Busy schedules call for recipes that are put together quickly and require few ingredients. This month we feature recipes for moms who are constantly on the go. The five-ingredient chicken recipe is practically a meal in a pouch. Throw it on the grill, toss a salad, and dinner is on the table in less than 25 minutes.
5 INGREDIENT CHICKEN POUCHES
4 half chicken breasts
4 red potatoes, halved
2 red peppers, cut into slices
1 red onion, cut in thin slices
1 teaspoon garlic
Rub chicken breasts with salt and pepper. Divide ingredients into four servings and wrap each serving in an aluminum foil pouch. Place over hot coals and grill about 8 or 9 minutes, meaty side down. Turn and continue grilling for an additional 6 to 8 minutes. Check for doneness. Serves 4.
CHILI RICE CASSEROLE
2 cups cooked white rice
1 cup milk
2 eggs, beaten
1 (4-oz.) can chopped green chilies or jalapenos, well-drained
2 cups shredded Monterey Jack cheese
Preheat oven to 350°. Mix rice, milk, eggs, chilies, and 1 cup of cheese in large bowl. Pour into greased 1-1/2-quart glass casserole dish and sprinkle with remaining cheese. Bake for 50-60 minutes until set. Serves 6.
OLD FASHIONED GOULASH
3 cups rotini pasta
1 lb. ground beef
2 onions, chopped
1 (10-oz.) can condensed tomato soup
2 (14-oz.) cans diced tomatoes with garlic, undrained
Preheat oven to 350°. Cook pasta according to package directions and drain. Meanwhile, cook ground beef and onions until meat is browned and onion is tender, stirring to break up meat. Drain well. Add soup and diced tomatoes and cook for 3 minutes until blended, stirring frequently. Add pasta and pour into 3-quart glass casserole. Bake for 40-50 minutes until bubbly and hot. Serves 6.
1 (8-oz.) pkg. cream cheese, softened
1 (6-oz.) can crabmeat, drained and picked over
1/4 cup mayonnaise
3 Tablespoons finely chopped pecans
1 Tablespoon horseradish
Combine all ingredients and mix well. Chill several hours to blend flavors. Makes 1-1/2 cups or 24 servings.
STRAWBERRY MINI BUNDT CAKES
1 (18-oz.) box white cake mix with pudding
1 (3-oz.) box strawberry Jell-O gelatin (not sugar-free)
1/4 cup boiling water
7 Tablespoons butter
3 cups confectioners’ sugar
Prepare cake mix as directed on package, adding 4 Tablespoons of the Jell-O gelatin mix before beating. (Baking tip: for fluffier cakes, beat the eggs, water, and oil until very frothy before adding the cake mix.)
Bake as directed for cupcakes using a pan for mini Bundt cakes. Cool 10 minutes in pan. Remove from pan and finish cooling. In a small cup, dissolve the remaining Jell-O in the boiling water, making sure it is completely dissolved. Cream the butter; add part of the sugar gradually, blending after each addition. Add remaining sugar alternately with Jell-O mixture, beating until smooth. Spread on top of completely cooled cupcakes. These taste better completely chilled. Store in covered plastic container in refrigerator. Serves 10-12.
EASY CHEESE SOUFFLE
8 slices white bread, crust removed and cubed
1-3/4 cups shredded sharp cheddar cheese
1-1/2 cups whole milk
2 teaspoons Worcestershire sauce
Place half the bread cubes in an ungreased 1-1/2-quart souffle dish. Top with half the cheese and repeat layers. Press mixture down lightly. Combine remaining ingredients in small bowl, whisking until blended well. Add salt and pepper as desired. Pour over bread and cheese mixture. Refrigerate at least 2 hours and preferably overnight. Bake, uncovered, in a preheated 350° oven about 45 minutes or until knife inserted in center comes out clean. Serve immediately. Serves 4-6.
CHEESE PEPPER POTATOES
4 potatoes, peeled, cut into 1/2-inch round slices
1 large onion, thinly sliced
4 slices of bacon, crumbled
8 oz. Colby cheese, shredded
1 green pepper, thinly sliced
Parboil potatoes for 5 or 6 minutes in four cups of boiling water over medium-high heat. Combine with all other ingredients except cheese in a non-stick baking dish. Cover with aluminum foil and bake at 350° about 30-35 minutes. Serves 4-6.
Coming Next Month: Cookie Swap