Here are some of my favorite quick meal ideas.
Five Can Soup
1 can Progresso Minestrone soup
1 15 oz. can diced tomatoes
1 15 oz. can mixed vegetables
1 15 oz. can black beans
1 15 oz. can white corn
Mix it all together without draining anything and heat. You can even throw this in the Crock Pot for a few hours or all day. Sometimes we add some browned ground beef or cooked chicken to it.
Cheesy Pasta
3/4 box of Piccolini pasta (or whatever you have on hand)
2 c. cooked, cubed chicken
1 can Hunts pasta sauce (or whatever you have on hand)
1 tsp. sugar
1 c. mozzarella cheese
1/4 c. grated Parmesan cheese
Tonight I cooked up 3/4 of a box of Piccolini pasta until it was al dente. Mix in the rest and heat through.
Pizza
Crust:
1 c. warm (not hot) water
2 T. light olive oil
1 tsp. sugar
1 tsp. salt
3 c. flour
1 T. yeast
Mix ingredients in order listed in bread machine. I use my bread cycle, and my machine beeps when dough is ready. You may have to consult your machine’s book to know when yours is done. In a pinch, you can just knead the dough by hand for five minutes. Place dough on pizza pan sprayed with oil, and spread the dough to cover the pan. Bake at 450 degrees for 5 minutes. Add sauce, toppings, and cheese. Bake another 8-10 minutes at 450 degrees.
If I have pitas or English muffins on hand, I’ll use those in place of homemade crust.
Chicken Wraps
1 can refried beans
1/2 c. salsa
2 c. cooked, cubed chicken
1 c. cheddar cheese (Mexican blend is good too!)
12 flour tortillas
Mix refried beans, salsa, and chicken. Divide the mix among the tortillas. Roll each tortilla, and place seam side down in a 13 x 9 inch baking pan sprayed with cooking spray. Bake uncovered at 350 for 15 minutes. Sprinkle with cheese, and bake another 5-10 minutes, until cheese is melted.
Grilled Cheese & Soup
You can’t bypass the old stand-by! I like to keep several types of canned soups in my pantry so that we can use them in a pinch.
What are your favorite meals to keep on hand? Do you have any advice for making meals in a pinch?
I can not claim this recipe as my own, this was handed down in the Barrand Family Cookbook from Matt’s Mom. It is a family favorite and comes out tasting absolutely delicious every time. The best part is, it is super quick to make, but tastes like you slaved over a hot stove all day to make this savory soup.
