Category: Lunch

Categories
Dutch Oven Lunch Main Dish Quick Prep

Stuffed tortillas

Ingredients

  • 12 tortillas
  • 1½ lbs defrosted ground turkey
  • 1 medium onion
  • 2 eggs
  • 1 tbsp parsley
  • 1 tsp garlic
  • ½ tsp paprika
  • 1½ tsp salt
  • 1 tsp ground pepper
  • Olive oil

Directions

  1. If using uncooked tortillas, lightly cook the tortillas before starting other steps.
  2. Chop the onion in small pieces.
  3. Add onion, eggs, parsley, garlic, paprika, salt, and pepper to the defrosted meat and mix thoroughly.
  4. Spoon 3 tablespoons of filling into each tortilla and spread evenly over half the tortilla then fold the other half of the tortilla on top.
  5. Drizzle 2-3 teaspoons of oil on a pan preheated to medium and place two stuffed tortillas in the pan.
    • Anytime the pan is basically dry, add more oil to the pan when flipping or adding new tortillas.
  6. Cook the tortillas over low heat for 3 minutes on each side until the tortilla is crispy and there is no juice running from the filling when you press on the tortilla.
Categories
Celebrations Lunch Quick Prep Salad Sandwich Side

Egg Salad

Ingredients

  • 8 large boiled eggs
  • ¼ cup mayonnaise
  • ¼ cup minced dill pickles
  • 2 tsp mustard
  • ½ tsp salt
  • Optional
    • ¼ tsp pepper
    • Some or all of the dill pickles can be replaced with ⅓ as much dried dill weed
    • Paprika to taste
    • Petite diced ham bits
    • Diced green onion

Directions

  1. Chop boiled eggs into pieces
  2. Add mayonnaise, mustard, dill, salt
  3. Stir all together
  4. Mix in optional ingredients of choice
Categories
Dutch Oven Lunch Main Dish Quick Prep Sandwich

Pulled pork

Ingredients

  • 2-4 lbs uncooked pork (roast, tenderloin or any other boneless favorite)
  • 1 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • ¼ cup mustard
  • 1 cup barbeque sauce
  • 1½ cups Dr. Pepper (other colas will work or use water if you prefer)

Directions

  1. Mix everything except the pork together
  2. Cut pork into into 2″sections (to make sure the flavor goes all the way through)
  3. Combine pork pieces and sauce in a pressure cooker
  4. Cook on high for 60 minutes and release pressure
  5. Pull out pork pieces and shred them with a fork—they should come apart easily
  6. Pour some of the cooked liquid over the pork to keep it moist (½ to 1½ cups depending on how much meat)
  7. Add more barbeque sauce to pulled pork as desired

Pulled pork pairs well with coleslaw, mashed potatoes, or mac&cheese. 2 lbs of pork should make a decent meal while 4 lbs should serve a larger group. This can also be done in an oven or show cooker but that would take several hours at 300° and probably requires more water due to evaporation (I haven’t tried it myself).

Categories
Lunch Main Dish Quick Prep Sandwich

Sweet Sloppy Joe

INGREDIENTS:

  • 2 pounds Ground Beef
  • ½ cup finely chopped onion
  • 1½ cups sweet pickle relish
  • 2 cans (15 ounces) tomato sauce

COOKING:

  1. Cook Ground Beef and onion 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
  2. Stir in tomato sauce and pickle relish. Bring to a boil and cook 5 to 7 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired.
  3. Divide beef mixture evenly onto rolls. Garnish with toppings, if desired.
Categories
Lunch Main Dish Quick Prep Sandwich

Savory Sloppy Joe

INGREDIENTS:

Traditional:

  • 2 pounds Ground Beef
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped green, red or yellow bell pepper
  • 2 cans (15 ounces) no salt added or regular tomato sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce or mustard (optional – include w/ tomato sauce in instructions)

Toppings (optional):

  • Dill pickle slices, coleslaw, American or Cheddar cheese slices

COOKING:

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and bell pepper; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
  2. Stir in tomato sauce and brown sugar. Bring to a boil and cook 5 to 7 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired.
  3. Divide beef mixture evenly onto rolls. Garnish with toppings, if desired.

