Quick Pantry meals

I am a big fan of things I can pull out of pantry and deep freezer and throw together in a hurry, mainly because I never know when I will have to tend to one of my wee ones. My mother in law told me about this first recipe, and it is delicious. The second recipe is just a variation of the first, and is just as yummy. The great thing about both of these recipes is that you can always just throw an extra piece of pork or chicken in the pan for guests and you don't have to spend a lot of time over the stove.

Mother in Law Pork Chops

4 pork chops

1 box Rice a Roni beef flavor

2 1/2 c. water

2 tbsp butter

Preheat oven to 350 F. Spray 13x9 baking dish with nonstick spray. Combine contents of Rice a Roni box and its spice packet with water and butter in the baking dish. Place pork chops on top. Salt and pepper to taste. Bake 45 min -1 hour, or until meat reaches an internal temperature of 160 F.

Chicken Variation.

3-4 flash frozen chicken breasts

Cheesy flavor of Rice a Roni

2 1/2 cup water

2 Tbsp. butter

1 bag frozen broccoli

Preheat oven to 350 F. Spray 13x9 baking dish with nonstick spray. Combine contents of Rice a Roni box with its spice pack, water, butter and frozen broccoli. Place chicken on top. Bake fro 45 minutes to 1 hour, or until chicken reaches an internal temp of 165 F.

-These aren't the healthiest recipes on earth, but they are moist and flavorful. Also, neither requires a lot of time in the kitchen. You don't even have to thaw the chicken breasts out.

Enjoy!

cous-cous pilaf

Copied from Cooking Light Ultimate Dinner Tonight cookbook.

Bring 1 1/2 cups fat free, less sodium chicken broth to a boil in a medium saucepan. Stir in 1 cup Israeli cous cous (I use whole wheat cous-cous and prepare by package directions). Cover, reduce heat, and simmer 10 minutes or until al dente; fluff with a fork. Stir in 1/4 cup chopped fresh flat-leaf parsley, 1/4 cup chopped red onion, 1/4 cup toasted pine nuts, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper.

I add a squeeze of lemon juice to the pilaf right before serving. It adds a nice touch to the recipe

Mexi Puffs

This was a genius moment with some leftovers in the fridge. So tasty!

Ingredients:

1 8-0z can crescent rolls

1 cup black bean corn salsa

1 cup rotel dip (cold)

Preheat oven to temperature on crescent roll package. Separate rolls into 4 portions. Seal perforations. Spoon 1/4 cup cold rotel dip into center. Make a depression in Rotel dip. Add 1/4 cup black bean, corn salsa to rotel. Pull 4 corners of dough to center of mixture and seal. Brush tops with melted butter. Bake on an ungreased cookie sheet following cook time directions on crescent roll package. Makes 4 puffs. Serves 4.

K. Elliott

Black Bean Corn Salsa

Ingredients:

1 can black beans, drained

1 bag frozen corn (rinsed and thawed)

1 can Rotel tomatoes drained

3 Tbsp. lime juice

1/4 tsp. cilantro (to taste<>)

1/2 tsp. basil

1/2 tsp. coriander

Mix all ingredients. Serve with chips, or on a burrito.

Savory Chicken Squares

Ingredients:

3 oz. soft cream cheese

2 Tbsp. margarine

2 c. cooked chicken (cubed)

2 Tbsp. milk

1/4 tsp. salt

1/4 tsp. pepper

1 Tbsp. chives or onions, chopped

1 8-oz. can crescent dinner rolls

1 Tbsp. butter, melted

Mix all ingredients well. Preheat oven to 350 degrees F. separate rolls into 4 portions. Seal perforations. Spoon 1/2 cup mixture onto each rectangle. Pull 4 corners of dough to center of mixture and seal. Brush tops with melted butter. Bake on ungreased cookie sheet 20-25 minutes until golden brown. Makes 4 squares. Serves 4.

Recipe found in Calvary's Cooking

Cheryl Pharris

Fig Preserves

Haven't tried this yet.

Ingredients:

1 quart figs

1/2 cup soda

1 cup honey

1 cup sugar

1 cup water

Lemon slices (optional, but I probably won't use them)

Prepare figs: wash and rinse 1 qt. figs in water mixed with 1/2 c. soda.

Pour boiling water over figs for about 5 minutes. Rinse with cold water.

Bring to boil: 1 c. honey (or white Karo)

1 c. sugar

1 c. water

Add: 1 qt. figs. (You may add lemon slices if desired)

1st day: Boil 30 minutes. Let set overnight

2nd day: Boil 50 minutes. Let set overnight

3rd day: Boil 50 minutes. Let set overnight.

Recipe found in Calvary's Cooking

Gerry McLaurin

Stuffed French Bread

Ingredients:

1 12-oz. pkg. bacon

1 bunch green onions

1 large loaf French bread

1 8-oz. pkg. mild cheddar cheese (shredded)

Directions:

Fry bacon until crispy. Break into small pieces. Set aside. Saute green onion in small amount of butter. In a bowl, mix together bacon pieces, shredded cheese, and green onions. Cut the top out of the French bread and spread butter in bottom portion of loaf. Pack the bacon mixture into the loaf, wrap in foil and bake in a preheated 350 degree Farenheit oven for 15 minutes. Serve while hot. Great for breakfast, or serve with green salad for lunch or dinner. Serves 6.

*When cutting the top out of the French loaf, cut at an angle so the bacon mixture stays in the loaf.

