: milk
Cook chicken. Roll chicken, 2 T cream cheese and 2 TB veggies in each roll. Make sure the sides are wrapped up so ingredients don't fall out. Place rolls in greased casserole dish. Cook cream of chicken soup but only add 1/2 can of water OR 1/2 can of milk (use milk for a richer taste). Pour soup mixture over rolls in casserole dish. Season with salt and pepper. Cook at 350 for 30 minutes or until rolls are thoroughly cooked.

1 comment:

  1. Great post, Cameron- we are always looking for fast and easy recipes, especially for those days when we are grocery shopping all day. Thanks for sharing :)

    Blessings,
    Libby

    ReplyDelete

Thanks for commenting!