Can you give me quick ez to fix recipes for family of four?

Question

I'm a lazy cook. I'm also a good cook so my husband wants me to cook all the time. I hate doing it so I need recipes that are quick and ez. Please tell me your favorite ones.

Answer 1

You can try my Baked Chicken Rice with Mayo.

Ingredients:

2 cups regular white rice (cook and let cool)

200g minced chicken (more or less is fine, add salt & pepper and mix with a little garlic)

A stalk of broccoli (cut into small buds/pieces)

A cup of fresh champignon mushrooms (sliced or diced)

A cup of parmesan cheese (grated finely)

3 cloves of garlic (finely diced/chopped)

Butter

Half a jar of Japanese mayonnaise

Salt & pepper to taste

Preparation:

Start by lightly greasing four 4"x8" pyrex (at least 3" deep) with a little butter. Preheat your oven to 350F.

Pour a quarter of rice to one pyrex, add salt & pepper, a little garlic and a table spoon of parmesan, mix well. Press the rice to the bottom of the pyrex, spread 50g chicken on top followed by a little butter, broccoli and mushroom. Cover the whole top with mayonnaise (don't be stingy!) and sprinkle with more parmesan. Repeat the process on the other 3 pyrex. Place in the oven for 20-25min or until the top turns golden brown. Let stand for 10-15min and enjoy!

Preparation time: 30min

Cooking/Baking time: 20min

You can replace the ingredients as you wish, e.g. shrimp for chicken, asparagus for broccoli etc. Also, the layering can be done your own way, but I prefer the chicken to be in the middle, to make sure that it cooks thoroughly and the juice it produces can directly sip on to the rice and make it more fragrant.

Hope you like it!

Answer 2

Try the Kraft website. They have awesome recipes and lots are quick and easy. I am not the worlds greatest cook but using that website I sure feel like one and my fam thinks so to

Answer 3

Mediterranean Salsa with Pita Chips

8 ounces feta cheese, crumbled (1 ½ cups)

1 large ripe tomato, seeded and chopped

3 scallions, thinly sliced

½ cucumber, peeled, seeded and coarsely chopped

½ cup black olives, pitted and sliced

¼ cup minced fresh parsley

2 tablespoons minced fresh oregano (or some dried oregano)

2 tablespoons snipped fresh dill (or dried)

Juice of ½ lemon

1/3 cup olive oil

Freshly ground pepper to taste

In a medium bowl, combine all ingredients and gently mix. Cover and refrigerate for at least 2 hours and up to two days. Serve with pita chips

To make your own pita chips, preheat oven to 350 degrees. Cut pita rounds in half. Cut each half again into fourths, then separate each piece to make two bite-sized chips. Using a pastry brush, lightly coat each chip with olive oil. Lay the chips in a single layer on a large baking sheet. Dust with garlic powder, dill and paprika. Bake until crisp. Let cool and then store in a Ziplock bag.

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Chicken with Feta and Olives

4 chicken breast halves

1 lemon

½ cup flour

½ teaspoon garlic powder

½ teaspoon oregano

Salt and pepper to taste

3 tablespoons butter

¼ cup chicken broth

Kalamata olives or black olives, pitted and sliced in half

2 ounces feta cheese

Place chicken b*****s in a shallow dish and squeeze ½ lemon over chicken pieces. Turn to coat chicken with lemon and set aside. In a shallow bowl, combine flour, garlic powder, oregano, salt and pepper. Dredge chicken pieces in flour. Melt butter in a frying pan and cook chicken over medium heat, turning until brown on both sides, about 10 minutes. Remove chicken from pan and place in a 9x13 inch baking dish. Squeeze remaining half of the lemon into the frying pan, along with chicken broth and stir, loosening pan scrapings. Pour over chicken. Cover with foil and bake at 350 degrees until chicken is done, about 30-45 minutes. Uncover and add olives. Top each chicken piece with crumbled feta cheese and parsley. Return to oven and continue baking, uncovered, until cheese is beginning to melt, about 10 minutes.

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Garlicky Green Beans

1 pound fresh green beans

½ stick butter

8 ounces fresh mushrooms, sliced

2 cloves garlic

1 small can water chestnuts, sliced

Steam beans until crisp-tender. In a frying pan, melt butter and add mushrooms, garlic and water chestnuts. Cook over medium heat until mushrooms are cooked through. Add beans and toss to combine.

Answer 4

Family Favorite Meat Loaf



Meat loaf with ketchup is a traditional family favorite. Bag 'n Season® makes it easy.

Makes 8 servings.

Prep Time: 5 minutes

Cook Time: 1 hour  



1 package McCormick® Bag 'n Season® Meat Loaf

1 tablespoon flour

2 slices bread, crumbled

1 egg

3/4 cup ketchup, divided

2 pounds ground chuck or lean ground beef

1.  Preheat oven to 350°F.  Arrange opened Roasting Bag in 13x9-inch baking pan.  Add flour to bag; shake to coat well.  Mix Seasoning Mix with bread, egg and 1/4 cup of the ketchup in large bowl.  Add meat; mix well.  Shape into a loaf, about 8x4 inches.  

2.  Place meat loaf in bag.  Pour remaining 1/2 cup ketchup over top.  

3.  Close bag loosely with nylon tie.  Cut 4 small holes in top of bag to allow steam to escape.

4.  Bake in lower half of oven 1 hour or until cooked through.  Let stand 5 minutes.

Substitution Tip:  Use 3 tablespoons dry unseasoned bread crumbs in place of crumbled bread.

IMPORTANT:  Allow 8 inches for bag to expand while cooking.  Roasting bag should not touch oven walls or racks.







  

Answer 5

This website has many, quick, healthy, TASTY, recipes on it.

www.savvyvegetarian.com/