What Should I Make For Dinner???!
10 points to the one I make!.Www@FoodAQ@Com
Answers:
Make
Quick Fettuccine Cacciatore
8 ounces fettuccine, uncooked
2 teaspoons oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 cup green pepper strips
1 cup sliced mushrooms
1 (14!.5 ounce) can diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves
2!. Cooking Directions
Cook pasta as directed on package!.
Meanwhile, heat oil in large skillet on medium-high heat!. Add chicken; cook and stir until no longer pink!. Add peppers and mushrooms; cook 3 min!., stirring occasionally!. Stir in tomatoes with their liquid and the dressing!. Reduce heat to medium-low; simmer 5 min!. or until chicken is cooked through!.
Drain pasta!. Toss pasta with the chicken mixture; sprinkle with cheese and basil!.
Yield: 4 servings
Www@FoodAQ@Com
Quick Fettuccine Cacciatore
8 ounces fettuccine, uncooked
2 teaspoons oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 cup green pepper strips
1 cup sliced mushrooms
1 (14!.5 ounce) can diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Italian Mozzarella/Parmesan Cheese Blend
1/2 cup chopped fresh basil leaves
2!. Cooking Directions
Cook pasta as directed on package!.
Meanwhile, heat oil in large skillet on medium-high heat!. Add chicken; cook and stir until no longer pink!. Add peppers and mushrooms; cook 3 min!., stirring occasionally!. Stir in tomatoes with their liquid and the dressing!. Reduce heat to medium-low; simmer 5 min!. or until chicken is cooked through!.
Drain pasta!. Toss pasta with the chicken mixture; sprinkle with cheese and basil!.
Yield: 4 servings
Www@FoodAQ@Com
here my new fav, stuffed chicken breasts with a huge green salad
2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunk
1/4 cup milk
4 tablespoons butter
Grated peel and juice of 1 lemon
Salt and pepper
4 bone-in chicken breast halves (about 3 1/2 pounds total)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
1!. Preheat the oven to 400°!. In a medium saucepan, bring the potatoes and enough cold water to cover to a boil!. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes!. Drain, then return the potatoes to the pot!. Add the milk, butter and lemon peel and mash until smooth!. Season with salt and pepper!. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters!.
2!. Run your fingers under the skin of each chicken breast to separate it from the meat!. Place one-quarter of the potatoes under the skin of each breast, gently pressing to evenly distribute!. Place the stuffed chicken in a roasting pan!. Drizzle with the olive oil and season with salt and pepper!. Bake until tender and the juices run clear, about 40 minutes!.
3!. Transfer the chicken to a plate!. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom!. Spoon the sauce over the chicken and serve!.
Salad
3 heads romaine lettuce
1 cup olive oil
2 cloves garlic, peeled and crushed
1?3 baguette, cut crosswise into 1?4" slices
Juice of 1 lemon
1 tbsp!. red wine vinegar
Dash worcestershire sauce
1 egg, coddled for 1 minute
1?2 cup freshly grated parmigiano-reggiano
Salt and freshly ground black pepper
1!. Trim about 1" from the bottom of each head of lettuce and peel away all dark green leaves until you reach the pale-green–tipped yellow leaves, or heart of the lettuce (the longest leaves should be no longer than 7")!. Discard outer leaves or save for another use!. Separate leaves, wash, then pat dry thoroughly with paper towels; set aside!.
2!. Heat 2?3 cup of the oil with the garlic in a medium skillet over medium heat until garlic is golden, about 5 minutes, then remove and discard garlic!. Fry bread slices in oil in batches until deep golden, 15–20 seconds per side!. Use tongs or a slotted spoon to transfer croutons to a plate, and set aside!.
3!. Put lemon juice, vinegar, and worcestershire sauce in a large wooden salad bowl, crack coddled egg into bowl, and mix vigorously with a wooden spoon or spatula until smooth!. Gradually add remaining 1?3 cup oil, stirring constantly!. Add cheese and season to taste with salt and pepper!. Add croutons, then lettuce, and toss well
Www@FoodAQ@Com
2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunk
1/4 cup milk
4 tablespoons butter
Grated peel and juice of 1 lemon
Salt and pepper
4 bone-in chicken breast halves (about 3 1/2 pounds total)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
1!. Preheat the oven to 400°!. In a medium saucepan, bring the potatoes and enough cold water to cover to a boil!. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes!. Drain, then return the potatoes to the pot!. Add the milk, butter and lemon peel and mash until smooth!. Season with salt and pepper!. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters!.
2!. Run your fingers under the skin of each chicken breast to separate it from the meat!. Place one-quarter of the potatoes under the skin of each breast, gently pressing to evenly distribute!. Place the stuffed chicken in a roasting pan!. Drizzle with the olive oil and season with salt and pepper!. Bake until tender and the juices run clear, about 40 minutes!.
3!. Transfer the chicken to a plate!. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom!. Spoon the sauce over the chicken and serve!.
Salad
3 heads romaine lettuce
1 cup olive oil
2 cloves garlic, peeled and crushed
1?3 baguette, cut crosswise into 1?4" slices
Juice of 1 lemon
1 tbsp!. red wine vinegar
Dash worcestershire sauce
1 egg, coddled for 1 minute
1?2 cup freshly grated parmigiano-reggiano
Salt and freshly ground black pepper
1!. Trim about 1" from the bottom of each head of lettuce and peel away all dark green leaves until you reach the pale-green–tipped yellow leaves, or heart of the lettuce (the longest leaves should be no longer than 7")!. Discard outer leaves or save for another use!. Separate leaves, wash, then pat dry thoroughly with paper towels; set aside!.
2!. Heat 2?3 cup of the oil with the garlic in a medium skillet over medium heat until garlic is golden, about 5 minutes, then remove and discard garlic!. Fry bread slices in oil in batches until deep golden, 15–20 seconds per side!. Use tongs or a slotted spoon to transfer croutons to a plate, and set aside!.
3!. Put lemon juice, vinegar, and worcestershire sauce in a large wooden salad bowl, crack coddled egg into bowl, and mix vigorously with a wooden spoon or spatula until smooth!. Gradually add remaining 1?3 cup oil, stirring constantly!. Add cheese and season to taste with salt and pepper!. Add croutons, then lettuce, and toss well
Www@FoodAQ@Com
Make some Tequila Lime Shrimp, serve over a bed of greens for a yummy healthy salad or serve over some mexican style rice!.
For a refreshing cocktail try the Tequila Refresca
At the bottom I provided with the link to these recipies!.
Bón Apetité!Www@FoodAQ@Com
For a refreshing cocktail try the Tequila Refresca
At the bottom I provided with the link to these recipies!.
Bón Apetité!Www@FoodAQ@Com
I think for dinner you should fry some chicken, with some creamed corn, and macaroni and cheese, and then make some grape kool-aid, now that is a great dinner,Www@FoodAQ@Com
Don't bother!
Take the night off - order a take away and put your feet up - you deserve it!!Www@FoodAQ@Com
Take the night off - order a take away and put your feet up - you deserve it!!Www@FoodAQ@Com
Tandoori Chicken and
Coconut Rice
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Coconut Rice
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PASTAWww@FoodAQ@Com
spaghetti Www@FoodAQ@Com
Penne Pasta with a cream sauceWww@FoodAQ@Com
meatloaf corn on the cob salad cakeWww@FoodAQ@Com
philly cheese steaks!!Www@FoodAQ@Com