For those that hate to cook but have to...what is your favorite quick recipe?!


Question:

For those that hate to cook but have to...what is your favorite quick recipe?

I need some other ideas. I'm a wonderful cook but I despise being in the kitchen. I'd rather be outside or on the computer. Any quick recipes would be appreciated. :D


Answers: Beanie- weenies.
Open a can of Baked beans and add sliced hot dogs, we used to make them in Girl-Scouts, that's why I learned how to cook. Personally I hate them.

Cook pasta, drain add a can of tuna and a can of cream of mushroom soup ( dont add water) stir and serve.

Taco salad. Chop lettuce tomatoes add grated cheese and can of drained pinto or kidney beans and toss in any kind of meat,left over chicken or cooked ground beef and top with crushed tortilla chips or diced tortillas and salsa and ranch dressing.
Or chop of fresh fruit and put on kabob skewers and let the kids assemble them and dip in yogurt

Persoanlly I enjoy cooking but thse are easy for kids and summer. Alot of Rachael Ray's 30 minute meals are awesome. Try them!! =) Tuscan Steak and Beans

Ingredients
1 teaspoon olive oil
2 boneless beef top loin (strip) or rib-eye steaks, 3/4 inch thick (about 10 ounces each)
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 medium onion, sliced
1/3 cup balsamic vinegar
2 teaspoons chopped fresh rosemary
1 pint grape or cherry tomatoes
1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
Fresh rosemary leaves for garnish

Directions
1. In 10-inch skillet, heat oil over medium-high heat until very hot but not smoking. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to cutting board; keep warm.

2. Reduce heat to medium. Add onion to drippings in skillet and cook 5 minutes or until browned and tender, stirring. Add vinegar, rosemary, and 2 tablespoons water, stirring until browned bits are loosened from bottom of skillet. Stir in tomatoes and beans; cook 2 minutes or until heated through, stirring occasionally.

3. Thinly slice steaks and serve with tomato-and-bean mixture.

peanut-chicken stir-fry

Ingredients
1 cup instant brown rice
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 pound chicken tenders, each cut lengthwise in half if large
1 package (12 ounces) broccoli florets
1 small red pepper, cut into 1-inch pieces
1 small onion, cut in half and sliced
1 teaspoon grated peeled fresh ginger
1/2 cup unsalted roasted peanuts
1 teaspoon Asian sesame oil

Directions
1. Prepare rice as label directs.

2. Meanwhile, in cup, stir together broth, soy sauce, sugar, and cornstarch.

3. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until very hot. Add chicken and cook 4 to 5 minutes or until it just loses its pink color throughout, stirring frequently. Transfer chicken to bowl.

4. To same skillet, add broccoli, red pepper, onion, ginger, and 1/4 cup broth mixture. Cover skillet and cook 3 minutes or until vegetables are tender-crisp, stirring occasionally. Stir remaining broth mixture. Add broth mixture and chicken with any juices to skillet; heat to boiling. Boil 1 minute or until mixture thickens slightly. Remove skillet from heat; stir in peanuts and sesame oil.

5. To serve, spoon rice onto 4 dinner plates; top with chicken mixture.

Pasta with Basil and Summer Squash

Ingredients
2 packages (9 ounces each) fresh refrigerated linguine or fettuccine
2 teaspoons olive oil
3 small yellow summer squash (about 1 pound), each cut lengthwise in half, then sliced crosswise
1/2 cup prepared refrigerated pesto
1/2 teaspoon salt
4 large tomatoes (about 2 pounds), coarsely chopped
1 cup part-skim ricotta cheese
Fresh basil sprigs for garnish

Directions
1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat. Add squash to skillet; cover and cook 8 minutes or until tender, stirring occasionally. Stir in pesto and salt; heat to boiling. Add tomatoes with any juice and cook 2 minutes or just until heated through.

3. Meanwhile, spoon ricotta into small serving bowl.

4. Drain pasta. In large serving bowl, toss pasta with squash mixture. Pass ricotta to dollop on each serving. "Apricot Citrus Chicken"
Preheat oven to 400 degrees. Wash 6-8pcs of thighs, drums or breasts (bone-in always tastes better). Season both sides generously w/ salt, pepper & paprika. In a bowl, mix one jar of apricot preserves, 1 can of froz oj (thawed) & 1/2 cup water. Combine chicken & sauce in glass baking dish & cover with foil. Bake for 30min. Remove foil & baste chicken and bake for another 15-20min. This goes great with steamed rice or couscous. Hope you like it. :) Roast chicken with vegetables. Self explanatory. Not complicated and yummy too. Great, go outside!
Throw a really good keilbasa (Hillshire or other local option) on the grill and brown it to your liking. No need to heat it through.
Bring it back inside, cut into chunks and put it in a pan with some Boar's Head brand or other refrigerated (not canned) saurkraut.
Serve with baked beans or salad. YUM! Since I cook for others, I sometimes want to have a hot meal for my husband and I but also want the cooking part to be fairly fast and easy. I have found that grocery stores in my area have some excellent rotisserie chickens that come in several flavors. They are a good investment in time and money at $4.99. Then I make crisp/tender asparagus and sliced tomatoes with garlic, basil, feta cheese, thinly sliced Vidalia onions and balsamic vinaigrette. Total prep time, less than 30 minutes. Ground Turkey Meat Loaf



equal parts:


ground turkey;

chopped onion;

oats; and,

cheese.


top with a little ketchup or spaghetti sauce or salsa or whatever you have on hand...



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