Something different for dinner, time is not a factor.?

Question

I need new ideas for dinner, how often can you make mac=n=cheese, meatloaf, chicken, and porkchops.

Answer 1

Chicken and Spinach Alfredo Lasagna
Submitted by: Sue
"A different, yet wonderful twist on normal lasagna!"
Original recipe yield: 12 servings.
Prep Time:30 MinutesCook Time:1 Hour 30 MinutesReady In:2 Hours Servings:12 (change)

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INGREDIENTS:
1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.



Real Italian Calzones
Submitted by: Jenny
"This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired."
Original recipe yield: 2 large calzones.
Prep Time:1 Hour Cook Time:30 MinutesReady In:1 Hour 30 MinutesServings:8 (change)

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INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1/2 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1/2 cup diced pepperoni
1/2 cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

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DIRECTIONS:
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
Preheat oven to 375 degrees F (190 degrees C).
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.



Honey Mustard BBQ Pork Chops
Submitted by: Jody Champion

Photo by: Caroline C "These pork chops are great! I accidentally left them in the marinade for a day, a night, and the next day, and they were even better! They are very tender and tasty."
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:15 MinutesReady In:2 Hours 30 MinutesServings:8 (change)

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INGREDIENTS:
1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoons onion powder, or to taste
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
8 thin cut pork chops

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DIRECTIONS:
Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
Preheat grill for high heat.
Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.




White Chili with Ground Turkey
Submitted by: Donna Nugent

Photo by: Lucille Bluth "A great alternative to regular chili. This dish has a unique taste that even the pickiest eater will enjoy. Make sure you spice this one to taste! Garnish with cheese, salsa, sour cream and cilantro leaves, and serve with rolled tortillas on the side."
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:8 (change)

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INGREDIENTS:
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth
2 cups shredded Monterey Jack cheese

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DIRECTIONS:
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.



Mushroom Sauce Baked Pork Chops
Submitted by: J Hilgenberg
"The easiest pork chop recipe imaginable, and oh so tasty. My family has passed this recipe down for years."
Original recipe yield: 6 servings.
Prep Time:20 MinutesCook Time:1 Hour 15 MinutesReady In:1 Hour 35 MinutesServings:6 (change)

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INGREDIENTS:
6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
4 cups thinly sliced potatoes

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

Answer 2

1

Answer 3

- Classico Sauce (spicy tomato and pesto)
- 1lb. box of penne noodles
- 1 can of ripe black olives (drained, chopped if you like)
- 8 oz. of mozzerella, cut in little chunks

Boil pasta and drain it, then mix the sauce, olives, and cheese in.

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Grilled Portobello Sandwiches

These versatile mushrooms may be served on a large kaiser roll, on a plate as an appetizer, or
grilled and served as a main course with vegetables and a pasta salad. Use homemade or
commercial pesto.

1/2 cup pesto
1/2 cup olive oil
8 large portobello mushrooms, stemmed
1 lb. crumbled feta cheese
2 cups peeled, seeded and diced fresh tomatoes

Directions:
1. Stir together pesto and olive oil, and set aside. Scrape off black gills under mushroom caps,
and discard. Spoon 2 tablespoons pesto mixture into each mushroom cap.
2. Mix feta cheese with tomatoes, and divide evenly among mushrooms. Wrap each mushroom in
plastic wrap, and chill.
3. Set and light charcoal fire, if using, about 30 minutes before serving. Otherwise, heat gas grill at
serving time. Cook mushrooms over medium heat on grill for 10 to 20 minutes, or until soft when
pierced with knife. Remove from heat, and serve.

Wine Suggestions
There are few things that go together as well as pesto, mushrooms and feta cheese—except pesto,
mushrooms, feta cheese and Pinot Noir! Try this dish with a full-bodied, American Pinot, such as
Steele Carneros Pinot Noir.

Per Serving:

350 CAL
12 G PROT
31 G TOTAL FAT (11 SAT. FAT)
9 G CARB.
50 MG CHOL
680 MG SOD.
2 G FIBER
5 G SUGARS

Vegetarian Times, July 2003

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Never tried the second one, but the first one is AMAZING. The sauce can be any kind. I just substituted in the one that I find tastes great. The Tripple Mushroom sauce is also great!

Answer 4

Chicken Marsala (I know it's still chicken, but it's sooo good...)

INGREDIENTS:
4 boneless chicken breast halves without skin
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon basil, dried
3 tablespoons butter or margarine
3 tablespoons olive oil
4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
1/2 cup Marsala wine

PREPARATION:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture.

Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes more, until lightly browned; stir. Add Marsala wine to pan. Cover and simmer 10 minutes. Serve with hot cooked pasta or rice.

Answer 5

How about stuffed caulflower with poppy seed potatoes.

