Does anyone have a good, easy dinner idea?

Ashley - posted on 03/16/2011 ( 27 moms have responded )

16

26

0

I'm making a supper chart for the next two months of dinner (to help plan groceries) and i am in need of dinner ideas :D

MOST HELPFUL POSTS

Stacy - posted on 03/31/2011

5

22

1

Whenever i'm tired I do one of 2 meals, and as simple as they may seem, my family loves them and actually ask me to make them.
1. (Egg noodles, ground turkey or beef, cream of mushroom soup, and peas.) I brown up the meat while the noodles are cooking, then combine all ingredients. It only takes 10-15 minutes, and tastes great.
2. Nachos ( doritos, ground turkey, taco seasoning( I do mine from scratch) sour cream, tomatoes, and cheese) .super easy

Jenna - posted on 03/29/2011

55

22

4

My blog is nothing but meal plans! I just started it the beginning of this year, so there are only 13 weeks on it (well I am about to post week 13!) but you could certainly pick and choose and come up with a great monthly meal plan. Let me know what you think, too, if you try any of the recipes :) http://www.52mealplans.com

Sharon - posted on 03/26/2011

120

4

18

Nacho Bake
1 lb lean hamburger
2 cans croissant rolls
1 can chili beans drained
1 envelope taco mix
1 small can tomato sauce
sour cream
cheese
lettuce and tomato
Cook hamburger untild one, add one envelope taco mix, I small can tomato sauce and mix together. Add the drained chile beans and heat for about 3-4 minutes. Unroll the croissant rolls and line a sprayed 13x 9 inch pan having the rolls come up a little bit on the sides. Add hamburger mixture over the top. Evenly spoon sour cream over top and sprinkle with cheese and crushed chips. Bake at 375 for 15-20 minutes. Top with lettuce and tomato when done.

If you see this, leave this form field blank.
Powered by RESPECT not THUMPS

27 Comments

View replies by

Christina - posted on 04/11/2011

89

14

22

I have and easy chicken recipe. my family loves this one and you can cheat with this one toow to make it go quicker too LOL
Chicken Casserole
1-1 bagof broccoli thawed
2-3 chicken breast cooked and cut into bite size pieces (or a rotiseree chicken from the store-deboned and cutup in to bite size pieces)
1 box of chicken flavored rice
1 jar of chicken gravy
1 box of stuffing mix (or homemade)

in a 9 x13 cake pan layer, thawed broccoli, cut, cooked chicken, rice (not water) gravy top with stuffing. bake a 350 until the stuffing is golden brown between 30-40 minute.

Suzie - posted on 04/09/2011

2

20

0

Thanks Jenna for your help I will certainly reply & let you know which meals are popular

Onasim - posted on 03/30/2011

0

0

0

Hi! I've a blog dealing with cooking recipes, all easy and fast recipes, considering that moms have just a few time to do everything! if u want to have a look, I'll send u my URL (don't know if I can write it here).
Greetings from Italy, Simona! :-)

Onasim - posted on 03/30/2011

0

0

0

Hi! I've a blog dealing with cooking recipes, all easy and fast recipes, considering that moms have just a few time to do everything! if u want to have a look, I'll send u my URL (don't know if I can write it here).
Greetings from Italy, Simona! :-)

Jenny - posted on 03/29/2011

33

10

6

take a look at the cook book deceptively delicious, by Jessica Seinfeld (Jerry's wife) each recipe is loaded with the good stuff but hidden so a child can't find it.

Jenny - posted on 03/28/2011

33

10

6

chicken pot pie. All you need is a pkg of stove top stuffing, leftover chicken/turkey chunks, 1 lrg can of mixed veggies or leftovers, 1 can of creme soup (your choice). Mix chicken chunks, soup, veggies together, prepare stove top stuffing. Scoop stuffing on top of chicken mix and bake for 30 min or so at 350. super easy and DELICIOUS.

Heather - posted on 03/25/2011

132

4

25

CHICKEN STUFFED SHELLS

1 cancream of onion soup
1 can cream of chicken ( i use fat free)
1/2 cup fat free sour cream
1-1 1/2 lbs boiled/ shredded chicken
1 box chicken flavor stove top stuffing ( prepared following box)
1 1/2 cups shredded mozz cheese
1 box jumbo shells
Cook shells
Combine soup and sour crame. In seprate pan combine cooked chicken with the cooked stuffing. Spread a little of the soup mix on the bottom of a cassorole dish just enough to coat. Once noodles are cooked and cooled stuff with the chicken/stuffing mix. ( use a lil or alot depending how big you want the sells) place shells in dish and cover with remining soup mix. bake 350 for 30 min. Cover with shredded cheese and bake an additional 15 min. (uncovered)

Kait - posted on 03/25/2011

2

0

0

Orzo pasta with Parmesan
Ingredients:
1 Cup uncooked Orzo
1tbsp butter/margarine or olive oil
1 Can (14.5 oz) chicken broth
Salt and pepper to taste
½ C Parmesan Cheese
1 tbsp fresh chopped basil

Directions: Brown orzo in large skillet with butter or olive oil until brown over medium heat. Once golden brown add chicken broth and bring to a boil. Cover and simmer 15-20 minutes until orzo is tender and liquid is absorbed. Remove from heat; mix in parmesan cheese and basil. Salt and pepper to taste and serve hot.
I have doubled the recipe several times depending how many I’m serving. This is a perfect meal served alone or I have served with a rotisserie chicken, chicken breast or pork chops.

