easy dinners

Super Easy One-Skillet Meal Your Whole Family Will Love

Out of time and nothing for dinner? Put this great “unplanned” one-skillet meal into your arsenal of dinnertime rescues – your family will be so happy. Goulash is my kid-friendly go-to dinner when I am running short on time, energy or ideas and it is a big hit every time!

Easy one-skillet meal! #DucksnaRow #family #dinner #easymeals #kidapproved

Goulash is a title that has been highly stretched over the years. My apologies to all authentic Hungarian Goulash lovers out there. It is not my intent to insult a dearly loved cultural cuisine but so many American families do call this goulash – I did my research on this – that I am sticking with it. 🙂

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Easy One-Skillet Goulash Recipe

Ingredients

2 lbs. lean ground beef

1 can sloppy joe sauce*

Pasta (elbows or shells work great)

Shredded cheddar cheese

* I used Manwich.

Goulash one-skillet meal for a quick easy dinner! #recipes

Directions

Boil water in a sauce pan.

Add pasta* and boil till tender according to box directions.

Drain.

Fry the ground beef in a large non-stick skillet on medium – medium high heat.

Drain the fat when the ground beef is no longer pink.

Add full can (16 oz -ish) of sloppy joe sauce.

Mix through.

Add pasta to skillet and gently mix in.

Heat for 5 minutes on medium.

Dish up into microwavable bowls.

Add approximately 1/2 cup of shredded cheese to the top.**

Serve.

*Shells, elbow macaroni, spirals or rotini all work well.
**If you prefer your cheese to be very melted, microwave each bowl 30 seconds.

Super easy one-skillet meal your whole family will love! #easydinners #recipes #food Share on X

Got any ready-in-a-jiffy family recipes?
We’d love to hear about them!

Enjoy!

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Perfect Pot Roast Every Time – Just Like Mom Used To Make!

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Yummy beef pot roast like mother used to make! At least, my mom did and we always looked forward to it.

beef recipes, roasted potatoes, carrots, broccoli, family dinner

Most of the time, she served it for Sunday dinner. She cooked a big beef chuck roast with whole carrots, big chunks of potato and broccoli spears all afternoon along. The aroma filled the air for hours and, as dinnertime neared, we’d start pacing. We couldn’t help ourselves. The scent of this scrumptious meal drew us to the kitchen. Mom would tell us “not ready yet” and then she’d shew us away. But we’d come back. Hey, even the dog paced, too! LOL

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As serving time neared, my mom would add a thick gravy to top the roast in the pan. That was the signal that it was almost time!

Finally, dinnertime arrived. Everyone grabbed a plate -except for Duke, our boxer, who could only dream about it- and waited our turn to dish up. Quick to the table! The feeding fest had begun. “Mmm.” “Mmm.” “Mom this is so good!” Don’t worry about the dog – he got to lick a plate after we were all done and he loved it.

How to make a perfect pot roast every time! #recipes #comfortfood #dinner Share on X

Pot roast is easy to make but do plan on it taking some time. A 5 lb. chuck roast will take about 5 hours. Best to start it early enough, knowing that you can always turn the oven temperature down to keep it warm if it is ready sooner than you want to eat. So, here is how my mom used to make it and I still do, today:

Ceramic Baking Pans make cleanup so easy!

Beef Chuck Pot Roast Recipe

“Like Mom Used To Make”

Serves 4

INGREDIENTS

5-6 lb beef chuck roast

1 – 2 cooking onions

6-8 whole raw carrots

4 large baking potatoes

4 large broccoli clusters

1/2 – 1 packet dry brown gravy mix

1-2 cans cream of mushroom soup

salt + pepper

water

DIRECTIONS

Heat oven to 400°

Place chuck roast in large baking dish

Add 1- 2 cups water

Cut onion in slices and lay all over the top of the roast

Bake uncovered for 30 minutes.

Cover with aluminum foil.

Bake another 1 1/2 hours, then…

Wash and peel the carrots and potatoes.

Cut the potatoes in big chunks 2-3 inches in diameter.

Lay the carrots, potatoes and broccoli on top of the roast and recover with foil.
Continue baking another 3+ hours till meat is tender.

GRAVY
About 30 minutes prior to completion…
Remove the roast from the oven and gently take the veggies off, laying them in a microwavable/oven safe pan.

Combine mushroom soup and dry brown gravy mix.
Add juices from the roast and mix it through – the consistency should be thick but pourable.
Put the gravy all over the roast.
Return the roast to the oven and bake another 30 minutes.

When it is ready, slice the roast.
You will find that some roasts cut better in chunks.
No worries, it tastes delicious either way!

Tip: Keep checking the roast periodically. If the water is getting low enough that it may start to burn, add more water.

