I'm looking for simple recipes to make for dinner during the week..?

Question

Both of us work full time and I'm running out of ideas.. what do you like to make for dinner after a long days work?

Answer 1

EASY VEGGIE SOUP

2 large cans chicken broth
1 head shredded cabbage
2 stalks celery, sliced
3 carrots, sliced
1 onion, sliced
1 tomato, diced
1/3 can tomato paste
garlic powder, oregano, basil, pepper to taste

Combine all ingredients in a large pot. Bring to a boil, then simmer for about 3-4 hours.
Easy to freeze and thaw for cold winter days. It's also very healthy for you!

EASY STUFFED PEPPERS

4 bell peppers (any color)
1 box Rice-a-Roni, garden vegetable flavor
1 lb. hamburger
1 14 oz. can diced tomatoes

1. Prepare the Rice-a-Roni according to box directions.
2. Cook hamburger

3. Mix cooked hamburger with can of diced tomatoes and the cooked Rice-a-Roni.

4. Cut the tops off the bell peppers, and clean seeds and ribs from the insides.

5. Spoon the rice mixture into the bell peppers

6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray.

7. Bake at 370F for 20 min.


FAST & EASY CHICKEN & NOODLES

1-12 oz bag egg noodles
2 tablespoons butter or olive oil
spices (your preference)
7 oz cut chicken breast in foil bag or 2 small cans chicken
2 cans cream of chicken soup
1 can cream of mushroom soup

Stove Top preparation:

Start boiling noodles (direction on package).

Add butter or olive oil in a separate pan, add chicken and spices.

Heat chicken; (if you are using raw chicken let it cook fully).

Add soup to chicken and spices and simmer over low heat. After noodles are cooked, drain and add to chicken and soup, mix.

Cook's Note: If you don't have egg noodles on hand, try tossing angel hair directly into the soup!

Suggested seasonings for this soup are: (one of the following or as many as you like) fresh garlic, minced, onion, chopped baby carrots, chopped celery, green onion, scallions, minced fresh parsley and a pinch of rubbed sage. If you are using chicken breast, don't allow the broth to boil; just simmer, adding the chicken breast last and cooking only until done.

This recipe is great! It is quick and easy and the family loves it! You can change it up and use different soups and even add cheese! It tastes home-made!

Answer 2

Here are a couple of very simple recipes for you to make after a long days' work. I need to preface this with your grocery shopping. Buy some chicken parts (whatever you like - thighs, breasts, etc.) and pork chops when you go grocery shopping. Wrap them in saran and place in zip lock bags in individual portions you will want for dinner. Freeze them. Then, when you get home from work, take out two (since you said both), take a can of cream of whatever soup (mushroom, chicken, celery, etc.) and place the soup and about 3/4 can of water in a pot. Stir the soup until the water is mixed in. Then add your frozen meat and turn on the burner. When it comes to a boil, turn it down to a simmer, cover it, and cook for 30 minutes. It will be done perfectly in that timeframe. If you use thawed meat, it may dry out but frozen works perfectly. Serve with some instant rice (if you have it - that takes apx 5 minutes to make after your water boils). Make earlier in the week a mixture of chopped lettuce, radishes, celery, and carrots and put in a zip lock bag - don't press the air out - you want the air in the bag to keep it fresh. Then you can dole out however much salad you want for each meal. It will last about 3-4 days before starting to turn brown. Don't put cucumber or tomatoes in it in the bag. Add them just before serving.

Hope that helps.

You can also take that salad base, top it with some cooked shredded chicken, diced apple, cranraisins, toasted pecans, sunflower seed, and pine nuts, then add a little Feta cheese and serve it with Raspberry Vinaigrette (Knotts Berry Farm makes a good one).

Answer 3

Okay take Chicken Breast an or Pork Chops, Place in a roasting pan in a can of Cream Soup,( Mushroom , Chicken Etc) peel 2 potato, 2 carrots , sliced in 1/2. place in pan on top , Can use a chop onion also, S& P put the lid on place in oven 350 for 40 mins, Now you have supper, cooked for 2 nights, or 1. Mmmmm so good

Answer 4

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The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 5

- Breaded fish or chicken
- Buy frozen veggies and just pop them in the microwave
- Uncle Bens 90 second microwave rice
- Make fried rice - put some cooked rice and fozen mixed veggies and chicken on the skillet and fry up
- Burritos - put rice, chicken or pork or beef, corn, cheese, black beans, and salsa
- Hamburger or Chicken or Tuna Helper
- Pasta with chicken or sausage
- Breakfast dinner
- BLTs
- Add chicken or lunch meat to a grilled cheese

Hope i helped:)

Answer 6

You need a food steamer! you can cook virtually every kind of meat, and vegetable in one. Get one with three levels, and you can cook your whole meal in 30 minutes without even being in the kitchen!

Answer 7

Here are a few that are easy & good!! Enjoy!!!!

Chicken & Rice soup ----- Slow Cooker

INGREDIENTS
1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning



DIRECTIONS
Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.



Chicken & Sausage Slow Cooker

INGREDIENTS
4 skinless, boneless chicken breast halves
1 (6 inch) smoked turkey sausage link, sliced
1 green bell pepper, seeded and chopped
1 small onion, chopped
3 cloves garlic, minced
3/4 cup chopped dried apples
1/2 cup sweetened dried cranberries
1 tablespoon dried parsley
2 teaspoons dried chives
1 cup chicken stock
1 pinch salt and pepper to taste



DIRECTIONS
Place the chicken breasts in the bottom of a slow cooker. They can still be frozen if you have those on hand. Layer the sausage, green pepper, onion, garlic, apples, and cranberries over the chicken. Sprinkle with parsley and chives. Pour the chicken stock over everything, and season with salt and pepper. Cover, and cook on Low for 8 to 9 hours.



