Quick recipes are the simplest and fastest to prepare. It is ideal for people who have no time to prepare a full meal. A variety of salad can be prepared with simple recipes and procedures that will only take a few minutes.

Here are some quick salad recipes:
Grilled Ham Salad
Grilled ham salad can be prepared in 15 to 20 minutes.

Ingredients:
10 ounce of package salad green
½ pounds totally cooked ham steak slices
¼ cup of peach preserves
½ cup honey mustard salad dressing
1 ½ cup of cubed cheese

Prepare and heat the grill. Put the salad greens in a large bowl. Thoroughly brush the slices of steak with the preserves and put it on the grill. Cook in moderate heat for around 9 to 13 minutes. When it’s hot already, turn the steak upside down and apply more preserves. Afterwards transfer the ham to a chopping board and chop it into cubes about 1 inch thick. Mix the chopped ham together with all the ingredients. It is now ready to serve. This quick salad recipe is ideal for 4 serving.

Pasta Salad

Ingredients:
1 pack of pasta
Celery
Broccoli
Onions
Garlic
Cheese
Chicken
Salt
Spices

Ingredients for the salad cream:
1 cup of mayonnaise
2 tablespoon of wine
1 clove of crushed garlic
1 tablespoon of basil
Salt and pepper for a little taste
Yogurt
¼ cup of salad oil

Boil the pasta noodles for 10 minutes. Drain the water from the noodles and allow it to cool.

While waiting for the noodles to cool down, chop the vegetables and make your salad dressing. When the noodles are already cool, add all the ingredients putting the salad dressing last. Mix all of the ingredients together. Store in the fridge for 1 and half hours before serving.

Broccoli Bacon Salad
Broccoli bacon salad is one of the traditional types of salad. In this quick recipe, we are going to use some red grapes as a replacement for raisins. If you want you can also include raisins or dried cherries.

Ingredients:
24 ounces bags of frozen broccoli florets
16 ounces bacon which is thick cut
1 red onion which is chopped into fine pieces
2 cloves of garlic
2 cups of red grapes
½ cup sliced almonds
1 ½ cup of mayonnaise
½ cup of yogurt
1/3 cup of sugar
3 tablespoons of apple cider vinegar
1/8 teaspoon of white pepper

Boil water in a big pot. Put the frozen florets then boil. Remove the broccoli and dip in ice water and drain using a paper towel. Cook the bacon until crisp. Afterwards, drain with a paper towel. Remove the excess fat on the pan. Add garlic with the red onions and then cook for 4 minutes and allow the vegetable to soften. Mix the broccoli, onions, garlic, sliced almonds, grapes and bacon in a large bowl. Mix it gently.

Use a small sized bowl and mix all the remaining ingredients using a wire whisk. Add the mixture to the salad while stirring it gently until all salad is coated. Store the salad in the refrigerator for 12 hours and then serve.

EASY COOKIN’ DEVILED STEAKS

1 envelope (3/4-oz) brown gravy mix
2 tbsp prepared horseradish
1 can (4-oz) sliced mushrooms, drained
4 (5-oz each) beef tenderloin steaks
1/4 cup beef broth or red wine

Prepare gravy according the the package instructions. Add the horseradish and mushrooms to the gravy and mix well. Keep warm.

Heat a large heavy nonstick skillet over medium-high heat. Add steaks to the skillet and cook for 3 minutes on each side (or longer for well done). Remove steaks from the skillet and keep warm.

Add the broth or wine to the skillet and cook, stirring constantly for a minute to deglaze the pan. Pour the juices into the gravy and mix well. Serve the gravy with the steaks.

GREEN BEAN POTATO SALAD

1 lb small red skin potatoes
1 lb fresh green beans
1/4 large red onion, finely chopped
1/4 cup sliced green onions
1 cup sour cream
2 tbsp Dijon mustard
1/4 cup mayonnaise
2 tbsp white wine vinegar
salt and pepper to taste
1/2 tsp paprika, for garnish

Wash and quarter the potatoes; cook in a large pot of salted water until tender. Drain potatoes and cool to room temperature.

