Does anyone have good easy and fast recipes for my family?

Question

I have 2 children that will eat just about anything, however my husband is a bit more picky! I need some new ideas! We always have the same things over and over. They need to be easy because when my husband gets home from work, I leave a half hour later to go to work, so it needs to be ready to eat when he gets home! Here is the hard part....He doesn't like pork, or steak! Mostly just chicken!

Answer 1

Bacon Mushroom Chicken
Ingredients:
2 4-oz. chicken breasts
3 tbsp. butter, melted
2 clove garlic, minced
4 thick slices of bacon, precooked in microwave to almost done
4 oz crimini. mushrooms, sliced
1/3 c. heavy cream
1/4 c. Monterey jack cheese
Directions:
1.Preheat oven to 350 degrees Fahrenheit.
2.Pour melted butter and minced garlic in a 9x13-inch baking dish.
3.Place two slices of bacon on top of each piece of chicken.
4.Put mushrooms on top of the chicken and bacon.
5.Bake in preheated oven for 45 minutes or until chicken is no longer pink in the middle.
6.Remove baking dish from the oven and put cheddar cheese on top of the chicken.
7.Return baking dish to the oven and cook for an additional 5 minutes to melt the cheese.
8.Remove chicken and place on a platter. Pour juices from baking dish into small saucepan and whisk together with cream and 1 teaspoon (or so) of cornstarch over low heat until thickened.
Pour sauce over chicken and serve warm



Chicken Enchiladas
•1 lg. can enchilada sauce
•4 chicken breasts - shredded
•2 cans cream of chicken soup
•1 sm. can sliced black olives
•1 dozen flour tortillas
•1 chopped onion
•1 tablespoon red pepper seeds
•1 pkg. sharp Cheddar cheese, grated
Cook chicken and shred. Mix soup, olives and onions. Let sit in fridge for up to 3 hours. Microwave tortillas until slightly soft, then dip into enchilada sauce and fill with chicken mixture and place in pan. Do this until 9x13 pan in full. Scatter cheese over top and cook at 350 degrees for 30 minutes


Chicken Flautas


4 skinless, boneless chicken
breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl combine the shredded chicken, picante
sauce and ground cumin. Mix together.
3 In a small skillet heat vegetable oil over medium high
heat. Place a corn tortilla in the oil for 1 to 2 seconds on
either side to soften. Repeat with all of the tortillas (if
possible, have someone help you do this). Place tortillas on
paper towel to soak up some of the oil.
4 Put 1 tablespoon of the chicken mixture in the center
of a tortilla and sprinkle some cheese on top. Roll up
tortilla and place on a lightly greased cookie sheet, seam side
down. Repeat with all of the tortillas until chicken mixture
is gone. If there is any cheese left over, sprinkle it
over the rolled tortillas.
5 Bake tortillas in the preheated oven for 15 to 25
minutes or until tortillas are a little crispy and golden brown



Chicken Nachos
INGREDIENTS:
2 cloves garlic, crushed
6 green onions, sliced, white
parts and tops separated
3 tablespoons canola oil
1 shredded, cooked, whole
chicken breast
salt and pepper to taste1 cup salsa
1/2 (12 ounce) package tortilla
chips
1 (8 ounce) package shredded
Cheddar/Monterey Jack
cheese blend
1/2 large tomato, diced
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in canola oil until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa.
3.Arrange tortilla chips on a large baking sheet. Spoon the chicken mixture over tortilla chips. Top with Cheddar/Monterey Jack cheese blend and tomato. Bake in the preheated oven 10 minutes, or until cheese has melted. Remove from heat and sprinkle with green onion tops before serving.



Chicken Spinach Manicotti

Filling:
1 teaspoon olive oil
1 cup finely chopped onion
1 large garlic clove, minced
2-1/2 cups shredded cooked chicken
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 container of ricotta cheese
1 package manicotti noodles (cooked as directed)

Sauce:

2 cans tomato sauce
1 teaspoon dry basil
1 teaspoon oregano

•Fill the manicotti noodles with the cheese mixture (use a pastry bag to fill the noodles).
•In a casserole pan (you may need more than one pan) add some of the sauce on the bottom of the pan (make sure to save enough of the sauce to cover the manacotti on the top).
•Add the filled manicotti noodles on top of the sauce.
•Top the manicotti noodles with the rest of the sauce.
•Bake in the oven at 400 degrees (200 C.) for about 1 hour or until the noodles are done.



