Weeknight Dinners 6 Ingredients or Less

Weeknight Dinners 6 Ingredients or Less

by Gooseberry Patch

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Overview

Weeknight Dinners 6 Ingredients or Less by Gooseberry Patch

Need to change up dinnertime and try something new? Have just the essentials on hand? Would you rather serve a home-cooked meal instead of ordering take-out? Weeknight Dinners with 6 Ingredients or Less is here to help!

In addition to over 300 delicious recipes like you’d expect from Gooseberry Patch this book is filled with more than 150 delectable photos to help you whip up more than 260 weeknight dinners for your family & friends!

Product Details

ISBN-13: 9781620932483
Publisher: Gooseberry Patch
Publication date: 07/01/2017
Series: Keep It Simple
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 304
Sales rank: 1,158,899
File size: 60 MB
Note: This product may take a few minutes to download.

Read an Excerpt

Weeknight Dinners

6 Ingredients or Less


By Gooseberry Patch

Globe Pequot

Copyright © 2017 Gooseberry Patch
All rights reserved.
ISBN: 978-1-62093-248-3



CHAPTER 1

Make-Ahead Monday Night Meals

(prepared and ready to go)


A busy week ahead? No worries! Get a jump start on meal prep with these tasty make-ahead recipes. Stir up a batch of Tasty Spaghetti Sauce with Quick Meatballs or some Muffin Tin Meatloaves to have in the freezer for just-in-time meals. Use your weekend time to make a Pepperoni & Cheese Quiche to bake and cut into individual portions to enjoy later in the week. Or prepare Jennifer's Soy Sauce Chicken the night before to bake the next day. Whatever recipes you choose, your weeknight dinner will be ready to go!


Garlic Parmesan Chicken

Charissa Lang, Bellevue, ID

This is my son's favorite. Instead of the boring fried chicken from the local deli, we can enjoy our own with one secret ingredient ... sour cream!

1 sleeve round buttery crackers, crushed
1/2 c. grated Parmesan cheese
1 t. salt
1 t. garlic powder
4 boneless, skinless chicken breasts
1/2 c. sour cream
1/3 c. butter, melted


In a bowl, combine cracker crumbs, Parmesan cheese, salt and garlic powder. Pat chicken breasts dry. Using a pastry brush, coat both sides of each chicken breast in sour cream. Dredge chicken in cracker mixture. Place in a lightly greased 9"×9" baking pan. Drizzle melted butter over chicken. Bake, uncovered, at 350 degrees for 45 minutes, or until juices run clear and chicken is golden. Makes 4 servings.

Make-ahead directions: Prepare recipe as directed but do not bake. Cover and refrigerate until ready to bake the next day, following baking instructions.


Muffin Tin Meatloaves

Kathy Dean, Eau Claire, WI

These little gems cook up super fast, almost twice as fast as a traditional meatloaf.

1-1/2 lbs. lean ground beef
1 egg, lightly beaten
1 c. Italian-seasoned dry bread crumbs
1-1/2 c. zucchini, shredded
1/2 t. salt
1/4 c. catsup
Optional: dried parsley


In a large bowl, combine all ingredients except catsup and optional parsley. Mix lightly but thoroughly. Place 1/3 cup of beef mixture into each of 12 lightly greased muffin cups, pressing lightly. Spread catsup over tops. Sprinkle with dried parsley if desired. Bake at 400 degrees for 35 minutes, or until no pink remains and juices run clear. Makes 12 mini meatloaves.

Make-ahead directions: Bake as directed; cool and freeze in freezer-safe containers. To serve, thaw in refrigerator for several hours to overnight. Bake at 350 degrees for a few minutes, until warmed through.


Quick tip

Garden-fresh herbs are delicious. If you have them on hand, just use double the amount of dried herbs called for in a recipe.


Kristin's Perfect Pizza Dough

Kristin Stone, Davis, CA

5 c. bread flour
1-1/2 t. salt
1 t. sugar
1-1/2 c. warm water
1-1/2 T. oil
1 env. quick-rising yeast
Garnish: favorite pizza toppings


In a bowl, combine flour, salt and sugar. Heat water until very warm, about 110 to 115 degrees. Add water to bowl along with oil and yeast; stir. Knead by hand for 3 minutes; form into a ball. Cover and let rise until double in size, about an hour. Punch down dough; let rest for 4 minutes. On a floured surface, roll out dough about 1/4-inch thick. Place on 2 ungreased 12" round pizza pans. Let rise an additional 10 to 15 minutes. Spread Pizza Sauce over dough; add desired toppings. Place in a cold oven; turn to 500 degrees. Bake for 17 to 20 minutes, until golden. Serves 6.

