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Question

need a recipe that is quick and easy that will last long for a family whose son is in critical condition. I would like to be able to make something large enough that they will have left overs. I need to feed around 6. No pork recipes please. thanks.

Answer 1

Try this, just double each item so you'll have enough to last.

Chicken Stuffing Meal

Ingredients:


1 tbsp. butter OR margarine
4 skinless, boneless chicken breast halves
1 box (6 oz.) Pepperidge Farm® One Step Chicken Flavored Stuffing Mix
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese



Directions:



HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.

PREPARE stuffing in skillet according to package directions except let stand 2 min.

RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette. Celebrate the holiday season with an extra-special dessert of a fresh fruit salad--cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm® Distinctive Cookie Collection.

Answer 2

Recipe Summary
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 13 minutes
Yield: 12 biscuits



Cheese Biscuits
Recipe courtesy Paula Deen
Show: Food Network Specials
Episode: Paula's Cooking Class
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted


Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Answer 3

It's really great that you thought to cook for this family. Here are a few recipes people made us that really lasted and tasted just as good the second days. My mom underwent in-hospital chemotherapy six times, and our friends did the same for us.

Easy Lasagna. (Basic easy cook, and last awhile.)

Lasagna Recipe
Easy Lasagna

* 8 ounces lasagna noodles
* 1 pound lean ground beef
* 1/2 cup chopped onion
* 8 ounces mushrooms, optional
* 1 jar (about 16 ounces) spaghetti sauce, your favorite
* 1 teaspoon garlic powder
* 1/2 teaspoon salt
* 1 teaspoon dried leaf oregano, crumbled
* 1/2 teaspoon dried leaf basil, crumbled
* 1 1/2 cups ricotta cheese
* 2 cups shredded Monterey Jack cheese
* 3/4 cup grated Parmesan cheese








Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

The whole recipe is @ http://www.dianaskitchen.com/page/recipes03/0922_lasagna.htm


A second recipe that I would most recommend is beef tips, gravy, and white rice in a slow cooker.

1 pound beef stew meat
1 envelope onion soup mix
1 can cream of mushroom soup
approx 1/2 of the soup can of water
salt and pepper

Season meat with salt and pepper. Toss into a slow cooker. Cover with remaining ingredients. Give it a stir. Cook on high for 2hrs. Then turn to low and cook 4 more hours or until meat is fork tender. This is good served over rice or noodles.

If you want to speed up the cooking process, you can season and brown the meat in a skillet first. Then add to other ingredients and cook in slow cooker.

This recipe is great for several days. It's one of those that tastes even better the next days.

Here's one more. This is a quick pasta salad my mom makes for us.

Combine any type of pasta salad noodles. (I use the multi colored ones.) Chop up pepperoni slices, monterey jack cheese, and add to pasta in a big bowl. Then buy an Italian Dressing packet mix from the grocery store and combine all ingredients together.


Hope all these helped, and goodluck with your friend's son. If you have any more questions about the recipe feel free to message me @ [e-mail]

:]

Answer 4

Simple Vegetable Crockpot Soup

1 46 oz bottle of V8 Vegetable juice
1 # beef stew tips (cut into smaller pieces)
1 package of frozen vegetables for soup
3 medium potatoes, cut into large cubes
1/2 pkg of onion soup mix
1 cup of water


Brown the beef 1/2 way. In crockpot, pour in V8, vegetable soup, potatoes, onion soup mix, water and beef tips...mix well. Cook at low heat for 8-10 hours til beef is tender.

Enjoy!

Answer 5

Meat Loaf w/mashed Potatoes and a veggie. Or Macaroni Shells with Ground Beef or Ground Turkey and Pasta Sauce.

Answer 6

Okay, this is really cheap and my family love it. You can make as much or as little as you want and believe me, it is good.
First time my step mother made it (many years ago) I thought it sounded so gross and she talked me into trying it so here it is:

Tater Tot Casserole
(this his how much I use, you would probably want to double it)
Brown hamburger meat and drain (1lb)
Mix with 1-2 cans cream of mushroom soup (i usually use 1 1/2 cans)
Place in bottom of casserole dish
Top w/ shredded cheese
On top of cheese place the tater tots in rows to cover completely.
Bake according to Tater Tot Directions or until cheese is melted

Really cheap and filling
I like to serve w/ corn, goes really good with this dish

Answer 7

just about any pasta recipe would work....spaghetti, lasagna, tuna noodle casserole, home made chicken/beef and noodles, noodle soups, the possibilities are endless....see what ingredients you have on hand then search the net or your cook books.....

Answer 8

lasagnia is good for these situations. casseroles in general are good, they keep for a long time in the fridge. if they like ethnic food, arroz con pollo (chicken with rice) keeps well if in an airtight container.

Answer 9

Rigatonni's is a great meal with some hamburg in.

Answer 10

Taco Soup

1-1½ lbs. lean ground beef
1 onion, chopped
1 can beef broth (or 2 cups water + 2 beef boullion cubes)
1 can whole kernel corn, undrained (I like the mix of white and yellow corn)
2 cans diced tomatoes, any variety, undrained (I like petite diced, w/ onions and bellpeppers in them; if you want heat, use at least one can of Rotel)
1 can red or black beans, drained and rinsed
1 packet Taco seasoning

Garnishes (any or all)
sour cream
diced green onions
sliced black olives
sliced jalapenos
guacamole
shredded cheddar cheese


Brown ground beef over medium heat in large stock pot. When nearly cooked, add onions and sauté w/ ground beef. When onions are wilted but still opaque, stop cooking and drain off any fat. Return to heat and add remaining indredients. Cover and let simmer at least 30 minutes, or up to about 3 hours. (Can be held longer in a slow cooker set on Low.)

Serve in bowls w/ crushed corn chips in the bottom. Top each bowl w/ garnish of choice.
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Best Glazed Ham

1 (10 lb.) cured ham, bone-in

Glaze:
1½ c. brown sugar
3 tsp. spicy brown honey mustard
1 (8 oz.) can crushed pineapple with juice
4 dashes Tabasco
1 tsp. soy sauce
1 Tbsp. fresh sliced ginger
hand full of cloves

Soak ham in water for 2-3 hours changing water every 45 minutes. Pat dry. Place ham cut side down in large roasting pan. Score ham in X’s w/ sharp knife, and place whole cloves in scored corners. Place all glaze ingredients into blender or food processor. Blend until smooth. Gently and slowly pour glaze over ham, making sure it is totally glazed. Bake 4 hours at 300ºF.. Tent with foil if browning too quickly during last hour.
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Creamy Chicken and Noodles
Prep: 10 min., Cook: 15 min.

1 (0.6-oz.) envelope Italian dressing mix
1 (8-oz.) package wide egg noodles
2 tablespoons butter, softened
3 cups chopped cooked chicken
1 cup whipping cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
2. Cook noodles according to package directions; drain well, and return noodles to pan.
3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.
Yield: Makes 6 servings
VARIATIONS:
1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.
2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.
3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.

--Southern Living
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KING RANCH CHICKEN CASSEROLE

1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-oz) can cream of chicken soup, undiluted
1 (10 3/4-oz) can cream of mushroom soup, undiluted
1 (10-oz) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 oz) shredded Cheddar cheese, divided

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed. Yield: Makes 6 to 8 servings

--Southern Living, NOVEMBER 2000