Any recipe ideas????

Question

I'm making a menu of things to have to eat for this up coming week. Anyone have any ideas? I love to cook, but just not sure what I want to make. Its just my husband and I, but if the recipe makes more, thats fine I can downsize it. We eat tons of turkey breast and ground turkey, chicken, ground sirloin and steak. He wont eat pork, I don't do fish. I don't like mushrooms or beans. Other than that, we're good...Please help..Thanks!

Answer 1

I have zillions of recipes for more email me... [e-mail]

Chiles Rellenos Chicken

2 boneless, skinless chicken breasts
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)
½ can (4 oz) whole green chiles, drained and cut into strips
2 Tbsp shredded Monterey Jack cheese
1 tsp snipped fresh cilantro
Prepared salsa (optional)

1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.
2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.
3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.
4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

Yield: 2 servings

Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g

Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)

Cook’s Tips
The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.
The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.
Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.

Hawaiian Turkey Burgers
Ingredients:
1 pound ground turkey
1/2 cup dry bread crumbs
1/2 cup chopped red or green bell pepper
1/2 cup thinly sliced green onions
1 teaspoon finely chopped fresh ginger root
1 can (8 ounces) pineapple slices, reserving 1/4 cup juice
1/2 teaspoon salt
1 cup teriyaki sauce
4 hamburger buns


Directions:
1.In Classic Batter Bowl, combine ground turkey, bread crumbs, bell pepper, green onion, ginger root, 1/4 cup reserved pineapple juice and salt; mix gently but thoroughly. Form meat mixture into four 1/2-inch-thick patties.
2.Grill over medium coals 10-12 minutes or until meat is no longer pink and internal temperature reaches 165°F. Use Barbecue Turner to turn burgers once during cooking. Baste with teriyaki sauce using Barbecue Basting Brush during last 2 minutes of grilling.
3.Grill pineapple slices 5 minutes, basting with teriyaki sauce. Grill buns to warm; remove using Barbecue Tongs. Serve burgers on buns; top with pineapple slice.
Yield: 4 servings

Nutrients per serving: Calories 250, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 48 g, Protein 10 g, Sodium 2050 mg, Fiber 1 g

©The Pampered Chef, Ltd. 2006

Honey Mustard-Glazed Turkey Breast
Ingredients:
1 bone-in turkey breast half (2 1/2-3 pounds)
1 can (14 1/2 ounces) chicken broth
1/3 cup honey
1/4 cup Dijon mustard
1/4 cup cold water
2 garlic cloves, pressed
1 tablespoon cornstarch
1 teaspoon paprika
1/4 teaspoon coarsely ground black pepper


Directions:
1.Preheat oven to 350°F. Lightly spray Square Baker with nonstick cooking spray. Place turkey breast into baker.
2.In Small Batter Bowl, combine chicken broth, honey, mustard, water, garlic, cornstarch, paprika and black pepper; whisk until smooth using Nylon Spiral Whisk. Pour mixture over turkey breast.
3.Bake, uncovered, 1 1/2-2 hours, basting every 20 minutes using Baster until Pocket Thermometer inserted into thickest part of breast registers 170°F and juices run clear.
4.Remove turkey breast from baker; place on Cutting Board and loosely tent with aluminum foil. Let stand 10 minutes before carving. Pour honey mustard sauce into gravy boat; thin sauce with hot water to desired consistency, if necessary. Carve turkey into thin slices; serve with sauce.
Yield: 6 servings

Nutrients per serving: Calories 400, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 125 mg, Carbohydrate 18 g, Protein 48 g, Sodium 660 mg, Fiber 0 g

©The Pampered Chef, Ltd. 2006

Shepards Pie

Prep 25 min Cook 25-30 min

1 lb lean ground beef
½ cup onion, chopped
1 garlic clove pressed
1/4 tsp ground black pepper
½ tsp salt
½ tsp dried thyme
2 cups frozen veggie blend (such as mixed veggies or peas & carrots)
1 jar (12 oz) beef gravy
4 servings (about 2 cups hot prepared instant potatoes (plus ingredients to make)
2 ounces of cheddar cheese, shredded (1/2 cup)

