I'm a working mom and need easy, recipes to feed my husband and kids.?

Question

Nothing too diificult or with too many weird ingredients.
My husband is picky and is a real "meat & pototoes" guy.
Thanks in advance for your ideas/recipes!

Answer 1

I've got some good chicken recipes. Here they are:

Orange Zested Chicken Breasts

½ teaspoon seasoned salt
¼ teaspoon garlic powder
2 tablespoons butter or margarine
1 teaspoon grated orange peel
4 boneless skinless chicken breasts (1 lb)

In small bowl, mix seasoned salt and garlic powder.
In 10-inch nonstick skillet, heat butter and orange peel over medium heat until butter is melted. Add chicken; sprinkle with ¾ of the salt mixture. Cook about 15 minutes sprinkling second side with remaining salt mixture, until center is no longer pink (170 degrees F). If desired, dribble a very little bit of fresh squeezed orange juice over chicken right before serving.



Santa Fe Grilled Chicken

4 boneless skinless chicken breasts (1 lb)
1 tablespoon vegetable oil
1 tablespoon taco seasoning mix
4 slices Monterey Jack cheese (or favorite variety)
½ cup salsa

Heat gas or charcoal on grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
Place chicken on grill. Cover grill; cook over medium heat 15-20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until center is no longer pink (170 degrees F). Serve chicken topped with salsa.
Can also be cooked in skillet if grill is unavailable.




Buttermilk Country Fried Chicken

Marinade
½ cup buttermilk
½ teaspoon ground red pepper (cayenne)
¼ teaspoon salt
½ garlic clove, minced

Chicken
1 lb boneless skinless chicken breasts and/or thighs
½ cup all-purpose flour
1 tablespoon cornstarch
½ teaspoon dried thyme leaves
½ teaspoon paprika
Oil for frying

In large shallow nonmetal dish or large re-sealable food storage plastic bag, mix all marinade ingredients. Add chicken pieces; turn to coat. Refrigerate at least 2 hours or overnight to marinate.
In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about ½ inch oil in 12-inch skillet over medium-high heat.
Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
***Caution: Oil will spit when chicken is added***
Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until center is no longer pink (170 degrees F for breasts; 180 degrees F for thighs). Drain chicken on several layers or paper towels. Serve warm or refrigerate and serve cold.




Lemon-Thyme Chicken Breasts

1 tablespoon freshly grated lemon peel
4 teaspoons chopped fresh thyme leaves
2 teaspoons garlic salt
½ teaspoon pepper
4 boneless skinless chicken breasts (1 lb)

Spray grill rack with cooking spray. Heat gas or charcoal grill. In small bowl, mix all ingredients except chicken. Sprinkle mixture over chicken.
Place chicken on grill. Cover grill; cook over medium heat 15-20 minutes, turning once, until center is no longer pink. Garnish with additional fresh thyme if desired.
Can also be cooked in a skillet if grill is unavailable.




Maple and Mustard-Glazed Chicken

¾ cup maple-flavored syrup
½ cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 ½ lb)
1 teaspoon seasoned salt
¼ teaspoon coarse pepper

Heat gas or charcoal grill. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 minutes; turn chicken. Cover; cook 20-40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until center is no longer pink. (170 degrees F for breasts, 180 degrees F for thighs and legs.
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Answer 2

This is a slow cooker recipe that can be started before going to work and will be ready when you get home for dinner. Here's the name and recipe:

SLOW COOKER VEGETABLE SOUP
1 pound boneless round steak, cut into 1/2 inch cubes
1(14.5oz.)can diced tomatoes, undrained
3 C. water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef boullion cubes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 C. frozen mixed vegetables

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add the vegetables; cover and cook on high for 2 hours longer or until the meat and vegetables are tender. Then serve.

I hope this was of some help. You can also check out www.allrecipes.com They have some great quick and easy meals and a lot of different slow cooker meals that can be just started in the morning before going to work and will be ready for you when dinner rolls around.

Answer 3

Chicken with Peppers and Potatoes:

4 - 6 pieces Chicken Breast on the Bone
2 Red Peppers cut in strips
2 Yellow Peppers cut in strips
2 Potatoes cut anyway you like ( I prefer wedges w/ skin on)


Pam Cookig Spray
Vegetable Oil
Salt & Pepper
Garlic Powder
Oregano
White Wine - optional

Spray bottom of aluminum throw away pan with Pam. Add chicken, peppers and potatoes. Season with salt, pepper, garlic powder and oregano. Lightly pour vegetable oil over to coat. About half way through cooking, add splash of white wine.

Place into 400 degree oven until peppers and potaotes are soft and chicken is no longer pink, usually 1 hour to 1 1/2 hours.

You can also cook peppers and potatoes separately if you do not have enough room in pan. Season the same way as above and drizzle with oil.

You can also add a can of green peas if you like!

Answer 4

Creamy garlic pasta....

Note: this does make quite a large quantity

Ingredients

Enough spagetti pasta to feed all
1 onion
Butter - around 4 oz
Double cream or full fat milk - 2 cups
400ml vegetable or chicken stock
Salt and papper to taste
Around 4 garlic cloves or as much as you like to taste

Method

Cook pasta according to packet
Meanwhile chop onion and crush garlic
Melt the butter in a saucepan
Add the onion and garlic & simmer for around 5 mins
Slowly add the stock and the cream or milk
Stir until boiling
Simmer for around 8 minutes or until sauce becomes slighly thickened
Add seasoning
Drain pasta throughly & transfer into large dish
Pour over the sauce and mix in well
Serve.... yummy!
A quick and tasty dish for all the family.

