Need semi-easy recipes please :-)

Carly - posted on 10/28/2009 ( 43 moms have responded )

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Hi, I am looking for some semi-easy recipes please! Especially chicken and/or pastas, but open to anything! I am not experienced with cooking, but want to start. Thanks.

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Karen - posted on 11/02/2009

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EASY HOMEMADE POT PIE



Meat Options:



2 cups cooked and cubed chicken breast OR

1 lb lean ground beef OR

2 cans chunked chicken



Other Ingredients:



1 can cream of mushroom soup

1 can cream of chicken soup

2 cans of veg all or 2 small pkgs of frozen mixed vegetables (thawed)

2 deep dish pie crusts (thawed)

2 regular pie crusts (thawed)

1/2 - 1 cup of milk



Directions:



Cook meat and mix with soups and vegetables. Stir together and add milk until desired consistency, careful not to make it too watery. Add salt and pepper to taste. Pour into deep dish pie crusts and take the regular pie crust from the tin and add to top of deep dish crusts with filling. Pinch around the edges to hold mixture in. Cut 4 and place in a preheated 350 degree oven. Bake until golden brown (about 20 min). Let cool for about 10 min. and serve.



This recipe will feed 4 - 6 people.



I hope you enjoy!

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Morgan - posted on 11/10/2009

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Tuna Noodle Casserole.....depending on how many people
Boil the noodles
1 can Cream of Mushroom/Cream of Chicken
1 can full of milk
1 can of tuna
Mix these things in a Casserole dish then add noodles and if you want peas and put potato chips on the top or bread crumbs.
Cook at 375 for about 30 mins. or so.

Jeannie - posted on 11/10/2009

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Crock pot is a great easy dish helper. Also casserole's of all kinds. I even make a breakfast one that the family loves. My kids love this dish and it's very easy to make.



Chicken Alfredo with Bow tie pasta

1 pound chicken breast thawed Cook and cut into pieces in a frying pan.

1 box of mini bow tie pasta

Boil and strain pasta and put in large bowl or casserole dish

add your cooked chicken and 2 jars of alfredo sauce with red peppers

Heat more if you wish and your done!



There are many great recipe's at www.cooks.com Let me know If anyone would like to swap. :)

Betsy - posted on 11/10/2009

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3 cheese chicken penne pasta

1 box penne pasta cooked and drained
1 stick butter
1 cup grated parmesean cheese
1 1/2 cup provolone cheese
1 1/2 cup mozzerella cheese
1-2 cups heavy cream
chicken cut into strips (I use the prepackaged Tyson ckn found in the deli section)

* Melt butter, cream and cheeses together, stirring to keep from scalding, while warming chicken in the microwave.

* When thick pour over chicken and penne noodles in a large bowl

* Serve with italian bread and side salad

My kids (10 and 13) LOVE this mean! Very quick and easy

Lesley - posted on 11/09/2009

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cook chicken breasts in a skillet with a little salt. pepper, and garlic powder. once done cover chicken with Rotel tomatoes and shredded cheese (I use fiesta blend, but whatever you like is fine). then cover and heat on low until cheese is melted. I LOVE it and its Super easy.....

Rebecca - posted on 11/09/2009

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you can try salsa chicken. its easy. all you do is take your chicken and cut it up in small bites cook it till its done then add your salsa to it.

Lanye - posted on 11/08/2009

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Bring a large pot of water to boil. Then put in chicken breasts. Then after there done save the broth for something else. Then usually I open a can of chicken broth. I know I just had all of that chicken broth but I want to use it for something else. So anyways. Open a large can of chicken broth and put it on the stove. Get it up boil and cut up your chicken your carrots, onions, celery and make your own chicken soup. Then with that left over chicken water you have. In a bowl put 2 cups of flour and 2 eggs and pepper and salt mix it up and add milk. Just add even until it is not real soupy but a little thick. Make sure your chicken water is boiling then add the dumpling mix into it with a spoon and when they float there done. Then you have 2 lunch or dinner items. Lanye

Janyn - posted on 11/04/2009

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My mother-in-law gave me some really easy recipes when i started cooking.

