What should I make for dinner tonight?

Question

I get so tired of cooking and need new ideas:D Thanks!

I have, Chicken quarters, venison, sausage, chuck roasts, sliced roast beef and sliced ham. Almost any and every fresh veg. you can imagine:)

Answer 1

bake chicken quarters in butter, tony's seasoning salt or lemon pepper with italian dressing. bake for 1hour at 350 degrees . serve with salad or large sliced tomatoes and asparagus stemmed margerine and cream of chicken

Answer 2

Get 1 lb of chicken, diced (skin or no skin)
1 can cream mushroom soup
1/2 onion diced
1/2 c sliced mushroom, optional
1/2 c frozen or fresh veggies
1 c of long grain rice.
1 can chicken broth

In a skillet on med/high heat, add 1 tsp oil and sautee the rice, chicken and onions, with the mushrooms for 10 minutes. Turn off heat

In a baking dish, Add the rice, chicken, onions, mushroom and optional veggies- mix; Add 1 can of cream mushroom soup and pour 1 can of broth. Carefully mix well, then cover with foil and bake 30-40 minutes at 325 degrees.

Feeds 2-3

Answer 3

If the Venison Sausage is raw.....chop in food proscessor with a little heavy cream and stuff under skin of chicken quarters...sear skin and finish in oven

or roast chicken seperately is venison is cooked.
Saute venison in saute pan.....with a little butter... and a lot of ginger.....add vegetables...serve under the chicken..

Answer 4

Chicken Breast Salad with Warm Curry Dressing

The curry dressing can be made in advance. Mix mustard, curry powder, balsamic vinegar, chopped scallions, olive oil, salt, pepper and herbs of your choice. While the chicken is cooking, warm the curry dressing over a low flame. When the chicken is ready, lay it over greens and pour on the dressing.

* 4 skinless, boneless chicken breast halves, about 1 1/4 pounds
* 2 teaspoons olive oil
* 2 tablespoons fresh lemon juice
* 2 tablespoons chopped fresh rosemary or 1 teaspoon dried
* 2 teaspoons finely chopped garlic
* Salt and freshly ground pepper to taste
* 1 head radicchio, about 1/4 pound, core removed, rinsed and dried
* 2 heads bibb lettuce, core removed, rinsed and dried
* 1/4 pound arugula, cut into manageable pieces, rinsed and dried
* Warm Curry Dressing (recipe follows)
* 1 cup coarsely chopped fresh basil or chervil

1. If chicken breasts are connected, separate halves and cut away membrane or fat. Place oil in mixing bowl with lemon juice, rosemary, garlic, salt and pepper. Stir well. Add chicken pieces and turn them in the marinade to coat well. Cover and refrigerate until ready to cook.

2. Preheat a charcoal grill or broiler.

3. Put the chicken pieces on the grill or the broiler rack. Cover and grill or close broiler. Cook 2 to 3 minutes, turning pieces. Continue cooking until done, about 3 to 5 minutes on the grill, possible longer under the broiler.

4. Remove chicken breasts and slice each on the bias about 1/4-inch thick.

5. In a large mixing bowl add the radicchio, bibb lettuce and arugula.

Toss well. Add half the warm dressing and toss again. Place the sliced chicken over the salad and sprinkle with the remaining dressing and basil.

Warm Curry Dressing

About 1 cup

* 2 teaspoons Dijon mustard
* 1 teaspoon curry powder
* 2 tablespoons balsamic vinegar
* 1/4 cup chopped scallions
* 1/3 cup olive or vegetable oil
* Salt and freshly ground pepper to taste
* 1/4 cup coarsely chopped fresh basil or chervil

Place the mustard, curry powder, vinegar and scallions in a saucepan.
Blend well over low heat with a wire whisk. Add the oil, blending well. Remove from the heat and add salt, pepper and basil. Keep warm.

Answer 5

Fish: broiled salmon filet. Get fresh salmon filets (preferably organic or wild salmon). Don't be afraid to ask to smell them first. Cook them today. Do not hold them in your refrig. Always wash them before you broil them - squeeze lemon juice on the washed filet, sprinkle a little salt and pepper on it, and add a bit of chopped onions and tomatoes with olive oil. Broil until the fish starts to shrink a bit and the onions are getting a bit black.
Lamb shanks: marinate in 50/50 mix of mesquite marinade and garlic/balsamic vinagrette marinade (with chopped garlic if you like that). 400 degrees for 30 mins.

Answer 6

toss a roast in the oven with onions and let it cook....an 1 1/2 before you eat put some carrots in it then 30 minutes later toss some potatoes in it.....for the last 15 or so minutes take the lid off and put stove on broil and brown the top of the food...its yummy...

Answer 7

What kind of main ingred. do you have at home right now?
chicken, fish, pork, then we can give you ideas, i have lots, most are 30 min kinda meals, and not rachel rays, but my own.

Answer 8

You need a break. Go out to eat.

Answer 9

meatloaf & mashed taters

Answer 10

mac and cheese?