How to Make Economical Beef Dishes: Skillet Spanish Rice, Mushroom Meatballs, and Beer Stroganoff
If you, like a lot of other Americans, are looking for more economical recipes to serve your family, you will love these recipes. Skillet Spanish Rice is an easy dish using ground beef. Stovetop Mushroom Meatballs is another economical ground beef recipe. The Beer Beef Stroganoff uses cubes of beef and is served over noodles or rice. Any of these recipes would fit well into an economical grocery budget and they are tasty and family friendly.
SKILLET SPANISH RICE
1/4 cup vegetable oil
1 cup raw regular rice
1 medium onion, thinly sliced
1/2 medium green bell pepper, chopped
1/2 lb ground beef
2 cans (8-oz each) Tomato Sauce
1 3/4 cups hot water
1 teaspoon prepared mustard
1 teaspoon salt
1/4 teaspoon pepper
Heat oil in a large skillet. Add the rice and brown lightly; add onion, bell pepper, and ground beef. Stir over high heat until the meat is lightly browned. Add the remaining ingredients; mix well and bring quickly to a boil. Cover with a tight lid and simmer for 25 minutes.
Option: Add 2 tablespoons of grated cheddar cheese before serving, if desired.
Serves 4.
STOVETOP MUSHROOM MEATBALLS
This is an old recipe I got from my late mother-in-law. She got it from a co-worker at a factory in Bloomington, Indiana approximately forty or fifty years ago.
Mix 1 can of cream of mushroom soup with 1/2 soup can of water until well blended.
Combine the following ingredients:
1/4 cup of the soup mixture
1 lb ground beef
1/4 cup bread or cracker crumbs
2 tbsp minced onion
1 tbsp minced parsley
1 beaten egg
Mix the above ingredients well and shape into meatballs about 1 1/2-inch diameter each. Brown in a skillet in 2 tablespoons of shortening. Pour off the excess drippings. Add the remaining soup mixture to the skillet, cover, and cook over a low heat for about 20-25 minutes. Baste occasionally during cooking.
BEER BEEF STROGANOFF
1 ½ lb. beef in cubes
1/8 tsp. pepper
1/8 tsp. salt
½ cup beer
1 ½ cups water
2 beef bouillon cubes
2 small cans mushrooms fried in butter
2 tbs. flour mixed with ½ cup water
1 cup or less sour cream
Brown meat in small amount of fat, add seasoning and cover with beer, water, and add bouillon cubes. Simmer until tender. Thicken with flour and water mixture and add mushrooms. Stir in the sour cream and heat again. Serve over hot cooked rice or Chinese noodles.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-fashion recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ For her crockpot and slowcooker recipes go to http://grandmasslowcookerrecipes.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-economical-beef-dishes-skillet-spanish-rice-mushroom-meatballs-and-beer-stroganoff-4985469.html
Monday, December 30, 2013
Monday, December 23, 2013
Shrimp Creole for Two & Easy Chicken Cacciatore
How to Make Quick and Easy Meals - Shrimp Creole for Two and Easy Chicken Cacciatore
Busy, busy, busy! Seems we are always running to and fro and looking for the quick and easy way to do just about everything, including preparing meals. Whether it has been a hectic day of running errands or a long day at work, please try to skip the fast food drive-thru window and head home to prepare a decent meal. Here are a couple of recipes to help you out on those hectic days. From Shrimp Creole for Two to an Easy Chicken Cacciatore, you will be pleased with how quick and easy these recipes are.
SHRIMP CREOLE FOR TWO
1/2 cup chopped bell pepper
1/2 cup chopped yellow onion
1 rib of celery, sliced thin
1 minced garlic clove
2 tsp canola or extra virgin light olive oil
1 cup chicken broth
1/4 cup tomato paste
2 tbsp minced fresh parsley or 1/2 tbsp dried parsley flakes
1/2 tsp seafood seasoning
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper (more if desired)
1/2 lb uncooked medium shrimp that have been peeled and deveined
Hot cooked brown rice for two
In a large nonstick skillet over medium-high heat, heat the oil to hot. Saute the bell pepper, onion, celery, and garlic in the oil until tender. In a small mixing bowl, combine the chicken broth and tomato paste; add to the skillet mixture. Stir in the parsley, thyme, black pepper, and cayenne pepper. Bring the skillet mixture to a boil. Reduce the heat and stir in the shrimp. Cook on simmer for approximately 15 minutes or until the shrimp are cooked and mixture has slightly thickened. Serve over the hot brown rice.
