Cooking hasn’t been something I’ve really taken the time to master. Since college, where I mostly ate Cookout and lemon pound cake from Starbucks (please…laugh), I never really made it a priority to cook decent meals at home. Until now. I needed some recipes that were quick and delicious, so my mom gave me some of her easy favorites. I like to make these meals close together so I can use the leftover sides again the next night, if possible!
Carson has named himself my official “taste tester” and these easy recipes are all approved by him. He tends to have a lot of opinions on varying matters. In fact, he once told me,
I would let you cook this when we have friends over.
Of course my initial response was…
Excuse me…LET me!?!
But alas, I guess that’s a good thing. It means he thinks these dishes are that good. Plus, they’re super easy which is what I need after long days of running a business and household.
Here we go…
Meal No. 1
One Dish Dinner
What I love most about this recipe is you only dirty one dish for the entire meal!
That’s a win in my book…
Ingredient List:
3 chicken breasts split or tenderloins
2 cans of green beans
4 red potatoes cut into quarters
1 stick of butter
1 package of zesty Italian dressing mix
Instructions:
Using a 9×13 baking pan, put the chicken in the middle. On one side, put the drained green beans. On the other, the potatoes. Melt butter in a bowl and drizzle over the entire dish. Sprinkle dressing mix over the entire dish.
Cover with foil and bake at 350 degrees for 1 hour.
Meal No.2
Fried Chicken, Mashed Potatoes and Peas
Oven Fried Chicken
Ingredient List:
6 boneless, skinless chicken thighs
1 cup flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup margarine
*Brown paper bag*
Instructions:
Preheat oven to 400. Shake chicken in paper bag of flour and seasonings. Line 9×13 glass baking dish with foil; add margarine and place dish in oven until margarine sizzles. Place chicken in dish, skin side down. Bake for 30 minutes; turn and bake another 30 minutes. Do not cover. Serves 4-6.
Mashed Potatoes
Ingredient List:
1 1/2 lbs of Gold Potatoes, peeled and cut lengthwise into quarters (like apple slices)
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp 2% milk (or more)
Salt + Pepper
Instructions:
Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Bring to a boil. Once boiling, reduce to a low heat and cover. Simmer for 15-20 minutes or until you can easily poke through them with a fork.
While potatoes are cooking, melt butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
Once the potatoes are done, drain the water and place the steaming hot potatoes in a large bowl. Pour the headed cream and melted butter over the potatoes. Mash the potatoes with a masher. Then use a strong wooden spoon to beat future.
Add 2% milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey.
Add salt + pepper to taste.
Peas
Ingredient List:
16oz can of green peas
2 tbsp unsalted butter
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp granulated white sugar
1/2 tsp onion powder
1/2 tsp garlic powder
Pinch of red pepper flakes
Instructions:
Open the can of green peas and pour off the water in the can.
Add a 1/2 cup fresh water to the small saucepan along with the peas
Place saucepan over medium heat on the stove top
Add butter, salt, pepper, onion powder, sugar, garlic powder and red pepper flakes to peas
Heat over medium heat stirring occasionally until butter is melted and peas are heated through
Meal No. 3
Beef Roast, Mashed Potatoes and Carrots
*I like to make the fried chicken and roast in the same week so I can use the left over potatoes from the other meal. Saves time and waste! Just doctor them up by putting them back on the stove and add some milk and/or butter*
Ingredient List:
2-3 lb. Eye of Round Roast
1 can cream of mushroom soup
1 envelope Lipton Onion Soup Mix
Worcestershire Sauce
Salt
Instructions:
Liberally sprinkle roast with Worcestershire sauce. Sprinkle very lightly with salt. Spread can of mushroom soup completely over roast. Sprinkle dry soup mix on top.
Wrap completely in foil. Roast at 325 degrees for 4-5 hours.
*You can add carrots to the sides of the roast before you wrap it up, or serve raw carrots as a side.
I hope these recipes help you enjoy cooking!
They’re pretty easy and I always look forward to eating them on family meal night with Carson and Meriwether.
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