Last week I talked about planning my bi-weekly menu. This week I’m going to share some of our favorite recipes that I use when I just don’t want to cook what’s on the menu or something comes up and there’s not time for what’s planned. The recipes also include ingredients that I almost always have on hand. Hopefully I explain everything clearly, if you have any questions just let me know!
Also – check out Rocks In My Dryer for more great tips!
Speedy hot pockets
Shredded cheese – we usually use colby jack
Press out biscuits so they are flat and little bigger than when they came out of the container. Put a few slices of ham and a about 1/4 cup of shredded cheese in the middle of the biscuit. Fold the biscuit over and seal edges. Bake at 350 degrees for about 13-15 minutes or until golden brown. Substitute whatever filling you want. Can make with different meats and cheeses, pizza flavors, etc.
Spruce up a can a soup by making bread bowls!
1 package refrigerated jumbo biscuits
1 package tin foil
Separate biscuits. Roll out on cutting board until discuit is 6-8 inches in diameter. (I just use my hands to roll out) Take handful of tin foil and scrunch into a ball. Make foil balls that are approximately softball size. Lay rolled out biscuits on top of tin foil ball and place on baking sheet (so “bowls” are upside down). Bake at 350 degrees for 10-12 minutes. Let cool. Remove from tin foil. Flip over and fill with your favorite soup!
Easy crock pot chicken
3-4 frozen chicken breasts (yes frozen!)
1 can cream chicken soup
1 can cream mushroom soup
Cook in crock pot on low for 8-10 hours.
Shred chicken after about 7-8 hours
Make rice or noodles and serve chicken over top
Quick stir fry
2-3 boneless chicken breasts, cut up
1 bag frozen stir fry veggies
Rice or egg noodles
Cook chicken in frying pan. Add veggies until cooked through. Meanwhile make rice or noodles to go with stir fry.