meal ideas?

Question

do you ever get fed up of thinkin of something to cook each day.im fed up of the usual spag bol,chilli,shepards pie.can anyone suggest ideas for meals so i can add variety to my familys meals

Answer 1

mini chicken fillets stuffed with cheese and wrapped in bacon served with baby boiled potatoes and vegetables. a nice cheese sauce as well. dead easy to make and is yummmmmmy

Answer 2

Mimi - I keep some of this in the freezer all the time - for those times when I don't have a spare moment. Cheap, quick, super easy, spicy.

Taco Soup

1 Pound Hamburger (Minced Beef)– Browned & Drained
1 Pack Taco Seasoning
1 Can Ro-tel Tomatoes (has jalapeno in it)
(can is the size of a Campbell’s soup can)
1 Can Dark Red Kidney Beans
1 Can Corn – Whole Kernel
1 Can of Water

Mix together & cook until it looks/smells done - although everything is already cooked - so you COULD eat it as soon as it gets hot.

You can also put it in a crockpot/slow cooker.

(After you make it with the recipe one time to see what it is like - the next time you can also add carrots, peas, white beans, pinto beans, potatoes - just any vegetable you like best.)

After you put it in your bowl – taste it, it is great that way and less fattening – then put a big blob of sour cream in it and mix it up – then taste it again.

Garnish with black olives, cheese, onions, chives – whatever makes you happy.

I multiply the recipe (using less meat and more corn - just a personal preference) and freeze containers of it to pop in the microwave to thaw and heat later.

Answer 3

Pork and prunes.
I can't stand prunes but they taste really good cooked.

Pizza.
Have a go at making your own pizza. Pizza dough mixes are readily available and just top with tom puree, cheese and whatever you fancy.

Bacon Roly poly.
Make up dumpling mix with Suet, roll flat into a rectangle about 1cm thick. Lay bacon across it then roll it up. Sometimes I add herbs or tomato puree for extra flavour. Wrap in greaseproof paper and microwave for a few minutes until cooked. You can steam it too but takes a lot longer.

Garlic and Lemon Chicken.
Cut up a lemon and place inside a chicken along with a few chunks of garlic. Put in a deep roasting pan and cover with foil. Roast for a few hours nice and slowly. The meat will just fall off the bone and it will be soooooo tender.

Answer 4

1 can (185g) Tuna (reserve brine)
2 tablespoons Sugar
1 can (400g) Tomatoes chopped
1 tablespoon Malt Vinigar reduction
1 small Onion chopped
1 tablespoon Oregano
200g Mozzarella sliced
1 tablespoon Olive Oil
200g Farfalle
4 tablespoons Mayonnaise*
1 tablespoon Parsley chopped
2 tablespoons Pesto (optional)
3 Garlic cloves crushed
1/2 tablespoon Tomato Pure
Salt to season
50g Parmesan grated
Black pepper to taste


Directions
Turn on your oven and preheat to 200c
Start by making the tomato sauce.
In a heavy bottomed saucepan add the olive oil and bring to a low heat. Add the chopped onion and cook gently until softened and without colour (about 10 minutes). Add the crushed garlic and oregano and continue to cook for a further minute keeping the heat low. Next add the malt vinegar and reduce until almost completely evaporated.
Add the tuna brine, turn up the heat and reduce until almost completely evaporated. There should be almost no liquid left at this stage, but the contents of the pan should be moist. Turn the gas down again to a low heat.
In goes the tomato pure, mixing in briskly with a wooden spoon. Cook the tomatoe pure until you see the oil begin to separate. Back up with the heat.
Add the can of tomatoes and simmer on a medium heat, slightly reducing to the consistency of ketchup. Season with salt, black pepper and sugar. (Taste for seasoning and adjust if necessary)

Meanwhile cook the pasta until slightly underdone. Warm through a shallow oven proof dish in the preheated oven.
Drain the pasta and return to the pan. Gently combine the tuna, mayonnaise, pesto and parmesan.
Transfer the pasta and tuna mix to the warmed shallow oven proof dish and pour over the tomato sauce.

Top with the sliced Mozzarella and sprinkle with the chopped parsley. Reserve a little parsley for garnishing before serving.

Bake for about 25 minutes until the Mozzarella has melted and golden in colour.