Blanche the green beans in boiling water for 4 to 5 minutes until crisp tender. Place in a colander and run cold water over beans to stop the cooking and preserve the dark green color. Set aside to drain well.

In a large bowl, combine the potatoes, red onion, green onion and green beans. In a separate bowl, blend together the sour cream, mustard, mayonnaise, and vinegar; season with the salt and pepper. Pour mixture over the vegetable mixture and toss gently to combine. Place salad in a bowl and garnish with paprika.

Enjoy!

TUNA STEAKS WITH PINEAPPLE AND TOMATO SALSA

1 medium tomato, chopped

8-oz pineapple chunks in own juice, drained & chopped

1 jalapeno pepper, seeded and minced

2 tbsp chopped fresh cilantro

1 tbsp minced red onion

1/2 tsp grated lime zest

2 tsp lime juice

1 lb (4 steaks) tuna steaks

1/2 tsp salt

1/8 tsp black pepper

2 tsp olive oil

To make salsa: Combine the tomato, pineapple, jalapeno, cilantro, onion, lime zest, and lime juice in a medium bowl.

Sprinkle the tuna steaks with salt and pepper.  Heat oil in a large nonstick skillet over medium-high heat.  Add tuna and cook 2 to 3 minutes on each side for medium-rare or cooked longer to your desired degree of doneness.  Serve with the salsa.

1 steak and 1/2 cup salsa = 228 calories, 27 g protein, 11 g carbs

RITZY CAULIFLOWER-BROCCOLI CASSEROLE

1 box frozen cauliflower

1 box frozen chopped broccoli

1 can cheddar cheese soup

1/3 cup milk

1 cup Ritz cracker crumbs

1 stick butter, melted

Preheat oven to 400 degrees.

Cook cauliflower and broccoli in salted water until tender; drain.  Combine the soup and milk in a small saucepan.  Heat the soup mixture over low heat until it comes to a boil; simmer for a minute or two.  Put the cauliflower and broccoli into a 2-quart lightly buttered casserole dish.  Pour the soup mixture over the vegetables.  Mix the cracker crumbs with the melted butter.  Pot the buttered crackers over the top of the casserole.  Bake at 400 degrees for 20 to 25 minutes until bubbly.

Enjoy!

3 pounds of lean ground beef
1/2 of a medium potato (shredded)
1/2 of a medium onion (finely chopped)
2 eggs (beaten)
1/2 cup of dried bread crumbs
1 Tablespoon of garlic (minced)
2 teaspoons of seasoned salt
Fresh ground black pepper (to taste)
1/4 cup of Worcestershire sauce

Instructions

Preheat your grill to high. Really give it time for the grate to get as hot as it is going to get so you get a nice sear. Once preheated, lightly oil the grate.
Shred the potato with a box cheese grater and add it into a large mixing bowl with the ground beef, minced garlic, black pepper, seasoned salt, and finely chopped onion.
Crack the two eggs into another small mixing bowl and beat until the yolks and whites are combined. Add this to the large bowl containing the other ingredients and then add the bread crumbs and Worcestershire sauce. Mix it thoroughly with your hands, but take care not to over-mix as this can toughen the mixture. Just mix it up enough so that the ingredients are combined.
Next you want to form 10 equal sized patties. This will come easier for some than others. One trick you can use that may help is to first make balls, which are easier to judge and compare sizes. They can then be flattened into patties. I have also found that burger patty molds can come in handy.
Gently place the patties on the grill and cook for approximately 5 minutes per side, or until they reach your desired temperature. Keep the grill lid open so the uncooked top side doesn’t begin to cook before it gets the chance to make contact with the grate.
Near the end of their cook time, open buns of your choice and put the “inside” part face down on the grill grate, toasting to taste.