EASY BREADED CHICKEN CACCIATORE
4 skinless boneless chicken breast halves
1/3 cup sour cream
1/2 cup Italian seasoned bread crumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta
Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the bread crumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.
While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.
Place hot pasta on serving platter; top with the chicken pouring the sauce overall.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her diabetic recipes and information visit http://diabeticenjoyingfood.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-quick-and-easy-meals-shrimp-creole-for-two-and-easy-chicken-cacciatore-4900500.html
Busy, busy, busy! Seems we are always running to and fro and looking for the quick and easy way to do just about everything, including preparing meals. Whether it has been a hectic day of running errands or a long day at work, please try to skip the fast food drive-thru window and head home to prepare a decent meal. Here are a couple of recipes to help you out on those hectic days. From Shrimp Creole for Two to an Easy Chicken Cacciatore, you will be pleased with how quick and easy these recipes are.
SHRIMP CREOLE FOR TWO
1/2 cup chopped bell pepper
1/2 cup chopped yellow onion
1 rib of celery, sliced thin
1 minced garlic clove
2 tsp canola or extra virgin light olive oil
1 cup chicken broth
1/4 cup tomato paste
2 tbsp minced fresh parsley or 1/2 tbsp dried parsley flakes
1/2 tsp seafood seasoning
1/2 tsp dried thyme
1/4 tsp fresh ground black pepper
1/8 tsp cayenne pepper (more if desired)
1/2 lb uncooked medium shrimp that have been peeled and deveined
Hot cooked brown rice for two
In a large nonstick skillet over medium-high heat, heat the oil to hot. Saute the bell pepper, onion, celery, and garlic in the oil until tender. In a small mixing bowl, combine the chicken broth and tomato paste; add to the skillet mixture. Stir in the parsley, thyme, black pepper, and cayenne pepper. Bring the skillet mixture to a boil. Reduce the heat and stir in the shrimp. Cook on simmer for approximately 15 minutes or until the shrimp are cooked and mixture has slightly thickened. Serve over the hot brown rice.
EASY BREADED CHICKEN CACCIATORE
4 skinless boneless chicken breast halves
1/3 cup sour cream
1/2 cup Italian seasoned bread crumbs*
1 tbsp butter
1 tbsp olive oil
1 can (14 1/2-oz) diced tomatoes with Italian herbs
1 can (6-oz) tomato paste
2/3 cup water
Hot whole-wheat pasta
Pound the chicken to a thickness of 1/4-inch. Dip chicken into the sour cream then roll in the bread crumbs until well coated. In a large skillet, over medium-high heat, melt butter. Add the chicken and cook about 4 minutes on each side to brown. Place chicken pieces in a greased 9 x 13-inch baking dish or pan and cover. Bake at 350 degrees for 20 minutes or until chicken is cooked through.
While chicken bakes, heat the undrained tomatoes, tomato paste, and water in a saucepan. Heat for about 3 minutes until combined and heated through.
Place hot pasta on serving platter; top with the chicken pouring the sauce overall.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her diabetic recipes and information visit http://diabeticenjoyingfood.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-quick-and-easy-meals-shrimp-creole-for-two-and-easy-chicken-cacciatore-4900500.html
Monday, December 16, 2013
Chicken Loaf & Chicken A La King
Try These Old Fashion Chicken Recipes For Something "NEW" - Chicken Loaf or Chicken A La King
I know this is an odd way to start this article but let me be honest; I hate chicken. I have since I was a child and I don't ever expect that to change. First thing I told the nutritionist after I was diagnosed with Type II Diabetes was, "Mark chicken off the list. I refuse to eat it!" (My reasons are personal and run deep.) However, chicken seems to be a favorite dish of all ages and often a family favorite, even at my house! We have lots of chicken at my house because all of my family, right down to the last grandchild, love it. I often go to my old fashion recipe collection for inspiration and "new" recipes. So if you are looking for different ways to prepare chicken for your family, give these old fashion recipes a try. Instead of meatloaf, try making a Chicken Loaf. This recipe is an old Amish recipe so it serves a large group. The Amish usually have large families and prepare large meals for church services, etc so their recipes often serve several. Indiana, where I was born and raised, has large Amish communities and they sure know how to cook! Or try the Chicken A La King recipe from my childhood.
