Could you share with me your favorite dinner recipe?!

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Crock Pot-Pot Roast is my go to easy meal. Put it together in the crock pot and forget about it until almost dinner time.

POT ROAST

I cook mine in either a heavy baking pot like a Dutch oven or the crock pot.

Place the roast into the pot.
Mix 1/2 package of Lawry's Tenderizing Beef Marinade and pour over meat. (or McCormick is 2nd choice)
http://www.amazon.com/Lawrys-Tenderizing…
Sprinkle with Meat Tenderizer
Add one dry packet of mushroom onion soup mix, or regular onion soup mix if I don't have mushroom.
Cut up 1 onion and put into pan (optional)
Add 1 small can/jar of mushrooms.
For a crock pot add about 1" of water in the bottom of the pan and cook on high for 4 hours, then on low until ready to eat.
For the Dutch Oven, fill pot with 4-5 inches of water, cover and bake in oven on 375 for 5-6 hours. Check occasionally to make sure it does not bake dry. Add water as needed as this will be your gravy. Add carrots and potatoes about 1 hour before serving.

To make the gravy (Dutch oven), add a mixture of corn starch and water to the drippings and boil until thick.

For the crock pot you can add the corn starch mixture about 1 hour before the roast will be served. You can also add potatoes and carrots at this time and finish cooking about an hour. (If you prefer, you can add the vegetables at the same time you start the roast, just don't stir as the vegetables will fall apart. I prefer to add mine about an hour before serving.

This is really good, has a nice thick gravy, and is so simple. Once it is in the oven/crockpot you are done for the day. I like to serve my roast with mushroom rice (http://www.amazon.com/Knorr-Lipton-Mushr… green bean casserole, and hot crescent rolls.

One of mine is Chicken and Rice

1 medium size pack of Yellow Rice
1 roasted chicken (from the deli at the grocer)
1 15oz can cream of chicken soup
2 15 oz cans mix vegetables (drained)


Cook the rice according to the package. While rice is cooking debone the chicken and set the meat to the side. Mix soup and half a can of water in microwave safe bowl and heat a couple of minutes.
When rice is done, add in chicken, vegetables, and soup. Heat another 10 minutes on medium heat.

Will serve 4 to 6 will possible leftovers.
Serve with favorite bread.

Baked Honey Mustard Chicken

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Ingredients:
? 1 onion, chopped
? 1/4 cup butter
? 1/2 cup honey
? 1/2 cup Dijon mustard
? salt and pepper to taste
? 2 teaspoons curry powder
? 6 boneless, skinless chicken breasts
Preparation:
Preheat oven to 375 degrees F. In small microwave-safe bowl, combine onion with butter. Cook on high power 2-3 minutes until onion is tender. Remove from microwave and add honey, mustard, salt, pepper, and curry powder; mix well.
Place chicken in single layer in shallow pan. Pour sauce over chicken. Bake, uncovered, for 32-37 minutes until chicken is thoroughly cooked. Serves 6

I think this came for Allrecipes...not sure. Have used it for a long time

We have this once a week and it’s so perfect. We’ve tried a couple dozen salmon recipes and out of all that- this has the best flavor: marinate salmon fillets in Lawry’s Carribean Jerk for 20mins- then grill. Yum!

This one I love because it’s different- it does have more flavor with thighs, but I use boneless breasts sometimes too.

Baked Teriyaki Chicken
From Allrecipes

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425F.

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

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Then this is my most favorite fish recipe- it takes a little bit of time but the flavor is unbelievable.

Pacific Halibut in a Sicilian Sauce
Recipe courtesy Solo Suppers, Chronicle Books

Show: Sara's Secrets
Episode: Cooking for One
Rated: 5 stars out of 5

Ingredients
1/4 cup all-purpose flour
Salt and freshly ground black pepper
1 (1-inch thick) Pacific halibut fillet (about 8 ounces)
About 3 tablespoons extra-virgin olive oil
1/2 small onion, chopped
1 celery stalk, chopped
1/2 cup peeled, seeded, and chopped tomatoes, optional (used canned)
2 tablespoons green olives, pitted and coarsely chopped
2 tablespoons pine nuts, toasted
2 tablespoons raisins, plumped in hot water
1 tablespoon capers, rinsed
1 clove garlic, finely minced
1/4 cup dry white wine or water

Directions
Preheat the oven to 400 degrees F.

Lightly oil a baking dish that will accommodate the fish fillet. On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.

In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove the fish to the prepared baking dish.

In the same saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and celery and saute until soft and pale gold, about 10 minutes. Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors. Taste and adjust the seasoning.

Ladle the sauce over the fish. Bake until the fish tests done with the point of a knife, about 10 minutes. Eat while hot or warm.

Variation: You can also make this dish in a saute pan. Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes.

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Then this is a favorite because it really tastes like alfredo and it’s so simple to make- I sometimes do shrimp instead of chicken

Chicken and Broccoli Alfredo
Campbells.com

Ingredients
1/2 of a 16 ounce package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request?)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in the skillet and cook with the chicken

Tip: You can substitute spaghetti or fettuccine for the linguine in this recipe.

Happy cooking!