Great dinner recipes?

Question

I'm tired of the same old thing looking for any great dinner ideas. If anyone could help that would be great.

Thank-You

Answer 1

A few weeks ago, I baked a casserole. Well, technically it's a casserole anyway:

1 pound ground beef
1 package instant garlic mashed potatoes
1 medium-sized onion, chopped
Cheese (I favor cheddar or american)
frozen mixed vegetables
Biscuits, either from scratch or from a can
garlic
sage
oregano
basil

Brown the beef with salt and pepper, and drain off the grease. Mix with spices and the onion, and put in the bottom of a DEEP ungreased baking dish.

Mix up the potatoes according to directions and pour on top of the beef, then add a layer of cheese.

Add a layer of vegetables with a little salt and pepper, then for the final layer add the biscuit dough.

Bake on a cookie sheet at 350 until the biscuits are done.

Answer 2

Here's something that's on a budget. Hearty Chicken & Noodle Casserole Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1/2 cup milk 1 cup frozen mixed vegetables(optional) 2 cups cubed cooked chicken 2 cups medium egg noodles, cooked and drained 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/2 cup shredded Cheddar cheese Directions: Heat the oven to 400°F. Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole. Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese. Let stand until the cheese is melted. Total cost of meal (including serving suggestion): Less than $15

Answer 3

Stuffed chicken breast with Broccoli and cheese , Baked candied Sweet potatoes, Cole slaw and Roll.........
makes a delicious dinner with No fuss less time in the kitchen to .......wink!

Answer 4

go to google or yahoo and type in gret dinner recipes and they should you somee pretty dorn good food recipes

Answer 5

recipezaar.com has great recipes, i use it a lot

Answer 6

How about you go out to eat? Mexican, Meditteran and Pizza sound good to me!

Answer 7

Here are a few of my family's favorites:

Chicken Zucchini Casserole

6 oz. (about 3 ½ cups) stuffing mix
¾ cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
½ cup chopped onion
½ cup sour cream

In a large bowl, combine stuffing mix and butter. Set aside ½ cup for topping. Add the zucchini, chicken, soup, carrot, onion, and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° for 40 - 45 minutes or until golden brown and bubbly.
Yield: 4 servings.

Honey Pineapple Chicken (Crock Pot)

3 lbs. Boneless, skinless chicken breast
2 Tbsp. vegetable oil
1 can (8 oz) crushed pineapple, undrained
1 cup packed brown sugar
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 Tbsp. prepared mustard
2 tsp. soy sauce

In a skillet, brown chicken in oil. Transfer to a 5 qt. slow cooker. Combine the remaining ingredients; pour over chicken. Cover and cook on low for 3 – 4 hours or until chicken is no longer pink. Strain pan juices, reserving pineapple. Serve pineapple over the chicken. Yield: 12 servings

Melt-In-Your-Mouth Meatloaf (Crock Pot)

2 eggs
¾ cup milk
2/3 cup seasoned breadcrumbs
2 tsp. dried minced onion or Lipton onion soup mix
½ tsp. salt
½ tsp. rubbed sage
1½ lbs. ground beef
¼ cup ketchup
2 Tbsp. brown sugar
½ tsp. ground mustard
½ tsp. Worcestershire sauce

In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf: place in a 5-qt. Slow cooker. Cover and cook over low for 5 – 6 hours or until a meat thermometer reads 160°.

In a small bowl, whisk the ketchup, brown sugar, mustard, and Worcestershire sauce. Spoon over the meatloaf. Cook 15 minutes longer or until heated through. Let stand for 10 – 15 minutes before cutting.

From Sept./Oct. 2003 Quick Cooking p. 43

Pasta Crab Casserole

8 oz. uncooked spiral pasta
1 medium onion, chopped
½ pound fresh mushrooms, sliced
½ cup chopped green pepper (or zucchini)
2 garlic cloves, minced
½ cup butter or margarine
2 pkgs (8 oz. each) imitation crabmeat, chopped
½ cup sour cream
1 tsp. salt
1-½ tsp. dried basil
1-½ cups (6 oz.) shredded cheddar cheese

Cook pasta according to pkg directions. Meanwhile, in a skillet, saute onions, mushrooms, zucchini and garlic in butter until crisp-tender. Remove from the heat. Drain pasta; add to vegetable mixture. Stir in the crab, sour cream, salt and basil.

Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 1 month. Cover and bake the second casserole at 350 for 20 minutes. Uncover and bake 5 minutes longer.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 45 – 50 minutes or until heated through.

Yield: 2 casseroles (4 servings each)