What should I make for dinner tonight?

Question

I'm stuck! I can't decide what to make my husband and I for dinner tonight.

Here is what we have had so far:

Saturday- BBQ Chicken Quesadillas

Sunday- BBQ Beef Crescents

Mon & Tues- Baked Ziti

Wednesday- Chicken Tenders and Rice

What in the world should I make?! I am still kind of new to cooking (a newlywed) so I am not like Paula Dean and cant make extravagant recipes, so simple yet creative would be nice.

We like pretty much all meats, although I am not a huge fan of red meat - I still eat it though in small amounts.

Also please give me recipes or directions to find a recipe for whatever you suggest, unless it is really simple!

Thanks! =)

Answer 1

You've had chicken, you've had beef...

Try a pork, fish, or vegetarian dish for some variety.

After you check your cookbooks, www.allrecipes.com is a good site.

Answer 2

beans on toast

Answer 3

BEEF STROGANOFF

1½ pounds cubed round steak, cut into thin strips

House Seasoning, recipe follows

All-purpose flour

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, sliced

8 ounces fresh mushrooms, sliced

1 (10 3/4-oz) can beef broth

1 (10 3/4-oz) can cream of mushroom soup

Salt and black pepper

1 cup sour cream

Cooked egg noodles

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

--Paula Dean

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CHICKEN PICCATA

2 skinless and boneless chicken b*****s, butterflied and then cut in half

Sea salt and freshly ground black pepper

2 cups all purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada DeLaurentiis

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CHINESE CHICKEN WITH ALMONDS

1 lb. boneless, skinless chicken meat

2 Tbsp oil

1 tsp. toasted sesame oil, optional

1 tsp salt

2 Tbsp soy sauce

2 sticks celery, thinly slices

2 oz fresh mushrooms, thinly sliced

4 oz frozen peas

1 cup chicken stock

2 tsp cornstarch

3 oz split, toasted almonds

Cut the meat into paper thin slices and salt. Heat the oils, add  chicken and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well.

Add celery, mushrooms, and peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 3-5 minutes.

Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.

Add the almonds and serve over steamed rice.

Answer 4

My personal favorite that my parents make are a type of salad. You grill some chicken and put BBQ sauce on the chicken. Then you put chopped lettuce and cooked sliced bread over (French rolls preferred) and then shredded cheese sprinkled over. I love to put thousand island over. But any dressing works, or even no dressing. It is delicious!

Answer 5

How about a super simple meal like,

Toasted Cheese Sandwich and Tomato soup

Cheese Burgers and Mac and Cheese

Hot Dogs and Mac and Cheese and Baked beans

I like to make the easy ones at least once a week. After all, even a new cook, especially newlyweds, deserve a night off!

Answer 6

Make some stuffed chicken breast with rice and broccoli.  

Its simple!  Get thick chicken breast, cut them in half and pound them out.  Buy some chicken flavored or herb stove top stuffing, cook the stuffing and stuff the raw chicken with it and put a slice of cheese(i use provolone).  Roll it up, holding it together with toothpicks, pour about a drop of olive oil in the ur hand and rub the chicken with it and sprinkle bread crumbs over it (not excessive) just to give it a little crust.  Put in the oven at 425 until chicken is thoroughly cooked!  Its delicious

Answer 7

how about, fried chicken, mac and cheese and creamed corn

Answer 8

Pork Chops, Golden Apple and Raisin Sauce, Whole Wheat Pasta Mac-n-Cheddar

It's a Rachel Ray 30 minute meal.

http://www.foodnetwork.com/recipes/30-mi...

Answer 9

Here's a recipe that I'm sure your husband would love and it's very simple.

Toasted Steakhouse Sandwich

Secret Sauce: 1/2 c. prepared alfredo sauce

                      1/4 c. mayo

                       dash of onion or garlic salt

Sandwich: Kaiser rolls, 1 loaf of french bread or any other rolls you

                  choose

                1 lb. deli roast beef or turkey (i prefer smoked turkey)

                1/2 c. shredded Italian cheese blend

                1/2 c. shredded swiss cheese

Stir together alfredo sauce, mayo and garlic or onion salt. Spread on both slices of bread. Place the prepared sandwich halves (open faced) upon baking sheet under broiler for about 1 min until sauce is bubbly and the edges of the bread barely start to brown; remove from oven. Arrange meat on both sandwich halves; then sprinkle evenly with shredded cheeses; broil for another min (still open faced) until cheese is bubbly and browning. Remove from oven. Put sandwich halves together and return to oven to lightly toast (very, very briefly only) top and bottom of sandwich; remove from oven.

Along with that you could make a pasta salad.

Bacon Ranch Pasta Salad

1 (12 oz) pkg. pasta

10 slices bacon or real bacon pieces

1 c. mayo

3 T. or 1 pkt. dry ranch dressing mix

1/4 t. garlic powder

1/4 c. milk or as needed

1 can (4.24oz) sliced black olives (optional)

1 c. shredded cheddar cheese

     Boil noodles according to pkg. directions. Fry bacon. Drain and chop. In lg. bowl, mix mayo, ranch dressing mix, garlic powder. Stir in mix until smooth. Stir in bacon, black olives and cheese. Add pasta and toss to coat with dressing mix. Cover and chill 1 hr. or longer.  

Answer 10

  I don't know about everyone else but sometimes I like to have breakfast for dinner,especially omellettes with ham,green peppers and cheese,and add some toast..Mmm,Yummy!!

Answer 11

Do you like fish?  That would be a change.  And you didn't mention any salad.  How about a big Taco Salad?

Answer 12

Pillsbury recipes are what I started cooking with when I was a newleywed. They are very easy and also very good. Most of them come from things that you already have in your kitchen. They probably have a website with recipes on it.

Answer 13

Ingredients

1 tbsp vegetable oil

2 tbsp green curry paste (according to taste)

1 tbsp soft dark brown sugar

1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)

750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)

6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)

400ml/14fl oz coconut milk

good shake of Thai fish sauce or light soy sauce

small handful of coriander, roughly chopped

½-1 lime, juice only

Method

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.