What is your best and simplest dinner recipe?

Question

I want to try something new. I would prefer something that uses chicken but any ideas would be appreciated!

Answer 1

This is so easy...... Crock Pot chicken


Throw 4-5 frozen chicken breasts into a crock pot. Add one can of cream of chicken soup, 1 can of cream of celery soup, 1 and 1/2 cans of either water or milk, and a small can of chicken gravy. Cook on high for several hours until the chicken falls apart. Serve over biscuits or mashed potatos with some fresh cooked carrots and you're good to go!

Answer 2

Get out the largest cast iron skillet you have.
Brown up one diced onion in oil or drippings.
Add garlic, be careful not to burn it.
Throw in 3/4 to one pound of ground meat (beef sirloin, turkey, chicken) or tofu or scrambled eggs.Season with salt & pepper, thyme & oregano, anything that's at hand.
Curry is good, too. Cook thoroughly.
Add 2 cups liquid. I use half broth and half water.
Bring to a boil. Add a cup or so dried small pasta. Cover.
Reduce heat to low. Stir once in a while. In 20 to 25 minutes the pasta should be tender.
Options: any left over cooked meat can be used, as well as rice or potatoes in place of pasta. Add any vegetables as desired. It's endlessly variable!

Answer 3

chicken stir fry: dice up raw chicken and cook in skillet with a sauce of choice (i prefer kc masterpiece honey teriaki marinade) once the chicken is cooked thru, toss in veggies of choice (ie broccoli, sugar snap peas, carrots, water chesnuts, mushrooms etc) do up some minute rice and voila, dinner

or if you like to use the oven instead

chicken and rice: put desired amount of chicken in an oven dish with one can of cambells condensed cream of celery soup (or mushroom or whatever else you might like... ) do not add water! bake this combination until the chicken is done (depending on the heat the time will vary) and serve over rice

Answer 4

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) Mild Chopped Green Chilies (leave these out if you don't want it to be spicy)
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.

Answer 5

I make a stir fry. I cook chicken and cut it up into 1" chunks. I cook onion, carrots, bell peppers together until soft, add the chicken and a lot of bean sprouts with a jar of hoisin sauce (available in the asian food isle of grocery stores). Its a healthy and filling dinner, very cheap to make and very delicious!

Answer 6

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing:

When grilled to perfection, eggplant peel is slightly crusty--a nice contrast to its tender, moist flesh. Roasted eggplant makes a hearty sandwich when combined with a coarse-textured bread, such as an Italian ciabatta or sourdough.

1/4 cup plain fat-free yogurt
3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese
2 tablespoons minced fresh parsley
1 tablespoon light mayonnaise
1 garlic clove, minced
2 Japanese eggplants (about 1 pound)
Cooking spray
8 (1-ounce) slices ciabatta or sourdough bread
8 (1/4-inch-thick) slices tomato (about 2 tomatoes)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula

Prepare grill.

Combine first 5 ingredients in a small bowl, stirring well.

Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender. Remove from grill; cut slices crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted.

Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices.

Yield: 4 servings (serving size: 1 sandwich)

Answer 7

it easy and quick then throw in th oven...then add some veg and baked potatoe its so good.

Incredible Chicken

INGREDIENTS:
1 (4 pound) chicken, cut into pieces
1 teaspoon garlic salt
1/4 cup brown sugar

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken skin side up in a lightly greased 9x13 inch baking dish. Season with garlic salt to taste. Then sprinkle with brown sugar and bake in the preheated oven for 1 hour. If chicken appears to be browning too much and getting dry, cover with foil for the last 15 to 20 minutes of baking.

Answer 8

Those meals in a bag.... I had a Stouffers Chicken Alfredo and it was the best. One skillet 15 minutes and it was great.

Answer 9

for chicken i like to buy round frozen patties to make sandwiches.
add optitional items lettuce, tomato, pickles, cheese, mayonase whatever u like. MMM!

for a dessert I sometimes make homemade banana splits.
4 servings:
2 bananas (cut them in half and split them)
for each split add:
1 scoop icecream
3 tbsp yogurt
chopped kiwi (or other desired fruit)
peanuts/nuts
marchino cherries
whipped topping

Answer 10

Go to the supermarket and get a chicken pot pie with stuffing on top. Put in oven and cook.