Category Archives: Six Ingredients or Less

June 12, 2010 · 11:30 pm

Chocolate Black Bean Brownies

I made these tonight for my family. We have had these several times before and I have always hid the fact that they have black beans in them for fear of a revolt. Tonight though the kids watched me as I put the beans in with the brownie mix. They were a little confused at first, but they didn’t seem to mind that there were beans in their brownies when they were asking for seconds.

Ingredients:
1 box of brownie mix
15.5 oz. can black beans

Directions:
Preheat the oven to the temperature that is says on the brownie box.

Drain and rinse the beans.

Put the beans back in the can and fill the can to the top with water.

Dump the beans and water in a blender and puree.

In a large bowl, combine the beans and the brownie mix.

Pour mixture into an oiled 9×13 in baking dish.

Bake according to package directions.

What does the family think? They love them.

recipe from Weight Watchers

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Six Ingredients or Less, Super Easy to Make, Vegetarian

June 10, 2010 · 9:51 pm

Roasted Green Beans and Tomatoes

Holy schmoley these were good! We had these with hamburgers and watermelon tonight…a classic summertime dinner.

Ingredients:
1 lb. green beans, stem ends trimmed
1 pint cherry tomatoes
Extra Virgin Olive Oil, for drizzling
Salt and Pepper

Directions:
Preheat oven to 450 degrees.

Put an empty rimmed baking sheet on an upper rack. (Not too high though.)

Coat the beans and tomatoes with the olive oil and season them with salt and pepper.

When the oven is ready, pour the beans and tomatoes on the hot baking sheet and roast for about 20 minutes, until tender and caramelized.

What did the family think? Vegetables were not meant to taste this good. Wow! How could something this easy taste so good? How? Hubby and I could not get enough of these. Our oldest said the green beans tasted like french fries and proceeded to eat them with his hands as if they were french fries. Youngest said he couldn’t eat them because he has two loose teeth and the green beans would hurt his teeth. Whatever.

from Rachel Ray

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Filed under Definitely Making it Again, Easy, Side Dish, Six Ingredients or Less, Super Easy to Make, Vegetarian

June 6, 2010 · 9:41 pm

Greek Chicken Cutlets

Broke out the indoor grill tonight which I probably haven’t used in two years. It was a great change of pace and brought our youngest into the kitchen to see what I was doing.

Ingredients:
1 pint of cherry or grape tomatoes, halved
4 oz. feta cheese crumbles
3 T olive oil
Salt and pepper to taste
1 lb. chicken cutlets

Directions:
Mix the tomatoes, feta, 1 T olive oil, salt and pepper in a medium-sized bowl and set to the side.

Heat a grill pan over high heat; brush lightly with oil. Season chicken with salt and pepper.

Cook chicken about 2-4 minutes on each side or until cooked through.

Put chicken on a serving platter and top with tomato mixture.

Did I change anything? The original recipe called for mint and Kalamata olives. I am not a huge fan of either so I left them out.

What did the family think? Hubby and I really liked the chicken. I like anything that has feta on it though so I am probably not the best judge. The boys ended up eating leftover pasta from a few nights ago along with leftover pizza. We will never get all of that pasta eaten up, but it was worth a try. Hubby and I even had some alongside our Greek chicken. I still have half a pan of the pasta left though. Oh well, we tried. 🙂

from Everyday Food

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Filed under Chicken, Everybody Ate It, Six Ingredients or Less, Super Easy to Make

June 2, 2010 · 10:33 pm

Mexican Skillet Dinner

This dinner had to quickly evolve when I realized I didn’t have any rice left in the pantry that would be done in 20 minutes or less.

Ingredients:
1 lb. ground turkey, beef or chicken
1 cup onion, chopped
1 can diced tomatoes, not drained
1 T chili powder
1 1/2 c. cooked rice
1 c. Mexican shredded cheese

Directions:
Make the rice according to the directions on the package.

In a large skillet, brown hamburger over medium-high heat. Add onions to the skillet as the hamburger is cooking.

When the hamburger is done cooking, drain the fat.

Add tomatoes and chili powder to hamburger. Heat through.

When the rice is done add it to the skillet. Turn heat to low, cover and simmer for five minutes.

Spoon into individual bowls and top with cheese.

Did I change anything? Yes because I had no rice. So anything in the above recipe that mentions rice I didn’t do. Instead it ended up being more like a taco salad. We did have tortilla chips, so I spooned the meat and tomato mixture into bowls, topped it with cheese and then everyone crushed tortilla chips up into their bowls. Hey, it worked and no one went to bed hungry. 🙂

What did the family think? I thought this recipe needed more flavor. Maybe if I made it again I would use Rotel tomatoes instead of just diced tomatoes? It definitely needed more zip though. Hubby says he liked it. Our oldest liked it…I think the novelty of crushing up the chips helped. Our youngest even ate it without too much fuss.

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Filed under Easy, Mexican, Six Ingredients or Less

May 30, 2010 · 12:13 am

Piggy Pudding

With a name like Piggy Pudding what’s not to like? 🙂

Ingredients:
1 lb. breakfast sausage, crumbled
2-3 tart apples, peeled, cored and sliced
7.5 oz. box cornbread mix
Maple syrup

Directions:
Preheat oven to 400 degrees.

Prepare cornbread batter according to package directions, but don’t bake it yet.

