what can i make for dinner?

Question

i just got married and i dont really know how to cook a lot of food. I need something simple, something that can feed two ( my husband and I). please give recipes if possible. thank you

ok let me add this:

i have made spagetti, salad, hot dogs w/ chili beans, hamburbers, chicken fettucini alfredo, and pizza

so far this week i kinda want to stay away from cooking the same thing twice in a week

Answer 1

When I got married, someone gave me the Better Homes & Gardens cookbook. It has EVERYTHING in it, from simple to elegant, from how long to bake a potato to how to make a perfect pie crust... anyway, I love it, have been married 2 1/2 years and it's falling apart, I get so much use out of it! ANYWAY, that's not what you asked for. You want a recipe. :o) I'd like to ask what you have in your fridge, and I could tell you what to do with it. Anyway, one of the quickest, easiest meals I make (even my husband can do it if I tell him step-by-step) is ravioli or tortellini that you get in the freezer section.

You boil water and add the frozen ravioli (or tortellini), just like cooking regular pasta. While the ravioli is cooking you make your sauce. You can either open a can of tomato-based pasta sauce (there are lots of yummy ones) or alfredo. If you want to dress it up, you could saute sliced onions, peppers, and mushrooms (and sausage or ground beef if you want), and add the tomato sauce to that. Or, if you're using alfredo, heat up the alfredo sauce and add spinach or mushrooms or bits of cooked chicken. When the ravioli is done, drain and mix the sauce into it and serve! If you have the time and desire, you could add a salad and some crusty bread. Enjoy! This is a good one to experiment with. :o)

Answer 2

My favorite dinner when I was in college was Chili Cheese Casserole and it is so easy it is embarassing to suggest it. Buy some decent chili at a good restauant or grocery store (I suggest almost anything except the canned chili which is always too salty). Pour it into the bottom of any baking dish. When I used to make this just for myself, I would use an 8 x 4 loaf pan. Evenly pour some of those thin potato sticks over the chili. Sprinkle grated cheddar cheese over the potato sticks. Heat all in a 350 degree oven for about 15 minutes until the chili is hot and the cheese melts.

Hope you like it.

Answer 3

Make homemade soup and cornbread.

Try allrecipes.com

Try a box of Zatarains Jambalaya Rice. Add some extra beans or some hamburger meat or just eat it plain with a side salad. Really nice spicey meal.

Try mac & cheese. Add hamburger meat, beans, broccoli or any other favorite item to change it around.

Make homemade chili. Package of chili seasoning, beans of your choice, hamburger meat, tomatoes, etc. Really good stuff & probably enough for leftovers.

Answer 4

Pancakes, crepes, corn casserole, you pick. Just grab a cook book, find an appealing recipe, that you have all the ingredients for, or can get for it, and slowly follow the recipe, so as to get every measurement right. Oatmeal Cherry Pancakes



2 cups complete pancake mix
(just add water)
1 cup Dannon‚ Light 'n Fit® Cherry
Vanilla, Strawberry or Vanilla
Nonfat Yogurt
1/3 cup water*
1/2 cup oatmeal
1 Tbsp. canola oil
1 cup maple syrup, heated



1. In a bowl combine pancake mix, Dannon® Light 'n Fit® Cherry Vanilla, Strawberry or Vanilla Nonfat Yogurt, water and oatmeal and gently mix to blend. Heat a griddle and brush with oil. Ladle pancake batter onto griddle and cook 2 minutes. Turn pancakes and cook 1 minute. Repeat process with all batter. (Keep pancakes warm while making remaining).
2. Serve pancakes with heated maple syrup and more yogurt, if desired.
*Add more water if needed
Yields:12 Servings (2 Pancakes per serving)

Baked Cherry French Toast

Ingredients:
1 loaf of white bread
1/2 loaf of French bread
4 c. of frozen Door County cherries (rinsed
and drained)
7 eggs
1 1/2 c. of milk
1 1/2 c. of half & half
2 teas. vanilla extract
1/2 teas. nutmeg
1/2 teas. cinnamon
1/2 c. of sugar

Topping:
1/2 c. butter, soft or melted
1 c. brown sugar
2 Tab. dark corn syrup
1 cup chopped walnuts
Directions:
Cut the loaf of white bread into cubes. Place the cubes into a greased 9x13 pan. Spread the cherries over the bread. Cut ten 1 inch slices of French bread, place the slices over the cherries. Beat the eggs well, add the milk, cream, vanilla, nutmeg, cinnamon and beat again. Pour the egg and milk mixture over the French bread slices. Melt the butter, then add the brown sugar, corn syrup, and walnuts. Spread this topping on the bread. cover and refrigerate overnight. Preheat the oven to 350°. Bake uncovered for 50-60 minutes. Can cover with tinfoil for the last 15 minutes to keep it from getting too brown. Let set for about 10 minutes before slicing into 10 servings. Enjoy!!

Answer 5

CHICKEN & SQUASH CASSEROLE

2 lb. fryer, cooked
3 c. squash, cooked or canned
1 tsp. salt
1/2 stick butter
1 c. evaporated milk
1/2 c. diced onion
1 can cream of chicken soup
20 saltine crackers, crumbled
1 1/2 tsp. onion salt
1 1/2 tsp. poultry seasoning
4 eggs, beaten

Cook chicken until tender. Remove bones. Cook squash for approximately 20 minutes; drain. Mash the squash with potato masher. Add seasonings, butter, milk, soup, onion and beaten eggs. Add chicken and crumbled saltines. Mix all together. Bake at 400 degrees for 45 minutes in two 8x8 inch greased pans. You may serve one and freeze one. Yield 12-15 servings.

