Quick & Simple Dinners Meal Challenge

My friend Carrie over at Natural Moms Talk Radio is doing a challenge: Quick & Simple Dinner recipes. I’m all over this one – after all this site is dedicated to easy! Here’s a family favorite that’s quick, simple and frugal!

Tuna Casserole

1box elbow macaroni, cooked al dente
16 oz sour cream
2 cans cream of mushroom soup
2 cans of tuna
2 cups peas (frozen is fine)

Pre-heat oven to 350. Combine all of the ingredients in a casserole dish – mix well. Bake for 25-30 minutes.

Does it get any easier? 5 ingredients, 1 pot, 1 colander, 1 casserole dish. AND I bet you have all the ingredients on hand right now. And I’m not kidding when I say family favorite – my boys (hubby & son) love this! This freezes well to, so go ahead and split it or make two!

Here’s a couple tips: If you like it creamier, only cook 3/4 of the box of macaroni. Save the rest for a craft or something. Also, I do not recommend using low-fat or fat-free sour cream – it just doesn’t bake well and doesn’t remain creamy. You can however use low-fat or fat-free soup. I always use whole-wheat noodles. And finally, use solid white albacore tuna.

Head over to Carrie’s blog for more entries!

Frozen Creamy Broccoli

What You Need:

2 lb fresh broccoli cut into 2 in pieces
1 C water
1/2 t salt
1 small onion, chopped
1 (4 oz) can mushrooms, drained
3 T butter or margarine
1 (8 oz) can sliced water chestnuts, drained
1 (10.5 oz) can cream of mushroom soup
1/2 lb Velveeta cheese, cubed
1/4 t garlic salt
1/4 teaspoon pepper
1 C shredded cheddar cheese
Freezer containers

How to Make It:

Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn’t burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350 degrees.
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.

In a Snap Meat Loaf

What You Need:

2 eggs
1 C milk
1/2 C white bread crumbs, soft
3 t salt
1/2 t pepper
2 lb ground chuck
Aluminum foil

How to Make It:

Beat eggs and milk together in a large mixing bowl.
Add the breadcrumbs, salt and pepper and blend together well.
Sprinkle in the salt and pepper.
Place the ground chuck in with the milk mixture and mix well.
Use your hands to mix making sure all the ingredients are combined.
Place a piece of aluminum foil in a 9X9 inch pan.
Be sure the aluminum foil comes about 6 inches over the edges of the pan.
Form meat mixture into the pan.
Pull the aluminum foil over the top and seal well.
Remove from pan and freeze for up to 2 months.
To heat preheat oven to 350 degrees
Spray a 9X9 inch baking pan slightly with a non stick cooking spray.
Unwrap the meatloaf and place in the pan.
Bake 1 hour 30 minutes or until set.

Mouthwatering Plum Pie

What You Need:

2 T lemon juice
4 C purple plums, sliced
1 C sugar
2 T quick cooking tapioca
1/2 t cinnamon
1/2 t nutmeg
Freezer pie crust for 2 crusts
2 T butter or margarine
Heavy duty aluminum foil

How to Make It:

Place the plums in a large mixing bowl.
Sprinkle with the lemon juice.
In another bowl combine the sugar, tapioca, cinnamon and nutmeg together.
Add plums to the sugar mixture.
Toss to cover plums.
Let stand 15 minutes.
Place the aluminum foil in a 9 in pie plate being sure to extend the foil about 6 in over the plate.
Fill the foil with the plum filling.
Fold the foil over the top.
Freeze for several hours or overnight.
Place more foil over the filling being sure it’s secured tightly around the filling.
Freeze for up to 6 months.
To bake remove both the crust and filling from the freezer.
Allow the crust to come to room temperature.
Roll one crust out on a floured surface to an 11 in circle.
Place the crust in the pie plate.
Fill with the filling.
Roll the second crust out to about a 10 in circle.
Dot the filling with the butter.
Place the second crust on top.
Crimp the edges being sure to cut off any extra.
Place 4 slits in the crust to release the steam.
Preheat oven to 425 degrees.
Bake pie 45 minutes or until top is a golden brown.

Pepperoni Spaghetti Bake

What You Need:

1 lb ground chuck
1 medium onion, chopped
1 small green pepper, chopped
1 (4 oz) can mushrooms, drained
1 (26 oz) jar pasta sauce
1 (8 oz) can tomato sauce
1 t Italian seasoning
1 lb spaghetti, broken into small pieces
3/4 C milk
2 eggs, slightly beaten
1 (5 oz) pkg sliced pepperoni
1 1/2 C shredded Cheddar cheese
2 C shredded Monterey Jack cheese
Freezer Wrap

How to Make It:

Place a large pot of water over high heat.
Bring to a rapid boil.
Boil spaghetti as directed on the package.
Drain and rinse.
Place ground chuck in a large skillet over medium high heat.
Add the onion, green pepper and mushrooms.
Cook until meat is browned being sure to crumble the meat.
Drain.
Add the pasta sauce, tomato sauce and Italian seasoning.
Stir until well combined.
Simmer for 15 minutes.
Place the eggs and milk in a large bowl and blend.
Place the spaghetti in the egg mixture and toss to cover.
Lightly spray a large baking dish with a non stick cooking spray.
Place half of the spaghetti mixture into the bottom of the pan.
Place half of the meat sauce over the top of the spaghetti.
Repeat for another layer.
Put the casserole in the refrigerator to cool.
Once cooled, wrap with the freezer wrap.
Freeze for up to 2 months.
To reheat thaw the casserole overnight in the refrigerator.
Preheat oven to 350 degrees.
Cover the casserole with aluminum foil.
Bake 45 minutes.
Uncover and top the casserole with the pepperoni and 2 cheeses.
Continue to bake another 15 minutes or until cheese has completely melted.

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