What should I make for dinner?

Question

No gross college student concoctions like Frito pie or Ramen noodles.

Answer 1

Find the Martha Stewart macaroni and cheese recipe. I really do not like Martha Stewart but that recipe for mac'n'cheese is simply fantastic.

Answer 2

Get a big, deep pot and put a cup of veggie or canola oil and heat it up real good, then put a cup of flour. Stir it nonstop (or it'll burn) for a long time until it gets the color of a penny and it's thick. It'll smell like burnt popcorn, dont freak out, though, that's not what it tastes like.

Then add some chicken without bones to this and fill it up with water. While the chicken is starting to cook, chop up a large onion, a few stalks of celery, a bell pepper, and a few pods of garlic and add those in whenever you feel like it. Oh, and add some sliced sausage to that, too.

After that's boild for a long time, when the chicken and sausage is done, add lots of salt, pepper, red pepper, and lemon pepper to it. Serve it over some cooked rice and you've got chicken and sausage gumbo.

Answer 3

Something simple and tasty like

http://chinesefood.about.com/od/ricefried/r/friedricechix.htm

though I didn't use peas or the oyster sauce it's still a good recipie and really easy. I also marrinated chicken and carrots in a bit of soy and terrikia (however you spell it) it's really good. And it does fry up better with old rice like cook the rice the day before you wanna make it and keep it in the fridge all night. Don't take it right from the fridge to the pan or wok either let it warm up at room temp for a bit.

Enjoy

Answer 4

Prepare a box of stuffing mix per the instruction on the box but dump it into a 9X13 baking dish. Place six skinless, boneless chicken breasts on it. Mix a can of cream of mushroom or chicken soup with a can of water and pour over it, cover with foil and bake at 350 for 1 hour.

Or

Roll 6 boneless skinless chicken breasts in flour, salt and pepper as needed and pan fry until done. While they are cooking, cook 1 pkg of angel hair pasta per pkg directions. Also cook 1 pkg of frozen broccoli flowerettes just until tender. Drain the pasta and broccoli and toss together on a large platter. Slice chicken breasts and lay across the top. Warm a jar of Alfredo Sauce in the microwave. I prefer the kind with mushrooms. Pour it over the chicken and pasta and serve.

Darn it, now I'm hungry!

Answer 5

Grilled chicken salad.

1 chicken breast per person

Head of lettuce (I like Romaine, but Red is good too.)
Small Jicama
1 red bell pepper
1 red (purple onion)
1 avocado

Seasoning

minced garlic
red wine vinegar
montreal steak seasoning
olive oil


put the chicken in a bowl

sprinkle the montreal steak seasoning all over it

add a cup or two of the vinegar (enough to marinate the chicken)

add 3-4 table spoons of minced garlic

add 1/4 cup olive oil

stir it all up

let marinate for 30 mins or longer

BBQ the chicken,

chop the "vegis" & mix for salad

when the chicken is done, chop & toss over your salad.

Use whatever dressing you like,

Caesar is good, but so is ranch, italian etc,

enjoy,

healthy, easy

Answer 6

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1-1/2 sticks of butter
4 tbsp. Dijon mustard
6 ounce of pecans, finely ground
2 tbsp. canola oil
2/3 cup sour cream
1 tsp. salt
Pepper to taste

Procedure:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate. Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Saute the chicken for a few minutes on each side to brown and transfer to a casserole dish. Place in a medium oven (300 degrees) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper. Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Answer 7

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 salad and garlic bread.

Answer 8

Tuna Sandwhiches

Answer 9

Actual Pasta

Answer 10

Ellen I want some fried Potatoes with onion garlic and mushrooms smothers in Streak sauce witha Porterhouse steak topped of with a night in the cap with you!