5 Dinner recipes for the busy work week ANYONE can make! | Easy Dinner Recipes

today I'm going to show you five dinner recipes you should try now these are perfect for the work week this is gonna be good today I am going to make chalupas quick and easy for dinner I'm going to start by preheating this pan and I'm working with lean ground beef so I'm going to add a little bit of cooking oil here I have a pound of lean ground beef I was hoping that was going to sizzle that's okay and now I'm just going to break this apart seasoned with a teaspoon of beef bouillon powder a half teaspoon of smoked paprika I'm gonna go with like two teaspoons of chili powder a half teaspoon of ground cumin going in and I have like a half teaspoon of garlic powder for the onions I decided to use some dehydrated minced onion makes life easy now I'm just going to work that in and cook the ground beef okay so this is done and that's it you'll want to taste it for salt and seasoning adjust and then set it aside until you're ready to use it to make the chalupa shells I'm going to use store purchased flour tortillas these are from the bakery so they're made in house use what you've got but I like these so all I'm going to do is just separate these and I'm going to fry them to that chalupa shape you'll want to make sure it's preheated and the way I check it take a wooden spoon if it starts to Bubble around the handle of The Wooden Spoon then you're at a good fry temp 350 degrees Fahrenheit is what you're looking for so now carefully you'll want to take your flour tortilla and add it to your hot fry oil and just shape it you'll want to fry it until it's a deep golden brown color and it's crispy foreign so I've kind of flipped it around to make sure that it Cooks evenly or as best as possible okay so that's what I'm looking for I'm gonna let the cooking oil drain and then I'm going to set it on a baking sheet and it's done Okay so I think this is good and it'll continue to cook a little bit more once it's it sets on the baking sheet because it is hot oops stick that out but this is what you're looking for golden brown color crispy and you know the shape of a taco shell okay so here's what I have so far and you can see they are super crispy I shaped them the best that I can but for the most part I think this one was pretty close yeah okay so for the toppings I'm going with shredded lettuce I have some scallions that I chopped fresh tomato I have some sour cream and some shredded cheese here's the ground beef that's been hanging out here and it's time to put it together okay I already have my shell with ground beef and all I'm going to do is add some shredded lettuce here I have some scallion tomato got some shredded cheese a dollop of cream or sour cream right in the center a little bit more scallions and this is a simple easy chalupa my way when I'm in a hurry for dinner really simple whoops today I'm making an easy dinner using leftovers that I found in my fridge to make a chile relleno casserole I have eggs here I have leftover ground seasoned ground meat that I recently used for a recipe video that I did recently for chalupas I also did a recipe video for creamy poblano uh green enchiladas chicken enchiladas and I had four poblanos that I already fire roasted I roasted them over an open flame on my stovetop once they were charred I placed them in a bowl covered it with cling film let them sweat for about 15 minutes and then I peeled the skin removed the stem and seeds and here we are so let's get started I'll show you how I put this together so to get started in a bowl I have 2 3 cup of self-rising flour to that I'm going to shake in like a quarter teaspoon of smoked paprika and a quarter teaspoon of granulated onion powder give that a mix now with the self-rising flour it already has salt in the mix and baking powder okay that kind of made things Dusty so what I'm going to do now is add six large eggs if you want to be safe you probably want to crack these in a separate Bowl but I'm just gonna go Rogue and live dangerously on the edge with this I'm also adding in a whole I'm sorry I'm adding in half a cup of whole milk make sure I get that ratio right now you're just going to mix really well break up the yolks give it a mix make sure you work in all of your dry ingredients you'll want to make sure this is combined well so whisk it vigorously to make sure there's no lumps everything is mixed well okay [Music] okay so I've chopped my poblano peppers this was four fire roasted poblano peppers going in and my leftover seasoned ground meat this was seasoned like taco meat let me make sure I get every little poblano pepper okay so colby jack cheese I have some shredded cheese I'm gonna go in with like half of this bag like a cup now just mix everything together okay at this point you'll want to make sure that you have your oven preheated to 450 degrees Fahrenheit so now in a buttered baking dish I'm going to add all of this into my baking dish make sure that's kind of even in the pan here now I'm going to sprinkle a handful of cheese on top this is going in a preheated oven at 450 degrees Fahrenheit for 20 to 25 minutes uncovered okay so it has been actually closer to 30 minutes so maybe like 25 to 30. but look how go it's like a deep golden brown cheese crust on top so to serve I am just going to scoop out a large piece this goes