Fast And Easy | Craft x Stew
Category name:Fast And Easy

Baked Potatoes With A Dash Of Fun

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4863288401_baf27d1b73_zsource: alanagkelly

I love to make baked potatoes. Not only do the kids adore them, they are very easy to throw together. Here are a couple of my favorite spuds.

The Everything Potato

Stuff a baked potato with everything you have in the house. This includes butter, salt, sour cream, chopped chives, veggie bacon and anything else you love. Yummy!

The Pizza Potato

Top a split potato with marinara or pizza sauce plus shredded cheese. Be sure to reheat the potato long enough for the cheese to melt.

The Sloppy Joe Potato

Slice a baked potato down the middle. Top with Vegetarian Almost Joes. Shredded cheese is optional.

The Double Cheesy

Combine drained cottage cheese, shaved Parmesan, chopped green onions, white pepper, basil, garlic powder and paprika. Mix well and add to your baked potato.

Leftovers Potato

Stuff a potato with leftover cubes of meat or chicken, plus the sauce that originally accompanied it. If you have any veggies left from the meal, that’s a bonus.

Sweet Potato Deliciousness

Scoop out the insides of the potatoes. Combine the flesh with butter, brown sugar, a pinch of cinnamon, miniature marshmallows and chopped pecans. Re-stuff the potatoes and bake for 20 more minutes.

Here are some other quick ideas:

sauteed onions w/ or w/o garlic

lightly steamed cauliflower and cheese

ricotta (plain or seasoned with salt, pepper and fresh herbs of any kind)

lightly steamed broccoli and cheese

garlic salt, black pepper, paprika, red pepper, chives, butter, sour cream, or plain yogurt, grated cheese, black olives

butter and cream of celery soup

Parmesan cheese sprinkled over another topping

garlic, vegan chicken broth, sour cream, pepper, Parmesan and paprika mixed with mashed potatoes

cheese, sour cream and veggies

plain or herbed cream cheese (you can make your own)

fresh snipped herbs like parsley, tarragon, chervil, chives…don’t mix

feta with or without the addition of  sour cream

salsa, shredded cheese and some sour cream

chopped leftover cooked veggies with some kind of creamy topping

grated cheese and grilled onions

tomatoes, green onion, pepper, salt and balsamic vinegar

butter, salt, pepper and lightly steamed, sauteed or microwaved bell pepper slices

cream cheese mixed with handful of  hot cooked veggies

black beans and salsa

sour cream (low-fat is okay but non-fat won’t have enough creaminess)

sauteed peppers and onions

plain yogurt or plain yogurt seasoned with salt, pepper and garlic

broccoli or spinach dip

sauteed green peppers, onions, sour cream, butter, salt and pepper

If you have additional toppings to recommend please email me in the comment section. I will be happy to publish your suggestions along with your name.

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Nutted Cabbage Salad

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5728638361_5be1494c9e_zsource: Andrea Nguyen

I found the original recipe for this cabbage salad on Allrecipes.com. It’s a great recipe but a little too high in calories for me.

However, by adding extra cabbage and less sugar, I’ve made it a small bit healthier, and in my mind, slightly more delicious.

Ingredients

12 ounces shredded cole slaw mix
1/3 cup sunflower seeds
1/3 cup slivered almonds
1/2 small red or white onion, finely chopped
2 tablespoons dried cranberries

1/2 cup neutral flavored oil
1/4 red wine vinegar
1 tablespoon soy sauce
4 tablespoons white sugar

Directions

Combine all ingredients in a large bowl. Mix well.

Serve immediately for a salad dish, or the next day for cole slaw.

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5 Ingredient Fried Cabbage And Noodles

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fried-cabbage-and-noodles-330x500source: cookingalamel

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Microwaved Fried Rice

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Microwave Fried Ricesource: jeffreyw

I discovered a wonderful new Microwave Fried Rice recipe this week. It came from the Taste Of Home site and it’s super quick, easy and delicious. The original author of this recipe is Merrill Powers from Spearville, Kansas.