Slow Cooker Chicken Cacciatore

INGREDIENTS
4 (6 ounce) boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 (15 ounce) can tomato sauce
2 (4 ounce) cans sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1 1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti


DIRECTIONS
Put everything a slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine or broth, garlic, oregano, thyme, salt and pepper; pour over chicken. Cover and cook on low for 6-8 hours or until chicken juices run clear. Serve over spaghetti.


Beef Barley Lentil Soup---Slow Cooker


INGREDIENTS
1 pound lean ground beef
1 medium onion, chop
4 cubed red potatoes
2 stalks chopped celery
2 diced carrots
1 cup dry lentils, rinsed
1/2 cup medium pearl barley
4 cloves garlic chopped
2 bay leaves
2 tablespoon ground sage
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 (14.5 ounce) cans stewed tomatoes



DIRECTIONS

Add every mix well cook on low for at least 8 hours.



Slow Cooker French Dips


INGREDIENTS
4 pounds rump roast
2 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter



DIRECTIONS
Place meat in cooker,add beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Answer 8

Cheeseburger Macaroni
1lb. Hamburger
1 box kraft macaroni and cheese
¼ cup milk
2 tbsp. Butter
1½ cups shredded cheese (your choice)

Prepare macaroni and cheese according to box directions. Brown hamburger in a separate skillet, drain grease. Combine macaroni mixture and hamburger, add milk and butter, macaroni cheese packet and shredded cheese. Mix well to combine.


TUNA AND NOODLES
1 1lb. bag egg noodles
2 tbsp. butter
1/4 cup minced onion
2 cans water packed tuna, do not drain
1 can cream of mushroom or cream of celery soup
1/2 cup sour cream

Bring 1 gallon of water to a boil, cook noodles according to package directions. Drain, reserving 3/4 cup of pasta water.
Melt 2 tbsp. butter in small skillet, saute minced onion until transparent. Add tuna, soup, sour cream, reserved liquid and noodles.


Chicken and Cucumbers
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream


Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over cooked rice, noodles, or mashed potatoes.


Cowboy Chili
1 1/2 pounds ground beef
1 onion, chopped
1 (14.75 ounce) can cream-style corn
1 (15 ounce) can chili with beans
1 (15 ounce) can baked beans with pork
1 (15 ounce) can tomato sauce
1 (4 ounce) can diced green chiles
Crumble the ground beef into a large skillet or Dutch oven over medium-high heat. Add onion; cook and stir until beef is no longer pink. Drain off grease. Reduce heat to medium-low and stir in the corn, chili with beans, baked beans, tomato sauce and green chilies. Cover and simmer for 30 minutes, stirring occasionally.


SLOPPY JOE TURNOVERS
1 pound - lean ground beef
1 cup - onion, chopped
1/4 cup - ketchup
2 tablespoons - chili sauce
1 teaspoon - cider vinegar
1 (12 oz) can - refrigerated biscuits

Cook ground beef and onion in a large skillet over medium heat, stirring frequently, until beef is browned and crumbly and onion is tender, about 8 minutes. Drain. Add ketchup, chili sauce and vinegar to beef and onion; mix well. Cook, stirring constantly, 1 minute. Cool 15 minutes.
Meanwhile, preheat oven to 375 degrees. Separate dough into 10 biscuits. Press or roll each biscuit on lightly floured surface to a 6-inch round.Spoon about 1/4 cup beef mixture onto half of each round. Fold round in half over filling. Press edges together carefully to seal. Place on baking sheet. Bake turnover until golden, 15-18 minutes. Serve warm.
* It is important to let the beef mixture cool; if the filling is too hot, it can melt the biscuits.


Chow Mein Noodle Hot Dish
1 lb ground beef
1/2 onion chopped
1 cup frozen sliced carrots
1 cup frozen cauliflower
1 can cream of mushroom soup
3-4 stalks celery chopped
2 TBS soy sauce
1/2 tsp white pepper
1 12-ounce bag chow mein noodles

Preheat oven to 325 F. Fry hamburger and onion breaking up hamburger into small pieces. Drain and place in large baking pan.Mix vegetables, soup, celery, soy sauce and pepper, then combine with meat in pan. Fold in 2/3 of chow mein noodle (8oz), cover and bake for about an hour.Sprinkle remaining chow mein noodles on top. Put cover back on and bake another 15 minutes.

Quick Mexican Stew
4 boneless, skinless chicken breasts cut into 1-inch cubes
1 green bell pepper chopped
1 red bell pepper chopped
2 cloves garlic minced (jar garlic is fine)
2 Tbl olive oil
2 cans (approx 15oz each) stewed or diced tomatoes
1-15 oz can of pinto beans in sauce
1 cup salsa (you choose how hot)
1 tsp chili powder.

Garnishes (optional)
Avocado diced
Green onions chopped
Sour cream
Cheddar cheese grated


In a large sauté pan, or soup pot, saute the chicken, peppers and the garlic in the olive oil until the chicken is done. Do this on medium high and keep cooking until the chicken has no more pink remaining in the middle. Stir often..
Then add the other ingredients up through the chili powder and bring to a simmer. Simmer on medium for about 30 minutes or until it's as thick as you'd like it.