Whats a good fairly quick recipe i can cook tonight?!


Question: something healthy but still tastes good that will have enough left overs for lunch tommorow. get off work at 5 want to be able to eat for around 6 or 6:30.


Answers: something healthy but still tastes good that will have enough left overs for lunch tommorow. get off work at 5 want to be able to eat for around 6 or 6:30.

Mac 'n cheese...it's not exatly healthy...but it tastes good...and if you make enough...you'll have left overs for tomorrow! for extra taste...you can even add hotdogs...just zap 'em in the microwave and cut them up to put in the noodles!

i make chicken breasts dipped in egg and rolled in french fried onions. bake for about 20 mins on 350....it's so good and easy!

1 bag of egg noodles, cooked
1 can of cream of mushroom
1 cup of milk
2 cans of tuna, drained
1 can of peas
1 cup shredded cheddar
mix all up and bake in a 10x13 dish for 15 minutes at 375
Yummy

tacos
brown the meat and add the seasoning. then you need shells, lettuce, cheese, sour cream, etc. enjoy!

This is a very tasty pasta recipe where the sauce is not even cooked, so it goes together very quickly--most of the ingredients come out of a jar--but still has lots of flavor and is healthy.

Penne Portofino (4 servings)

--1/2 cup drained jarred roasted red bell pepper strips
--1/2 cup very coarsely chopped pitted Kalamata olives
--1/4 cup very coarsely chopped pitted green olives, your favorite type
--about 6 thin slices prosciutto, sliced crosswise into strips, or dry salame, cut into strips (or leave out the meat altogether, if you prefer)
--1/4 cup shelled pistachios (not the dyed-red kind), very coarsely chopped
--2 teaspoons chopped fresh thyme
--1/4 cup finely chopped parsley (a small handful)

In a small bowl, stir together everything listed above. At the same time, heat a large pot of boiling, well-salted water to a boil.

--2/3 of a pound dried penne pasta, preferably penne rigate
--1/4 cup extra-virgin olive oil
--juice of I lemon
--salt and pepper to taste

Cook the pasta in the boiling water until "al dente", neither mushy nor too firm. Drain well and place in a large serving bowl; immediately drizzle the olive oil over and toss, then the lemon juice. Add the pepper/olive mixture and toss again. Add salt and pepper to taste, toss one last time, and serve either warm or room temperature, with a green salad and some garlic toast.

You can add grated Parmesan at the table if you want to, but I personally prefer it without. Buon appetito!

Make some vegetable beef soup. Use ground beef and beef broth and some veggies of your choice.
I usually use carrots, potatoes, celery, canned tomato, corn and green beans.
Brown the meat and some onions then add your cut up vegetables and boil until they become tender. The smaller you cut the veggies the faster they'll cook.





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