i love cooking ,so what are some easy meals?

Answer 1

Chicken Breasts with Tomato-Zucchini Sauce
Serves 2

Less than 15 minutes to a scrumptious and very easy dish that only needs the addition of a starch and/or salad to make a complete meal.


2 chicken breasts, 4–5 oz each, pounded to an even 1/4" thickness
1 tsp olive oil
3/4 cup chopped zucchini
3/4 cup no-salt-added canned tomatoes
Plus: Salt and pepper
1 clove garlic, crushed
1/2 tsp dried basil

Sear the chicken in a skillet on medium-high heat (about 4 to 5 minutes per side), seasoning each side with a pinch of salt and pepper as the other side cooks. Remove the breasts from the skillet, and reduce the heat to medium.

Add the olive oil and garlic to the skillet, stirring frequently and scraping with a spoon to release the brown bits left behind by the meat (about 30 seconds).

Add the zucchini and basil. Let the mixture rest for 1 minute. Stir in the tomatoes and place the chicken breasts back in the skillet. Cover and cook for 2 minutes more.

Using a vegetable peeler shave a little Parmesan onto each breast. Impressive.



--------------------------------------------------------------------------------
Grilled Chicken Carib
Serves 4

If you want spice up this easy chicken dish add a 1/2 tsp of cayenne pepper with the lime and other marinating ingredients.


1 & 1/4 lb skinless, boneless chicken breasts
Finely grated rind of 1 lime
l/2 Tbsp lime juice
l Tbsp rum
l Tbsp light soft brown sugar
l tsp ground cinnamon
2 mangoes, peeled and cubed
Rice and salad, accompaniments


Cut the chicken into bite-size chunks and place in a bowl with the lime rind and juice, rum, sugar and cinnamon. Toss well and set aside for 10 minutes to marinate. This gives you time to work on the salad and rice.

Remove the chicken chunks and thread them on to four skewers, alternating with the mango cubes.

Cook the skewers under the broiler, or on a barbecue grill, for about 8 minutes, turning occasionally and basting with the juices, until the chicken is tender and golden brown. Serve the kebabs at once, with rice and salad.



--------------------------------------------------------------------------------
Chicken a la King a la Casserole
Serves 6

Don’t feel guilty about using refrigerated dough; we know that if you had plenty of time you’d make it from scratch, right? Sure.

And the peas are optional if your wife/husband/mate hates them as much as my wife does. It would take her an hour to eat this with the pea-picking she’d do.

1/4 cup butter, melted
1/8 cup all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups cubed chicken breast meat
1 1/2 cups green peas
1 1/2 cups canned mushrooms, drained
1 cup cooked, sliced or diced carrots
1/2 onion, finely chopped
1 16 oz can refrigerated buttermilk biscuits



Preheat oven to 375 degrees F (175 degrees C

Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion and bell pepper. Mix together and bring to a boil.

Pour chicken mixture into a 9x13 inch baking dish. Lay the biscuits over the top and bake for 20 to 25 minutes, or until biscuits are done. Serve it up.



--------------------------------------------------------------------------------
Chicken Cordon Bleu with Balsamic Sauce
Serves 4

You may never be happy with classic chicken cordon bleu again.









1 Tbsp butter
4 small skinless, boneless chicken breast halves (1 lb)
1/2 cup chicken broth
2 Tbsp balsamic vinegar
1/8 tsp coarsely ground black pepper
4 thin slices cooked ham (2 oz)
4 thin slices part-skim mozzarella cheese (2 oz)
1 bag (5 to 6 oz) prewashed baby spinach


In nonstick 12-inch skillet, melt butter over medium-high heat. Add chicken and cook until golden, about 6 minutes. Flip the chicken and cut the heat to medium; cover and cook until chicken loses its pink color throughout, about 6 minutes longer.

Raise heat to medium-high and stir in broth, vinegar, and pepper; cook, uncovered for a minute. Remove skillet from heat; top each breast half with ham slice, then cheese slice. Cover skillet until cheese melts, about 3 minutes.

Place spinach on plates & top with chicken. Now the very special part - drizzle with the warm balsamic sauce. Wow!




--------------------------------------------------------------------------------
Baked Pecan Chicken
Serves 4

The pecans may cost as much as the chicken but I think they're worth it for what they do for this dish - and I'm cheap.


1 & 1/2 cups finely chopped pecans, toasted for 1 minute
2 Tbsp chopped parsley
1& 1/2 tsp salt
2 egg whites
4 skinless boneless chicken breasts


Preheat oven to 400 degrees.

Spread chopped pecans on a cookie sheet and bake for a minute.

Blend nuts, parsley & salt in a bowl with a fork. Set aside.

Beat egg whites with a fork just until foamy.

Dip both sides of chicken in egg; dredge in pecan mixture & arrange on a non-stick sprayed baking sheet.

