Easy Reciepes that even dads can make

Amanda - posted on 08/22/2009 ( 10 moms have responded )

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I am looking for easy reciepes that even dads can cook. My husband isnt a cooker but we are about to have baby number 2 and I am now on bed rest so I am looking for somethings that he can make! anything at all!

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Heather - posted on 09/10/2009

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CHICKEN AND RICE



2 cans of cream of chicken

1 can of cream of mushroom

1 pkg of skinless/bonless chicken breasts



Mix the soups together in a baking dish and place chicken on top of soup mixture. Salt and pepper to taste. Bake in the oven for approx. 1 hour @ 425.

Boil rice.



Tadaaaa.... chicken and rice. VERY simple and yummy.

Ruth - posted on 09/10/2009

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Here's one my Dad used to make, we called it Tomato Cheese and Rice:

1 1/2 cups rice, cooked in 3 cups water
1 can condensed tomato soup
1/2 c shredded cheese
paprika and cayenne pepper to taste

Cook rice, stir in remaining ingredients. Chopped up hot dogs can be added for protein, or cubed and cooked chicken and chopped onion if you feeling ambitious.

Faith - posted on 09/10/2009

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Check out www.faithfuldinners.com. It has plenty of simple crock-pot dishes or easy dishes your husband can toss together in the evening. Look for the sample menu at www.faithfuldinners.com.

Amanda - posted on 08/27/2009

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1 can cream of asparagus soup (or any of the cream soups aka mushroom, celery or chicken) 1 can of tomatoe paste (preferrably with italian seasonings) 1 package pasta (any type)

-mix can of tomatoe paste and can of soup (no water) into a pan on the stove, stir and mix until hot

-cook pasta

-pour the "sauce" over the pasta and you have a meal!

Heather - posted on 08/26/2009

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when i was sick with my second child my hubby loved making homemade pizza! i can pizza crust from the canned biscuit area some spaghetti sauce cheese and what ever else you like. was very simple for him!



we also have a poasta bake we make alot that the kids help make.



half lb of and shape pasts (cook according to package instructions)

sour cream..no more than 8 oz

ricotta cheese no more than 8 oz

1/4 cup parm cheese

1 to 2 cans of spaghetti sauce(depending how much sauce you like)

shredded mozzarella cheese

layer these things in a casserole dishmaking sure to put sauce after each layer of pasta and sopur cream/riccotta cheese

top with shredded mozzarella cheese back at 350 degrees till cheese is melted and is hot thru(normally about 15 minutes if you use hot pasta 25 if you use cold)

serve with some garlic bread.

not only is it easy to make clean up is very easy also(not alot of dishes to wash after this meal.

my hubby's other favorite meal for my kids for lunch while i was sick was yes you guessed it lunchables!,,hahaha(only the man,,hahah)

Kimberly - posted on 08/26/2009

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I was on bed rest with my first and it was awful! Good luck!
Lasagna Mix up is one that my hubby has made for me many times and is great as left overs too! Here's a link to the recipe and photos: http://www.justamomha.com/pantry-gourmet...

On the side of the page there's also a link for easy recipes that you could search for more suggestions. I hope this helps!

Chris - posted on 08/26/2009

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My daughter and I made this one last night, and I thought of you. . .



1 lb boneless skinless chicken breast



2 small zucchini



1/2 jar marinara sauce--personal favorite here is Paul Newman's--but that's completely up to your family



provolone or mozzarella cheese--or both



Parmesan cheese, grated



2 Tbs Italian Seasoning (or more)







Preheat oven to 375F. Place chicken on the bottom of baking dish (9 in square should be big enough). Top with sauce. Slice zucchini and put around chicken. Top with cheeses. Sprinkle with Italian Seasoning. Cover with foil and bake 30 minutes. Uncover and bake another 10-15 minutes. Serve on bed of spaghetti.







Be creative. . . if you can get more veggies in--go for it. Last night I added onion and peppers and just happened to have all 3 cheeses. Make it your own!

Chris - posted on 08/24/2009

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Here are two favorites in my house. You can prepare most of the meal and freeze it, then the night you want to have them it's super quick and easy. They are also written so that you can serve that night too. If you have any questions, just let me know.



Enjoy. . .



