Quick, Easy & Tasty Dinner Ideas Please-Chicken or Pork?!
Quick, Easy & Tasty Dinner Ideas Please-Chicken or Pork?
I have 10 minutes to decide what to make for dinner! I promised my b/f i would make something tasty and savory and oh sooo good but i need an easy recipe! i need to run to the store after work and have dinner done preferably by 7pm...what can i make (i'm going to Trader Joe's or Albertsons)
Additional Details1 month ago
all were very good dinner ideas but i took it a step lazy-er and i bought homestyle bakes chicken & dumplings....i also grabbed some bow-tie pasta, some peas, tomatoes & ginger dressing to make a quick & very easy salad. I grabbed some strawberries and microwavable dipping chocolate for dessert. He LOVED IT.
Answers:
1 month ago
all were very good dinner ideas but i took it a step lazy-er and i bought homestyle bakes chicken & dumplings....i also grabbed some bow-tie pasta, some peas, tomatoes & ginger dressing to make a quick & very easy salad. I grabbed some strawberries and microwavable dipping chocolate for dessert. He LOVED IT.
Campbells Soups to the Rescue!!!
When you get to the grocery store, stop in the soup aisle and find some of the soups that you and/or your boyfriend enjoy. They have recipes on the back using the soup and typically chicken or pork. Then just grap the other ingredients listed and viola!
The recipes are usually really easy adn quick, less than an hour to make.
I Hope this helps!!!....JD
Quick, Easy -N- Fast Sautéed Chicken with Lemon Garlic Sauce
1 T. olive oil
1 garlic clove, minced
2 chicken breast halves
salt, pepper
1/2 C. chicken broth
1/2 C. pitted kalamata or other intensely flavored olives
1 T. lemon juice
1 C. cooked rice, optional
Heat oil in medium skillet. Add garlic and saute over medium heat 1 minute. Add chicken, seasoned with salt and pepper to taste, and brown 5 minutes per side.
Remove chicken. Pour in broth and scrape up any browned bits. Return chicken to skillet along with olives. Cover and simmer 30 minutes. Remove chicken and keep warm. Add lemon juice and cook down liquids by a third. Return chicken to pan to heat through.
To serve, spoon chicken and skillet sauce onto each of 2 plates. Serve rice on the side.
Makes 2 servings.
Chicken Breasts Piccata
2 large lemons
2 large garlic cloves
2 tablespoons minced parsley
4 chicken cutlets (1 to 1 1/4 pounds, or 4 to 5 ounces each)
Salt and freshly ground black pepper
1/4 cup all-purpose flour
4 tablespoons olive oil
1/2 cup dry sherry
1/4 cup fresh lemon juice
2 tablespoons capers
2 tablespoons butter
Preheat the oven to 350 degrees F. Slice 1 of the lemons into 8 thin slices. From the remaining lemon, squeeze 1/4 cup juice. Mince the 2 garlic cloves. Mince enough fresh parsley to measure 2 tablespoons; reserve the parsley, covered with a damp paper towel.
Season the chicken cutlets on both sides with salt and pepper. Dredge the cutlets in the 1/4 cup flour. In a 12-inch nonstick sauté pan or skillet, heat the 4 tablespoons oil over high heat until hot. Add the chicken and sauté it 2 minutes on each side, or until golden brown. Transfer the cutlets to a platter, cover, and keep warm.
Add the minced garlic to the pan and cook, stirring, 30 seconds, being careful not to let it brown. Add the 1/2 cup sherry, 1/4 cup lemon juice, and 2 tablespoons capers and combine, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the sauce over medium-high heat by half, stirring occasionally. Remove the pan from the heat and add the 8 lemon slices. Keep warm, covered.
20-Minute Chicken Parmesan
8 each Chicken breast halves
1 Egg
1/2 cup Bread crumbs
2 tbsp Butter
1 3/4 cup Spaghetti sauce
1/2 cup Mozzarella cheese
1 tbsp Parmesan cheese
1/4 cup Parsley
Remove the skin from chicken breasts. Slightly beat the eggs. Shred the mozzarella cheese. Grate the Parmesan cheese. Chop the parsley
Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add spaghetti sauce.
Reduce heat. Cover and simmer for 10 minutes. Sprinkle with cheeses and parsley.
Cover, simmer for 5 minutes or until cheese melts.
Pick up some boneless/skinless chicken breast, some fajita seasoning mix, tortiallas, some onions, sour cream, peppers and some instant rice, shredded cheddar cheese and some taco sauce.
At home, cut the chicken into strips or bite size piecies, put into a skillet and saute, when the pink is gone add the seasoning packets and cut up onions and peppers, simmer.
Have your rice boiling also.
Serve the chicken on the tortillas with a side of rice. You can mix some cheese and taco sauce into the rice.
Put 4 chicken breasts in a casserole dish, cover with a mixture of cream of mushroom and milk, add a layer of shredded cheese (cheddar), and then a layer of a box of stuffing any falvor, drizzle that with 1 stick of melted butter. Bake at 345 for 30 minutes.
Serve with a salad and corn on the cobb.
Here's some here,
http://southernfood.about.com/od/skillet...