Kinda weird question?

Question

Hello I have a weird question but I hope I get some good answers.. I am so tired of trying to figure out what to eat every night for me and my husband.. I ask him and all I get is a 'I don't care'.. well I just had our first baby about 2 in a half weeks ago so now cooking is gonna be hard.. so the question is.. What are things everyone eats for dinner? I like to have a dinner menu for about 2 weeks so when I go food shopping I know that we are going to have dinner for at least two weeks. Anything easy and fast would be awesome (since now I have a little one to attend to). PLEASE HELP I can only eat frozen pizza so often :-) and thank you!

Answer 1

Aww, you sound like a busy girl! Here's some really yummy recipes my boyfriend likes and I like too because they're super quick. Good luck sweety!

What I really recommend is going to http://www.kraftfoods.com/kf/EverydayDinner/ShoppingListSplashPage&sa_campaign=internalad/EverydayHomePage/ShoppingListSplashPage/All_Shopping_List_Page They have menus planned out and you can download the shopping list! SO convenient! Here's a couple from that website

Tex Mex Roll Ups

1 lb. lean ground beef
2 cups chopped red peppers (about 2 medium)
1 Tbsp. chili powder
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Cheddar Cheese, divided
8 TACO BELL HOME ORIGINALS Flour Tortillas
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup TACO BELL HOME ORIGINALS Salsa

BROWN meat in large nonstick skillet on medium-high heat; drain. Stir in peppers and chili powder; cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat.
STIR in sour cream and 1/4 cup of the cheese. Spoon about 1/3 cup meat mixture onto each tortilla. Roll up and arrange in 13x9-inch baking pan. Drizzle with dressing; top with salsa and remaining cheese.
BROIL, 4 to 6 inches from heat source, 3 to 5 min. or until cheese is melted and bubbly.

Jumbo Meatballs
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup hot water
1 egg
1/4 cup KRAFT Ranch Dressing
1 lb. lean ground beef
1 cup KRAFT Shredded Cheddar Cheese
1/3 cup ketchup

PREHEAT oven to 375ºF. Combine stuffing mix, water, egg and dressing until moistened. Add meat and cheese; mix well. Shape into eight 2-inch meatballs.
PLACE on greased baking sheet; spread with ketchup.
BAKE 30 min. or until cooked through (160ºF).

Harvest Chicken and Veggie Bake

1 cup chopped celery (about 4 medium stalks)
1 cup chopped onions (about 1 large)
1 cup chopped carrots (about 2 medium)
1 cup coarsely chopped sweet potatoes (about 1/4 lb.)
1/4 cup KRAFT Zesty Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Toss vegetables with dressing; spoon into half of 13x9-inch baking dish.
BAKE 30 min., stirring after 15 min. Coat chicken with coating mix as directed on package. Arrange chicken in single layer next to vegetables. Bake 20 min.
SPRINKLE with cheese; bake an additional 5 min. or until chicken is cooked through (170ºF) and vegetables are tender.

Quick n Easy Spaghetti

8 oz. spaghetti, uncooked
2 cups frozen peas
3 slices OSCAR MAYER Bacon
1/4 cup KRAFT Zesty Italian Dressing
4 eggs, lightly beaten
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK pasta in large saucepan as directed on package, adding peas to the cooking water for the last minute of the pasta cooking time. Meanwhile, cook bacon as directed on package.
DRAIN bacon. Set aside until ready to use.
RETURN pasta mixture to saucepan. Crumble bacon. Add to pasta mixture along with the dressing, eggs and cheese; mix lightly. Cook on low heat 2 to 4 min. or until eggs are cooked through, stirring constantly.

Crispy Parmesan Chicken

1 lb. new red potatoes, halved
4 chicken leg quarters (1-1/2 lb.), skin removed
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 cups 1-1/2-inch red pepper pieces (about 2 small peppers)
1/4 cup KRAFT Ranch Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 375°F. Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid. Microwave on HIGH 7 min. Meanwhile, coat chicken with coating mix as directed on package. Place chicken in half of greased foil-lined 15x10x1-inch baking pan.
ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat. Place in pan next to chicken.
BAKE 40 min. or until chicken is cooked through (180°F) and potatoes are tender.

