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Grandma’s Meat and Potatoes with Baked Veggies-Dinner in 80 minutes, No Fuss!

Anna--The Adventurer Leave a comment

Who doesn’t like an easy meal that is reminiscent of Sunday Supper at Grandma’s house?

My cousin brought me two semi-thick ribeye steaks this weekend,

I don’t own a grill. I am not a huge fan of skillet fried steak–so whats a girl to do? I grabbed a 9×13 glass baking dish and got to work.

Ingredients

2 ribeye steaks (or roast or whatever beef you got)

1 medium onion, chopped into big chunks

4 medium to large carrots, peeled and course cut into chunks

4 medium/large red potatoes, washed and quartered (no need to peel)

Seasoning to preference (I used salt pepper and Montreal steak seasoning)

1/3 cup of water.

Put the meat on the bottom of the baking dish, layer the veggies on top, sprinking the seasoning in between stuff, pour water into the dish.

Cover the baking dish with aluminum foil. pop in oven and bake at 350 degrees Fahrenheit for 70-80 minutes until meat is cooked and veggies are tender. I set the timer and just “forget about it” and go get other things done in the meantime.

Serves 4-6 depending on how hungry every one is!

Beef Ribeye
Grandma’s Easy meat and potatoes

Easy Chicken and Veggies pot–a quick, hot meal for a cold day

Anna--The Adventurer Leave a comment

Super easy and takes very little time!

1 small can of chicken breast, drained

1 medium bell pepper (I used a green one), seeded and chunked

2 green scallion, cleaned up and chunked

1 tsp of flax seed

1 tsp of Tony Satchere’s seasons (or any season of your choice)

1 large can of yellow kernal corn, drained

Put everything in a medium sized pan and simmer for 10-15 minutes on a low-medium heat and enjoy! Serves 3-4 people. It’s less than $6 for the whole pot, pretty darn affordable to feed people!

Making meals in a Jiffy, dump, pour, mix and go!

Anna--The Adventurer Leave a comment

Sometimes we need things that are easy and don’t cost an arm and a leg while we are busy doing other things but we also don’t want to eat “junky crappy” food either. Here’s a combo that made it super easy (and I happened to pick up the soup on sale 2 weeks ago while grocery shopping.) The cornbread is technically homemade with help, a lovely combo!

Recipe

Dump the Box of Soup into a medium pan, warm on medium low heat (start after you pop the cornbread into the oven)

Open the box of cornbread, dump into a mixing bowl with milk and egg (directions are on the side of the box)

Bake the Cornbread according to the package directions; you can put it into a muffin pan or in a greased 8×8 baking dish; either way works.

Once the cornbread is done and the soup is hot, serve up. I found that the cornbread and soup makes four small servings or 2 larger servings.

Breakfast Bowl–Using up leftovers

Anna--The Adventurer Leave a comment

Every now and gain we have leftovers and the question of “What’s for dinner”, sometimes both can be satisfied by coming just a few leftover ingredients.

While I am a huge fan of having breakfast for dinner, this meal can be truly served at any time of the day and be a success.

The ingredients of this breakfast bowl are easy: leftover baked potatoes, chunked and lightly fried, add leftover green beans and onion, salt and pepper and about a half dozen cracked eggs (after adding a bit of corn oil to the bottom of the pot first). Stir and simmer until it’s all the way cooked through, served with a drizzle of ketchup on top. Super yummy and it it’s inexpensive.

Dinner Made Easy

Anna--The Adventurer

Baking is vastly becoming one of my favorite methods of cooking–it does not require constant attention, stirring, and often, it does not even require multiple pots, pans, bakeware–which is super nice and easy peasy when it comes to cleaning up. Who really wants to spend extra time doing prep, maintence cooking and clean–up when there are adventures to be had and life to be lived!!!

baked-chicken

Super Easy, one dish meal

Baked Chicken Meal:

Small-Medium Chicken (rinsed)

1 Large Sweet Potatoe (use fork to prick holes in the skin)

1 medium Zuchinni (halved or quartered to fit in the dish)

1 Medium White or Purple Onion, Halved

Directions:

Put all the items into a baking dish or roasting pan, sprinkle salt and pepper (or your favorite seasoning mix) on top, cover with aluminium foil (or lid if using a roasting pan)

Put entire baking dish (roasting pan) into the oven at 325 degrees Farenheit, bake for 90 minutes (or until the chicken is thoroughly cooked thru to the bone) and Serve.

I used what produce is in season at the moment, making the meal super inexpensive. Also, by purchasing the whole chicken on sale, the meal came out very cheap.

This recipe can be easily altered for a larger group, simple double, triple or adjust to your group size and needs—

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A Cool Meal

Anna--The Adventurer

Summer Pasta Salad

Summer Pasta Salad

A light, easy meal for a hot summer evening–easily feeds 4.

1 Box of spiraly Pasta, Cooked al-dente (easily done if directions on box are followed)

1 large can of sliced black olives

6 fresh basil leaves, coarsely chopped

3 tablespoons of virgin olive oil

1/2 tsp coarse ground salt

1 cup of Feta Cheese Crumbles

1 tsp Lemon Juice

1 large tomatoe, diced

A dash of Pepper

Mix all ingredients together in a large, glass bowl. Cover and let stand (in refridgearador) for 30 minutes.

Stir and serve. It is excellent, cool, and super yummy.