What are some good recipe ideas for two people?

Question

What are some good recipe ideas and meals for two people. I am finding I am cooking the same meals week in and week out and we need a change on our weekly recipes.

We both are not very good with spices or anything too acidic we tend to have alot of chicken dishes and many other everyday meals including spaghetti dishes and soups please can you suggest some great and easy meals for two persons. 10 points for some good recipes

Answer 1

I call this dish baked vegetable. Start with heating 2 tbsp of butter in a deep pan. once the butter is hot add 2 tbsp of all purpose flour and mix. Add 2 cups of milk in the butter/flour mixture and heat it for just a min. You will find lumps of flour in milk. So put this mix in a grinder or blender and add 2 cloves of garlic, 5 pieces of cashewnuts, salt, pepper, 1 green chilly, few fresh basil leaves, few fresh cilantro leaves, ranch dressing- 1 spoon or mayo. Blend the mixture to a smooth paste. Pour the mixture into the pan again and cook on a slow flame for 5 min. stirring occassionally. Add 1 to 1 and half cups of frozen mix vegetable in the white sauce. (you can judge the quantity of the veg according to the sauce)

Cook for about 8 min on slow flame till the veggies are cooked. Pour the mixture in a glass/aluminium foil bowl, top with little paprika and shredded cheese. Bake the mixture in the oven on 350 degrees just before eating, for about 7-10 min.

Enjoy Baked vegetable with garlic bread.

Answer 2

I just came up with this a couple of weeks ago!

One small pack of imitation crab

One jar of alfredo sauce

One small package of angel hair pasta

2 TB of olive oil

A little garlic

Put the olive oil in a pan and saute the garlic.  Put the crab meat in the pan and saute til the edges are just crispy.

While doing this have water boiling for the pasta, put a little olive oil in the water to keep the pasta from sticking.

After the crab is sauteed with the the garlic, empty the jar of alfredo sauce into the pan.  I prefer the ones with mushrooms in it.  Heat till hot and the pasta is ready.

There may be some left over but it reheats well.  

Answer 3

Here are a few of my favs and a killer desert to go with it. Enjoy!

Chicken in Champagne Sauce

3-4 boneless chicken b*****s

1 tsp thyme

1 tsp seasoned salt (Lawry’s)

1 tsp garlic salt or powder

6 tbs light margarine or butter

2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)

2 tsp flour (more if needed to thicken)

1 cup half and half or lowfat milk

Sprinkle chicken b*****s with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 3-4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Serving Suggestions:

  I serve this with chicken Parmesan, salad, and garlic bread.

Quick Chicken Parmesan

3-4 Boneless Chicken b*****s, pounded flat

1 jar Spaghetti Sauce (I use Prego mushroom and garlic)

3 oz. Mozzarella Cheese, grated

2 cups Italian Bread Crumbs

2 oz. Parmesan Cheese

1/2 tsp garlic salt

1 egg, plus 1 tbs water, slightly beaten

Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

Sweet & Sour Meatballs

1 lb ground beef

1 tsp garlic salt

dash pepper

1 sml can pineapple (optional)

1 can or jar sweet & sour sauce (I like the Contadena brand, but any will work)

Combine first 3 ingredients. Make into meatballs, 1 to 1 ½ inch wide. Place in shallow casserole dish and bake in 350 F oven, for 20 minutes. Drain of grease. Bake for 10 more minutes. Drain again. Pour sauce over meatballs and bake for 15 minutes. Serve over rice. Makes 2-4 servings.

Hot Fudge Pudding Cake

During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.

1 cup Bisquick or biscuit/pancake mix

1 cup sugar

3 tablspoons plus 1/3 cup of unsweetened cocoa powder

1/2 cup milk

1 tp vanilla

1 2/3 cup hot water

Powdered sugar (optional)

Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.        

Answer 4

Beefy Pasta w/ Tomatoes

1 (16 ounce) package medium seashell pasta

1 1/2 pounds ground beef

1 small onion, chopped

2 cloves garlic, minced

3 (14.5 ounce) cans Italian stewed tomatoes

3 beef bouillon cubes

1 1/2 tablespoons white sugar

1 teaspoon garlic salt

1/8 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a large skillet over medium heat, mix the beef, onion, and, garlic, and cook until beef is evenly brown. In a blender or food processor, liquefy the tomatoes. Pour into the skillet with the beef. Mix in beef bouillon, sugar, garlic salt, and pepper. Cover, and simmer 10 minutes, stirring occasionally, until bouillon has dissolved. Stir in the pasta until evenly coated with the sauce to serve.

Slow Cooker Beef Barley Soup

1 1/2 pounds boneless lean beef, cubed

1 tablespoons vegetable oil

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons garlic

2 cups beef broth

2 cups water

2 cups chicken broth

4 stalks celery, chopped

6 carrots, chopped

6 green onions, chopped

1/2 cup chopped fresh parsley

1 cup barley

1 teaspoon dried thyme

In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker. Add the broth, water, celery, carrots, green onions, parsley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables are tender. Approximately 2 hours before serving add barley. Add the thyme just before serving.

