I want some new meal ideas...please choose one of your favorites and post here?

Question

Thanks all. I am tired of the same things every week and know everyone has something different to contribute, so if you could post a good recipe, it will be tried and enjoyed.

Thanks again.

Answer 1

I know this sounds too easy to be any good, but trust me, it is THAT good. Crockpot city too, what could be better? In a crockpot on medium/high to high, place 2 pounds boneless skinless chicken breasts. Top with 2 jars of your favorite marinara pasta sauce and plenty of garlic. Top that with 8-12 ounces of an Italian blend shredded cheese (the kind I buy has provolone, parmesan and mozzarella). Put the lid on the crockpot and leave it alone all day! Do not stir! I know it sounds too easy to be "awesome" but it is :)

Answer 2

This is good and very easy:

2 de-boned, skinless Chicken Breasts
Fresh uncooked Spinach (or creamed spinach- or frozen chopped- thawed)
Shredded Cheese (I use either a Cheddar/ Jack mix or Mozzarella)
Salt
Pepper
Garlic powder (optional)
Olive Oil

Sauce- Optional if you like curry
Mayo / Plain yogurt (2 cups)
chicken stock (1/2 cup)
dash of lemon juice
curry powder to taste
Mix it all up in a bowl

Pre heat oven to 350
Season chicken with salt/pepper/garlic powder


In a baking dish.... moisten bottom and sides with Olive Oil.
Put spinach in the bottom. Place chicken breasts over spinach, cover with the sauce, then put cheese over the whole thing and bake for about 25 minutes (or until chicken is done)--- for a crusty top-- turn the broiler on for the last 5 minutes or so.

Answer 3

I love this one but you can go to the link and get more easy and unique recipes, just browser around

Dinner for Two I

Filet Mignon with Garlic, Parsley &
Red Wine – Coca Tea Demi-Glace
Recipe by : Mrs. Candelaria Colque (Bolivia)


Ingredients:

16 ounce Filet mignon
1 Tablespoon Shallots, diced fine
2 Teaspoon Garlic chopped fine
2 Tablespoon Parsley, chopped
4 Bags Coca Tea
2 ounce Butter
1 ounce oil (canola , sunflower,etc)
1 cup Portobello mushrooms
1 cup Red wine (Cabernet Sauvignon or Merlot)
1/2 cup Veal stock
Salt & pepper to taste


Preparation:

Preheat the sauté pan over medium-high heat.
Season the filet with salt and pepper, cut in 2 ,add 1 ounce of butter and canola oil to the pan and cook to desired doneness, browning well, remove and keep warm on a plate in a 225 F. oven.
Wipe the pan with a wet/damp paper towel and quickly add 2 Tablespoons more of fresh butter then sauté the mushrooms; season with salt and pepper, when cooked (2-3 minutes) add the shallots, garlic, parsley , the content of ½ coca tea bag ,salt and pepper, toss together and place on the plate with the cooked filet keeping warm in the warm oven.
Increase the heat of the pan to high, add the wine, 3 coca tea bags and reduce it in the pan by 1/2 volume, add the veal stock and reduce by 1/2 again.
Turn off the heat, remove tea bags, squeeze out liquid and discard, swirl in 1 Teaspoon of butter until it is melted.

To plate:

Drain the mushrooms, and add any juices with the mushrooms and beef to the sauce .Using a new hot plate form a 5 inch disk of mushrooms in the center as a base for the beef.
Heat the sauce on low, add the filet to the sauce and heat 1 minute on each side. Place the filet on top of the mushrooms, boil the sauce 5 seconds and pour the sauce around the mushrooms and a little on top of the filet.
Garnish the filet with parsley just before serving.

Choose your side dish between steamed vegetables , rice , baked potato, etc

Answer 4

My family loves this one - even the kids eat it!!

Ingredients:

pre-packed frozen puff pastry sheets
5 eggs
1/2 cup fresh cream
1/2 cup fresh full cream milk
1/2 cup cheddar cheese
1/2 teaspoon nutmeg
Sprinkle of pepper
1 cup chopped cooked chicken / ham / tuna (whatever leftovers you have!!!)
1 cup frozen spinach (defrost in microwave about 4 minutes)
Small can (about 1/4 cup) corn
Any other veges (sliced mushrooms , sliced tomato for decorating).
Bit of extra cheese.

Pre-heat your oven to moderate temperature (180oC - sorry don't know what that is in Farenheit)

Grease your big pie dish, baking dish or flan dish and line with the puff pastry sheets.

Mix all the other ingredients in a big bowl. Pour into the uncooked pastry shell.

Decorate top with slices or mushroom or tomato (or nothing) and sprinkle with some extra cheese.

Bake in your oven for one hour.

I promise you, this is the easiest, most delicious quiche you will ever eat. It is yummy hot, and it is even delicious the next day cold! I serve it with a crisp fresh salad and crispy bread.

Answer 5

Simple...delicious...melt in your mouth...

You can use even tough cuts of mean (I have used both beef and pork) - just make sure to let the meat rest - this is when you take the meat out of the pan it was cooking in and let it just sit for 5-10 min depending on thickness so that when you cut it, the juices do not all spill out therefore making the meat dry. Let the meat sit and then slice it thinly against the grain. My favorite cuts for this are london broil and tenderloin. Again, this is a great recipie for cheaper, toughter types of meat.