Slop

1package cubed pork

6 or7 potatoes

1 large can cream of mushroom soup

1 small bag green beans

cook the pork with minced onions, garlic powder, and anyother spices you wish in a large pasta pan. once cooked add cubed potatoes and enough water to cover potatoes. boil until about five minutes from being cooked; add green beans. continue to boil until green beans and potatoes are cooked, strain; put back in pan add mushroom soup and some milk to desired consistancy. then just heat until hot. My son loves this.



strogonoff

1 package stew beef

1 package egg noodles

dried parsley

butter

1 large can cream of mushroom soup

1/2-1 cup sour cream

milk



Cook the beef with minced onions, worcestershire sauce, garlic powder, and a little seasoning salt in a large skillet. do not drain. add the soup, sour cream, and a little bit of milk. while that is heating up. Boil the egg noodles. once done strain and add enough butter to just coat them and parsley to garnish. when serving just put the noodles in a bowl and the sauce on top.

Leanne - posted on 11/04/2009

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I know of 2 good ones that is a full meal in ONE PAN WHoo hoo lol



1: Make 4 cups of rice mix in a can of mushroom soup (mixed with 1 can of milk) put half in casserole dish add browned pork chops cover with remaining rice and finely chopped onions if you like. Bake covered at 375 for 40 mins. MMMMM



2: Brown chicken breasts (or thighs) put aside, 2 boxes of stove top stuffing. Make stuffing and layer half in the dish lay chicken on top, cover with remaining stuffing and 1 can mushroom soup (mixed with milk) and lots of mozzarella cheese. Bake about 30 mins at 350 MMM good stuff! You can also make either without the mushroom soup, I have but I prefer to use it.



Apparently I have a thing with mushroom soup after just proof reading my post LOL

Leslie - posted on 11/04/2009

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good chicken dish, season chicken parts with paprika, salt and pepper. brown the chicken, add a little water, baby carrots, brocolli and red pepper slices. cover . cook until done. the longer it sits, the better. can't get any easier. good luck

Madhavi - posted on 11/03/2009

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Chicken with Preserved Lemons

Recipe Description :
Simply delicious moroccan recipe
Ingredients :
• 2 lbs of chicken, whole or in pieces
• 1 T Ginger
• 2 cloves garlic, minced
• 7-8 threads of saffron (soaked for 10 minutes in hot water)
• 3 T olive oil
• 1 small onion
• skin of one preserved lemon cut in four pieces
• 1 dozen green olives
• 2 T butter
• Salt
Preperation:
• Brown the chicken with the olive oil in a saucepan, add the salt, butter, ginger, onions, garlic, saffron (and saffron soaking water) and a further 1.5 cups of water.
• Bring the water to boil and turn the chicken, stir the mixture and reduce the heat to medium simmer. Add more water if necessary, to prevent the sauce from reducing completely.
• Remove the onion from the pot when it is cooked. When the chicken is cooked, remove it from the pot, rub it with butter and put it in the oven at 350 degrees, for 10 - 15 minutes or until the skin is brown. Put the chicken back into the pot, add the olives and the preserved lemon, and cook for another 10 - 15 minutes.
• Place the chicken olives and lemon on a platter, let the sauce thicken and reduce and pour it over the chicken before serving.

Source: http://planyourdinner.com/?pgid=recipe-d...

Cindy - posted on 11/02/2009

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Check out the Kraft website....they have awesome recipes that range from simple to complex. I use this website often and I really enjoy it!

Laura - posted on 11/02/2009

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Hi there! This recipe is super easy and my picky teenagers and husband absolutely loved it. I served it with a side of just a boxed parmesan angel hair pasta and some vegetables. The recipe is only for 4 servings...I doubled it for my family and so my husband could take leftovers to work with him. When everything was done I threw it all in a casserole dish and into the oven for just a few minutes to make sure it was all evenly heated. After taking it out of the oven, I topped it with chopped cherry tomatoes, which was one of the tips given with the recipe. It was really good and the tomatoes gave it a nice contrasting flavor. Good luck!

