Dinner suggestions :)?

Answer 1

Irish Chicken

boneless chicken

take chichen and dip in egg

then coat with potatoe flakes,and what ever you want to flake mixture,garlic,pepper and what not.

Melt lots of butter in microwave

drizzel butter over coated chicken after putting it in glass casorel pan

bake for 50min on 350 after 40 min remove cover,and let it cook the remander 10min uncovered.

fresh green beens and baked or microvaved potatoes with butter and sour cream,it's great try it sometime.

Answer 2

Personally, I'm making beef stew with dumplings for dinner tomorrow. I'll also have cole slaw with it. Then I'll make a Fresh Peach Custard Pie for our dessert.

Answer 3

Grilled Chicken with Savory Summer Vegetables

4 boneless, skinless chicken breast halves (about 1 lb.)
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing,
divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup chopped asparagus
1/2 of a red onion, cut into chunks

Pre-heat grill or broiler to medium-high heat. Brush chicken with 2 Tbsp. of the dressing. Let stand 10 min. Meanwhile, poke holes in bottom ofdisposable aluminum foil pan. Toss vegetables with remaining 2 Tbsp. dressing. Place in prepared pan. Grill (or broil) 20 min. or until chicken is cooked through and vegetables are crisp-tender. Serve with a baked potato and a fresh garden salad.

RIGATONI WITH TOMATO, SAUSAGE, AND MUSHROOM SAUCE

6 tbsp. olive oil
2 medium yellow onions, sliced
1 yellow bell pepper, diced
1 lb. sweet Italian sausage, cut into 1” pieces
2 garlic cloves, chopped
10 oz. white mushrooms, sliced
1/2 tsp. dried oregano
Salt & pepper
1-28 oz. can of Italian crushed tomatoes, with juices
1 box rigatoni
2 tbs. butter
1/2 c. fresh basil leaves, chopped
1/2 c. freshly grated Parmigiano-Romano cheese (or Kraft Parmesan-Romano Cheese)

In a large skillet or saute pan, heat 3 tbsp. of the olive oil over medium heat. Add onions, bell pepper and sausage. Cook, stirring frequently, until sausage is no longer pink. (About 15 minutes.) Add the garlic and cook, stirring, for 2 minutes. In a separate pan, heat the remaining 3 tbsp. olive over medium-high heat. Add the mushrooms. Cook, stirring until browned. (About 8 minutes.) Add oregano, salt and Pepper to taste. Add the tomatoes. Stir and bring to a boil. Meanwhile, cook the Rigatoni according to the directions on the box, adding 1 heaping tbsp. salt. Drain and toss with the butter. Stir in the basil. Place the Rigatoni on a serving platter and pour the sauce over it. Sprinkle the cheese on top and serve immediately. Accompany your rigatoni dish with plenty of salad and crusty bread.

Strip Steaks for Two*

2 (8 ounce) beef strip steaks
1 garlic clove, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/4 cup sherry or beef broth
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped green onion

Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness.

*Double or triple the recipe for larger family.

Answer 4

BBQ Ribs, baked potato and a salad.

Answer 5

I had beef with yellow rice.