Servings: 10 Burgers

Preparation Time: 25-30 Minutes

QUICK AND EASY MICROWAVE TACO BURGERS
1/3 cup taco sauce
1/4 cup very fine dried bread crumbs
1 tsp chili powder
1/4 tsp garlic salt
1 lb lean ground beef
4 hamburger buns
4 lettuce leaves
4 slices pepper jack cheese

In a mixing bowl combine the taco sauce, bread crumbs, chili powder, and garlic salt. Crumble the ground beef into the mixture and mix together well. Shape the mixture into four equal sized patties. Place the patties in an 8-inch square glass baking dish. Cover loosely with paper toweling or waxed paper. Microwave on high for 3 minutes. Drain off excess fat, turn the patties over and return them to the microwave. Cook an additional 3 to 6 minutes or until the burgers are no longer pink. Remove from the microwave and drain the patties on paper towels. Add a slice of the pepper Jack cheese to each pattie. Place a lettuce leaf on the bottom part of each hamburger bun. Place the patties on hamburger buns atop the lettuce. Top with the top of the buns.

Suggested condiments: pickles, onion slices, salsa, cherry tomatoes

Enjoy!

QUICK AND EASY STIR FRY PORK

This is a recipe from an old grocery store give-away card. This was an old Midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
1/2 cup thinly sliced (julienned) carrots

Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

BARBECUED PORK STEAKS

This recipe is from an old pamphlet from the National Pork Producers Council.

4 pork blade steaks, cut 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce (your choice)
1/3 cup honey
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp prepared mustard

Pound steaks with a meat mallet. For sauce, in a small bowl combine the barbecue sauce, honey, Worcestershire sauce, garlic salt and prepared mustard; mix together well.

Place steaks on grill about 4-inches above slow coals.* Cook about 20 minutes on each side. Brush steaks with sauce and continue cooking 10 to 20 minutes more, turning occasionally and brushing with more sauce.

Yield: 4 servings

Note: In today’s modern kitchen many cooks now have indoor grills. Adjust cooking instructions to your grill.

Enjoy!

Here is a piece of handy summarized and short list that will help you get the right seasoning for your foods, especially for those who are looking for quick and easy cooking methods, this will really help a lot.

1. Miso Paste
With the recent years of Japanese foods popularity and health consciousness, many people like to eat and cook Japanese foods. Miso paste is the most frequent used seasoning ingredients in Japanese foods making.
Basically it is very easy to get in the hypermarket these days, there are two types, the red miso and the white miso. The red miso is more salty and spicy in nature, suitable to cook in soup or go very well with fish based cooking. The white miso is more sweet based, suitable for frying and simmering dishes.

2. Kimchi
Kimchi can eat with rice or noodles directly, however it is a very good seasoning and flavoring ingredient in cooking also. There are basically two to three types of kimchi that originated from different country like Korea, Taiwan and China. Taiwan kimchi is suitable to eat with rice or just by itself, Korean kimchi is a bit salty and spicy, which is more suitable to use in frying, soup making and meat seasoning.

3. Curry Stock or Powder
Cooking curry is never easy, but everything changed with the widely available curry stock or powder in the market. There are Japanese style curries, Indian style curries, Jawa style curries, Thai style curries, and many more. 

4. Fresh Chicken Stock or Block
It preserved the fresh young chicken taste, it is more healthier over MSG. It is very suitable and better taste in stir frying vegetables, cooking noodles, steam fish, and others.

5. Thick Soup Stock
This is very efficient in cooking thick creamy soup. Just mix it with boiling hot water. If you like more ingredients, you can cook it over medium fire with vegetables, meat, seafood, chicken, and so on.

6. Deep Fried Red Onion Toppings
Slice the small red onions and deep fry in pork oil. It is very delicious to sprinkle some on top of noodles, stir fry vegetables and soup. 

