Tastiest & Easiest Recipes

First off, I hate to cook.
Secondly, I work all day, and I can't be bothered to cook.
And thirdly, I suck at it.
But here are some recipes that I used before I met Matt
(a nice guy, and what a chef!).
These recipes are not only easy, but good, too. Happy cooking.

My Rockin' Chili   Chicken Gyros   Turkey Sausage Lasagne  
Awesome Quiche   Spanish-Style Chicken Pie   Simple Chicken Parmesan  
Sizzlin' Tamale Pie Turkey Sausage Manicotti   Chicken and Corn Bread Bake
Greek Salad   Quick Taco Salad
Blackberry Cobbler   Eggnog Chiffon Pie   Pumpkin Bombe   Easy Tiramisu

My Rockin' Chili

Ingredients:
  • 1 1/2 pounds ground turkey
  • 1 medium-sized yellow onion, chopped
  • 2 packages chili spice
  • 1 10-ounce can of kidney beans
  • 2 10-ounce cans of stewed tomatoes
  • Grated cheddar cheese (for garnish)
    • Brown the meat in a large skillet. Drain.
    Add all ingredients into the skillet. Stir and bring to a boil.
    Reduce heat and simmer uncovered for at least 15 minutes, or for up to an hour.
    Serve immediately with cornbread. Serves 4.

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    Turkey Sausage Lasagne

    Ingredients:
  • 3/4 pounds Italian turkey sausage
  • 1 yellow onion, chopped
  • 1/2 pound mushrooms, sliced
  • 4 cloves of garlic, minced
  • 1/4 cup Burgundy or other dry wine
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon crushed red pepper flakes
  • 2 (14 1/2 ounce) cans stewed tomatoes
  • 1 6-ounce can tomato paste
  • 1/4 cup fresh parsley, chopped
  • 1/8 teaspoon pepper
  • 1 15-ounce container of nonfat ricotta cheese
  • 1 egg white
  • 12 cooked lasagne noodles
  • 2 cups shredded mozzerella cheese
  • 1/2 cup parmesan cheese
    • Preheat oven to 350.
    Coat a 13x9x2 baking dish with nonstick spray.
    Brown turkey sausage in a large saucepan over medium heat until browned.
    Stir sausage to crumble. Remove from skillet. Drain.
    Wipe drippings from skillet with a paper towel. Return sausage to skillet.
    Add onion, garlic, and mushrooms. Saute 5 minutes.
    Add burgundy and next four ingredients. Stir well.
    Cover, reduce heat, and simmer 10 minutes. Remove from heat and set aside.
    Combine parsley and next 3 ingredients. Stir well and set aside.
    Spread 1 cup of the tomato mixture in the bottom of the 13x9x2 dish.
    Arrange 4 noodles over the tomato mixture.
    Top noodles with 2 cups tomato mixture, 1/2 the ricotta, and 1 cup mozzerella.
    Repeat the layers, beginning and ending with the noodles.
    Spread the remaining tomato mixture over noodles.
    Sprinkle with remaining mozzerella and with parmesan.
    Cover and bake at 350 for 20 minutes. Uncover and bake for 10 more minutes.
    Let stand 5 minutes. Serves 8.

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    Spanish-Style Chicken Pie

    Ingredients:
  • 2 9" pie crusts
  • 4 skinless, boneless chicken breast halves
  • 1 green bell pepper, chopped
  • 1 jalapeno pepper, chopped
  • 1/4 cup flour
  • 3 cups chicken broth
  • 1 cup frozen carrots, peas, and corn
    • Preheat oven to 425. Place one 9" pie crust in the bottom of a 9" pie plate.
    In a large skillet, heat oil over medium heat. Add chicken.
    Cook chicken, turning, until cooked through (about 15 minutes).
    Arrange chicken halves in the 9-inch pie plate.
    In the same skillet, cook green pepper and jalapeno over medium heat until tender.
    Stir in flour and broth. Cook until thickened (about 5 minutes).
    Add peas, carrots, and corn.
    Spoon mixture over chicken breast halves.
    Cover pie with the second pie crust. Crimp edges.
    Bake until golden, about 35 minutes. Serve immediately. Serves 5.

