I am moving in with my fiance soon......?

Question

What are some good dinners to cook for a man?....I am moving in with my fiance soon and want to make sure he always has good food to eat... good dinners... good things to make for himself too... any good ideas?

Answer 1

Half hour baked pork chops, with just a little seasoning salt, baked potatoes (these you will have to start about 15 minutes before you put in the chops), cream corn.
Also a nice beef boneless roast that you can put in a slow cooker in the evening and in the morning put in your potatoes and carrots and let it cook on low to medium for that night.
Your best bet is to get a Betty Crocker cookbook for Two. They have great recipes in it.
Just remember to keep it simple but tasty. With the beef roast just add onions, a little salt, and a tad worchestershire sauce.
If you like, send me an e-mail so that I can get your e-mail address and I'll send you my famous Old Fashioned German Potato Salad, Rice and Sausage Casserole and anything else that you may be interested in.

Answer 2

Any kind of pasta with meatballs and tomato sauce.

Lasagna. He'll love the leftovers the next day.

Chicken of any kind.

Meat, meat, meat. Plus a good salad and whatever kind of veggies he likes.

2 appliances to make your own life easier. A decent-sized George Foreman grill that you can make burgers, chicken breast, steaks and everything on in a few minutes, and a Crock Pot so you can let the food cook during the day while you're at work..and when he walks in the door and smells something yummy cooking, he'll be a very happy fella.

Answer 3

Well, I like to try new recipes that I find online (see below for good sites). Plus I enjoy reading cooking magazines like Food & Wine, Bon Appetit, Gourmet, Cooking Light, etc. This way you always have new recipes to try and you'll keep him interested.

Now, besides the gourmet meals, you'll also need to perfect some classics like: lasagna, spaghetti and meatballs, baked chicken, roasted chicken, meatloaf, pork chops, ham, etc. My hubby also loves super simple things like Hamburger (Chicken or Tuna too!) Helpers and Mac&Cheese&Dogs.

Be sure to "sneak" veggies into the main dishes whenever possible. Most guys don't like to eat veggies and it is your job as the woman to get them into him anyway you can!

Answer 4

easy answer to this --go to Barnes and Noble- get astandard Betty Crocker Cook Book --the big red one with standard recipes-- sit down with him and see what he likes Then you will know what he likes and doesn't . Cook things that are similar to what he likes. read the book ,it will give you all the nutritional info you need.

Answer 5

A man will pretty much eat anything except for tofu and stuff like that. You can go to cooks.com and there are thousands of recipes!!

Answer 6

do you want to fatten him up? lol. go for the nice well rounded meals. grilled meats, green salad, stir -fry. i alawys make enough for dinner to have for lunch the next day. also, i always have eggs and a loaf of bread handy. quick breakfast: one egg, hard between toast. and tons of easy to manage fruits: apples, bananas, pears, grapes, things you don't need a knife for. if it's quick, guys like that.

Answer 7

Do you know what kind of food he likes? Don't you ever eat out together?

Answer 8

I have no suggestions other than you have just ruined your relationship.

Answer 9

Appetizer
Toasted Pignoli Pesto Dip

Ingredients
1 tablespoon olive oil
1 cup pignoli nuts (pine nuts)
1-1/2 cups low-fat plain yogurt
1/4 cup purchased basil pesto
1 small head cauliflower, cut into florets and halved lengthwise
1/2 pound snow peas
1/2 pound green beans, trimmed
3 heads Belgian endive, trimmed, leaves separated
Directions
1. Heat oil in a medium skillet over moderate heat. Add nuts and cook, stirring, until golden brown. Transfer to paper towels to drain. Season with salt and pepper; cool.
2. Pulse together nuts, yogurt, and pesto in a food processor until almost smooth. Transfer mixture to a serving bowl; salt and pepper to taste. Chill dip, covered, at least 1 hour before serving.
3. Bring a large pot of water to a boil; add salt and cook cauliflower, stirring, until crisp tender, about 4 minutes. Transfer with a slotted spoon to a bowl filled with ice and cold water. Cook snow peas and beans in boiling water, stirring occasionally, until crisp tender, about 30 seconds for snow peas and 3 minutes for beans. Drain in a colander. Transfer to bowl with ice and cold water; stir until cool. Drain vegetables in colander and pat dry with paper towels.
4. Arrange vegetables on a platter and serve with dip. Makes 12 servings.

Nutrition facts per serving:
calories: 135
total fat: 9.5g
saturated fat: 2g
cholesterol: 3mg
sodium: 69mg
carbohydrate: 8g
fiber: 2g
protein: 6g

Beverages
Strawberry Daiquiri Granita

Ingredients
1/2 cup water
1/2 cup sugar
1/4 cup freshly squeezed lime juice (2 limes)
6 cups strawberries, hulled
1/4 cup white rum
Strawberries, limes

Directions
1. Heat water and sugar in a small saucepan over medium heat until sugar dissolves. Cool. Pour sugar syrup into a large bowl. Stir in lime juice.
2. Puree strawberries in a food processor. Strain and discard seeds. Stir strawberry puree and rum into syrup mixture. Pour into 13 x 9-inch metal baking pan.
3. Freeze for 3 hours, stirring every hour.
4. To serve, place mixture in food processor and pulse for 5 seconds to make a snowlike mixture. Spoon into serving dishes and serve immediately, garnished with additional strawberries, lime and mint, if desired. Makes 6 servings.

