What are some good quick and easy foods I can cook?

Question

Not microwave but actually cook. Some ingredients but not too much

Answer 1

Really simple. Buy some fresh wild salmon , preheat the oven to 325 bring the fish to room temp (20 mins), marinate with teriyaki sauce.

Put in oven for about 20 mins.

Serve with rice or get a baugette and toast in the oven and top with olive oil (you can use Uncle Bens minute rice, a prepackaged ceaser salad, and have some fruit sherbert for dessert)

Easy, quick and healthy.

You can also make stuffed chicken breasts relatively easily.

Take chicken breast and cut a pocket in it, stuff with some frozen thawed spinach, medium cheddar cheese and mozarella.

Also if you look at the mcormicks packets for sloppy joe, the recipie listed is very simple.

You could try hamburger helper. I like the beef stroganoff. Also when I am really lazy I like to "make salads" with the salad bags and add precooked chicken, tomatoes or lunchmeat and cheeses (chef salad).

Answer 2

Here are a few easy recipes that are really good

Oriental Chicken
4 plump, free-range chicken thighs
5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
3 fl oz (75 ml) Japanese soy sauce
1 heaped teaspoon peeled, grated fresh root ginger
4 cloves garlic, crushed
5 whole star anise
1 teaspoon toasted sesame oil

To garnish:
1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds

To serve:
5 fl oz (150 ml) rice, cooked

Pre-heat the oven to gas mark 6, 400°F (200°C).
You will also need a small flameproof casserole.

Remove the skin from the chicken. Then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time.

Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.

or Stir-fried Chicken with Lime and Coconut

2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts

First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour.

When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over.

or Roasted Mediterranean Vegetable Lasagne
about 9 sheets spinach lasagne (the kind that needs no pre-cooking)

For the filling:
1 small aubergine
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper

For the sauce:
1¼ oz (35 g) plain flour
1½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf
grating of fresh nutmeg
3 level tablespoons freshly grated Parmesan
salt and freshly milled black pepper

For the topping:
1 level tablespoon freshly grated Parmesan

Pre-heat the oven to gas mark 9, 475°F (240°C).

You will also need a large, shallow roasting tin and a heatproof baking dish measuring 9 x 9 x 2 inches (23 x 23 x 5 cm).

Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth.

Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C).

Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.

Answer 3

Chicken strips and gravy- one of my husbands favorites.
Boneless chicken cut into strips
Flour with salt, pepper, garlic powder
Small bowl of milk for dipping chicken strips in
Oil for cooking strips
Country gravy mix- makes 2 cups, or homemade gravy
Start heating oil. lay chicken strips out and add seasoning to the strips. dip chicken in milk, then in seasoned flour, again in milk, again into seasoned flour........add to hot oil and brown.....drain on paper towel
While chicken is browning, I make mashed potatoes and gravy, finish off with another vegetable, there you have a three course meal Enjoy!!!!!!!!

Answer 4

get a crock pot and go to allrecipes.com Most are easy to put together and very tasty

Answer 5

mexican rice and sum mole

Answer 6

Chicken-poblano enchiladas

Serves 3 - 4

2 full chicken breasts (4 halves) roasted and shredded
1/2 half diced red bell pepper
2 poblano peppers roasted (See Note)
2 cups mozzarella or another white cheese
2 cups fresh baby spinach
12 soft enchilada shells (I use the flour shells. You could use corn)
6 oz. red enchilada sauce (in a can)
6 oz. green enchilada sauce (in a can)
1 cup diced fresh tomato
sour cream (optional)


In an ovenproof pan, 9 X 13, put in your chicken breasts. Spray with olive oil or canola oil. Cut the stem ends off of the poblanos and place them in the pan with the chicken. Roast the two of them, uncovered, at 350 degrees for an hour. Both will be done.

When the chicken is cool enough to handle shred it. I just hold the chicken down on a cutting board with a fork and use a second fork to pull shreds of chicken off. You can shred all of the breasts this way. Put them in a medium bowl with the diced red pepper. When the poblanos are cool enough to handle you are going to cut them into very narrow strips. Don't worry about taking out the seeds. These are mild, smoky-tasting peppers, not hot. Put the sliced poblanos in the bowl. Now add the cheese and mix the whole batch until it is fully blended.


