Quick and Easy Naan Bread

 Tonight we had curry for dinner, and with about 15 minutes left before it was done, I decided I should make some naan bread to go with it.  Luckily for me, I found a super quick and easy recipe that took about 15 minutes to make, from start to finish.  There are a lot of recipes out there for naan, most of which have yeast and require a rise, but this one didn't call for yeast and we thought it was still really tasty and added a lot to our meal!  So, if you are in a hurry and forget to plan ahead, this naan will work in a pinch!

Quick and Easy Naan Bread

adapted slightly from www.veggiedesserts.com

1 1/2 c. flour

1 c. sour cream (it called for plain yogurt but I didn't have any)

2 tsp. baking powder

1/4 tsp. salt

Mix all the ingredients together in a medium bowl.  You may need to use your hands to get it to mix well.  I ended up kneading mine just a bit to get it to incorporate all together.  Divide the dough into 6 equal pieces.  On a floured surface, roll each piece into a 6 inch circle.  Fry it on an ungreased griddle or frying pan for a couple of minutes on each side, until it begins to get golden bubbles.  When it is cooked through, spread melted butter and garlic on each side and serve it warm.

Easy Lettuce Wraps

 

I got this recipe for lettuce wraps from my friend, Camille.  We used it for a Young Women activity on easy meals that our girls could make when they go away to college.  And this one is easy!  We love lettuce wraps at my house, and this is such a delicious, fast recipe, that it is now something that I feel like I can make more often (my other recipe takes a lot longer to prepare).  We also used ground beef as the meat, which I am more likely to have on hand than ground chicken or ground turkey (which is what other recipes use).  But feel free to substitute other ground meats in place of the ground beef.  You can also get creative with the chopped veggies you add.  It calls for water chestnuts, but last time I made it I also diced up carrots and added those, as well, and the original recipe called for a package of cole slaw to be added.

Easy Lettuce Wraps

from: Camille Bell

1 lb. lean ground beef (or turkey or chicken)

1/4 tsp. garlic powder

1/2 c. teriyaki sauce

1 can water chestnuts, diced

ground pepper to taste

1 head of lettuce

In a frying pan, over medium high heat, brown your ground beef.  Drain the grease.  Add the garlic powder, teriyaki sauce, diced water chestnuts and pepper.  Reduce heat to medium and let it simmer for a few minutes.  Serve it on your lettuce, rolling the lettuce leaf around the meat like a taco.

Shredded Chicken in the Instant Pot (From Frozen or Fresh Chicken Breasts)

I love my Instant Pot.  There are so many reasons that I love it, but this is one of my top reasons: shredded chicken.  It is so incredibly fast and easy to throw in some chicken breasts from the freezer, shred them when they are done, and bag them in 1 cup increments to be used later in all sorts of yummy recipes.  It really makes my meal time prep so much faster on a busy weeknight!

Shredded Chicken in the Instant Pot
by: Carolyn (after reading many, many blogs on this subject)

5 chicken breasts (really, do as many as you want, but I usually don't fill the Instant Pot up more than about halfway full)
1 c. chicken broth
generous sprinklings of onion powder, garlic powder, kosher salt and fresh ground pepper

Place the chicken in the Instant Pot.  Pour the chicken broth over the top.  Sprinkle all of the seasonings on top of the chicken.  Set your Instant Pot for High Pressure, for 14 minutes if the chicken is fresh, 26 minutes if the chicken is frozen.  When the chicken is done cooking, I let it do a natural release until I am ready to shred it.  Then I put it all in my Kitchen Aid mixer and turn it on to the lowest speed until it is shredded.  Put the shredded chicken in freezer bags in 1 cup increments, label them with a sharpie and freeze them for later.  I use it in my soups, enchiladas, tacos, taquitos and whatever else I am making that calls for chicken!  It is such a time saver!