OLD AMISH CHICKEN LOAF
1 chicken (about 4 lb) cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
salt to taste
pepper to taste
2 cups diced celery
Preheat oven to 350 degrees. Grease an oblong baking dish or pan.
Stir and mix all the ingredients together. Spoon into the baking dish and form into a loaf. Bake at 350 degrees for about 1 hour or until a knife inserted in the center of the loaf comes out clean. Serve in slices. Serves a large crowd (about 20).
CHICKEN A LA KING OVER BISCUITS OR RICE
1/4 cup green bell pepper, chopped
10 small mushrooms, sliced
1 quart milk
2 tbsp chicken-flavored base
10-oz butter, melted
1 cup flour
1 cup water
2 large cooked and cooled chicken breasts
2-oz pimento, chopped
In a medium saucepan combine the bell pepper and water. Bring to a boil and cook for 3 minutes. In a small skillet or saucepan, saute the mushrooms in a couple ounces of the butter. Add the chicken-flavored base to the bell pepper water and whip with a wire whisk to insure it dissolves completely. Combine the remaining butter and the flour to form a thick roux; cook, stirring, for 5 minutes. Add milk to broth and peppers. Bring the mixture to a simmer; add the roux. Cut chicken breasts into 1/2-inch squares. Add to thickened sauce; add the mushrooms and stir in pimento.
Serve over hot biscuits or rice.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ Her quick and easy recipes may be found at http://grandmasquickfixrecipes.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/try-these-old-fashion-chicken-recipes-for-something-new-chicken-loaf-or-chicken-a-la-king-4952039.html
I know this is an odd way to start this article but let me be honest; I hate chicken. I have since I was a child and I don't ever expect that to change. First thing I told the nutritionist after I was diagnosed with Type II Diabetes was, "Mark chicken off the list. I refuse to eat it!" (My reasons are personal and run deep.) However, chicken seems to be a favorite dish of all ages and often a family favorite, even at my house! We have lots of chicken at my house because all of my family, right down to the last grandchild, love it. I often go to my old fashion recipe collection for inspiration and "new" recipes. So if you are looking for different ways to prepare chicken for your family, give these old fashion recipes a try. Instead of meatloaf, try making a Chicken Loaf. This recipe is an old Amish recipe so it serves a large group. The Amish usually have large families and prepare large meals for church services, etc so their recipes often serve several. Indiana, where I was born and raised, has large Amish communities and they sure know how to cook! Or try the Chicken A La King recipe from my childhood.
OLD AMISH CHICKEN LOAF
1 chicken (about 4 lb) cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
salt to taste
pepper to taste
2 cups diced celery
Preheat oven to 350 degrees. Grease an oblong baking dish or pan.
Stir and mix all the ingredients together. Spoon into the baking dish and form into a loaf. Bake at 350 degrees for about 1 hour or until a knife inserted in the center of the loaf comes out clean. Serve in slices. Serves a large crowd (about 20).
CHICKEN A LA KING OVER BISCUITS OR RICE
1/4 cup green bell pepper, chopped
10 small mushrooms, sliced
1 quart milk
2 tbsp chicken-flavored base
10-oz butter, melted
1 cup flour
1 cup water
2 large cooked and cooled chicken breasts
2-oz pimento, chopped
In a medium saucepan combine the bell pepper and water. Bring to a boil and cook for 3 minutes. In a small skillet or saucepan, saute the mushrooms in a couple ounces of the butter. Add the chicken-flavored base to the bell pepper water and whip with a wire whisk to insure it dissolves completely. Combine the remaining butter and the flour to form a thick roux; cook, stirring, for 5 minutes. Add milk to broth and peppers. Bring the mixture to a simmer; add the roux. Cut chicken breasts into 1/2-inch squares. Add to thickened sauce; add the mushrooms and stir in pimento.
