What is your favorite easy dinner recipe to make?!
One of my favorite easy dinners is shrimp with tortillini because it's so quick and tastes marvelous and doesn't appear "quick and easy." Besides, my husband loves it.
Use a pkg of ready to cook tortillini. I usually buy the 3-cheese variety for this. Add a pound of medium or large shrimp. I get the frozen shrimp that's already cooked and shelled. I don't even bother removing the tails most of the time.
Here's what I do:
Let the shrimp thaw in a colander. Run it under water if you want to speed that up. Let it drain while you prepare the tortillini.
Boil the water for the tortillini and cook it about 3 minutes less than the directions on the package say because it's going to cook again for a bit with the shrimp.
Heat a skillet and add olive oil. Get it pretty hot and add the shrimp.
Stir it around a bit, turn the burner down, and add the drained tortillini.
Stir it all around, being gentle with the tortillini.
Take if off the heat and stir in some ready-made pesto if you've got it, sprinkle on grated Parmasan cheese, and serve.
Add a loaf of French bread (served with more good olive oil for dipping) and a small salad and you can have this for company.
Then, there's always Hamburger Helper. We like the mac and cheese one at our house.
Answers: I love this question because I can get the recipes everyone else submits!
One of my favorite easy dinners is shrimp with tortillini because it's so quick and tastes marvelous and doesn't appear "quick and easy." Besides, my husband loves it.
Use a pkg of ready to cook tortillini. I usually buy the 3-cheese variety for this. Add a pound of medium or large shrimp. I get the frozen shrimp that's already cooked and shelled. I don't even bother removing the tails most of the time.
Here's what I do:
Let the shrimp thaw in a colander. Run it under water if you want to speed that up. Let it drain while you prepare the tortillini.
Boil the water for the tortillini and cook it about 3 minutes less than the directions on the package say because it's going to cook again for a bit with the shrimp.
Heat a skillet and add olive oil. Get it pretty hot and add the shrimp.
Stir it around a bit, turn the burner down, and add the drained tortillini.
Stir it all around, being gentle with the tortillini.
Take if off the heat and stir in some ready-made pesto if you've got it, sprinkle on grated Parmasan cheese, and serve.
Add a loaf of French bread (served with more good olive oil for dipping) and a small salad and you can have this for company.
Then, there's always Hamburger Helper. We like the mac and cheese one at our house.
Baked Ziti
Italian Chicken. Boneless skinless chicken breast. add one cup of Italian Dressing, cover and bake for about 1 hour. Serve with: mashed potatoes, rice, pasta and a green veggie is best. (Serve the "juice" on the side for dipping or to pour over the mashed potaoes or rice or pasta.) Yummy and quick! (350F degrees)
tacos
On cold nights when I've had a long day at work and just want something warm and comforting to eat, I make Linda's Stovetop Chicken:
4 - 6 boneless, skinless chicken thighs
1 Tsp seasoned salt
1/2 tsp fresh ground pepper
1 - 2 boxes Stovetop stuffing
1 package Turkey gravey
Season thighs with salt and pepper and place in non-stick saute pan. Cook on medium-medium high until browned on both sides. Reduce heat to simmer and cover pan. Let thighs cook in their own juices for 20 minutes. Remove thighs from pan and add 1 cup boiling water. Add stuffing mix(s) adjusting water depending on how many boxes you cook. Stir to moisten and return thighs to pan, placing on top of dressing. Mix gravey according to package directions and pour over the top of the thigh/stuffing mixture. I usually eat this with some green beans or peas and a nice glass of Pinot Grigio.
Chicken and stuffing skillet....
This is a spicy, rich stew to warm up the coldest winter evening.
8 Chicken thighs, skinned
1 Tbsp vegetable_oil
1 lg Onion , chopped
2 lg garlic_cloves , minced
1/2 tsp Turmeric
1/4 tsp Cinnamon
1/8 tsp red_pepper_flakes
2 Bay leaves
4 Cups chicken_stock
16 oz Can sliced tomatoes with juice
1 Med Green bell_pepper , sliced in 1-inch pieces
2 Carrots , sliced
1/2 tsp Salt
19 oz can garbanzo_beans, drained
4 Cups hot couscous
1/4 Cup Raisins
1/4 Cup Sliced almonds
Step: 1 Pour the oil into a Dutch oven over medium-high heat. Add the onion and garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown. Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Step: 2 Add chicken and chicken stock and cook over medium-high heat until liquid boils. Reduce heat to low, cover and cook for 25 minutes. Add tomatoes, green pepper, carrots, and salt, and cook for another 10 minutes or until the chicken and the vegetables are tender.
Step: 3 In each of eight soup plates, place one-eighth of the couscous. With a slotted spoon, arrange the chicken and vegetables around the couscous. Ladle broth over all, sprinkle with raisins and almonds.
Prep. Time 25 minutes
Cook Time About 45 minutes
6-8 servings
Breakfast for Supper: frozen biscuits thrown in the oven, bacon or sausage, grits, scrambled eggs
The recipe below is also incredibly easy and quick:
Creamy Chicken and Noodles
Prep: 10 min., Cook: 15 min.
1 (0.6-oz.) envelope Italian dressing mix
1 (8-oz.) package wide egg noodles
2 tablespoons butter, softened
3 cups chopped cooked chicken
1 cup whipping cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. Remove 1 Tbsp. Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
2. Cook noodles according to package directions; drain well, and return noodles to pan.
3. Stir in 2 Tbsp. butter, and toss to coat. Stir in chopped chicken, next 3 ingredients, and 1 Tbsp. dressing mix. Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated. Serve immediately.
Yield: Makes 6 servings
VARIATIONS:
1. Chopped Ham and Peas: Stir in 8 oz. diced ham and 1 cup thawed frozen peas.
2. Southwestern Style: Omit Italian dressing and Parmesan cheese. Stir in 1 (10-oz.) can diced tomatoes and green chiles and 1?2 cup (2 oz.) shredded Mexican four-cheese blend.
3. Italian Style: Add 1?4 cup diced sun-dried tomatoes and 1 cup turkey pepperoni slices.
--Southern Living
on yahoo food there is an enchilada lasagna, great if youlike mexican and took all of 20 minutes to do
Chicken Fajita's, so very easy when you use frozen onion and 3 pepper mix.
Bake chicken in some kind of campbell's soup, such as cheese, or cream of mushroom. Serve with noodles and green beans.