In a Hurry Tonight

We live in a world where we are constantly on the go. Flying from here to there with no time to really take in the simple pleasures in life. We are all guilty of it from time to time…forgetting to “take time to smell the roses”…as my father still says today.

As I have grown from a child to a wife, I’ve learned many important lessons in my life. For instance, my house doesn’t have to be spotless if it’s full of friends and family, or that life doesn’t really end at 25, it just gets better and more fulfilling. Or how about learning what true friends are and that all you really need in life is a few close friends in life instead of a huge handful of “acquaintances.”

My point to all of this is take time for the ones that really matter in your life and don’t “sweat the small stuff,” because that’s all it is “small stuff.” To help you gain a little more time in the kitchen here are some of my favorite Quick Fix Recipes….Enjoy!

Mom's Make-Ahead Meatballs
By Lane

Meatballs:
4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onions
1 tablespoon salt
2 tsp. Worcestershire sauce
1/2 teaspoon white pepper
1 tsp. Italian Seasonings
1 tsp. garlic powder
4 pounds lean ground beef

In a large bowl, beat eggs. Add the next seven ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15-in X 10-in X 1-in baking pans. Bake at 400ºF for 10-15 mins or until no longer pink, turning often; drain. Cool.

Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Makes: 5 batches (about 30 meatballs per batch).

Fajita Stir-Fry
By Lane

1 pound lean boneless beef (top round, sirloin)
2 cloves minced garlic
1 large red bell pepper, cut into strips
3 tablespoons lime juice
2 tablespoons oil
1 large onion, thinly sliced and separated
2 teaspoons ground cumin
1 teaspoon cornstarch
Flour tortillas for serving

Cut beef with grain into 1" strips about 1/8" thick. Place skillet over high heat; when hot, add 1 T. oil and stir-fry meat until browned (1 1/2 to 2 minutes). Transfer meat to bowl with slotted spoon. Add remaining 1 T. oil to skillet and add garlic, onion and bell pepper. Stir fry until onion is soft, about 3 minutes. Stir together cumin, lime juice and cornstarch, then add to skillet.

Return meat to pan and stir-fry until mix is hot and bubbles. Place in serving dish. Put into tortillas, and garnish as desired with cheese, avocado, tomato, salsa, sour cream. Is easily doubled.

Mexican Lasagna
By Lane McConnell, adapted from Paula Deen’s Mexican Chicken

Sour cream1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of onion soup(You can use other creamed soups as well)
1 (10-ounce) can diced tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken or use 1 lb. of hamburger
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar (I use a little more)
2 cans of green chilies
1 can pimentoes
1 diced pepper (I use whatever I have in my fridge)
2 cloves of minced garlic or use 1 tsp pf garlic powder

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with cooking spray or use butter.In a large bowl, stir together the 3 kinds of soup all seasonings and veggies and the tomatoes. Stir in the chicken or beef.

I also like to add a small handful of cheese in the mixture. Layer the tortillas and the mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.