I am not a good cook, but I want to make my pregnant girl a nice dinner. Can anyone give me some recipe's?

Question

If possible something I can print out and take with me.

Answer 1

Grilled Chicken with Gremolata and Arugula Salad

Gremolata and chicken:
1 clove garlic
1/4 teaspoon kosher salt, plus more for seasoning
3/4 cup fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper
Arugula salad:
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup red or yellow pear tomatoes, halved
1 teaspoon extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper


For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately

Answer 2

Careful, she'll want you to make this again and again (guaranteed to gain you many brownie points!) Since it's cold outside, why not make something that soothes the soul, satifies the belly, and fills the kitchen with enticing aromas? Besides, the leftovers are outrageously good!
Winter Vegetable Beef Soup
2 TBL butter (olive oil can be used)
3 Onion, finely chopped
1-1/2 lbs lean ground beef
3 cloves garlic, crushed
3 - 4 cups beef broth
2 (1 -lb,12oz.)cans tomatoes
1 cup peeled and diced potatoes (if organic, don't bother to peel)
1 cup peeled and diced carrots (same as potatoes)
1 cup chopped celery
1 cup green beans (I use frozen, cut green beans)
1-1/2 cup dry red wine (doesn't have to be expensive - just dry and red because it carries the soup!)
1 Tbl dried basil
1 tsp dried thyme
2 tsp salt
1 tsp pepper
In an 8-qt kettle, melt the butter and cook the onions over moderate heat until they're tender and golden - about 5 - 7 minutes. Stir in the ground beef, separating the meat with a fork, add garlic and cook, over moderate heat, until the meat has browned. Add the remaining ingredients. Bring the soup to a boil over high heat, reduce the heat, and simmer the soup covered for 1-1/2 hours. Adjust the seasonings 5 minutes before serving. I always serve this soup with a grating of jack cheese, and a side of fresh, crusty, garlic bread. Bon Apetit!
** Dessert? Lemon (plain if you can't get to a decent bakery) pound cake with Raspberries and a dollop of whipped cream.
(If you don't have access (not the season in north America) to fresh berries, just pour out frozen berries into medium mixing bow, sprinkle with 1/4 raw (brown sugar if you don't have raw or turbinado sugar) sugar, and let thaw. You can do this while your soup's simmering. Every once in awhile, gently stir the fruit. This allows the sugar and juices to be equally distributed.
To serve: On a small plate, place a few slices (as thick as the of cake, ladle or spoon on berries with juice, and serve with a dollop of whipped cream. It's a light and refreshing ending to a hearty meal.

Answer 3

Roast Chicken is very easy,Just rinse it a pat it dry, rub with olive oil,and herbs I like rosemary,sage,thyme a little salt and pepper,paprika and garlic,easy on the garlic cause she is pregnant,rub the inside with the same herbs or better yet get them fresh out of the produce dept and stuff them in the cavity along with some quartered lemon and and onion,squirt lemon juice on top bake at 325degrees,should be cooking chart on the package follow that or use a thermometer, serve with baked potatoes or a nice rice mixture and her favorite veggie or a salad,fresh fruit is always a nice healthy dessert. Make sure you baste the chicken often with a mixture of Olive oil and the herbs . Look for an oven stuffer roaster chicken I like them the best

Answer 4

Salisbury steak with New Potatoes

1 egg, beaten
1 lb. ground beef
1 small onion, chopped
1 pkg. McCormick Brown Gravy mix

Mix first 3 ingredients into patties. saute in 2 T. oil for 3 min. on each side. Drain grease. Combine mix and water... mix well. Pour around patties and simmer for 35-40 minutes.

Meanwhile, boil little new potatoes in their jackets for 25-30 minutes. Drain, toss with melted butter, parsley, and a dollop or two of sour cream. Season w/ S & P.

Serve with tossed green salad and her favorite dressing.

Now....You're the man!!!

Answer 5

Dad's Spaghetti

INGREDIENTS
1 pound spaghetti
2 pounds lean ground beef
1 onion, minced
1 (6 ounce) can tomato paste
2 (10.75 ounce) cans condensed tomato soup
2 1/2 cups water

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

Answer 6

Here is an easy pasta one :)

Go to the store and in the fridge section find the packages pasta & sauces...

