What to cook for dinner?

Question

Does anyone have any good recipes. I am attempting to cook a meal for my husband and I. A lowfat mea, somewhat easy to cook meal that does not call for red meat as an ingredient. Thanks!

Answer 1

Sweet & Sour Chicken

1 (10 ounce) jar sweet and sour sauce
1 tablespoon reduced sodium soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
2 tablespoons canola oil
1 small onion, sliced
1 large red bell pepper, cut into 3/4-inch chunks
1 (8 ounce) can bamboo shoots, drained
1 (20 ounce) can pineapple chunks, drained
3 cups cooked rice
6 servings

1. In a small bowl, combine the sweet & sour sauce, soy sauce, cornstarch and water; set aside.
2. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook and stir chicken until no longer pink. Remove from skillet; set aside.
3. Pour remaining oil into hot skillet. Cook and stir onion and bell pepper until crisp tender, about 2 minutes. Stir in cooked chicken, bamboo shoots and pineapple chunks.
4. Stir sauce mixture and add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve immediately with hot cooked rice

Answer 2

Salmon !
That's very good !

Yesterday I did that to my bf, and he loves it :

Remove the skin of 2 oranges, cut them in round slices.
On an aluminium sheet : put half the slice of an orange, put a skinless salmon filet on it, and put the other half of the orange on top.
Add some pepper and dill, and close the aluminium sheet.

Do the same with the other orange and teh other salmon filet.

Put your papillottes in the oven during 30 minutes.

You can also add cinamon, that's good

I serve the salmon with some rice :
I put olive oil in a pan, then the rice and the zest of a third orange with pepper and salt. When the rice is transparent, I add the juice of the 3rd orange and some hot water to cover the rice. When the rice had absorbed all the liquid, it's cooked.

Answer 3

I have an easy recipe that I hope you love.

Sauteed Vegetable Medley

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4 as a side dish

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Toss vegetables together in a medium bowl.
In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.

Variations:
Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
Copyright 2003 Television Food Network, G.P. All rights reserved


To blanch and refresh vegetables:
Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

Answer 4

tuna noodle casserole
1 box maccoroni noodles
4 cans tuna (drained)
1 or 2 cans of peas (drained)
1/3 cup (fat free) mayonaise

the only cooking part is boiling the noodles then just mix it all up and refrigerate
serve with crackers


chicken and rice

1 bag of saffron rice (the yellow stuff)
4 cubed chicken breasts (raw)
follow the boiling directions on the bag, just add the chicken too. You can add peas, mushrooms and/or red, black beans when it's almost done if you want. (They'll bust if you add them in too soon)


chicken broccoli casserole(my favorite)

1 box of stovetop stuffing
1/3 to 1/2 cup of water
4 cubed chicken breasts browned
1 head of broccoli (chopped up and boiled for 1 minute)
shreddedcheese(optional)
2 cans of fat free cream of chicken, (or mushroom, celery, whatever) mixed with 2 tbs of fat free mayo

prepare ingredients then layer everything in a casserole dish in order then bake @ 350 F for 30 minutes


all of these recipies are for a family of 4, but everybody loves leftovers!!!! : )

Answer 5

What about a nice grilled chicken or pork tenderloin? Both are great, if you have a whole chicken make beer can chicken. It is so good. Simply clean the chicken, place a half a lemon in the chicken neck. Place a half full can of beer inside the chicken and grill until breasts are 180.

Answer 6

Try some chicken and rice in a skillet.
cook the rice in water, then put in skillet with cooked cubed chicken and a can of mushroom sauce and other seasoning to your liking.

Answer 7

Try Culinary Chef at http://www.culinarychef.com for recipes and menus.

Answer 8

salad veggie

Answer 9

vegetarian lasagne