Make-ahead directions: Prepare dough as instructed but do not bake. Do not add Pizza Sauce or toppings. Cover and freeze dough on pans until ready to use. Add Pizza Sauce and toppings and bake when ready to serve. Will keep in freezer for up to 2 months.


Pizza Sauce

8-oz. can tomato sauce
6-oz. can tomato paste
1-1/4 t. dried oregano
1-1/4 t. dried basil
1-1/4 t. garlic powder
1 t. salt


Stir together ingredients in a medium bowl. Spread onto Pizza Dough, add toppings and bake as directed.

Make-ahead directions: Make sauce as directed. Ladle into freezer container and freeze until ready to use. Will keep for up to 3 months.

My mom used to make this homemade pizza when I was a child and I adored it. Now that I'm an adult, I've perfected the no-cook sauce even more. You could also use the dough to make bread sticks ... have fun with it! — Kristin


Salsa Lasagna

Lori Lybarger, Gambier, OH

Serve with sour cream and chopped green onions.

16-oz. can refried beans
1 c. salsa
9 lasagna noodles, cooked and divided
1 c. cottage cheese, divided
1-1/2 c. shredded Cheddar cheese, divided


Combine refried beans and salsa in a small saucepan; heat until warmed, stirring well. Spread 2 tablespoons of the salsa mixture in the bottom of an ungreased 8"×8" baking pan; arrange 3 noodles on top. Layer with half the remaining salsa mixture, half the cottage cheese and then 1/2 cup Cheddar cheese. Repeat layers beginning with the noodles; top with remaining noodles and Cheddar cheese. Bake at 350 degrees until bubbly, about 30 minutes. Makes 9 servings.

Make-ahead directions: Prepare recipe as directed but do not bake. Cover and refrigerate until ready to bake the next day following baking instructions. Lasagna should be baked within 36 hours of preparation.


Quick tip

Classic pesto is made with basil and pine nuts, but try other tasty combinations, like rosemary and pecans or oregano and almonds ... delicious!


Fresh Herb Pesto Sauce

Colleen Hinker, Santa Rosa, NM

2 c. fresh herb leaves, coarsely chopped
6 cloves garlic, chopped
1 c. nuts, chopped
1/2 c. olive oil
1/2 t. salt
3/4 c. grated Parmesan or Romano cheese


Mix herbs, garlic, nuts, oil and salt in a blender. Process until smooth, adding a little more oil if needed to make blending easier. Transfer to a bowl and stir in grated cheese. Refrigerate in an airtight container. Makes about 1-1/2 cups.

Make-ahead directions: Prepare as directed. Spoon into ice cube trays and freeze for later use in soups, salads, or casseroles.


Grandmother's Red-Hot Salad

Tracee Cummins, Amarillo, TX

My great-grandmother was the perfect hostess. She always wore an apron and rarely sat down at family meals. Everything was always perfect at her table, from the sparkling china to the way the side dishes complemented the main course. She always served this salad at Easter alongside her beautiful baked ham ... the spiciness of the salad is a perfect accompaniment to the mild flavor of the ham.

1/2 to 1 c. red cinnamon candies
1 c. boiling water
3-oz. pkg. cherry gelatin mix
1 c. applesauce


Add desired amount of candies to boiling water, depending on how spicy you want your salad to be. Stir until candies are melted; strain out any unmelted bits. Stir in dry gelatin mix until dissolved; add applesauce and mix well. Pour into a serving dish; chill until set. Serves 6.

Make-ahead directions: Cover in refrigerator until ready to serve. Keeps in refrigerator for about 3 days.


Jennifer's Soy Sauce Chicken

Susie Backus, Gooseberry Patch
12 to 18 chicken drumsticks
1/3 c. brown sugar, packed
1 t. dry mustard
15-oz. bottle soy sauce
1 t. garlic powder


Arrange drumsticks in a greased 13"×9" baking pan; set aside. Mix remaining ingredients in a bowl; pour over drumsticks and toss to coat. Cover and refrigerate 4 hours to overnight, turning chicken over once while marinating. Bake, uncovered, at 375 degrees for one hour and 15 minutes, or until chicken juices run clear when pierced. Serves 6 to 8.

Make-ahead directions: Prepare recipe as directed but do not bake. Cover and refrigerate until ready to bake the next day following baking instructions. Chicken should be baked within 24 hours of preparation.

This yummy recipe was shared with me by my good friend Jennifer. It's an easy make-ahead dish too, since it needs to be refrigerated at least four hours for the flavors to develop. Your family will love it! — Susie


Chili-Weather Chili

Mary Jo Babiarz, Spring Grove, IL

Serve with ciabitta bread and cheese for a complete meal.