Answer 5

This recipe is so easy and so delicious.

Meatloaf Burgers With Quick Ketchup
Serves 4

Serve the meatloaf patties on toasted buns with sliced red onion and Boston lettuce.

For the Burgers:
1 teaspoon olive oil
1 pound ground beef
1 small onion, grated
1/4 cup fresh parsley, chopped
1/4 cup plain breadcrumbs
1 large egg, lightly beaten
2 tablespoons crushed tomatoes in sauce or ketchup
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Salt and fresh ground pepper

For the Ketchup:
1/2 cup crushed tomatoes in sauce
1 1/4 teaspoons light-brown sugar
1 1/4 teaspoons cider vinegar pinch of ground cloves
Pinch of ground cloves

1. Preheat oven to 450°. Brush a baking sheet with oil; set aside. Make the burgers: In a medium bowl, mix beef, onion, parsley, breadcrumbs, egg, tomatoes, mustard, Worcestershire, 3/4 teaspoon salt, and 1/8 teaspoon pepper with your hands, just until combined. Do not overmix.

2. Divide beef mixture into 4 equal portions. Form each portion into a 4-inch patty. Place on prepared baking sheet. Transfer to oven; bake, flipping patties once, until cooked through, about 14 minutes.

3. Meanwhile, make the ketchup: In a small saucepan over medium heat, stir together tomatoes, brown sugar, vinegar, and cloves. Bring to a boil, reduce heat, and simmer until thickened, 2 to 3 minutes. Spoon ketchup over meatloaf burgers, and serve.

Answer 6

Slow cookers are very simple and fast. You select your veggies and meats cut them up throw them in add some spice and stir. Also instead of using mushroom soup you can make a simple white sauce for casseroles. It goes like this, I usually guesstamate: 2cups milk in a small sauce pan on medium to medium high heat (you don't want to scald it) add butter(margarine is okay but its really not that good for ya) salt and pepper and then about a table spoon of cornstarch. You will need to make sure that the lumps get crushed out and make sure your milk and butter are steaming. You can also add crushed garlic to this too if you want it to have that garlic flare. This is a simple recipe and it's cheaper than getting canned soup everytime you need a gravy sauce. I prefer it over mushroom soup. Also strganoff is simple as well as chili chicken noodles soup. My favorite is home made tomato soup.
You can use canned tomatos for this but I prefer having fresh ones.
What you'll need
2-3 large tomatos (it can vary on your taste for tomatos)
2 tbs butter
4-6 cups of milk (depending on how many tomatos you use)
Salt for taste

First cut up your tomatoes put the butter in a large soup pan melt it on medium high heat, make sure you don't burn the butter. Once the butter is melted add your tomatos and cook them until their skins are falling off. At this point you can crush the tomatos a bit if you want. then add your milk and let it all come to a simmer. Add salt as needed and serve. It's simple and easy and cheaper in the summer. But it's good.

Answer 7

Meat and potatoes, you say? Problem solved!

Dinner in Foil

For each serving, take a large square of heavy-duty aluminum foil and fold up sides to form a package. In the center, place a boneless chicken breast or pork chop. Season with one of the following: barbecue sauce, teryaki sauce, lemon pepper, Montreal steak seasoning, or seasoning of your choice.

Place any or all of the following around the meat: peeled and quartered potato, a few brocolli spears or cauliflower pieces, slices of red onion, peeled and sliced carrots, and/or sliced mushrooms. Dot the veggies with butter or magarine, and sprinkle lightly with salt and pepper.

Seal the package tightly and bake at 350 degrees until meat is done and veggies are tender. (25 to 35 minutes is about average.) Serve with rice or noodles, if desired.

The recipe is easy, delicious. . .and Mom isn't stuck in the kitchen doing a bunch of dishes!

Answer 8

Here is a great site with a bunch of quick and easy recipes

http://www.razzledazzlerecipes.com/quickneasy/index.htm

This is one of my favorite casserole dishes

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 9

Any kind of meat or poultry. Seasoned with seasoned salt, garlic powder, and pepper. Add a can of cream of mushroom soup in your casserole dish or saute pan and cook it on low or simmer. If you want to use a casserole dish, use a lid in the oven and you can add your veggies in there with a pinch of dried thyme. ALWAYS keep a can of cream of mushroom soup in the cupboard, it helps make dinner easier. Go to www.campbells.com for more easy and fast recipes.

Answer 10

I'm pretty sure that you've used this recipe. I cook this recipe all the time, it's sooo good and cheap. you can replace the hamburger with anything, left over turkey, ham, tuna it's your choice.
Cook some pasta, cut up some garlic (garlic is good for your immune system and will keep you healthy if you eat it raw) cook up your meat, add a can of mushroom soup (do not dilute), and add some frozen veggies. add all together and add your favorite spice for the night.

Answer 11

Make meatloaf and always double. Save one for sandwich,s in a few days. Do baked potatoes one night and make extra. The next night they can be fried in a pan. Depending on how motivated you are you can make fried ( fryer) potato skins. You can even use them for home fries in the morning. Small roasts are good they are easy to cook and again you can use for sandwich's later on. Do large amounts of chicken breast (boneless) 8-10 At a time grilled is best. Use them for chix parm (its easy just a cooked breast cheese and sauce from a jar.) Also chix sandwich's hard rolls and the same cheese sauce and chix.