Guys, what do you make for dinner when it's your turn?

Question

My wife makes Thai food or something else that is good and healthy for me most nights. But when It's my turn, I always draw a blank.
What do you make when it's your turn?
Before I get bombarded by women's rights groups, my wife is looking for a job now, so she has the time.

Answer 1

Even as a girl, I find that hilarious!

Try Spaghetti Bologneise.

Fry the mince, throw in some mushrooms, peppers, onions, herbs of your choice, tomatoes.

Drain off the oil.

Then (I'm guessing that you're not going to make the sauce from scratch!) throw in a jar of spaghetti sauce.

Simmer while that is simmering, throw some spaghetti into a pot of boiling water. cook until it's the way you like it.

Couldn't be easier. Lived on it when I was in University!

Answer 2

Okay, here's something she'll adore, and it can't be any easier. Here's my recipe for "moroccan style" chicken and couscous, and it only takes like 15 minutes:

Get one of those ready to eat roasted chickens at the grocery store, if your store doesn't have any you'll have to cook some chicken yourself.

2-3 heaping handfulls of shredded chicken
1/2 small onion chopped
1 clove garlic
1 tbsp cumin
1 tbsp cinnamon
1/3 to 1/2 cup mixed dried fruit (dates, apricots and such)
1 box of couscous (near east brand orignal flavor works well)
1 handfull of slivered almonds
olive oil

In a large deep pan, heat a tablespoon of olive oil. Add onion and saute over medium heat. When slightly browned, add crushed clove of garlic (or 1/2 tsp of jarred garlic), 1 tablespoon of cumin, 1 tablespoon of cinnamon, and stir. Add to this, shredded chicken and mixed dried fruit. Continue mixing this until well incorporated.
Now, look on your box of couscous and see how much liquid is required for the mix. However much this is add this amount of chicken broth to the pan and bring the liquid up to a boil. As soon as it's boiling add the box of couscous and put a lid on the pan. Remove from heat and let sit for 5 minutes. After 5 minutes take the lid off and use a fork to fluff the mixture. If desired add some slivered almonds.

Seriously, this is so easy. My husband ate three big helpings of this a few nights ago, and he begged for more!

Answer 3

Baked Chicken (whole or parts)
Green Beans (frozen; season w/ 1 Tbsp. Itlaian dressing after cooked)
Roasted New Potatoes (quarter them and do w/ the chicken)

Tacos (or Burritos, or Taco Salads)

Chili w/ cornbread and toppings

Hamburger and French Fries (bake, don't fry)

Break out the crock pot! There are a jillion simple recipes out there. Here's one:


Easy Crockpot Beef Roast

1 chuck or rump Beef Roast (sized for your crockpot)
1/2 Cup of Water
1 Packet of Ranch Dressing Mix
1 Packet of Italian Dressing Mix
1 Packet of Brown Gravy Mix

Put roast in crockpot, pour water around the base. Sprinkle all 3 dry seasoning packets over roast. Cover and cook for 6-7 hours on low. Remove roast to cutting board and let sit 15 minutes; slice thinly across the grain (electric knife works best).

It makes great tasting gravy too, that tastes like you browned it and simmered it all day on the stove. Doesn't taste AT ALL like salad dressing!!!

Answer 4

I've done more than half the cooking for thirty years, because I love food and I'm fussy about it. Tonight, for example, I made a Milanese-style beef stew (adapted from manzo brasato alla Lombarda), fist-sized chunks of chuck steak dredged heavily in seasoned flour, browned in olive oil and butter, with onion, garlic, small carrots and halved red potatoes -- plus whole brown crimini mushrooms. Then a can of beef stock and a 14-oz can of tomato sauce; when it's all added, cover and cook in the oven for two hours at 325 F. My wife baked homemade bread to go with this; it was heavenly.

Last night it was pasta alla puttanesca, which is really simple but very impressive (especially if any of your kids are fans of Lemony Snicket). Drain a tin of anchovies rolled around capers; mince them very fine, anchovies and capers together. Crush three cloves of garlic and coarsely chop a handul of Italian parsley or better yet, fresh basil leaves. Drain a small (4 oz) can of sliced black olives (I like green olives but the rest of my family doesn't).

In a medium saucepan, heat about 4 tablespoons of good olive oil over medium-high heat. Add the anchovies, capers, and garlic; stir quickly to keep from scorching. Add chopped parsley and black (or green) olives. Add a large can of crushed tomatoes in heavy puree; bring to a boil, then reduce and simmer over low heat.

Prepare spaghetti according to package directions (boil water, add pasta, cook for 12 minutes, something like that). Drain the pasta, then pour sauce over the spaghetti.

The amazing thing is that the sauce does NOT taste fishy -- the anchovies add a salty, rich flavor but the capers, tomatoes and herbs cancel out any fish taste at ALL. I serve this to my nine-year-old son, who won't eat tuna sandwiches (he's like me, neither of us will TOUCH tuna if you do anything to it but hold the fish down and let us slice hunks off of it), and he had thirds last night.

Answer 5

I got a pasta dish that KILLS. Bowtie (Farfalle) pasta. In a saute pan, put some heavy cream, crumbled gorgonzola cheese, shredded radicchio (red lettuce), and some cracked walnuts. toss in the (cooked) pasta after the cheese melts. .....DUDE,....

Answer 6

roast a chicken,
fresh salad, and garlic bread
boiled pototes with cream corn and bacon bits in the corn

Answer 7

Chili and spaghetti with cheese on top. I shocked my girlfriend with this one. She had never eaten this before and was amazed how good it was.

Answer 8

Something simple, easy to cook and tastes good...Pasta...