That's different does not cost a lot and is so tasty.

Ingredients for the stuffed cauliflower.

1 medium sized cauliflower
4 tbsp oil
1 tsp cumin seeds
3 cloves garlic crushed
1 large onion finely chopped
1 inch cube of root ginger peeled and grated
1lb lean beef minced
1 tsp ground turmeric
1 tbls ground coriander
1tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp of chilli powder
1 small tin of tomatoes drained
1 tsp salt
1/4 tsp black mustard seeds
1/2 tsp cumin seeds
8 dried curry leaves.

Method.

In a large pot of boiling water blanch the cauliflower, hen drain and cool it.

Heat 3 tbls oil over medium heat and add the cumin seeds when they start to pop add the onions and fry for 4 mins.

Add the mince, ginger and garlic, increase heat and fry till all the liquid has gone, and the meat is crumbly.

Reduce heat and add the turmeric corriander, cinnamon, cardamom and chilli powder. Fry for 3 mins.

Add the tomatoes and salt cook for 2 mins. cover the pan and simmer for 15 mins, remove from the heat and allow to cool.

Place the cauliflower upside down on a board and gently ease the flourettes apart, fill each cavity with as much of the meat mixtue as possible.

Heat the remaining oil add the mustard seeds, as soon as they start to pop add the cumin and curry leaves.

place the cauliflower right wayy up on the seasoned oil and let it cook. till just tender

Add any remaining meat aroun the cauliflower, to heat through.

Garnish withh slices of fresh tomato.

Serve with popyseed potatoes.

5 tbsp oil
1/2 tsp onion seeds
1 tsp cumin seeds
6 cloves garlic peeled and crushed
1tsp fresh black pepper
1/2 tsp termeric
11/2 lbs peeled potatoes, diced to about 1/2 inch square
1 fresh green chilli diced
6 tbsp white poppy seeds
salt to taste


Heat oil in a non stick pan, till smoking, remove from the heat and add the onion seeds.

Add the garlic and put pan on medium heat.

Add the black pepper and turmeric stir once and add the potatoesand the green chilli, fry for 3 mis stirring all the time.

Reduce the heat to low, cover the pan and cook till potatoes are tender.

Add the poppy seeds increase the heat and cook for 5 mins, then stir in the salt.

I hope this is different enough for you, it's very good and as time is of no consequence well worth doing. I often surprise guests with this spicey main meal.

Answer 6

Well you could always mix it up a bit...curry the chicken, stuff the pork chops, etc. Casseroles are always good also. My fav is eggplant or zuccini casserole in which you can layer the veggies with marinara sauce mixed with hamburger and italian sausage, Italian cheese blend. Bake it and top it off with another layer of the cheese mix. Serve with piping hot garlic bread.

Answer 7

Chicken w/Artichokes and tomatoe pesto served over penne pasta

Total time: 30 min
i used
3 ck breats (slice in half so it's 6 thin pieces so it cooks faster)
2 garlic (chopped)
1 can of plain, unmarinated artichoke hearts (drained well before cooking, then cut them in pieces)
1 can of diced tomatoe with onions and green peppers
1/4 bottle of sphagetti sauce (i used tomato-pesto)

a little olive oil, in the pan, cook the garlic, add the chicken and brown but don't cook all the way, take out chicken, add can of diced tomato and artichokes to pan, turn down to low heat, add chicken, then add enough pasta sauce to cook chicken, stir, cover and cook for 15 min.

the chicken comes out really soft and tender. i served it on some penne pasta.

Answer 8

Bacon Wrapped Steak
Take a round steak and beat it until tender(I have a meat tenderizer on a wooden handle but before I got that I used the side of a small plate).
take chopped onion and dill pickles ( I know that sounds strange but you'll be surpised at how good it is) put in the center of the steak and roll it up.
wrap with strips of bacon and secure with toothpicks . we grill this in the summer and bake in the winter. You can season your meat with whatever you prefer ie. meat tenderizer, garlic pepper etc.before wrapping it in bacon.

Answer 9

Potato casserole..
1 box of Au gratin potatoes
1 can cream of mushroom soup
1 lb hamburger browned and seasoned

drain grease of hamburger and place in oven safe casserole bowl. (seasonings i use are garlic powder, lemon pepper, onion powder). mix in cream of mushroom soup and cheese from Au gratin potatoes, milk and water (or what ever the box of au gratin calls for) and potatoes... mix well... place in oven to cook according to directions of potatoes....
I serve this with garlic bread and french style green beans.

Answer 10

try making some italian food like spaghetti and meat sauce or make a chefs salad for hot days?

Answer 11

Go to Culinary Chef at http://www.culinarychef.com for great recipes and special occasion menus.