How to Make Easy Meals

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Ingredients:

1 egg
2 Tbsp ketchup
1/4 cup rolled oats
3/4 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 pound lean ground beef
4 slices mozzarella cheese
4 hamburger buns

Instructions:

Break the egg into a large mixing bowl and beat slightly.  Add the ketchup and stir to combine.  Stir in the oats until completely combined.  Sprinkle in the Italian seasoning, salt, garlic and onion powder and mix all together until completely incorporated.  Place the beef into the mixture and using your hands mix until all the ingredients are incorporated through the beef.  Shape the beef mixture into 3/4 inch patties.  Turn on the broiler and allow it to heat up.   Place the burgers on a broiler pan and place them 4 inches from the heat.  Cook 15 minutes or no longer pink and as well done as you like being sure to turn once during cooking time.  Remove and place one slice of cheese on top of each burger.  Return to the broiler for 45 seconds or until cheese just begins to melt.  Place the burgers on the buns and serve with lettuce, tomato, pickle and your favorite condiments.

Ingredients:

2/3 cup long cooking oats
1 cup apple juice
1/2 cup water
1/2 cup dried plums, chopped
1/4 cup dried apples, chopped
1/4 tsp. cinnamon
1/8 tsp. salt
2 Tbsp pecan pieces
1/3 cup milk
1 egg
1/2 tsp. vanilla extract

Instructions:

Place the oats in a saucepan.  Pour the apple juice and water in with the oats and stir to combine.  Add in the plums and apples.  Sprinkle with the cinnamon and salt.  Stir to combine together.  Add the nuts and stir once more.  Place the saucepan over medium high heat and bring mixture to a steady boil.  Reduce the heat to low and continue cooking an additional 4 minutes being sure to stir often.  Mixture should thicken and no water should be left in the pan.  In a small bowl whisk the milk, egg and vanilla together well.  Pour into the oatmeal.  Continue to cook on low 1 minute being sure to stir continuously.  Serve warm with butter and brown sugar.

Ingredients:

1 tablespoon canola oil
1 teaspoon mustard seed
1 (16 ounce) bag coleslaw
1/4 cup cilantro, chopped fine
1 Serrano chile sliced thin
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
3 tablespoons lime juice

Instructions:

Heat the oil in a large skillet until hot over medium high heat. Add the mustard seed to the hot oil. Cover the skillet and heat the mustard seed 30 seconds or until the popping stops completely.  Add the coleslaw mix, cilantro and chile and blend together.  Sprinkle in the salt, cumin and turmeric and stir well to incorporate the flavors.  Continue cooking and stirring continuously for 4 minutes or until vegetables are crisp tender.  Pour in the lime juice and cook an addition 1 minute.

Serves 6

Ingredients:

1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese

Instructions:

Place the butter in a skillet over medium heat.  Allow the butter to completely melt.  Add the onions and cook 4 minutes.  Onions should be a light brown.  Add flour and whisk until smooth.  Continue to whisk until the flour starts to brown slightly.  Slowly add the milk.  Bring the mixture to boil while constantly whisking the mixture.  Once boiling reduce the heat to the lowest temperature.  Add the provolone cheese cubes.  Cook, stirring occasionally, until the cheese has completely melted.  Stir in the peppers, nutmeg and pepper.  Cook the macaroni as directed on the box.  Drain well.  Preheat oven to 350 degrees.  Spray a large baking dish with a non stick cooking spray.  Add the cheese mixture to the macaroni and stir well.  Pour the macaroni mixture into the prepared baking dish.  Sprinkle the top with the Parmesan cheese.  Bake 25 minutes.  Should be a golden brown and bubbly when done.

Ingredients:

4 baking potatoes
1 cup shredded Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon buffalo style hot sauce
1 (24 ounce) package grilled chicken breast strips, diced
1/4 cup buffalo style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder

Instructions:

Preheat oven to 425 degrees.  Wash and prick the potatoes. Wrap tightly in aluminum foil.  Place on a cookie sheet.  Bake 1 hour.  Potatoes should be tender.  Remove foil and cut potatoes in half lengthwise.  Spoon out the potato pulp being sure to leave the skins intact.  Place the pulp in a large mixing bowl.  Add 3/4 cup of cheese and sour cream to the pulp.  Stir to combine.  Add 1 tablespoon of buffalo sauce and mix well.  Refill the potato skins.  Top with the remaining cheese.  Place on the cookie sheet and bake at same temperature for about 7 minutes.  The cheese should be completely melted.  Cook the chicken according to package directions.  Once cooked add the butter, 1/4 cup of buffalo sauce and chili powder.  Stir to coat the chicken.  Add the chicken mixture to the top of the potatoes.  Serve with toppings such as chopped green onions, sour cream, hot sauce or Cheddar cheese.

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