Hello Everyone,
Do you have any two, three, or four ingredient recipes that you can share?
Here is one for you....
Spinach Dip
1 packet Knorr Vegetable Soup Mix
16 oz container of Sour Cream
Defrosted box of Spinach that has been squeezed dry.
Mix together. Let it chil for about an hour to rehydrate veggies in the mix or else it will be crunchy. Serve with French Bread.
Crockpot BBQ Chicken
Frozen skinless/boneless chicken breasts
Bottle of BBQ sauce
Put both in a crockpot on low for around 7-8 hours and dinner's ready!
Have you ever heard of Tastefully Simple? They specialize in 2-3 ingredients to go along with their mixes. They are great!
Chilli Rice
1 can chilli
Rice
Cheese
Cook rice, stir in chilli, top with cheese, bake in oven until cheese is melted
Pork butt
Can of coke
bottle of barbecue sauce
put it in the slow cooker for 6-8 hours, and you have the best ever pulled pork
Chili Relleno Caserole:
10 beaten eggs
2 cups grated colby cheese
1 can evaportated milk
2 cans chopped green chilis
combine, add salt and peper to taste, put in a greesed casserole dish, bake at 350 for 50 to 60 minutes or until knife comes out clean in middle. Serve with tortillas and salad. Meal!
M.
Pesto Pasta
Ingredients:
- Your favorite pasta shape (for this one I usually do linguini)
- A jar of pesto
- KOSHER salt
- Optional : some cherry tomatoes
Boil pasta until it's aldente. Pour out MOST but not all of the water. Leaving pasta & a little water in the pot (1/4 cup to cup... enough to cover the bottom of the pot by about 1/4 inch) take a big scoop of pesto and drop it in. Stir like crazy until it's coated. Add more pesto if it's not green enough. Add cherry tomatoes, feel free to poke them with your stirrer so they split open. Sprinkle over big pinch (3 fingers, about 1TB) of kosher salt. Finis.
I REALLY like adding the pesto while there is still pasta water (as opposed to completely drained). The basil leaves open somewhat and the oil in the pesto gets cut/ turns into a really light coating on the pasta. The kosher salt adds a zip that is otw lacking.
<grinning> And just 'cause I HAVE TO:
- Steak
- Mushrooms
- French bread
Broil, saute, toast, revel.
Here are a couple for the crock pot:
Chicken Breasts (frozen or fresh)
Can of Cream of Chicken Soup
Can of Cheddar Cheese Soup
cook in crock pot for about 6 hours. Serve over Egg Noodles.
Chicken Breasts (frozen or fresh)
Can of Cream of Chicken Soup
Can of Mushroom Soup
cook in crock pot for about 6 hours. Serve over Egg Noodles.
1lb of beef (cheap steak works great)
1 can of beer (you can also use root beer)
1 bottle of Chili Sauce
cook in crock pot for about 6 hours. Serve over Egg Noodles or potatoes
Cooked Chicken (cubed)--about 2lbs
2 cans of cream of chicken soup
Cheese (velveeta or shredded)
1 bag of frozen veggies
1 can of original pillsbury cresent rolls
Mix 1st 4 ingredients together in 9X13 dish. Cover with cresent rolls (don't roll them up--lay them flat on the chicken mixture).
