I am looking for something to cook for dinner?

Question

I work all day so don't want to spend hours in the kitchen but am looking for something different and tasty.
Any suggestions?

Answer 1

Caesar Salad!



Shred a lettuce.

Cut up some tomatoes.

Grate some parmesan cheese.

Buy croutons (or make your own by chopping up several slices of bread into squares and shallow frying them in a pan until they're crispy)

Put into a bowl and add Caeser Salad sauce.

Mix.



Voila! Takes less than five.

Answer 2

1

Answer 3

Spinach Salad with Warm Bacon Dressing



8 ounces young spinach

2 large eggs

8 pieces thick-sliced bacon, chopped

3 tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

4 large white mushrooms, sliced

3 ounces red onion (1 small), very thinly sliced

Directions

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.



Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.



While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.



Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.



Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Answer 4

Spinach Stuffed Chicken Breast



1 (10 ounce) package fresh spinach leaves

1/2 cup sour cream

1/2 cup shredded pepperjack cheese

4 cloves garlic, minced

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

1 pinch ground black pepper

8 slices bacon



Preheat the oven to 375 degrees F (190 degrees C).

Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.

Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.

Answer 5

Two mustard chicken using chicken breast takes only 30 minutes to bake and you can have whatever veggies you have with it and rice or baked potato.



Two mustard chicken



1/2 cup Dijon mustard

1/4 cup coarse-grained mustard

1/4 cup honey

8 boneless skinless chicken breast halves (about 2 1/2 pounds)

Fresh thyme, if desired





Heat oven to 375°. Grease rectangular pan, 13 x 9 x 2 inches. Mix mustards and honey; spread on both sides of chicken. Place in pan.



Bake uncovered 25 to 35 minutes or until juice is no longer pink when centers of thickest pieces are cut. Garnish with thyme.



1 SERVING: Calories 195 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 75mg; Sodium 360mg; Carbohydrate 10g (Dietary Fiber 1g); Protein 28g

% DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 8%

DIET EXCHANGES: 1/2 Starch, 4 Very Lean Meat



Betty's Tip

Mustard is made from the ground seeds of the mustard plant. Dijon mustard has the addition of white wine. Coarse- and whole-grained mustard contains whole mustard seeds and has a strong mustard and nutty flavor and a slightly chewy texture. Serve with one of the interesting varieties of winter squash that has been dotted with butter and sprinkled with chives.

Answer 6

Chessy Chicken and Potatoes



Preheat oven to 400 degrees.

Place 2 chicken breasts in a bit of milk in a pie pan or small baking dish.

Dice 1 potato and position around chicken.

Season with salt/pepper or Mrs Dash Southwestern Chipotle.

Cover with foil.

Bake for 15 minutes. Cover with shredded cheddar or thin sliced Velveeta.

Continue baking uncovered for 5 minutes until cheese is melted and lightly golden brown.



Serve with steamed long green beans drizzled with oil and spices.

Answer 7

The quickest and easiest meal I make is rice, mixed veggies, canned fish, and an egg.



As you boil the rice steam the frozen mixed veggies, open the can of fish and drain. Nuke until hot.



Mix the cooked rice, veggies and fish and serve with a soft fried/poached egg over to the side so the yolk will flavour some of the rice, and splash some Soy Sauce over the rest.

Answer 8

It's winter. Make a nice hearty chili.



You can make it with almost any leftover meat. Just cube it up and add it to some cooked onions, peppers, beans, tomatoes, and tomato sauce.



Season it with some chili powder, garlic power, cumin, and adobo sauce if you like it hot.



You can even make a good veggie chili with any extra vegetables you have.



Takes about 30 min, or you can make it ahead and let it simmer in a crock pot

Answer 9

Shrimp Alfredo:

Buy some shrimp,peel and steam.

Angel hair pasta / boil

1 jar creamy Alfredo/ add 1/2 & 1/2 for creamier/ heat on stove top



Salad and garlic bread and you are done 30min tops

Answer 10

Salt and Pepper Squid

Prep Time: 10 Minutes

Cook Time: 5 Minutes Ready In: 15 Minutes

Yields: 2 servings

INGREDIENTS:

8 ounces calamari tubes

2 tablespoons Szechwan

peppercorns

2 tablespoons sea salt 1 cup all-purpose flour

1 cup cornstarch

3/4 cup peanut oil



DIRECTIONS:

1. Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside.

2. Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat.

3. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch.

4. Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately

---

Ultimate Roast Beef Blues Sandwich

Prep Time: 15 Minutes

Ready In: 15 Minutes

Yields: 4 servings

INGREDIENTS:

1 whole wheat sub rolls, lightly

toasted

1/3 cup light mayonnaise

16 fresh basil leaves 1 pound thinly sliced cooked

deli roast beef

3/4 cup crumbled blue cheese

1/2 cup toasted walnuts



DIRECTIONS:

1. Open the rolls and spread each side with 1 to 2 tablespoons of mayonnaise. Place 4 basil leaves on four of the rolls. Layer the same four rolls with the roast beef, 1 to 2 tablespoons of blue cheese, and a sprinkling of walnuts. Top each with the remaining half rolls

----

The Hudsucker Pasta

Prep Time: 15 Minutes

Cook Time: 15 Minutes Ready In: 30 Minutes

Yields: 4 servings

INGREDIENTS:

2 tablespoons olive oil

3 cloves garlic, crushed

1/2 pound mushrooms, sliced

1/2 cup oil-packed sun-dried

tomatoes, drained and

chopped

2 cups Newman's Own

Bombolina Pasta Sauce

1/4 cup dry red wine

1 tablespoon balsamic vinegar

1/4 teaspoon crushed red pepper

1/2 (8 ounce) package

Neufchatel (or cream cheese),

cubed

1 1/4 pounds shrimp, shelled

and deveined

3/4 (16 ounce) package penne

pasta

1/2 cup grated Parmesan

cheese

1/4 cup pine nuts, toasted

Chopped parsley



DIRECTIONS:

1. In a 12-inch skillet over medium heat, in olive oil, saute garlic for 2 minutes. Add mushrooms; saute until tender. Add sun-dried tomatoes, Newman's Own Bombolina Pasta Sauce, wine, vinegar, and crushed red pepper; simmer 7 minutes. Add Neufchatel cheese and stir until cheese melts. Add shrimp and simmer until shrimp turns opaque throughout, about 5 minutes.

2. Meanwhile, cook penne according to package instructions. When al dente, place in a large serving bowl.

3. Top with shrimp, sauce, parmesan cheese, pine nuts, and parsley. Toss and serve immediately

Answer 11

Chicken Salad Puffs! Short on time? Skip making the Chicken Salad and just pick some up from your local deli.



INGREDIENTS (Nutrition)

• 2 skinless, boneless chicken breast halves - cubed

• 3 tablespoons chopped onion

• 3 cloves garlic, peeled and minced

• 3/4 (8 ounce) package cream cheese

• 6 tablespoons butter

• 3 (10 ounce) cans refrigerated crescent roll dough

• Add to Recipe Box

• Add to Shopping List

• Add a Personal Note

DIRECTIONS

1. In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.

3. Preheat oven to 325 degrees F (165 degrees C).

4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.

5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.



------------



Mmm. These are good. Nice and doughy.Too lazy to make the twists? Just stuff the dough like the first recipe!



INGREDIENTS (Nutrition)

• 2 cups cooked ham, chopped (you can get ham cut 1/4 an inch thick at your deli and chop it!)

• 1 cup chopped fresh broccoli

• 1 small onion, chopped

• 1 tablespoon dried parsley

• 2 tablespoons Dijon mustard

• 1 1/2 cups shredded Swiss cheese

• 2 (8 ounce) cans refrigerated crescent roll dough



DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine ham, broccoli, onion, parsley, mustard and cheese. Stir well.

3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip. Fold the side strips over filling, alternating strips from each side. Pinch or twist to seal.

4. Bake in preheated oven for 20 to 25 minutes, until deep golden brown.



---



Want something healthier? This is delicious! It's an easy, healthier version of Chicken Cordon Blue.Best part? Looks and tastes like you spent hours on it!



Ingredients:

6 boneless, skinless chicken breast halves (4 ounces each)

4 ounces sliced fat-free Swiss cheese

3 ounces lean smoked ham

Flour

2 egg whites, beaten

1/3 cup unseasoned dry bread crumbs

Vegetable cooking spray

Instructions:

1. Pound chicken breasts with the flat side of a meat mallet, until they are very thin and even in thickness.

2. Layer cheese and ham on chicken breasts, cutting to fit. Roll up the pieces of chicken and secure them with toothpicks.

3. Coat chicken rolls lightly with flour; dip in egg whites and coat in bread crumbs. Spray rolls generously with cooking spray and cook in skillet over medium heat until browned on all sides, 8 to 10 minutes.

4. Place chicken in baking pan. Bake at 350 degrees, uncovered, until cooked through, about 30 minutes.



Serve warm!

Answer 12

Here is my weekly menu:



www.dinnerdivamenus.blogspot.com