Easy recipes for when you’re stuck at home
Published 2:54 pm Sunday, March 29, 2020
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Chicken Biscuit Skillet
Stovetop Cheeseburger Pasta
One Pot Dinner
During this time when kids are stuck at home because of the coronavirus, and many are working from home, there is always a want for food. Some easy recipes to try during this trying time are offered by Taste of Home.
ONE-POT DINNER
INGREDIENTS
1/2 pound ground beef
1 medium onion, chopped
1 cup chopped celery
3/4 cup chopped green pepper
2 teaspoons Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups uncooked medium egg noodles
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
3/4 cup water
1 beef bouillon cube
DIRECTIONS
In a large saucepan or skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are crisp-tender; drain. Add the Worcestershire sauce, salt if desired, basil and pepper. Stir in the noodles, beans, tomatoes, water and bouillon.
Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally
STOVETOP CHEESEBURGER PASTA
INGREDIENTS
1 package (16 ounces) penne pasta
1 pound ground beef
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 cups 2% milk
1-1/4 cups beef broth
1 tablespoon Worcestershire sauce
3 teaspoons ground mustard
2 cans (14-1/2 ounces each) diced tomatoes, drained
4 green onions, chopped
3 cups shredded Colby-Monterey Jack cheese, divided
2/3 cup grated Parmesan cheese, divided
DIRECTIONS
Cook pasta according to package directions; drain.
Meanwhile, in a Dutch oven, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
In same pan, melt butter over low heat; stir in flour until smooth. Cook and stir until lightly browned, 2-3 minutes (do not burn). Gradually whisk in milk, broth, Worcestershire sauce and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in tomatoes; return to a boil. Reduce heat; simmer, covered, 5 minutes.
Stir in green onions, pasta and beef; heat through. Stir in half of the cheeses until melted. Sprinkle with remaining cheese; remove from heat. Let stand, covered, until melted.
CHICKEN BISCUIT SKILLET
Ingredients
1 tablespoon butter
1/3 cup chopped onion
1/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1/4 cup fat-free milk
1/8 teaspoon pepper
2 cups shredded cooked chicken breast
2 cups frozen peas and carrots (about 10 ounces), thawed
1 tube (12 ounces) refrigerated buttermilk biscuits, quartered
Directions
Preheat oven to 400°. Melt butter in a 10-inch cast-iron or other ovenproof skillet over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes.
In a small bowl, mix flour, broth, milk and pepper until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add the chicken and peas and carrots; heat through. Arrange biscuits over stew. Bake until biscuits are golden brown, 15-20 minutes.
