i don't really wanna learn how to cook so i need quick easy & yummy recipes or suggestions!?

Answer 1

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 (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 2

If you don't want to cook at all, here are a few of my "stick it in the microwave" faves -

Microwave frozen broccoli (or other fave veggie) with a small amount of water. Drain. Top while still hot with chedder cheese or cheese of your choice. A quick and yummy (and healthy) side dish.

Uncle Ben's makes 90 second rice packets that are really good - and get this, all you do is open the packet and zap in the microwave for 90 seconds. That's it.

There are frozen pre cooked chicken strips which are similarly easy; just pop in the oven or the toaster oven. Another good side dish are Oneida tater tots - in the toaster oven at 450 for 20 minutes and done, no prep required. If you want an easy recipe for your own chicken, you can make fried chicken breast cutlets easily and quickly. Mix some milk and an egg in a bowl, and dip a cutlet into the mix. Then, on a plate, have some basic bread crumbs (from the grocery store) and dip the cutlet into the bread crumbs. Make sure it is well covered. Fry on a pan on medium heat (use oil! preferably vegetable oil) for about 9 minutes for each side, or until golden brown (not burnt). Cut into the middle to make sure the chicken is cooked through.

If you don't mind stirring, you can make risotto - just add broth of your choice (chicken, for example) to rice, and maybe some garnish such as mushrooms and slightly sauted onions. Keep cooking until rice is soft, and dont let it dry out - add more broth if necessary. It should be soft but not mushy. You can get creative here with the flavors too.

Pasta is always easy - just boil the pasta for 8 - 9 minutes (no more, no less), drain and serve. Butter and salt are good, or you can quickly dress up a basic sauce by browning some ground beef, onions and garlic in a pan and adding to the sauce over heat.

Miso soup is easy and kind of exotic - you can get the best kinds at asian groceries. Boil some water, and mix a bit of the miso paste into the water. If you want, cut up a bit of tofu, scallions, seaweed... whatever you want - and add. Alternatively, any canned soup is easy to just reheat. And look on the campbell's canned soup's labels for yummy (and fairly easy) recipies to prepare - mushroom chicken, etc. -

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Get the following:

1lb of black seedless grapes
1 fresh whole pineapple

Puree the grapes in a blender
Chop the pineapple into small bite size chunks

Pour the grape puree over the chucks of pineapple
Instant dessert
Prep time 5 minutes

Another:

2oz of walnuts
2oz of pecans
2oz of almonds
2Tbs of pure raw honey

Grind the nuts into a powder or at least much smaller pieces than whole nuts. Mix all the nuts and honey till you have a sticky ball. Make a log by rolling in wax paper. Chill, and cut into bite size pieces. Thats just Good for you, I don't care who you are.

That bar contains close to 1320 calories, so be careful. It can be shared with 3 people, or 1/3 a day for one person. Take care.

Answer 5

well it's not a dinner recipe but two really easy desserts :) A super easy recipe is Dump cake. You put a can of crushed pineapple and a can of cherry pie filling in to a 13x9 pan. Mix the two together in the dish and top with a whole box of yellow cake mix and then spread slivers of butter all over the top and bake at 350 degrees for one hour. (tastes like a pineapple upside down cake) Or you could buy a graham cracker pie crust fill it with instant pudding (follow pie filling directions on the box) and then top with cool whip. Easy Peazy

Answer 6

Shrimp on the avocado half shell (for 2 people).
(Shrimp in cheddar sauce over avocado)

1 Avocado
4-8 oz. Small shrimp, fully cooked, washed and drained
4-6 oz. can of peas & carrots, drained
1 can of Cheddar cheese soup (concentrated).

Empty the cheese soup concentrate into a sauce pan (do not add milk or water) and warm it on the stove, burner set to med.-low (optional, shredded cheddar could be added at this point). Cut in half & peal the avocado removing the seed, place a half on each plate cut side up. Once the soup is heated through, add the shrimp, peas & carrots, stir until they are warm (shrimp get tough if they get over heated). Split the contents of the pan between the 2 plated avocado halves.

Options, if you want to work harder and make it fancier:
Substitute the peas & carrots with sautéed mushrooms, onions and steamed petite broccoli.
Add shredded cheddar to the soup/sauce.
Sprinkle shredded cheddar on top and melt it in the broiler.
Sprinkle top with a confetti of diced red bell pepper & chives.
Substitute the avocado with baked puff pastry shells, (find unbaked in the frozen dept.).

