What is your favorite Easy to fix dinner?
MOST HELPFUL POSTS
Tiffany - posted on 05/05/2011
I love making perogies when Im in a hurry. I bake them in the oven in a casserole dish with tomato sauce, parm cheese and diced veggies (peppers, onions, tomatoes etc)
Very yummy and maybe takes half an hour or so with very little work!
Carla - posted on 05/05/2011
The perogy one is great with 1 cup green peas (frozen) some sliced/shredded chicken (from a roasted chicken at the grocery store) and 1/2 - 1 c sour cream with mushroom soup (you can add mushrooms and onions too) - sprinkle with some breadcrumbs mixed with shredded cheese and bake for 20 - 30 mins until heated through and bubbling.
Amalia - posted on 05/04/2011
my fave is quick chicken pot pie. chicken, frozen mixed veggies, refrigerator bicuits, and cream of chicken soup.
cut up and brown chicken, add pepper or i add mrs dash. when cooked add frozen veggies, cook about 5 min, add soup and one can milk.....stir till mixed. transfer to bakeware of your choice and put raw biscuits over. cook at 375 for 20 min or till bicuits are golden brown. this can be done in individual cups or doubled even tripled. low cost, filling and reeeealy good. :)
Nancy - posted on 02/25/2013
Perfect for "Meatless Mondays" This vegetarian delight is ridiculously easy to make and equally delicious! The whole family will love it! Each melt has 186 calories, 6 grams of fat and 5 Weight Watchers Points Plus. http://www.skinnykitchen.com/recipes/ski...
Nancy - posted on 02/20/2013
Here's a yummy, easy, dinner idea-Skinny Thai Chicken and Peanut Noodles! Each fiber rich serving has 290 calories, 8 grams of fat, 7 grams fiber and 7 Weight Watchers POINTS PLUS. It’s simply delicious! http://www.skinnykitchen.com/recipes/ski...
Nancy - posted on 02/16/2013
I'm sharing, Skinny Mexican Style Chicken and Cornbread Casserole...This casserole is a real keeper! It’s a cinch to make, freezes great and only needs a side salad to serve with it! The skinny for 1 serving, 323 calories, 8 grams of fat and 8 Weight Watchers POINTS PLUS.
Nancy - posted on 02/04/2013
Sinfully Rich and Skinny Macaroni & Cheese, Italian-Style...Delicious for “Meatless Mondays." Get ready to make the most amazing mac and cheese, skinny or not!!! Each serving, 293 calories, 9 grams of fat and 7 Weight Watchers Points PLUS. http://www.skinnykitchen.com/recipes/sin...
Jill - posted on 01/22/2013
This one is crazy easy. From my meal plan service. The slow cooker does all the work.
Southwestern Slow Cooker Chicken
From: Shrinking On A Budget Meal Plans
24 oz (1 1/2) lbs boneless skinless chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro (or parsley)
14.4 oz can fat free chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
6 Tablespoons reduced fat sour cream
salt to taste
In the slow cooker, combine chicken broth, beans, corn, tomatoes, cilantro (or parsley), green onions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.
Cook on low for 8 hours or on high for 4-5 hours. 30 minutes before serving, remove chicken and shred chicken. Return shredded chicken to slow cooker and stir in. Adjust salt and
seasoning to taste. Serve over rice. Top each serving with 1 Tablespoon reduced fat sour cream.
Christine - posted on 06/06/2011
One pot meals are always the best. this is something I have had since I was little...
6-8 potatoes cubed
2 cans of Green Beans
2 Med-Large Onions,
2 loops of Smoked Sausage, or 2 4packs,
place in a pot with 2 cups water and let cook until the potaotes are soft.
add salt and pepper to taste...
Mary - posted on 06/05/2011
Ive always found that buying a whole chicken is cheaper and you can get more then one meal out of it! usually i will roast the chicken and make all the leftover to make a chicken noodle soup, or a chicken and rice soup with frozen veggies. you could even freeze the leftover soup! Everyone loves it and its def filling :)
Holly - posted on 06/03/2011
My favorite is a broccoli, chicken, and rice baked dish that my mom used to make. :-) It's really good and super easy! Here's the recipe for it:
1 1/4 cup uncooked rice
2 cups water
1 can of "Cream of" soup (You can use any soup you want cream of chicken, cream of broccoli, cream of mushroom, etc, etc)
1 bag of frozen broccoli
Chicken ( you can cook this with breasts, thighs, boneless, whatever you want!)
