What is your favorite meal that is quick and easy to make?

Question

Breakfast, lunch or dinner. Feel free to leave details or recipes.

Answer 1

noodles and cold coffee just 5 min

Answer 2

Taco Bake, using Krafy Macaroni and Cheese

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and 3/4 cup water to the meat; simmer 5 minutes.

STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.

BAKE 15 minutes. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

You don't actually have to use the brandnames featured in the recipe. I, for one, use Daisy sour cream. I trust you will keep that a secret from the Kraft people.

Answer 3

Breakfast food is great anytime of day, many times we have pancakes with fruit and a cup of hot coffee. If it's summertime like now there are so many fruits available you could cut up a variety and put in separate bowls for each person to help themselves...and also you can take any jar of jelly or jam and heat it over low heat to use as a topping with the butter of course....talk about satisfying...I use a buttermilk based pancake mix....it has such a wonderful taste and also the pancake texture is wonderful. If you don't have buttermilk where you live take 1 cup of regular milk and add 1 tablespoon either vinegar or lemon juice to it and let it sit until it thickens....Happy Eating....Happy Summer....

Answer 4

I make this all the time--it is really good and easy:

Chicken & Stuffing Skillet
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes

Serves: 4



Ingredients:


1 tbsp. butter OR margarine
4 skinless, boneless chicken breast halves
1 box (6 oz.) Pepperidge Farm® One Step Chicken Flavored Stuffing Mix
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup shredded Cheddar cheese



Directions:



HEAT butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 min. or until no longer pink. Remove chicken.

PREPARE stuffing in skillet according to package directions except let stand 2 min.

RETURN chicken to skillet. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

TIP: Serve with steamed broccoli and sliced tomatoes in vinaigrette. Celebrate the holiday season with an extra-special dessert of a fresh fruit salad--cubed red apples, pineapple chunks and green grapes-and a Pepperidge Farm® Distinctive Cookie Collection.

Answer 5

Crawfish Etouffe
By Me

Preparation Time: 10 minutes
Cooking Time: 35 minutes

Sounds like a lot of work~only takes minutes and tastes great! Fresh crawfish adds a nice red color to the dish. If you like, you can substitute shrimp for the crawfish! This recipe is a favorite at my house~usually have to double the recipe!

Ingredients:

1 cup of butter, use the real stuff
2 large onions, chopped
½ cup finely chopped celery
½ cup chopped green/red bell pepper
4 to 6 cloves of garlic, minced (by it in the jar already minced)
2 to 3 pounds of peeled crawfish tails (Walmart has this ingredient)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
½ teaspoon of ground white pepper
1 teaspoon Hot Sauce
3 tablespoons all-purpose flour
1 ½ cup water
1 cup finely chopped green onions
1 cup chopped fresh parsley
Cooked Rice

Directions:

Melt butter in large skillet over medium heat. Add onion, celery, bell pepper and garlic. Saute about 5 minutes.
Add crawfish, salt, pepper, onion powder, and hot sauce. Continue cooking for another 5 minutes.
Stir in flour; cook, stirring constantly for about 2 minutes. Etouffe will begin to thicken.
Add water slowly; cook over medium low heat for about 20 minutes; stirring occasionally.
Stir in green onions and parsley; cook for 3 minutes.
Serve over cooked rice!

Answer 6

Usually if I'm going to quick and easy, it is something on the grill. My absolute fave grill recipe is for grilled Salmon.

Take one fillet of Salmon (tail-end, skin on) and place it on a tinfoil lined grill pan. Top with a few pats of butter, garlic salt, pepper, and tarragon. Grill over med-high for about 20 min or until flaky.

Here is a great and easy grill recipe for Swordfish:

SWORDFISH STEAKS WITH LEMON-PARSLEY SAUCE
Table salt works fine here, but teaming sea salt with fleur de sel adds a refined touch.
3/4 cup minced fresh Italian parsley
1 tablespoon grated lemon
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon fine sea salt or other salt
4 8-ounce swordfish steaks (each about 3/4 inch thick)
Fleur de sel or other salt
Lemon wedges

Combine parsley, lemon peel and garlic in small bowl. Mix in oil, lemon juice and 1 teaspoon sea salt. Season with pepper.
Place fish in single layer in shallow dish. Spoon half of parsley sauce over fish. Turn fish over to coat with sauce. Cover and chill at least 1 hour and up to 3 hours, turning fish occasionally.

Preheat broiler. Place fish, with sauce still clinging to it, on broiler pan . Broil until fish is opaque is center, about 3 minutes per side. Transfer to platter. Spoon remaining parsley sauce over. Sprinkle lightly with fleur de sel. Garnish with lemon wedges and serve.

Makes 4 servings.

For some really great, quick, and easy recipes, you should check out 30-minute meals from Rachel Ray at foodtv.com. Or you can watch the show, she's great!

Answer 7

Lemon Chicken w/ Pepperjack Cheese. Take 3 large lemons and empty them into a frying pan. Take all the seeds out. Take your chicken and poke holes into in. Put chicken into pan, and make sure the lemons soak into the chicken. Cook them under a cover until almost done. Put slices of pepperjack cheese on top and let it melt into and onto the chicken. Make sure the chicken is done.

It's SOOOOO GOOD!!!!

It's good with rice and green beans. Hope you try it. Good luck. :-)

Answer 8

My fav is a steak and cheese...
1 lb roast beef from your deli..i like mine shaved thin
1 medium onion, chopped
1 can Campbell's Cheddar cheese soup
(could also add a green pepper)

Saute onion, once cooked through..add roast beef and cheese...simmer until cheese is melted down...serve on your choice of bread...onions rolls are good as well as pita bread.

Answer 9

Maggi

Answer 10

for real fast I love peanut butter and raspberry jam

for somewhat fast
SINGAPORE NOODLES WITH PORK AND PEPPER

1 lb. pork loin
¼ cup oyster sauce
1 tbsp oil
1 tbsp curry powder
1 red, yellow and green peppers
1 tbsp corn starch
2 large minced garlic cloves
1 tbsp cold water
1 ½ c chicken stock
¾ whole wheat spaghetti
dash hot pepper sauce

Cut pork into 2x1/2 inch pieces. fry pork in oil for 3-4 min or until well browned. Remove and set aside. Add pepper, garlic and stock to skillet. Cover and cook for 2 min. Stir in oyster sauce and curry. Blend cornstarch with water, add to skillet along with pork.
Bring to boil stirring for 1-2 min or until thickened. Stir in hot pepper sauce. Meanwhile cook spaghetti until tender, drain and mix with meat mixture. Makes 6 servings.

Answer 11

Popcorn & Pepsi

Canned beans and browned ground beef, mixed together and seasoned to taste