Simply Sweet Days

Simple discoveries that make every day count.

Quick and Easy Dinners

Salmon Hoagies

This recipe is a great, no-cook meal for a hot summer night. It’s a unique salmon recipe because there are no skillets or grills to clean when you’re done!

Ingredients:
4 hoagie rolls, cut in half
2 (6-oz.) cans boneless, skinless salmon*
ranch dressing
2 Roma tomatoes, sliced
1/2 of a cucumber, sliced
1 cup peeled, shredded carrots

Salmon Sandwich Recipe Salmon Sandwich Recipe

Spread the dressing on the inside of the hoagie rolls. Mix about 1 Tbsp. dressing with the salmon in a small bowl.
Layer the inside of the rolls with tomato slices, then salmon, then cucumber and carrots. Salmon Sandwich Recipe

*When I opened up the canned salmon I was totally grossed out by the color and the fact that it DID have bones! But, once you flake the meat a little, dress it up with some ranch, and stuff it in a hoagie roll, it tastes great. I guess thin bones in salmon are ok? If you’re worried about bones, just use the salmon packed in pouches. They’re smaller, so you’ll need more of them. But they are definitely boneless.


Cheesy Chile Rellenos Casserole

Meatless Monday Vegetarian Chile Rellenos Casserole

Prep: 20 minutes

Bake: 15 minutes

Oven Temp: 450°

This is a yummy casserole that is really quick to prepare. If you like your Mexican food spicy, add more cayenne pepper and swap the diced green chiles for canned diced jalapenos. We have little eaters with mild taste buds, so we actually have to omit the green chiles-although it tastes better with them. We served ours with fresh fruit and corn bread.

3 poblano chile pepper, quartered with seeds, stems, and veins removed*
6 eggs, beaten
½ C milk
½ C flour
1 tsp baking powder
½ tsp cayenne pepper
¼ tsp salt
4 oz. can diced green chiles
2 C shredded Mexican-style cheese blend
1 C shredded cheddar cheese

Preheat the oven to 450°. Place the chiles in a pot of boiling water for 3-5 minutes. Boiling Poblano Chiles for Chile Rellenos Casserole

Remove the chiles and set them on paper towels to drain. Arrange the chiles in a greased 9”x13” casserole dish. Top with the 2 cups of Mexican blend cheese.

Cheesy Chile Rellenos Casserole

In a mixing bowl, stir together eggs, milk, flour, baking powder, cayenne pepper, salt, and green chiles until smooth. Pour the mixture over the cheese and chiles.

Bake, uncovered, for 15 minutes or until casserole is beginning to brown. Add the additional 1 C. cheese and cook for 2-3 minutes or until cheese is melted.

Cheesy Chile Rellenos Casserole Meatless Monday Vegetarian

* At my grocery store, I often find poblano chiles being sold under the name of pasilla chiles. Make sure you know what the chile looks like before you head to the market, in case it is mislabeled.

Crock Pot Pork Chops

This was well received in my home, I hope you like it. I served it with mashed potatoes topped with some of the sauce. Yum! crock pot pork chops

1 onion, diced

2 tbsp olive oil

6 cloves garlic

2 tbsp Worcestershire sauce

¼ c water

¾ c ketchup

1 tbsp cumin

1 tbsp chili powder

Salt and pepper to taste

Dash hot sauce

6 pork chops, bone-in

Heat oil in a large skillet. Sautee onions in oil until soft. Add garlic, Worcestershire sauce, water, ketchup, cumin, chili powder, salt and pepper. Bring to a boil, then reduce to low and simmer, covered, for 10 minutes. Place pork chops in a crock pot and add the sauce over them. Cover and cook on low heat setting for 6 hours.

Easy Italian Soup

This is a flavorful, one-dish meal that is on the table in about 45 minutes. I created this recipe but we are by no means Italian, so the only thing I know that is actually Italian about this recipe are the seasonings.:smile: 

IMG_2035

Ingredients:

2 T olive oil
1 onion, diced
1 package Italian-seasoned ground sausage (frozen meatballs work well also)
1 red bell pepper, diced
2 stalks celery, diced
2 14.5-oz. cans diced tomatoes
4 potatoes, peeled and cut into chunks
2 cups chicken broth
1 can white beans (rinsed and drained)
1 T dried oregano
1 T dried basil
Just a dash of crushed red pepper flakes
Salt and pepper to taste

Heat the oil in a large saucepan and add the onions. Cook, stirring frequently, until soft (about 5 minutes).

Add the ground sausage to the onions and cook until browned, breaking the meat up into small chunks.

Add the bell pepper and celery to the onions and sausage. Cook, stirring, for 2 minutes or so.

Add potatoes, diced tomatoes (with the liquid), beans, broth, and seasonings. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until the potatoes are soft.

Annnnnnd… Done!