Optional: 2 tbs Butter, salt, and pepper
1.) Mix rice, water, soup, and broccoli in the bottom if a 9x13 cake pan.
2.) Place chicken on top.
3.) Bake at 350 for about an hour.
Jane - posted on 05/26/2011
Tonight we had sloppy joes - brown ground beef in a large skillet; add chopped onions and matchstick carrots and sautee until carrots are soft and onions transparent; add catsup to taste and a small amount of water (1/4 to 1/2 cup); simmer about 10-15 minutes; serve on toasted bread or hamburger buns. You can also serve a salad, but the carrots and onions will serve as vegetables if you have kids who don't eat salad. You can also add in bell pepper if your family likes it.
Magan - posted on 05/26/2011
I do Chicken fajita sandwiches and buns, With greek Salad. The Chicken is super easy and takes like 15 mins. I just mix fajita mix with some veggi or canola oil. Halve the chicken breasts so that you have 2 thin fillets, season with slat and pepper and then coat with the fjaita seasoning. It keeps the chicken really moist and flavorfull.
Then I use some really nice buns, and load on the veggies LEttuce onions tomatoes, mayo......all the faves. AS A side I do either oven potatoes or a hearty salad with cheese and lots of veggies. REally this is usually on the run night.
Dawn - posted on 05/26/2011
Chicken Pot Pie
I use either left over chicken or canned whichever I've got on hand.
Canned - Mixed vegetables
Canned - Cream of Chicken Soup
Frozen Pie Crust.
Mix all ingredients and top with pie crust. My kids like double crust on top and none on bottom. Bake until crust is done at 350. It's one of my families favorite meals. Quick and inexpensive.
Jane - posted on 05/25/2011
Generally, dishes based on pasta, beans, ground meat and/or rice will be your best bet for cheap and filling. If you use herbs and spices you can get different flavors out of the same basic ingredients. My family loves just about anything covered in spaghetti sauce or chili, and they also like cream soups. I typically make the spaghetti sauce and chili in huge batches at home because I can sneak things like ground carrots, bits of squash or other veg into it. I can keep the cost down by buying ground meat on sale, and I divide up the batch into meal-sized quantities and freeze it.
We have something that we call "Dead Chicken in the Oven Number 42." You buy chicken in parts, boneless or not, dark meat or white meat, whatever your family prefers. Place it in a greased baking pan (I use a bit of olive oil). Pour the contents of a can of Cream of Celery soup over the chicken. Put in the oven and bake at 350 degrees until the juices run clear, 30 to 45 minutes depending on how much chicken you are cooking. Serve with steamed rice and peas. You can do the same thing using turkey breast, which can often be an inexpensive option.
Another recipe we like is Baked Pasta. Make enough pasta noodles (any shape your family likes) so everyone has a serving. Grease a casserole pan with olive oil and put the drained, cooked noodles in the pan. Pour over the noodles a jar or two of your favorite meat sauce (or as I do, defrost a batch of homemade meat sauce). Dot the top with chunks of Velveeta processed cheese and bake at 350 degrees until the cheese melts. Serve with tossed salad and garlic bread.
A third dish my kids like is what we call Taco Rice. We make a big batch of taco meat, basically ground beef flavored with one of the commercial spice packets such as the ones from Old El Paso or Taco Bell. Serve the meat over rice, sprinkle with grated cheddar cheese, with tossed salad.
These are all favorites of my kids and I developed them so that they could cook them themselves off at college without having to have any fancy culinary training.
Pot roast is another good option, especially if you make sure to include plenty of carrots, potatoes, rutabagas, parsnips, turnips, onions, tomatoes, mushrooms, and so on, to add low cost and nutritious bulk to the stew. Use inexpensive cuts of meat because the long cooking in liquid will tenderize it. You can change it up by using different herbs, adding bacon to it, or using wine, beer or different broths as the liquid.
