Great Food Ideas?!
I am looking for great dinner ideas! My husband and I just got married!. I was looking for ideas that would be perfect for 2 people!. I was looking for dishes that do not take hours to prepare!. When we both get home we really don't have a lot of time to cook dinner!. Do you have any ideas!?Www@FoodAQ@Com
Answers:
I love to cook!. Here are a few of my favorite recipes!.
Four-Cheese Chicken Alfredo
1 cup refrigerated four-cheese Alfredo sauce
1-1/4 cups milk
2 Tbsp!. KRAFT 100% Grated Parmesan Cheese
1 tsp!. parsley flakes
1/4 tsp!. garlic powder
1 pkg!. (9 oz!.) refrigerated fettuccine, uncooked
5 small boneless skinless chicken breast halves (1-1/4 lb!.)
1 cup KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 400°F!. Mix Alfredo sauce and milk in medium saucepan; bring just to boil on medium-high heat, stirring occasionally!. Meanwhile, mix Parmesan cheese, parsley and garlic powder until well blended; set aside!.
SPRAY 13x9-inch baking dish with cooking spray!. Separate fettuccine noodles; place in prepared dish!. Pour Alfredo sauce mixture over noodles; press noodles into sauce to completely coat noodles with sauce!. Top with chicken!. Sprinkle with Parmesan cheese mixture and the mozzarella cheese!.
BAKE 30 min!. or until chicken is cooked through (170oF)!. Let stand 5 min!. before serving!.
Beef and Rice Casserole
1 lb ground beef (browned and drained)
2 envelopes brown gravy mix
Water (as needed on gravy mix package)
1 c!. rice (cooked)
add onion powder and garlic salt to taste
Directions:
Cook rice according to package directions while browning your ground beef (you can also use ground turkey)!.
Drain ground beef and add gravy mix and amount of water called for in 2 packages of mix!. Stir over medium heat till thickened!. Add cooked rice to beef and gravy mixture!. Stir together, add salt and pepper to taste!.
Variations:
Add cooked macaroni or egg noodles instead of rice!. Stir in cooked vegetables (broccoli is excellent), mushooms and/or a splash of soy sauce for extra flavor!.
Classic Baked Penne Casserole
8 ounces of Penne pasta, cooked and drained
1/2 pound ground beef, cooked and drained (add some spices while cooking if desired)
1 26-ounce jar of your favorite pasta sauce (or about 3 cups of your homemade sauce)
2 c!. Mozzarella cheese, shredded (you can also add a little parmesan cheese if you have it on hand)
Parsley, dried or fresh and chopped
Salt and Pepper to taste
Directions:
* Preheat oven to 350 degrees!.
* In a large bowl, mix together cooked pasta, beef, sauce and 1 c!. of the shredded cheese!.
* Place pasta mixture into baking dish and cover with lid or aluminum foil!. Bake for 30-35 minutes!.
* Take dish out of the oven and remove cover, top with remaining 1 c!. of shredded cheese and sprinkle with parsley!. Bake for another 8-10 minutes!.
Makes 4-6 servings!. This recipe can be double easily and cooked in a 10x13 baking pan!.
Crock-Pot Barbeque Chicken with Corn on the Cob
To serve four!.!.!.
4 boneless and skinless chicken breasts
1 bottle of your favorite barbeque Sauce
4 frozen (or fresh) corn on the cob
Directions:
Put chicken in crock-pot and cover with barbeque sauce!. Wrap each corn on the cob in foil and place on top of the chicken!. Cover and cook on low for 6-8 hours (or until chicken is done)!.
Crock Pot Beef Stroganoff
1 (2 1/2 pound) beef chuck roast
2 cans cream of mushroom soup
1 package dry onion soup mix
1 1/3 c!. water
(Add 1/2 c!. extra sliced mushrooms and/or onions if desired!)
Extra-wide egg noodles (cooked and drained just before serving time)
Directions:
You can brown all sides of the roast in a large pot with a bit of oil if desired, but it's not necessary!.
In a small bowl, stir together the soup and onion soup mix!. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture!. Cook on low for 8-10 hours!.
