Potential Magazine August 2014 - Page 31

cuisine easy weekday meals easy does it Deciding what to fix for dinner every night (and then actually making it) can be a major chore. It needs to be easy and quick; it needs to be economical; it has to be delicious. Try these easy weeknight dinner recipes that hit all three marks. Nacho Chicken Casserole Using rotisserie chicken in this spicy, cheesy dish is a huge time saver. Asian Beef with Noodles Savory and satisfying, this dish calls for just a few ingredients. Ingredients:  -1/4 pounds ground beef 1 2 packages (3 oz. each) Orientalflavored instant ramen noodles, broken up 2 cups frozen vegetable mixture, such as broccoli, carrots, red peppers 1/4 teaspoon ground ginger 2 tablespoons thinly sliced scallions Method: Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; season with one seasoning packet from noodles. Pour off drippings. Place noodles in skillet. Add vegetable mixture, 2 cups water, ginger and remaining seasoning packet; bring to a boil. Reduce heat; cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet; heat through. Stir in green onion. Recipe and image courtesy of beefitswhatsfordinner.com Hint: Fabulous Frit tata A frittata (just a thicker, baked version of an omelet) is a protein-packed, one-dish wonder. Start with this basic frittata recipe, and then feel free to add whatever add-in ingredients you like. Serve it with a simple green salad on the side, or if your family needs some meat, grill some smoked turkey sausage. Ingredients: 2 cups shredded cooked chicken  1 ½ cups taco skillet sauce (we love Frontera brand) or enchilada sauce ½ cup sour cream ¼ cup milk 1 ½ cups shredded cheddar cheese About half a regular size bag of tortilla chips ½ cup sliced black olives (optional) ½ cup sliced scallions (optional) Method: Preheat oven to 350 degrees. Ingredients: 8 large eggs  ½ cup whole milk 1 tablespoon butter Salt and pepper to taste ¾ to 1 cup chopped veggies of your choosing 1 - 1½ cups of cheese of your choosing Combine the sour cream and milk in a bowl; set aside. Method: Preheat your oven to 400 degrees. In a skillet or saucepan, cook the cooked chicken with the skillet sauce or enchilada sauce on medium low heat or until warmed through. Mix eggs, milk, half of your cheese and salt and pepper in a bowl. With a spoon, spread a bit of just the sauce on the bottom of 9 x 13 casserole dish. Then add a layer of tortilla chips. Next, add a layer of chicken and sauce. Drizzle 1/3 to ½ of the sour cream mixture over the chicken and top with ½ of the olives. Top it all with cheese and repeat the layers once, ending with cheese on top. Bake for 20 minutes or until the cheese is melted and bubbly. Top with scallions. Melt the butter in a large, ovenproof skillet over medium-high heat. Sauté your veggies in the butter until wilted and soft (2 to 3 minutes depending on the veggie). Pour the egg mixture over the veggies and let cook without stirring for two minutes to set. Transfer the skillet to the oven and cook for about 25 minutes. Top with the remaining cheese and cook for 5 more minutes, or until the cheese is melted. Cut into wedges and serve. Whenever rotisserie chickens are on special, buy a bunch and pull off the meat. Toss the skin and divide the meat into approximately 1-cup servings. Place each serving in a freezer-safe zip-top bag, and you’ll have cooked chicken at your fingertips for salads, soups and casseroles. www.potentialmagazine.com 31