Something good, simple easy to make for dinner for me and my daughter?

Answer 1

salisbury steak with gravy
mac and cheese or mash potato's and gravy
green beans
corn
rolls
ice tea
cookies and vanilla or chocolate icecream!

Answer 2

Make some rice. Simmer a can chicken broth and soy sauce. When it starts to bubble, mix four or five eggs in a bowl, then slowly mix some of the hot broth into the bowl. Then, quickly stir the egg into the simmering broth until the egg starts clumping up. You can either ladle the egg and broth mixture onto a bowl of rice, or stir it into the rice before serving. Add some small pieces of broccoli to the dish if you want your vegetable in there, too.

Answer 3

Potato & Avocado salad:
Ingredients:
New potatoes 500gr or tin potatoes 1
Avocados 2
Handful toasted peanuts
Olive oil 2tbsp
Mustard cress 2tubs or water cress with mustard sauce
Squeeze lemon juice
Zest of lemon
Salt and pepper
Instructions:
Slice the potatoes into thick rounds and boil for about 10mins until tender, then drain. Whisk the olive oil, mustard, lemon zest and lemon juice together in a large bowl with a little salt and pepper, and then toss in the hot potatoes and leave to cool.
Halve stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.
Enjoy it!!!Yami
Look at my blog too You have more choice there:
www.icooking.blogspot.com

Answer 4

My 5 year old loves cheese tortillas. Just brown the tortilla in a heated skillet (no oil required). Then shred some cheese, put between two of the browned tortillas, melt the cheese by using the microwave. Then add some fruit or veggies as a side dish.

Answer 5

WEEKNIGHT CHICKEN FAJITAS


1 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup KRAFT Italian Dressing
3 cups fresh pre-cut stir-fry vegetables
2 tsp. chili powder
8 TACO BELL HOME ORIGINALS Flour Tortillas
1 cup KRAFT Shredded Cheddar Cheese



HEAT oil in nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until cooked through, stirring occasionally.
STIR in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
ARRANGE chicken mixture evenly on tortillas; sprinkle with cheese. Roll up.

Answer 6

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.
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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 7

Buy a zuccinni..slice it up saute it in a little olive with garlic salt and a little red pepper just before there done add some shredded asiago chesse..goes great with rice and its good for you.

Answer 8

Pasta with red sauce. A salad if you feel like making the effort ;-P

Answer 9

Chicken pot pies w/a salad.

Answer 10

Whenever my god daughter comes over to my apartment I make her these different dishes. Fast and easy for me and yummy for her :)

Taco Pizza

1 lb. lean ground beef
1 pkg. (10.75 oz.) TACO BELL HOME ORIGINALS Taco Dinner
1 prepared pizza crust (12 inch)
1 cup KRAFT Mexican Style Shredded Cheese
1 cup shredded lettuce
1 large tomato, chopped



PREHEAT oven to 400°F. Cook meat with Taco Seasoning Mix as directed on package; spread evenly onto pizza crust. Sprinkle with cheese.
BAKE 8 to 10 min. or until crust is golden brown and cheese is melted.
TOP with lettuce and tomatoes. Crush Taco Shells; sprinkle over pizza. Drizzle with Taco Sauce. Cut into 12 slices.


Lazy Lasagna

1 jar (26 oz.) spaghetti sauce
2 pouches (1 cup each) frozen BOCA Meatless Ground Burger
1 container (24 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1/2 cup cholesterol-free egg product
2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
2 cups rotini pasta, uncooked



PREHEAT oven to 350°F. Mix spaghetti sauce and ground burger; set aside. Mix cottage cheese, egg product and 1 cup of the mozzarella cheese in separate bowl.
SPRAY 13x9-inch baking pan with cooking spray. Spread half of the sauce mixture into prepared pan; cover with layers of uncooked pasta and half of the cottage cheese mixture. Top with layers of remaining sauce and cottage cheese mixtures; sprinkle with remaining 1 cup mozzarella cheese. Cover with foil.
BAKE 30 min. Remove foil; continue baking 30 min. Remove from oven; let stand 10 min. before cutting to serve.

Chicken and Rice Divan

2 cups fat free milk
1/2 cup KRAFT Mayo Light Mayonnaise
1/2 tsp. dried thyme leaves
1 tsp. garlic powder
2 cups MINUTE Brown Rice, uncooked
1-1/4 lb. boneless skinless chicken breasts, cut into 3/4-inch pieces
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese



PREHEAT oven to 375°F. Mix milk, mayo and seasonings with wire whisk in 13x9-inch baking dish.
ADD rice, chicken, broccoli and 1 cup of the cheese; mix well. Cover with foil.
BAKE 30 min. Remove from oven; stir. Sprinkle with remaining 1/2 cup cheese. Continue baking 5 to 10 min. until chicken is cooked through. Let stand 5 min. or until liquid is absorbed.

Chili

2 Tbsp. oil
2 medium onions, chopped
1 medium green pepper, chopped
2 cloves garlic, minced
1-1/2 lb. lean ground beef
1 can (28 oz.) whole peeled tomatoes in tomato sauce, undrained, cut up
1 can (19 oz.) red kidney beans, drained
1 can (14-1/2 oz.) beef broth
1 can (6 oz.) tomato paste
2 Tbsp. chili powder
2 tsp. dried oregano leaves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. crushed red pepper
6 cups hot cooked MINUTE White Rice
1 cup KRAFT Shredded Cheddar Cheese
1 cup BREAKSTONE'S or KNUDSEN Sour Cream



HEAT oil in 6-qt. saucepot on medium-high heat. Add onions, green peppers and garlic. Cook and stir 5 min. or until vegetables are tender. Add meat; cook and stir 5 min.
ADD tomatoes with their liquid, the beans, broth, tomato paste and seasonings; bring to boil. Reduce heat to low. Simmer, partially covered, 1 hour or until chili is thickened, stirring occasionally.
SERVE over rice. Top with the cheese and sour cream.

Very Strawberry Cheesecake

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 cups thawed COOL WHIP Strawberry Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup sliced strawberries



BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping.
SPOON into crust.
REFRIGERATE 3 hours or until set. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.