Tag: Quick Meal

Scrambled Eggs, Cheese and Salsa

Scrambled eggs and salsa is always one of my favorite breakfasts. If I ever have any left over salsa from tacos or fajitas, you can guarantee that I will be making scrambled eggs. I also like to put ham in my eggs, however since I made this only a few days before Christmas, I didn’t have any ham on hand. I’ve also used taco meat in the eggs before, and if I do add them, I add them at the same time I add the first amount of cheese. I used white extra sharp cheddar and whole milk however you can use anything you want!

  • In a large bowl, crack 4 eggs and add 2/3 cup of milk. Whisk until homogeneous.
  • Heat pan to medium heat, and melt 1/2 a tbsp of butter.
  • Once the butter begins to brown, add your egg mixture and begin sprinkling shredded cheese (1/4 cup) evenly over the eggs. Since the eggs are still liquidy, the cheese should sink into the eggs.
  • At this point, you can just scramble the eggs; Stirring and flipping until all areas of raw egg are gone.
  • Remove from heat and add another 1/2 cup of shredded cheese evenly over the top. Let the eggs rest for one minute, then serve with a side of salsa.
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Easy Tuna Noodle

Tuna noodle casserole is a staple of depression era cooking. It’s a simple dish that requires very little to feed many people for the night. Though I’m sure there are fancier ways to make tuna noodle, this is the way I grew up with and the way my mom grew up with too. This recipe makes enough to serve 3 adults, but the recipe can easily be stretched by adding more noodles, or doubling/tripling the existing recipe. You can also then stick it in a casserole dish once mixed and add a crisp topping and bake, however I’ve always had it without, and I tend to prefer it quick and easy. Since I don’t do the casserole step, I tend to just call it tuna noodle, since I don’t make it into a casserole.

  • Bring a pot of water to a boil
  • Add 1/2 a bag (8oz) of egg noodles and cook to al dente, and strain.
  • In a dutch oven add one strained can of tuna, one can of cream of mushroom soup, and one can of Milk. Bring to a boil and stir till smooth.
  • Once smooth, add the noodles and cook for 3-5 minutes, and serve. Sauce thickens upon standing. Best serves with buttered bread and sweet peas.

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Minute Steaks with Peppers and Onions

Hello again. Last night, I made minute steaks with peppers and onions. I used left over peppers and onions from the sausages that I made on Sunday, but you can of course, cut new or open a new bag of frozen.

For this recipe I used venison, but if you have beef or chicken minute steaks you can use them. You can also add some different flavors to the mix by adding some Worcestershire sauce, ginger, or pepper rub to your steaks.

My minute steaks were made by cutting steaks to be about 1/5 inch thick on my in-law’s slicer, but you can also cut them thinner/thicker as you desire.

  • Heat your frying pan over medium heat and add some oil. Once it is hot cook your minute steaks (about 2 cups, or 12 slices) until cooked, only about a minute each side.
  • Remove your steaks and add your chopped peppers (2 cups) and onion (1 cup). Add more oil if it’s dry.
  • Once veggies are cooked, add the steaks and juices, stir. Heat for only a minute, remove from heat and add to buns/bread, or serve over rice.
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Sausage, Peppers and Onions

There are a lot of opinions when it comes to Sausage & Peppers sandwiches. The main controversy is if they should have marinara sauce or not. I have had both and though I don’t have a strong opinion and I will eat the sandwich either way, I like to make my sandwiches without marinara sauce. My main reasoning is that less ingredients is better. If I use a jar of marinara sauce, that means I will have one less meal of spaghetti or if I make meatballs, I may be lacking in sauce (because we all know meatballs taste so much better in sauce). I’m not going to write out a huge recipe on this since I don’t season it other than adding oil. I also just use mild Italian sausage, though if you like hot, that’s also popular. The only thing that’s kind of weird is that I like to cut my sausage in half lengthwise. I also try to remove the casing at this point because it can cook up kind of chewy. I cook the flat side down for a few minutes until it’s mostly cooked through, then I’ll flip them and place them along the outer edge of my pan to cook the whole curved surface. Once they are cooked, I’ll add either my fresh cut peppers & onions and a bit more oil, or just add a frozen bag of peppers & onions. Then, I serve each half on hotdog buns. I usually plan 2 sandwiches per person, and serve other dishes on the side like a veggie and a pasta.

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Thanksgiving: Leftovers – Turkey Stirfry

After several days of thanksgiving dinners, we needed a break from the standard thanksgiving flavor, so I decided I would take my usual Chicken stir fry recipe and just substitute in some cooked turkey. If you don’t have Worcestershire sauce, you can use soy sauce and add garlic and onion (powder or minced). Sorry no photos this time! I’m still trying to remember to take some whenever I cook.

  • 1 1/2 cup of cubed turkey
  • some oil
  • Worcestershire sauce
  • Ground ginger
  • Frozen stir fry veggies
  • Cooked rice (for serving)
  1. Start by placing 2 Tbsp of oil into a wok or dutch oven and heat to medium-high.
  2. Carefully add the Turkey and cook till you begin to see color
  3. Add the frozen veggies and any ice in the bag. Add 4 Tbsps of Worcestershire sauce, and 1 Tsp of ground ginger. Coat everything in the sauce and cook until veggies are hot.
  4. Serve over rice!

To see the other recipes I cooked this year, head back to my Thanksgiving: Overview post!

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