You could even use the frozen onions and peppers if you didn’t want to chop to make it even faster. 15 active minutes, 45 total cooking time.

I serve this with corn or a green salad.

1 cup chopped onions

2 Tablespoons oil

1 pound ground beef

1 cup chopped green bell pepper

2 teaspoons salt

1/4 teaspoon pepper

1 1/2 teaspoon chili powder

1/2 cup uncooked rice

1 large can tomatoes, including juice

Saute the onions in the oil in a 10 inch ovenproof skillet until translucent and beginning to brown. Stir in the beef, green pepper, salt and pepper, chili powder and the rice. Pour tomatoes over the top of all.

Cover and bake at 350 degrees for about 30 minutes. Serves 4-6 depending on appetites.

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This is a remarkable easy and elegant chicken dish for a busy night. I hope you enjoy it. I serve it with rice pilaf, green beans, and peach slices.

4 chicken breast halves, skinned and boned

1/3 cup Dijon Mustard

2 tablespoons butter, softened

1/2 cup pecan pieces

1/2 cup bread crumbs

1. Combine the softened butter with the mustard. Whip until completely mixed.

2. Combine the pecans with the bread crumbs.

3. Dip the chicken into the mustard and butter mixture, coating thoroughly, then into the pecans and crumbs mixture. Pat well to help the pecans and breadcrumbs stick.

4. Bake at 325 degrees for 30 minutes or until done in a buttered baking dish.

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This is a quick dessert and easy dessert with no mixing and no bowls to wash. Dump it in the pan and bake for 30 minutes.  Enjoy!

BLUEBERRY DUMP CAKE

1 (18.25 ounce) box yellow cake mix

4 cups fresh blueberries, or frozen, thawed

1/2 cup granulated sugar

1/2 cup butter or margarine, melted

1 teaspoon ground cinnamon

Directions:

Preheat oven to 350 degrees F.

Mix blueberries, sugar and cinnamon in the bottom of a 13 x 9-inch pan. Cover blueberries with dry cake mix. Pour butter over cake mix, but do not stir.

Bake for 30 minutes or until light brown. Serve warm or cold, topped with ice cream.

Angel hair pasta cooks very quickly, so don’t start it too soon. Put your water on to heat when you start the dish and then cook the pasta at the last minute. Serve this with a nice crusty piece of good bread.

Chicken with Angel Hair Pasta

1 tablespoon olive oil
2 teaspoons butter
3 boneless chicken breast halves cut into 1-inch cubes
1 carrot, sliced on diagonal into 1/4-inch thick pieces
1 1/2 cups frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta or linguini
2/3 cup chicken broth
1 teaspoon dried leaf basil
salt and pepper, to taste
3 tablespoons Parmesan cheese

Heat 2 teaspoons olive oil and 1 teaspoon butter in skillet over medium heat; add chicken. Cook chicken, stirring, until chicken is cooked through, about 5 to 7 minutes. Remove chicken with slotted spoon to paper towels.

Add remaining 1 teaspoon oil and 1 teaspoon butter to skillet; add carrot and cook, stirring, for 5 minutes. Add broccoli and garlic to the skillet and cook, stirring for about 2 minutes longer.

Cook pasta according to package directions. To the skillet add chicken broth, basil, and Parmesan cheese; stir to blend. Reduce heat; simmer 4 minutes. Drain pasta well; arrange in a serving dish and top with the chicken and vegetable mixture.
Serves 4

Santa Fe Veggie Quesadillas

Prep and Cook Time:  25 min.

• 1 (12 inch) flour tortilla
• 3/4 cup shredded Cheddar/Monterey Jack cheese blend
• 1/2 cup whole kernel corn, drained
• 1/2 cup diced red bell pepper
• 1/2 cup black beans, drained
• 1 chopped green onion

Directions:

Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.

Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla’s entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into wedges and serve warm. 

 I like to make my quesadillas on the George Foreman Grill.  Lay the first tortilla down, fill it and place the second on top.  Close the grill.  It only takes a minute.  You get grill marks this way and it is fast.

1 cup mandarin orange slices, drained plus extra for garnish if desired
1 cup pineapple tidbits, drained
1 cup coconut, plus a little for garnish
1 cup miniature marshmallows
1 cup sour cream

Mix all ingredients together. Chill for several hours to blend flavors and melt marshmallows. Serve on lettuce as a sweet salad or garnish with toasted coconut and serve as a dessert.

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You can also skip the foil envelope and wait to add the cheese and olives until the fish is just about done. This is one of my favorite recipes for fish, very flavorful and a good alternative to the broiled fish with tartar sauce that I was raised on.

4 fillets firm fleshed fish ( salmon, mahi-mahi, perch, bass, mullet, or bluefish)
1/4 cup olive oil
4 oz feta cheese
1 cup kalamata olives, coarsely chopped
2 teaspoons fresh lemon juice
1/2 teaspoon fresh ground black pepper

1. Preheat oven to 425 degrees.
2. Place each fish fillet into the center of a 12 x 15 inch piece of foil.
3. Drizzle fish with 1 tablespoon olive oil.
4. Scatter cheese and olives over fish, sprinkle with lemon juice and season with pepper.
5. Seal foil to make a loose packet enclosing each piece of fish.
6. Place packets in a single layer on a baking sheet and bake for 10 to 12 minutes until fish is opaque throughout.

I hope you find enjoy this fish. I like to serve it with rice (my husband insists that you always have to have rice with fish) and a salad made of the contents of my fridge. How is this for a quick dinner recipe? Enjoy!

• 6 links hot or sweet Italian Sausages, your preference
• 6 sourdough rolls
• 2 Tablespoons Olive Oil
• 2 large red Spanish onions, thinly sliced
• 4 long green Italian sweet peppers, seeded and sliced thin rings
• 2 red bell peppers, seeded and sliced into 1/4 inch strips
• 1 orange bell pepper, seeded and sliced into 1/4 inch strips
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard as a condiment

1. Slice the peppers and onions, split the rolls and sausage links lengthwise.
2. Heat the oil in a large frying pan over medium high heat.
3. Add the onions and peppers and cook until limp and lightly browned in places, approximately 10 minutes.
4. Meanwhile, in another frying pan over medium heat, fry the sausages, turning once, until crisp and cooked through, approximately 4-5 minutes per side.
5. When the peppers are done, add the balsamic vinegar and stir to loosen any browned bits on the bottom of the pan. Cook another 1-2 minutes and remove from heat.
6. Assemble sandwiches: Spread rolls with a thin layer of Dijon mustard, place sausages onto rolls and top with peppers and onions.

Serve with a crisp green salad or slaw.

This recipe was shared by Diane Watkins at Easy Southern Cooking

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1 12oz package frozen raspberries, thawed

3 Tablespoons Cherry Schnapps or liqueur

Lime Sherbert

Blend the raspberries and liqueur together to form a puree. Alternate layers of lime sherbert and raspberry puree in a tall sherbet glass. Enjoy!

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