Via email, several one-dish, family-simple entrees

Once in awhile it works out that exactly what I need is just poured onto my lap. I had a conversation about some new recipes for one-dish or family-simple entrée dishes for her family suppers. I thought about it for a few days and had a few ideas about which recipes I would pull out and share with her. Then, I opened my email, and Taste of Home -- tasteofhome.com -- email recipes had exactly what I was looking for. There were many recipes from which to choose; these are just a few I chose to share not only with the person making the original request, but with all of you. I really like Taste of Home, and hope these recipes will be pleasing to you and your family.

Shrimp and Noodle Bowls

8 ounces uncooked angel hair pasta

1 pound cooked small shrimp

2 cups broccoli coleslaw mix

6 green onions, thinly sliced

1/2 cup minced fresh cilantro

2/3 cup reduced-fat sesame ginger salad dressing

Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving. Yield: 6 servings.

Mexican Beans and Rice

1 tablespoon canola oil

2 celery ribs, chopped

1 medium green pepper, chopped

1 medium onion, chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

2 cups cooked brown rice

2 teaspoons Worcestershire sauce

1 1/2 teaspoons chili powder

1/4 teaspoon pepper

1/4 cup shredded cheddar cheese

1/4 cup reduced-fat sour cream

2 green onions, chopped

In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, 7-9 minutes or until heated through. Top with cheese, sour cream and green onions. Yield: 4 servings.

Cajun Beef Casserole

1 package (8 1/2 ounces) cornbread/muffin mix

1 pound ground beef

2 cans (14 1/2 ounces each) diced tomatoes, drained

2 cups frozen mixed vegetables, thawed

1 can (6 ounces) tomato paste

1 to 2 teaspoons Cajun seasoning

1 cup (4 ounces) shredded cheddar cheese

2 green onions, thinly sliced

Prepare cornbread batter according to package directions. Spread into a greased 11- x 7-inch baking dish. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over top. Sprinkle with cheese. Bake uncovered, at 350 degrees for 25-30 minutes or until golden brown. Sprinkle with onions. Yield: 6 servings.

Stovetop Italian Macaroni

1 pound ground beef

1 can (28 ounces) diced tomatoes, undrained

2 cups water

1 envelope onion soup mix

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes, optional

2 cups uncooked elbow macaroni

1/2 cup grated Parmesan cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender. Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 5 servings.

Cinnamon-Apple Pork Chops

2 tablespoons reduced-fat butter, divided

4 boneless pork loin chops (4 ounces each)

3 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

4 medium tart apples, thinly sliced

2 tablespoons chopped pecans

In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145 degrees. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt. Remove chops and keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops. Yield: 4 servings.

Quick Chicken and Dumplings

6 individually frozen biscuits

1/4 cup chopped onion

1/4 cup chopped green pepper

1 tablespoon olive oil

4 cups shredded rotisserie chicken

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

1 can (4 ounces) mushroom stems and pieces, drained

1 teaspoon chicken bouillon granules

1 teaspoon minced fresh parsley

1/2 teaspoon dried sage leaves

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

Cut each biscuit into fourths; set aside. In a large saucepan, sauté onion and green pepper in oil until tender. Stir in the chicken, broth, mushrooms, bouillon granules, parsley, sage, rosemary and pepper. Bring to a boil. Reduce heat; add biscuits for dumplings. Cover and simmer for 10 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings.

One-Skillet Lasagna

3/4 pound ground beef

2 garlic cloves, minced

1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

2 jars (14 ounces each) spaghetti sauce

2/3 cup condensed cream of onion soup, undiluted

2 eggs, lightly beaten

1 1/4 cups 1% cottage cheese

3/4 teaspoon Italian seasoning

9 no-cook lasagna noodles

1/2 cup shredded Colby-Monterey Jack cheese

1/2 cup shredded part-skim mozzarella cheese

In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes and spaghetti sauce; heat through. Transfer to a large bowl. In a small bowl, combine the soup, eggs, cottage cheese and Italian seasoning. Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cup cottage cheese mixture, 1 1/2 cups meat sauce and half of the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining meat sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender. Remove from the heat. Sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted. Yield: 6 servings.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.