Need new recipe ideas for dinner?!
I love to cook!! I don't really want crock-pot recipes. I do crock-pot meals every now and then ... but I love food so much better when I cook it.
I have a 7 week old, and I am breasfeeding so they can't be foods that will be bad for him (give him gas, or really fatty foods).
Were not picky eaters at all. Love flavor, can't really stand bland foods.
Ideas?! Please and Thank You!
Answers: I'm running out of ideas. I have been cooking for my boyfriend and I for 4 years now, and its driving me crazy. Its the same thing day in and day out.
I love to cook!! I don't really want crock-pot recipes. I do crock-pot meals every now and then ... but I love food so much better when I cook it.
I have a 7 week old, and I am breasfeeding so they can't be foods that will be bad for him (give him gas, or really fatty foods).
Were not picky eaters at all. Love flavor, can't really stand bland foods.
Ideas?! Please and Thank You!
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I think with a new baby you need something easy....how about a pounded boneless, skinless chicken breast.....add about 1 oz of feta crumbles (I used the one with herbs etc). fold over....put a little olive oil on top and sprinkle some dry crumbs. Bake 20-30 min at 350. Easy...make as many as you need. Roast some veggies first in hotter oven or stirfry some zucchini with lots of herbs. Enjoy and congrats on the baby!
This is one of my new favorite recipes! It's a Rachael Ray recipe:
http://www.foodnetwork.com/food/recipes/...
It's pretty mild, but has shallots so you might want to cut down on those a little, since they're in the onion family. But it's really delicious and a different take on chicken, and Rachael Ray always has stuff done in under 30!
I always crave hearty meals like lasagna when nursing a newborn. Make sure you're getting plenty of protein and vitamins! Congrats on your new little one!
Chicken Paprika
1 20 oz. pk boneless skinless chicken cut into bite size pieces
1/2 onion thinly sliced
1/2 green pepper cut into bite size chunks
1/2 cup flour
a good shake of seasoned salt
1 can chicken broth
3 tbsp oil
1 tbsp paprika
1/2 tsp red pepper ( also called Cayenne pepper )
1/2 pkg extra wide noodles
8 oz. sour cream
Shake chicken in flour with the seasoned salt
brown in large frying pan until browned, remove, place on paper towels to drain
Saute onions and green peppers until soft in the same pan
add chicken. paprika, red pepper and chicken broth, and simmer over low for 15 or 20 mins.
Meanwhile, cook noodles in boiling water for about 8-9 mins, drain
Add noodles to chicken mixture, stir
add sour cream to mixture, mix well
Heat through, but do NOT boil
Enjoy
You may want to cut back on the seasonings while breast feeding, they could cause stomach upset to the baby
I expanded my dinner repertoire by finding recipes on Allrecipes.com. Here are some of my favorites:
Roasted Chicken with Risotto and Caramelized Onions
http://allrecipes.com/Recipe/Roasted-Chi...
Shrimp Tetrazzini
http://allrecipes.com/Recipe/Shrimp-Tetr...
Caramelized Onion and Blue Cheese Orzo
http://allrecipes.com/Recipe/Caramelized...
Sesame Pasta Chicken Salad
http://allrecipes.com/Recipe/Sesame-Past...
Baked Zucchini Chips
http://allrecipes.com/Recipe/Baked-Zucch...
Baked Ziti
http://allrecipes.com/Recipe/Baked-Ziti-...
CANTONESE CHICKEN CHOP SUEY
1 cup uncooked regular long-grain rice
1 lb. boneless skinless chicken breast halves
1/2 tsp. peppered seasoned salt or 1/4 teaspoon salt
1 bag (1 lb.) fresh stir-fry vegetables (4 cups) *
1/2 c. water
1/2 c. classic-style stir-fry sauce
1 tbsp. honey
2 c. chow mein noodles
1/4 c. cashew pieces (optional)
Cook rice as directed on package. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through. In individual serving bowls, place rice on one side, and noodles on the other. Top with chicken mixture. (Sprinkle with cashews, if desired.) Makes 4 servings.
NOTE: Make your own stir-fry vegetable combination when you mix 1-1/2 cups sliced celery, 1-1/4 cups sliced carrot, 3/4 cup snow peas (Chinese pea pods) and 1/2 cup coarsely chopped onion.
CAROL’S MUSHROOM MEATBALLS
1-1/2 lbs. ground beef
2 eggs, slightly beaten
2/3 c. grated parmesan cheese
1/2 tsp. oregano
1/2 tsp. parsley
1/4 tsp. thyme
pepper to taste
1 Can Campbell's Cream of Mushroom soup
1 can sliced mushrooms with liquid
1/3 c. half and half
4 heaping tbsp. sour cream
mashed potatoes or rice
Mix the ground beef, eggs, cheese and seasonings and shape into 1-1/2 inch meatballs. In a large skillet, brown the meatballs slowly on all sides in a little hot oil. Stir frequently. Cook for 15-20 minutes. Drain off excess fat, leaving a little in the pan. Pour the soup into the skillet with the meatballs, adding 1-2 can of water. Stir well. Add the half and half and the sour cream slowly, stirring to blend. Simmer on low heat uncovered for about 20 minutes. Add mushrooms with liquid and cook for 5 minutes. Freeze (if desired) or serve immediately over mashed potatoes or rice with your favorite vegetable, crusty bread and butter, and a fruit gelatin for dessert.
NORMANDY STYLE PORK CHOPS
4 loin pork chops, trimmed of fat
1 tbsp. corn oil
1/4 stick butter
2 white onions sliced
1 garlic clove crushed
2 small cooking apples peeled cored and sliced
1 tbsp. all purpose flour
1 c. apple cider
1 tbsp. honey
1 brandy
1 tsp. chopped fresh thyme
1/4 c. heavy cream
1/2 tsp. salt
1 tsp. freshly ground black pepper
Cook chops in oil in a skillet over moderately high heat for 3 minutes on each side. Transfer to a casserole dish. Add half the butter to the skillet and cook onions and garlic over moderate heat for 3 minutes. Transfer to casserole dish. Cook apple slices in a skillet for 1 minute each side and add to casserole. Melt remaining butter then stir in flour and cook for a few seconds in the skillet. Stir in cider, honey and brandy then bring to a boil stirring constantly. Season with salt and pepper then add to casserole with the thyme. Cover and bake in a preheated 375 F. oven for 35 minutes. Skim off the surface fat then stir in cream.
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