Wow — this is a super cool edition of Works for Me Wednesday this week at Rocks in My Dryer! The theme is recipes with five ingredients or less, so this is not to be missed! Go visit and add to your cooking and baking repetoire.
I have a confession to make — all of the recipes in this post actually already appear on my blog. But, I am combining them together into one post, since they all had five ingredients or less.
I’ll put the four dinners first (Chicken & Potato Bake, Honey Chicken Sandwiches, Honey Mustard Steak, and Chicken & Rice Casserole), and then I’ll do the two desserts (Lemon Pie & Pine Bark Cracker Candy).
Chicken Potato Bake
Ingredients:
4 bone-in chicken pieces (1.5 lbs)
4 large potatoes, cut into wedges (know what? I used my apple wedger for super fast prep time!)
1/4 cup Italian Dressing (we used fat free)
1/4 cup grated parmesan cheese
Directions:
Preheat oven to 400 degrees. Place chicken and potatoes in 13×9 pan.Pour dressing over chicken and potatoes, and then sprinkle with cheese.Bake for 1 hour or until chicken is cooked through (180 degrees). Sprinkle with chopped fresh parsley, if desired.
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Honey Chicken Sandwiches
Ingredients:
3 tablespoons honey
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed (I used about 1/4 teaspoon)
1 small red onion, halved and thinly sliced (I didn’t use as much as it called for)
12 ounces cut-up cooked chicken
4 baked biscuits, split
Directions:
In a medium skillet, combine honey and thyme; stir in red onion. Cook and stir over medium-low heat just until hot (do not boil). Stir in chicken; heat through. Arrange chicken mixture on biscuit bottoms. Add tops. Makes 4 servings. (*We actually made a tube of big biscuits, and had *plenty* of chicken for about 7 sandwiches)
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Honey Mustard Steak
I got this meal from a Family Circle Magazine in 2005. I made modifications to it though. I’ll type out the recipe as they give it, and then I’ll fill you in on what I did differently.
Ingredients:
1 pkg (6 ounces) wild-and-white rice pilaf mix
1 1/2 lbs sirloin steak, 1 inch thick
1/2 cup honey mustard
2 tsp freshly ground steak-house seasoning
1 bunch asparagus
Directions:
1. Prepare rice pilaf mix according to package directions, cooking for about 20 minutes.
2. Meanwhile, heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Brust both sides of sirloin liberally with 1/4 cup of the honey mustard. Sprinkle both sides with seasoning. Set aside.
3. Trim ends of asparagus; brush lightly with 1 tablespoon of the honey mustard. Place on grill and cook about 5 minutes, turning to prevent burning. Remove and set aside.
4. Add sirloin to grill and cook 4 minutes pre side, turning once. Let rest 5 minutes before slicing.
5. To serve, cut asparagus into 1 inch pieces. Stir into pilaf along with remaining 3 tablespoons honey mustard. Slice sirloin acroos the grain. Serve over pilaf.
Now…on to *my* modifications.
First off — we just totally left off the “steak-house seasoning.” No desire for it. LOL
Second — we don’t like asparagus. So, we used chopped frozen broccoli and just steamed it until it was done. Then, we put it in with the pilaf.
Third — we actually grilled the steak inside on a George Foreman grill.
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Crockpot Chicken and Rice Casserole
Ingredients:
2 cups chicken broth
1/2 cup margarine, melted
6 oz box of Uncle Ben’s Long Grain and Wild Rice (Original Recipe) — uncooked
4 1/2 oz jar of mushrooms (I usually buy a slightly larger jar than that)
10 oz can cooked chicken
Directions:Combine all of the ingredients in the crockpot. Cover. Cook on high for two hours or until the rice is tender.
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Super Quick & Yummy Lemon Pie
Ingredients:
2 cups cold milk
2 pkgs (4-serving size each) JELL-O Lemon Flavor Instant Pudding and Pie Filling
1 tablespoon lemon juice
1 Graham Cracker Pie Crust (6 oz)
1 tub (8 oz) Cool Whip, thawed
Directions:
Pour milk into large bowl. Add dry pudding mixes and lemon juice. Beat with wire whisk for two minutes or until well blended. (The mixture will be thick.)Spread 1 and 1/2 cups of the pudding mixture onto the bottom of the crust, and then set it aside.
Add half of the Cool Whip to the remaining pudding (still in the bowl), and stir gently until well blended. Spread this over the pudding layer in the crust.
Top with the remaining Cool Whip that is still in the tub.
Refrigerate for three hours or until set. (Angie’s note here: I actually had it in the refrigerator for about four hours, and although it was mostly set, it kind of fell apart taking it out of the pie pan.)
Garnish with lemon peel, if desired. Store leftover pie in the refrigerator.
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Pine Bark Cracker Candy
Ingredient List:
One sleeve of saltine crackers (ends up being about 36 – 38 crackers or so)
1 cup butter
1 cup light brown sugar, packed
1/2 teaspoon almond extract
4 (5-oz) Hershey bars, broken into pieces (remember — 5 oz is the big size)
Now, because I actually wrote out this recipe as a pictoral journey, if you want directions on actually how to make it, you’ll have to check out my picture directions on how to make pine bark cracker candy.
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