Answer 6

Basil Chicken Parmigiana:

Prep: 25 min., Cook: 4 min. per batch, Bake: 20 min. Open a bag of prewashed mixed salad greens, and top with sliced grape or cherry tomatoes, red onion slices, and a drizzle of light balsamic vinaigrette for a zesty accompaniment.

8 ounces uncooked whole wheat rotini
4 (6-ounce) skinned and boned chicken breasts
2/3 cup Italian-seasoned breadcrumbs
1/2 cup grated Parmesan cheese, divided
1/2 cup egg substitute
1 tablespoon olive oil
1 (26-ounce) jar low-fat pasta sauce
1/4 cup sliced fresh basil
1 cup (4 ounces) shredded low-fat mozzarella cheese
2 tablespoons minced fresh Italian parsley

Prepare pasta according to package directions, omitting salt and oil. Drain and keep warm.

Cut each chicken breast into 2 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan cheese. Dip chicken in egg substitute, and dredge in breadcrumb mixture.

Brown chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat, 1 to 2 minutes on each side; remove chicken from skillet.

Stir together pasta sauce and basil; spoon half of sauce into an 11- x 7- inch baking dish. Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. Sprinkle evenly with mozzarella cheese and remaining 1/4 cup Parmesan cheese.

Bake at 350° for 20 minutes or until mozzarella cheese is lightly browned and sauce is bubbly around edges. Remove from oven, and sprinkle with 2 tablespoons parsley. Serve chicken over hot cooked pasta.

Yield: Makes 8 servings (serving size: 1 chicken breast half and 1/2 cup pasta)

Answer 7

Here is an nice recipe
2 tsp or to taste, of butter
chicken breasts
can of cream of chicken
rice
water or chicken broth
bread crumbs if desire
In casserole dish put rice on bottom, put chicken breast on top, open can cream of chicken put on top of chicken, put butter on chicken too. add water or chicken broth to cover rice and up to chicken can always add more if getting to dry while cooking.
If want put bread crumbs on top.
bake at 350 until done about 45 minutes to hour could take longer. Just cut piece of breast to check if done if not sure.

Answer 8

first off what ingredient do you have ? you will need
1 lb hamburger meat
box of mac and cheese
1 cup salsa
salt
onions

cook the HB meat with cut up onions, about half a small one
until meat is done. while the meat is cooking put the macaroni on to boil. when hb meat is done drain grease add salsa stir up then when macaroni is done mix it in with the cheese it is really good.

Answer 9

Stir-Fry Chicken and Vegetables served over Rice

Ingriedients:

2 cups cooked rice, any kind you like, white, brown, whole grain, whatever
2 bay leaves
1 teaspoon of dried sage
salt
black pepper to taste

3 boneless, skinless chicken breasts, cut in chunks
1 cup sliced mushrooms, any kind you like, I use button mushrooms
1 cup broccoli florets
1 cup sliced carrots on the diagonal for prettiness
1/2 a yellow onion, chopped
1/2 a yellow bell pepper , chopped
1/2 a green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 16 oz. can chunk pineapple
2 cloves of garlic, chopped, not minced
2 green onions sliced thinly on the diagonal

Directions:

Cook the chicken in a little olive oil until white, in a wok, or large saute pan, skillet, remove to a plate.
Cook your rice according to package directions adding all the spices, and herbs.
Saute in the same wok, or large skillet you cooked the chicken in, your vegetables, starting with the carrots, then mushrooms, as they take longer to cook. Add more oil if needed, salt as needed, and add each vegetable one at a time, depending on its cooking time. Add the chicken back in with the vegetables, stir-fry for about 3 minutes. Towards the end of the cooking time, add the pineapple chunks. Turn off the heat. You want your vegetables to be crunchy, so cook them on a high heat, and fast. Remove the stir-fry chicken and veges on to a plate.

The sauce (optional)

All the pineapple juice from the can
1 cup of chicken, or vegetable broth, homemade, or canned
1cup white wine (if you dont want wine, increase the chicken, or vegetable stock to 2 cups)
about a tablespoon of cornstarch with water

Simmer all the liquids in the same wok, or pan you used to cook your vegetables (this picks up the flavor of the veges) When the liquid starts to reduce, add your cornstarch and water mixture, until to the thickness you desire. If its too thick, add more wine, water or broth. Put your chicken and vegetables back in and stir-fry.

When the rice is done, stir in your sliced green onions, gently, and surround the outside of a platter, or large round plate with the rice (dont forget to remove the bay leaves). In the center pour your chicken, and vegetable mixture, and add a garnish of chopped parsley, or cilantro. Good Eats!

Answer 10

MAYBE TOMATO SOUP -AND A GRILLED CHEESE SANDWICH . OR YOU COULD ALL WAYS JUST ROAST A CHICKEN IN THE OVEN . JUST RUB OIL, ON THE CHICKEN.SALT IT . BAKE FOR ONE HOUR .PUT 2 POTATOES IN THE OVEN TO BAKE AT THE SAME TIME . WARM SOME GREEN BEANS . A LITTLE BREAD AND BUTTER YOU GOT A MEAL . LET THE OVEN DO THE WORK FOR YOU .