1 lb. ground beef
2 T. onion, diced
15-3/4 oz. can chili beans with chili sauce
8-1/4 oz. can refried beans
8-oz. can tomato sauce
8-oz. jar salsa
Garnish: shredded cheese


Brown beef and onion together in a large stockpot; drain. Add remaining ingredients. Bring to a boil and reduce heat to medium; add 1/2 cup water if mixture is too thick. Cover and simmer for 30 minutes, stirring occasionally. Garnish with shredded cheese. Serves 4.

Make-ahead directions: Prepare recipe as directed. Refrigerate cooked recipe until ready to use. Heat through before serving. Chili will keep in the refrigerator for up to 4 days.


Quick tip

Always have shredded cheese on hand for topping soups or salads. A simple cheese garnish adds color and flavor.


Buffalo Chicken Pizza

Kris Coburn, Dansville, NY

Hot pepper sauce is available in several flavors and heat levels ... choose one that's to your liking!

12-inch Italian pizza crust
1/4 c. butter, melted
1/4 c. hot pepper sauce
2 c. cooked chicken, diced
1/2 c. celery, chopped
4-oz. pkg. crumbled blue cheese


Place crust on a lightly greased 12" pizza pan; set aside. Combine butter and pepper sauce; mix well. Add chicken and celery, tossing to coat. Spread chicken mixture evenly over crust. Sprinkle with cheese. Bake at 450 degrees for 10 to 12 minutes, or until heated through and crust is crisp. Serves 4 to 6.

Make-ahead directions: Prepare recipe but do not bake. Cover and freeze until ready to bake following recipe instructions. Frozen pizza will keep for up to 2 months.


Mom's Meatloaf

Susan Biffignani, Fenton, MO

I make this often for friends feeling under the weather ... it's always a hit.

2 to 3 lbs. ground beef
1 egg
10 to 12 saltine crackers, crushed
3/4 c. catsup, divided
1/4 c. onion, diced


Combine ground beef, egg, crackers, 1/4 cup catsup and onion together; pat into an ungreased 9"×5" loaf pan. Spread remaining catsup on top; bake at 350 degrees for one hour or until center is no longer pink. Makes 8 servings.

Make-ahead directions: Bake as directed; cool, wrap and freeze in freezer-safe containers. To serve, thaw in refrigerator for several hours to overnight. Bake at 350 degrees for a few minutes, until warmed through.


Baked Pork Medallions

Claire Bertram, Lexington, KY

My mother-in-law makes these fantastic medallions every New Year's Day. One more reason to celebrate!

1/2 c. grated Parmesan cheese
6-oz. pkg. Italian salad dressing mix
1/4 c. red wine vinegar
2 T. olive oil
2 lbs. pork tenderloin, sliced into 1-inch-thick medallions cooked fettuccine pasta
Garnish: chopped fresh chives


In a bowl, combine Parmesan cheese and salad dressing mix. In a separate bowl, whisk vinegar and oil. Dip medallions into vinegar mixture, then into Parmesan mixture. Place in an ungreased 13"×9" baking pan. Bake, uncovered, at 375 degrees for 30 to 35 minutes, until cooked through. Serve over pasta and garnish with chives. Serves 6 to 8.

Make-ahead directions: Prepare recipe as directed except do not bake. Cover and refrigerate until the next day. Bake as directed.


Grandma Dumeney's Baked Beans

Susan Fountain, Stanton, MI

My Grandma Dumeney brought her sweet baked beans to every family reunion ... everyone really looked forward to them! Grandma was eighty-four when she shared this simple recipe with me, and I'm so glad she did!

3 28-oz. cans pork beans
1 lb. bacon, crisply cooked and crumbled
1 c. brown sugar, packed
1 c. catsup
1 onion, diced


Combine all ingredients in a large bowl and mix well. Transfer to a lightly greased 4-quart casserole dish with a lid. Bake, covered, at 400 degrees for one hour. Reduce temperature to 350 degrees; uncover dish and bake for an additional hour. Serves 8.

Make-ahead directions: Prepare as directed. Refrigerate until ready to bake the next day.


5-Can Mexican Meal

Brenda Hughes, Houston, TX

In a hurry? I opened five cans from my pantry and made the best one-pot meal ever!

15-oz. can beef tamales, unwrapped and cut into 1-inch pieces
16-oz. can light red kidney beans
16-oz. can pinto beans
11-oz. can sweet corn and diced peppers
10-oz. can diced tomatoes with green chiles


Combine all ingredients in a large saucepan without draining cans. Cook over medium heat, stirring occasionally, until hot and bubbly. Serves 6.

Make-ahead directions: Prepare recipe but do not cook. Cover and refrigerate until the next day. Heat until hot and bubbly and serve.


