Quick weekday recepie ideas?!
Answers: Im bored of the meals we have been eating for tea: - spag bol, jacket potatoes, fahitas, shepherds pie, steak and chips and chicken stir fry. Im looking for any easy recepie ideas for weekday teas? Thanks :0)
How about chinese rice? It's kinda a concoction I stole from my Mum. Boil some plain rice. Scramble a couple of eggs in a frying pan. Add the rice to the eggs. Add peas, sweetcorn, spring onion, mushrooms and any sort of meats (I usually just chop up some sliced ham and throw it in, but you could use anything, I guess). Then add soy sauce and fry. Voila! Meal done. I usually get some chinese ribs or chicken wings from the supermarket to go with it, but you could try doing sweet and sour chicken.
All of the measurements depend on your preference/how many people you're feeding. You don't even have to use all the ingredients I've listed. Also, I never really cook to a timer, so just judge it by taste.
I must say, though, I wouldn't mind being invited round yours for dinner one night!!! Steak and chips....mmmmm! Throw in some peppercorn sauce, and I'm all yours!
spanish omlette with salad n some nice crusty bread
battered chicken and sweet chilli dip with egg fried rice (home made though) if ya want the recipe ill give it too ya although i cheat and use shop bought sauce lol
chilli con carne
there are millions of things to eat !!!
chlli, fish pie, beef stew, beans on toast, egg on toast, cheese on toast
If you have a slow cooker you could get a stew on in the morning and it's ready when you get home.
Lamb stew with neck of lamb is great with chopped veg, tin of tomatoes, stock cube, tomato paste, herbs etc.
try salmon steaks or tuna covered with soy sauce, grated ginger and garlic, lemon juice and a touch of cayenne pepper baked in tin foil in the oven. Very tasty.
pasta salad - choose a pasta like penne or similar then add to the pasta when cold - salad items e.g. toms, cucumber, peppers, butter beans, tuna, chopped eggs (whatever you fancy)
One I've just come across, it's really lazy but very quick.
A pack of Swedish meatballs (chill counter in main supermarket), packet fresh pasta ie- tagliatelle, jar of Ragu with herbs and red wine.
Bake the meatballs add to heated sauce and serve on 4 min. cook taglia.!!! voila!
Also been using my slow cooker a lot - they are really useful and worth the money.
HAM QUICHE
3 eggs
1/2 C. melted butter
1/2 C. Bisquick
1 1/2 C. milk
1 C. shredded cheese (Jack or Swiss)
1/2 C. chopped ham
Mix all ingredients except cheese and ham in blender. Pour into a 9-inch pie plate. Put ham and cheese on top and push down into the mix. Bake at 350 degrees until done. Allow to set for 10 minutes before serving.
ZUCCHINI PIE
2 tbsp. butter or margarine
4 c. thinly sliced zucchini
1 c. chopped onions
2 tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury Refrigerated Crescent Rolls
2 tsp. prepared mustard
Heat oven to 375°F. Melt butter in large skillet over medium-high heat. Add the zucchini and onions and cook 6-8 minutes or until tender, stirring occasionally. Add parsley flakes, salt, pepper, garlic powder, basil and oregano and stir. In a large bowl, combine eggs and cheese; mix well. Add the cooked vegetable mixture; stir gently to mix. Separate the dough into 8 triangles and place them in an ungreased 10-inch pie pan or a 2-quart glass baking dish. Press the dough over the bottom and up sides of the pan to form a crust. With your fingers, press the perforations to seal the crust. Spread the mustard over the crust and pour egg mixture evenly into the pan. Bake at 375 F. for 18-22 minutes or until a knife inserted near center comes out clean. (If necessary, cover the edges of the crust with strips of foil during last10 minutes of baking to prevent edges from getting too brown. Let the pie sit for10 minutes before serving.
Serve this tasty Country-Style omelette dish with Classic Bruschetta (recipe below.)
FRITTATA DI CAMPAGNA AL TALEGGIO
8 lg. Eggs
6 oz. Taleggio cheese, cut into small cubes
1/3 c. Onions, finely chopped
1/3 c. Green peppers
1/4 c. Parsley, finely chopped
Salt
Ground black pepper
Extra virgin olive oil
Grill green peppers then peel and cut into julienne strips. In a skillet, saute the onion in oil until transparent, then set aside until needed. In a bowl, hand whip the eggs until frothy, then add the green peppers, salt, pepper and onions. In the same skillet (adding more oil if necessary), cook the omelet on both sides until still a little soft inside (alla lacrima or runny
“like a teardrop”), but well-cooked on the outside. Set omelet on an oven plate and top with cheese. Bake in oven pre-heated to 300 F. until cheese has melted. Sprinkle with parsley and serve immediately. Serves 4.