Sprinkle with the reserved parsley and serve with a crisp green salad, crusty bread and a glass of your favourite wine

Answer 5

Try the following

Thai Creamed Coconut Chicken
1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
14 fl oz (400 ml) tinned coconut milk
1 level teaspoon coriander seeds
½ level teaspoon cumin seeds
2 cardamom pods, lightly crushed
2 tablespoons groundnut or other flavourless oil
2 medium onions, peeled and finely sliced
2 cloves garlic, peeled and crushed
½ oz (10 g) fresh coriander
1 level teaspoon turmeric
4 red chillies, deseeded and finely chopped
1 level dessertspoon finely chopped fresh lemon grass
2 tablespoons lime juice
salt and freshly milled black pepper

To prepare the chicken, remove the skin and cut the flesh into strips about 2½ inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok – without any fat in it – and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly – about 45 seconds – shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely. Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely.

When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.

Gratin of Pasta with Leeks and Bacon

6 oz (175 g) pasta
2 medium leeks
1 x 300 g tub Sainsbury’s Leek and Fontal Sauce
1 x 130 g double pack of pancetti cubetti (Italian cured bacon)
1 x 250 g ball mozarella
1 x 60 g tub ready-grated Parmesan
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F, 190°C.

You will also need a heatproof gratin dish (I used an Apilco dish 7½ x 7½ inches/19 cm x 19 cm) base measurement).


First put a large pot with 4 pints (2.25 litres) of water in it on to boil. Then begin with the only real work you’ll have to do and that’s trim most of the green part off the leeks, slit them lengthways to halfway down, and fan out the layers under a cold running tap to get rid of any grit. Now slice them in halves lengthways all the way down and slice the halves into small squares about the size of your thumbnail. Next cut the mozzarella into slices and those slices into halves.

When the water boils, add salt and throw in the pasta – a timer would be useful here as it only needs 6 minutes. Meanwhile heat up a solid, medium frying pan (no fat in it) and when it’s good and hot, add the pancetta and let it cook in its own fat for about 5 minutes, shaking the pan from time to time. Then add the leeks, stir well and let these cook for a further 5 minutes.

When the pasta has had its time, drain it in a colander, then tip it swiftly back into the saucepan, leaving a little moisture still clinging to it. Stir in the Leek and Fontal Sauce, followed by the leeks and pancetta plus half the grated Parmesan and a good seasoning of salt and pepper. After a good old stir, tip the lot into a heatproof gratin dish (I used an Apilco dish 7½ x 7½ inches/19 cm x 19 cm) base measurement). Scatter the slices of mozzarella over the top followed by the rest of the Parmesan and bake in the oven on a high shelf for 20 minutes. (Note: if you would like to make this ahead of time, it will need 30-40 minutes in the oven to heat through from cold). Serve this with a plain lettuce and rocket salad.

or Stir-fried Chicken with Lime and Coconut
2 Traditional Free Range boneless, skinless chicken breasts
grated zest and juice 1 large lime
5 fl oz (150 ml) tinned coconut milk
1 dessertspoon olive oil
1 green chilli, deseeded and finely chopped
1 dessertspoon Thai fish sauce
4 heaped tablespoons fresh coriander leaves
4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts


You will also need a frying pan with a diameter of 10 inches (25.5 cm), or a wok.

First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over

Answer 6

heres a few of my family's favorites!

Chicken & Rice Casserole
3 C cooked rice (1 1/2 C uncooked)
1 can cream of chicken soup
1 can cream of mushroom soup
1 stick margarine
1 can cream of celery soup
1 chicken cooked & deboned or chicken breast or pieces
Melt margarine. Add soups and cooked rice, mix and pour into sprayed 9x13 inch pan. mix in chicken and bake at 350 degrees for 30 minutes.

Easy Chicken & Dumplings
1 - 2 lb chicken
Boil chicken until done (keep the liquid level above half full). Once chicken is done clean it off the bones and remove any skin or fat. Return shredded meat to medium boil. Add 3 or 4 bouillon cubes. Use bisquick mix. Follow the directs for dumpling mixture. Drop dumplings in with a mild boil. Do not stir. Add salt and pepper. ready to serve.

Dianes Chicken
6 halves chicken
2 T lemon juice
1/2 t garlic powder
1/2 C mayo
1/2 t salt
1/2 t pepper
Mix together:
3 C crushed cornflakes
1 C Parmesan cheese
Spray cookie sheet. Cover with foil. bake at 375 degrees for 45 minutes.

Chicken in the Oven
Take skin off chicken, sprinkle with seasoned salt and pepper. Roll in flour. Roll in melted butter. Roll in crushed ritz crackers. Place in foil lined pan (for easy clean up) for 45-60 minutes at 375 degrees.

Tuna Casserole
1/2 lb egg noodles
1 can cream of chicken soup
1 can tuna
Cook noodles in boiling salted water until tender (about five minutes). Add remaining ingredients. Bake in covered casserole dish until throughly heated.