2 Minute Balsamic Glazed Brussel Sprouts (in the Instant Pot)

I love brussel sprouts.  I didn't realize this until the last few years, but I do.  The other day I tried them in my Instant Pot, and once again, I wasn't disappointed.  These cooked for 2 whole minutes!  It does take a little time to pressurize the Instant Pot, but it was still a fast, easy way to make delicious brussel sprouts!

Balsamic Glazed Brussel Sprouts
adapted from: arealfoodjourney.com

4 c. brussel sprouts-slice the end off, and cut each in half
3 slices bacon, chopped (You'll notice in the picture, I used sausage, and it still gave a yummy flavor, but wasn't very appetizing to eat after it had cooked.  Just use bacon.)
1/2 c. water
1 Tbsp. honey
coarse salt
2 splashes of balsamic vinegar, or more, to taste

Set your Instant Pot to saute and when it is hot, cook your bacon until it is brown.  Add the brussel sprouts and saute them with the bacon, stirring continually.  Add the water to the pot.  Turn off the saute function and close and lock the lid in place, with the lid set to seal.  Using the manual setting, cook at high pressure for 2 minutes.  When it is done, do a quick release.  Meanwhile, in a small bowl, mix together the water, honey, salt and balsamic vinegar.  Drizzle it over the brussel sprouts and stir it to mix.     

Chili Lime Taquitos

I found this recipe on my friend, Michele's, food blog the other day.  I gave it a try, and my family loved it!  In fact, we made it again a few days later because they liked it so much.  And it is so quick and easy if you prepare the chicken in advance, shred it and freeze it in one cup amounts, like I did.  Doing it that way, it probably only took 5-10 minutes to prepare.  Love an easy meal!

Chili Lime Taquitos
by: sweetluvininthekitchen.blogspot.com

2 c. cooked, shredded chicken
1 Tbsp. chili powder
1 1/2 Tbsp. lime juice (or the juice of one lime)
1/4 c. chopped cilantro
1 c. shredded monterey jack cheese
6-8 tortillas

In a skillet, stir together the shredded chicken, chili powder and lime juice.  Add the cilantro and cheese and stir it all together.  Remove it from the heat, and put 3-4 tablespoons of the mixture on one end of a tortilla.  Roll it tightly, starting from that end, and then place it seam side down on a baking sheet.  Repeat with all of the tortillas and chicken mixture.  Leave a little space between each taquito on the baking sheet, so that they will cook all around.  Using a pastry brush, lightly brush a little oil over the top and sides of each taquito.  Bake at 425 degrees, for 15 minutes, or until lightly browned.  Serve with sour cream, salsa and guacamole.

Kalua Pork (Gluten Free)

My mother-in-law is in town again.  That means that I have to think Gluten Free in my cooking.  Which is actually pretty hard for me to do.  My friend, Jacque, was also in town and told me to try this recipe, given to her from her sis-in-law, who does all gluten free cooking.  She actually has a great website: www.eatingglutenfree.com.  Anyway, this recipe was super easy (in fact, it was ridiculously easy) and very tasty.  And, of course, gluten free.

Kalua Pork (or is it Khalua?)
from: Jacque

1 2-3 lb. pork roast
1/2 Tbsp. salt
4 Tbsp. liquid smoke
1 c. water

In a crockpot, pour the salt, liquid smoke and water over the pork roast.  Cook it on high for 6-8 hours.  When it is done, shred it with a fork and serve it over rice.  You can add pineapple to the top of it, which I thought added so much to the taste.  But I do love sweet with salty.  You could also get creative with veggies, or cheese, or whatever you wanted to spice it up a bit.  But it was delicious simple, too!

Quick & Easy Homemade Donuts (Using Canned Biscuit Dough)

The other day I was looking for a fun treat to make for our Family Night.  We were having neighbors over to join us, and I wanted something different and exciting for my kids.  Monica told me how she had recently made homemade donuts and what a hit they were.  But her recipe took over night to accomplish (the dough had to rise, and refrigerate, and multiply and replenish, etc.).  This conversation took place at about 2:30 PM, on the day of our Family Night, so that idea was out.  However, she also knew of friends who had made donuts using canned biscuit dough.  I searched and found this recipe on food network, ran to the store, bought some Grands Biscuits, and we had (semi) homemade donuts that night!  They were so easy and really so delicious.  In fact, the comment from my neighbor was "This is the best homemade doughnut I've ever had!"  Wow!  And it was such a fun cooking project for us all to do together.  I had as much fun as the kids did!

