Mmmm, what should I cook for dinner tonight?!


Question: Mmmm, what should I cook for dinner tonight!?
I have some chicken fillets and plenty of fresh vegies!.
I was going to make a soup, but now I dont feel like soup!.
Any suggestions!?Www@FoodAQ@Com


Answers:
Place chicken in a little oil and brown with some onions
when almost done, add 2 cans of cream of chicken or mushroom soup, 2 cans of water and your favorite seasonings,
simmer for about an hour or until done to your liking and sauce to the thickness you like!.

You can make rice or potatoes and make your favorite veggie to go with!.!.Www@FoodAQ@Com

Vegetables in Chili Lemon Chicken Broth/ Chicken/Fish Fillet
Ingredients
# 4 cups chopped celery, 1 inch pieces
# 2 cups chopped chopped yellow red green pepper
# 1 cup chopped onion
# 2 tablespoons olive oil
# 3 chicken bouillon cubes or chicken base
# 3 cups water
# 1 tablespoon chili powder
# 1 tablespoon lemon peel
# 1 teaspoon lemon juice
# 4 boneless chicken fillet or boneless fish fillet
Directions


1
Preheat oven 375 degrees!.

2
Chop the vegetables!.

3
Pour olive oil in large 4 quart glass casserole dish with lid!.

4
Put the vegetables in dish!.

5
In small saucepan heat the water and chicken boullion cubes or chicken base to make chicken broth!. Bring to a boil!.

6
Pour broth over the vegetables!.

7
Add chili powder and lemon peel and stir!.

8
Cover, bake 20 minutes!.

9
Check and stir once during the cooking time!.

10
Add fish or chicken fillets on top!.

11
Bake 20 minutes turning the fillets once!.

12
Place thick fish fillets on top,not thin or they may break apart!. Vegetable broth may be used to serve over rice or potatoes!. Serve in the baking dish!.Www@FoodAQ@Com

Why not try stir fry!. You have the basic ingredients already - chicken and fresh veggies!. Dice your chicken, chop your veggies, introduce them to a wok or cast iron skillet, pour on some sauce (soy, teriaki, or sweet and sour), serve with rice!. YUMWww@FoodAQ@Com

Grill up some chicken and saute the veggiesWww@FoodAQ@Com

Chicken Italiano:
Ingredients:

? envelope Italian salad dressing mix
2 Tbsp!. melted butter
4 chicken breasts
1 (10 oz!.) can cream of chicken soup!.
1 pkg!. (4 oz!.) cream cheese softened
? C!. white wine
1 C!. uncooked, minute rice
Parsley

Directions:

Reserve ? of the Italian dressing mix and set aside!. Combine the reserving half of the mix and butter in a large skillet!. Rinse the chicken and pat dry!. Fry the chicken in the hot butter mix until golden brown!. Preheat the oven to 350 degrees F!. Place chicken in a baking dish!. Combine the soup, wine and cream cheese!. Mix well and pour over chicken!. Bake uncovered for 1 hour!. Cook the rice!. Serve the chicken over the rice!. Garnish with parsley!.

Stuffed Chicken:
4 large chicken breast pounded to about ? inch thick
Sliced ham
Sliced provolone cheese
2 cup of flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
Panco breadcrumbs
1-cup buttermilk
6 jumbo eggs

Heat oil to 375 degrees!. Combine flour salt pepper and garlic powder in a large pan!. Whisk eggs and buttermilk in a small bowl!. Place one piece of cheese and one piece of ham on a chicken breast and roll it like you would an egg roll!. Dredge in flour, then in egg, and into the flour and back into the egg and then into the breadcrumbs!.repeating this procedure creates an excellent crust!. Place in the hot oil carefully and fry until golden brown!.
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Carmelized onion chicken with rice!.
Preheat large skillet and add a little oil (extra virgin olive oil or what ever you have)
Take one whole large onion and cut it up into bite size chunks and throw into pan!. Cook over med-high heat for about 7-8 mins and then add chicken to the pan (salt and pepper for taste) and brown on both sides and then add in about 2 cups of chicken stock or broth!. Cover and cook until is cooked through, about 8-9mins!. when cooked through uncover and let the liquid cook off until it is a thick gumbo like consistancy, this will go well over your rice!.
for rice heat pan over med-high heat with one pat of butter and a couple teaspoons of oil!. Dice up about one half and onion and put in!. Add one cup of rice to the oil and cook for about one minute!. then add one cup of chick stock or broth and one cup of water and cook for about 15 minutes covered!.

this meal takes about 30 mins and is wonderful
==========
Spicy Pecan-Crusted Chicken

4 boneless, skinless chicken breasts (1-1 1/4 pounds), trimmed
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided

1!. Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness!.

2!. Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground!. Transfer the mixture to a shallow dish!. Whisk egg white and water in a shallow dish until combined!. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture!.

3!. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat!. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side!. Transfer to a plate and cover to keep warm!. Carefully wipe out the pan with a paper towel and add the remaining oil!. Cook the remaining chicken, adjusting the heat as needed to prevent scorching!. Serve immediately!.

*************************
Pesto Pasta with Chicken:
INGREDIENTS

* 1 (16 ounce) package bow tie pasta
* 1 teaspoon olive oil
* 2 cloves garlic, minced
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* crushed red pepper flakes to taste
* 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
* 1/2 cup pesto sauce

DIRECTIONS

1!. Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain!.
2!. Heat oil in a large skillet over medium heat!. Saute garlic until tender, then stir in chicken!. Season with red pepper flakes!. Cook until chicken is golden, and cooked through!.
3!. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto!. Toss to coat evenly!.


I watched this on top chef and i though that this would be delicious and super healthy for a salad!.(though i would omit the red peppers!.)

Fruit and Roasted Red Peppers with Chimichurri:
1/4 cup diced pineapple
1/4 cup diced watermelon
1/4 cup seedless green & red grapes, cut in half
1/4 cup diced cantelope
1/4 cup diced roasted red peppers strips
1 recipe Spicy mint chimichurri

1!. Combine all ingredients in a food processor fitted with a metal blade and process until smooth but still chunky!. (you can omit this step)
2!. Transfer to a large bowl!.

Spicy Mint Chimichurri:
1 tablespoon red chili flakes
1/4 cup olive oil
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 tablespoons chopped garlic
1 teaspoon chopped shallot
1 cup chopped fresh mint leaves

1!. Combine fruit and red peppers with chimichurri sauce!.
2!. Mix well to coat all fruit!.
3!. Cover and set aside to allow to marinate for 10-30 minutes
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Kung Pao Flat Belly Chicken Recipe:
Recipe from Prevention magazine

Ingredients:

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions:

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together!. Place chicken pieces in a glass dish or bowl and add marinade!. Toss to coat!. Cover dish and place in refrigerator for about 30 minutes!.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar!. Mix together and add green onion, garlic, water chestnuts and peanuts!. In a medium skillet, heat sauce slowly until aromatic!.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear!. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickensWww@FoodAQ@Com





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