A Couple of Quick Recipes

I tried a couple of quick recipes recently that I wanted to share.


The first is for Blueberry-Banana Bread from Betty Crocker. Brittany helped me make this one and it works up super fast partly because it uses Bisquick! I'm not overly fond of banana bread but the blueberries offset the banana flavour quite nicely.

2 cups Original Bisquick® mix
3/4 cup quick-cooking oats
2/3 cup sugar
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.
Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

The second is for Skillet Goulash, a tasty one pan dinner that is perfect for busy weeknights. I found this recipe on Divine Domesticity and made it even faster by cooking the pasta in the same pan. I also added a dash of Worcestershire Sauce.

Here's my adapted recipe:

Makes 6 Servings (1 1/2 cups each)

8 oz. uncooked elbow macaroni
1 1/2 lbs lean ground beef
1 cup chopped celery
1 chopped medium onion
1 28 oz can diced tomatoes, undrained
2 cans condensed tomato soup
1/2 cup water
1 Tbsp. vinegar
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1 tsp worcestershire sauce

In a 12-inch nonstick skillet or Dutch oven, cook ground beef, celery and onions over medium-high heat, 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

Stir in uncooked pasta, and all remaining ingredients. Heat to boiling. Reduce heat to low; simmer covered until pasta is cooked, about 15 minutes, stirring occasionally. Remove lid if you notice pasta is just about cooked but goulash still needs to thicken a bit.