Answer 2

Looks like you have alot of recipes and web links already submitted so here's my 2 cents worth. (and yes I do all the cooking). When you can't spend alot of time in the kitchen cooking, try using a crock pot. There are 10's of thousands of recipes and tons of websites devoted to this lovely device. Roast with gravy and potatoes is a favorite here, but you can cook anything from dessert to spaghetti in them. If you don't have one, get a model with a removable crock. That way you can get tomorrows dinner ready the night before and just put it in the fridge. Next day drop the crock into the cooker and let it go for 4-8 hours depending on the setting.

Answer 3

Congratulations! Look in these sites. I will also help to get a crockpot.
Mary
p.s. most things that you buy at the store will have a www. on them.
Here is one of my favs:
Shepards Pie

1 lb. hamburger
1 can mushroom soup (cream soup, any)
1 sm onion (optional)
1 can corn (or any veggie you want)
4-6 med. potatoes
1 egg
Cook meat and onion, drain. Add soup and veggie. Mix together.
put into a greased baking dish, a casserole dish should, make it deep.
Boil and mash pots. with an egg and some milk, to make it stiff.
Top meat mixture with pots. Bake in a 350 degree oven for approximately 30 mins. Should be lightly brown on top.

Answer 4

Do you have a Supper Made Simple or other sort of outlet where you are? They provide the ingredients and you just put together 6-12 meals and then just pop one in the oven. Very reasonable pricing.

If not, I like Rachel Ray's Express Cooking book. It has a list of ingredients most people have on hand and then offers recipes where you just need 1-9 more small items and you have dinner.

Answer 5

Chicken is always good , it thaws quickly and there are many ways to cook it boil it with salt and pepper thicken with some flour make some eggg noodles mix and you have ckicken noodle soup. Fry it and make simple sides like flavored rice and a simple veggie. Grill is and put it on top of a salad and always keep some ground beef. Turkey chops and ground turkey are great too. I'm not the best cook but i get complimented on what i cook. and if all else fails, there is alway On-Cor or Stouffers get the entree and make the sides

Answer 6

There are a couple of places I like to use for ideas. Allrecipes.com is great for anything you can think of. Try foodnetwork.com as well. Semi-Homemade by Sandra Lee has recipes out there that use 70% prepared/store bought food so it's good on time, and gives a nice break from the freezer. 30 minute meals is another good one on the same site. Casseroles are always good since you can assemble on the weekends, refrigerate or freeze, and pop in the oven on a weeknight. I used to think of a casserole as macaroni with cut up hot dogs in it, but there are limitless options, and some very gormet and delicious ideas out there.

Answer 7

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.



Beef Stroganoff Soup
1/4 C. butter

1 lb. tenderloin tips cubed

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. butter and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6 - 8 servings.

Answer 8

Fried corn mush. Stuffed fish. Pizza. Can you eat a take home and bake, if it's in the freezer for a week? I suggest Murphy's.
But the best frozen, is one at Safe Way- I think the brand is called California something. I'll get back to you on that.
Hot Pockets, or Lean Pockets with Spanokpita or some other vegetable stuffed food. Chicekn chili, clam chowder.

Answer 9

It's not a weird question, you should see some of the other ones on here.

You should try crock-pot stews or soups, you can throw it together in the morning, leave the crock-pot cooking all day, then come home to a meal ready to eat... or you can make a pasta sauce in the crock pot (with meat in it and everything) so all you have to do is cook some noodles.

Answer 10

Congrats on your baby! So, make everything easier for yourself, and do as much as possible at one go. My solutions, both time-wise and budget-conscious are casseroles - you can make them out of nothing and everything, out of all kinds of meat and veggies - just take some time to throw together, then they just sit in the oven for an hour or an hour and a half. Also, roast things - chicken, potatoes, onions and carrots all in one roaster - less cleanup and yummy.
Make homemade soup a few times a week - have it with sammies or biscuits - depending on your husband's appetite.
Wish you luck!

Answer 11

What about chicken pot pie? When I make it, I make 2 pies, so the girls and I can have left overs for lunch. You could also freeze one for later.

2 cans cream of potato soup
2 pkgs of pie crust (4 total & found in freezer
section)
1/2 c. milk divided
1 whole chicken boiled
8 oz of peas divided *
8 oz of carrots divided*

Preheat oven to 350 degrees. Mix 1can of cream of potato soup, 1/4 c. milk, half of chicken shredded or cubed. Then add peas, and carrots. Mix well. Pour into one pie crust, and top with the second. Make slits in the top to let the steam out. Bake for about 45 minutes or until done.

* You can also use 8 oz of frozen brocolli, and 8 oz of frozen cauliflower instead of peas and carrots. It is quick and easy to make.