Today, we're excited to share the first post in
a brand new blog series...Menu of the Week!
In case you missed our sneak peek last week, here's how it'll work. Each Monday, we'll select a sampling of recipes from a featured cookbook and share them with you.
Sometimes they'll work together, but other times (like this week) they'll be dishes picked to inspire you all week long!
This week's featured cookbook is one that's arriving in stores this week, Rush-Hour Recipes. The selected recipes below all have one thing in common: they'll all simplify your family's mealtime!
Mini Chicken Pot Pies
This recipe appears in the 5-Ingredient Favorites chapter of Rush-Hour Recipes and it makes a speedy meal on a busy night, thanks to one of our favorite timesavers, refrigerated biscuits! Big thanks to Amy Hunt of Traphill, North Carolina for sharing this recipe with us.
7-1/2 oz. tube refrigerated biscuits
1 c. cooked chicken, diced
10-3/4 oz. can cream of chicken soup
2/3 c. shredded sharp Cheddar cheese
salt and pepper to taste
Spray 8 to 10 muffin cups with non-stick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides. In a bowl, combine remaining ingredients; stir until well blended. Spoon chicken mixture into biscuit cups, filling about 3/4 full. Bake at 350 degrees for 10 to 15 minutes, until biscuites are golden. Makes 4 to 5 servings, 2 pot pies each.
Deep Dish Skillet Pizza
You'll find this recipe in the One-Dish Dinners chapter and it's one of Vickie's favorites already. It starts with the easiest crust -- frozen bread dough! -- and it was shared with us by Linda Kilgore of Kittanning, Pennsylvania. She writes that it's actually her husband's recipe. He whipped it together for dinner one night and now it's the only one her family wants to eat...it really is delicious!
1 loaf frozen bread dough, thawed
1 to 2 15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese
Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheese on top. Bake at 425 degres for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.
Best-Ever Shredded Beef Tacos
This week's last recipe comes from the chapter called Slow Cookers to the Rescue and it was shared with us by Kathy Lowe of Orem, Utah. She writes, "Two for one! The first night, I make tacos with this recipe. The second night, I add barbecue sauce to the remaining beef and make babecue beef sandwiches. Delicious made with boneless pork or chicken too!" For extra time-saving, you could mix up the seasoning blend the night before and then just pour over your roast in the morning.
3 to 5-lb. beef chuck roast
1 c. water
1/2 red onion, chopped
3 cloves garlic, chopped
1 T. cayenne pepper
2 t. ground cumin
2 t. dried oregano
1 t. pepper
1/4 c. oil
taco shells or tortillas
Garnish: favorite toppings
Place roast in a slow cooker; add water and set aside. In a blender, combine onion, garlic, spices and oil. Process until well mixed and pour over roast. Cover and cook on high settng for 6 to 7 hours, until roast is tender. Break roast apart with a fork. Reduce setting to low; cover and cook an additional hour. To serve, spoon into taco shells or tortillas; garnish as desired. Serves 6 to 10.
Want to learn more about Rush-Hour Recipes or
add it to your cookbook collection? Click below!
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