With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy!. Serve warm over bowls of extra-wide egg noodles!.
Crockpot Chicken and Mushrooms
4 bone-in chicken breasts with the skin removed
salt
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz!. sliced fresh mushrooms
1/4 cup white wine or chicken broth
After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crockpot!.
Mix together the remaining ingredients and pour over the chicken pieces!.
Cook on low 6-8 hours!. Serve over rice or egg noodles!.
And on of my favorite, fast meals:
Toasted Steakhouse Sandwich
Secret Sauce: 1/2 c!. prepared alfredo sauce
1/4 c!. mayo
dash of onion or garlic salt
Sandwich: Kaiser roll, 1 loaf of french bread or your choice of rolls
1 lb!. of your choice of deli lunch meat (i use turkey or roast beef)
1/2 c!. shredded Italian cheese blend
1/2 c!. shredded swiss cheese
Prepare the "secret sauce": stir together alfredo sauce, mayo and your choice of salt!. Pread on both halves of roll!. Place the prepared sandwich halves (open faced) upon baking sheet under broiler for about 1 min until sauce is bubbly and the edges of the bread barely start to brown; remove from oven!. Arrange meat on both sandwich halves; then sprinkle evenly w/ shredded cheeses; broil for another min!. (still open faced) until cheese is bubbly and browning!. Remove from voen!. Put sandwich halves together and return to oven to lightly toast (very very briefly) top and bottom of sandwich; remove from oven!.
Optiontal: can dip in au jus sauce or is very good dipped in homemade hidden valley ranch dressing!.
Along with this I serve:
Club Pasta Salad
1 package Betty Crocker? Suddenly Salad? ranch & bacon pasta salad mix
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or chicken
1/2 cup cherry tomato, cut into fourths (i slice up a regular tomato)
1/2 cup julienne strips Cheddar cheese
4 cups bite-size pieces lettuce
1!. Fill large saucepan 2/3 full of water!. Heat to boiling!. Stir in contents of Pasta-Vegetable pouch!. Gently boil uncovered 15 minutes, stirring occasionally, until tender!.
2!. Drain pasta!. Rinse with cold water!. Shake to drain well!.
3!. Stir Seasoning mix and mayonnaise in large bowl!. Stir in pasta and remaining ingredients except lettuce!. Serve on lettuce!. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings)!.Www@FoodAQ@Com
Four-Cheese Chicken Alfredo
1 cup refrigerated four-cheese Alfredo sauce
1-1/4 cups milk
2 Tbsp!. KRAFT 100% Grated Parmesan Cheese
1 tsp!. parsley flakes
1/4 tsp!. garlic powder
1 pkg!. (9 oz!.) refrigerated fettuccine, uncooked
5 small boneless skinless chicken breast halves (1-1/4 lb!.)
1 cup KRAFT Shredded Mozzarella Cheese
PREHEAT oven to 400°F!. Mix Alfredo sauce and milk in medium saucepan; bring just to boil on medium-high heat, stirring occasionally!. Meanwhile, mix Parmesan cheese, parsley and garlic powder until well blended; set aside!.
SPRAY 13x9-inch baking dish with cooking spray!. Separate fettuccine noodles; place in prepared dish!. Pour Alfredo sauce mixture over noodles; press noodles into sauce to completely coat noodles with sauce!. Top with chicken!. Sprinkle with Parmesan cheese mixture and the mozzarella cheese!.
BAKE 30 min!. or until chicken is cooked through (170oF)!. Let stand 5 min!. before serving!.
Beef and Rice Casserole
1 lb ground beef (browned and drained)
2 envelopes brown gravy mix
Water (as needed on gravy mix package)
1 c!. rice (cooked)
add onion powder and garlic salt to taste
Directions:
Cook rice according to package directions while browning your ground beef (you can also use ground turkey)!.
Drain ground beef and add gravy mix and amount of water called for in 2 packages of mix!. Stir over medium heat till thickened!. Add cooked rice to beef and gravy mixture!. Stir together, add salt and pepper to taste!.