Curried Coconut Chicken


2 pounds boneless skinless
chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper,
or to taste
1 1/2 tablespoons vegetable oil
3 tablespoons curry powder
1 onion, diced2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed,
diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Directions
1 Season chicken pieces with salt and pepper.
2 Heat oil and curry powder in a large skillet over
medium-high heat for two minutes. Add chicken, tossing lightly to coat
with curry oil. Reduce heat to medium, and cook for 7 to 10
minutes, or until chicken is no longer pink in center and
juices run clear.
3 Place in chicken in crockpot. Along with the onions (and green onions if you like). Then layer in in this order: Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cook on low for 4-5 hours


Garlic Chicken

4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce


Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Answer 2

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

Answer 3

try this.
boneless skinless chicken breasts tenderized either by pounding them or have the butcher do it.I work in a meat dept. so I know they will do that for you.Lay the chicken breast flat and put about 2 tablespoons of chicken stuffing on each breast and roll them up.Spray a 9x13 pan with cooking spray lay the breasts seam side down and pour a can of condensed cream of chicken soup over the top lay the remaining stuffing in the pan around the breasts.Cover with foil and bake at 350 about 45 minutes.sprinke with a bit of shredded cheddar cheese when done.This recipe is for 4 breasts

Answer 4

"Parmesan Crusted Chicken" - 4 servings

1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. Italian-seasoned dry bread crumbs

Combine mayonnaise and cheese. Spread on chicken, then sprinkle with bread crumbs.
Bake at 425* - 20 minutes or until thoroughly cooked.


Maybe you can work this one around your schedule...
"Campbell's One-Dish Chicken and Rice Bake" - Serves 4

1 (10 3/4 oz.) can cream of mushroom soup
1 cup water
3/4 cup uncooked regular white rice
1/4 tsp. paprika
1/4 tsp. pepper
4 skinless, boneless chicken breast halves

In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper; place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover; bake at 375* - 45 minutes or until chicken and rice are done.


"Tuna Skillet Supper" - 4 to 6 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
8 oz. cream cheese
1 cup milk
8 oz. spiral-shaped pasta; cooked and drained
2 cups frozen peas
2 (6 oz.) cans tuna or shrimp; drained

In blender, combine dressing mix, cream cheese and milk. Pour over pasta, peas and seafood in large skillet. Cook over low heat until hot.

Answer 5

EASY CHICKEN SOUP

2 packets dry chicken noodle soup mix
2 litres water
left over cooked chicken, (about 1/4 lb) diced
1 small onion, diced
1 medium potato, diced
4 sticks celery, diced
2 small or 1 large carrot - diced
salt and pepper, to taste
1 tablespoon vegetable oil

Heat oil in a large soup pot and stir fry onion. Do not brown. Add other vegetables and chicken and stir fry for a few minutes.
Cover with water and add chicken noodle soup mix.

Allow to simmer for 20 or so minutes until vegetables are tender. Serve in big bowls with warm crusty bread rolls.

Serves 6-8

EASY EASY BAKED PEPPER CHICKEN

6 uncooked chicken breasts
2 cups onions and peppers (thinly sliced)
2 tsp pepper
2 tsp basil seasoning
1/4 cup olive oil, separated in 1/8 cups

Preheat the oven to 350 degrees. Line a deep baking pan (9x13) with foil (this will reduce clean-up time) and seal the heat. Drizzle the foil layer with olive oil to avoid sticking Sprinkle foil with some of the pepper and basil Lay the chicken breasts on the oil-seasoning mixture, spread out, and drizzle lightly with olive oil. Use a brush or spoon to distribute the oil evenly on top of the chicken Sprinkle the chicken with remaining seasoning, to taste Sprinkle the chicken with the onions and peppers.
Important: Cover the pan with another layer of foil, and seal the sides. Bake for 30-45 minutes, or until the center of the chicken is no longer pink.

It'll be the juiciest, most tender baked chicken you've ever had - no need for a knife. Best over rice and sauteed vegetables.

