Quick, Easy-to-Make Recipes
Looking for simple and quick recipes that will help you whip up meals in minutes? These 5 simple recipes are a great addition to any busy mom’s recipe collection.
Wheat Pancakes:
Ingredients:
- 2 cups whole wheat flour
- 3 tsps. baking powder
- 1/4 tsp. salt
- 2 eggs
- 2 cups milk
- 2 tbsp. honey
- 2 tsp. cinnamon
Directions:
- Mix the wheat flour, baking powder, salt and cinnamon together. In a separate bowl, beat the eggs and add milk and honey. Make a well in the middle of the dry ingredients and pour the wet ingredients inside. Mix until there are no lumps left in the batter.
- Heat a non-stick skillet over medium heat and pour ¼ cup of batter onto the skillet. When bubbles appear on the surface, flip the pancake over and cook until the bottom turns golden-brown.
Italian Cheese Toast:
Ingredients:
- 6 slices sandwich bread
- 2 eggs
- 2 tbsp. milk
- 3 slices mozzarella
- 2 tbsp. grated cheddar cheese
- 2 tomatoes, sliced
- Basil
- 1 tbsp. garlic powder
- 1 tbsp. Italian seasoning
Directions:
- Whisk the eggs, milk, cheddar cheese, garlic powder and Italian seasoning together in a bowl.
- Between two slices of bread, place 1 slice of mozzarella, a few tomato slices and fresh basil.
- Dip both sides of each sandwich in the egg mixture.
- Heat the sandwich in a non-stick frying pan over medium heat until it turns golden brown and the cheese has melted.
Garlic Chicken:
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 cloves crushed garlic
- 3 tablespoons olive oil
- ½ onion, chopped
- ½ cup chicken broth
- Additional herbs and spices to taste
Directions:
- In a large skillet, sauté the garlic and onion in olive oil until it turns brown. Add the chicken and sauté it for 5 minutes on both sides. Add herbs and spices to taste, and sauté for an additional 10 minutes on both sides. Add a few tablespoons of chicken broth to keep the chicken from burning.
- Once fully cooked, add the remaining chicken broth, cover the pan and cook over low heat for 5 minutes to make gravy.
- Serve with mashed potatoes and steamed vegetables.
Tuna Casserole:
Ingredients:
- 500 gram penne pasta
- 50 g flour
- 50 g butter
- 600 ml milk
- 250 g cheddar cheese, grated
- 2 x 160 g cans tuna, drained
- 330 g can sweetcorn, drained
- 250 g peas
- 2 tbsp. mustard
Directions:
- Preheat the oven to 180 C.
- Cook pasta in boiling water until tender.
- In a saucepan, melt butter and stir it in flour until well combined. Add milk, while stirring continuously to make a thick sauce. Remove from heat and add the grated cheese, leaving a handful for garnishing.
- In a baking dish, combine the drained pasta, sweetcorn, peas, tuna, white sauce and mustard. Top it with cheese and bake for 15 – 20 minutes until the cheese begins to turn brown.
Beef Enchiladas:
Ingredients:
- 1 lb. ground beef
- 1 cup salsa
- 1-1/2 cups Monterey Jack cheese, shredded
- ½ package cream cheese
- ½ can diced green chile peppers, drained
- 1 jalapeno pepper, chopped
- 1 clove garlic, minced
- 2 tbsp. olive oil
- ½ cup heavy cream
Directions:
- Heat oven to 190 C.
- In a saucepan, brown the ground beef and drain it. Return the beef to the saucepan and mix with ½ cup salsa and ½ cup cheese.
- In a large skillet, heat the olive oil and add jalapenos, green chilies and garlic. Cook for a few minutes and then stir in the cream cheese and ½ cup Monterey Jack. As the cheese begins to melt, add the beef mixture and combine it well.
- Spread 2 tbsp. of salsa onto the bottom of a baking dish. Spoon the beef mixture down the center of 4 flour tortillas and roll them up. Place the tortillas, seams down, in the baking dish. Top it with the remaining salsa, cheese and heavy cream.
- Let it bake for 20 minutes or until heated thoroughly.