Cook sausage in a skillet until done. Drain fat.

Arrange sausage in a casserole dish. Place one layer of apples over the sausage.

Pour cornbread batter on top being sure to cover apples.

Bake for approx. 30 minutes or until cornbread is done.

Serve with maple syrup.

Did I change anything? The original recipe called for sausage links, but I made it with ground breakfast sausage. I am sure it is fine either way.

What did the family think? They actually liked it. Syrup was involved, what’s not to like?

from Mama, What’s for Dinner

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Filed under Easy, Everybody Ate It, Six Ingredients or Less

May 17, 2010 · 12:45 am

Sausage and Cheese Muffins

These taste FANTASTIC and are great if you are having breakfast for dinner!

Ingredients:
1 (1lb.) package ground breakfast sausage
3 cups all-purpose baking mix
1 1/2 cups (6oz.) shredded cheddar cheese
1 (10 3/4oz) can condensed cheese soup
3/4 cup water

Directions:
Preheat oven to 375 degrees.

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

Stir together soup and 3/4 cup water, add to sausage mixture, stirring just until dry ingredients are moistened.

Spoon into lightly greased muffin pans, filling to top of cups.

Bake at 375 degrees for 20 to 25 minutes or until lightly browned.

What did the family think? These are SO good. Hubby and I loved them. Our oldest liked them until he realized they had sausage in them. Our youngest loved them.

Original Source: Southern Living

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Filed under Definitely Making it Again, Six Ingredients or Less

May 10, 2010 · 10:53 pm

Cornbread-Coated Pork Chops

Lots of flavor-little effort…

Ingredients:
1/2 c. low-fat sour cream
4 pork loin chops
1 1/2c. cornbread stuffing mix
Black pepper

Directions:
Preheat oven to 375 degrees.

Liberally spread sour cream over pork chops, coating all sides.

Next, dip pork chop in stuffing mix, coating all sides.

Place coated pork chops in a shallow baking dish.

Season with pepper.

Bake 45 minutes, uncovered, or until done.

What does the family think? These are SO good. I think my family will eat anything that has sour cream in it.

from the American Heart Association’s Quick and Easy Cookbook

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Filed under Easy, Pork, Six Ingredients or Less

May 7, 2010 · 4:12 pm

Baked Rotel Chicken

Recipes don’t get any easier than this..

Ingredients:
4 boneless, skinless chicken breasts
10 oz. can Rotel tomatoes
1 clove garlic, chopped
1/2 c. chicken broth
Rice, pasta or couscous

Directions:

Preheat oven to 375 degrees.

Cook pasta, rice or couscous following the directions on the package.

In a small bowl, combine Rotel, garlic and chicken broth.

Spray an 8- or 9-inch baking dish with cooking spray. Place chicken breasts in baking dish and cover with tomato mixture. Bake uncovered for 40-45 minutes. Serve over rice, pasta or couscous.

Did I change anything? You might want to have two cans of Rotel on hand in case you want to make it extra saucy.

What does the family think? Hubby loves it because it is spicy. I like it because it is easy. It’s a little too spicy for our kids.

adapted from Doris’ Fat-Free Homestyle Cooking

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Filed under Chicken, Six Ingredients or Less, Spicy, Super Easy to Make

May 2, 2010 · 5:28 am

Mississippi Oven-Fried Chicken

All of the yumminess of fried chicken with only a little bit of the guilt.

Ingredients:
1 broiler-fryer chicken
1/2 c. fine bread crumbs
2 tspn. salt
1 tspn. paprika
1/4 tspn. pepper
1/4 c. melted butter

Directions:
Preheat oven to 425 degrees.

Wash chicken pieces and pat dry.

In a medium bowl combine bread crumbs, salt, paprika and pepper. Stir to thoroughly mix.

Brush each piece of chicken with butter and then roll in the bread crumb mixture.

Place each piece of chicken in a lightly greased shallow baking dish skin side up.

Bake at 425 degrees for 35-45 minutes.

What does the family think? I LOVE this chicken. It is so good!!! Hubby and our oldest like it and our youngest isn’t a big chicken fan, but he will eat it. I don’t make this a lot though because I am the only person in my family that will eat dark meat. That’s a lot of dark meat for only one person.

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Filed under Chicken, Six Ingredients or Less

April 23, 2010 · 8:20 am

Penne with Blue Cheese, Pesto and Asparagus

I am ready and willing to try anything with pesto and I absolutely love blue cheese, so I knew this one was going to be a winner before I even tasted it.

Ingredients:
8 oz. penne
1/2 c. pesto
1/4 c. crumbled blue cheese
1/2 lb. frozen or fresh asparagus spears

Directions:
Cook pasta per the directions on the box.

Put pesto and blue cheese in a mixing bowl and mash them together with a fork.

During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well.

Did I change anything? Yes. The original recipe called for walnuts. We didn’t have any walnuts so I didn’t make it that way. I am sure it is tasty either way.

What does the family think? The first time I made this I made it just the way it’s described above. My hubby said he felt like it needed some meat, so the next time I added a little shredded chicken in it and we have been eating it that way ever since. Either way it’s good. Our children are kid of purists when it comes to pasta…if it doesn’t have red sauce then it’s not pasta.

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Filed under Chicken, Definitely Making it Again, Easy, Italian, Six Ingredients or Less