Thursday, August 9, 2012


I'm not the greatest cook in the world.

Actually, I rarely cook anymore which means we go out a lot and it's getting old.

However, this weekend I thought I'd spice things up a bit and cook something really super yummy for Seth! I've already made him every single one of my signature recipes (ahem... all 5 of them :) and I'm ready for something new and improved! I suppose I could go online and randomly select a recipe off the cuff, but I hate not knowing if it'll be an epic failure.

This is where you come into play, my trusted bloggy friends. Here's what I need from you... I need your BEST entree recipes that are:

  • EASY

We like everything, so don't hold back! Give 'em to me! I'll love you forever (Seth will too) AND if enough people chime in, we'll ALL get a bunch of new recipes to add to our cookbooks!

1... 2... 3... GO!

p.s. I'll add one of my favorites in the comment section too. I just have to find that darn recipe card first ;)


  1. LOVE this idea! I hope you continue it with salads, side dishes, desserts, etc...! I would so much rather make a recipe I know has been "tried and true" rather than blindly pick one off of Pinterest or somewhere! It was hard to pick just one recipe, but this is a favorite at our house for the adults and the kids - super easy and so yummy!

    Peanut Butter Noodles

    1/2 C chicken broth
    1 T minced fresh ginger root
    3 T soy sauce
    3 T peanut butter
    1 1/2 T honey
    2 t hot chile paste (optional)
    3 cloves garlic, minced
    8 oz. Udon noodles (may use regular spaghetti pasta also, but we make it with the Udon noodles)
    1/4 C chopped green onions
    1/4 chopped peanuts

    Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
    Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

    1. YUMMY!!!!! Thank you Libby! I think I've had these at your house before?? I loved them.... Little Dude did too!

  2. Easy Pot Roast Recipe
    3-4 lb. chuck roast
    8 quartered red potatoes
    1 cup of carrots
    1/2 white onion
    *I like garlic so I always add a Tbs. if garlic
    2 pckg. of McCormick Pot Roast seasoning (if I don't have these in the house then I just use 2 cans of cream of mushroom)

    Throw it all together in the crockpot and let it cook for about 6 hours on low! That is all. I also make some Yorkshire Puddings to go along with this (they're like english rolls).

    3/4 C. Flour
    1/2 ts. salt
    2 eggs
    1 C. milk
    4 tb. oil- in the muffin pan DONT put in the recipe
    Refrigerate 2+ hours. Heat oven to 450. Heat oil 2 mins. Cook pudding 20 mins or until golden brown. (they're sooo easy to make and you can eat them with pretty much anything!)

    1. Rubers! Thank you! this looks GOOD :)

      I'll call you tomorrow or Saturday... Was putting LD to sleep tonight... sorry I missed you!

      LOVE YA!

  3. Okay! Here's one of my favorites! Instead of finding the card, I looked it up online... here's the link!

    Baked rigatoni with Ham, Tomato and Feta Cheese:

    It's not the most healthy, but it's gooooood!! You can use mild italian sausage instead of ham and a little bit of fennel... yumm-o!

  4. I have 2 entries. This one is delicious and less bad for you. Honey Balsamic Glazed Salmon

    And this one is not even close to healthy - although if you omit some of the cheese and sour creme and add more veggies and less sodium it wouldn't be bad. :) Chicken Enchilada pasta

    1. Love it Amy! Thank you Thank you! I luff salmon!!!!

  5. Here are two of my favorites:

    Chicken Pot Pie (Allow 1 ½ hrs. prep. time)

    2 cans cr. of potato soup ½ onion, diced
    1 can mixed vegetables ½ tsp. thyme
    2 c. chicken, cooked & diced ½ tsp. black pepper
    1/3 c. milk 2 9-in. refrigerated pie crusts

    Combine ingredients (except crusts) and spoon into the prepared pie crust, cover with other pie crust and crimp edges. Make a slit in the top crust. Brush crust with milk or egg. Bake @ 375 degrees for 1 hour until deep, golden brown. You may need to place tin foil on edges if they are getting dark. Let stand for about 10 minutes before cutting.

    Stroganoff Sandwich

    1 unsliced loaf French bread 1 tsp. salt
    1 lb. ground beef butter (for spreading)
    ¼ c. chopped green onion 2 tomatoes, sliced in rings
    1 c. sour cream mushrooms (canned or fresh), sliced
    1 Tbsp. milk 1 green pepper, cut in rings
    1 tsp. Worcestershire sauce shredded cheddar cheese
    1/8 tsp. garlic powder
    Cut loaf lengthwise; wrap in foil. Heat @ 375 for 10 to 15 minutes. In skillet, brown beef with onion until browned; drain fat. Stir in sour cream and the next 4 ingredients. Heat on low; don’t boil! Add mushrooms. Butter surfaces of bread. Spread the mixture evenly on both halves of the bread. Alternate tomato and green pepper slices on top and sprinkle with cheese. Place on baking sheet. Bake @ 375 for 5 to 8 minutes until cheese bubbles. Makes 8 servings.

    1. Ooooo! Thanks Kenz! This look delicious! And the beef below too :)

  6. Oh, and try this Korean Beef too. I was surprised at how easy it was and how flavorful! My boys loved it.

  7. Here's one of my favorites. We make it several times a month. If you follow the directions for the pizza crust you CANNOT mess it up. It is SUPER easy. And it's delicious. Often, instead of the watercress, we use shredded lettuce that's been tossed with a little bit of Hidden Valley Ranch.