Cassandra - posted on 03/24/2011

7

3

0

This one I got from a recipe book but added to it.
8oz cream cheese (softened)
1/2 packet of rand dressing mix
1 tsp garlic powder
1 tsp chives
1/8 c parmesan cheese
1 cup shredded chicken(cooked)
2 packages of crescent rolls

Preheat oven 375 degrees
Mix the cream cheese, garlic powder, ranch mix, chives, and parmesean in a bowl until smooth stir in shredded chicken.
Unroll crescent rolls and separate into 16 triangles spoon in mixtured and fold edges around mixture. and pinch the edges closed, place on cookie sheet and bake 11-13 minutes until outside is golden brown.

Cassandra - posted on 03/24/2011

7

3

0

I kinda just made this up a few years back but my daughter loves it and it's easy to make and lasts longer than just regular spaghetti.
1 box angel hair pasta
1/2 large bottle of parmesean
3/4 small jar Prego traditional sauce
4 large flour tortillas
16 slices kraft american chesse

Cook the box of pasta drain, mix in jar of Prego tomato sauce mix in half bottle of grated Parmesan, Pre-heat oven to 375 degrees.
Line a 13x9 casserole pan with 2 flour tortillas layer with 8 slices of kraft singles cheese add the mixed spaghetti add other two tortillas use remaining 8 slices of kraft singles to layer the top. Pop it in the oven about 20-25 min (until the cheese on top starts to brown on edges)
Usually serve with cheesy garlic bread and salad on the side.

Karen - posted on 03/24/2011

37

7

0

I am a fan of anything I can transform!! Example from my kitchen...We had meatloaf Monday night. On Tuesday, I chopped up the left overs, added a can of Hunt's spaghetti sauce, some bell pepper and seasonings, and we had on spaghetti. Last night, with the left over sauce, I made it into a stromboli with a homemade dough recipe I have, some mozzarella cheese, various veggies (bell peppers, mushrooms, olives),, and a little parmesan. Sooo....with a two pound meatloaf, we had three dinners, nothing was wasted. (If we had eaten all the meatloaf, no worries...but I can't see wasting anything, so much of what I cook can be used in various ways or transformed into something different so that my family doesn't have to eat the same thing night after night!)

Shanna - posted on 03/22/2011

6

39

0

I am a huge fan of the crock pot and all the wonderful things you can do with it. Whether is' a whole chicken; place chicken in crock pot. Season to taste and add in only a small amount of liquid. Either water, chicken stock, or some white wine. But no more than 2 cups, if that. Turn it on low and forget about it.
There's also you're "standard" roast with potatoes and carrots, a favorite here at home. Or one of my grandma's favorites. 1 - 2lbs stew beef. 1 dry packet french onion soup mix and a few cans of cream of mushroom (enough to coat everything and have extra) and some water. Salt, pepper, and garlic to taste. Cook the meat all day on low. At dinner time, make egg noddles and scoop your creamy beef sauce onto the noodles.

Chris - posted on 03/21/2011

226

16

54

Ashley,

This is by far one of the easiest family favorites in my house. It's from Pampered Chef, but I make it to our liking. I don't use the jalapeno, and I never buy heavy cream, so I use skim milk. Enjoy!

Zesty Ravioli Skillet

1/3 cup whipping cream
4 cups loosely packed fresh baby spinach leaves
6 oz provolone cheese, grated
1 tbsp olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz) diced tomatoes with onions, undrained
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 pkg small frozen cheese ravioli (about 65)

Measure cream using Easy Read Measuring Cup. Wash spinach in large Stainless Mesh Colander; drain. Grate cheese using Ultimate Mandoline fitted with grating blade. Set aside cream, spinach and cheese.

Add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop jalapeño with Food Chopper. Add jalapeño to Skillet; cook and stir 1 minute or until crisp-tender. Press garlic into Skillet with Garlic Press; cook and stir 15-20 seconds or until fragrant.

Add tomatoes, salt and black pepper to Skillet; cook and stir with Bamboo Spatula 1-2 minutes or until simmering. Add ravioli; stir to coat. Cook, uncovered, 4-5 minutes or until tender. Stir cream into Skillet. Cook, uncovered, 1-2 minutes or until simmering. Sprinkle spinach over ravioli; cook, covered, 1 minute or until spinach starts to wilt.

