Gather ’round the dinner table with quick and easy recipes!

Back-To-School-smallA problem that we all face today is how to get the whole family to sit down for dinner – at the same time! We all seem to be so busy and going our different directions, but did you know that kids and teenagers who sit down for family meals 3 or more times per week are less likely to engage in risky behaviors? A recent study, done by Columbia University’s National Center on Addiction and Substance Abuse, shows that increasing the number of family meals DECREASES harmful activities such as drugs, sex and alcohol.

So now you’re sold on having more family dinners, but between gymnastics, football and piano who can find the time to prepare a meal? Well, our staff got together and “donated” their favorite fast & easy dinner recipes to help you get that quality dinner time with the kids.

They need it and you deserve it, so enjoy!


Cajun Chicken Pasta
2 chicken breasts, boneless skinless
4 teaspoons cajun seasoning
4 tablespoons butter or 4 tablespoons margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces penne pasta, cooked and drained
1 1/2 cup parmesan cheese

1.Slightly moisten chicken with water.
2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3. In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 1 cup of parmesan cheese, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6. When chicken is cooked through, place on cutting board and slice into strips.
7. Spoon pasta and sauce onto plates and top with chicken and remainder parmesan cheese.
8. Throw a thick, garlicky slice of Texas toast with that bad boy and enjoy!


Chuck Wagon Mac
1 pkg. Kraft macaroni and cheese
1 lb. hamburger meat
½ c. green pepper (optional)
½ c. chopped onion
1 can whole kernel corn
2 cans tomato sauce
1 can water
Garlic salt
Grated cheese

Prepare macaroni as directed. Brown hamburger, onions, and green peppers. Drain. Add tomato sauce, water, corn and seasonings. Cook about 10 min. Add Kraft dinner. Pour into 9×13 inch dish. Cover with cheese. Bake about 20 min. @ 350 or until cheese is melted. Serve with garlic bread/French bread. Feeds 6.


Cream Tacos
1 lb Ground Beef
1 lb Velveeta Cheese
1 Block of Chili ( not in a can)
1 Can of Rotel
1/2 Pint of Whipping Cream
Tortilla Chips

In a large pot over Low to Med-Low heat add cheese, chili, rotel, and whipping cream.
In a skillet, brown beef and add to large pot. Heating until everything is melted together and is hot.
Serve over tortilla chips with lettuce and tomato on top


French Bread Pizzas
6 whole Deli Rolls Or Crusty Italian Rolls
Jarred Marinara Sauce Or Pizza Sauce
2 pounds shredded Mozzarella Cheese
½ pounds Sausage (regular Breakfast Sausage Or Italian Sausage)
Pepperoni Slices
Canadian Bacon Slices
Optional Ingredients: pineapple chunks, slices black olives, Sliced Bell Peppers, Various Cheeses, Pepperoncinis, Jalapeno Slices, Diced Red Onion, grated parmesan cheese

Preheat the oven to 375 degrees.
Slice rolls in half and lay them, cut side up, on a large baking sheet.
Top each half with a generous portion of either marinara or pizza sauce. Next, top with a generous amount of shredded mozzarella and add whatever toppings you’d like on top of the cheese.
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.
Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.


Potato Soup
1 bag of Ore-Ida Southern Style Hash browns
3- 16 oz. cans chicken broth
1 can of water
1 package Pioneer Peppered Gravy Mix

Mix Hash brown, chicken broth and water together in a pan. Cook until hash browns start to get tender. In a separate bowl, mix gravy mix and ½ cup of water together until well blended. Pour gravy into potato mixture and cook for 5 minutes.


Taco Melts
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1 ½ cups Old El Paso™ Thick ‘n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury™ Grands!™ biscuits
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.


Tatter Tot Casserole
Lb ground meat
1 can cream mushroom
1 can cream chicken
1 bag tater tots
Shredded cheddar cheese
(other additions if desired: corn, green onions)

Brown ground meat/drain
Add cream mushroom, cream chicken.
Salt/Pepper to taste
Set aside.
Layer bottom of 13×9 pan with tatter tots and pour over the sauce then add cheese on top. Bake 350 for about 35 minutes (until cheese is slightly brown)
Can be Topped with Sour Cream if desired.

Double ingredients for a larger meal.

Side Item:
Green Beans
Cut bacon in inch squares and brown.
Drain green beans and add to the pan of bacon
Add chopped onion
Salt/Pepper to taste
Low-Medium heat till green beans and onions are tender .


Tiajuana Pie
2 lbs. ground meat
1 16 oz bag cheese shredded
2 cans chili beans (I prefer Bush’s Low Sodium)
1 onion-chopped
1 bell pepper-chopped
1 can cream of soup (any type you choose- I like cream of mushroom)
1 (regular size) bag of chips (I use Doritos Nacho Cheese)
1 can petite diced tomatoes (I use Rotel original because I like the spicy)

Brown ground meat. Drain.
Mix the chili beans, onion, bell pepper, ½ of the cheese, some of the chips (crushed), tomatoes, and the cream of soup together in a bowl or the baking dish you will bake this in. Add more chips and cheese to the top. Back at 350 for 30-45 minutes. Then dish out and enjoy!


Tuna Noodle Casserole
1 pkg. of broad noodles
2 cans of tuna
1 can of cream of mushroom soup
Fill empty can up with milk
1/2 jar of cheese whiz
1 pkg. of broccoli or peas
2 cups of cheese
Salt and Pepper to taste

Boil noodles and while noodles are boiling add all other ingredients
except for cheese in stew pot, when noodles are done drain and add to pot, mix
well, pour into casserole dish top with cheese and bake for 350 degrees
for 30 minutes. Enjoy with crescent rolls or french bread.



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