What can I have for dinner?

Question

It needs to be quick and healthy and I have nothing in the cupboards - so starting from scratch is fine.

Normally I am full of ideas, but feeling very uninspired today.

Answer 1

Try chilli and prawn spaghetti. Cook some spaghetti to al dente. When pasta is nearly done, Fry some garlic and chilli with some olive oil in a pan, cook gently for 3 mins until soft. Add the prawns and stir for 1 min until cooked, then chuck in the pasta stir it around, season with salt and pepper and enjoy!

Answer 2

Do a breakfast. Bacon & eggs and fried potatoes. With toast, of course.

We're having ground beef and cut up potatoes with a bit of seasoning, like salt & pepper, marjoram, or thyme, garlic, whatever is in the cupboard that looks like it'll go with beef. Add onion rounds, pour a can or so of condensed tomato soup over all. Cover and cook till done..... Serve with a side veggie and/or green salad.

Answer 3

Tomato and Bacon risotto - use lean bacon and put lots of veg like onion, peas, mushrooms and red peppers in so you get the healthy part sorted out.

Make more than you need, then use the leftovers together with cheese to stuff red peppers the next day. Roast the stuffed peppers in the oven - yummy!

Answer 4

Usually when I'm having one of those days I make "clearing out the fridge" food which usually consists of:

Sausage casserole with any veggies left in the fridge
Spanish Omelette (tortilla) using up any left over eggs, veggies and potatoes
Pasta bake (using up pasta, cheese or tuna)
Baked potatoes are always an easy dinner - you can put beans, a can of chilli or some coleslaw in it.

Answer 5

Hmm if you have nothing in the cupboards then may i suggest your neighbours cat? At the end of the day you'll only be eating it form you're local kebab shop in few weeks anyway. Serve it with a fresh salad and a jacket potato for that healthy touch.

Answer 6

How about good old beans on toast or a take away (not too healthy though). A salad sandwich is both healthy and nutricious

Answer 7

Brown Toast with wilted spinach and a poached egg on top. Ready in minutes and with some salt and crushed black pepper tastes gorgeous.

Answer 8

Beef Fajitas.

Answer 9

Cornish Game Hens with Port Sauce
Ingredients
•2 1-1/2-pound Cornish game hens
•1 tablespoon olive oil
•Port Sauce (see recipe below)

Directions
1. If desired before roasting, slit hens in half. Using kitchen shears, cut out backbone. Lay hens open and use kitchen shears or a large kitchen knife to cut through the breast bone, just off center. Twist wings under backs. On a rack in large shallow roasting pan, place hens, cut side down. (Or roast hens whole, breast side up.) Brush with oil.
2. Roast halved hens, uncovered, in a 375 degree F oven for 55 to 60 minutes; roast whole hens for 1 to 11/4 hours or until drumsticks move easily in sockets and juices run clear.
3. While hens roast, prepare Port Sauce. Brush hens with sauce during the last 10 to 15 minutes of roasting. Final internal temperature should be 180 degree F. Makes 4 servings.
Port Sauce: In a small saucepan, combine 1/2 cup orange juice; 1/3 cup water; 1/4 cup port wine; 1/4 cup blackberry spreadable fruit; 2 tablespoons sherry vinegar; 2 tablespoons minced shallot or chopped onion; 2 teaspoons grated fresh ginger; 2 cloves garlic, minced; 1/2 teaspoon dried thyme, crushed; 1/4 teaspoon instant chicken bouillon granules; 1/4 teaspoon cayenne pepper (if desired); and 1 bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes to reduce to 1 cup. Strain sauce; return to pan. Stir 2 tablespoons cold water into 1 tablespoon cornstarch. Add to sauce. Cook and stir until bubbly. Serve immediately or cover and chill for up to 2 days. In a small saucepan, reheat sauce over low heat.

Answer 10

Grilled fish basted with herbs and butter sauce, with grilled tomatoes and a baked potato or steamed veggies.