I need dinner ideas please?

Answer 1

This is a very long answer, but I hope you find some of these helpful...

P.S. I have made all of these dishes and love them all!


STOVE TOP® One-Dish Chicken Bake

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.
BAKE 30 minutes or until chicken is cooked through.

Jazz It Up
Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)

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Dinnertime Quesadillas

2 cups shredded cooked chicken
1/2 cup drained canned whole kernel corn
1/2 cup sliced green onions
1/2 cup drained canned black beans, rinsed
1 cup TACO BELL HOME ORIGINALS Salsa
1 cup KRAFT Mexican Style Shredded Four Cheese
8 TACO BELL HOME ORIGINALS Flour Tortillas

LAYER chicken, corn, onions, beans, salsa and cheese evenly over one half of each tortilla.
FOLD tortillas in half to enclose filling.
COOK one or two quesadillas at a time in large nonstick skillet on medium-high heat 3 min. on each side or until quesadillas are lightly browned on both sides and cheese is melted.

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Simply Lasagna

1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until center is heated through (160°F). Let stand 15 min. before cutting for easier serving.

P.S. I always top this with loads of extra cheese...make sure to buy extra!!

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Let me start by saying this doesn't really taste like pumpkin...it's just really good and creamy. It's not spicy either. It's very very good. I hope you try it!

Pasta with Creamy Pumpkin Sauce

1 pkg. (16 oz.) penne pasta, uncooked
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup (1 stick) butter or margarine
1/2 cup milk
1 cup canned pumpkin
1/2 tsp. ground red pepper
Ground nutmeg to taste

COOK pasta as directed on package.
MEANWHILE, place cream cheese, Parmesan cheese, butter and milk in large saucepan; cook on low heat until cream cheese is melted, stirring frequently. Add pumpkin and spices; cook until heated through, stirring occasionally.
ADD pasta; toss lightly. Serve topped with additional Parmesan cheese, if desired.

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This is a perfect side for just about anything!! Yummy too!

Cheesy Broccoli Casserole

1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
2 pkg. (10 oz. each) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of mushroom soup
1 cup CHEEZ WHIZ Light Reduced Fat Cheese Dip

PREHEAT oven to 350°F. Prepare stuffing mix as directed on package, using only 3 Tbsp. margarine. Set aside.
MIX remaining ingredients in 2-qt. baking dish; top with stuffing.
BAKE 30 min. or until heated through.

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Chicken Tenders
Recipe courtesy Kathleen Daelemans (Foodnetwork.com)

1 pound boneless, skinless chicken tenders
Salt and pepper
1 (8-ounce) container plain yogurt
2 cups finely ground, toasted bread crumbs
Olive oil or pan coating

Preheat oven to 400 degrees F. Season chicken with salt and pepper. Pour yogurt into a shallow dish or plate. Pour bread crumbs into a separate shallow dish or plate. Dredge chicken through yogurt, shake off excess, place in crumbs, and coat all over. Gently shake off excess crumbs. Spray a large non-stick pan with olive oil or pan coating. Place tenders on the pan and bake for 6 minutes. Turn tenders over and bake another 6 minutes, or until tenders are crisp and cooked through.

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CROCKPOT RECIPES:


Favorite Barbecue Chicken

4 to 6 boneless, skinless chicken breasts
1 bottle (16 oz.) barbecue sauce

Put chicken into greased slow cooker. Pour bbq sauce over chicken. Cover and cook on high heat 4-6 hours or on low 8-10 hours. I shred mine 1 hour before serving and have shredded chicken sandwiches. To shred it you use 2 forks and pull the chicken apart...it's really tender and it practically falls apart for you. (I have found that 6 hours on low is perfect…8-10 tends to dry out the chicken)

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Chicken Chili

1 (48 oz.) jar deluxe Great Northern beans
1 (4 oz.) can diced green chilies
2 (10 oz.) cans chicken breast, NOT drained
1/2 cup frozen chopped onion (or raw diced)
1 1/2 tsp. chili powder
1 cup chicken broth
Sour cream

Spray slow cooker with cooking spray

In the cooker add beans, chilies, chicken, onion, chili powder, and broth. Mix well.

