What are some simple meals I can prepare that look like I put a lot of time in them? I can't cook.?!
What are some simple meals I can prepare that look like I put a lot of time in them? I can't cook.?
How to make them would be appreciated.
Answers: Here is one that is pretty easy.
Pork roast (you can do this in the oven at about 350 for about two hours. I just dump it all into a crock pot and leave on low setting all day)
Ingrediants:
One good size pork roast
One can cream of mushroom soup
One package dry Lipton Onion Soup
Place roast in crock pot (or roasting pan) mix soups together and then pour over the top of the roast. Place lid on crock pot or cover an with foil. Turn on crock pot or place in oven. Crockpot on low for about 8 hours, oven at 350 for about 2.
This will be fall apart tender with a great gravey. Just serve over noodles or rice. Sometimes we serve over mashed potatoes but mainly noodles. this is a recipe for easy jambalaya, if you don't like spicy, just tone down the cayenne - my family loves it and it's really quick.
1pkg hillshire farms beef smoked sausage, sliced 1/4" thick
1 can stewed tomatoes
1 can (non-condensed) chicken broth
2 cups instant rice
1 onion, chopped
1 green bell pepper, chopped
3/4 lb pre-cooked shrimp (no tails)
1/4 tsp each thyme, cayenne, and chili powder
brown the sausage in a large skillet (we like it virtually charred, til the edges are nice and black). add all the other ingredients, cover and bring to a boil, stir, reduce heat and simmer until veggies are tender. These sites are really helpful, quick, and easy to follow:
http://kraftfoods.com
http://www.mealsmatter.org/recipesandmea... Easy Creamy Pork Tenderloin
INGREDIENTS
1 1/2 pounds pork tenderloin
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup
DIRECTIONS
Season pork tenderloin with pepper, and place in slow cooker. Pour undiluted celery soup onto tenderloin, covering meat completely.
Cover, and cook on Low for 8 hours.
Easy Caramelized Onion Pork Chops
INGREDIENTS
1 tablespoon vegetable oil
4 (4 ounce) pork loin chops, 1/2 inch thick
3 teaspoons seasoning salt
2 teaspoons ground black pepper
1 onion, cut into strips
1 cup water
DIRECTIONS
Rub chops with 2 teaspoons seasoning salt and 1 teaspoon pepper, or to taste.
In a skillet, heat oil over medium heat. Brown pork chops on each side. Add the onions and water to the pan. Cover, reduce heat, and simmer for 20 minutes.
Turn chops over, and add remaining salt and pepper. Cover, and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.
Easy Ice Cream Cake
INGREDIENTS
16 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
1 (1.5 ounce) bar chocolate candy bar, grated
DIRECTIONS
Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.
Simple Ranch Chicken Macaroni Salad
INGREDIENTS
1 cup uncooked elbow macaroni
1 stalk celery, chopped
1 (2.25 ounce) can chopped green olives
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1 (10 ounce) can chicken chunks, drained
1 (1 ounce) package dry Ranch-style dressing mix
2 teaspoons paprika
DIRECTIONS
Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving. Smothered Chicken Breasts
4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1/2 cup water
1 sliced onion
1 cup baby carrots
1 pinch of dried thyme
1 pinch of seasoned salt, garlic powder, and black pepper.
wash and season the chicken with seasoned salt, garlic powder, and pepper.
saute the chicken in a lightly oiled skillet on both sides.
remove the chicken from the skillet and set aside.
pour the can of mushroom soup in the skillet and a 1/2 cup of water and stir them around together until somewhat smooth.
lower the heat to simmer and put the chicken back in the skillet.
add in the onions and carrots and the thyme.
cover this with a lid and let it continue to cook for 15 or 20 minutes until the chicken is tender and the veggies are soft.
serve this dish with rice, rolls, and a dinner salad. You can try a pasta dish. Take some angel hair spaghetti and boil it. Then in a large skillet, heat up olive oil and saute some mushrooms, fresh farlic, salt, pepper, capers, and a can of Whole, Stewed, Peeled Roma Tomatoes (Chop the tomatoes before putting in the skillet). Ones the mushrooms, capers, and tomatoes are cooked and heated through, add the pasta. Toss and serve in a big bowl. Get a block of fresh Parmagiano-Reggiano cheese and use a vegetable peeler to "shave" large strips of the cheese off onto the top as a garnish. Also garnish with some fresh basil. crispy sweet chicken strips:
skinless chickien strips
egg(cracker without the shell)
bread crumbs(italian)
&
cornflakes(the cereal)
what you do is wash the chicken strips then you dip then in the egg then you dip them in the bread crumbs & crushed cornflakes..bake them in the frying pan(with oil)for a little while untill they look ready to eat...(i got this recipe of off planet hollywoods menu)
They are great
& can be served with seasoned fries or mixed vegies..also great with salad
honey musted & bbq are recomended for the dipping sauces!
hope i helped.:)<
happy 4th of july.!!!!!!!!!!!!!!!!!!!!! SUPER -EASY CHICKEN MANICOTTI
1 jar (32 0z.) marinara sauce
1/2 to 3/4 cup water
1 teaspoon garlic salt
1 1/2 lbs. (about 14 tenders) chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz.)
