Super Simple Sunday Night Dinner

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.



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 egg

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.

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Michele Cheplic

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.