What should I cook for dinner tommorrow?

Answer 1

food

Answer 2

whatever you feel like.... or what ever you have in your kitchen... if you have a lot of cans drink some soup...
and if you have chicken or beef look up online for good recipe to cook it.. with veggies...
or you can always order-take out....
I have problem with cooking for myself sometime because my hubby is away on business trip....

Answer 3

If you like recipes online, here are a few that you may like:

http://www.epicurious.com

http://www.williams-sonoma.com/recipe/index.cfm?cm%5Ftype=gnav

http://www.marthastewart.com go to her “FOOD” tab on top


I hope these sites will help a bit. If not, repeat something you've eaten a couple of days ago! (:

Answer 4

It depends...i it for a special occasion and if it is not who cares what you make for dinner as lon as it's food and it's something to fill your belly.

Answer 5

fix tacos, or spagetti and sauce with meat, or beef ravioli, i know this isn't a really healthy meal but chicken strips with french fries are amaazing!!! (have ranch on the side)
delicious!!! haha

Answer 6

kung pao chicken extra spicey with a side of white rice and bottle of water

Answer 7

here are some ideas
carbonara
pumpkin soup
stir fry with rice
meatloaf
apricot chicken
baked potatoes
quiche
grilled chicken with salad

Answer 8

Try this website:

http://www.AllRecipes.com/

You can search this website by ingredient for recipe ideas. That way, you can use whatever you have on hand.

Answer 9

Forget all these ambiguities.
Cook pasta with alfredo sauce.
Include chicken.
Enjoy.

Answer 10

Meat balls, gravy,.mashed potatoes, peas, and ice cream for dessert. Lots of calories and easy to make.

Answer 11

here are a few good ideas:
*** Cheesy Chicken Noodle Skillet
3 cups egg noodles, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen chopped broccoli
1/2 cup fat-free reduced-sodium chicken broth
4 oz. Cream Cheese, cubed
1/4 cup Mayonnaise
1 cup Shredded Sharp Cheddar Cheese

BRING large saucepan of water to boil on high heat. Add noodles and chicken. Cook 8 min. or until chicken is cooked through and noodles are tender, adding broccoli to saucepan after 6 min. Drain noodle mixture; return to saucepan.
ADD broth, cream cheese and mayo. Heat just to simmer on medium-low heat. Simmer 2 to 3 min. or until cream cheese is melted and sauce is well blended, stirring constantly.
ADD shredded cheese; stir 1 min. or until melted. Sprinkle with chopped fresh parsley, if desired.

***Sweet-and-Spicy Chicken Stir-Fry
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. oil
3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
1 clove garlic, minced
1/4 cup Catalina Dressing
2 Tbsp. hoisin or soy sauce
1/4 tsp. crushed red pepper

COOK and stir chicken in hot oil in large skillet on high heat 3 min. Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
ADD remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
SERVE over hot cooked rice, if desired.

& for dessert:
Chocolate-Peanut Butter Cup Pie
/4 cup creamy peanut butter
1 cup cold milk
1 pkg. (4-serving size) Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Chocolate Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 Tbsp. Hot Fudge Sundae Topping

PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in half of the whipped topping.
SPOON into crust; top evenly with the remaining whipped topping.
REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over pie. Store any leftover pie in refrigerator.