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.

ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.

RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.

Karen - posted on 11/01/2009

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Quoting Amanda:

This might already be on there but I like to make Chicken Pot Pie
I take 1 - 2 pounds of cooked cubed chicken (I use extra cause I like more chicken than veggies), mix it with 1 can of cream of chicken soup, and a bag of frozen veggies (I have used a can but I usually add extra corn or peas cause it's not quite enough just using 1 can). Then I put that in a casserole dish and top it with biscuits and bake it till the biscuits are done. It's delicious! Just make sure to get the biscuits done, lol.



This is the one I use, to make it more quickly you can use canned chicken (I prefer fresh) or ground beef and a pie crust instead of biscuits.

Tara - posted on 11/01/2009

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There js a website called...www.momswhothink.com They have lots of quick and easy recipes.

Leanna - posted on 11/01/2009

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Pineapple Fried Rice



Start with 2 1/2 cups jasmine rice(cooked)

add

1 small onion chopped

1 red bell pepper chopped

3 rings of pineapple cut into small pieces

2 cloves of garlic

2 Tbsp light soy sauce

2 Tbsp brown sugar

1 cup cooked chicken cut into small pieces



In a large fry pan or wok heat 1 Tbsp olive oil. Add chicken and veggies. Cook through. mix in brown sugar and soy sauce. Add rice cook for 3-4 minutes to heat rice fully. Finish with pineapple! Delicious and very healthy!!!!!!!!

Amanda - posted on 10/31/2009

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This might already be on there but I like to make Chicken Pot Pie

I take 1 - 2 pounds of cooked cubed chicken (I use extra cause I like more chicken than veggies), mix it with 1 can of cream of chicken soup, and a bag of frozen veggies (I have used a can but I usually add extra corn or peas cause it's not quite enough just using 1 can). Then I put that in a casserole dish and top it with biscuits and bake it till the biscuits are done. It's delicious! Just make sure to get the biscuits done, lol.

Kathy - posted on 10/31/2009

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my kids & hubby love chicken wraps... take some cooked chicken ( i usually use boneless skinless breast and boil them in seasoned water) and wrap a chunk in a cresent roll...place in a baking dish and bake till cresent is golden brown...while thats baking mix together can of cream chicken soup and some milk & shredded cheese....when cresents are golden take out of oven and then cover with milk/soup mixer and then cover top with more shredded cheese..bake @ 350 till cheese is melted. i have 5 in my family (3 children and 2 adults) i usually fix 2 cans of cresents and 2 cans of soup and enough milk to make is creamy (not runny though)

hope you enjoy my family does!!!!

Missy - posted on 10/31/2009

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I am by no means an experienced cook, and where my husband can cook anything without using a recipe, I HAVE to use a recipe, and even then sometimes I mess up! lol Here's a delicious, simple recipe for meatloaf; it may take a bit to cook, but it is SO worth it!

MEATLOAF:
1 lb ground beef
2 slices wheat toast
1/2 cup of milk, warmed
1 egg
1 Tbsp Onion Soup Mix
1 tsp season salt
1 tsp salt & pepper
1/2 tsp sugar

Warm milk in small pan on the stove. Break up toast into warmed milk until absorbed, set aside. In a large bowl, mix all other ingredients together. Add warm milk/toast mix. Combine all ingredients until milk mix is absorbed. Baste with sauce (below). Bake in a 4x6 pan (well greased) at 350 degrees for 1-1/4 hours.

SAUCE:
1/4 cup Ketchup
1/4 cup Brown Sugar
Dab of prepared mustard
1/2 tsp of Worchestershire sauce

Liz - posted on 10/31/2009

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There was an earlier post about Chicken Fettuccine Alfredo. I find the jarred alfredo sauces are too salty. The Bertolli is the best I found in a jar so far, but still on the salty side. You can also find the packet sauce mix next to the packet gravy mixes. Just pick up the extra ingredients and follow the directions. You may need to packets. I also used a recipe from Food Network which was really easy.

here is a link: http://www.foodnetwork.com/recipes/giada...

