7 Meals That Take 10 Minutes
Today I am going to share 7 meal recipes that take less than 10 minutes to prepare. With meal prep, I usually only count the time it takes in actual work. I do not count the cooking time because the time I spend preparing the food is what takes so much energy..
While I’m waiting for the food to cook in an oven or crockpot, I don’t need to watch it. Instead, I can do something else like clean up the kitchen, help the kids or do some laundry or housecleaning, since I’m not actually cooking during that time.
So in this post, I’m sharing some of my favorite go to recipes that not only help you save money but save you time as well — AND your family will love them!
4 -5 Tbsp. margarine (not butter)
4-6 pieces of chicken
1/2 cup baking mix
Salt and pepper
1 can refrigerator biscuits
Melt margarine in a 9×13 pan. Pour baking mix on a plate or in a plastic bag. Roll chicken in the margarine, then into baking mix and place back into the pan. Salt and pepper to taste. Bake at 375° for about 45 minutes, until the juices run clear.
About 5-10 minutes before the chicken is done, push the pieces of chicken tightly against one side of the pan and lay biscuits into the pan on the opposite side. Finish baking until the biscuits are brown.
Note: It’s okay to lay the biscuits in the margarine and all in the bottom of the pan. That makes the biscuits margarine soaked and crispy. Oh, yum!
Sheala’s Ham And Noodles Recipe
(For Using Leftover Ham)
1 (8 oz.) pkg. egg noodles, cooked
1/2 lb. ham, chopped
1 can (10 3/4 oz.) cream of chicken soup
1 cup Cheddar cheese, grated
Mix first three ingredients together in a casserole dish and bake at 350° for 20 minutes until warmed. Top with cheese and bake an additional 5 minutes or until cheese melts. Serves 4.
You may add 1 package of any vegetable.
1/4 cup Dijon mustard
2 Tbsp. honey
2 Tbsp. dried oregano
1 tsp. water
1/4 tsp. garlic powder
1/8-1/4 tsp. cayenne pepper
Mix all ingredients. Set aside.
4 boneless skinless chicken breast halves
4 sandwich or hoagie buns
Broil chicken 4 inches from the heat for 3 minutes on each side. Brush with mustard sauce. Broil 4-6 minutes longer or until juices run clear, basting and turning several times. Serve on buns with lettuce and tomato.
3-5 lb. chicken
3 Tbsp. minced garlic
about 1/4 lb. butter
1/2 cup chicken broth
Sprinkle the chicken with salt, pepper, paprika. Rub the bird inside and out with garlic. Place in the crockpot. Lay a couple of pats of butter on top of the breast and pour in broth. Cook on Low 6-8 hours. Serve with the garlic butter sauce.
2 lbs. ground beef
1 pkg. onion mushroom soup mix (If you can’t find it, then onion soup mix will work too.)
1/2 cup saltine crackers, crushed
1/4 cup milk
2 Tbsp. vegetable oil
1/4 cup flour
2 (10 oz.) cans cream of mushroom soup
1 pkg. brown gravy mix, prepared according to package directions.**
Mix the first 5 ingredients and shape into 8 patties. Pour vegetable oil into frying pan, dredge the patties on both sides with the flour*. Brown in the hot oil on both sides. Place patties in a crockpot. They can overlap. Combine soup and mixed gravy. Pour over patties. Cook on low for 4-6 hours until patties are cooked through.
*I just pour the flour onto a plate, lay the patty in it and dredge on each side.
**You could replace the gravy mix with about 1 cup leftover roast gravy.
3 small cans tomato soup*
3 soup cans of water
1/2 to 1 lb. cooked hamburger
Chili powder to taste
Garlic powder and onion powder to taste
Salt and pepper to taste
I usually use at least 2 teaspoons each of chili powder and garlic powder. You can also use onions.
Put everything in a large pan and simmer at least 2 hours. It’s better to let it simmer all day if possible. You can add almost anything you want to this basic recipe. Beans work well or I like to crumble in some fried sausage for extra flavor.
*I have also replaced the soup with a large can (32-36 oz.) of tomato juice and it is good, too!
1 beef roast, 3-5 lbs.
1 onion, sliced
1 can cream of mushroom soup (omit for GF and sprinkle with seasoned salt)
Place roast in pan. Pour cream of mushroom soup and onion on top. Cover tightly. Bake at 250 degrees for 1 hour. Then turn down to 225 degrees and cook for 15 or more hours; 10 hours for roasts smaller than 3 pounds. Serves 4.
*This slow cooked roast recipe is an excellent way to prepare inexpensive roasts. It makes the roast so tender that it falls off the bone and is almost impossible to lift out of the pan in one piece. It is an excellent way to make a delicious meal for Sunday after church or for guests, because it can cook for 2 or 3 hours longer than required without overcooking. And you get more for your money since it is so tender that no meat is left on the bone!
*Use a meat thermometer to make sure internal temperature reaches 145 degrees.
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