Family dinner recipes

kdrew · Guru

Family dinner recipes

Alison · Guru

Hamburger Vegetable Soup

Ingredients

1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup elbow macaroni

Directions

In a saute pan, brown ground beef, over medium heat.
In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni. Bring to a boil and then simmer until macaroni is done.
Add browned ground beef, mix and serve.

Alison · Guru

White Beans with Rigatoni

Ingredients

8 ounces rigatoni or large tube pasta
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon Italian seasoning (or dried sage)
1/2 teaspoon salt
1/4 teaspoon pepper
frozen spinach, thawed and the water squeezed out of

Directions

Cook pasta according to package directions. In a large saucepan, saute onion and garlic in oil until tender. Stir int the mushrooms; cook about 5 minutes longer or until mushrooms are almost tender.
Stir in the beans, tomatoes, Italian seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add to bean mixture, add spinach, and heat through. Sprinkle with Parmesan cheese if desired.

Alison · Guru

I make this one in the crock pot - I just put it on low in the morning and it's ready by evening, incredibly tasty and juicy! I don't even put it in the fridge overnight like the recipe calls for. Buy whole chickens when they are on sale.

Roast Sticky Chicken

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

CoffeeQueen · Guru

Prep 30 and Cook 30 - Serves 8 - From Footnetwork and the whole family likes it. It is pretty cheap if you already have a lot of the basics in your pantry.

SHEPARD's PIE WITH MUSHROOM/ONION GRAVY
You can use a different gravy if kids do not like it

Ingredients

nocoupons

2 pounds russet potatoes, washed, peeled and cut into chunks
1 clove garlic, smashed
Salt
6 tablespoons butter
1/2 cup heavy cream
Freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 pounds ground beef (85 percent lean)
2 teaspoons Worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
1/2 cup low-sodium beef stock
1/2 large onion, finely chopped
1 red bell pepper, julienned
2 zucchini, julienned
2 carrots, peeled and grated
1 teaspoon Hungarian hot paprika, plus more for garnish
4 ounces Havarti cheese, grated
Mushroom Onion Gravy, recipe follows

Directions

Preheat oven to 375 degrees F.

In a medium saucepan, cover potatoes and crushed garlic with enough water to cover by 1-inch. Add some salt and bring to a boil over high heat, then reduce to medium-high and cook until fork tender, about 15 minutes. Drain potatoes, return to pot, and mash together with 3 tablespoons of the butter and the heavy cream. Season with salt and pepper, to taste, and set aside.

In a large pan on medium-high heat, combine 1 tablespoon butter and 1 tablespoon oil. When butter has melted, add beef, Worcestershire sauce, cayenne pepper and salt and pepper, to taste, and cook until meat is brown. Stir in tomato paste and saute for a few minutes. Add stock and bring to a simmer. Season and remove mixture to a bowl. In the same pan, add remaining butter and oil and saute onions until almost tender, then add red bell pepper, zucchini, carrots and paprika. Cook until tender, about 10 minutes. Remove from heat.

To assemble, in a 9 by 12-inch baking dish layer half of beef, pressing down to pack in, then sprinkle the cheese on evenly. Pour the remaining half of the beef over the cheese and press down. Next, add the sauteed vegetables and top with the mashed potatoes, spreading out with a spatula or the back of a spoon to even out and to form decorative peaks and valleys. Sprinkle top with paprika and bake for 30 minutes or until edges on potatoes turn golden brown. Serve with Mushroom Onion Gravy.

Mushroom Onion Gravy:

nocoupons

1/2 large onion, chopped
8 ounces white button mushrooms, sliced
3 tablespoons oil
3 tablespoons all-purpose flour
1 cup red wine
2 cups beef broth
Salt and freshly ground black pepper

In a medium saucepan over medium heat, saute onions and mushrooms in oil until tender and mushrooms release their moisture, about 5 minutes. Add flour and stir to evenly coat. Slowly whisk in wine and then the broth. Simmer until thickened and season with salt and pepper, to taste.

kdrew · Guru

Turkey Tacos

I really don't need to write this out because they're self explanitory but this is one thing 4 out of 5 of my family members will eat if I cook it. I've lost hope that family member #5 will ever eat the same meal as us.

Ground turkey meat
taco seasoning pack
hard or soft taco shells
tomatoes
shredded cheese
avocados
sour cream
whatever else you like on your tacos

Sonya · Guru

Everyone eats this:

Shortcut Stroganoff
*we also make it with ground beef and egg noodles (and once with chicken when I goofed up something else we were having). I do add a little soya sauce to the meat with I cook it. This is a one pot dish and you don't have to cook the noodles seperately.

Ingredients:

1 tablespoon vegetable oil
1 boneless beef sirloin steak (about 1 pound), cut into strips
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1 cup water
2 teaspoon Worcestershire sauce
3 cups uncooked corkscrew-shaped pasta
1/2 cup sour cream

Directions:

Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat.

