Quick & Easy Entree Recipes

Fajita Chicken with Salsa

from Ducky140@

Ingredients

• 1 skinless/boneless chicken breast per person

• Fajita Marinade

• Shredded type Mexican Cheese - found in your refrigerated food section

• Salsa

Instructions

• Brush chicken breast with Fajita Marinade. Brown chicken in fry pan or put on barbecue grill.

• When chicken is done, place shredded cheese on top of chicken and cover pan with lid until cheese has melted.

• Serve and top with Salsa.

• Uncle Ben's 5-minute rice is good with this and a vegetable.

• Serves one.

Calf's Liver Berlin

from V.I.Schwierzeck@

Ingredients

• 4 slices of calf's liver

• 2 onions

• 2 apples

• 4 slices of bacon

• flour

• butter or margarine for frying

• paprika, pepper powder, salt to taste

Instructions

• Peel onion and apples.

• Cut onion in rings, remove pips from apples and cut in slices.

• Turn apple slices in flour.

• Heat butter or margarine and fry onions and apple slices until golden brown. Put aside and keep warm.

• Fry slices of bacon.

• Sprinkle paprika pepper on liver slices, turn in flower, and fry in a frying pan for about 3 minutes on each side. Sprinkle with salt. Garnish with apple slices, onions and bacon slices.

• Serve with mashed potatoes and salad.

Tuna Mac

from Aquamarble@

Ingredients

• 1 pkg. low fat macaroni and cheese

• 1 can tuna fish

Instructions

• Microwave macaroni and cheese 1/2 or 2/3 the time of the directions on the package.

• Stir macaroni and add tuna fish.

• Microwave for remaining time.

• Serve with salad or microwaved veggies.

Sizes depend on how many are being fed. I use a single serving of macaroni and cheese and a 3oz. [90gr.] can of tuna fish.)

Beef Stew

from pitz@

Ingredients

• Beef stew meat

• 3 to 4 medium potatoes, washed and quartered (no need to peel)

• 1 medium onion

• 1 small can tomato sauce

• 1 can corn

• 1 can peas and/or any veggies you like

• 2-3 cups (500-750ml) boiling water

• Garlic to taste

• Worcestershire sauce to taste

• Salt and pepper to taste

Instructions

• Cook on low all day, or high, for 3-4 hours. Serve with rolls.

STUFFED PEPPERS

from NDC10@

Ingredients

• 1 lb. chopped meat

• 2 eggs

• 1/2 cup (240gr) uncooked rice

• 2 tbs. (15gr) grated cheese

• Fresh parsley (small amount chopped up) or 3/4 tsp. (9gr) parsley flakes

• 1 clove garlic chopped up fine

• 4 large green peppers (cut small slice from bottom so they can stand up)

• Salt and pepper to taste

• 16 oz. (500ml) can tomato sauce

Instructions

• Cook rice and let cool.

• In a bowl, mix the first 7 ingredients and salt and pepper well. Set aside.

• With a sharp knife, cut the stem out of the green peppers and remove seeds and any residue in there. Rinse with cold water.

• Using a tablespoon, stuff each pepper with mixed ingredients.

• Place peppers in a pot standing upright (it's better if they fit snugly).

• Pour tomato sauce over the peppers. Bring sauce to a simmer,

• Cover and let simmer 1-1/2 hours.

Serves 4. Serve with Italian bread to dunk.

STEAK PIZZAOLA (a/k/a La Carne Pizzaola)

from NDC10@

Ingredients

• 1 or 1-1/2 lb. boneless chuck filet steak

• 1 tsp. (5ml) olive oil

• 2 cloves of garlic, chopped

• Parsley, fresh or dried

• 3/4 tsp. (.32gr) dried basil leaves

• 1-1/2 tsp. (.64gr) oregano

• Salt and pepper to taste

• 1-28 oz. (875ml) can crushed tomatoes

• 1-16 oz. (500ml) can crushed tomatoes or tomato sauce*

• 1 lb. (480gr) spaghetti*

Instructions

• In frying pan, brown steak in olive oil 4 or 5 minutes until browned on both sides.

• Add tomatoes, garlic, parsley, salt, pepper, basil and oregano. Bring to a boil and let simmer, with cover, for 1-1/2 hours until tender.

• When steak is done, cook spaghetti and serve with the sauce.

*If you don't want spaghetti with this then only use 1-28 oz. (875ml) can of tomatoes.

• 1 lb. chuck steak serves 3 with 3/4 lb. spaghetti.

• 1-1/2 lb. chuck steak serves 4 with 1 lb. spaghetti.

Chicken Breasts with Apricot, Mango and Onion

from caroline.marks@

Ingredients

• 4 partly boned chicken breasts (with skin)

• 1 tin of apricot halves in juice

• 1 packet of dried French onion soup

• Mango chutney (optional)

Instructions

• Spread the mango chutney over the chicken breasts and place in an ovenproof dish.

• Scatter the contents of the dried onion soup over the top of the chicken.

• Pour the juice from the tinned apricots into the dish and arrange the apricots on top of the chicken.

• Top up with water until the chicken is about two-thirds covered.

• Cook uncovered at 180C (350F), basting a couple of times with the gravy that forms in the dish.

• Cook until brown on the top and cooked through (about 45 minutes).

• Serve with plain rice and vegetables.