Easy Weeknight Dinners

One of the projects I'd like to work on this year is compiling a book of my favorite recipes. I have many cookbooks I love and several family recipes that I know by heart that I'd like to have pulled together in one central location. My practical side says it would be a great way to consolidate the library of cook books in my kitchen and save favorites as I try new recipes. The whimsical side of me dreams that one day I'll hand off copies to my children and their spouses and it will be treasured and passed down for generations to come.

I dream big, people. 

So here's the first in a series I'll be working on to document meals and recipes to be printed in said family cookbook. Not every meal is one that I'll add to the book since some are pretty basic, but I figured I'd go ahead and include them on the blog. Hopefully you will find some that you like as well!

Chicken and Peppers with Garlic Red Potatoes

Stuffed Cabbage Rolls and Scalloped Potatoes

Grilled Steak and Vegetables

Cube Steak Parmesan with Pasta e Olio and Toasted Garlic Bread

Chicken Marsala with Couscous Pilaf and Roasted Brussels Sprouts

Recipes below:

Chicken and Peppers with Garlic Red Potatoes

2 Tablespoons vegetable oil

2 Chicken breasts

 1 Cup sliced bell peppers

 1/4 Teaspoon each of garlic powder, onion powder, parsley, paprika, and red pepper

 Salt and pepper to taste

Heat oil in a large skillet over medium heat. Add chicken breasts, sliced peppers and seasoning. Cover and cook, turning chicken and peppers as needed until no longer pink and juices run clear.

Serves 2

Credit: Heather Nelson

 

Garlic Red Potatoes

4-6 Baby Red Potatoes

Butter

Garlic Salt

Slice and boil baby red potatoes in a medium saucepan. Drain, stir in butter to coat and season with garlic salt to taste.

Serves 2

Credit: Heather Nelson

 

Stuffed Cabbage Rolls

2/3 Cup water

1/3 Cup uncooked white rice

8 Cabbage leaves

1 Pound lean ground beef

1/4 Cup chopped onion

1 Egg, slightly beaten

1/4 Teaspoon ground black pepper

1 (10.75 ounce) can condensed tomato soup

1. Bring water to boil in medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes
2. Bring a large, wide saucepan of lightly salted water to boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
3. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper along with 2 tablespoons of tomato soup. Mix thoroughly.
4. Divide the beef mixture evenly among the cabbage leaves. Roll and secure with toothpicks or string
5. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often

Serves 8

Credit: allrecipes.com

 

Scalloped Potatoes 

1 (10.75 ounce) Can condensed cheddar cheese soup

1/2 Cup chopped onion (I omit the onion)

Freshly ground black pepper

4 Large baking potatoes, scrubbed

1/2 Cup shredded cheddar cheese

1. Preheat oven to 375 degrees F. Grease a large casserole dish
2. In a medium mixing bowl combine the cheddar cheese soup, onions and black pepper
3. Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the cheddar cheese over the top of the casserole.
4. Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes

Serves 6

Credit: allrecipes.com

 

Grilled Steak and Vegetables 

2 cuts your choice of steak – we prefer filet mignon

Sweet mesquite rub

Chopped vegetables – potatoes, green beans, carrots

2 Tablespoons olive oil

Garlic cloves to taste

Salt and pepper to taste

Prep and heat grill over high heat. Season steak with mesquite rub. Toss vegetables in olive oil and season to taste. Grill steaks to desired doneness over medium high heat. Grill vegetables in grilling basket, turning frequently to avoid burning, until vegetables are tender when pierced.

Serves 2

Credit: Heather Nelson

 

Cube Steak Parmesan

3 Tablespoons all-purpose flour

1/2 Teaspoon salt

1/4 Teaspoon ground black pepper

2 Eggs

2 Tablespoons water

1/3 Cup crushed saltine crackers

1/3 Cup grated parmesan cheese

1/2 Teaspoon dried basil

3 Tablespoons vegetable oil

4 (4 ounce) Beef cube steaks

1 1/4 Cups canned tomato sauce

2 1/4 Teaspoons white sugar

1/2 Teaspoon dried oregano, divided

1/4 Teaspoon garlic powder

4 Slices mozzarella cheese

1/3 Cup grated parmesan cheese

1. Preheat oven to 350 degrees F. In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, mix together the cracker crumbs, 1/3 of Parmesan cheese and basil.
2. Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned four, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
3. Bake for 25 minutes in preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Serves 4

Credit: allrecipes.com

 

Pasta e Olio

1 Pound spaghetti

2 Teaspoons chopped garlic

1/4 Cup chopped parsley

1/4 Teaspoon crushed red pepper flakes

1/4 Cup olive oil

1/4 Cup melted butter

1. In a large pot with boiling salted water, cook spaghetti pasta until al dente. Drain.
2. Meanwhile, in a large skillet over low heat, sauté garlic, parsley and red pepper flakes with olive oil. Cook until garlic turns golden in color, about 10 to 15 minutes.
3. Toss pasta with garlic mixture and butter or margarine. Serve warm.

Serves 8

Credit: allrecipes.com

 

Toasted Garlic Bread

1 Loaf Italian bread

5 Tablespoons butter, softened

2 Teaspoons extra virgin olive oil

3 Cloves garlic, crushed

1 Teaspoon dried oregano

Salt and pepper to taste

1 Cup shredded mozzarella cheese

1. Preheat the broiler
2. Cut the bread into slices 1 to 2 inches thick
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once.

Serves 10

Credit: allrecipes.com

 

Chicken Marsala

1/4 Cup all-purpose flour for coating

1/2 Teaspoon salt

1/4 Teaspoon ground black pepper

1/2 Teaspoon dried oregano

4 Chicken breasts, pounded 1/4 inch thick

4 Tablespoons butter

4 Tablespoons olive oil

1 Cup sliced mushrooms

1/2 Cup Marsala wine

1/4 Cup cooking sherry

1. In a shallow dish, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture
2. In a large skillet, melt butter in olive oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Serves 4

Credit: allrecipes.com

 

Couscous Pilaf

1 Tablespoon vegetable oil

1/2 Cup chopped onion

2 Carrots, chopped

1 Cup couscous

1 1/3 Cup vegetable broth

3/4 Cup chopped walnuts

1/4 Cup chopped fresh parsley

1. Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, ur until translucent. Add carrot, and cook 3 minutes more. Stir in couscous and vegetable broth, and bring to a boil. Reduce to a simmer, cover and cook 15 to 20 minutes, or until couscous is tender and fluffy.
2. In a bowl, toss couscous together with walnuts and parsley. Serve hot.

Serves 4

Credit: allrecipes.com

 

Roasted Brussels Sprouts

1 1/2 Pounds Brussels sprouts, ends trimmed and yellow leaves removed

3 Tablespoons olive oil

1 Teaspoon kosher salt

1/2 Teaspoon freshly ground black pepper

1. Preheat oven to 400 degrees F.
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet and place on center oven rack
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.

Serves 6

Credit: allrecipes.com

Comments

[Mom N]

Thanks Heather, I need lots of help in this area. Keep these coming.