Anybody have a new receipe?

Question

I don't have alot of time to spend in kitchen(with three kids),but I would like something new they can eat.

Answer 1

One Dish Chicken & Rice Bake
My family loves this and it's easy to make

Serves: 4
Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves

Directions:

MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375°F. 45 min. or until done.

For creamier rice, increase water to 1 1/3 cups.

Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.

Answer 2

i have a super easy and quick meatloaf recipe.
1 pound of lean burger, sirloin or higher
8 oz of mild chunky salsa
1 egg
1 cup of oatmeal
mix all ingredients together, place in loaf pan and bake on 350 for 1 hour. meat should pull away from pan.
you can also use crackers in this recipe instead of the oatmeal, but crackers have gluten in them and cause your intestines to back up if the intake is too much. there is no difference in the taste though

Answer 3

My husband and I invented this (he was currently in the army and we were very low on money) It's delicious and very easy to make..

OOF (Operation Out of Food)

Boiled Potatoes (as many as you need)
Ground Beef
Italian Seasoning
Brown Gravy

Boil Potatoes, brown the ground beef (mixing in italian seasoning), make gravy according to package. Mash up potatoes, pour ground beef over and mix in brown gravy.

Answer 4

ALRIGHT I GOT A GOOD RECIPE : MIX'T MACH'T CHICKEN

1p of chicken wings

mix any seasonings you think taste good and ween you put the seasoning on just rub it in the wings to give it taste .

1c of butter in it

boil a little piece of stake and put sesoning all on it and dip it in a1 sauce and then put it on top of the chicken wigs and cook it .

cook on 400degrees

Answer 5

Maybe you'll find someting on my site.

Great part are Frisian and Dutch recipes but mostly with ingredients that are quite common

http://www.jannekes.eu/

Enjoy!

Answer 6

I've gone to www.allrecipes.com - it's a great website. I signed up for their daily e-mail recipes, if they send one that I think I'd like to try then I save in a folder otherwise, I just delete them. I've tried a lot of good recipes from there. Good luck and enjoy!!

Answer 7

try this site they have some great recipes for everything from cookies to chocolate to cookies to chocolate, did I mention they have recipes for cookies and chocolate ?


http://www.pure-chocolate.co.uk



Steven Fawcett
http://www.pat-services.org.uk
http://www.purechocolate.co.uk

Answer 8

Simply Lasagna

Recipe Rating: * * * * *

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 12 servings

1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until center is heated through (160°F). Let stand 15 min. before cutting for easier serving.

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Cheesy Rotini and Tuna

Recipe Rating: * * * *

Prep Time: 15 min
Total Time: 15 min
Makes: 4 (1-cup) servings

1-3/4 cups tri-color rotini pasta, uncooked
2 cans (6 oz. each) white tuna in water, drained, flaked
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
4 oz. (1/4 lb.) VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cut up
1/2 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
1/4 tsp. black pepper

COOK pasta as directed on package.
MEANWHILE, mix all remaining ingredients in 2-quart microwavable bowl. Microwave on HIGH 2 minutes; stir. Microwave on HIGH an additional 1 to 2 minutes or until mixture is heated through.
DRAIN pasta; place in serving bowl. Add tuna mixture; mix lightly.

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Bacon Wrapped Corn Dogs

Recipe Rating: * * * *

Prep Time: 15 min
Total Time: 35 min
Makes: 8 servings

1 can (11-1/2 oz.) refrigerated cornbread twists
8 wooden pop sticks
1 pkg. (16 oz.) OSCAR MAYER Bun-Length Wieners
1 pkg. (2.1 oz.) OSCAR MAYER Ready to Serve Bacon

SEPARATE cornbread dough into 8 sticks, pinching short ends together to seal. Roll or press each piece into 14-inch rope.
INSERT wooden sticks lengthwise into wieners, leaving 1 inch of each stick exposed. Wrap each cornbread rope in spiral fashion around each wiener, pressing ends of dough to seal. Wrap 1 or 2 bacon slices in spiral fashion around each cornbread-covered wiener; press bacon into cornbread. Place on cookie sheet sprayed with cooking spray.
BAKE at 350°F for 20 minutes or until cornbread is golden brown. Serve with catsup, KRAFT Pure Prepared Mustard or honey.

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Mac and Cheddar Cheese with Chicken and Broccoli
Recipe courtesy Rachael Ray

Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 servings
Rating: * * * *

2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

Place a pot of water on to boil for macaroni.
Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.

Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.

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Double Stuffed Potatoes with The Works
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings
Rating: * * * * *

2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle olive oil or vegetable oil
2 slices center cut bacon, chopped into 1/2-inch pieces
2 scallions, chopped
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and coarse black pepper

Preheat a small nonstick pan over medium high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 minute more. Transfer bacon bits and green onions to a paper towel lined plate to drain. Allow potatoes to cool enough to be handled, 5 minutes. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon and scallions and season with salt and pepper, to your taste. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat 5 minutes.

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Chicken Tenders
Recipe courtesy Kathleen Daelemans

Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 4 servings
Rating: * * * * *

1 pound boneless, skinless chicken tenders
Salt and pepper
1 (8-ounce) container plain yogurt
2 cups finely ground, toasted bread crumbs
Olive oil or pan coating

Preheat oven to 400 degrees F. Season chicken with salt and pepper. Pour yogurt into a shallow dish or plate. Pour bread crumbs into a separate shallow dish or plate. Dredge chicken through yogurt, shake off excess, place in crumbs, and coat all over. Gently shake off excess crumbs. Spray a large non-stick pan with olive oil or pan coating. Place tenders on the pan and bake for 6 minutes. Turn tenders over and bake another 6 minutes, or until tenders are crisp and cooked through.