Serve over hot biscuits or rice.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of old fashion recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ Her quick and easy recipes may be found at http://grandmasquickfixrecipes.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/try-these-old-fashion-chicken-recipes-for-something-new-chicken-loaf-or-chicken-a-la-king-4952039.html
Monday, December 9, 2013
Mock Fillet Mignon, Onion-Mushroom Chuck Roast, & Bef Short Ribs
Delicious Old Fashion Recipes for Preparing Beef
Often the best recipes are the older ones. Do you fondly remember meals served by your grandmothers and/or mother? I have wonderful memories of eating at both my grandmothers houses. My paternal grandmother cooked on a big old cast iron wood powered cook stove and I remember it fondly. I grew up next door to my maternal grandmother and would always find a reason to be walking past her kitchen windows at dinner time. I rode a school bus several miles over the Indiana hillside to school and back. I loved walking into the house and being greeted by delicious aromas coming from the kitchen. Try these old fashioned recipes for preparing some very tasty beef dishes and maybe they will bring you some fond memories, too. Our filet mignon was made with ground beef!
MOCK FILET MIGNON
This family recipe is from the early 50s.
8 to 10 slices bacon
2 lbs ground beef
1/4 cup chopped onion
1 cup American cheese (grated)
2 tbsp catsup
1 egg, beaten
1 tsp salt
1/2 tsp pepper
3 tsp Worcestershire sauce
Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.
ONION-MUSHROOM CHUCK ROAST
This is a recipe from my childhood in Southern Indiana during the 1940s and 50s. This is still one of my favorite ways to prepare a chuck roast.
3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced
Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350 degree oven. Bake for 2 hours. (I make this recipe in my slowcooker now!)
EASY BEEF SHORT RIBS
3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water
Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.
NOTE: Today I replace the lard with canola oil!
Enjoy!
Often the best recipes are the older ones. Do you fondly remember meals served by your grandmothers and/or mother? I have wonderful memories of eating at both my grandmothers houses. My paternal grandmother cooked on a big old cast iron wood powered cook stove and I remember it fondly. I grew up next door to my maternal grandmother and would always find a reason to be walking past her kitchen windows at dinner time. I rode a school bus several miles over the Indiana hillside to school and back. I loved walking into the house and being greeted by delicious aromas coming from the kitchen. Try these old fashioned recipes for preparing some very tasty beef dishes and maybe they will bring you some fond memories, too. Our filet mignon was made with ground beef!
MOCK FILET MIGNON
This family recipe is from the early 50s.
8 to 10 slices bacon
2 lbs ground beef
1/4 cup chopped onion
1 cup American cheese (grated)
2 tbsp catsup
1 egg, beaten
1 tsp salt
1/2 tsp pepper
3 tsp Worcestershire sauce
Place bacon on a board with strips side by side. Combine the remaining ingredients together and mix well. Roll meat mixture into a 10-inch roll. Draw the bacon strips around the meat and hold in place with toothpicks. Slice into 1-inch rounds so that bacon surrounds each slice. Broil on each side until browned and done to your taste.
ONION-MUSHROOM CHUCK ROAST
This is a recipe from my childhood in Southern Indiana during the 1940s and 50s. This is still one of my favorite ways to prepare a chuck roast.
3 lb chuck roast
salt and pepper to taste
1 pkg dry onion soup mix
1/2 lb fresh mushrooms, sliced
Sprinkle the chuck roast with salt and pepper to suit your taste. Rub the dry onion soup mix onto the top of the roast and top with the sliced mushrooms. Wrap the roast in foil, seal, and put into a 350 degree oven. Bake for 2 hours. (I make this recipe in my slowcooker now!)
EASY BEEF SHORT RIBS
3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water
Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.
NOTE: Today I replace the lard with canola oil!
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ Being diabetic, she also shares diabetic recipes and information at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/delicious-old-fashion-recipes-for-preparing-beef-4958952.html
Monday, December 2, 2013
Chicken Pasta & Meatball Stroanoff
Feed Your Family With These Quick, Easy and Economical Recipes Using Chicken and Ground Beef
Even though grocery prices continue to climb, you can still feed your family healthy tasty meals without breaking the bank. Here are two recipes for main dishes your family will love and you can get on the table quickly and easy. One uses chicken and one uses ground beef for variety. The Quick and Easy Chicken Pasta goes together quickly with a jar or can of sauce from the grocery store. Choose your favorite pasta type or perhaps one that is a favorite of the young ones in your family. With a green salad and crusty bread, you have a meal in minutes. Meatballs Stroganoff is another way to use budget-stretching ground beef to produce a tasty entree.