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    Simple Chicken Parmesan

    Ingredients:
  • 1/3 cup bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 teaspoon rosemary
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 3 egg whites
  • 4 skinless, boneless chicken breasts
  • 1/4 pounds mozzerella, sliced
  • 1 jar pasta sauce
    • Preheat oven to 400. Line a baking sheet with foil; coat with cooking spray.
    On waxed paper, combine bread crumbs, parmesan, and all spices. Mix well.
    In a shallow bowl, lightly beat egg whites.
    Dip each piece of chicken in the egg whites. Dredge through bread crumb mixture.
    Place chicken pieces on the baking sheet. Bake for 20 minutes.
    Turn chicken and add mozzerella slices. Bake until golden (about 10 minutes).
    Heat sauce in a saucepan. Remove chicken when done; pour sauce over chicken.
    Serve immediately. Serves 4.

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    Turkey Sausage Manicotti

    Ingredients:
  • 1 8-ounce package manicotti shells
  • 6 ounces turkey sausage, casings removed
  • 1 15-ounce container nonfat ricotta
  • 2 cups part-skim mozzerella, shredded
  • 1/2 cup Parmesan
  • 1 large egg, lightly beaten
  • 3 tablespoons fresh parsley
  • 1/8 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
    • Preheat oven to 350. Coat a 13x9 pan with cooking spray.
    Cook pasta. Drain in a colander. Spray with cold water.
    Over medium heat, cook sausage until no longer pink in a large skillet.
    Transfer sausage to paper towels to drain.
    In a large bowl, combine ricotta, sausage, 1 cup mozzerella, parmesan, egg, and all spices.
    Mix well. Spoon filling evenly into manicotti shells.
    Place stuffed manicotti in a single layer in the prepared pan.
    Top with pasta sauce and the remaining 1 cup mozzerella.
    Bake until heated through and cheese is browned, about 35 minutes.
    Serve immediately. Serves 8.

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    Awesome Quiche

    Ingredients:
  • 9" pie shell
  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • 1 cup green pepper, chopped
  • 1 cup tomato, chopped
  • 1 cup mushrooms, sliced
  • 1/2 cup grated cheddar cheese
  • 1 pound turkey sausage
  • 2 eggs
  • 1 cup evaporated milk
  • 1 teaspoon dry mustard
    • Brown sausage in a deep skillet. Set sausage aside.
    In the same skillet, saute all vegetables in butter and sausage drippings.
    Mix sauteed vegetables and sausage together; pour into the uncooked pie shell.
    Mix eggs, milk, cheese, and dry mustard. Pour into pie shell over the saute mixture.
    Bake at 400 for 30-35 minutes. Serves 6.

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    Sizzlin' Tamale Pie

    Ingredients:
  • 3 10" flour tortillas
  • 2 links turkey sausage, casings removed
  • 1 pound ground turkey
  • 3/4 cup water
  • 1 package taco seasoning
  • 1 yellow onion, chopped
  • 1 jalapeno pepper, chopped
  • 1 28-ounce can stewed tomatoes
  • 2 cups shredded cheddar cheese
    • Preheat oven to 350. Line a 9" pie plate with tortillas; overlap and cover edges.
    Coat a large skillet with cooking spray.
    Cook sausage over medium heat until no longer pink (about 4 minutes).
    Transfer sausage to a paper towel-lined plate and drain.
    Add ground turkey to the skillet. Cook until browned. Drain.
    Add water and taco seasoning. Cook until liquid is absorbed.
    Transfer ground turkey to a bowl.
    Add onion and jalapeno to the skillet. Cook until tender (about 3 minutes).
    Add tomatoes, sausage, and turkey; cook until heated through.
    Sprinkle 1/2 cup of cheddar over the tortillas.
    Spread meat mixture over the cheese. Sprinkle remaining cheese on top.
    Bake until heated through, about 30 minutes. Serves 5.

