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What are some quick and easy recipes to cook for dinner?

Im always on the go and i hate going out. What are some fast and easy recipes i can cook at home

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6 Responses to “What are some quick and easy recipes to cook for dinner?”

  1. sonam said:

    mac and cheese

  2. ‚ô•momma 2 a princess‚ô• said:

    when i need fast and easy i just go to cooks.com
    they show how to cook anything

  3. Bert said:

    Cook a skillet of potatoes, keilbasa, onion, garlic, and cabbage…with a dash or two of worsteshire sauce and salt and pepper.

    Cheese raviolies w/ ham and peas. Prepare frozen cheese ravioli’s. Dice up a ham steak and mix it all together with frozen peas and a jar of alfredo sauce.

    Chicken tacos. Cook chicken breasts with salt, pepper and cumin. Shred them and put them back in the skillet with a jar of salsa, black beans and cilantro (optional) and lime (optional). Let simmer about 20 minutes and serve on yoru favorite taco shells with favorite toppings. To make it even easier, but a premade rotisserie chicken and shred the meat off.

    Nachos. Make ground meat and heat up beans. Pile it all up on tortilla chips with your favorite toppings and cheese.

    Brats w/ kraut.

    Hot dogs with chili and cheese.

    Chicken salad. Store made Rotisserie chicken, shredded. Slap it on top of yoru favorite lettuce with salad toppings.

    Loaded baked potato. Versatile! Bake potato and smotehr it in anything you want. Classic bacon, cheese and sour cream or chicken, cheese and broccoli or chilie and cheese, or left over pulled pork or beef roast with gravy….almost anything can go on a potato

    A box of pasta roni, mixed with cooked chicken or ham and a veggie

    Vegetable stir fry over rice. Frozen stir fry veggie mix, premade season packet of choice and rice a roni.

  4. Joanne A. said:

    1. At your grocery store, buy the sealed PRE-COOKED meats that come is small packages such as the following. You can make two or three meals out of them:

    Beef tips with gravy,
    Roast with gravy,
    Pork roast,
    Chicken,
    Baked ham,
    Pork chops,
    Meatloaf,
    etc.

    Just heat in your microwave; directions are on the packages. You will find these packages in the cold section (not the freezer). Ask a clerk to help you find these. They are delicious.

    Use these for your meat dish with a side dish or two of canned or frozen vegetables, beans, potatoes or sweet potatoes which can all be found on shelves or in the freezer section and they are already cooked.
    .
    You can now buy bags of different flavors of precooked rice that you put into your microwave for a minute or two. These are on shelves at the grocery store. We like the chicken flavored best of all. Have a clerk help you find them.
    .
    Real mashed potatoes that come in a bag…add water, butter, milk. Delicious. Read the directions.
    .
    Buy top brand cans of stew for each person. Serve with cornbread, crackers, or toast.
    .
    Soup and a grilled (fried) cheese sandwiches. Go to this video to see how to make a quick grilled cheese sandwich:
    http://startcooking.com/video/326/Grilled-Cheese-Sandwich
    .
    Omelet with Cheese – Video:
    http://startcooking.com/video/326/Grilled-Cheese-Sandwich
    .
    You can buy all types of salad greens in large packages now. Buy the ones that have been pre-washed. Add your own dressing which you can buy in bottles.
    .
    2. The top brands of microwave frozen dinners are very good now. These come in single servings or in family sized bags. Follow directions. Look for the words “No Preservatives” marked on the box or package.
    Just add a canned or frozen vegetable as a side dish.

    Top brands of dinners that are found on shelves. No fridge needed. Add water, microwave. These are good to take to school or work. Follow directions on the containers.
    .
    3. Video On How To Cook A Rib Eye Steak on Stove Burner (turn on your sound), click this link:
    http://www.videojug.com/film/how-to-make-rib-eye-steak
    .
    4. Supermarket deli’s have pre roasted chickens, fried chickens, roast beef, and side dishes. You can stop in on the way home and grab a quick dinner to take home. I buy their roasted chicken often…they are delicious.
    .
    5. Buy a crock pot. You put everything into the pot in the morning, set it on low for 8 hours, and your dinner will be ready for you when you come home in the evening! I kid you not. Be sure to read the instruction booklet.
    There is a recipe booklet that comes with the crock pot. You can buy crock pots at places such as your grocery store, Walmart, and etc.