Bake at 400° for about 20 minutes or until chicken is done. Plate 'em and eat 'em.



Cheesy Beef & Onion Casserole
Serves 6-8

I think this dish qualifies as “comfort food”, don't you? And don’t fret about using canned soup; it’s just so much quicker than making a sauce from scratch.

2 10-oz packages frozen chopped spinach
1 lb ground beef
1 medium onion, chopped
1 to 2 cloves garlic, minced
2 dashes Tabasco
1 tsp oregano
1 10-oz can mushrooms, drained
1 cup sour cream
1 10-oz can cream of celery soup
Salt and pepper to taste
1 8-oz package shredded Mozzarella cheese


Preheat: 350 degrees

Cook spinach; drain well, and squeeze dry. Set aside.

In a skillet, saute onions and garlic about 3 minutes until softened. Add ground beef and break it up as it browns to avoid ending up with a giant burger.

Add Tabasco, mushrooms, oregano, salt and pepper and simmer 5 minutes.

Add spinach, sour cream and soup. Heat thoroughly and pour into an oiled casserole and top with cheese. Bake 15 to 20 minutes until brown and bubbly.



--------------------------------------------------------------------------------
Steak & Spinach Roll-Up Roast
Serves 4

Serve a salad with this delicious meat & veggie combo and you've got one of the easiest meals ever.


8 slices bacon
1 to 1 1/2-pound beef flank steak
3/4 tsp lemon-pepper seasoning
1/4 tsp salt
1 10-oz package frozen chopped spinach, thawed and well drained
2 Tbsp fine dry bread crumbs
1/2 tsp dried thyme, crushed
Dash salt


Pre-heat oven to 375F.

ln a large skillet cook bacon over medium heat for a few minutes just until brown but not crisp. Remove from skillet; drain on paper towels. Set aside.

Score both sides of steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place steak between two pieces of plastic wrap or waxed paper. With a meat mallet pound steak into a roughly 12x8-inch rectangle. Remove plastic wrap (duuh) and sprinkle with 1/2 tsp of the lemon-pepper seasoning and the 1/4 tsp salt. Arrange bacon lengthwise on steak.

For the stuffing combine spinach, bread crumbs, thyme, the remaining l/4 tsp lemon-pepper seasoning, and the dash salt. Spread over bacon.

Starting from a short side, roll up the steak and secure with cooking twine. Roast for about 12 minutes for medium doneness, more or less to taste.



--------------------------------------------------------------------------------
Asian Pepper Steak
Serves 4

You'll keep moving putting this Asian delight together, but in only about 15 minutes you can take your bow and sit down to dinner.


12 oz 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions
1/4 cup plain dry breadcrumbs
4 Tbsp hoisin sauce, divided
2 Tbsp minced fresh ginger
3 tsp canola oil, divided
4 bunches watercress, trimmed
1/2 cup rice wine or dry sherry


Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

Gently mix beef, bell pepper, scallions, breadcrumbs, 3 Tbsp hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops with 1 tsp oil. Broil, flipping once, until cooked through, about 3 or 4 minutes per side.

Meanwhile, heat the remaining 2 tsp oil in a large skillet over high heat. Add watercress and saute 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute.

Top the watercress with the steaks and drizzle with the pan sauce. You've created a really exciting dish in about 15 minutes - aren't you proud?.



--------------------------------------------------------------------------------
Carbonada (Beef With Onions & Wine)
Serves 4

Beef with onions. Ho-hum. No, NOT ho-hum. In a little less than half-an-hour this Italian version will become a very special easy beef favorite. A hearty red wine is the braising liquid but in a Belgian or German version it would probably be beer. Glad you asked.


1/2 cup extra-virgin olive oil
2 oz pancetta cubed
2 medium onions, sliced
2 lbs braising beef (boneless chuck works), cut into 1 1/2 in chunks
1/2 tsp salt
1 tsp freshly ground black pepper
10 sage leaves, finely chopped
2 bay leaves
1 bottle (750 ml) dry red wine
2 tsp tomato paste


In a large pot over medium-high heat, heat 1/4 cup of the olive oil. When hot, add the pancetta. When it browns up, 3 to 5 minutes, reduce the heat to medium, add the onions and cook until the onions are translucent, 3 to 5 minutes.

Remove the pot from the heat and set aside.

In a large skillet, heat the remaining 1/4 cup of oil over medium-high heat until hot, add the beef chunks in a single layer but don't crowd them. Stir them occasionally to brown all sides, then add the salt and pepper to taste.

Now add the beef, chopped sage, bay leaves, tomato paste and wine to the pancetta-onion mixture. Increase the heat until boiling, then immediately reduce heat to bring to a simmer.

Continue to simmer until the meat is tender and the wine turns slightly syrupy (say that 5 times fast), 10 to 15 minutes, depending on the size of your pot.

