apex anthologies

Easy Recipes for House Church

Though I guess I just may be the right person for the job, since if it isn’t under five ingredients or doesn’t involve a crockpot, then I am not making it.

apex anthologies

When I read my assignment of “easy recipes to take to House Church”, I literally laughed out loud.

Though I guess I just may be the right person for the job, since if it isn’t under five ingredients or doesn’t involve a crockpot, then I am not making it.

 My mind is organized in its own special way, but since I am writing this for a wider crowd, I will organize it by main dishes, sides and desserts. I must also warn you that it will be even more evident that “cooking” is a loose term in my house as I write the steps in my recipes.

Boss aka Main Dishes

 “Mexican” is a continually recycled food theme in my house church, so I have main dish aces up my sleeve that (loosely)  tie into that theme.

 Tex Mex Soup

 Oh this is good. A little spicy, but if I can handle it, it is probably rated a 2 out of 10 on a “spicy” scale. This is a Crockpot meal, so you want to leave time for the prep earlier in the day.

 Ingredients:

1 lbs of ground turkey

1 pkg taco seasoning

1 pkg  ranch seasoning

2 cans rotel ( or 1 can rotel, 1 can diced tomatoes)

1 can kidney beans

1 can black beans 

1 can of corn

1.     Brown turkey.

2.     While turkey is browning, dump all the remaining ingredients into a Crockpot use a 3.5 quart) set on “low”

3.     Add the turkey.

4.     Stir sporadically, (It can sit anywhere from 3-6 hours)

5.     Serve with Fritos, sour cream, and cheese.

Skinny Chicken Enchiladas from Skinny Mom

 This was a Pinterest find that didn’t fail. You can see and follow the recipe here, but what the recipe doesn’t tell you is how to cook and shred the chicken. I found the best result, in taste and ease, is to slow cook the chicken in a Crockpot (remember, I have 3…) with 1 jar of salsa.  You can then use the salsa as part of the filler, as well as 1 can of rotel.

The final main dish I will share is not Mexican, definitely not made from scratch, but my fellow house(church) mates are always glad when I make it.

 

Creamy Potato Bacon Soup

Best in those long winter months. And you guessed it; I make it in a Crockpot.

Ingredients:

1 pkg Bear Creek Creamy Potato Soup

½ bag of frozen cubed hash browns (or if you’re up to it, 2 russet potatoes, cooked and cubed)

1 pkg of Real Turkey bacon bits

1 can of corn OR 1 bag frozen corn

optional: Colby jack shredded cheese, scallions

1.     Following the instructions on the bag, dump soup mix and 8 cups of water in a 5 quart CrockPot on low. Okay, maybe you are thinking “enough with the Crockpot” ; you can make this is a 5 quart pot too.

2.     Add bacon and corn

3.     After about 3 hours on low, serve with the option of cheese and scallions. As for how long it cooks in a pot, you’re on your own; I have never done it that way. I suggest read the packaging of the soup mix.

Robins ( aka sidekicks aka side dishes)

 Now I feel a little bit more confident in this area because most of what I make for sides do not involve cooking. Here are three sides that I not only enjoy making but also enjoy eating.

 Green Grape Salad

Ingredients:

1 “good size” pkg of green grapes

1 16 ounce container or sour scream

1 bar of low-fat or non-fat cream cheese

1 cup of sugar

½ cup ish of brown sugar

1 small bag of chopped pecans.

1.     In a medium bowl, blend with a mixer sour cream, cream cheese and (white) sugar.

2.     Dump in green grapes (that have been washed and pulled from the stems, of  course) and stir

3.     Top off the salad with brown sugar and chopped pecans

 

Mock Cheesecake Factory Salad

 Ingredients:

Lettuce of your choice (I use a mix of romaine and baby spring mix)

2 green apples, chopped

½ cup chopped/diced (is there a difference?) tomatoes (cheat: I will get these from the salad bar in Kroger…)

1 pkg real turkey bacon bits

1 can of corn

1/2ish cup blue cheese ( can substitute feta for price difference)

optional: cooked chicken

 Toss all ingredients in bowl. It is best served with a balsamic dressing; I have used Private Selection Honey Balsamic or Marzetti Simply Balsalmic and toss with salad.

Fruit Salsa

…Because regular chips and salsa are lame.

Ingredients:

2 tubs of strawberries, sliced

2 green apples, sliced

2 kiwis, sliced

1 tablespoon apple jelly

 Chips: Cinnamon Pita Chips (I can only find them at Kroger; can also use Apple Cinnamon Chips)

1. Chop of the fruit to “small” chunks

2. Place the fruit and the apple jelly in a food processor and select “chop”. Now, my food processor is small so I have to separate and do this twice. If you do not have a food processor, borrow one to at least to make this salsa!

3. Let sit in a refrigerator for at least 30 minutes before serving with cinnamon chips. There is a way to make your own, but after drooling over the fruit salsa, you will just want to dive right in.

Desserts 

You might just giggle with glee with how easy all of these are!

Pineapple Angel Food Cake

Ingredients:

1 box of angel food cake

1 large can of crushed pineapple

1 tub of cool whip

optional: strawberries, sliced

 1. Grease a 9×13 cake pan and dump cake mix directly in it

2. Stir in pineapple until mixture is “light and fluffy”

3. Bake according to cake box directions

4. Top with cool whip and strawberries

Pumpkin Chocolate “Muffins”

Basically cupcakes without the guilt; weight watchers recipe!

Ingredients:

1 box of yellow cake mix

1 can of pumpkin

¾- 1 bag of chocolate chips (I use a full bag with mini chips)

¾ cup of water

1. Combine all the ingredients in a mixing bowl. Make sure the consistency is like that of cake or brownie mix, not like cookie dough

2. Line 18-24 muffin tines and divide the batter ( My batch is usually 18 but have stretch it to 24)

3. Cook muffins according to cupcake time on cake box

Chocolate Éclair

Ingredients:

1 box of graham crackers

2 pkgs of instant vanilla pudding

3 cups of milk

1 tub of cool whip

1 small tub chocolate frosting

 1. Mix pudding mix, milk and cool whip. It is best to use an electrical mixer.

2. Place 1 layer of graham crackers on the bottom of a 9×13 glass container.

3. Carefully add half of the pudding/cool whip mix on top and spread

4. Repeat layers, finishing with a graham layer on top ( graham, pudding, graham, pudding, graham)

5. Carefully spread chocolate frosting on top. Now, my grandmother makes her own chocolate frosting that is thick and sets real nice, but it involves a whole stick of butter and a bunch more sugar, but my job is to keep it simple, and maybe a bit healthier.

6. Let it chill in fridge for at least 1 hour before serving.

I hope these recipes inspire you to bring more than chips and dip or a 2-liter!

Author: Ally Geis