I always cook the same meals - any one have any good recipies?

Question

I would say that i am not a bad cook but i awlays seem to do the same thing, i like most meats except lamb and like all veggies, does any one have a recipies (preferrably healthy) but really yummy that i can try out on my hubby?

Answer 1

http://www.videojug.com/category/food

Answer 2

You could try a nice easy clam chowder.

Start with vegetable or chicken broth
add potatoes
boil until the broth starts to get starchy
add clams
onions
carrots
peas
a little garlic
and then stir in a little at a time ,half and half
let simmer until thickens

I don't use any measurments for this I just estimate how much i need to make.To get the thickness may take some practice but it will come .

You could also and some shrimp,and scallops,and crab meat etc. and make it a seafood chowder

Answer 3

Swiss Steak
Season, dredge in flour 11/2 lb. round steak (not tenderized) cut in 2 or 4 pieces. Brown on both sides in a little oil (2 or 3 TBS.), drain.
Top meat with 1 can stewed tomatoes. Cover and simmer for 45 minutes on medium low.
Top that with 1 sliced bell pepper and one sliced onion. Simmer 20 minutes or until veggies are tender.
Juice makes a nice gravy. Serve with mash potatoes and a steamed green veggie like green beans, peas, or spinach.
(All time favorite around here!)

Cheesy Chicken Spaghetti
Simmer a 5 lb. chicken and save 7 cups of broth. Cut chicken into bite size pieces.
Boil 5 cups of the chicken broth. Add spaghetti (broken in half), 1 1/2 cups chopped onion, 1 cup chopped bell pepper, 1 cup chopped celery. Cook 10 minutes or (until tender), drain.
Combine spaghetti mixture, 2 cups broth, chicken, cheese, 6 oz.jar sliced mushrooms, drained, 1 (4 oz.) jar diced pimiento, drained, 1/2 tsp. salt, 1/2 tsp. pepper. Cook over low heat, stirring constantly, until cheese melts and thoroughly heated.
This is very good! Here's your shopping list:
1 5 Lb. or larger whole chicken
1(12 oz. pack) spaghetti (break in half)
Lg onion
Lg. bell pepper
3 celery stalks
16 oz. loaf process American cheese or Velveeta
1 (6 oz.) jar sliced mushrooms, drained
1 (4 oz.) jar diced pimientos, drained
salt/pepper
(Sorry this one's not so healthy but, if you often eat healthy it doesn't hurt to splurdge once in awhile.)

Answer 4

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 5

Here are 2 recipes that I got from allrecipes.com. I love that site - tons of recipes, plus you can see reviews of other people who have already tried out the recipe.

Garlic Chicken

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

1. Preheat oven to 425 degrees F.
2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Baked Pork Chops

6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 egg, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine

1. Preheat oven to 350 degrees F.
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Answer 6

LEMON CHICKEN & SPAGHETTI

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup lemon juice
Salt and pepper
1 tablespoon lemon zest
1/3 cup basil

Cook the pasta in a large pot according to directions on package.

Whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta and toss with the lemon sauce. Season with salt and pepper if desired.

Bake or grill chicken in same marinade for pasta. Add pasta to plate and place chicken on top, adding lemon zest and basil if desired.

Answer 7

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

Answer 8

for breakfast you could try scrambled eggs with potatoe, decrease the potatoes in little squares fry them then upload them to the scrambled eggs wit ham or 1st baron beaverbrook and for dinner my fave is mac n cheese with floor beef, that's soo solid, get a field of mac and cheese(the single with the liduid cheese no longer dusty) and get floor beef and an excellent ragu meat sauce, placed the macaronis to warmth in water and then floor beef. placed a lil of complete seasoning interior the beef and grlic powder, for the mac. placed salt interior the water. as quickly as the floor beef is golden brown u however the ragu in it and bypass away it on low to maintain heat. as quickly as the mac is carried out u drain the water and upload the cheese into the mac. one u combination it u get alarge baking dish and u first unfold countless the mac n cheese into it overlaying the backside of the dish, then placed the beef over it coverin the 1st layer of mac n cheese then u placed the perfect layer of mac over the beef and pour mozzarella over it and u have an excellent mac and cheese beef dish. ne questions u can write to me, and that i kno extra issues so be at liberty to ask

Answer 9

Use the techniques you already know, but use them on new and different foodstuffs. I say this, because you sound a bit lazy hee-hee and I'm not sure you really want to try something difficult like Russian or Japanese.

Answer 10

http://www.allrecipies.com is excellent. I log on nearly everyday.