Friday, September 21, 2007

Friday Family Food Faves

Here's a few favorites from the week. The first one is not the healthiest but it's a good "have on hand" meal and it's tasty!

Cheeseburger Bake
recipe courtesy of Goose Berry Patch
8 oz. tube refrigerated crescent rolls
1# ground beef
1 package taco seasoning mix (I only use 1/2 package because some are so salty)
15 oz. can tomato sauce
2 cups shredded cheddar cheese

Unroll crescent roll dough: press into a greased 9" round baking pan, pinching seams closed. Bake at 350 degrees for 10 min, set aside. Brown beef in a skillet over medium heat, drain. Add taco seasoning and tomato sauce to skillet and heat through about 7 min. Pour into crust, sprinkle cheese on top and bake for 10-15 min. Let stand 5 min. before serving.

Tangy Pulled Pork Sandwiches
serves 4
1 pork tenderloin (1#)
1 cup ketchup
2 T. plus 1 1/2 tsp. brown sugar
2 T. plus 1 1/2 tsp. cider vinegar
1 T. plus 1 1/2 tsp. Worcestershire sauce
1 T. spicy brown mustard
1/4 tsp. pepper
4 kaiser rolls

Cut the tenderloin in half and place in a slow cooker. Combine all the other ingredients and pour over pork. Cover and cook on low for 4-5 hours or until meat is tender. Remove meat, shred with 2 forks, return to slow cooker and heat through. Serve on crusty rolls by itself or add your favorite toppings - cheese, peppers, etc.

Teriyaki Sauce
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup OJ
2 tsp. sugar
1 tsp. ground ginger
1 clove garlic, minced
Mix all ingredients together. Great to marinate steak, chicken or pork. One of our favorites...

Hawaiian Chicken Burgers

Chicken Breast or tenders
Pineapple Rings
Swiss Cheese
Hamburger buns or favorite roll

Marinate thin chicken breasts or tenders for several hours in teriyaki sauce. Grill until cooked through and then top with a pineapple ring and swiss cheese. Heat just until cheese is melted. Serve on crusty roll plain or with your favorite toppings - shredded lettuce, onion, tomato, etc.

Parmesan Peppers
a quick, healthy side dish

Red peppers (or your favorite color)
Salt & pepper
Shredded parmesan cheese

Cut peppers into fajita-size strips. Heat EVOO in a skillet over med. and saute peppers until soft (approx. 8 min). Once they are cooked sprinkle with salt and pepper and parmesan - heat just until cheese begins to melt.


jenelljm said...

Hi, Karen I don't have a recipe , but wanted to tell you my favorite recipe site I get the magazine , but love the website they have a daily menu which I try to follow and we are never eating the same things all the time !

Gina said...

Ok, as promised! Here are some of my faves PLUS a few that I haven't tried yet but will very soon. If anyone tries any of these, please lemme know if it was a hit or a BFF...BIG FAT FLOP! :)

Golden Honey Chicken
Quick & Super Easy!

3 pounds chicken legs &/or thighs, skin and visible fat removed (this is about 4 chicken leg quarters)*I like the skin ON the chicken when marinating and cooking. It seals the juices and flavors and it's very easy to remove once it's cooked.*
1/2 cup ketchup
1/4 cup soy sauce *I use Tamari*
1/4 cup honey
2 cloves garlic, minced *I use a LOT more*
Several shots hot pepper sauce (you can omit if you are feeding children)

Place the chicken in a gallon size plastic ziplock bag. In a small bowl combine the ketchup, soy sauce, honey, garlic, and hot pepper sauce if you are using it. Pour the sauce over the chicken in the bag. Marinade for an hour, or overnight, if desired. *I've done it both ways, overnight is totally the best!* Turn the bag from time to time to coat the chicken evenly with the sauce.

When you are ready to bake the chicken, arrange it on a well oiled baking sheet. If there is any sauce left in the bag, pour it evenly over the chicken in the pan. Throw the bag away. Bake the chicken at 375 degrees for 45 minutes. There, it is done. I like to serve this with rice, and peas and carrots. This is truly our favorite chicken marinade! I hope you like it, it is SO easy!

Garden Saute'
Prep: 9 min. Cook: 9 min.

