Recipes for brother & his new wife

[keri1113]

As alot of you know my brother just recently got married. Him and his wife are about to move into their 1st house and are a little worried about everything, especially the cooking and running a house stuff. Neither one of them cooks and I'm trying to get together EASY recipes for them. I have a few that I've used and I'm single so its all really easy. Do any of you have really simple recipes I could pass on? She is pregnant and is due in oct so she needs to be eating healthy and all Jason can cook is pancakes...she needs more than pancakes!! lol!

Thanks everyone for your help!! :Sun2:

[oscarforevermom]

For starters - buying a 4 qt slow cooker might be the easiest way to start. That is big enough for 2 people with some left-overs.

Start with some of the recipes that come with the cooker & then - there are a million recipes on the internet for slow-cookers.

This way - they can have a nice cooked meal - add salad & dessert & enjoy some home cooking while they learn how to cook other things.

[keri1113]

I guess I should tell you what all they have.....They have all the pots and pans, a toaster oven, crockpot, a george foreman and a whole bunch of kitchen stuff...thats mostly what they registered for.

[stacicakes]

First ...print out all the recipes we gave you last week.....that should help !:D Second....if I didn't know better, I think you might be secretely compiling a DBB member cookbook! :Sun2: :happy030: :happy030: :happy030:

[keri1113]

First ...print out all the recipes we gave you last week.....that should help !:D Second....if I didn't know better, I think you might be secretely compiling a DBB member cookbook! :Sun2: :happy030: :happy030: :happy030:

That so funny...I already printed off all those recipes..I even made a copy of them for my Mom! I'll be the DBB recipe lady!! That would be fun to make a DBB cookbook! I like making things!!

[Suzanne R]

ITA with Jade. With a crockpot, your varieties are endless, and SO easy! For two people, I throw a sliced onion into the bottom of the crockpot, then put in either a couple of chicken quarters, 4 chicken breasts, 4 pork chops, a couple of small steaks, or a small roast of almost any kind, plus a can of cream of mushroom soup mixed with perhaps 1/4 C of white or red cooking wine (white with chicken and pork, red with the rest); mix the soup and wine together, dump the liquids over the meat, and let her cook for about 8 hours on low. Bake a couple of potatoes (or make/buy potato salad) and throw together a bagged salad or a can of veggies such as green beans, asparagas, etc., and you've got a darn delicious meal. I've done steaks in the crockpot often - kinda pricey, but a darn good meal with leftovers, nevertheless! I vote for a crockpot - plus the little recipe books that come with the crockpot have some pretty easy recipes, too. Crockpots rule!!!

[dutchman]

I don't know how spicy she will want food while pregnant but this one can be made mild or hot depending on how much hot stuff you add.

Single skillet chilli:
Start by browning about 1.25-1.33 pounds of leans (905 or leaner) ground beef in a large skillet.
While the beef is browning you can add about one half to a full pealed and chopped white onion.
Once the ground beef is browned turn down the head add one can of Kuner's Beans, Chili in Chili Sauce, No Salt Added.
Add one 12ounce can of tomato juice stir the beans and juice into the ground beef.
Add picante sauce to taste, I generally start of with about three to four large serving spoons of picante but many times add more. Stir this in.
Add chilli powder over the top to taste and stir in.

Let this all simmer for at least a half hour and it's ready to serve. Note it actually taste best when warmed up since the spices tend to seep into the meat when it sits overnight in the fridge.

If you find you got a little on the hot side with the spices you can sprinkle something like a mild chetter or valveeta into your bowl let it melt down and things will mellow out.

[Doxie Duo Mom]

A lady I work with just passed this on to me (not the healthiest but yummy), for years I''ve tried to make this and it always came out gritty I think I found the "secret" now Velveeta

Broccoli & Cheese Soup
1 Onion (how much you like, I used 1/4 of a small one finely chopped)

Butter (enough to sauté onion in)

8oz Phily Cream Chees (I used fat free)

2C. Milk (again I used fat free)

Broccoli (as much as you like, I used a small bag of chopped frozen)

Velveeta about 2pounds (pending on what you like I used the "new" 2% Velveeta)

in separate pain boil broccoli

Saute Onion, do not drain butter, when onion is soft add 2C. Milk & Phily Cream Cheese in, let this melt throughly (do not over cook), now add the Velveeta and cooked broccoli serve when Velveeta is melted.

(my co worker said tops her baked potatoes and meatloaf with this as well).

It's very easy and very filling as well as good.

[Pandawags]

Here are a couple:

Husband's Delight

10 ounces egg noodles
1 1/2 pounds ground beef
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 teaspoon salt
1 tablespoon white sugar
1 1/2 cups sour cream
3 ounces cream cheese
1/2 onion, chopped
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes. In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9x13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese. Bake at 350 degrees for 25 minutes.



