What's your tastiest quick & easy recipe?

[Julie O]

Ugh! I'm out of ideas for dinner tonight. I want this to be a very easy meal because I have to go to the grocery store first & I'm not feeling too great. Any suggestions??

[mandarin2j]

Julie-

I posted this awhile ago. It's total comfort food, and it's really easy to play with. It calls for alot of fresh veggies, but I've made it successfully with just an extra can of tomatoes and chiles instead when I've been too pooped to mess with chopping stuff up.

I use one undrained can of red beans (S & W has a seasoned kind they call "piquintos" that are really tasty), 4 cups cooked rice, 3/4 cup (or 1 cup if you want to skip the regular cheese on top) lowfat ricotta cheese, 1 can Ro-Tel green chiles and tomatoes, 1 diced red pepper, 1 diced green pepper, 1 cup chopped partially steamed broccoli (so it's still crisp), 1/2 cup chopped scallions, and 1 cup diced cooked lowfat sausage. I mix it all together in a 2 quart casserole, sprinkled it with 4 oz. grated cheese, and heated it through in a 350 degree oven. I'm guessing that it comes to about 6-8 servings. The ricotta really makes it creamy without adding tons of fat.

[Gail]

Here are two threads which may give you a few ideas: http://www.cookinglight.com/bbs/Forum1/HTML/002961.html
http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20010301-1-001173.html

...a suggestion, if you don't already do this: I like to lay in emergency supplies just in case of this sort of day. It could be an impromptu quiche, an omelet or chicken pies stashed in the freezer. My personal emergency meal happens to be linguini with clam sauce, so I always keep ingredients on hand in the pantry.

Hope you feel better!


[This message has been edited by Gail (edited 04-18-2001).]

[patsyk]

Here's a recipe that is quick and it's great to keep the ingredients on hand... just for one of those days when you don't really want to think about what to make!

4 boneless/skinless chicken breasts (I buy the thin-sliced one's to save time from having to pound them thin)
3 tbsp olive oil (or just enough to keep the chicken from sticking to the pan)
3 ounces dry white wine
juice of one medium lemon (or just a splash of real-lemon brand juice)
3 teaspoons capers (without the juice)
1 clove minced garlic
1 6-ounce jar roasted peppers, drained and sliced 1/4 inch wide

Lightly season the chicken breasts with salt and pepper. Heat the olive oil in the skillet over medium heat. Saute the cutlets for about 3 minutes on each side. Add the lemon juice, garlic, white wine, capers and roasted peppers. Adjust the heat to high and cook about 3 minutes to reduce the sauce. Transfer the cutlets to a serving platter, spoon the sauce over them and serve.

I realize this is much later than you were looking for a response, but perhaps next time!

[Leanne]

I made this up just the other night - really easy & good. It serves 3 or 4.

1 can black beans drained
1 small can corn drained
1 small can tomato sauce
1 1/2 tbsp of adobo sauce (& maybe a hot pepper or 2 if you'd like http://www.cookinglight.com/bbs/wink.gif)
1 chicken breast chopped

Cook chicken breast in skillet. Add other ingredients & heat about 10 minutes (until all hot.) Serve in a 10" flour tortilla with shredded cheddar & lettuce.

Makes about 7 or 8 burritos / soft tacos.

I'm sure you could add other things like onion, peppers, garlic - but it's good & really quick just the way it is.

[Jessica]

My favorite is a CL recipe from a few years back. Boil 8 oz of your favorite shape pasta (medium shells or bowties work well). In a skillet, heat 2, 15-oz cans of chopped tomatoes with basil and garlic and one can of Great Northern or cannellini beans, drained. When sauce is heated through (10-12 mins) add 4-8 oz fresh torn spinach and stir till greens wilt. Pour over pasta and sprinkle with feta cheese. 5 ingredients and about 20 minutes.

[Mousie29]

Just an idea from last nite:
pizza dough from can (Pillsbury)
put on it what I had on hand:
pizza sauce
fresh garlic
fresh mozzarella
fresh cut up sweet onions
fresh cut up mushrooms
grate asiago ( I had some)
FRESH basil. Bake @ 400 degrees around 12 min.

[LGBurns]

I have to once again tout CL's Roasted Red Pepper Pizza -- so delicious and so fast. Unfortunately, I can't remember what month it's from but it was some time in the fall I believe.

[This message has been edited by LGBurns (edited 04-19-2001).]

[Cathy]

I take a whole chicken, rub it with Penzey's Bicentennial Rub and bake it for an hour or until done. Serve it with a couple baked potatoes and a salad. Quick and easy.

[DmOrtega]

Leanne --- Your recipe is very good. We made the mix with the black beans, corn, tomato sauce, chipotle peppers and the chicken. We put brown rice on a flour tortilla added your mix and heated in the microwave. I don't remember using any cheese at all. After heating we added salsa, salad mix and sour cream. We were impressed. It is very easy to put together with ingredients we had on hand and very inexpensive too. It is easily doubled, tripled, etc as needed. Thanks for sharing.

[buddie]

Honey-Mustard Baked Chicken:
3 lbs. chicken pieces
1/2 c. butter
1/2 c. honey
1/4 c. mustard, Dijon
1 t. garlic salt
1 t. curry powder
Preheat oven to 350 degrees. Place chicken pieces in shallow baking dish, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1 hour and 15 minutes, until chicken is tender and nicely browned. (Baste chicken every so often)


White wine chicken
Preheat oven to 350.

Fold boned skinned chicken breast under and lightly brown in a pan with 1
cube of butter. (brown both sides of chicken). Season salt both sides of
chicken and place in a casserole dish and bake for 30 minutes.

Back to drippings add:
1 cup of whipping cream
1 cup cooking wine
3 chicken boullion cubes
Simmer 30 minutes DO NOT BOIL

Serve chicken over rice and pour the wine sauce over all~ enjoy


OVEN GLAZED CHICKEN
1 can italian tomato soup (safeway has it)
4 chicken breasts
1 tbsp water
1 tbsp vinegar
1 tbsp brown sugar
1 tbsp worchestershire sauce

mix the above.

bake chicken for 30 minutes then pour the mixture over and bake 30 minutes more~~~



LEMON CHICKEN
4 chicken breast
1 egg
flour
1 envelope of lipton secreats herb and lemon soup mix (in soup section)
1 cup water
4 lemon slices
rice

dip chicken in egg then in flour. brown in skillet (oil in skillet)

mix the soup with water and pour over chicken. Put lemon slice on each chicken. bring to a boil and simmer (reduce heat) and cover for 10 minutes or until chicken is done. serve with rice

[SusanT]

See the North African Couscous Paella recipe I posted in the Shrimp Ideas thread. I would recommend it if you can buy already peeled shrimp.

[Leanne]

Just saw your response DmOrtega - I'm glad you enjoyed it. It reminds me that I need to make it again soon. It's just so easy!