Breakfast, lunch and dinner ideas that come together fast

 

A hearty breakfast of chipped beef gravy on toast starts the day off well –
and it can be on the table in just 15 minutes.

KEARNEYSVILLE – Are you one of the hundreds of busy parents who manages both work and family? Check out these fast and easy recipes for every meal of the day.

To get your young ones fed before they head out the door, you don’t have to rely on just the standard cold cereal and fruit. It is possible to make a tasty, hot breakfast in just 15 minutes.

For easy Chipped Beef Gravy, you’ll need two 2.25-ounce jars of sliced dried beef. Place the contents in a medium bowl and add enough warm water to cover. Soak 2 minutes; drain, rinse and then cover and drain again.

In a medium skillet, combine beef, two tablespoons butter, two tablespoons flour, 1/4 teaspoon onion powder and 1/4 teaspoon pepper over medium heat. Cook until butter melts, stirring constantly. Add one cup milk and a bit of Worcestershire sauce and mix well. Bring to a boil and cook 2 to 3 minutes or until sauce is thickened, stirring constantly. Spoon desired amount of beef mixture over a piece of toast or biscuit. Serve immediately.

Another quick idea is Farmer’s Skillet Breakfast, ready in 25 minutes. In a large skillet, melt a stick of butter over high heat. Add one bell pepper, diced, and one small chopped onion. Saute for two minutes. Add one pound frozen hash brown potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Stir until well combined. Cook 10 to 12 minutes, or until golden, stirring frequently. Reduce heat to medium. Using a spoon, make six evenly spaced indentations into the mixture, each about half-inch deep. Crack an egg into each indentation. Cover skillet and cook 7 to 9 minutes, or until eggs are set and cooked as desired. If you’d like, add a splash a salsa or hot pepper sauce to the servings for extra zing.

You can get Speedy Chicken Potpie on the table in 20 minutes. Preheat your oven to 425 degrees. Start by browning one pound of skinless, boneless chicken in a non-stick skillet over medium heat. While the chicken browns, place in a medium saucepan 2 1/2 cups chicken broth and a bay leaf. Bring to a boil. Combine remaining 1/2 cup broth and three tablespoons flour, stir in two cups diced potatoes with onion, cover and cook on high heat for 8 minutes. Add 2/3 cup frozen peas-and-carrot blend. Reduce heat to medium, cook 2 minutes or until bubbly and thick. Remove the bay leaf, stir in 1 /2 teaspoon thyme, 1 / 4 teaspoon pepper and 1 / 4 teaspoon sage.

In this recipe, strips of pastry provide a quick stand-in for the traditional crust. While potato mixture cooks, cut a 15-ounce package of piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425 degrees for 7 minutes or until browned and puffy. Place chicken mixture into a bowl and top with the browned pie crust strips. This dish is steamy and tasteful on a wintery night.

For a quick lunch or dinner, make Meaty Stuffed Peppers in 30 minutes. Cut tops off five red or green bell peppers and place aside; remove and discard seeds and membranes. Cook peppers in boiling salted water for four minutes or until crisp-tender and drain. In a skillet, brown one pound lean ground beef, along with the coarsely chopped pepper tops and one chopped onion. Drain and return meat mixture to skillet, then stir in 1 15-ounce can Italian-style tomato sauce, 1 1 /4 teaspoon crushed red pepper, 1 teaspoon garlic salt and 1 /2 teaspoon black pepper. Carefully spoon meat mixture into peppers. Sprinkle with

½ cup shredded Parmesan cheese and serve.

There are so many quick dessert recipes floating around. To top off an evening meal, prepare a delicious and amazing-looking Pineapple Upside Down Cake – in your microwave!

Preparation time is eight minutes with another 16 minutes of cooking time. To start, sprinkle 2/3 cups packed light brown square over the bottom of a microwave-safe 10-inch round cake pan or 9 x 13 inch baking dish. Dot with 1/2 stick butter, cut into small pieces. Cook in the microwave at 100 percent power for 90 seconds.

Stir to distribute the mixture evenly over the bottom of the pan, then arrange one 20-ounce can of pineapple rings, drained, in a single layer over the bottom of the pan. Place in each ring a maraschino cherry.

In a large bowl, combine a package of yellow cake mix, 1 cup water, 1 / 4 cup vegetable oil and three eggs. Beat until well mixed. Spoon the batter into the pan and microwave at 70 percent power for 14 to 16 minutes, or until cooked through.

Let the cake stand for five minutes. Loosen gently with a knife and invert onto a platter. Serve warm or allow to cool completely before serving.

 

— Patt Welsh would love to hear from readers who could share their favorite quick and easy meal ideas. Send your feedback to pwelsh@shepherd.edu.

 

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