Quick/Easy dinner ideas?

Question

I have people coming over tonight and I just found out they are allergic to seafood which is what I was preparing...so I need a quick and easy dinner idea for 3 people. I'm not an experienced cook but I can whip up basic things (chicken, etc). So basically I need entree and side dish ideas please! thank you so much!

Answer 1

Doesn't get easier than this:)  And you could substitute the dressing or preserves with whatever you have ..... Serve with a green salad and rice dish

CHICKEN ala APRICOT

1 8-oz. bottle Creamy Russian or Catalina dressing

1 envelope dry onion soup mix

1 10-oz. jar apricot preserves

2-1/2 - 3 lbs. chicken pieces

Combine dressing, soup mix & preserves.  Pour over chicken.  Cover and bake at 325 for 1-1/2 hours.....

Answer 2

Entree: parma ham and melon. So simple. Plus you can add cute strips of crunchy bread wrapped in the ham to make it look pretty...

Main: Chicken wrapped in bacon.

1. Chicken b*****s - 1 per person - cut ALMOST in half lengthways so you get like a sandwich effect.

2. Spread pesto (from a jar) in the inside of the 'sandwich' and then place 2 or 3 slices of mozzerella in the middle.

3. Wrap bacon (pancetta rashers are nicer but makes little difference) around the closed chicken 'sandwich' - about 2 rashers per fillet, use cocktail sticks to hold everything in place.

4. Whack the oven on at about 180c (that's for a fan oven so if you're using a normal oven maybe 190c) and slap in the chicken for about half an hour.

5. To check it's done, push on the top of the chicken - if it gives off a TINY bit of clear liquid it's done. Or no liquid.

Serve with :

Teeny potatoes marinaded simply with oil, salt, garlic and rosemary to taste and roasted in the oven (can go in the oven with the chicken - to lessen cooking time, i'd cook them in a little water for 3 or 4 mins in the microwave beforehand).

Your choice of vegetables - green probably best, peas and carrots simple and easy, or maybe broccoli ?

Good luck !

Answer 3

Chicken Fajita Pizza

Get a Boboli Pizza crust - or you can prepare one of your own by Pillsbury.

Two boneless, skinless chicken b*****s, diced.

One cup thick, chunky salsa

1/2 Red Bell Pepper

1/2 Green Bell Pepper

1/3 to 1/2 of a Red (or Vidalia) Onion

one cup mild cheddar cheese

Preheat your oven to 400 degrees.  If you are using the Boboli crust, you're all ready to go.  If the Pillsbury crust, I'd give the crust about a 10-minute head start or it will be too soft.

Saute your chicken chunks in a tablespoon of Olive Oil.  Add some salt and pepper to taste.  When the chicken is done, remove from pan and spread on your pizza crust.  

Quickly stir-fry your peppers and Onion in a little Olive Oil until tender-crisp.  About five minutes on high-heat.

When done, spread the veggies, cup of salsa on the crust.

Top with cheddar cheese.

Bake for 10-12 minutes.

Serves 4,  - serve with a Corona or a decent Sauvignon Blanc (Bogle, Kim Crawford, for example) or a decent Pinot Grigio (Mezzo, Voga or Ecco Domani, for example)

Answer 4

italian chicken and veggies

3- to 3 1/2-pound cut-up broiler-fryer chicken, skin removed if desired

3/4 cup zesty Italian dressing

1/2 teaspoon coarsely ground pepper

1 medium orange bell pepper, cut into 8 pieces

1 medium yellow bell pepper, cut into 8 pieces

1 medium sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut into 16 thin wedges

4 medium plum (Roma) tomatoes, thinly sliced or coarsely chopped

1/4 cup chopped fresh basil leaves or parsley

1. Heat coals or gas grill for direct heat. Place chicken in shallow pan. Drizzle with 1/2 cup of the dressing; turn to coat. Sprinkle with 1/4 teaspoon of the pepper.

2. Mix bell peppers, onion, remaining 1/4 cup dressing and remaining 1/4 teaspoon pepper in medium bowl; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.

3. Remove chicken from pan; reserve dressing in pan. Place chicken, skin sides up, on grill over medium heat. Cover and grill 40 to 50 minutes, turning occasionally and brushing with dressing remaining in shallow pan, until juice of chicken is no longer pink when centers of thickest pieces are cut. Add grill basket to grill during last 15 minutes of grilling; grill, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.

4. Add tomatoes, basil and grilled vegetables to bowl with dressing; toss to coat. Serve vegetables with chicken.

High Altitude (3500-6500 ft): Grill over medium-low heat.