4 Ingredient Dinners For Sept. 22

[Roxy]

Quick Beef Tips & Vegetables:

 

1/2 lb. beef boneless sirloin tip steak-I am sure you could use thin steaks or whatever is the cheapest

1 bag (1 lb.) frozen cauliflower nuggets, carrots and pea pods (or other combination)

1/4 cup stir-fry sauce

2 cups hot cooked rice

 

Remove fat from beef. Cut beef into 1/2-inch cubes.

 

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry about 2 minutes or until brown. Add vegetables and 1 T. of water; stir-fry 1 minute.

 

Stir in stir-fry sauce until well mixed; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring frequently until vegetables are crisp tender. Serve with rice.

 

**If you prefer, a 1/2 lb. pork tenderloin can be substitued for the beef boneless sirloin.

 

Savory Chicken and Rice:

 

4 boneless, skinless chicken breast halves (about 1 lb.)

1-1/2 cups sliced mushroom (4 oz.s)

1 cup baby-cut carrots

1 pkg. (6.1 oz.s) long grain and wild rice mix with chicken-flavored sauce

 

Remove fat from chicken. Cut chicken into 1-inch pieces.

 

Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken in skillet about 5 minutes, stirrring occasionally, until no longer pink in center. Stir in mushrooms, carrots, rice mix and contents of seasoing packet with 1-1/2 cups of water.

 

Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. Uncover and simmer about 5 minutes longer, stirring occasionally, until carrots are tender and liquid is absorbed.

 

Honey-Ham Bagel Sandwiches:

 

2 pumpernickel bagels, split and toasted

4 tsp.s honey mustard

4 slices (1 oz. each) fully cooked honey ham

4 thin slices (1/2 oz.s each)

Swiss Cheese

 

Heat oven to 400 degrees.

 

Spread each bagel half with 1 tsp. of mustard. Top with one slice of ham and a slice of cheese. Place on cookie sheet. Bake 3 to 5 minutes or until cheese is melted.

 

Sizzling Sausage Hoagie:

 

6 fully cooked sausages or hot dogs

1 large green bell pepper cut into 6 strips

About 3/4 cups Italian dressing

1 loaf (1 lb.) unsliced French bread, cut horizontally in half

 

Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.

 

Thread whole sausages and bell pepper strips crosswise alternately on one 14-inch metal skewer. Brust dressing on one side of bread.

 

Grill sausages and pepper strips uncovered about 6 inches from medium heat 8 to 12 minutes, turning and brushing frequently with dressing, until brown. Add bread, cut sides down, for last 3 to 4 minutes of grilling until golden brown.

 

To serve, place skewer of sausages and pepper strips on bottom half of bread. Top with top of bread; pull out skewer. Cut bread crosswise into 6 servings.

 

*A flat-bladed skewer works best for this recipe, as the sausage and bell pepper won't spin on the skewer when you turn it. If you don't have a flat-bladed skewere, thread sausages and peppers on two round-bladed skewers and place them side-by-side on the grill.

 

Hot Chicken Sub:

 

6 frozen breaded chicken breast patties

1 loaf (1 lb.) French bread, cut horizontally in half

1/2 cup creamy Italian dressing

 

Prepare chicken as directed on pkg.

 

Spread cut sides of bread with dressing. Layer hot chicken patties on bottom half of bread. Top with remaining half of bread.

 

Cut into 6 pieces

 

*Dress the sandwich up with lettuce and tomato slices. For extra crunch add thin slices of cucumber or bell pepper rings.

 

Philly Turkey PaniniL

 

8 slices rye or pumpernickel bread, 1/2 inch thick

2 T. margarine or butter, softened

1/2 lb. thinly sliced cooked deli turkey or chicken

4 slices (1 oz. each) Mozzarella cheese

 

Spread one side of each bread slice with margarine. Place 4 bread slices, margarine side down i 12-inch skillet; top with turkey and cheese. Top with remaining bead slices, margarine sides up.

 

Cover and cook sandwiches over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

 

**Add basil, pesto and slices of tomatoes if you want.

 

Quick Chicken Barbecue Sandwiches:

 

1 cup barbecue sauce

3 pkgs. (2.5 oz.s each) sliced smoked chicken, cut into 1-inch strips (3 cups)

6 hamburger buns, split

 

Mix barbecue sauce and chicken in 2-quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes or until hot.

 

Fill buns with chicken mixture.

 

Beef'n Cheese Calzone:

 

1 can (10 oz.s) refrigerated pizza crust dough

1/3 lb. thinly sliced cooked roast beef or ham-get it at the deli to save time

1 can (4 oz.s) mushroom pieces and stems, drained

3/4 cup shredded cheese (Mozzarella or Cheddar)

 

Heat oven to 350 degrees. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12-inch circle.

 

Layer beef, mushrooms and cheese on half of crust to withink 1-inch of edge. Fod crust over filling; fold edge up and seal with fork. Cut slits in top.

 

Bake 20 to 25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting into wedges.

 

Ranchero Beef Pizza:

 

1 ready-to serve pizza crust, 12 to 14 inches in diameter

3 cups shredded smoked or regular Cheddar cheese (12 oz.s)

1/2 tub (32 oz. size) fully cooked bbq sauce with sliced beef

4 slices red onion, seperated into rings

 

Heat oven to 400.

 

Place pizza crust on ungreased cookie sheet. Sprinkle with 1 cup of the cheese. Top with beef mixture and onion. Sprinkle with remaining 2 cups cheese.

 

Bake 15 to 20 minutes or until hot.

 

BBQ Chicken Pizza:

 

3 pkgs. (8 oz.s each) Italian pizza crusts, or 6 pita breads (6 inches in diameter)

3/4 cup bbq sauce

1-1/2 cups cut-up cooked chicken

3/4 cup shredded smoked or regular Cheddar cheese (3 oz.s)

 

Heat oven to 450*.

 

Place bread shells on ungreased large cookie sheet. Spread bbq sauce on pizza crusts to within inch of edges. Top with chicken and cheese.

 

Bake 7 to 12 minutes or until cheese is melted.

 

**Purchased pizza crust, precooked chicken and shredded cheese make this one one of the easiest pizzas to make. Add extra zest by sprinkling the pizza with 6 T. chopped red onion.

 

Breaded Pork Chops:

 

1/2 cup Origianl Bisquick mix

12 saltine crackers, crushed (1/2 cup)

1 egg

8 pork boneless pork loin chops, 1/2 inch thick (about 2 lbs.)

 

Mix Bisquick, cracker crumbs, 1 tsp. salt and 1/4 tsp. pepper. Mix egg and 2 T. of water.

 

Dip pork into egg mixutre, then coat with Bisquick mixture.

 

Spra 12-inch skillet with cooking spray; heat over medium high heat. Cook pork in skillet 8 to 10 minutes, turning once until slightly pink in center.

 

**Try using seasoned salt on the pork chops for extra flavor, and then complete dinner by serving boiled potatoes and steamed green beans.

 

To save time, peel the potatoes the night before and half them and then put them in cold ice water with some salt and refrigerate them. That way when you get ready to make this, all you have to do is boil them on the stove.