CLASSIC BRUSCHETTA
Toast the bread under the broiler if you don't have a grill pan. Use a light hand to rub the garlic over the toast slices, or the pungency of the garlic will overwhelm the fruity olive oil.
6 oz. Italian bread diagonally cut into 6 slices
3 garlic cloves, halved
1 tbsp. extra virgin olive oil
1/2 tsp. dried oregano
1/4 tsp. salt
Heat a grill pan over medium-high heat. Place the bread slices in pan; cook for 2 minutes on each side or until lightly browned. Rub 1 side of each toast slice with the cut sides of garlic cloves. Discard garlic. Drizzle bread with olive oil, and sprinkle with dried oregano and salt. Makes 6 bruschetta.
Try this....
Parmesan chicken
2 boneless chicken breasts, cut inhalf & pounded to 1/4 inch thick.
Whisk, 2 eggs, 2 tsp cornstarch & a tbsp lemon juice. dip chicken breasts into mixture, then into 1 cup course bread crumbs, mixed with 1 tsp chopped parsley, salt & pepper & 1/2 cup parmesan cheese grated.
Saute chicken breasts in a little olive oil til cooked. Hope you like them as much as we do...
what about chicken carbanara with pasta twirls,it's tasty,easy,quick and not expensive.
Recipe; 1 jar homepride carbanara sauce,
Chicken breast(diced)
pasta twirls,
Cook your pasta twirls till there nearly done,strain and put in a dish..
Put your dice chicken into a wok(or simular pan)add a little oil so that the chicken doesn't stick to the pan,cook until chicken is done but not browned,strain the oil off.
Add the carbanara sauce and pasta twirls to you chicken,simmer about 5 - 10mins.
ALL DONE " ENJOY"
There is also Chicken Curry
(Diced Chicken)
Homepride Curry(jar)
Onion
Handfull of peas(frozen are best)
Rice or Chips.
Cook your Chicken using the same methord as above but with your onions(Diced)
Add your curry sauce simmer 5 - 10 mins then through in your peas,simmer for 5mins.
Just two quick and very tasty dishes worth considering,
Try em I think you will enjoy them
Best ham from the deli, egg and chips.
Chicken salad with roastiz.
Bangers and mash with real onion gravy or beanz.
Red and green pepper omelette with rocket.
Jacket potato with chilli.
Try the following
Chicken paprika
1 large chicken, jointed (or use 2 large chicken legs and 2 breasts, halved)
salt
2 tbsp olive oil
knob butter
1 onion, chopped
2-3 cloves garlic, chopped
1 tbsp sweet paprika
1 tbsp hot paprika
1 tbsp flour
285ml/?pint chicken stock
3 tbsp chopped fresh flatleaf parsley
2 red peppers, de-seeded and cut into 1cm/0.5in strips
4 large ripe tomatoes, roughly chopped
250ml/8fl oz sour cream
Method
1. Rub the chicken pieces with the salt. Heat the oil and butter in a large heavy-bottomed pan and brown the chicken all over for a few minutes. Remove the chicken from the pan and set to one side.
2. To the same pan, add the onions and garlic and sweat for about five minutes. Add the sweet and hot paprika, then the flour, and stir until combined - take care not to burn it.
3. Add the stock and stir. Return the chicken pieces to the pan, adding a bit more stock if the mixtures seems too dry.
4. Add half of the chopped parsley and bring to the boil. Add the red pepper strips, reduce the heat and simmer for 10 minutes.
5. Stir in the tomatoes and simmer gently for about one hour.
6. When the chicken is cooked, remove the pan from the heat. Stir in the sour cream and the remaining parsley. Check the seasoning and serve.
