What should I cook for my wife for dinner tonight?

Question

I need a fairly simple recipe (perhaps a casserole) that she will enjoy. No seafood, please!

Answer 1

Creamy Chicken and Noodles
Prep: 10 min., Cook: 15 min.

1 (0.6-oz.) envelope Italian dressing mix
1 (8-oz.) package wide egg noodles
2 tablespoons butter, softened
3 cups chopped cooked chicken
1 cup whipping cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
2. Cook noodles according to package directions; drain well, and return noodles to pan.
3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.
Yield: Makes 6 servings
VARIATIONS:
1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.
2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1⁄2 cup (2 oz.) shredded Mexican four-cheese blend.
3. Italian Style: Add 1⁄4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.

--Southern Living
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Deep Dish Taco Squares

2 cups biscuit mix
½ cup cold water
1 pound ground beef
½ green bell pepper -- chopped
2 Tbsp. chopped onion
1 pkg taco seasoning mix
1 (8-oz) can tomato sauce
1( 8-oz )carton sour cream
1 cup shredded sharp Cheddar cheese
1/3 cup mayonnaise or salad dressing
Paprika

Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2-inch baking dish. Bake at 375ºF for 9 minutes.

Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned, stirring to crumble meat; drain well. Stir in tomato sauce and taco seasoning mix, spoon over crust.

Combine sour cream, cheese, and mayonnaise in a medium bowl; spoon over meat mixture. Sprinkle top evenly with paprika.

Bake at 375ºF, uncovered, for 25 minutes or until casserole is lightly browned. Cut into squares to serve.
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Unforgettable Chicken Casserole
Makes 6 to 8 servings

3 cups chopped deli-roasted chicken
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1½ cups French fried onion rings

Stir together first 8 ingredients in a large bowl. Spoon into a lightly greased 11x7” baking dish.

Bake at 350ºF for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving.

--Southern Living, Dec. 2004
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Chicken Cordon Bleu Casserole

2 lbs. coked, cubed chicken
½ cup. milk
1 egg
bread crumbs
8 oz Swiss cheese, grated
8 oz chopped or cubed ham
1 can cream of chicken soup
1 can milk

Dredge chicken in egg/milk, roll in bread crumbs and fry in olive oil just until brown. Place in casserole dish. Top chicken with ham and cheese chunks. Mix the soup and milk together and pour over all. Bake for 30 min at 350ºF.

This goes well with just a salad.

Answer 2

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.


Add a salad and some garlic bread or rolls and it's a dinner..but don't forget that the purpose is not what you eat..but the thought behind it. You could get a bucket of KFC and put candles and china out and make it a great dinner.

Hope you have a wonderful evening.

Answer 3

Your wife is SO lucky to have you cook dinner for her...how sweet!

If she likes Mac and Cheese...this is awesome AND easy. You might want to add 1/2 cup extra cheese if you have it.

The Lady's Cheesy Mac Recipe courtesy Paula Deen

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk

Preheat oven to 350 degrees F.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

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This one is good too...

STOVE TOP Easy Cheesy Chicken Bake

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.
MIX chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
BAKE 30 min. or until heated through.

Answer 4

spray a casserole with pam, add one cup of uncle ben's rice.
Place 2 pork chops or w chicken breasts on top. Mix one can
of cream of mushroom or cream of chicken or cream of celery or cream of whatever soup with one can of french onion soup, and one cup of water. Pour over riceamd meat.
Bake, covered for 45 minutes. Then remove cover and bake another 15 minutes at 350 degrees. Serve with a green salad.

Answer 5

CHICKEN PESTO W/ PENNE PASTA

This is a wonderful dish!! It is also a very pretty presentation.

2-3 lbs. of boneless skinless chicken (cut into bitesize pieces)
1 of each: red, yellow & green pepper (cut into strips)
1 red onion (cut into about 1 in. pieces)
1 each: yellow squash & zuccinni (cut into circles or 1/2 circles)
1 pkg. sliced fresh mushrooms
1 lb. penne pasta
1 pkg. Knorr's pesto sauce
1 pkg. Knorr's garlic herb sauce
about 2-3 tablespoons of chopped garlic (in the jar)

saute chicken in garlic and a little butter and black pepper
meanwhile, boil pasta
once chicken is most of the way done, add veggies & saute together. cover to cook evenly, but stir occasionally.
meanwhile, cook both pasta sauces in same pot by directions.
once pasta is drained and chicken and veggies are done, add everything together.

Enjoy!!! = )

Answer 6

Soup-erb Chicken Casserole

Prep Time: 15 min. - Bake Time: 25 min.

1 can (10 3/4 oz.) Campbell's(R) Condensed Cream of Broccoli Soup OR 98% Fat Free Cream of Broccoli Soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
2 cups hot cooked elbow pasta
2 cups cubed cooked chicken OR turkey
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
1/2 cup Pepperidge Farm(R) Herb Seasoned Stuffing, crushed
2 tbsp. grated Parmesan cheese
2 tbsp. butter OR margarine, melted

Directions:
PREHEAT oven to 400°F.
MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots.
BAKE 20 min. Stir.
MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 min. or until hot.
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Ground Beef Casserole

1 lb. ground beef
1 (15 oz.) can tomatoes
1/4 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 (8 oz.) can mushrooms
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 (10 oz.) can cream of mushroom soup
1/4 lb. sharp cheddar cheese
1 (6 oz.) package angel hair pasta, cooked
1 (8 oz.) can tomato sauce
salt and pepper

Brown meat in large skillet or Dutch oven. Add onions, pepper and celery and simmer for 15 minutes. Add tomatoes and tomato sauce,mushrooms, brown sugar and Worchestershire Sauce. Add salt and pepper to taste. Cook in skillet for 1 hour.

