It’s always disappointing to find a mouth-watering recipe you can’t wait to try, only to find it has twenty plus ingredients half of which you’ve never even heard of. Who really has time (or money) for that?
1. Taco Ring
1 lb ground beef, cooked and drained
1 package taco seasoning
2 tubes of Crescent Rolls
Optional toppings: lettuce, tomatoes, cheese, pico de gallo, taco sauce, sour cream, dressing
Cook and drain ground beef. Mix with taco seasoning. Lay crescent rolls out on a large stone or cookie sheet, with the narrow end facing out, creating a circle. Spoon taco meat onto crescent rolls. Fold over crescent roll ends, forming a circle. Bake at 375 degrees for about 20-30 minutes, or until golden brown. Serve with optional toppings.
2. Barbeque Chicken
4 chicken breasts
1/2 bottle or can of root beer
18 oz. bottle of BBQ sauce
Place chicken breasts and root beer in a slow cooker and cook for about 3 hours on high. Shred and drain most of the liquid. Leave a little so chicken doesn’t get dry. Add salt & pepper to taste. Pour in a bottle of BBQ sauce and let cook another 15-20 minutes in slow cooker. Serve on rolls.
3. Red Macaroni and Cheese
14 oz can tomato soup
4-6 oz sharp cheddar cheese
2 cups pasta
Cook the pasta. In a different pan, heat the tomato soup on medium and add the cheddar cheese. Stir occasionally till the cheese melts. Drain and rinse the cooked pasta, and combine it with the tomato soup cheese mixture. Mix well, and serve.
4. Crescent Roll Pizzas
1 tube of Crescent roll dough
2 string cheese sticks, cut into fourths
Separate dough on a greased cookie sheet. Spread about a tablespoon of pizza sauce on each one. Place a piece of the string cheese on the long end of the crescent and roll up. Bake your pizza crescents for 12-14 minutes at 375 degrees or until golden brown.
5. Ritz Cracker Chicken
1 pound chicken tenderloins
1 sleeve of Ritz Crackers, crushed
Preheat oven to 350. Place an oven-safe cooling rack inside of a cookie sheet, and spray with non-stick cooking spray. Fill one bowl with ranch dressing and a second bowl with crushed Ritz Crackers. Season the chicken tenderloins with a pinch of salt & pepper then coat them in ranch dressing, immediately followed by the Ritz Crackers. Place on prepared baking sheet and bake in preheated oven until a minimum internal temperature of 165 degrees.
6. Apple Juice Chicken
1½ cup apple juice
1½ lbs. (or 6 medium) chicken thighs, skinless
salt and pepper
Heat a deep pan over medium heat. Add the juice and bring to a low boil. Add in the chicken and sprinkle the meat with salt and pepper. Lower everything to a simmer and cover the pan, cooking for 15 minutes. Flip the chicken over. Partially cover the pan and cook for another 15 minutes.
Pop the lid up so that steam can escape, allowing the apple juice to reduce down and thicken.
Cook for another 10-20 minutes until the juice is thick and syrupy, turning the chicken every 10 minutes or so. Watch it closely for the last 2-3 minutes, so it doesn’t burn. Remove from heat once the chicken is cooked through and the juice is the same consistency of honey.
7. Slow Cooker Meatballs
50 good quality frozen meatballs (fully cooked)
1 (18oz) jar grape jelly
1 (18oz) bottle Honey BBQ Sauce
In the slow cooker, combine the grape jelly and honey BBQ sauce. Stir until well combined. Add frozen meatballs. Stir to fully coat meatballs with sauce. Cook on high for 3 hours or on low for 5 hours, occasionally stirring. Serve.
8. Green Bean Casserole
4 cans (14.5-oz.) cut green beans, drained
1 family size can (26-oz.) cream of mushroom soup
1 container (6-oz.) French fried onions
Preheat oven to 350 degrees. Drain the green beans, and mix them together with the cream of mushroom soup and about 2/3 of the can French fried onions. Transfer to a 9×9-in. baking dish.
Bake uncovered at 350 degrees for about 40 minutes, until bubbling. Top with the remaining French fried onions and bake for an additional 5 minutes, until the French fried onions are golden brown.
Image Source: Big Stock