Hamburger and rice skillet
1 lb hamburger (1 lb chub of sausage is also a good substitute)
1/4 cup onion, finely diced
1 (8 ounce) can cream of chicken soup (optional substitute include broccoli or mushroom)
1/4 cup soy sauce
1/4 cup sour cream
1 cup frozen peas
2 cups water
2 cups Minute Rice (Other kinds of rice could be used just adjust cooking time accordingly)
Cook hamburger. Add Onion. (you can saute separately in a bit of soy sauce). Add soup, soy sauce, sour cream, and water. Bring to just a boil, then reduce heat to low and add peas and rice. Cover and cook 10 to 15 Minutes. Optional: sprinkle grated cheese over the top just before serving.
4-6 boneless, skinless chicken breasts
1 bottle French dressing
1 can whole cranberry sauce
1 packet onion soup mix
1 box rice pilaf or cous cous
Preheat oven to 375 degrees. Mix French dressing, cranberry sauce and onion soup mix in mixing bowl; marinate the chicken in advance if you can (if not, not a problem). Put chicken in baking dish and cover with mixture, making sure to cover all sides of meat. Bake chicken for 50-60 minutes, until chicken is cooked through. While chicken is baking, prepare rice or cous cous as directed on box. Steam your favorite green veggie to complete the meal.
Note: Because of the bake time, this may be a challenging meal to get on the table at a decent time during the week, depending on when you can put it in the oven. It's a great recipe to make on a Sunday and have for leftovers the next day.
Italian sausage spaghetti
1 large Italian sweet sausage
1 large Italian hot and spicy sausage
1 yellow onion, chopped
2 cloves of garlic
3/4 large (28 oz) can of whole tomatoes
1 lb (16 oz) spaghetti pasta
Grated Parmesan cheese
Take the Italian sausage meat out of the sausage casings. Break up into pieces and mix the sweet and spicy sausage meats together. Brown the sausage meat in a large skillet on medium high or high heat with a little olive oil. In a separate skillet sauté the onions and garlic until the onions are translucent. Purée the tomatoes in a blender, add to the skillet with the sausage meat. Add the cooked onions and garlic.
Fill an 8-quart or larger stock pot at least half full with water and bring to a boil. Add a tablespoon of salt. Slowly add the pasta, stirring to prevent clumping. Allow the water to come to a boil again. Cook, uncovered, with a fairly vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Add a cup or two of cold water to the pasta to stop the cooking. Drain the water from the pasta through a colander. Place the pasta in a serving bowl. Serve immediately. Garnish with grated Parmesan cheese. Serves 4-6.