Recipe found in Calvary's Cooking

Marilyn Phillips

Amazing Breakfast Quiche

Ingredients:

3 eggs, slightly beaten

1/4 tsp. salt

1/3 tsp. pepper

1 1/2 c. Swiss cheese, grated (or any cheese on hand)

1 1/4 c. chopped ham (cold cuts work fine)

1 1/4 c. milk

1/2 stick melted margarine

1/2 c. Bisquick

10 slices cooked bacon

Directions: Slightly beat eggs. Add salt, pepper, swiss cheese, chopped ham, milk, melted margarine and Bisquick. Mix by hand and pour into pie plate. Cook in preheated oven 375 degrees F. for 35-40 minutes. The quiche makes his own crust. May use other types of cheese. Serves 4-5

Recipe from Calvary's Cooking

Maude Thevenot

Lemon Ice Box Pie

Ingredients:

1 Can condensed milk (Eagle brand)

2 eggs, separated

1/3 cup lemon juice

4 Tbsp. sugar

graham cracker crust

Preheat oven to 350 degrees F. Mix condensed milk, lemon juice, and egg yolks. Pour into crust. Beat egg whites adding one Tbsp. of sugar at a time, until meringue rises in stiff peaks. Pour merengue on top of lemon mixture. Place in oven until merengue is golden brown.

Recipe provided by J. Lloyd

Hummus

Ingredients:

1 lb. garbanzo beans (cooked as directed or 1 lb. canned beans)

2 Tbsp. salt (for cooking raw beans)

2 cloves garlic, minced

3 Tbsp. tahini (sesame paste)

1/4 cup fresh lemon juice

salt to taste

olive oil, paprika, minced parsley for garnish

Drain beans, reserve 1/3 cup liquid. Place in food processor. Put garlic cloves through garlic press and add to beans. Mix well and add tahini, lemon juice and salt to taste. Process until smooth. If needed with processor running, gradually add reserved liquid.

Spread in shallow bowl, decorate by drizzling top with olive oil, sprinkle with paprika and parsley. Serve with pita chips or vegetable.

Recipe provided by M.A. Tompkins

Greek Antipasto Platter

Prep Time: 15 minutes

Serves 8

Ingredients:

32 oz. feta cheese

2 tomatoes, cut into eighths

1 c. cherry tomatoes

1 red onion, sliced

1 cucumber sliced

1 jar pitted Kalamata olives, drained

1 jar Peperoncini, drained

1 jar Roasted Bell Peppers, sliced

1 loaf baguette, sliced

12 wedges pita bread

1/2 cup Extra Virgin Olive Oil

1 tsp. dried oregano

Pepper to taste

Directions:

Choose a large platter, Crumble the feta cheese and sprinkle into the bottom of the platter. Arrange the pita and baguette slices around the edge of the platter.

Once all of the bread has been arranged, fill the outer edges in by arranging all the tomatoes, onion, cucumbers, olives, and peppers. Drizzle the olive oil o the vegetable and on the feta in the center of the platter. Sprinkle the oregano, salt, and pepper on the center portion of the feta.

Found in All You magazine

Bruschetta-Style Chicken over Risotto

Prep: 10 min

Cook: 20 min

Serves: 4

Cost per serving: $2.48

1 8-oz. package risotto mix, any flavor

2 Tbsp. olice oil

1 large tomato, chopped (about 1/2 cup)

1/4 cup jarred roasted red peppers, drained and chopped

1/2 cup shredded baby arugula

4 oz. mozzarella, diced

1/4 cup balsamic vinaigrette

1/2 cup plain bread crumbs

2 Tbsp. grated Parmesan

11/4 lb. boneless, skinless chicken breasts, pounded thin

1 small clove garlic, minced

I. Prepare risotto as package directs, using 1 Tbsp. olive oil. Mix tomato, peppers, arugula, Mozzarella, vinaigrette, salt and pepper in a bowl.

II. Mix bread crumbs and 1 Tbsp. Parmesan. Dip chicken in crumb mixture. Warm 1 Tbsp. oil in a skillet over medium heat. Cook chicken until golden, about 7 minutes, turn halfway.

III. When risotto is nearly done, stir in garlic and 1 Tbsp. Parmesan; cook 3 minutes. Serve chicken over risotto, topped with tomato mixture.

Per Serving: 563 Cal., 19gFat (6g Sat.), 101mg Chol., 2g Fiber, 43g Pro., 57g Carb., 1,758mg Sod.

Recipe found in All You Magazine

Home-Seasoned Rice

Prep: 2 min

Cook: 55 min

Serves: 4

Cost per serving: $0.52

In a pot, combine 1 cup brown rice, 1 8 0z. can low sodium tomato sauce, 1 cup water and 1/4 tsp. garlic powder. Bring to boil over a medium-high heat. Stir once, reduce ehat to low, cover and simmer for 55 minutes or until all liquid has absorbed. Stir in 1 cup frozen peas (thawed), season with salt and pepper and serve.

Per Serving: 220 Cal, 2g. Fat (0g Sat.), 0mg Chol., 4g Fiber, 7g Prot., 47g Carb., 120 mg Sod.

Recipe found in All You magazine

Lemon-Garlic Whitefish

Prep: 2 min

Cook: 8 min. per batch

Serves: 4

Cost per serving: $2.82

Place a large nonstick skillet over medium-high heat; mist with cooking spray. Sprinkle 1 lb of whitefish, such as tilapia with 1/8 tsp. garlic powder; season with salt and pepper. Place fish in hot skillet, woking in batches if necessary and cook until fish is opaque, about 31/2 minutes per side. Drizzle with 1 Tbsp. fresh lemon juice just before serving.

Per serving: 150 Cal, 4 g. Fat (1gSat) 65 mg Chol., 0g Fiber, 30g Prot., 0g Carb, 140mg. Sod

Serve with Home-Seasoned Rice

Recipe found in All You magazine