From: BeefWhatsForDinner.com

Categories
Bases & Stored Food Preparation Lunch Main Dish Quick Prep

Box-Free Macoroni & Cheese

Ingredients

  • 2 cups dried pasta
  • 3¼ cups milk
  • 1 cup shredded cheddar cheese
  • 1 tsp salt

Optional (any combination that sounds good to you)

  • dijon mustard
  • nutmeg
  • cayenne pepper

    Directions

    In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 to 25 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

    Turn heat off, add cheese and salt, then stir to combine.  Stir in any optional ingredients a little at a time, to taste. Cover and let stand for a couple of minutes, then stir again and serve.

    Categories
    Lunch Quick Prep

    Macaroni and Cheese

    One Pot, Stove Top Macaroni & Cheese Recipe

    The key to keeping this recipe creamy is to make sure the flame is low and to consistently stir the pot. The mac elbows need to be cooked slowly in the milk and any high heat will cause the milk to curdle. Don’t leave the pot unattended.

    Obviously with the stove top, there won’t be that cheesy crust that forms on top. But toppings of toasted bread crumbs or bacon should be a nice exchange.

    Ingredients

    • 2 cups large elbow Macaroni, uncooked (about ½ lb)
    • 2 cups Milk
    • if needed, additional ¼ cup milk or water for final cooking
    • 1 tablespoon Butter, for flavor
    • ½ teaspoon Mustard powder
    • 1 teaspoon Salt, plus additional for final season later
    • generous dash of Nutmeg
    • 1 cup Grated Cheese, any one or combination of ( jack, cheddar, swiss, mozzarella, gouda, parmesan*, asiago*, pecorino*) *Hard cheeses are best combined with a secondary, softer, better melting cheese.
    • additional toppings: bacon bits, bread crumbs, chopped parsley, diced tomatoes (optional)
    • black pepper to taste (optional)

    Directions

    1. Place raw elbow macaroni in colander and quickly rinse under water. Let drain.
    2. In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.
    3. On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop.
    4. Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly!
    5. Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. Cook for about 15-20 minutes or until milk has been fully absorbed.
    6. If macaroni is not cooked fully, add a little more milk or water to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes.
    7. When milk has evaporated, stir in grated cheese of your choice. Stir the cheese evenly into the macaroni.
    8. Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.
    9. Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.

    Serve immediately. Feeds about 3-4 people.

    best stove top macaroni and cheese recipe

    Toasted bread crumbs: I love toasted bread crumbs and it’s so easy to make. Just break up some old bread, heat it up on a skillet. Continue stirring until crumbs start to brown and become fragrant. Remove from heat and top off your macaroni and cheese!

    Ingredients

    • 1 ½ cups milk
    • One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
    • ¼ cup (½ stick) unsalted butter, melted, cooled to room temp
    • 3 large eggs
    • ½ tsp salt
    • 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
    • ½ pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
    • Freshly ground black pepper to taste
    • ½ cup grated Parmesan cheese

    Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk, evaporated milk, eggs, butter, and salt in slow-cooker and whisk until until smooth (or you can use an immersion blender to do the whisking for you).

     

    Add the shredded cheese (not the Parmesan) and macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a spatula to coat evenly.

    Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.

    After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 ½ hours, until custard is set in the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM setting for 30 minutes before serving. Before dishing it up, I sautéed some bread crumbs with olive oil and sprinkled them over the top to make it a little fancier.

    Categories
    Lunch

    Baked Taquitos

    Baked Creamy Chicken Taquitos
    Recipe by OurBestBites.com

    ⅓ cup (3 oz) cream cheese
    ¼ cup green salsa
    1 Tablespoon fresh lime juice
    ½ teaspoon cumin
    1 teaspoon chili powder
    ½ teaspoon onion powder
    ¼ teaspoon garlic powder
    3 Tablespoons chopped cilantro
    2 Tablespoons sliced green onions
    2 cups shredded cooked chicken
    1 cup grated pepperjack cheese
    about 12 small corn or flour tortillas (we liked flour better)
    kosher salt
    cooking spray

    Preheat the oven to 425°. Line a baking sheet with foil and lightly coat with cooking spray.

    Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

    You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

    The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

    Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about ½ inch from the edges.

    Then roll it up as tight as you can.
    Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
    Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 12 taquitos.
    Dip in salsa, sour cream, guacamole, or Tomatillo Dressing. They would be great with black beans and this Cilantro Lime Rice.