Package of cheese tortilonni (spinach & cheese is good too)
pesto sauce
alfrado sauce
Viggies to your liking - zuccini, asparagus, carrots are all great for this

1.chop veggies and cook on med heat with a little butter or oil
add both pesto sauce and alfrado sause lower heat and simmer.
2.Cook pasta as directed & drain
3.Mix pasta into sauce and veggie mixture and serve
4.Serve with garlic bread & salad in bag mix (very fast)
YOU CAN DO IT :)

Answer 7

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.

Answer 8

If you have a slow cooker, you don't have to be a good cook. If you can follow directions, it pretty much takes care of itself. You can find some recipes here.

Answer 9

Go check out recipes on www.foodnetwork.com You can look at recipes by difficulty level as well as cook time etc. I have found some fabulous recipes on their that were a snap.

Answer 10

Well, since it sounds like you don't have much cooking experience, but would like to do something very nice for your girl, I am going to give you two suggestions: both very EASY AND ELEGANT.

I am going to suggest the same salad and dessert for each easy meal. For a quick and delicious MEDITTERANEAN SALAD I suggest you buy a bag of mixed salad greens as a base (and they are already washed) then throw in a handful of grape tomatoes (no need to cut) a few slices of strawberries (you will have them left over from preparing dessert - see below), a small can of mandarin orange slices, and top with a handful of sliced almonds. Easy as pie, tastes delicious, the absolute best served with a basalamic vinagrette or rasberry vingrette tossed in!

Now the dessert like I said is also easy. (These may seem out of order, but remember, you want to make the desert before the main course - so it is ready when you are finished eating). Anyway, for STRAWBERRY TOPPED CUSTARD CUPS, buy a box of Phyllo dough pastry cups in the frozen food section. You will bake them, empty, according to package directions, it only takes minutes. You will also prepare Jell-O instant Vanilla Pudding according to the package directions, BUT use half and half instead of milk. This makes a super yummy and very rich pastry filling, like a cream puff. Put the filling in the pastry cups and top each one with a strawberry slice. Voila! Gorgeous and looks like you worked all day.

Now for the main course, I am giving you two choices, both easy and elegant. Make One or the Other, NOT both.

Your first choice is a Vegetarian Choice, RISOTTO PARMESEAN. It is made in one pot, can be served in the same pan if you like, is very comforting, and goes incredible with the salad. Prepare as follows:

INGREDIENTS:
6 cups chicken broth
heated 6 tbsp unsalted butter (2 tbsp removed to finish the dish) 1/2 cup onion
chopped 2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese

DIRECTIONS: Heat 4 tablespoons of butter in a heavy saucepan over medium heat. Add the onion and cook until they are translucent. Add the rice and stir until it is well coated with the butter. Add the white wine (please remember that the alcohol evaporates during cooking, so your girl is safe!) and stir continually over medium heat until it is absorbed. Start to add ½ cup of hot broth, stirring constantly as it is absorbed. Continue in this manner, adding ladles of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. Remove the rice from the heat; add the remaining butter and Parmesan cheese. (YUM)


The other main entree option is STEAK DIANE, another easy elegant one dish wonder, which goes awesome with the salad and desert. Made as follows:

INGREDIENTS:
2 tablespoons butter
1 clove garlic
2 rib-eye steaks
1/4 teaspoon salt
dash pepper
1 tablespoon fresh minced parsley
1 tablespoon minced chives
1 1/2 teaspoons Worcestershire sauce

PREPARATION:
In a large skillet over medium low heat, melt butter; sauté the sliced garlic, but do not brown. Remove garlic with slotted spoon. Add steaks; lightly brown on both sides, about 3 to 4 minutes, or to desired doneness. Remove steaks to a serving platter; sprinkle with salt and pepper. Add parsley, chives, and Worcester sauce into the pan drippings; stir and heat through. Pour juices over steaks.

You are all set, easy satisfying elegant three course meal, and you simply can't go wrong!

Good luck!