I need a recipe for dinner!?

Question

I need a new recipe for dinner, meat or vegetarian. somethig quick and easy..

Answer 1

You'll find many recipes here..
www.cooks.com
(it helped me a lot in 'emergency!')

Answer 2

Chicken and Black Bean Tostizzas
Prep Time: 15 min ; Start to Finish: 40 min


It's a pizza… it's a tostada… it's a tostizza! Pile the fillings on a Grands!® biscuit in a five-star-rated Bake-Off® Contest chicken recipe.



Ingredients:
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Flaky Biscuits
1 cup diced cooked chicken
1 cup canned black beans, drained
1/2 cup Old El Paso® Thick 'n Chunky Salsa
2 tablespoons Old El Paso® Taco Seasoning Mix (from 1.25-oz. pkg.)
2 green onions, chopped
1/2 cup bell pepper strips (1 inch long)
6 oz. (1 1/2 cups) shredded Cheddar cheese





0 reviews
8 ratings

Preparation Directions:
1 . Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
2 . In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
3 . Bake at 350°F. for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time. If desired, garnish with sour cream and guacamole.






8 mini pizzas

Answer 3

Bake bone-in chicken pieces in the oven at 350 for 45 minutes. Then take them out, pour thick dry garlic sparerib sauce all over them and replace in the oven for another 15 minutes to warm the sauce. It's so quick and easy and your guests/family will love it.

I usually make mashed potatoes in the pressure cooker (that ony takes about 10-15 minutes) and then open a can of veggies and whip them in the microwave for 3-4 minutes. If you're in a real hurry and don't have a pressure cooker, you could make 5 minute "instant" rice. That would work well too!

Answer 4

LOOK!!! I made this last night. It was EASY and my fiance really enjoyed it.

garlic and herb marinade from the store, halved chicken breasts, canned green beans, butter, salt, pepper, 1 cup rice, and condensed cream of mushroom soup

if you have time marinade the chicken for thirty minutes, bake the chicken and marinade together for 43 min at 375. Make sure it's cooked before you serve.

Steam the rice and then add enough condensed soup to just coat the rice (start with 1/4 of a can) Mix it.

Pour the green beans into a saucepan, including the water from the can, add a tablespoon of butter, salt and pepper. Simmer until hot.

Answer 5

Hi! Well, it depends on what you enjoy... If you like italian food, I would say making some sort of pasta with meat sauce, and maybe some mircrowave veetables would be a nice quick 15 minute dinner. If you like mexican..tacos would be a great and quick alternative! You could even add some tomatoes and lettuce and as many sides as you would like. If your kids are picky eaters I would recommend maybe making some microwave chicken nuggets and give them some fresh fruit and milk with that. These are just a few quick yummy and easy suggestion! Hope I helped!! ~Lily

Answer 6

Vegetable Pancakes:

2c chopped veggies of your choice (cabbage, carrots, celery, scallions, etc.)
1c unbleached white flour
1c water
1T soy sauce
1T oil (I use olive oil)
1t ginger powder (optional)

Mix all the ingredients (except oil) in a large bowl.

Heat oil in non-stick frying pan over medium heat. Drop batter in pan, frying on each side until brown. After frying, lay pancakes on paper towels for a few minutes to drain off excess oil.



I serve these veggie pancakes with a curried tomato sauce and a side salad:

Curried Tomato Sauce

1 can diced tomatoes OR tomato sauce (whichever's convenient)
1/8 c olive oil
1/8 c soy milk
1 t curry powder
1 T honey

If using the tomato sauce, just mix eveything until well incorporated. If using the diced tomatoes, put everything in a food processor or blender and mix until all incorporated.

This sauce tastes great on a LOT of things... potatoes, chicken, salads as a dressing.... hope you like it.

Answer 7

Chili and cherry cheese cornbread
chili - kidney beans, stewed tomatoes, chili seasoning packet, fresh onions, and peppers
add ground beef if desired 30 minutes max
jiffy cornbread mix prepare as package recomends, but mix in 1/4 diced marachino cherries and 1/4 cup shredded ched. cheese before baking - yummy
whip some butter with some honey to spread on bread

Answer 8

EASY VEGGIE SOUP

2 large cans chicken broth
1 head shredded cabbage
2 stalks celery, sliced
3 carrots, sliced
1 onion, sliced
1 tomato, diced
1/3 can tomato paste
garlic powder, oregano, basil, pepper to taste

Combine all ingredients in a large pot. Bring to a boil, then simmer for about 3-4 hours.
Easy to freeze and thaw for cold winter days. It's also very healthy for you!

Answer 9

quick prep:

throw a couple chicken breasts in a crock pot...add two cans of cream of chicken soup...and lemon juice (as much or as little as you want) add black pepper

crock on low for at least 6 hours

add instant rice 15 minutes before serving


quick cook:
put spaghetti in pot, add oil so when it boils, it doesn't boil over

dice up a small green pepper and small onion...put in pan saute for 5 min with olive oil add minced garlic

cook hamburger meat (if you like)

throw it all in to cooked noodles
add a can of spaghetti sauce
3 tbsp of red wine

top with mozerella and or parmesean

Answer 10

INGREDIENTS:
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

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DIRECTIONS:
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Answer 11

Scallop Stir-Fry
Soy sauce and sesame oil flavor this scrumptious scallop stir-fry.

1 package (3 ounces) Oriental-flavor ramen noodle soup mix
1 tablespoon olive or vegetable oil
3/4 pound asparagus, cut into 1-inch pieces (2 1/2 cups)
1 large red bell pepper, cut into thin strips
1 small onion, chopped (1/4 cup)
2 garlic cloves, finely chopped
3/4 pound sea scallops, cut in half
1 tablespoon soy sauce
2 tablespoons lemon juice
1 teaspoon sesame oil
1/4 teaspoon red pepper sauce


1 . Reserve seasoning packet from noodles. Cook and drain noodles as directed on package.
2 . While noodles are cooking, heat olive oil in wok or 12-inch skillet over high heat. Add asparagus, bell pepper, onion and garlic; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops; stir-fry until white.
3 . Mix contents of seasoning packet, soy sauce, lemon juice, sesame oil and pepper sauce; stir into scallops mixture. Stir in noodles; heat through

Shredded Chicken and Corn Tostadas
Old El Paso® Favorite Recipe! Chicken fiesta on your dinner table in less than 30 minutes!

8 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package)
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 1/2 cups shredded cooked chicken
1 jar (16 oz) Old El Paso® salsa (any variety)
1/2 cup sour cream
1 to 2 tablespoons milk
2 1/2 cups shredded lettuce
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1/4 cup sliced green onions


1 . Heat oven to 375°F. On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.
2 . Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.
3 . In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.



Happy Eating :)