Weeknight Meals: Simple is Best

by Michele Cheplic | More from this Blogger

19 Feb 2009 11:27 PM

If you are a busy home cook, who also does time as the family chauffeur, maid and counselor, then you know simple is best. This is especially true when it comes to getting dinner on the table on hectic school nights. While simple is preferred, it doesn't mean having to sacrifice texture and flavor. The following recipes illustrate that simple can be tasty and satisfying:

SPICY ITALIAN SAUSAGE AND RICE

Ingredients:

1 1/2 pounds of hot Italian sausage, casings removed (you can use mild if your kids don't like spicy foods)

5 cups cooked white rice

1 cup cooked wild rice

2 roasted red peppers, chopped (about 1 cup)

2 8-ounce cans sliced water chestnuts, drained and chopped

2 cups chopped celery (about 4 stalks)

1/4 cup fresh Italian parsley, chopped

1/4 cup chopped pecans

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

3 cups coarsely chopped onion (about 2 medium onions)

4 cloves garlic, minced

1 Serrano pepper, seeded and minced

1 tablespoon fennel seed

2 tablespoons oregano

2 tablespoons Old Bay Seasoning, divided

1/4 teaspoon Cayenne pepper

Directions:

Place the cooked rice in a very large mixing bowl.

Add the roasted red peppers, water chestnuts, celery, parsley, pecans and cilantro and mix well.

Heat the olive oil in a large skillet. Add the onions, garlic and Serrano pepper and cook until soft, about 5 minutes. Add the Italian sausage, fennel seed, oregano, one tablespoon of the Old Bay seasoning and cayenne pepper.

Cook over medium heat until the meat is well browned, about 20 minutes.

Add the meat to the rice mixture along with the remaining Old Bay seasoning and mix well.

Serve warm.

SPICY CHICKEN CASSEROLE

Ingredients:

1 tablespoon vegetable oil

1 onion, diced

3 cloves garlic, minced

8 ounces fresh mushrooms

1/2 of a roasted chicken, shredded

1 can (10-1/2 ounces) cream of mushroom soup

1 large can (7 ounces) diced mild green chilies

8 corn tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Directions:

Preheat oven to 350 degrees.

Heat oil over medium heat. Saute onions, garlic and mushrooms; add chicken, soup and chilies.

Dip tortillas in hot water, pat dry with paper towels and place 4 in the bottom of a 13-by-9-inch pan. Top with half the chicken mixture and half the cheeses. Repeat layers.

Bake 20 minutes, uncovered.

Serves 6.

Related Articles:

Quick and Easy Weeknight Recipes

Quick and Easy Back-to-School Dinners

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Week Night Menu: Chicken Cordon Bleu Casserole & Potato Soup

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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