Tip: The veggies can be challenging. I have come to the conclusion that they go in 3 hours before serving time and, again, if they are softening too quickly I can pull them off the roast, put them into a microwavable dish and nuke them later to rewarm right before serving.

Enjoy!

Show Off In The Kitchen – Make This Pretty Pecan Crusted Stuffed Chicken!

Pecan Crusted Stuffed Chicken

Ingredients

4 boneless chicken breasts

4 oz. cream cheese

2 T. orange marmalade

4 T. shredded mozzarella

Fresh spinach leaves

2 eggs

2/3 cup pecans, ground

2/3 cups bread crumbs, unseasoned

Coarse sea salt and ground black pepper

Cooking oil spray

Parmesan crusted stuffed chicken #recipes

Directions

Preheat oven to 400°

Press each piece of chicken in between waxed paper or plastic wrap and pound it thin using a cooking mallet.

Remove from the paper/wrap and season each side with salt and pepper.

Dot pieces of cream cheese in a line across the middle of each piece.

Dot 1/2 T. orange marmalade near or on each piece of cream cheese

Sprinkle with 1 T. shredded mozzarella.

Lay a few spinach leaves on top.

Fold the chicken, enclosed the toppings, by first folding a small edge of each end then rolling it up from the middle.

Fasten it with toothpicks

Dip the chicken in beaten egg.

Combine breadcrumbs and ground pecans.

Spray with cooking oil.

Lay the chicken piece on a baking sheet and bake for 15-20 minutes until the internal temperature is 160°F.

Remove from oven and let it sit for 5 minutes.
Remove toothpicks and slice in pieces revealing the beautiful spiral inside!

Serves 4

Be a cooking SUPERSTAR! Make this Parmesan crusted stuffed chicken recipe for #dinner! #recipes Share on X

This recipe is perfect for any day of the week but if you want to show off, serve it when company’s coming! *Adapted from a recipe shared by Damaris Phillips on the Food Network.

Enjoy!

….

Easy Salisbury Steak Recipe

Salisbury Steak

Ingredients

2 lbs 80-90% lean ground beef

2 T chopped dried onion flakes

2 eggs, beaten

2 slices white sandwich bread

Pepper / salt to taste

1 4 oz. can mushroom pieces

1 T Knorr Brown Gravy mix

1 can Campbell’s condensed Cream of Mushroom Soup

2 T sour cream

½ T cooking sherry

1/4 c water

Directions

Cut crust off of bread.
Beat eggs and soak bread in the egg until it is soggy.
Mix by hand through the raw ground beef.
Form patties about the size of a baseball, sprinkle tops with onion flakes and flatten slightly.
Fry them in a non-stick skillet sprayed with non-stick cooking oil until the juices begin to turn clear.
Drain the fat.
Drain the can of mushroom pieces and sprinkle them over the top of the patties in the skillet.
Blend mushroom soup, brown gravy mix, cooking sherry and water.
Add sour cream. Pour the gravy mixture over the patties and cover.
Simmer 5 minutes until gravy is hot.
Serve with mashed potatoes and veggies.

Fix your family a delicious tummy-warming meal tonight. Make Salisbury Steak! #easyrecipes #dinner Share on X

Enjoy!

South of the Border Spaghetti by Sara Howe

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Hi Ducks ‘n a Row Readers!!! I can’t explain how excited I am to be guest posting for Sinea today! I’m Sara and I blog over at Sara Howe. I have two little ones, a son (5) and a daughter (3). I blog to help other busy moms become healthier, and help you start and grow an online business!
Please feel free to stop by and take a look around!

My whole family loves this week night dinner! Hopefully your family will as well.

Here’s what you need: uncooked spaghetti, ground turkey, onion, taco seasoning, spaghetti sauce, canned mushrooms, & sliced olives

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain if needed.

Stir in the taco seasoning, spaghetti sauce, mushrooms and olives.

Drain spaghetti; stir into the meat mixture.

Transfer to a greased baking dish; sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Serve with your favorite taco toppings: lettuce, tomatoes, sour cream & salsa!

South of the Border Spaghetti

Source: Taste of Home

12 oz uncooked spaghetti

1 1/2 pounds ground turkey

1 small onion, chopped

1 envelope taco seasoning

1 jar (26 ounces) spaghetti sauce

1 jar (4 1/2 ounces) sliced mushrooms, drained

1 can (2 1/4 ounces) sliced ripe olives, drained

2 cups shredded cheddar cheese

Shredded lettuce, diced tomatoes, sour cream and salsa

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain Spaghetti; stir into the turkey mixture.

Transfer to a greased baking dish; sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and salsa. Yield: 8 – 12

This sounds so yummy!

Thanks, Sara, for sharing a great recipe!

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