What should I cook for dinner tonight?!
Answers: I need something to cook for dinner. Nothing anything a 15 year old girl wouldnt eat,please. And something pretty simple and doesnt take very long. Any ideas?
Fast.
Sloppy Joe's and french fries
(buy frozen french fries at the grocery store. Bake in the oven.)
Easy Sloppy Joes
brown hamburger in frying pan
add ketchup and bottled BBQ sauce
stir and fry a little bit more
serve on hamburger buns
Very yummy.
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Ooops. Remember the fruits and/or veggies - -
orange juice mixed with Sprite makes a nice drink
apples make a great appetizer (catch her while she is hungry and waiting for the food to cook ! ! An old "mom" trick ! ! )
or apples (with that caramel dip that you can buy in the grocery store) make a good dessert
maybe a salad?
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I'm thinking of cooking a salmon fillet with melted butter and sea salt for myself tonight, with a side of broccoli and rice. I would have ate that at 15 years old, but I know alot of young people do not like fish or broccoli.
why not something simple like meatball subs, chicken parmasean, or tacos. You could use leftover steak or chicken and pick up a fajita kit. Why not ask her what she is in the mood for and maybe she could help you.
You should cook Spaghetti with a dash of basil and HUGE meatballs
lasagna heres a really good recipe if you don't mind spending some money
Ingredients
For the ragu
4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
1 sprig rosemary
700g/1lb 9oz beef mince
340g/12oz pork mince
1 bottle red wine (750ml/26?fl oz)
2 x 400g tins tomatoes, roughly chopped
200ml/7fl oz beef stock
salt and freshly ground black pepper
For the bechamel sauce
1 litre/1? pints whole milk
2 bay leaves
? onion
pinch of nutmeg
50g/2oz butter
50g/2oz plain flour
For the lasagna
14 slices of fresh pasta
3 balls mozzarella, cut into small cubes
small handful grated Parmesan
freshly ground black pepper
2 tbsp butter
Method
1. Heat the olive oil in a frying pan and sauté the celery, carrots and onion for approximately 15 minutes. Add the garlic and rosemary.
2. Add the beef and pork mince and cook until the liquid from the meat has been absorbed.
3. Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.
4. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste. Preheat the oven to 180C/350F/Gas 4.
5. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.
6. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
7. Blanch the pasta in salted boiling water for three minutes. Put the bechamel sauce at the bottom of a lasagna dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and Parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes. Serve.
Or if you would rather a cheaper recipe
Ingredients
1 onion, finely chopped
2 garlic cloves, crushed
2 celery stalks, finely chopped
1 carrot, finely chopped
2 x 400g (14oz) tins chopped tomatoes
2tbsp tomato puree
300ml (1/2 pint) hot beef stock
500g (1lb 2oz) lean beef mince
60g (2 1/4oz) low-fat spread
60g (2 1/4oz) plain flour
700ml (1 1/4 pint) semi-skimmed milk
1/2tsp grated nutmeg
250g (9oz) fresh lasagna sheets
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Method
1. Place the onion, garlic, celery and carrot in a pan with the tomatoes, tomato puree and hot beef stock. Season well, cover and cook over a medium heat for 10 minutes.
2. Dry-fry the mince in a pan until brown, drain off any excess fat and add to the tomato mixture.
3. Melt the low-fat spread in a pan, add the flour and cook for a couple of minutes, then gradually add the milk until you have a thick sauce. Season with the nutmeg and set aside.
4. In an oven-proof dish, layer the meat sauce with the lasagna sheets and white sauce, finishing with a layer of white sauce. Cook in the oven at 180°C/350°F/gas 4 for 20-30 mins, covering with foil if it gets too brown.
Fried chicken and mashed potatoes.
Or meatloaf and green beans.
Chilidogs