QUICK AND EASY CHICKEN PASTA
1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4
Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.
Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.
MEATBALLS STROGANOFF
1 1/2 lbs lean ground beef
1 egg
1 tbsp diced onion
3/4 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
2 tbsp canola oil
1/2 lb sliced fresh mushrooms
1 1/2 cups water
2 tbsp all-purpose flour
1/4 cup cooking sherry or wine
1/2 tsp paprika
1 cup sour cream
Hot buttered noodles, optional
parsley for garnish
In a large bowl mix the ground beef, egg, onion, bread crumbs, pepper and salt. Shape mixture into 1-inch meatballs. Heat the oil in a large skillet and brown the meatballs well on all sides; remove to a bowl when browned.
Discard fat from skillet except for 2 tablespoons. Add the mushrooms to the reserved drippings and cook until tender, about 5 minutes. Blend the water and flour until smooth. Return the meatballs to the skillet with the mushrooms. Stir in the flour/water mixture, sherry, paprika, and 1/2 tsp salt. Heat to boiling, reduce heat and simmer mixture for 10 minutes. Stir occasionally during the cooking time. Stir in the sour cream and heat thoroughly but do not boil.
Serve over the hot buttered noodles and garnish with a sprig of parsley, if desired.
Enjoy!
Even though grocery prices continue to climb, you can still feed your family healthy tasty meals without breaking the bank. Here are two recipes for main dishes your family will love and you can get on the table quickly and easy. One uses chicken and one uses ground beef for variety. The Quick and Easy Chicken Pasta goes together quickly with a jar or can of sauce from the grocery store. Choose your favorite pasta type or perhaps one that is a favorite of the young ones in your family. With a green salad and crusty bread, you have a meal in minutes. Meatballs Stroganoff is another way to use budget-stretching ground beef to produce a tasty entree.
QUICK AND EASY CHICKEN PASTA
1 lb boneless skinless chicken, cubed
salt to taste
black pepper to taste
2 to 3 tablespoons flour for coating
2 tbsp canola oil
1 can or jar of Chunky Italian Ready Sauce
Your favorite hot cooked pasta for 4
Put the flour, salt, and pepper into a bag. Add chicken cubes and shake until all chicken is coated.
Heat the oil in a large skillet over medium-high heat. Brown the chicken well on all sides until no longer pink. Add the sauce to the skillet and simmer until heated through. Serve over your favorite pasta.
MEATBALLS STROGANOFF
1 1/2 lbs lean ground beef
1 egg
1 tbsp diced onion
3/4 cup dried bread crumbs
1/4 tsp pepper
1/2 tsp salt
2 tbsp canola oil
1/2 lb sliced fresh mushrooms
1 1/2 cups water
2 tbsp all-purpose flour
1/4 cup cooking sherry or wine
1/2 tsp paprika
1 cup sour cream
Hot buttered noodles, optional
parsley for garnish
In a large bowl mix the ground beef, egg, onion, bread crumbs, pepper and salt. Shape mixture into 1-inch meatballs. Heat the oil in a large skillet and brown the meatballs well on all sides; remove to a bowl when browned.
Discard fat from skillet except for 2 tablespoons. Add the mushrooms to the reserved drippings and cook until tender, about 5 minutes. Blend the water and flour until smooth. Return the meatballs to the skillet with the mushrooms. Stir in the flour/water mixture, sherry, paprika, and 1/2 tsp salt. Heat to boiling, reduce heat and simmer mixture for 10 minutes. Stir occasionally during the cooking time. Stir in the sour cream and heat thoroughly but do not boil.
Serve over the hot buttered noodles and garnish with a sprig of parsley, if desired.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her at http://grandmasquickfixrecipes.blogspot.com/ She offers slowcooker recipes at http://grandmasslowcooker.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/feed-your-family-with-these-quick-easy-and-economical-recipes-using-chicken-and-ground-beef-4989956.html
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