Wednesday, July 2, 2008

Five Ingredients or Less

Today's works-for-me-wednesday is five-ingredients-or-less recipes. Here are those my family enjoys:

Parmesan Garlic Chicken

1/2 cup parmesan cheese
1 envelope Good Seasons Italian salad dressing
6 boneless skinless chicken breasts
1/2 tsp garlic powder

Mix cheese, dressing mix and garlic. Moisten meat with water; coat with mixture. Place in a shallow pan and bake @ 400 for 20-25 minutes 'til done. Brown under broiler if desired.

Cheesy Chicken Vermicelli

1 lb vermicelli or angel hair pasta cooked
3 cups cubed cooked chicken
5 cups shredded sharp cheddar cheese
1 cup milk or half & half
italian seasonings, salt & pepper

Greast a 9x13 casserole. Layer chicken, seasonins, and cheese several times. Just before baking, pour milk over top. Cover with foil. Bake at 350 degrees for 40 minutes.

Southwest Roll-ups

refried beans
1 cup chicken, cubed and cooked
shredded cheese

Mix 2 Tbsp salsa, 1 can refried beans, and 1 cup chicken (cooked and cubed). Spoon mixture onto tortillas, placed seam-side down in a 9x13 pan. Bake 350 for 20-30 minutes. Sprinkle with cheese.

Sweet and Sour Roasted Chicken

1 chicken cut into pieces
3/4 cup bottled chili sauce
1/3 cup grape jelly
2 tsp. dry mustard

Preheat oven to 350. Coat a 9x13 baking dish with cooking spray. In a medium bowl, combine chili sauce, jelly and mustard; mix well. Place chicken in the baking dish. Spoon the chili sauce mixture over chicken and bake 1 1/4 to 1 1/2 hours.

Burger Breakfast Scramble

1/2 lb. ground beef
2 Tbsp onion, minced
3 ounces cream cheese
3 large eggs
salt & pepper to taste

Brown ground beef with onions. Add cream cheese and cook over low heat until melted. Beat eggs with about 1 Tbsp water, salt and pepper and pour into skillet with beef. Scrambled to desired doneness.

French Dip Roast for the Crockpot

1/3 cup soy sauce
1 package onion soup mix

Combine soy sauce and soup mix in crockpot. Add the roast, then add water to cover the roast. Cook on low for 12-24 hours.

Crockpot Tangy Rump Roast

3-5 lb. rump roast
1 pkg. onion soup mix
1 can jellied cranberry sauce
2 Tbsp butter, softened
2 Tbsp flour

Rinse rump roast and pat dry. Sprinkle the onion soup mix in the bottom of the crockpot. Place the rump roast in next. Spoon the cranberry sauce around and over the roast. Cover and cook on low 10-12 hours. Remove roast and allow to rest while you thicken the gravy. Turn the crockpot on high. Blend the softened butter and flour into a paste and whisk it into the gravy Cover and cook on high for about 10 minutes, until thick. Slice the roast into 1/4" thick slices and serve with gravy. The slices may be frozen in the gravy.


Jane Petrak said...

We have a favorite similar recipe for french dip sandwiches. It calls for a beef brisket, 1 can of beer, 1 can of beef broth , 1envelope Lipton's onion soup mix. After 12 hrs on low in crock pot "de-fat" the meat and return to crockpot for another 12hrs. The juice is the dip - needs hard French sandwich rools. The beer acts as a tenderizer and the alcohol evaporates. For some reason this became our Christmas Eve tradition - Yum.
All the recipes look YUMMY _ THANKS Kim!

Kim said...

That sounds delicious--Thanks!