Variations:
Add cooked macaroni or egg noodles instead of rice!. Stir in cooked vegetables (broccoli is excellent), mushooms and/or a splash of soy sauce for extra flavor!.
Classic Baked Penne Casserole
8 ounces of Penne pasta, cooked and drained
1/2 pound ground beef, cooked and drained (add some spices while cooking if desired)
1 26-ounce jar of your favorite pasta sauce (or about 3 cups of your homemade sauce)
2 c!. Mozzarella cheese, shredded (you can also add a little parmesan cheese if you have it on hand)
Parsley, dried or fresh and chopped
Salt and Pepper to taste
Directions:
* Preheat oven to 350 degrees!.
* In a large bowl, mix together cooked pasta, beef, sauce and 1 c!. of the shredded cheese!.
* Place pasta mixture into baking dish and cover with lid or aluminum foil!. Bake for 30-35 minutes!.
* Take dish out of the oven and remove cover, top with remaining 1 c!. of shredded cheese and sprinkle with parsley!. Bake for another 8-10 minutes!.
Makes 4-6 servings!. This recipe can be double easily and cooked in a 10x13 baking pan!.
Crock-Pot Barbeque Chicken with Corn on the Cob
To serve four!.!.!.
4 boneless and skinless chicken breasts
1 bottle of your favorite barbeque Sauce
4 frozen (or fresh) corn on the cob
Directions:
Put chicken in crock-pot and cover with barbeque sauce!. Wrap each corn on the cob in foil and place on top of the chicken!. Cover and cook on low for 6-8 hours (or until chicken is done)!.
Crock Pot Beef Stroganoff
1 (2 1/2 pound) beef chuck roast
2 cans cream of mushroom soup
1 package dry onion soup mix
1 1/3 c!. water
(Add 1/2 c!. extra sliced mushrooms and/or onions if desired!)
Extra-wide egg noodles (cooked and drained just before serving time)
Directions:
You can brown all sides of the roast in a large pot with a bit of oil if desired, but it's not necessary!.
In a small bowl, stir together the soup and onion soup mix!. Place roast in crock pot (along with mushrooms and/or onions if desired), and cover with soup mixture!. Cook on low for 8-10 hours!.
With a large wooden spoon, stir the finished roast a bit before serving, the meat will shred apart and mix in with the gravy!. Serve warm over bowls of extra-wide egg noodles!.
Crockpot Chicken and Mushrooms
4 bone-in chicken breasts with the skin removed
salt
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz!. sliced fresh mushrooms
1/4 cup white wine or chicken broth
After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crockpot!.
Mix together the remaining ingredients and pour over the chicken pieces!.
Cook on low 6-8 hours!. Serve over rice or egg noodles!.
And on of my favorite, fast meals:
Toasted Steakhouse Sandwich
Secret Sauce: 1/2 c!. prepared alfredo sauce
1/4 c!. mayo
dash of onion or garlic salt
Sandwich: Kaiser roll, 1 loaf of french bread or your choice of rolls
1 lb!. of your choice of deli lunch meat (i use turkey or roast beef)
1/2 c!. shredded Italian cheese blend
1/2 c!. shredded swiss cheese
Prepare the "secret sauce": stir together alfredo sauce, mayo and your choice of salt!. Pread on both halves of roll!. Place the prepared sandwich halves (open faced) upon baking sheet under broiler for about 1 min until sauce is bubbly and the edges of the bread barely start to brown; remove from oven!. Arrange meat on both sandwich halves; then sprinkle evenly w/ shredded cheeses; broil for another min!. (still open faced) until cheese is bubbly and browning!. Remove from voen!. Put sandwich halves together and return to oven to lightly toast (very very briefly) top and bottom of sandwich; remove from oven!.
Optiontal: can dip in au jus sauce or is very good dipped in homemade hidden valley ranch dressing!.
Along with this I serve:
Club Pasta Salad
1 package Betty Crocker? Suddenly Salad? ranch & bacon pasta salad mix
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or chicken
1/2 cup cherry tomato, cut into fourths (i slice up a regular tomato)
1/2 cup julienne strips Cheddar cheese
4 cups bite-size pieces lettuce
1!. Fill large saucepan 2/3 full of water!. Heat to boiling!. Stir in contents of Pasta-Vegetable pouch!. Gently boil uncovered 15 minutes, stirring occasionally, until tender!.