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    Chicken and Corn Bread Bake

    Ingredients:
  • 1 tablespoon olive oil
  • 8 ounces ground chicken
  • 1 yellow onion, chopped
  • 1 14-ounce can stewed tomatoes
  • 1 8 1/2-ounce package cornbread mix
  • Preheat oven to 375. Coat a 9" square baking dish with nonstick spray.
    • In large skillet, heat olive oil over medium heat.
    Add chicken and onion. Cook, stirring, until browned.
    Add tomatoes. Simmer until mixture thickens, about 15 minutes.
    Add ground turkey to the skillet. Cook until browned. Drain.
    In large bowl, prepare cornbread mix according to package directions.
    Spoon chicken mixture into the prepared dish. Spread cornbread mixture over chicken.
    Bake until top is golden, and a toothpick comes out clean (about 35 minutes).
    Serve immediately. Serves 4.

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    Quick Chicken Gyros

    Ingredients:
  • 1 yellow onion, sliced
  • 1 pound skinless, boneless chicken breasts, sliced
  • 1 teaspoon cumin
  • 1 cup cherry tomatoes, chopped
  • 1 cup cucumbers, chopped
  • 1/4 cup Kalamata olives, sliced
  • 1 head green leaf lettuce
  • 1 cup feta cheese
  • 4 6-inch round pita breads
    • TZATZIKI CUCUMBER SAUCE:
  • 1 cup nonfat plain yogurt
  • 1 medium cucumber, peeled, seeded, and minced (English cucumbers work best)
  • 3 teaspoons lemon juice
  • 2 teaspoons vinegar
    • Prepare sauce. In a small bowl, mix lemon juice, minced cucumber, vinegar, and yogurt.
    Coat a large skillet with cooking spray. Heat skillet over medium heat.
    Add chicken and cumin to skillet. Cook until chicken is no longer pink.
    Place each pita round on a plate. Place one leaf of lettuce on each pita. Add chicken.
    Spoon sauce over chicken. Add all vegetables.
    Fold pitas in half. Serve immediately.

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    Greek Salad

    Ingredients:
  • 1 head green leaf lettuce, torn
  • 1 green bell pepper, sliced
  • 2 tomatoes, chopped
  • 1/4 cup Kalamata olives
  • 1 cucumber, chopped
  • 1 cup crumbled feta cheese
    • DRESSING:
  • 3 tablespoons lemon juice
  • 3 teaspoons olive oil
  • 2 teaspoons oregano
  • 1/2 teaspoon black pepper
    • Prepare the dressing. Mix lemon juice, olive oil, oregano, and pepper. Set aside.
    Mix lettuce, bell pepper, tomatoes, cucumbers, olives, and feta in a salad bowl.
    Add dressing and toss to coat. Serve with pita rounds.

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    Quick Taco Salad

    Ingredients:
  • 4 10-inch corn tortillas
  • 1 head green leaf lettuce, torn
  • 1 tomatoes, chopped
  • 1 cup shredded cheddar cheese
  • 1 yellow onion, chopped
  • 1 can vegetarian refried beans
  • Salsa
  • Nonfat sour cream
    • Preheat oven to 375. Coat 4 oven-safe bowls with cooking spray.
    Place a tortilla into each bowl, folding the edges up. Bake until crisp, about 10 minutes. Cool.
    Fill cooled tortilla bowls with lettuce, refried beans, tomatoes, and onion.
    Top with salsa, sour cream, and cheese. Serves 4.

