No one is really ready to get back in the kitchen after Passover, but everyone is, surprisingly enough, still hungry.

Here are some easy ways to satisfy your family's appetites, even for those with a sweet tooth.

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.

Chinese style bean salad

1 cup canned green beans
1 cup canned wax beans
2 tablespoons minced red onion
2 tablespoons red wine vinegar
2 tablespoons water
½ cup canned red kidney beans
1 tablespoon lemon juice
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
Salt and pepper to taste

In a small sauce pan, combine the green beans, wax beans, red onion, vinegar and water.

Bring to a boil and simmer for 5 to 10 minutes. Add other ingredients and mix well.

Cool, cover and refrigerate until chilled.

5 minute chocolate cake

4 tablespoons flour 

4 tablespoons sugar 

2 tablespoons cocoa 

1 egg 

3 tablespoons milk 

3 tablespoons oil 

3 tablespoons chocolate chips (optional) 

A small splash of vanilla extract 

1 large microwave-safe coffee mug

Spray the mug with nonstick cooking spray. Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly. 
Pour in the milk and oil and mix well. 


Add the chocolate chips (if using) and vanilla extract, and mix again. Place mug in the microwave and cook for 3 minutes at 1000 watts.

The cake will rise over the top of the mug, but don’t be alarmed! 
Allow to cool a little, and tip out onto a plate if desired.



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