Put an enchilada tortillas on the counter. Spread one-twelfth of the spinach in the middle. It's a small portion. Maybe 12 leaves. Then take one-twelfth of the chicken mixture and put that in the middle. Now, roll up the enchilada. Place in a 9 X 13 pan. Do the same with the rest of the tortillas and filling. Pour one can of the enchilada sauce over 6 of the enchiladas and the other can over the other 6. This way you have two flavors to choose from when you serve.

Put the dish, uncovered, in your oven on 350 for 30 minutes until it is completely heated through.

Now you are ready to serve.

Each person gets 3 - 4 enchiladas. When they are all plated, sprinkle on the diced fresh tomato. A little on each plate over the enchiladas. Now for a dollop of sour cream on each batch.

Serve with chips and salsa. Maybe even re-fried beans, hot pinto beans, or Mexican corn heated from the can. Easy meal.

Pizza Stuffed Baked Potatoes (more for kids, but good)
Ingredients;

2 russet (baking) potatoes per person
1 cup or more of grated cheese, any kind you like, mozzarella, cheddar, you decide
half a cup of sliced pepperoni, or cooked sausage crumbled up
a small pat of butter per potato
black pepper, if you like
If you like mushrooms, and onions, you can add a small amount, chopped up in very small pieces to this dish also.
You will need a piece of foil for each potato, to wrap them up while baking them.
You also will need a cookie sheet. (A long flat baking sheet)

Directions;

Wrap each potato in a piece of foil, and bake them in the oven until cooked. You want them to be soft. That is why you need the foil, to steam them.

While the potatoes are baking, if you decided to use mushrooms and onions, or just one of them, cook them in a skillet on the stove in a small amount of butter until they are soft.. If you dont want to use mushrooms, onions, forget this step.

When your potatoes are done,take them out, remove the foil, place them on your baking sheet, and cut them open right away. Mash them down with a spatula, so that they look like a pizza crust. DO NOT turn off the oven yet.

Add a pat of butter to each cut-open potato.

Add a small sprinkle of pepper to each potato, if you like pepper. DONT add salt. The pepperoni, or sausage, cheese, plus the butter are salty enough.

Sprinkle as much grated cheese as you like over the baked potatoes, then add your pepperoni, or sausage, and then vegetables if you used them, on top.

Bake them again in your still hot oven until the cheese is melted.

Let them cool for about 2 minutes.


One Nice Recipe

8 bell peppers, 2 yellow, 2 green, 2 red, 2 orange (or any other color you like, purple), the tops cut off, deseeded, and deveined
1/2 a medium onion, diced
small penne pasta, or any other small pasta you like, macaroni is great, about a cup
1 8 oz can tomato sauce
2 cloves of garlic, chopped, or minced
1 tablespoon dried oregano
1 tablespoon dried basil
16 thin slices of mozzarella cheese, or any other kind you like, cheddar, gouda, American..
salt and pepper to taste

Cook your onions, garlic, herbs, and spices, in a wok, or skillet, saute for about a minute, add your tomato sauce, and cooked pasta.
You may add a 1/4 cup of red wine, if you wish for added flavor.
Stir until thickened, turn off the heat. Let stand 1 minute or 2

Set your bell peppers on a cookie sheet. You may need to slice a tiny sliver of the bottoms so the bell peppers will stand up, making a flat surface.
Lay a slice of the cheese you want to use on the inside bottom of each bell pepper.
Fill each pepper with your stuffing, over-stuffing it is ok, since your stuffing will still be warm.
Bake in a 400 degree oven 15 to 20 minutes.
Add the other 8 layers of cheese to the tops, (if you used 2 or more different cheeses you can mix them up randomly, putting the bottom cheese cheddar, the top mozzarela, etc) and put the tops of the bell peppers over the cheese slices at a slight slant , you can multi-color them if you like, putting the red top over the green pepper, the yellow over the red, etc.
Its ok if the sauce bubbles over, it will look pretty with the gooey melting cheese running over.
Plate these in a decorate way on a nice platter, or round plate. In the center of the peppers, pile some cooked shrimp, with white rice, in the middle, garnishing with fresh chopped parsley, or cilantro.
If you want to make the bell pepper look like people, for a silly fun dish, you can decorate a side of the pepper by putting in whole cloves for eyes, a mouth and nose at the end of cooking. Optional, of course.

