I am always pressed for time, so I like things that don’t take up too much time. I like recipes that I can dump and go—so I have rounded up some recipes that fit the bill. With these recipes, you can dump the ingredients into a pan and go, no fuss -no muss.
Dump and go Western Omelet
8 eggs (or use 4 eggs and 6 egg whites)
1 cup milk
½ teaspoon seasoned salt
8 ounces diced cooked ham
½ cup shredded cheddar cheese
½ cup finely chopped onion
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
Fresh chives, for garnish (optional)
1. Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.
2. Pour egg mixture into a greased 8-inch-square baking dish.
3. Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
4. Cut into squares and garnish with chives, if desired.
Recipe courtesy of The Seasoned Mom.
For another quick and easy dinner that’s full of flavor and a cinch to throw together, try this Crockpot Beef Stroganoff –from Recipe Swagger
Looking for an easy chicken recipe that takes hardly nothing to prepare—look no further than this Dump and bake Chicken Parmesan. Another great recipe from the Seasoned Mom.
6 small boneless, skinless chicken breasts (about 24 ounces total)
1 (16 ounce) jar marinara sauce (I like to use a brand with no added sugar)
6 ounces fresh mozzarella, sliced
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Basil or additional fresh herbs, for garnish
Optional: cooked pasta, for serving
1. Preheat oven to 425 degrees F.
2. Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste.
3. Pour remaining sauce over chicken. Cover with foil and bake for 20 minutes. If you are using larger chicken breasts you will need to increase the baking time to at least 30-35 minutes.
4. Remove foil, place mozzarella slices and grated Parmesan on top of chicken. Return chicken to the oven (uncovered) for an additional 10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165 degrees F.
Last but not least– try this Frito Chili Pie—while you will have to brown, the ground beef, the prep for this meal is still minimal.
Frito Chili Pie – Crockpot or Stove
1 lbs and 1/2 . lean ground beef
3 cloves garlic peeled and minced
1 oz can tomato sauce 8 .
1 oz can diced tomatoes undrained, 15 .
1 oz can Ro-tel undrained, 10 .
1/2 tsp . salt
1 tsp . ground oregano
1 T . ground cumin
1-2 T . chili powder more or less to taste
1 T . chipotle Tabasco sauce
1 oz can kidney beans drained and rinsed, 14 .
1 oz can pinto beans drained and rinsed, 14 .
1/4 c . corn meal
1/2 c . warm water
1 bag of Fritos
grated sharp cheddar cheese sour cream, lettuce, or any other desired toppings
1. Brown ground beef in a pot over medium-high heat.
2. Drain ground beef, and add garlic to ground beef. Cook for 1-2 minutes.
3. To make in the crockpot, add browned ground beef to 5 qt or larger crockpot with tomato sauce, Rotel, salt, oregano, cumin, chili powder, Tabasco, and beans. Stir to combine.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours before serving stir.
5. Add in cornmeal and water, if necessary.
6. Cover, and cook an additional 30-60 minutes.
7. To make on the stovetop, add tomato sauce, Rotel, salt, oregano, cumin, chili powder, Tabasco, and beans to the browned ground beef. Stir to combine.
8. Cover and let simmer, stirring occasionally, for at least 1 hour.
9. Mix corn meal with water, and then add to the chili. Stir to combine and simmer for an additional 10 to 15 minutes.
10. I like to top my chili with the Fritos so that they stay crunchy, but you can top Fritos with chili. Add any other desired toppings, and enjoy!