Everyone is getting back into a routine after the holidays and many of us can use new quick meal suggestions. In this column, we continue to share recipes that were sent in by our readers in the Dinner Rush Contest.
Helen Catlin of Rapid City, Man., won a cookbook for submitting the following fast and easy meals.
Chicken salsa pizza
This is so easy, you could leave the ingredients for your teens to make as an after school or after game snack.
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1 -10 inch pre-baked bread pizza crust 25 cm
2 c. cheddar cheese, shredded 500 mL
1 jar salsa 430 mL
1 c. cooked chicken 250 mL
Sprinkle crust with half the cheese and top with salsa, chicken and remaining cheese. Bake 400 F (200 C) 10 to 15 minutes or until cheese is bubbly.
Slow cooker lasagna
“You can throw this together in the crock pot in the morning and have it on the table pretty quickly when you get home,” said Catlin.
1 lb. ground beef 500 g
1 large onion, chopped
2 cloves garlic, minced
1-7.5 oz. can tomato sauce 213 mL
1 c. water 250 mL
1-5.5 oz. tomato paste 156 mL
1 tsp. salt 5 mL
1 tsp. dried oregano 5 mL
1 pkg. no cook lasagna noodles 375 g
4 c. shredded mozarella cheese 1 L
1 1/2 c. cottage cheese 375 mL
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain. Add the tomato sauce, water, tomato paste, salt and oregano. Mix well.
Spread one-fourth of the meat sauce in an ungreased slow cooker. Arrange one-third of the noodles over the sauce. Break the noodles if necessary. Combine cheeses, spoon one-third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for about five hours or until tender. Serves six to eight.
Cheddar chicken spaghetti
1/2 pkg. spaghetti, broken in pieces 900 g
2 c. cooked chicken, cubed 500 mL
2 c. cheddar cheese, shredded, divided 500 mL
1 10 oz. can condensed cream of chicken soup, undiluted 284 mL
1 c. milk 250 mL
1/4 tsp. salt 1 mL
1/4 tsp. pepper 1 mL
Cook spaghetti according to package directions. In a bowl, combine chicken, one cup of cheese, soup, milk, salt and pepper. Drain spaghetti, then add to chicken mixture and toss to coat. Place on a greased 9 x 13 baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 F (180 C) for 20 to 25 minutes or until heated.
Fast apple crisp
This recipe was submitted by Bev Sobush-Melby of Midale, Sask., another cookbook winner.
1/2 c. brown sugar 125 mL
1/3 c. butter or margarine 75 mL
1/4 c. flour 60 mL
1/4 c. whole wheat flour 60 mL
3/4 c. rolled quick oats 175 mL
1 can apple pie filling 540 mL
Rub first five ingredients together.Place pie filling in a greased casserole, top with flour and oat mixture. Bake 15 to 20 minutes. Serve warm.
Slow cooker barbecue ribs
“This is my favourite and it is very fast and easy to prepare. These ribs are excellent, delicious and tender; they just fall apart,” said Denise Sebastian of Raymore, Sask., who submitted the following two recipes.
2 lb. pork ribs, cut into serving size pieces 500 g
1 onion, chopped
2–3 garlic cloves, minced
salt and pepper
1–10 oz. can tomato soup 284
1 tbsp. lemon juice 15 mL
1/4 c. water 60 mL
1/4 c. soya sauce (or less if you wish) 60 mL
1/2 tsp. chili powder 2 mL
1/2 tsp. paprika 2 mL
dash of ginger
3 tbsp. brown sugar 45 mL
1 1/2 tbsp. minute tapioca 22 mL
Place ribs in slow cooker, add onion, garlic and salt and pepper.
Mix the soup, lemon juice, water, soya sauce, seasonings, brown sugar and tapioca together and pour over the ribs. Cook on low for six to seven hours or on high for three to four hours. Serve with rice or mashed potatoes.
This dish can be prepared in the evening and refrigerated, then put into the slow cooker in the morning.
No fuss stew
Wendy Niemi of Trochu, Alta., who submitted this recipe, likes it because she doesn’t have to brown the meat first. Her family likes the potatoes served separately.
2 lb. stew meat or round steak, cut up 1 kg
4–5 carrots, chopped
1 onion, chopped
1 turnip, peeled, chopped
3-4 potatoes, chopped (optional)
2-3 stalk celery, chopped
1-10 oz. can tomato soup 284 mL
1-10 oz. can consommé 284 mL
1–2 tbsp. Worcestershire sauce 15–30 mL
1 c. water
choice of spices
Combine all ingredients in a crock pot, and cook on low for five to six hours or cook in the oven at 275 F (140 C) for the same time.
Pepper and herb frittata
Eggs are a quick meal alternative. This is a simple recipe to put together.
12 eggs
2 tbsp. fresh chives 30 mL
2 tbsp. fresh parsley, minced 30 mL
1/2 tsp. dried basil 2 mL
1/2 tsp. fresh oregano, minced or 1/2 tsp. dried oregano 2 mL
1 tsp. salt 5 mL
1/4 tsp. pepper 1 mL
3 tbsp. olive oil 45 mL
1/2 c. sliced pickled peppers 125 mL
1/2 c. crumbled goat cheese or any other cheese 125 mL
Preheat oven broiler. In a large bowl whisk the eggs, herbs, salt and pepper. In a 10 inch (25 cm) oven-proof skillet, heat oil over medium heat. Add egg mixture. Cover and cook for four to six minutes or until nearly set. Add peppers and cheese and place under broiler two to three minutes or until eggs are completely set. Let stand five minutes and then cut into wedges and serve. Serves eight.
Submitted by Noreen Feszczyn, Kelliher, Sask.
Perogies and sausage
Lynn Rogers of Limerick, Sask., wrote that their family’s favourite quick meal is frozen perogies, wieners or garlic sausage and sauerkraut.
She drops the frozen perogies into boiling water until they float up to the top, then transfers them to a frying pan with lots of butter or margarine and fried onions. Boil the wieners or sausage. Warm the sauerkraut in the microwave. Serve with sour cream and real bacon bits.
“This has been our quick meal since we were involved with sports with our kids and I still rely on it when I’m running late with supper or need to get away for a meeting.”
Simple pork and sauerkraut
2–4 pork chops
4 medium potatoes, cut in half (optional)
1 jar sauerkraut 1 L
Place pork chops in slow cooker, add potatoes if you wish. Cover with sauerkraut. Cook on low for six to seven hours or on high for three to four hours.
Note: The pork chops could be browned before placing into the slow cooker. Pork ribs could be used instead of the pork chops.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
