One of my dearest friends frequently asks me for ideas for fast and easy main dishes. She is Hispanic, and is often curious about what I am cooking, because to her, it is very different from anything she might prepare. She’s always busy: working, babysitting her grandchildren, visiting and caring for elderly friends, and who knows what else. Makes me tired thinking about it all. So when she asks me for recipe ideas, I try to think of simple and tasty dishes that are quick and easy to prepare.

These recipes have only 3 or 4 ingredients, and are enough to serve 4 people when served with a vegetable, soup or salad. They are easy to double if you have big eaters, a larger family, or want to forgo the side dish.

I think you’ll find these recipes are super simple, have a quick prep time, are inexpensive, and taste good. Many of them are from my youth. My parents worked shift work, and my mom would keep some of these ingredients on hand so that I could cook the family dinner. So if I could cook these dishes as a teen, I think most teens and even tweens could do it too. To those who are anxious about cooking and think that they can’t cook, I say relax and give these super easy recipes a try. I’m throwing out this ‘give it a try’ challenge to college students, bachelors and brides too. For the accomplished but busy cooks, I throw you a lifeline. My mom often said the worst thing about cooking was deciding what to cook.

These 2 rice dishes are super fast to prepare if you have leftover rice or cook your rice ahead of time. Plan ahead. At our house, when we cook rice, we usually cook enough to make both the tuna and roast beef rice dishes. When we prepare a good old Southern style meal of cubed steak with rice and gravy, we cook extra rice for another meal later.

TUNA AND RICE

1 can cream of chicken soup

¼ can or less water, just to rinse can

1 large can of tuna or 2 small cans, drained

4 cups cooked rice

1. Pour soup and water into saucepan.

2. Add drained tuna to soup.

3. Heat on medium heat until moderately warm.

4. Add in cooked rice.

5. Heat until thoroughly warm.

VARIATIONS:

Use other favorite cream soup.

Try with a can of chicken, turkey or ham instead of tuna.

ROAST BEEF AND RICE

1 can tomato soup

¼ can or less water, just to rinse

1 large can roast beef

4 cups cooked rice

1. Pour soup and water into saucepan.

2. Add roast beef and its juice or gravy.

3. Heat on medium heat until moderately warm.

4. Add in cooked rice.

5. Heat until thoroughly warm.

Some people consider “casserole” a dirty word and fear an unrecognizable blob of mystery ingredients. Hopefully these will be a pleasant surprise.

COUSIN HAL’S FAVORITE TUNA CASSEROLE

1 can of cream of chicken soup

1 large or 2 small cans of tuna, drained

1 to 2 sleeves of saltine crackers

2 cups shredded sharp cheddar cheese

1. Mix soup and drained tuna.

2. In a greased 9” X 11” casserole dish, place a layer of crackers. Spread half of soup and tuna mixture over crackers. Distribute 1 cup of cheese over mixture. Repeat for second layer.

3. Bake in preheated 350 degree oven until thoroughly warm, about 40 minutes.

VARIATIONS:

Use any favorite cream soup.

Use any favorite cheese.

TATER TOT CASSEROLE

Again, a little planning makes for a super quick prep. Brown hamburger ahead of time. When we brown ground beef for a specific recipe at our house, we often cook extra to put in the freezer for Hamburger Helper, to make spaghetti sauce or to jazz up a pizza later.

1 can of cream of chicken soup

1 lb ground beef, browned and drained

1 bag of frozen tater tots

1. Mix soup and drained browned ground beef.

2. Spread in the bottom of a greased 11” X 13” casserole dish.

3. Top casserole with a layer of tater tots.

4. Bake in preheated 350 degree oven until thoroughly warm, about 40 minutes.

VARIATIONS:

Use any favorite cream soup.

Top with cheese.

If you know you’re going to be pinched for time all week, cook pasta on the weekend. Pasta microwaves very well. For health reasons, we no longer microwave at our house. We just stir the refrigerated pasta into the sauce and warm until thoroughly heated.

SPAGHETTI

1 lb of ground beef, browned and drained

1 large can or jar of your favorite spaghetti sauce

1 lb of spaghetti noodles, cooked and drained

1. Combine ground beef with sauce in large saucepan or in skillet.

2. Cover and simmer, heating thoroughly. I prefer to simmer at least an hour, until the hamburger texture changes.

3. Serve over hot pasta.

VARIATIONS:

Brown onions, peppers or garlic with ground beef.

Use ½ lb ground beef and ½ lb ground pork or Italian sausage.

Serve over spiral pasta or other favorite pasta.

1 large or 2 small cans of cream of chicken soup

1 can milk

1 large can of turkey, with juice

1 lb of linguini, cooked and drained

1.  Pour soup, milk and turkey into large saucepan or skillet. 

2.  Cover and simmer.  Heat thoroughly. 

3.  Serve over hot pasta. 

VARIATIONS: 

Brown onions and mushrooms and add to soup and meat mixture. 

Add a small can of corn for texture, and a half can of English peas. 

Use a can of chicken instead of turkey. 

Serve over other favorite pasta. 

