I need help maken dinner at night when we are actually home.?

Question

Hi, I am haven a problem maken dinners. My b/f and I just moved out on our own. We both know how to cook. Our hours at work though suck. But when we go to the market we just dont know what to get. When we are at home we have food its just we have a like a um well duh moment its like do u want to go out to eat lol. I would just like to stay home and make dinner for the both of us for a change. We make dinner its just not well what I want. Its always steak and mash potatoes and a veggie. Or spaghetti. I would just like to make different meals and have a nice dinner. Can someone help me please lol.

Answer 1

Here's a recipe to make this for a change. You know if you have a freezer you can make special things on days off and freeze them. Take them out and leave in the fridge so it just needs to be heated when you get home. Here's a possible change.

Chicken curry and rice.

Ingredients: 1 red pepper, 1 green pepper, 1 large onion. 2 pieces of garlic. 1 can of tomato pure 2 potatoes. 1 carrot, 1 apple 2 slices of pineapple, Breast of chicken, rice, salt, pepper - 1 cup of cooking cream, 1/2 cup of olive oil, curry powder and curry sauce(if you have it)

1. keeping aside the chicken breast cut in cubes, the pineapple the cooking cream, and the curry, chop or grate the rest into small pieces and place in a pot with a small glass of olive oil and stir fry slowly moving it with a wooden spoon. Add some pieces of chicken breast chopped very finely and leave all the ingredients to cook slowly. After a few minutes, when it starts to cook, add a glass of water but not much. After about half an hour of simmering all the ingredients should look saucy so then you add pineapple and curry sauce and curry powder and simmer for another 10 minutes adding a 1/2 glass of fresh cream in the last minute. If it looks too chunky you can liquidize it after.

2. Stir fry the chicken breast in a drop of oil on a separate pan and add a pinch of curry powder. When the chicken is done, throw it into the pot with the other ingredients. ( test it for salting)

3, Serve with boiled white rice and Bon Appetite!!

Answer 2

You might to get a crock pot and put things in it in the morning and then it's ready when you get home. All you have to make then is a salad and/or veggie and your dinner is ready to serve.

Crock pots make good roasts and stews and soups and chili. Or make casseroles on the weekend and put away the "planned overs" for a work night.

Hamburgers and home fries don't take that long to fix once you're home. Or brown pork chops and zap sweet potatoes in the microwave. Or grill/broil chicken breasts with easy side dishes.

Answer 3

All of the recipes I am posting for you take very little time to prepare and cook.

PAPRIKA CHICKEN STEW

4 lbs. chicken (8 pieces)
1 tblsp. olive oil
1 tblsp. butter
1 red onion, cubed
1-1/2 tbsp. paprika
28 oz. canned tomatoes (with juice)
2 cloves garlic, blanched and smashed
1 green pepper, cubed
Flour, seasoned with salt & pepper

Pre-heat oven to 350 F. Skin chicken. Dredge with flour. Sear chicken in skillet for 4 min. each side over medium-high heat. Add butter, onion & paprika. Cook for 6-7 minutes. Add tomatoes with juice and garlic. Season and bring to a boil. Transfer to an oven-proof casserole. Cover with foil, bake 30 minutes. Serve with buttered biscuits.

Oven Pork Chops and Veggies-YA

4-6 pork chops
olive oil
thyme
garlic
salt
freshly ground pepper
1 lemon, zested and juiced
2-3 kinds of veggies (such as: potatoes, sweet potatoes, onions, zucchini, squash Roma tomatoes, parsnips, or pears)

Preheat oven to 425 F. Chop up your veggies into quarters and 2" chunks. Toss them in a bowl and coat lightly with olive oil. Add some thyme, garlic, salt and pepper. Rub thyme, lemon zest and salt and pepper on the chops. Squeeze lemon over the chops. Place the chops in a roasting pan or casserole on top of the veggies. Cook for 30 minutes or until the meat is tender.

BAKED LEMON SOLE

4 3-1/4 oz. sole fillets
2 tsp. fresh parsley, chopped
2 tsp. margarine, melted
1/8 tsp. pepper
2 tsp. lemon juice
1/8 tsp. paprika
2 Tbs. all-purpose flour

Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 F. for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.