What do you make for an easy summer dinner for two?

Answer 1

A phone call for take-out!

Answer 2

Buy:
Two chicken breasts (about 6-8 oz each)
A box of Rice pilaf or Boxed potatoes (Green onion/ sour cream)
A bag of frozen veggies: green beans, or broccoli
Plus:
Jamaican Jerk Seasoning
Bar-B-Q sauce
Mikes Hard lemonade Brand: Hard Apple

If you are making rice pilaf get that started first, (if boxed potatoes don't start yet). Pilaf follow the directions on the box.

Preheat your broiler. For the chicken mix a couple tablespoons olive oil (or other oil) and a couple table spoons Jamaican jerk seasoning in a bowl then add one piece of chicken to coat.

Place the chicken on a lightly oiled broiler pan. Repeat seasoning and placing the other chicken breast.

Place the vegetables in a microwave safe bowl with some kind of cover.

Place the chicken under the broiler. Right away put the vegetables in the microwave to cook for 5 minutes.

When you microwave timer goes off take your chicken out and spread about a tablespoon of BBQ sauce on the top of each piece. Use the back of a spoon to spread. Return the chicken to the broiler. Set the timer for 5 more minutes.

If you are cooking Boxed potatoes start making them now. Follow the directions on the box.

After the timer goes off for the chicken again, now you flip the chicken over. Put it back under the broiler for 5 minutes.

If you were having pilaf, check its status. Or if you are having boxed potatoes it should also be near done. Check if your vegetables need a little more heat.

When your chicken goes off put about a tablespoon of BBQ sauce on each piece and spread with a spoon. Put it back for its last 5 minutes.

If your veggies needed a little more heat now you add some butter and salt & pepper.

Put two (oven proof) plates on the lower shelf of your oven (away from the direct broiler heat) This will warm them and keep the food hot on them longer...just like at the restaurant!

The timer goes off. Last time.

Everything is done at the same time. Chicken, side dish, veggies. Put them on warm plates, serve to your honey. Open up a Mikes Hard apple, enjoy the complements!

Answer 3

Grilled Steak
Baked Potatos with the works
Fresh green salad
Ice Cream for desert

Answer 4

Call for take out~

hehe

Or, get a boboli crust, put salt, pepper, and onion powder on the crust. Slice up tomatoes and put them on the crust. Put on canadian bacon, top with cheese, and bake at 400* for 8-12 minutes.
Serve with salad and a margarita.
Easy and delicious!

Answer 5

Small slices of toasted baguette with whatever toppings you can imagine. I like cream cheese and smoked salmon, tuna with tomato relish, roasted red peppers, salami, cheese, etc. Whatever you have can become a topping and since just about everything can be served cold or at room temp, you can prep ahead of time and just toast the bread and start eating.

Answer 6

A nice cool Chef's salad. That's what I'm making tonight.

Answer 7

A salad with mixed greens, avocado, tomato, roasted red peppers, red onion, yellow pepper, black olives, fresh mozzarella, and grilled sirloin tips. You can substitute grilled chicken, or fish if you don't like beef.

Answer 8

The definition of fresh fruit has different meanings depending on context.

Answer 9

MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

Answer 10

anything on a grill plus big lettuse salad with tomatoes and variety of dressings, and of course wine