2 boxes spiral pasta and cheese

1/3 c milk

1 large or 2 small cans tuna

1 can tiny Llessur English peas

1.  Cook macaroni, drain. 

2.  Pour tuna and peas with juices into a pan and heat, then drain. 

3.  Prepare cheese sauce in pan with milk, whisking constantly. 

4.  Add pasta to sauce, coating pasta well. 

5.  Combine all ingredients in pan and heat together. 

2 packages Lipton Asian Sides Teriyaki Noodles

1 ½ lbs lean beef round steak

1. Slice the beef into thin strips. This is easier if partially frozen.

2. Brown beef strips in skillet. Add oil as needed.

2. Prepare noodles according to package directions.

3. Combine meat and noodles in skillet.

Soup, sandwich or salad can sound like a boring and disappointing meal. Hopefully you’ll find these to be more like a treat.

TOMATO SOUP WITH RICE AND SANDWICH

1 large can of tomato soup

¾ soup can milk

2 cups cooked rice

Lean Pockets or Hot Pockers hot sandwiches

1.  Pour soup and milk into saucepan.

2.  Heat on medium heat until hot, careful not to scorch. 

3.  Serve soup with cooked rice on top. 

4.  Prepare hot sandwich according to package directions. 

5.  Serve soup with hot sandwich. 

VARIATIONS: 

- Try soup with crushed saltines on top, my dad’s favorite!  Or try with croutons. 

- For a real treat, buy a large jar of LaMadeline’s Tomato Basil Soup from the restaurant or available at some large grocery chains, like HEB in Texas. 

- Serve with grilled cheese, or other hot sandwich.  Schwan’s makes toaster poptart-style cheese, ham and cheese, or bacon, ham and cheese versions that are good. 

1 small bag or ½ large bag frozen Italian meatballs

1 large can spaghetti sauce

1 package hoagie or other hotdog-like buns

2 cups of mozzarella cheese

1.  Cook meatballs in spaghetti sauce in crockpot 6-10 hours. 

2.  Heat buns if desired. 

3.  Place 5-8 meatballs on bun.  Add sauce. 

4.  Top with cheese. 

THE BIG SALAD

So I broke the 3 or 4 ingredient rule here, but try it and you’ll forgive me.  I copied this recipe from an old colleague, Dr. Chris, and made it even better.  On the hot Texas summer nights when we don’t want to use the stove, we make this salad at our house.  We make individual portions in these relatively huge bowls. We call it The Big Arsed Salad.  It was a by-name request at many of my covered dish luncheons at work.  I took all the ingredients and put it together on site. 

2 bags chopped hearts of romaine, or 3 heads

1 pint grape or cherry tomatoes, halved

1 large sweet onion, cut in rings, then in 1 inch pieces

Athenos Garlic and Herb Feta Cheese

Kalamata olives

Chopped deli ham

1 or 2 packs Good Seasons Dressing Mix, Garlic Herb or Cheese Garlic

Balsamic vinegar

Olive oil

Sunflower seeds

1.  Prepare dressing with really good quality olive oil and balsamic vinegar. 

2.  You can make 1 giant salad.  The advantage to making individual salads is everyone can decide how much tomato, onion etc. they want.  Do it self-serve buffet style.

3.  Add tomatoes, onions, feta, olives, and meat as desired to chopped lettuce. 

4.  Pour dressing as desired.  Combine well. 

5.  Top salad with sunflower seeds if desired. 

VARIATIONS: 

Use any deli meat or combination such as ham, chicken, or turkey. 

Use sliced or rotisserie chicken. 

Use a mixture of salad greens such as romaine, baby spinach, field mix, spring mix or herb mix. 

A favorite version of a classic. 

4 large potatoes

2 cans of chili, we like Wolfe’s with no beans

2 cups of cheese

1. Pour chili over potato. 

2. Cover with cheese. 

VARIATIONS: 

We peel, cut up and cook potatoes ahead of time, then heat and mash. 

Top with chopped onion, sour cream, or plain yogurt. 

I hope I’ve inspired you to try a few of my fast, easy and inexpensive main dishes to build your meal around. I love great cooking, and spending time in the kitchen nursing a great dish, but sometimes life just gets in the way of our greater cooking aspirations. We don’t have to succumb to fast food or carry out. Whether a new cook, or experienced but busy cook, you can still have a tasty meal at home.

FAST AND EASY RECIPES:

12 Super Fast, Cheap and Easy Main Dishes

12 Super Fast, Cheap and Easy Pasta Recipes

8 Super Fast, Cheap and Easy Casseroles

Super Fast and Easy Soups, Stews and Chowders

Favorite Food from Mom

My Very Favorite Vegetable Soup- Almost Like Mom’s

MOM’S CAKES:

Mom’s Best Layer Cakes 1

Moms Best Layer Cakes 2

Mom’s Best Pound Cakes

Cake Frostings

HOLIDAY TRADITIONS:

Thanksgiving Southern Family Feast Recipes

Fruitcake and Christmas Cookie Recipes

Recipes- My Family’s Traditional Christmas Treats