Can someone give me some meal ideas???

Question

I do not consider myself a cook. I can boil water, make pasta, chicken on the grill, casseroles, etc. I cook for my toddler (toddler food) without any complaints. I just feel like I make the same old same old every week and I'm getting tired of it, and I think my family is, too. Can I have a quick run down of meals that you all serve on a weekly or bi-weekly basis? You don't have to include recipes, although it would be appreciated, just plant the seed and I can do some research. My husband doesn't like garlic or tomato sauce and can't eat eggs straight, but can have them in recipes, but not frittata or quiches. Also, we are not huge meat eaters. Thanks.

Answer 1

Here are some sites which offer weekly menu plans,with recipes and shopping guides.

I hope they set you on the right track.

http://www.dinewithoutwhine.com/

http://www.menus4moms.com/kitchen/weeklymenu/

http://www.hy-vee.com/weeklymenu/weeklymenu.asp

Answer 2

Here's a quick one I do fairly often if you like fish. Just take frozen fish filets, line them up in an oiled baking dish, and sprinkle with either cajun seasoning or lemon pepper and dill. Bake @ 350 for about 20 min. Serve with rice-a-roni and a salad. Its pretty healthy too.

Have you ever seen those packages of chicken breast strips already cooked? They're usually in the lunchmeat section, not frozen. You can use those to make a nice chef's salad for you and your man, and put a few on a plate for the baby to nibble at. Serve that with some whole wheat rolls split buttered and sprinkled with a bit of garlic powder and parmesan and toasted in the oven. So there's a couple of healthy ones for you.

Answer 3

What about a veggie and tofu stir-fry. Wal-Mart sells a great organic tofu marinade, it is in the veggie dept., with the tofu, serve with rice.
Once in a while we just have hummus and raw veggies, and whole wheat pita chips, maybe some sliced cheese.
Last week I made a recipe off the back of the stove top box It was called brucchetta chicken. Really good and something new.
Check the boxes and can labels of the main ingredients that you already use most have really yummy recipes, on them.

Answer 4

How about pasta salad;

Spiral pasta
add any or all of the listed ingredient;
cheddar cheese diced
pepperoni dices or sliced
salami diced or torn apart
fress broccli
fresh cauliflour
black olives
Italian salad dressing poured over until moist


Italian Ckicken;

Any kind of chicken pieces
1 bottle of Italian salad dressing
Marinate chicken for 2 hours in half of the dressing
bake the chicken in the rest

This is good with potatoe wedges that are from scratch---Wash and wedge potatoes lay on baking sheet spray with pam- sprinkle with ant seasoning- I like lemon pepper- and bake until crispy on the outside and soft in the middle.

Potatoe soup and hot ham and cheese sandwiches
hamburgh gravy over biscuits with a salad
a creative salad and simple sandwiches
Homemade ckicken noodle soup with a garden salad and sliced peaches

Answer 5

Hi, Our family doesn't eat a lot of red meat, I am always trying to come up with different ways to cook chicken and turkey. If you have a food Chopper/processor you can put a couple of boneless skinless chicken breasts in and it grinds up easily. Season it and you can make chicken burgers or loaf or meatballs, use your imagination. Also ground turkey burgers are good with chopped onions, shredded zucchini (about 1/2 cup per pound,leave skin on) seasonings, salt, pepper or what ever you may like. Add a couple of tablespoons of soy sauce an egg, some bread crumbs and grill. Brush with terriaki sauce a couple of minutes before they are done and serve on a bun with pineapple ring. Yum, Yum. I like to take boneless skinless chicken breasts (raw) and slice thin with onions and season with 5 spice powder, stir fry until done in a little oil, add a bag of cole slaw cabbage mixture and 1/3 cup of hoisen sauce( in Oriental isle of store) cook about 3 min and serve mixture on warmed flour Tortillas. (Add a couple spoons and roll Tortilla like a burrito) Happy cooking!

Answer 6

My family really love my tarter tot casserole!
1lb ground beef
1 bag of tots
six slices of cheese
1 can of cream of mushrooms
Preheat oven at 400 degrees. Brown meat, place in a 8 by 8 baking dish. cover meat with cheese. Then spread the cream of mushroom over the cheese and meat. Then arrange the tots. Bake till tots are golden brown!!
By the way .. you can;t taste the cream of mushroom! Its really good!

Answer 7

On a tight budget? Want to impress your husband at a limited cost?

For $3.00 (approx.) for the pasty sheet, in addition to the cost of the chicken and a few extras, you can impress your hubby with a beautiful AND yummy!

Herbed Chicken in Pastry
Thaw Time: 30 minutes
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 15 minutes

Serves: 4

Ingredients:
4 boneless chicken breast halves
2 tbsp. butter OR margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley

Directions:
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden.
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_24163_PRINT-RECIPE-FULL-PAGE,00.html

Answer 8

This is a great site for someone with a toddler and a husband :o)

http://www.todaysparent.com/food/cookingwithkids/index.jsp

You'll find meal suggestions for breakfast, lunch, dinner, and desserts. As well as monthly featured recipes, and an online recipe exchange.

Answer 9

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.


BANANAS FOSTER (for two)- In a frying pan, 1 tbsp Butter, 3 tbsp Brown sugar and one banana sliced length wise and halved. Cook on moderate heat adding rum and a pinch of cinnamon until bananas soften and the sauce begins to thicken (Caramelize). Remove from heat and serve over Vanilla ice cream (in large red wine glasses is nice) and serve immediately.

Answer 10

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry