Can someone please tell me what to have for dinner tonight? I am happy to have takeaways.?

Answer 1

how about a stir fry....very easy, any kind of meat, any kind of veggie, fresh or frozen canned tend to be mushy, and a little soy sauce if it's your thing. top it off with rice and done in 10 minutes

Answer 2

In a bowl mixture some minced meat, a million chopped onion, a million clove of crushed garlic, chopped parsley, a million super grated carrot, a million super grated potato, a million/2 cup of tomato sauce, salt and pepper. Roll into small balls and circulate away interior the refrigerator whilst you're making here. cook dinner some small shell pasta and consistent with on the packet. In a extensive saucepan placed a jar of tomato paste with water to make a thick sauce. upload salt, pepper and slightly sugar in spite of if that's merely too bitter. enable the simmer and upload the meatballs to the sauce to cook dinner for approximately 20 minutes. mixture all of it with the cooked pasta and serve in soup bowls. childrens like it and so does the mummy and father. appreciate.

Answer 3

Try the website www.savingdinner.com You may never have to ask the question again. They have free samples of weekly menus that include recipes and grocery lists. PLUS, all area healthy and all are make in less than 30 minutes. You can't beat that!

Answer 4

My four year old and I made calzones -- using a basic pizza dough recipe (takes almost an hour start to finish with rising...) and three different fillings -- pizza, spinach and ricotta and sauted veggies (onion, pepper, mushroom). They made for lots of messy fun and an amazing lunch and dinner!!!

Answer 5

LASAGNA SUPREMO: (The Best Lasagna Ever!)

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!! I have taken it everywhere, potluck suppers, church socials, family cook outs, I even put it in a contest once won 4th out of 200.

FOR THE LASAGNA

1 (1 lb) package lasagna noodles
3/4 lb ground beef
1/4 lb ground pork
1 lb Italian sausage (thinly sliced)
1 lb button mushrooms (thinly sliced)
1 cup onions (chopped)
6 cloves garlic (minced)
2 teaspoons sugar
1 tablespoon salt
1 teaspoon dried basil
1/2 teaspoon fennel seeds
1/4 teaspoon ground black pepper
2 eggs (lightly beaten)
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley flakes
1 cup pitted ripe black olives (sliced)
1 lb mozzarella cheese (shredded)
1 cup parmesan cheese (grated)

FOR MARINARA SAUCE

2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
2 (6 ounce) cans hunts tomato paste
1/4 cup extra-virgin olive oil
6 cloves garlic (cut in halves)
1 teaspoon chopped garlic, in juice (from jar)
1 shallot (diced)
2 tablespoons dried oregano
4 tablespoons dried Italian seasoning
1 teaspoon dried basil
1 tablespoon granulated sugar

8 servings

1 hour 45 minutes 45 mins prep

FOR THE LASAGNA:
Prepare lasagna according to package directions.
Drain and set aside.
Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
Brown the ground beef and ground pork in a skillet, drain off and discard fat.
Add onion and garlic to the ground meat, stir and cook another 5 minutes.
Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
Preheat oven to 375 degrees.
Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
In the baking dish, spoon in a layer of 1/3 of the meat sauce.
Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
Then layer 1/3 of the Ricotta mixture.
Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
Then layer 1/3 of the sliced mushrooms.
Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
Then continue to repeat the layering until all of the ingredients are layered.
When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
Remove foil and bake, uncovered, another 25 minutes.
Remove from oven and allow to sit and rest 10 minutes before cutting.

FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
Add the extra-virgin olive oil to the pot.
Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
Dice the shallot, and dump that into the pot.
Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
Do not strain, as the pulp adds to make this a thick and wonderful sauce.
Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
Remove from heat and give it one last stir.
Serve over spaghetti, ravioli, pasta or use for chicken parmesan, or anything that calls for a Marinara sauce.

Answer 6

Reuben sandwiches

Answer 7

How about give yourself a break and give yourself a cold cut hoggie or go to Togos or Subway.

Answer 8

tuna melt... rye bread,canned tuna, mayonase, and celery...not sure how much of each. toast the bread until its golden brown then put on the mixed tuna mixture and pop it in the ov en for 2 minutes.

Answer 9

I had salad, taco pizza, watermelon and strawberries. The strawberries were excellent!

Answer 10

How about some totino's Pizza Rolls? YUMMY!!!