If you can’t be bothered with slaving away in the kitchen this month, Gwen and I share some of our favorite “fast” recipes below that still deliver the tasty:
Aunt Phee’s* Cheesy Broccoli
Can Cream of Mushroom soup
8 ounce jar Cheez Whiz
Medium onion, chopped
16 ounce package frozen broccoli
Directions: Saute onions in stick of butter, add other ingredients, throw it in a casserole dish and throw it in the oven. Bake at 350 for 30 minutes or until edges are brown.
*Aunt Phee is Shannon’s cool aunt.
1 (10 oz.) package grated mozzarella cheese
Your fave pizza sauce (or spaghetti sauce)
Fave veggies (if your kid will eat them; mine won’t)
Directions: Cut muffins in half, top with sauce, veggies, pepperoni and cheese. Bake at 350 for about 12-15 minutes.
Baked Pecan Chicken
Chicken breasts or tenderloins, thawed
2 tablespoons honey
1 tablespoon soy sauce
1/2 cup chopped pecans
2 tablespoons cornflakes, crushed
Directions: Roll chicken in honey then in pecan/cornflake mixture. Bake on Pam sprayed cookie sheet at 400 until chicken is cooked through.
(Recipe courtesy Virginia Mattke from cookbook Feeding the Flock)