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves

2 tablespoons butter

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of potato soup

1 onion, finely diced

1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Pinch of cumin, parsley, poultry seasoning, seasoned salt and pepper

1 bag of frozen mixed veggies

1 T. chicken bouillon granules

Place the chicken, butter, soup, chicken bouillon, veggies, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 1/2 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center

Mini Meat Dumplings & Cheese Tortellini in Broth

6 cups chicken broth or stock

3/4 pound ground veal, or ground beef, pork, and veal mixture

1 egg, beaten

1/2 cup plain bread crumbs (a couple of handfuls)

1/3 cup grated Parmigiano or Romano cheese (a handful)

2 pinches ground nutmeg (1/4 teaspoon)

Salt and pepper, to taste

1 12-ounce package small fresh cheese filled tortellini

Extra grated cheese, for the table

1/2 cup flat-leaf parsley leaves

Zest of 1 lemon

1 garlic clove, peeled

1/2 cup grated Parmigiano Reggiano

Add chicken stock to a deep pot and bring up to a simmer.

While waiting for the stock to heat, combine the ground meat with egg, bread crumbs, cheese, nutmeg, and salt and pepper in a bowl. Roll into small walnut-size balls. Once stock is simmering, add meatballs. Let the stock come back up to a simmer then add the tortellini and cook according to package directions.

While the dumplings and tortellini are cooking, place the parsley leaves, lemon zest and garlic in a pile on your cutting board. Run you knife through it until it is finely chopped and mixed together.

To make sure the meatballs are cooked through, split one open and make sure there is no pink left in the meat. To serve, ladle some of the broth with dumplings and tortellini in to a shallow bowl and top with a sprinkle of the parsley mixture and some Parmigiano.

Taco Muffins

Ingredients:

1 lb ground turkey or ground beef

1 envelope taco mix

Pilsbury grand biscuits (2 containers)

shredded taco cheese

salsa (optional)

Steps To Make:

Follow steps on taco mix to make meat(but omit water.) Cool meat so it's not too hot to handle. Spray a muffin (or cupcake pan) with no-stick...very important!! Press each biscuit into a muffin tin. Fill with 1 tablespoon cooked meat, 1/2 teaspoon salsa & top with shredded cheese. Bake 350 for 10 minutes until muffins are brown. You can serve the salsa on the side if you don't want to put it right in the muffin.

Yields: about 16

NOTE:  you may want to cut a small slit in the center of the biscuit once it's in the pan so you can get more of the turkey and salsa in it and on top.

VERY EASY TO MAKE!

Also, when preparing dinner and there seems to be a lot of leftovers why not freeze them for a quick fix meal later on?  It works great for lunches or dinner.

Hope this helps :0)

Answer 5

Order the Cook's Country magazines...they have pretty easy recipes and contest winner recipes and recipes that are really easy and only take 30 minutes (they usually take longer, but same as other meals). When my dad asks my mom and I to do dinner (cause he wants the day off) we always go to the cook's country Quick Meals. I don't know if you know what Moe's is but I made these burritos one time and they tasted like Moe's burritos and really good (and better quality) taco bell burritos. We also made seasame seed coated chicken with a tangy peanut sauce. And for my mom's birthday I'm making a lemon-merange pie that is about 6-8 inches high...Great magazines...all newly-weds should get it...(and at the end of the year they send you a book that has all the issues from that year, so you can just keep the book and recycle all the magazines...GOOD LUCK!

Answer 6

PASTA AND BEAN SOUP  

2 c. sm. white beans

1 lb. neck bones

1-2 drops liquid smoke

1 bay leaf

2 cloves garlic, peeled & chopped

1/2 med. onion, peeled & diced

1 carrot, unpeeled & diced med. fine

1/4 c. chopped lovage or celery leaves

1/2 c. Italian tomato sauce

6 c. water

1 c. basic chicken stock

Salt & pepper to taste

1 c. sm. shaped pasta (such as stars or shells)

Instead of using 1 pound neck bones, may use smoked pork hocks and use 1 3/4 pounds.

Place the beans in a 4 quart pot and add water for cooking. Bring to a boil, cover, turn off the heat and let rest for 1 hour. Drain the beans and discard the water. Add all ingredients to the pot except the salt, pepper and pasta. Cover and simmer lightly for 1 1/2 hours or until beans are very tender.

Remove the pork bones and the bay leaf. Take the meat off the bones and set aside. Remove 2/3 of the contents of the pot and puree in a food processor or blender. Return to the pot, along with the meat and restore to simmer. Add salt and pepper to taste. Add the pasta and cook until the pasta is just tender, about 15 minutes