Tasty Spaghetti Sauce

Marilyn Morel, Keene, NH

My husband and boys love this tasty spaghetti sauce!

16-oz. pkg. spaghetti or other pasta, uncooked
1/4 c. onion, diced
2 t. canola oil
14-1/2 oz. can diced tomatoes
14-1/2 oz. can beef broth
garlic powder, salt and pepper to taste


Cook pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Stir in tomatoes, broth and seasonings. Bring to a boil. Reduce heat to low; cover and simmer for 10 minutes. Serve over pasta. Makes 4 servings.

Make-ahead directions: Prepare recipe and freeze in freezer-safe containers. To serve, thaw in refrigerator; heat on stove until hot and bubbly.


Quick Meatballs

Carolyn Magyar, Ebensburg, PA

Make 'em ahead ... they freeze well.

2 lbs. ground beef
1/4 lb. ground sausage
6-oz. pkg. beef-flavored stuffing mix
3 eggs, beaten


Mix all ingredients together; shape into one-inch balls. Arrange on an ungreased baking sheet; bake at 350 degrees for 30 to 45 minutes. Makes about 4 dozen.

Make-ahead directions: Bake as directed; cool and freeze in freezer-safe containers. To serve, thaw in refrigerator for several hours to overnight. Bake at 350 degrees for a few minutes, until warmed through.


Homemade Soup Noodles

Patricia Tiede, Cheektowaga, NY

My mom always made these tender noodles for her chicken soup. She also served them tossed with butter as a hearty side dish. These can be made very quickly in your stand mixer with the dough hook. They're well worth the effort!

1-1/2 c. all-purpose flour
3/4 t. salt
3 large or 4 medium eggs, beaten


Combine all ingredients in a bowl; mix with a fork until dough forms. If too dry, add a few drops of water. Knead dough several times on a floured surface; roll out until very thin. Cut dough into thin strips or squares, as desired. Lay noodles on floured surface. Bring a large saucepan of water to a boil over high heat. Add noodles; boil about 15 minutes, until noodles rise to the top and puff up. Drain; add to hot soup or toss with butter and garnish as desired. Makes about 6 servings.

Make-ahead directions: Make noodles as instructed but do not boil. Let noodles dry for 4 to 5 hours until dry. Place in plastic bags and freeze until ready to use. Noodles will keep for up to 4 months in the freezer.


Tamara's Pickled Beets

Tamara Aherns, Sparta, MI

1/3 c. sugar
1/3 c. red wine vinegar
1/3 c. water
1/2 t. cinnamon
1/4 t. salt
1/4 t. ground cloves
5 whole peppercorns 2 c. red or golden beets, peeled, cooked and sliced, or 16-oz. can sliced beets, drained


Combine all ingredients except beets in a saucepan over medium-high heat. Bring to a boil, stirring constantly. Add beets and return to a boil. Reduce heat and simmer, covered, 5 minutes. Let cool and chill for 4 hours to overnight before serving. Store in refrigerator. Serves 4 to 6.

Make-ahead directions: Prepare as directed. Will keep in refrigerator for up to 2 weeks.


Apricot-Glazed Ham Steaks

Kelly Alderson, Erie, PA

When it's grilling season, heat the ham over hot coals and serve with grilled apricot halves ... oh-so-good!.

1/4 c. apricot preserves
1 T. mustard
1 t. lemon juice
1/8 t. cinnamon
4 ham steaks


In a small saucepan, combine all ingredients except ham. Cook and stir over low heat for 2 to 3 minutes. Place ham in a lightly greased 13"×9" baking pan. Pour sauce over ham. Bake, uncovered, at 350 degrees for 15 minutes, or until heated through. Serve ham topped with sauce from the pan. Makes 4 servings.

Make-ahead directions: Prepare recipe as directed but do not bake. Cover and refrigerate. Uncover and bake as directed the next day.

Grandma knew how to keep fresh beets from staining her hands while cutting them. She rubbed her hands with vegetable oil first. – Tamara


(Continues...)

Excerpted from Weeknight Dinners by Gooseberry Patch. Copyright © 2017 Gooseberry Patch. Excerpted by permission of Globe Pequot.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

Make-Ahead Monday Night Meals (prepared and ready to go),
Busy-Night Burgers & Sandwiches (with must-have sides),
Go-To Slow-Cooker Suppers (sit back and relax),
Midweek Meatless Main Dishes (quick vegetarian recipes),
Satisfying Salad Suppers (served with tasty breads and crackers),
Pop-in-the-Oven Casseroles & Quiches (all-in-one meals they'll love),
Stovetop Skillet Dinners (simple and satisfying),
Mom's Best After-Dinner Desserts (sweet delights),
Dinner-Friendly Snacks, Treats & Beverages (goodies to munch and sip),

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