Quick & Easy Homemade Donuts
adapted from: foodnetwork.com

1 package of canned biscuit dough (I used Pillsbury Grands)
cooking oil

For Glaze:
1 c. powdered sugar
2 1/2 Tbsp. milk
1/2 tsp. vanilla

In a large pot, heat about 2 inches of oil to 350 degrees.  Cut the centers out of your biscuits.  Fry the biscuits (and holes that you cut out) in the oil until they are golden.  Using tongs, flip the donuts and fry the other side until golden.  Take them out and set them on paper towels.  In a small bowl, stir together the powdered sugar, milk and vanilla until it is smooth.  While the donuts are still warm, dip them in the glaze.  You can then sprinkle them with cinnamon sugar or sprinkles, or just leave them alone.  And then hurry and eat them!  They were so delicious while they were still warm.  We had some leftovers the next day, and they were definitely better fresh.

Quick Yeast Rolls

I came across this recipe on allrecipes.com and have been using it for months.  It is the easiest roll recipe I have found (no kneading, no rolling, only mixing and plopping), and it is delicious, too!  It is fast (start to finish, about 2 hours) and the rolls come out light and fluffy.  It makes it simple for me to have fresh rolls for my family with dinner!

Quick Yeast Rolls

slightly adapted from: allrecipes.com

2 Tbsp. shortening

3 Tbsp. white sugar

1 c. hot water

1 package active dry yeast

1 egg, beaten

1 tsp. salt

2 1/2 c. flour (just a little less than that, actually)

In a large bowl, combine the shortening, sugar and hot water and stir to dissolve (the shortening won't dissolve very much).  When the water has cooled to luke warm, add the yeast and stir it to dissolve.  Stir in the egg and salt, then add the flour and stir to combine.  Cover the bowl with a towel and let it rise until it is doubled in size.  Spray a muffin tin with cooking spray.  When the dough has doubled in size, divide it into the prepared muffin tin cups.  Cover it and allow it to rise again until it has doubled in size.  Preheat your oven to 425 degrees.  Bake the rolls for 10 minutes or until lightly golden (mine have never taken more than ten minutes).

Penne pasta with chicken alfredo

Around here, home-spun dinner is always hit and miss, but tonight, we got surprisingly lucky.  I needed to use my leftover grilled chicken, which I had marinated in a recipe off of the Tyson website.  It was yummy the first time around and added great flavor to our pasta the second time.

Penne pasta with chicken alfredo

3/4 package Penne pasta

3 T butter
2 T flour + 2 T (ish) water
2 cups water
2 chicken bullion cubes
Dehydrated onion
Dehydrated garlic
Fresh spinach
1/2 c heavy cream
1/4 c shredded Mozzarella
Grilled chicken, cubed
1 Tomato, diced

Cook pasta per directions on bag.

While pasta cooks, melt butter in a pan.  Combine flour & 2T water, shake it up to avoid lumps & then add to butter.  Stir until it thickens, then slowly add 2 cups water, stirring constantly.  Add bullion, onion, and garlic and stir until smooth.  You may need to add more water if it starts to evaporate to keep sauce from being too thick.  Add fresh spinach (may substitute frozen) and cook it down.  Then add heavy cream and mozzarella.  Stir, then add grilled chicken.  Last, add cooked pasta and fresh, diced tomato.  Enjoy!

Creamy Dreamy Pudding Pie

I had to give this an exciting name, because although this is the best way to make a pudding pie, you can't tell from this picture.  Just trust me.  Once you make this switch, you will never go back to regular, pasty pudding pie. I'm not sure where this came from, maybe the back of a pudding box years ago, but it is the only way I ever make a pudding pie now.