Hamburger Casserole
1 lb hamburger
1 can tomatoes (about two cups)
1 tsp salt
1/2 C rice
Brown hamburger. Add tomatoes, salt and pepper,and rice. Cook gently in a large skillet, covered, until the rice is done and the liquid has cooked down. This dish can be made in about 35-40 minutes.

Yummy Chicken Sandwiches
1 can celery soup
7 slices buttered bread
eggs (beaten)
1 can mushroom soup
1 chicken cooked and 3 taken off the bone
Combine all together and bake at 350 degrees for 45 minutes.

hope some of these sound good to you. my family really likes chicken in case you cant tell - haha!

Answer 7

Beef-Broccoli Strudel with Mozzarella

1 pound ground beef
1 onion chopped
1 10 oz pkg frozen chopped broccoli thawed, drained
4 ounces Mozzarella cheese shredded
1/2 cup sour cream
1/4 cup dry bread crumbs
8 ounces phyllo dough thawed
1/2 cup melted butter

Brown ground beef and onion in skillet, stirring until ground beef is crumbly; drain. Mix in broccoli, cheese, sour cream and bread crumbs. Cook until heated through and cheese is melted.
Place sheet of phyllo on waxed paper, brush with butter. Repeat with remaining dough, layering sheets. Spoon ground beef mixture evenly on half the dough. Roll up from ground beef side as for jelly roll. Place seam side down on baking sheet; brush with remaining butter.
Bake at 350F for 45 minutes or until golden brown.


Hawaiian Grilled Pork Chops

1 (20 oz.) can pineappleslices
6 (1 inch) thick pork chops
1/2 cup soy sauce
1/3 cup vegetable oil
1/4 cup onion, chopped
1 clove garlic, mashed
1 tbsp brown sugar

Drain pineapple; reserve 1/4 cup juice. Set aside. Place pork chops in a large, shallow dish.
Combine juice and next 5 ingredients. Mix well. Pour over chops. Marinate 2 hours. Remove chops and grill over coals 40 to 54 minutes, basting with marinade.

Answer 8

I get fed up of the same foods too. Mostly I get fed up of cooking the same food. Try a stew. They're usually very healthy (unless you use fats to thicken it) and you can use any combination of meats and vegetables. Message or mail me if you want a couple of recipes.

Answer 9

After the holiday cooking who wants to make something hard. Try these recipes there quick and easy and not much to clean up after!

OLD FASHION GOULASH
1 lb. ground beef
1 can diced Rotel tomatoes with green chilies
1 can Ranch style beans
Elbow macaroni (pre cook according to package)
Brown ground beef; drain. Add all other ingredients. Simmer about 15 minutes. Top with grated Cheddar cheese. Its quick, easy and good.

FUSS FREE RAVIOLI AND CHEESE BAKE

1 jar 16oz spaghetti sauce
1 can 10 oz beef broth
¼ cup zesty Italian dressing
2 pkg 9oz cheese filled raviolis
1 cup mozzarella cheese

Preheat oven to 375 Combine spaghetti sauce, broth and dressing in 13x9 backing dish. Add ravioli and mix lightly cover with foil.

Bake 50 minutes or until raviolis tender.
Remove foil, stir sprinkle with cheese let stand for 5 minutes or until cheese melts.

BAKED BEANS AND HAMBURGER
1 lb. hamburger
1 c. onions
2 tsp. salt and pepper
2 cans pork and beans
1/2 can tomato soup
1 tsp. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
Brown hamburger and onions. Add other ingredients. Mix, cover, and bake at 325 degrees for 35 minutes.

CHICKEN BREAST AND STUFFING
4 chicken breasts
1 can cream of chicken or mushroom soup
1 pkg. Stove Top stuffing
Swiss cheese
Place chicken breast in bottom of greased baking dish, cover with Swiss cheese, pour undiluted soup over chicken breast and Swiss cheese. Seal with foil. Bake at 350 degrees for 45 minutes.
Mix Stove Top stuffing per directions. Put on top of chicken breast, Swiss cheese and soup. Bake until stuffing is brown.

Answer 10

season and saute some chicken breasts on both sides in a skillet and pour a can of cream of mushroom soup over them with a small amount of water. put in a dash of thyme and cover it with a lid and let it simmer for 20 minutes. you can also throw in some baby carrots and some sliced onions too.

serve this dish with some mashed potatoes or rice, a salad, and some dinner rolls and dinner is ready.

Answer 11

canneloni with mince meat, spinach and ricotta cheese.

mince cooked, stir in cooked spinach an ricotta cheese, cook some white sauce. take fresh lasagne sheets fill them with some of the mixture and roll up into small tubes. in a baking dish layer white sauce, then tubes then with sauce again. add some grated cheese on top and bake in the oven, lovely.