What is for dinner?

Question

I have to think of something fast and semi-healthy for dinner...any ideas?

Answer 1

I love those frozen Chicken Breasts that come in aa bag! They cook so quickly and you can do so much with them and they are cheap! For chix breast or chix patty-
-Broil, then put a thin slice of ham, swiss on top and melt under broiler and top with pineapple
-cook woth noodles, veggies, and cream of chix soup
-stir fry with veggies, a little soy sauce, brown sugar, and pineapple juice.

Answer 2

How about an omelette and use up everything out of the fridge - cheese, mushrooms, onions, etc. Serve it with salad to make it more filling............... not very exciting is it, but after all the rich food over Christmas, it'll be a welcome change.

Answer 3

i would say
stir fry and rice
its quick to make
tastes great
super healthy
fills you up
doesnt make alot of mess



toasted ham cheese n tomato sandwiches

quiche and salad

Answer 4

I feel like chicken to night with rice and veggies!

Answer 5

I made homemade chili and grilled cheese sandwiches;Tasty !!

Answer 6

I had lasagna, but that was not a quick to make meal.

Answer 7

we're having cheeseburger hamburger helper

Answer 8

pizza

Answer 9

Peanut-Chicken Stir-fry

Make this Asian-style peanut-chicken stir-fry in just 20 minutes!

Serving: 4 Total Time: 20 minutes


1 cup instant brown rice
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 pound chicken tenders, each cut lengthwise in half if large
1 package (12 ounces) broccoli florets
1 small red pepper, cut into 1-inch pieces
1 small onion, cut in half and sliced
1 teaspoon grated peeled fresh ginger
1/2 cup unsalted roasted peanuts
1 teaspoon Asian sesame oil

1. Prepare rice as label directs.

2. Meanwhile, in cup, stir together broth, soy sauce, sugar, and cornstarch.

3. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken and cook 4 to 5 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to bowl.

4. To same skillet, add broccoli, red pepper, onion, ginger, and 1/4 cup broth mixture. Cover skillet and cook 3 minutes or until vegetables are tender-crisp, stirring occasionally. Stir remaining broth mixture. Add broth mixture and chicken with any juices to skillet; heat to boiling. Boil 1 minute or until mixture thickens slightly. Remove skillet from heat; stir in peanuts and sesame oil.

5. To serve, spoon rice onto 4 dinner plates; top with chicken mixture. Tuscan Steak and Beans


Make this delicious, high-protein meal in just 20 minutes.

Serving: 4 Total Time: 20 minutes

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Tuscan steak and beans

1 teaspoon olive oil
2 boneless beef top loin (strip) or rib-eye steaks, 3/4 inch thick (about 10 ounces each)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 medium onion, sliced
1/3 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
1 pint grape or cherry tomatoes
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained Fresh rosemary leaves for garnish

1. In 10-inch skillet, heat oil over medium-high heat until very hot but not smoking. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to cutting board; keep warm.

2. Reduce heat to medium. Add onion to drippings in skillet and cook 5 minutes or until browned and tender, stirring. Add vinegar, rosemary, and 2 tablespoons water, stirring until browned bits are loosened from bottom of skillet. Stir in tomatoes and beans; cook 2 minutes or until heated through, stirring occasionally.

3. Thinly slice steaks and serve with tomato-and-bean mixture. Garnish with rosemary leaves.
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Chicken Marsala

1 ounce clarified butter or oil to fry
1 double breast of chicken
2 ounces flour (for dusting)
2 ounces sliced button mushrooms (or shiitake, Portobello)
3 pieces of scallion (diced)
4 ounces sweet Marsala wine
1 teaspoon beef base
2 ounces heavy cream
1/2 teaspoon minced garlic
1 minced shallot Add oil to hot pan, sauté chicken.

2. Remove chicken, add Marsala, light and flambé. When flame disappears, add mushrooms, scallions, garlic, and shallot.

3. Sauté until mushrooms are tender.

4. Add beef base, simmer. Add cream and simmer. Whisk in butter and add chicken. Simmer one minute or so and serve.

Serves 2