I added garlic, I didn't add the lemon juice or zest (not a real big lemon fan unless it's in a drink). Make sure not skimp on the parmesan cheese.

Alfredo is my favorite!

Also instead of the pasta, you can make chicken alfredo pizza. Buy a packaged pizza crust mix or pre-made crust to keep it simple. Use the alfredo sauce instead of the red sauce and add cooked chicken, onion or whatever else you like on your pizza and Cheese! Yummy!

Liz
www.SuccessWAHU.com

Martha - posted on 10/30/2009

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cook any type of pasta add hamburger cheese tom and tom sauce onions pretty good and quick kinda like homemade ham helper

Martha - posted on 10/30/2009

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buy a bag of frozen vegies califlower brocoli carrots box of penne pasta bottle ranch dressing cook pasta steam weggies put in bowl together add chicken and ranch its quick and good low cal dressing if yr on diet

Cathy - posted on 10/30/2009

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Hi Carly! I copied some recipes for you from my Busy People's Super Simple 30-Minute Menu cookbook. Chicken and pasta are my favorites too! You might also want to check out the Cooking for Busy People website. They have a lot of free recipes there as well. Anyways, the book I copied the recipes from include grocery lists, supply lists and sooo easy instructions and they are for a whole meal! I hope you like these!



>>> One-Pan Italian Chicken

Noodle Casserole

The blend of fresh garden squash and zucchini is wonderful with this delicious Italian chicken casserole.

It is a great spin-off of the traditional chicken casserole seasoned with Italian herbs. We were able to come up with a simple, time-saving, home-style casserole

with only a fraction of the calories that your momma would have made. You’re going to love it.

ONE-PAN ITALIAN CHICKEN NOODLE CASSEROLE

ITALIAN SQUASH MEDLEY

ITALIAN BUTTONS

1 pound stir-fry chicken

breasts*

23⁄4 cup chicken broth

1 (103⁄4 -ounce) can 98%

fat-free condensed cream

of chicken soup

4 cups No-Yolk noodles,

uncooked

1 (7-ounce) can sliced

mushrooms, drained

1 tablespoon Italian seasoning

1⁄4 cup reduced-fat Parmesan-style

grated topping

2 small zucchini

2 small yellow squash

10 grape tomatoes

1⁄4 cup fat-free Italian salad

dressing

1 teaspoon steak seasoning

1⁄4 teaspoon seasoned salt

1 (71⁄2-ounce) can refrigerated

buttermilk biscuits

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon garlic salt

ONE-PAN ITALIAN CHICKEN

NOODLE CASSEROLE

Yield: 6 servings (1 cup per serving)

Calories: 260 (11% fat); Total Fat: 3g;

Cholesterol: 53mg; Carbohydrate: 30g;

Dietary Fiber: 3g; Protein 25g;

Sodium: 808mg; Diabetic Exchanges: 2

starch, 21⁄2 very lean meat

ITALIAN SQUASH MEDLEY

Yield: 6 servings

(2⁄3 cup per serving)

Calories: 22 (0% fat); Total Fat: 0g;

Cholesterol: 0mg; Carbohydrate: 4g;

Dietary Fiber: 1g; Protein 1g; Sodium:

328mg; Diabetic Exchanges:

1 vegetable

ITALIAN BUTTONS

Yield: 4 servings

(6 buttons per serving)

Calories: 81 (24% fat); Total Fat: 2g;

Cholesterol: 0mg; Carbohydrate: 14g;

Dietary Fiber: 0g; Protein 2g; Sodium:

403mg; Diabetic Exchanges: 1 starch

Italian Squash Medley Italian Buttons

00-01.Busy People 30 min 7/2/07 1:28 PM Page 42

ONE-PAN ITALIAN CHICKEN NOODLE CASSEROLE 43

Instructions

30 MINUTES BEFORE DINNER, start the casserole by coating a 12-inch nonstick

saucepan with nonfat cooking spray. Brown 1 lb chicken stir-fry breasts

over high heat for 5 minutes.