Maria Angeles - posted on 05/25/2011
My easy fix is caldillo, or Mexican Stew. It is very easy and inexpensive: It is usually served with Mexican rice, beans and flour tortillas. The following recipes for Caldillo and Mexican rice is as follows: CALDILLO: 1 lb of hamburger or steak cut up in bite size pieces, 4-5 diced potatoes,1 can of green beans, or peas, salt (or chicken soup powder) & pepper to taste, 2 tsp ground cumin, small bit of cilantro, diced, 1 can of tomato sauce or diced tomato and about 2 cups water. Cook meat in small amt of oil (1-2 tablespoons) over low heat till browned, stir in potatoes, salt, pepper, cumin, and cilantro and (add tomato or sauce if desired, it tastes good without it also) add the water and the green beans or peas. Cook over low heat till potatoes are soft. Add more water if needed, but not so much it looks like soup. MEXICAN RICE: 1-2 Tbsp oil, 1 cup rice, 1/4 cup chopped onion, 2 cups water or chicken broth, 1/3 small can of tomato sauce, approx 1/4 cup of diced cilantro, 1Tbsp salt (or substitute salt with boullion cube or chicken broth powder to taste if you don't have chicken broth) 1 tsp ground cumin powder. Heat the oil over low heat then add rice and keep stirring until evenly browned then add chopped onion, followed by tomato sauce then water, salt, cumin, and cilantro. (you may add 1 cup of frozen peas & carrots) Stir well then cover pan and continue on low heat for 20-25 minutes. Check halfway to make sure rice doesn't stick if so add a little bit more water. keep covered on low heat.
Natasha - posted on 05/17/2011
I love roasting a chicken. I roast it for 45 minutes then throw in whatever vegetables I have in the fridge in the same pan as the chicken. Roast another 30 minutes then take the chicken out to rest and finish roasting the vegetables. You can make a sauce from the juices on the bottom of the pan or do without. Serve the some good bread or salad. Once you get good at roasting a chicken this also makes a great and easy meal for company.
Carla - posted on 05/05/2011
Hi, my favorite recipes are the pre-made frozen meals to be placed in a casserole. I spend one day every couple of weeks - because I don't have a huge freezer- and just prepare meals for the next few weeks. The crockpot is great - you can make all kinds of things including sauces, desserts and even breakfast casseroles. There are lots of great sites with free recipes - ie http://allrecipes.com/HowTo/freezing-foo... . I think one of my favorite ones is the Sweet and Sour Chicken Balls with Lemon Rice. By using ground chicken, you reduce the calories, fat and cholesterol of regular ground beef - here check out this recipe - http://www.artoflivingwell.ca/recipes/ch... which is similar to what I make except I use 1/4 c ketchup instead of tomato sauce and also add a little oyster sauce. I've also bought frozen meatballs and used them to speed up the process. To make it even healthier, I use a package of Uncle Bens long grain and wild rice mix with regular white rice (not instant) and add some parsley and a few fresh lemon slices or a couple of lemon squeezes and add to the water to boil the rice - it gives it a nice aromatic flavor. You can make this up and eat it right away, just cooking the sauce and vegetables a few minutes - or put it in the slow cooker if the meatballs need to cook more. Tip: chop small pieces of waterchestnuts into the ground chicken mixture for a bit of cruch. Enjoy!
Christie - posted on 05/05/2011
2pnds of ground beef
2 cans of corn
2 cans of stewed tomatos
2 cans of pinto beans
2 cans green chilis
2 cans of green beans
2 boxes chicken broth or broth of your choice
2 packages of taco seasoning mix
2 packages of ranch dressing mix
add a little water and this soup is the bomb
you will need a big pot
weight watchers friendly each bowl is 3 points
Nichole - posted on 05/04/2011
Fajitas are our favorite! We shop at Sam's Club a lot and buy the already seasoned Mesquite Chicken and the big bag of bell peppers and I slice the bell peppers and freeze them so they are ready to be used when I need them. I just cook about 4 chicken breast and slice them up. Throw in one of the already frozen freezer bags of bell peppers and slice a little onion and tomatoes as well. Warm some corn tortillas and it quick, rather healthy and not a big clean up either!
Robin - posted on 05/04/2011
I have been roasting a lot of chicken leg quarters. Place in 9x13 mix 2 cups salsa with 1 T. curry powder and pour over chicken. Roast at 375 for about 60-70 minutes in last 10 minutes I take out the chicken and stir in 1 cup sour cream and add chicken back in and finish cooking. Serve over rice. I got that recipe from Michelle on the blog One Ordinary Day. So Good!
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