great with toast on the side or even corn tortillas it's so good garnish how you like and enjoy another episode of there's food at home okay so I'm starting out with only eight ounces of lean ground beef because that's what I had I'm going to go in with a little bit of onion powder whoops garlic powder shake that in smoked paprika and I'm gonna add some salt now with my clean hands I'm going to mix it up to prepare my tortillas I put them in this microwavable bowl bowl and I just sprayed them with avocado oil in between all the tortillas I warmed them up I kind of flipped them around oh they're hot and this makes them soft and pliable so they don't break or crack when I go to fold over the tacos okay so what I'm going to do is take my soft and pliable corn tortilla these are actually hot and I'm just going to get a little bit of my raw ground beef don't freak out they're gonna cook don't go in the comment section and say oh it's raw no because you're working with a thin and small amount of ground beef you're gonna place it on your tortilla and just give it a good Mash and there it is and just repeat the process a little bit and you kind of spread it out this is a great way to uh stretch eight ounces of ground beef and I'm just going to kind of spread it out onto my tortilla there we go and just kind of you can kind of mush it a little bit here I have all of my prepped taquitos or tacos and I'm going to fry them in preheated oil there you go we're gonna separate these and you're going to cook these until they are golden brown and crispy on the exterior and by that point the inside will be cooked as well no worries I'm going to give them a flip [Applause] okay all of my tacos Dorados are done these are golden brown and crispy and cooked on the inside I'm gonna break this one open so you can see so now it's time to Plate it up top it how you like lettuce tomato onion cheese sauce sour cream however you like do that and enjoy I've got my plate here and I'm I don't have any lettuce today but I love the erdez um guacamole salsa Mexican Crema I have queso fresco onion tomato and my tacos so I'm gonna put these on my plate so we got the salsa onion some tomato Macarena and queso fresco in time to dig in okay I'm gonna give them a try which I already know they're good cheers I'm making slow cooker Mexican style chicken soup Caldo de pollo it's gonna be good here we go so let's go over the ingredients here I have three and a quarter pounds of bone and chicken pieces I'm using four drumstick pieces and a split chicken breast with skin and bone on here I have a pound of chopped up fresh cabbage I'm going to be using a variety of vegetables I have two medium potatoes that I just peeled and cut into chunks two ears of corn that I cut into chunks like four to five small carrots one large Mexican squash or calabasa and what else do I have in here oh and at the bottom I have a celery stick that I cut into chunks that's going to go in I'll also be using some fresh cilantro for the end on the top it's going to be good okay going in with my chicken I'm gonna season the chicken with granulated onion powder just all over the top rest of my garlic powder cracked black pepper gonna go with some salt I'm also going to sprinkle on this is a tablespoon of tomato chicken flavored bouillon powder you can skip that and just opt for chicken flavored bouillon powder or you can just the liquid in this just substitute it with a homemade or store-bought chicken broth I'm also going to add some fresh onion chunks I failed to mention that earlier here I have three to four cloves of garlic that I just peeled and mashed okay here are all my veggies just going in right on top and for my mushy anti-mushy vegetable people I don't know you might not you might not like this part of the recipe I'm gonna add just a little bit more maybe like a teaspoon more of the bouillon powder I'm going in with let me start with a quart of water actually I think I'm gonna do like five cups of water let's see will this do that's five cups total okay here I have some fresh cilantro going on that'll make it nice and aromatic along with the celery and carrot and onion okay cover with a lid so I forgot my sad jalapeno so that's going in and this really won't make it spicy unless you unless it breaks but I'm gonna put that right on top and let that go it'll be aromatic for the Caldo but it's optional you don't have to do that I just wanted to use my jalapeno set it to high and let this cook I will check it around three hours to see what it's doing and then let it go until everything is cooked and tender so when I'm cooking in a slow cooker I always like to mention that cook time varies if you are working with really cold meat then the cook time is going to be longer and it's probably going to be a less even cook so you want to make sure your meat is thawed so for this Caldo de pollo set on high in the slow cooker let's say four four and a half hours should do the trick to eight if you're working with a low setting okay it has been close to three hours I have about 15 more minutes for it to be three hours and I want to kind of move and mix oh yeah this looks great I'm gonna get the Cabbage into the broth and kind of flip things around a little bit there we go okay lid going back on and I'll say another 45 minutes to an hour left to go okay so it has been four