EASY CHICKEN PARMESAN

1 1/2 pounds boneless/skinless chicken breasts
1/4 cup breadcrumbs (plain or seasoned)
1/4 cup flour
3 tablespoons olive oil
1 20 oz jar spaghetti sauce
8 oz shredded mozzarella or shredded Parmesan cheese

In separate bags put breadcrumbs and flour. Cut chicken in the center lenghtwise to make thin and wide chicken breasts. Coat chicken with breadcrumbs by shaking in bag. Remove from bag with breadcrumbs and shake in bag of flour to coat well.
In a large frying pan, pour olive oil to coat bottom of pan. Heat pan over medium heat. Place coated chicken into the hot pan. Brown for 3 minutes on each side.

Wipe pan clean. Return chicken and add spaghetti sauce. Cover and let cook for 30 minutes over low heat. Stir and turn chicken occasionally. Melt cheese over chicken for five minutes.

Serve alone or over noodles.

EASY CREAMY CHICKEN CASSEROLE

4 cans (5 oz. each) shredded chicken in water
1 can (10.5 oz) cream of chicken soup
1/2 can (5.25 oz) milk
1 box (6 oz) chicken flavored stuffing
7 american cheese slices
handful of broccoli
chicken seasoning
all-purpose seasoning
pepper

Drain chicken, place in buttered 9x13 covered dish. Sprinkle the chicken with pepper and seasonings.
Mix soup and 1/2 the size of the can worth of milk. Pour over chicken.

Fix stuffing according to the directions on the box and spoon it over the soup.

Sprinkle broccoli on top and arrange slices of cheese to cover all.

Cover casserole dish with lid or foil bake at 350 for 1 hour.

Answer 6

Just in case you get tired of chicken, here is my families favorite recipe. (All three of them are picky eaters)

No name for this one
2 cups of cooked ham cut into cubes
1 cup of broccoli florets
1/2 cup of carrots cut thinly
12 ounces of spaghetti noodles
garlic powder
black pepper
16 ounce sour cream

1. boil noodles til aldente
2. saute ham, broccoli, and carrots in two tablespoons of butter. Season to taste. heat until ham is hot and the broccoli and carrots are tender
3. combine noodles saute mixture and sour cream into serving bowl. Mix til well coated.

Serve with warm rolls or garlic bread.

Answer 7

Does he like fish and seafood? Here are a good few to cook in the midst of all the chicken..........

Crabby Casserole -

1 pkg imitation crab meat
1 pkg egg noodles
6 strips bacon, crumbled
1/2 c chives, chopped
1 lb sharp cheddar

Cook noodles according to direction. Meanwhile cook bacon until crisp. Drain noodles. Butter casserole dish. Toss noodles with crab. cheese, crumbled bacon and chives and place in casserole dish. Pour 1/4 c milk over noodles. Bake 350 for 20-30 min. Just enough to melt cheese and heat through.
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Shrimp Scampi -
1 1/2 lbs shrimp
2 TBS Extra Virgin Olive Oil
2 TBS green onion
1 1/2 tsp each basil, parsley
2 TBS lemon juice
1/4 tsp each s&p
2 cloves garlic
grated parmesan

Heat oil. Cook all ingredients (except parmesan) in oil 2-3 min or
until shrimp is pink and firm. Remove from heat. Sprinkle with parmesan.
Can toss with fettucini
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Shrimp Creolle (30 min to cook) -
Extra Virgin Olive Oil
2 TBS butter
1 onion
2 stalks celery
1 bell pepper
fresh thyme
2 cloves garlic
chicken stock (to cover)
1 bay leaf
s&p
2 TBS flour
hot sauce
dash worcestershire
1/2 bottle dark beer
1 can diced tomatoes
okra

Heat oil and butter in pan. Chop onion and add in. Chop celery and add in. Chop pepper-add in. Add thyme, garlic, bay leaf, s&p. Let brown. Add flour and stir. Let heat up a minute. Add dash hot sauce and dash worcestershire and beer. Stir and bring to a bubble. Add diced tomatoes with its juice then chicken stock to cover and okra. Bring to a boil. Drop in shrimp and cook until shrimp fully pink. Serve over rice.
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Basil Caesar Salmon-
4 salmon fillets
1/4 c caesar dressing
pepper
1 c caesar salad croutons, crushed
1/2 c grated parmesan
2 tsp dried basil
2 TBS Olive Oil

Place salmon in greased pan. Spoon the salad dressing over fillets; sprinkle with pepper. Combine croutons, parmesan and basil. Sprinkle over fillets and gently press into dressing. Drizzle with OO. Bake uncovered at 350 for 15-20 min.

Answer 8

Boil them in a large pot with onions and carrots.

Happy Halloween!