2!. Drain pasta!. Rinse with cold water!. Shake to drain well!.
3!. Stir Seasoning mix and mayonnaise in large bowl!. Stir in pasta and remaining ingredients except lettuce!. Serve on lettuce!. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings)!.Www@FoodAQ@Com
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Here are some fast ideas:
Blue-Cheese-Topped Steak
4 shell steaks (about 12 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces blue cheese
2 tablespoons butter, at room temperature
1 tablespoon chopped parsley leaves
Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot (to broil, see below)!.
Season steaks with salt and pepper!. Grill steaks, covered, about 6 minutes per side or until instant-read thermometer inserted in center registers 145 degrees F for medium-rare!.
Meanwhile, blend together blue cheese and butter in small bowl until creamy!. Equally divide blue cheese mixture over steaks!. Keep steaks on grill another 30 seconds or until butter melts!. Garnish with parsley!.
To broil: Heat broiler!. Grease broiler-pan rack!. Broil steaks about 6 minutes on each side for medium-rare!. Spread blue cheese mixture over each steak!. Broil 30 seconds!.
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Couscous Paella with Shrimp
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 medium sweet red pepper, cut into 1/2-inch dice
1 medium sweet yellow pepper, cut into 1/2-inch dice,
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1 can (14 1/2-ounce) chicken broth
1 cup water
1 box (10 ounce) frozen peas, thawed
1 1/2 pounds large shrimp, shelled and cleaned
1 (10-ounce) box couscous
1/2 cup pitted black olives, sliced
Heat oil in a 8 to 10 quart heavy bottomed pot!. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes!. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute!. Add broth, water, peas and shrimp!. Simmer, covered, 2 minutes!.
Remove from heat!. Stir in couscous; cover; let stand 5 minutes!. Serve, garnished
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Spiced Steak Caesar Recipe
1 clove garlic, finely chopped
1 tablespoon fennel seeds, crushed
2 teaspoons dried thyme
3/4 teaspoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons olive oil
3/4 pound flank steak
1 head romaine lettuce, torn into bite-size pieces
2 tablespoons grated Parmesan
1/2 cup Basic Caesar Dressing, recipe follows
Mix garlic, fennel seeds, thyme, salt, 1/2 teaspoon pepper and 1/2 teaspoon oil in a small bowl!. Rub over flank steak!.
Heat remaining 1 teaspoon oil in large skillet over medium-high heat!. Add steak, cook 5 minutes on each side for medium-rare, until internal temperature registers 145 degrees F, or until desired doneness!.
Place romaine in a large bowl!. Add Parmesan, remaining 1 teaspoon pepper and dressing; toss to coat!. Divide salad equally among 4 plates!. Slice steak into thin slices across grain at a 45 degree angle!. Arrange over salad!.
6 tablespoons olive oil
2 lemons, juiced (about 1/2 cup)
2 canned anchovy fillets
1/2 teaspoon Worcestershire sauce
3 cloves garlic, pressed
1/4 cup grated Parmesan
1/4 teaspoon salt
1/8 teaspoon black pepper
Place oil, lemon juice, anchovy fillets and Worcestershire sauce in a blender!. Whirl until smooth!. Stir in garlic, Parmesan, salt and pepper!. Refrigerate, tightly covered, up to several days!.
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Crispy Oven-Baked Chicken
2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)
Preheat oven to 350 degrees F!.
Line 2 shallow roasting pans with aluminum foil!. Coat with nonstick vegetable oil cooking spray!.
Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl!. Lightly beat eggs in shallow glass dish!. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat!. Place on prepared pans!. Lightly coat chicken with nonstick vegetable-oil cooking spray!.
Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer!. Serve the chicken hot, warm or chilled!.