25 MINUTES BEFORE DINNER, remove the chicken from the pan and set

aside. Using the same pan, combine 23⁄4 c chicken broth and 1 can chicken

soup. Bring to a boil and cook for about 2 minutes. Add 4 c No-Yolk noodles

to the boiling mixture and return to a boil. Cook, covered, over medium heat

for 10 minutes, stirring frequently.

20 MINUTES BEFORE DINNER, start the squash by spraying a 12-inch nonstick

skillet with nonfat cooking spray. Preheat the pan over medium heat. Slice the 2

zucchini and 2 yellow squash and add to the skillet. Add 1⁄4 c Italian salad dressing,

1 t steak seasoning, and 1⁄4 t seasoned salt. Cover and cook for 10 minutes.

15 MINUTES BEFORE DINNER, reduce the heat under the pasta to low. Add

the cooked chicken, 1 can sliced mushrooms, and 1 T Italian seasoning. Cover

and simmer for 5 minutes.

13 MINUTES BEFORE DINNER, preheat the oven to 350 degrees. Generously

coat a baking sheet with nonfat cooking spray. Set aside.

Stir 10 grape tomatoes into the squash medley. Cover and continue cooking.

Start the Italian Buttons by cutting each of the 10 biscuits into 4 equal

parts. Roll each piece into a ball and place on the prepared baking sheet.

Spray each biscuit ball with nonfat cooking spray and sprinkle with 1 t Italian

seasoning, 1 t garlic powder, and 1 t garlic salt.

9 MINUTES BEFORE DINNER, turn off the heat under the pasta and stir one

more time. Sprinkle 1⁄4 cup Parmesan topping over the pasta. Cover and keep

warm on the burner until dinnertime.

Turn off the heat under the squash medley and stir one more time. Cover

and keep warm on the burner until dinnertime.

Place the Italian Buttons in the oven and bake for 8 minutes. Place the

casserole and the Italian Squash Medley on hot pads on the dinner table.

1 MINUTE BEFORE DINNER, remove the Italian Buttons from oven and place

in a basket on the dinner table.

*NOTE: Stir-fry chicken breasts are prechopped for your convenience.

Supplies List

Timer

12-inch nonstick saucepan

with lid

12-inch nonstick skillet

Baking sheet

Basket

Grocery List

PACKAGED

23⁄4 cup chicken broth

1 (103⁄4-ounce) can 98%

fat-free condensed cream

of chicken soup

1 (12-ounce) bag No-Yolk

noodles

1 (7-ounce) can sliced

mushrooms

1⁄4 cup reduced-fat

Parmesan-style grated

topping

Fat-free Italian salad dressing

PRODUCE

2 small zucchini

2 small yellow squash

10 grape tomatoes

DAIRY

1 (71⁄2-ounce) can

refrigerated buttermilk

biscuits

POULTRY

1 pound chicken stir-fry

breasts

Pantry List

Italian seasoning

Seasoned salt

Garlic powder

Garlic salt

Nonfat cooking spray

Steak seasoning





>>> Caesar Chicken Pasta Casserole

Special thanks for the Cheesy-Stuffed Portobello recipe from Connie Ramey in Delta, Ohio. They go very well in this menu and complement the Caesar Chicken Pasta Stove-Top Casserole nicely.

