What's for supper?

Question

My husband says I always fix the same thing. Does anyone have any recipes,ideas, on supper ideas that are quick and easy that they could share??? Thanks, maybe he will love me again. ;) LOL

Answer 1

If you are looking for something quick and easy and different try rachel ray's 30 minute meal recipes. All of her stuff is "supposed" to take 30 min or less. And she has a lot of different ideas. And how hard can something be if it only takes half an hour???

Answer 2

Here's one for pork tenderloin...its very good:
You do not need very many ingredients, just two pounds of pork tenderloin, one white onion, two cups of red wine, pack of brown gravy mix and a little salt and pepper. Here is the prep that is needed (less than three minutes honest). Put the pork tenderloin in a casserole dish and put the chopped unions on top. If you care about presentation try to keep the onions pieces as circles as that looks cool. Now sprinkle some salt and pepper on top of the loins and then poor the two cups of red wine.

To cook just put the casserole dish uncovered in the oven for 45 minutes at 350. Check to make sure it's cooked as some ovens cook a little warmer or cooler.

Once you take the pork tenderloin / casserole dish out of the oven set on the counter and remove the pork tenderloin by placing it on a serving dish. Now put the brown gravy mix in with the juices and stir. When you cut and serve the pork tenderloin slices just pour some of this gravy on top.

Very easy. Very good. Really, this is something that presentation wise you could serve for a Christmas supper but easy enough any working family can fix.

Here's one for casidias, its best to buy a casidia maker(ig you dont have one) you will use it all the time if you get one it makes supper much faster and easier:
First you need Casadia shells, some already cooked strips of chicken, taco seasoning, and mexican cheese. If you do not have what I am about to suggest, please go buy a casadia maker.

We got one for a wedding present and it has been worth every penny. You just can not match a properly cooked casadia, it toasts the tortilla shells perfectly making it crispy on both sides. I know it is a small thing, and some of you might try to pull it off in the oven but I can just promise you there is no matching it. So if you can afford it get one!

Cooking the chicken casadias is a snap. Since the chicken is already done, mix the taco seasoning until everything gets heated up, add the chicken to the casadia shells with cheese and cook. One important thing to note is to pile everything up in the center of the tortilla shell because as the ingredients melt they will expand outward. This avoids any messes.

Answer 3

I invented thise recipe ( i think, i didnt use anything except my brain) and my family loves it. It is for Chile Relleno Casserole (not spicy)

First get a casserole dish and then you eyeball ingredients so that they all fit.

First grill some chicken breasts, get then nice and blackened. Let them cool and shread them into a bowl. Add A LOT of lime juice and A LOT of fresh chilntro, salt and pepper, any kind of seasonings (i use chili powder and a random seasonings mix like mrs. dash) lime and cilantro is important.

Now line the bottom of the casserole dish with green chilie peppers...these are found in tiny cans in the international foods aisle...they come diced or whole...there are usually 3 large ones per can they cover about 4 inches by 3 inches. I usually buy 2 or 3 cans of diced ones also. So line the bottom of the dish with those. Next, layer half of the chicken mixture, then add a layer of mexican shredded cheese...like a whole inch. Then addanother layer of chicken and this is where i add the can of shredded chilies. Then top with another layer of cheese.

This is the best part. Get a box of bisquick and start with one cup of mix, 1 egg, and add milk until the mixture is a little bit thicker than soup...you want to pour it on top on the casserole so that it sinks all the way to the bottom so it cant be too thick. So pour the mixture over the casserole you layered and put in oven at 350 until the top browns and it looks done...remember, i kind of invented this.

It is so good becasue the bisquick cooks and turns it into a casserole that you can actually take chunks out of.

Umm...the lime is so good too, And remember, you can really do anything you want with this recipe, you cant really go wrong

Answer 4

This is incredibly easy and melt-in-your-mouth delicious!

I like to make mine in my electric skillet!

Gravy Baked Pork Chops
Serves 4

4 (1-1/4 inch thick) Pork Chops
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 Tbsp Unsalted Butter
3/4 Cup 2% Milk
1/4 Cup Water
1 (10-3/4 oz can) Cream of Mushroom Soup

Instructions:
Preheat the oven to 350º F.

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Sauté the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dishand pour the soup mixture over the chops.

Bake for 45 minutes. Serve immediately.

Answer 5

Tons. Don't know what you like though. :-(

Here goes. My mom's casserole

1 pound ground beef, browned and drained
1/2 onion, chopped
1 carrot, 1 stalk celery, chopped
1 clove garlic, chopped
1 cup frozen peas
1 cup rice
1/4 cup butter
1 and 1/2 cup chicken broth or beef broth
1/2 tsp salt (or to taste)
pepper to taste

in a casserole dish, melt the butter. You can microwave or put in the oven. then put the dry rice in and heat again, stirring often til all butter is absorbed by the rice. Next, layer vegetables on top of the rice. Make sure all the rice stays down on the bottom. add beef on top. you can refrigerate overnight or freeze at this point.

When you're ready to bake, pour in the broth. Bake casserole at 375 for 45 minutes to 1 hour. Check to make sure all liquid is absorbed before serving

We used to eat this with ketchup on top Yum! I still make this about once a month.

Answer 6

It's Friday.
Make a quick Fisherman's Stew.
Ask the fishmonger for about 1/4 pound of the freshest fish he/she has per person you are feeding. Mix and match: perch and halibut, salmon and cod, etc.
Saute some onion, celery, green pepper. (Add bacon if you eat red meat) Season with salt & pepper, thyme, savory, or parsley. Add diced potatoes. Or, for a time saver, add a bag of frozen Southern style or Country style potatoes.) Cover with vegetable stock.
Simmer until the potatoes are soft. Add fish cut into bite sized parts. Bring to a boil, cook fish completely - flaky but not falling apart.
Add a cup of cream or so, adjust seasoning. Do not boil the cream. Serve with crusty bread and tossed green salad.
There will be no left overs!

Answer 7

I'm having, slow cooked pot roast with potatoes, carrots, & onions for my supper. Using a crock-pot, makes cooking so much easier. You put in all your ingredence in the morning, turn it on & when you get home after work, supper's done & you dont have alot of mess to clean up.

Answer 8

I am serving home made pizza tonight. I posted the entire recipe a couple of days ago...

Answer 9

mini cheddar filled meat loafs with bbq drizzled on top side of garlic mashed potatoes and steamed green beans

fried chicken tenders mac and cheese peas

spinach lasagna or baked ziti grilles sausage and garlic bread

Answer 10

I'm having chocolate chip cookies for supper, myself...