Quick Meals (Hearty and Satisfying)

[NECowboy]

Alright so looking for some quick meals that are filling and good, whether it is slow cooker than set and forget about it, or come home and make it up in 30 minutes.

Usually don't have the time or interest to spend much more time than that cooking so give me what you got. Dainty salads, sandwiches, or tortellini soup are probably not going to be of interest. :lol: Wife and I eat too much fried foods - they are easy, satisfying, and cheap but not good for the body. :lol:

 

[Margonme]

Hard to beat the incredible eatible egg. Fried or boiled. A very nice meal.

Boiled egg is healthy but fried in olive oil is too.

 

[Kingfisher]

Tuna fish Sammy

 

[Margonme]

I am always surprised by how much energy I get out of an avocado. Cut it in two. Remove the seed and spoon out the meat.

 

[Kingfisher]

Home made pizza.

 

[TexasBred]

Alright so looking for some quick meals that are filling and good, whether it is slow cooker than set and forget about it, or come home and make it up in 30 minutes.

Usually don't have the time or interest to spend much more time than that cooking so give me what you got. Dainty salads, sandwiches, or tortellini soup are probably not going to be of interest. :lol: Wife and I eat too much fried foods - they are easy, satisfying, and cheap but not good for the body. :lol:

My standby is Marie Callender chicken pot pies. Sometimes a fried egg sandwich. And don't forget fried baloney on Sundays. :lol:

 

[Aaron]

Just so you know, I hate beef roasts, or any roast, for the most part. That being said, I have found the magic recipe that allows me a to consume beef roasts in large quantities.

Slow cooker recipe for 4-5 lb roast.

Rub roast with 1-2 teaspoon coarse ground pepper, and 2 cloves minced garlic. Put into crock pot.

Mix 1/4 cup soy sauce, 3 tablespoon balsalmic vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoon ground mustard. Pour over roast. Cover on low heat for 6 hours or until tender - it will fall into pieces.

I can almost polish off an entire roast myself when it is cooked this way with a solid helping of horseradish on the side. Sooooo good.

 

[NECowboy]

Alright so looking for some quick meals that are filling and good, whether it is slow cooker than set and forget about it, or come home and make it up in 30 minutes.

Usually don't have the time or interest to spend much more time than that cooking so give me what you got. Dainty salads, sandwiches, or tortellini soup are probably not going to be of interest. :lol: Wife and I eat too much fried foods - they are easy, satisfying, and cheap but not good for the body. :lol:

My standby is Marie Callender chicken pot pies. Sometimes a fried egg sandwich. And don't forget fried baloney on Sundays. :lol:

Oh man Marie Callender's chicken pot pies are awesome, love the beef ones too! Also like fried pork chop, ribs, Salisbury steak, just about anything Marie fixes but that doesn't count only the fried egg sandwich or fried baloney! :lol:

 

[NECowboy]

Just so you know, I hate beef roasts, or any roast, for the most part. That being said, I have found the magic recipe that allows me a to consume beef roasts in large quantities.

Slow cooker recipe for 4-5 lb roast.

Rub roast with 1-2 teaspoon coarse ground pepper, and 2 cloves minced garlic. Put into crock pot.

Mix 1/4 cup soy sauce, 3 tablespoon balsalmic vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoon ground mustard. Pour over roast. Cover on low heat for 6 hours or until tender - it will fall into pieces.

I can almost polish off an entire roast myself when it is cooked this way with a solid helping of horseradish on the side. Sooooo good.

What are you crazy a rancher and don't like beef roasts? Tender is the key to a roast. I've added soy sauce but not balsamic, Worcestershire, or ground mustard will have to try that.

 

[wbvs58]

Kangaroo tail, potatoes, onion and seasoning in the slow cooker first thing in the morning, ready for dinner. Just the thing for a winter evening meal.

If your a bit short on kangaroo tails let us know and we will set up an export market.

Ken

 

[Aaron]

Just so you know, I hate beef roasts, or any roast, for the most part. That being said, I have found the magic recipe that allows me a to consume beef roasts in large quantities.

Slow cooker recipe for 4-5 lb roast.

Rub roast with 1-2 teaspoon coarse ground pepper, and 2 cloves minced garlic. Put into crock pot.

Mix 1/4 cup soy sauce, 3 tablespoon balsalmic vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoon ground mustard. Pour over roast. Cover on low heat for 6 hours or until tender - it will fall into pieces.