    Here are 1,160 crock pot recipes:
    http://www.cooks.com/rec/search?q=crock+pot

    DON’T FORGET TO PLUG IT IN! This happens more than you would think. lol

    6. Salads. All types:
    http://southernfood.about.com/od/saladrecipes/Salad_Recipes_Salads_and_Dressings.htm

  5. keirafirestone said:

    If you’re looking for quick and easy salads are your friend, just get some lettuce and chop up some vegetables like peppers, tomatoes and avocados to help make it filling. Also soup cooks quick, so one thing I tend to do is take some chicken broth and just dump some onions, some greens, garlic, ginger, chili powder, basil, lemon and maybe some couscous since it only takes about 5 min to cook. The soup can be ready in 10 to 15 minutes if you chop fast.

    Pan-fried Chickpea Salad Recipe

    If you are pinched for time, you can certainly skip the browning of the chickpeas – just skip adding any leeks altogether and add the chopped garlic and the lemon zest to the yogurt dressing. The only ingredient I would add to this version the next time around would be a handful of toasted, slivered almonds. Just a hint of sweetness, toasty nut flavor, and lots of crunch. You can use canned chickpeas, but chickpeas cooked from dried beans are infinitely better tasting, and the texture much better.

    1 tablespoon clarified butter, olive oil, or coconut oil
    2 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
    1 cup of chopped leeks
    1 medium clove of garlic, minced
    zest of one lemon — I tend to cut the amount of lemon zest in half and add some lemon juice to the recipe
    1/3 cup plain yogurt (I typically use low-fat Greek)
    1 1/2 teaspoons Indian-style curry powder (or to taste)
    scant 1/4 teaspoon fine grain sea salt
    1 or 2 tablespoons warm water
    1/2 cup of loosely packed fresh cilantro, chopped
    1/2 cup red onion or red spring onions, chopped

    Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 – 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

    While the chickpeas cool (I like to serve this salad at room temperature), make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.

    When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.

    Serves 4 as a side.
    http://www.101cookbooks.com/archives/panfried-chickpea-salad-recipe.html

    Red Lentil Soup – Recipe

    This recipe is a Dove favorite, not only for its flavor and simplicity, but also because it came from Claudia Roden, an Egyptian Jewish (now British) food writer born in Cairo. Her Sephardic family loved this soup, whereas I encountered it in Muslim Egyptian households as a Ramadan break fast specialty. Vegans in America love this soup made with vegetarian broth (or water). It’s a true Middle East peace recipe.

    1 large onion, finely chopped
    1 3/4 cups (350 g) split red lentils
    7 1/2 cups (1 3/4 liters) meat or chicken stock or vegetable stock
    Salt and pepper
    1 teaspoon cumin
    juice of 1/2 to 1 lemon
    Extra virgin olive oil to drizzle, to taste.

    In a saucepan put the onion, lentils, liquid, a little salt and pepper, and simmer 1/2 hour, or until the lentils have disintegrated. Add water if soup needs thinning. Stir in cumin and lemon juice and adjust seasoning (Leila’s note – this really needs salt and lemon in generous quantity). Let people help themselves to a trickle of olive oil.

    http://bedouina.typepad.com/doves_eye/2004/03/red_lentil_soup.html
    *I tend to add some chilli powder and ground ginger to this recipe and up the lemon and cumin content. I have added frozen peas, spinach and kale to this recipe before with success as well.

    Epicurious.com has an entire section devoted to quick and easy recipes that tell you how long they take to cook, many of the recipes have pictures and the majority are rated and reviewed.

  6. Pishee said:

    I’m always on the run myself but with children I have to keep meals healthy and varied. I like the recipes at http://www.mommynuggets.com in the meal idea section.




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