Need quick dinner recipe?

Answer 1

Pasta Cheese Casserole-
This meatless casserole can be served with garlic bread and salad for a complete meal.
INGREDIENTS:

* 1 can diced tomatoes (I use the wide fat can to have enough for leftovers 28oz I think it is)
* 1 can mushroom pieces
* diced onion and green pepper to taste (or just use the chunky Italian tomatoes)
* cooked pasta of choice (we like shells or the spirals)
* shredded cheese of choice

PREPARATION:
Preheat oven to 350 degrees. Place the pasta in a baking dish; add the tomatoes and other veggies. Stir. Top with cheese. Bake until cheese is melted, about 20 minutes. I also like to do this with a container of ricotta or cottage cheese stirred in as well.
Serve with garlic bread and salad.
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QUICK CHILI RICE DINNER

1 lb. ground beef
1/3 c. chopped onion
1/2 tsp. dry mustard
1 tsp. chili powder
1 (10 oz.) pkg. frozen corn
1 c. green pepper
1 (15 oz.) tomato sauce
1/2 c. water
1 c. rice
1/2 c. shredded cheese

Brown beef and onion in skillet. Add onion; drain. Add spices, corn, green pepper, tomato sauce and water. Cover and bring to full boil, stirring occasionally. Stir in rice. Reduce heat. Cover for 5 minutes. Sprinkle with cheese.

Answer 2

King Ranch Chicken

1 frying chicken--cooked, boned, and cubed
1 pkg. (6 1/4 oz) tortilla chips
3/4 c. chopped onion
1 tsp chili powder
1 c. milk
1 cab cream of chicken soup
1 can cream of mushroom soup
1 can Rotel-diced
1/2 lb fresh mushrooms--diced
1/2 lb grated velveeta cheese


Crush tortilla chips--spread in 2 qt casserole dish. Add chicken--blend remaining ingredients except cheese.
Pour over chicken. Top with cheese. Bake at 350 for 40-45 minutes. Bake in covered dish. Its not a fast meal but shure is good. 5 stars

Answer 3

We always keep a bag of shrimp in the freezer. You can thaw them out by running them under warm water, boil some pasta, fry up the shrimp with some butter and spices and you've got a really good meal in about 10 minutes.

Answer 4

Sausage, Escarole, and White Bean Ragout:

The flavorful sausage and bold escarole are filling additions to this French-accented stew. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor. Serve with a crusty baguette or rolls.

12 ounces sweet turkey Italian sausage
Cooking spray
1 cup prechopped onion
1 cup cubed peeled red potatoes (about 6 ounces)
1/3 cup chardonnay or other dry white wine
1 tablespoon bottled minced garlic
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can fat-free, less-sodium chicken broth
4 cups sliced escarole (about 4 ounces)
1 teaspoon chopped fresh rosemary
2 tablespoons grated fresh Parmesan cheese

Remove casings from sausage.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add Italian sausage and onion to pan, and cook for 4 minutes or until sausage browns, stirring to crumble. Drain sausage mixture well; return to pan. Stir in potatoes, wine, garlic, beans, and chicken broth; bring to a simmer. Cover and cook 7 minutes. Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally. Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.

Yield: 4 servings (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese)

Answer 5

Chicken and Rice over Picante Sauce

for each two servings:
one can-6 oz of ready to eat chicken
two cups of uncooked three minute rice
one cup of Pace picante sauce
salt, margarine

Open can of chicken while bringing one and one half cups of water to brisk boil. Add salt and margarine to heating water.

When water is roiling, add uncooked rice and allow to boil for one minute, then add chicken, cover and remove from heat.

Fluff with a fork after two minutes and allow to sit another minute or two for good measure.

Pour cup of picante sauce into serving bowl, add chicken and rice mix, stir and serve.

For dessert have two Kryspry Kreme doughnuts.

Answer 6

Minute rice, white breasted chicken cut into small pieces, chopped red and green peppers, mushrooms and oinions.
Add butter and soya sauce to water. Bring to boil.
Add rice. Cover, Stove to medium.
Cook chicken in sesame oil till lightly pink - add vegetables, stir fry, add seasonings to suit taste.
Place on bed of rice, serve. 10 minutes or less.
Serve with white wine.

Answer 7

Creole Shrimp and Creamy Grits

Prep time:15 min Cook time: 20 min Makes 4 Servings

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter, divided
4 cloves garlic, finely chopped
1 medium onion, finely chopped
2 ribs celery with green leafy tops, finely chopped
1 small green bell pepper, seeded and finely chopped
4 to 5 sprigs fresh thyme, intact
1 bay leaf, fresh or dried
Salt and black pepper
1 tablespoon Worcestershire sauce
1 to 2 tablespoons plus 2 teaspoons hot sauce , divided
2 tablespoons all-purpose flour
1/2 cup beer, 1/3 of a bottle
3 cups chicken stock, divided
1 (14-ounce) can diced tomatoes
1 cup chopped frozen okra, optional
1 1/2 pounds peeled, deveined medium to large shrimp, tails removed
1 cup whole milk
1 cup quick cooking (sometimes marked "instant") polenta


Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.

Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.

Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

Tastes awesome with turnip greens or collards

Answer 8

Rizzotto from trader Joe's

You have a great meal in less than 6 minutes that taste like a 5 star cooked

Answer 9

Chicken breasts, carrots, and potatoes wrapped in foil. Throw it in the oven and let it cook for about 30 minutes and keep checking it til it's done. I've soaked the chicken in broth first and seasoned it to keep it from drying out.

Answer 10

flatten chicken breasts to 1/4" thick. Put 1tblsp. oil in pan. 5 mins each side. Diced tomatoes, season to taste, spag sauce. Top with parmesan & mozzarella cheese or just one if you prefer.

quick chick parmesan