Beef Stew with Dumplings

1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted

In a bowl, toss cubed beef with flour to coat. Heat 4 tablespoons butter in
a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add
beef cubes. Toss to coat with flour. Place coated cubes in the skillet and
fry until well-browned on all sides; remove from pan and set aside. Cook
onion and garlic in same pan until tender. Return meat to pan with water,
parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1
hour, stirring occasionally and adding more water if needed. Stir in
potatoes, carrots, celery, and green pepper, and continue cooking another 15
minutes. Remove the bay leaf, and stir in mushrooms. In a small bowl, mix
together baking mix, 3 tablespoons melted butter, and milk until just
blended. Drop dough by the tablespoonful into stew. Simmer, uncovered,
approximately 10 minutes. Cover, and simmer 10 minutes more, or until
dumplings are cooked through, but not dry.



Breakfast Hashbrown Casserole

6 cups loose packed frozen hash browns, thawed
2/3 cups butter, melted
2 cups cooked ham, diced
1 cups cheddar cheese, shredded
1 cup milk
4 eggs
1/2 teaspoon salt
Pepper to taste

Spray a 9x13 inch baking dish with cooking oil. Press hash browns on
bottom of pan. Drizzle melted butter over crust. Bake at 425 degrees
for 25 minutes. Reduce heat to 350 degrees. Sprinkle ham and cheese
over crust. Beat eggs, milk and salt; pour over ham and cheese. Return
to oven and bake 25 minutes or until knife inserted near center comes
out clean.



Maple Pork Chops

6 thick pork chops
1/2 c. chopped onion
1/2 c. maple syrup
2 tablespoons cider vinegar
2 tablespoons worchestershire sauce
1 tsp. chili powder
salt and pepper to taste

Preheat oven at 350 degrees. Place pork chops in a baking pan. Combine
chopped onion, maple syrup, cider vinegar, worchestershire sauce,
chili powder, salt and pepper. Pour mixture over the pork chops. Bake
1 hour.



Lasagna Casserole

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, *divided*
1 pound medium pasta shells, cooked and drained
1 pound (4 cups) shredded mozzarella cheese, *divided*
3 cups (24 ounces) small-curd cottage cheese
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (26 ounces) spaghetti sauce

In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13-in. x 9-in. x 2-in. or shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake, at 350° for 45 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until the cheese is melted and bubbly. Let stand 10 minutes before serving.


BANANA CHOCOLATE CHIP COOKIES

1 c. sugar
2/3 c. shortening
2 eggs
1 tsp. vanilla
1 c. mashed banana
2 1/4 c. flour
2 tsp. baking powder
1/4 tsp. soda
3/4 tsp. salt
1 c. chocolate chips

Mix all ingredients. Drop by teaspoon on cookie sheet. Bake at 350
degrees 10 minutes. Yield: 50 cookies.




TACO BEEF NOODLE BAKE

1 lb. ground beef
1/2 c. chopped onion
1 (15 oz.) can tomato sauce
1/2 c. water
1 pkg. taco seasoning mix
1 (12 oz.) pkg. med. noodles
2 c. sm. curd cottage cheese
1/4 c. sour cream
1 tsp. flour
2 tsp. beef bouillon (granular)
1/4 c. chopped green onion
1 c. shredded Mozzarella cheese

Cook ground beef and onion until meat is browned, stirring often to
crumble meat; drain off drippings. Add tomato sauce, water and taco
seasoning mix; bring to a boil. Reduce heat and simmer 10 minutes.

Cook noodles according to package and drain. Combine noodles, cottage
cheese, sour cream, flour, bouillon and green onion. Mix well. Spoon
noodle mixture into a greased 2 1/2 quart casserole. Top with meat
mixture.

Bake at 350 degrees for 25 minutes. Sprinkle with Mozzarella cheese
and bake 5 minutes longer or until cheese is melted. Let stand 10
minutes, then serve.



Mashed Potato Sausage Bake

5 medium potatoes, peeled and quartered
1/2 C. sour cream
1/4 C. chicken broth
1 lb. kielbasa or Polish sausage, sliced
8 oz fresh mushrooms, sliced
1 C. chopped onion
1 garlic clove, minced
1/4 C. shredded Cheddar cheese
1 tsp. dried parsley flakes
1 tsp. dried oregano


Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat
and simmer for 20-25 minutes or until very tender; drain. Transfer to a
mixing bowl. Add sour cream and broth; beat on low speed till smooth.
In a skillet, cook sausage, mushrooms, onion and garlic till vegetables are
tender.

Spread half the potato mixture into a 9 x 5 inch loaf pan coated with
cooking spray. Top with sausage mixture and remaining potatoes. Sprinkle
with cheese, parsley and oregano.
Bake at 350º for 10-15 minutes or till cheese is melted.