2 cups shredded mozzarella cheese
chopped fresh basil leaves
1. Heat oven to 350*F. Mix marinara sauce with water in medium bowl. Spread about 1/3 of the sauce into a 13x9 inch baking dish sprayed with non stick spray.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing the tender from end to end (use end of wooden spoon). Place stuffed shells on sauce in baking dish. Pour remaining sauce evenly over shells, covering completely.
3. Cover with foil and bake about 1 hour or until shells are tender. Sprinkle with cheese.
4. Bake uncovered about 5 minutes more or until cheese is melted. Sprinkle with basil leaves
Makes 7 servings High Altitude: use 1 1/2 cups water
Very Yummy!!!!!!!!!!!!!!! Chicken and Artichokes:
4 Boneless, skinless chicken breasts
1 4 oz container feta cheese
1 can artichoke hearts, drained (reserve liquid)
1/2 cup Italian bread crumbs
1 T fresh parsley
1/2 cup half and half
1 T dijon mustard
1/2 cup white wine
1 tsp cornstarch, mixed with some of the half and half
Salt and fresh ground pepper
Rinse and pat dry chicken breasts. Make a pocket in the thickest part of the breast being careful not to cut all the way thru. Chop artichoke hearts and mix with feta cheese, parsley, bread crumbs. Salt and pepper outsides of chicken as well as in the cavity. Stuff cavity with artichoke mixture. Place breasts in a baking dish that has been sprayed with Pam. Pour a little white wine in bottom, cover and bake at 375 degrees for 30 minutes. Remove cover, baste breasts with juices and bake an additional 15 - 20 minutes, or until liquids run clear. Remove breasts and place on serving platter. Cover with foil to keep warm. Place baking dish on top of the burner and deglaze with wine. Add dijon mustard
and half and half. Add reserved artichoke liquid and simmer until thickened and reduced by half. Season to taste. To serve, place chicken on plates, along with Rice Pilaf and fresh green beans, and drizzle sauce over the top of chicken.
Pork Chops and Macaroni and Cheese
4 1/2 inch thick, bone-in chops
1/2 yellow onion, sliced into rings
3 T olive or vegetable oil
2 boxes of your favorite mac and cheese
1 container chive and onion cream cheese
1/4 cup butter
Kosher salt and fresh ground pepper
Spray baking dish with Pam and set aside. Season pork chops with salt and pepper and saute in oil until golden brown on both sides. Remove and drain off excess oil. In pan, place onion and saute until translucent. Cook macaroni according to directions and add cream cheese. Place macaroni and cheese in baking dish and top with chops. Place some of the onion on each chop and cover. Bake at 350 degrees for 30 minutes, or until cooked thru. Serve this dish with green peas or salad.
Meatballs and Mashed Potatos
4 Yukon Gold potatoes
1 lb ground turkey
1/2 lb lean ground beef
1 box chicken broth
1 package Liptons Herb and Garlic soup mix
1 egg
1/2 cup Italian bread crumbs
1 T Worcestershire sauce
1 cup sour cream, separated into half cups
3 T butter
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup parmesan cheese
1/2 cup white wine
1 can Cream of Mushroom soup
Cut up potatos and place in sauce pan with chicken broth. Add a little salt. While potatoes are cooking, mix meat, soup mix, egg, Worcestershire sauce, and bread crumbs. Add salt and pepper to taste. Form into meatballs and place in baking dish. Mix 1/2 cup sour cream with wine and soup and pour over the top of the meatballs. Reserve 1/2 cup sour cream for potatoes. Sprinkle half of the parmesan or asiago cheese over meatballs, cover and bake for 45 minutes in a 350 degree oven. Remove cover during last 10 minutes to brown. When potatos are finished, drain and return to hot pan. Stir in sour cream and butter. Season with salt and pepper and add cheese. If mixture is too thick, add more sour cream or a little milk. To serve, place a mound of potatos on the plate and top with 2 meatballs. Spoon sauce over both. This is good with fresh green beans and almonds. This is great and is economical too. 1 lb. ground beef
1 lb. Jimmy Dean Sage Sausage, 1 16oz {or close to 16 oz.} can Red kidney beans, 16 oz. pink kidney beans, 16oz. navy beans, 16oz. Great northern beans,
1 can16oz. diced or stewed tomatoes, one can Rotel tomatoes,{in the section with tomatoes, get the original one},1 can kernel corn, 1 dry package taco seasoning,1 dry package Hidden valley Ranch salad dressing. Cook the sausage and g. beef until brown. Drain it. Open all the beans, drain. Drain corn. Mix all this and the tomatoes with juice, in a large cooking pot {or crock pot, if you have one} pour the taco seasoning and H. V. dressing mix in. Stir around till well mixed. Cook until warmed through well, 2 to 3 hrs or longer, just let it boil then turn to a simmer. Serve with a salad. tortillas, or garlic bread. If it is thick, go ahead and add 1 cup of water to it . So good!!! Rice, meat, and canned soup used as gravy usually turns out a nice casserole.