What's everybodys favorite 30 minute or less easy recipe for dinner?

Tortilla Soup





1 T veg oil


2 boneless skinless chicken breast halves


2 C. frozen green giant corn


1 T chilli powder


1 can black beans


1 can chicken broth


1 can milder rotel


tortilla chips crushed





cook chicken, add remaining ingredients. heat to boiling, reduce heat. Cook 15 minutes. sprinkle with tortilla chips.What's everybodys favorite 30 minute or less easy recipe for dinner?
pasta , it takes only 10 minutesWhat's everybodys favorite 30 minute or less easy recipe for dinner?
Into your soup-bowl:


Break 1 pkg. Top Ramen (or other brand)


Add seasoning packet


Dollop of crushed garlic (jar)


Pinch of crushed red pepper (dried)


Handful of chopped cooked chicken


1 cup water





Microwave 5 minutes; stir. Sprinkle with sliced scallions and serve.
Cheese on toast, with a splash of Worcester sauce. Ten minutes to do, tops, and fantastic. Good bread, good cheese. Not rubbish.
Frankfutters(Sausages)


Onions


Stir Fry mix


Mayonnaise


Vegetable stock powder





Fry onions and frankfutters in oil. Remove from wok or pan.


Fry stir fry mix.


Add onion and frankfutters.


Mix in mayonnaise and vegetable stock powder.





If I'm really not in the mood for cooking or just want to chill the easiest dinner is MICROWAVE POPCORN!!!!
Chicken Portofino


Serving Size : 2





4 oz. Chicken breast


1/2 cup sundried tomatos


1/2 cup shitake mushrooms


1/4 cup proscuitto (sliced)


1/2 cup Marsala wine


2 tbsp. Pine nuts (slightly toasted)


fresh basil for garnish





1. Heat pan with olive oil and saute chicken breast until lightly brown on both sides.


2. Add in mushrooms, tomatoes, shallots, proscuitto, and cook until tender.


3. Add marsala wine and season


4. Garnish with pine nuts and fresh basil





Serve over angel hair pasta.


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You can use chicken cutlets in place of the veal





Veal Marsala, Broccoli Fettuccini Alfredo, and Marinated Tomatoes





Serving Size : 4





Veal Marsala


1/2 pound shiitake mushrooms


1 pound veal scaloppini


5 tablespoons butter, divided


1/3 cup diced onions


1/2 cup flour


3/4 cup Marsala wine


3/4 cup chicken broth





Slice (rinsed) mushrooms into 1/4-inch slices. Cover veal with waxed paper; pound, using smooth side of meat mallet (or rolling pin), until about 1/4-inch thick.





Preheat large saut茅 pan on medium-high 2鈥? minutes. Place 1 tablespoon butter in pan and swirl to coat. Stir in onions; cook 2 minutes. Stir in 2 tablespoons butter and mushrooms; cook 3 minutes.





Place flour and veal in zip-top bag; seal tightly and shake to coat. Move mushroom and onion mixture to outer edge of pan; add 1 tablespoon butter. Place veal, using tongs, in center of pan (do not discard flour). Brown 1鈥? minutes on each side, then remove from pan, leaving mushrooms and onions


.


Stir in remaining 1 tablespoon butter and 2 tablespoons flour (from coating veal). Stir in wine and broth. Return veal to pan; reduce heat to low and simmer 6鈥? minutes until sauce is slightly thickened.





Broccoli Fettuccine Alfredo


8 ounces fettuccine (1/2 box)


1 (16-ounce) jar Alfredo sauce


1 teaspoon pesto sauce


2 cups broccoli florets





Fill large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta. Stir pasta into boiling water; boil 11鈥?2 minutes, stirring occasionally, until al dente.





Combine remaining ingredients in microwave-safe bowl. Cover and microwave on HIGH 6 minutes, stirring occasionally, until broccoli is tender. Drain pasta; return to saucepan. Toss with broccoli mixture and serve.





Marinated Tomatoes


2 beefsteak tomatoes


1/4 cup balsamic vinaigrette


1/4 cup crumbled feta cheese


salt and pepper, to taste





Cut (rinsed) tomatoes into wedges; place in medium bowl.


Stir in dressing, cheese, salt and pepper. Chill until ready to serve.





http://www.publix.com/aprons/meals/Ethni鈥?/a>
Hamburgers, hot dogs, baked beans.


Tacos, refried beans, salad.
We have a fast and yummy meal the whole family likes. Cook spaghetti noodles and heat a can of Chili with beans. Mix the two together top with shredded chedder cheese and chopped onions.
Pot Noodle.
Boneless, skinless, chicken tenders in a skillet with 2 Tbs oil and 1/4 cup terriyaki sauce. Add some green pepper, cook for about 10 minutes, serve over rice. mmmmmmmm
I love Rachael Ray meals!! They are all very forgiving...you can leave things out, substitute, or add to it what you like according to your tastes. These are a couple of our favorites...