Answer 7

Sheesh, looks like 'cut and paste' answers before me!!
Here's easy way to do chicken:
1. get the boneless, skinless chicken breast. the very very thin kind is best if you can find it. It cooks in about 3 minutes! Otherwise, you can cut it in chunks, it's easiest and least work. (personally, I cut it into thin cutlets, then pound them thin, but if I can find it already really thin, it's what *I* choose.._
2. put some butter (a tablespoon) and olive oil (same amount, more or less) in frying pan. (or a non stick pan with pam spray if you want really low fat , healthy :-) Heat it on medium-high, NOT on HIGH!! when the butter is bubbling, swirl it around with a spatula, fork, whatever. put in the chicken. don't crowd the pan! let it sizzle for one minute or so. stir chunks around, or flip the cutlet. cook it through, no pink.
3. add the flavor of the day, here are some ideas (only get to choose one per session!) do this with the chicken still in the pan, turn down the heat to medium low or low...
a) pinch of dried tarragon, then squirt of lemon juice, or squirt of fresh lemon (better) (or a LITTLE white wine instead of the lemon.) add another pat of butter to extend the natural sauce that develops. (you can change to any dried herb you like. If you use 'italian mix' , or 'basil' you could add a chopped fresh tomato right at the end...)
b) 1/2 fresh lemon, and some of the grated lemon peel (grate the lemon BEFORE you cut it in half. ) and then fresh grated course ground pepper, for lemon-pepper chicken. (good over buttered egg noodles)
c) Use the pam spray to cook the chicken, when done, add some jarred spaghetti sauce turn heat to low simmer 5 minutes or so., serve over favorite cooked pasta, top it with parmesan, romano or asiago cheese, fresh, and shredded by you.
d) use the pam spray to cook chicken. when it is done, put in some barbeque sauce. simmer on low for 5 minutes. serve with pineapple chunks if you like them.on the side, have a salad.
You can also use veal cutlets for all of the above if you eat veal.

another easy meal is chicken legs in a baking pan. put in barbeque sauce and chunks of pineapple. (without the juice... I drain it, and drink it with some meyers rum and ice while I cook THIS dish :-) cover with foil. bake 35-45 minutes in a preheated 375 degree oven (farenheit)
These are my fastest but most fancy recipies, can be served to guests and they always think you did so much work (NOT!!ha ha)

Answer 8

* Exported from MasterCook *

Pomegranate Sorbet

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Sorbet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1 cup sugar
2 cups pomegranate juice
1/4 cup lemon juice

1. In 1-quart saucepan, heat water and sugar to boiling over high heat.
Boil sugar mixture 5 minutes, reducing it slightly to a syrup. Remove
syrup from heat and cool to room temperature.
2. In bowl, combine syrup and both the pomegranate and lemon juices.
Cover and refrigerate mixture until cold.
3. Pour chilled mixture into ice-cream freezer container and freeze
following manufacturer's directions. Transfer sorbet to airtight
container and freeze until firm, at least 2 hours or overnight.
4. If sorbet is frozen overnight, just before serving let stand 15
minutes at room temperature to facilitate scooping.

Answer 9

All recipes pretty much require some cooking skills.

Answer 10

if you dont want to learn to cook then you must learn to fake it..............get a george foreman grill...................the light will tell you you when your meat is done(chicken,pork,beef,seafood) ........at grocery store buy premade sauces and side dishes LIPTON make some good ones............your biggest battle will be deciding your menu...........for example..........hungry for chinese buy LaChoy starter kits.......chow mein.....stir fry.......easy recipes right on the package.........italian cravings handle the same way........grill some chicken breasts on the grill that have been marinated in italian dressing........boil some pasta add your favorite sauce(spaghetti.,alfredo, carbonera, etc.) add a toss salad with garlic bread and you will be halfway to italy.............want a one pot meal......ZATTARIN'S makes prepackaged Jambalaya......Dirty Rice....Red Beans and Rice...........recipes right on the box..........these will tickle your cajun tongue.....the refridgerator section in your grocery store or your deli have your mashed potatoes, macaroni and cheese.. rottersie chicken, various salads..really you can make meals that are fast and appetizing in no time with a little help............and they will remind of home cooking ,,,,,,,,,,,,,,learn how to assemble the various mix and match combinations and you will not be eating the same thing in a week i promise you............dont forget to check out the spice aisle for cooking bags with seasoing to make your pot roasts, beef stews, chili, hot or barbeque chicken......recipe and direction right on the package..........then decide on your sides and you will be a chef in no time flat.......a helpful hint is to write your basic menu on your kitchen calendar......then you will not have frequent repeats..........and if you plan menus in advance on the calendar it will help with your grocery list........dont waste...........come up with ways to recycle leftovers like leftover chicken can become a casserole or pot pie or added to a toss salad for a lunch the next day...........another source is to check out the labels on everything you buy for recipes.....most are quick and easy.....check soup cans, milk cans, even egg cartons have recipes................good luck cooking ------------just following directions................YOU CAN DO IT