Can YOU add anything to our dinner list??

Question

So far we have...
-Chicken Rice Cass.
-Goulash
-Sloppy Joes
-Tacos
-Betty Crocker Complete Meal Kits
-Subs
-Lasagna
-Pot Pie
-Chicken Noodle Bake
-Meat Balls and Mash.
-Pierogies
-Mac + Cheese
-Beef Stew
- Hamburger Helper
- CHicken Condon Bleu
Ps. We like to cook and most of these meals are homecooked!! Also if you have recipies we should try add them!! Thanks!!

Im talking main dishes not sides ex salad, vegies, fruit... we usually have those with the main dishes!!

I don't like Tuna!!

Answer 1

Chicken Pie (Lazy Man Version)
Buy 1 kg at the Supermarket Deli bar Shredded Chicken
Slice a large onion into rings or crescents and soften in oil in a frypan.
Sift over some plain white flour and stir over med/low heat for a couple of minutes and stir in some milk until you have a fairly thick sauce.
Add shredded chicken and combine. Turn off heat and let the sauce cool and the chicken warm.
In the mean time line a greased pie dish with a sheet of puff pastry.
Individual oval pie dishes could be used if you have 4 or more.
Once the chicken mix has cooled 2/3 rds fill the pie dishes.
Cover with another piece of pastry trim edges and brush with milk. Spear the top with the tip of a knife to create steam vent.
Place in a preheated oven 160C for 30-40 minutes until the tops are browned nicely.
Remove and place on a wire rack to cool.

A teaspoon of curry powder added with the flour would be great.

Answer 2

Ok, first of all, that is waaaaaaaay too much meat. Try some regular spaghetti, good old veggie wraps, or some veggie things! This recipe is good!

Spinach-Stuffed Pasta Shells

* 12 dried jumbo shell macaroni
* 1 10-ounce package frozen chopped spinach, thawed
* 2 eggs
* 1 8-ounce package shredded Italian cheese blend (2 cups)
* 1 cup ricotta cheese
* 1 26- to 32-ounce jar pasta sauce

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

2. For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.

3. Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.

4. Makes 4 servings

5. Make-ahead directions: Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through.

Answer 3

spaghetti, meat loaf, stuffed peppers, burgers, chic sandwiches, fish, stir fry, club sandwiches, chili, chic noodle soup, some kind of roast in the slow cooker

stuffed peppers are really good

cut off tops and de-seed 3-4 green peppers, put into boiling water and keep turning to cook evenly till slightly soft.
brown 1 1/2 lbs ground beef or turkey
cook 4 servings of rice
put cooked peppers in a baking casserole dish, mix rice meat and one egg and stuff into peppers, top with a family sized can of condensed tomato soup (no milk or water added) and bake at 375 for about 45 min till the soup is bubbly!

Answer 4

chilli,pot roast,bbq beef or pork,meat loaf.
calzone rolls
INGREDIENTS
1 2/3 cups warm water (70 to 80 degrees F)
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
2 tablespoons shortening
1 1/4 teaspoons salt
4 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup shredded pizza cheese blend
1/4 cup chopped ripe olives
2 tablespoons grated Parmesan cheese

DIRECTIONS
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
Roll each portion into a 16-in. x 10-in. rectangle; spread with pizza sauce. Top with onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces).
Place slices cut side down in two greased 9-in. round baking pans. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 18-22 minutes or until golden brown. Serve warm.

Answer 5

Chilli, Beef Stew, Pot Roast, Chicken Soup, or Chicken stew, Tuna-Noodle Casserole

Answer 6

I haven't noticed any roasts or ham...beef pot roast or pork roast with sauerkraut.

Here's a pork chop casserole for you that's real easy.
Brown 4 pork chops on both sides - season with salt, pepper, paprika and caraway seed.
Put in casserole dish and add 1 can tomato soup, a small onion (chopped) and 1 - 2 cups frozen peas. Bake in 350 F oven for 45 minutes. The soup makes a gravy with the peas and onions. Serve with baked or mashed potatoes.

Answer 7

Bacon cheese burger.
meatloaf.
oven fry pork chops.
chili.
B.l.t. Turkey clubs.
Calzone .


Calzone Recipes
Beefy-Mozzarella Calzones
Makes 8 servings
Prep Time: 20 min.
Cooking Time: 20 min.

Ingredients

1 - pound ground beef
1/4 - cup finely chopped onion
1/4 - cup finely chopped green pepper
2 - cloves garlic, minced
1 - can (15 ounces) tomato sauce
1/2 - cup Thick & Hearty Steak Sauce
1 - teaspoon Italian seasoning
2 - cups Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 - package (11 ounces each) refrigerated pizza dough
Directions

Preheat oven to 400°F.

Brown meat, onion, peppers and garlic in large skillet on medium-high heat; drain. Cover to keep warm.
in small saucepan, add tomato sauce, steak sauce and Italian seasoning and mix.
Bring to boil on medium-high heat, stirring occasionally.
Reduce heat to low; simmer 5 minutes or until slightly thickened.
Remove 1 cup of the tomato sauce mixture; stir into the meat mixture.
Set remaining tomato sauce mixture aside.
Unroll pizza dough; divide into 8 equal pieces.
Roll out each piece on lightly floured surface to 6-inch square.
Spoon 1/3 cup of the meat mixture onto the center of each dough square; top with 1/4 cup of the cheese.
Fold over dough to form triangles.
Press edges of dough together, then press with tines of fork to seal tightly.
Place on lightly greased baking sheets.
Bake 20 minutes or until golden brown.
Serve with the remaining tomato sauce mixture.

Answer 8

You need salad , veggies, only thing I can think of.

Answer 9

Bratwurst & Sauerkraut
Washed down with cold beer.................... WOW

Answer 10

Beef Stroganoff
Prep: 20 minutes
Cook: 10 minutes

Ingredients
12 ounces boneless beef sirloin steak
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/2 cup water
2 teaspoons instant beef bouillon granules
1/4 teaspoon black pepper
2 cups sliced fresh mushrooms
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 tablespoons butter or margarine
2 cups hot cooked noodles

Directions
1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. In a small bowl stir together sour cream and flour. Stir in water, bouillon granules, and pepper; set aside.

2. In a large skillet cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.

3. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over noodles.

4. Makes 4 servings

************************************************************************
Crimson Cherry-Glazed Holiday Hens
Prep: 20 minutes
Cook: 20 minutes
Roast: 60 minutes

Ingredients
4 24-ounce Cornish game hens
2 cloves garlic
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup sliced or chopped shallot
2 tablespoons butter
1 12-ounce jar red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Directions
1. Preheat oven to 375 degrees F. Cut one of the cloves of garlic in half and rub the skin of each hen with cut side of garlic clove. Mince remaining garlic clove and set aside. Tie drumsticks to tail. Brush hens with olive oil and sprinkle with the salt and pepper. Place hens, breast side up, on a rack in a shallow roasting pan; twist wing tips under back (see photo 4). Roast, uncovered, for 60 to 75 minutes or until juices run clear and an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.)

2. Meanwhile, in a small saucepan cook shallot and minced garlic in butter over medium heat about 3 minutes or until tender, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency.

3. To serve, transfer hens to a serving platter. Spoon glaze over hens. Makes 4 servings.

***********************************************************************
Chicken and Dumplings
8 servings
Prep: 25 minutes
Cook: 8 to 10 hours (low), 4 to 5 hours (high); plus 25 minutes (high)

Ingredients
2 cups chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped parsnips
1 clove garlic, minced
2 bay leaves
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 14-ounce can chicken broth
1 10-3/4-ounce can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted

Directions
1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.