<p>oh I make a chicken dinner with four ingredients
smear ploughmans stone ground mustard on outside of chicken
roll an lemon to release juice
pierce all over and pop into cavity
roast chicken along with some potatoes</p>
<p>Even I Can Make It Chicken recipe
(BEST EVER 4 item chicken recipe…)
4 chicken breasts
1 (16oz) jar Marie’s Honey Dijon dressing
1 box sourdough cheese croutons, crushed (I just jump on the box before opening!)
3 Tbls. orange juice</p>
<p>Dip chicken in 1/3 jar dressing; then roll in croutons (pat firmly). Bake 425 degrees about 20 minutes, depending on thickness of chicken. Mix OJ and rest of dressing; heat in microwave. Serve on top or along side chicken.</p>
<p>Family favorite!</p>
<p>Are spices included in the 4-ingredient limit?</p>
<p>Talapia.</p>
<p>Get the filets.
Sprinkle with Cajun Seasoning
Top with thin sliced lemons</p>
<p>Bake for 15 minutes at 350 or until flaky.</p>
<p>Serve with brown rice and veggies.</p>
<p>thumper, salmon filets can be prepared in a similar manner: rub salmon with Rub With Love salmon rub, sprinkle with lemon pepper and oregano, top with lemon slices, bake in a glass baking dish at 425 degrees until done (flakes with a fork and the juices are clear, but do not overcook). Serve with some wild rice mix and a vegetable of your choice. When the weather is nicer (snowed today - yuck!), the salmon can be grilled on a cedar plank - use indirect grilling method.</p>
<p>4 item dinner:
- Sitrfry chicken
- Stirfry broccoli
- Add Trader Joe’s sauce: Red Pepper Curry simmering sauce. Simmer
- Ladle over basmati rice</p>
<p>*5th ingredient, could be mushrooms or other veggies</p>
<p>For any kind of fish, put your seasonings/marinade on the fish, put in a shallow dish, saran wrap(poke a few holes for steam to escape) and microwave about 4 minutes or till done. Microwaving keeps the fish moist.</p>
<p>can cream of mushroom soup
can of golden mushroom soup
can of french onion soup
@ 3 lb pork loin roast</p>
<p>Mix soups in Crock Pot. Trim any fat off pork loin and add. You can cook this 8, 10, 12 hours. It is impossible to dry it out. I double it and then have dinner for another night in the week. Serve with mashed potatoes (soups and roast juice make a wonderful gravy) and a vegetable.</p>
<p>Pork Barbecue</p>
<p>one large CHEAP pork roast
1 bottle barbecue sauce
2 tablespoons vinegar</p>
<p>Put all into a crock pot. Cook on low for 12 hours. After 10 hours, pull the pork apart and remove any bones. Continue cooking for two more hours.</p>
<p>Serve with a nice hard roll.</p>
<p>that sounds good thumper-now to find my crockpot</p>
<p>My 14 yr old came up with this recipe. It is surprisingly pretty tasty. High on sodium but not bad for a night when you are tired and have not been to the market.
1 can Hormel Chili with beans
1 can Stagg chili
1/2 can diced tomatoes plus liquid pureed in the magic bullet.
She then adds. Crushed red pepper and garlic. She makes it pretty spicy.
Serve as a soup with grated cheese, slice of avocado
Or last night she served it with cheese quesadillas. A healthier way to make them. Corn tortilla instead of flour. If you use a cast iron skillet you can get by without adding any butter or oil to the pan.</p>
<p>A recipe I actually got on another thread here on CC that is now a family/potluck favorite (kinda going on Thumper’s theme…)</p>
<p>1 large CHEAP pork roast
1 bottle (20 ounce) sugar-FULL root beer
Your favorite barbeque sauce</p>
<p>Plop pork roast in crockpot. Pour root beer over the top. Cook all day. Drain most of liquid from the crockpot. Shred meat. Add barbeque sauce - as saucy as you desire. Cook in crockpot one more hour. Serve on buns or eat as is!</p>
<p>I have taken this and received compliments over and over again! Bet I’ll end up doing this at one of the items at my son’s graduation party in 2010!!!</p>
<p>A disclaimer – there’s really 6 ingredients to this dish, but it’s SO good and SO easy, I thought I’d share anyway. (There’s no need to brown the meat before adding to the crock pot.)</p>
<p>1 3 lb boneless beef chuck roast, trimmed
1 10.5 oz can condensed French onion soup, undiluted
1 10.5 oz can condensed beef consomme, undiluted
1 teaspoon # 1 (10.5 ounce) can condensed beef broth, undiluted
beef bouillon
6 French or Italian rolls, split</p>
<p>Cut roast in 4 pieces and place in a crock pot.</p>
<p>Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.</p>
<p>Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.</p>
<p>Wow, you guys are great! </p>
<p>Bunsenburner, as long as the recipe gets at the spirit of the thread, cheat and list multiple spices on one line.</p>
<p>Here’s another one I do - plus the original recipe for the purists among us. Good for households with vegetarians.</p>
<p>Original version:</p>
<p>Greek Pizza
- 1 can of garbonzo beans
- 2 tablespoons of lemon juice
- 2 tablespoons of skim milk
- 2 cloves of garlic
- chopped tomatoes
- feta cheese (pref basil flavored)
- tomatoes
- kalamata olives
- parsley
- pita bread</p>
<p>Puree first 4 ingredients & spread on pita bread. Top with chopped tomatoes, feta cheese, chopped olives, and parsley. Place on ungreased cookie sheet & bake for 5-10 minutes in 425 oven.</p>
<p>Now my version:
- one container of garlicy hummus
- pita bread
- feta
- kalamata olives</p>
<p>You can guess the rest.</p>
<p>It is great that we can cheat when it comes to spices; otherwise, just the salt and pepper will take care of the 50% of the list :)</p>
<p>This is a very easy recipe, but has more than 4 ingredients (5+):
Stuffed peppers (combines starch, protein and a vegetable):
1 cup of rice, cooked
1 lb ground beef or other meat (chicken, turkey if you wish)
1/2 cup of chopped onion
(salt and pepper to taste)
4-6 colorful sweet peppers (how many you’ll need depends on the size)
a jar of spaghetti sauce
Mix ground meat, rice and onions, add salt and pepper to taste. Cut the tops off of the peppers, scoop the seeds out. Stuff the mix into the peppers, place the peppers vertically into a large pot, pour the sauce around them and add water so the liquid comes just up to the top of the peppers. Bring to a boil and cook until the meat is done (with huge peppers it takes 35-40 minutes for beef “stuffing”). Serve in soup bowls with some of the liquid.</p>
<p>Of course, to make it healthier, I’d add chopped veggies to the meat mix (carrots, mushrooms, peppers, etc.). :)</p>
<p>
That sounds interesting except I hate the taste of root beer (in England I used to use a toilet cleaner that smelled like a cross between wintergreen gum and root beer, I can’t eat/drink either of those things without thinking I am putting toilet cleaner in my mouth).</p>
<p>Does it taste anything like root beer when it is cooked? I have been looking for a food slow cooker pork recipe.</p>
<p>No, won’t taste like root beer…I think the root beer just gives it a slightly spicy, slightly sweet taste and it makes the meat very tender. You do not take a bite and say “hmmm…is that root beer in there?” - not at all.</p>
<p>Thanks. I think I will try that tomorrow.</p>
<p>^^ You can also use a can of Coke instead. But use regular Coke, not diet.</p>
<p>
</p>
<p>LOL, root beer tastes like medicine to me !</p>