What are your favorite, SIMPLE recipe's. Main or side?!
What are your favorite, SIMPLE recipe's. Main or side?
i need easy food. i just had a baby and don't have tons of spare time...but, im getting sick of cold sandwiches and cereal for dinner. i don't mind cooking and i love all kinds of food. i was wondering what of your most basic, easy to make recipes are your favorite. i'm on no particular diet either. so leave me some good ideas!
Answers:
Bruschetta Chicken
The amounts are approximate, as I usually eye-ball as I go.
4 boneless, skinless chicken breasts
Italian dressing (I like zesty Italian & eyeball the amounts)
4 Roma Tomatoes, seeded and diced
2 cloves garlic, minced
fresh basil (or spinach) leaves, slivered (about 1-2 cups)
mozzarella cheese, cubed
1/4 - 1/2 cup red onion, diced
Marinate chicken breasts in Italian dressing for about 3 hours in the fridge. Mix tomatoes, garlic, basil or spinach, red onions, mozzarella, and Italian dressing. On an indoor or outdoor grill, grill chicken breasts 4-5 minutes on each side, or until done. Slice chicken breasts and top with tomato mixture.
Serve with fetuccine alfredo, grilled asparagus or linguine and pesto sauce
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Greek Pasta Salad
Serving Size : 4
4 ounces pasta -- any short pasta
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary -- or 1 tsp dried
1 tablespoon chopped fresh oregano -- or 1 tsp dried
1/2 teaspoon salt
fresh ground black pepper -- to taste
1/2 cup feta cheese -- cubed
1/2 cup cherry tomatoes
12 kalamata olives -- or other flavorful Greek olives
2 cups spinach -- or other salad greens
Cook pasta according to package directions, drain, rinse with cold water, and drain thoroughly.
Mix oil, rosemary, oregano, lemon juice, salt and pepper. Whisk or shake virorously to blend. Pour over pasta. Refrigerate, if serving cold.
When ready to serve, arrange torn spinach on platter or individual serving plates. Add pasta, top with olives, tomatoes, and feta. Serve warm or cold.
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Eggplant Rollatini
8 oz ricotta cheese
1/2 oz prosciutto (diced very small)*optional
2 oz grated parmesan
3 oz shredded mozzarella
1 pinch nutmeg (to taste)
1 pinch white pepper (to taste)
3 medium round eggplant
Mix all ingredients (except the eggplant) in a food processor with paddle until they are incorporated. Use spoon in bowl if you don't have a food processor.
Slice eggplant lengthwise (approximately 1/2 inch thick). Brush lightly with olive oil and grill with salt and pepper. Let cool. Place approximately 1 oz. of filling on each slice and roll lengthwise. Top with marinara sauce.