I made quite a few changes to the ingredient list to suit the tastes of my family. However, I followed the preparation instructions to the letter.

Ingredients

1 tablespoon olive oil

1 medium carrot, shredded

1/2 cup onions, chopped

1/8 teaspoon garlic powder

2 cups water

1 cup uncooked long grain rice

1 tablespoon onion soup or chicken soup mix ( I used one individual serving package of onion soup mix)

2 tablespoons soy sauce

3/4 cup frozen peas, thawed

Directions

In a medium, microwave safe dish, combine the olive oil, shredded carrot and chopped onion. Cover. Cook for 2-3 minutes on high.

Add water, rice, garlic powder and soup mix. Stir well. Cover and cook for 9 minutes on high. Stir and cover. Cook for another 1-3 minutes on high.

Add the soy sauce and frozen peas. Let stand 5 minutes and serve.

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Oven-Baked Grilled Cheese Sandwich

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Oven-baked Grilled Cheese Sandwichsource: queenkv

This oven-baked sandwich tastes just like it was grilled in a frying pan. I got the idea for the basic recipe from Allrecipes.com.  The original was titled Awesome Grilled Cheese Sandwiches, in case you’d like to look it up.

Ingredients

bread, 4 slices per person

margarine or butter

any kind of sliced or grated cheese (American, cheddar, etc.)

Directions:

Preheat oven to 450 degrees. Butter one side of each slice of bread. Place half the bread slices butter side down on a non-stick cookie pan. Place cheese on each slice of bread. Cover cheese with a second slice of bread, butter side facing out.  Bake for six minutes, turn and bake six more minutes or till medium brown.

Delicious!

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Have Stale Bread? Make Bruschetta!

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Bruschetta

source: HatM

When I cleaned out the fridge this morning, I got an unpleasant surprise.  Stuffed all the way in the back corner was a half loaf of old, stale bread.  I wanted to throw it out, but I knew I’d feel too guilty. Instead, I spent a few minutes looking through old recipes.  What I came up with was Bruschetta.  Aah, perfect.

Ingredients

4 slice stale bread

2 small tomatoes

1/4 cup olive oil

1/4 tsp salt

1/8 tsp pepper

1 tbsp olive oil

1/4 tsp garlic powder

1/2 tsp dried basil

Directions

Combine the 1/4 olive oil, salt and pepper in a small bowl.  Brush onto both sides of the bread. Bake in toaster oven till both sides are very lightly toasted.

Meanwhile, coarsely chop tomatoes.  Mix in 1 tbsp olive oil, garlic and basil.  Let marinade.

When bread is finished toasting, let cool for three minutes. Spread with tomato mixture and your bruschetta is ready.

Bruschetta Variation #1: Skip the tomato mixture.  Classic bruschetta is eaten without a topping.

Bruschetta Variation #2: Substitute 1/4 cup chopped fresh basil leaves for the dried basil.

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8-Minute Hot And Spicy Bean Soup

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8-Minute Hot And Spicy Bean Soupsource: jasonfredin

This amazing soup takes eight minutes to make, from start to finish. It’s a “dumbed down” version of a long cooking, complicated recipe I found several years ago.

Ingredients

1 can kidney beans, rinsed and drained

1/2 can corn (optional)

1 14 1/2 ounce can of Italian Tomatoes

1 chicken bouillon cube (vegan or regular)

1 cup water

1-2  dribbles hot sauce

1 tbsp. chili powder

1/2 tsp. cumin

1/2 tsp. garlic powder

scant 1/2 tsp. pepper

salt to taste

Directions

Combine all ingredients in a large pot.  Let come to boil. Simmer two or three minutes and serve. Leftovers can be refrigerated and reheated later.

Note: I’m not crazy about the addition of the corn because I think it gives the soup a slightly sweet twang. However, most other people do enjoy it.

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