1. Preheat oven to 375 degrees.
2. Chop onion using food chopper. Heat 10” skillet over medium heat. Add beef, onion and garlic, pressed with garlic press. Cook 8-10 minutes until no longer pink; drain. Stir in seasonings. Add veggies and gravy to pan. Bring mixture to a boil; spoon into oval baker. (I used the deep dish baker and it works fine)
3. Prepare potatoes according to package microwave directions in 2 Qt covered microcooker. After cooked shred ½ of cheese over potatoes using deluxe cheese grater; mix lightly. Spoon potatoes into Easy Accent Decorator fitted with open star tip. Pipe potatoes around edge of stone over meat mixture.
4. Bake 25-30 minutes or until thoroughly heated. Remove from oven. Shred remaining cheese over potatoes; let stand 5 minutes before serving.

Answer 2

How about Indian receipe for a change.

We make this receipe called Kurma chicken which the favourite meal in india. It is really simple to make.

get the receipe over here.

http://www.kuttyjapan.com/tamilrecipes/recipe_detail.aspx?id=1545

You may need to add coconut oil, which you may replace with normal milk in little amount.

Or you may reduce the amount of coconut oil.

All those spices mentioned in the receipe, you may get in either powder or original form in any store overseas.

cloves - 2
cardamoms - 2
cinnamon - 2 pieces
coriander powder

In case if you dont know these spices ,you may browse the picture on the net.

Hope you would try. Good luck

Answer 3

go to http://www.foodnetwork.com
you can find an amazing number of recipes. Good luck and good cooking. God bless****

Answer 4

Chicken Cacciatore (Hunter Style Chicken) Recipe:

Ingredients:
One 3 1/2 pound chicken, cut into pieces
2 Tbsp extra virgin olive oil
1 cup thinly sliced onions
2 garlic cloves, thinly sliced
Salt and freshly ground pepper
1/3 cup white wine
2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

Method:
1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Add the garlic and chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side.

2 Season chicken with salt and pepper, on both sides. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.

3 Cook the chicken in the simmering liquid, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew ever starts to dry out, add a couple tablespoons of water.

Serves: Four to six.

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Spanish Rice:

Ingredients:
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

Method:
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

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Berry and Banana Terrine Recipe:

Ingredients:
2 envelopes (1/4 ounce each) unflavored gelatin
2 cups white grape juice
1/2 cup sugar
5 1/2 to 6 cups of mixed fresh berries and slices of banana (berries can include boysenberries, strawberries, blueberries, raspberries, and blackberries)

Method:
1 In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.

2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.

3 Place berries in a 4-by-8-inch (6 cup capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary.) Refrigerate until firm, at least 3 hours.

4 To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to relase. Slice to serve.

Serve with whipped cream. Serves 6-8.

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Mango Lassi:
1 cup plain yogurt
1/2 cup milk
1 cup chopped mango (peeled and stone removed)
4 teaspoons sugar, to taste
A dash of ground cardamom (optional)

Method:
Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Makes about 2 cups.

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There you go! Main meal, side dish, dessert and a drink to go. If the desert and drink is too much fruit for you, you can try the following desert instead:
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Pound Cake:

Ingredients:
450g of Imperial margarine (sticks)**
6 eggs
450g confectioners sugar
3 cups cake flour
2 teaspoons vanilla

Method:
1 Cream margarine and sugar. Add eggs one at a time and beat lightly, mixing in well after each addition. Add flour and mix well. Add vanilla before, during, and after adding the flour.

2 Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is done when a toothpick inserted into the center comes out clean. Cake should be cracked on top and golden brown.

3 Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.

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Hope you have great meals for the coming week and so! ^_^