CAESAR CHICKEN PASTA CASSEROLE

CHEESY-STUFFED PORTOBELLO MUSHROOMS

SUPER SIMPLE CAESAR SALAD WITH BACON

23⁄4 cups chicken broth

11⁄4 cup fat-free Caesar salad

dressing

4 cups No-Yolk noodles

2 (12-ounce) cans 98% fat-free

chicken in water, drained

3 tablespoons reduced–fat grated

Parmesan cheese topping

6 portobello mushroom caps

1⁄4 cup frozen chopped onion

1 tablespoon bottled minced

garlic

2 tablespoons light mayonnaise

1⁄2 cup shredded fat-free cheddar

cheese

9 cups precut romaine lettuce

3⁄4 cup fat-free Caesar Salad

dressing

2 tablespoons 30%-less-fat real

bacon pieces

1⁄2 cup fat-free croutons

CAESAR CHICKEN PASTA CASSEROLE

Yield: 6 servings (1 cup per serving)

Calories: 353 (30% fat); Total Fat:

11g; Cholesterol: 69mg; Carbohydrate:

30g; Dietary Fiber: 2g; Protein 27g;

Sodium: 1241mg; Diabetic Exchanges:

2 starch, 3 lean meat

CHEESY-STUFFED

PORTOBELLO MUSHROOMS

Yield: 6 servings

(1 mushroom per serving)

Calories: 49 (34% fat); Total Fat: 2g;

Cholesterol: 3mg; Carbohydrate: 4g;

Dietary Fiber: 1g; Protein 4g; Sodium:

135mg; Diabetic Exchanges:

1 vegetable, 1⁄2 lean meat

SUPER SIMPLE CAESAR SALAD

WITH BACON

Yield: 6 servings

(11⁄2 cups per serving)

Calories: 53 (13% fat); Total Fat: 1g;

Cholesterol: 3mg; Carbohydrate: 8g;

Dietary Fiber: 2g; Protein 3g; Sodium:

560mg; Diabetic Exchanges:

1⁄2 other carbohydrate Instructions

30 MINUTES BEFORE DINNER, start the mushrooms. Spray a jelly-roll pan

with nonfat cooking spray. Set aside.

Super Simple Caesar Salad with Bacon Cheesy-Stuffed Portobello Mushrooms

00-01.Busy People 30 min 7/2/07 1:29 PM Page 54

CAESAR CHICKEN PASTA CASSEROLE 55

Using a paper towel, wipe off 6 mushroom caps and remove the stems,

reserving the stems for later. Place the mushroom caps on the prepared jellyroll

pan. Set aside.

Spray a 12-inch skillet with nonfat cooking spray. Over medium heat, sauté

1⁄4 c frozen chopped onion and 1 T minced garlic until the onion is tender.

25 MINUTES BEFORE DINNER, chop the reserved mushroom stems and add

to the skillet. Cover and cook for 2 more minutes, stirring frequently. Turn

off the burner and let the skillet sit on the warm burner.

22 MINUTES BEFORE DINNER, start the casserole. In a 12-inch nonstick

saucepan over high heat, bring 23⁄4 c chicken broth and 11⁄4 c Caesar salad

dressing to a boil. Preheat the oven to 450 degrees.

20 MINUTES BEFORE DINNER, place the sautéed onion, garlic, and mushroom

stems in a small bowl. Add 2 T mayonnaise and 1⁄2 c shredded cheddar

cheese. Mix until well blended. Spoon 1 T of the onion mixture into the center

of each portobello mushroom cap. Set aside.

17 MINUTES BEFORE DINNER, stir 4 c No-Yolk noodles into the boiling

chicken broth. Return to a boil and then reduce the heat to medium. Simmer,

covered, for 10 minutes, or until the pasta is tender.

15 MINUTES BEFORE DINNER, place the jelly-roll pan with the Stuffed

Portobello Mushroom Caps in the preheated oven and bake for 12 minutes.

11 MINUTES BEFORE DINNER, begin making the salad. In a large bowl, stir

together 9 c lettuce with 3⁄4 c dressing. Sprinkle the salad with 2 T bacon

pieces and top with 1⁄2 c croutons. Place the salad on the table.

5 MINUTES BEFORE DINNER, turn off heat to the pasta and stir in 2 cans

drained chicken. Sprinkle 3 T Parmesan topping over the casserole. Cover and

let sit for 4 minutes.

3 MINUTES BEFORE DINNER, remove the mushroom caps from the oven and

place them on a serving platter on the dinner table.

