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Quick Dinners

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Quick Dinners

After a grueling day at the office, taxiing kids from ballet and soccer, and a long night of homework and science projects ahead, you may be wondering how to squeeze a good dinner into your family’s hectic schedule. Never fear! Here are great ideas for quick delicious meals for those busy weeknights.

Tater Tot Casserole

Prep Time: 15 minutes
Cook Time: 20 minutes

1-2 pounds ground beef
1 can cream of mushroom soup
Mini tater tots

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Brown ground beef in skillet. Add cream of mushroom soup. Pour mixture into casserole dish. Top with your favorite cheese. Cover with layer of tater tots. Bake approximately 20 minutes at 375 degrees or until hot and bubbly. Sprinkle with additional cheese, if desired. Place back in oven until top layer of cheese is melted.

Chicken Broccoli Rice

Prep Time: 5 minutes
Cook Time: 20 minutes

2 cups cooked rice
Frozen broccoli
1 can chicken
1 can of cream soup (any type)
Cubed cheddar cheese

Mix ingredients and bake approximately 20 minutes at 350 degrees.

Sloppy Joes

Prep Time: 10 minutes
Cook Time: 10 minutes

1 to 1 1/2 pounds ground beef
2 to 3 celery stalks, chopped
1 can tomato soup
1/2 can water
3 to 4 tablespoons ketchup
2 to 3 tablespoons brown sugar
2 to 3 tablespoons vinegar

Brown ground beef and celery. Add remaining ingredients. Bring to a boil, then simmer approximately 10 minutes. Serve on buns with sliced cheese, if desired.

Middle Eastern Tuna Salad

Prep Time: 15 minutes
Cook Time: None

1/3 cup nonfat plain yogurt
2 tablespoons tahini or fruity extra-virgin olive oil
1 teaspoon lemon juice
2 cloves garlic, very finely chopped
1 teaspoon ground cumin
1 (6-ounce) can solid white tuna in water, drained and flaked
1 (8-ounce) can chickpeas, drained and rinsed
1/4 cup chopped parsley
Salt & freshly ground pepper to taste

Mix yogurt, tahini or olive oil, lemon juice, garlic, and cumin. Stir in tuna, chickpeas, and parsley. Season with salt and pepper. Serve in a whole-wheat pita pocket or on a bed of fresh spinach. Makes 3 servings.

Chicken Enchiladas

Prep Time: 5 minutes
Cook Time: 15 minutes

1 pound of boneless chicken breasts, cubed
1 can of cream of chicken soup
1 cup of salsa
8 (6-inch) tortillas
1 can of cheddar cheese soup

Cook chicken in skillet until done, stirring often. Add cream of chicken soup and 1/2 cup of salsa; heat. Spoon 1/3 cup chicken mixture down center of each tortilla. Roll tortilla around filling and place seam-side down in a microwave-safe baking dish. Mix cheese soup and remaining salsa and pour over enchiladas. Cover and microwave on high for 5 minutes or until hot. Makes 4 servings.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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