    If your little guy just wants a cheese pizza, this is what we do for our munchkins:
    Make the pizza crust as directed. Pull of the griddle and set on a plate or cutting board. Immediately sprinkle with shredded cheese. Cover with tin foil to keep the heat in. The cheese will melt. Voila. Cheese griddle pizza. (It won't melt properly on the griddle. The crust is too think and the heat doesn't get to the cheese before the crust burns.)

  8. I am also in love with this one. And my kids eat it. :)

    Sometimes we add a little shredded chicken and call it a meal.

  9. Two recipes that are so EASY you will freak!!!!!

    Romaine lettuce leaves OR Iceberg OR Butter lettuce
    2 tsp. toasted sesame oil
    2 lbs. spicy Italian pork
    3/4 head cabbage
    Preparation: Heat oil in skillet and then add ground meat. Stirring continually break up into small bits as it cooks. Chop cabbage thinly then add to cooked meat. Continue cooking, stirring occasionally for 2-3 minutes. Turn off heat and cover with lid.
    1 c. corn syrup
    ½ c. rice vinegar
    ½ tbsp. dark sesame oil
    3 tbsp. peanut butter
    ½ crushed red chili pepper
    1/3 c. soy sauce
    Bring ingredients to a boil and cook for 3-4 minutes. Heat before serving. Place spoonfuls of meat on lettuce leaves and pour heated sauce over them.

    1 refrigerated pie crust
    1 cup frozen diced potatoes, thawed
    1 cup ½” pieces fresh asparagus
    1 cup diced Canadian-style bacon or ham
    1 ½ cups shredded havarti cheese 6 oz.
    4 eggs
    1 cup milk
    ½ t. dried marjoram leaves (can use dried dill or basil leaves)
    ½ t. salt
    Heat oven to 375 degrees. Prepare piecrust as directed on package. Bake 10 minutes or until light, golden brown.
    Layer potatoes, asparagus, bacon or ham and cheese in partially baked crust. Beat eggs, milk, marjoram, and salt until well blended. Pour over mixture in pie plate.
    Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Makes 8 servings.

  10. You want easy and good, you got it!
    Vegetarian Skillet Nachos
    1 green pepper, diced
    1 cup diced zuchinni
    1 Tbsp of olive oil
    1/2 c salsa
    1 can of chili beans
    grated cheese
    Tortilla chips

    In skillet, combine olive oil, green pepper, and zuchinni. Cook until slightly tender, then add salsa, and beans. Simmer for a couple of minutes. Remove mixture from skillet and wipe skillet out. Place chips in the skillet, pour mixture over the top of chips and top with cheese and olives until cheese is melted. Enjoy!


    Crock pot Mexican soup - WAY easy

    1. I love WAY easy... I need to email you back.... SORRY ANNIE! Soon, I promise!

  12. For something light and healthy:

    And something a little more hearty and a little less healthy:

    Both delicious :)

    1. That avocado pizza looks amazing! I pinned it, and I will definitely be trying that soon!

    2. I second what Annie said! This looks great KYLIE! Both of them! Thank you....

      Now I need to decided which of all these recipes to make :) I'll probably draw out of a hat because they all look super yum!

      THANK YOU EVERYONE!!!!!!!!!!


    3. I should clarify and say "which of these to make this weekend"

      I'll be trying them ALL... in fact, maybe I'll make it a goal to make them all in a month :) FUN!

      Thanks again!

  13. Italian Ravioli Casserole:

    Makes a huge amount, is super easy, and my go-to recipe. You can use whatever kind of ravioli you want (cheese, meat, mushroom, etc) and buy it frozen or fresh.

  14. Oh, here's a few more I just thought of:

    Indonesian Chicken - Basically chicken and green beans in peanut sauce. I use the steam in bag green beans but you could also use canned or frozen if you don't want to deal with fresh.

    Spicy Orange-Glazed Drumsticks with Japanese Green Beans:

    You can adjust the heat by adding more or less chili garlic sauce.

    Middle Eastern Pork w/Dried Fruit:

  15. Three Bean Chili with Sausage

    1 (14.5 oz) can diced tomatoes, undrained
    1 pound lean ground beef
    1 pound maple sausage
    1/4 medium onion, diced
    1/4 cup red wine vinegar
    1 (46 oz) can tomato juice
    1 (15 oz) can black beans, undrained
    1 (15 oz) can pinto beans, undrained
    1 (16 oz) can kidney beans, undrained
    3 tablespoons chili powder
    1/4 cup packed brown sugar
    1/4 teaspoon salt
    1 teaspoon paprika

    Brown beef, sausage, and onion in a large pot. Drain the fat. Add vinegar and cook for 1 minute to reduce liquid. Add tomatoes, tomato juice, beans, chili powder, brown sugar, salt and paprika. Decrease heat and simmer 1 hour. Top with shredded cheese and/or sour cream if desired. --from cookbook "The Food Nanny Rescues Dinner"

    I love this chili and always have the ingredients on hand. It's so easy to just brown the meat then throw together in the crockpot in the morning and cook til dinner. I do two big cans of diced tomatoes with no salt added instead of the tomato juice because I don't like all the sodium. You can also use any kinds of beans you have on hand (I also do low sodium on the beans, too). It makes a huge amount, but you can freeze it in individual servings (or 2 or 3) and then heat it in the microwave when you want some tasty, hot chili.


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