1 T. vegetable oil
2 cloves garlic
1 small onion
1 small sweet red pepper, seeded & cut into strips
1/2 lb. yellow squash, sliced
1/2 lb. zucchini, sliced
4 plum tomatoes *I've used Roma also*
1/4 C. fresh basil strips
1 t. lemon pepper seasoning
1/4 t. salt
1/4 Cup greated Parmesan cheese

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, onion, and red pepper strips; cook, stirring constatnly, 2 minutes. Add yellow squash & zucchini slices; cook, stirring constantly, 5 minutes or until veggies are crisp-tender.
Stir in tomato and next 3 ingredients; cook 2 minutes or until thoroughly heated. Remove from heat and sprinkle with cheese. Serve immediately. Serves 6.

Summer Italian Salad
Prep: 10 min. EAT!

15 small fresh mushrooms
2 medium size tomatoes, cut into wedges
1 large cucumber, sliced
1 large green pepper, seeded and cut into this strips
1 C. sliced green onions (1 bunch)
1 C. Italian salad dressing
Lettuce leaves
Ground Pepper *better with freshly ground*
Grated Parmesan cheese

Combine it all and eat it! LOL! Yummy, yummy!

Baked Chicken Nuggets
Prep: 16 min. Cook: 20 min.

Karen, I have not tried this yet but was very excited to get this recipe. Now we have one we can test out on our boys! It calls for skin & bones but I'm going to try w/o. Let me know if you try them.
I will modify it like crazy but it gives me the basics. :)

1/2 C. fine, dry breadcrumbs
1/4 C. grated parmesan cheese
1/2 t dried basil
1/2 t dried thyme
1/4 t salt
4 skinned, boned chicken breast halves, cut into 1" pieces
1/4 C butter

Combine first 5 ingredients in a zip lock bag; seal'n shake.Dip chicken in butter, and shake a few pieces at a time, in the breadcrumb mixture. Place chicken on a greased baking sheet & bake at 400 degrees for 20 minutes or until browned.

Will do some more later...pasta salads, warm potato salad, basil scented chicken salad..ok, that's enough teasing. Love ya!

grandpa and grammy said...

Imagine my surprise and delight when my daughter, who could not be coerced, bribed or dragged into the kitchen to learn even the basics of cooking, turned out to be such a great cook. (I really felt sorry for J when they got married!) Another favorite soup recipe for a cold Saturday or Seahawks Sunday.

Cabbage Patch Soup

Add to 3 cans chicken broth:

1# ground hamburger or turkey, browned with one medium chopped onion

Carrots, 2 cans drained dark red kidney beans, celery, 1 head cabbage, one lg. can tomatoes and 2-3 Tbl. chili powder and 2-3 Tbl. cumin (to taste), salt and pepper. Cook until veggies tender.

Very yummy - the spices really make the soup!

Love ya K, Mom

Rebekah said...


I just found this recipe online and thought it might be a good try for Emma so I'm passing it onto you as well!

Crispy Baked Bananas

1-1/2 cups POST HONEY BUNCHES OF OATS with Almonds Cereal, crushed (you can probably use your Kashi cereal)
1/2 tsp. ground cinnamon
2 Tbsp. honey
4 small ripe bananas, cut crosswise in half
1/4 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 375ºF. Line 15x10x1-inch baking pan with foil; set aside. Mix crushed cereal and the cinnamon on large plate. Pour honey onto second plate.
ROLL each banana piece in honey, then in cereal mixture until evenly coated. Place in prepared baking pan.
BAKE 15 min. or until bananas are soft. Place two banana halves in each serving dish. Top evenly with the whipped topping.

Leilanni said...

I am really enjoying your Friday recipes! And this from someone who really doesn't like cooking . . .you may be converting me! We tried the Hawaiian Chicken burgers last night and they were such a hit - Brad and Elliana both scarfed theirs down. And I thought the grilled pineapples were quite tasty. Look forward to trying more of these!

Leilanni said...

Oh and last night I made the Cheeseburger Bake . . .Brad's eyes literally lit up on his first bite - definitely a good sign! And when I cut it up for Ellie to eat, she said "ladas?" because I guess it looks a whole lot like the enchiladas I make cut up. She now loves both versions of her "ladas" :-)