Thai green curry
For the curry paste
4 lemongrass stalks, tougher outer leaves discarded
6 medium-hot green chillies, seeded and chopped
3 cloves garlic, peeled and crushed
5cm/2in piece of galangal or ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tbsp chopped coriander
1 tsp ground cumin
1 tsp chopped lime zest
1 tbsp nam pla (Thai fish sauce)
? tsp ground black peppercorns
For the curry
750g/1lb 10oz free-range chicken breasts or thighs, bones removed
3 tbsp groundnut oil
200g/7oz chestnut mushrooms, quartered
400ml/14fl oz tin coconut milk
400ml/14 fl oz homemade or ready-made chicken stock
8 lime leaves
1 tbsp nam pla (Thai fish sauce)
1 tbsp bottled green peppercorns, drained
leaves from a large bunch (about 20g/0.7oz) basil, shredded
15g/?oz fresh coriander (leaves and stalks,) roughly chopped
Method
1. For the curry paste, slice the lemongrass finely. Put it in a food processor with all the remaining curry paste ingredients and whiz to a thick paste, pushing the mixture down from time to time with a spatula. Transfer to a glass or china dish, cover tightly (otherwise it will taint everything in the fridge) and refrigerate.
2. For the curry, cut the chicken into finger-thick strips.
3. Warm the oil in a casserole and, when hot and sizzling, add the chicken strips and let them colour slightly on all sides. You will need to do this in batches to avoid crowding the pan.
4. Remove the cooked chicken pieces from the casserole with a slotted spoon. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed.
5. Pour in the coconut milk and stock, then add the lime leaves, four heaped tablespoons of the curry paste, the fish sauce, peppercorns and half of the chopped herbs. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time.
6. Return the chicken to the casserole with a further tablespoon of the paste and simmer for five to six minutes, or until the chicken is cooked through. Stir in the last of the herbs and serve.
Chicken with leeks
4 skinless chicken breasts (without wing bone)
4 tsp cream
190ml/? pint crème fra?che
190ml/? pint strong chicken stock
9oz/250g shallots, quartered and then pan-fried in a little butter
2 leeks, chopped, washed and then pan-fried in a little butter
salt and pepper
1 packet of ready-made puff pastry (pre-rolled if possible)
Method
1. Heat an oiled char-griller or heat a little oil in a pan. Seal the chicken on both sides.
2. Heat the cream, crème fra?che and stock together.
3. Cut the chicken into fork-sized pieces and place in the hot sauce. After 5 minutes, add the shallots and leeks and heat for a further 5 minutes. Season.
4. Meanwhile, make 4-6 small circles using the pre-rolled puff pastry. Place on a baking sheet and bake until risen.
5. Serve the chicken and leeks with a circle of pastry on top.
Spanish chicken casserole
3 tbsp olive oil
2 onions, sliced
8 skinless chicken thighs
1 tbsp plain flour, seasoned with a little salt and pepper
290ml/? pint chicken stock
grated zest of 1 orange
juice of 2 oranges
150ml/?pt sherry
1 tbsp Worcestershire sauce
300g/10oz button mushrooms, sliced
2 tbsp fresh parsley, chopped
salt and pepper
boiled rice, to serve
Method
1. Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.
2. Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken stock, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.
3. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.
Sausage and bean casserole
For the sausage and bean casserole
150ml/5fl oz Italian olive oil
8 Italian pork sausages (available in most supermarkets or good delis)
4 tbsp chopped fresh rosemary
2 cloves garlic, cut in quarters
1 tsp finely chopped dried chilli
4 carrots, peeled and finely chopped
4 celery sticks, finely chopped
2 x 400g/14oz tinned borlotti beans, drained and rinsed
2 x 400g/14oz tinned cannellini beans, drained and rinsed
salt to taste
400ml/14fl oz boiling water
20 cherry tomatoes, halved
For the garlic bread
crusty bread of your choice
extra virgin olive oil
2 cloves garlic
Method
1. For the casserole, in a large saucepan, heat the olive oil until hot. Shallow fry the sausages, rosemary, garlic and the chilli for one minute.
2. Add the carrots and celery and fry for a further three minutes.
3. Add the borlotti and cannellini beans and season with salt.
4. Add the boiling water, cover with a lid and leave to simmer on a low heat for 20 minutes.
5. Remove the lid, remove the sausages and cut into three pieces.
6. Place the sausages back in the casserole with the cherry tomatoes and carry on cooking without the lid on a low heat for another 10 minutes allowing the sauce to thicken.
7. For the garlic bread, slice the bread approximately 2cm/?in thick. Brush with extra virgin olive oil and place on a hot griddle until both sides are crusty.
8. Once ready, rub the garlic over the warm bread.
9. Serve the garlic bread immediately with the casserole