The Bekins Blog
Easy Moving Recipes – Part 1
Great Dinner Recipes
It’s your first week in your new home, and you still haven’t managed to find the box with most of your cooking supplies. By the end of every day it seems like you’re verging on near exhaustion. This is unfortunately what many people experience after a move, especially after a move that has taken you all the way across the country, like many moves that Bekins performs. Don’t fret though, you will eventually get your house and your kitchen unpacked, but in the meantime, here are a few easy recipes that your whole family will enjoy – and won’t break the bank.
All of these recipes were found on Pinterest. You can access the recipes on Bekins’ Pinterest board entitled Easy-to-Make Recipes.
We love recipes that don’t require a lot of ingredients and this one is about as easy as they come:
- Cooking spray
- 2 large eggs, lightly beaten
- 1 cup uncooked carrots, shredded or diced
- 1 cup onion, diced
- 3 cups cooked white rice
- 1/2 cup frozen green peas, thawed
- Chicken or shrimp – you choose how much you’d like to add
Note: You can add whatever frozen or fresh vegetables that you typically prefer in your fried rice. Customize based on preference — and what you have in your kitchen!
- Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
- When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
- Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
- Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.
- 1 can Condensed Chicken Broth
- 1 soup can water
- 3 cups uncooked rotini pasta
- 1 can Condensed Cream of Mushroom Soup
- 1 cup milk
- 1 can (6 ounces) tuna, drained and flaked
- 1 cup cheddar cheese, shredded (about 4 ounces)
- 2 Tbsp. Italian-style dry breadcrumbs
- 2 tsp. butter, melted
- Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.
- Stir the soup, milk and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the mixture is hot and bubbling.
- 1 pound ground beef
- 1 cup chopped onion
- 1 bottle (8 ounces) taco sauce
- 3/4 cup water
- 1 can (4 ounces) diced green chiles
- 1 package taco seasoning mix
- 1 package (12 count) taco shells, broken
- 2 cups shredded mild cheddar cheese, divided
- Optional: chopped tomatoes, green bell pepper, sour cream
- Preheat oven to 375 degrees
- Spray with cooking spray 11×7 inch baking dish
- Cook beef and onion in a large skillet over medium heat, stirring occasionally, until beef is browned
- Drain and discard excess fat
- Stir in taco sauce, water, chiles and seasoning mix; bring to a boil
- Reduce heat to low
- Cook 3-4 minutes, stirring occasionally
- Layer half of broken taco shells on bottom of prepared baking dish
- Cover with half of meat mixture; sprinkle with 1 cup cheese
- Repeat with remaining incredients
- Bake 20-25 minutes or until bubbly and cheese is melted
- Serve with desired toppings
Stay on the lookout for more recipes that will grace the pages of our blog. Until then, follow Bekins Van Lines on Pinterest for more recipes, DIY home decoration ideas, and moving tips.