7. Chicken Soup Stock
This chicken soup stock is used in preparing soup, can replace MSG and salt for stir fry dishes. 

8. Sesame Sauce
There are two type of sesame source, one is white and the one is black. Black sesame source is good to go with meat, where white sesame is good to go with noodles and vegetables.

9. Mayonnaise
It has many flavor in mayonnaise and it can serve with many different type of dishes whether it is raw green salad or some deep fry dishes.

10. Dashi Stock
Natural extraction from fish. It helps in bring out the taste of the food but just adding a little on the dish. Mostly task delicious to go with season type cooking.

This handy grill is completely awesome when it comes to cooking no matter what time of the day it is. For breakfast, you also have the option of using the flat grill in order to make pancakes, sausage, bacon, or eggs if that is your wish in addition to the ability to make waffles. For breakfast, this grill is divine and we’re just getting started for the day.

For lunch you can once again use the flat grill for making grill cheese sandwiches if that is your choice or you can use the traditional grilling grills in order to create paninis or quesadillas that are sure to please even the most selective member of your family when it comes to a quick, easy, for more details visit to www.cat-head-biscuit.com and delicious lunch. If that doesn’t do the trick though you can also use the grills to make hot ham and cheese sandwiches or use your imagination to come up with a tasty combination of your very own. To get a little extra creative you could toss a few pineapple rings onto the grill for a tasty after lunch treat.

In the afternoon you can use your grill, believe it or not, to make homemade chocolate chip cookies. I’d be fairly willing to be that is one thing you never thought you’d be cooking on a grill. I know it was a surprise for me. When you buy the grill, for more details visit to www.chicken-wing-cookbook.com  if you decide to buy one of these, you will discover that there is a recipe for making your own chocolate chip cookies in the recipe booklet that comes with the grill. Of course there are other snack foods you can make with your grill as well just use your imagination.

When it comes to dinner, very few kitchen appliances offer quite the degree of diversity of my little George Foreman Grilleration when it comes to cooking. Another surprising recipe in the booklet is one for pizza and I have actually used my grill to make Shake and Bake chicken on more than one occasion. As far as tools for cooking go in my kitchen this is one tool that is definitely tops. You can also make fish sticks or chicken nuggets and French fries on this nifty little grill if that is your wish.

In addition to the things I’ve mentioned above you can use your grill for making chicken, fish, steaks, pork shops, and many other delightful dishes if that is your wish. When it comes to this particular grill the plates are not only removable but also dishwasher safe. This means that clean up is quick and easy once the cooking is complete.

When it comes to cooking for you and your family, any little short cut to make things easier is a shortcut well worth taking. The George Foreman Grilleration is a great accessory to add to your kitchen that will make cooking easier day in and out.
www.cooking-groundbeef.com
www.chef-123.com

Following is an easy menu that can be made quickly, especially when everyone helps out and works together.    And it won’t break the bank with the skyrocketing grocery prices of today. Give it a try this week.

SALISBURY STEAKS WITH ONIONS

1 lb lean ground beef

1 egg

1/4 cup seasoned bread crumbs

1/4 tsp salt, optional

1/4 tsp garlic powder

1/4 tsp fresh ground black pepper

1 tbsp Worcestershire sauce

1 1/2 tbsp butter

1 medium onion, thinly sliced

1 1/2 tbsp flour

1 1/4 cups low-sodium beef broth

1 tsp dried parsley

Preheat broiler.  Line broiler pan with foil and spray with a non-stick cooking spray.  Combine beef, egg, bread crumbs, salt, garlic, pepper and Worcestershire sauce in a large mixing bowl.  Mix well.  Shape into 4 patties.  Place patties on prepared broiler pan and broil, turning once, until no longer pink in the center; approximately 10 minutes.  Meanwhile, melt butter in a large skillet over medium heat.  Seperate onions into rings and add to skillet.  Saute about 4 minutes or until translucent.  Sprinkle in flour and cook, stirring continually, about 2 minutes.  Gradually stir in broth and cook, stirring continually until broth thickens; about 2-3 minutes.  Stir in parsley.  Pour onion gravy over the cooked patties and serve immediately.

