I'm in need of new recipes. I've been poring over my forgotten and little-used cookbooks hoping that something will jump out and say "I won't taste like anything you've been making for the last four years!" I've gleaned from them what I can, and I'm still desperate for something different. So I propose an exchange. I'll give you a couple of my best recipes (I promise not to mess with the proportions or leave key ingredients out), if you'll do the same for me. I'll try just about anything. Teriyaki chicken, Indonesian Peanut Chicken, and Tandoori chicken show up on my menus as often as enchiladas and broccoli-cheddar soup.
1. Your recipe must be frugal. As much as I would love to cook up a standing crown roast or leg of lamb, I refuse to buy one. Same goes for most steaks. I can't justify spending $7.00 on a pound of meat. Meatless meals are fair-game.
2. Tell me what else you serve with it. I don't have to have the recipes for all those- I just need some ideas.
3. It cannot contain tuna. (As much as I like it, my husband won't eat it. Sigh.)
Old Standby 1: Cheddar Chicken
Shred 6oz of cheddar cheese (or cheese of you choice) into a medium bowl. Add 16-20 crushed buttery cracker (like Ritz). Add a teaspoon or two of your favorite herb (I've done dill, thyme, rosemary), and 1 tsp. pepper. Mix well. Melt 4 Tbsp. of butter in a medium bowl. Dip 6 4 oz. boneless, skinless chicken breasts in the butter, then into the cheese mixture. Place on a foil-lined baking sheet (don't skip the foil unless you like scratching baked-on crusties off your dishes). Bake at 400 degrees for 30-45 minutes, or until internal temperature reaches 165 degrees.
I serve it with rice and green beans. Broccoli would be great, too.
Old Standby 2: Pork Chop Dinner
Disclaimer: I know condensed cream soup isn't the healthiest thing out there, but this is super easy to make, and it's a one-pot meal, so it finds it's way to the table fairly often. I figure if I buy the low-sodium stuff, I'll be okay. It's not like we eat fast food every day.
In a large skillet (and make it large, you'll be cramming in quite a few veggies) brown 4 pork chops (bone-in or boneless, it won't matter) in a bit of oil and some chopped onion. Top with 4-5 small cubed potatoes (your choice of varieties), few handfuls of sliced carrots (I've used fresh, I've used frozen), and some mushrooms if you'd like (I'm partial to fresh, though you can use canned.) Dump a can of condensed cream soup on top (chicken or mushroom or celery- low-sodium will taste fine), and add 2 cups of milk. Bring it to a boil, reduce heat to simmer, cover and forget about it for 25-30 minutes, or longer if you'd like. Just make sure the veggies are tender before you serve it.
Serve with a salad.
Tune in tomorrow for my Ethnic-inspired recipes.