Nutrition facts per serving:
calories: 38
total fat: 0g
saturated fat: 0g
cholesterol: 0mg
sodium: 156mg
carbohydrate: 9g
fiber: 3g
protein: 2g
vitamin C: 120%
calcium: 2%
iron: 4%

Salad
Grilled Veggie Garlic-Bread Salad

Ingredients
Olive oil, for rack
1 small round loaf bread (about 6 inches in diameter), cut horizontally into six 1/3-inch-thick slices
2 garlic cloves, halved
1-1/2 pounds yellow squash, trimmed and cut lengthwise into 1/2-inch-thick slices
1 pound medium zucchini, trimmed and cut lengthwise into 1/2-inch-thick slices
1 pound eggplant (peeled, if desired), trimmed and cut lengthwise into 1/2-inch-thick slices
2 bell peppers (red and orange), sides sliced off, stems and seeds discarded
6 ounces part-skim mozzarella, cut into 1/3-inch cubes
2 cups baby arugula
1 cup torn fresh basil leaves
2 to 3 tablespoons red-wine vinegar, to taste

Directions
1. Preheat grill and lightly oil rack. Grill bread slices on rack over moderately high heat, turning once, until golden brown, about 3 minutes. Immediately rub both sides of each slice with cut side of garlic; transfer to serving plates.
2. Arrange all vegetables except tomatoes on lightly oiled rack, season with salt and pepper and grill, turning once, until just tender and golden brown, about 4 minutes for squash and zucchini, 5 minutes for eggplant and bell peppers. Transfer to cutting board and cut into 1-inch pieces.
3. Toss grilled vegetables with tomatoes, cheese, arugula, basil, and vinegar in a bowl; salt and pepper to taste. Mound salad on each bread slice and serve. Makes 6 servings.

Nutrition facts per serving:
calories: 305
total fat: 7g
saturated fat: 3g
cholesterol: 17mg
sodium: 457mg
carbohydrate: 46g
fiber: 6g
protein: 16g

Main Dish
Italian Chicken and Pasta

Ingredients
1 9-ounce package frozen Italian-style green beans
1 cup fresh mushrooms, quartered
1 small onion, cut into 1/4-inch-thick slices
12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
1 6-ounce can Italian-style tomato paste
1 teaspoon dried Italian seasoning, crushed
2 cloves garlic, minced
6 ounces dried fettuccine, cooked and drained
Finely shredded or grated Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker stir together green beans, mushrooms, and onion. Place chicken on vegetables in cooker.
2. In a small bowl stir together undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken in cooker.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2- 1/2 to 3 hours. Serve chicken mixture over hot cooked fettuccine. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
4. For a 1-1/2-quart slow cooker: Prepare as above, except use 1 cup green beans, 1/2 cup mushrooms, 1 small onion, 8 ounces chicken thighs, one 8-ounce can tomato sauce, 1/2 teaspoon Italian seasoning, 1 clove garlic, and 3 ounces dried fettuccine. Stir 1 chopped Roma tomato into cooker just before serving. Cover and cook as above. If cooker does not have heat settings, cook for 4 to 5 hours. Makes 2 (1-1/4 cup) servings.

Nutrition facts per serving:
calories: 405
total fat: 7g
saturated fat: 2g
monounsaturated fat: 1g
polyunsaturated fat: 1g
cholesterol: 75mg
sodium: 728mg
carbohydrate: 55g
total sugar: 10g
fiber: 4g
protein: 28g
vitamin A: 0%
vitamin C: 46%
calcium: 15%
iron: 26%

Desserts
Berry Shortcakes

Ingredients
1-3/4 sticks cold unsalted butter, cut into pieces, plus additional for baking sheets
5 cups all-purpose flour, plus additional for dusting
1 cup granulated sugar
5-1/2 teaspoons baking powder
2 teaspoons salt
2 cups plus 3 tablespoons half-and-half
Sanding sugar, for sprinkling
4 cups fresh blueberries
3 tablespoons fresh lime juice
1/2 teaspoon finely grated fresh lime zest
4 cups fresh strawberries, hulled and halved
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
2-1/2 cups chilled heavy cream, beaten to soft peaks

Directions
1. Preheat oven to 400 degree F and lightly butter 2 large baking sheets.
2. Whisk together flour, 1/2 cup granulated sugar, the baking powder, and salt in a large bowl. Add butter and, using fingertips, rub into flour mixture until it resembles coarse crumbs. Using a fork, stir in 2 cups plus 2 tablespoons half-and-half just until a dough forms; transfer to a lightly floured surface. Pat dough into a 10-inch disc (1 inch thick). Using a 2-1/2-inch biscuit cutter, cut into rounds, repatting scraps to make 17. Transfer rounds to prepared pans, placing 1 inch apart, and brush tops with remaining 1 tablespoon half-and-half. Sprinkle tops with sanding sugar and bake in upper and lower thirds of oven, switching positions halfway through, until golden brown, about 25 minutes. Transfer shortcakes on sheets to racks to cool.
3. Meanwhile, toss blueberries with lime juice, lime zest, and 1/4 cup granulated sugar in a large bowl. Toss strawberries with lemon juice, lemon zest, and remaining 1/4 cup granulated sugar in another large bowl. Let both stand 20 minutes at room temperature.
4. To serve, horizontally cut shortcakes in half, add a dollop of whipped cream and berries to bottom halves, and cover with tops. Makes 17 servings.

Nutrition facts per serving:
calories: 470
total fat: 27g
saturated fat: 16.5g
cholesterol: 86mg
sodium: 467mg
carbohydrate: 53g
fiber: 3g
protein: 6g