Suggestions for dinner tonight?

Question

I have boneless chicken, squid, lots of lemons, olive oil, garlic, tomatoes, beans, canned tomatoes, pastas, mesculin, etc. I'll go to the grocery if I need to, but I'd like something INEXPENSIVE and light (fairly low fat/calorie).

Nothing too common, please. I cook a lot, so I'm looking for something new-ish.

Any recommendations?

Thanks!!!!

Answer 1

Grilled Calamari and chicken, with some lemon juice and sauce from olive oil, garlic, and yet more lemon juice.

Answer 2

you have some good stuff there!

I would make fried calamari with a homemade marinara sauce over pasta,

with tons of fresh lemon for squeezing

Answer 3

try the recipes on this site - http://www.dummychef.com

Answer 4

We're having taco salad (you can use chicken or turkey)

Brown your ground beef, add your taco seasoning & water, and dressing (I've got Catalina, but french should work, I also saw recipes for thousand island & ranch) - let your water boil down.

Then toss everything: we've got a salad mix, & fritos chips & some salsa.

and 1 tomato.  

Answer 5

shish ca bobs

Answer 6

Sensation Salad

1/2 to 3/4 lb. of finely ground Peccorino Romano cheese

1 pt. olive oil

Juice of 3 lemons

4 tsp. balsamic vinegar

6 cloves of garlic pressed with pulp and all juice

Very cold iceberg lettuce, romaine and mixed baby greens

Blend all ingredients together by hand. Toss greens together to mix well. Add dressing and toss gently to coat each leaf of greens. Salt and pepper (fresh ground) to taste. Serve on cold plates. This dressing will keep in refrigerator for an extremely long time.

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Chicken Scampi

(easy but delicious and elegant)

1/2 cup butter

1/4 cup olive oil

1 tsp dried parsley

1 tsp dried basil

1/4 tsp dried oregano

3 cloves garlic, minced

3/4 tsp salt

1 Tbsp lemon juice

4 boneless, skinless chicken breast halves, sliced lengthwise into thirds

In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.

Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.   Garnish with very thinly sliced fresh lemons, if desired.

Make sure you have some bread to 'sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.

Answer 7

pizza

Answer 8

Try this sight   http://www.recipezaar.com/   I love it.

I would make lemon garlic chicken myself.  But I love it.

Best of Luck

Answer 9

If you have white beans - great northern or cannollini beans - you could saute onion, garlic, Spanish chorizo or andouille (just a piece or two for the flavor).  Deglaze pan with white wine or chicken stock and let reduce. Add your beans and some diced tomato.  Brown the chicken in an oven proof skillet, top with the bean mixture - cover with foil and bake until done.  You could make a little garlic, lemon zest, and parsley gremolata to go on top.  

Answer 10

Chicken Marsala

Ingredients:

olive oil

4 thin chicken breast cutlets

2 oz. low salt bacon cut into 1/4 inch pieces

1/2 c. flour

coarse salt

ground pepper

1/2 cup dry marsala wine

4 T. heavy cream

minced fresh flat-leaf parsley

Coat a large skillet with olive oil and set over medium heat. Add bacon and cook just until crisp and lightly browned. Remove with slotted spoon and set aside. Leave fat in pan.

Pour flour on a plate. Pat cutlets dry. Season lightly with salt and pepper, then dredge in flour.

Heat pan with bacon fat over medium heat. Add a touch more olive oil if necessary to make approximately 2 Tablespoons. When fat is hot, shake excess flour off cutlets and place in pan. Saute, turning once until browned on both sides. Think cutlets should only take a few minutes per side. Remove cutlets. Pour excess fat from pan. With pan over medium heat, add Marsala and scrape browned bits from the bottom of the pan. Cook Marsala until it is reduced by one quarter.

Stir in cream and simmer until you get a nicely thickened sauce. Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute. Serve with sauce on top with sprinkling of parsley.