Creamy Dreamy Pudding Pie

1 small box of instant pudding, any flavor
1 1/4 cup milk
1 8 oz. carton cool whip
1 prepared pie crust
shaved chocolate, mini chocolate chips, toasted coconut, bananas or whatever you want to garnish your pie with

In a large bowl, mix the pudding and milk until well mixed.  Add approximately 2/3 of the cool whip to the pudding and stir it gently.  Pour it into your pie crust and smooth it out.  Spread the remainder of the cool whip over the top.  If you would like, sprinkle something yummy on the top of the pie.

Quick and Easy Beef Stir Fry

Lynnette gave me this recipe the other night, when I was feeling lazy and didn't have any dinner plans.  This is a quick, super easy way to make a yummy stir fry.  Somehow, I had never heard to do stir fry this way.  Maybe everyone else is already in on the secret, but if you aren't, you will be glad that I am telling you.  All this takes is beef, veggies and soy sauce.  And a pinch of sugar if you like a little sweet with your salty (like I do).  And that is it!  It took about 15 minutes to prepare!

Quick and Easy Beef Stir Fry


1 steak, sliced into thin strips
sliced vegetables (anything works-broccoli, peppers, celery, onions, etc.)
soy sauce-to taste
pinch of sugar


In a frying pan, cook your steak in a little soy sauce.  I didn't measure, I just dumped some in.  I would do a little at first and add a little more later if you feel like you need it.  Add a pinch of sugar if you want.  Cook it until your steak is done as much as you like.  Remove the steak strips and set them aside.  Put the sliced veggies in the pan and cook them until crisp-tender.  Add the steak back in and let it all cook for a couple of minutes.  Serve it over rice. 

Easy Pumpkin Cookies

Since we are on the subject of ridiculously easy things to make, I thought I'd throw in this one right now.  These pumpkin cookies taste like the expensive ones you can buy in the store (think 6/$3.99) and only take about 2 minutes to whip up--plus the bake time.  They require only three ingredients:

pumpkin, a spice cake mix and chocolate chips (the smiling boy and Halloween decorations are not required, but are highly recommended!).  We have another recipe for pumpkin cookies that is the fully from scratch method, which is delicious, but if you are in a real hurry (or just a little lazy, like I get), these are so easy to mix together and you still get that delicious, spicy fall smell filling your home.


Easy Pumpkin Cookies
from: allrecipes.com


1 spice cake mix
1 15 oz. can of pumpkin puree
1 c. chocolate chips


Pour the cake mix and pumpkin puree into a large bowl and mix until well combined.  Add the chocolate chips and stir it well.  Drop by tablespoon full onto an ungreased cookie sheet and bake at 350 degrees for 18-20 minutes.

Easy Slow Cooker Chicken Tacos

These are easy.  These are so easy that I made a new label: ridiculously easy.  Because they are done in the slow cooker, they aren't fast, so don't confuse the two.  You do need a good 4-6 hours to cook these, but the prep time is only as long as it takes you to defrost some chicken.  Unless you start your chicken frozen in the crock pot.  Do any of you do that?  Would I die from salmonella if I did that?  Because I'm not going to lie to you, I'm pretty darn lazy and if I didn't have to defrost my chicken first, these would be labeled "hysterically, ridiculously easy".  So throw some chicken, broth and taco seasoning in your crockpot, cook it, shred it, serve it with your favorite taco fixins' and feel so happy that you made a meal that was so ridiculously easy!


Shredded Chicken Tacos
from: BFF Jacque


1 c. chicken broth
1 pound chicken breasts
1 package taco seasoning


Pour the chicken broth into your slow cooker.  Dissolve the taco seasoning in the broth.  Put the chicken in and cook it on high for 4 hours or low for 6-8 hours.  After it has cooked, shred the chicken with a fork.  Serve it however you like your tacos!