1 MINUTE BEFORE DINNER, place the casserole on a hot pad on the table.

Supplies List

Timer

Jelly-roll pan

12-inch nonstick skillet

12-inch nonstick saucepan

with lid

Small bowl

Large bowl

Platter

Grocery List

PACKAGED

1 (12-ounce) bag No-Yolk

noodles

2 (12-ounce) cans 98%

fat-free chicken

Reduced-fat Parmesan-style

grated topping

Fat-free croutons

1 (16-ounce) bottle fat-free

Caesar salad dressing

30%-less-fat real bacon

pieces

PRODUCE

9 cups precut romaine lettuce

6 Portobello mushrooms

FROZEN

1⁄4 cup frozen chopped onion

DAIRY

1⁄2 cup shredded fat-free

cheddar cheese

Pantry List

23⁄4 cups chicken broth

Light mayonnaise

Minced garlic

Sara - posted on 10/30/2009

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My kids will each fish if I make it this way

4 fish fillet ( I use any mild flavoured white fish like tilapia)

1 tomato sliced

1/2 red onion sliced

1/2 cup fat free italian salad dressing

put fish on the bottle layer the tomaot's and onions over top pour the salad dressing on cover at bake at 350 degrees F for about 15 min unitl the fish is white and flakes easily. I serve this with some sliced veggies and dip and I have a fast easy dinner.

Jerri - posted on 10/30/2009

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Here's an easy one . . . Chicken Enchilada:



Cooked Chicken (It makes a large 9x13 pan, so I usually boil up a large pkg of meaty chicken parts) De-Boned

corn tortillas

flour tortillas

Lrg can Cream of Chicken Soup

Salsa

Sour Cream

Grated Cheese



In bowl, mix cooked chicken, soup, salsa, sour cream, and grated cheese

Add plenty of corn tortillas/flour tortillas until firm consistancy



Spread in 9x13 cake pan.

Bake approximately 30 min in oven on medium heat (cheese will be melted)

take out to cool/setup

ENJOY!!

Dani - posted on 10/29/2009

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Something easy and yummy I love

Bake meatballs in oven (i use frozen)
In saucepan mix grape jelly and cocktail sauce.
Pour over meatballs and mix
It is so good.

Dani - posted on 10/29/2009

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Materials
2 cans of bisquits
1 can of corn
1/2 cup of milk
1-2 cans of chicken (next to tuna)

Lay bisquits in a baking dish and pour corn, milk and chicken (those 3 mixed) on top
Bake in the oven 425 for about 30 minutes...check them...depending on oven you can leave them in for a little longer.

Judy - posted on 10/29/2009

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I have a very easy lasagna recipe I can send you if you to try it. It will feed 3+ people. Let me know

[deleted account]

Another favorite is Buffalo Chicken sammies.....cook thin sliced chicken breasts with Frank's Red hot Sauce until done...you can bake them,fry them or my fav..grill them..serve on a bun with lettuce,tomato,red onion, and blue cheese dressing...{we use ranch dressing and swiss cheese as nobody in our house likes blue cheese) I usually serve it with potato salad and chips!!!

[deleted account]

My favorite is baking chicken breasts in BBQ sauce and just before they are done...I add cooked bacon..and cheddar cheese...and green onions... and a little more BBQ sauce you can use these as a sandwich meat or with a side of pasta or rice and a veggie....

Heather - posted on 10/29/2009

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mmmmm that sounds delicious. Im not a huge fan of pork chops but i think with the bread crumbs it would be nice. :)

Heather - posted on 10/29/2009

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how about tater tots casserol! just warm the tator tots and then put them in a casserole dish. melt velveta cheese (kinda suacey) ground sausage meat over the tots then poor the cheese over it mix the two then top with jack cheese and green onion bake till bubbling and serve. its delicious and your kids will love it yumm!!

Sara - posted on 10/29/2009

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Try this one, You can adjust the spices too (more/ less garlic, red peppers, etc) and it doesn't affect the taste. It is a real hit at our house!