Make-Ahead-Chicken

1 lbs boneless, skinless chicken breasts or thighs

1 tbsp vegetable oil



Cut chicken into ½-in. cubes using Chef’s Knife. Heat oil in 12-in Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken and cook 7-10 minutes or until chicken is no longer pink, stirring occasionally. Drain chicken, if necessary.



Greek Chicken and Orzo Skillet

To Prepare and Freeze:

1 portion “Make-Ahead-Chicken”

2 medium zucchini, cut into ¼-in pieces

1 can (15 oz) garbanzo beans, drained and rinsed

1 can (14 oz) garlic and onion flavored diced tomatoes

3 tbsp Greek Seasoning

In Bag 1, combine chicken and zucchini

In Bag 2, combine beans, tomatoes, and seasoning.



To Finish and Serve:

2 cans (14 oz) each chicken broth

½ cup water

1 lb uncooked orzo



To cook and serve immediately:

Add contents of Bag 2, broth and water to 12-in Skillet; cover and bring to a simmer over medium-high heat. Reduce heat to medium, add orzo. Cover and cook 5 minutes (or halfway through cooking time according to package directions), stirring occasionally.

Add contents of Bag 1. Cover and cook 5-7 minutes or until orzo is tender and zucchini begins to soften. Remove from heat and serve.



To cook and serve from freezer:

Add contents of Bag 2, broth and water to 12-in Skillet; cover and bring to a simmer over medium-high heat. Cook 8-10 minutes, breaking contents apart as necessary. Proceed as directed above.



Cheesy Chicken Tortilla Soup

To Prepare and Freeze:

1 portion “Make-Ahead-Chicken

3 cups tortilla chips, finely crushed

2 cups frozen corn

1 can cheddar cheese soup

1 can (14.5 oz) diced tomatoes

2 tbsp Pampered Chef's Chipolte rub (or try taco seasoining)



In Bag 1, combine chicken, chips and corn.

In Bag 2, combine cheese spread, tomatoes and seasoning.



To Finish and Serve:

2 cups chicken broth



To finish and cook immediately:

Add contents of Bag 2 and broth to (4-qt.) Casserole.

Bring to a simmer over medium heat; cook 12-14 minutes or until cheese is melted and mixture is smooth, stirring occasionally.

Add contents of Bag 1 to Casserole; simmer 4-6 minutes or until soup is thickened. Serve soup with optional toppings, if desired.



To cook and serve from freezer:

Cook contents of Bag 2 and broth as directed above, whisking occasionally using Silicone Sauce Whisk.

Add contents of Bag 1 and cook as directed above, breaking chicken apart as necessary using Bamboo Spatula.



Chicken Dijon Chicken Noodle Toss

To Prepare and Freeze:

1 portion “Make-Ahead Chicken”

2 cups frozen peas

¼ lb deli ham, diced into ¼-in. pieces

1 can (10¾ oz) condensed cream of chicken soup

2 tbsp Dijon mustard

In Bag 1, combine chicken and peas.

In Bag 2, combine ham, soup and mustard.



To finish and serve:

12 oz uncooked rotini pasta

½ cup water

8 oz sour cream

1 oz grated fresh Parmesan cheese (optional)

¼ cup snipped fresh parsley



To cook and serve immediately:

Cook pasta according to package directions; drain.



Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat, stirring occasionally. Add sour cream to Skillet. Reduce heat to medium; add contents of Bag 1. Cover and cook 4-6 minutes or until chicken is hot, stirring occasionally.



Toss cooked pasta with parsley. Spoon chicken mixture over pasta and sprinkle with Parmesan cheese, if desired.



To cook and serve from freeze:

Cook and drain pasta as directed above.



Meanwhile, place water and contents of Bag 2 in (12-in.) Skillet; cover. Bring to a simmer over medium-high heat; cook 8-10 minutes, stirring occasionally and breaking contents apart as necessary using Bamboo Spatula. Proceed as directed above.

Jennifer - posted on 08/23/2009

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did you want something that you can freeze if you have left overs. How about ham and bean with red potatoes soup. The reciepe calls for a bone-in pinic pork butt or a pork shoulder make sure its bone-in i put it a crook pot over night on low by morning the pork shredds itself it will fall of the bone.{keep the juice from the pork from the crockpot} In the morning put the shredded pork into a big pot and the juice and water to cover put canned or fresh green beans and cut red potatoes into quater pieces and pepper and salt with some hame base its all about your taste buds when it comes to seasoning. now you have lunch and dinner and freeze the rest.

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