Stir Fry Vegetables served over Rice(This was for a vegetarian, so add 4 cut-up chicken breasts to this)

Ingriedients:

2 cups cooked rice, any kind you like, white, brown, whole grain, whatever
2 bay leaves
1 teaspoon of dried sage
salt
black pepper to taste

1 cup sliced mushrooms, any kind you like, I use button mushrooms
1 cup broccoli florets
1 cup sliced carrots on the diagonal for prettiness
1/2 a yellow onion, chopped
1/2 a yellow bell pepper , chopped
1/2 a green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 16 oz. can chunk pineapple
2 cloves of garlic, chopped, not minced
2 green onions sliced thinly on the diagonal

Directions:
Cook your rice according to package directions adding all the spices, and herbs
Saute in a wok, or large skillet, your vegetables, starting with the carrots, then mushrooms, as they take longer to cook. Add more oil if needed, salt as needed, and add each vegetable one at a time, depending on its cooking time. Towards the end of the cooking time, add the pineapple chunks. Turn off the heat. You want your vegetables to be crunchy, so cook them on a high heat, and fast.

The sauce (optional)

All the pineapple juice from the can
1 cup of vegetable broth, homemade, or canned
1cup white wine (if you dont want wine, increase the vegetable stock to 2 cups)
about a tablespoon of cornstarch with water

Simmer all the liquids in the same wok, or pan you used to cook your vegetables (this picks up the flavor of the veges) When the liquid starts to reduce, add your cornstarch and water mixture, until to the thickness you desire. If its too thick, add more wine, water or broth. Put your vegetables back in and stir-fry.

When the rice is done, stir in your sliced green onions, gently, and surround the outside of a platter, or large round plate with the rice (dont forget to remove the bay leaves). In the center pour your vegetable mixture, and add a garnish of chopped parsley, or cilantro.


Bourbon Pork Chops.

Three quarters cup sour cream
Two thirds cup water
One quarter cup flour
Pinch of salt and pepper
One half tsp. dried sage
1 Tbsp. olive oil
6 pork chops, trimmed
1 small sweet onion, chopped
8 oz. sliced mushrooms
One half cup bourbon

Combine first 5 ingredients in a small bowl and reserve. Heat oil in a skillet and briefly saute pork chops on each side, then remove from pan. Add onions and mushrooms to pan and saute, add bourbon and cook until liquid evaporates. Place pork chops in a baking dish and pour sour cream mixture over. Bake at 300 degrees for 45 minutes.


OVEN-FRIED BACON-WRAPPED CHICKEN THIGHS.

Heat oven to 350 degrees. Microwave 8 slices bacon 30 seconds to 1 minute on high (100 percent power) or until limp. Wrap 8 bone-in skinless chicken thighs with the bacon. In a flat dish, combine 1/2 cup cornmeal and 1 teaspoon each salt, paprika and pepper. Coat chicken in mixture. Arrange on wire rack coated with cooking spray; place in a foil-lined broiler pan. Coat chicken with cooking spray. Bake 30 minutes; turn, bake 20 to 30 more minutes or until chicken reaches 180 degrees.


Pepper Steak

Round Steak, or a large Swiss steak
about 3 green onions, sliced on the diagonal
1/2 a yellow onion sliced long ways
I red bell pepper, sliced in long strips
1 green bell pepper, sliced in long strips
Black pepper to taste

Slice the steak in long pieces
saute in corn, or vegetable oil (NOT OLIVE OIL), until 1/2 done
add all your other veges, and black pepper, about 1/2 to 1 tsp.
HINT: If your meat, and veges get too dry while cooking, add a 1/4 cup of red wine, beef broth, or water, but wine tastes better!
Serve over plain cooked white rice.