I can almost polish off an entire roast myself when it is cooked this way with a solid helping of horseradish on the side. Sooooo good.

What are you crazy a rancher and don't like beef roasts? Tender is the key to a roast. I've added soy sauce but not balsamic, Worcestershire, or ground mustard will have to try that.

Almost every roast I ever ate until I found this recipe was far too dry. Dry meat to me is like eating leather, hence why I dislike poultry in general, gets too dry - greasy dark meat is the only thing I might eat.

 

[greybeard]

Key to keeping a roast (roast by definition means roasting) is to sear it first--keeps the juices in. I usually use a chuck roast. I just pat it dry with paper towels, rub your favorite brisket rub (or equivilent) all over it, dust it good with flour, patting it on, then sear it a few minutes all sides in a big skillet with about 2 tablespoons of oil. Don't matter if it gets a little 'over' brown. while it's searing, cut up your onions, potatoes, carrots or whatever in pretty big chunks. enough to fill in the empty places in the same big skillet. Lots of times I include a bell pepper cut in big chunks. Remove skillet from heat when browned to suit ya, place the vegs all around the roast, sprinkle more flour right on the top of the roast, shake salt/pepper or whatever on the vegs, and cover the top of the roast with vegs if it's a taller skillet or Dutch oven type. Slowly add about 2 cups of water--depending on the size of the skillet. Don't over fill the skillet with water--water doesn't need to cover the roast--don't pour the water in such that it rinses the seasonings off the vegetables. Put a lid on the skillet and place it in a 375 deg oven for about 1 hr-maybe 1.5 hours if it's a big roast. When it comes out, it'll be almost falling apart, in it's own gravy from the flour water mixture and the potatoes will have a nice lite brown glaze on them, cooked to perfection.
Sounds kinda time consuming, but you're doing the vegetables while the searing is happening--I can have one in the oven in 15-20 minutes tops. With a 3" tall X 14 diameter round skillet, I use a standard collander of prepared vegetables--works out perfect. I usually don't peel the carrots, but do wash them good.

(My wife 'can' cook this but is lazy about it--does them without the flour or searing--always comes out dry and often tougher.)

We usually have some leftover, and we make a veg/beef soup with it the next day in a slow cooker, adding canned stewed tomato, more taters, carrots, onions and whatever we have, and enough water to make the soup. nyum nyum

 

[NECowboy]

Key to keeping a roast (roast by definition means roasting) is to sear it first--keeps the juices in. I usually use a chuck roast. I just pat it dry with paper towels, rub your favorite brisket rub (or equivilent) all over it, dust it good with flour, patting it on, then sear it a few minutes all sides in a big skillet with about 2 tablespoons of oil. Don't matter if it gets a little 'over' brown. while it's searing, cut up your onions, potatoes, carrots or whatever in pretty big chunks. enough to fill in the empty places in the same big skillet. Lots of times I include a bell pepper cut in big chunks. Remove skillet from heat when browned to suit ya, place the vegs all around the roast, sprinkle more flour right on the top of the roast, shake salt/pepper or whatever on the vegs, and cover the top of the roast with vegs if it's a taller skillet or Dutch oven type. Slowly add about 2 cups of water--depending on the size of the skillet. Don't over fill the skillet with water--water doesn't need to cover the roast--don't pour the water in such that it rinses the seasonings off the vegetables. Put a lid on the skillet and place it in a 375 deg oven for about 1 hr-maybe 1.5 hours if it's a big roast. When it comes out, it'll be almost falling apart, in it's own gravy from the flour water mixture and the potatoes will have a nice lite brown glaze on them, cooked to perfection.
Sounds kinda time consuming, but you're doing the vegetables while the searing is happening--I can have one in the oven in 15-20 minutes tops. With a 3" tall X 14 diameter round skillet, I use a standard collander of prepared vegetables--works out perfect. I usually don't peel the carrots, but do wash them good.

(My wife 'can' cook this but is lazy about it--does them without the flour or searing--always comes out dry and often tougher.)

We usually have some leftover, and we make a veg/beef soup with it the next day in a slow cooker, adding canned stewed tomato, more taters, carrots, onions and whatever we have, and enough water to make the soup. nyum nyum

I like beef roasts the best like yourself. So much you can do with the meat. For Aaron, oven bags (usually next to the slow cooker liners at Walmart and same manufacturer I think Reynolds) keep a chicken or turkey pretty moist from my experience.