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Stuffed Pork Chops
2 tablespoons olive oil
2 cloves garlic, chopped
1 bag (6 ounces) baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/4 pound capocollo (spicy Italian ham), cut into small dice
1/4 pound provolone cheese, cut into small dice
1 egg, lightly beaten
4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
Heat 1 tablespoon oil in large saucepan over medium heat!. Add garlic; cook, stirring occasionally, 1 minute!. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes!. Remove the spinach mixture to a medium-size bowl; let cool completely!. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely!.
Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book!. Stuff each chop with 1/4 of the stuffing!. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month!.) Secure chops with toothpicks!.
To cook and serve: If chops are frozen, thaw in refrigerator overnight!.
Preheat oven to 375 degree F!.
Heat remaining 1 tablespoon oil in large skillet!. Add chops; cook 2 minutes per side or until browned!. Place chops in single layer in a baking dish just large enough to hold them!. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper!. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork!. Remove chops to a platter; cover with foil!. Let stand 5 to 10 minutes in warm place before serving!.
**************************************!.!.!.Www@FoodAQ@Com
Here are some fast ideas:
Blue-Cheese-Topped Steak
4 shell steaks (about 12 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
6 ounces blue cheese
2 tablespoons butter, at room temperature
1 tablespoon chopped parsley leaves
Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot (to broil, see below)!.
Season steaks with salt and pepper!. Grill steaks, covered, about 6 minutes per side or until instant-read thermometer inserted in center registers 145 degrees F for medium-rare!.
Meanwhile, blend together blue cheese and butter in small bowl until creamy!. Equally divide blue cheese mixture over steaks!. Keep steaks on grill another 30 seconds or until butter melts!. Garnish with parsley!.
To broil: Heat broiler!. Grease broiler-pan rack!. Broil steaks about 6 minutes on each side for medium-rare!. Spread blue cheese mixture over each steak!. Broil 30 seconds!.
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Couscous Paella with Shrimp
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 medium sweet red pepper, cut into 1/2-inch dice
1 medium sweet yellow pepper, cut into 1/2-inch dice,
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
1 can (14 1/2-ounce) chicken broth
1 cup water
1 box (10 ounce) frozen peas, thawed
1 1/2 pounds large shrimp, shelled and cleaned
1 (10-ounce) box couscous
1/2 cup pitted black olives, sliced
Heat oil in a 8 to 10 quart heavy bottomed pot!. Add onion, garlic and sweet peppers; cook until peppers are tender, 8 minutes!. Add salt, black pepper, thyme, pepper flakes and turmeric; cook 1 minute!. Add broth, water, peas and shrimp!. Simmer, covered, 2 minutes!.
Remove from heat!. Stir in couscous; cover; let stand 5 minutes!. Serve, garnished
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Spiced Steak Caesar Recipe
1 clove garlic, finely chopped
1 tablespoon fennel seeds, crushed
2 teaspoons dried thyme
3/4 teaspoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons olive oil
3/4 pound flank steak
1 head romaine lettuce, torn into bite-size pieces
2 tablespoons grated Parmesan
1/2 cup Basic Caesar Dressing, recipe follows
Mix garlic, fennel seeds, thyme, salt, 1/2 teaspoon pepper and 1/2 teaspoon oil in a small bowl!. Rub over flank steak!.
Heat remaining 1 teaspoon oil in large skillet over medium-high heat!. Add steak, cook 5 minutes on each side for medium-rare, until internal temperature registers 145 degrees F, or until desired doneness!.
Place romaine in a large bowl!. Add Parmesan, remaining 1 teaspoon pepper and dressing; toss to coat!. Divide salad equally among 4 plates!. Slice steak into thin slices across grain at a 45 degree angle!. Arrange over salad!.
6 tablespoons olive oil
2 lemons, juiced (about 1/2 cup)
2 canned anchovy fillets
1/2 teaspoon Worcestershire sauce
3 cloves garlic, pressed
1/4 cup grated Parmesan
1/4 teaspoon salt
1/8 teaspoon black pepper
Place oil, lemon juice, anchovy fillets and Worcestershire sauce in a blender!. Whirl until smooth!. Stir in garlic, Parmesan, salt and pepper!. Refrigerate, tightly covered, up to several days!.