Note:  Want to sneak in a vegetable?  Grate a carrot into the beef mixture before forming patties.

Make this 7-layer salad the night before and refrigerate.  When you get home from work, soccer games, music lessons or whatever, your salad is ready and waiting.

7 LAYER SALAD

4 cups bite-sized mixed lettuce pieces

1 cup chopped green bell pepper

1/2 chopped mild or sweet onion

1 box frozen peas

6 hard-boiled eggs, sliced

1 pkg (8 oz) shredded low-fat cheddar cheese

6 slices crisp fried bacon, crumbled

1 pkg Ranch Dressing mix

1 cup mayonnaise

1 cup low-fat plain yogurt

In a clear salad bowl, layer the following ingredients in this order: lettuce, bell pepper, onion, frozen peas and eggs.  In a small mixing bowl, mix together the Ranch Dressing mix, mayonnaise and yogurt.  Add atop the layers in bowl.  Add cheese and bacon.  Cover tightly with a lid or aluminum foil, plastic wrap, etc.  Refrigerate overnight before serving.

ZUCCHINI AND YELLOW SQUASH SAUTE

2 medium zucchini

2 yellow squash

2 tbsp olive oil

1 clove garlic, minced

1 tomato, peeled, seeded and chopped

1 tsp dried oregano

pinch of dried basil

Salt and pepper to taste, optional

Scrub zucchini and yellow squash; cut into 1/4-inch slices.  In a large skillet, heat the olive oil over medium heat.  Add the garlic and cook, stirring, for about 30-45 seconds.  Add the zucchini and yellow squash to skillet.  Cook, stirring occasionally, until tender–about 5-6 minutes.  Stir in the tomato and oregano.  Simmer 1-2 minutes longer.  Add salt and pepper, if desired.

For dessert, here is a quick and easy recipe for parfaits.

CHOCOLATE ORANGE PARFAIT

2 cups fat-free milk

1 pkg sugar-free instant chocolate pudding

1/2 cup nonfat dry milk powder

3/4 tsp grated orange peel + more for topping

1 cup evaporated skim milk

In a large bowl, combine skim milk, pudding mix, nonfat dry milk and 3/4 teaspoon orange peel.  Mix at low speed until just blended, 1 to 2 minutes.  Using a seperate, clean, chilled bowl and chilled beaters, beat evaporated skim milk until soft peaks form.  Fold into thickened pudding mixture. Spoon into dessert glasses and sprinkle with grated orange peel.  Top with sugar-free whipped topping if desired, reserving the topping grated orange peel to go on top of the whipped topping.

Note:  This recipe, without the topping, has 13 g protein and 26 g carbs

MICROWAVE RANCH DIJON HALIBUT STEAKS FOR 2

1/2 cup ranch salad dressing
1 tbsp Dijon mustard
2 halibut steaks (at least 1-inch thick)

In a small bowl, combine the salad dressing mustard. Brush 1/4 cup of the sauce on the fish, covering both sides. Reserve the remaining sauce.

Arrange the halibut on a microwave-safe baking dish. Arrange so the thickest portion of the fish is toward the outer edge of the dish. Cover with plastic wrap and cut a vent slit. Microwave on high for 4 to 7 minutes or until the fish flakes easily with a fork. Serve with the reserved sauce.

THYME FOR BASMATI PILAF

2 tsp olive oil
1 tsp bottled minced garlic
1 cup basmati rice
2 cups chicken broth
1/4 cup chopped green onion
1/2 tsp dried thyme

In a medium saucepan with a lid, heat the olive oil over medium heat; add the garlic and saute for a minute. Add the rice and saute 2 minutes. Stir in the chicken broth and bring to a boil. Cover, reduce the heat, simmer for 20 minutes or until the liquid is absorbed. Remove from the heat, stir in the green onion and thyme.

Enjoy!