Place cooked pasta in bottom of large casserole dish. Spoon mushroom soup over pasta. Pour meat mixture over the soup and top with cheese.

Bake in 350F oven for 30-45 minutes.

Answer 7

Lasagna

1/3 cup olive oil
1 pound ground beef
1 teaspoon cracked black pepper, plus extra for coating beef
1 medium onion, chopped small
1 red pepper, chopped small
1 green pepper, chopped small
6 cloves garlic, minced
5 leaves basil, finely chopped, plus leaves for garnish
1 tablespoon fresh chopped oregano leaves
1 (14-ounce) can tomato sauce
1 small can tomato paste
2 teaspoon salt
1 box dry lasagna noodles
1 pint ricotta
1 cup grated Parmesan, plus extra for garnish
1 large ball fresh mozzarella, grated or sliced thinly
1 rustic loaf bread
1 tablespoon butter

Heat the oil in a large pot on high heat. Add the beef and coat it with pepper. Cook through, about 5 to 6 minutes. Remove the beef from the pot and add in the onions, peppers, 1/2 of the garlic, and herbs. Turn the heat to medium and cook the vegetables until soft. Add in the tomato sauce and paste. Season with salt and pepper and let simmer for 1 hour.
Bring a large pot of salted water to a boil.

Add the dry lasagna to the boiling water and cook until al dente. Remove and place on baking sheet coated with olive oil. Toss the pasta to coat it completely.

Preheat the oven to 400 degrees F.

In a bowl, mix the ricotta and Parmesan well. In a 9 by 12-inch baking dish, begin laying down the pasta. Smooth on a layer of the cheese mixture and spoon on meat sauce. Add another layer of pasta and repeat this process until you reach the top of the dish. The final layer should be cheese mixture and fresh mozzarella.

Cover with foil and place in the oven. Bake for 45 minutes. Remove the foil and let brown for 15 more minutes.

Cut the rustic bread in half and spread on butter. Add minced garlic, salt and pepper and wrap in foil. Bake until hot throughout. Unwrap the bread but keep it in the foil. Let crisp up and serve.

To serve, spoon on meat sauce on a warm plate. Place a large square of lasagna on the pool of sauce. Top with Parmesan and a basil leaf.

A nice Cesar salad & a glass of red wine. Nice!

Answer 8

Here are two casseroles I love to make for my husband and he loves them. Hopefully, your wife will too! Also they are VERY easy to make!

Chicken Casserole:
http://www.wildtips.com/recipechickencasserole.htm

Green Bean Casserole:
http://www.wildtips.com/recipegreenbeancasserole.htm

Answer 9

Hmmm .. I could give you lots of great simple recipes. But what I want to say here, on behalf of your wife, is .. thankyou. You give sense and hope to many women

Answer 10

Pasta. Can't go wrong with pasta - women love it, kinda romantic, simple easy, and always turns out great.
You can also buy a salad in a bag, just put some frozen veggies (or canned) in a pan, throw some garlic bread in the oven - and there you go - a whole meal.

For a list of easy pasta recipes ....

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_grid&u1=bytype&u2=15*


If you like to cook steak, this isn't so simple, but awesome ...

Steak & Pasta Toss

Prep Time: 25 min
Total Time: 25 min
Makes: 8 servings, about 2-1/2 cups each

1 lb. penne pasta, uncooked
1-1/2 lb. boneless beef sirloin steak, halved lengthwise, cut into 1/4-inch-wide strips
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/4 cup olive oil, divided
2 medium zucchini, halved lengthwise, cut into 1/4-inch-thick slices
2 cups shredded carrots
1 cup thinly sliced red onions
1/2 cup KRAFT 100% Grated Parmesan Cheese
COOK pasta as directed on package.
MEANWHILE, sprinkle steak with salad dressing mix; toss to coat. Heat 1 Tbsp. of the oil in large nonstick skillet. Add steak; cook and stir 3 min. or until cooked through. Remove from heat. Set aside until ready to use.
DRAIN pasta; place in large bowl. Add steak and all remaining ingredients; mix lightly.



Quick & Easy Ravioli with Bacon

2 pkg. (9 oz. each) refrigerated cheese ravioli
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning
2 cups frozen broccoli florets
2 green onions, chopped
4 slices OSCAR MAYER Bacon, cooked, drained and crumbled

COOK ravioli as directed on package. Meanwhile, cook milk, cream cheese, Parmesan cheese and seasoning in large saucepan on medium heat 3 to 4 min. or until cream cheese is melted and mixture is well blended, stirring frequently.
DRAIN ravioli. Add to ingredients in saucepan along with the broccoli; toss to coat. Cover. Reduce heat to medium-low; cook 5 min. or until heated through, stirring occasionally.
ADD onions and bacon; stir. Cook an additional 2 min. or until heated through, stirring occasionally.


Fuss-Free Ravioli and Cheese Bake

Prep Time: 5 min
Total Time: 1 hr min
Makes: 6 servings

1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) reduced sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (9 oz. each) fresh cheese-filled ravioli
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 375°F. Combine spaghetti sauce, tomatoes with their liquid, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.
BAKE 50 min. or until ravioli are tender.
REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.