Stir the soup, broth, water, Worcestershire and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 15 minutes or until the pasta is tender, stirring often. Stir in the sour cream and cook until the mixture is hot and bubbling.

Tip: Serve with steamed peas, baby carrots and tomato wedges. For dessert serve sliced fresh pineapple.

Nutrition Information

Using Campbell's® Condensed Cream of Mushroom Soup : Calories 528, Total Fat 19g, Saturated Fat 7g, Cholesterol 75mg, Sodium 1142mg, Total Carbohydrate 55g, Dietary Fiber 3g, Protein 32g, Vitamin A 4%DV, Vitamin C 1%DV, Calcium 6%DV, Iron 26%DV

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup : Calories 509, Total Fat 17g, Saturated Fat 7g, Cholesterol 74mg, Sodium 996mg, Total Carbohydrate 55g, Dietary Fiber 3g, Protein 32g, Vitamin A 4%DV, Vitamin C 1%DV, Calcium 7%DV, Iron 26%DV

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Sara · Guru

Taco Soup

1 lb ground beef or ground turkey
1 package taco seasoning
1 (15 oz) can beef broth
1 (15 oz) can diced tomatoes
1 ½ tomato cans of water (use container from diced tomatoes)
1 (15 oz) can of red beans
1 (8 oz) can of corn
1 (8 oz) can of carrots
1 medium onion, chopped
2 garlic cloves, minced
1 tsp chili powder
Salt to taste
1/3 cup uncooked pasta shells (I usually use more)

In large pot brown meat, drain any fat. Mix everything together except the pasta. Bring to a boil and simmer for 5 minutes. Add pasta and continue to simmer until pasta is tender, usually about 15 minutes. Add more water if needed to adjust the consistency.

Once in bowls put shredded cheddar cheese on top. I also use a bit of sour cream. You can use hot sauce or salsa as well.

Sara · Guru

Zesty Slow Cooker Chicken BBQ

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions

Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

We had tons for leftovers and the next night made BBQ chicken pizza with it.

Sara · Guru

Crockpot Sour Cream Salsa Chicken Recipe

Serving Size : 4
4 WW points per serving

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

I did the cornstarch the first few times I made it but never use it anymore and it tastes just fine.

We serve it on soft taco shells.

Sara · Guru

This was a recipe from April. This is John's favorite thing that I make. And all of my boys eat it good. (except Keegan cannot have the meatballs due to milk so I set him some sauce aside beforehand)

Penne Pasta with Turkey Meatballs.

Ingredients

1/4 cup plain dried bread crumbs
2 tablespoons milk
2 large eggs, lightly beaten
3/4 cup grated Parmesan
1 pound ground turkey, preferably dark meat
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 jar ragu tomato basil no sugar
1 pound dried penne pasta
I also put some garlic powder in the meatball mix.

Directions

In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Parmesan cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.

In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.

In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.

Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.

happylib · Guru

This is pretty cheap, and can be altered to suit tastes.

CROCK POT BEAN SOUP

1 Jar of Randall's Mixed Beans drained and rinsed (no pre soaking)

I can of diced tomatoes with or with out seasoning and juice

2 or 3 cans of veggie or chicken borth

I large can of tomato sauce or left over spaghetti sauce

Dried minced onion or onion powder or small diced onion to taste

Garlic to taste

1 Bay Leaf

1 cup of pasta (little shells, rigatoni, corkscrew, etc.)

Dump it all except pasta in a crock pot and cook on low all day or high for 1/2 day. About 1/2 hour before serving add pasta.

If you want you can also add in some ham or sausage and it will give it a little different flavor.

apies · Guru

Broccoli and Cheddar Quiche

2.5 cups half and half
5 eggs
8oz fresh broccoli
8oz grated cheddar
2oz parmesan cheese
1 med onion, diced
¼ c butter or marg
2 frozen DEEP DISH pie shells

Dash each of cayenne, salt, pepper, garlic powder

Preheat oven to 300 degrees.
Sauté broccoli and onions in butter til tender. Divide cheddar in half and put on bottom of both pie shells and top each with half of broccoli mixture. Mix half and half, eggs and seasonings. Pour ¼ of mixture into each pie shell and top with parmesan cheese. Bake for 20 minutes. Remove and top each with half of remaining egg mixture. Bake again until gold brown and firm to touch (approx 45 minutes to 1 hour). Let cool to room temp and put in fridge. Reheat and serve. Tastes best leftover!

apies · Guru

Chicken Stew with Biscuits from Ina Garten (Barefoot Contessa)

Serving Size : 8

For the Stew:
3 boneless, skinless chicken breasts (1 lb)
3 TBSP olive oil
Kosher salt and ground black pepper
5 cups chicken stock
2 chicken bouillon cubes
1 1/2 sticks unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
1 package frozen peas & carrots (10-12 oz)
½ package frozen small whole onions
1/2 cup minced fresh parsley

