Try these simple, flavorful 3-ingredient recipes: a hearty Chili Macaroni and Cheese that’s perfect for stretching leftovers, and a quick Buttery Peas and Zucchini side that doubles as a light main.
Both dishes can serve as one-dish meals when paired with cornbread or dinner rolls.
Easy 3 Ingredient Recipes
With just a few pantry staples you can create filling, homey meals. The chili macaroni and cheese makes excellent use of leftover chili, and you can boost it with leftover grilled burgers, hot dogs, or sausage for extra flavor and protein.
Chili Macaroni and Cheese Recipe
Ingredients:
1 (16 oz.) package elbow macaroni, cooked
1 large can chili without beans
Velveeta chunks, to taste
Method: Heat the cooked macaroni, chili, and Velveeta together in a saucepan over low to medium heat, stirring occasionally until the cheese melts and the mixture is heated through and creamy. Adjust the amount of Velveeta for your preferred cheesiness. Serve hot; this pairs well with cornbread or a simple salad.
Buttery Peas and Zucchini
Ingredients:
1 package (10 oz.) frozen peas in butter sauce
1 medium zucchini, cut into thin strips
1 tbsp diced pimiento
Method: In a skillet, add 2 tablespoons of water and the zucchini strips. Simmer over medium heat until the zucchini is tender and the water has evaporated. Prepare the frozen peas according to the package instructions. Combine the cooked peas and pimiento with the zucchini in the skillet, warm through, and serve. This makes about two servings and works well as a side or a light main when served with bread or grain.