======================================!.!.!.
Crispy Oven-Baked Chicken
2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)
Preheat oven to 350 degrees F!.
Line 2 shallow roasting pans with aluminum foil!. Coat with nonstick vegetable oil cooking spray!.
Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl!. Lightly beat eggs in shallow glass dish!. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat!. Place on prepared pans!. Lightly coat chicken with nonstick vegetable-oil cooking spray!.
Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer!. Serve the chicken hot, warm or chilled!.
======================================!.!.!.
Stuffed Pork Chops
2 tablespoons olive oil
2 cloves garlic, chopped
1 bag (6 ounces) baby spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried Italian seasoning
1/4 pound capocollo (spicy Italian ham), cut into small dice
1/4 pound provolone cheese, cut into small dice
1 egg, lightly beaten
4 thick-cut (1 1/4 to 1 1/2 inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)
Heat 1 tablespoon oil in large saucepan over medium heat!. Add garlic; cook, stirring occasionally, 1 minute!. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the Italian seasoning; cook, stirring, just until spinach is wilted, about 2 minutes!. Remove the spinach mixture to a medium-size bowl; let cool completely!. When cool, add the capocollo, provolone cheese and egg; gently stir to combine completely!.
Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book!. Stuff each chop with 1/4 of the stuffing!. (If freezing, wrap each chop tightly in freezer wrap, without toothpicks; freeze up to 1 month!.) Secure chops with toothpicks!.
To cook and serve: If chops are frozen, thaw in refrigerator overnight!.
Preheat oven to 375 degree F!.
Heat remaining 1 tablespoon oil in large skillet!. Add chops; cook 2 minutes per side or until browned!. Place chops in single layer in a baking dish just large enough to hold them!. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper!. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork!. Remove chops to a platter; cover with foil!. Let stand 5 to 10 minutes in warm place before serving!.
**************************************!.!.!.Www@FoodAQ@Com
Purchase a slow cooker and a slow cooker recipe cook book!. Slow cooker meals are perfect for working families because the meal can be cooking for sometimes up to 8 hours and will be well prepared by the time you and your husband get home from a busy day of work!.
Other easy meals would be sloppy joes, spaghetti, meatball sandwiches, steak & gravy over white rice, tuna salad, etc!.Www@FoodAQ@Com
Other easy meals would be sloppy joes, spaghetti, meatball sandwiches, steak & gravy over white rice, tuna salad, etc!.Www@FoodAQ@Com
buy yourself an indoor grill (ie!. george forman grill)!. it will save you so much time and you can make plenty of easy healthy dinners!.
-grilled cajun chicken, grilled veggies, some greek salad and pan fried potatoes!.
-spaghettini with a light tomato garlic sauce and some grilled shrimp!.!.!. with garlic bread and salad
- BBQd salmon with some yam fries, green beans, and rice
- homemade pizza using a store bought pizza shell
- roast chicken or beef!.!.!. easy to prepare and you can eat within an hour of getting home
- soup and saladWww@FoodAQ@Com
-grilled cajun chicken, grilled veggies, some greek salad and pan fried potatoes!.
-spaghettini with a light tomato garlic sauce and some grilled shrimp!.!.!. with garlic bread and salad
- BBQd salmon with some yam fries, green beans, and rice
- homemade pizza using a store bought pizza shell
- roast chicken or beef!.!.!. easy to prepare and you can eat within an hour of getting home
- soup and saladWww@FoodAQ@Com
SJ-SC-CA Incredible Chicken Salad
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill!. Serve with a lettuce garnish!.
***You can use the chicken salad as a sandwich filling!.***Www@FoodAQ@Com
3 cups chicken breast (cooked and cubed)
1 cup pineapple (diced)
1/2 cup celery (diced)
1/2 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
1/8 cup dried cranberries
2 Tablespoons sweet onion (minced)
2 Tablespoons apple juice
Combine all ingredients in a bowl until well combined and chill!. Serve with a lettuce garnish!.
***You can use the chicken salad as a sandwich filling!.***Www@FoodAQ@Com