Three easy meals in two days

My schedule has been so packed with writing and editing assignments this month that it’s been difficult to find time to cook. So I was thrilled to look through my favorite recipes and a stack of ideas to try to find three meals that were quick and easy to prepare.

I often spend two hours in the kitchen preparing a meal. That’s because I enjoy it and because cooking from scratch rather than a box takes longer. I was able to put these meals together in 30 – 60 minutes, a record for me. I also noticed I had fewer dishes to wash after cooking. That’s never a bad result!

Here’s what I did.

Breakfast: Baked Egg

1 egg
1 TBSP Salsa
¼ cup unthawed spinach
1 TBSP cheese

Mix ingredients and put into a single-serving sized baking dish. Bake at 375 degrees for 20 minutes or so until firm.

Lunch: Tortilla Tomato Soup with Beans and Rice and Quesadillas

We like Ellie Krieger’s Tortilla Tomato Soup and it’s one of those easy-to-prepare soups that reminds us of why we put so much work into canning our tomatoes during the summer.

While the soup cooked, I put on a pot of white rice. We had leftover pinto beans and knowing that rice and beans together make the perfect protein encouraged me in that direction.

As the two pots simmered on the stove, I sliced half an onion and a green pepper from the refrigerator. After sautéing them I put them on half of a whole wheat tortilla in the skillet, sprinkled with cheese and made a quesadilla.

Yes, it was a big lunch. And it all tasted good!

Supper: Asian Salmon with Stir Fried Vegetables

Lunch was so filling that I waited to make this supper until the next day. It fit in perfectly to my easy to prepare plan.

For several years I’ve been making the Barefoot Contessa’s Asian Salmon. Again, it’s quick and pleasing to the taste buds. I often bake it in the oven instead of grilling, which was true this time.

To go with the salmon I pulled vegetables out of the freezer to stir fry and serve with soba noodles. I prefer vegetables with a little crunch and of course since these had been frozen I didn’t get that. However, the taste of the dish, that I topped with a handful of cashews, was very good.

The lunch and supper both gave us leftovers for the next day when I wouldn't have a minute to spend in the kitchen.

Easy Stuffed Peppers

At this time of year, our green peppers are their largest and we run out of things to do with them. That’s when it’s time to make stuffed peppers.

I’ve used a recipe from my mom for ages, but recently altered it to utilize some of the homemade tomato sauce from my shelf. That makes it super simple.

Stuffed Green Peppers
Cut off the tops of 12 peppers or so. Take out the insides. Boil in water for 5 minutes.
Brown 1 pound hamburger.
Cook 1 cup rice.
Combine hamburger, rice and as much of your preserved tomato sauce as you like.
If the sauce isn’t already seasoned with garlic, salt, pepper, etc., add seasonings.
Stuff peppers. Pour more sauce over the top.
Bake covered for 45 minutes.
Remove lid, put a slice of cheese on top of each and bake 15 more minutes.

Enjoy!