Cover and cook on high 3-4 hours -OR- low for 6-9 hours

Stir 1 Tbsp. sour cream into each 1 cup serving

Yield : 9 Servings 1 cup each

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Creamy Chicken Soft Tacos

4 frozen boneless, skinless chicken breasts
1 jar (16 oz.) salsa
1 cup sour cream
6-8 flour tortillas

Place chicken in greased slow cooker. Pour salsa on top. Cover and cook on high heat 6-8 hours or on low 10-12 hours. Shred chicken by pulling apart with 2 forks. During last hour of cooking stir in sour cream.

Put chicken in tortillas with your favorite taco/burrito toppings.

(My husband and I LOVE this recipe…we have found that we needed more like 10 tortilla shells as this made A LOT of chicken…we used black beans, extra sour cream, lettuce and shredded cheese as our toppings…we made burritos instead of tacos…this is SUPER easy to make and it tastes SO good!!)

Answer 2

I just posted a guide to the recipes on my site, you might find some of these interesting:

Sweet Potato and Aged Gouda Gratin with Sage and Thyme
Red, Gold and Orange Festive Salad
Roasted Green Beans
Braised Red Cabbage with Blueberries and Goat Cheese
Sauteed Red Chard with Clementine Sections, Feta, and Balsamic Reduction
Roasted Beets with Mixed Herbs and Shallot
Apple Cider-Sauce
Healthy Broccoli-Mushroom and Wild Rice Casserole
Lemon-Herb Roasted Chicken
Chicken Chili
Acorn Squash and Chicken Sausage Cassoulet
Creamy Tomato Tortellini
Meatloaf Florentine

Answer 3

Wow you got some great answers from others.

There is also a site with some quick and economical recipes if you would like to check it out. There may be something that catches your eye.

Tonight I am making the Zucchini with Green Chiles and warmed corn tortillas.

This is the webpage address below

Answer 4

OMG the best, most variety and easiest is Campbell's recipes. It uses soup cans, fresh veggies and meat of your choice and usually doesn't even take 20 minutes to prepare. You'll feel like you can cook anything!
http://www.campbellkitchen.com/default.aspx

Answer 5

Moms Accidental Teriyaki Pork Chops

This dish can be made more or less sweet according to taste. It is just as good without the mushrooms.

6 to 8 pork chops (boneless)
¼ cup butter or margarine
3 TBS olive oil
1 cup slice mushrooms (optional)
¼ cup sweet wine (White port wine is good)
½ cup Kikoman Teriyaki Marinade
¼ cup corn syrup or sugar (optional), use only if you like your teriyaki a little sweet
1 - (10 ½ oz) can white sauce or package white sauce made according to directions

In large skillet brown pork chops in 2 tablespoons melted butter and 2 ablespoons olive oil. Remove chops from pan. Add remaining butter and oil to pan drippings. Add mushrooms and sauté until golden brown. Add remaining ingredients except white sauce. And simmer for 15 minutes. Add white sauce and stir until smooth and completely blended. Place pork chops in a 3-quart casserole dish and pour sauce over it. Bake at 350F for about 1 ½ hours or until chops are tender.

Makes 6 to 8 servings.
Serving suggestions: Goes great with mashed potatoes (use the sauce over the potatoes), pasta, or rice.


Chicken in Champagne Sauce

4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk

Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.


Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed
¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)
½ cup margarine (I use I Can’t Believe It’s Not Butter Light)
½ cup milk (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.


Serving Suggestions:
I serve this with chicken Parmesan, salad, and garlic bread.



Quick Chicken Parmesan

4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten

Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.