hours and this is done I'm so excited for this and I think the five cups of of liquid in this whether you're using low sodium chicken broth or water with like the chicken bouillon powder it works for this this is an eight quart slow cooker okay so you'll want to taste your Caldo for seasoning like salt or Pepper or if you want more chicken bouillon powder that's up to you but this is done and ready to eat this is my slow cooker Caldo de pollo Mexican style chicken soup that was hot so good so this is day four of my slow cooker recipes and it's time to dig in and it's so good you gotta try it today I'm making enchiladas for dinner I'm going to start by prepping the corn tortillas I'm just going to quickly pass each tortilla through hot grease now you're really not doing this to make it crispy or fry it too long it's really to make it soft and pliable and it helps to keep the texture once you go to bake this in the oven after you add the sauce if not the tortilla will fall apart for this recipe you can prep around 15 to 16 of these so here's my last one and in the same pan I'm going to make the ground meat you can use ground beef which is typically what I do but today I only had ground turkey so that's what I'm doing ground turkey enchilada so I'm just going to season it with a little bit of granulated garlic powder ground cumin I'm also going to add chili powder to this here I'm adding granulated onion powder and I'm going to add just a little bit of salt sometimes I like to add chicken bouillon powder but for those of you that have been following me for years a lot of you have asked for an enchilada recipe without using chicken or beef bouillon powder into the recipe so this is The Wanted hey this is what I'm doing I'm gonna omit the bouillon powder and just opt for salt I also added cracked black pepper and I'm just going to cook until everything is cooked through and browned and because I'm using lean ground turkey there really isn't any extra rendered fat so that's good yay for that okay so this is done so I'm going to place this in a bowl and I'm going to use the pan again to make the sauce [Music] okay so back on the stove with the same pan this is very convenient by the way I'm going to turn on the heat and over a medium to medium low heat I will be adding cooking oil into the pan around three to four tablespoons here I have a quarter cup of all-purpose flour going in and I'm going to start the roux for those of you that want an enchilada sauce recipe without using flour and dried seasonings and spices I do have an enchilada sauce recipe video that I will link in the description below it gives you two ways to make a red enchilada sauce now I'm going to add two tablespoons of light chili powder this is kind of like a chili powder blend and for those of you that are curious I love to use Bowl nurse Fiesta brand I'm also going to be adding a little bit of ground cumin granulated garlic and onion powder and I will also be adding a can of chicken broth it has a little bit of sodium in it so at this point since I'm not using chicken bouillon powder in the mix you'll want to salt to taste it's to your preference so you will have to taste it to add the salt that you prefer okay so I'm going to add a 14.5 ounce can of chicken broth now typically I like to use 16 fluid ounces of water and one tablespoon of chicken or beef bouillon powder for the liquid in here but like I said I'm not using bouillon powder today for those of you that just do not want to use it so this is another option so this is only 14.5 fluid ounces so the other 1.5 ounce I'll add in water so you'll want to bring it to a simmer and let it thicken and once it's like this simmering and thickened I'm just going to shut off the heat and it's done okay so my tortillas are soft and warmed through I have a 9 by 13 baking dish here I have my ground turkey meat or ground meat of your choice and I have about 12 ounces of colby jack cheese I'm just going to add maybe a half cup to a full cup of the shredded cheese into the ground meat give it a mix and I'm ready to put these enchiladas together foreign I'm going to bake this in a preheated oven at 400 degrees Fahrenheit covered I'm going to cover this with aluminum foil and bake it covered I like the cheese to be melty and oily and gooey and not necessarily like a toothbrush I find when you bake enchiladas uncovered it kind of dries them out so this is going in a 400 degrees Fahrenheit preheated oven for about 30 minutes [Music] so it has been 30 minutes so you'll want to take them out of the oven and once I place them or once my husband helps me to put them on over on the stove at this point you'll want to carefully uncover or remove the foil it will be steamy so be careful because you can burn yourself with the steam it's hot these look and smell amazing this was actually my son's idea he loves ground turkey enchiladas just like this so he requested it for dinner today and I made them so you definitely can serve this with a side of Mexican rice a salad it's so good and garnish and top how you like so I hope you give this recipe a try I hope you like it and thanks for watching

Channel: Simply Mamá Cooks

Views: 64,780

Keywords: cooking, food, recipes, recipes for busy moms, home cooking, cooking for beginners

Id: GpeYoGKId3s

Length: 26min 44sec (1604 seconds)

Published: Thu Jul 20 2023