Matzav Mazon: Quick and Easy Dinners



With many families now enjoying a vacation or anticipating one soon, these recipes will enable you to spend more time together by having you in and out of the kitchen in a flash. And you’ll have a wonderful dinner to show for it, too!

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Asian Lettuce Turkey Wraps

Serves 4

2 teaspoons vegetable oil
1 pound ground beef or turkey
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

1 head Boston lettuce, leaves separated, cleaned and dried


In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

Baked Beef and Beans


1 pound ground beef
1 onion, chopped
½ green pepper, chopped
1 tablespoon oil
1 (15 ounce) can baked beans, undrained
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can black beans, drained
1 (8 ounce) can tomato sauce
⅓ cup barbecue sauce


Preheat oven to 375 degrees. In a large skillet, over medium-high heat, sauté meat, onion and pepper in the oil until beef is no longer pink. Drain off fat. Combine with remaining ingredients and pour into 3-quart baking dish. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes.

Beer Barbeque Chicken

1 chicken cut in 1/8th’s
1 cup your favorite barbeque sauce
¼ cup your favorite beer


Marinate the chicken in the beer for 2 hours. Pour off the beer and add the barbeque sauce and marinate for about 3 hours. Preheat the barbeque. Take the chicken out of the sauce and barbeque for 7 minutes turn over and cook for 7 more minutes or until cooked through.

Chicken and Potatoes in a Crock Pot


1 chicken, cut into 1/8ths or the pieces of your choice
8 potatoes, cut into chunks
1 cup white wine
2 tablespoons minced garlic
1 (8 ounce) box sliced mushrooms
½ teaspoon pepper
Water to cover


Place all ingredients in crock-pot and turn on high. Dinner will be ready in 6 to 8 hours. Also good with a crusty bread to dip in the liquid.

Pan-Fried Trout

Serves 8


4 pieces trout, filleted
½ cup (8 ounces) butter (can use margarine to make it pareve)
1 teaspoon salt
2 teaspoons garlic
½ teaspoon pepper


Melt butter over medium heat in a frying pan. Add trout and sprinkle with spices. Cook for 5 minutes, flip and cook for 5 minutes more. Couldn’t be easier or more delicious.

Serve with a fresh salad or steamed vegetables.

{By for Newscenter}


  1. Cooking with BEER? That’s gourmet??? While it’s obviously not assur in any way, exactly in what sort of Jewish home do people cook with beer regularly? Again, it’s not wrong, but it’s not really part of our heiliger “culture,” if I may use that term.

  2. You are one of those closeminded people out there. Just because you never heard of cooking with beer, it doesn’t mean Jews don’t. Lots if people do and it is gourmet. Do some research before you assume.