Yes, You Do Have Time to Cook With These Quick and Easy Recipes!

By [http://ezinearticles.com/?expert=Linda_Carol_Wilson]Linda Carol Wilson
I know we are all busy. We live in a whirlwind society but we can still take the time to feed our families something besides 'fast' food. The recipes in this article will show you it is possible to drive on past the 'fast food joints' more often and have a decent meal at home! Quick Chili With Corn takes about 5 minutes prep time, if that, and bakes in the oven for 15 to 20 minutes. Add a salad and you have a meal. The Chicken Noodle Soup provides chicken, vegetables, and pasta all in one bowl (you can use low-sodium broth for a healthier soup). Again, add a salad and you have a meal. The Cheese and Onion Cornbread would go well with either of those dishes. Or perhaps you want to make it for a completely different meal.
QUICK CHILI WITH CORN
1 can (approx 1 lb)chili without beans
3 tbsp finely chopped onion
1 can (12-oz) corn with sweet peppers, drained
1/2 cup grated Cheddar cheese
Preheat oven to 350 degrees.
Lightly spray an 8-inch square baking dish with nonstick cooking spray.
Pour the can of chili into the prepared baking dish. Sprinkle the onion over the chili. Top the onion with the drained corn and sprinkle the cheese over the top. Bake at 350 degrees for 15 to 20 minutes or until the cheese is melted and bubbly.
Yield: 4 to 6 servings
EASY CHICKEN NOODLE SOUP
4 cups chicken broth
1/4 tsp fresh ground black pepper
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 cup uncooked egg noodles
1 cup cooked and cubed chicken
In a 2-quart saucepan over medium-high heat, bring the broth, pepper, carrots and celery to a boil. Stir in the noodles and chicken. Reduce heat to medium and cook about 10 minutes or until the noodles are tender.
Yield: 4 servings
Per serving: 103 calories, 3 g (1 sat) fat, 40 mg cholesterol, 1010 mg sodium, 6 g carbs, 1 g fiber, 12 g protein
Note: Above nutritional information based on regular chicken broth.
CHEESE & ONION CORNBREAD
2 pkgs (6-oz each) buttermilk cornbread mix
1 cup shredded Mexican-blend cheese
1/4 cup finely chopped green onion, white and tops
1 tbsp butter
1 1/3 cups milk
Preheat oven to 450 degrees.
In a large bowl combine the cornbread mix, cheese, and green onions; set aside.
Melt butter in an 8-inch baking pan in the 450 degree oven for 3 to 4 minutes until lightly browned. Tilt the pan to completely coat the bottom.
Add the milk to the dry mixture and stir just until blended. Pour the batter into the hot buttery pan.
Bake at 450 degrees for 18 to 20 minutes until golden brown and starting to pull away from the sides of the pan.
Enjoy!
For more of Linda's quick and easy meal ideas visit her blog at http://grandmasquickfixrecipes.blogspot.com/
She also shares her slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com/
Article Source: [http://EzineArticles.com/?Yes,-You-Do-Have-Time-to-Cook-With-These-Quick-and-Easy-Recipes!&id=6609171] Yes, You Do Have Time to Cook With These Quick and Easy Recipes!