This week I wanted to feature five of my favorite 45 minute or less recipes. That is from start to finish. So if you get home late from work, or lose track of time and dinner is supposed to be on the table in 20 minutes and you haven’t even started (I have guilty of this more than once) these will help you get something good and nutritious on the table without stressing or spending a lot of money!
Campbell’s Chicken and Broccoli Alfredo
Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings
Ingredients:
- 1/2 of a 1-pound package of linguine
- 1 cup fresh or frozen broccoli florets
- 2 tablespoons butter
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch piece
- 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
Directions:
- Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
- Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
Campbell’s Beef Taco Bake
Prep: 10 minutes
Cook: 30 minutes
Serves: 4
Ingredients:
- 1 pound of ground beef
- 1 can (10 3/4 ounce) Tomato Soup
- 1 cup Picante Sauce
- 1/2 cup milk
- 6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces (use a pizza cutter and do3-4 at a time)
- 1 cup shredded Cheddar cheese (about 4 ounces)
Directions:
- Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the soup, picante sauce, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish.
- Bake at 400°F. for 25-30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.
Impossibly Easy Cheeseburger Pie
Prep: 10 minutes
Cook: 30 minutes
Serves: 4
Ingredients:
- 1 lb lean (at least 80%) ground beef
- 1 large onion, chopped (1 cup)
- 1/2teaspoon salt
- 1 cup shredded Cheddar cheese (4 oz)
- 1/2 cup Original Bisquick® mix
- 1cup milk
- 2eggs
Directions:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
- In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
- Bake about 25 minutes or until knife inserted in center comes out clean.
Potato Bacon Chowder
Prep: 10 minutes
Cook: 20 minutes
Serves: 6
Ingredients:
- 2 cups of peeled, cubed potatoes
- 1 cup of water
- 8 bacon strips, crumbled
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 (10.75 oz) can of condensed cream of chicken or mushroom soup, undiluted
- 1 3/4 cups of milk
- 1 cup sour cream
- 1/2 teaspoon of salt
- dash of pepper
- 1/4 cup of chopped green onion
- 1 cup of cheese
- 1 can of corn (optional)
Directions:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
- In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
- In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
- Bake about 25 minutes or until knife inserted in center comes out clean.
(Thanks Jacque)
Beef and Bean Chimichangas
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves: 8
Ingredients:
- 1 pound lean ground beef
- 3/4 cup chopped onion
- 3/4 cup diced green bell pepper
- 3/4 cups whole kernel corn
- 7oz of green diced canned chiles
- 2 cups enchilada sauce
- 1 (16 ounce) can refried blackbeans
- 8 (12 inch) flour tortillas
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1 tablespoon butter, melted
- shredded lettuce
- 1 tomato, diced
- Sour Cream
Directions:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
- Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
- Bake for 30 minutes in the preheated oven, or until golden brown. Turn half way through.
- Serve with lettuce, tomato, sour cream, enchilada sauce, salsa, black beans, and cheese for toppings.