Garlic Pasta Toss

2 t. chopped garlic
2 T. olive oil
1/2 cup water
2 t. chicken flavored bouillon granules
1/2 lb. angel hair pasta, cooked and drained
1/2 cup parsley, chopped
Parmesan cheese

In small skillet, cook garlic in olive oil until golden. Add water and
bouillon, cook and stir until bouillon is dissolved.

In large bowl, toss hot cooked pasta with garlic mixture and parsley.
Top with cheese, if desired. Serve immediately



Chicken and Stuffing Casserole
(or Turkey and Stuffing Casserole)

1 8 ounce package Pepperidge Farm stuffing
1/2 stick melted butter or margarine, melted
1 can cream of chicken soup
1 can cream of celery soup
1 can Milnot
1 cup chicken broth
2 cups diced chicken or turkey
1 1/2 cups frozen peas
2 stalks of celery, chopped
1/2 onion, minced
salt and pepper to taste

Mix the stuffing and margarine together and divide in half. Line the
bottom of a greased 9X13X2 inch casserole dish with half the
stuffing mixture. Set aside the rest of the stuffing mixture.
Combine the rest of the ingredients in a separate bowl, and spread
over the stuffing. Then spread the rest of the stuffing on top and
gently pat.

Bake in a 350F degree (175C degree) oven for 30 minutes.


Cheddar Broccoli Bake

Casserole
1(10 3/4-oz.) can condensed Cheddar cheese soup
4oz. (1 cup) shredded sharp Cheddar cheese
1/2cup milk
1/4teaspoon hot pepper sauce
1(14-oz.) pkg. Green Giant Select® Frozen Broccoli Florets, thawed, drained
Topping
2tablespoons butter, melted
1cup crushed buttery crackers (about 20)

1 . Heat oven to 350°F. Spray 1 1/2-quart casserole with nonstick cooking spray.
2 . In large bowl, combine soup, cheese, milk and hot pepper sauce; blend well. Add thawed broccoli; stir gently to mix. Pour into sprayed casserole.
3 . In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
4 . Bake at 350°F. for 35 to 40 minutes or until bubbly.



CP Pot Roast

2 to 3 potatoes, peeled and quartered
8 to 10 baby carrots
1 onion, quartered
2 to 3-lb. beef chuck roast
10-3/4 oz. can cream of mushroom soup
1-1/2 oz. pkg. onion soup mix

Arrange vegetables in a slow cooker; place roast on top. Spread soup
over roast; sprinkle with soup mix. Cover and cook on low setting for 9
to 10 hours. Makes 4 to 6 servings.



Golden Short Ribs

4 pounds beef short ribs, cut into 1-rib portions
salt and pepper
2 tablespoons olive oil
1 tablespoon flour
1 1/2 to 2 cups baby carrots, or carrot chunks
3 ribs celery, cut in chunks
1 large onion, cut in chunks
1 can (10 1/2 ounces) golden mushroom soup

Sprinkle short ribs with salt and pepper and flour. Heat olive oil over
medium-high heat. Add short ribs and brown well on all sides. Discard
excess fat and transfer the ribs to a 5 to 6-quart slow cooker. Add
remaining ingredients; stir to combine ingredients. Cover and cook on
LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.



Slow Beef Stroganoff

1/4-cup all purpose flour
1-tsp salt
1/2-tsp black pepper
2-lbs stewing beef cut into 1" cubes
1-tbsp vegetable oil
2-cups small button mushrooms or large mushrooms quartered
2-onions, thinly sliced
1 1/2-cups beef stock
3-tbsp Worcestershire sauce
3-tbsp tomato paste
2-tbsp paprika
1 1/2 tbsp Dijon mustard
1-cup sour cream
Hot cooked egg noodles

In a bowl or plastic bag, combine flour, salt, and pepper
In batches, add beef to seasoned flour and toss to coat
In a large non-stick skillet, heat oil over medium-high heat
Add beef in batches and cook for 5-7 minutes or until browned
on all sides With a slotted spoon, transfer beef to slow cooker
Add mushrooms and onions In a 2-cup measure, combine
beef stock, Worcestershire sauce, tomato paste, paprika, and
mustard, mixing well Pour into slow cooker Cover and cook on
low for 8-10 hours or on high for 4-6 hours, until bubbling Stir
in sour cream and serve over hot noodles.

[Ruthi]

With the George Foreman they have it made. When I'm in a hurry or don't have time for a whole meal, old GF comes out. Anything boneless,skinless gets cooked in about 5 minutes or less. Salt, pepper, garlic powder and its on! I must admit I love to cook but don't have the time lots of times to cook big meals because hubby is leaving for work just shortly after I get home so it has to be fast on days we don't have off and he would starve (lol) if I couldn't cook quick. Bagged salad with little add ons I fix up when I'm home.She could try that or he could.:hearts: :hearts: