Quick and Easy Recipes | Winona’s time


With back to school next week, I know everyone is trying to pick up the pace. I thought I would share some quick and delicious recipes. As you know, I like that I can make ahead and either put a casserole in the oven or prepare it to put on the grill.

Bill and I love cooking on the grill and serving homemade sliced ​​tomatoes and cucumbers with a steak or a piece of chicken. I also like to use the slow cooker. The house stays cool and you also have a delicious supper.

I added one of my favorite cold desserts to this column, Sunrise Cherry Pie. It’s cool and refreshing. Hope you enjoy it as much as I do.

meatloaf burgers


1 lb ground beef

1/2 cup diced onion (about 1/2 small onion)

1 egg

1/2 cup panko breadcrumbs

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon kosher salt

1/4 teaspoon black pepper


In a large bowl, combine all meatloaf ingredients and mix by hand. Shape into 4-5 individual patties. Cook in an oiled cast iron skillet until browned on both sides and cooked through. Serve with tomatoes, lettuce and onions.

Zucchini Lasagna

5 medium zucchini (2 lbs)

Olive oil cooking spray

1 1/2 teaspoons kosher salt, divided

1/2 tsp black pepper, divided

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 lb 85% lean ground beef

1 tablespoon minced garlic

1 container (15 oz) whole milk ricotta cheese, room temperature

2 large eggs

1/2 cup (packed, 1 oz) chopped fresh basil

1 1/3 cups no added sugar marinara sauce

8 oz part skim mozzarella cheese, grated

Preheat oven to 350 degrees F. Cut zucchini lengthwise into 1/4-inch-thick strips, making 6 slices from each zucchini. Spray the zucchini slices with olive oil cooking spray and sprinkle with 1/2 tsp salt, 1/8 tsp black pepper and 1/2 tsp garlic powder . Grill the slices, in batches, 2-3 minutes per side, or until golden brown and firm – not browned and crispy. Spread on clean tea towels to absorb more moisture.

In a large skillet, heat the olive oil over medium-high heat, about 3 minutes. Add meat, minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook, stirring with a wooden spoon to break up the meat, until the meat is browned, 5-7 minutes. Drain in a colander, then toss in a bowl with 1 cup marinara sauce.

In another bowl, using a fork, combine the ricotta, eggs, basil and remaining salt and pepper.

Assemble lasagna: Spread 1/3 cup marinara sauce on bottom of 9-by-13 baking dish; Top the marinara sauce with a layer of zucchini, then 1/3 of the ricotta mixture, 1/3 of the meat mixture and 1/3 of the mozzarella cheese; Repeat by arranging the zucchini slices in the opposite order: zucchini, 1/3 ricotta, 1/3 meat mixture, 1/3 mozzarella; Repeat one last time adding an additional layer of zucchini: zucchini, ricotta, meat mixture, more zucchini and mozzarella.

Bake, uncovered, until cheese is golden, about 30 minutes. You can finish by grilling for 2 minutes on high power to brown the cheese, if you wish.

Beef Stroganoff 15 minutes

2 lbs ground beef

2/3 cup water

1 can of cream of mushroom soup

1 cup sour cream

2 tablespoons of flour

noodles or rice

Dark meat. Add water and soups. Heat until boiling. Lower the temperature. Mix sour cream and flour and add to meat. Cook and stir until thickened. Heat, but do not boil. Serve over rice or noodles. It is delicious with English peas.

Cheeseburger sandwiches

1 1/2 pounds lean ground beef

1/2 teaspoon chilli garlic

8 ounces of Velveeta Light

2 tablespoons of skimmed milk

1 medium green bell pepper, chopped (1 cup)

1 small onion, chopped (1/4 cup)

2 cloves of garlic, finely chopped

12 sandwich rolls, wheat


Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is browned; drain.

Spray a 3-4 quart slow cooker with cooking spray. Combine beef and remaining ingredients except buns in slow cooker.

Cover and cook over low heat 6 to 7 hours. To serve, top buns with beef mixture.

Sunrise Cherry Pie

8.25 oz crushed pineapple

8 oz. cream cheese, softened

1/2 teaspoon of vanilla

1 cup whipped cream

1/4 cup powdered sugar

1 graham cracker pie crust

Drain the pineapple well, reserving 2 tablespoons of syrup. Combine softened cream cheese, vanilla and reserved syrup, mixing until well blended. Stir in 1/4 cup pineapple and 1/2 cup pie filling. Gradually add the sugar to the cream, beating until soft peaks form. Stir into cream cheese mixture. Pour into the crust. Garnish with remaining pineapple around outer edge of top and remaining cherry pie filling in center of top. Cool until firm.


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