1 slab of meat - for this recipie, use 2lb. london broil
zest of 2 lemons - about 2 tbs.
1 1/2 tbs salt
2 tbs olive oil
1 1/2 tbs chopped fresh rosemary
*again - you can subsitute sage, parsley, etc. My fav is the rosemary followed by sage - if you do not have fresh herbs - just use about 1/2 the stated amount of dried

Pre-heat oven to 400. Mix with a spoon salt and lemon zest. Try it mush it together. Add the herb. Repeat. Add the olive oil. Take mixture and rub over entire piece of meat. If you have too much - dont use it all - if you have to little - add more. This "marinade" can be left for 5 min. or 5 hours. I would not leave it overnight as the meat may dry out from the salt.

Heat a pan - I perfer stainless steal, but you can use non-stick - MAKE SURE IT CAN GO IN THE OVEN - to med-high. Add an additional tbs. olive oil. Once hot, place the meat in it. Let cook for 5 min. Turn over. Cook 5 min. Place in preheated oven for 10 min. I like my meat med. rare, so this is good for me - like it more done, add 5-10 more minutes.

Take out of oven. Take meat out and place on cutting board/surface. Let sit. Cut thinly. Serve.

*Remember you still have the two lemons that were zested. I usuallly cut them thinly and arrange them around the plate I will serve the meat on.
*For gravy: after you take the meat out of the oven and remove it to the cutting surface, put the pan back on the stove. Add chicken broth. Stir. Use a thickening agent - cornstarch and water; flour; my personal fav b/c it doesnt leave lumps is Wondra - find it near flour - add until thickens - pour over meat.

This is great for cheap meats but also makes your pork or beef tenderloin so juicy and succulent. Also, you could use this on thicker cuts of chicken or fish. However, for fish, I would lower the salt content.

**Remember by simply changing an herb or using lime zest instead with different cuts of meat - you have a unstoppable amount of dinners.

Good luck and good eatiing.

Answer 6

this recipe is so good i eat it at least 3 times a month.

Angel Hair Pasta Chicken serves 6

INGREDIENTS

2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese

DIRECTIONS

Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.

While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.

Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.

Answer 7

Here is a simple n cheap recipe I got from my ex mother-in-law.
Cook up 1 lb of ground beef
Prepare like making for spaghetti.
Add 1 can green beans
Add 1 jar spaghetti sauce
Serve over hot mashed potatoes

Not only does this cost very little? But kids love it as well as adults and it takes very little time to prepare!

Answer 8

ok, this is one of my favourites, very easy to prepare, and yummy ...you need

2 red onions
4-6 salmon fillets
4-5 tomatoes (grated or finely chopped)
spring onions (1 bunch, finely chopped)
salt, black pepper, butter


1.slice the red onions and place onto a medium size baking tray (or you can use a heat resistant glass dish)
2. put the salmon fillets on the onions, an put a little butter cube on each salmon.
3. cover the salmons with the chopped tomatoes.
4. sprinkle the spring onions on top
5. add salt and pepper
6. add little water (not too much, just to prevent burning:))
7. cook 25-30 min in 190 C oven...

bon apetit....

Answer 9

Cinnamon Muffin Melts Preparation and Variations


Ingredients
Cinnamon Muffin Melt Mix™
1 cup water
1/2 cup (1 stick) butter

Directions
Combine Muffin mix packet with water; blend well. Divide batter evenly among 12 greased muffin cups. (Paper liners are not recommended.) Bake at 400° for 16-18 minutes. Melt butter in shallow bowl. Place contents of Cinnamon packet in separate shallow bowl. Sparingly coat each warm muffin in butter; immediately roll in cinnamon coating. Cool completely. Makes 12 servings.

High Altitude Instructions: Add 2 tablespoons flour and 1 additional tablespoon water to muffin batter.

Variations:

Add 1/2 cup raisins, pecans, dried cranberries or peeled, chopped apple to batter before baking.

Bake mini-muffins at 400° for 10-11 minutes. Makes 30 mini-muffins.
they are melt in your mouth good!!

http://tastefullysimple.com/web/dgoodacre

Answer 10

Tom Ka Gai (Thai Chicken Soup)

Ingredients:

2 teaspoons oil (peanut or coconut)
2 cloves garlic, minced
2 tablespoons grated fresh ginger root
2 tablespoons lemongrass paste (comes in a tube in produce section)
½ teaspoon crushed red pepper (maybe less, depending on how hot you want it)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 skinless, boneless chicken breasts, cut into thin strips
1 onion, thinly sliced
3 cups bok choy, chopped
4 cups chicken broth
1 14-oz can light coconut milk
¼ cup chopped fresh cilantro (optional)


Directions:
1. Heat oil in a large saucepan over medium heat. Stir in garlic, ginger, lemongrass, red pepper, coriander and cumin. Cook until fragrant, about 2 minutes.
2. Stir in chicken and onion and cook, stirring, until chicken is white and onion is translucent, about 5 minutes.
3. Stir in bok choy and cook until it begins to wilt, 5 to 10 minutes.
4. Stir in chicken broth and coconut milk. Simmer until chicken is thoroughly cooked and flavors are well blended, about 30 minutes.
5. Add cilantro to each bowl just before serving (optional).

Optional: add udon noodles during the last 5 minutes of cooking.