Discard the bay leaves and serve immediately over polenta or rice, or with potatoes. While the dish is simmering you have time for any of them.

Answer 2

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.

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.

Answer 3

I am Italian-American, food is a very important part of our lives. I love cooking and it is a way to not only give health and nutrition but also a way to show love. My children have "inherited" that passion for food and enjoy cooking themselves.....yes, even my son! However, they come home regularly to get Mom's home cooking. When I know they're coming I'll always ask for what they "have a taste for".......it's so much fun! And I love to hear them share their memories surrounding certain foods. I was just being Mom, I didn't realize how I had impressed them!

Answer 4

Print Close Window

--------------------------------------------------------------------------------

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.

Karen Durrett
Portland, OR
Bake-Off® Contest 36, 1994


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







--------------------------------------------------------------------------------

NUTRITION INFORMATION PER SERVING:
Serving Size: 1 Mini Pizza
Calories 370 Calories from Fat 155

--------------------------------------------------------------------------------

% DAILY VALUE
Total Fat 17g 26%
Saturated 7g 35%

Cholesterol 35mg 12%
Sodium 1110mg 46%
Total Carbohydrate 37g 12%
Dietary Fiber 3g 12%
Sugars 11g
Protein 17g

--------------------------------------------------------------------------------

% Daily Value*:
Vitamin A 12% Vitamin C 6%
Calcium 16% Iron 14%

--------------------------------------------------------------------------------

Exchanges: 2 1/2 Starch; 1 1/2 Medium-Fat Meat; 2 Fat

--------------------------------------------------------------------------------

*

Answer 5

It is easy to cook Vegetable Pulav ( INDIAN DISH )

Serves : 4

Ingredients :
2 cups rice soaked in water for 10 minutes
1 nos carrot, chopped
1 cup green peas,
1 nos potato, diced
1 nos capcicum chopped,
1 tomato chopped.
2 tbsp Everest Biryani Masala,
2 tsp red chillie powder,
1 tsp garam masala powder,
5 cups of water
2 tbsp oil
1 tsp cumin seeds, ( for tadka )
a pinch of asafoetida,
Salt to taste.

Procedure
Drain the rice from water & keep it aside. Now heat 2 tbsp oil in a pan, add cumin seeds, when cumin seeds start to crakle add asafoetida. Then add all the above vegetables, stir for 5 minutes. Now add soaked rice, biryani masala, garam masala, red chillie powder & salt to taste. Add 5 cups of water. Stir it for 5 minutes. Cook it for 10 minutes with lid on it. Keep the flame of gas on medium. Keep on cooking until the water dries up rice is cooked.

Answer 6

I discovered the easiest pot roast!! My husband ate it, plus leftovers and he hates leftovers.

Feeds 4-6 people
Preparation time: 10 minutes
Cook time: 2 1/2- 3 hours.

You will need:
1 big pot with lid- like a dutch oven.
5-8 lb chuck roast
4 med potatoes, cut in 1/2
1 whole onion cut in quarters
2 whole carrots, chopped
2 stalks celery, chopped
1 packet dry onion soup, Lipton
4 tsp flour

In the large pot, add 2 tsp oil.
On med/high heat, brown the chuck roast, cooking 2 -4 minutes on each side.
Add 2 cups water and the onion soup mix. Turn heat up til bubbles. Cover and turn heat to low. Simmer for 2 hours.
Turn over pot roast every 15 minutes.

After 2 hours, add the veggies and turn heat to med/low. Cover and cook for 30 more minutes.

Remove meat and veggies; Slice meat or serve in chunks.

To make gravy, add the flour to 1/2 cup cold water. Mix well.
Add flour mix to the pot and stir. Turn up heat til bubbles, adn then turn heat to low, stirring frequently until mix thickens to gravy.

Answer 7

Pasta is simple to prepare.
dishes with eggs are usually easy as well
There is no need to prepare elaborate dishes for a fancy meal.
check http://www.yummyfood.net for a nice collection of easy recipes

Answer 8

SPAGHETTI- boil noodles, strain and put on a plate, cook sauce in a saucepan till hot, brown some ground beef, and stir in the sauce. then put it on the noodles...yum!

HAM STEAKS- buy a ham steak, heat in 1/4" water in large frying pan, alongside, make scalloped potatoes 'from the box of course' and canned green beans....y-u-m....

HAMBURGER HELPER- the best meals...all ya need is a box of it and some beef. mm....beef....

i know lots of easy but good meals. email me and let me know what your looking for...ill email you back some yummy stuff!!! im at [e-mail]

Answer 9

Making pesto is really easy. You just need basil, pine nuts, parmesan, and olive oil. You can do it on food processor, a blender or with mortar and pestil.

Answer 10

easy mac

Answer 11

Rice Crispies :)