Italian Pork Chops (you also could use boneless chicken breasts in place of pork chops)



4 -6 thick cut pork chops



1 large can (aprox 14 oz) of diced tomatos - italian style

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp minced garlic (the kind in a jar - pre-chopped)

1/2 tsp crushed red pepper flakes

3 tbsp Italian seasoning

1/4 tsp each salt & pepper

drizzle of olive oil (aprox 2 tbsp)

1 small onion, diced

1 cup sliced mushrooms (optional)



Topping:

8oz shredded Mozzarella Cheese

1/2 cup italian bread crumbs





Heat oven to 400. Arrange Chops in a deep baking dish (like a cake pan). In a bowl, mix all remaining ingredients except for topping ingredients. Pour evenly over chops. Bake for 30 minutes covered with foil. Mix cheeze and bread crumbs. Remove foil and top each chop with cheeze and bread crumb mixture. Bake uncovered for 15 minutes. Serves well over pasta.

Jennifer - posted on 10/29/2009

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my family loves my chicken Alfredo. this goes over either fettuccine noodles or wide egg noodles.
Cook your chicken and season your way, save a little of the drippings for the sauce. once its done, cube the chicken
Sauce:
1 pkg of cream cheese
1 can of cream of mushroom soup
milk
1 cup of sour cream
seasonings, like poultry seasoning, Italian seasoning, garlic salt, onion salt, salt and pepper. to taste.
put the drippings from your cooked chicken in a small saucepan, add cream cheese and let it soften on a low temperature for about 5 min. then add your other ingredients, using a whisk to blend it all together if its too thick add more milk, (milk scalds easily so make sure you are stirring constantly) once the sauce is heated and blended well, add the cubed chicken to the sauce and serve over noodles.

Kathy - posted on 10/29/2009

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Chicken fettucini alfredo :) Make pasta as directed on box. boil chicken breasts for at least 30-45 minutes depending on size and quantity, i use 4 good sized and cook for 45 minutes. cut up chicken when cooled and add to drained pasta. One jar of ragu or store brand alfredo sauce poured on top, mix well and serve :) My 10 yr old loves it ;)
when cooking any meat you need to make sure you cook it thoroughly.

Debby - posted on 10/29/2009

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I also love to fix up a quick spaghetti bake....cook up spaghetti noodles, mix with your favorite spaghetti sauces, put into baking dish, cover with shredded cheese, bake about 20 minutes on 350.

Debby - posted on 10/29/2009

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I love to put my chicken (especially boneless) in a baking dish, cook up some rice, and mix with cream of whatever soup you like, poor over the chicken and bake for 30-45 minutes on 350. My Grandma Bunny called it Hidden Chicken

Kelsey - posted on 10/29/2009

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I have a recipe for homemade chicken fingers that is really easy and good. you just cut chicked breast into strips. buy or make bread crumbs by toasting bread and breaking it up. Add a tablespoon of italian seasoning 3 cloves of garlic and a handfull of parmeson cheese tothe crumbs. dip the chicken in olive oil, then cover in bread crumbs, and bake at 350 for about 35-45 minutes. I just guessed on all themeasurements and stuff because I just eyeball it so you can do whatever you think is right.

Yve - posted on 10/28/2009

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My fave recipy( plus its the first thing i leared to cook) is sausage casserole. All ya need is
-sausages (i use quarn ones for lower calories and they are yummy)
-onion choped into quarters
- your own choice of vegtables choped into cubes
- sachet of casserole mix

1-mix as much boiling water as is says on the back of the packet to its contence.
2-if you wish, brown the sausages in a frying pan
3-put all ingredients into an oven proof dish
4- cover with lid or clingfilm and cook for an hour

Once you pull off this dish you can chang to using chiken but make sure its cooked properly

Melanie - posted on 10/28/2009

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Hi! I did a post asking for mexican casseroles and received a ton of responses with yummy and super easy recipes! Look it up--it was only like a week ago on here,

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