 

[Margonme]

Kangaroo tail, potatoes, onion and seasoning in the slow cooker first thing in the morning, ready for dinner. Just the thing for a winter evening meal.

If your a bit short on kangaroo tails let us know and we will set up an export market.

Ken

:lol2:

 

[creekdrive]

Just so you know, I hate beef roasts, or any roast, for the most part. That being said, I have found the magic recipe that allows me a to consume beef roasts in large quantities.

Slow cooker recipe for 4-5 lb roast.

Rub roast with 1-2 teaspoon coarse ground pepper, and 2 cloves minced garlic. Put into crock pot.

Mix 1/4 cup soy sauce, 3 tablespoon balsalmic vinegar, 1 tablespoon Worcestershire sauce and 2 teaspoon ground mustard. Pour over roast. Cover on low heat for 6 hours or until tender - it will fall into pieces.

I can almost polish off an entire roast myself when it is cooked this way with a solid helping of horseradish on the side. Sooooo good.

This sounds pretty good - I took a roast out last night and think I will try doing it this way today. Thanks for the idea! I always use the slow cooker for roasts, because whenever I've tried to cook a roast in the oven it always ends up dry.

I've done the '3 Packet Slow Cooker Roast' a few times before - it's quick & simple, and tastes pretty good too.

1 cup of water
1 Package of dry Italian Salad Dressing mix
1 Package of dry Ranch Salad Dressing mix
1 Package of dry Brown Gravy mix

Mix together. Pour over top of the roast in the slow cooker. Cook on Low for 6-8 hrs. I've thrown potatoes & carrots in the slow cooker with the roast quite often for a full meal that's quick & easy.

 

[Koffi Babone]

30 min meals:

1) Fried Cod filets with rice and carrots (you need a rice cooker)

slice carrots, put in pot, fill water level just under carrots. Simmer in a pot with about a tablespoon of butter and about half tablespoon of sugar. Simmer until almost all the water is gone (about 25min)

Meanwhile, take your cod filet (fresh or frozen. I have frozen variety that are about 1 lbs each) salt (especially if frozen to get to start thawing process) and pepper. Flour all sides, melt butter in a frying pan and fry the fish until cooked (the frozen filet takes about 20 min, don't forget to flip the fish)

Rice in the rice cooker takes about 20 min too, make sure water level is about 1.5 cm (0.5 inch) above uncooked rice.

2) Spaghetti/spaghettini and pasta sauce:

Salted boiling water for the pasta. Pasta will cook in about 10 min, but gotta taste it. Make sure you have loads of water and butter the pasta after straining it.

Sauce takes about 30 min, if you are fairly organised. Slice onions (half rings or diced), fry in olive oil or butter. Dice your other veggies (carrots, celeri, zucchini, minced garlic etc or you can grate zucchini and carrots), and add to onions once onions are soft. Salt mixture. Add your ground beef (skip this part if you want a vegetarian dish). Fry the tomato pasta separately then add to mix (either remove initial ingredients or use separate pan) and diced tomatoes (canned tomatoes speed things up). Add spice (thym, basil, shiso leaves, cinnamon, cumin, etc) and simmer for as long as you can wait.

 

[lavacarancher]

Deep fried Oreo's are pretty good too.

 

[skyhightree1]

Deep fried Oreo's are pretty good too.

I agree

viewtopic.php?f=28&t=101814

 

[talltimber]

A favorite of mine when I was a kid was something my Granny would fix for me. She was an expert on "lunching up something", or fixing something out of what, at first glance, appeared to be nothing.

Tuna and eggs. My kids named it Daddy's Surprise when they were little, and I still eat it. Drain the can of tuna, I like mine in water not oil, and scramble with eggs. Good stuff. I like it with whole wheat saltines and hard cheese, sharp cheddar at least. I have also added a few slices of jalapenos, or some Franks's/Tobasco or pepper juice vinegar. You can do what you like. Really fast and I think pretty good, and stays with you longer than may be expected. Bigger can of tuna and three xtra large barnyard eggs, half a tube of crackers and cheese, and I'm good for the day.

 

[NECowboy]

Thanks everyone for recipes. Easy to overthink what to make which makes it hard to begin with. I also like to cook with what on hand and keep stuff in freezer or pantry as Lord knows I hate grocery shopping!