If you are looking for a quick and easy dinner idea, consider one of my family’s favorites. It includes an entree and dessert, but the recipes won’t drain your budget or take up a ton of valuable family weekend time.
The first recipe is lovingly nicknamed Everything But the Kitchen Sink Casserole. It was created from leftover items that I refused to waste. I combined the refrigerated leftovers with a few pantry items and presto—-instant dinner.
Dessert is an easy Pistachio Torte that sounds fancier than it really is. You can put it together in less than 20 minutes, though you will need to let it cool for a few hours. I would suggest making it after lunch and it will be ready way before dinnertime.
EVERYTHING BUT THE KITCHEN SINK CASSEROLE
1 (16 ounce) package frozen broccoli florets, thawed
6 boneless skinless, chicken breasts
6 slices Swiss cheese
12 slices deli ham
2 cans cream of chicken soup
1 1/2 cups sour cream
3/4 cup white wine
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 small box chicken flavor stuffing mix
2 tablespoons melted butter
Preheat oven to 350 degrees.
Grease a 9 by 13-inch baking pan.
Layer thawed broccoli then arrange chicken breasts on top.
Top each chicken with 2 slices of ham and 1 slice of cheese.
Whisk together soup, milk, sour cream, wine, salt, pepper and garlic powder. Spoon over chicken.
Cover with foil and bake for 90 minutes.
When chicken is done, uncover and top with stuffing mix, bake another 20-30 minutes.
1 pound leftover mashed potatoes
3 ounces cheddar and jack cheese blend
1/2 cup Japanese bread crumbs (panko breadcrumbs)
Salt and pepper
Mix egg, cheese and bread crumbs with potatoes.
Form potato mixture into patties.
In a skillet, heat an ounce of oil and add in the potato cake.
When brown on one side, flip over and brown the other side.
1 1/2 cups flour
3/4 cup butter
1/4 cup pecans, finely chopped
2 tablespoons sugar
1 (8-ounce) package cream cheese, softened
1 (12-ounce) carton Cool Whip, divided
1/2 cup powdered sugar
2 (3-ounce) packages instant pistachio pudding mix
2 1/2 cups milk
1 cup crushed shortbread cookies
Preheat oven to 375 degrees.
For the crust: Combine flour, butter, nuts and sugar in a 9 by 13-inch pan. Bake for 8 to 15 minutes.
Remove from oven and set aside.
Meanwhile, beat together cream cheese, 1/2 carton Cool Whip, and powdered sugar and spread on crust.
In another bowl, mix pudding and milk for 2 minutes, then spread on top.
Top torte with remaining Cool Whip and garnish with crushed cookies.
Refrigerate at least 4 hours before serving.