Ingredients:
- Chicken Tenderloins (or chicken breast cut into tenderloin sized pieces)
- Spices (Salt, Pepper, Garlic Salt, etc.)
- Oil (Olive Oil is healthier, but Canola Oil or Vegetable Oil works too)
Directions:
- Heat frying pan on medium-high temperature
- Add oil to frying pan (between a teaspoon or two for a single tenderloin, but could be a tablespoon or two for a larger quantity).
- Season tenderloins with spices per your liking and then place them in the frying pan with the seasoned side down.
- Season top of tenderloins and allow to cook, uncovered, for about 5 minutes.
- Flip tenderloins, reduce heat to medium, and cover the frying pan while they cook for another 5 to 7 minutes.
- That's it.
Ingredients:
- Spanish Rice from Rice a Roni
- 2 Tablespoons butter or margarine
- 16 oz can of crushed tomatoes (or salsa, if you prefer)
- 1 can of Black Beans (or pinto or kidney, if you prefer)
- 1 cup of canned Corn, drained
- Shredded cheese
- Burrito sized flour tortillas
- Sour cream (optional)
- Bacon (optional)
Directions:
- In large skillet over medium-high heat, sauté rice and vermicelli mix with butter until vermicelli is golden brown.
- Add 2 cups water, tomatoes/salsa, and special seasonings from Rice a Roni and bring to a boil.
- Reduce to low, cover, and simmer for 15 to 20 minutes or until rice is tender.
- Stir in beans and corn and let stand for 5 minutes before serving.
- Serve on flour tortillas with desired toppings (cheese, sour cream, bacon, etc.)
Ingredients:
- Russet Potatoes (1 small one or half a big one, roughly, per person)
- Oil (1 tablespoon, roughly, per serving. Canola Oil or Vegetable Oil is best for crispiness, but you can also use Olive Oil)
- Salt
- Pepper
- Cubed ham (optional)
- Toppings, optional, like cheese, bacon bits, sour cream
Directions:
- Shred or dice potatoes: We usually use a salad shooter to shred them, but you can also use a cheese grater. Absent one of those tools, you can simply dice the potatoes into small pieces.
- Rinse the starch off the potatoes: Put the shredded or diced potatoes into a big bowl, fill the bowl with water, and then drain the water through a colander. Repeat until all the starch is rinsed off.
- Dry the potatoes: We usually take the rinsed potatoes from the colander and put them on a plate with a paper towel. Take another paper towel and pat dry the top of the potatoes. Don't ignore this step because if the potatoes are wet, they will not fry up as crispy.
- In a frying pan commensurate with the amount of potatoes, turn the burner to medium-high, and then add the oil.
- Let the oil get hot for a minute, and then add the potatoes across the frying pan to form a layer about half an inch thick. If the layer of potatoes is too think, they will not fry up as crispy.
- Put salt and pepper (and other spices, if you desire) on the potatoes and let them cook for about 5 minutes. Resist the urge to stir because stirring them will turn them to mush.
- If you are adding cubed ham, now is the time. We love putting left over Honey Baked Ham (from Thanksgiving or Christmas) in the hash browns.
- Flip the potatoes. The up side should be a crispy brown.
- Allow the second side to cook for about 3 minutes, and then they will be done.
- You can add additional oil during the cooking process if they seem dry or not frying well, but be careful not to add too much.
Ingredients:
- 1/2 pound Ground Beef
- Spaghetti Sauce (we usually get Prego Traditional)
- Noodles (we prefer angel hair or thin spaghetti), usually about 16 oz for our family
- Petite Diced Tomatoes (optional, 14.5 ounces and drained)
- 1/2 Green Pepper (optional, diced)
- Parmesan Cheese (optional)
Directions:
- Brown ground beef
- Add diced green pepper, if desired
- Add Prego spaghetti sauce
- Add petite diced tomatoes, if desired. If you do, you'll want to add a little salt as well.
- Bring 2 or 3 quarts water to boil in large pot.
- Add pasta and cook until al dente.
- Drain pasta and transfer back to cooking pot.
- Put the noodles on your plate and add your sauce.
Ingredients:
- 1 (or more) flour tortillas
- 1 cup shredded cheese or the equivalent slices (Cheddar, Colby Jack, or other cheeses work)
- 1 Can of Chunk Chicken
- Butter, Margarine, or Spray Oil
- Diced tomato (optional)
- Salsa (optional)
- Diced Onion (optional)
- Sour Cream (optional)
- Guacamole (optional)
Directions:
- Warm up a frying pan on medium to medium-high temperature. Alternatively, you can use an electric griddle at around 300 to 325 degrees.
- Apply a small amount of Butter, Margarine, or Spray Oil, just enough to coat the pan/griddle.
- Place one tortilla on a griddle/pan and sprinkle with cheese, chicken, and optional onion, tomato, and salsa.
- Top with remaining tortillas.
- Cook over medium heat for 3-4 minutes on each side or until lightly browned.
- Cut into wedges.
- Enjoy with optional sour cream and guacamole.
Ingredients:
- Two Slices of Bread
- Cheese (cheddar, or Colby Jack, or whatever king you like)
- Spreadable Butter or Margarine
- Deli Sliced Ham (optional)
Directions:
- Warm up a frying pan on medium temperature.
- Alternatively, you can use an electric griddle at around 300 degrees.
- Butter one side of each piece of bread.
- Put one slice of bread, butter side down, on the frying pan or griddle.
- Start stopwatch or 2:45 timer.
- Add cheese (can be in slices or shredded cheese) to cover the bread.
- (Optional) Add a piece of deli sliced ham on top of the cheese.
- Put the second slice of bread on the sandwich with butter side up.
- After the 2:45 timer is up, flip the sandwich over with a spatula.
- The first side of bread should be fried/toasted to a golden brown
- Cook the other side for 1:30.
- Remove from heat. Enjoy!