Meatloaf Patties, Smashed Potatoes, and Pan Gravy


Recipe courtesy Rachael Ray





1 1/3 pounds ground sirloin, 90 percent lean ground beef


1 slice white bread, spread with softened butter, then cut into small cubes


1/8 cup (a splash) milk


1 egg


2 teaspoons grill seasoning blend, or coarse salt and black pepper combined


1/2 teaspoon ground allspice


1 rounded tablespoon tomato paste


1 medium onion, finely chopped, reserve 1/4 amount


2 pounds small red potatoes


2 tablespoons butter


2 tablespoons sour cream


2 scallions, chopped, whites and greens


1/2 cup milk


3-Condiment Pan Gravy:


2 tablespoons butter


1/4 medium onion, finely chopped, reserved from meatloaf mixture


2 tablespoons (a handful) all-purpose flour


1 to 1 1/2 cups beef stock


1 tablespoon ketchup


1 rounded teaspoon spicy brown mustard


1 tablespoon steak sauce


Serving Suggestions:


Baby Carrots, recipe follows


Dressed Tossed Salad





Place meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread cubes and dampen them with a splash of milk. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl.


Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent. The tent will reflect heat and allow the steam to escape the pan.


Cover the quartered, red-skinned potatoes in water in a medium saucepan. Bring water to a boil and cook potatoes 10 minutes or until fork tender. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency. Season potatoes with salt, to taste.


Remove meat loaf patties to a platter and return pan to heat. Reduce heat to medium and add butter and onion to your skillet. Cook the onion 2 minutes and sprinkle pan with flour. Cook flour 1 minute and whisk in 1 cup beef stock. Bring broth to a bubble. If gravy is too thick, thin with additional stock. Stir in condiments and remove gravy from heat.


Slice meatloaf patties and drizzle with gravy. Pile smashed potatoes along side and make a well in the center for sour cream or gravy. Serve meatloaf and smashed potatoes with baby carrots, or with a tossed salad dressed with oil and vinegar.





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Pasta with Pumpkin and Sausage


Recipe courtesy Rachael Ray





1 tablespoon extra-virgin olive oil, plus 1 tablespoon


1 pound bulk sweet Italian sausage


4 cloves garlic, cracked and chopped


1 medium onion, finely chopped


1 bay leaf, fresh or dried


4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons


1 cup dry white wine


1 cup chicken stock, canned or paper container


1 cup canned pumpkin


1/2 cup (3 turns around the pan) heavy cream


1/8 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg, ground or freshly grated


Coarse salt and black pepper


1 pound penne rigate, cooked to al dente


Romano or Parmigiano, for grating


Pumpernickel or whole grain bread, as an accompaniment


Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows





Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.


Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.





Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.





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Chicken and Dumplings


Recipe courtesy Rachael Ray





1 1/2 pounds chicken breast tenders


1 tablespoon olive oil, 1 turn of the pan


2 tablespoons butter


1 russet potato, peeled and diced


2 medium carrots, peeled and diced or thinly sliced


1 medium onion, chopped


1 rib celery, diced


1 bay leaf, fresh or dried


Salt and freshly ground black pepper


1 teaspoon poultry seasoning, 1/3 palm full


2 tablespoons flour, a handful


1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics


1 small box biscuit mix(preferred brand Jiffy Mix)


1/2 cup warm water


Handful flat-leaf parsley, chopped


1 cup frozen green peas





Dice tenders into bite size pieces and set aside. Wash hands.


Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.





Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
cold lasagne from last night!
pasta. with any sauce. but a really quick one is olive oil, garlic, and chilli, fry the garlic and chilli in the olive oil, cook the pasta, toss together, and serve, maybe with Parmesan if you like it.
These are my 2 faves...


Shrimp Creolle, garlic bread, and a salad.





Shrimp Creolle (courtesy of Rachel Ray)


Extra Virgin Olive Oil


2 TBS butter


1 onion


2 stalks celery


1 bell pepper


fresh thyme


2 cloves garlic


chicken stock (to cover)


1 bay leaf


s%26amp;p


2 TBS flour


hot sauce


dash worcestershire


1/2 bottle dark beer


1 can diced tomatoes


okra





Heat oil and butter in pan. Chop onion and add in. Chop celery and add in. Chop pepper-add in. Add thyme, garlic, bay leaf, s%26amp;p. Let brown. Add flour and stir. Let heat up. Add dash hot sauce and dash worcestershire and beer. Stir and bring to a bubble. Add diced tomatoes with its juice then chicken stock to cover and okra. Bring to a boil. Drop in shrimp and cook until shrimp fully pink. Serve over rice.


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Basil Caesar Salmon, Caesar Salad, and steamed veggies





Basil Caesar Salmon-


4 salmon fillets


1/4 c caesar dressing


pepper


1 c caesar salad croutons, crushed


1/2 c grated parmesan


2 tsp dried basil


2 TBS Olive Oil





Place salmon in greased pan. Spoon the salad dressing over fillets; sprinkle with pepper. Combine croutons, parmesan and basil. Sprinkle over fillets and gently press into dressing. Drizzle with oil. Bake uncovered at 350 for 15-20 min.