This is Easy Recipes week. We all have those weeks were we are busy, need something quick and easy to cook. It seems like when school starts, our schedules get packed, and there is something every night. I looked at my calendar, and it wears me out. I have something every weekend until November.
Great Northern Beans:
1 package great northern beans, cooked as directed on the package
1-4 ounce can green chili peppers, diced
1-10 ounce can Rotel
1-16 ounce Kielbasa sausage, sliced into 1" pieces
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 white onion, chopped
1 teaspoon minced garlic
Mexican Cornbread Bites:
1/2 pound pork sausage, cooked and drained
1 package Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 cup cream style corn
1 tablespoon jalapeno peppers, diced
1/2 cup shredded cheddar cheese
White Chicken Chili:
2- boneless, skinless chicken breasts, boiled and shredded
1 cup of the chicken broth (from boiling your chicken)
leftover great northern beans
1 - 15.5 ounce golden hominy or corn
1 teaspoon chili powder
1 tablespoon cumin
1/4 teaspoon red pepper flakes
1 tablespoon fresh chopped basil
Spinach Dip
1 small box frozen chopped spinach
1 small onion
1 can Rotel
2 cups Monterrey jack cheese
1-8ounce cream cheese
Cavendar's seasoning
Ritz Crackers or Wheat Thins
Chicken Pot Pie
1- 10 ounce can chicken, drained
1- 15.5 ounce can Veg-All, drained
1- 10.5 ounce can cream of chicken soup
milk
Ready to roll out pie crust
Zucchini Boats
2 - zucchinis
1/2 cup salsa
1 cup shredded cheddar cheese
1 cup mushrooms
2 tablespoons chopped onion
Lemon Ice-Box Pie
2 cans Eagle Bran Milk
lemon juice
Ready Graham Cracker Crust Pie Shell
2 eggs
Cool Whip
Who knows I might be adding a surprise or two in here. Come back and check it out.
Be Sweet and Stay Sweet!
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