An EASY Weekend Meal

We've all got a lot to do this weekend (that's what the research says--people are slammed on weekends), so how about a recipe for an EASY and delicious meal--one we could eat at home or take with us if we have an outing planned?

I'm always on the lookout for just such meal ideas and recipes, and I found one in an ancient Southern Living Magazine my Aunt Annie had saved. It can be made fresh by stir-frying or be the answer to your leftovers. Give this a try and let me know what you think.

And speaking of letting me know what you think, please share YOUR tips, recipes, or suggestions for easy meals or uses for leftovers. We're all in this together, so let's help each other out. (I repeat this plea with every post because I know what can happen when folks work together--amazing things result due to the synergy that results!) And with that, have a great weekend, and happy cook'n!

OPEN-FACED PHILLY SANDWICHES (serves 2)
1 (8-inch) submarine rolls, unsliced
1/2 lb boneless round steak (or leftover steak, roast beef, etc.)
2 Tbsp Italian dressing
1/4 tsp diced crushed red pepper
2 Tbsp butter
1 large onion, thinly sliced
1 1/2 C fresh mushrooms
1 green bell pepper, cut into thin strips
1 clove garlic, pressed
2 slices provolone (or other) cheese

Make a 1 1/2- to 2-inch deep vertical cut around outside edge of each roll, leaving a 1/2-inch border. Remove tops of rolls, and discard. Hollow out about 1 1/2-inches of each bread roll, forming a boat (hence the name, submarine). Set boats aside.

Cut steak diagonally across grain into 1/8-inch strips; place in a small shallow bowl. Add dressing and crushed red pepper, tossing to coat; set aside. Melt butter in nonstick skillet over medium-high heat; add onion and mushrooms, and saute 15 min. or until onions are golden brown. Add bell pepper, and saute 8-10 min. or until bell pepper is tender. Add garlic, and saute 1 min. Remove mixture from skillet, and set aside.

Stir-fry steak mixture in skillet over medium-high heat 2-3 min. or until steak strips are no longer pink and have desired crispness. Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese. Broil, 5 1/2-inches from heat, 3 min. or until cheese is lightly browned.

NOW, what will make this recipe quick and EASY is going the left-overs route. Plan ahead earlier in the week so you have leftover beef, bell pepper strips, sauteed mushrooms, and already sliced onions. Your leftovers can then be stir-fried or just mixed together and microwaved for a couple minutes to heat through.

More Veggies--Better Health--Easy Meals!

Spring has sprung--well, sort of (I'm in Utah). But hope is definitely on the horizon because I saw some very brave daffodils yesterday. With the coming of warmer weather and thoughts of getting into the old bathing suit in a few short months, we tend to look for healthier meal ideas that might help us shed a pound or two.

Relate to any of this? It's a pretty standard pattern of behavior. So with that thought in mind I've been scouring my Aunt Annie's recipe collection, and sure enough, there they were--"Veggie Recipes for Losing Weight." I kid you not. I wish you could've known her--what a darling she was!

Anyway, like the rest of us, Aunt Annie understood that eating more vegetables really is the way to better health, that they're a fairly easy meal to make, and as said, that increased consumption can lead to weight loss. So here are a few she marked with a star (those were her favorites). Be sure to comment if you have a good veggie recipe, or just want to tell us about YOUR favorite Aunt. And until next time, happy cook'n!

ALMOND ASPARAGUS (serves 4)
2 lbs fresh asparagus
1 1/2 tsp salt
boiling water
3 Tbsp butter
4 tsp slivered almonds
dash nutmeg

Wash asparagus thoroughly; remove scales and woody base. Tie in bundle. Stand upright in tall saucepan or coffee pot; add salt and boiling water to a depth of 2-inches. Cook 10-20 min. or until just tender. Do NOT overcook. Drain; place in serving bowl. Melt butter; stir in almonds. Pour over asparagus. Finish off with a dash of nutmeg.

COTTAGE VEGETABLE CASSEROLE (serves 6-8; nah--I don't think this really contributed to Aunt Annie's weight loss, but it was a favorite...)
2 (10 oz) pkg frozen mixed veggies
2 C cottage cheese
1/4 C sour cream
2 eggs
2 Tbsp flour
1 tsp sugar
1 tsp salt
1/4 tsp pepper
Paprika

Thaw veggies, place in shallow 1 1/2 qt casserole. In small bowl, combine cottage cheese and sour cream; beat until blended. Add eggs, flour, sugar, salt and pepper; beat well. Pour over vegetables. Sprinkle with paprika. Bake at 350 degrees for about 40 min.

CHEESY-ALMOND BROCCOLI (serves 8; OK, I see what went on here: Aunt Annie started out with the healthy asparagus thing, got a little tired of that and went to the cottage cheesy thing, and finally just said, "FORGET IT!" and ended up in cream cheese!)

2 (10 oz) pkg frozen broccoli spears (fresh will substitute nicely)
2 (3 oz) pkg cream cheese
1 Tbsp butter
1/3 C milk
1/4 tsp salt
1 tsp grated lemon rind
1 Tbsp lemon juice
1/2 C toasted slivered almonds

Cook broccoli as directed on package; drain. In small saucepan combine cream cheese, butter, milk, salt, lemon rind and juice. Stir over medium heat until smooth and bubbly hot. Spoon over cooked broccoli; garnish with slivered almonds.

Campbell's Soups Oughta Get an Award!

I bet we have something very much in common, see if you relate: Over the years I have been collecting Campbell's Soup recipes, and relying on one of their soups to help me whip a quick dinner at least one night a week. How about you? I really think they oughta get an award for all the last-minute cooks they've bailed out.

This said, I can see I'll need to turn to the Great Swami of Cookin' Magic (Campbell's, of course) again, because my Saturday is looking pretty packed. So I found yet another recipe that looks and sounds mouth-watering. Do you have easy recipes using soups? Please share--I don't mean to beat a dead horse, but we really are all in this together, so let's share the good stuff! And until next time, happy cook'n!

EASY CHICKEN AND RICE CASSEROLE (serves 4)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken breast half (about 1 pound)

1/2 cup shredded Cheddar cheese

• Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
• Top with the chicken. Cover the baking dish.
• Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
• Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
• Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
• Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
• Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
• Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.