Remove Skillet from heat. Top with cheese; cover Skillet and let stand 1-2 minutes or until cheese is melted.

Nini - posted on 03/20/2011

65

12

11

Chicken Tetrazzini

Prep Time: 20 minutes

Cook Time: 35 minutes

Yield: Makes 12 servings



Ingredients

1 (16-ounce) package vermicelli

1/2 cup chicken broth

4 cups chopped cooked chicken breast

1 (10 3/4-ounce) can cream of mushroom soup

1 (10 3/4-ounce) can cream of chicken soup

1 (10 3/4-ounce) can cream of celery soup

1 (8-ounce) container sour cream

1 (6-ounce) jar sliced mushrooms, drained

1/2 cup (2 ounces) shredded Parmesan cheese

1 teaspoon pepper

1/2 teaspoon salt

2 cups (8 ounces) shredded Cheddar cheese

Preparation

Prepare vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with Cheddar cheese.

Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.





Southern Living, OCTOBER 2004





This dish can be frozen, unbaked, for up to 1 month. Thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

Nini - posted on 03/20/2011

65

12

11

Beef Noodle Bowl



Prep Time:10 minTotal Time:30 minMakes:4 servings, 2 cups each



1/2 lb. linguine, uncooked

3 cups broccoli florets3 carrots, peeled, sliced (about 2 cups)

2 tsp. oil

1 lb. beef sirloin steak, cut into strips

1/4 tsp. ginger, optional (I added this)

1/4 cup KRAFT Signature Asian Sesame Dressing

1 Tbsp. teriyaki sauce



COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.



MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, ginger and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.



DRAIN pasta mixture; place in large serving bowl. Add meat mixture and cooked veggies; toss to coat.

Nini - posted on 03/20/2011

65

12

11

Mostaccioli with Beans and Tomatoes



ingredients


4 ounces fresh green beans and/or wax beans
4 ounces mostaccioli or penne pasta (about 1-2/3 cups)
1/3 cup chopped onion
1 clove garlic, minced
2 teaspoons olive oil
2 ripe Roma tomatoes, seeded and chopped (about 1 cup)
1/4 cup dry white wine
2 tablespoons finely shredded Parmesan cheese
1 tablespoon snipped fresh Italian parsley
Fresh ground pepper (optional)


directions


Wash beans; remove ends and strings. Cut beans into 1-inch pieces. Cook beans and pasta in lightly salted boiling water for 14 minutes or until pasta is tender.
Drain beans and pasta in a colander. In the same saucepan, cook onion and garlic in hot oil for 2 to 3 minutes or until onion is tender. Add the tomatoes and wine to the saucepan. Cook and stir for 2 minutes more. Toss in the drained beans and pasta, Parmesan cheese, and Italian parsley. Serve immediately. Sprinkle with pepper, if desired. Makes 4 side-dish servings.

Nini - posted on 03/20/2011

65

12

11

Italian-Style Zucchini and Pasta



ingredients


1/2 cup packaged dried cavatelli, medium pasta shells, or elbow macaroni
1 large onion, chopped (1 cup)
1/4 cup thinly sliced or coarsely chopped carrot
1 clove garlic, minced
2 tablespoons olive oil or cooking oil
1 14-1/2-ounce can Italian-style stewed tomatoes
1 small zucchini, halved lengthwise and sliced 1/4 inch thick
1/2 teaspoon fennel seed, crushed
1/8 to 1/4 teaspoon crushed red pepper


directions


Cook the pasta according to package directions. Drain.
Meanwhile, in a large skillet cook onion, carrot, and garlic in hot oil for 5 minutes or until tender. Add tomatoes, zucchini, fennel seed, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in pasta. Heat through. Makes 4 side-dish servings.

Nini - posted on 03/20/2011

65

12

11

Muffuletta



1 cup pitted kalamata olives
1 cup pitted green olives
1/2 cup fresh basil leaves
1 tablespoon finely chopped garlic
1/4 cup olive oil
1 (1 pound) loaf Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced provolone cheese
3 tomatoes, sliced
1 large red onion, thinly sliced


Combine the kalamata olives, green olives, basil, garlic and oil in a food processor or blender and process until coarsely chopped.
Cut the top from the bread loaf and hollow out the center so that about 1/2 inch of crust remains. Spread olive mixture evenly over the inside of the loaf. Layer the salami, cheese, tomatoes and onion until the loaf is full.
Replace top of bread, lightly press down and wrap tightly in plastic wrapping. Refrigerate for at least 2 hours, or up to 1 day. Slice crosswise in about 1 1/2 inch pieces, and serve

If you see this, leave this form field blank.
Powered by RESPECT not THUMPS

Join Circle of Moms

Sign up for Circle of Moms and be a part of this community! Membership is just one click away.

Join Circle of Moms