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    Eggnog Chiffon Pie

    Ingredients:
    CRUST:
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/2 cups granulated sugar
    • FILLING:
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 3 large eggs, separated
  • 1/2 cup nonfat milk
  • 1 cup light eggnog
  • Whipped cream for topping
    • CRUST:
    In a deep bowl with a mixer on high speed:
    Whip 4 egg whites with 1/4 teaspoon cream of tartar and 1/8 teaspoon salt until foamy.
    Continue whipping; gradually add 1 cup sugar, and beat until whites hold stiff peaks.
    Butter a 10-inch pie pan and dust with flour.
    Spread meringue over bottom and up sides of pan to make a pie shell.
    Bake at 275 until crust is pale brown and feels dry to the touch (approximately 1 1/2 hours).
    Let cool for approximately 1 hour.
    FILLING:
    Mix gelatin and 1/4 cup sugar in a 2-quart saucepan.
    Stir in water and let mixture stand 5 minutes.
    Add egg yolks and whisk to mix well.
    Stir in milk, eggnog, and 1/8 teaspoon salt.
    Stir over medium-low heat until mixture coats a spoon in a thin, even layer (about 8-10 minutes).
    Cover and chill until mixture is thick enough to mound slightly when dropped from a spoon.
    Do not overchill!!
    In a deep bowl, whip the 3 remaining egg whites until foamy.
    Gradually add the last 1/4 cup of sugar.
    Beat until whites hold short, stiff peaks.
    Gently fold the chilled eggnog mixture into the whites.
    Pour eggnog filling into the meringue crust. Chill for at least 2 hours.
    Top finished pie with whipped cream. Serve immediately. Serves 8.

    Shortcut recipe:

    Omit the crust steps.
    Pour eggnog filling into parfait dishes, top with whipped cream, and serve.

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    Blackberry Cobbler

    Ingredients:
  • 1 cube butter
  • 1 cup sugar
  • 1 cup flour
  • 1 1/2 teaspoon baking powder
  • 3/4 cup nonfat milk
  • 2 cups freshly picked blackberries
  • 1 cup sugar
    • Melt butter. Pour into a 9x13 pan.
    Mix 1 cup sugar, flour, milk, and baking powder; pour over butter. Don't stir!!
    Pour the blackberries on top. Don't mix!!
    Pour remaining 1 cup sugar on top.
    Bake at 350 for 30 minutes. Serve with vanilla ice cream.

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    Pumpkin Bombe

    Say good-bye to pumpkin pie forever!
    Ingredients:
  • 1 prepared golden loaf cake (14 ounces), cut into 1/2" slices
  • 1/2 cup dark rum or orange juice
  • 2 pints vanilla ice cream or frozen yogurt, softened
  • 1 cup pumpkin puree
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 container whipped topping
    • Line a medium bowl with plastic wrap.
    Arrange some cake slices over the bottom and up the sides of the bowl.
    Brush cake slices with rum.
    In a medium bowl, combine ice cream, pumpkin, brown sugar, and all spices. Mix well.
    Spoon ice cream mixture over cake slices.
    Arrange remaining cake slices over ice cream.
    Brush cake with remaining rum.
    Cover bowl with plastic wrap and freeze overnight.
    Invert bowl onto a serving plate. Cover with whipped topping and sprinkle with cinnamon.
    Serve immediately.

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    Easy Tiramisu

    Ingredients:
  • 8 ounces mascarpone cheese
  • 1/2 cup confectioner's sugar
  • 1/2 cup fat-free ricotta cheese
  • 3/4 cup thawed frozen light nondairy whipped topping
  • 3/4 cup freshly brewed espresso or very strong coffee
  • 1/4 cup coffee liqueur
  • 14-ounce golden loaf cake
  • 2 teaspoons unsweetened cocoa powder
    • In a large bowl, beat mascarpone and sugar on low speed until blended.
    With a rubber spatula, fold in ricotta. Fold in the whipped topping.
    In a small bowl, combine espresso and liqueur.
    With a serrated knife, cut the loaf cake into 8 thin slices.
    Arrange half of the slices in a 10x10 pan, covering the entire bottom.
    Using a pastry brush, drizzle half of the coffee mixture over the cake layer.
    Gently add a layer of the mascarpone cheese mixture, using half.
    Repeat layering with cake, coffee mixture, and mascarpone.
    Sprinkle cocoa powder on top. Cover and chill at least 2 hours.

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