For the Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound frozen butter, unsalted -- diced
3/4 cup half and half
1/2 cup fresh parsley -- chopped
1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 375 degrees.
Place the chicken breasts on a sheet pan and rub with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 3ish cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over med-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce.
Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10x13x2 inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt,
and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half and half and combine on low speed. Mix in the parsley.
Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out 12 circles with a 2 1/2 inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

apies · Guru

Healthy Chili

2 lbs 93% lean ground turkey
1 large onion, chopped
1 large green bell pepper, chopped
1 large jalapeno, chopped
1 Tablespoon chili powder
1 Tablespoon cayenne pepper
1 Tablespoon garlic salt
1 teaspoon salt
¼ teaspoon pepper
1 tsp sugar
1 28oz can crushed tomatoes
1 14oz can tomato puree
2 14 oz cans beans (kidney or hot chili beans or whichever else you prefer)

In a large skillet, brown beef and remove from pan. Saute chopped onion and green pepper in remaining grease from beef (shouldn’t be much since it’s 93% lean). Add beef back to the mix. Add spices, mix well and allow to stand covered for 1 hour. Pour into crock pot and add tomatoes, tomato puree and beans. Cook in crock pot at least 4 hours. Best if refrigerated and reheated the next day.

apies · Guru

Giada’s Italian Macaroni and Cheese

Butter, for greasing dish
12 ounces wide egg noodles
3 cups whipping cream
1 1/2 cups whole milk
2 tablespoon all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

apies · Guru

Barefoot Contessa’s Lasagna with Turkey Sausage

2 T olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1.5 pounds sweet Italian turkey sausage, casings removed (Jennie-O is good)
2 28oz cans crushed tomatoes in puree
1 6oz can tomato paste
¼ cup chopped parsley, divided
½ cup chopped basil
Kosher salt
Fresh ground black pepper
½ pound lasagna noodles (I use no boil)
15oz ricotta cheese
3-4oz creamy goat cheese, crumbled
1 cup grated parmesan, plus ¼ cup for sprinkling
1 egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

Preheat oven to 400 degrees.

Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork as it cooks for 8-10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 T of the parsley, the basil, 1.5 teaspoons salt and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes until thickened.

Meanwhile, fill a bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. (Obviously, skip this if using no boil noodles.)

In a medium bowl, combine the ricotta, goat cheese, 1 cup of parmesan, the egg, the remaining 3 tablespoons of parsley, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9x12x2 inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, the sauce. Sprinkle with ¼ cup of the parmesan cheese. Bake for 30 minutes until the sauce is bubbling.

dorian · Senior Member

KING RANCH CHICKEN

Chicken or turkey, cooked (may use leftovers)
1 can cream of mushroom soup
1 can of cream of chicken soup
1 can ro-tel tomatoes
12 corn tortillas, quartered
1 c. chicken broth
2 c. shredded cheddar cheese
1 onion, chopped (optional)

In a mixing bowl, mix together cream of mushroom and cream of chicken soup. Add ro-tel tomatoes and chicken broth, then add cooked chicken. Do not dilute soups. Arrange in layers in a 9 X 13 pan, tortillas (quartered), chicken (and liquids), cheese and onions. Be sure last layer ends with cheese and onions. Bake at 350 degrees for 1 hour.

dorian · Senior Member

TACO SALAD WITH CREAMY DRESSING

DRESSING:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
3+ tablespoons HOT Habanero Salsa
1 tsp cumin
1 tsp chili powder
4 tsp lime juice
1/4 tsp garlic salt (or regular)

SALAD:
chopped iceburg lettuce
cherry tomatoes, halved
red kidney beans, drained
avocado, peeled, diced
green onions, sliced
canned corn, drained
monterey jack cheese, shredded (optional)
crushed Baked Doritos

We make individual bowls of salad with above ingredients. Then each add a dollop of the dressing to our bowl and toss. Sprinkle a little extra garlic salt on top if you want it. Definitely use fresh cilantro (versus dried).

dorian · Senior Member

Ryan’s Bolognese Sauce

1 1/2 cups grated carrots
1 large red onion, diced
1/2 cup olive oil
2 pounds ground beef
2 tablespoons dried OREGANO flakes
2 tablespoons dried basil flakes
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups red wine
2 tablespoons Worcestershire
salt
pepper
2 28 ounce cans whole tomatoes
1 cup milk
Fresh Parmesan cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes.
Make a well in the center of the mixture, then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine.
When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat.
Add garlic and stir to combine.
Make a well in the center of the mixture and add red wine. Stir together.
Add Worcestershire and stir.
Add canned tomatoes.
Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

-- Edited by dorian on Thursday 5th of November 2009 07:47:34 AM